October Community News

click here for a downloadable pdf of this newsletter.

With our October issue we welcome new Good Food Book Club readings as well as a some valuable community news.  

This month's issue also includes some interesting information about potatoes in Ask a Dietitian and a new Company Profile.   

Thank you to our local advertisers for supporting Community News! Interested in advertising in Community News?

Business card sized ads run for 3 months for $19.99 total, and for 1 year for $69.99 total. Co-op Business Partners receive a 10% discount. Email ads@moscowfood.coop for more info!

Be sure to check out our online Community Calendar for events and programs at the store and in the broader community. Hard copies of the newsletter are available at the bulletin board in the front of the store.

Community News: PCEI Presents the 9th Annual Animals of the Night

Author: Amanda Argona, PCEI Outreach Coordinator

Save the date for the 9th annual Palouse-Clearwater Environmental Institute (PCEI) Animals of the Night. This annual family-friendly fundraiser event will be held at the PCEI Nature Center in Moscow on Friday, October 28, from 5-8 pm. Experience the sights and sounds of the nocturnal world and learn from guest experts about why some animals think nighttime is the best time. New stations this year include “Trees of the Night” and “Nocturnal Animals Around the World.” Costumes are encouraged. For more information, visit PCEI online at www.pcei.org/aotn.

Admission is $5 per individual or $20 per family for non-members and $4 per person and $15 per family, with children aged two and under admitted free. Non-members can purchase a family membership for $30 at the door in celebration of PCEI’s 30th birthday and be admitted free.

All proceeds from this event directly support PCEI education programs and offerings. It’s going to be a howling good time!

Community News: Beginner Watercolor Workshop Sponsored by Palouse Watercolor Socius

Author: Mary Reed, Palouse Watercolor Socius member

The Palouse Watercolor Socius is sponsoring a watercolor workshop for beginners on Saturday, October 15, from 9 am-3 pm at the Latah County Fairgrounds Exhibit building located at 1021 Harold Street in Moscow. The workshop fee of $10 includes all supplies. The class is limited to 20 students and fills quickly, so early registration is recommended.

Registration forms are available at the Moscow Arts Department office at Moscow City Hall, 206 East Third Street, and online at www.palousewatercolorsocius.com. Click on the calendar tab to access the form. Please send payments to Gabriella Ball, PWS Treasurer, P.O. Box 9840, Moscow, ID 83843.

The instructor, Bobbi Kelly, has taught art classes and watercolor workshops for many years. In addition to teaching the basic techniques, she keeps her classes fun and light-hearted. Please contact Bobbi at kellybobbi43@gmail.com if you have any questions.

PWS and Latah County Fair are workshop sponsors, and the Latah County Arts & Culture Committee also provided a portion of the funding for this project.

Community News

Palouse Choral Society Presents “The Best of Rodgers and Hammerstein”

By Kathy Pitman, Palouse Choral Society Marketing Committee

The Palouse Choral Society is proud to present its first concert of the 2016-2017 season in mid-October. The concert, entitled “The Best of Rodgers and Hammerstein,” will introduce area audiences to Dr. Sarah J. Graham, the new Artistic and Music Director of the choral group. Dr. Graham is also a professor of music at Lewis and Clark State College in Lewiston. The music of two giants of musical theatre, Richard Rodgers and Oscar Hammerstein, will be performed on Friday, October 21, at 7:30 pm in the University of Idaho Administration Auditorium in Moscow and again on Sunday, October 23, at 4 pm in the LCSC Silverthorne Theatre in Lewiston.

Six themes (The Places; Girls, Dames, and Men; Laughter; In Love; Inspiration; and Farewell) will be featured in this delightful presentation of some of the most recognizable choral music pieces from the so-called “Great American Songbook,” also known as “American Standards.” Selections will be presented from such shows as The Sound of Music, Carousel, Oklahoma, State Fair, Cinderella, Flower Drum Song, and South Pacific. The concert will include several duets, solos, and the song “If I Loved You” featuring the Chamber Choir, as well as pieces sung by the larger chorale.

Tickets may be purchased at the door or online at palousechoralsociety.org. Adult tickets are $15 or four for $48. Student tickets are $8. Questions about tickets may be answered by calling or texting (208) 352-0201, or by emailing boxoffice@palousechoralsociety2.org.

