February Community News

February may be the shortest month of the year, but it is packed with a whole lot of community news! Check out the call for artists & musicians, scholarship opportunities, a Valentines Day event and this month's Beer Choir date.

Co-op kids has two guest teachers this month in preparation of the Back Yard Bird count over Presidents day. There will also be a chance to make Valentine's on February 14th.

February's Dime In Time Recipient is Palouse Paws With a Cause, a pet partners program that provide regular comfort visits to various locations & community events around the Palouse. Read about the 40+ registered teams and where they frequent in the community.

You can download and view a PDF of Community News here.

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. 

Community News: Call for Artists

2017 Moscow Renaissance Fair Poster Contest Set for March 4th

By Greg Meyer, Moscow Renaissance Fair Publicity Coordinator

Preparations are underway for the 44th annual Moscow Renaissance Fair – a celebration of spring held in Moscow’s East City Park.  The Fair is promoted primarily through a poster selected by popular vote.  The winning poster will be circulated widely throughout the Northwest and will also grace the cover of the Fair program.  In addition, the creator of the winning poster will be awarded $200.

This year’s Moscow Renaissance Fair Poster Contest will be March 4 at BookPeople of Moscow.  Artists should bring their entry to BookPeople, located at 521 S. Main Street, between noon and 1:30 pm.  Public judging will take place the same day from 2-5 pm. Out-of-area entries are accepted via electronic submission.

Poster contest rules and entry forms are available at the Moscow Renaissance Fair website: www.moscowrenfair.org.  For more information, contact: mrf_publicity@moscowrenfair.org.

Community News: Palouse Prairie Charter School Enrollment Lottery

By Trish Gardner

Palouse Prairie Charter School is holding its annual enrollment lottery on Friday, March 31 at 10 am. Palouse Prairie is an independent Public Charter School that serves students in Kindergarten through 8th grade. We are free and open to all Idaho students.

Palouse Prairie School is holding tours for prospective families on the following dates and times: Friday, February 24, 8:45 to 10 am., Wednesday, March 1, 12 to 1 pm., and Friday, March 24, 8:45 to 10 am. Friday tours will include a Community Circle, school tour, and Question and Answer session with the school director and students. The Wednesday tour will include a school tour and Question and Answer session with the school director and students.

For more information and lottery applications, please visit www.palouseprairieschool.org.

Enrollment lottery applications must be received by 10 am. on Thursday, March 30. Palouse Prairie School is located at 1500 Levick Street in Moscow. If you have any questions, please call 208-882-3684 or email us at office@palouseprairieschool.org.

Community News: Festive Valentine Event Presented by Artisans at the Dahmen Barn and the Palouse Choral Society

By Kathy Pitman, Palouse Choral Society Marketing Committee Member 

Break out of the cold winter doldrums without traveling far. Join us for a festive holiday event at Artisans at the Dahmen Barn on Saturday, February 11 at 6:30 pm. “Love at the Barn” will be highlighted by a tasty tapas meal designed and prepared by Julie Hartwig, the Barn’s “culinary wizard.”

The menu includes the following delectable delights: Caprese skewers, zucchini fresh veggie rolls, cucumber bites with cherry tomatoes, stuffed mini-potato bites, spinach-stuffed mushrooms, roasted grape bruschetta, open-face roast beef and horseradish sandwiches, and parmesan-crusted crab cakes, plus a flourless chocolate cake in a cloud of cream and fresh raspberries for dessert. A complimentary glass of red or white Colter’s Creek wine or non-alcoholic cider comes with the meal. You’ll be entertained by the finest choral group in our region, the Palouse Choral Society Chamber Choir and selected soloists. Music performed will include love songs for Valentine’s Day and Rodgers and Hammerstein favorites.

Tickets are $50 per person if purchased by January 31 and $55 after that date. Tickets must be purchased in advance and will be available on line until the end of the day of February 5. For ticket purchases, go to: www.artisanbarn.org or www.palousechoralsociety.org or call (509) 229-3414.

Artisans at the Dahmen Barn is a non-profit creativity center in Uniontown on Highway 195. The Palouse Choral Society is a non-profit organization headquartered in Moscow but with participants from throughout the Moscow-Pullman and Lewis-Clark Valley area. Information: (509) 229-3414.

Dahmen Barn Palouse Choral valentines.JPG

Community News: Latah Credit Union Announces Glenda J. Hart Educational Scholarship Opportunity

By Robin Ohlgren

Latah Credit Union announces that applications for the Glenda J. Hart Educational Scholarship are now available. The credit union will award two $500.00 scholarships. One scholarship will be awarded to a graduating senior from a high school in Latah and Benewah Counties and one will be awarded to a full-time student already enrolled in a 4-year college or university or 2-year technical/professional program. Deadline for applications is March 31, 2017.

The Glenda J. Hart Scholarship was established in 2010 to honor President and CEO of 30 years, Glenda J. Hart. The scholarship is available for anyone who is a member of the Credit Union or related to a member of the Credit Union (son, daughter, nephew, niece or grandchild).

