December Community News

Click here to download a pDF of this month's community News.

With the last issue of the year, December carries through the Holiday cheer with What's the Buzz asking your "Favorite Holiday Traditions".  

Don't miss the 11th Annual Palouse Cares food drive on Saturday December 3, details can be found in the community news. 

This month's issue also includes a 5 Spot overview on some healthful tea choices to take the winter chill off.  Don't forget to stop by and see the new art installation going up December 9th with 7th grader Molly Klinger's artwork.

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: Beer Choir to Meet in Moscow and Clarkston

By Karen Weathermon, Palouse Choral Society Member

Sponsored by the Palouse Choral Society, the newly formed Palouse Two Rivers Beer Choir will meet monthly, alternating between the Lewis Clark Valley and the Palouse. The next meeting will be December 21 at 7:30 pm at Tapped Taphouse & Kitchen, at 210 S. Main Street in Moscow.

Future locations and dates will be available under the “Hear Us Sing” portion of the PCS website, www.palousechoralsociety.org, as well as on the Facebook page for the Palouse - Two Rivers chapter of Beer Choir, https://www.facebook.com/groups/243212222742099/.

The Beer Choir is an informal gathering that includes organized group singing and is open to all. No musical experience is required. The 10-song hymnal may be downloaded at beerchoir.com. Paper copies will also be provided. 

Community News: Palouse Cares to Hold Annual Food Drive December 3

By Greg Meyer, Palouse Cares Board Member

The 11th annual Palouse Cares Food Drive and Auctions will take place Saturday, December 3, in 15 local communities committed to helping end hunger on the Palouse. It is the area’s largest annual food drive.

Beginning at 9 am, hundreds of volunteers will visit neighborhoods throughout the Palouse, knocking on doors and asking for donations of non-perishable food and personal care items for local food banks.

Those wanting to volunteer for the food drive are asked to show up by 8:30 am on December 3 at the following locations:

Idaho

  • Moscow – Real Life at Eastside Marketplace
  • Potlatch – City Hall
  • Troy – Umpqua Bank
  • Genesee – Genesee Food Center
  • Kendrick/Juliaetta – J-K Food Bank
  • Deary/Bovill – Old Deary Fire Station

Washington

  • Pullman - Zeppoz
  • Colfax – Colfax Food Pantry
  • Palouse – McLeod’s Palouse Market
  • Albion – Albion Food Bank (City Hall)
  • Colton/Uniontown – Colton Post Office

Silent and live auctions will take place at 11 am at Real Life at the Eastside Marketplace, 1428 S. Blaine Street in Moscow, and at Zeppoz, 780 SE Bishop Boulevard in Pullman. Live auctions will begin at noon in Moscow and at 1 pm in Pullman. Food, baked goods, music, and fundraising games will be part of the activities in both locations.

All donations to the food drive and proceeds from the auctions benefit local food banks and non-profit organizations.

For more information about volunteering or donating auction items, contact Rick Minard, Palouse Cares board president, at (208) 310-1745 or rickminard83843@gmail.com or visit http://palousecares.org/ and facebook.com/PalouseCares.

Community News: Palouse Choral Society Announces Auditions

By Kathy Pitman, PCS Board Member

The Palouse Choral Society is inviting members of the singing public to join them for auditions both for the Children’s Choir and the adult chorale in early January. Children’s Choir auditions will be held Saturday, January 7, beginning at 9 am at a location to be announced.

The schedule is available at the following link: https://www.palousechoralsociety.org/wp-content/uploads/2016/11/2016-2017CCSeasonSchedule.pdf.

Interested families should fill out and submit the application form at this link: https://www.palousechoralsociety.org/childrens-auditions/

The PCS Children’s Choir will hold a concert on Sunday, April 2, at 4 pm at the 1912 Center, 412 E. Third Street in Moscow. The concert is free and open to the public. Everyone is welcome and encouraged to attend!

The Chorale auditions for adults will be held Sunday, January 8, beginning at 2 pm, at a location to be announced. Interested singers can read the schedule at this link: https://www.palousechoralsociety.org/wp-content/uploads/2016/11/2016-2017SeasonSchedule.pdf. Interested singers should also fill out and submit the application form at this link: https://www.palousechoralsociety.org/adult-auditions/.

The Palouse Choral Society along with the Lewis-Clark State College Choir will perform the Levin edition of Mozart’s Requiem on April 7 and 9. Artistic and Music Director Dr. Sarah J. Graham is opening the January 9 and January 23 rehearsals to any singers who want to join the group. The rehearsals will be held at 7:30 pm at Trinity Lutheran Church, 1300 NE Lybecker Road in Pullman. Please note that tenors and basses are especially encouraged to audition. An additional afternoon of auditions will be held on Sunday, January 29, beginning at 2 pm, at a location to be announced. 

What's The Buzz?

"What is your favorite holiday tradition?" 

