the scoop op - The Sierra Vista Food Co-op

THE SCOOP
OP
“One cannot think well,
love well, sleep well, if one has
not dined well.”
Virginia Wolf
Volume 8, Issue 1 – Spring 2015
Inside…
Page 2
Latest news from your
Co-op Board President
Page 2
Discover local: Vendor
Spotlight
Page 6
The benefits of adopting
a vegan lifestyle
Page 7
A wild idea takes shape
on the Great Plains
OPEN TO
EVERYONE!
Expansion plans – we want
to hear from our customers
By John Glennon, General Manager
What an awesome couple of months it has been here at the Co-op! We
had our biggest Customer Appreciation Day EVER in January, and
overall I have never seen as many people in the store on a day-to-day basis
as I have lately. If you have ever wondered about the specific details of
our Co-op’s financial standing and growth, the Annual Member Meeting
is the perfect place to catch all this information and more. The Member
Meeting is scheduled for March 29, with a potluck at 12:30pm, followed
by a presentation by me, the General Manager, our Board President
Kevin Peterson, and Pam Chandler, our extremely knowledgeable
wellness expert. Also, we will be raffling two $50 gift cards, as well as
some other great prizes.
A key topic at the Member Meeting this year will be the expansion plans
for our store.
Continued Page 4…
CUSTOMER APPRECIATION DAY – APRIL 25
This April we’ll be marking our fourth birthday! You won’t want
to miss the celebrations during our next Customer Appreciation
Day on Saturday, April 25. Once again, we’ll be offering our
member/owners 15% off everything in the store, while nonmembers will receive a 10% discount. Look out for more details on
our Facebook page and in our weekly e-newsletter.
1
2
3
Reaching out to our community
The Co-op has a story to share
By Kevin Peterson, Board President, Member/Owner
We hope you will join us at our
Annual Member Meeting on
March 29 to hear about all the great
things happening at our store.
reach new customers to strengthen
our store, we want to be an active
part of our community.
We also want to hear from the
community about what they would
like to see included in the future
expansion plans. From the very
beginning, the Co-op has been a
community project – we simply
would not be here without your
support.
With this in mind, we are proud to
be sponsors of the inaugural
Thunder Mountain Games, hosted
by Habitat for Humanity, on April
18 at Veterans Memorial Park. This
wellness event will feature a
number of physical activities, as
well as a health expo. Be sure to
stop by our booth.
And while most of you reading this
are already aware of what a
wonderful store we have here, there
are still those who do not. Which is
why we have been stepping up our
marketing and community outreach
efforts. Not only do we want to
We are also now regular
participants at the Right Arm Night
at Fort Huachuca. This is a
monthly event where soldiers and
their families socialize, enjoy food
and drinks, and get the chance to
win prizes donated by local
businesses like the Co-op.
March also saw us take part in the
Chamber’s Health Fair at the Mall
at Sierra Vista, and the High Desert
Gardening conference at Cochise
College.
We donated a gift basket to the Fort
Huachuca Community Spouses’
Club annual basket auction, a gift
card to the Good Neighbor Alliance
annual dinner, and another gift card
to the Relay For Life fundraiser.
You can also find us back at the
Sierra Vista Farmers’ Market every
other week, and we plan to
participate in more events and
community activities throughout
the year.
Discover local: Vendor Spotlight
The Co-op has a story to share
Dennis Moroney of Sky
Island Brand Meats is the
man you want raising your
food. A former teacher and
professor of agriculture,
forestry and horticulture,
Dennis every day lives out
a philosophy about living
in harmony with nature—
and with future generations
in mind—as he raises amazingly tasty and healthful beef,
lamb and goat meat on his sprawling 47 Ranch near the
Mule Mountains right here in Cochise County.
Sky Island, operated by Dennis and his retired-physician
wife Deborah, is particularly well known for its range-land
raised and finished beef, which now comes mostly from
grass-fed Criollo cattle, a breed especially adapted to our
Sonoran desert environment. Their animals’ varied, wild,
grain-free diet contributes to the desirable health profile and
taste of Sky Island beef, now featured at Chris Bianco’s wellregarded restaurants in Tucson and Phoenix…and, of
course, available locally here at your Co-op in the frozen
food section. Along with their apprentice and primary
employee Vanessa Prileson, who hopes to continue and
develop the ethics and excellence of Sky Island Brand well
into the future, Dennis and Deborah remain committed to
providing the best possible meats for their Arizona neighbors
while conserving, protecting and preserving the land where
they live and ranch.
By Will Van Arsdel – Co-op Staff Member
2
1
2
3
Lifestyle choices
impact well being
Supplements Manager Pam Chandler
writes about how changes in lifestyle can
directly affect our health, and how living
in a developed culture does not necessarily
lead to a life without disease and illness.
