May Community News

May brings a celebration of mothers and spring in full swing! 

The Moscow Farmer's Market begins the season Saturday May 6th, the same weekend as the Renaissance Fair at East City Park. Don't miss the Wisescape exhibit on display for this month with an opening on May 12 at 5pm.

If spring gets to your eyes, check out the 5 spot with option for soothing those pollen irritated eyes. You will also find a variety of product features in Staff picks, New on Our Shelves and the Company Profile.

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

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

"What is your Mother's Day tradition?"

"My husband makes me a fabulous dinner and we picked flowers for my Mother . . . from her garden." Cynthia Mika, Moscow, Retired

"My husband makes me a fabulous dinner and we picked flowers for my Mother . . . from her garden." Cynthia Mika, Moscow, Retired

"I just became a mother so traditions haven't started yet.  Growing up, we just enjoyed each other with a nice dinner." Rebecca Darnall, Pullman, Musician

"I just became a mother so traditions haven't started yet.  Growing up, we just enjoyed each other with a nice dinner." Rebecca Darnall, Pullman, Musician

"I give flower baskets to my Mother and Grandmother." Heather Heidt, Post Falls, School Counselor

"I give flower baskets to my Mother and Grandmother." Heather Heidt, Post Falls, School Counselor

"I give cards to my Mother and I receive flowers as a mother." April Rubino, Moscow, Mind Body Therapist

"I give cards to my Mother and I receive flowers as a mother." April Rubino, Moscow, Mind Body Therapist

"I make sure to call my Mom and if I am in town, I will take her out to dinner." Angela Schauer, Moscow, Musician

"I make sure to call my Mom and if I am in town, I will take her out to dinner." Angela Schauer, Moscow, Musician

"My son comes to visit and makes me lunch." Nan Markle, Moscow, Nurse

"My son comes to visit and makes me lunch." Nan Markle, Moscow, Nurse

Palouse Area Environmental Update

By David Hall, Co-op Volunteer Writer

Environmental Radio Shows on KRFP (90.3 FM) and KPBX (91.1 FM)

  • KRFPSunday            5:30 – 6:00 am                        Sea Change
  • KRFPSunday            2:00 – 4:00 pm                        Peace Radio (alternating weeks; local)
  • KPBXMonday           12:00 – 1:00 pm                      Living On Earth
  • KRFPMonday           3:00 – 4:00 pm                        Le Show
  • KRFPTuesday           3:30 – 4:00 pm                        Local Food Roundup (First Tuesday; local)
  • KRFPWednesday     5:00 – 6:00 am                        Ralph Nader Radio Hour
  • KRFPWednesday     1:30 – 3:00 pm                        Climate Justice Forum (local)
  • KRFPWednesday     3:00 – 3:30 pm                        Earth First Update
  • KRFPWednesday     4:00 – 5:00 pm                       Wild Clearwater Country (local)
  • KRFPThursday         4:00 – 4:30 pm                        Radio Ecoshock
  • KRFPSaturday          9:30 – 10:00 am                      Bioneers
  • KRFPSaturday          10:00 – 10:30 am                    TUC Radio
  • KRFPSaturday          10:00 – 11:00 am                    Your Own Health and Fitness
  • KRFPSaturday          3:00 – 3:30 pm                        Palouse Science Spotlight (local)

Moscow Farmers Market (Saturdays, May through October)

Many people may not know that the Moscow Food Co-op started the Saturday Farmers Market in 1976 to provide a meeting ground for buyers and sellers of fresh local produce. With a few farmers on board and a lot of inspiration, the Co-op began operating the market in the parking lot behind what is now Moscow City Hall. Eventually the City’s Arts Commission took over and moved it to Friendship Square and the Jackson Street parking lot, and then to Main Street between Third and Sixth Streets.

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Word is that the Farmers Market food vendors will be using compostable service-ware starting this year, so be sure to compost what you don’t eat!

The Moscow Renaissance Fair (May 6 and 7 this year) has been requiring their food vendors to use compostables for several years.  Good work for both!

City of Moscow “No-Spray” List

Shull Brothers Weed Control sprays weeds according to the City of Moscow Street Department weed spraying contract. Spraying is a major method of controlling noxious weeds. Herbicide is sprayed on selected streets, street cracks and alleys; along curb edges; in cracks where sidewalks meet curbs; and around dead-end street barricades, bridges, guardrails and fire hydrants on City rights-of-way. The chemicals used are reviewed by the City of Moscow Sustainable Environment Commission.

Any resident who wishes not to have their street curb edge sprayed in front of his or her residence and/or adjacent alley and is willing to control weeds themselves may call or e-mail Tammy Gray (City of Moscow Street Department, 208-883-7097, to be put on the City’s “No Spray List” for the current season.  [from the City of Moscow public notice]

Two Plant Sales and a UI Arboretum Tour

INPS White Pine Chapter Sixth Annual Native Plant Sale: Saturday, May 20, 2017, 9:00 am to 1:00 pm. 1912 Center, Arts Room , 412 East Third St., Moscow. More than 100 native species from Palouse Prairie, woodland, canyon, and wetland habitats. Cash or check only.

UI Arboretum Associates Plant Sale: Saturday, May 20, 2017, 9:00 am - 12:00 pm. Palouse Ice Rink, 1021 Harold Street, Latah County Fairgrounds, Moscow.

