October Community News

Fall is here! The leaves are starting to change, the warmer layers are getting unpacked and the iced beverage orders of summer are changing to hot once again. This month, when you come in for that hot coffee or tea (or yummy deli item) don't forget to take a look at our featured artist, Polly Walker and her colorful rugs that will be on display through October & November.

There are also a variety of new items featured in New on Our Shelves and some excellent tips for caring for your lungs this Autumn in The 5 Spot. Read about the good work of the Moscow High School's Enviromental Club in Dime in Time and read about the state of the Palouse Basin Aquifers in this Months Palouse Area Environmental Update.

This month, you will also find a local Company Profile of the Pacific Northwest Farmers Cooperative, a Co-op Staff Pprofile and a few favorite co-op items from our Staff Picks.

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

"How long have you been a Co-op Owner?"

"Since 1984. I wouldn't want to live here if this Co-op wasn't here." Diane Baumgart, Moscow, Retired

"Since 1984. I wouldn't want to live here if this Co-op wasn't here." Diane Baumgart, Moscow, Retired

"Many years. Since 1996." Chris Montfort; Farmington, Washington; Christine's Cleaning and Painting

"Many years. Since 1996." Chris Montfort; Farmington, Washington; Christine's Cleaning and Painting

"Coming up on two years." Arden Jones, Moscow, University of Idaho Student

"Coming up on two years." Arden Jones, Moscow, University of Idaho Student

"Less than a year." Audrey Martinez, Moscow, UI Researcher

"Less than a year." Audrey Martinez, Moscow, UI Researcher

"Since 2001." Walter Spurling, Moscow, BookPeople Co-owner

"Since 2001." Walter Spurling, Moscow, BookPeople Co-owner

"Two years." Maggie Pierce, Moscow, Downtown Dog

"Two years." Maggie Pierce, Moscow, Downtown Dog

Community News: Join Backyard Harvest for Three Farm to Table Dinners

By Jessica Bearman, Backyard Harvest Board Member

Backyard Harvest (BYH) will host three gourmet farm-to-table Harvest Dinner Fundraisers this year to build essential support for programs and services that increase access to fresh food on the Palouse and in the Lewis-Clark Valley. In addition to being delicious, these locally sourced five-course dinners provide an opportunity to meet others who care about creating sustainable food systems in the region. According to Misty Amarena, BYH's Executive Director, "We are lucky to have amazing produce here on the Palouse. These dinners allow us to celebrate the incredible food of our region, while also increasing access to fresh local produce for all community members."

Harvest dinners are hosted by local restaurants in each of the communities that Backyard Harvest serves. The Whitman County dinner was held Sunday, September 24, at Merry Cellars in Pullman, with catering by Banyans on the Ridge. The Latah County Harvest Dinner will be held October 2 at Bloom Cafe and Arthouse on Friendship Square in Moscow. The Lewis-Clark Valley Harvest Dinner will take place on October 16 at the Mystic Cafe with wine provided by Clearwater Canyon Cellars. Choose one—or attend all three!

These local, seasonal, delicious dinners each include a five-course meal prepared by local chefs using meat and produce from area farmers, and wine that is specifically paired with each course. Tickets are $100 and can be purchased online at http://www.backyardharvest.org/harvestdinners or at Cafe Artista at the corner of Third and Main Streets in Moscow.

Backyard Harvest's annual Harvest Dinners benefit our local communities by helping low-income families and individuals gain access to fresh food. Initial sponsors for BYH's upcoming Harvest Dinners include the Moscow Food Co-op, the Pullman Branch of Banner Bank, Potlatch No.1 Federal Credit Union, Cafe Artista, and Pacific Northwest Farmers Cooperative. For more information on becoming a business sponsor, contact Misty Amarena, BYH Executive Director, at (208) 596-3951 or email director@backyardharvest.org.

Community News: Palouse Choral Society Presents “Brush Up Your Shakespeare”

By Karen Weathermon, Palouse Choral Society Member

The Palouse Choral Society is proud to present its first concert of the 2017-2018 season in mid-October. Entitled “Brush Up Your Shakespeare,” the concert will present texts written or inspired by Shakespeare and set in a wide variety of styles—including contemporary madrigals, jazz, country and western, and Broadway musicals. Promising to present Shakespeare with fresh perspectives, the performances will be Friday, October 13, at 7:30 p.m. at the Pullman High School Auditorium, and Sunday, October 15, at 4 p.m. at the Clarkston High School Auditorium.

Under the direction of Artistic and Music Director Sarah Graham, the Palouse Choral Society will perform selections from composers including Emma Lou Diemer, George Shearing, and Peter Schickele (P.D.Q. Bach), as well as selections from the musicals Something Rotten! and Kiss Me Kate. Several pieces are settings of sonnets or lyrics to songs from Shakespeare’s comedies such as Much Ado About Nothing and As You Like It, while others are inspired by Shakespearean insults and wordplay. Lewis-Clark State College English professor and Shakespeare scholar, Dr. Peter Remien, will offer commentary as a featured guest on the program.

Tickets may be purchased at the door or online at palousechoralsociety.org. Adult tickets are $20 each or four for $60. Student tickets are $8, and children ages 6-12 are admitted free. Season tickets for the four-concert series are also available for $60. Questions about tickets may be directed to boxoffice@palousechoralsociety2.org or by calling (208) 352-0201.