What's the Buzz

"Pumpkin pie. You have to wait for it, unlike apple pie." Sarah Harwood, Moscow, Stay-at-Home Mom

"Pumpkin pie. You have to wait for it, unlike apple pie."

Sarah Harwood, Moscow, Stay-at-Home Mom

"Apple pie. I like to make it." Sheila Hallagan, Palouse, Spokane Falls Student

"Apple pie. I like to make it." Sheila Hallagan, Palouse, Spokane Falls Student

"I like apple pie." Nicolae Cury, Pullman, V7 Martial Arts

"I like apple pie." Nicolae Cury, Pullman, V7 Martial Arts

"I am a pumpkin pie fan." Leah Keizer, Pullman, Stay-at-Home Mom

"I am a pumpkin pie fan." Leah Keizer, Pullman, Stay-at-Home Mom

"Thanksgiving is coming up so I will say pumpkin pie." Karen Preston, Troy, Retiree

"Thanksgiving is coming up so I will say pumpkin pie." Karen Preston, Troy, Retiree

"Apple pie." Charles Preston, Troy, Semi-Retired

"Apple pie." Charles Preston, Troy, Semi-Retired

Ask a Dietitian

Are potatoes a vegetable or a starch or both? We try to eat a balance of protein, starches/carbs, and veggies at dinner but I never know if I should count potatoes as our veggie.

From a purely botanical standpoint, a potato is defined as a vegetable. This is as opposed to being classified as a fruit, which is a seed-bearing part of a plant, or a grain, which is the seed of a plant. However, the definitions for fruits, vegetables, and grains get a little more complex when we bring nutrition into the picture.

Potatoes share a nutrient profile similar to other vegetables: They’re a good source of fiber, vitamin C, potassium, and other vitamins and minerals. However, a key difference is that potatoes are only about 60% water, while most other vegetables (and fruits) are at least 80% water. This means that, while plain potatoes are still fairly low in calories, they are higher in calories relative to other vegetables.

Another difference is that potatoes also contain starch, a complex carbohydrate that is found in whole grain foods, such as whole wheat bread and brown rice. Complex carbohydrates, as opposed to refined carbohydrates, provide the body with a source of energy that can be released slowly, resulting in a sustained feeling of energy and satiety. Therefore, while potatoes are a vegetable, they are put into a subgroup of vegetables known as the “starchy vegetables”. Green peas and corn are also classified into this group because of their particular nutrient content.

The take-home message of all of this is that yes, potatoes can count as part of the recommended five servings a day of fruits and vegetables. However, as starchy vegetables tend to be higher in calories and do not contain the same nutrient profile as non-starchy vegetables, we can’t really get away with having potatoes as our vegetable at every meal. The United States Department of Agriculture recommends about 5 cups of starchy vegetables per week for an average adult who consumes 2-3 servings of vegetables per day. Varying our veggies to include red and orange vegetables, dark leafy greens, and other non-starchy vegetables, as well as starchy vegetables will make it a lot easier for us to obtain the variety of nutrients our bodies need.

Board News

Author: Idgi Potter

The September meeting of the Board of Directors reflected the changing of seasons, as we wrapped up loose ends and began scheduling our work for the remainder of the year. 

In old news, we are tying up a few loose ends in our new Board Policies and are in the last stages of preparing our new Bylaws for owner ratification.  In new news, we welcomed Tim Kohler to the Board, are getting ready to launch our 2017 Board elections campaign, and are excited about progress on the new Coop on Campus.

In ongoing work, the Board and General Manager are still searching for a site to open a Pullman store and working to tighten operations at our existing one.  Our Fall Board Retreat, scheduled for November, will take the Board into the world of detailed financial reports and pro formas, making sure that we are able to make the best possible decisions when it comes to investing in projects.

With all this on our plate, the last few months of the year are sure to be busy – we'll see you next month with more news!

Art at the Co-op

The artist for October's Art at the Co-op is our very own Sandi Klingler. Sandi lives and works in Moscow, and is often the one who hosts the Co-op's art program! This time she is having an art show of her own.

Sandi loves to ride her bike and always has her camera with her. She has photographed some beautiful vistas, and has caught some amazing encounters with animal life on film. Her show is sure to please anyone who loves photography and anyone who loves to hike, camp, or bike in the beauty that surrounds us.

Meet the artist between 5:30-7 pm on Friday, October 14. The show will continue through Wednesday, November 9.

