November Dime in Time: Circles of Caring Adult Day Health

Circles of Caring Adult Day Health, a local non-profit organization, strives to enhance the quality of life for adults and their families who are living with chronic disease, dementia and/or mental health deficits.  We accomplish this through creating a safe, healthy, and social day environment.  Our registered nurse provides health assessments and regularly coordinates care with physicians, families, and therapists.  Our nutritious noon meals and afternoon snacks provide energy to fuel the body and our social service staff helps participants or family members who might require support or guidance through life’s changing seasons.  At the core of Circles of Caring is the life enrichment program with activities that enhance cognition, coordination, and socialization.  These include chess, Bingo, daily exercise, music, adult coloring, board games, and craft projects.  Circles of Caring is a certified Music and Memory facility, and uses music as a means to enhance the quality of life for all participants. 

Donations will be used toward nutritious noon meals, afternoon snacks and to replace older kitchen equipment.  Circles of Caring is truly grateful for the support of the Moscow food Co-op and the Dime in Time program.

November Community News

As we enter into the cooler weather, changing colors and darkening days we often find ourselves thinking of the aspects of our lives that we are grateful for and offering thanks for the abundance in our lives.

With that in mind, we have a lot to be thankful for in this month's community news. Starting with The 5 Spot and a variety of suggestions to enhance your celebrations this month.  You will also find a tasty vegan brownie recipe in Burning Down the House as well as a few new items to look for in New on Our Shelves.

Don't forget to stop by the new art on exhibit by Joseph Pallen, when you stop by for your favorite cookie (you can see suggestions in this month's What's the Buzz?) or warm delicious beverage from the deli.

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?

"What is your favorite Co-op cookie?"

"The Thumbprint cookies. Both flavors are great." Aven Julye, Moscow, Assistant Planner for Latah SWCD

"The Thumbprint cookies. Both flavors are great." Aven Julye, Moscow, Assistant Planner for Latah SWCD

"Molasses Crinkles." Savannah Ries, Moscow, Intern on an organic farm in Scotland

"Molasses Crinkles." Savannah Ries, Moscow, Intern on an organic farm in Scotland

"I have yet to experience a Co-op cookie, but I am looking forward to it.” Mark Caudell, Pullman, Post-doc at WSU Global Animal Health

"I have yet to experience a Co-op cookie, but I am looking forward to it.” Mark Caudell, Pullman, Post-doc at WSU Global Animal Health

"Molasses Crinkles." Sarah Carscallen, Moscow, MHS Student

"Molasses Crinkles." Sarah Carscallen, Moscow, MHS Student

"Apricot Thumbprint." Zoe Campbell, Pullman, WSU Grad Student  

"Apricot Thumbprint." Zoe Campbell, Pullman, WSU Grad Student

 

"Death by Chocolate.” Mel Topping, Moscow, Wandering Pennsylvanian

"Death by Chocolate.” Mel Topping, Moscow, Wandering Pennsylvanian

Palouse Area Environmental Update

By David Hall, Community Member

The Proposed Third Street Multi-Modal Bridge at Mountain View

Many in Moscow have spoken strongly against a proposed bridge for motorized traffic across Paradise Creek at Third Street and Mountain View Road. Many are in favor of a pedestrian-bicycle-only bridge there.

For a while, Moscow was planning to build a pedestrian-bicyclist bridge, with an estimated cost of $80,000. A fund was set up by the City to collect donations. But now, somehow, $580,000 has been found in the General Fund and Street Fund to misguidedly build a “multi-modal” (pedestrian-bicycle-motor vehicle) bridge. More than half a million dollars for the bridge? Add to that the possibility of much more for traffic calming and other mitigation measures down the road.

At the August 7, 2017, City Council meeting, the Vice Chair of the Moscow Pathways Commission pointed out that the Commission had written a letter in favor of a pedestrian and bicycle bridge, not a motorized vehicle bridge, on Third Street. She noted that there is a multi-million dollar line item in the City budget for a multi-modal bridge connecting Third Street through to Mountain View Road. Another member of the Moscow Pathways Commission was told by City staff that “when the City had considered the cost of the bike and pedestrian bridge they decided they might as well go forward with the multi-modal bridge.” [Moscow Pathways Commission meeting minutes, August 8, 2017]

Installing a multi-modal bridge over Paradise Creek would be uniquely disastrous for Third Street residents and bicycle riders, as Third Street is a direct extension of the Pullman Highway from the west to Main Street. Currently, traffic bound to the east from Main Street is nicely diffused – primarily among “D”, “B,” and Sixth Streets, and Highway 8. With such a bridge, Third Street – one of our best routes for bicycling through town and a route adjacent to parks, schools, and such – would get hammered.

According to a study provided to the city that predicts traffic counts at various locations throughout the city, if a motorized bridge was installed, the traffic passing through the intersection at Third and Garfield would almost triple (from 1,300 to 3,500 vehicles per day) by the year 2035. Traffic would rise to 2,300 vehicles per day at Third Street and Mountain View Road. At “D” and Garfield, traffic is predicted to decrease by about 4% with the multi-modal bridge and traffic-calming measures. (Third Street Connection Assessment (Daily 2035 Forecast Volumes), figure 4-3, City Council packet page 37)

 Nearly tripling the motor vehicle traffic on Third Street does not promote the use of low impact modes of travel. Nor would it limit the impact on local air quality, water quality, and global climate change.

Barriers such as major arterials and topography can limit mobility options. Turning Third Street from a nice bicycling route into a major arterial will certainly limit non-motorized mobility.