Palouse Environmental Update

By David Hall, Environmentalist Community Member

The Palouse Basin Aquifers: Our Municipal And University Water Use Is Unsustainable

As many here know, the City of Moscow and the University of Idaho get much of their water from the ancient and pure Grande Ronde aquifer. The City of Pullman and Washington State University get all of their water from the Grande Ronde. Historically the Grande Ronde aquifer water level has been dropping almost a foot a year–a 22-foot decline since 1992. It is illegal in both Washington and Idaho to mine groundwater (to use more water than is being recharged naturally)—but that is just what we have been doing in the Palouse basin.

There used to be at least one artesian well in Pullman. No more. The Grande Ronde aquifer recharges extremely slowly, if at all. The City of Moscow and the UI also get water from the shallower Wanapum aquifer, which does recharge. But its supply is insufficient for the needs of the basin. The UI does make use of quite a lot of water reclaimed from the City of Moscow’s water reclamation and reuse facility.

Five decades ago, in 1967, the Palouse Basin Aquifer Committee (née Pullman Moscow Water Resources Committee) was formed, under the direction of Washington and Idaho’s water agencies, to find a way to a sustainable water supply for the Palouse Basin. Recently the state agencies have indicated that, while headway has been made through studies and conservation, the solution is not in view.

Moscow, Pullman, the UI, and WSU have generally made great strides in conserving water. And while conservation is very important, we cannot conserve enough water to stop the mining of the Grande Ronde aquifer. We need to augment our supply of water in some manner.

The 13th annual Palouse Basin Water Summit will have a presentation by the Palouse Basin Aquifer Committee (PBAC) of their four top contenders for providing a more sustainable water supply for the basin. All four offerings presented by PBAC involve using surface water in some fashion. (See accompanying articles.)

Another option is to treat some of our wastewater. Two years ago Dr. Greg Möller (UI Professor of Environmental Chemistry and Toxicology) spoke at the Palouse Basin Water Summit about his wastewater to tap water system, N-E-W Tech™, and he demonstrated it at the Moscow Waste Water Treatment Plant. To read about his system, visit https://www.uidaho.edu/news/here-we-have-idaho-magazine/past-issues/2015-fall/greg-moller.

I recently listened to a presentation on Sea Change Radio about Orange County’s waste to tap water treatment system. The General Manager of the Orange County, California, Water District discussed the innovative technology the district uses to clean its wastewater, and examined the costs compared to other alternatives. (See http://www.cchange.net/wp-content/uploads/podcasts/SC-2017-08-01.mp3.)

Both of these options should be considered here, as should increased water reuse in the basin. Aquifer storage and retrieval (ASR) should not be considered for the Grande Ronde aquifer, as the risks are too high.

Palouse Basin Water Summit

Learn more about our water, our most important natural resource, at the Palouse Basin Water Summit on Wednesday, October 19, from 4:30-8:30 p.m., at the Schweitzer Event Center, at 1825 Schweitzer Drive in Pullman. An agenda can be found at PalouseWaterSummit.org. Online pre-registration is requested, but admission is free and attendees are welcome to come and go.

Presentations will include the following: The Palouse Basin Aquifer Committee’s four top contenders for providing a more sustainable water supply for the basin by Ben Floyd; an update on the geology of the basin by Dr. John Bush; the Annual State of the Basin and Palouse Basin Aquifer Committee Annual Pumping Report by Korey Woodley; and more. The final presentation will be a keynote address by Patricia Mulroy (Senior Fellow for Climate Adaptation and Environmental Policy, Boyd School of Law, at the University of Nevada–Las Vegas, and former General Manager of both the Las Vegas Valley Water District and the Southern Nevada Water Authority).

In addition, there will be a drawing for a low-flow toilet (courtesy of McCoy Plumbing), and an individual Wisescaping® plan (courtesy of Anatek Labs). Expect a free buffet for attendees–and beer and wine will be available for purchase.

Palouse Basin Aquifer Committee’s Water Supply Alternatives

The Palouse Basin Aquifer Committee (PBAC) has identified four top solutions to meeting both the short- and long-term water supply needs of the Palouse region. The options presented by PBAC are based on revisiting all of the past studies that they could find (about 40) and carefully re-evaluating and comparing them. They winnowed those down to about 15 and then settled on four packaged project alternatives.

 Alternative 1 – 1,967 million gallons per year (MGY) (85 percent of the 2,324 MGY target); estimated capital cost 78 million dollars.

  • Direct diversion, treatment, and delivery of water from the Snake River to Pullman, WSU, Moscow, and UI.

Alternative 2 – 1,908 MGY (82 percent of the target); $60 million cost.

  • Direct diversion from the North Fork Palouse River, and pump, convey, and deliver treated water to the City of Moscow and City of Pullman water systems.
  • Direct diversion from Paradise Creek or the South Fork Palouse River, treat, and actively inject treated water to aquifer recharge wells in Moscow.

Alternative 3 – 2,324 MGY (100 percent of the target); $86 million cost.

  • Build a storage reservoir on Flannigan Creek, pump and convey water to Moscow, treat, and deliver to the City of Moscow and UI water systems.
  • Capture runoff from the South Fork Palouse River for treatment and direct use in the Pullman and WSU systems.

Alternative 4 –1,893 MGY (81 percent of the target); $73 million cost.