"My mom hides out Christmas stockings and we have a scavenger hunt to find them.": Sarah Miller, Moscow, New Saint Andrews College Freshman

"My mom hides out Christmas stockings and we have a scavenger hunt to find them.": Sarah Miller, Moscow, New Saint Andrews College Freshman

"We have a homemade pizza bar on Christmas Eve.": Heather Wilson, Pullman, Stay-at-home Mom

"We have a homemade pizza bar on Christmas Eve.": Heather Wilson, Pullman, Stay-at-home Mom

"Matching jammies for the family.": Baylie Wilson, Pullman, Washington State University Student

"Matching jammies for the family.": Baylie Wilson, Pullman, Washington State University Student

"We do holiday coffee runs. We go to all of the different places to find the best holiday specials.": Anna Rosendahl, Moscow, NSA Freshman

"We do holiday coffee runs. We go to all of the different places to find the best holiday specials.": Anna Rosendahl, Moscow, NSA Freshman

"Our family watches It's a Wonderful Life on Christmas Eve.": Priscilla Brock, Moscow, NSA Freshman

"Our family watches It's a Wonderful Life on Christmas Eve.": Priscilla Brock, Moscow, NSA Freshman

"We express gratitude directly to the people gathered at the table.": Jamie Derrick, Moscow, University of Idaho Faculty

"We express gratitude directly to the people gathered at the table.": Jamie Derrick, Moscow, University of Idaho Faculty

Ask A Dietitian

I've been hearing more and more about using nutritional yeast in my cooking. What is nutritional yeast and what are the benefits?

Nutritional yeast, commonly referred to as “nooch,” is an inactive form of yeast. The yeast is grown on molasses, then dried and heated to deactivate. Because it’s inactive, this yeast cannot be used for leavening the same way brewer’s yeast is used. Instead, nooch is used for flavoring and adding additional nutrition to foods, especially in vegan cooking. Because nooch tastes a lot like cheese, it’s a great healthy or vegan alternative to dairy cheese. In fact, if you search the Internet for “vegan cheese sauce,” you’ll most likely come up with a recipe that includes nutritional yeast.

Nutritional yeast is a good source of fiber and protein, and contains some iron. It’s also low in calories (60 calories per ¼ cup) and contains almost no fat. An additional benefit, especially for vegans, is that nooch is high in vitamin B12, a nutrient that is typically only found in animal products.

If you’re looking to try nooch, it can be found in the bulk section of the Co-op. The easiest way to use it is to sprinkle it on anything you would sprinkle cheese on—popcorn, pasta, salads, roasted vegetables, chips, and more. If you want a bit more of a challenge, try making your own vegan cheese sauce, dips, or cheesecake using nutritional yeast.

Winter is so dark on the Palouse, but I know that Vitamin D is really important. Are there ways to get enough Vitamin D from foods since sunshine is so limited?

Compared to other vitamins, vitamin D is fairly scarce in the foods we typically eat. One of the best sources is fish. A 3-ounce salmon fillet, for example, will provide you with about 75 percent of the Recommended Dietary Allowance for vitamin D. Other fish, such as tuna, don’t contain as much vitamin D (about 1/3 the amount in salmon), but can still be a good source. However, as fish does contain mercury, it’s not wise to be using fish as your sole source of vitamin D.

Luckily, there are several other foods, such as milk, yogurt, eggs, and orange juice that are either fortified with or already contain vitamin D. If you’re vegan, don’t fret. Many plant-based milks and ready-to- eat cereals are fortified with vitamin D (as well as calcium). Although less common, you can also find some brands of tofu or meat substitutes that are fortified with vitamin D. To see if a food product contains vitamin D, look for vitamin D at the bottom of the nutrition facts panel.

Art at the Co-op

Friday, December 9, will bring us another art opening, featuring Molly Klingler as the artist of the month. Although only 12, Molly has had several shows at the Co-op. Her art has grown more and more sophisticated as time goes by. From her early doodles to her now detailed and remarkable art, it has been a joy to watch her progress and her sheer talent.

Molly is a 7th grader at Palouse Prairie Charter School. She has been drawing and painting since she could hold a marker and draw on walls. She has many interests in life besides her love for art. Among many pursuits that truly reflect a love of life, she loves to read; to laugh with her friends; to swim in lakes; to draw on her friends; and to look at weird bugs.

Her mother, Sandi Klingler, thinks Molly is “pretty much the most fantastic human being ever!”

Come and see Molly’s art. The show will run through Wednesday, January 11.

5 Spot: What’s Your Cup of Tea?

“Different strokes for different folks,” Sly and the Family Stone are singing in my ears right now. I’m sitting at One World Café, in my easy chair of choice, sipping a cup of my favorite tea. What’s your favorite? Want some inspiration, want to branch out and try something new? Want to find out what tea sipped from someone else’s chair tastes like? Here are five teas, out of a whole rainbow of possibilities, chosen for their healthful, life-affirming vitality.

1.   Black tea: A little history lesson here: There is nothing good about colonialism, but among its many unintended consequences is the now near-global custom of drinking black tea. Like many great traditions, the story of tea begins in China. According to legend, in 2737 BCE, the Chinese emperor Shen Nung was sitting beneath a tree while his servant boiled drinking water, when some leaves from the tree blew into the water. Shen Nung, a renowned herbalist, decided to try the infusion that his servant had accidentally created. The tree was a Camellia sinensis, and the resulting drink was what we now call tea.