The City recently removed parking along parts of Third Street and painted lines signifying a bike path. Installing a motorized-traffic bridge over Paradise Creek would work against these improvements.

The best way to mitigate is to avoid the problem in the first place. The Moscow On The Move document states that the “full-access multi-modal connection providing facilities for motor vehicles” will attract new motor vehicle use of Third Street. The traffic model indicates that yet-to-be-designed traffic calming measures would yield a 20% reduction in traffic out of a nearly 300% increase – which is much too small.

Instead of Increasing Automobile Traffic on East Third Street, We Should Eliminate It

Al Poplawsky, University of Idaho Research Specialist

"For a long time, conventional wisdom held that the needs of people were one and the same with the needs of cars," writes Michael Bloomberg, former mayor of New York City. "But that was never true. And today, more city leaders are recognizing that when the interests of cars and people diverge, people should come first. That shouldn't be a revolutionary concept, but sometimes the biggest changes revolve around the simplest ideas."

All over the world, cities are returning space previously occupied by the automobile to the people. In 2009, the Bloomberg administration returned to the people several sections of Broadway Boulevard which were adjacent to Times Square and other Squares. Vehicular traffic was re-routed around these new pedestrian sections, and traffic times through Times Square actually improved by seven percent. Prior to this change, 89 percent of the area in Times Square was dedicated to vehicular traffic, even though 82 percent of the people passing through the Square did so on foot. If you have been to New York City recently, you have probably experienced this unqualified success.

In Paris, part of the left bank of the Seine was converted to a car-free pedestrian zone in 2013. I remember marveling at this while there a few years ago.

In Madrid, Spain, there is a slowly expanding car-free zone which is to become a car-free city center by 2020. Barcelona now has "superblocks" which are aggregations of city blocks with no through traffic, where intersections and streets are now the domain of pedestrians and cyclists.

Here in Moscow, it seems that we might be going in the wrong direction.

With the city planning to make Third Street a through-automobile route to Mountain View Road, a large increase in automobile traffic will result – especially with the new development that just popped up several weeks ago across Mountain View Road east of Third Street.

Third Street east of Main Street is the arterial essential to connecting critical parts of the heart of Moscow – starting at Friendship Square on Fourth Street, along Main Street for a block, continuing on Third Street past the 1912 Center and Moscow High School, and ending at East City Park.

Friendship Square is the center of major events in town including the Farmers Market, parades and other public gatherings, such as demonstrations and rallies. Moscow High School is, of course, the focus of tremendous youth activity, and the 1912 Center has become a preferred venue for everything from senior meals to weddings. Finally, East City Park is the crown jewel of our parks and the site of several festivals and fairs essential to the arts and character of our fair city. The Third Street route between Friendship Square and East City Park is commonly traveled by crowds of people on foot during rallies, parades, demonstrations and other public gatherings.

The section from Van Buren Street to Hayes should be converted to a People’s Boulevard – a dedicated space for people to hang out in and travel by foot, bicycle or other non-motorized means. Almost all of the residences in this section have vehicular access from side streets and alleys; thus, there would be little impact to the residents in the area.

We could try it on a trial basis – perhaps for a week or two.

 “Crazy,” you say?

That's what they said before the New York City experiment turned into something everyone loves.

Moscow really is a special place, but to stay that way we need to keep doing special things.

Al Poplawsky is active in the Paradise Ridge Defense Coalition

Originally published in the Moscow-Pullman Daily News as “His View: Let’s make Third Street the people’s boulevard” on Friday, October 13, 2017.

Palouse Cares Annual Food Drive, Auctions

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By Greg Meyer, Palouse Cares Board Member

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The 12th annual Palouse Cares Food Drive and Auctions take place Saturday, December 2nd in 14 local communities committed to helping end hunger on the Palouse.  It is the area’s largest annual food drive. 

Beginning at 9 a.m., hundreds of volunteers will visit neighborhoods, knocking on doors and asking for donations of non-perishable food and personal care items for local food banks and pantries.  Those wanting to volunteer for the food drive are asked to show up by 8:30 a.m. on December 2 at the following locations:

Idaho

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

Washington

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

Silent and live auctions are taking place at 11 am at Real Life - Eastside Marketplace in Moscow and Zeppoz in Pullman. Live auctions begin at 12 pm in Moscow and 1 pm in Pullman. Food, baked goods, music, and games will also be part of the activities.

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All donations to the food drive and proceeds from the auctions benefit local food banks and pantries, as well as local non-profit organizations that support families in need.

Those wanting more information about volunteering and donating auction items are asked to contact Rick Minard, Palouse Cares Board President, at (208) 310-1745 or rickminard83843@gmail.com or go to http://palousecares.org/ and facebook.com/PalouseCares.  Check Facebook and the website for updates.

Bobbi Kelly Watercolors on Display

By Mary Reed, Community Member

An exhibit of watercolors by Moscow artist Bobbi Kelly is now at State Farm Insurance, 318 South Main in Moscow. It can be visited during business hours. Kelly’s paintings include local scenes, such as Casa Lopez, Ale House and Farmer’s Market in downtown Moscow. Other paintings are of regional landscapes and watercolor collages. She is a board member of the Palouse Watercolor Socius and a Merit Member of the Idaho Watercolor Society. Bobbi Kelly is a popular teacher of workshops for children and adults and currently teaches watercolor at St. Mary’s School in Moscow. The exhibit will continue through December.