  • Direct diversion on Paradise Creek, treat, and actively inject treated water into recharge wells in Moscow.
  • Direct diversion from South Fork Palouse River in Pullman, treat, and actively inject treated water into aquifer storage and retrieval (ASR) wells in Pullman. A variation of this project could include direct use of treated water to the City of Pullman system without ASR.
  • Upgrade the Pullman wastewater treatment plant to produce reclaimed water for use within Pullman and WSU.
  • Use additional reclaimed water from the Moscow wastewater treatment plant. Infiltration basins would be constructed to provide for passive infiltration of reclaimed water into the Wanapum aquifer.
  •  Increase conservation to 15 percent additional savings beyond the baseline projection

(http://www.webpages.uidaho.edu/pbac/Alternatives%20Report/PBAC_Water_Supply_Report-final.pdf).

Learn more about these alternatives at the Palouse Basin Water Summit on October 19 at the Schweitzer Event Center in Pullman.

New Wisescape® Book Available

The brand new book Wisescape® Guidebook: Water-Efficient Landscaping on the Palouse, produced as “A Partnership of the City of Moscow and the City of Pullman,” will be available at the Palouse Basin Water Summit. Learn how to use less than half the water a lawn uses by converting your turf to an eye-catching Wisescape®. This guidebook, specific to the Palouse region, presents a variety of native plants and ornamental plants.

Both Moscow and Pullman have rebate programs for property owners who transition from irrigated lawns to Wisecaping.

David Hall is a board member of the Palouse Prairie Foundation, Paradise Ridge Defense Coalition, and Palouse Water Conservation Network.

Art at The Co-op

I am excited that the Co-op will be hosting the wonderful and colorful rugs of Polly Walker during October and November. There will be a chance to meet and talk with Polly and see her rugs on Friday, October 13, from 5 – 6:30 p.m. The show will continue through Wednesday, November 8.

Polly Walker has lived in Moscow since 1994. She came here from Coeur d'Alene where she operated a restaurant, coffee shop, and retail store. In Moscow she has run a catering business, and also worked for Hagadone Directories as a sales executive and market manager. Now retired, she has time and energy to put into art.

You may have seen Polly at the Moscow Saturday Farmers Market selling organic dip sauces, salad dressing mixes, and rugs. Rugs have become her main focus.

Polly's unique one of a kind rugs are all hand “twined” on a small loom. They are made of polar fleece material, mostly upcycled, each rug taking over ten yards of fabric to make. They are very durable, machine washable and dry-able. They will not shrink or fade. And in addition to all these good things, they are very attractive.

I know you will enjoy seeing these very practical works of art. They will all be on sale and can be purchased at any point during the run of the show. 

Come in on the evening of Friday, October 13, and meet Polly, and continue to enjoy the show through Wednesday, November 8.

The Five Spot: Supporting The Lungs In Autumn

Autumn is here, and what a relief from the heat and smoke of summer. Many of us coughed and rubbed our eyes and felt just plain logy from the dry, dirty, smoky air. And so we find ourselves needing to strengthen our lungs, mediators of our immune system, as we prepare for winter. This year we need to pay particular attention to cooling and moistening the lungs, to help them heal from this summer’s assaults.

1. Air purifiers rock! Put one in the bedroom, so that for a third of each day, the air you breathe is clean. The best air purifiers use HEPA filters; we like our Winix Plasmawave purifier, which we found online. 

2. Don’t smoke. It goes without saying that smoking damages the lungs, so give it up. Smoking cessation is arduous for most folks, and support is essential to success. Call your local acupuncturist and request the NADA (National Acupuncture Detoxification Association) protocol for helping the nervous system overcome addiction; and check out the smoking cessation program offered at Gritman Hospital, by following this link: http://www.gritman.org/services-respiratory.html. The Latah Recovery Center in Moscow also has resources for smoking cessation.

3. To help clear out the heat that smoky air brought into your lungs, cut down on spicy, fried, chemical-laden foods and substances, which add excess heat to the body. These include deep-fried foods, chilies, garlic, ginger, onions, shallots, leeks, basil, cloves, wasabi, coffee, vinegar, pickles, black tea, lamb, shrimp, prawns, veal, citrus fruits, alcohol, and recreational stimulants. 

4. Do eat foods that nourish the Yin or moist aspect of the lungs: Eat lots of pears! The Co-op has some beauties now in the produce section; for those of us who love to preserve, try picking up a case of pears at the Farmers Market and cooking up some pear butter and canning it to eat throughout the winter. Poached pears are also delicious. In Chinese medicine, many other foods are also considered nourishing to lung yin: think white in color, and moist – foods such as mushrooms, mung beans, oats, tahini, honey, pine nuts, duck eggs, bananas, coconut, flaxseed oil and almond oil, among others. Whatever you choose to eat or drink, keep it room temperature or warmer, for easier digestibility.

5. Practice deep, long, slow breathing to help clear heat from the lungs and restore their proper function. Breathing in through your nose, expand your low belly as you fill your lungs with clean air. Then slowly and gently contract your low belly as you exhale through your mouth. Repeat this cycle for five breaths. This is a lovely practice to do in your garden or in the forest. You can practice this cleansing breathing any time, any place, so try making a habit of it throughout your days. 

This harvest season, give your lungs a little help clearing out the summer’s excess heat and help them gear up to protect you as the weather turns cooler, the nights lengthen, and our half of the planet comes around again toward winter.

