PDF Community News Archives

Hello all,

Please excuse this interruption! We wanted to begin a .PDF archive of previous Community News issues. We will be updating this archive as a blog post from now on.

You will notice a new "Columns and Programs" section on the right-hand sidebar that says "PDF Community News Archives," which is where you can find this list and .PDF versions of old Community News. 

Thank you very much,

The Moscow Food Co-op

December 2017

November 2017

October 2017

September 2017

August 2017

July 2017

June 2017

May 2017

April 2017

March 2017

February 2017

January 2017

December Community News

With winter in full swing and the Holidays upon us, the Moscow Food Co-op has many offerings to aid you over the next month.  Don't forget to check out What's New on Our Shelves & Staff Picks this month!

There are some tasty recipes in 'Burning Down The House' and the 5 Spot. New art will be on display in the gallery space and there are many items featured for thoughtful gift-giving, don't miss the Company Profile and this month's Business Partner Profile.

Lastly, the Board of Directors share with you the details of the strategic growth plan.

To you & yours, have a safe & happy December!

We are thankful for you, our Community News readers & store patrons.

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 - for a PDF of this month's Community News, click here!

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What's the Buzz?

"What is your favorite winter libation?"

"Hot chocolate.  Sometimes I add cinnamon." Heather Carbon, Moscow, UI Student

"Hot chocolate.  Sometimes I add cinnamon." Heather Carbon, Moscow, UI Student

"I like a spicy chai tea in the morning." Christine Plourde, St. Maries, Recreation Manager

"I like a spicy chai tea in the morning." Christine Plourde, St. Maries, Recreation Manager

"I like Golden Milk.  It's warm and it feels good for you." Dede McReynolds, Moscow, Service Coordinator for The Hope Center

"I like Golden Milk.  It's warm and it feels good for you." Dede McReynolds, Moscow, Service Coordinator for The Hope Center

"I go to winter ales like Jubilale." Ben Timchak, St. Maries, Forester  

"I go to winter ales like Jubilale." Ben Timchak, St. Maries, Forester


"Tom and Jerry's." Neal Wassmuth, Moscow, Photo Studio at NRS

"Tom and Jerry's." Neal Wassmuth, Moscow, Photo Studio at NRS

"Mochas." Nancy Soohoo, Moscow, WSU IT Department

"Mochas." Nancy Soohoo, Moscow, WSU IT Department

Bobbi Kelly Watercolors on Display

By Mary Reed, Member of the Palouse Watercolor Socius

An exhibit of watercolors by Moscow artist Bobbi Kelly is now at State Farm Insurance, 318 South Main in Moscow. It can be visited during business hours. Kelly’s paintings include local scenes, such as Casa Lopez, Ale House, and Farmer’s Market in downtown Moscow. Other paintings are of regional landscapes and watercolor collages. She is a board member of the Palouse Watercolor Socius and a Merit Member of the Idaho Watercolor Society. Bobbi Kelly is a popular teacher of workshops for children and adults and currently teaches watercolor at St. Mary’s School in Moscow. The exhibit will continue through December.




Eastside Marketplace is thrilled to welcome Lavender and Thyme

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Contact: Elizabeth Prasil

Eastside Marketplace is thrilled to welcome Lavender and Thyme, a floral boutique run by long time florist, Tammy McGreevy. Lavender and Thyme provides specialty gifts, custom floral arrangements for all occasions and a one on one personal touch with every order.

Providing traditional and unique blooms and arrangements, Lavender and Thyme helps customers celebrate and mark life’s most important moments. Lavender and Thyme prides itself on being a caring floral shop, infusing each individual order with the passion and gentleness it deserves.

Lavender and Thyme opened its store front in October at Eastside Marketplace, however it has been in business for six years. This will be the floral shop’s first storefront.  Previously, it has been beautifully orchestrated out of Tammy’s garage.

Eastside Marketplace is conveniently located off the Troy Highway in Moscow, providing quality restaurants, cinemas and a unique shopping experience, all in one location. Join Eastside Marketplace in welcoming Lavender and Thyme by stopping by during their business hours; Monday – Saturday 10 am – 6 pm.

Palouse Choral Society Presents “Around the World at Christmas”

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Palouse Choral Society Presents “Around the World at Christmas”

The Palouse Choral Society will perform “Around the World at Christmas,” a concert of music from the Christmas and holiday traditions of over 20 countries, on Friday, December 1, at 7:30 pm, and on Sunday, December 3, at 4 pm, both at St Boniface church in Uniontown.

The concert will feature the Chorale, Chamber Choir, and Children’s Choir singing music from Sierre Leone, China, Trinidad and Tobago, Austria, Spain, France, Germany, England, Italy, Sweden, Russia, the Ukraine, and Israel. The three choirs will combine for the final selection, “This Christmastide,” a piece written by Donald Frazier for American soprano Jessye Norman. 

Sarah Graham is the Artistic Director and Conductor of the Palouse Choral Society; Stephanie Sant directs the Children’s Choir.

Tickets for the performances are $20 for adults and $8 for students. Children 6-12 are free. Blocks of four tickets for any concert are $60.  Advance tickets may be purchased at www.palousechoralsociety.org and may also be available at the door. Questions about tickets may be directed to boxoffice@palousechoralsociety2.org or 208-352-0201. Please check the website for ticket availability the day of the concert.


Story Contact: Karen Weathermon Phone: 509.592-8565 or 509.335.5488 Email: kweathermon@hotmail.com

Story Contacts: Janice O’Toole, Executive Director 509.597.8917    

Sarah Graham, Artistic Director and Conductor 309.339.1784 drsarahjgraham05@gmail.com  

A non-profit choral organization serving the quad–city region, Palouse Choral Society is an auditioned body of community choirs celebrating choral music through masterful performances, educational outreach, and cultural enrichment with singers from the Palouse, Valley, Prairie, and Clearwater regions.

