January Community News

Welcome to 2017!

Our first issue of the year starts off by asking our friends what adventures they have in 2017 in What's the Buzz. The Co-op kids kick off the New Year on January 3rd with singing in the cafe at their regular 9am meeting time.

Don't forget to check out James "Pete" Amell's artwork up through February 8th.  You can meet Pete at the show opening Friday January 13 from 5:30pm - 7:30pm. Our featured business partner, Kula Yoga & Tea (formerly Nourish) will have an official grand opening January 7th.

The Good Food Book Club starts the year with Women, Food, and God: An Unexpected Look At Almost Everything by Geneen Roth.  The first book discussion gathering of the year will be on Sunday January 29th from 6-7:30pm in the Co-op Deli.

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.  

What's the Buzz

"Do you have any adventures planned for 2017?"

"I am getting married on January 14th!" Heather Cernik, Troy, Filling Statio

"I am getting married on January 14th!" Heather Cernik, Troy, Filling Statio

"I am Mother of the Bride." Shawn Cernik, Troy, Farmer

"I am Mother of the Bride." Shawn Cernik, Troy, Farmer

"My husband just retired so we will be doing some traveling." Dawn Paul, Moscow, Rental Renovator

"My husband just retired so we will be doing some traveling." Dawn Paul, Moscow, Rental Renovator

"I just graduated with a Masters in Natural Resources. I plan to get outside and do some traveling." Peter Morrone, Moscow, University of Idaho Graduate

"I just graduated with a Masters in Natural Resources. I plan to get outside and do some traveling." Peter Morrone, Moscow, University of Idaho Graduate

"I am spending the summer in Lake Tahoe." Elsa Wiest, Moscow, Campus Staff for UI Cru

"I am spending the summer in Lake Tahoe." Elsa Wiest, Moscow, Campus Staff for UI Cru

"Maybe a road trip to hike the Grand Canyon." Anna Prevost, Moscow, Sangria

"Maybe a road trip to hike the Grand Canyon." Anna Prevost, Moscow, Sangria

Board News

At its December 13, 2016 meeting, the Board formalized the process for considering proposals for future growth, determining the information needed to make sound decisions that minimize risks of expansion.

These guidelines direct the General Manager (GM) or a designated growth manager to prepare a clear written proposal for each growth option that includes the information below.  Each proposal will be considered by the Board at a meeting dedicated solely to that purpose. 

If any element listed below is omitted, an estimated date for providing the information will be included. The GM determines whether each proposal contains enough information to present to the Board, and whether a proposal merits staff time.

Proposals to the Board will include:

 1.    Internal readiness indicators

a.     organizational capacity

b.    financial feasibility

2.    A summary of the proposal—what, where, when—addressing the question “Does this site meet the stated needs of our owners?”

a.     market feasibility

b.    design feasibility

3.    A summary of the benefits of the proposals and the ways in which it furthers the Coop’s goals

4.    Preliminary timeline for project completion and major decisions, with reference to desired outcomes at major decision points.

5.    A summary of the risks

a.     financial, including sensitivity analyses and pro forma budgets

b.    organizational capacity

c.     opportunity costs

d.    anticipated difficulties

6.    Specific requests of the Board

7.    Other considerations that the GM or growth manager wants the Board to consider

Questions/comments about Co-op expansion can be sent to growth@moscowfood.coop or board@moscowfood.coop.  

Art At the Co-op

In January we will have a rare pleasure in welcoming the art of James “Pete” Amell. Pete showed his art here many years ago, and I am thrilled to have the opportunity to see his work once again. The opening for his show will be Friday, January 13, from 5:30-7 pm, and the show will continue through Wednesday, February 8.

Pete writes that art has been his passion as far back as he can remember. Having worked for quite a while with pastels, a medium he loved for its qualities and ease of transport, he has recently started working with watercolors and has become a member of the Palouse Watercolor Socius. His favorite subjects in both media are animals, landscapes, and portraits.

He originally graduated from Idaho State University with a Bachelor of Fine Arts degree, after which he pursued a career with the Forest Service in smoke jumping and fire management in McCall, Idaho. He moved to the Palouse in 2002, and worked for ten years at the Pullman-Moscow Regional Airport. He is now retired.