Staff Picks

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The first staff-person I spoke with this month was Autum Aslett, who has been working at the Co-op as a Barista for the past two and a half months. For her staff pick this month Autum chose the Blackberry Sage Tea blend made by Republic of Tea. Since it is Autum’s job to make almost every drink known to humankind for Co-op customers, she says she has tried quite a few of them, and knows her favorites at this point. She says the Blackberry Sage Tea is excellent hot or cold. She tends to drink it plain over ice or with steamed milk (a Blackberry Fog). Autum thinks the fruitiness of the blackberry is well complemented by the sage and overall a great choice.

The Republic of Tea is a socially and environmentally responsible company based in California that was founded in 1992 by the former owners of the company Banana Republic. The vision behind the Republic of Tea was to make high quality teas in interesting blends available globally, and to emphasize and celebrate the slow savoring of a cup of tea. In 1994, the company was sold to current owner Ron Rubin, who has utilized his background in the wine and beverage industry to grow the company into a nationally recognized brand that packages its tea in iconic cylindrical tins that are specially designed to preserve the freshness of the tea, according to an article about the company on Wikipedia. 

According to their website, the Republic of Tea is dedicated to the responsible sourcing of their teas and other ingredients, as well as to sharing their prosperity with worthy organizations such as Action Against Hunger and the Whole Planet Foundation. They currently offer more than 300 premium teas, including the Blackberry Sage blend recommended by Autum, a black tea blend that is available at the Co-op in bulk, in canisters of individually packaged tea bags, and made to order in the Deli.

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The second staff-person I spoke with this month was Dominic Durdan, who at that point had been working at the Co-op as a Grocery Stocker for only two days. I think this might be my record for finding the newest staff person ever to interview, but that doesn’t change the fact that Dominic was all ready to go with a recommendation. For his pick this month Dominic chose the Celebration Loaf made by Field Roast. Dominic told me that while he enjoys eating meat, his significant other is a vegetarian who likes to test out meat alternatives on him. Dominic recommends the Celebration Loaf because he really enjoyed the flavor, and in fact couldn’t even really tell that he wasn’t eating meat.

According to their website, the Original Field Roast Grain Meat Company was founded in Seattle in 1997, a year after Seattle Chef David Lee developed a great-tasting meat alternative product by experimenting with a combination of European charcuterie sausage making and the Asian Mien Ching tradition of crafting meat alternatives from grains.

The company started small, just distributing their products to the Puget Consumers Co-op store in the Fremont neighborhood of Seattle. By 2006, however, they had not only increased their product line, but had managed to gain nationwide distribution. They attribute much of this success to the “Celebration Roast,” which is an alternative to turkey and widely considered to be one of the best holiday meat alternatives—and not just by Dominic. Field Roast also differs from many of the other alternative meat companies in that the company does not aim to try and replicate the texture of animal meat, but rather to embrace the unique qualities of the grains and vegetables that make up their products.

Co-op Business Partner Profile: Palouse Discovery Science Center

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Victoria Scalise, Executive Director of the Palouse Discovery Science Center (PDSC), has been the director for ten years, and is enthusiastic about the science center and its offerings. The PDSC is a non-profit organization that relies upon donations and grants in addition to admissions and programming for its annual operational funding. Scalise and her team have been successful in securing funding and materials to benefit the center and those who participate in its activities. Grants and materials have been received from many entities, local and national, including Moscow Mardi Gras, Inc.; the Inland Northwest Community Foundation; the Association of Science and Technology Centers; Schweitzer Engineering Laboratories (SEL); Avista; and the National Aeronautics and Space Administration.

The PDSC first opened in a nearby building in 2002. SEL donated funds to the PDSC to purchase the current 11,200 square-foot building. The PDSC celebrated with a grand opening in 2008. The PDSC has nine staff members in addition to about 100 annual volunteers, including groups and individuals volunteering with projects, and retired teachers who donate time to help teach lessons. Scalise said, “We love our volunteers!” 

Scalise gave me an informative tour of the center, which is full of learning activities for children and adults alike. One of the first places young children like to explore is the Animal Hall. There are many cool animals to see, including reptiles, amphibians, mammals, fish, and arachnids! Staff will often get certain animals out for children to see up close and touch.

The recently updated Little Learners Lab is an exploratory play area for younger learners. There are many tubs filled with various educational toys which provide hands-on activities. 

The Innovation Lab, a new addition to the center, is designed for older kids and encourages critical thinking. The Innovation Lab has a 3-D printer, engineering challenges like building a stable bridge from pipe cleaners, a green screen for producing videos, and more. The subtitle of the Innovation Lab is “A Portal to Possibilities.”

A lentil pit where children can dig for dinosaur bones is a big hit with the younger crowd. Other popular areas are the Nanotechnology exhibit and a large interactive room containing a portable planetarium, a large lit up wire brain showing electrical impulses, a race track with handheld electrical generators, and much more.

One area of the PDSC contains activity boxes like math builder and brain power puzzles. The boxes are portable so they can be brought to other venues. In addition to in-house programming such as school field trips, the PDSC has an outreach program to schools, libraries, fairs, and other venues to bring science to the larger community. 

The PDSC presents daily science lessons and Family Science Saturdays. Science Saturdays explore themes such as “Bugs” in collaboration with entomologists from the University of Idaho and “Fire Fighter Science” in collaboration with the Pullman Fire Fighters Association.