“The credit union is pleased to help the winning students fulfill their goals to obtain a college or

technical degree,” says Latah Credit Union President Lowell Stevens.

 

Applications are available at www.latahcu.coop. Completed applications and any accompanying

documentation must be received no later than 5 pm on March 31, 2017 at the main office of Latah Credit Union. Mail completed applications to Latah Credit Union, Attn: Scholarship Committee, PO Box 9286, Moscow, ID 83843.

To download an application or learn more about Latah Credit Union services, visit the website at www.latahcu.coop or contact moscow@latahcu.coop. Scholarship awardees will be notified by mail no later than April 28, 2017.

Latah Credit Union is a member-owned, democratically operated, not-for-profit organization managed by a volunteer board of directors, with the specified mission of meeting the credit and savings needs of consumers, especially persons of modest means; and to promote thrift among its members by affording them an opportunity to accumulate their savings and to create for them a source of credit for provident, business and productive purposes.

Community News: Rendezvous Seeking Bands for Annual “Showcase” Competition

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

Rendezvous in Moscow is currently accepting applications for regional musical acts for the upcoming Showcase Event, Saturday, April 22, at the Kenworthy Theatre in downtown Moscow. Six bands will be selected to compete for three opening slots at this summer’s “Rendezvous in the Park” Music & Arts Festival, July 13-15 at East City Park.

This is a great opportunity for regional musical talent to experience a live performance at a professional musical venue. Rendezvous in Moscow strongly encourages local and regional musical artists to submit an application for review and consideration for the April 22, Showcase Event.

Entries are due by March 10, 2017, and the application can be found at www.rendezvousinthepark.com . The application contains the terms and conditions to be met by those acts submitting applications. Original music is encouraged. Rendezvous in Moscow thanks you for your support.

Community News: Upcoming Beer Choir Events

By Kathy Pitman, Palouse Choral Society Marketing Committee Member

An upcoming Beer Choir event will “warm up” the quad cities with fun and music this winter. Here is information about this event sponsored by Palouse-Two Rivers Beer Choir.

Beer Choir on the Palouse

Wednesday, February 15, 7-8 pm.

Hunga Dunga Brewing Company | 333 No. Jackson St., Moscow, ID        

Palouse-Two Rivers Beer Choir is dedicated to pub-singing and craft beers. All are invited and admission is free. More information at: www.palousechoralsociety.org/beer-choir/ or find us on Facebook at

https://www.facebook.com/groups/243212222742099/. Sing responsibly!

What's The Buzz

"What do you love about the Co-op?"

"It's easy to try new stuff here.  I can integrate healthy things into my diet."  Emily Whistler, Pullman, WSU Grad Student

"It's easy to try new stuff here.  I can integrate healthy things into my diet."  Emily Whistler, Pullman, WSU Grad Student

"The BBQ Tofu.  I make my own pickled veggies to go with it." Hannah McIntyre, Pullman, WSU Grad Student

"The BBQ Tofu.  I make my own pickled veggies to go with it." Hannah McIntyre, Pullman, WSU Grad Student

"I feel like I have become friends with the employees.  They take the time to talk to me unlike other grocery stores."  Finn Gale, Moscow, Upward Bound

"I feel like I have become friends with the employees.  They take the time to talk to me unlike other grocery stores."  Finn Gale, Moscow, Upward Bound

"It's family friendly."  Daya Gale, Moscow, Mom

"It's family friendly."  Daya Gale, Moscow, Mom

"I love the atmosphere here.  People actually like to help you here.  They take the time to talk to you."  Olivia Bowers, Pullman, WSU Student

"I love the atmosphere here.  People actually like to help you here.  They take the time to talk to you."  Olivia Bowers, Pullman, WSU Student

"I love the smell of the spices.  It smells like home."  Kara Clark, Pullman, WSU Student

"I love the smell of the spices.  It smells like home."  Kara Clark, Pullman, WSU Student

Board News

Board Elections: There are four open seats in the March Board of Directors election, and seven eligible candidates are running. A big thank you to those who are willing to serve our membership on the Board of Directors! 

Candidate statements will be published by February 6th. Join us for a Candidate Forum on March 5th from 4-6pm in the Great Room of the 1912 Center and get to know your new slate of Board candidates.

Voting will take place electronically from March 4th-March 12th, and election results will be announced March 13th. Any questions regarding the election process can be sent to boardelections@moscowfood.coop.

Bylaws Revision: We are nearing completion on revising the bylaws of the Moscow Food Co-op. We have done a rewrite with the assistance of outside consultants, the Policy and Bylaw committee and provided several opportunities for members to comment. We just received a review of the proposed by-laws from our legal counsel and have incorporated their advice. We expect to provide the final draft to membership soon and we will provide voting details at that time.

Art at the Co-op

February's artist of the month at The Co-op is C. Rod Bacon who will bring to us photographs of past Jazz Festivals here in Moscow. His show will open Friday, February 10, with a chance to meet the artist that evening, and will continue through Wednesday, March 8.