He and his wife enjoy the beauty and wildlife of the Palouse. He writes, “The opportunities of the area with the universities and friendliness of the people attracted us to relocate here. I have found an endless source of subject matter for art in this environment.”

Do come and meet Pete during the evening of Friday, January 13, from 5:30-7 pm, and continue to enjoy his art though Wednesday, February 8.

5 Spot: Loving The Skin We’re In

It’s winter out there, so I’m wearing many layers of clothing these days. But by far the most important protective layer between the warm, well-orchestrated environment inside each of us, and the winds and snows of January, is our skin, and the Wei Qi, or Defensive Energy, that circulates just inside it. If you’re like me, you may notice your skin is drier during the cold months, and so in need of some extra attention. Here are some ways you can nourish your skin and keep comfortable, now and throughout the year.

1. Food for your skin: We absorb what we put on our skin just as much as we absorb the foods we eat. So if you wouldn’t eat it, don’t put it on your skin! Avoid skincare products containing alcohol and other chemicals. Our Co-op Wellness department buyers carefully vet the products they carry. Read the labels, and you will find that many of the products on those shelves use only edible ingredients. The lotion might not taste good, so don’t eat it! But nothing in it would be toxic if eaten. When in doubt about an ingredient or product, look it up on the Environmental Working Group’s website.

2. Locally made lotions: The Co-op carries several lines of skin lotions made by small companies on or near the Palouse. I love Orchard Farm’s products, which I discovered when my son was a baby and I was looking for an all-natural, gentle but effective salve and moisturizer. We carried a tin of Orchard Farm Baby Care Balm in our diaper bag, and kept one in our stroller, and had one at home. It‘s great for soothing dry, irritated, or itchy skin, and though my son is no longer a baby, we still use it for his dry skin and my dry hands. Orchard Farm also makes several lotions for moisturizing and protecting the face: these days I’m using the Calendula Cream on a daily basis. Another great line of skin care products carried at the Co-op, Wild Carrot Herbals, is made in nearby Wallowa County, Oregon.

3. Nourish your skin from within: Most importantly, drink more water and herbal teas in winter. Cold air has a drying effect, so we need more fluids to stay hydrated. And eat more oils and oily foods: coconut oil, olive oil, fish oil, nuts, and seeds abound with Omega 3 fatty acids. Wolfberry/goji berries nourish yin (the “material” part of the body, in traditional Chinese medicine) and blood and benefit the skin. Avocado, honey, pumpkin, spinach, salmon, berries, plain yogurt, aloe juice, and yellow and orange vegetables such as sweet potatoes and carrots all nourish and moisten the skin.

4. Other Brands: Speaking of skin food, well, try Weleda Skin Food, a heavy-duty moisturizer made following the biodynamic principles on which this German company was founded. I carry a tube of it in my purse, and pull it out to soothe the dry skin on my hands. Weleda Calendula Weather Protection Cream makes a great extra layer on the face, when you are heading out for some winter outdoors fun. I find all of Weleda’s lotions and oils absorb easily and are deeply moisturizing without being greasy or heavy.

5. Sesame oil for dry feet: My feet stay inside cozy socks all winter and are not exposed to the elements, yet their skin also dries out. Ayurvedic medicine advises us to take a warm bath before bedtime, then slather the soles of our feet with sesame oil and put on warm socks to wear overnight. This treatment not only moisturizes the skin of our feet, it also helps soothe Vata (the Ayurvedic principle governing motion and flow in the body), leading us to sleep better and feel calmer and more grounded in general.

Inside our skin, we are all the same. We all need our skin to keep us safe from the elements. So, armed with these good ways to nourish your skin and protect your hard-working Wei qi, layer up, and go outside and commune with the wonders of winter.

