September Community News

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

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

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

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

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

Be sure to check out our online Community Calendar for events and programs at the store and in the broader community. Hard copies of the newsletter are available at the bulletin board in the front of the store - for a PDF of this month's Community News, click here!

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What's the Buzz

 "What is your go-to snack?"

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

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

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

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

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

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

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

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

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

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

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

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

Palouse Area Environmental Update: Upcoming Activities

By David Hall, Community Member

Third Annual “Free the Snake” Flotilla

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

Palouse Basin Watershed Summit

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

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

By Jamie Hill, Kenworthy Operations Director

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

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

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

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

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

Further details are available at www.Kenworthy.org

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

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

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

Board Report: Consumer Cooperative Management Association Conference

By Laurene Sorensen, Co-op Board President

When I stepped off the light rail from the Minneapolis airport, Hubert Humphrey greeted me and my luggage. A storm was blowing in, it had been a long day, and the Senator was really a very lifelike bronze effigy, but I still felt welcome and ready for adventures.

This was my second year attending the Consumer Cooperative Management Association’s (CCMA) annual conference, and my first visit to Minneapolis. IT manager Joe Gilmore and store manager Kerry Morsek also attended, but we traveled separately. Like last year’s conference, hosted in Amherst, MA by a group of co-ops in western Massachusetts, this one was located in an area where co-ops are thick on the ground. Minnesota, and the Twin Cities metro area in particular, have dozens of co-ops that, variously, sell groceries, rent kayaks, brew beer, roast and distribute coffee, sell and fix bikes, and butter toast. Lots of toast: see https://www.landolakesinc.com/.

The first day of the conference (Thursday) was tour day: we could sign up for a variety of afternoon-long tours, each of which involved visiting multiple co-ops, meeting their management, and sampling their wares. Most of the tours were by bus, but I joined a cycling tour led by Nice Ride Minnesota, which provides bike sharing services all over the Twin Cities. The bikes were heavy, green, and decent on the hills. A few locals brought their own wheels, including one Panasonic “Ultra Lightweight” solid steel road bike from the 70s.

Minneapolis has a mature system of bikeways, including some that are physically separated from the road, so sometimes we could ride two abreast and yack about geeky stuff like how a co-op can raise money and different ways that a business can expand. 

Like every conference, this one had a keynote address. This one was by Michael Sansolo, a marketing consultant who was candid about having given the same speech and used the same slides before a variety of other audiences. His theme was how traditional businesses such as stores and banks can stay relevant when consumers can have their needs met from the comfort of their living room and don’t have to go anywhere (except to the hospital—you still can’t buy an appendectomy online, though it would qualify for free next-day shipping). He posited that some businesses will survive by providing experiences that pull customers off the couch and into the store.

Friday and Saturday were dedicated to breakout sessions, which were organized into six tracks including competitive strategies, leadership development, communication, inclusiveness, operations and finance, and governance. Because I was the only representative of the Board attending, I had some difficult choices to make. It was like college registration: I wanted to focus on topics relevant to my role as representative of the owners of Moscow Food Co-op, but almost everything looked interesting.

I ultimately chose to attend the following sessions:

  •  Strengthen Member-Owner Participation through Board Communication;
  • Beyond In-Store Tabling: Best Practices and Brainstorming for Better Board Engagement;
  • Together We Grow:  Member Loan Campaign Builds Community + Success;
  •  Oversight, Foresight and Insight: Trends in Board Governance;
  • Food Safety Crisis Management - Lessons Learned from Boise Co-op's Food-Borne Illness Outbreak in 2015; and
  • Scenario Planning: Developing Insights to Have Foresight

If you’d like to learn more about these sessions, please email me at lsorensen@moscowfood.coop. I’ll happily share my notes and other resources from the conference.

My best takeaway from CCMA 2017 was human: I met some co-op experts that I’d only known on paper before, got to know our outside accountants better, and made some friends. Now, when I’m stumped about a question about expansion, owner communications, or how to be a better president of our Board, I can talk to a counterpart at a co-op in Vermont or Wisconsin or elsewhere.

I hope that we can be a resource to those co-ops as well, because we have a lot of institutional knowledge. That’s my second-best takeaway: The Moscow Food Co-op has its act together. We are a mature organization and are thriving in an age-appropriate manner. I figured this out in the breakout sessions, because nothing made me go “huh?” (other than the time I went to the wrong room and couldn’t figure out what reducing SKUs had to do with scenario planning). We haven’t confronted every possible dilemma or solved all our challenges, but I was able to connect every case study and simulation to something our Co-op has experienced. How cool is that?

Afterword: A day or two after CCMA ended, Amazon announced its purchase of Whole Foods Markets. The online grocery apocalypse is now. (Big deal.) 

Art at the Co-op

Jim Miley will be the artist of the month at the Co-op in October. The show will open the evening of Friday, September 8 and run through Wednesday, October 11.

Jim is very much a local artist as he is a staff member right here at the Co-op. I love his artist statement so I am going to write it out in full. He writes:

 “I was born in northern Illinois, now semi-retired and living here in Idaho. When I'm not working at the Co-op, I try to paint a little every day. I've been painting off and on for 7 or 8 years and now do it on a more regular basis. With my formal education being an old television program, a three-hour instructional video and one art class, I like to say I'm a self-taught practicing artist.

“I started out doing geometrical designs and abstracts, but my passion is landscapes, ghost towns and old buildings. I'm inspired by the mountains and trees, the colors of the seasons and the ever-changing clouds that give each individual day its uniqueness. It's the beauty of these things, along with where I live, where I've been and the photos I take, that I try to create.

“Painting makes me feel good and relaxes me, even though at times I battle trying to get colors right and making my hand create what my eyes are seeing. For me, every painting is a challenge and an accomplishment. Every completed painting makes me want to do another one, so I think something must be working.”