The Path of Change

By Laurene Sorensen, Moscow Food Co-op Board President

Our Co-op's current growth path goes back to the 2013 strategic planning process. Many owners gave input, both informally and at a festive all-ages event in the parking lot. We posted a large map of the Palouse and environs and invited owners to mark where they lived. We also provided a message board where owners could offer feedback and suggestions in different topic areas.

The strategic planning process resulted in a new strategic end: "The Moscow Food Co-op grows and expands to serve our mission."

Means to this end are: 

  •  Developing criteria for growth and growth scenarios.
  •  Educating the Co-op community about growth.
  •  Engaging in growth opportunities. (Strategic Plan 2015–2020)

Let's take a look at how the Board and General Manager have been doing these things.

Developing criteria for growth and growth scenarios.

Criterion 1: Have the financial resources to grow.

The Co-op historically has operated with a strong cash position and very little debt. However, revenues are down this year. This correlates with recent big changes in the ways consumers shop for food. Organic produce, meat, and packaged foods are now available at large commercial grocers and discounters and online. Using this criterion, the Co-op is less ready at the end of 2017 for a major capital investment than it was in 2015.

But even in 2015, the Co-op's cash on hand was not enough to undertake a large project, such as a new full-size store in Pullman, without external financing. Therefore, the Board took steps to ready the Co-op for a major capital campaign. One way to do this is to allow owners to invest in the Co-op in a different way from ordinary membership fees. Another is to borrow money from outside sources such as banks or loan programs in and out of the co-op world.

With the aid of Dorsey and Whitney, a national law firm that works with agricultural, industrial and consumer co-ops, we learned that the Moscow Food Co-op, as an Idaho nonprofit, can raise $1,000,000 through owner loans or preferred stock. If we incorporate a separate entity in Washington, it will be able to raise another $1,000,000 from its owners. That'll get us halfway to the $4,000,000 it will cost to build a second store of comparable size to our current one.

Criterion 2: Do it legally.

The Board engaged in an intense study process of federal and state securities laws (laws that regulate investment and protect investors) to see how we could raise funds, both inside and out of Idaho, and who could be an investor. We also revised our bylaws to bring them into compliance with current law. Dorsey and Whitney reviewed our bylaws and suggested a few changes.

They also suggested ways to structure the expanded business, and suggested we start by creating a Washington business entity that can borrow money and have its own legal identity (which means it will be a separate corporation from the Moscow Food Co-op).

Criterion 3: Demonstrate readiness

Our audited financial statement is a document investors and lenders will look at to guide their decision to provide capital for our growth. Wegner, CPAs, a nationally recognized firm that specializes in co-ops, has just concluded a process that took three years. The result: a letter certifying that the Co-op's financial position is stated in accordance with accepted accounting principles used in the co-op industry. In the first year Wegner studied the Co-op's business processes and practices and came up with suggestions. The second year they conducted a pre-audit. The actual audit only happened this year.

 In addition, management worked with consultants to identify efficiencies and opportunities in the current store's operations. The final audit of the 2016 financials was released last month and the Board and GM had a conference call with the auditor in which she explained the meaning of the numbers and how we compare to other food co-ops on key indicators of financial soundness.

Educating the Co-op community about growth.

From now until Christmas, the Tasteful Thursday program offers owners an informal opportunity to converse with Board members about growth. The Board and its committees publish updates in Community News.

The Board's main vehicle for owner education on growth (and everything else) is our business meetings, which all owners are welcome to attend. Time is reserved at the start of each meeting for owner communication. We publish an agenda in advance so owners can see what we will discuss. If you would like to receive the agenda in your inbox, please contact boardadmin@moscowfood.coop. In addition, we have held a series of owner forums in Moscow and Pullman on the proposed Pullman location, the revised bylaws, and Washington business formation.

Engaging in growth opportunities

The Co-op believes that responsible business growth that fits within our mission is good for our owners and the larger community. (Strategic Plan 2015–2020)

What's a "growth opportunity"?

A chance to expand revenue from the current store. In 2016, consultants from the Development Cooperative strongly urged management to rework the traffic flow in our current location. We anticipate this will improve sales per square foot by improving the shopping experience and making it easier for Co-op staff to keep the shelves and fridges full of good things. Construction on this project will start early in 2018. The Co-op will stay open while this is going on.

A chance to serve the larger community. The Co-op has long wanted to serve the University of Idaho community through an on-campus location. However, opening a Co-op outpost in a campus building would conflict with the University's current food service contract. The Co-op is now collaborating with The Center, a campus group whose headquarters is owned by a private foundation. The Center's board needed funds to repair the building's roof. The Co-op is leasing space from the Center and constructing a "grab and go" shop. The Center now has funds to make needed repairs. University students and workers soon will have a new source for coffee or a quick bite

A responsible undertaking. Through the Strategic Planning process, owners expressed a strong desire for expansion into Pullman. Many were more specific: they want a Pullman store with a walkable downtown location akin to what we have in Moscow. However, the Board has a fiduciary duty to act responsibly, and we have put this project on hold until store revenues improve and we have the right space, financing, and expertise (general contractor, project manager, etc.). In the meantime, opening a limited-service store at WSU, or elsewhere in Pullman, could take us one more step on the path to growth.


Art at the Co-op

December brings us once again the exuberant and wonderful art of Molly Klingler. There will be an opening in her honor on Friday, December 8 from 5 – 6:30 pm.

