Community News

Photo by David Hall

Photo by David Hall

Can you feel it? That almost-spring, something-is-around-the-corner-but-I-cannot-put-my-finger-on-it feeling? 

The bees can. And the goats. And the school-aged children crawling up the walls. 

Thankfully, we have a little something for all of them!

Fall a little (or a lot!) in love with bees before they even begin pollinating this year's crops by taking to heart the the five bee-friendly tips in February's Five Spot. Read all about (and then go taste!) the amazing goat milk dairy products from Red Barn Farmstead. And parents of little ones will not want to miss the return of the birds (and special Valentine's Day crafts) at Co-op For Kids Tuesdays. Even Eartha and Beartha are featured in this collection, speaking for all that happens beneath the ground (or in this case, under their big lids) to bring spring, new life and growth into being. 

The Moscow Food Co-op Board has been busy preparing a little spring surprise for you with a film on farmworkers scheduled for April. And if you are getting the itch to try something new right now, take a saunter onto the University of Idaho Campus and visit our NEW satellite location (look inside this issue to find out what people are saying)!

Though there's more winter yet to come, there's plenty of fodder here for the seasons ahead. Curl up in front of a fire with this month's issue while you dream and plan for the warmer months.

We are thankful for you, our Community News readers & store patrons.

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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© 2018 Moscow Food Co-op

What's The Buzz?

"What do you think of the new Campus Co-op?" 

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"I love that there are healthier salad options on campus."

Ali Fullmer, UI Student

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"It is super cute! Everything that we want is right here on campus."

 

Angelita Main, University of Idaho Student

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"I think it is adorable. The coffee is better and cheaper than anywhere else on campus, too."

Gavriel Neilsen, UI Student

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"It is great. Very convenient."

Jenny Durrin, UI Staff

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"I think it is really accessible for students to run in and get healthy options."

Mallory Dykes, UI Student

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"It's a great idea to get healthy food to the students and staff without having to walk to town."

Matt Roth, UI Staff

Board News

By Ashley Hamlin, Moscow Food Co-op Board of Directors

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EVENTS

Your Co-op Board is gearing up for some exciting spring events which we would like to preview for you. 

Movie and Forum Event

The Co-op Board’s Owner Engagement Committee and the Moscow Human Rights Commission are teaming up to present a special movie and forum event on the working conditions of farmworkers. We believe this is a vital topic, as part of the Co-op's mission is to care about our community and be informed about where our food comes from. A panel of speakers will field questions and present information about the working conditions of farmworkers after the movie.

Not only does the Co-op sell produce grown by local farmers, but we also provide opportunities for thoughtful discussion about personal values and the impact of food on our economy, as well as how the Co-op can be an agent of change in creating food systems that are fair and sustainable for farmworkers. Come join us for this important event, which will be held in early April.

The Annual Meeting

Considering the amazing grand opening and success of our new Co-op in the Campus Christian Center on the University of Idaho campus, as well as the exciting center-store remodel which will bring greater beauty and functionality to the main store, celebration is in order! Come join the Board and General Manager as we throw a fete for all our owners to reflect back on the year's accomplishments and come together in solidarity for our Co-op!

We’ll have music and food and, of course, Board members eager to converse with you and discuss whatever questions or concerns you have about how our Co-op is doing. We look forward to the Annual Meeting each year as a way to celebrate you, our owners, who make our Co-op one of Moscow's most cherished institutions. 

We’re taking a lighter tone this year to create a more celebratory atmosphere, while still reflecting on our cooperative principles and the significant advances the Co-op has made this year.

So, we warmly welcome you to join us for this celebratory event which will take place at the Gladish Community Center at 115 N.W. State Street in Pullman, on April 20 from 5:30 – 7:30 p.m. Claim your democratic member control by joining us at our annual celebration of your Moscow Food Co-op. Spread the word! 

Community Submissions

Forty-fifth Annual Moscow Renaissance Fair Poster Contest is Open!

By Arlene Falcon, Moscow Renaissance Fair Public Relations

 

Submit Now

 

This is a call to artists to submit their entries for the 45th Annual Moscow Renaissance Fair Poster Contest. Posters should reflect a whimsical, colorful celebration of spring, not necessarily the Renaissance period.

 

(Thanks to the Renaissance Fair Board for permission to post the 2016 Poster Winner)

Artists should bring posters to BookPeople at 521 S. Main Street in downtown Moscow between 12 - 1:30 p.m. on Saturday, March 3. There will be a public judging of the posters from 2 - 5 p.m.

The winning entry will be awarded a $200 cash prize, plus the poster will be displayed throughout the region and be featured on the cover of the Renaissance Fair program. The new poster will also be displayed at the Co-op in April along with the posters from past years.

Please visit www.moscowrenfair.org for the rules and entry form. 

Any questions? Email Arlene Falcon @ mrf_pr@moscowrenfair.org.

 


 

Palouse Prairie Charter School Enrollment Lottery

By Trish Gardner, Palouse Prairie Administrative Assistant

 

Palouse Prairie Charter School is holding its annual enrollment lottery on Friday, March 30, at 10 a.m. Palouse Prairie is a free K-8 public charter school that engages students in a rigorous and joyful education. Semester-long expeditions have real world applications and provide students the opportunity to work with experts in the field, to collect data, and to create high quality finished products that serve a larger community. Our Adventure Program inspires students to have compassion for others, confidence in oneself, appreciation for nature, and respect for the environment. Emphasis on character development ensures students develop the skills and mindset to become ethical people who are successful in college, career, and life.