I am so looking forward to seeing Jim’s art. I loved the digital copies he sent me via e-mail. Come and meet him the evening of Friday, September 8 and continue to enjoy the show through Wednesday, October 11.

The Five Spot: Re-Imagining the School Lunch

The year is turning once again toward autumn, and along with the falling leaves and shortening days comes the return of the school lunch. If the school children (and grown-up lunch toters) in your household are tired of peanut butter and jelly sandwiches, carrot sticks and apples, and if you are looking for more ways to cut down on wasteful packaging and everlasting disposable plastic, here are a few suggested renovations for your lunches’ contents and carriers.

1.     Pack pancakes. We started carrying them to work with us last year, just because we love pancakes. And we found out you can put so much good stuff in them! Pretty much any kind of grain will work, ground into flour. Check out the bulk bins in the Co-op, where you can find teff flour, millet, oats, and quinoa, as well as rice flour and local or organic wheat flour. Use local honey, and eggs from local, free-ranging hens; they are available at the Co-op and the Farmer’s Market, and often from Muddy Springs Farm (muddyspringsfarm.net). Add some seeds, berries or stewed fruit, and you’ve got a tasty, portable, healthy lunch component.

2.     Good old soup. Because, again, we love soup, we’ve decided to send it to school with the boy, employing the good, old-fashioned thermos. Soup is a subject for a thousand dissertation-length articles, and we will return to give soup closer scrutiny in a future article. Briefly, clear broths with green onion and ginger can be good early-fall soup bases.

3.     For those days when you just don’t have time to prepare lunch from scratch, keep some dried soup mixes on hand. The Co-op carries several brands of individually-packaged cups, like Organic-On-The-Go soups and pastas. And the bulk aisle stocks black bean soup mix among others.

4.     Where there is soup, there are thermoses. Types and models abound these days, as do lunch boxes and other packaging. The Co-op carries a variety of stainless steel, plastic, glass, and fabric containers for carrying lunch to school. We have been using stainless steel canisters for the last couple of years, and plan to continue to do so. They are easy to clean, and easy for hands of all sizes to open. U-Konserv makes a stainless steel container with plastic dividers to separate different foods. Planetbox (planetbox.com) makes several sizes of such boxes, and quilted carrying cases with cool designs. And we’ve recently discovered Bee’s Wrap for wrapping sandwiches and what not. It’s made with organic cotton, beeswax, organic jojoba oil, and tree resin. You can wash and reuse it, and then compost it when it gets too weary for reuse.

5.     Full disclosure: I rather like peanut butter and jelly sandwiches. I use a favorite kind of bread, and almond butter, with home made jam, or local honey with banana and cinnamon. Forever ago, my father used to take date nut bread spread with cream cheese and quince jelly for lunch every day. For a double whammy of fun and nutrition, try using one of those pancakes in place of bread. The energy boost can’t be beat, and the variations are endless!

May you go forth to school or work each day this fall fortified with a delicious lunch that’s healthy for all living beings, to carry you through your school or work day and beyond.

Staff Picks

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The first staff-person I spoke with this month was Talitha Jensen, who has been working at the Co-op as a Deli Server for two years. For her staff pick Talitha chose the Divine Chocolate milk chocolate, toffee, and sea salt bar. Talitha chose this product because in her words “It is just so good”. Talitha says the Divine Chocolate is a high quality chocolate that is smooth, not too sweet, and not too salty. She also likes that the inside of the wrapper contains company and product information. She particularly likes to know the story behind a product that comes from so far away.

Divine Chocolate Limited has been making and selling Fairtrade chocolate for decades. Originally established in the UK back in 1998, the company was initially co-owned by a cocoa farmer’s cooperative in Ghana, Twin Trading, and The Body Shop, with support from Christian Aid and Comic Relief (Wikipedia, 2017). The farmer’s cooperative in Ghana, Kuapa Kokoo, has gradually been increasing their stake in the company and now owns the majority of the company, a first for the industry. As the cooperative’s stake has increased, so has the number of members, with close to 85,000 in approximately 1,400 villages not counting themselves among their ranks (Divine Chocolate Limited, 2017).

Divine Chocolate currently carries over 50 products, which include chocolate bars, seasonal gifts and specialties, drinking chocolate, and cocoa. The company is an advocate for environmental conservation in cocoa farming, and is working to reduce their environmental footprint by limiting air freight of materials in the supply chain, and by removing plastic from their packaging. Over the years they have won a host of awards, but most recently were named the Favorite Fairtrade product in the UK, named Social Enterprise of the year in 2014, and won the Guardian Sustainable Business Award for Social Impact in 2015 (Wikipedia, 2017). In addition to providing some very interesting information about this unique cooperative, their website also has a pairing guide for chocolate and beer as well as a guide on mindfulness and the art of eating chocolate. Clearly they are serious about their consumption of chocolate (Divine Chocolate Limited, 2017).

The second staff-person I spoke with this month was Alex Croft who has been working at the Co-op as a Cashier for the past two years. Alex recommended the 21st Amendment Brewery Hell or High Watermelon wheat beer. Alex describes this beer as having a watermelon aftertaste that is pleasant, but not overwhelming. She says that it is very refreshing on a hot day, especially when you don’t have air conditioning in your apartment. She also says it is a great beer choice for a day on the lake or river, and it is a bonus that it comes in a can, so you don’t have to worry about glass bottles getting broken.

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21st Amendment brewery was founded in 2000 in San Francisco by Nico Freccia and Shaun O’ Sullivan. Nico and Shaun both came to brewing after having pursued completely unrelated (to brewing) careers, but having a shared interest in home brewing that landed them in a brewing science class at UC Davis, where they met, became friends, and hatched the plan to open a brewing company together. They named their brewery after the amendment that was responsible for repealing prohibition, and have found inspiration for their beer in the San Francisco culture of the early 1900s and a shared passion for reclaiming the neighborhood gathering spaces that were commonplace at the turn of the century.