2.   Green and White teas are both variants of the drinks made from Camellia sinensis that are processed differently from black tea. Green tea has less caffeine than black, and has become well known for its anti-cancer properties. The polyphenols, a large group of plant chemicals that includes the catechins, are thought to be responsible for the health benefits that have traditionally been attributed to tea, especially green tea.

3.   Rooibos tea, also called red tea or red bush tea, has become quite visible in the United States in the last decade. You may have had a cup or two by now, and may be well acquainted with its taste. But did you know, it’s also loaded with electrolytes and antioxidants (especially in its unfermented, “green rooibos” form). This tea originates in South Africa, and is made from the leaves of the Aspalathus linearis bush. What’s more, it’s the favorite of the No. 1 Ladies Detective Agency founder, Mma Ramotswe!

4.   Chrysanthemum tea. Used for centuries in China, this herb is in the same family as chamomile. It provides relief for mild colds, and you can make a cool compress of it to apply and soothe tired eyes. The Shennong Bencao Jing, or Chinese Classic Book of Herbal Medicine, says taking chrysanthemum tea long term may “make the body light, slow aging, and prolong life.”

5.   High Tea. We were in Portland for Thanksgiving this year, and as the next day was my birthday, I asked my family to join me at the Heathman Hotel for their Victorian High Tea. We’re a diverse bunch, but as everyone likes a cup of tea and a treat in the late afternoon, my birthday outing turned out to be just the harmonious celebration I wanted. Invite some friends over, put a log on the fire, and have one of your own!

There are so many different kinds of tea, and all of them have merit. There’s one for everyone! Winter is upon us, and it’s only just begun. If you’re feeling the chill, come find me at the Co-op deli, or at One World, grab your favorite cup of tea, and tell me all about it!

Staff Picks

The first staff-person I spoke with this month was Willow Smith, who has been working at the Co-op as a Deli Server for five months. For her pick this month Willow chose the Garden of Eatin’ Kale Chips (which are more like a kale-flavored tortilla chip than a dried kale chip). Willow chose this product because she likes that they are a little different from your standard tortilla chip. They have more flavor and are more nutritious. She says she enjoys them with salsa and hummus, but feels they go best with the Co-op’s pesto or artichoke spinach dip.

Garden of Eatin’ was founded almost 45 years ago by Al Jacobsen and is considered to be one of the original flagship organic companies. Jacobsen grew up on a farm in rural Pennsylvania and first became interested in a healthy plant-based diet in the early 1900s when he discovered that his favorite barnyard companion (the chicken) was sometimes the centerpiece of family dinners. In the 1940s, Al began working as a product demonstrator for Hain Pure Foods, and eventually he started Garden of Eatin’ in the early 1970s.

When Garden of Eatin’ was founded, the entire company was built around one product, a whole wheat pita bread. Today there are 43 products that fall within four product lines. All of their products are made with natural and organic ingredients, which they believe is better for the environment, better for animals, and better for people. All of their organic corn is harvested by sustainable farming partners, made with expeller pressed oil, and certified Kosher (http://www.gardenofeatin.com/history/).

The second staff-person I spoke with this month was Brice McLaughlin. He has worked at the Co-op for two and a half years as a Produce Stocker. His pick this month is the Field Day organic black refried beans. Brice says he really likes Field Day products in general because they have a very consumer-friendly price point; however, he especially enjoys the refried beans. He says the beans have quite a bit of flavor on their own without having to add anything to them. When he compared them to competing brands, he noticed that they had significantly less sodium, and the black beans also didn’t contain canola (which several competing brands did).

Brice says his favorite way to prepare the black beans is to heat them on the stove or in the microwave, add a little chopped cilantro and green onions, and to eat them as a dip. He says you can add avocado if you are feeling really decadent.

Field Day is a brand located within a division of United Natural Foods, Inc. (UNFI), which was incorporated in 1994 and is the leading national distributor of natural, organic, and specialty products. UNFI was formed when People’s Warehouse in Auburn, California, and Cornucopia Natural Foods in Rhode Island merged in 1996; each company had operated independently for 20 years before that. Since then, UNFI has grown substantially through acquisition of other smaller companies and consumer demand. Their largest customer is currently Whole Foods, but they also deliver to number of other grocery chains and smaller natural food stores. The mission of UNFI is to connect farms to families by delivering more organic and natural food to more plates across North America. They also support the movement that calls for the labeling of genetically modified and engineered foods (https://www.unfi.com/our-history).

Business Partner Profile: Hodgins Drug & Hobby

  • Pam Hayes, manager of Hodgins Drug & Hobby, shared interesting history with me about the store, which has been in business since 1890. Roland Hodgins began the store in Genesee in the 1880s, when Genesee was a bigger town than Moscow. When the University of Idaho opened in 1889, he moved the store to Moscow, realizing Moscow would be the new place for all the movers and shakers.

The store was originally called White Drug, and Roland Hodgins changed the name to Hodgins when the store moved to its current location. Pam’s father, Bob Beutler, and Will Heflin worked for Roland's son, Gerald, and eventually bought the store from him. When Will moved to Virginia, Bob bought his share of the store.