Palouse Prairie School is hosting tours for prospective families on the following dates: Friday, February 16; Wednesday, February 28; and Wednesday, March 28. All tours take place from 8:45 - 10 a.m. The Friday tour will include a Community Circle, school tour, and Question and Answer session with the school director and students. The Wednesday tours 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 a.m. on Thursday, March 29. Palouse Prairie School is located at 1500 S. Levick Street in Moscow. If you have any questions, please call (208) 882-3684 or email us at office@palouseprairieschool.org.

 

Palouse Environmental Update

Where are Eartha and Beartha?

By David Hall, Board Member of Palouse Prairie Foundation, Paradise Ridge Defense Coalition, and Palouse Water Conservation Network

The fourth goal in the Moscow Food Co-op Strategic Plan and Ten-Year Goals (2009 to 2019, back in Kenna Eaton’s time as General Manager) was to incorporate values of environmental sustainability into the facility.

Nora Locken sharing the composting excitement with our community! Photo by David Hall

Nora Locken sharing the composting excitement with our community! Photo by David Hall

The Co-op’s first Earth Tub composter, locally named “Eartha,” was a demonstration project funded by a $15,000 grant from the United States Environmental Protection Agency. Eartha was purchased and installed in 2007 through a partnership between the Moscow Food Co-op, the Palouse-Clearwater Environmental Institute (PCEI), and Moscow Recycling. Eartha has diverted more than 20 tons of compostable material from the local landfill each year for the past nine years (roughly 2008 to October 2016). Some of the compost was used by folks at the Moscow Community Garden on West C Street.

In 2016 the Co-op’s Sustainability Committee audited the Co-op’s composting efforts as part of their then-new Waste Audit Reduction Plan and decided that they could do better. In 2016, the Co-op’s Facilities Manager, Bill Bonner, with the assistance of the Committee, purchased from Main Street Market in Spokane a second composter (lightly used, identical to Eartha) for $1,000. Beartha was installed in the alley next to her sister Eartha on September 28, 2016.

The addition of the second composter was to enable the Co-op to begin composting food scraps from the Deli, and the Co-op is now doubling the amount of compost they create. The addition of Beartha was projected to help process an additional 3,200 pounds of waste (presumably per year).

Nora Locken and Crew. Photo by David Hall

Nora Locken and Crew. Photo by David Hall

The Moscow Food Co-op hosted a Sustainability Celebration November 3, 2016, to roll out the new customer composting program. “Audit results for April (2016) showed we had around 605 pounds of compostable material in the garbage, which made up 38.56 percent of the total waste we were sending to the landfill,” said Misty Amarena, then Co-op Education & Outreach Coordinator. “Our goal is to reduce the size of our dumpster from diverting more waste to composting.”

The Moscow Community Garden on West C Street has been getting compost from the Co-op for several years, initially a pickup load once or twice a season, but, now, with the addition of Beartha, they use a pickup load twice monthly. “It has been a welcome addition and is used to improve many of the plots at the garden,” reported Tim Cavileer, Chair of the Moscow Community Garden Advisory Board. “For the most part we store it on site at the garden to finish composting. Some loads are more broken down than others and it can be pretty hot and may still need to cook before we can apply it to the soil. The only drawback is that gardeners have to screen it because it contains a fair amount of non-compostable items (plastic knives, forks, spoons, and the occasional metal one, and food handling gloves, etc.) or items that take a bit more time to break down (mango pits, coffee filters, broccoli stems, egg shells, etc.). All in all, we are very thankful for the generous donation of the compost to the garden!"

In the waning days of 2017, the two composters were moved from the alleyway outside the Co-op to the grounds of PCEI. PCEI is picking up and transferring food waste from the Co-op to the composters three times a week. The two composters are functioning there. PCEI is exploring some possible methods for further refining and improving the compost, and possibilities for expanding the system to handle increasing Co-op waste and additional community waste. PCEI is actively recruiting volunteers interested in helping to implement the system.

Strategic Plan and Ten-Year Goals (2009)

“Concern for the environment is a core value for many Co-op member-owners, and it is critical that the internal and external physical spaces of the store reflect that value. Sustainability and environmental friendliness were top priorities during the creation of our Co-op’s store and our ultimate goal is to operate a zero-waste facility. In the short-term, we hope to be a model for energy-efficient and sustainable business practices, to take steps towards energy self-sufficiency, and to support and encourage each other as we strive to incorporate and reflect this value in our own homes and workplaces.

“Specifics: a) Become a model of energy self-sufficiency to reduce our carbon footprint: Using green building benchmarks as a guide, the Co-op will take steps to increase its energy efficiency. Examples include the already initiated composting effort (the Earth Tub), adopting alternative energy and resource use as appropriate and pursuing sustainable operations and practices.”

FAQ

  • Eartha has diverted more than 20 tons of compostable material from the local landfill each year (2008 – 2016)
  • 20 tons per year = 40,000 pounds per year
  • April 2016 audit showed around 605 pounds of compostable material in the garbage
  • 605 pounds per month = 7,260 pounds per year
  • Beartha is projected to add 3,200 pounds per year, from late 2017 onward

Sources:

Cavileer, Tim. 2018. Personal communication.

Lamar, Tom. 2018. personal communication

Moscow Chamber of Commerce. 2016.

Moscow Food Co-op Invites Public to Sustainability Celebration, November 01, 2016. http://www.moscowchamber.com/news/details/moscow-food-co-op-invites-public-to-sustainability-celebration Moscow Food Co-operative. 2009.