21st Amendment Brewery is responsible for pioneering the beer can revolution, which they initially pursued because cans present an opportunity to market the product and tell a story more completely than a bottle label will allow. Quite simply, Nico and Shaun were interested in sharing their inspiration for their beers with consumers. Their interest in cans was the driving force behind opening a production facility in 2015, which has helped 21st Amendment become the 31st largest craft brewery as of 2016 (Wikipedia, 2017)

References:

Co-op Business Partner Profile: Blackbird At The Depot

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Karen Rohn was very involved in the renovation of the old WI & M (Washington, Idaho & Montana) train depot in Potlatch. Built in 1906, it had fallen into disrepair. Karen is vice president of the WI & M Railway History Preservation group that owns the depot, and is also president of the Potlatch Historical Society, which created a museum in the building. The building is now a beautiful multi-use facility. It includes two finished stories with a retail shop, two museums where people have donated historical items and photographs, beautiful offices, and a large staging area in the back for performances.

BlackBird at the Depot, Karen’s lovely shop, is located at the front entrance. She opened the business in 2010.  That first winter, there was no insulation and it got pretty cold in there. It has grown from that humble beginning to a shop filled with beautiful art, gifts, handmade and vintage items. Karen said she made about half the items in the shop herself. She has created paintings, photographs, Idaho items, designed T-shirts & pillows, and made original written word items. She is always thinking of new ideas. One of her most recent creations is alphabet banner pieces made from recycled old books. She noted old books can sit on a shelf or be a piece of art. Karen said, “It’s nice to have your own stage.  I can make something and see if it sells.”

Karen also sells items on consignment. When she finds local people who make interesting creations, she invites them in. She said, “I like to carry local items made by people I know.”  She has a couple of men who make wooden bowls and they sell like hotcakes.  A local 17-year-old boy with a learning disability creates colorful woven rugs made out of old T-shirts. It makes Karen happy to provide a space for people to sell their creations. 

Karen’s inspiration to start the Potlatch business began with Wild Women Traders in Moscow.  She loved that store and became friends with Julie, one of the owners. Julie partnered with Karen to begin BlackBird at the Depot, sharing her business experience. Julie later moved from the area and Karen became the sole owner. 

Karen just opened a new store in Moscow, BlackBird on Sixth, in the back of One World Cafe on 6th Street. It’s a great location and will be more fast-paced. The shop carries the same unique arts and crafts items as the Potlatch store.  Karen said it will also give her a chance as a “portable Chamber of Commerce” to promote her home town. She is the executive director of the Potlatch Riverside Festival Association, which puts on a great music festival each year.

Karen grew up in Potlatch, moved away, then moved back. Her parents still live in Potlatch, but her daughter and grandchildren live on the west side of Washington. Karen currently lives on “an old farm, with old buildings, and old horses.” With the little spare time she has, she enjoys fixing up the old buildings. 

To learn more about BlackBird at the Depot, check out the website: www.karenrohn.com or their Facebook page:  www.facebook.com/BlackbirdAtTheDepot

BLACKBIRD AT THE DEPOT IS A MOSCOW FOOD CO-OP BUSINESS PARTNER

  • Through our Business Partner Program, Co-op owners receive a discount on locally-owned businesses that partner with the Co-op, and the Co-op promotes our locally-owned partners.
  • BlackBird At The Depot offers Co-op members 20% off cards and switchplates, and one free Idaho sticker per visit.
  • BlackBird At The Depot can be contacted at karenrohndesigns@yahoo.com or 509-595-7684.
  •  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 Latah County Library

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Food Forensics: The Hidden Toxins in Your Food and How You Can Avoid Them for Lifelong Health by Mike Adams

In Food Forensics, you'll discover little-known truths about other toxic food ingredients such as polysorbate 80, MSG, sodium nitrite, pesticides, and weed killers such as glyphosate. Adams reveals stunning, never-before-reported details of heavy metals found in recycled human waste used on crops and in parks, and he explains how industrial pollution causes mercury, lead, and cadmium to end up in your favorite protein powders.

This book will forever change your view of food safety, regulation, and manufacturing. When you know what's really in your food, you can start making changes to protect yourself against serious diseases like cancer, all while maximizing your natural immune defenses against infection and disease.   -From the publisher

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The Hour of Land: A Personal Topography of America’s National Parks by Terry Tempest Williams

Williams (When Women Were Birds) presents a "personal topography," a combination travel memoir and historical study of 12 U.S. national parks. Each location presents its own challenges and controversies. The author tells of John D. Rockefeller Jr. secretly buying up land in and around Jackson Hole, with the intent of donating it toward the establishment of Grand Teton National Park. She remarks on watching American and Mexican children skipping stones back and forth across the Rio Grande in Big Bend National Park and discusses the difficult, diplomatic job of the superintendent of Teddy Roosevelt National Park, in negotiating attempts by oil companies to drill on park land. She describes her discomfort at meeting a Gettysburg National Battlefield tour guide who presents the area's history with a decided Confederate bias, and a powerful visit to Alcatraz Island to see an art exhibit by imprisoned Chinese dissident Ai Weiwei. Throughout, the author emphasizes the importance of maintaining our national public green spaces and the struggle against political and environmental forces that are threatening their survival.   -Library Journal

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Inside Animal Hearts and Minds: Bears That Count, Goats That Surf, and Other True Stories of Animal Intelligence and Emotion by Belinda Recio

In engaging text, photographs, and infographics, Inside Animal Hearts and Minds showcases fascinating and heart-warming examples of animal emotion and cognition that will foster wonder and empathy. Learn about an orangutan who does "macrame," monkeys that understand the concept of money, and rats that choose friendship over food. Even language, math, and logic are no longer exclusive to humans. Prairie dogs have their own complex vocabularies to describe human intruders, parrots name their chicks, sea lions appear capable of deductive thinking akin to a ten-year-old child's, and bears, lemurs, parrots, and other animals demonstrate numerical cognition.