Little Pink House to Host FEAST Exhibition

By Robin Ohlgren, Community Member

Little Pink House Gallery will present the final show of 2017 on November 4 and 5 with FEAST, an exhibition featuring regional and nationally recognized artists. Little Pink House Gallery is located at 157 North Elm Street in Genesee. Look for pink house signs on the routes into town. Exhibition hours are 10 am – 5 pm on both days.

Molly Rizzuto, culinary artist and owner of Goose House Bakery in Moscow, came to Idaho in 2015 from Portland, Oregon, and will exhibit baked goods in FEAST. She appreciates the contemplative and serene experience that Little Pink House Gallery presents, but that it is also a playful encounter.

“I was thrilled to come across Little Pink House Gallery's shows,” says Rizzuto. “In that space, I felt like I was on vacation — another place entirely. And this time with FEAST, I'm anticipating a hint of drama on top of that.”

Rizzuto tells of her work, “By nature, my work is about exploiting decadence:  the richer, the lusher, the darker, the spicier, the better. That's what I hope to bring to the table (so to speak) for FEAST.”

In addition to Rizzuto’s creations, FEAST will include the ceramics of Ann Christenson, David Herbold, and Marilyn Lysohir; the paintings of Dana Aldis, Aaron Johnson, Brian Sostrom, and Ellen Vieth; printmaking by Mare Blocker; the mixed media works of Ray Esparsen, Jennifer Holland, and Lauren McCleary; woodworking by Len Zeoli; beadwork by Patricia Cassidy; outdoor sculpture by Stacy Isenbarger; and, photography by Erica Wagner.

“This show is a visual feast and an abundant and joyful exhibition to celebrate beauty,” says Ellen Vieth, owner and curator of Little Pink House Gallery. “The key to life is imagination, and if you are capable of that, you can make a feast of straw.”

For upcoming gallery events and announcements, follow posts on Instagram @ ellenvieth and on Facebook @ Little Pink House Gallery. For more information about FEAST or the gallery, contact Ellen Vieth at ellenvieth@gmail.com.

Little Pink House Gallery is a bright pink spot in rural Idaho celebrating contemporary art, local food systems, flowers, and sustainable collaborative events.

Art at the Co-op

Art at the Co-op will welcome Joseph Pallen as artist of the month in November, with an opening during the evening of Friday, November 10, from 5:00-6:30 pm.

Joseph is an excellent local photographer. Living in Moscow, he received a BFA from the University of Idaho in 1996, after leaving a career in the semi-conductor industry. He has made his career as a professional photographer at the university, also using his art form in his personal creative work. He has shown his photography at a number of establishments in the area.

Each show has been different. One show was titled “Moscow Cityscapes”, and another “Lost and Found”. Most recently he had a show that was untitled and this has led him further in his quest for creative photography.

As Joseph himself writes, “A number of the images in this show are images I've taken in that new direction. The objective of this work is to go beyond the object itself in order to evoke a “feeling”, “connection” or an “idea”. The feeling, connection or idea I experience is in the moment the photograph is taken. A viewer of the image would not necessarily experience the same feeling, connection or idea, but rather their own experience that comes the moment they see the image.

“Not all of my works in this showing are photographs taken with this intention. Some are landscapes, sunscapes, moonscapes and nature. These are common scenes and objects not taken within the framework I've mentioned above. My objective in these photographs is to create a sense of the beauty and wonder whether out among the mountains and oceans or in the city.”

I feel sure you will all enjoy Joseph's art as much as I do. The show will continue through Wednesday, December 6.

The Five Spot: Giving Thanks

It’s November, and that lovely, dark, quiet time of year has come around again. Inevitably, one’s thoughts turn to Thanksgiving, and the yearly desire to make of it a meaningful celebration. I don’t want to sit on the sofa after dinner, feeling as heavy as that Great Pumpkin that graced the Co-op’s entryway last month. Instead, I want to cultivate a lightness of spirit and body, buoyed up by the desire to show gratitude for all the bounty of our beautiful Palouse home. There are so many ways to give thanks that this writer could not contain the list to 5. Here are a bounty of suggestions to add to your Thanksgiving celebration, feast or no feast.

1.         That famous Pilgrim, Confucius, said that world peace begins with harmony in the family. So be sure to express your gratitude to your family members – be they blood relatives, or soul-family. Invite them to your feast; tell them about a time you remember they did something for you that had meaning

2.         Value what you have. Thanksgiving brings family, which means a big clean up at our house. Even if you’ll celebrate at someone else’s house this year, make clean up time with your kids a ritual of thanking the things they value. You could even have them designate a certain shelf or box for the most treasured items.

3.         Show Mother Earth your gratitude. Renew your intention to reduce, reuse, recycle. Give away what you don’t need.

4.         If your kids like costumes and music, help them create and share a Thanksgiving parade. If the date comes with snow and ice this year, you can still parade through your house.

5.         Help those less fortunate, rake the leaves on an elderly neighbor’s lawn or shovel the snow off their walk.

6.         Got a neighbor who lives far from family? Invite them to join your feast. Share what you have.

7.         Write and mail those thank you notes that have been waiting for your attention! On the theory that late is better than never, get caught up now, and you may find your list of people to thank growing as you write. Keep a stack of note cards and stamps at the ready to extend this practice beyond just this time of year. BookPeople, the Pritchard Art Gallery shop and the Co-op carry lovely cards, some of them made by local artists and photographers.