Notably, if you purchase a membership to the PDSC, your membership will also get you into science centers and museums around the world, including 390 in the U.S. (www.astc.org) Learn more about the Palouse Discovery Science Center at www.palousescience.net.

THE PALOUSE DISCOVERY SCIENCE CENTER 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.
  • The Palouse Discovery Science Center offers Co-op members 10% off P.D.S.C. memberships
  • The Palouse Discovery Science Center can be contacted at 509-332-6869 or palousescience.net
  • 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

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The Chicken Chick's Guide to Backyard Chickens: Simple Steps for Healthy, Happy Hens

by Kathy Shea Mormino

Sharing her years of hard-earned experience and collaborations with poultry veterinarians, nutritionists, and professors, she provides simple steps to care for these uncommon pets with confidence. Kathy's personality permeates the book as she guides newbie, veteran, and would-be backyard chickeneers alike through all aspects of small-flock care—from getting into the hobby to housing, feeding, egg production, health, and much more. The result is accurate information presented in the fun and abundantly illustrated format that Mormino has delivered on her blog for years. -From the Publisher

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Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains

by Tieghan Gerard

“Gerard's blog-turned-book (HalfBakedHarvest.com) features all-new recipes for such homey comfort foods as grilled corn and basil salads, Moroccan lemon chicken kebabs with couscous pilaf, rainbow veggie pad thai, and mint chocolate chip ice cream cake. Cooks who love blogs such as Deb Perelman's Smitten Kitchen and Sara Forte's Sprouted Kitchen will devour the book's wide selection of weeknight-friendly meals, each of which features a lavish full-page color photograph. This title will draw comparisons to others, but it has unique traits, namely an inclination toward healthful and international ingredients (e.g., coconut oil, quinoa, Korean chili paste) and some unusual-yet-delicious flavor combinations. Verdict: Gerard's capable debut offers familiar recipes with a twist and stunning images to whet visual appetites. Highly recommended.”  -Library Journal July 01, 2017

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We Rise: The Earth Guardians Guide to Building a Movement that Restores the Planet

by Xiuhtezcatl Martinez and Justin Spizman

Beginning with the empowering story of the Earth Guardians and how Xiuhtezcatl has become a voice for his generation, We Rise explores many aspects of effective activism and provides step-by-step information on how to start and join solution-oriented movements. With conversations between Xiuhtezcatl and well-known activists, revolutionaries, and celebrities, practical advice for living a more sustainable lifestyle, and ideas and tools for building resilient communities, We Rise is an action guide on how to face the biggest problems of today, including climate change, fossil fuel extraction, and industrial agriculture.

If you are interested in creating real and tangible change, We Rise will give you the inspiration and information you need to do your part in making the world a better place and leave you asking, what kind of legacy do I want to leave? -From the Publisher

Company Profile: Pacific Northwest Farmers Cooperative

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I’ve never covered a company that felt more grounded to the Palouse region. Pacific Northwest Farmers Cooperative (known simply as PNW) is truly home grown. The seeds for the organization started over 100 years ago. (Puns intended, if you like puns.) 

The 350 family farmers who are part of the cooperative all farm within a 60-mile radius of Moscow and Pullman. The farmers all grow their lentils, garbanzo beans, and split peas using sustainable farming techniques: for example, crop rotation to maintain the nutrient balance of the soil and conservation tillage which leaves last year’s crop residue in place to reduce water and soil run off. These practices also result in less fossil fuel use and sequester carbon (a long-term method of carbon dioxide storage used in an attempt to mitigate climate change).

I highly recommend watching their video which introduces the farmers behind the cooperative’s crops: https://vimeo.com/226035469.

If you feel less than inspired when thinking about eating pulses (the dried seed of legumes), I recommend you take a look at the PNW Farmers Cooperative’s website to find delicious recipes such as Beer-Miso-Sriracha Roasted Chickpeas; Honey Balsamic Roasted Vegetable Lentil Salad; Split Pea, Garlic & Spinach Soup with Roasted Mirepoix; Spicy Lentil Tahini Wraps; One Pot Italian Quinoa and Lentils; Cinnamon Chickpea Blondies; and many more.

The Co-op carries PNW lentils, split peas, and garbanzo beans in the bulk section.

With the belief that everyone should have access to local, healthy food, PNW Farmers Cooperative supports the following non-profits: Second Harvest Inland Northwest, River City Youth Ops, New Leaf Bakery Café, and Big Table.

PNW Farmers Cooperative’s Goal is to “connect people to our farms and the healthy food we grow.”

PNW Farmers Cooperative Snapshot

  • Founded in 2008
  • Offices in Genesee, Idaho; Colfax, Washington; and Rosalia, Washington
  • Non-GMO Certified
  • Farmed Smart Certified for Sustainable Agriculture
  • Kosher Certified
  • Primus GMP (Good Manufacturing Processes) Certified 
  • All this information and more can be found at pnw.coop.

Amy Newsome has been a vegetarian for over 25 years so has had a huge affinity for the protein, nutrition, and fiber of lentils, garbanzo beans and split peas.

October A Dime in Time Supports the Moscow High School Environmental Club

By Tia Vierling, Moscow High School Environmental Club Co-President

A group of determined, sleep-deprived high schoolers trek down Escobilla Beach in Mexico, following the light of a scientist’s flashlight ahead. Waves lap against the shore. Soon, the flashlight clicks off, and the students adjust to the light of the moon off the water, growing more excited. The scientists have seen something.