Tour the UI Arboretum Xeriscape Demonstration Garden: Tuesday May 9, 12:30 to 1:30 pm. Meet at the Renfrew Kiosk by the red barn, UI Arboretum south-end parking lot on W. Palouse River Drive. Horticulturist Paul Warnick will lead a tour and specifically discuss the Palouse Prairie natives section, the Native Roots project and plant groups, and will point out some outstanding performers throughout the tour. Maureen Taylor Regan is a homeowner who used this demonstration garden as a go-to resource and has made a conversion to drought-tolerant landscaping in her own backyard. She will offer some tips and insights on how her Wisescape evolved. (This is a part of the Malcolm M. Renfrew Interdisciplinary Colloquium) [from UI Arboretum Associates flier]

Moscow 2017 Mayor’s Earth Day Awards

Moscow’s 2017 Mayor’s Earth Day Awards were presented at the April 17 Moscow City Council Meeting. Congratulations to Steve Robischon, Lee Anne Eareckson, Thorn Creek Native Seed Farm, Moscow Food Co-op, Heart of the Arts, Jon Kimberling and Paul Kimmell, City of Moscow Environmental Services Group, Les MacDonald, and Danielle Gentry.

Pullman Community Garden at Koppel Farms

By Tim Paulitz, USDA-ARS Wheat Health, Genetics and Quality Research Unit, Washington State Unversity, Pullman, WA

Come to the 2017 Spring Fair, Plant Sale and Open House for the Pullman Community Gardens at Koppel Farm on Saturday, May 13, 10 am – 2 pm, at the corner of Derby St. and Professional Mall Blvd. in Pullman.

We will have a plant sale – bedding and vegetable plants. Get advice on gardening from Latah Master Gardeners and WSU Plant Diagnostic Clinic. Enjoy food from the Fork in the Road Catering (South Fork) food truck. A number of other community groups will be there, including Palouse Proactive, Pullman Civic Trust, the Palouse Audubon Society, Palouse Astronomy Club, Palouse Discovery Science Center, Whitman County Democrats, Backyard Harvest, and Community Action Center Edible Landscape program. We will have a raffle for gardening supplies and a gift certificate to Sun Rental.  We also have some plots available – $65 for a 20 x 20 plot. You can email us at or visit our website at 


 The Community Garden is a non-profit organization and has been a community resource for over 20 years.  We have about 100 plots that are managed organically and occupy three acres adjacent to the South Fork of the Palouse River. The adjacent land provides wildlife, pollinator and insect habitat.  We have been working with WSU Entomology to test houses for cavity-nesting bees. The Community Garden provides plots free of charge to Backyard Harvest and Community Action Center Edible Landscape Program, who provide produce for local food banks.  We have educational programs, including gardening advice on our website and a workshop on July 8 at 2 pm on soil testing.

Board News: What You Missed If You Missed the Co-op Annual Meeting

By Laurene Sorensen, Co-op Board President

The 2017 Moscow Food Co-op Annual Meeting took place on April 9 at the 1912 Center. Over 50 owners and their families attended, and enjoyed appetizers, wine, soft drinks, and pies catered by the Co-op Deli, as well as locally brewed beer from Hunga Dunga, a Co-op business partner. Many hands made light work: the fantastic 1912 Center staff, the Owner Engagement Committee, and other owners assisted the Co-op Board and staff with setup, cleanup, and technical details.

Members were able to review the printed Annual Report, which was expanded upon by Melinda Schab, General Manager, Colette DePhelps, Board Past-President, and Laurene Sorensen. In between these official presentations, and at intervals throughout the meeting, Education and Outreach Coordinator Misty Amarena raffled off Principle Six-themed prizes. (Want to learn more about Principle Six? Go to

Steven Peterson, Assistant Clinical Professor of Economics at the University of Idaho, gave an illustrated presentation of the ways the Co-op contributes to the local economy. Some of these are direct: jobs created, dollars spent by owners, and revenue to local producers. Others include property taxes paid by Co-op workers and the amount of money out-of-towners who visit the Co-op spend at other downtown Moscow businesses.

Two features that distinguished this Annual Meeting from prior ones were the presence of voting terminals so owners could vote for or against the proposed new bylaws, and a display of Co-op logo merchandise for sale.

At the end of the meeting, owners were invited to take home the floral table decorations, which were created by Swallowtail Flowers using found objects and a variety of seasonal blossoms, foliage, and succulents.


Art at the Co-op

We are very happy to welcome 'Wisescape' back to the Co-op, with a display of photographs of nominations for the program's top honors. There will be an opening for the exhibit between 5 and 6:30 pm on Friday May 12, when you can meet Nichole Baker, City of Moscow Water Conversation Program Coordinator, and have the opportunity to ask her questions about the program, the photographs and how you too can save resources in your landscaping, be it big or small. The exhibit will stay up through Wednesday June 14.

You can also find out more about the very successful program offered by the city in which one can apply for up to $150 in rebates towards the transformation of lawn to Wisescape quality landscape.

Wisescape has been running for quite a few years now. It was initiated to recognise those individuals, businesses, public buildings and indeed anyone who has set a great example of aesthetics and resource conservation.

Judgements are made in the following categories:

1) Design. Is it aesthetically pleasing? Does it limit traditional turf? Does it use efficient irrigation?

2) Reduction of resources. Does it save water? Does it require less mowing? Is there a reduction of yard waste? Is there a reduced use of labor, pesticides and fertiliser use?

3) Soil. Are soil enhancements, such as compost and mulches used?

4) Plant selection. Are the plants suitably selected and placed within the landscape?

Nominees must be Moscow water customers, must follow Moscow water ordinances and resolutions, and may be self-nominated or nominated by someone else.

If you are interested in landscaping with a conscience, as so many of us are, there is a chance to learn more in a free event to be held at our beloved 1912 building (412 East Third Street in Moscow) on Thursday April 20 from 6:30 – 8:30 pm, titled 'Pollinators, Plants, Wisescape'. There will be guest speakers including Richard S. Zack, PhD, Timothy Hatten PhD, and Debbie Kadlec. There will also be a raffle with, I am sure, great prizes.