Pam has been helping in the store since she was in 4th or 5th grade. She married in 1979. She and her husband left town for 10 years before returning to Moscow, and she has been working at Hodgins ever since. Her father, Bob, retired in the 1990s, but still comes around often to check in at the store.

In addition to managing the store, Pam tests people for hearing aids. She says life can be difficult for people with hearing loss; they begin withdrawing from interacting with others. Untreated hearing loss not only brings social isolation, but she says it also increases the risk of Alzheimers by 25 percent. She says digital hearing aids are being improved all the time to better tune out background noise and bring speech front and center.

Hodgins provides pharmacy assistance and products to its customers. They have a drive-thru window, which Pam said is nice when downtown parking is at a premium. It's especially good for parents who have sick children and don't want to get them out of the car.

Hodgins is much more than a drugstore, though. They have a large inventory of games, hobby materials, and children's toys. Warhammer and Magic are huge draws for kids–the staff calls them their “big boy toys.” They also have family games, puzzles, Legos, Playmobile, and Melissa & Doug products, which Pam observed are “toys little kids have been playing with since day one.”

The staff does research to discover which toys are beneficial for children, including special needs children. Pam said, “Play is a child's work. It's how they discover, create, and master their world, growing in a positive way.” Hodgins stocks toys children can manipulate and learn from, including science kits and Green Toys, a brand which features toys made from recycled milk jugs. Hodgins won first place in a national contest for the best display of Green Toys.

A line of high-quality Little Adventure dress up clothes is also available, as well as a large plush toy section with unusual animals like anteaters, flying squirrels, hedgehogs, and big chickens.

UI students will be interested to know that their parents can set up accounts for them at Hodgins. Parents put money in the account, and their son or daughter can use the account to stock up on items they need.

Locally-owned Hodgins Drug & Hobby also helps support local schools. If you are a teacher and come in to purchase something for your school, you will receive a 10 percent discount.

To learn more about the store, check out their website: http://hodginsdrug.com/ and their Facebook page: https://www.facebook.com/HodginsDrug/.

HODGINS DRUG & HOBBY IS A MOSCOW FOOD CO-OP BUSINESS PARTNER

  • Through our Business Partner Program, Co-op owners receive a discount on locally owned businesses that partner with the Co-op, and the Co-op promotes our locally owned partners.
  •  At Hodgins Drug & Hobby, members receive a 10 percent discount on all purchases, excluding prescriptions.
  • Hodgins Drug & Hobby can be contacted at (208) 882-5536 or hodgins@turbonet.com

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

V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking by Rich Landau and Kate Jacoby

Chefs Rich Landau and Kate Jacoby bring the greatest flavors of the world to the devoted clientele of their acclaimed Philly restaurant V Street. Now, cooks can experience the same original dining experience at home with these zesty, mouthwatering recipes that whet the appetite and feed the imagination.

In V Street, Rich Landau and Kate Jacoby offer creative vegan riffs on street food from across the globe—drawing from the culinary traditions of Asia, the Middle East, South America, and more—in a diverse range of dishes. -Amazon

Deepest Roots: Finding Food and Community on a Pacific Northwest Island by Kathleen Alcala; photographs by Joel Sackett

As friends began "going back to the land" at the same time that a health issue emerged, Kathleen Alcalá set out to re-examine her relationship with food at the most local level. Remembering her parents, Mexican immigrants who grew up during the Depression, and the memory of planting, growing, and harvesting fresh food with them as a child, she decided to explore the history of the Pacific Northwest island she calls home. 

Combining memoir, historical records, and a blueprint for sustainability, The Deepest Roots shows us how an island population can mature into responsible food stewards, and reminds us that innovation, adaptation, diversity, and common sense will help us make wise decisions about our future. And along the way, we learn how food is intertwined with our present but offers a path to a better understanding of the future.  -From book jacket

Adventures in Edible Plant Foraging: Finding, Identifying, Harvesting, and Preparing Native and Invasive Wild Plants by Karen Monger

Written with novice foragers in mind, Adventures in Edible Plant Foraging, serves as a simplified guide to edible plants that can be found throughout North America, and includes a glossary of botanical terms. This all-encompassing guide will teach you how to prepare for your first foray into foraging—what to bring and what to watch out for—and show you how to identify various edible wild plants native to your own backyard, the forest, fields and the sandy shores along lakes and beaches. -Ingram Books

Company Profile: MegaFood

MegaFood uses organic produce from family-owned farms to create some of the most effective and award-winning supplements available. Their catchphrase is “farm to tablet,” a play on “farm to table.” For example, they use kale from fourth-generation farmers, Foxy Organics; oranges from fourth-generation farmers, Uncle Matt’s Organics; beets from Stahlbush Island Farms; cranberries from James Lake Farms; turmeric from Kauai Organic Farms; and brown rice from fourth-generation farmers, Lundberg Family Farms. They use a slow low-heat process in their supplement production to retain the maximum potency of nutrients. They make their tablets as compact as possible so that they hold a lot more nutrients in an easier-to-swallow size than the much larger capsules common in the supplement industry.

