Volume 30, Issue 3
New and noteworthy at the Co-op
Spring has finally come to the Okanogan Valley and Highlands, and with it the beginning of the local produce sales. We are now offering
8th Street Greens products, and soon will be stocking
Yonder Farm’s and
Leaping Sheep Farm’s early harvests as well. We also carry a number of locally produced goods from other farmers, such as Ray and Judy Dispenza’s
naturally grown walnuts and Cougar Canyon Apiaries’
The Co-op also offers locally produced meats: lamb, from Walking Water Ranch and local
bison from Dave and Jinnie Bartholomew. Oberg Brothers ground beef will also be
back in stock shortly, something that has been on request for some time. Our Deli sandwiches are now featuring
Hempler ham and smoked turkey, nitrate free meats, from a regional company out of Ferndale, WA.
In the Health and Beauty Aids (HABA) department, we feature several local soap companies,
Fairy Slipper Botanicals, Plain 'n’ Simple, and the
Earth Soap Company. Local salves are also available:
One Pine’s Buckhorn Mountain Salve and Old World Salves. Another favorite
line of local HABA merchandise is from Crazzy Woman Creek Enterprises,
offering a large array of great products, such as soaps, salve, deodorant, hair products and tinctures.
We will continue to carry a small line of seeds from Heart of the Highlands,
a local company. We are very proud and fortunate to be able to offer so many locally produced goods and as the season progresses we will continue to
bring you more and varied choices of local produce.
At the end of May we will be receiving a new shipment of straw hats and baskets; from the same company we’ve featured for the past two years.
Incidentally, in the 'new' department, if you haven’t noticed the upgraded Co-op restroom, take a peek sometime soon. It’s been a long time
since we’ve done any improvements in there, and it was sorely needed! So now our patrons have a nicer, cleaner facility to use while they are shopping.
And finally, speaking of a clean facility, the store’s tile floors were recently professionally cleaned and waxed – so now we’re looking all
new and shiny! This is done at least twice a year, keeping the store crisp and welcoming.
POSITION FILLED 5/28/14
Organic Now 100% Antibiotic-Free!
~from the Organic Consumers Association
On May 2, 2014, the National Organic Standards Board voted to end the use of streptomycin, the only remaining exception to the prohibition on the use of antibiotics in organic, as of October 2014.
Some organic apple and pear growers wanted the NOSB to extend the deadline. They argued that they needed the drug to treat fire blight, a bacterial disease that kills the shoots of trees, giving them the appearance of having been scorched by fire.
But there are other ways to control fire blight, that don’t involve the use of antibiotics. In fact, U.S. growers exporting to the European Union (E.U.) comply with the E.U. rule that says apples and pears must be produced without antibiotics to be sold as organic. Dozens of E.U.-compliant Pacific Northwest organic orchardists have successfully used a systems approach to non-antibiotic fire blight control. Additionally, there are some apple and pear varieties that are naturally resistant to fire blight.
The Organic Consumers Association submitted a total of 74,845 petition signatures and unique comments from organic consumers, including your signature on Causes, asking the NOSB to vote to remove streptomycin from the National List of synthetics allowed in organic.
The NOSB has been officially in favor of a phase-out of streptomycin use on organic apples and pears since 1995. Yet each time the industry has asked for an extension of the rule that allows them to use it, the NOSB has capitulated. Until now.
USDA Organic is now 100-percent antibiotic-free!
We all love our beautiful, abundant GARDEN AREA on the corner outside our Co-op! It provides a sweet respite from the hot summer days of Tonasket.
But in order for it to thrive it really needs attention! This is a job that can be accomplished by 1-2 people, for 2-3 hours per month.
Our volunteers can earn store discounts for the months they work, ask Alice or Julie for more details!
Anybody Interested in A Hefty Dose of Politics With Your Food?
GMO Wars: the Global Battlefield
By Walden Bello Foreign Policy In Focus
The GMO wars escalated earlier this year when the 2013 World Food Prize was awarded to three chemical company executives, including Monsanto
executive vice president and chief technology officer, Robert Fraley, responsible for development of genetically modified organisms (GMOs).
The choice of Fraley was widely protested, with 81 members of the prestigious World Future Council calling it "an affront to the growing
international consensus on safe, ecological farming practices that have been scientifically proven to promote nutrition and sustainability."
The choice of Monsanto's man triggered accusations of prize buying.
From 1999 to 2011, Monsanto donated $380,000 to the World Food Prize Foundation, in addition to a $5-million contribution in 2008 to help renovate
the Hall of Laureates, a public museum honoring Norman Borlaug, the scientist who launched the Green Revolution.