Consider attending this event, and for sure come down to the Co-op on Friday May 12, meet Nichole Baker, and see the photographs of our friends and neighbors' fantastic attempts at 'wisescaping'.

The Five Spot: The Eyes Have It

Ah, Spring. She has finally arrived here on the Palouse, after a long, cold, dark, wet winter. The sun is shining, the days are longer, and flowers and leaf buds abound. So much to celebrate! So why are so many folks crying? Why are our eyes red, and our noses running? Take a closer look, and you will see: we are not crying. We have allergies! Here are five ways to soothe the eye irritation that so many of us can suffer when pollen counts mount.

1.     Chrysanthemum tea or Chamomile tea compress. Plant pollen can cause allergic reactions and irritate our eyes, but plants also give us leaves and roots, flowers and stems, to use as remedies for many ailments. To soothe irritated eyes and reduce redness, simmer Chrysanthemum or chamomile flowers in water; allow to cool; soak a washcloth in the tea and apply over closed eyes for twenty minutes.

2.     Rose water rinse. Roses smell so lovely, and they also help sooth itchy eyes. With eyes closed, spray rose water over your whole face, or use a cotton swab soaked in rosewater to wash your eyelids and face. Do this as often as you please.

3.     Clean air. Cleaning up the air outdoors is a long, ongoing process, part socio-political, and part scientific and educational. Keep writing your legislators and researching the science behind the effects of industry emissions. As for pollens, they are a necessary part of our ecosystem, so we must learn to coexist with them.  An indoor air filter can remove pollens, airborne pollutants, microorganisms and other irritants from your household air. Using one in your bedroom cleans the air you breathe over 1/3 of your life, and can give you daily relief from environmental allergies and irritants. Our naturopathic correspondent recommends IQAir’s products (; she says Blue Air (/ also makes a good electrostatic filter.

 4.     Qigong for your eyes. Qigong, the ancient Chinese system of visualization, breath work, and movement used for supporting health, offers many benefits and a lifetime of learning and growth. Start right now: rub the palms of your hand together for 30 to 60 seconds, then place your palms lightly over your eyes; relax your eyes, leaving them open or closing them, and let them absorb the cleansing, renewing qi from your palms. Repeat as often as you like. And if you like what qigong does for your eyes, don’t stop there! The Chinese medical view is that everything is connected, so to maintain the health of one organ system, it’s best to attend to your whole body’s wellbeing. To find a qigong class, call your local acupuncturist, or check the Uma Center’s online calendar for current classes.

 5.     Metaphysics: The eyes are not just for reading, watching shows (yeah, cut way down on screen time!), and avoiding walking into walls. When we see clearly, we can form plans and make decisions; in this way, inner sight is the beginning of creativity. A few minutes every day of sitting quietly with closed eyes, and turning our awareness inward can be renewing and can help us develop the clarity of our vision.

Happy Spring. May we all walk forward in appreciation of the ever-changing world around us, with open eyes and a clear view.


Staff Picks

The first staff person I spoke with this month was Daralyn James, who has been working at the Co-op in the meat department for a year and a half. For her pick this month Darlyn chose the Wallaby whole milk plain Greek yogurt. She said it is a product she finds to be a very useful staple in her kitchen as it is great as a standalone meal, but can also be a good substitute for sour cream and mayonnaise. She thinks it has a nice texture, and is not too tangy. Daralyn says she generally eats it for breakfast or after a workout because it contains a lot of protein and very little sugar compared to some of the competing brands.

Wallaby Yogurt Company was started in 1996 in the San Francisco Bay area and has been expanding ever since. The catalyst for this company came from a trip in 1992 by founders Jerry and Faith, who traveled to Australia for a vacation. They discovered a style of yogurt that simply wasn’t available in American markets and made up their minds to try and reproduce this style back home. Rather than adding gelatins for thickness, as is standard practice for many yogurt companies, Wallaby uses a slow cooking process to create naturally smooth and creamy textured yogurt (Wallaby Yogurt, 2017). All their yogurts are organic and kosher and are gluten free, non-GMO, and without antibiotics, hormones, pesticides, artificial sweeteners or colors.

The second staff-person I spoke with this month was Dustin Sipes. Dustin has been working as a Cashier for the Co-op since last fall. For his recommendation this month, Dustin chose the Big Dipper Wax works beeswax candles. Dustin says he chose this product because the scents are fantastic, but he also likes that they are one hundred percent beeswax and contain no artificial waxes and have lead free wicks. Dustin told me that because beeswax has a very low melting point, if there is a little wax left after the candle has burned down, it can be melted in a warmer (like scentsy, but better). Dustin also likes to support this company because it is a P6 company (made in Washington), and he feels that many of their production decisions reflect a socially conscious ethic. A couple of his favorite scents include Rapture and Clarity.

Big Dipper Wax Works got its start back in 1993, after a stargazing session on the Olympic Peninsula led to the founder’s epiphany of a company named after “The Big Dipper” that would produce hand “dipped” beeswax candles (Dig Dipper Wax Works, 2017). Their beeswax is filtered via a natural clay process that cleans the wax of impurities, while retaining its natural color and aroma. These candles are produced by hand in small batches. The beautiful color and honey-like fragrance of the candles comes from the pollen and nectar of the flowers that the bees are pollinating. The color is dependent upon what particular crop the bees have been pollinating. For instance, pollination of dark berries will result in a much darker wax with tones of brown. Pollination of clover results in a bright, golden colored wax. These candles are completely non-toxic and tend to have a longer burn time than candles made from other waxes.