Staff Picks

The first staff-person I spoke with this month was Abigail Grisel, who has been working at the Co-op as a cashier since May. For her pick this month Abigail chose the Dr. Bronner’s Eucalyptus Soap. Abigail said that she spent much of her life bouncing from one brand of soap to the next with very little loyalty to any of them. Many of them irritated her skin, or just weren’t “right” in one way or another, so when she used up a bottle, she simply moved on. All of that has now changed as she has become completely hooked on Dr. Bronner’s. Abigail says she likes the universality of the soap (you can use it as a body wash, to wash your vegetables, or to do laundry), she likes the smell, and she has found it to be non-irritating. Her main reason for choosing this product, however, is because Dr. Bronner’s is a company that supports fair trade and fair wages for their workers. She feels Dr. Bronner’s is a company for which the money she spends will support her values.

According to the company’s website, Dr. Bronner’s soap is time-tested and is built around an old-world philosophy of simplicity. The soap company was founded in the United States in 1948 by Emanuel Bronner, a German-Jewish immigrant who brought his then third-generation recipe to the United States after being certified as a master soapmaker under the guild system of the time.

Today, the company is being run by the fifth generation of Bronners, who are as committed to their products as were their ancestors who first developed the recipe 150 years ago. Their soaps are renowned for their versatility and eco-friendliness, and their following of loyal customers continues to grow. Dr. Bronner’s has always been a company committed to promoting and advancing social change. They pioneered organic certification in personal care products, and support fair trade projects across the world, treat their workers fairly, and practice charitable giving. Perhaps the best part of the company however, is the characters that built it. Emanuel’s first son Ralph was famous for his songs and stories that helped put the company on the map. Many of them are documented and available for review on the Doctor Bronner’s website (https://www.drbronner.com/our-story/legacy/)

The second staff-person I spoke with this month was Kelly Wright. She has worked at the Co-op as a cashier since June. Her pick this month is the bulk Landgrove Coffee Cross Trails blend. Kelly says she chose this product because she is very invested in her daily coffee drinking practice and because the company is a local “P6 company” (any company that meets two of the three criteria—local, small, cooperative—of the Co-op’s sixth cooperative principle, “cooperation among cooperatives”). Kelly says her preference comes down to supporting a locally-made tasty product made by good people.

Landgrove Coffee is a company based in Troy that was founded in 1998 by the Binninger family. They are committed to roasting high-quality fair trade beans that can be traced back to their cooperatives. Landgrove is a small family operation that is able to offer an exceptional product at a lower price than some of their competitors due to their keeping low overhead costs and the fact that they own their roaster and other equipment (http://landgrovecoffee.com/product/organic-cross-trails-blend/).

The Cross Trails blend is made from two coffee varieties that are characterized by being bold and heavy-bodied, but also sparking and bright (Landgrove Coffee, 2016). Although I am sure the taste notes are tantalizing, one of the best things about this blend is that $1 from every pound sold is donated to the Selway Bitteroot/Frank Church Foundation, a nonprofit organization dedicated to wilderness stewardship in our beloved Idaho wilderness.

Business Partner Profile: Kula Yoga & Tea

Madi Hall had been working as the business manager for Nourish Yoga for a little under a year when the owner, Nancy Burtenshaw, sold her the business last October. Since Madi was accustomed to handling the daily duties as manager, the transition was fairly smooth. She will be adding a tea shop and serving specialty teas that are popular in the community, including organic teas from the Kai Tea Store in Deary. The business is now named Kula Yoga & Tea. Madi was excited to be able to keep all the current yoga teachers and to provide continuity for the community.

 Madi & Holo.

 Madi & Holo.

Madi came to Moscow from Boise four years ago and loves the green hills of the Palouse. Her partner, Ryan, works at Tapped, which is conveniently located next door to Kula Yoga & Tea. They have a son, Holo, short for Holocene (he was named after the Holocene Epoch, the current geological era.) Owning her own business gives Madi the opportunity to set her own hours and spend more time with her son.

Madi finished her yoga teacher training, which requires 200 training hours, last June. She received some of her training from Neisha Zollinger of Jackson, Wyoming, and from Nancy Burtenshaw of Moscow. Madi employs ten to twelve yoga teachers, who teach a varying number of classes per week. Many of the teachers use Anusara, a modern Hatha-based yoga. Anusara means “flowing with grace” and “following your heart.” Some teachers also offer Yin yoga and other meditation practices.