5 Spot: Fun with Apples

The apple can be a symbol for so many things: for some, it signifies knowledge; for others, peace; in still other cultures, the apple marks the start of the new year. In my own cosmology, the apple is above all a sign that fall has arrived. Growing up where I did in New York state, we knew it was fall when we went apple picking with a bunch of other moms and kids. I can remember crisp afternoons, bright blue skies, the autumn angle of the sunlight; ladders and baskets; as many apples eaten in the fields as brought home; and the fragrance of applesauce simmering on the stove. Here are five ways to bring in fall, with the help of a few apples.

1. Picking or Purchasing: If you don’t have an apple tree or two in your own back yard, head up to Green Bluff, just north of Spokane. There you will find numerous farms and farm stands, selling a huge variety of apples. For certified organic apples, check out Cole’s Orchard. Before you go, look up greenbluffgrowers.com for a list of farms, their products, hours, and contact information. Closer to home, our own dear Farmers Market and Tuesday Growers Market are operating through the end of this month.

2. Picking and Pressing: At Bishop’s Orchard, in Garfield, Washington, you can pick apples and then use the orchard’s old fashioned cider press to make some liquid gold! (Before you go, check their updates on Facebook at https://www.facebook.com/bishopsOrchard/?fref=ts.)

3. Pickled? Hard cider more your thing? Peruse the Co-op’s beer cooler for a few varieties. I hear it’s a delicious way to wash down a hunk of cheddar cheese and a bite of fresh baguette.

4. Perking up your immune system: Keep the doctor away by taking apple cider vinegar. Taken in small doses—1 to 2 tablespoons in 8 ounces of water per day—apple cider vinegar can be used as a remedy for the common cold, acid reflux, and allergies. It can help support the good bacteria that live in the gut, thereby improving digestion and immune functions. It also keeps blood sugar levels stable, which in turn could help prevent diabetes, heart disease, and obesity. Try Bragg’s or Fire Cider, a combination of apple cider vinegar and herbs; both brands are available at the Co-op.

5. Eating! Pucker up! Recipes abound, from “pick apple, then eat it,” to elaborate desserts, soups, and sauces. One of our favorite ways to eat apples is: core them; stuff with cinnamon, raisins, and crushed roasted walnuts; bake at 350 degrees for 30 to 45 minutes; smother with maple syrup and vanilla goat’s milk yogurt; devour!

MacIntosh. Pink Lady. Gravenstein. Granny Smith. An apple by pretty much any name tastes delicious! Call your kids, your friends, your friends’ kids and your kids’ friends, and head out to the orchards and backyards, and into the kitchens, of the Palouse.

Naomi Brownson is a Licensed Acupuncturist with a private practice in Moscow. While the information included in the Five Spot is safe for everyone, it is not intended as medical advice. When in doubt, ask your doctor.

October Staff Picks

The first staff-person I spoke with this month was Cassie Sears, who has been working at the Co-op as a Wellness Specialist since May. For her pick this month Cassie chose the Ginger People Ginger Soother drink located in the drink cooler. Cassie says she recommends this product because it is really nice to drink for an upset stomach, a sore throat, or if you just need a little ginger zing. Cassie recommends warming the soother as the weather gets cooler or if you have a sore throat.

Family-owned and operated, The Ginger People was founded in 1984 with a mission of expanding the market of ginger products. Their goal was also to educate people about using ginger medicinally “to restore vital energy, stimulate circulation, and relieve countless maladies including nausea, headaches and arthritis.” The company has factories in the United States and Australia and sells over 80 ginger ingredients and finished products, including ginger candies, baked goods, and beverages (gingerpeople.com).

According to The Ginger People’s website, ginger is high in antioxidants that help to neutralize inflammation caused by free radicals. For more information regarding the potential health benefits associated with ginger, visit http://gingerpeople.com/c/cat/health.

The second staff-person I spoke with this month was Sarah Welker. She has worked at the Co-op for nine months in the Bakery, Meat Department, and as a Stocker. Her pick this month was the Dry Sparkling Rhubarb Soda. Sarah decided on this product because she isn’t really a soda drinker, but when she tried this soda, she was pleasantly surprised. She said that it is not overly carbonated but has a nice effervescence. She also thought it was light and refreshing and slightly tart. She was drawn to the rhubarb flavor because it is unusual.