C. Rod Bacon has been interested in the arts for most of his life, studying multiple instruments when still quite young, and playing percussion in various bands as he got older; graduating from WSU with a major in Fine Arts; studying photography at WSU; andstudying Advance Photography in various workshops. We will see some of his fine studies of The Moscow Jazz festival.

Rod writes of himself:

“I have always enjoyed the graphic arts and dappled in pen and ink drawings. In 1998 I decided to increase my photographic abilities by building a darkroom and taking three semesters of basic photography at WSU. I took workshops with master photographers Al Weber, Gordon Hutchings, Bruce Barnbaum, John Sexton and Anne Larson. I participated in local photo exhibits, winning top awards at county fair, and had exhibits in local businesses and restaurants.

“After retiring from over twenty years of technical management in the performing arts, I began to photograph performances. These images have been usedin publications, printed programs and on the web.”

Rod writes in conclusion that, “The arts have been the anchor for me, making life and humanity relevant.”

I am so looking forward to seeing Rod's work. Come and meet the artist between 5 and 6:30 pm on Friday, February 10.

5 spot: Five Friendly Fungi

What to do on these long, cold winter nights? It’s halfway through January, and I’ve already finished reading all the novels on my shelves. I pledged to cut way down on screen time this year, so I am left with my old college textbooks, and the other night, I pulled out Microbiology. The subject is turning out to be as enthralling as any detective story! My favorite little critters: the fungi. Encompassing mushrooms, yeasts, and molds, the fungi are amazing! Here are five ways to consort with and consider our fabulous fungal friends, while you await the return of the light.

 1.     Reishi are just one of many mushroom species that improve animals’ health. Human beings have used mushrooms medicinally for millennia, as evidenced in the Shen Nong Ben Cao Jing, the Classic of Chinese Herbal Medicine, written between 250 and 200 BCE. Since then, we have found many close associations between various fungi and the human systems they fortify. Reishi mushrooms support the immune and cardiovascular systems; Chaga acts as antioxidant support. Turkey Tail provides immune support, and Lion’s Mane benefits the brain and provides nervous system support. You can find these and other mushrooms prepared for medicinal use, in the Co-op’s Wellness Department. One of the companies I like best is Host Defense.

2.     You can also drink your fungus of choice. I’ve become quite fond of Rebbl Herbs Reishi Chocolate drink, which I happened upon in the refrigerators at the back of the Co-op last winter. I drank one every day and I did not get sick all winter. Plus it was delicious, cold or hot. Also, fermented beverages harness the magic transformational power of yeasts (as well as bacteria), and include the obvious beer, wine, kefir, and kombucha tea, which deserve an article or two all to themselves.

3.     Edible mushrooms have many devotees. The Co-op’s produce aisle stocks species that are growing seasonally. Sautéed with garlic and olive oil or butter, or added to soup, the earthy treats are a healthful mouthful. After the snows melt, join an expedition or take a class with the Palouse Mycological Association (mycology.wsu.edu/mushroom/, or find them on Facebook.) When foraging, ONLY EAT MUSHROOMS IDENTIFIED AS EDIBLE BY A KNOWLEGABLE EXPERT! There are poisonous species that must be avoided.

4.     Yeasts are fungi too! Who knew?! Bread, beer, cheese. Human beings have been existing in commensal community with yeasts for millennia.

5.     OK, molds. Though many molds synthesize medicinally-useful substances, molds are not cool when found growing in your refrigerator or under your fingernails. Dr. Liu, who taught me most of what I know about Chinese herbs, said of the category, Herbs that Expel Parasites, “Chinese medicine is Taoist medicine. We don’t kill parasites, we just show them to the exit door.” Few unfriendly fungi attempt to take up residence in our interior spaces, and those who do mostly do so in hair, skin, or nails. To help them find the exit door, try applying a preparation of tea tree oil, or grapefruit seed extract. Apply topically to problem areas and bye bye, fungus! The same holds true for their refrigerator cousins.

It’s always good to consider relationships among living organisms. Fungi do so much for us, selflessly sharing their life force. As we look toward spring, I’m going to start thinking about what I can do to thank the friendly fungi I coexist with.

Naomi Brownson has a Master’s degree in Oriental medicine, which includes in depth training in the use of herbal medicine. The content of this article is meant for informational purposes only: when considering taking herbs, consult a trained herbalist, and ask your western medical healthcare provider if herbs are safe when combined with any medication you may be taking.

Staff Picks

The first staff-person I spoke with this month was Christina Pokorney, who has been working at the Co-op as a baker for nine and a half months. For her pick this month Christina chose the Traditional Medicinals Gypsy Cold Care Tea. Christina is a self-proclaimed “tea snob” who says she has pretty high standards for her tea, and that not just any old pile of bark and twigs in a cup will do. Christina says that she chose the Gypsy Cold Care tea because it is her go-to tea for when she is coming down with a cold, or even just feeling a little tired and run down. She says it has a warm herbal flavor that doesn’t come across as being totally foreign or too medicinal tasting. She says she finds it to be a better choice than Dayquil for helping her beat a bug, and the practice of sitting down with a cup of tea is healing and meditative by itself.