In a world where a growing body of scientific research is closing the gap between the human and non-human, Inside Animal Hearts and Minds invites us to change the way we view animals, the world, and our place in it.    -from the publisher

Jessica Bowman is the Adult Services Manager at Latah County Library District, ILA Online Content Coordinator

Burning Down the House: Back to School Vegan Breakfasts and Lunches

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About six months ago, when J.K. tried out a bunch of vegan breakfast smoothies, my life changed for the better. I’ve been in something of a smoothie rut ever since, ingesting either a pumpkin pie smoothie or some variation of a blueberry pie smoothie pretty much every morning, but it’s been an enjoyable rut. With a brand-new back-to-school season upon us, J.K. decided to try out ideas for back-to-school vegan, allergy-friendly, breakfasts and lunches. Or rather: How to Prep a Whole Week’s Worth of Breakfasts and Lunches in an Hour.

First up for breakfast: Overnight Oats. Note that J.K. did not invent this concept, but does have some ideas that have worked for her—though she might be the first to make overnight oats ahead of time for a whole week. In any case, she says she doesn’t “follow a recipe, I just sort of ‘ish’ the amounts.”

For those new to overnight oats, the bonus is that you don’t have to cook the oats. Instead you add milk (non-dairy or otherwise) the night before, so that the oats get a chance to soak. While you could just make this in a bowl and cover it in the fridge, J.K. prefers “cute mason jars with lids,” preferably the 24-ounce jars, and says it’s important to leave room at the top so you can stir everything up in the morning. She also says she thought it would be better to do the stirring in the morning outside of the jar, in a bowl, but it turns out for containing spills that “it’s better to mix it inside the jar.”

The basic ingredients are half a cup of rolled oats (gluten-free or otherwise) and half a cup of milk (dairy or non-dairy) or yogurt (dairy, coconut, or preferred non-dairy substitute). She also suggests adding some combination of the following optional ingredients: chocolate chips; fresh fruit such as strawberries or sliced bananas; frozen fruit; dried fruit, particularly dried cranberries or chopped-up dates; a tablespoon of peanut butter; a teaspoon of chia seeds, coconut flakes, or flax seeds; a scoop of vanilla protein powder; half a teaspoon of vanilla extract, a few shakes of cinnamon, and a teaspoon or so of agave syrup. You can also make your oats chocolate by adding unsweetened cocoa powder and a sweetener such as agave, honey, or maple syrup.

She says “some toppings go on in the morning, such as fresh strawberries, sliced bananas, and coconut flakes, whereas frozen fruit, dried fruit, peanut butter, and chia seeds are better added the night before.” Chocolate chips, ever flexible, can go either way.

Indeed, it’s putting in the fresh or frozen fruit or chia seeds the night before that really gives overnight oats its full deliciousness and power, because “then the flavor…” Here she makes a sweeping motion with her hands, and I agree—it’s hard to articulate exactly what happens when everything is allowed to soak and expand overnight, but it’s good.

Food-safety-wise, it’s generally good to only have food waiting in the refrigerator for a few days, but you could put a week’s worth of the dry ingredients in jars in the fridge and then just add any frozen fruit or milk or yogurt ingredients the night before.

J.K.’s younger brother, who eats everything, thought the overnight oats were “okay,” but her dad, who also eats everything, said, “They were yummy. I loved them. They tasted like muesli.” I really liked them, too. When asked her opinion, Ollie, our omnivorous bearded dragon, simply sniffed and walked away, thus reminding us that sometimes the best response is no response and that one shouldn’t take things personally.

J.K.’s second suggestion for breakfast was smoothie kits. For these, she says, you can put the ingredients for a week’s worth of breakfast smoothies into separate ziplock bags on Sunday night and then pop these bags into the freezer (or fridge, depending on the fortitude of your blending apparatus). Then, in the morning, pull out your preferred bag and dump the contents into your blending apparatus, add apple juice or the milk (dairy or non-dairy) of your choice, blend, and voilà.

 Some ingredients such as sliced bananas, other fruit, and greens do well stored in the freezer, with other ingredients such as vanilla plant-based protein powder perhaps better stored in a cabinet or in the fridge. She says to put enough fruit in each quart-size ziplock bag for one smoothie, for example:  half a banana, half a cup of blueberries or other fresh or frozen fruit, a scoop of protein powder, and greens such as spinach or kale or even broccoli. J.K. doesn’t love protein powder, but I actually like it in smoothies (and like the chocolate variety with water or non-dairy milk, though recognize that might be a sign of depravity). We have a NutriBullet, which we love, and we also have an immersion blender.

The Co-op now sells overly ripe “smoothie bananas” at a slightly discounted price in brown paper bags, so I’ve taken to slicing large quantities and popping them into a ziplock bag in the freezer, which gives me hope for the future and a delightful feeling of accomplishment—reminding me of moms I’ve read about who prepare a month’s worth of meals in an afternoon and freeze them. You know, sort of.

For back-to-school lunches, J.K. suggests, “Make a few different things ahead of time that you can combine in different ways,” for example: pasta salad, vegetable crudités, and fruit (such as strawberries, blueberries, raspberries, and mini tangerines).

She says, “Here’s something I would do: You can make a quantity of pasta and then you can make a really simple pasta salad type of deal with chopped up tomatoes, sliced kalamata olives, olive oil, salt and pepper, and a little lemon juice. I would also chop up a bunch of vegetables—carrots into carrot sticks, cucumbers in rounds—and have a little container of hummus, which you can make or buy. You can also make pita sandwiches—just slice a hollow pita in half, put in hummus, and add sliced tomatoes and lettuce.” (She likes Romaine.)

 When I asked her, “What else can you do as a vegan?” she readily acknowledged, “It’s not exciting,” but says that as a rotation it should work. “Plus you can make a big thing of soup on the weekend in winter, or gazpacho or a lighter soup in warmer months, and use it throughout the week. Or vegetable soup with pasta.” Again, since leftovers shouldn’t be refrigerated longer than three days, you can refrigerate a couple of portions and freeze the rest.