Dry Sparkling was founded in 2005 by Sharelle Klaus. Her mission was to craft sparkling beverages that were worthy of pairing with gourmet food and being used in premium mixology recipes. To achieve this, she worked with some of the Pacific Northwest’s leading chefs to discover “how to use unique flavor notes to create sparkling beverages that are simple and unexpectedly palate pleasing” (drysparkling.com). The company’s headquarters is in the historic Pioneer Square neighborhood of Seattle, the oldest part of the city.

The company initially produced four flavors: Lavender, Lemongrass, Rhubarb, and Kumquat. They’ve since expanded their offerings and now also produce Blood Orange, Vanilla Bean, Juniper Berry, Rainier Cherry, Cucumber, and Fuji Apple. They also have a rotation of limited edition seasonal flavors, such as Serrano Pepper and Malali Watermelon. Oh, and I’ll let you in on a little secret. Next time you’re enjoying a bottle of Dry, take a look on the inside of the label; they put a short anecdote on there about each flavor.

Business Partner Profile

It's October, the month for wearing costumes. After working 20 years for the Latah County Library District, Merry “June” Falk, of Costumes by June, is now devoting her time to creating high-quality costumes for Halloween, plays, and other events. She also sews beautiful dresses for proms and weddings. June said sewing is “so Zen” for her. She finds it calming to work with fabric and stitch together unique creations.

June's costumes are very durable. She says mothers find their children want to wear their costumes not just at Halloween or performances, but also every day to school or the park. The costumes are well-made with quality materials and will last a long time, even with repeated wear.

June was always attracted to sewing. As a young girl she began by learning from her mother and 4-H projects, but soon found she was good at “breaking the rules” and changing patterns to do things her own way. As a young mother, she bought remnants from the fabric store and sewed all her children's clothes. From there she has become a master seamstress who can create a costume just by looking at a photo and has a successful online business, in addition to local customers.

She recently gave her 40-year-old sewing machine to a granddaughter and purchased a new one. She runs her sewing machine and her old serger (a sewing machine used for stitching edges to prevent fraying) all the time, and says they are “workhorse machines,” nothing fancy.

June sews her costumes one at a time, so each is an original. Many popular costumes are ordered frequently, including Dorothy of Oz, the Tin Man, Mickey Mouse, Ariel, and Jasmine. A Pennsylvania dance company ordered 22 Dorothy costumes to be used in yearly productions.

June said, “My inspiration used to be Disney, but now my inspiration is my customers.” She has customers from as far away as Australia and Spain. She was recently commissioned by the Pacific Science Center to create two adult-sized Pacific Sea Nettle jellyfish costumes as well a nautilus costume.

June's husband, Denny, helped her set up the sewing room in their home. He created a fake door to hide an ironing board, and, with June's directions, made shelving to hold bolts of material. June also removed a couple of shelves from an old china cupboard to create a space to store 60-inch bolts. June buys material by the bolt when it is on sale for half-off. Getting deals on fabric allows her to make a profit on her creations.

June earned a Bachelor of Arts degree in Interior Design, and enjoys designing and upgrading rooms in their home. She and Denny own 20 acres of forest just outside of Troy where they have cross country skiing trails and plenty of forest animals. June and Denny have four children and seven grandchildren who all enjoy visiting them there. June has granddaughters who caught the sewing bug from her. One granddaughter designed Celtic costumes for Main Street Dance members in Lewiston, and another, at ten years old, sewed a hot pink dress with a high/low skirt (shorter in the front and longer in the back). They all love getting together to sew.

To learn more about June's beautiful costumes and how to order one for yourself, check out her website, https://www.etsy.com/shop/CostumesbyJune.

COSTUMES BY JUNE IS A MOSCOW FOOD CO-OP BUSINESS PARTNER

Through our Business Partner Program, Co-op owners receive a discount at locally owned businesses that partner with the Co-op, and the Co-op promotes our locally-owned partners.

At Costumes by June, members can choose between a 10% discount on sewing services or a free trip charge or free delivery of alterations, repairs, or custom sewing. Costumes by June can be contacted by emailing merryjfalk@gmail.com or by calling (208) 835-5597.

For more information about the Co-op's Business Partner Program, please ask for a brochure and/or an application at the Customer Service Desk or click here .