Strategic Plan and Ten-year Goals - Moscow Food Co-op https://www.moscowfood.coop/s/Co-Op-Strategic-Plan-ztyq.pdf Moscow Food Co-operative. 2016.

Moscow Food Co-op Monthly Board of Directors Meeting, September 13, 2016 www.moscowfood.coop/s/9-September-13-2016-BOD-Minutes.pdf Moscow Food Co-operative. 2016.

Moscow Food Co-op e-newsletter, 11/01/2016. An Update on Expansion, A Second Composter, and FREE Tasteful Thursdays! Our Second Composter Needs a Name! Moscow Food Co-operative. 2017.

Moscow Food Co-op e-newsletter, 1/3/2017. Happy New Year: Be Well in 2017 with 10% OFF in Wellness! An Update on Expansion, A Second Composter, and FREE Tasteful Thursdays!

 

David has been spending his time trying to keep the water in the Grande Ronde aquifer, the highway off Paradise Ridge, the Palouse Prairie in existence, and motor vehicles off the proposed Third Street bridge.

Art at the Co-op

February brings us the wonderful art of Susan Segota. Susan has shown her art at the Co-op previously, and it is always fascinating to see her renderings of our sweet community. Quite often people find their own dwellings portrayed! Her new series based on stars is also wondrous, and I have a piece on a wall in my home that constantly delights me. The show will run from Friday, February 9 through Wednesday, March 7. I will let her words speak for themselves, but I encourage you all to come down to the Co-op and enjoy the show!

Susan Segota writes:

2017 was a different year for me, alternating between boring and alarming, but I’ve kept on painting and this is one of my favorites!
Even though it took some time to paint I think this simple scene shows the “flavor” of our community without a lot of fanfare. Emotions can be unconsciously transferred to a canvas through paint or any medium for that matter, so I’ve tried to set the right tone with each piece. This goal has caused me to wipe clean a canvas multiple times sometimes scraping the whole idea. I’ve also yelled, and thrown stuff, which didn’t help, but taking some deep breaths and aligning my emotions with clear goals usually puts me back on track. Painting this area and the people that live here is a way for me to show a world which cares and values every person in it!
I’m still working on the series I call “Under The Stars,” because they’re challenging but enjoyable to create. The paintings are part imagination and part reality, having a bit of “whimsy” about them. While camping and traveling I have been lucky enough to see the Milky Way multiple times, and through a telescope I viewed a nebula in Orion’s Belt and the band around Jupiter. It all takes my breath away, so I have been trying to paint “that,” using this area as inspiration all the while thinking it’s too bad I had to drive 900 miles just to see the Milky Way. These paintings are fun to do because most people have not seen all the colors and patterns of the heavens, so some “make believe” is possible and believable. These “make believe” believable paintings serve another goal of mine, which is to distract “you” from the hustle and bustle of life, and I sincerely hope this art show will do that!

If you are interested in buying a painting Susan asks that you talk to a Co-op cashier or contact her directly. Susan’s email is gsegota@roadrunner.com and her phone is (208) 882-8284. To view the paintings online, visit paintingsbyssegota@blogspot.com.

The 5 Spot

Though it is still winter on the Palouse—at least, by the calendar’s reckoning—it’s never too early to start planning the garden. And where there’s a garden, there are bees, we hope. Our region is home to several native species of bees, all of which help pollinate the blossoms that become, in time, our food. Here are five ideas for making friends with bees, and the honey they so generously share with us, in the months to come.

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  1. Langstroth’s Hive and the Honeybee: During the remaining cold months, as we warm toward spring, enjoy armchair traveling in the country of bees, beekeeping, and beekeeping lore. Langstroth’s is one of the classic texts on the subject, and a favorite of mine, with its chapters on the honeybee’s anatomy, physiology, behavior, social structure, and many a cautionary tale for the aspiring apiculturist.
  2. Join the Million Pollinator Garden Challenge, a nationwide call to action to create gardens that help revive the health of bees. For more information on this initiative, google MPGC. And locally, keep your eyes peeled when you visit the Co-op or Moscow & Pullman Building Supply: displays there will soon sprout packets of seeds, and these will include bee-attracting flower mixes. Avid gardeners among us pass many enjoyable hours diagramming our plans for our yards, and for this I like to break out my watercolors and get my art on.
  3. Honey—yum! We are lucky enough to be supplied by many local apiaries, including Woodlands, Muddy Springs Farm, and Caruso’s Honey Company, not to mention numerous small beekeepers’ operations… Thankfully, a few of these producers sell their honey at the Co-op year round, so no need to wait until the Farmers’ Market reopens. We cannot sing honey’s praises long or loudly enough: from its sweet and mellow taste, to its antibiotic properties, to its participation in mead or sweet honey wine—its gifts to us seem endless. 
  4. Consider attending a meeting of the Palouse Beekeepers’ Association. The group meets on the 3rd Monday of each month, year round, at 7 p.m. at 314 E. Second Street, second floor. The local group is an affiliate of the Washington State Beekeepers’ Association. Check the WASBA website for its newsletter and information on beekeeping and current bee-related legislative challenges in our area.
  5. Beeswax makes lovely candles, crayons, salves, and modeling clay. Get a hunk of it at the Co-op or from Woodlands, and go online or to the library to find recipes and instructions for whatever beeswaxy things interest you. 

May the light of candles and the sweetness of honey, and the inspiration to be found in learning about where they come from, illuminate the dark days of winter for you. 