Wallaby Yogurt. (2017). About Us. Retrieved from Wallaby Yogurt:

Dig Dipper Wax Works. (2017). Our Story. Retrieved from Big Dipper Wax Works:

Co-op Business Partner Profile: Tye-Dye Everything


Arlene Falcon, the cheerful owner of Tye-Dye Everything is as colorful as the unique creations she makes.  If you want anything tye-dyed, Arlene is the person to see.  She has 175 different items in her store and is willing to make just about anything you can think of.  She says, “We are kind of like the Bubba Shrimp of tye-dye.” In addition to the expected t-shirts, skirts, and socks Arlene has made tye-dyed lab coats, scrubs, wedding party dresses, bedsheets, underwear, shoes, and even a tye-dyed goat skin for a drum head.  Arlene says, “If it’s cotton, we’ll dye it.”  Her clothing fits babies to size triple X.  She is always experimenting with new colors and patterns, mild and wild, but the perennial favorite is still the rainbow spiral design.

Arlene’s business was inspired at a Grateful Dead concert she and her husband attended in 1987.  While at the concert she picked up some tye-dyed shirts for her children.  They enjoyed the shirts, so her husband suggested they try their own hand at tye-dying. Through experimentation and reading books, they figured out how the process worked.  They bought 20 new shirts, tye-dyed them, and took them to the 20th Annual Woodstock Celebration in Spokane.  The shirts all sold, and they realized they had something good going on.  So they made more shirts and started taking them to barter fairs, and as Arlene says, “The rest is history.”

Arlene is originally from New York City.  When she was 22, she left to spend three years in Ann Arbor, Michigan.  Then she felt the call to “go west young woman”.  After traveling for a while, she ended up in Pokey Creek near Santa, Idaho.  At that time, she had three children and was pregnant with a fourth. The family moved from their bus into a log house where they lived until 1992 when they moved to St. Maries and took over a screen printing shop.  Although seen as a hippie, Arlene’s engaging personality won over the conservative community and she even ended up making tye-dyed uniforms for the hospital and nursing home staffs.  In 1998, Arlene and her husband divorced and she happily moved to Moscow, a place she had come to appreciate while selling her creations at the Renaissance Fair.

Arlene is a member of Buy Local Moscow, is the vendor liaison on the Renaissance Fair committee, andorganizes vendors for Hemp Fest.  This time of year she is busy setting up booths in various outdoor venues – first Hemp Fest, then down to Lewiston for Art Under the Elms, then Renaissance Fair.  She also has shows in Seattle, Spokane, and other cities.  Through traveling and Internet sales, her beautiful tye-dye creations are being worn around the country.

Arlene enjoys her shop behind Mikey’s Gyros in Moscow.  It is nice to have a place where she can do production and also have a retail shop.  It is small but adequate.  She loves the downtown location and the people who work at Mikey’s.  To see some of her bright and colorful clothing and other items, visit her store at 527 S. Main or her website at


  • 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.
  • Co-op owners receive a 10% discount on all purchases from Tye-Dye Everything
  • Tye-Dye Everything can be contacted at 208-883-4779 or
  •  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

Gardening with Chickens: Plans and Plants for You and Your Hens

by Lisa Steele

Join Lisa Steele, chicken-keeper extraordinaire and founder of Fresh Eggs Daily, on a unique journey through the garden. Start by planning your garden and learning strategies and tips for keeping your plants safe while they grow. Plant with purpose, choosing from a dozen plans for theme gardens such as Orange Egg Yolks or Nesting Box Herbs. Or choose a design that's filled with edibles - sharing the bounty with your family and your feathered friends. Then comes the fun part: enjoy the harvest, even let the chickens graze!

--From the publisher


Welcome to the Farm: How-To Wisdom from the Elliott Homestead

by Shaye Elliott

Whether you want to dabble or immerse yourself completely in the do-it-yourself, back-to-basics lifestyle, Welcome to the Farm is a comprehensive, fully illustrated guide to growing the very best food right in your own backyard. Shaye Elliott takes readers on a journey that teaches them how to harvest baskets full of organic produce, milk a dairy cow (and make butter), plant a homestead orchard, can jams and jellies, and even raise chickens and bees. -From the publisher


Infused Water: 75 Simple and Delicious Recipes to Keep You and Your Family Healthy and Happy

by Dalila Tarhuni

With no calories and delicious flavors, infused water will keep you hydrated throughout the day. Hydration is essential--more than half of your body is composed of water, and it is needed by every cell in your body to function properly. Yet, three-quarters of Americans are chronically dehydrated. Water balances the electrolytes in your body and helps to remove toxins, not to mention the multitude of positive effects it can have on your daily life. --From the publisher

Burning Down the House: Breakfast for a Group with Food Allergies: Oatmeal Bar!

This month we tried something different, with Auntie Susan stepping in for J.K. as our Guest Chef. Auntie Sus, as we call her, and other family members were visiting from out of town, and Sus (read: Suess) more than stepped up to the plate by organizing meals and cooking.

Our family happens to be, shall we say, not without our quirks, of which a variety of food allergies and intolerances are perhaps merely one manifestation.

So, what to cook for a group that included people who were vegan, gluten-free, allergic to nuts, needing to avoid potassium and apples and an array of other ingredients, along with garden-variety omnivores? Whereas others might have quailed at the prospect of cooking for the likes of us, after a bit of head scratching Sus landed on the concept of “component meals” and announced we would have an “oatmeal bar.”

I’m not sure if those are widely understood terms, but by “oatmeal bar” she was thinking of something analogous to a salad bar: a big vat of gluten-free steel-cut oatmeal, with a buffet of toppings to which everyone could help themselves. This turned out to be way more appealing and enticing than it sounds, and not only because she included (vegan, allergen-free) chocolate chips and crystallized ginger among the toppings. (Note to self: next time remember to share the crystallized ginger with everyone else.)