Traditional Medicinals has been around since 1974, and has been passionate about connecting people with the power of plants from day one. The company was founded by a third generation herbalist named Rosemary Gladstar, who has been called the god mother of modern herbalism in the United States. She is a well-respected teacher and author, who also founded the California School of Herbal Studies, and the nonprofit United Plan Savers (Traditional Medicinals, 2017).

Traditional Medicinals manufactures over 50 varieties of tea that fall into nine wellness collections (detox, digestive, green, herbal, laxative, relaxation, seasonal, kids, and womens) in their solar powered California plant. They work hard to source high quality pharmacopoeia grade herbs from their native habitats whenever possible, and all herbs are evaluated in the company lab in order confirm identity, quality, purity, and strength.

The second staff-person I spoke with this month was Cecilia Shirley. She has worked at the co-op as a cashier since September. Her pick this month is the KeVita Apple Cider Vinegar Elderberry Tonic. Cecilia chose this product because she said she is just getting over a cold, and feels like the KeVita has really been helping to pull her through. She says she drinks it regularly to boost her immune system and prevent illness as well as to help get over something. She feels like it gives a little energy boost when you need it as well. KeVita is a company based in Southern California that manufactures kombucha, sparkling probiotic water kefir drinks, and apple cider vinegar tonics. The KeVita Tonics are fermented apple cider vinegar-based probiotics that come in a variety of flavors. The elderberry flavor chosen by Cecilia is infused with a “jammy and juicy infusion of deep purple elderberry and sweet pink Goji berry” (KeVita, 2016). Probiotics can play a crucial role in many people’s lives to improve their digestive health, and KeVita provides an excellent non-dairy source of essential probiotics, in a variety of delicious flavors. KeVita is also certified organic, non-GMO, gluten free, and vegan, so it conforms to all the diet requirements I can think of off the top of my head.

KeVita is striving to create a healthy product that can be used by busy people at any time or anywhere. It is their goal that people will consider their product as an energizing replacement for coffee in the morning, as a rejuvenating drink after a workout, or as a healthy low-sugar alternative to soda. Since Kevita lines contain probiotic cultures, the company claims that it will help improve gut health and digestion (which will improve nutrient and vitamin absorption), and it will give the body what it needs to recover from illness or stress.

 References

KeVita. (2016). Products. Retrieved from KeVita: http://kevita.com/products/sparkling-probiotic-tonics/

Traditional Medicinals. (2017). Our Story. Retrieved from Traditional Medicinals: http://www.traditionalmedicinals.com/our-story/

Business Partner Profile: BY DESIGN—Live & Nourish by Design!

Vicki Cockrell of BY DESIGN – Live and Nourish by Design! is well trained in many fields.  She is a Life Coach, a Home Harmony Consultant & a Certified Eating Psychology Coach. 

Vicki is a Certified Practitoner in Neuro-Linguistic Programing (NLP), an approach to personal development which helps people become peak performers.  She notes all behaviors have a positive intention.  NLP does not label choices as bad, but recognizes sometimes choices have bad results.  Vicki helps her clients look at the core of what they are trying to achieve, and helps them come up with better strategies to get there.  She has become really good at tracking patterns.  Her intention is “I don’t have the answers, but I will help the person get to the answers they already have in them.” 

Vicki is also certified in Hakomi Body-Centered Psychotherapy.  She said this practice explores the fact that everything we’ve experienced in our lives shows up in our habits – how we carry ourselves.  Through this kind of therapy Vicki is able to be a loving presence and mirror back to people what they are sharing with the world.  This leads them to find what they need to know.

Vicki’s other expertise is as a Certified Eating Psychology Coach.  She will partner with you to explore all aspects of how we nourish ourselves, body, mind and soul.  Her approach is to work with an emphasis on accessing body wisdom to supplement and complement nutritional strategies, to create long lasting healing and transformation.  She works with allergies and digestive issues, body image, energy and fatigue, immunity, stress management, and weight loss.

Vicki provides a safe place to be and is an excellent listener. She encourages looking more to the future than back at the past and says personal growth does not have to be weighty; it can be good to laugh at yourself too! Vicki said, “If there is anything you want more of or less of in your life, I can help you achieve that for yourself.  A lot of what is important about what I do, is the sense of unlimited possibilities.” 

Vicki has been involved in mind-body wellness services since 1998, but she also has a BS in Interior Design from the University of Maryland and an MBA from Frostburg State University.  She had an interior design business for 14 years, and she teaches at the Leadership Institute at Lewis-Clark State College.  She moved to Moscow when her husband was offered a job at Gritman Memorial Hospital.