8.         Help your children bake cookies for their teachers and deliver them the day before Thanksgiving break begins. Bake more cookies, and bring them to the fire or police station. Deliver some goodies to the staff on duty at Gritman or Pullman Regional Hospital on Thanksgiving. The list of people who keep our community going through thick and thin is so long: letter carriers, garbage and recycling collectors, snow plow operators. All deserve our thanks.

In fact, why limit Thanksgiving to once a year? You could designate a "Thursday thank-you dinner" once a month to repeat the most important part of the holiday with a conversation about everything that your family has to be grateful for. And keep spreading those cookies and thank you notes around!

Staff Picks

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The first staff-person I spoke with this month was Daniel Cullinan, who has been working at the Co-op as a Cook for over four years. For his staff pick this month Daniel chose the sushi prepared by New Bowl Restaurant that the Co-op began selling at the beginning of October. Daniel chose this product because it is a fresh new item being featured in the cold “grab ‘n go” case next to the sandwich bar. He likes the variety of sushi options available, and says that they are a great choice whether you need a quick snack or are in the mood for something more substantial. Daniel highly recommended the rainbow roll, and encourages giving this locally-made sushi a try.

Those of us who have lived in the area for a while have seen several different restaurants occupy the building located on the west side of Troy, Idaho on Highway 8, as you come into town. Zack Ndawng is the owner of the most recent iteration, the New Bowl Restaurant. This Asian-fusion restaurant features popular dishes from a number of Asian countries, including Japan, Thailand, China and India, and has recently begun selling their sushi rolls at the Moscow Food Co-op. Ndawng came to the United States from Myanmar and has experience working with multiple types of Asian eateries, including a Japanese sushi bar and a Chinese restaurant (Kuipers, 2017). They offer a variety of sushi configurations for sale at the Co-op, including vegetarian options.

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The second staff person I spoke with was Maryah Delgado, who has been working as a Cashier at the Co-op for two weeks. Maryah recommended the bottled tea made by Tazo Tea, and is particularly fond of the giant peach flavor. Maryah said she recently discovered these teas when she started working at the Co-op, and has become so fond of them that she sometimes drinks three during one shift. Maryah likes that the tea is refreshing and wakes her up, but doesn’t taste overly sweet. She also chooses this particular drink because of the health benefits associated with drinking green tea.

Tazo Tea was founded by Portland entrepreneur Steven Smith. Smith’s first introduction to tea came from his mother, who was a business partner at Cornucopia, one of the first coffee, tea and spice shops in Portland, OR (Wikipedia, 2017). While working as a manager at Sunshine Natural Foods in 1972, Steven Smith co-founded Stash Tea Company, which he went on to grow and eventually sell to a Japanese company in 1993. Following the sale of Stash, Smith launched the Tazo Tea Company in 1994 and he personally helped develop over 60 proprietary blends in multiple beverage formats. Tazo Tea was acquired by Starbucks Coffee Company in 1999, with Smith continuing to lead the company until January 2006.

For over 10 years, Tazo has partnered with Mercy Corps, a Portland-based humanitarian organization, to help people facing tough challenges build better lives and transform their communities for good. Their programming focuses on improving health, empowering youth and increasing economic opportunities for tea ingredient farmers and their families (Mercy Corps, 2017).

References

Kuipers, A. (2017, June 3). Moscow Pullman Daily News. Retrieved from http://dnews.com/business/bringing-the-flavors-of-asia-to-troy/article_1784f9a5-bcc2-5bab-a463-a0eb7d95cb22.html

Mercy Corps. (2017, October 15). Mercy Corps: Partners. Retrieved from Mercy Corps: https://www.mercycorps.org/tags/starbucks-tazo

Wikipedia. (2017, October). Steven Smith (teamaker). Retrieved from https://en.wikipedia.org/wiki/Steven_Smith_(teamaker)

Co-op Business Partner Profile: Piper Warwick - MS, LMHC, Counseling & Therapy Services

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Piper Warwick offers counseling and therapy services in a cheerful room on the first floor of the Gladish Building in Pullman, Washington. The room is reflective of Piper, who has a very upbeat and bubbly personality. 

Piper has been doing private practice therapy since 2001. It is a calling she has had since she was very young.  As a child, she first wanted to be a vet, then an astronaut, then at six or seven years old, she knew she wanted to be “someone like a psychiatrist.”  In her late teens she was still drawn to areas involving human behavior – sociology, psychology and anthropology. She earned her undergrad degree in Sociology and Psychology then went to Ellensburg, where she earned her Master’s degree in Counseling Psychology and Clinical Therapy. After working in Spokane for ten years, Piper moved back to Pullman and opened her current business.  She was born outside of Pullman, so she is back to her roots.

Piper did an internship at Sacred Heart Hospital in Spokane in the BEST program for children. Children would go to this day program in place of going to school. They were taught behavioral management areas such as health skills, anger management and impulse control. The program also had a caregiver component to teach families how to help their children. After leaving the program, the children would attend regular school classes. Piper had a great experience working with all these people, including other therapists and nurses. She said, “This is where I developed my passion for working with children and teens.”

When working with children, Piper incorporates art therapy, play therapy and sand tray therapy. She uses stuffed animals, books and games to help children heal. Piper said kids work through what is bothering them through play, acting out things that happened at home or other places.

In addition to working with young people, Piper also works with adults. She treats people coping with anxiety issues, trauma and post-traumatic stress disorder and other issues. Piper said adults can also heal through play and also uses CBT, DBT, EMDR and art therapy. She enjoys play herself and believes “Playing keeps us young.”