The breakfast oatmeal bar was a big success, and afterwards Sus came up with suggestions for other component meals. Even for those without special diets, component meals seem to work well for groups that include people of varied ages, plus I think people of all ages might like to choose for themselves exactly which parts of a meal they want and don’t want.

To be successful with feeding a group, it also seems ideal to prepare all components ahead of time so that no one needs to be cooking while everyone else is eating. To this end, while cooking oatmeal tends to not be all that arduous, we found it advantageous to use a crockpot, so that zero cooking effort would be needed during breakfast itself.

Another suggestion that works well with such meals is to have some fresh fruit available in a bowl (i.e., food that potentially requires no preparation, except by the eater her/himself!)

Due to our family’s wide range of special diets, Sus made the simple basic steel cut oats recipe on the back of the Bob’s Red Mill gluten-free steel cut oats package. This was a big hit, though I believe the success was more due to the range of toppings than to the oatmeal itself, which was, after all, oatmeal.

Sus had some tussles, however, with the recipe. Though she ultimately emerged the victor, she described the cooking oatmeal as “volcanic.” While she did sleep through most of the cooking time as intended, in the morning she ended up repeatedly adding more water as the oatmeal continued to cook, and stirring what seemed to be a “skin” on top deeper into the oatmeal’s depths.

Just between you and me, the oatmeal Sus cooked was a little bland, which is part of oatmeal’s charm and to be expected since it didn’t have anything added to it except water and salt. Later, I decided to try the “oatmeal bar” for our family of four, but this time to incorporate at the outset some of the ingredients that Sus’s version had relegated to the “bar” as toppings, such as apples, brown sugar, non-dairy milk, and cinnamon (see

Having been the cleaner-outer of the crockpot the first time around, I had learned a valuable lesson; this time I diligently spray-coated the inside of the ceramic crockpot liner before adding the other ingredients. Suffice it to say my expectations were high.

The apple cinnamon oatmeal smelled delicious while cooking, and I woke up eager to see our family’s reactions. We were greeted, alas, not by the anticipated creamy deliciousness but instead (cue the ominous music) by a flat oval disk studded with apple chunks. It did, however, come loose from the crockpot beautifully intact, leaving nary a fleck of residue. What our oat brick lacked in resemblance to oatmeal it made up for in its grace and lack of mess. We didn’t have the volcanic problem Sus described, and in fact experienced the opposite.

Spraying the liner beforehand had worked well, but in my enthusiasm for adding the non-dairy milk, I now realized I had forgotten to add the equal portion of water.

I don’t suggest anyone try this method deliberately, but given what we now had on our hands, we actually ate the whole brick. In the brief window before that happened, I had thought of it as a gluten-free vegan sort of apple cake that could be cut up and served as little snack bars. (Yes, a veritable oatmeal bar! Pun not premeditated.)

And so, we tried again, this time without the apples, and with the necessary liquid. Partway through the cooking process J.K. saw that this version, too, was drying out, so we added an additional cup of rice milk. And regardless of how much or what sort of liquid one adds, J.K. suggests stirring the oatmeal partway through.

Sus and a visiting friend, Deb, both mentioned liking a related dish for a group breakfast, an “oatmeal bake.” I’d never heard of this, but I checked out the one Sus remembered from Heidi Swanson’s 101 cookbooks blog, and found two versions, Coconut Baked Oatmeal, which includes bananas and grapefruit (, and a fun adaptation of Swanson’s Blueberry Baked Oatmeal from Nicholas Day ( These both sounded great, though would need to be adapted for vegans or those with food allergies.

Now that Auntie Sus has flown home, she keeps emailing us with ideas for other component meals for groups (noodle/cabbage slaw! salads! snacks for teens!), some of which we’ll hope to investigate down the road.

Steel Cut Oats in the Slow Cooker Or Auntie Sus’s Oatmeal Bar for Everyone (inspired by Bob’s Red Mill Steel Cut Oats and

  • 4 cups water (or non-dairy milk such as rice milk or almond milk)
  • 1 cup gluten-free steel cut oats
  • 1/2 teaspoon sea salt

Optional Ingredients:

  • 2 apples, peeled and cored and cut into 1/2-inch pieces
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon ground flax seed
  • 1-1/2 tablespoons butter, cut into pieces
  • 2 tablespoons brown sugar (or maple syrup or other desired sweetener)

Spray the inside of a 4-6 quart ceramic slow cooker with cooking spray. Add all ingredients. Cover with lid and cook on low for approximately 7 hours (cooking times will vary.) 

Optional toppings for eaters to add themselves: dried cranberries, dried cherries, raisins, cut up crystallized ginger, gluten-free vegan chocolate chips, figs or other fruit, brown sugar or maple syrup, non-dairy milk.

Company Profile: RUNA

You never know what path a trip abroad might set you off on. In 2007, Dan MacCombie, a student at Brown University studying Conservation, went to Ecuador and lived with the indigenous people, the Kichwa of the Amazonian rainforest. There he was introduced to a brewed leaf beverage that the people drank in the morning to help interpret their dreams and again at night to help them stay awake and alert for nighttime hunting. The brewed beverage is made from the leaves of the guayusa tree, an evergreen holly that can grow to nearly 100 feet tall. The guayusa leaves, pronounced /gwhy-you-suh/ are dried and steeped to create a beverage which has as much caffeine as a cup of coffee and double the antioxidants of green tea without any bitter taste. 

Upon graduating college, MacCombie teamed up with fellow graduate and friend, Tyler Gage, and they decided to develop a business that could provide a way of life for the Kichwa people, prevent deforestation in the Amazon, and bring a new beverage to the United States. 