Now 13 years of age, Molly has had occasional art shows at the Co-op since a very young age. She first drew on herself and others with markers, and progressed to increasingly complex pieces. Molly's art stands in its own right now. She has a great sense of line and depth and definitely has an artist's eye and hand.

She writes of her art, “I like to make art with a message behind it. I would hope my art could inspire people to look further into the topic, or at least educate them around it. I am in a phase of fantasy creatures right now, so I enjoy drawing those. I think I can draw humans and animals well. When I am not drawing those I am either drawing random swirls or one of my mom's crazy dreams!”

Molly is involved with her life at school, Palouse Prairie Charter School. At home she enjoys her pets: two cats and two rats who somehow get on well together. In summer she loves to go to the lake.

Come and meet Molly on Friday December 8. You will be impressed by this young woman and her art. The show will stay up through January.

New on Our Shelves


NadaMoo! Non-Dairy Frozen Dessert

NadaMoo!, a made-up word meaning “no dairy”, is a coconut milk-based frozen dessert produced by a family-owned business in the heart of Texas. Their product is USDA organic, Non-GMO Project verified, vegan, gluten-free and fair-trade certified. Community is highly valued at NadaMoo!. Family members often volunteer at local nonprofits or donate pints of their dessert to favorite causes. Find six enticing flavors in the freezer aisle: Birthday Cake, Vanilla, The Rockiest Road, Chocolate, Lotta Mint Chip and Maple Pecan.

Table 5 Pizza

After fifteen years making Vicolo® cornmeal crust pizzas in the San Francisco Bay Area, the founders of the company decided to market their crafted pizzas outside of California. With Table 5 Pizza, they've stayed true to their original vision and values. Their savory pizzas are made the same way they made them fifteen years ago – by hand in small batches, using only premium all-natural ingredients. A crispy cornmeal crust is the foundation of every pizza they make. Table 5 is the perfect pizza “for kindred spirits everywhere who love sharing great food with friends.” Look for four mouth-watering flavors: Pepperoni, Four Cheese, Mushroom and Italian Sausage.

Beyond Meat Beef-Free Burgers and Crumbles

Beyond Meat’s mission is “to create mass-market solutions that perfectly replace animal protein with plant protein.” They are dedicated to improving human health by using safe, high-quality ingredients and eliminating the use of harmful additives. They are also dedicated to positively impacting climate change, conserving natural resources and respecting animal welfare. Beyond Meat’s beef-free burgers and crumbles are made from simple plant-based ingredients. Peas and non-GMO soy provide the protein; the beefy red color comes from small amounts of beets. Coconut oil and potato starch create mouth-watering juiciness.  Two flavors of crumbles and the Beast burger are located in the freezer aisle. Find Beyond Burger in the open-face cooler.

Pascha Chocolate Chips

The founder of Pascha chocolate creates simple and pure chocolate, without any of the additives or ingredients that might trigger allergic reactions for those with food allergies or intolerances. Rarely is chocolate thought of as a major source of food allergens, yet many brands contain trace amounts of the top eight allergens – peanuts, milk, tree nuts, soy, wheat, gluten and even egg. Pascha Chocolate Chips are free of all of these, as well as GMO’s, sulfites and artificial sweeteners. They are organic, vegan, paleo-friendly, kosher and fair trade-certified and come in three flavors: unsweetened, semi-sweet and cocoa. Find these with the other baking ingredients.

Ethical Bean Coffee Pods

Since 2003 Ethical Bean, a certified B Corp, has been driven by the belief that “fair trade doesn’t have to live on the fringe.” They strive to compete with the world’s biggest growers and roasters in both quality and taste, but only with fair trade-certified, organically-grown beans. They want to use energy, water and materials more responsibly than the others and, most of all, provide a fair wage to the farmers who grow their beans. Their coffee pods are 100% certified compostable and come in three roasts: dark French roast, classic and lush dark roast.

December Dime In Time Recipient: Radio Free Moscow – KRFP 90.3 FM

By Maree McHugh, KRFP Board of Directors

When you tune your radio dial to Radio Free Moscow – KRFP 90.3 FM you get to hear voices of friends and people you know, programming that brings you progressive news and commentary and great music.

KRFP listeners are curious and involved.  Listeners tune in to know what is going on in our world, and to hear music and views not heard on main stream outlets.  The issues broadcast on KRFP affect and interest us personally, locally and globally. KRFP broadcasts daily-scheduled programs that are selected to inform and promote critical thinking for the listener. Want to know what’s going on?  Tune in.  KRFP has music programs both syndicated and locally produced to entertain; our DJ’s and music artists are not typically heard on mainstream media.

Be informed.

Get funky.

Know what the issues are.

Listen to new music.

Find out what’s happening in the community.

Become a volunteer and learn radio broadcasting skills.

KRFP is the Palouse Region’s only listener-supported community radio station. KRFP, a volunteer-based non-profit organization has been broadcasting since 2004. KRFP’s staff is a mix of fun-loving, noisy, involved and engaged people who show up at the microphone in the Radio Free Moscow studio.  We creatively integrate minds, hearts and vocal cords, to bring what you can’t find on any other radio frequency on the Palouse. Tune in, check it out.  KRFP has mentored hundreds of volunteer DJ’s and citizen journalists to learn radio broadcasting and production, news writing and journalism skills.  

What is progressive media, and why is it important?  Progressive media is unfiltered, dig-for-the-truth journalism, ‘close to the bone’ news and views.  The issues are those that matter to those of us who are discerning and concerned about current social and political issues with a focus on environmental and social justice. KRFP has two daily news programs Monday through Friday, Morning Mix and Evening Report, that inform about what’s happening on the Palouse.  These news programs include local, regional, national and international news, and are hosted by local Palouse citizens. KRFP broadcasts a diversity of commentary programs.  Check out the program guide at www.krfp.org.

