By Kelly Kingsland, from the September 1999 Newsletter

I like my job. Not only do I like to cook, I like to see people making a commitment that begins by taking care of their bodies and radiates outward through their communities and beyond.

In our current days of mass media, mass marketing, and mass mentality, it takes thought and action to obtain alternative products. Shopping at the Co-op requires both, and this commitment essentially boils down to another link in positive energy exchange.

You may be too busy to cook healthy food for yourself, you may even feel somewhat guilty for your lack of time, but the result of letting us do it for you is that you provide jobs for people who share your commitment. (The Co-op's Deli currently employs 11 Moscow residents). In order to create all the food we sell, we must in turn buy products that are produced by others who share our commitment to their environment and communities. Thus we create networks that support healthy livelihoods.

As the buyer for the Deli, I choose daily to purchase organic over non-organic, recycled over new; essentially consciously over unconsciously produced goods. Unfortunately, not all of our needs can be met with 'green' products, but I do continue the search. In the end, the increased cost of these supplies is reflected into our prices. While we keep our prices as low as possible, products from our Deli still cost more than they do at other local delis. It is my opinion, however, that while we can compare prices, we can't fully compare the actual products and the effects that producing each has on our environment and community, let alone our bodies.

Ultimately, each time you choose to stop by the Co-op and buy some quick food from the Deli (rather than swinging through the drive-through burger joint), you are furthering your commitment to your body, your community and your larger environment. This said, I would just like to add a Thank-you. I appreciate your concerted effort, and commitment – and the job!

Here are this months Deli recipe offerings – Happy cooking!

Emily's Goddess Salad

(this recipe will fill one of those big colored bowls you see in the deli case, approx. 15 servings)

the salad:
7 red bell peppers – cut into cubes
3 cucumbers – sliced into small pieces
8 scallions – chopped
6 carrots – cut into small pieces
1 purple cabbage – diced

the dressing:
(combine in food processor)
3-4 tablespoons light miso
2 tablespoons grated fresh ginger root
1/3 cup fresh lemon juice
2 tablespoons dark sesame oil
(gradually add in a steady stream)
1 cup vegetable oil
(slowly add until dressing is thick and creamy)
½ cup water

Mix the salad and dressing together, season to taste, and enjoy!

Maria's Vegan Pumpkin Torte

'The New Soy Cookbook'

Prepare Crust:
¾ c rolled oats
¾ c w.w. pastry flour
½ c pecans
½ tsp. cinnamon
¼ c canola oil
3 Tbls. Maple syrup

Mix all ingriedients in food processor until even and well mixed. Pack evenly into a torte pan including up the edges and bake at 350 for 10 min.

The filling:
1c. soymilk
¼ c arrowroot
1lb.pumpkin puree
½ c maple syrup
1 Tbls. fresh ginger, finely grated
1 ½ tsp. cinnamon
½ tsp. salt
¼ c. nutmeg
1/8 tsp
ground cloves

Blend soymilk and arrowroot in food processor until arrowroot is completey disolved. Add all remaining ingredients. Process until well-mixed. Pour mixture into crust, smooth over and bake for 35 min. Thanks Maria!

Elsie's Bok Choy Salad

The Salad Part
Chop two large bok choys any shape you want, put in a bowl
Add one cup each of toasted and salted almonds and sunflower seeds
Toss together
Take 4 packages of ramen noodles, crunch them up and add to the bok choy mixture

The Dressing Part
half cup canola oil
half cup apple cider vinegar
half cup brown sugar
about a tablespoon of soy or tamari

Mix together, pour over bok choy, toss together, and eat!

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