Being qualified in so many areas gives Vicki a lot of range in what she can do.  Using her training in interior design and feng shui, Vicki does on-site visits and helps people arrange their homes to create “an environment to support whatever life goals you are working on.”  I visited Vicki at her home, where her office is also located.  There is a peace and comfort in the design of her space that is very calming.

Vicki’s next class is LET YOUR BODY SPEAK—a Journey in Nourishment & Shape Shifting, an 8 week group series, offered Tuesday, starting March 21st.

BY DESIGN – LIVE & NOURISH BY DESIGN 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.

  • Co-op owners receive a free 30 minute introductory session & 10% discount on all sessions and workshops

  • BY DESIGN—Live & Nourish by Design! can be contacted at: vickibydesign@roadrunner.com or by phone or Skype at 208-883-8195

  • 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

101 Organic Gardening Hacks: Eco-friendly Solutions to Improve Any Garden by Shawna Coronado

In 101 Organic Garden Hacks you'll find the top tips, tricks, and solutions Shawna has dreamed up in her career as one of America's most creative gardeners. Some are practical timesavers; others offer clever ways to "upcycle" everyday items in your garden. One characteristic every hack shares is that they are completely organic and unfailingly environmentally friendly. Divided into a dozen different categories for easy reference, each hack is accompanied by a clear photo that shows you exactly how to complete it. If you are looking for resourceful ways to improve your garden and promote green living values right at home, you'll love paging through this fascinating, eye-catching book.

-From the publisher

 

Gardenista: The Definitive Guide to Stylish Outdoor Spaces by Michelle Slatalla

This book by Slatalla (editor-in-chief of the website Gardenista) consolidates years of research and practical experimentation for transforming the basic garden or back yard into an extension of indoor living space. More than mere garden planning, the book explores the additional elements of furnishings, accessories, accoutrements and color, integrating nature and luxury to create an outdoor home setting as a place of personal retreat. Horticultural advice is also woven into the plan. . . . Aided by 480 color photographs, this beautiful book showcases innovative gardening concepts based upon real homes, highlighting details the placement of beeswax tea candles, tablecloth clamps, and butterfly chairs in harmony with shade trees, hedge shrubs, and stone walls. The end result is a display of outdoor living space that integrates plants, color, balance, design, and also functionality. Color photos. 
-Publishers Weekly 

 Simple by Diana Henry

Food writer Henry ("A Bird in the Hand") has a knack for genius flavor combinations, and her latest doesn't disappoint. This follow-up to her 2009 cookbook "Pure Simple Cooking" features a low-effort style of cooking suitable for weeknights and spur-of-the-moment occasions. Recipes such as cumin-coriander roast carrots with pomegranates and avocado, honeyed pork loin with plum and lavender relish, and sherry-roasted pear and chocolate sundaes have relatively short ingredient lists and call for minimal to moderate chopping and active cooking. VERDICT Those looking to enliven their daily toast, eggs, pastas, and salads will find particularly fabulous choices here, along with other delicious mains and desserts.

-Library Journal

Burning Down The House: Minimalist Baker’s Everyday Cooking

Schultz, Dana. Minimalist Baker’s Everyday Cooking: 101 entirely plant-based, mostly gluten-free, easy and delicious recipes. New York: Avery (Penguin Random House), 2016.

This fall and winter J.K. made recipes from Minimalist Baker’s Everyday Cooking: 101 entirely plant-based, mostly gluten-free, easy and delicious recipes. I loved this cookbook and was excited about every recipe. J.K., on the other hand, liked but didn’t love them.

The cookbook and accompanying blog (minimalistbaker.com) are gorgeous, so gorgeous, in fact, that the author, Dana Schultz, offers a food photography school as part of the blog.

The Minimalist Baker’s intention is to include recipes that are relatively simple and that follow at least one of the following guidelines: 1) one pot or bowl; 2) 30 minutes or less; or 3) 10 ingredients or less. I always opt for simplicity in cooking, and I’m an eager corner-cutter (peeling, schmeeling!). J.K., on the other hand, tends to make complicated recipes and even whole feasts with glee, so I was surprised by her feeling that some of the recipes had too many ingredients and were too much work.

“Only 10 ingredients?” she said. “That’s still a lot.” 

Ultimately, we realized, the problem was that she just wasn’t that excited enough by the results. Since she is neither a vegan or gluten-free, the extra trouble wasn’t worth it to her, though I was really wowed by the gluten-free vegan chocolate chip cookies she made. J.K. would just as soon bake and eat standard garden-variety chocolate chip cookies with less effort.

Likewise, I thought the gluten-free vegan Pumpkin Chocolate Chip Oat Bread she made was the best thing ever, but if she had made it with “regular” ingredients it might have been even better.

It’s true that I set the bar pretty low for gluten-free vegan food—if it’s edible, I tend to be pretty excited—while J.K.’s standards are a little more rigorous.