One caution: Infants under two years of age should not be given honey, as it may contain botulinum toxin, which older children and adults can eliminate but infants cannot. 

Staff Picks

Jessi Blommer O'Malley

Jessi Blommer O'Malley

The first staff-person I spoke with this month was Jessi Blommer O'Malley, who has been working at the Co-op as a Cashier since March. For her staff pick this month Jessi chose the Big Dipper beeswax candles. Jessi said she is recommending this product because she loves all of the scents, although the Awaken scent is her favorite. She also likes that they are made out of natural beeswax scented with essential oils and that they have lead-free wicks. Jessi says that she loves candles and feels that they elevate the mood of nearly any situation. She really appreciates having an option available that isn't artificially scented.

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


Amanda Presnell

Amanda Presnell

The second staff-person I spoke with this month was Amanda Presnell, who has been working at the Co-op as the Deli Lead since July. For her recommendation this month, Amanda chose the Brush Creek Creamery marinated feta. Amanda described this product as being a very versatile and tasty treat. She loves that she is supporting a local company that makes a quality product when she buys it. Amanda says her favorite ways to eat the marinated feta are sprinkled over a salad, added to homemade pizza, or simply spread on a slice of warm bread.

Located just outside of Deary, Brush Creek Creamery is about as local as you can get. This small, multi-family-owned company hand-makes their award winning cheeses from milk produced by Jersey cows. Demand for their cheese has soared since they won several awards from the American Cheese Society, and they now send their cheese all over the country. In addition to shipping their products to consumers around the country and selling their wares at the Co-op, the group of families also sells their cheese, as well as a wide assortment of other delicious foods such as pizzas, sandwiches, and pastries, at The Pie Safe Bakery & Kitchen in Deary, which they own and operate.

Business Partner Profile

ONE WORLD CAFE

Sara Pritchett - One World Cafe

Jack and Brandy Sullivan and Steffen and Nicole Werner opened One World Café in 2005. Sara Pritchett began working at this popular coffee shop in 2007, and in 2014 she bought out the Werners’ portion of the business. The café has a warm and comfortable atmosphere. Sara attributes much of that feeling to their customers. She said, "Our customers are so nice, they are kind to one another and are comfortable enough to make this place their own." The café’s name symbolizes the owners’ desire to

Bring unity to the community and embrace what make us all one.

 

One World Café offers sandwiches and soup, affordable lunches for customers. Whenever possible they use local ingredients such as Vandal meats from the University of Idaho, pastries delivered fresh from local bakeries, and food from the Moscow Food Co-op. They purchase their coffee exclusively from Landgrove, a local company based in Troy. Sara said, “I am an advocate for buying locally as much as I can and supporting our community as much as I can.”

One World Café offers three types of drip coffee: Guatemalan, Ethiopian, and Cross Trails blends. They also have espresso and decaf and some specialty blend pour over coffees. One Sara especially recommends is Panama Geisha, “one of the best coffees in the world.” In addition to coffee, the café also offers tea, beer, and wine. They recently added beer on tap and cold brew coffee to their selections.

If you work or study at the University of Idaho, look for One World Café at two locations on campus. One is in Jansen Engineering and the other in the Administration Building, in front of the auditorium.

One World Café is often generous with their offerings to the community. In addition to donating to the Chamber Music Series and to the Jazz Festival at the UI, they recently hosted a Josh Ritter performance. All the proceeds from the entrance fees and product sales went to support the Moscow Backpack program, which provides weekend food for needy children, and to the Moscow Food Bank located in St. Mary’s church. The servers even paid the admittance fee and donated their time.

Sara said One World Café hosts “awesome music events.” In addition to the Josh Ritter performance, they have hosted an array of entertainment including bands, poetry readings, open mic nights, jazz recitals, monthly group sing-alongs, and PFLAG (Parents, Families and Friends of Lesbians and Gays) Drag Bingo. The owners want One World Café to be a safe spot for anyone to come, be themselves, and enjoy the local community. One World Café is also an Art Walk site and has walls covered with amazing artwork. They have recently opened an artists’ co-op in the back, where art pieces are sold on consignment.

The baristas at One World Café are not only friendly but classically trained. To keep the staff up-to-date, specialists give quarterly in-house training sessions, and servers take field trips to other cities to see what is new in the industry. Working closely with Langrove helps them keep in touch with the quality sustainable chain of organic, fair, and direct trade products. Sara said, “It is important to respect that chain. Every cup is made with love.”

ONE WORLD CAFE 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.
  • One World Café offers Co-op members a 50 percent discount on One World Café 100% cotton tote bag
  • One World Café can be contacted at (208) 883-3537, owcmoscow@gmail.com, and www.owc-moscow.com.

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

Dime In Time

February A Dime in Time: Rendezvous in Moscow–It Really Helps!

By Tenley Burke, Rendezvous in Moscow Secretary

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For the past thirty-five years, the summers in Moscow’s East City Park have been enriched by sounds of great music and a unique learning opportunity for community children. One of our true local treasures, the Rendezvous in the Park music festival and its Rendezvous for Kids program, provides the public with memorable musical and art experiences and contributes to the vibrant atmosphere that helps make Moscow a special place to live.

While the Rendezvous in the Park music events will take place during the evenings of July 19-21, Rendezvous for Kids is a daytime arts festival that will take place July 19-20. It is designed for children ages 3-12 and offers opportunities to work with art concepts from around the world and with a variety of art mediums. There are only 100 places available for the kids program, with 20 additional places for the preschool program. This year’s art projects will include drama, tie-dye, painting, sculpture, face-painting, and so much more!