Madi said yoga increases strength and flexibility, and helps align your body. It allows people to keep moving as they age and live longer. Yoga can be an emotional rock for people, helping them keep depression and anxiety at bay. For some people it is a spiritual experience. Yoga can also help hard-core athletes and dancers with balance and flexibility.

Kula Yoga & Tea offers many different classes, including a class for kids and moms. The children are mostly toddlers. At the end of the class each person picks an emotion and they all dance to that suggestion. Madi calls it a “crazy fun dance time.” The business has classes on weekday mornings and evenings, Saturday and Sunday mornings, and Sunday evenings. They sometimes offer workshops on the weekends for which they bring in teachers who want to focus on a specific topic. Madi is excited to start a woman's circle on Saturdays, during which attendees will talk about being women in our community.

Kula Yoga & Tea has special pricing on multiple classes. They offer a five-pass option for $50, a monthly unlimited pass for $100, and a student unlimited pass for $60. Teens can get a $5 pass.

The grand opening will be on January 7, 2017 from 3-5:00pm. Tiffany Wood, a popular yoga instructor in the area, will help lead the ceremony. To learn more about Kula Yoga & Tea, go to their website: kulayogaandtea.com.

KULA YOGA & TEA IS A MOSCOW FOOD CO-OP BUSINESS PARTNER

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

Co-op owners who are first-time visitors to Kula Yoga & Tea can buy one regularly scheduled class and get one free (75 or 90 min.)

Kula Yoga & Tea can be contacted at: (208) 596-7040 or kulayogaandtea@gmail.com.

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

New at the Library

Grape, Olive, Pig: Deep Travels Through Spain’s Food Culture

 By Matt Goulding

In Goulding's latest work, the former Men's Health food editor and coauthor of the best-selling "Eat This, Not That" series explores the food and culture of Spain. Part narrative, part how-to guide to eating in Spain (without this book you are doing it wrong), Goulding weaves stories and observations into an organic mosaic that earns its subtitle. In nine chapters, readers are taken on a tour of all of Spain's regions, gaining insight into the country's culinary traditions and practices. The pace and rhythm of the text are just right, combining handy tips with beautiful photos that results in an elusive pairing of bracing immediacy and "all the time in the world," which makes for the best memories, at home or abroad. —Courtney McDonald, Indiana University Libraries, Bloomington Library Journal

Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family

by Erin Gleeson

Erin Gleeson is known for her visually stunning, healthy recipes—dishes that are easy enough to prepare after a long day at work, yet impressive enough for a party. Her food has always been ideal for entertaining, but now Gleeson offers detailed guidance on hosting casual, yet thoughtful gatherings from start to finish—from the decor and cocktails to the ideal food pairings. In this new book, more than 100 fresh, innovative vegetarian recipes are arranged in a series of artfully designed menus, tailored to specific occasions like a summer dinner party, a laid-back brunch or holiday cocktails. Lushly illustrated with hundreds of watercolor drawings and photographs, Forest Feast Gatherings is an inspiring reference for anyone who wants to share good food with good friends in Erin's irresistible style and the perfect companion to the original. —from the publisher



Scandikitchen: Fika and Hygge: Comforting Cakes and Bakes from Scandinavia with Love

By Bronte Aurell

“A follow-up to the successful The ScandiKitchen (published September, 2015), this new book from Bronte Aurell features over 60 recipes for cakes, bakes, and treats from all over Scandinavia. From indulgent cream confections to homey and comforting fruit cakes and traditional breads, sweet buns, and pastries.

This beautifully illustrated, authentic guide is a celebration of Scandinavian baking in all its glory. It is evocative of cozy days shared with friends, slowing down and taking the time to enjoy simple, homemade, wholesome pleasures encouraging a lifestyle to aspire to. With features on special Scandi winter celebrations, their baking traditions and how to bring fika and hygge into your life." —from the publisher

Company Profile: Hodo Soy

MInh Tsai, Hodo Soy founder.

MInh Tsai, Hodo Soy founder.