 

New at the Library

Wild Mama: One Woman's Quest to Live Her Best Life, Escape Traditional Parenthood, and Travel the World by Carrie Visintainer

When Carrie Visintainer became a mother at the age of thirty-two, she worried it was all over, that her adventurous life was done. World travel? Adios. Solo explorations in the mountains? Ciao. Creative outlets? She wondered: Are diapers my new white canvas? Immersed in a whirlwind of sleeplessness and spit-up, she was madly in love with her new baby, yet also felt her adventurous spirit and core identity crumbling. So Carrie laced up her boots and set out on a soul-searching journey, with revelations near and far.

Company Profile

No other company helps ease sandal-wearing Muscovites from summer to fall better than Maggie’s Organics. In September, at the first nip of fall on the toes, a Birkenstock wearer can just slip on a pair of Maggie’s Organics socks and keep wearing those Birkenstocks. With October here, it’s time to cut the chill to the knees with Maggie’s lovely soft tights and switch out those Birkenstocks for Danskos.

Since its founding in 1992, Maggie's Organics has been committed to both the fair treatment of its workers and the use of organic fibers. All of their products are made with certified organic cotton or certified organic wool.

Maggie’s only uses fiber and yarn suppliers who follow the Global Organic Textile Standards, which ensure both environmental and humanitarian compliance. They also

stick with growers and yarn producers in the Americas—from Argentina, Nicaragua, Peru, and El Salvador—to help keep down their carbon footprint. By using knitting mills in North Carolina, Massachusetts, and Alabama, their full line of socks have been knit, dyed, and packaged in the United States for over twenty years. Their leggings are spun, knit, and dyed in family-run facilities in Peru.

October is National Co-op Month, and in order to celebrate, food co-ops around the country and companies like Maggie’s Organics, which works with co-operatives around the world, are raising money to support the La Riojana Co-op, an Argentinian producer of wine and olive oil. La Riojana Co-op is seeking to obtain organic certification for their nearly 95 farmers. Like many organizations which use a cooperative business model, La Riojana has been able to significantly improve the well-being of the residents of their two villages. To see which companies are joining in the effort so you, too, can support their work, check out the October Co+op Deals flyer.

Maggie’s Organics’ mission is “to produce clothing and accessories that are comfortable, durable, and affordable, and produced in such a way that respects and protects our planet’s resources and the lives of those who make the products.”

Maggie’s Organics Snapshot

Founded in 1992

Headquartered in Ypsilanti, Michigan

Certified Organic

A+ Rating on U.S. Department of State evaluation of non-use of child and forced laborInformation from this article and more can be found at: www.maggiesorganics.com

Dime in Time

Casting for Recovery: Healing, One Cast at a Time

By Peg Kingery, Volunteer for Casting for Recovery, North Idaho/Eastern Washington

Many of our Co-op shoppers have seen me working in the grocery department over the years, most recently as the wine buyer. When I’m not stocking shelves or organizing wine tastings, I can often be found thigh-deep in a river somewhere with a fly rod in my hand. When I first stepped into a stream, I felt the healing energy of the water; when I released the first fish I caught on a fly, I felt a depth of awe that brought much in my life in proper, humbling perspective.

Five years ago, my female fishing buddies and I were gathered for a potluck after a day on a river. One of us mentioned an organization called Casting for Recovery, a national non-profit that sponsors free fly fishing retreats for women recovering from or survivors of breast cancer. It was founded by a professional fly fisher and a breast reconstructive surgeon. What’s the connection between fly fishing and breast cancer? The motion of fly casting is similar to exercises that surgeons prescribe after surgery or radiation, which promotes soft tissue stretching.

A retreat is held every year in southern Idaho. All of us understood the peace that comes from fly fishing, so we decided to pursue forming another group in northern Idaho and eastern Washington to reach the women of our home area.

Our team of women (and men) from the Lewiston-Clarkston Valley, Moscow, and the Coeur d’Alene-Spokane area received acceptance as a new group from the national office in May, 2011. Each 2-1/2 day retreat incorporates both fly fishing instruction and emotional support in a safe environment. While fly fishing is a focus, the weekend also includes sessions with a medical professional and a psychological/social counselor. Women of any age; cultural or socioeconomic background; and stage of treatment or recovery from breast cancer are eligible to attend. Women who come to the retreat only pay their transportation costs; housing, food, and all fishing equipment are provided at no cost. Each group is responsible for raising the money needed to fund their retreat, approximately $15,000, relying completely on donations from individuals or corporations, grants, and fund raisers.