J.K. also suggests jarred salads and marinated tofu. For jarred salads, she says to take a large mason jar and put dressing on the bottom, then kidney beans and/or chickpeas, then olives, cherry tomatoes, carrots, cut-up tofu, and finally lettuce or other greens on the top so they don’t get soggy. Then shake before eating. (For marinated tofu, see the very simple recipe from Rebar mentioned in the January 2016 newsletter.) Best wishes, everyone, for enjoying breakfasts and lunches and the first month back at school!

Company Profile: Bare Culture Kombucha

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You might not think that adding a gooey blob of bacteria and yeast to some delicious sweet tea would be a good idea, but doing so results in kombucha, a delightful, healthy beverage which is slightly effervescent and low in sugar, carbohydrates and caffeine.  Kombucha is considered to be detoxifying, and contains glucosamines, probiotics and antioxidants. It is believed that this beverage originated in China about 221 BC. The name “kombucha” was given to it by the Japanese about 415 AD.  

The Moscow Food Co-op always has four varieties of Bare Culture Kombucha on tap, and the flavors rotate. Reusable bottles are available to purchase at the taps.  Bare Culture has created over 20 flavors thus far, but all the flavors start with their Bare Naked base variety which is made from black tea, green tea and organic sugar that has been fermented with that blob of bacteria and yeast.  That blob is called a SCOBY which stands for a “symbiotic colony of bacteria and yeast”. 

The dizzying array of flavors they have so far offered include Huckleberry, Passion Orange Guava, Peach Berry Mango, Acai Pomegranate, Pink Lady Raspberry, Lychee Passion, Hibiscus Lavender, Chili Lime Mango, Pomegranate Ginger, Beet Lemon Ginger, Sassy Apple, Caramelized Pineapple, Paradise Ginger, Meyer Lemon Ginger, Strawberry Blood Orange, Goji Pear, Goji Pomegranate, Sarsaparilla, Chai, Tart Cherry Mint, Honey Crisp Cranberry, Mango Tarragon and more to come!

We’re fortunate to live in one of the four states where you can get Bare Culture’s Kombucha which includes Idaho, Washington, Oregon and Montana.  Bare Culture also has a physical location you can visit in Coeur d’Alene.  Their tap room is currently open from 11-6 Monday through Thursday.  Their hours vary seasonally, so I’d give them a call first or check out their Facebook page.  While there, you can sample all the varieties they have on tap while relaxing on their outdoor patio or enjoying a game of ping pong or foosball. 

Bare Culture’s Motto is: “Always Fresh, Always Raw, Always Healthy, Always Delicious”.

Bare Culture Kombucha’s Company Snapshot

  • Founded in 2015
  • Headquartered in Coeur d’Alene, Idaho
  • P6 member (local and small)
  • Kombucha Brewer’s International Member

All this information and more can be found at bareculture.com.  Some historical and technical information in this article can be found at https://en.wikipedia.org/wiki/Kombucha.

Amy Newsome didn’t think she liked Kombucha after she tried a bottled brand that her husband likes.  It wasn’t until she tried Bare Culture’s Acai Pomegranate on tap at the Co-op that she found kombucha to actually be pretty tasty. 

September Dime in Time Recipient – Moscow High School Music Boosters

By Cynthia Pierce-Garnett, President, Moscow Music Boosters

If you hear the sound of a marching band or the cadence of drums around town this time of year, there’s a good chance you’re listening to the sound of the Moscow High School Marching Band. Moscow Music Boosters is the support group for Moscow High School Band, Orchestra, and Choir. Our mission is to help students foster a lifelong love of music by creating experiences that are enjoyable, motivating and productive. We help by facilitating communication; fundraising; chaperoning; uniform maintenance; and most importantly, supporting, recognizing and encouraging students!

Band, Orchestra, and Choir are curriculum classes at both the high school and the middle school, indicating Moscow School District’s commitment to and recognition of its importance both academically and socially. Our students, grades 9 through 12, rehearse and perform all year long at sporting events, concerts, community gatherings, and regional and distant music festivals and shows. Because music is food for the soul, supporting Moscow High School Music is supporting local youth and the idea that everything we take into our bodies and minds affects the well-being of the individual.

One thing musicians take in is water. Horn and woodwind musicians and choral performers require a steady stream of hydration, and when we travel, we have to carry our water with us. Although we encourage students to bring their own bottles and provide full tanks from which they can refill, students frequently forget or are unable to bring their own bottles, which means resorting to single-use containers or cups. With Dime in Time proceeds, we intend to purchase BPA-free, reusable water bottles printed with the Moscow Music Boosters and the Co-op’s logos and provide them to students and staff to keep, as both a gratuity and reusable solution.

Any remaining funds will be used towards purchase of two new vendor-quality canopies. These canopies are used as both shade and weather shelter during performances (rain is bad for instruments), and for other events, such as cover during our participation in the Moscow Renaissance Fair.

We invite the community to watch us at our school performances or attend one of the MHS Bear Football Games to see our Marching Band. We’d like to thank the Moscow Food Co-op and its customers for supporting local students, music and helping us hydrate more sustainably!

Find us at moscowmusicboosters.wordpress.com

New On Our Shelves

Health Warrior Superfood and Chia Bars

Health Warrior believes better health will build a stronger society. Better health starts with the right food ingredients, which is why the first one in all of their products is a superfood, the most nourishing on the planet. Chia is the first ingredient in their Chia Bars, which is packed with omega-3s, plant-based protein, fiber and a fraction of the sugar of many bars. Pumpkin seeds are the first ingredient in their Pumpkin Bars. These contain 8 grams of protein; are a good source of phosphorus, magnesium, manganese, copper, zinc, iron and protein. Six tasty flavors can be found in the snack aisle.