Piper taught Psychology at a branch of Spokane Community College when it was located in Gladish. She really enjoyed teaching and was looking for more opportunities to do so. To fill that desire, she began offering workshops, seminars and classes. Last summer she offered classes on self-care for women. Piper recently completed a training in Colorado with Dr.  Estes, who wrote the book, Women Who Run With The Wolves, and is creating a new class for women based on that training. A friend, who also works in Gladdish, shares her classroom with Piper, which gives Piper a larger space to hold classes in.

When Piper is not working, she enjoys playing with her cats and dog, swimming, writing poetry, doing yoga and practicing Reiki  She also enjoys traveling when she has the opportunity. 

To learn more about Piper’s classes or to schedule an appointment, call/text 509-270-5460 or write to her at piperwarwick@hotmail.com

PIPER WARWICK – MS, LMHC, COUNSELING & THERAPY SERVICES 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.
  • Piper Warwick- MS, LMHC, Counseling & Therapy Services offers Co-op members a free initial consultation
  • Piper Warwick- MS, LMHC, Counseling & Therapy Services can be contacted at 509-270-5460 or piperwarwick@hotmail.com

New At the Latah County Library

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Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America by The Moosewood Collective

“Moosewood restaurant in Ithaca, NY, has been serving up influential vegetarian cuisine since 1973. It has also given rise to more than a dozen acclaimed cookbooks, many of which are mainstays of library cooking collections. Following Moosewood Restaurant Favorites, this new title features 250 recipes for globally influenced and liberally spiced dishes, including roasted carrot hummus, Italian cannellini burgers, Japanese curry, and coconut rice pudding with mangos. While its predecessor contained fish dishes, this volume has only vegan and vegetarian foods and also highlights lesser-known fruits and vegetables. There are more choices for gluten-free eaters than in some of the older Moosewood cookbooks.”  - Library Journal, 2017

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Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt and David Hagerman

“During regular travels to Turkey, journalist Eckhardt and her photographer husband, Hagerman, encountered a wealth of regional cuisines that left a lasting impression. Their exquisite cookbook richly captures the more than 15,000 miles they journeyed, bringing together unexpected and flavorful dishes for breakfasts, appetizers, salads, mains, pickles, beverages, and much more. Ordered by region, beginning with Istanbul and ending with North Central Anatolia, this book includes recipes by category to help readers quickly locate specific dishes. All of the recipes are easily reproduced at home, often with conventional ingredients, and include suggestions for sources and substitutions for spices and pantry items that are harder to find.” -Library Journal, 2017

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Crocheted Scoodies: 20 Gorgeous Hooded Scarves and Cowls to Crochet by Anne Thiemeyer and Magdalena Melzer

“'Scoodie' comes from the combination of the words scarf and hoodie — and it is taking the world by storm! Magdalena Melzer and Anne Thiemeyer have created 20 scoodie designs that are not only fabulous fashion accessories, but their chunky crocheted yarns will also keep both your neck and head wonderfully warm and cozy.”- From the Publisher

Burning Down the House: The 100 Best Vegan Baking Recipes

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J.K. found some great cookbooks this summer at Bruised Books, a used bookstore in Pullman, our favorite of which was The 100 Best Vegan Baking Recipes by Kris Holechek. While this little gem was humble in appearance, it contained a world of vegan baked goods that were just as delicious as their more normative counterparts, and just as simple to make, even when J.K. took the recipes a step further and made them gluten-free. (Okay, I’m taking the “simple to make” bit as hearsay, since J.K. did all the baking.)

J.K. made brownies, chocolate cookies, lime coconut bars, blueberry muffins and gingerbread from the recipes in this book. With the exception of the lime coconut bars, which were more unusual, these were all reliably delicious versions of standard fare—which is a good thing, and not something we took for granted. In fact, J.K.’s success with these recipes led to her saying “making things vegan is actually really simple” and concluding that vegan baking is “super easy.”

Since every recipe J.K. made was incredibly good, I have full confidence that the more unusual recipes in this cookbook, of which there are many, would be great, too. (Velvet Elvis Cupcakes, Gas Station Pie, Strawberry Cream Pie Puffs, Pear Chocolate Cream Galette, to name just a few.)

J.K.’s most recent brownie-making experience, for a school bake sale, had not gone well. “I’m making this one very slowly,” she said, “because I’m scared.”

With the previous (non-vegan) brownies, when she took the pan out of the oven, the top was separated from the rest by a layer of floating butter, and when she tried to pour the liquidy butter off, the whole thing ended up in the sink. And that was a non-vegan recipe.

This time, however, the brownies held together and were delicious. We debated whether she should label them as vegan for her team bake sale (she didn’t) and they sold out. Nicely, this cookbook has two brownie recipes, a chewy recipe and a cake-like one. J.K. chose the chewy one, “Oh Joe’s Brownies.”

Next up were the Chewy Chocolate-Peppermint Cookies, though J.K. chose not to add the peppermint icing. We brought them with us with a bunch of other food in a cooler when we went to see the solar eclipse in August. She made them gluten-free for my benefit, and they were so good the first day that when I opened the container the next morning and discovered that melting ice water in the cooler had seeped into the cookie container, rendering the remaining cookies a gloopy mushy mess, for a moment I actually considered grabbing a spoon and eating them that way.

Okay, let’s move on. For the blueberry muffins, J.K. substituted coconut yogurt for soy milk, brown sugar for white sugar and frozen blackberries for blueberries, because that was what we had on hand. Verdict: “That’s a good muffin.”