For some, the award to Monsanto is actually a sign of desperation on the part of the GMO establishment, a move designed to contain the deepening
controversy over the so-called biotechnological revolution in food and agriculture. The arguments of the critics are making headway. Owing to concern
about the dangers and risks posed by genetically engineered organisms, many governments have instituted total or partial bans on their cultivation,
importation, and field-testing.
Member Appreciation Day is the 3rd Tuesday of each month.
Members may bulk-order from the UNFI Catalog at 15% above wholesale.
Co-op Stocks Many Foods for Gluten-Free Diets
~Sources: About.com, SFGate.com
The jury is still out as to the benefits of a gluten-free diet. Many people are trying out wheat-free or gluten-free diets and seem to have gained
health benefits. There is a significant difference between the two, however, and it can get confusing. The terms "wheat" and "gluten" are often used
interchangeably, but they are not the same thing.
Gluten is a protein that is found in wheat, barley and rye. While all wheat contains gluten, not all gluten comes from wheat. A wheat allergy is not the
same thing as gluten intolerance, which can actually be one of several possible conditions. Wheat allergies can be medically diagnosed, but often times intolerance is not. Many of the grains containing gluten are actually harder to digest and we
feel better limiting or eliminating them from our diets. In any case, just paying better attention to what we put into our bodies will help to make a
big difference in how we feel.
The Co-op stocks many wheat and gluten-free alternatives, especially baking flours and ingredients. Most of our products are labeled Wheat-Free or
Gluten-Free right on the shelves.
Look for the SALES throughout the Co-op, displayed with white shelf tags below the items.
Members receive special discounts on these products.
Some are one-time deals, some are monthly sales, and others are introductory promotions.
Price tags show member prices and non-member prices, with the sales being for our Co-op Members only.
NEW! Co-op Deli SALADS
Served with AK-MAK crackers
Garden Salad ......$6.50/$4.50
Salad greens, cucumbers, tomatoes, carrots, sliced mushrooms , radishes with choice of dressing
Add tuna salad .....$3.25
Add chicken salad or marinated sliced chicken breast ......$3.95
Greek Salad .......$7.50/$5.50
Salad greens, cucumbers, tomatoes, Kalamata olives, & feta cheese with Greek dressing
Tempeh Salad ......$7.50/$5.50
Baked marinated tempeh on a fresh garden salad with choice of dressing
Chef's Salad ............$8.95
Garden salad with Hempler's ham & smoked turkey, Swiss cheese, hard cooked egg, choice of dressing
Chicken Caesar Salad ....$8.95
Crisp romaine, croutons, sliced marinated chicken breast, Parmesan cheese, with Caesar dressing
Dressing choices: Sesame, Greek, 1000 Island, Caesar, or Ranch
Onions available – no charge
We use all natural ingredients (organic when possible)
to create delicious, from scratch,
good-for-you lunches and baked goods.
See our full Deli Menu
Robin’s Sweeties: Gluten-Free Cookies
~from the kitchen of Concetta Mazzetti
Bake at 350 for 13 minutes
I shaped them before baking because they don't rise or fall!
- 5 tablespoons coconut oil
- ½ cup honey
- 2 eggs or 1 ripe banana, smashed
- 2 cups of gluten free flour*
*(I use a blend of coconut, brown rice,
sweet rice, tapioca and white rice flours)
- 1 cup almond flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups oats
- ½ cup raisins
We carry over a dozen Gluten Free offerings from Bob's Red Mill, such as baking mixes for pancakes, pizza, cookies, biscuits, and breads.
A few of our other products: from Namaste a great brownie mix and a flour blend that can be substituted cup for cup in most recipe; flour and baking mixes
from Pamela's; Mary's Gluten Free crackers; gluten-free rice noodles and pasta, rice crackers and cakes; Pamela's cookies, Lucy's cookies, and Glutino cookies...
All Gluten Free!
Co-op Board of Directors meets on the THIRD MONDAY of each month, at 6:00 pm (not 5:30).
in the North Valley Hospital Board Room in Tonasket, at 126 S Whitcomb, in the Administration Building. (subject to change)
This edition of the Co-op News was edited by River Jones,
and published as a service to the members of the Tonasket Natural Foods Co-op.
Letters and articles are welcome from members.
Please email your submission for consideration to us at .
Views expressed in The FireStarter are those of the author(s) and do not necessarily represent those of the Co-op management, directors, or membership. Acceptance of advertising does not indicate endorsement by the Co-op of the produce/ service offered.
Co-op Board of Directors:
Steve 'Sundog' Lanigan, Chair
Cassandra Schuler, Vice Chair
Rob Thompson, Treasurer
Ron Jones-Edwards, Secretary