MegaFood offers 65 handcrafted supplements, which may seem overwhelming, but their resident Doctor of Naturopathy, Erin Stokes, suggests first starting with a multivitamin. If that settles well, she suggests adding a probiotic for a healthy gut and, if both of them settle well, she suggests adding a daily dose of Turmeric for its anti-inflammatory properties. Then one can continue adding any specific supplements based on one’s individual needs. Every product that they produce is tested to be free from herbicides and pesticides.

One of their more unique products, Daily Maca Plus, can be used in making energy bars. Recipes for the bars are available on the MegaFood website. Maca is a root that grows high in the Andes Mountains. According to ancient legend, Incan warriors used to consume maca before battle to support endurance. Maca is rich in protein; minerals such as iodine, calcium, potassium, iron, magnesium, phosphorous and zinc; vitamins B1, B2, and C; and several essential fatty acids.

Like many companies whose products the Co-op decides to carry, MegaFood does much more than just make quality products. This past summer, MegaFood launched an initiative to install community gardens in partnership with natural retailers and youth-oriented organizations in areas with limited access to healthy foods. MegaFoods also makes donations to the nonprofits that their farmers support, such as Florida Organic Growers, Farm Aid, Hawaiian Islands Land Trust, and Three Lakes Community Funds.

MegaFood’s mission is “to produce superior whole food supplements for those who care about their health and well-being.”

MegaFood Snapshot

  • Founded in 1973
  • Headquartered in Manchester, New Hampshire
  • Non-GMO Project Verified
  • Dairy, Soy, and Gluten Free
  • Vegan and Kosher
  • ISO Certified laboratory for quality assurance (International Organization for Standardization)

Information from this article and more can be found at: www.megafood.com.

Amy Newsome found it fascinating that you can watch MegaFood’s whole supplement production process in real time with their 24/7 live cams showing everything from the testing lab, produce dryers, blending drums, tablet pressing, tablet coating, packaging, and shipping. Check it out at megafood.com/livecams

Dime In Time: The Palouse-Clearwater Food Coalition

by Amanda Snyder, Food Coalition member.

Dimeintime_PCFC.jpg

The Palouse-Clearwater Food Coalition (PCFC) is a community based initiative bringing a collaborative, grassroots approach to growing the local food system.  PCFC concentrates efforts to enhance the sustainability and vitality of the Palouse-Clearwater food system. PCFC’s intent is to improve community access to healthy, locally grown foods in northern Idaho and eastern Washington.

The Palouse-Clearwater Food Coalition sponsors and co-sponsors multiple events during the year and our highlight event is the annual Food Summit.  The 2017 Food Summit will be held January 27 at the 1912 Center in Moscow with a focus on the Value of Local Food.  Morning presentations from community members, University faculty, local food businesses, and a special presentation from middle school students from Palouse Prairie Charter School in Moscow will highlight various aspects of community, culture, and commerce around our local foods.  The event includes networking opportunities, entertainment, lunch, and snacks.  We plan to include a local food business showcase as part of our day.  We encourage all from the community to attend, and registration is based on sliding-scale with a limited number of scholarships available for those who need assistance. 

In addition to our annual Food Summit, the Palouse-Clearwater Food Coalition had several reports on studies done for the Food Coalition by former UI students and AmeriCorps volunteers.  PCFC is currently developing several outreach publications, such as an Eat Local Guide (featuring local restaurants, wineries, brew pubs, and coffee shops that source local products), a Local Food Resource Guide, a Fresh Food Donation Guide for Latah County, and a Community Supported Agriculture Guide.  PCFC is also hosting a quarterly speaker series, with focus on various aspects of our local food system.   

For updates on our various events, and to register for Food Summit 2017, please visit our website: www.pcfoodcoalition.org or contact Amanda Snyder: amsnyder@uidaho.edu

1. Singing Dog Vanilla Bean Paste

Singing Dog vanilla bean paste has the authentic flavor of real vanilla beans in a convenient paste form. Use one tablespoon to replace one vanilla bean in recipes. The paste is gluten-free and made with organic vanilla bean extractives and organic cane sugar.

2. Epic Bacon Bits

Epic Bits are made from heritage breed Berkshire pork bellies and chicken that is non-GMO (genetically modified organism) fed. They are rich in protein; low in sugar; and free of gluten, grains, soy, and dairy. Epic Bits can be used to enhance salads, sweet potatoes, eggs, and other foods. Look for hickory-smoked and maple pork bits and sesame chicken bits.

3. Daiya Salad Dressing

A new addition to their line of certified vegan products, rich and creamy Daiya salad dressings are free of soy, dairy, gluten, and eggs. These plant-based dressings can be poured over any salad or used as a dip for fresh vegetables. Available in Blue Cheeze, Creamy Caesar, and Homestyle Ranch flavors.

4. Big Tree Drinking Chocolate

Made from just three ingredients–raw organic cacao powder, organic coconut sugar and sea salt–Big Tree drinking chocolate is a healthier chocolate beverage alternative that is packed with plant-based phytochemicals as well as vitamins and nutrients. It is non-GMO, gluten-free, and vegan. Use it as a hot or cold drink, in smoothies, or as a dessert-topper.

