September ~ October 2014
Volume 30, Issue 5
New and Noteworthy at the Co-op
Fall is right around the corner, bringing with it an abundance of local seasonal produce. Some may not realize that our Co-op is committed to selling only Washington State Apples. We are offering local varieties and soon will have a full selection, including Galas, Jonamacs, Honeycrisps, Fujis and Cameos. When the local apples are all gone we will bring in other WA State varieties but when those are no longer available we won’t carry the popular fruit until next season. We do not sell imported apples.
Other seasonal produce that you will find in our produce cooler are fall greens, assorted peppers, cabbages, both summer and winter squash, garlic, cucumbers, tomatoes, beets, carrots, as well as several types of late summer fruit. We will continue to feature our local farmers’ products as long as supplies last!
School has also started, with students and teachers returning to the classrooms. The Co-op has all sorts of lunchbox makings, including small size drinks, snack bars, small bags of chips, healthy “cookies”, fresh fruit and a large selection of sandwich makings. Feeding our families healthy foods does not end at home!
For those Co-op customers who enjoy putting up the fruits of the harvest, we offer a wonderful pickling spice in our bulk section and Pomona’s Universal Pectin. Pomona's Pectin is a sugar-free, preservative-free, low-methoxyl citrus pectin. It has been used for many years to sweeten jam and jelly with low amounts of any sweetener, such as fructose or honey or low amounts of sugar, with outstanding results. Our fruit spreads do not have to be loaded with sugar to gel properly, thanks to Pomona’s.
The Co-op Board of Directors has tentatively scheduled the Annual Membership Meeting for Sunday, October 19. There are vacant Board seats to be filled among other agenda items, which have yet to be fully determined. Watch for notices on the details of the meeting and plan on attending. This is where you can learn more about your Co-op and make your voices be heard.
The Community is Invited to Attend
The OKANOGAN FAMILY FAIRE
General Vending: $99/vending space
Day Visit: $10/person
Visit www.okanoganfamilyfaire.net for more info
Remember: your Co-op will be open 9-7 Mondays-Fridays, 9-6 Saturdays, and 11-4 Sundays
Deli window open 11 - 2 daily
Cold sandwiches, salads available anytime.
Hot soup and entree available until closing (while supplies last)
Fresh baked cookies, coffee, & tea always available
We will be well stocked with snack items, groceries, and fresh produce for Fairegoers :-)
More Mad Cow?
The Institute for Agriculture and Trade Policy (IATP) recently got its hands on some of the secret draft texts for the Transatlantic Trade and Investment Partnership (TTIP). According to the IATP’s analysis, the texts call for fewer inspections and less testing of meat imported to the U.S. from other countries, putting Americans at risk of diseases like bovine spongiform encephalopathy, commonly known as “mad cow disease.” The leaked documents also make it clear that regulations governing animal abuse will be weaker under the TTIP.
As the IATP states, trade agreements have a “profound influence” on public health. Yet the leaked documents contain “abstract” language and are not “consumer friendly.”
According to the IATP: “Instead of a public debate about appropriate protections for health and the type of agriculture we want, these negotiations are taking place behind closed doors, and heavily influenced by corporate trade advisors whose employers are the main beneficiaries of the trade agreements. This is a perverse approach to trade negotiations, forcing the public to read between the lines of leaked, partial texts. This leaked draft TTIP chapter doesn’t tell us everything about where negotiations are headed on food safety, but it tells us enough to raise serious concerns.”
Perhaps those “serious concerns” are precisely why the Obama administration wants to ram the agreement through, without input or debate from Congress or the public, and with no possibility of amending them. Take Action: log on to orgcns.org/1ljtcKF
Organic Is Better. Really
Are organic foods healthier? Worth the extra expense? The scientific debate has raged on for years. Now, a new report says yes, especially if you believe toxic chemicals are bad for your health.
Two years ago conventional media used a meta-analysis by Stanford University to cast doubt on the value of an organic diet. This despite the fact that the analysis, which looked at 240 studies comparing organically and conventionally grown food, found that organic foods are less contaminated with agricultural chemicals.
In an effort to further clarify the findings, a group of European scientists recently evaluated an even greater number of studies, 343 in all, published over the last several decades. Here’s what they found: Organic foods have more nutrients, including cancer-fighting antioxidants, and they also contain far fewer pesticide residues.