They named their company, RUNA, which means “fully alive” in the Kichwa language. Their first source of financial support came in the form of a grant from the Ecuadorian government. They are now purchasing leaves from over 2300 indigenous farmers. The leaves are dried, milled, sifted and packed into bags and sent to the United States to be packaged as dried tea or made into ready-to-drink beverages in bottles or cans. Over 150,000 guayusa trees are planted annually to meet demand and since guayusa need the shade of the rainforest canopy to thrive, no native trees are removed. 

May is a great time to try RUNA.  With every purchase of 2 bottles, the Co-op will give you a raffle ticket for a chance to win a bike! The Co-op sells four of the boxed teas: Traditional, Cinnamon Lemongrass, Mint and Ginger Citrus. They also sell the canned ready-to-drink carbonated Clean Energy Drinks in Berry, Lime, and Blood Orange and the bottled ready-to-drink teas in Raspberry, Peach, Mint Honeysuckle, Hibiscus Berry and Unsweetened Guava. 

RUNA Snapshot

  • Founded in 2009
  • Headquartered in Brooklyn, NY
  • Non-GMO Product Certified
  • Fair Trade Certified
  • Certified Organic

Information from this article and more can be found at:

Amy Newsome enjoyed learning that one of the Amazonian indigenous peoples, the Jivaro, always warn visitors that if they drink the beverage made with guayusa leaves that they will always be drawn back to the Amazon. In Dan MacCombie’s case, I guess that’s true!

​​​​​​​May Dime In Time Recipient: Rural Roots

By Karen Chojnacki

Rural Roots is a non-profit organization founded in Moscow that focuses on enhancing the economic viability of sustainable and organic farms, ranches, and local food systems throughout Idaho and the Inland Northwest.  We believe this is a foundation from which to build strong, healthy, sustainable communities.

Our primary activities are: 1) developing and providing educational programming and resources for sustainable small farmers & ranchers; and 2) being a “voice” for sustainable small farmers & ranchers.   In addition, Rural Roots strives to develop relationships, strengthen networks and increase collaboration between producers, consumers, food & agricultural organizations/agencies and policy makers.

Dime in Time funds from the Moscow Food Co-op will be used to assist funding Rural Roots’ operating costs related to communications, specifically online communications (website hosting and maintenance), printed advertising and education materials, and to provide honorariums for visiting speakers.

Rural Roots has provided our local community and the inland Northwest with email listservs that keep our many subscribers apprised of farming and direct marketing activities in the region and beyond, including educational and networking events.  The listservs also provide an opportunity for small farmers and ranchers to reach out to an extensive audience with questions, requests and experiences pertinent to sustainable agriculture.  The Rural Roots website also provides a reliable public platform for accessing regionally relevant sustainable agriculture and direct marketing resources as well as information regarding upcoming events.

On-farm workshops and tours hosted by Rural Roots are another educational/networking venue focused more specifically on farmers, both established and just starting out.  Topics vary, but a common thread within all of these activities is sustainable farming and ranching methods and experiences.  During these events educational materials are distributed to enrich knowledge on the subject and make everyone aware of other upcoming programming and available resources.  Print and online advertising materials for these events are key to reaching current as well as new audiences, and providing greater access for all.

The   Rural Roots Speaker Series has been a huge success in recent years.  These monthly talks draw in a diversity of farmers, gardeners and supporters of local food systems who come together to learn and network.  This series has provided opportunities to strengthen ties between farmers and the community.  It is a relaxed environment that also fosters quality relationships between farmers, leading to invaluable educational and business connections.  To date, we have relied mainly on nearby speakers, however we would like to support travel expenses of speakers who come from further distances. 

All of us at Rural Roots would like to express our gratitude to the Moscow Food Co-op and to Co-op customers for their support through the Dime in Time program.  Thank you!


New On Our Shelves

Nutpods Dairy-Free Creamers

Finally, a dairy-free, delicious substitute for half & half made from almonds and coconuts. Nutpods is free from soy, GMO’s, artificial flavors or colors, carrageenan, sugar and hydrogenated oils. Available in three unsweetened flavors (original, French vanilla and hazelnut) these creamers are certified vegan and certified gluten-free. No refrigeration is needed until the package is opened, so they are perfect for on-the-go!

Vtopian Artisan Cheeses

Vtopian Artisan Cheeses is an exciting line of cultured cashew vegan cheeses that are hand-crafted in Portland, Oregon. Their caramelized onion wedge is a sweet and savory camembert with caramelized onions throughout and topped with a balsamic glaze. Peppercorn brie is creamy and savory smooth, topped with crushed organic rainbow peppercorns. Two cheddars, an aged white and a reserved wedge, are tangy, sharp and creamy. All of these cheeses contain live active probiotics.

Red Duck Ketchup, Cocktail and Barbecue Sauces

Red Duck gets the tomatoes for their organic ketchups, cocktail and barbecue sauces from small to medium-sized farms in the Central Valley of California. Many of these are third and fourth generation farmers who are Leopold Conservation Award winners. Each of their products contains a unique organic spice blend such that you’ll look forward to what's in the jar almost as much as what you're putting it on. Look for original or curry ketchup; seafood cocktail sauce; and smoked applewood or sweet mustard peppercorn barbecue sauce.

Kuli Kuli Bars

Kuli Kuli bars are made with simple, wholesome ingredients and a half cup of nourishing moringa greens to help you fuel up for a hike or a long day at work.  They are made with non-GMO ingredients; soy-, gluten- and dairy-free; and vegan. The Black Cherry bar mingles tart cherries and sun-ripened dates with moringa. Crunchy Almond bars contain plump dates and a tad of agave nectar to add a hint of sweetness to a delicious moringa and almond medley. Dark Chocolate bars have a chewy date and almond base with a hint of cacao.