5. New Barn Almondmilk

New Barn almondmilks are organic and gluten-, carrageenan-, and soy-free. They come in four creamy flavors: original, vanilla, unsweetened, and unsweetened vanilla. All are crafted from spring water and organic almonds. The original and vanilla are sweetened with organic maple syrup and contain just 7 grams of sugar.

6. Artisan Tropic Plantain Strips

Plantains are rich in potassium, fiber, and vitamins A, C, and B-complex. They are a “resistant starch” which means they reach the colon intact, which helps stimulate intestinal flora and improve insulin sensitivity. Artisan Tropic Plantain Strips are gluten-free, non-GMO, vegan, and paleo-certified. Look for three crunchy flavors: sea salt, sweet, and cinnamon.

Good Food Book Club

5-Acres & A Dream: The Joys and Challenges of Creating a Self-Sufficient Life

December’s book is the third and final in our short series on homesteading for delicious food and self-sufficiency. 5-Acres & a Dream The Book: The Challenges of Establishing a Self-Sufficient Homestead by Leigh Tate (Kikobian 2013) tells the journey of one couple’s journey to creating their self-sufficient homestead. Like Anne Dodds’s A Widow’s Walk, it is a delightful memoir, but like last month’s book, The Weekend Homesteader, it also offers plenty of ideas and how-tos on how to adopt strategies for self-sufficiency in your own life.

If you are more concerned than ever about food security, social justice, the environment, and community resilience, this book will bolster and nourish your skill set, resolve, and capacity. As this country comes to term with the results of the last presidential election, many Americans will take their enormous energy ahead with greater focus for the common good. This book is for you.

From the Introduction:

“Commitment is what keeps us going when we don’t feel like it. Commitment is a choice of will, not an emotion. It is vital to our homesteading success when problems arise or things go wrong. In a way, one could say it’s the true test of our resolve to do what we set out to do.”

The “memoir” part of the book—which is almost all of it—includes chapters like: The Dream; Defining Our Goals; Developing the Master Plan; Obstacles; Food Self-Sufficiency: Feeding Ourselves; Food Self-Sufficiency: Feeding Our Animals; Difficult Things; and Where Do We Go From Here.

Then there’s the “recipe” part of the book, which includes things like: Stuffed Summer Squash, Sauerkraut, Sweet Potato Honey Pie, and Cracklin’ Cornbread. Finally, the Appendix has even more information for the industrious homesteader.

With these three books on homesteading that wrap up the end of 2016 for our Good Food Book Club, we’ll be ready to look ahead to 2017 and all that comes with it, however that may look. Knowing we are in the midst of serious climate change, along with what may be the largest shift in food (and possibly sociopolitical) systems humanity has seen in generations, these stories and handbooks of self-sufficiency become vital tools of healing, hope, and action as we move into a new era.

Please join us to discuss 5-Acres & a Dream The Book: The Challenges of Establishing a Self-Sufficient Homestead by Leigh Tate (Kikobian 2013) on Sunday, January 8 from 6:00-7:30pm at the Moscow Food Co-op. (Note: by group request, we’re moved this meeting to early January in honor of the winter holidays.) Remember to email bookclub@moscowfood.coop to receive email reminders about the Good Food Book Club. 5-Acres & a Dream is available through your local library. If you are interested in buying the book, check out the area’s local used bookstores or visit BookPeople of Moscow where Book Club members receive a discount. For more information about the Good Food Book Club, check out the Outreach section of the Co-op website at www.moscowfood.coop.

 

Staff Profile: Cheyne Mayer

Cheyne (pronounced Shane) means “oak-hearted” in French and also has Scottish and Gaelic roots. Given his love of nature and oaks specifically, Cheyne feels like this name is extremely appropriate.

Cheyne grew up in Olympia, Washington, living there until he attended Warren Wilson College near Asheville, North Carolina. Warren Wilson is known for a curriculum that combines academics, work, and service. Every student is required to have a course of study, an on-campus job, and engage in community service. There is a 275-acre working farm, market garden, and over 600 acres of managed forest that includes 25 miles of hiking trails. Cheyne says it is in the heart of Appalachia.

He graduated from Warren Wilson this past May with an undergraduate degree in Environmental Studies with a concentration in Sustainable Forestry (and an unofficial concentration in sustainable agriculture). He worked for three years in Warren Wilson’s vegetable farm, also interning at a community garden that provided food to a non-profit called Bounty and Soul. Bounty and Soul strives to create healthy communities through nutrition literacy, health and wellness education, and fresh food. He also volunteered with Food Not Bombs, an all-volunteer collective that battles food insecurity in the face of seeming abundance—a large amount of food is surplus from grocery stores.

Cheyne grew up with his dad working at the co-op in Olympia, Washington. He volunteered there during middle school and high school. He really appreciates quality food, wants it to be accessible and affordable to all, and eats primarily a whole foods diet. He enjoys cooking and tries to cook local, in-season foods—especially veggies. He likes to cook lentil soups, steamed or roasted veggies, hummus, and is trying his hand at homemade kombucha.