Minh Tsai grew up in Vietnam eating delicious soy-based foods, but when he moved to the United States he found the available soy products did not measure up to his childhood memories. So with a few cousins and friends he started experimenting making soy milk, tofu and yuba (bean curd sheets). Once he was happy with the products he began selling them at a farmers market in Palo Alto, California. Demand took off and now Hodo Soy is a six-million dollar company with 30 employees.

Minh is sure to start with only the best raw product: organic non-GMO (genetically modified organism) whole soybeans from the Midwest Organic Farmers Cooperative. Their beans have both a high protein and fat content ensuring that Hodo Soy’s finished products are richer and creamier. In order to keep their products as simple and wholesome as possible they also don’t add any preservatives, soy extracts, or isolates.

In an effort to elevate tofu’s image in the United States, Hodo Soy organizes Tofu Disrupt, an annual New York City event in which top area chefs create innovative dishes using Hodo Soy’s ingredients and then share their creations with food aficionado attendees. 

The Co-op carries many of Hodo Soy’s products such as their Firm Tofu, Yuba, Yuba Spicy Noodles, Yuba Sesame Noodles, 5 Spice Tofu Nuggets, and Thai Curry Tofu Nuggets. Due to their quality raw ingredients and artisanal process, Hodo Soy’s tofu averages 50% more protein than other tofu on the market. Their tofu is also easier to handle, requires little to no draining, and provides a better mouthfeel and taste.

If you need ideas for how to incorporate Hodo Soy’s products into your life, they have many recipes on their website including Yuba Holiday Roast, v-EGG-an Salad (an award-winning eggless egg salad), and Pumpkin Tofu Cheesecake. In case you need extra encouragement, Hodo Soy’s products will be on sale at the Co-op from January 4-17. Maybe Hodo Soy can become part of your New Year’s resolution plans toward healthier eating or going meatless one day each week.

Hodo Soy’s mission is “to craft the highest quality, best-tasting, and freshest soymilk, tofu, and yuba possible; then to get our products to our customers right away so that they can be enjoyed at the peak of freshness; all the while working to demystify tofu through direct customer education and transparency of our ingredient sourcing, production methods, and philosophy.”

Hodo Soy Snapshot

  • Founded in 2004
  • Headquartered in Oakland, California
  • USA-Grown Non-GMO Soy Beans
  • Certified Organic
  • Certified Kosher
  • HACCP-Certified Facility (hazard analysis and critical control points, a preventative approach to food safety)

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

As a 25-plus year vegetarian, Amy Newsome thought she had heard of all the soy and tofu products available so she is very eager to try Hodo Soy’s Yuba. 

New On Our Shelves

Cappello’s Gluten-Free Pasta

Cappello’s specializes in gluten-, dairy- and soy-free products that are non-GMO (genetically modified organism) certified and paleo-friendly (generally made from ingredients that could have been hunted or gathered) . The company’s mission is to “provide fresh, uniquely delicious options for gourmet food-lovers, healthy eaters and people with dietary restrictions.” Look in the freezer aisle for three varieties of their pasta: fettucine, lasagna, and gnocchi.

Tucson Tamale Company Tamales

Beginning with organic, non-GMO corn, Tucson Tamale makes tamales that appeal to vegans, vegetarians, and die-hard carnivores alike. Unlike many tamales, which are made with lard, Tucson Tamale’s versions use expeller-pressed sunflower or canola oil. Find three delicious flavors in the freezer aisle: Blue Corn/Veggie, Green Corn, and Green Chili Pork/Cheese.

Sweet Creek Foods Enchilada Sauce

Family-owned and operated, Sweet Creek Foods is dedicated to supporting organic farmers in their home state of Oregon. Each member of the Fuller family participates in some aspect of the business, from developing recipes to producing the graphics for their labels. Their enchilada sauce is gluten-free and made from fresh, local tomatoes.

 

Bare Culture Raw Kombucha Vinegar

Bare Culture handcrafts their raw kombucha vinegar in small batches, then ages it for over 30 days in oak barrels. Kombucha cultures are blended with organic black and green tea and organic sugar to produce a vinegar that is loaded with live aminos, probiotics, and B vitamins. Use it in salad dressings, marinades, with fermented vegetables, or as part of a detox program.