Radio Free Moscow appreciates being the Dime in Time non-profit for December 2017.  Every dime received keeps the spirit and voice of community radio alive on the Palouse.

Thank you.

December Co-op Kids

As 2017 comes to a close we have engaging activities planned for your little ones. Join us each week for delicious organic food, seasonal art and music. We know that older siblings will be out of school; feel free to bring them along!

Dec. 5th: Wild at Art ornament painting party. We will meet at the Co-op at 9 and walk over together (It is just a few blocks away.)

Dec. 12th: Bulk Soup Mix

Dec. 19th: Candy Cane Hot Cocoa Making

Dec. 26th: Music with Heather

At Co-op Kids, we facilitate simple, earth-friendly activities for young children and their families. Our activities are designed for children ages 3-5 though all ages are welcome to attend. Co-op Kids meets weekly each Tuesday morning from 9 until 10 am in the Co-op Cafe unless otherwise noted. 

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

Staff Picks


The first staff-person I spoke with this month was Ella Hannibal, who has been working at the Co-op as a Deli Server for three months. For her staff pick this month Ella chose the Riesling made locally by Colter’s Creek Winery. Ella said she chose this wine because she wanted to give a shout out to a local company that has a great product. Ella says that Colter Creek’s Riesling is a little sweet, but not overpowering or syrupy. She says it is a bright and crisp wine that pairs well with a lemon pasta or simple Mediterranean fare.

Colter’s Creek is a local company located near Juliaetta, ID, along the Potlatch River. The company was founded in 2007, and has been focused on expanding and maturing their vineyards ever since. The name Colter’s Creek was the original name for the Potlatch River, and was given that name by Lewis and Clark, in honor of one of the most intrepid members of the Corps of Discovery’s team. The story goes that in October of 1805, the Corps set out down the Clearwater River in five new dugout canoes. A short distance downstream of the mouth of Colter’s Creek (Potlatch River) one of the canoes hit a rock and cracked, filling with water and soaking their trade goods (Discovering Lewis and Clark, 2017).

The owners are Mike Pearson and Melissa Sanborn. Mike is a University of Idaho alumni who “enjoys designing both winery and vineyard systems”, and helps to develop the menu in their restaurant. Melissa studied “wine chemistry and sensory science in graduate school at Washington State University”, and brings those technical skills to the business (Colter's Creek, 2017). They have won a number of awards since their inception and provide a good boost to the local economy.


The second staff-person I spoke with this month was Zach Kotlars who has been working at the Co-op as a Meat Department Clerk for four months. For his pick this month Zach chose Reed’s Extra Ginger Brew. Zach mentioned that he is a big fan of ginger, and likes that this product is loaded with serious ginger flavor. Zach claims that many of the other ginger sodas he has tried that are made by Reed’s competitors more closely resemble Sprite. Zach says that this is a staple drink he incorporates into his routine, and that he likes to stock up with a case or two when it goes on sale.

Reed’s, Inc. was founded in 1989 and makes a variety of sodas that it sells in over 15,000 stores nationwide. They use “old-fashioned, natural methods and wholesome, fresh ingredients” (Reed's, Inc., 2017). The founder, Chris Reed, was a former chemical engineer who had taken a sales job while trying to develop a business of his own. He liked the taste of ginger and began brewing a spicy ginger ale that he sold to local health-food stores and delis in the Venice Beach, California area. He “stuffed some bottles into his backpack” and brought them to the 1990 Natural Foods Expo West, where some beverage distributors really liked his product and signed him up. Within a year, he was in Whole Foods and his business was taking off (Inc., 2008).

When Chris Reed first decided to make a ginger ale using fresh ginger, he did some research and found a book from the 1780’s that talked about brewing sodas from whole roots, spices and fruit juices in the kitchen. These methods were the basis for creating his delicious soft drinks that also served as herbal tonics. Expert brew masters, using “only the finest fresh herbs, roots, spices, and fruits”, craft each small batch. There are “no preservatives or artificial anything” in their beverages (Reed's, Inc, 2017).


Colter's Creek. (2017). Mission. Retrieved from Colter's Creek: https://colterscreek.com/mission/

Discovering Lewis and Clark. (2017). 79. Clearwater River Near Spalding, Idaho. Retrieved from Discovery Paths: http://www.lewis-clark.org/article/2698

Inc. (2008, February 1). His Way. Retrieved from Inc.: https://www.inc.com/magazine/20080201/his-way.html

Reed's, Inc. (2017). Products. Retrieved from Reed's, Inc: http://reedsinc.com/product/reeds-extra-ginger-brew/

Reed's, Inc. (2017). About Us. Retrieved from Reed's : http://reedsinc.com/about-us/


Co-op Business Partner Profile: The Feel Good Business


Jill Lawrence started The Feel Good Business nine years ago.  When she was finishing college, she knew there was something called “the healing arts” and she had a definite pull towards that.  She chose massage therapy as her avenue to explore those healing arts.  Jill’s therapy room is a very cheerful place with natural light, pretty mural wallpaper with birds and flowers, and a healing altar with nature items like stones, shells and feathers.

Jill came from Idaho Falls to attend the University of Idaho, where she earned a degree in English with an emphasis in creative writing.  After graduation, she enrolled in the Moscow School of Massage, then opened her own business and has enjoyed working in Moscow ever since.  She also met her husband in Moscow. They now live in Potlatch, which she finds to be a very peaceful place.