Boulder Canyon Lentil Crisps and Rice Oil Chips

Boulder Canyon has been making “craft” potato chips since the mid-90’s. Their innovative kettle-cooked method uses oils that can withstand higher temperatures. Because their chips cook for shorter periods they are naturally 30% lower in fat than other chips. They are free of trans fats and cholesterol; are low in sodium; gluten-free and non-GMO.  New to their offerings are Lentil Crisps and Rice Bran Oil Chips. Protein-packed lentils are paired with carrots and quinoa, then baked and seasoned with balsamic vinegar and herbs or sea salt and black pepper.  Cooking chips in 100% rice bran oil provides a smooth mild taste and crispy finish, made all the more addictive when seasoned with the smoky heat of roasted jalapenos or a dash of Himalayan pink salt.

Matiz Gallego Sardines

Wild-caught off the coast of Galicia in northern Spain, Matiz Gallego sardines are considered one of the finest available. Prized for their plump, tender texture and rich flavor, they are hand-packed fresh from the ocean in the traditional Spanish style with olive oil and a touch of sea salt, piquillo peppers or lemon with no added colors or preservatives. Matiz’s attention to detail produces a moist, tender and exceptionally flavorful fish. Traditional fishing methods are used that respect the biological cycles of the species and avoid harming other sea life. Enjoy these fresh from the can, for tapas, or tossed with veggies, pasta and a touch of fresh lemon.

Yellowbird Pepper Sauces

Yellowbird pepper sauces are crafted deep in the heart of Texas using quality ingredients with no added preservatives or artificial anything. They focus on bringing out the flavor of the spicy peppers they use, rather than the heat, and slow cook their sauces to perfection. Their habanero sauce is a smooth and super spicy blend of carrots, habaneros, onions, garlic, tangerine juice and lime juice. If you prefer your heat with a little sweet, the blue agave sriracha is a blend of ripe red jalapeños, garlic, and organic blue agave. The serrano is a smooth, spicy blend of serrano peppers, cucumbers, carrots, and onions. The jalapeno is milder than the habanero sauce and is made with a blend of red jalapeños, carrots, onions, and garlic. Try all four of these spicy sauces with “spunky character”!

Aneto Chicken and Fish Broths

Aneto makes their 100% natural broths just like you would at home. They daily buy the freshest vegetables, meat and fish from the local market, and simmer all the ingredients at low heat for two to three hours. They don’t use concentrates, dehydrated foods, additives, preservatives or flavorings. Both broths are gluten-, dairy- and egg-free. Using aseptic packaging gives the broths a 9-month shelf life. Look for these with the other broths and soups in aisle one.

Mavuno Harvest Dried Fruit

Sub-Saharan Africa is the poorest region on Earth, with over 70% of the population dependent on agriculture for their livelihood. Mavuno Harvest works with small farming cooperatives to bring delicious, organic dried fruit from this region to the American consumer.  They provide markets for these farmers and their products, thus increasing incomes, securing existing jobs and even creating new ones. As a fair trade certified company, Mavuno Harvest works with the farmers to plan social and community projects such as libraries and health and education centers. All of their dried fruits are 100% organically grown, non-GMO verified and completely all-natural with no added sugar! These sweet and delicious between-meal snacks have zero fat, cholesterol and sodium. Find four delicious flavors: jackfruit, banana, pineapple and tropical mix.

The Good Food Book Club

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The Call of the Farm: An Unexpected Year of Getting Dirty, Home Cooking, and Finding Myself by Rochelle Bilow

“Foodies and wannabe farmers will love this memoir and will root for Bilow as she answers her own call of the farm.” ~Library Journal

Welcome to September, that month when harvest is imminent, the light downshifts, and things begin to slow. Get ready to curl up into that rich fall season with a delightful food-farm memoir anchored by the changing wheel of the year. The Call of the Farm: An Unexpected Year of Getting Dirty, Home Cooking, and Finding Myself by Rochelle Bilow is another book in our “Finding Food Resilience” series and offers an abundance of inspiration, fun, love, and another beautiful tale of a woman captured by the fever of farm life and good food.

Like some of our previous favorites—think Barnheart and The Dirty Life—this memoir is either going to become a sweet armchair treasure or a provocative map for those questing to get-up-and-get-yourself-to-your-own-little-farm-asap. That will be for you to decide. Bilow gives a charming account of deciding to do a fun little farm story spotlighting a CSA farm in upstate New York, spending a day there as part of her research, discovering her profound joy and link to the farm work and food, and catching eyes with the handsome farmer who also sets her heart on fire. Suddenly, rather than a short little story, she changes her life around and ends up living out her farming dream. 

This is a book that reminds us of the exquisite connections between food, land, love, and community… and with its lovely prose, ensures a delectable read. Before this memoir, Bilow was a classically-trained cook and aspiring food writer. Thus, the story includes some mouth-watering recipes—e.g., Blistered Tomato Gratin and Crisped Potato Casserole with Shaved Chives, yum!—that’ll have you hopping straight to the garden, farmer’s market, and kitchen. At heart, here’s another book celebrating local food and community, food resilience, and the joys of human-scale farming.

Says Ashley English, author of Handmade Living, “If you’re looking for a book intimately detailing the circle of life for all inhabitants on a farm, including animals, vegetables, and humans, Rochelle Bilow’s The Call of the Farm is the very thing. Covering a full year of living, working, cooking, and loving on a central New York farm, her book is candid, visceral, sincere, and delicious. I haven’t been able to look at farmers’ markets in the same way since reading it, and that’s a very good thing.”

Please join us to discuss The Call of the Farm: An Unexpected Year of Getting Dirty, Home Cooking, and Finding Myself by Rochelle Bilow (The Experiment, 2014) on Sunday, September 24 from 7-8:30 pm at the Moscow Food Co-op. Remember to email bookclub@moscowfood.coop to receive email reminders about the Good Food Book Club. The Call of the Farm is available through your local library. If you are interested in buying the book, check out the area’s local used book stores or visit BookPeople of Moscow where Book Club members receive a discount. For more information about the Good Food Book Club, check out the Outreach section of the MFC website at www.moscowfood.coop.