She made the lime coconut bars for my birthday, and they were amazingly good. The gingerbread was also really good.

We both highly recommend this cookbook, only partly because it demystified something that had previously seemed impenetrable. Holechek suggests a variety of replacements for eggs (J.K.’s go-to’s being pumpkin puree, applesauce and coconut yogurt) and makes clear that using plant-based milk instead of cow’s milk is no big deal. As Holechek says in the introduction, this book will help people “kick some serious butt in the kitchen!”

Holechek has written several other cookbooks, and some of her recipes, including many recipes for vegan baked goods, are available on her blog, nomnomnomblog.com. 

Meanwhile, Ollie, our bearded dragon, hadn’t gotten to taste-test any of the baked goods, per usual, so when I asked for her comments, she said only, “I’m keeping my cute little mouth shut and not talking to you people.” Then she titled her chin upward, indicating it was time once again for me to give her water from an eye dropper, the only way she would deign to drink.

Chewy Chocolate-Peppermint Cookies

  • 1 cup flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips melted
  • 1/2 cup margarine, softened
  • 1 cup sugar
  • 2 tablespoons ground flaxseed
  • 1/4 cup (vegan) milk
  • 1 teaspoon vanilla
  • Peppermint Icing (Optional—see below)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

In a medium blow, sift together flour, cocoa, baking soda and salt. In a large bowl, cream together melted chocolate chips, margarine and sugar until well-combined. Add ground flaxseed, milk and vanilla and mix for 1 minute with an electric hand mixer on low speed. Add dry ingredients to wet ingredients in batches until fully incorporated.

Scoop teaspoon-sized balls of dough onto baking sheets, about 1 inch apart. Bake for 15 minutes or until edges are set. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time. Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack. While cookies are cooling, prepare the (optional) Peppermint Icing below. When cookies are completely cool, spread a thin layer of icing on top. Store cooled cookies in an airtight container at room temperature.

Yield: 2 dozen cookies

 Peppermint Icing

4 teaspoons (vegan) milk

1/4 teaspoon peppermint extract

1-1/2 cups powdered sugar, sifted

In a small bowl combine milk, peppermint extract and powdered sugar and stir until smooth. Depending on how you prefer your icing, you may want it thicker, like a glaze, or thinner, like a spreadable icing. Add small splashes of milk to thin the icing or add additional powdered sugar 2 tablespoons at a time to thicken it to desired consistency.

 

Recipe printed with permission from the publisher: Holechek, Kris. The 100 Best Vegan Baking Recipes. Berkeley, CA: Ulysses Press, 2009.

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Company Profile: Field Roast

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Twenty years ago David Lee, a vegan chef in Seattle, was unimpressed with the meat substitutes available to him. The products relied on gums, emulsifiers and fillers to mimic meat. David wondered if he could make a plant-based protein that could be appreciated by its own merits. With research, he learned that protein has been made for centuries in Asia using grains, vegetables and spices.

In 1997 David and his brother, Richard, launched Field Roast using traditional meat processes but with grains instead of animal products to make heart-healthy, environmentally- and animal-friendly proteins that can easily be substituted for meat in any recipe. They offer Field Roast in deli slices, roasts, sausages, frankfurters, burgers and meatloaf. Interestingly, their frankfurters and burgers are now offered at many major league baseball parks and football stadiums across the country.   

A couple years ago, Field Roast started offering Chao – a vegan product that can take the place of cheese.  Chao is actually an ancient Asian food made from fermented tofu. They offer it in slices in three varieties: Creamy Original, Coconut Herb and Tomato Cayenne. With this product they have mastered the “melt” which has been a real challenge for other companies making vegan cheese.  

If you’re looking for some fall comfort food recipes look no further than the Field Roast website which has lots of delicious suggestions, including a vegan fondue which would be great for a holiday party! Other recipes include Cheesy Sausage Stuffed Mushrooms; Pumpkin Farro Field Roast Stew; Breakfast Polenta with Sausage, Peppers and Onions; and Cornbread Stuffing with Smoked Apple Sage Sausage and Mushrooms.

How about trying your hand at making your own grain based proteins? Field Roast offers a cookbook, Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share and Savor. You can use their prepared products in the recipes if you want to skip that step. 

Expecting a vegan at your holiday table this season? Consider offering Field Roast’s Celebration Roast packed with Butternut Squash, Apples and Mushroom or their Hazelnut Cranberry Roast en Croute – a decadent roast filled with hazelnuts, cranberries and apples wrapped in puff pastry. 

Field Roast was named VegNews Company of the year in 2015 because of their employee-focused approach to food production. They keep many steps that could be mechanized in the hands of employees working side by side to maintain camaraderie and an artisanal craftsmanship to their products. They also offer a starting wage of $15 an hour. 

If you’re ever looking for something to do in Seattle, Field Roast offers tours of their facility. You just need to call ahead to arrange a visit. 

Field Roast “celebrates and honors the great food-making traditions of Europe and Asia and brings them together in Seattle to create something special.”

Field Roast Company Snapshot

  • Founded in 1997
  • Headquartered in Seattle, WA
  • GMO-Free
  • Sustainable Palm Oil Source

All this information and more can be found at fieldroast.com

Amy Newsome’s favorite restaurant in Spokane is Mizuna. For years, she has been ordering their Field Roast and Shitake Mushrooms Lettuce Wraps. They’re delicious and come with a lemongrass-ginger sauce, red pepper and ground hazelnuts.