The high schoolers surround the scientists, watching the nesting olive ridley turtle lay her eggs, one by one. One student helps to gather the eggs, while the rest watch in awe. They’ve spent days scooping up newly hatched baby turtles to cart to the waterline; they’ve spent nights looking for eggs being laid so they can collect and re-bury them in a corral safe from poachers and predators alike.

It’s an experience the students will never forget, and it’s one that the Moscow High School Environmental Club organizes. Every year, the club sends a group of students who have fundraised and volunteered for more than 100 hours on the Turtle Trip, an expedition like no other.

Much of the club’s donations go toward Turtle Trip scholarships. And yet this monumental journey is not the only use of club funds. The Environmental Club’s mission is to inspire Moscow High School students to take action to improve their local, national, and international environments. We focus on everything from recycling to e-waste (electronic products) to resource use in the agricultural industry.

The Environmental Club also works to improve the environmental friendliness of Moscow High School. We meet every Thursday at lunch. Environmental Club members handle the school’s ink cartridge recycling, are working on a plan for a school-wide solar panel system, and team up with other clubs to collect the whole school’s paper and plastic recycling. The Environmental Club’s contributions are also seen in services ranging from the maintenance of Philip’s Farm to events at the Palouse Clearwater Environmental Institute.

The funds raised from A Dime in Time will support the Phillip’s Farm Heirloom Orchard and will make it possible for one more student to take part in the Sea Turtle Conservation Project next year—an experience they will never forget.

New On Our Shelves

Bizzy Coffee Shots

Bizzy’s mission is “to provide the highest quality and best tasting products . . . (and to) create organic, ethically-sourced, fair trade coffee products with no preservatives or anything fake.” They buy their coffee beans from Central and South American farmer-owned co-ops. Each bottle of Bizzy Coffee is cold-brewed to give it the right amount of caffeine (130-150 milligrams) with a delicious smooth flavor. For a boost of energy any time of the day, try all three flavors: black, caramel, and vanilla. Bizzy Shots can be found by the registers.

Made in Nature Figgy Pops

Figgy Pops are a chewy, bite-sized snack made from organic fruits, nuts, seeds, and spices. They are made with “real energy” ingredients, sweetened with organic maple syrup, and certified kosher. The Cranberry Pistachio flavor is crafted from tart cranberries, sun-dried apricots, crunchy pistachios, and sweet coconut. Choco Crunch is chock-full of organic cocoa and cacao nibs, dates, figs, seeds, and coconut. Tart Cherry Fig pops are made with tart cherries, figs, dates, walnuts, cashews, and coconut. Find these treats by the registers.

Kai Tea Iced Tea

Kai Tea is a family-run business operating out of Texas and Deary, Idaho. “Kai” is based on a Japanese term meaning "community”–an appropriate name given the personalized relationship the company has with their customers. They source their teas exclusively from United States Department of Agriculture certified organic growers in the most pristine tea growing regions of the world, including Sri Lanka, India and the U.S. All of their teas are hand-blended and packaged. In addition to their boxed loose leaf teas, Kai has recently added a line of iced teas. Look for these refreshing drinks in four flavors: mango, citrus green, lemon and hibiscus lemongrass.

Otto’s Cassava Flour

Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground into flour. Otto’s cassava flour is gluten-, grain-, and nut-free. It has a clean, neutral flavor and can be substituted for wheat flour in the same proportions in most recipes. It is also Autoimmune Protocol (AIP) friendly and certified Paleo (officially third-party verified as meeting the tenets of Paleo—or hunter/gatherer—diet). Find this flour in the baking section in two-pound bags.

Purely Elizabeth Grain-Free and Probiotic Granola

Purely Elizabeth believes that “supporting our local and global community is integral to the health of our future” and that “good health goes beyond what we put in our mouths.” They make their granolas with high quality natural and organic ingredients, including ancient grains and superfood seeds. Their granolas are certified gluten-free, vegan, organic, and Non-GMO (genetically modified organisms) Project verified, and are also free of artificial flavors, colors, sweeteners, and preservatives. As a certified B Corporation, they meet rigorous standards of social and environmental performance, accountability, and transparency. Look for Banana Nut Butter and Coconut Cashew grain-free granolas and Chocolate Sea Salt probiotic granola with the other cereals.

Ripple Non-Dairy Half and Half

With Ripple’s new non-dairy half and half, you can enjoy creamy, rich-tasting foods without the saturated fat and cholesterol found in dairy half and half. Instead, Ripple contains essential omega-6 fatty acids and omega-3 fatty acids from pure plant sources. Like Ripple’s milk, their half and half is made from pea protein with a blend of sunflower and algal oils (a vegetarian alternative to fish oil). As a certified B Corporation, Ripple believes in running their business in a sustainable way. All their products are vegan and free of lactose, nuts, soy, GMOs, and gluten. Two velvety flavors, original and vanilla, can be found in the milk cooler.