Please Note, upcoming books are as follows:

  • October: Hot Hungry Planet: The Fight to Stop a Global Food Crisis in the Face of Climate Change by Lisa Palmer
  • November: Give a Girl a Knife: A Memoir by Amy Thielen
  • December: The Wonder by Emma Donoghue (a novel from the author of The Room)

Staff Profile: Rachael Guenthner

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“I was always hanging out at the Co-op and I needed a new job.” And that’s how the magic happened. The Moscow Food Co-op snatched up Rachael Guenthner as a dishwasher (2015-2017) and now as the Grocery Buyer (May 2017-current). During that time, she has earned two degrees—undergraduate degrees in both English Literature and History (’15) and a master’s degree in Literature (’17). In fact, it feels a little surreal for her not to be buying her special pen, the medium z-grip zebra pen that she purchased to kick off the start of each semester. “I felt like I spent my whole life in school—from high school to ungrad to grad. It’s nice to be working a job that engages people that’s also a break from school and teaching.”

Now, I realize that the title Grocery Buyer may sound self-explanatory, but it’s a job with a lot of moving parts. This position does two important things: maintains an accurate inventory of all grocery products (minus Health & Beauty, bulk, produce and meat) and then orders all that is needed. Products are ordered approximately three times per week. There are over 10,000 products on the Moscow Food Co-op shelves. Rachael is ordering between $20,000- $45,000 worth of stock each week. This seems like a big job (that’s me stating the obvious to Rachael). “Yes, but it’s manageable,” Rachael says. “There’s a lot of support. It is a big undertaking for the size store that we are and it shows how important it is to us to provide great selection and really think about what our owners and customers want from a grocery store.” One of the perks of the job? Exploring Co-op products. Rachael has discovered (and personally tested) a variety of different products, from the volcanic salt (from Hawaii) to the tamarind paste (originating from tropical Africa and India).

Disney World is one of Rachael’s favorite places. Although it may only rival Ikea as the capitalist American consumerism dream, it is wrapped in nostalgia and positivity. “You just surrender yourself to fun.” She recently went with her sister, fulfilling a childhood pact where they promised to never go to Disney World without the other sister. She already has plans to go to the happiest place on Earth next summer with her partner (for the opening of Star War Land!) and admits that she and her sister will likely go again together. While they were there, they took pictures with all the characters and waited in line to see Sleeping Beauty, Rachael’s personal favorite. She also admits that her partner’s arms are her other favorite place. And I think these two are not mutually exclusive. Here’s to dreams coming true in 2018!

In her spare time, Rachael says she’s a “basic geek” – enjoying video games, reading and writing.

Her favorite Co-op food: The cinnamon rolls and specialty cheeses, especially the local goat cheese. Enough said.

Advice She Would Give to Her 13-Year-Old-Self That Would Have Solved A Lot of Mysteries for Her: “You’re a lesbian.”

Follow-up Advice: “Have absolute confidence in yourself. You’re awesome. People will figure it out.”

Last Piece of Advice (that probably would be problematic for her high school prom queen self): “You should never wear dresses again.”

Favorite Books (pretty much has to be plural when you’re asking an English Lit grad):

Dream of a Common Language by Adrienne Rich (poetry).

The Hermaphrodite by Julia Ward Howe (fiction). An interesting backstory: Howe, famous for writing The Battle Hymn of the Republic, wrote this novel in the 1840’s about an intersex individual raised as male and has been praised for providing valuable insights into 19th century sexuality. Gary Williams, one of our local University of Idaho professors, discovered Howe’s manuscript at Harvard and published an edition in 2004.

Ready Player One by Ernest Cline. (Science fiction beach read—and soon(ish) to be made into a movie directed by Steven Spielberg!)

Stand out song: Witchy Woman by The Eagles

Superpower: Super strength. (But her hugs are her real super power!)

September Co-op Kids

As summer comes to a close it can be challenging to adjust to the new fall routine. This month at Co-op Kids join us for activities designed to make the transition a little smoother: healthy snacks, playful math, and mini books perfect for turning wait time into creative time!  We will repurpose paper odds and ends to make miniature books on the 5th. They are perfect for drawing imaginary creatures or keeping lists. Tuesday, September 12, come play together at Friendship Square. We will have coffee for the grown-ups and a light snack for the kids. On September 19 healthy eating and number sense combine as we share fun ways to reinforce number sense at snack time. Finally, on the 26th we will sample this year's apple crop and vote for the best variety to tuck into lunchboxes and backpacks!

  • Sept.  5: Mini Book Making
  • Sept. 12: Friendship Square
  • Sept. 19: Snack Math
  • Sept. 26: Apple Tasting

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

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

August Community News

The heat of summer brings a lot of activity in this month's Community News. Don't forget to add the Co-op kids activities to your calendar for the month, a great way to beat the heat and keep the kids engaged this last month of summer.

For a review of some of of the co-op's products this month, check out the New on Our Shelves article, along with a few favorites in Staff Picks and the Company feature of Numi Tea.

If you can squeeze in a few more hours in the hammock, by the lake or at the pool for a last summer read, then consider joining the Good Food Book Club read of the month or one of the new Books at the Library.

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

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

Be sure to check out our online Community Calendar for events and programs at the store and in the broader community. Hard copies of the newsletter are available at the bulletin board in the front of the store - for a PDF of this month's Community News, click here!

What's the Buzz

What is your favorite thing to throw on the grill?