Kii Crisps

Kii Naturals believes that the most flavorful fruits, nuts, seeds, grains, and spices come from the orchards and fields where they naturally grow, which leads to a greater Kii (or life energy) in the food. Their organic crisps contain ingredients that are sourced from 40 countries. Taste the freshness in four intriguing flavors: hazelnut cranberry; date lemon; cranberry cashew; and raisin, rosemary and pumpkin seed.

Epic Pork Skins

A blend of organic, non-GMO, and antibiotic-free pork is combined with simple seasonings to make a more wholesome version of these classic snacks. EPIC Foods strives to use only pasture-raised and certified humane meat in all of their products. They are gluten-free, paleo-friendly, and available in three flavors: sea salt pepper pork rinds, Texas BBQ pork rinds, and maple bacon pork cracklings.

Alta Palla Sparkling Juices

From the makers of HiBall energy drinks, Alta Palla is their line of certified organic and fair trade sparkling juice beverages. The company’s mission has always been to create healthy drinks, free of synthetic or artificial ingredients, sweeteners, or colors. Kids and adults alike can enjoy four refreshing flavors: black cherry, blood orange, grapefruit, and lemonade.

LaLoo’s Goat Milk Ice Cream

Laloo’s is a small company that strives to use the freshest and cleanest ingredients available in all of their products. Their goat milk ice cream is made with 100% whole goat’s milk from a family farm in Wisconsin. It is higher in protein, lower in fat, and much easier to digest for those who are sensitive to cow’s milk or soy. 

Good Food Book Club

No matter how sophisticated or wealthy or enlightened or broke you are, how you eat tells all.  ~ Geneen Roth

We start the new year with a New York Times bestseller that’s a treat: Women, Food, and God: An Unexpected Look at Almost Everything by Geneen Roth. Becoming a classic in the food, spirit, conscious-living arena, this is a book with which to begin things: new years, new presidencies, new eras.

As beloved writer Anne Lamott says, “This is a hugely important work, a life-changer, one that will free untold women from the tyranny of fear and hopelessness around their bodies. Beautifully written, a joy to read, rich in both revelation and great humor.”

Geneen Roth first wrote about compulsions with food in her seminal When Food Is Love, her first New York Times bestseller. She’s now spent the better part of four decades writing and teaching about the connection between what you eat and your innermost beliefs are about who you are. Once she learned to drop her own expectations and to trust herself and her relationship with food, she stopped compulsive eating. Then, as described in Women, Food, and God, she articulates her most basic concept, as described in the publisher’s synopsis: “The way you eat is inseparable about your beliefs of being alive. Your relationship with food is an exact mirror of your feelings about love, fear, anger, meaning transformation, and yes, even God. But it doesn’t stop there. Geneen shows how going beyond both the food and the feelings takes you deeper into the realms of spirit and soul taking you to the bright center of your own life.”

The book is broken into three main sections: Principles, Practices, and Eating. Chapters include About God, Ending the War, Married to Amazement, Reteaching Loveliness and The “Oh Shit” Mantra.

Rick Foster, co-author of Happiness & Wealth and How We Choose to Be Happy, writes, "Geneen Roth has written an extraordinary book—at once beautiful, moving, funny and searing. Most important, she gives us a practical way to use our bodies—along with some of the most difficult parts of our emotional lives—as gracious and transformative portals to our soul."

Given the intense and often shocking news since November 8 of last year, it seems we could all use some more of that.

Please join us to discuss Women, Food, and God: An Unexpected Look at Almost Everything by Geneen Roth (Scribner, 2011) on Sunday, January 29, from 6-7:30 pm in the Co-op deli. Remember to email bookclub@moscowfood.coop to receive email reminders about the Good Food Book Club. Women, Food, and God 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, www.moscowfood.coop.

Staff Profile: Josh Edwards

Many employees say the Moscow Food Co-op staff “feels like family,” but this is literally true (on a small scale) for Josh Edwards. His wife is a cook in the Co-op kitchen and his brother is a stocker in grocery. Although Josh has only been working at the Co-op since late November—ten days at the time of our interview, actually—he already knew some of the staff through his wife and brother. He enjoys his co-workers immensely, appreciates that the results of his hard work contribute to shoppers’ satisfaction and the overall success of the Co-op, and values that his supervisor outwardly recognizes when staff are doing something well. He would also like to sample all the foods in the Co-op cases.