New On Our Shelves

Lifeway Kefir Cups

Lifeway is committed to four ideals: all-natural, hormone and GMO-free ingredients; philanthropy; environmental responsibility; and local farming sustainability. They only use milk from grass-fed cows that have not been treated with any artificial hormones or antibiotics in their products. Lifeway encourages all of the local farmers and cooperatives who supply them with milk to use husbandry practices that enhance the welfare of their cows. Their organic kefir cups contain 12 active cultures, are rich in protein and calcium, low in fat and naturally gluten-free. Each 5 oz container comes complete with a mini spoon and resealable lid. Look for three creamy flavors: Strawberry Rosehips, Honey and Blueberry Lavender.

Bellwether Farms Sheep Yogurt

Family-owned and operated, Bellwether Farms is located in Sonoma County, California. Their sheep are a Northern European breed called East Friesian, among the best milk producing sheep in the world. The sheep are free to roam the pasture year round, but they’re also fed grain and alfalfa to keep them in top condition for milk production. No herbicides or artificial fertilizers are ever used on the pastures. Their yogurt is made with milk that is free of antibiotics and growth hormones. It  has a  thick, creamy texture and clean, refreshing taste with 12 active cultures. The fruit in the yogurt is sourced from Oregon’s Columbia River area. Sheep milk has 60% more protein than cow or goat milk, and is a complete protein because it contains all 10 essential amino acids the body needs. It has more mono- and poly-unsaturated fats, including omega 3 and omega 6. It is higher in vitamins and minerals and easier to digest because the fat globules are smaller. All five flavors – plain, vanilla, blueberry, strawberry and blackberry – are perfect with fruit, nuts and your favorite granola for breakfast or a healthy snack.

Mike’s Organic Curry Love

Mike’s Curry Love was established in 2008 in Boise, Idaho. They source all their ingredients, from freshly-squeezed coconut milk to fragrant, freshly-toasted spices, right where they cook and package their curries in Sri Lanka. They use only the highest quality ingredients with no citric acid, gums or high salt content. Their sauces are certified organic, vegan, dairy-, gluten-, soy-, GMO-, nut-, MSG- and palm oil-free. Their Red Thai Curry Sauce is bursting with spice and bold flavor from lemongrass, galangal, chili and kaffir lime. The Green Thai Curry Sauce is medium spicy, with a wonderful coconut and kaffir lime flavor. The Yellow Thai Curry Sauce is classically done and pairs well with veggies, pork, mushrooms and shellfish.

Hail Merry Dessert Cups

Hail Merry has extended  their line of gluten-free, paleo-friendly and vegan treats with decadent dessert cups. These are made fresh with virgin coconut oil and good fats from nuts, and are the perfect on-the-go snack! All Hail Merry’s products are Non-GMO Project certified and kosher; the chocolate and chocolate chips in their cups are all Fair Trade certified. They use organic maple syrup, organic coconut sugar and organic blue agave as sweeteners. The two-pack cups come in three flavors: Dark Chocolate Espresso (dark chocolate espresso ganache cradled in a chocolate almond cookie crust), Meyer Lemon (creamy Meyer Lemon ganache in an almond cookie crust) and Chocolate Almond Butter (almond butter and dark chocolate ganache melted together in sweet and salty perfection). Find these in the refrigerated section.

Milkadamia

The family-owned Jindilli farms are nestled near the Eastern coast of Australia in the same region where the macadamia tree originated. Their macadamia milk is deliciously free of dairy, soy, GMO's and gluten. The Jindilli family is dedicated to regenerative farming. They manage their farms as naturally as possible using holistic farming techniques that help rebuild the soil health. They like to call their low impact, low energy farming style “gentle farming”. Milkadamia is packaged aseptically and comes in three flavors: original, unsweetened and vanilla unsweetened. The original flavor is lightly sweetened with cane sugar. Find these beside the boxed cereals.

Game of Thrones Wines

Winemaker Bob Cabral is a fourth generation farmer who has been involved in growing and making wine since his childhood. A fan of the HBO series “Game of Thrones”, Bob decided to craft wines to match the strength of the characters and the terrain of their kingdoms. His Napa Valley cabernet sauvignon has an enticing nose of blackcurrant and vanilla, is rich and velvety on the palate and finishes with smooth tannins and a touch of cocoa. His Paso Robles red blend speaks of bing cherries, mulberries, vanilla and mocha. It is a juicy wine with chewy tannins and a lasting finish. His Central Coast California Chardonnay has aromas of stone fruits, citrus and honey with a lively acidity and a touch of oak on the finish. Look for the striking labels depicting the crests of the families on the show.

Good Food Book Club: Give A Girl A Knife: On Sculpting a Life

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"One of the best coming of age food memoirs you’ll ever pick up." —Rolling Stone

Welcome to the November book selection, Give a Girl a Knife, a memoir by Amy Thielen. At a time when so much discourse is given to the harms of enabling the continued oppression of women, the title of this newly-released memoir rings with more than sharp cutlery. Knife. Girl. Give. What might this girl need to cut? Want to cut? Is the knife a metaphor for the alchemy of whittling, or cleaving a whole new way of being? Or is this girl, like so many of us, a person simply doing her best to rise to her own life—or to fall back into finding the truth of it—using food, love, reflection and delight as the points on her inner compass? And does the giving—the claiming of her own power—ensure her agency in the kitchen as well as in her heart?