"The Co-op used to have the best hot dogs (not frozen). They were fantastic!" Lacy Sutter, Pullman, Mom

"The Co-op used to have the best hot dogs (not frozen). They were fantastic!" Lacy Sutter, Pullman, Mom

"Veggie Kabobs." Caryl Kientz, CA Artist

"Veggie Kabobs." Caryl Kientz, CA Artist

"Chicken. We just moved here so we go to the park as a family and grill on charcoal." Dane Sultzer, Pullman, Eye Wellness at Walmart Vision Center

"Chicken. We just moved here so we go to the park as a family and grill on charcoal." Dane Sultzer, Pullman, Eye Wellness at Walmart Vision Center

"Yellow squash marinated in Braggs, cut into spears and grilled in a basket." Lorie Higgins, Moscow, University of Idaho

"Yellow squash marinated in Braggs, cut into spears and grilled in a basket." Lorie Higgins, Moscow, University of Idaho

"Buffalo steaks." Tim Kientz, Moscow, Artist

"Buffalo steaks." Tim Kientz, Moscow, Artist

"Grilled marinated chicken." Louis Wemple, Moscow, Howard Hughes Video Rental

"Grilled marinated chicken." Louis Wemple, Moscow, Howard Hughes Video Rental

Palouse Area Environmental Update

By David Hall, community member

A sustainable water supply is an important Pullman growth issue

At the Pullman Planning Commission June 28 meeting, commenters were asked what they believe are the most important growth issues Pullman is facing. Providing for a sustainable water supply was a commonly mentioned issue. (“Moscow-Pullman Daily News. Pullman residents say they want less sprawl, more green spaces, June 29, 2017.)

The second 2017 goal adopted by the Pullman City Council is to “continue to support water conservation efforts in the Palouse Region, which may include water reuse, including irrigation of City park grounds, Pullman School District grounds, and WSU green spaces and industrial applications.” (Pullman Community Update, July 2017, Adopted 2017 City Council Goals, p. 22.)

Palouse Basin aquifer report

Pullman and Washington State University pump their drinking water from the Grande Ronde aquifer. Moscow and the University of Idaho pump water from both the Grande Ronde aquifer and the shallower Wanapum aquifer. Most rural residences in the Palouse Basin get their water from shallower, recharging wells. Water levels in the Grande Ronde aquifer have been dropping about a foot a year, which is not sustainable. The Wanapum aquifer does recharge.

Pullman pumped 917 million gallons of water from the Grande Ronde aquifer in 2016. That number is lower than in 2015, but the aquifer’s level is still declining at about the same rate. Tyler Palmer, Palouse Basin Aquifer Committee technical adviser and deputy director of operations in Moscow, says that residents from around the Palouse area are using more water than the aquifers can produce.

“Water does not bleed, but it should,” Palmer says. “It’s one of those things that we take for granted” and is “probably the most critical thing we could talk about.”

(Sources: Daily Evergreen, Tracking local aquifer levels, July 5, 2017, and personal research)

 The Palouse Basin Aquifer Committee (PBAC) studies

“PBAC’s goal is to inform the community of the water situation and to find a way to keep the aquifers at a stable level.” PBAC lately has been studying the feasibility of tapping different water sources to balance aquifer use. Watch for the results of their studies, which are expected to be released shortly.

(Sources: Daily Evergreen, Tracking local aquifer levels, July 5, 2017, and personal research)

Moscow Water Quality Report (2016):

The City of Moscow has never had a sample set fail for high lead content. In 2016, the City of Moscow Water Staff took several samples from residences constructed during the period when lead was being used and all samples were below the federal action level.

Fluoridation of our drinking water

The City of Moscow Water Department does not add fluoride to our drinking water; however, there is naturally occurring fluoride in the water and some wells have more than others. (Source: personal communication)

The City of Pullman Water Department does add fluoride to its water.

Farmers/Growers Markets (weekly)

The Moscow Food Co-op was instrumental in starting the Moscow Farmers Market and the Moscow Growers Market (which until recently was held seasonally in the Moscow Food Co-op parking lot).

  • Moscow Growers Market: Tuesdays 4 to 6:30 p.m. through September. 1104 Pullman Road (Tri-State Outfitters Parking Lot) (Palouse Grow Market:   www.moscowfood.coop/tuesdaygrowersmarket)
  • Pullman Farmers Market: Wednesdays 3:30 to 6:30 p.m. 240 NE Kamiaken (Spot Shop parking lot)
  • Moscow Farmers Market: Saturdays 8 a.m. to 1 p.m. through October. Main Street (Sixth to Third Streets and Friendship Square). Food, craft, vendors, live music. (City of Moscow)


A little further afield:

  • Clarkston Farmers Market: Saturdays 8 a.m. to noon. 900 Fifth Street (Twin River National Bank parking lot)
  • Grangeville Farmers Market: Saturdays 9 a.m. to 1 p.m. Main Street (Pioneer Park)
  • Orofino Farmers Market: Tuesdays 11 a.m. to 4 p.m. 101 Michigan Avenue (Orofino City Park)
  • The One Sky One Earth Farmer’s Market: Thursdays 4 to 7 p.m. through September. Highway 95 next to Gateway Café.

Events

  • Friends of the Clearwater Annual Hot Summer Days Community Barbecue: Friday August 25, 5:30 to 7:30 pm, East City Park picnic shelter. “Meat and vegetarian burgers provided, bring a side dish.” (FOC newsletter)
  • Third Annual Free the Snake flotilla: Saturday September 9, Chief Timothy Park, Clarkston, Washington. Bring kayaks, canoes, rafts, SUPs (stand-up paddleboards), motorboats, and other watercraft. Food, live music, and guest speakers. Camping available Friday and Saturday nights. Sponsored by Friends of the Clearwater, Save Our Wild Salmon, Nimiipuu Protecting the Environment, Idaho Rivers United, Earthjustice, Patagonia, and others. Check out FreeTheSnake.com (FOC newsletter)
  • Twelfth annual Palouse Basin Watershed Summit, Early October. PalouseWaterSummit.org will be updated as details settle.

 

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