Cheyne and his girlfriend moved to the Palouse so she could attend Washington State University. After a summer working as a landscaper, Cheyne was hired as a baker at the Moscow Food Co-op. He has been baking for three months. He likes that the bread is made from scratch and enjoys working with the dough, shaping it. One of the challenges is the schedule. He bakes from 4:30 am-12:30 am. “It’s hard to commit to evening activities because I need to be thinking about going to bed at 7:30 pm. That means I need to be thinking about dinner around 3:30 or 4 pm.” He laughs that he isn’t always as disciplined as he should be about his bedtime, but that it all works out. Besides enjoying the work he does, he appreciates the friendliness and patience of his co-workers.

Although he’s traveled “less than [he] would like,” Cheyne has had some fun adventures. In 2015, he spent the summer WWOOF-ing in Spain. WWOOF stands for Willing Workers on Organic Farms and is a “worldwide movement linking volunteers with organic farmers and growers to promote cultural and educational experience based on trust and non-monetary exchange, thereby helping to build a sustainable, global community” (wwoof.net). A highlight of that trip was working on a farm in La Garrotxa, in the southeast corner of the Pyrenees. The farm was on a mountain with an amazing view. There was no noise and the air was pristine; the farm itself was self-sustaining, growing fruit, grains, corn, and tomatoes. In 2016, Cheyne took a road trip through the Badlands and Yellowstone. No word yet on where 2017 will lead…. Stay tuned.

In his spare time, he runs, hikes, and journals. Cheyne works to gain clarity on how best to prioritize competing demands. It’s a challenge. He realizes that he is not fully at peace with himself unless he’s engaged in some type of service.

Favorite Book: The Game of Thrones series by George R.R. Martin (fiction), A People’s History of the United States by Howard Zinn (non-fiction)

Favorite Movie: Boyhood

Favorite Games: Magic: The Gathering, Dutch Blitz, Blokus

Three Things Cheyne Would Bring If Stranded on an Island: 1. Hatchet 2. Cooking Pot 3. Flint

Superpower: Ability to fl

Co-op Kids

December's activities are all about simple, seasonal pleasures. We will make party hats and sparkling snowflakes to brighten your winter celebrations. Kids will also have a chance to create salad dressing and hot cocoa mix to use at home. Whatever you celebrate, the dark days of winter are a great time to come together in the cozy Co-op Cafe!

  • Dec  6 Snowflake Making
  • Dec 13 DIY Salad Dressing
  • Dec 20 DIY Hot Cocoa Mix
  • Dec 27 Make a hat or crown for New Year's Eve

At Co-op Kids, we facilitate simple, earth-friendly activities for young children and their families. Our activities are designed with children ages 3-5 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.

November Community News

With our November issue we welcome the 'New On Our Shelves' product feature article as well as some fun Community News.

This month's issue also includes fall themed treats in Burning Down the House and Five Spot, with a holiday themed discussion in What's the Buzz.   

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: Beer Choir—Palouse Choral Society Reaches Out

By Gary Peterson

Do you sing in the shower?  Sing with the radio, or enjoy an occasional beer?  Then you’re qualified for Beer Choir!  Would you enjoy listening to renditions of the Beer Choir hymnal?  You’re invited, too!

Palouse Two Rivers Beer Choir held its first event at Rants & Raves Brewery, 308 N Jackson in Moscow.  Beer Choir celebrates the joys of singing and drinking beer—think hymns in church, and pub-singing in the UK.  The 10-song Beer Choir hymnal is available at beerchoir.com.  Many singers download the hymnal to their phones, but paper copies are also available at events.

The songs are easy to sing, with many set to well-known melodies; for example, "Dough-Ray-Me" (apologies to Sound of Music) starts off: “Dough, the stuff that buys me beer.  Ray, the guy who serves my beer.  Me, the guy who drinks my beer…” and runs “Fa, a long, long way…” from the original.  Another song,” He That Will an Alehouse Keepe”, is a “3-Part Round (getting rounder with each beer).”

Beer Choir is the brainchild of choral composer and craft beer enthusiast, Michael Engelhard, with chapters in Seattle, Chicago, Phoenix, and St. Louis (National Headquarters) as well as the Atomic chapter in Richland, Washington. Visit the Palouse Two Rivers Beer Choir Facebook page, and find more information via the Beer Choir Facebook group.  The Palouse Two Rivers chapter plans monthly Beer Choir events to alternate between the Palouse and the Valley, typically on Wednesdays from 7 to 8pm

Palouse Choral Society started the new chapter for fun, and to meet local singers—they’d love to find more tenors!  PCS includes a 70-member concert choir, a chamber choir, and a recently created children’s choir.  For more information about PCS and upcoming concerts, see, palousechoralsociety.org

Community News: Frontier Co-op Celebrates 40 Years

By Matthew McConnell, Moscow Food Co-op Bulk Buyer

Recently, Frontier Co-op hosted an event for some of their co-op members from around the country, inviting them to spend a couple days at the birthplace and home of Frontier, located in Norway, Iowa. (Yes, I said Iowa. What do mean, “Where's Iowa?' It's 'Iowa,' a state. You really don't know? No, not Ohio! Iowa! Whatever). The Bulk Buyer (me) from the Moscow Food Co-op received one such invitation and I almost talked myself out of the trip by answering Joseph Melior's question of, “Do you want to go?” with “I'm not ready!” But he knew I was only joking (I wasn't) and was excited that not only would it be an opportunity for me to meet others from co-ops around the country and increase my personal awareness around bulk foods, but that I'd bring some of that learning back to Moscow. The timing of the event also happened to coincide with the roughly one year I had been working at our Co-op.