Good Food Book Club

Hot Hungry Planet: How to End Humanity’s Food Crisis While Facing Down Climate Change

"The reporting delivers welcome hope that humans may avoid famine in the face of climate change." ~Library Journal

Helllooooo October! Hop on the wagon! Or the tractor, that is… We’re going to drive into the “mechanics” book of our 2017 food resilience series: Hot Hungry Planet: The Fight to Stop a Global Food Crisis in the Face of Climate Change by Lisa Palmer. It looks to be quite the journey alongside a gifted and fun reporter whose mission is to explore the frontlines of global food security against the imminent perils of climate change. It can’t come too soon: as I write, we’re watching Florida and Texas just beginning their long roads to recovery after hurricanes that were amped up and weaponized by climate change. To date, Irma was the most violent, largest storm ever recorded in the Atlantic.

So, back to that tractor. Hop on board. At the outset, the book is introduced via a tractor-ride picnic in Vermont—a veritable utopia of local farm to table security. Palmer wants to know… is it possible to replicate Vermont’s thriving local bounty around the country and world? While also standing down, and perhaps helping to solve, climate change? How does the global human population footprint weigh in? What about our carbon footprint? How can we find ways to create local food security globally? What do we know that’s already working?

Next up, Palmer goes around the world to deeply explore case studies in six key regions. There she reports back what’s needed to move toward global food security and resilience in the epic times we now face.

From the book’s summary on the publisher’s website: “Hot, Hungry Planet focuses on three key concepts that support food security and resilience in a changing world: social, educational, and agricultural advances; land use and technical actions by farmers; and policy nudges that have the greatest potential for reducing adverse environmental impacts of agriculture while providing more food.” 

Dan Fagin, Pulitzer-prize-winning author of Toms River: A Story of Science and Salvation, says, "This lively, concise book is packed with practical and often surprising ideas for meeting the profound challenges of global food scarcity. Lisa Palmer is a clear-eyed realist, but her fascinating tour of our Hot Hungry Planet will leave you more optimistic than you may have thought possible."

Please join us to discuss Hot Hungry Planet: The Fight to Stop a Global Food Crisis in the Face of Climate Change by Lisa Palmer (St. Martin’s Press, 2017) on Sunday, October 29, from 7-8:30 p.m. in the Co-op Café. Remember to email bookclub@moscowfood.coop to receive email reminders about the Good Food Book Club. Hot Hungry Planet 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.

Please note, upcoming books are as follows:

  • November: Give a Girl a Knife: A Memoir by Amy Thielen
  • December: The Wonder by Emma Donoghue (a novel from the author of The Room)
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Staff Profile: Liza Swensen

Four of Liza Swensen's passions are wine, horses, drawing and painting. She earned her Bachelor of Fine Arts (BFA) in both Painting and Drawing with a minor in Art History from Washington State University. The figures that recur in her art are of introspective humans, often self-images. In fact, her BFA show examined the concept of distortion as it pertains to self and consisted of sketches and large paintings based on photos of herself standing in front of the mirror. She still likes to explore concepts in her art and continues her love affair with painting and drawing in her free time. 

She could not live without Laddy, her Trakehner, a “warm blood” breed of horse. Warm bloods are middleweight horses, often bred for equestrian sport. (Heavy draft horses, like Percherons and Clydesdales, are “cold bloods”—more of a working horse. Refined, saddle horses, like Arabian and Thoroughbred, are referred to as “hot bloods”—think racehorses, designed for speed.)

And then there’s wine. Cheers!

Currently, Liza is the Body Care Buyer for the Moscow Food Co-op. She does all the purchasing for Wellness, trying to keep the prices competitive and identifying which products complement the goals of the Co-op. She works to have items stocked satisfactorily for shopping customers, while also learning about Health products so that she can answer customers’ questions.

She started as a cashier with the Co-op and after three months moved into the Wellness position. Customers are her favorite part of the job—helping people find what they need and building new and continuing old relationships with individuals. Before coming to the Co-op, she worked at Nectar, and before that, she worked at Swilly's, a restaurant in Pullman, for two decades. Her mother was head chef at Swilly's before purchasing it, and Liza got to know a lot of people who frequented the restaurant during that time. She sees them now in her position at the Co-op and appreciates the continuation of longtime friendships and acquaintanceships in the community. She says there's a good energy at the Co-op between colleagues and customers that makes a happy environment. It feels like a "big family, that we're all in it together."

Liza was born and raised in Moscow, but loves a good adventure. When her best friend turned 30, they traveled to Thailand to celebrate. Her friend's birthday wish was to ride an elephant. They traveled north from Bangkok to Chiang Mai for a three-day guided excursion. They rode elephants, hiked to the top of a mountain (with a guide), camped next to a waterfall, cooked authentic Thai food over the campfire, played guitar, and rafted. 

Liza says that she has her passions, but is good at finding passion and happiness in her daily activities.

Her favorite Co-op foods? 

  • 1. YumEarth Organic Licorice--peach is good, but pomegranate is her favorite.
  • 2. Marinated mushrooms
  • 3. Deli tuna pasta salad

Advice She Would Give to Her 13-Year-Old Self:

  • “It's not really as big of a deal as you think it is.”

Most recently enjoyed books: 

  • My Life in Heavy Metal: Stories by Steve Almond
  • Sex, Drugs and Cocoa Puffs: A Low Culture Manifesto by Chuck Klosterman

Most recently streamed series:

  • Atypical on Netflix
  • Hemlock Grove (Liza's review: "A truly terrible show. Terrible acting. Terrible sound effects. But I'm committed to finishing it just to see who did it.")