Recipes we (okay, mostly she) made from this cookbook include Better-Than-Restaurant Vegan Nachos, The Vegan Breakfast Burrito, Pumpkin Chocolate Chip Oat Bread, One-Bowl Jumbo Chocolate Chip Cookies, DIY Almond Milk, and Angel Hair Pasta with Harissa Romesco, as well as the Fluffy One-Bowl Sugar Cookies recipe from the blog.

All of these recipes were so delicious that I don’t think a casual eater strolling by and snatching some off a plate would have realized they were vegan and gluten-free. To our surprise, our fellow eaters and I really liked the vegan nachos, even the vegan cheese. Anyone who’s experimented with vegan cheese knows this is not a result to be sneezed at.

Presentation-wise, the only questionable outcome occurred because we didn’t follow the instructions to let the pumpkin chocolate chip oat bread cool completely. The pumpkin bread, though incredibly delicious, was crumbly and not beautifully sliceable. Other guests at the Halloween party we attended stuck mostly to candied eyeballs and spiders, leaving me to eat most of the loaf.

Those wishing to try this for themselves (with or without the discipline to let pumpkin bread cool) can check out two recipe variations on the blog: vegan gluten-free pumpkin bread (http://minimalistbaker.com/1-bowl-pumpkin-bread-v-gf/) and vegan pumpkin chocolate chip muffins (http://minimalistbaker.com/pumpkin-chocolate-chip-muffins/).

As far as substitutions go, I have no problem swapping gluten-free flour for wheat flour or a flax meal “egg” for a chicken egg without factoring in the delicate considerations of chemistry/texture/rising, etc. But Dana Schultz does care about these things, and it’s evident she has worked hard to make the substitutions successful.

One of my favorite things about the cookbook was that after J.K. made the chocolate chip cookie recipe, which uses pumpkin puree (or unsweetened applesauce) in place of an egg, we started replacing eggs in other recipes with pumpkin puree, all with good results.

In a similar vein, the cookbook contains a handy “resources” section at the beginning for recipes such as a flax egg (1 Tablespoon flaxseed meal with 2-1/2 Tablespoons water), DIY almond milk, gluten-free flour blend, vegan parmesan, cauliflower rice, and roasted garlic — pretty much all things I think are worth trying. I particularly like this flax egg recipe because you just add cold water, unlike other versions I’ve used where you have to boil the water, which adds time and effort.

The only criticism I have of the cookbook is that the index sometimes isn’t easy to use. Vegan Breakfast Burritos, for example, weren’t listed under Vegan or Breakfast or Burritos, though I finally found them under black beans, listed as “The Vegan Breakfast Burrito.”

For the convergence of the first night of Hanukkah and Christmas Eve in December, J.K. made the sugar cookie recipe from the blog. She’d brought cookie cutters to a cabin we were staying in for a few days, though once there realized we’d forgotten to pack the flour and baking soda. There already weren’t going to be any eggs, with pumpkin puree acting as the egg substitute. Unfazed, J.K. swapped gluten-free apple cinnamon instant oatmeal for the flour.

That night we chipped away at the caramelized greasy brickle with spoons to dislodge it from the pan, enjoying the crispy bits that were kicked up into the air and rained down. The official verdict: this was really good. “Disgusting but yummy,” Fred said. 

Company Profile: La Riojana

Over 75 years ago, Italian immigrants brought their wine-making and olive growing skills to the fertile La Rioja region in northwestern Argentina. This area’s rich soil, warm sunny days, cool nights and very low rainfall is ideal for growing both grapes and olives. Pure water from deep aquifers and the mountains that surround this abundant valley provide the necessary irrigation. 

Today there are over 500 farmer members in the La Riojana Co-operative supporting each other and their communities with the fruits of their labor.   Not only does the Co-operative support over 300 permanent jobs it also funds community projects.  These projects have included installing a drinking water system; building a secondary school, a youth recreation center, and computer labs with free IT classes; providing medical books, equipment, and medicine to first aid centers; establishing a micro-loan program; and organizing environmental stewardship initiatives. 

The Moscow Food Co-op has been offering La Riojana’s award-winning, yet affordable, Fair Trade wines for some time now but they are excited to begin carrying their Fair Trade organic olive oil as well.  The Co-op will receive its first shipment in early February and once that stock is gone they won’t get more until late spring, so if you want to try it I’d recommend shopping early! The Co-op currently sells La Riojana’s Cabernet Sauvignon, Bonarda-Malbec, Malbec, and Chardonnay wines.    

La Riojana’s mission is to be guided by co-operative principles and competitive management, in supporting their individual members to help them bring their products to market in both Argentina and the rest of the world.

La Riojana Snapshot

  • Founded in 1940

  • Based in the La Rioja Province of Argentina

  • Fairtrade Certified

  • P6 Partner

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

Amy Newsome recommends watching some of the lovely videos on the La Riojana’s YouTube channel. It will transport you to the lush green vineyards of Argentina and let you visit with the farmers and their families. 