I had the opportunity to attend a
conference on nutritional
interventions for chronic
inflammation, and I’d like to
summarize what I learned from Dr.
Sally Fisher’s lecture.
Our body systems are very sensitive
to stress and nutritional status.
Escaping from danger and
acquiring our next meal were of
paramount importance in ages past.
This sensitive system is still in place
today and it is being affected in
modern ways by a constant barrage
of stressors stemming from jobs,
family, environmental exposure,
and how we eat.
Lifestyle and nutritional choices are
the major contributors to
inflammation and disease. Our
ancestors were breast-fed, ate high
fiber, wild animal meat/fish, fruit,
seeds/nuts, and were very
physically active. In modern times,
all this has changed dramatically.
Breast feeding is down, and mass
production of processed foods,
meat, vegetables, and fruits has led
to a food supply that is low in fiber
and valuable nutrients, and high in
fat, salt, sugar, added chemicals and
pesticides. The quality and
availability of modern food has
created a world where people feed
excessively on devitalized food. To
illustrate this, the book “Hungry
Planet: What the World Eats” was
referenced by Dr. Fisher. Pictures
of cultures from around the world
show all the food a family of four
will eat during a typical week. As
seen in the photos, families in
developed nations have a much
higher intake of calories and eat
more processed foods like pizza,
than their counterparts in rural
settings or less developed cultures
who consume more fruits,
vegetables and whole grains.
The switch to devitalized food and
low physical activity levels,
combined with smoking and
drinking, has placed this sensitive
system in a constant state of chronic
inflammation, resulting in
debilitating and incapacitating
chronic diseases. The research
presented showed great results in
reversing these conditions, by
shifting back to a lifestyle of eating
whole natural foods and increased
exercise.
You can see the photos featured in
the book on Google images. Just
search for “Hungry Planet: What
the World Eats.”
3
1
2
3
Annual Member Meeting – we want to hear from our customers
the Member Meeting is to get
your input, so come ready with
ideas and suggestions!
Continued from page 1…
I will outline some of the
additions that we are tentatively
planning, as well as where we are
at in the entire process of making
our expansion a reality. You can
also look forward to seeing a very
early example of a new floor plan
to get an idea of the exciting
direction we are headed in with
this project. A big part of
discussing the expansion plans at
Be on the lookout for the
completion of some projects that
have been in the works here at the
Co-op. We are moving forward
with the rainwater harvesting
plans in partnership with our
friends at The Cochise Water
Project, which will allow the
toilets in the store to be flushed
with rainwater. The catchment
tank will go behind the store,
where we plan on painting it with
an awesome mural and
surrounding it with an organic
herb garden (also watered with
rain!). In the coming months we
will finish revamping our coffee
bar in the front of the store with a
custom built shelving unit. The
unit will enable us to expand our
coffee selection, as well as retool
the theme of the front of the
store, which will be centered on
showcasing our wonderful local
vendors.
As always, my door is open to
any and all suggestions about
these exciting new projects or
anything in the store. We have so
much to look forward to here at
the Co-op!!!!!
Food and drink books whet the appetite for discovery and more
Book Reviews By
Gloria Roka
Member/Owner
THE DRUNKEN
BOTANIST: The
Plants That Create
the World's Great
Drinks, by Amy
Stewart (2013)
I have never thought much about what
goes into the making of wines, beers,
liquors or liqueurs except for the
basics: grapes, wheat, rye, barley. But
this book's title sparked my interest
and I discovered the amazing and
surprising role of spices and herbs.
This fun and easy
read, additionally,
gives the history of
many traditional
cocktails, how they
came to be and
evolved, and the
surprising number that began
medicinally. For some readers there
may be an allergy related discovery. It
is a unique read.
COOKING FOR GEEKS: Real Science,
Great Hacks, and Good Food, by Jeff
Potter (2010)
Learn how to
choose pans and
cutting boards,
which knives to
use, and why
bread shouldn't be
kept in the
refrigerator.
Discover why
touch and sound
help us cook and what the "danger zone
rule" is for food borne illnesses. Find
substitutions for food allergies, and the
best counter top layouts, and why smell
and taste equal flavor.
So....If you are curious, have a joy in
discovery, and wonder why things work
in the kitchen and why they don't, this is
a book for you. It is jam-packed with
answers and explanations, but has a
coinciding friendly, down-toearth narrative that keeps you reading
and saying "So that's why!" and "Now I
get it." It's informative and fun.
APPETITE FOR AMERICA (...the
business of civilizing the West - one
meal at a time), by Stephen Fried
(2010)
Anyone with an interest in food, the
food industry and American history,
will love this book. For many it will
recall memories of Fred Harvey
restaurants and the Harvey Girls, and
of the famous railroad dining cars.