Not-so-secret talent:

  • Liza can carry 14 wine glasses at one time.

October Co-op Kids

Fall is finally upon us, and we are ready with cozy activities for little hands. We have seasonal snacks and decorations on the calendar along with ideas for DIY (Do It Yourself) imaginative play. If this is your first visit to Co-op Kids feel free to stop by the Co-op Cafe on Tuesday mornings to join in the fun and make new friends!

  • Oct. 3   Chinese Mooncakes
  • Oct. 10 Fall-Inspired Art
  • Oct. 17 Homemade Playdough
  • Oct. 24 Jack-O-Lanterns
  • Oct. 31 Wand Making

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

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

September Community News

Although the heat leads you to believe otherwise, autumn is rumored to be on the way! Don't miss this month's Palouse area environment update for activites to mark on your calendar.

With back to school in the air, the Five Spot has some great ideas for school lunches. Also lots of new food ideas in Staff Picks, New on Our Shelves, Burning Down the House, Company Profile and What's the Buzz.

Lastly, take a look at this month's Dime in Time recipient Moscow's Music Boosters who support the Moscow High School Band, Orchestra, and Choir.

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 go-to snack?"

"The Co-op cinnamon rolls are pretty awesome." Amanda Tonnemaker, Royal City, Farmer

"The Co-op cinnamon rolls are pretty awesome." Amanda Tonnemaker, Royal City, Farmer

"Mary's Crackers with hummus or guacamole." Taylor Dunne, Moscow, UI Student

"Mary's Crackers with hummus or guacamole." Taylor Dunne, Moscow, UI Student

"Deli pretzel thins and cottage cheese." Spencer Crowley, Moscow, UI Student

"Deli pretzel thins and cottage cheese." Spencer Crowley, Moscow, UI Student

"Green grapes." Chase Collins, Moscow, UI Student

"Green grapes." Chase Collins, Moscow, UI Student

"Pretzels and hummus." Marissa Wright, Lewiston, Accountant

"Pretzels and hummus." Marissa Wright, Lewiston, Accountant

"Bread and cheese." Trever Kirk, Lewiston, HVAC Technician

"Bread and cheese." Trever Kirk, Lewiston, HVAC Technician

Palouse Area Environmental Update: Upcoming Activities

By David Hall, Community Member

Third Annual “Free the Snake” Flotilla

  • When: Saturday, September 9, 2017
  • Where: Chief Timothy Park, 13766 US-12, Clarkston, WA
  • Description: Be part of the popular region-wide flotilla to draw attention for the need to breach the four deadbeat dams on the lower Snake River and begin the largest wild salmon restoration program in the world! Bring your kayak, canoe, dory, raft, pontoon, motor boat, drift boat or other water vessel and join us for an easy paddle on the lower Snake. Camping will be available at Chief Timothy Park in Clarkston, WA on Friday September 8 and Saturday September 9. Besides the 1/2 day paddle there will be food, music and guest speakers. To register for the event and to learn more visit www.freethesnake.com. Free the Snake!
  •  NimiipuuProtecting.org

Palouse Basin Watershed Summit

Last month I mentioned the upcoming Palouse Basin Watershed Summit, which has historically been held in early October.  It appears that it will be held a little later this year, probably October 19, at the Schweitzer Event Center in Pullman. Look for more information in next month’s Update.

Dr. Jekyll and Mr. Hyde Comes to the Kenworthy Accompanied by a Live Chamber Orchestra

By Jamie Hill, Kenworthy Operations Director

The 1920 classic silent film, Dr. Jekyll and Mr. Hyde, accompanied by a new original score, takes to the screen at the Kenworthy Performing Arts Centre on September 28, 2017 at 7 pm.

After last spring’s successful premiere of his score accompanying The Phantom of the Opera, Dylan Champagne has returned to create a new score for Dr. Jekyll and Mr. Hyde. A LIVE 8-piece ensemble, directed by Al Gemberling and performing Champagne’s composition, will accompany the silent film.

In Dr. Jekyll and Mr. Hyde, John Barrymore plays the humanitarian Dr. Henry Jekyll, who becomes obsessed with the notion of separating the good and evil impulses within every man. To this end, he develops a potion that unleashes his own darker side: the demonic Mr. Hyde.

“In some ways Dr. Jekyll and Mr. Hyde is an ancient story that we tell over and over again; a story about attempting to overcome humankind’s baser and animalistic origins,” said Champagne.

Tickets are on sale now at the Kenworthy website and will be available at the door.  General admission is $20. Student admission is $10.

Further details are available at www.Kenworthy.org

The crown jewel of Moscow’s downtown, the Kenworthy Performing Arts Centre was originally opened in 1926 and served Moscow’s population as the gathering place for films and entertainment for decades. In 2000, the Kenworthy was donated by the Kenworthy family, and Kenworthy Performing Arts Centre, Inc. was created to operate the theater. The theater was placed on the National Register of Historic Places in 2002. The mission of Kenworthy Performing Arts Centre is to provide residents and visitors of Moscow and the Palouse with an easily accessible, high quality venue for film, the performing arts and other public engagements and to restore and preserve the historic Kenworthy Theater.

For further information, contact Operations Director Jamie Hill at (208) 882-4127 or kpac@moscow.com.

Kenworthy Performing Arts Centre, Inc. is a 501(c)(3) nonprofit organization established for public benefit.