May
2015
From our New General Manager
First of all, thank you for welcoming me to the community. I’m grateful, humbled, and
excited to be the new general manager of Rising Tide. This co-op has long been one of my
favorites out of the dozens I’ve visited. I’ve been involved in the food co-op world for many
years. I’ve worked in co-ops in Marquette, Michigan, as well as Lincoln, Nebraska. I have
start-up experience at a small natural foods store in the Northwoods of Wisconsin and
Whole Foods Market experience in two different cities. I have attended co-op conferences
around the country, have learned how to manage, to plan, to budget, and how to run a
store from some of the best consultants there are. I’ve helped begin successful farm tours,
worked with local farmers and suppliers, and have given presentations at farm classes.
Despite those experiences, I’m a first-time general manager.
It’s going to take cooperation to succeed. In reality, that’s not any different from what’s been the case for Rising Tide’s
36+ years of being a storefront. As you already know, our membership is strong, engaged, and enthusiastic. That has
led to a dynamic board of directors, who have been voted on by you. When I met with the board, I was struck by the
different skill sets and outlooks they bring, all the while being very cohesive and cooperative. The management and
staff at Rising Tide is fantastic, too. They’ve come together in ways that are, to put it simply, impressive. They are
knowledgeable, have a great sense of teamwork, and are the kind of people I can’t wait to work with.
My job as general manager is very multi-faceted, but can be summarized by this: Rising Tide exists because of and for
you. We are as successful as our membership and our community allows. My job is to lead the store (as a business and
as a community hub) towards financial success, to create an environment where each and every staff member knows
how valuable they are, to link Rising Tide and our local food system so that our entire community benefits, and to guide
Rising Tide towards a bright future. That’s big picture stuff and it sounds abstract, but as these months unfold ahead
of us I’ll keep our membership updated via board meetings, newsletter articles, our annual meeting, and face-to-face
conversations.
When you see Karin, Candy, and Dwight in the store, please thank them for the tremendous job they’ve done as
interim general managers. I’ll be relying on them to help me hit the ground running, and their good work will continue.
To our staff, membership, and our community: thank you for your direct role in contributing
to Rising Tide’s success. We’re stronger together.
Michael Walter
General Manager
Member-Owner Appreciation Week is May 16-23.*
See the schedule of events on page 3. Bicycle-milled grains, anyone?
*Please note that the date was incorrectly printed in the February newsletter as May 24-31. We apologize for the error.
See our clip & save
calendar of events
on the back page of
this newsletter!
Rising Tide’s Annual Meeting is Sunday, May 24, from 2-5 pm in the Darrows Barn at Round Top Farm.
Member-owners, please join us for this festive gathering of the RT community. Read more on page 3.
1
In this Issue
For Member-Owners
From our New GM 1
From the Board President 3
Join us at the Annual Meeting 3
Member-Owner Appreciation Week Schedule 3
Greetings & Farewell from the Interim General Management Team 4
Calendar of Events & Sales 12
4
Around the Store
What’s Cooking in the Deli? 8
Staff Anniversaries 6
Spring Shout Out from Bulk 10
Greetings from your Wellness Department 11
Ahoy from Cheese Island 11
5
Food
6
Shaved Brussels Sprout Salad Recipe 8
In Season Now 8
Learn More
Now Available @ RT: Herbal Goddess by Amy Jirsa 4
Reducing Plastic Use: An Interview with Essie Martin 5
Principle Six = Cooperation among Cooperatives 6
P6 Cooperative Design Lab Celebration 7
Gardening in Clay Soil 9
10
Community
Lincoln County Wants Your Food Scraps 7
Local Food Local Hunger 9
Art at the Co-op: Katie Lee 12
12
Rising Tide Board of Directors
Catherine Walton, President / Secretary
Jon Weislogel, Vice President
Sarah Matel, Treasurer
Mary Ellen Barnes
Dana Wilson
Peter Lakis
[email protected]
Mission Statement:
Rising Tide is a cooperative business dedicated to
being a trusted community-based resource for
high quality, natural, sustainable foods and goods.
2
Rising Times is a publication of:
Rising Tide Community Market
323 Main Street, Damariscotta ME 04543 | 207-563-5556
www.risingtide.coop | [email protected]
Contributors: Lisa Burke, Greta Huff, Elsa Kevin, Elya Markert,
Essie Martin, Nicole Moore, Ronnie Pisco, Cheryl Seiders, Karin
Swanson, Michael Walter, Catherine Walton, Leslie Wicks, Jon
Weislogel
Editor & Design/Layout : Elya Markert
Dear Member-Owners,
The hopefulness and excitement expressed in our February newsletter was not without warrant. The board is pleased
to announce our new leadership: Michael Walter from Rhinelander, Wisconsin, started as Rising Tide's new general
manager on May 1.
Please join us in welcoming Michael. Make introductions in-store or at this year's annual meeting, which is scheduled
to take place on Sunday, May 24, at the Darrows Barn in Damariscotta. See below for details of that event.
Composing these letters is always a mix of business and personal sentiment. This will be no different, excepting it is
my last as my 3-year board term comes to an end. Because I cannot help but reflect on our vibrant co-op community,
I would like to take this as an opportunity to thank each and every one of you for making Rising Tide what it is today.
We are farmers. We are shoppers. We are neighbors.
I am very grateful for the friendships I have cultivated while volunteering as a board member for our co-op. So many
people have enriched my experience. In particular, I'd like to thank past board members Kent Whitaker, Susan Barbera,
Beth McPherson, Anna Leavitt, and Kimberly Reed; current board members Sarah Matel, Jon Weislogel, Mary Ellen
Barnes, and Dana Wilson; and last but not least, Rising Tide's hardworking and resilient staff. Thank you all for
everything.