Wild Merman Salmon Jerky

Wild Merman Salmon Jerky is made from wild Alaskan Keta salmon – one of the most abundant salmon species in the Pacific Northwest – sourced from sustainable fisheries. They only use whole muscle meat, which helps preserve salmon's delicate and valuable protein and omega-3 fatty acids. Theirs is the first salmon jerky crafted with organic ingredients and containing no corn, soy, gluten, preservatives or added cane sugar. Find this paleo-friendly snack by the salad bar.

Tony’s Chocolonely Bars

Right now, slaves are working on cocoa farms in West Africa, many of whom are children. Tony’s Chocolonely hopes to change that, working towards 100% slave-free chocolate worldwide. They source their cocoa from cooperatives in Ghana and the Ivory Coast. Their chocolate bars are certified Fair Trade and non-GMO. Look for a variety of flavors in colorful packaging in the candy aisle.

Fed, White & Blue: One man eats his way to American citizenship

“The Indiana Jones for the foodie set.” ~Andrew Friedman

Want a perfect way to head into summer 2017? Grab this month’s book and get ready for the epic foodie road trip of an immigrating culinary Brit on his way to American citizenship. In Fed, White and Blue: Finding American With My Fork, Simon Majumdar—food writer and Food Network personality—sets out across the United States to discover what it means to be American, one bite at a time.

Grab your armchair dining set and get ready to be hungry. With appetite sparking stories, Majumdar brings you along to myriad venues and extraordinary food experiences across the country. With a green card in hand, this career foodie knew the only way to transition to a full-American citizenship was through a deep exploration of what it means to eat in America. On his way, he makes and eats his own cheese in Wisconsin, fishes near grizzly bears in Alaska, visits Plymouth Rock to taste what the pilgrims ate, and dives into beer making, farming, food banks, and much more.

One reader on Amazon reviews said, “The only problem with this book, is that after every chapter I had this huge urge to throw a packed suitcase in my car and head off on a road trip.” 

The month of May can do that to you anyway, and this book might just instigate summer plans. Written before travel bans, this book also holds some powerful lessons on America just prior to the 2016 election: where we were, where we’re going, and where we are now. Case in point: the first chapter is Green Card, Green Light and opens as the author confronts an immigration officer with the Department of Homeland Security. It’s a timely and provocative chronicle of an emerging yet newly shadowed era in America and her food culture. Immigration told through food is a fable for our country and the world. Plus, it’s a super fun read.

As Alton Brown, host of Iron Chef and Cutthroat Kitchen writes, “I have crisscrossed this country a dozen times by car, by motorcycle, by train and light aircraft. I've eaten a thousand meals from the glaciers of Alaska to the bars of Key West.  And if Simon Majumdar asked me to join him on a journey across that same edible landscape tomorrow, I'd go without hesitation, because, every mile (and meal) would be new again.”

Please join us to discuss Fed, White & Blue by Simon Majumdar (Avery, 2015) on Sunday, June 4 from 7-8:30 at the Moscow Food Co-op (note: date switched due to Memorial Day weekend). Remember to email to receive email reminders about the Good Food Book Club. Fed, White & Blue is available through your local library. If you are interested in buying the book, check out the area’s local used book stores or visit BookPeople of Moscow where Book Club members receive a discount. For more information about the Good Food Book Club, check out the Outreach section of the MFC website at

Staff Profile: Matthew McConnell

Matthew calls himself the Mayor of Bulkville, reigning over all bulk buying for the Moscow Food Co-op. "I love the bulk section. It is the section where the Co-op started from. There's no other position I'd rather have." Originally hired in the grocery department as a stocker, it didn't take long before the Bulk Buyer position opened and Matthew moved into it. He has been at the Co-op for one and a half years.

Matthew appreciates the Co-op's philosophy on customer service. He feels like it allows him to develop more meaningful relationships with customers. He is able to have meaningful conversations and ensure that customers have what they need.

Matthew is drawn to transcendental and beat writers. They have often inspired his travels. He spent time hitchhiking a couple years ago, talking to people and experiencing the country (ala Kerouac). He's hoping to go on a month long road trip again soon with a friend that maximizes sight-seeing opportunities in the U.S. (ala Steinbeck – Travels with Charlie). After that trip, he plans to relocate to Nebraska with his partner and her 4-year-old.

Matthew lived in Iowa City, Iowa, as a kid with his mom and is looking forward to the changes that moving to Nebraska will bring – a teaching job for his partner and closer proximity to his mom. After spending the majority of his adult life moving around, he found some much needed rest during his time in Moscow. From working in an alternative school in southern Idaho to pursuing a teaching certificate in yoga in India to living at a yoga center in California to claiming Boone, North Carolina, as his first real adult home, he has consistently been open to new experiences in different places

Yoga and music have been two constant passions in Matthew's life. Although his yoga practice has fluctuated over the years, he has always returned to it and has even provided donation based classes in the past. He also loves seeing live music. In fact, he met his partner while attending the Northwest String Summit, a bluegrass festival outside of Portland. He also greatly enjoys reading and writing.

When asked what skills and interests he would like to pursue next (in addition to life in Nebraska), he listed a number of different things. He'd like to learn how to play the harmonica. He would like to learn to tie an assortment of random knots well. He'd like to get back to working with people in a mentor role. Yoga programs that invest in at-risk youth or incarcerated persons is one path he may consider.