Jill offers a variety of treatments.  In addition to massage therapy, she also offers Polarity Therapy, Reiki, spa treatments including herbal pedi-care (treatment for feet, not for nails), foot soaks with tea which includes a 20 minute soak with essential oils while enjoying hot tea, Eco-Fin for hands and feet, and spa facials. 

The healing art Jill is most passionate about is Polarity Therapy. This therapy is a deeply relaxing type of body work using rocking for relaxing the muscles.  She says, “It brings you into the present moment so you can step back from the mind.”  This therapy also includes breath work, a big part of the relaxing element.  Jill said once clients are brought to sensation based awareness they are able to apply what they have learned at home also.

Jill also writes a blog where she now has over 300 posts focusing on “the feel good idea of the day.”  It includes beautiful photos and brief positive words. She created the blog, which offers inspiration and healing, as a resource for the community.  It is resource for past, present and future clients and allows her customers to get to know her a little better.  The blog address is www.thefeelgoodbusiness.net/blog/

When Jill is not helping people through her business, she enjoys going on walks, baking and reading.  She goes snow shoeing in the winter, which she finds to be a good workout and more accessible than having to head to the mountains for skiing.  Jill says, “I cherish being in nature and taking walks. I like to cook, and I have learned how to cook so much better since moving to the country five years ago, mostly because it isn't as convenient to go out to eat. I've found that I'm pretty good at baking!”

Jill offers Co-op members a 20% discount on their first service.  Just give her a call or mention you are a Co-op member when you come to receive therapy.  If you are looking for a caring Christmas gift – Jill also offers gift certificates. Learn more about Jill and her services at www.thefeelgoodbusiness.net. For some extra positive energy you can also read her Facebook page: www.facebook.com/thefeelgood/


  • 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.
  • The Feel Good Business offers Co-op members 20% off their first session.
  • The Feel Good Business can be contacted at 208-596-5380 or jilllawrence1@hotmail.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.

Company Profile:  Alber Road Children’s Wear

Although I’m in that wide span of time between having my own babies and having grandchildren, I still sometimes stop to admire the adorable baby clothes and accessories at the Moscow Food Co-Op.  These items are made in Troy, Idaho by Alber Road Children’s Wear.  Owner Sarah Bader selects delightful designs of bears, bunnies, fox, moose and more to grace her top quality baby clothes and accessories. 

Alber Road offers hats, mittens, bodysuits, swaddles, leggings, and sweatshirts all made with USA grown and milled organic cotton. She also ensures that the fabric she uses has been made in the US using an earth-friendly printing process done with water-based pigments.

Sarah was raised in a former one room school house on Alber Road in a rural town in Michigan. Growing up, Sarah loved spending time in the garden, taking care of their chickens and exploring the woods. When the farm land around their home started being bought up for subdivisions, her family moved into an old farm house on 12 acres in Moscow. Her mother made many of her and her four siblings’ clothing but Sarah didn’t learn to sew from her mother but rather from her grandmother when Sarah went back to Michigan to live with her grandparents and help with their gardening business.  Eventually, her grandparents encouraged Sarah to return to Moscow to attend college.  She majored in English, however decided to follow her grandparents’ example and start her own business. 

Moscow Food Co-op is fortunate to be one of only six stores in the country to carry Alber Road Children’s Wear.  Other locations include Seattle, WA; Shaker Heights, OH; Sherman Oaks, CA; Carnegie, PA; and Bethlehem, PA.  You can also find Alber Road on Etsy.  

Sarah Bader describes herself on her Etsy page: “I am a passionate gardener, sewing enthusiast and coffee-addict who calls both rural Idaho and the woods of Michigan home.”

Alber Road Company Snapshot:

  • Founded 2014
  • Located in Troy, Idaho
  • Certified Organic US Grown Cotton
  • CPCS Compliant (for children’s clothing safety)

All this information and more can be found at alberroad.com and etsy.com

Amy Newsome will continue to peruse Alber Road Children’s Clothing offerings at the Co-op and expects to see some wonderful winter and Christmas designs!

Burning Down the House: Fuss-Free Vegan

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Since beginning this column about two and a half years ago, J.K. has regularly made recipes from a few favorite food blogs, some of which we’ve featured here. In October her two favorite bloggers, Sam Turnbull of It Doesn’t Taste Like Chicken and Candice Hutchings of The Edgy Veg, coincidentally both came out with vegan cookbooks.

In the first few weeks that she’s had Sam Turnbull’s Fuss-Free Vegan, J.K. and/or her sous-chefs have already made several recipes: Ah-Maz-Ing Peanut Butter Cookies, 15-Minute Peanut Noodles, Mexican Sweet Potato & Black Bean Burrito, Lasagna Fit for a King (or a Queen), Dude-Approved BBQ Chickpea Salad, Pumpkin Spice Pancake Perfection, and Oh Mommy Umami Lettuce Wraps.

Overall, J.K. really likes the cookbook, and our family has really liked the recipes. Though J.K. had “already made a ton of recipes from her blog”, these are different recipes, and “it’s nice having a hard copy.”

What I like about this cookbook is 1) the sense of research and reliability—you get the sense that Turnbull has really worked on perfecting these recipes and that everything is going to work out great and 2) Turnbull’s totally can-do attitude. As she says in her “Crème Brulee (Yes, Really)” recipe, “Anything can be veganized. I repeat, ANYTHING CAN BE VEGANIZED!” I tend to set the bar low (I typically don’t care if homemade gluten-free vegan bread feels like a brick, I’m just happy to be eating warm, homemade bread), but Turnbull sets the bar high, meaning that her recipes don’t just taste good, but they look really good as well.