The money donated by the Co-op’s A Dime in Time program helps to keep event prices down for both Rendezvous for Kids and Rendezvous in the Park so that the festival is available to all. If you are interested in donating, please visit our website RendezVousInThePark.com and learn more about becoming a Booster or a volunteer. Rain or shine, we will be out and enjoying Moscow’s beautiful East City Park this July 19-21. We hope to see you in the park, too!

Company Profile

Red Roof Farmstead

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Noble takes pride in keeping the production small; all of the goats are hand-milked and the dairy products are made in small batches.

In a tiny town two hours north of Moscow, Noble St. Sauver lives with her 11 goats on a beautiful farm on the Idaho panhandle. A fourth generation farmer, Noble stumbled into raising goats after she acquired two baby kids which she says she absolutely fell in love with. She spends about 10 hours a day with the goats, who each have a name and are collectively and affectionately referred to as “the girls.” Noble takes pride in keeping the production small; all of the goats are hand-milked and the dairy products are made in small batches. She likes to be hands-on with the goats to monitor their health and to make sure they are happy. There are no routine antibiotics used on the farm, unlike many other dairies. She gets the feed for her goats from local farmers who produce non-GMO (genetically modified) grain and alfalfa. 

She raises Lamancha goats, which produce milk high in butterfat and protein; have a long milking life; and, maybe less importantly, have adorable little ears. They are also known to be a quiet, calm, and gentle breed. Noble says she learned to work with farm animals from her dad and learned to be fearless and creative in the kitchen from her mom. In addition to offering raw goat milk, she produces yogurt, kefir, and four types of cheese: chevre, feta, curds, and cabecou. 

At first one had to drive out to Noble’s farm in the city of Athol, population 695, to get Red Roof Farmstead dairy products, but eventually Red Roof Farmstead started to sell their products in Coeur d’Alene, Hayden, and Post Falls and now at the Moscow Food Co-op. The Co-op carries their feta and their chevre in a variety of rotating flavors.

I appreciated how in a video on her website Noble pronounced the “re” ending of “chevre” since I’ve noticed many waiters just say “shev”. Madame Hornsby, my high school French teacher, would be gratified. 

Red Roof Farmstead Snapshot

  • Founded in 2013
  • Headquartered in Athol, Idaho
  • North Idaho grown non-GMO feed 

All this information and more can be found at redrooffarmstead.weebly.com and cityofathol.us

 

Amy Newsome dreams of living with goats one day. 

New On Our Shelves

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Forager's Cashewgurt

Forager’s dairy-free Cashewgurt is a creamy yogurt alternative that is rich in probiotics and made from organic cashews. It is certified organic; made with non-GMO (genetically modified) ingredients; free of lactose, gluten and soy; and kosher. Forager’s stands by many principles, some of which are: organic is best; a plant-based diet of nuts, seeds, ancient grains, and vegetables is key; be humble, grateful, respectful, driven, passionate, curious and honest; reduce waste; and honor nature. Minimally-processed and low in sugar, cashewgurt is available in four velvety flavors: strawberry, blueberry, vanilla, and coconut.

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Canaan Crushed Flavored Olive Oil

Canaan is a social entrepreneurship company based in Jenin, Palestine, that is dedicated to artisan quality olive oil and other products. Canaan sources agricultural food products from a network of 49 cooperatives organized in the Palestine Fair Trade Association with membership numbering more than 1,700 farm families. Canaan products are Fair Trade Certified; most are USDA organic. Canaan's crushed infused olive oil is prepared with select Surri variety olives, crushed together with fresh lemons, chilies, or herbs. This allows the full rich, olive oil flavor to blend with the added ingredients right from the start. It is prepared only once a year during the olive harvest. Find Canaan’s thyme-oil and lemon-oil in aisle one.

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Country Archer Jerky

Country Archer’s line of artisan jerkies and meat snacks are made in small batches using healthful ingredients and protein options like grass-fed beef, antibiotic-free turkey and pork. Meat that is 100 percent grass-fed is lean and contains a high percentage of good fats such as CLA (Conjugated Linoleic Acid) and omega 3s, with beneficial antioxidant vitamins and minerals. The company has been selling jerky since 1977, initially from roadside stands in California and now nationwide. Then, as now, their jerkies are gluten-free, with no preservatives, hormones, antibiotics, Monosodium Glutamate, or nitrates/nitrites. Be sure to reach for these when you need a healthful snack: mango habanero beef and hickory smoked turkey.

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Choice Mushroom Teas for Organic Immunity Support

Choice, the first exclusively organic tea company in the United States, has been crafting delicious organic, Fair Trade Certified, and Non-GMO Project Verified teas since the 1980s. Based in Seattle, they are one of the few tea companies that packages teas in the U.S., offering more than 80 varieties of teas, herbs, and blends that honor people and the planet with every cup. Choice uses environmentally-friendly packaging; energy-conserving practices in their operation; and are committed to recycling. Their newest Wellness Teas combine medicinal mushrooms with synergistic herbs and teas to promote organic immunity support and overall wellbeing. Indulge in these four blends: shiitake turmeric, shiitake mate, reishi detox, and reishi matcha.