Come join us this November to find out. As the PBS News Hour rightly says about her memoir, “Awesome for foodies, this book should also be read by fans of literary memoir.” This is that rare culinary book that is both literal and metaphor, a journey through food and life to the treasures of living in alignment with personal truth. For those of us who love both food and great writing, it is a charming book indeed: a treat to delight you through November’s whirlwinds of cooking, friends, family, gratitude and—not to be forgotten during this intense season—cutting out the things that no longer serve.

Amy grew up near the headwaters of the Mississippi River in Minnesota, an exuberant earthy habitat flooded by wetlands and lakes. Doused by water, nature, time outdoors . . . it soaked in. She married an artist who quickly built them a rustic little cabin in a nearby State Park where she unearthed her deep affinity for gardens and cooking. Before long, they migrated to what might be called the boiling point to her cool watery beginnings: New York City. There she cooked for some of the world’s top chefs, in hot-line high-end flashpoint restaurants, wielding those knives to craft ever more sophisticated dishes.

Until one day. She stopped. Went home. To her cabin. Her beloveds. Her dirt. Lakes. Simple fats. Backyard greens. Knife. And (with a bow to Mary Oliver’s Wild Geese) to her place in the family of things.

Please join us to discuss Give a Girl a Knife, a memoir by Amy Thielen. (Clarkson Potter 2017) on Sunday, November 26, from 4:30-6:00 pm at a member’s private residence (details will come in this month’s email reminder). Remember to email bookclub@moscowfood.coop to receive reminders about the Good Food Book Club. Give a Girl a Knife is available through your local library. If you are interested in buying the book, check out the area’s local used book stores or visit BookPeople of Moscow where Book Club members receive a discount. For more information about the Good Food Book Club, check out the Outreach section of the MFC website at www.moscowfood.coop.

Please Note, the last book of the year is:

December: The Wonder by Emma Donoghue (a novel from the author of The Room)

Staff Profile: Skylar

Originally from a small Louisiana town, Skylar moved to Moscow about a year ago from Washington, D.C. where she graduated from American University. She attends the University of Idaho now, pursuing her master's degree in art history, lives with her sister (also a Vandal who studies athletic training) and works as a cashier at the Moscow Food Co-op.

Her art history master's degree thesis focuses on Lavinia Fontana, a female artist during the time of the Counter Reformation (also known as the Catholic Reformation or Catholic Revival). Counter Reformation, the Vatican's response to the Protestant Reformation, was a fascinating 25-year-period where the Catholic church turned the focus of church-commissioned art away from the artist and focused it instead on the original dual purposes of worship and teaching. For a mostly illiterate population during the late 16th and early 17th centuries, the visual power of church-commissioned art told the story and supported the message of the Roman Catholic church.

Skylar is done with her course work and now, in her second year, is working on completing the writing of her thesis. She's busy with school and work, but still finds time to explore Moscow. She enjoys downtown, the Farmer's Market and recently discovered the UI Arboretum.

She has worked at the Co-op since August of this year. She loves getting to know the community through her position as a cashier. It reminds her of some of her favorite aspects of growing up in a small Louisiana town, where everyone knows each other, and co-workers and customers feel like a little family; people are always in a good mood and staff are well-suited for their positions. She feels good after a day of working at the Co-op, knowing that her role supports local farmers and healthy, local food options for consumers.

Her favorite way to spend a day would be to get lost in an art museum, being surprised by new discoveries around every corner.

Her favorite Co-op food:

Gluten free mac n' cheese

Advice she would give to her 13-year-old self:

“Keep on keepin' on.” Although her younger self pursued her interests, she would affirm that her younger self was on the right path to discover, learn and experience great things. Life has a way of working out. Her younger self shouldn't spend any time being scared, just revaluate as needed.

Favorite book:

The Awakening by Kate Chopin. The themes of female independence really resonated with her and she has been reading this book every year since she was 16 years old. Now ten years later, her copy is well loved, much highlighted and probably needs to be replaced – donations of a new copy accepted. (*Note: The novel is set in Grand Isle, Louisiana, where Skylar spent time every summer with her friend and her friend's family.)

One thing she cannot resist: Conversations. Sharing stories. She blames her Cajun French roots, and evenings in Louisiana sitting on her porch with family and friends, entertaining themselves with stories, for this love.

Superpower: Teleportation. She would love to visit a new place whenever she wanted.

Three traits that define Skylar: 1. Loyalty; 2. Friendliness; 3. Positivity.

November Co-op Kids

This month join us for simple seasonal activities that keep little hands busy. We meet on Tuesday mornings in the Co-op Café. November's schedule includes a balance of food tastings and art activities inspired by the bulk bins.

Nov.  7: Red Food Tasting

Nov. 14:  Grain Art

Nov. 21:  Bean and Grain Sensory Bins

Nov. 28:  Popcorn Tasting

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

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

October Community News

Fall is here! The leaves are starting to change, the warmer layers are getting unpacked and the iced beverage orders of summer are changing to hot once again. This month, when you come in for that hot coffee or tea (or yummy deli item) don't forget to take a look at our featured artist, Polly Walker and her colorful rugs that will be on display through October & November.

There are also a variety of new items featured in New on Our Shelves and some excellent tips for caring for your lungs this Autumn in The 5 Spot. Read about the good work of the Moscow High School's Enviromental Club in Dime in Time and read about the state of the Palouse Basin Aquifers in this Months Palouse Area Environmental Update.

This month, you will also find a local Company Profile of the Pacific Northwest Farmers Cooperative, a Co-op Staff Pprofile and a few favorite co-op items from our Staff Picks.

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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