My only quibble with the cookbook—and J.K. disagrees with me here—is that I think it might have been misnamed. While Turnbull emphasizes the lack of obscure/expensive ingredients and that eating vegan doesn’t mean having to swap weird boring food for your nacho cheesey old favorites, I think the strength of these recipes is their deliciousness and trustworthiness. But not their speed.

For the record, J.K. thinks the recipes don’t take that long. I’m not saying the extra time isn’t worth it, but only that we should recognize its existence. If a recipe in this cookbook includes some kind of homemade vegan cheese, it’s probably going to taste amazing (not something that one should take for granted)—but the recipe will then understandably take longer to make than dumping in a package of something you bought at the store.

Also, I should note that we made the recipes gluten-free (except for the peanut butter cookies) and without cashews, a preferred ingredient in various vegan cheeses. Even with these added challenges, the recipes have still turned out great.

In fact, the peanut butter cookies were the only recipe that maybe didn’t turn out as planned. J.K. made them with a friend after school, who said the cookies were “good, but a little crumbly.”  Later J.K. commented, “I think we messed up because we ate a lot of the wet dough before adding the dry ingredients, so that made it too dry.” Ohhhh….

We happened to eat the peanut noodles on Halloween, and they happened to be especially great with the addition of toasted salted pumpkin seeds. But using nice bright fresh veggies and homemade peanut sauce made this dish so much better than the way we normally have it, with frozen veggies and bottled peanut sauce, and it really didn’t take that much longer to make. J.K. and a friend made this while passing out Halloween treats to kids, which her friend noted was “pretty talented.” (Okay, in the interest of truth in journalism, they didn’t pass out “treats,” they gave out plastic insects and little wooden gliders.)

Next up, J.K.’s younger brother made the sweet potato burrito. He said, “I already know it doesn’t take 10 minutes to make this, because it’ll take 10 minutes just to chop the sweet potato.” He and J.K. liked the burrito all right, but thought the avocado sauce was “kind of strange.” Fred and I, on the other hand, really liked it, and I especially liked the creamy green sauce. Admittedly, I’m a sucker for anything with sweet potatoes and black beans—and if you throw in an avocado, there’s no contest.

I also liked the subtle smoky flavor—due, alas, not to the recipe’s called-for smoky paprika (we had regular paprika) but to, ahem, a video being watched while cooking.

The biggest showstopper we’ve made so far from Fuss-Free Vegan is, not surprisingly, the lasagna. People were coming and going as this was being made, and so all four of us made different parts at different times, though that was never anyone’s official overarching plan. Substituting almonds for cashews made the preparation more laborious; for example, soaking almonds meant an extra step of removing almond skins. (Note: A bowl of almond skins is not a treat. I checked so you don’t have to.) Nonetheless, everything still tasted fantastic.

The lasagna’s vegan mozzarella cheese was indeed gooey and really good. I think Turnbull might be a genius for coming up with these recipes, especially the vegan ricotta, which looked and tasted similar to ricotta but probably even better. I really liked the slight lemony flavor and wouldn’t have known it was vegan.

In this recipe as with other recipes, we would have benefited from soaking the nuts the night before. However, we compensated by using the Mama Katie Method (named for one of our kids’ grandmas) of not cooking the lasagna noodles ahead of time, and just layering in the uncooked noodles, which seemed to work fine.

J.K. followed the lasagna with the chickpea salad, which we both found beautiful and delicious. I wanted to eat more, but realized that since it’s called “Dude-Approved” we should maybe check with some actual dudes. Our two resident dudes both liked it, though J.K.’s brother preferred it without the vegan ranch dressing.

Next up, I made the pumpkin pancakes. We hadn’t planned ahead in order to chill coconut cream for whipped cream, but we all thought the pancakes were good with maple syrup. Fred said, “They look like little golden animals, and they taste good, too.”

Personally, I found it kind of thrilling to be able to make vegan gluten-free pancakes that everyone thought actually tasted good.

I decided on a whim to make the lettuce wraps, because they sounded really good—and they were. Though they too took longer than the predicted time, I really like the idea of lettuce wraps, and hope we’ll try some variations in the days to come. We substituted sunflower seeds for the walnuts.

Not wanting to leave out Ollie, our bearded dragon, Fred called out, “Mic the lizard!” But she was already in one of her moods and just rolled her eyes, then crawled underneath a lettuce leaf and pretended to be asleep.

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"Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.”


THE FIVE SPOT: Citrus Season

The longest dark night of the year approaches, and with it comes the many ways we human beings celebrate our return toward the light. Many of us associate this time of year with the clear, crisp, sweet fragrance of citrus. The fruit has ancient roots, as witness its symbolism in diverse cultures over the millennia. All varieties of citrus fruit descended from four ancestral species – the citron, pummelo, mandarine, and papeda - which originated in what is now Southeast Asia. Fossilized leaves discovered in China’s Yunnan Province in 2009 and 2011 suggest citrus has existed since the late Miocene epoch, as many as seven million years ago. A fruit with such an ancient lineage deserves a place at our holiday tables. Here are five ways you can include citrus in your winter celebrations.

1. Citrus Wreath. All kinds of instructions for making a wreath bedecked with small tangerines, or slices of lemons and oranges, can be found online or in a good crafting book. BookPeople and the local public library carry a great section of crafts books to peruse. Or you might get lucky and find a ready-made wreath at the Pritchard Gallery, or at the Essential Art Gallery and Giftshop.