We’ve held five retreats since that potluck meal, three on the North Fork of the Coeur d’Alene River and two at Flying B Ranch in Kamiah. At each of our retreats, healing happened. New friends were made. The women were nurtured by both the natural beauty around them and each other. And they learned how to fly fish! Each time I’ve stood on the riverbank watching the women use the skills they learned to make that perfect cast to a rising fish, I, too, have been forever changed—humbled by the courage, strength, and joyful outlook on life the women possess.

Moneys from A Dime in Time will help us fund our next retreat in June, 2017. I’m already anticipating the shriek from one of the women when she hooks up her first trout!

Good Food Book Club

A Widow’s Walk: A Memoir Of Self-Reliance And Healing, Off-Grid

Following up on the inspiring book for August, Miraculous Abundance, this month our Good Food Book Club launches a short series on food and homesteading. As we move into what will most likely be the warmest winter on record, these books are sure to inspire us to consider taking more action to grow our own food and communities while confronting climate change.

So mark your calendars with the following books:

Gardening on a Shoestring will ease the strain on any gardener's pocketbook while inspiring them with fun, creative projects for up-cycling, as well as providing them with ideas, tips, and alternative designs that will make gardening a pleasure—and economical, to boot!

Gardening on a Shoestring will ease the strain on any gardener's pocketbook while inspiring them with fun, creative projects for up-cycling, as well as providing them with ideas, tips, and alternative designs that will make gardening a pleasure—and economical, to boot!

This book will tell you how to make healthy, hearty vegetarian meals without spending hours in the kitchen. With the Easy Vegetarian Slow Cooker Cookbook, you can take back your time while letting your palate travel the world of vegetarian dishes.

This book will tell you how to make healthy, hearty vegetarian meals without spending hours in the kitchen. With the Easy Vegetarian Slow Cooker Cookbook, you can take back your time while letting your palate travel the world of vegetarian dishes.

For women who enjoy hiking, camping, backpacking, and other forms of outdoor recreation, or for those inspired by Cheryl Strayed’s Wild, A Woman's Guide to the Wild is indeed the definitive guide to being a woman in the great outdoors. This friendly handbook covers the matters of most concern to women, from “feminine functions” in the wilderness to how to deal with condescending men, as well as the basics of wilderness survival tailored to women’s unique needs. It includes gear lists in addition to advice for camp setup, fire building, food and water, safety, weather, and navigation.  

For women who enjoy hiking, camping, backpacking, and other forms of outdoor recreation, or for those inspired by Cheryl Strayed’s Wild, A Woman's Guide to the Wild is indeed the definitive guide to being a woman in the great outdoors. This friendly handbook covers the matters of most concern to women, from “feminine functions” in the wilderness to how to deal with condescending men, as well as the basics of wilderness survival tailored to women’s unique needs. It includes gear lists in addition to advice for camp setup, fire building, food and water, safety, weather, and navigation.

 

Staff Profile: Brice McLaughlin

Brice McLaughlin thinks outside the box. He has a passion for physics and is currently a produce stocker at the Co-op. After working in the Co-op's meat department for approximately two years, he made the switch to produce because he wanted something new. He enjoys his work at the Co-op.

When asked what his favorite food at the Co-op is, Brice answered "pepperbrats" without hesitation. Now, I grew up being told never to watch the sausage being made. As we all know, if something is described as being similar to watching sausage getting made, that usually implies some sort of unpleasant truth will be revealed, one that will certainly leave us less fond of eating sausage. Brice, on the other hand, actually made the sausage at the Co-op for a long while and is here to assure us that we would not only still be eating it but that it may very well become our favorite thing to eat. That is one of the very things that he loves about the Co-op, the high standards to which the Co-op adheres. Whether it's the quality of the meat being used, the cleanliness of the sausage-making process, the connections being made with customers, or the produce being stocked effectively and aesthetically, Brice finds that the Co-op delivers a high-quality experience.