This is a no-brainer given that monoculture chemical and GMO farmers kill the soil with toxic chemicals and climate-destabilizing nitrate fertilizer, while organic farmers feed the soil with compost, nurturing the soil food web. The key nutritional difference between conventional and organics? Anywhere from 18-69% more antioxidants.
Member Appreciation Day is the 3rd Tuesday of each month.
Members may bulk-order from the UNFI Catalog at 15% above wholesale.
Colorado Voters Will Have Their Say on GMO Labeling
~from Cornucopia News Reports
Backers of the Right to Know Colorado initiative to label GMO foods submitted nearly 125,000 valid signatures—-nearly 40,000 more than required--to qualify for the November 4 statewide ballot.
Colorado's Proposition 105 will ask voters if genetically modified foods should be labeled “Produced with Genetic Engineering” starting July 1, 2016. As expected, Biotech and Big Food are gearing up for battle.
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.
Harvest Soup with Basil and Garlic
Ingredients for Soup
Ingredients for Pistou
- 2 1/2 qt water
- 2 medium leeks (white and pale-green parts only), thinly sliced crosswise
- 1 medium onion, thinly sliced
- 2 medium carrots, halved lengthwise and thinly sliced crosswise
- 3/4 pound potatoes, peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
- 3/4 pound butternut or other winter squash, peeled and cut into 1/2-inch pieces
- 1-1/2 cups drained cooked white beans
- 3 fresh parsley sprigs, 2 fresh thyme sprigs, and 1 bay
- leaf tied together with kitchen string, or bundle dried
- herbs in cheesecloth
- 6 ounce green beans, cut crosswise into 1/2-inch pieces
- 2 small zucchini (1/2 pound), cut into 1/4-inch-thick slices
- 1 cup elbow macaroni
- 4 large garlic cloves
- Generous handful fresh basil leaves
- 1/4 teaspoon salt
- 1 cup freshly grated Parmesan
- 1 firm-ripe medium tomato, peeled, seeded, and cut into chunks
- 1 to 1 1/4 cups olive oil
Make pistou while soup is cooking:
- Bring water to a boil in a 5-quart pot and simmer leeks, onion, carrots, potatoes, squash, white beans (if using fresh), and bouquet garni 30 minutes or until beans and squash are tender but remain intact.
- Add green beans, zucchini, and macaroni (and cooked white beans if using) and simmer 15 minutes, or until macaroni is tender but not falling apart.
- Pound garlic, basil, salt, and pepper to taste with a large mortar and pestle, alternating between pounding and turning with a grinding motion, until mixture forms a paste. (If you don't have a large mortar and pestle, finely chop basil and garlic and mash in a bowl with back of a spoon.)
- Work in enough Parmesan to make a very stiff paste, then add about one third of tomato, pounding and grinding into the paste. Gradually work in remaining cheese and tomato with a little olive oil until mixture is a barely fluid paste.
- Gradually work in 1 cup oil, or enough for pistou to become a sauce. (Pistou will not be an emulsion, so it should be thoroughly mixed each time it is dished out.)
- Serve soup with mortar of pistou on the side, to be added to taste by each person.
More Than Just A Store
"Co-op" stands for "cooperative", which is part of the legal term for our little store; but, in our case, we take the designation to go beyond just that. Our Co-op is committed to being a cooperative part of this community, as evidenced in many of the altruistic endeavors that we undertake.
This summer’s Carlton Complex Fire affected hundreds in the area, including the store’s local honey supplier, Cougar Canyon Apiary, owned by Ron and Gert Hull of Malot. Among other losses, their entire honey operation burned to the ground. The Tonasket Natural Foods Co-op, along with Main Street Market in Omak, took up a collection to help rebuild their business. Co-op shoppers donated a total of $250, and this will be combined with the $235 collected at Main Street Market, which will help them to replace their honey extraction equipment.
The Co-op also donated $300 of bottled water to the relief effort for the massive wildfire. This was in conjunction with Okanogan Highlands Bottling Company, who made a partial match and delivered the water to the relief center in Omak.
The Co-op has also been donating $50 monthly to the Tonasket Food Bank for general expenses and food every month to the CCC Community Dinner for the past several years.
These are just some of the ways in which your Co-op helps to “give back” to the greater Okanogan community!
Will Be In Stock by the End of September
Shop Early For the Best Selection!
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.
Newsletter editors and store management will review all submitted articles to determine suitability for publication.
Co-op Board of Directors:
Sunny Lanigan, Chair
Cassandra Schuler, Vice Chair
Rob Thompson, Treasurer
Ron Jones-Edwards, Secretary