Originally from Boise, Josh moved to Moscow for a change of pace. He worked for a couple of years before deciding to pursue a history degree at the University of Idaho. He has been in his history program (emphasis on Medieval Europe and Trade) for a year and a half and is excited to be delving into more degree-focused classes. He would love to attend field school to do archaeological work in Europe, specifically on mountains that, due to receding permafrost, are revealing secrets of the past in the form of ancient tools, weapons, clothing, bodies, and more. His ultimate professional goal is to teach and share his excitement for history.

Two of Josh’s hobbies relate directly to his passion for medieval history. First, he is a medieval reenactor. “I get in armor and hit people. They hit you back. It’s a great way to blow off steam,” Josh says. Yes, he is one of the armored people you may have seen wielding a sword in East City Park. This can be considered a combat or contact sport, as well as a martial art. Participants use full armor and weapons. Josh says that to be properly outfitted, you need padded or quilted clothing under your armor. The armored pieces include a helmet, arm pieces, a chest piece, leg pieces, and gauntlets. (He ordered his helmet from a man in Colville, Washington. Who knew? Thumbs up for shopping relatively local!) His sword is made from rattan (like bamboo, but solid in the middle) rather than steel for added safety. Don’t worry—it may be safer, but you can still feel it.

Second, with the help of YouTube, Josh has taught himself nalbinding. In Danish, this literally translates to “binding with a needle” or “needle-binding.” Popular in Viking-era Scandinavia, but dating back to ancient Egypt, nalbinding precedes both knitting and crocheting. Josh is working on a hat to go under his helmet.

He’s still figuring out how to balance everything—but says that taking a pause, thinking about it all, and saying his direction out loud, helps him to assess. Just married earlier this year in May, Josh and his wife have two big dogs—a 100 pound German Shepherd and an 85 pound yellow lab/Rottweiler mix—and they enjoy getting outside with the dogs whenever possible.

  • Favorite Moscow Food Co-op Food: Pesto Walnut Pizza
  • Favorite Book: The Lord of the Rings by J.R.R. Tolkien
  • Favorite Movie: The Big Lebowski (first movie that he and his wife watched together)
  • What makes Josh laugh: Dry wit
  • Three Things Josh Would Bring if Stranded on an Island:

1. & 2. Breeding Pair of Sheep;  3. 50 pounds of salt

  • Superpower: Mild Telekinesis (Rationale: With great power comes great responsibility. Josh would like to avoid being expected to save the world and therefore would prefer less responsibility, which equates to “little” telekinesis.)

Co-op Kids

Happy New Year! To kick off 2017 join us for singing in the Co-op Cafe with Heather on January 3. We will build cork boats perfect for sailing in the tub on January 10. Mid-month we will take a break from making and doing to read together: bring your favorite winter book on January 17! On January 24 we will sample kefir and learn how to care for kefir grains. Finally, we will celebrate the Chinese New Year together to close out the month on January 31. 

  • Jan  3 Music with Heather
  • Jan 10 Cork Boat Making
  • Jan 17 Winter Stories
  • Jan 24 Kefir Tasting
  • Jan 31 Chinese New Year with a special guest teacher from the University of Idaho Confucius Institute

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

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

December Community News

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

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

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

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

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

Community News: Beer Choir to Meet in Moscow and Clarkston

By Karen Weathermon, Palouse Choral Society Member

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

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

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

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

By Greg Meyer, Palouse Cares Board Member

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

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

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

Idaho

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

Washington

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

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

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

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

Community News: Palouse Choral Society Announces Auditions

By Kathy Pitman, PCS Board Member

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

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

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

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

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

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

What's The Buzz?

"What is your favorite holiday tradition?" 

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

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

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

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

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

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

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

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

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

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

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

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

Ask A Dietitian

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

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

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

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

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

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

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

Art at the Co-op

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

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

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

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