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Mezzetta Marinara Sauce

Family-owned and operated since 1935, Mezzetta brings delicious and healthful foods from the Mediterranean to the American table. The company prides itself on its unwavering commitment to family recipes, world-class ingredients, and unforgettable flavor–and they aren’t satisfied until they get it right. As a family-owned company, they believe everyone is an honorary Mezzetta, from the farmers to the team on the factory floor, from the sales team who keep the shelves stocked to the consumers who purchase their products. Their marinara sauces are crafted from the fewest, finest, and freshest ingredients, with succulent plum tomatoes from Italy’s San Marzano region as their base ingredient, with no added sugar. When a craving for pasta hits, try one of these mouth-watering flavors: truffle porcini, Italian plum tomato, or Calabrian chili and garlic.

Good Food Book Club

Kitchens of the Great Midwest: A Poignant Testament to Food and Family 

(And a List for the Coming Year!)

As part of our group’s enjoyment of the food-inspired novels The Wonder and Fried Green Tomatoes over the last few months, this year marks a shift for our book club from mostly nonfiction to some fiction worth relishing. We’ll have a nice mix of tender memoirs, handy how-tos, in-depth reporting, perspectives on food and health, and a sprinkling of delicious novels. (See below for a list of this year’s upcoming titles)

February brings our first tale of the year: Kitchens of the Great Midwest, an inspired debut novel about how a young girl’s formative relationship to food helps guide her life. Meet Eva. Her mother—who’s fallen in love with wine and a wine steward—leaves Eva behind with her father, who’s committed to raising her with a depth of appreciation for the Midwestern food of his own childhood. 

A very special novel most readers will hate to see end. 
— — School Library Journal

Rather than give away any spoilers, consider that the book has roped in an Amazon “Best Book” award in 2015, hundreds of great customer reviews, and some unusual commentary from the School Library Journal who referred to its “unusual and stimulating structure” that another reviewer says makes readers want to “devour it.”

Each chapter of this clever book focuses on a singular dish, and character. Eva learns—via food and her commitment to it, and herself—that she can achieve great success through her beloved cooking, but that at heart, her victories are also deeply about emotional sustenance, too.

Please join us to discuss Kitchens of the Great Midwest by J. Ryan Stradal (Penguin Books reprint edition, 2016) on Sunday, February 25, from 4:30 – 6 p.m. at a member’s private residence. Location and details will come in this month’s email reminder. 

Remember to email bookclub@moscowfood.coop to receive reminders about the Good Food Book Club. Kitchens of the Great Midwest is available through your local library.

If you are interested in buying the book, check out the area’s local used bookstores or visit BookPeople of Moscow where Book Club members receive a discount.

For more information about the Good Food Book Club, check out the Outreach section of the Co-op website at www.moscowfood.coop.

 

 UPCOMING BOOKS FOR 2018

March: Dirt: The Ecstatic Skin of the Earth by William Bryant Logan

April: In Memory of Bread: A Memoir by Paul Graham

May: Plenty: Eating Locally on the 100 Mile Diet by Alisa Smith and J.B. Mackinnon

June: The Coincidence of Coconut Cake by Amy Reichert

July: Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller

August: The Big Fat Surprise: Why Butter, Meat, and Cheese Belong in a Healthy Diet by Nina Teicholz

September: Lentil Underground by Liz Carlisle

October: Fat for Fuel: A Revolutionary Diet to Combat Cancer, Boost Brain Power, and Increase Your Energy by Dr. Joseph Mercola

November: Delicious Foods by James Hannaham

December: Extra Virgin: A Young Woman Discovers the Italian Riviera, Where Every Month is Enchanted by Annie Hawkes

 

Staff Profile

Chris Smith

Chris Smith

Chris Smith has been a grocery stocker at the Co-op since last October. What does someone think about during the day as they stock the Co-op shelves? Many things, but lately Chris has been looking at the ingredients of the products and imagining different meals that could be created. As a dietetics student at the University of Idaho, he has been cooking more recently than ever. 

Chris has always had an interest in food, eating healthily, trying different culinary lifestyles. He was a vegan for about a year, transitioning about a month ago into a less dedicated vegan diet. Prior to his vegan period, he was following a Mediterranean diet. The Mediterranean diet traditionally includes fruits, vegetables, pasta, and rice. Grains are typically whole grain and bread is eaten plain or dipped in olive oil — rather than with butter or margarines. Residents of Greece, for example, eat very little red meat and average nine servings a day of fruits and vegetables. 

As a future dietician with a minor in kinesiology, Chris's ultimate goal is to work with athletes, first in a hospital setting with the ultimate goal of opening his own facility where he would provide personal training and nutritional guidance and planning. 

He grew up in a small California town, playing football with friends, but it was a trip to Hawaii when Chris was 13 years old that made him realize what he wanted to pursue as a future career. Family friends gave him a free ticket to a pro-bowl National Football League game; after the game, the excitement of meeting and talking to the pro-players cemented his motivation to work with athletes.

His favorite aspect of the Co-op is that people there care about what they eat. He finds them to be thoughtful about where their food comes from and to appreciate quality food products. For a relatively small town, Moscow has amazing food options that support a wide variety of eating preferences and needs. Chris said Moscow seems to be a town of foodies—people who appreciate good food—and that it’s really a great and supportive environment for someone pursuing a dietetics degree.

Advice He Would Give to His 13-Year-Old Self:

Focus on what you want to accomplish. Keep a tunnel vision on goals. The better grades you earn, the further along your path you’ll be.

Best book(s): 

Chris Sager's autobiography, Living Out Loud: Sports, Cancer and the Things Worth Fighting For. (If you think you don't know Sager, chances are you will recognize him. He is best-known for having worked as a National Basketball Association sideline reporter who paced the floors in one of his garish jackets or suits.) "He's a wacky dude who didn't seem to fit anywhere, but his perseverance made him who he was. He had his own style; I appreciate people who are comfortable being different."