Favorite Books: Leaves of Grass by Walt Whitman, Grapes of Wrath by John Steinbeck, and Les Miserables by Victor Hugo

Favorite Live Music: Widespread Panic, String Cheese Incident, and Doc Watson

Superpower: Ability to confuse people with his words. Example: Matthew comes upon evil-doers. He talks to them; and they are immediately confused, left wondering what they were doing, and forget about their evil-doing.

May Co-op Kids

Join us this month to create flower crowns for Renaissance Fair, a fair trade gift for mom, and a watercolor painting. On May 16 we will make snack kabobs and end the month on May 30 with a walking trip to the Moscow Fire Department's downtown fire station.

  • May 2:  Flower Crowns
  • May 9:  Mother's Day Project
  • May 16:  Snack Kabobs
  • May 23:  Watercolor Painting
  • May 30:  Visit to the Moscow fire station – meet in the Co-op Cafe at 9 am so we can walk over together

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 until 10 am in the Co-op Cafe unless otherwise noted. 

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

April Community News

April is a busy month, full of Earth day activites all month long. 

This month's community news includes Palouse Patcher's Quilt Show, the Rendezvous in the Park showcase event and an entire list of Earth Day activities to enjoy the entire month.

The Five Spot has tips for decreasing your plastics footprint and two co-op employees highlight their favorite products and recipes in Staff Picks.

Don't forget to jot down the date for the Co-op's annual meeting on April 9th, details in the Board Report, and read what fellow Co-op shoppers think of the first signs of spring in What's the Buzz.

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

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

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

Community News: Celebrate Spring with the 44th Annual Moscow Renaissance Fair

Celebrate Spring with the 44th Annual Moscow Renaissance Fair May 6 and 7

By Greg Meyer, Renaissance Fair Publicity Coordinator

After a very long winter, spring has arrived on the Palouse. And with the new season, a cherished tradition returns to Moscow’s East City Park. The 44th annual Moscow Renaissance Fair takes place on Saturday, May 6, and Sunday, May 7—truly a celebration of spring. As always, the family-friendly fair is free and all are welcome. The Fair will begin at 10 a.m. on Saturday with the Welcoming Ceremony for the 2017 royalty. Booths will open and main stage entertainment will begin at 10 a.m. on both Saturday and Sunday.

The Renaissance Fair once again features wonderful music on the Peter Basoa Main Stage; artisans offering fair-goers the finest in craftsmanship and artistic expression; the opportunity to reconnect with friends in the food court where local non-profits provide freshly prepared ethnic and other dishes to tempt the taste buds; and of course the many activities in Kid Village and Stage II, ranging from arts and crafts at Imagination Station, to the Power Jump, Mini Challenge Course, and the Washington State University Raptor Club where kids can get close up and personal with eagles, hawks, falcons and owls. 

Everyone is encouraged to participate in the parades and Maypole Dances. And the beer and wine garden returns to the Fair, at a new location closer to the stage.

As May approaches, you can enjoy the art of past Renaissance Fairs by visiting Mikey’s Gyros in downtown Moscow, where you will find winning posters dating back to 1974 decorating the walls.

Below is a schedule of main stage entertainment and other activities:

Saturday, May 6

  • 10:00 Welcome Ceremony with the King and Queen
  • 10:20 The Palouse Harmony Chorus - Imagine that! Guys who love to sing! - Moscow
  • 11:15 Dirty Joe’s Brass Band - They’ll get you up and moving - Moscow
  • 12:30 Shiloh and the Young Guns - Energetic, classic country music - Moscow.
  • 1:30 Maypole Dance - With Sam & Friends - By the volleyball court
  • 2:00 Howling Gaels - Traditional Irish, English, and Scottish music – Coeur d’Alene.
  • 3:00 Renaissance Fair Parade - A joyous trip through space, time, and East City Park
  • 3:30 Sesitshaya Marimba Ensemble - Zimbabwean marimba music - Moscow.
  • 5:00 Jus Wright - Pacific Northwest reggae music with a Big Island sound - Spokane.
  • 7:30 Landrace - Full live ska band plays covers from around the world - Pullman.

Sunday, May 7

  • 10:00 Cherry Sisters Revival - A silly string band playing old-time country music - Moscow.
  • 11:30 The Palouse Project - Presenting “Siren”…a musical web of lethal enchantment - Moscow.
  • 1:00 Gefilte Trout - Rollicking Klezmer music from Eastern Europe - Moscow.
  • 2:00 Maypole Dance - With Sam & Friends - By the volleyball court
  • 2:30 Smokin’ Mojo - Local 7-piece jump blues band - Moscow.
  • 4:00 Hillfolk Noir – original Junkerdash - Boise.

Please gather your entire family and your friends and join with us in this joyous celebration of spring.

For more information and updates go to

Community News: Rendezvous in the Park Music and Arts Festival “Showcase” Event

By Scott V. Fedale, Rendezvous in Moscow Board of Directors

The 13th annual “Rendezvous in the Park Music and Arts FestivalShowcase event will be held Saturday, April 15, at the Kenworthy Theatre in downtown Moscow (not April 22 as noted in last month’s edition of Community News).

At this family-friendly event, six bands will compete for three opening slots for this summer’s music festival. In addition to the regular Kenworthy concessions, locally and regionally brewed beer and wine will be available.

Each patron will receive two tokens to be used to vote for their favorite bands of the evening. The top two audience favorites plus a third musical artist, chosen by the Rendezvous Board of Directors, will be announced at the close of the evening. 

Doors open at 6:30 p.m. and the event begins at 7 p.m. Tickets are $10 for general admission and $5 for students and will be available at the door.

Rendezvous in the Park will be held July 13 - 15 at East City Park in Moscow. More information is available on our website at:

Rendezvous in the Park thanks you for your support!