Brice has an undergraduate degree in physics from the University of Idaho. In fact, he moved down to Moscow from Post Falls to complete his degree. When asked what he does in his spare time? He reads books on physics. When asked how he relaxes, finds his balance? Physics. When asked who he would choose to be if he was able to be anyone in the heyday of their career? He'd be Nikola Tesla. You remember: Tesla was the inventor, electrical and mechanical engineer, and physicist who worked with Edison before striking out on his own. Tesla is best known for his contributions to the design of the alternating current (AC) electricity supply system. (To clarify, Brice would not necessarily want to be Tesla; he would rather want to see all Tesla's inventions, what he was working on, how he approached his work, and experience who he was working with.) If asked whether he has an invention inside him, Brice says that he might have an invention inside him but that he hasn't found it yet.

Regardless, Brice appreciates how physics always provides the possibility to discover something new. He says that most university physics research is 40 years more advanced than what is commercially available. He would like to eventually work near the coast (though not in a tsunami line) with semi- and super conductors. Energy storage applications, specifically sustainable energies, are his passion.

Brice’s favorite Co-op foods: pepperbrats and Parrrano cheese, in that order.

Brice’s super power: the ability to learn without ever feeling overloaded or needing to take a break to absorb knowledge. His brainpower would increase exponentially because the more he learned, the faster he could learn the next thing.

The three things he'd have if stranded on an island (if there were no size limitations): a pallet of MREs (Meals, Ready to Eat), a trailer, and a machete.

Co-op Kids

Fall is such a gorgeous season on the Palouse, and we have lots of cozy activities for chilly mornings. Come join us in the Co-op Cafe on Tuesday mornings for good company and kid-centered fun!

Oct 4 Tiny Book Making

Oct 11 Eating Orange

Oct 18 Sachet Making

Oct 24 Pumpkin Surprise

At Co-op Kids we facilitate simple, earth-friendly activities for young children and their families. Our activities are designed with children ages three to five in mind, though all ages are welcome to attend. Co-op Kids meets weekly each Tuesday morning from 9-10 am in the Co-op Cafe unless otherwise noted.

Rebekka Boysen-Taylor is a teacher, writer, and mama here in Moscow.

What's the Buzz?

"It would be incredible if the Co-op...": asked by Ashley Fiedler on August 8, 2016

"...had grilled cheese sandwiches again.  I used to eat them all the time.": Emily Alexander, Moscow, UI Student

"...had grilled cheese sandwiches again.  I used to eat them all the time.": Emily Alexander, Moscow, UI Student

"...would offer basic food at an affordable cost to ensure all citizens have access to healthy food.  No special program, just healthy accessible food.": Maree McHugh, Moscow, Family Nurse Practitioner

"...would offer basic food at an affordable cost to ensure all citizens have access to healthy food.  No special program, just healthy accessible food.": Maree McHugh, Moscow, Family Nurse Practitioner

(Editor’s Note: Are you familiar with the Co-op Basics program? There are over 170 products in the store priced at an everyday low price. These products are pantry and refrigerator staples, mostly organic, and available for purchase by all Co-op shoppers.)

"... if the Co-op had more sales and more affordable prices. We would shop here more often.": Eric Hjort, Pullman, WSU Student

"... if the Co-op had more sales and more affordable prices. We would shop here more often.": Eric Hjort, Pullman, WSU Student

"It is incredible as it is.": Julie Campbell, Santa Margarita, CA, NSA Student's Mother

"It is incredible as it is.": Julie Campbell, Santa Margarita, CA, NSA Student's Mother

(Editor’s Note: Please see the note above about the Co-op Basics program. The Co-op has two sales programs, one for all shoppers called Co-op Deals and an additional one for Co-op owners. The produce department often gets deep discounts on fruits or vegetables that are passed on to our shoppers, as well.)

"...has more bulk body care products.": Courtney Hall-Mullen, Pullman, WSU Graduate

"...has more bulk body care products.": Courtney Hall-Mullen, Pullman, WSU Graduate

"...got light flaky rye bread from the Sage Bakery.": Mark Hume, Moscow, Retired

"...got light flaky rye bread from the Sage Bakery.": Mark Hume, Moscow, Retired

Ask a Dietitian

It seems like Halloween is the start of several months of indulging in not-so-healthy foods. I want to maintain healthy eating habits, but I also don't want to miss out on anything this season. Got any tips?