Favorite TV series:

Archer, Trailer Boys, Game of Thrones

Favorite Co-op Foods:

Barbecue Tofu and Veggie Pizza

Co-op Kids

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We will kick off the month on February 6 with a visit from Jamie of Palouse Land Trust to learn about the upcoming Big Backyard Bird Count. She will also show us how to make feeders and nesting bundles. We will create simple valentines for the ones we love on February 13 and make music with Heather on February 20. Finally, Logan from the Produce Department will share some of his favorite fresh picks on Feb 27.

 

Feb  6 Backyard Birding with Jamie from the Palouse Land Trust

Feb 13 Valentine Making

Feb 20 Music with Heather

Feb 27 Produce Tasting

 

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

 

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

Run for the Board

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The Board of Directors is composed of and elected by Co-op owners. The nine Board members act as trustees for the Co-op and its owners and provide direction and oversight regarding the Co-op's financial well-being and long-term goals. The Board also supervises the General Manager.

Governance of the Co-op is shaped by our identity as a cooperative and the values that define cooperatives. As noted by the International Co-operative Alliance, "Co-operatives are based on the values of self-help, self-responsibility, democracy, equality, equity, and solidarity. In the tradition of their founders, co-operative members believe in the ethical values of honesty, openness, social responsibility and caring for others."

A cooperative is an autonomous association of persons united voluntarily to meet their common economic, social, and cultural needs and aspirations through a jointly-owned and democratically-controlled enterprise. The Moscow Food Co-op supports the International Co-operative Alliance's Seven Cooperative Principles.

The International Co-operative Alliance's Seven Cooperative Principles

1.  Voluntary and Open Membership

Co-operatives are voluntary organizations, open to all persons able to use their services and willing to accept the responsibilities of membership, without gender, social, racial, political or religious discrimination.

2.  Democratic Member Control

Co-operatives are democratic organizations controlled by their members, who actively participate in setting their policies and making decisions.  Men and women serving as elected representatives are accountable to the membership. In primary co-operatives members have equal voting rights (one member, one vote).

3.  Member Economic Participation

Members contribute equitably to, and democratically control, the capital of their co-operative. At least part of that capital is usually the common property of the co-operative. Members usually receive limited compensation, if any, on capital subscribed as a condition of membership.  Members allocate surpluses for any or all of the following purposes: developing their co-operative, possibly by setting up reserves, part of which at least would be indivisible; benefiting members in proportion to their transactions with the co-operative; and supporting other activities approved by the membership.

Community News

Wow, 2018 is really here! Welcome to another year and lots of fun things in store in the co-op community. We are starting out the year with a question about New Years Traditions, you can read all about them over in What's the Buzz?

Looking to try some new products, see what the Co-op staff recommends in Staff Picks.  You may want to join the Good Food Book Club and start the year off with a healthful approach, see what's slated for this month's read.

This month's Environmental Updates are full of information, including a reminder of upcoming Co-op improvements & construction, check out the shorts for all of the details.

We are thankful for you, our Community News readers & store patrons.

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?

"Do you have a New Year’s Eve or Day Tradition?”

"I don't.  Maybe I should make one." Kelly Brayton, Pullman, Washington State University Professor

"I don't.  Maybe I should make one." Kelly Brayton, Pullman, Washington State University Professor

"Go cherry picking in New Zealand." Kate Cowley, Marlborough, NZ, Winemaker at Auntsfield Winery

"Go cherry picking in New Zealand." Kate Cowley, Marlborough, NZ, Winemaker at Auntsfield Winery

"I just stay up until midnight. Nothing special." Allegra Sundstrom, Pullman, WSU Student

"I just stay up until midnight. Nothing special." Allegra Sundstrom, Pullman, WSU Student

"Watching the ball drop on TV." Raschelle Hodge, Moscow, Moscow High School Student

"Watching the ball drop on TV." Raschelle Hodge, Moscow, Moscow High School Student

"Go to bed early so I can get up early to ski." Ali Lotstein, Moscow, University of Idaho Student

"Go to bed early so I can get up early to ski." Ali Lotstein, Moscow, University of Idaho Student

"I go to a party at my Grandma's house." Emily Hammond, Moscow, MHS Student

"I go to a party at my Grandma's house." Emily Hammond, Moscow, MHS Student

Palouse-Clearwater Food Coalition Food Summit

The Palouse-Clearwater Food Coalition and the Whitman County Food Coalition will host a food summit called Your Place at the Table: Committing to Food Access on the Palouse on Saturday, January 27, from 10 a.m. – 3 p.m. at the Gladish Community Center, located at 115 NW State Street in Pullman.

The conference will highlight growing food for the food bank, community gardens, the Pullman Community Action Center’s commercial kitchen, Pullman schools’ Snack Pantry and Backpack programs, the Palouse Tables project, Food StoryCorps, and more. Presentations will be interspersed with art and entertainment.

Program sponsors include Community Action Center, The Backyard Harvest, PNW Farmers Co-op, Moscow Food Co-op, WSU Center for Civic Engagement, Rural Roots, Baker Lane, University of Idaho Extension, and numerous community members. 

Register by January 20 at https://foodsummit2018.eventbrite.com

https://www.facebook.com/events/438636083199796.