2. Tangerine peel tea. Have you eaten a little too much Buche de Noel? One latkes too many got your belly churning? Overdone the eggnog? Try some tangerine peel tea. Known in Chinese herbal medicine as Chen Pi, an infusion made with the dried peel of a tangerine can settle indigestion and relieve fullness and bloating. Simply peel a tangerine, place the peel on the windowsill in the sunlight for a few days, til it’s dry, steep in boiled water for 10 minutes, then sip.

3. It’s cold outside, so the ‘tis the season for indoor activities with the kids! Citrus crafts nicely fill the bill.  An adult should cut thin slices of orange and lemon, bake in 200 degree oven for 3 to 4 hours til dry and just brown around the edges. The kids can then sew a length of yarn or ribbon through each slice, and hang them on trees or in windows. Or make a pomander ball using oranges and cloves. You can find detailed instructions on  http://www.simplebites.net/how-to-make-spiced-orange-pomander-balls/ .

4. And what is a celebration without cake? Recipes abound for citrus cakes. This spice cake with orange filling (http://www.myrecipes.com/recipe/spice-cake-with-citrus-filling) looks enticing to me and I’m heading to the Co-op for ingredients.

5. Need a gift for friends or family? How about lemon curd or orange marmalade, given in a jar with a homemade label. I found a simple recipe on http://thepioneerwoman.com/food-and-friends/how-to-make-lemon-curd/.

While it would be hard to find locally grown lemons and oranges on the Palouse in December, we can call on our favorite farmer for local eggs and butter to use in our recipes. For creative labels to grace our gift jars, put the kids to work with paper and watercolors.

In feng shui, it is believed that citrus fruits can ward off bad luck. As a tea or a good luck charm, a decoration, a cake or a jam – any way you slice it, the time honored citrus adds fragrance and tart sweetness to our celebrations. See you in the Co-op’s produce aisle! And may the season bring you joy.

Good Food Book Club: The Wonder: Food, Miracles, Mayhem… and Story, Story, Story

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"Food is the dominant chord that runs through The Wonder… (it) is… an old-school page turner. Stephen King

Welcome to December’s book, a novel! Thus far the Good Food Book Club rarely strays into fiction (though the wonderful Fried Green Tomatoes comes to mind). But as we find ourselves squarely embedded in long dark nights, hearty meals sprinkled with wintry spirit, and the occasionally baffling intricacies of village life, The Wonder, Emma Donoghue’s latest novel, delivers an absorbing feast of a book.

Many are familiar with Donoghue’s well-known book, The Room, which was made into a popular, if disturbing movie. The Wonder is different. It also spotlights two women: Anna, a young girl and Lib the nurse hired to attend her. But Anna, you see, is not eating. It’s the 1860s, only a few years after the Irish potato famine, and this young girl has garnered fame as someone who appears to be living on air and water. She allegedly hasn’t eaten in four months.

Sparked by actual historical cases of “Fasting Girls”—dozens of instances of young women over the course of four centuries who supposedly stopped eating and lived without food—the author’s note explains further. Suffice to say, the inspiration from fact drives what Stephen King says is, “…story, story, story, and God bless her for it.” (See NYTs Book Review, Sept 27, 2016)

Anna and Lib meet each other in a small village in Ireland, where at one point, Lib—from England—finds herself wondering, “Do the Irish hate food?” Lib is meant to care for and oversee Anna’s health and life, in the midst of a historically accurate—and all too timely—tale of the difficult impacts of social religious dogma, and how these can inflict great harm on individuals, families, communities, and whole countries.

"Deliciously gothic.... Dark and vivid, with complicated characters, this is a novel that lodges itself deep" (USA Today)

 "Heartbreaking and transcendent" (New York Times)

 "A fable as lean and discomfiting as Anna's dwindling body.... Donoghue keeps us riveted" (Chicago Tribune)

 "Donoghue poses powerful questions about faith and belief" (Newsday)

Please join us to discuss The Wonder by Emma Donoghue. (Little, Brown and Company 2016) on Sunday, January 7 (due to the holidays) from 4:30 – 6 pm at a member’s private residence. Location and details will come in this month’s email reminder. Remember to email bookclub@moscowfood.coop to receive reminders about the Good Food Book Club. The Wonder is available through your local library. If you are interested in buying the book, check out the area’s local used book stores 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 MFC website at www.moscowfood.coop.


Please note: We will discuss books to read in 2018, at this month’s gathering.

New At the Latah County Library

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By Jessica Bowman,

A Beautiful Mess Weekday Weekend: How to Live a Healthy Veggie Life . . . and Still Eat Treats by Emma Chapman and Elise Larson

 A Beautiful Mess is one of the most popular DIY style blogs in the world, with more than 1 million readers. Co-creators (and sisters) Emma Chapman and Elsie Larson share their unique and approachable diet with fans and healthy eaters in this, their first cookbook. Their philosophy involves eating responsibly during the week – avoiding refined flours, sugars, alcohol, and dairy – and indulging on weekends. Vetted by nutritionists and divided into four parts (breakfast, meals, snacks and sweets, and drinks), each contains a weekday and weekend chapter. Featuring an attractive textured case and vibrant photographs, this one-of-a-kind book makes a special gift for yourself or a friend looking for a lifestyle change – or simply more healthy and delicious go-to recipes! -From the Publisher

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The Natural First Aid Handbook: Household Remedies, Herbal Treatments, and Basic Emergency Preparedness Everyone Should Know by Brigitte Mars