You may hear this phrase pretty often: portion control. For the Halloween candy haul, choose mini size bars over king sizes. Divide and prepackage the candy into individual bags and store the bags on a high cupboard shelf. This way, you can have some candy when you’re craving it, but you’ll be less tempted to go back for a second serving. For Thanksgiving dinner, use a smaller spoon to serve yourself. If you’re tempted to grab larger portions, use a smaller plate—seeing the same portion of food on a smaller plate will trick your brain into thinking you are serving yourself more than you are.

If portion control really isn’t your thing, filling up on more nutritious foods first can reduce the amount of less nutritious foods you eat later on. Pile your plate with fruits and vegetables first, saving a bit of room for the more indulgent foods. It takes some time for your stomach to tell your brain that you are full, so eat slowly and take some time to engage in conversation before grabbing seconds.

Lastly, whether you’re hosting a Halloween party, bringing a side dish to Thanksgiving dinner, or participating in a holiday cookie swap, you’re most likely going to be doing some cooking or baking this season. Take this opportunity to swap out traditional ingredients for more nutritious substitutes. Use low-fat or non-dairy milk in mashed potatoes. Brown rice or quinoa is an easy alternative to white rice as a side dish. And, my personal favorite: try replacing a stick of butter in any cake, cookie, or brownie recipe with ½ cup of mashed avocado.

Ok, set the record straight. Is it the tryptophan in the turkey that's sending me to the couch for a nap immediately after my Thanksgiving meal?

It’s true that turkey does contain tryptophan, the amino acid that causes sleepiness. However, since other proteins, such as chicken, salmon, lamb, and even plant proteins, contain almost as much or more tryptophan than turkey does, there’s probably another culprit to the post-Thanksgiving “food coma”: overeating.

How does this work exactly? There are a few theories. First, after we eat, blood is shunted to the stomach area to aid with digestion, leaving lower blood flow to other parts of the body, including the brain. Also, high amounts of carbohydrates from foods such as stuffing, refined sugars, and breads, aid in the uptake of tryptophan by the brain. Finally, the alcohol that often accompanies a Thanksgiving meal can also make you feel tired.

Since Thanksgiving only comes once a year, there’s no reason to feel guilty about indulging in a big meal and taking a nap afterwards. But, if you’re looking to avoid crashing after your feast, there are a few methods that can help. As mentioned in the previous question’s response, practicing portion control will allow you to participate in the meal without overeating. Between bites, be sure to drink plenty of water to promote blood flow, aid in digestion, and dilute the effects of any alcohol. And, instead of a family nap after dinner, try something active, such as hiking, walking the dogs, or playing football, to help stabilize your blood sugars and keep you alert.

 

A Musical Tribute to Local Refugees

Submitted by Nancy Mack

July 20, 2016, Pullman, WA. –  A Musical Tribute to Local Refugees - Event Coming

Music lovers with a heart for giving practical help to refugees fleeing war and subjugation are invited to a benefit concert at 4:00 p.m. Sunday, September 18 at Community Congregational United Church of Christ in Pullman.  The event is sponsored by CCUCC’s Social Justice Committee in collaboration with World Relief.

Accomplished local musicians will perform works by composers who were refugees in their time, along with music that reflects hardship from oppression.  The Spokane Resettlement Center for World Relief, an international charity, will benefit from the proceeds of the concert.  Every ticket price will be matched 2 for 1 by a federal grant. 

Speakers from World Relief will briefly highlight a refugee’s experience and the initial living expense support and employment program provided to refugees who have recently arrived.  Approximately 75 people per month are expected this fall.  The United States State Department has predicted a total of 600 refugees coming to this area for 2016.   

Featured on the concert will be a performance of Bela Bartok’s “Rumanian Dances” performed by the Palouse Chamber Players, Rachmaninoff’s “Vocalise” sung by soprano Anjuli Dodhia, music arranged from “Schindler’s List” played by Ginny Hauser on the flute and Mary Carloye on the piano, plus vocal selections of Sheila Converse and piano music of Chopin performed by Kathy Spencer.   A social reception with free ethnic food bites will follow the concert.

Tickets are $25.00 at Neill’s Flowers in Pullman, Bookpeople in Moscow, and at the door with checks payable to CCUCC.  Tickets may be purchased with credit cards at Bookpeople or online at www.bookpeopleofmoscow.com by September 16th.  Additional donations to World Relief will be welcomed and tax deductible.

Parking is free in the church’s lot on WSU’s College Hill at Opal and Campus Streets.  Further information at www.pullmanucc.org.