Palouse Area Environmental Update

By David Hall, Board Member of Palouse Prairie Foundation, Paradise Ridge Defense Coalition, and Palouse Water Conservation Network.

Much more plastic film than just grocery shopping bags can be recycled

At the Moscow and Pullman Safeway stores, much more than just their plastic grocery and produce bags can be recycled. Moscow and Pullman Walmarts accept only #2 HDPE and #4 LDPE (high- or low-density polyethylene) plastic bags for recycling, according to the Earth911 web site (earth911.com). Earth911 lists #2 and #4 plastic bags, #2 and #4 plastic film, and “plastic packing materials” for Safeway stores. The Moscow Recycling Center does not accept any plastic bags for drop-off; plastic bags but not packing materials may be included in their single-stream curbside containers (please corral them all in one bag).

 Grocery store plastic bags and produce bags, plastic film, and other plastic packaging material such as dry cleaning bags, bubble wrap, and the wrap from many products–including paper plates, napkins, bathroom tissue, diapers, and paper towels–can be recycled at our local Safeway stores. Generally, if the plastic packaging stretches when you pull it with your fingers, it’s okay to recycle it.

Ensure that your materials are clean and dry, without food residue. Remove receipts, labels, tape, adhesive strips, and other detritus.

You can recycle:

  • Retail plastic bags
  • Carryout bags
  • Produce bags
  • Newspaper & magazine bags
  • Bread bags
  • Dry cleaning bags
  • Zip-top food storage bags
  • Plastic shipping envelopes
  • Deflated bubble wrap and air pillows
  • Product wrap on
  • Cases of water and soda bottles
  • Paper towels
  • Napkins
  • Disposable cups
  • Bathroom tissue
  • Diapers
  • female sanitary products
  • Furniture and electronic wrap
  • Plastic cereal box liners (if it does not tear like paper)

Do not include:

  • “Degradable” or “compostable” packaging
  • Pre-washed salad mix bags
  • Frozen food bags
  • Candy bar wrappers
  • Chip bags
  • Six-pack rings
  • Thick, stiff plastic such as pet food bags or bedding bags (including anything with a zipper)
  • Plastic wrappers that crinkle loudly when crushed

What happens to my bags and wraps after they’re recycled?

The plastic bags and film dropped off at the Moscow Safeway go back to their distribution center in Spokane, according to former store manager and Moscow Mayor Bill Lambert.

One of the largest take-back programs in the country is Bag-2-Bag, which is run by Novolex, which also operates the world’s largest closed-loop plastic bag recycling plant (located in Indiana). So, it appears that at least some of the recycling of bags back into bags stays in the United States. And, as opposed to many other recyclable materials, there is not a glut of plastic bags; it is said that recyclers need more plastic bags back. “Getting retail bags back from recycling is highly competitive,” says Phil Rozenski, senior director of sustainability for Novolex.

Most bags and film are turned into composite lumber for making decks, benches, and playground sets, but they can be used to make a variety of products, such as new bags, pallets, containers, crates, and plumbing pipe.

Avoid, minimize, mitigate

Remember to bring to the store and use your re-usable shopping bags. Reduce the plastic you acquire by buying products in bulk and products with reduced packaging. Re-use the packaging you do bring home; bring your produce bags to the Farmers Market with you. As your final step, keep packaging out of the waste stream by recycling it.

There is an interesting partial answer to Andrew Hellman’s question, “It’s obvious that reusing plastic bags is a good idea, but it’s not obvious that recycling them is worthwhile… How much energy and raw materials are actually required to make plastic shopping bags, and much do we save by recycling them?” However, his article (see reference below) seems a bit dated (data from 2007), and it does not consider the costs associated with re-usable shopping bags. Reusable cotton bags require pesticides and “tons of water” to produce (Earth911).

Plastic bags carry the smallest ecological footprint to produce. But there is no way around the fact that plastic is derived from petroleum.

It takes three reuses of a paper bag to neutralize its environmental impact, relative to plastic. Manufacturing a paper bag requires about four times as much water as does a plastic bag. Additionally, fertilizers and other chemicals are used in tree farming and manufacturing.

Are reusable bags really better than plastic bags? An average cotton shopping bag would need to be reused 131 times to account for its higher impact on the production side. Non-woven polypropylene bags are less costly than cotton. These bags need to be reused only 11 times to break even with conventional plastic bags. The best option is to use a tote you already have (or buy one secondhand).

Information on what can be recycled at the Moscow Safeway store and the Moscow Recycling Center was confirmed in December, 2017.  I have not spoken to Walmart or Pullman Safeway representatives.

 Sources:

American Chemistry Council. https://www.plasticfilmrecycling.org – At their website one can enter a ZIP code to locate plastic bag recycling locations.

Hellman, Andrew. Undated. Stanford University. Plastic Bags: To Recycle or Not: Nitty-gritty. https://alumni.stanford.edu/getpage/magazine/article/?article_id=30164

Shapley, Haley. August 2016. Earth911. Yes, Plastic Bag Recycling is Possibly – What to Know.  https://Earth911.com/business-policy/plastic-bag-recycling –  At their website one can enter a ZIP code to locate recycling locations and what can be recycled (including plastic film and packaging materials).

Thompson, Claire. September 2017. Stanford University. ECO-TIPS: Paper, Plastic or Reusable? https://alumni.stanford.edu/get/page/magazine/article/?article_id=95690

 David has been spending his time trying to keep the water in the Grande Ronde aquifer, the highway off Paradise Ridge, the Palouse Prairie in existence, and motor vehicles off the proposed Third Street bridge.