Dime In Time: Palouse Paws with a Cause

By Renee Piper

Palouse Paws with a Cause is so grateful to be selected as the February Dime in Time funds recipient.  We are a local community partner of the Pet Partners national organization.  Pet Partners certifies human/animal teams to provide comfort visits to individuals who would appreciate them. 

The first Pet Partners team to be registered in the Palouse region was Renee Piper and her yellow lab, Enzo, four years ago.  Soon thereafter, Renee became a Pet Partners Instructor/Evaluator and established our local group, Palouse Pause with a Cause.  There are now 40 registered teams (38 dogs, 1 cat and 1 guinea pig!) in the Moscow/Pullman area who volunteer their time to make regular visits to: Pullman Regional Hospital, Summit Therapy Health Services, Avalon Care Center, Good Samaritan Village, Bishop Place Senior Memory Ward, Circle of Caring Adult Day Services, Milestone Decisions’ group homes for adults with developmental disabilities, Harvest House Day Services for adults with mental illness, Family Promise for families in transitional housing, Palouse River Counseling, Washington State University Pet Pals, University of Idaho Vandal Health Education, Public Latah Library summer program and more.   

Twice yearly we also visit Moscow High School and the University of Idaho residence halls for “Pet the Stress Away” events during finals weeks.

We also have a regular presence at community events such as University of Idaho Homecoming Parade, Moscow Farmers Market, and Officer Newbill’s Safety Fair. At these types of events we educate people about the differences between service animals, comfort animals, and family pets; as well as teach children the safe way to approach a dog. 

Although everyone in our group is a volunteer there are many expenses for our rapidly growing program.  Our ongoing costs include space rentals for training, skills practices, and evaluations; an annual meeting; insurance; informational brochures, and training materials. 

Thank you for supporting Palouse Paws with a Cause throughout the month of March by donating your reusable bag and cup credits to us!   

Also, we’re always looking to add more teams to our group.  If you have a pet that enjoys people and you’d like more information, please visit us at our Facebook page (https://www.facebook.com/PalousePaws/) or e-mail Renee Piper at palousepaws@gmail.com.

New On Our Shelves

Miyoko’s Kitchen Vegan Cheese

Miyoko’s Kitchen strives to make the very best artisan vegan cheese available worldwide, and spread it everywhere! All of their cheeses are organic and free of cholesterol, lactose, egg, gluten and soy. Three delicious flavors – mozzarella, classic double crème chive and double crème sundried tomato garlic – are crafted from organic cashews and organic coconut oil, to which herbs and vegetables are added. Try them with crackers, as a sandwich spread or as a creamy pasta sauce.

Kite Hill Yogurt

Kite Hill blends its artisan almond milk with live active cultures to create a creamy plant-based yogurt. They believe you shouldn’t have to choose between good taste and good ethics; plant-based diets are kind to the earth and to animals. Look for three delicious flavors made from Madagascar vanilla beans, local California peaches and wild Maine blueberries.

Kitchen Accomplice Bone Broth

Kitchen Accomplice helps everyday cooks create delicious meals with more flavor and less hassle. Their products contain only all-natural, high-quality ingredients. They craft their bone broth by slow-cooking organic chicken or beef bones and vegetables for many hours. The result is a product that is rich with restorative and naturally balanced properties to help support a healthy lifestyle. Simply add to hot water and enjoy!

Namaste Gluten-Free Coating Mixes

Namaste’s Seasoned Coating Mixes are made with flax meal and whole grain flours. They are free from all major allergens, vegan-friendly, certified gluten-free, kosher and non-GMO verified. Each box contains two seasoning packets and two shaker bags which makes them economical, too. Use on chicken, fish, pork, tofu or vegetables and spice up dinner in a snap!

Bar Harbor Chowder

Bar Harbor Foods makes their premium seafood chowders at their facility located right on the docks in Downeast Maine. They like to keep all aspects of production simple, using traditional recipes, easy to understand ingredients and chunks of fresh fish and seafood. Their clam and salmon chowders are made in small batches and packed and canned by hand. Both are the perfect remedy for chasing away winter’s chill!

Honey Mama’s Bars

Honey Mama’s bars are raw honey-sweetened chocolates made from five whole food, nutrient-rich ingredients: raw honey, cacao powder, coconut oil, sea salt and either sprouted almonds or shredded coconut. The company is committed to sourcing high-quality direct-trade, non-GMO and organic ingredients. Honey Mama bars are naturally free from soy, eggs, dairy, gluten and grains. Check out four fabulous flavors: Peruvian Raw, CocoNoNut, Oregon Peppermint and Nibs and Coffee.

Health Aide Kombucha

Health Aide Kombucha is the only commercial kombucha fermented 100% in glass to prevent plastic and metal leaching. It is hand-crafted in small batches using only the freshest organic and raw ingredients, flavored with cold-pressed juice and packaged in uv-protective amber bottles. It is certified organic, non-GMO, gluten-free, raw, vegan and kosher. Try one of five enticing flavors: ginger lemon, cayenne, pink apple, power greens and pomegranate.