 I was part of a group of 35, representing co-ops from across the United States. During our visit, we met some of the people behind Frontier and saw their business offices, warehouses, and working conditions; heard their history; helped celebrate their 40th anniversary; attended numerous break-out sessions, learning about topics ranging from vanilla growing to tea tasting to ingredient sourcing; were given tours of their different buildings; attended their Annual Meeting; ate wonderful meals; and met many of their employees. Briefly, I'm going to highlight some key points that I was impressed with in regard to Frontier’s overall health.

Frontier, like many who are involved in conscious business and consuming, have worked with farmers all over the world to build schools, dig wells, and to help with crop cultivation and sustainability. They have helped their farmers gain organic and fair trade certification and have assisted with the creation of farmer's co-ops in parts of the world where collective power and support make a real difference in their quality of life.

Frontier is not only focused on the farmers throughout the world that supply them with the ingredients and food, but on what's happening around them locally. Once a wide expanse of prairie grass and flowers, Iowa's landscape has become an expanse of farmland due to its rich soil, which is because of the original expanse of prairie grass and flowers. Frontier has restored thirty acres to its native prairie, a labor-intensive project which has created a rich and diverse makeup of many different plants, flowers, shrubs, and mosquitos. We walked on a trail that cut through swaths of grasses that were as tall as I am, some taller. We walked past gardens that were dedicated to deceased Frontier employees, past the children's garden, and past the old barns that were saved from demolition years ago, now restored and used for various gatherings including their Annual Meeting and a place to eat lunch in the summer, away from the mosquitos that swarm just outside waiting to attack.

What most impressed me was that they had a child care facility on-site, certified by the state. It had been six years since a new child care provider had been hired and the lead person in charge told me that she's now changing diapers of kids whose parents had once been under her care. Parents can visit their children throughout the day if needed and many choose to eat lunch with them. It's also subsidized by Frontier, with care costing $2.50-$4 daily.

We were in attendance for Frontier's Annual Meeting, held at a winery overlooking the rolling hills of eastern Iowa, so often ignored when lamenting its flatness. We filed through the door being held open for us by a smiling man and as I walked past him, he asked if I was enjoying my visit. I expressed articulately to him how much I was in fact enjoying my time, by repeated use of the word 'cool.' I reached my hand out to shake his, asking his name. It was Tony, the CEO of Frontier.

Later that evening, as our group was preparing to leave the winery, I walked over to the table where Tony was seated with People Who Were Dressed Very Nicely, making me silently wish that I had washed my pants sometime during the week. As I approached, Tony saw me coming and stood up. Smiling, he took a step in my direction and this time reached his hand toward mine, shaking it. He thanked me for being there and I wished Frontier a Happy 40th Anniversary. He sat back down and I went to find a laundromat.

It's been more than fifteen years since I first joined a food co-op. It was also around this time that I began steering all my conversations to food, and from there, easily segueing into the environment, worker conditions around the world, personal health and animal rights, or why I had stopped drinking coffee and why you may want to consider doing the same. I talked local, organic, fair trade and sustainable at people until they had little choice but to stick pencils in their ears with the hope that they'd no longer be able to hear me, yet I also did not have much understanding of the challenges faced in observing those standards, or the real role that cooperatives play in that effort.

In my year of working at our Co-op, I have learned a lot about those responsibilities and challenges and realize that during my visit with Frontier, I was viewing them through a lens made more discriminating from having that experience with our Co-op. Frontier Co-op, like ours, is not immune to the rough edges that are a part of any business, collective, community or cooperative – to the rough edges that are a part of any relationship. There will always be a difference of opinions, mistakes made and lessons learned, but what makes the cooperative model unique is the intention behind the effort that's given to developing sustainable relationships.

Cooperatives are borne from a belief that relationships matter; relationships including ourselves and others, our food and environment, the ideals we profess and the actions we take. The history is there for anyone to read about, and I'm glad to be involved in my own little way.

In the days following my return to work, I was surprised when someone asked me, “Where ya been? Haven't seen you in a while.”

Wait, you noticed I was gone?

I heard it a second time and thought again, “You noticed too?” I heard it a third time and a fourth, from people who, in their trips up and down the Co-op aisles, had shared with me stories of their homes and lives, private and personal, people with whom I have shared parts of my life with. Connections created through talk of the weather that turned to where we've previously lived that became talk of why we left those places, of what pulled us or chased us. While they shopped and I filled bins, we managed to share bits of ourselves and to connect in such a way that made my absence noticed.

I noticed some absences too, on that first Saturday back. From the mother with her girls in the early morning, to the family of five that come in a little later, to the colorful man who comes in by himself, to the girl with the Warsan Shire tattoo on her arm and to the long-time Co-op member who I mistakenly told we were out of local eggs a few weeks back, I look forward to being able to say to you, “Where ya been? Haven't seen you in awhile.”