It is a long but fascinating
and thoroughly researched history of
Fred Harvey (whose entrepreneurship
played a major role in expanding the
West) and of the role food played in
the settling and expansion of
America. (Arizona plays a major role
in this historical saga of memorable
food and tourism in the West).
The book includes MANY original
recipes and photos.
Note: One of my book groups recently
read, discussed and used this book for
a very tasty potluck!
Continued on page 5…
4
Continued from page 4…
What’s been happening at your Co-op since the New Year?
THE CHINA STUDY COOK
BOOK : Over 120 whole food,
plant-based recipes, by Leanne
Campbell, PHD (2013)
We bade farewell to Whyld Ass Coffee
Shop. The Bisbee-based vegan eatery has
moved to Flagstaff and we wish them well.
This cookbook is the official
companion to THE CHINA
STUDY and written by the
daughter of its co-author. Both
father and daughter are immersed
in food related research.
There is an explanatory
introduction and then a diverse
selection of great recipes. I have
personally tried many and
enjoyed them all. One particular
favorite is for Ceviche Beans.
This is definitely a cookbook
worth owning and using.
We welcomed new staff member Mahala
Lewis. She joins
us as a frontend store
associate.
We took
delivery of a
wide variety of
seeds from Seed
Savers
Exchange.
Now’s
the time
to be
planting!
We introduced a smoothie of the month
recipe and free samples on Saturdays!
We added Patagonia-based Arevalos
Farm to our list of local vendors. Find
them in the
produce
department.
Local supplier
Sparky’s
Cantina
introduced a
new skinny
series to our
grab and go
section.
Ceviche Beans
Prep Time: 25 mins. Makes 3
cups
1 medium red onion,
diced
1 avocado,
chopped
1 medium cucumber,
diced
2 limes, squeezed
2 medium tomatoes,
diced
Pinch of sea salt
1/4 cup cilantro,
chopped
Baked low fat tortilla chips
1 can white beans, drained and
rinsed
1. Combine onions, cucumbers,
tomatoes, and cilantro in a
medium sized bowl
2. Mix in beans, avocado, and
lime juice. Salt to taste
3. Serve with baked tortilla chips
crumbled on top (you can keep
the chips whole and serve as a
salsa or dip).
5
1
2
3
Become a vegan superhero to save yourself, the animals and the environment
By Monica
Savarese
Owner/Member
With the barrage
of information on
nutrition flooding
magazines, books
and the Internet,
it’s no wonder people are confused
every day as to what is a healthy diet.
From the Atkins diet to gluten-free,
and from the DASH diet to
“everything in moderation”, it is
hard to know what really constitutes
a good diet – one that not only keeps
us alive, but allows us to thrive.
Of course, having just celebrated my
9th anniversary as a vegan (a.k.a.
veganniversary!), I will tell you that
since that Saturday in February 2006,
when I told my family I would not
buy or cook any more animal
products, I have experienced the best
health. Gone are the migraines and
the headaches that used to torment
me several times a week. I had a
wonderfully uneventful, totally
unexpected pregnancy in my 40s and
I witnessed phenomenal health
improvements in my husband. My
kids do not get sick as much as their
peers and, when they do, their
recovery is generally quicker. So for
me, and for the several hundreds of
thousands of Americans, a low-fat,
whole plant-based diet is not only a
good diet, but definitely the best diet.
I believe it’s the only way to feed and
nourish the human body and prevent
‘food-borne’ diseases (like Type II
Diabetes, obesity, cardio-vascular
diseases, gout etc.) and reverse many
of them.
I know there are many followers of
other ways of eating who can claim
their health has improved, they’ve
lost weight etc., but what makes a
plant/starch-based diet unique is the
fact that it’s the only one that’s not
only good for humans, but also for
the animals, and nobody can contest
this. If we’re taking the animals’
wellbeing and lifespan into
consideration, a vegan diet is truly
the only compassionate way of
easting (and living, if you wish to
extend that compassion to other
areas of your life, like clothing, body
care etc.).
And how about our planet? Is there a
diet that doesn’t harm our home? Is
there a truly sustainable diet, one that
uses the least amount of resources
(land, water) while feeding the entire
world? Well there is, and I’m sure
you’ve guessed it. It’s a plant-based
diet.
I recently watched the documentary
Cowspiracy (you can download it
online at www.cowspiracy.com) and
I was shocked. I didn’t know the
extent of the destruction our planet if
going through. But the good news is
that it’s something that can be
completely reversed, just like our
health, by a single choice: changing
our diet.
I encourage everyone to watch this
documentary and take it upon
themself to learn about what is
causing the most damage to our
planet, and what we can do to truly
have a positive impact and preserve
our home for our children and future
generations.
Here’s one easy recipe to start you on
your journey to becoming a superhero
and saving yourself, the animals and
the environment!