Tierra Farms Fruit and Nut Products

Tierra Farms makes all of their dried fruits, nut mixes, granolas and nut butters in small hand-crafted batches. All of their products are certified organic, gluten-free, non-GMO and kosher. Their facility is peanut-free and they do not add any sugar or oils to their products. They are an employee-owned business and use environmentally-conscious practices in all aspects of their operation. Look for their products in the bulk department, on the packaged fruit shelves and with the other nut butters.

Good Food Book Club

Natasha Bowens' rainbow of farmers … remind us that the industrialization of our food system and the oppression of our people -- two sides of the same coin -- will, if not confronted, sow the seeds of our own destruction.

 ~Mark Winne, Author of Closing the Food Gap: Resetting the Table in the Land of Plenty

 

This month’s book is the first we’ll be reading on the other side of Barack Obama’s Presidency.  Apropos that it’s The Color of Food: Stories of Race, Resilience, and Farming by Natasha Owens, self-professed biracial writer, author, and farmer.

If ever there’s been a time to stand up and shine a flood-lamp on the relationship between oppression and tyranny with our food systems and state of the world, now is that time.

So, we take this first month post-Obama, to read and celebrate the rising tide of colorful farmers all around the United States who are growing the local, organic food movement. Although many of us and the mainstream media have an image of white farmers as the engine of this movement, that is not the case.    

Rather, the story of race and agriculture in this country are as interwoven as threads in cotton fabric. And it’s crucial moving forward to understand the impacts of racism on not only our food and farm systems and the people and ecosystems oppressed by them, but also on how people of all colors change the system for the better, and will continue to do so.

By their examples, we all learn. And we all progress.

As The New Society Publisher’s synopsis says:

“The Color of Food teaches us that the food and farm movement is about more than buying local and protecting our soil. It is about preserving culture and community, digging deeply into the places we've overlooked, and honoring those who have come before us. Blending storytelling, photography, oral history, and unique insight, these pages remind us that true food sovereignty means a place at the table for everyone.”

Please join us to discuss The Color of Food: Stories of Race, Resilience, and Farming  by Natasha Owens (New Society Publishers 2015) on Sunday, February 26 from 6-7:30 pm at the Moscow Food Co-op. Remember to email bookclub@moscowfood.coop to receive email reminders about the Good Food Book Club. The Color of Food 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 Book People 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.

Staff Profile: Holly Oakley

Originally from Spirit Lake, Idaho, Holly Oakley was 15 years old when she chose to eat vegetarian and became interested in natural foods. She’s been in Moscow for 10 years and has worked at the Moscow Food Co-op for 5 of those. She began as a cashier, then Floor Coordinator, and was recently promoted to Assistant Front End Manager. She has been in this new position for only a couple of weeks and is excited to help the store grow and encourage the talent of her team. Her new role includes handling difficult register transactions and customer questions and complaints and ensuring the cashiers feel confident in their positions. Although some of the possibilities for her position are still being explored, her primary goal is to ensure that the front end runs smoothly by supporting the cashiers and customers.

“So many aspects of working at the Co-op are enjoyable—promoting environmental sustainability and fair trade practices through organic products,” she said. Holly would love to take on a management position in the future and/or consult with NCG (National Cooperative Grocers), in her words “a co-op of co-ops that helps co-ops.”

When she’s not working, Holly has a passion for making her own costumes and is trying to improve her sewing skills. She will often plan and prepare her Halloween costumes for an entire year and has been a hipster Ariel (Ariel: Disney mermaid princess) and the Mozilla Firefox logo in past years. This love for costuming extends to vintage Rockabilly hair, make-up and clothing. The Rockabilly style is inspired by 1950’s clothing and fashion trends. Both fun and nostalgic, it can blend retro with a unique personal aesthetic.

Perhaps my favorite bit of personal sass that Holly shared was her interest in nerd rapping. What is nerd rapping, you ask? Well, it’s writing rap lyrics about nerdy topics, of course. (I asked.) Top three favorite nerd rapping topics? 1. The Office, her favorite TV show; 2. Batman, her favorite superhero; and 3. Literature. MC Lars, MC Chris and MC Frontalot are three of her nerd rapping inspirations. In case you’re unfamiliar, as I was, MC Lars wrote “Flow Like Poe” about Edgar Allan Poe and poetry meter. (It’s pretty catchy! Check it out on YouTube.)

In addition to her three favorite topics, Holly has also written a nerd rap about the Co-op pesto roll. Although she doesn’t have plans to release it, I’m still keeping my fingers crossed that it finds its way to YouTube as many of her favorites have.

Favorite Moscow Food Co-op Food: Kale Slaw and Ancient Harvest Gluten-Free Mac n’ Cheese

Favorite Book: Catcher in the Rye by J.D. Salinger (She connected to it at age 15 and reads it every year, always finding a new phrase that’s beautifully written.)

Favorite Movie: Reservoir Dogs, a Quentin Tarantino film

Superpower: Flight (Rationale: It would be easy to travel.)