This first-class first-aid and emergency preparedness handbook, from prolific author and herbalist Mars (The Desktop Guide to Herbal Medicine; Country Almanac of Home Remedies), covers all the bases and then some. Intelligently laid out, the first section deals with serious emergency information and instruction for resuscitation, cardiac arrest, broken limbs, and shock. The following chapter is an extensive alphabetical list (with excellent cross-referencing) of medical issues and how to treat them using herbal, homeopathic, and household remedies along with common-sense, noninvasive care and follow-up. Appreciated is the no-nonsense preface to the more serious entries that state, "Seek medical attention if," followed by detailed information and instructions for what to do while waiting for help to arrive. The third section covers a multitude of emergency scenarios such as getting lost in the wilderness or delivering a baby, providing clear instructions on how best to manage or just plain survive. The following sections are exhaustive lists for stocking natural first-aid and survival kits in the car, with recipes for creating salves and tinctures. -Library Journal, 2017


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The Myrtlewood Cookbook: Pacific Northwest Home Cooking by Andrew Barton, photographs by Peter Schweitzer

"Andrew Barton's voice is warm and his food is beautiful. The sense of place – the ambiance – will draw you in and make you feel freshly appreciative of simple, everyday possibilities. In a world overflowing with cookbooks, this quiet gem stands out." -Mollie Katzen, author of the Moosewood Cookbook

Staff Profile: Dominic Durdan

The day I interviewed Dominic, it was his birthday. Full of stories and good humor, Dominic grabbed his cup of coffee and told me about himself and his relatively new position at the Co-op.

He's "kind of good at everything. I can change the tires on your car and code your website." A self-proclaimed computer nerd, he has a broad interest in technology, but also experience in mechanics and home repair and renovation. If he were to continue his education, he wouldn't go back to a four-year college, but would tackle trade school to become a machinist.

Dominic moved to Moscow three years ago from Burnsville, Minnesota, a city in the Minneapolis metro area. Moscow has a much more reasonable cost of living and the Palouse reminds him of Minot, North Dakota, where he was born and raised.

Working at the Moscow Food Co-op since September, he receives deliveries and stocks the shelves. He takes in freight then moves it to the floor. Dominic calls his position the "ultimate crossfit" workout – he gets paid to throw around 25-50 pound bags of product throughout his day, so never has to go to the gym.

His favorite Co-op food(s):

1. pecan bars and any gluten-free cookie ("You would never tell they were gluten free!")

Advice He Would Give to His 13-Year-Old Self:

"Forget about attending college, enroll in a trade school, straighten up, enjoy life. Have realistic expectations of relationships, relationships with people and money. Don't worry about things that are out of your control." (All this said with the understanding that Dominic's 13-year-old self likely would not listen.)

Favorite book(s):

1. Neuromancer by William Gibson. A science fiction, cyberpunk classic written in 1984. Yes, there's a movie, but the book is better.

2. Fahrenheit 451 by Ray Bradbury. A 1953 dystopian classic.

Favorite movie:

“North by Northwest”. A 1959 Hitchcock thriller starring Cary Grant. ("The first hour is slow, but then it really takes off.")

Favorite TV show:

“Grand Tour”, an Amazon original that is a spin-off of Britain's Top Gear – a global adventure featuring lots of cars.

One thing he cannot resist:

1. Any kind of pizza

2. Cheap gizmo tech toys

3. Thrift store

Palouse Area Environmental Update

By David Hall, Community Member

The Paradise Ridge Defense Coalition (PRDC) is working with the Army Corps of Engineers on Idaho Transportation Department's application for a Clean Water Act permit for the Eastern alignment. PRDC seeks to ensure that the most environmentally damaging (and arguably less safe) alternative (E2) is not permitted.  PRDC’s preferred alternative, C3, or another alignment could be permitted.

The Palouse Prairie Foundation is commenting to Whitman County on the proposed new Inland Cellular cell tower construction on Bald Butte in Whitman County that would harm remnant Palouse Prairie.


December 5 and 12, 9 am - 5 pm. Justin Trujillo will host two open-house grass identification days in December. Stop by and identify a grass using his new dichotomous key Android app for grasses of Idaho. UI College of Natural Resources Room 207.

December 6, 5 – 7 pm. Palouse Prairie Foundation annual meeting and party at Hunga Dunga Taproom and Brewery, 333 N Jackson, Moscow. Short presentation at around 6 pm. They may have some videos of the giant Palouse earthworm!

December 7, 4 – 8 pm. Alternative Giving Market of the Palouse. Visit local non-profits and consider non-commercial gifts for family and friends at Moscow’s 1912 Center Great Room. Many of the organizations have an environmental focus. All are deserving of your attention:

Alternative Giving Market of the Palouse ~ Alliance House ~ Backyard Harvest ~ Christmas for Kids ~ Families Together for People with Disabilities ~ Family Promise of the Palouse ~ First Book (UI Sigma Tau Delta) ~ Friendly Neighbors Senior Citizens ~ Friends of the Clearwater ~ Humane Society of the Palouse ~ Humanists of the Palouse ~ Kenworthy Performing Arts Centre ~ Latah County Historical Society ~ Latah County Youth Advocacy Council ~ Latah Recovery Center ~  Latah Trail Foundation ~ MHS Music Boosters ~  Moscow Community Theatre ~ Moscow High School Environmental Club ~ Moscow High School International and Human Rights Club ~ Moscow Middle School – MOSS Science Camp ~ Moscow Sister City Association ~ Orphan Acres ~  Palouse-Clearwater Environmental Institute (PCEI) ~ Palouse Land Trust ~ Palouse Pathways ~ Palouse Prairie Foundation ~  Palouse Wildlife Rescue and Rehabilitation ~ Radio Free Moscow ~ University of Idaho Humanitarian Engineering Corps ~ Village Bicycle Project

December 14, 4 – 6:30 pm. City of Moscow Transportation Commission meeting at the Council Chambers. The Third Street/Mountain View bridge may be on the agenda.