Irish White Bean
& Cabbage Stew
2 to 3 garlic cloves, minced
½ head cabbage, chopped
4 carrots, sliced
1 to 1.5 pounds potatoes, cut in large
dice
1/3 cup pearled barley (optional, or
substitute with gluten-free grain)
1 bay leaf
1 teaspoon thyme
½ teaspoon caraway seeds
½ teaspoon rosemary, crushed
½ teaspoon freshly ground pepper
6-8 cups vegetable broth or lowsodium vegetable broth
3 cups cooked great northern beans (2
cans, drained)
1 14.5 oz can diced tomatoes
1 tablespoon chopped parsley
Salt to taste
Directions
Crockpot: Place the vegetables,
seasonings, and barley into a large (at
least 5 quart) slow cooker. Add
enough vegetable broth to just cover
the vegetables (start with 6 cups and
add more as needed). Cover and cook
on low heat for seven hours. Add
beans, tomatoes, parsley and salt to
taste. Check seasonings and add more
herbs if necessary. Cover and cook for
another hour.
Stovetop: Place vegetables,
seasonings, barley, and broth into a
large stockpot. Cover and simmer
until vegetables are tender, about 45
minutes. Add remaining ingredients,
check seasonings, and add more herbs
if necessary. Simmer uncovered for at
least 15 minutes before serving.
(Recipe from
www.fatfreevegan.com)
Ingredients
1 large onion, chopped
3 ribs celery, chopped
6
1
2
A wild idea becomes a dream to help sustain the grass-fed bison population
By Vernon Cross
Board Member
I was cruising yard sales when I
discovered a little paperback by Dan
O’Brien called “Buffalo for Broken
Heart”. Like other such purchases it
rested on my bookshelf for quite awhile,
before I became acquainted with this man’s vision for the
Great Plains.
What started as a small cattle ranch, the Broken Heart, in
western South Dakota has evolved into Wild Idea Buffalo
Company, the largest distributor of wild, grass-fed bison meat
in the land, if not on the planet. Dan’s business is steaming
along as only inspired, word-of-mouth testimonials could fuel
a grassroots enterprise founded upon the most sustainable
principles of horticulture. His dream is to repopulate the
northern Great Plains with wild roaming bison herds. Wild
Idea herds have already spilled over his combined 60,000
acres on two ranch sites and repopulated the Cheyenne River
Indian Reservation expanses nearby.
My wife, Jacquelyn, and I are keen to see included in our
Sierra Vista Food Co-op freezer cases of Wild Idea bison
meat. Let staff know if you feel inclined to agree that
carrying their products is a fine way for our co-op to help
reinstate wild, native food sources in our American diet. We
don’t eat much red meat at our house, but when we do, our
house favors the wild idea Dan O’Brien started - to make this
a more mainstream feature, especially in the northern plains
states. Dan’s most recent book, Wild Idea, mirrors the
miraculous progress realized in the southwestern Dakotas,
since bison was first harvested on his ranch years ago.
PRODUCE NEWS
Did you know our produce department has
new sales every week? When we get a
great deal from our suppliers, we pass
those savings on to our customers. Sale
items are listed in our weekly e-newsletter.
Just go to www.sierravistafoodcoop.com
to sign up for the newsletter.
7
Ongoing Events
Sierra Vista Farmers Market: Every Thursday, 10 a.m. – 2
p.m. at Veterans Memorial Park. For more information call
market manager Diane Jones (520) 678-2638.
Sierra Vista Community Market: Saturdays, 10 a.m. – 2
p.m. at Veterans Memorial Park.
Co-op Promotions
Senior Discount Day: First Tuesday of each month. All
seniors will receive a 5% discount.
Wellness Wednesday: First Wednesday of each month.
Members receive a 15% discount on vitamins and
supplements. Non-members receive a 10% discount.
Military Appreciation Day: First weekend of each month.
All active duty and retired military will receive a 10%
discount.
Customer Appreciation Day: Saturday, April 25.
Members receive a 15% discount, non-members 10%.
THE SCOOP
www.sierravistafoodcoop.com
520-335-6676
96 S. Carmichael, Sierra Vista AZ
Open Monday to Saturday, 8 a.m. – 8 p.m.
Sunday, 10 a.m. – 7 p.m
Like us on Facebook!
The Scoop is published thanks to the help of Co-op
members. If you would like to contribute an article or
photograph, or maybe share a recipe using some of the
great products available at the store, email them to
Amanda Baillie at [email protected]
General Manager: John Glennon
Board of Directors: Donna Boe, Janet Brady,
Jacqueline Brenner, Jeffrey Crandall, Vernon Cross,
Dan Gavin, Jim Hust, Kevin Peterson
Printed by Alpha Graphics
Mission Statement
Serve the community with a
unique member supported
market that emphasizes a
high quality, diverse
selection of sustainable local,
natural and organic products
while promoting health
and well-being.