Annual ballots are due on May 10, and we have a full slate of qualified and wonderful board candidates that will fill our
empty seats. These new folks—Peter Lakis, Amy Leshure, and Jessie Trafton—represent the next board generation.
They are sure to serve our co-op well. Please make them feel as welcomed and valued as you have for me.
In cooperation,
Catherine Walton, Board President
Join us at the Rising Tide Annual Meeting
• May 24, 2015 •
When I attended my first Rising Tide annual meeting back in March of 1998, it was a wonderful potluck gathering
of roughly 50 members, neighbors, and friends. There were volunteers setting up the food, taking care of all the
kids, and there was much lively conversation. Back then, those 50 members were enough to constitute a quorum
and therefore conduct co-op business, such as voting on proposed board candidates and bylaw changes. Since
then, co-op membership has grown to 3,200+ and the annual meeting has evolved in many ways as a result of our
incredible growth. Voting is now done by mail, and due to last year’s bylaw change, the annual meeting date no
longer needs to be in March. With that said, we are excited to be holding our annual meeting at the Darrows
Barn at Round Top Farm on Sunday, May 24, from 2-5 pm.
Rising Tide’s roots are in this site, with its beginnings as a small buying co-op, and also our storefront for many
years. There will be introductions, a brief meeting, appetizers featuring local producers, live music by Willy Kelly
and Sons, and much time for getting together to celebrate the Rising Tide community and to meet our new
General Manager, Michael Walter. The board is extremely excited for this evolution in our co-op’s history to be able
to gather the membership together in such a large, beautiful space. Please mark your calendars and come out to
warmly welcome our new general manager. It should be a great time!
Jon Weislogel, Board Vice President
Member-Owner Appreciation Week Schedule May 16-23
Saturday, May 16: Rebel Hill Farm perennial plant sale (10-1); Smart Chicken sampling (11-3);
Gracefully Clean locally-made cleaning products (11-2); Tortillería Pachanga Maine-made corn tortillas (12-3)
Tuesday, May 19: New Chapter supplements (2-4); Gracie’s Garden fermented vegetables (11-1)
Wednesday, May 20: Megafood supplements (11-2)
Thursday, May 21: Garden of Life supplements (10-1)
Friday, May 22: Ducktrap smoked seafood (11-2); Wandering Goat handmade soap (11-1); Rosario’s pesto (4-6);
Amy Jirsa Herbal Goddess book signing & reception (4-6)
Saturday, May 23: Songbird Farm Maine-grown grains, with bicycle-powered grain milling demonstration (11-2);
Hootin’ Gluten Free Bakery bread & baked goods (11-2)
...and more!
3
Greetings (and Farewell) from the Interim General Management Team
We have completed 11+ months in our collaborative role as interim GMs. We have all survived a challenging winter
and are ready to welcome spring and the arrival of our new General Manager, Michael Walter.
During our time as an interim team, Rising Tide’s financial position rebounded from a challenging and transitional
first quarter of 2014 into a sound year of store performance. We enjoyed welcoming FARMS to the upstairs and we
celebrated their initial programs and gatherings in their beautiful Community Kitchen. Our staff grew in competence
and brought the store forward with grace through our third transition in three years. We are most grateful for their
continued support and feel that Michael will appreciate their level of commitment to one another and the store.
As we continue to mature as a company, so too does the store and all of the equipment that we depend upon to
accomplish our respective jobs. We are indeed experiencing an increased demand to repair and replace equipment
and improve the safety and security of our facility. We thank everyone for their resilience in responding and
adapting to the issues we have encountered. There are several larger projects under consideration, including
repaving the parking lot, providing security cameras, and the possible installation of a generator. While these may
be slower to complete due to higher costs, other more immediate needs will be addressed, funded, and completed
in a relatively short time. With your continued support, we will overcome each of these challenges and continue to
enable Rising Tide to operate at maximum capacity.
As we three return to our “real” jobs, we are already experiencing the beginning of our busy season and we thank
our member-owners for their investment in Rising Tide. We would especially like to recognize those member-owners
who have given valuable time to serve on the General Manager Search Committee and on our board. We wish you
all a very healthy, happy, and prosperous season!
In cooperation,
Karin, Candy, and Dwight
Now Available: Herbal Goddess book
There’s a beautiful new book at the co-op. Perhaps you’ve noticed a bright, colorful book
near the registers, full of photos of plants, yummy food, and yoga poses. Does the dandelioncrowned person on the cover look familiar? Look again! Amy Jirsa is currently working in
Rising Tide’s deli, and making delicious, healthful food is just one activity she’s involved in.
Amy is also a yoga instructor and master herbalist, and we’re thrilled to offer her book.
Here’s what Storey Books, the publisher, has to say about it:
Master herbalist Amy Jirsa offers recipes and ideas for exploring and embracing the
distinctive qualities of 12 powerful healing herbs — chamomile, rose, dandelion, holy
basil, nettle, calendula, lavender, turmeric, echinacea, elder, cinnamon, and ginger. Jirsa
shows you how to get to know each one just as an herbalist does — by immersing yourself
in every aspect of the herb and naturally coming to understand its innate properties.
Through delicious teas and foods, luxurious salves, skin and hair care treatments,
complementary yoga poses, meditations, and more, you’ll deepen your appreciation of
these herbs and learn how best to use them for radiant health and wellness.
Want to learn more?
Come to a book signing / reception for Amy on Friday, May 22
from 4-6 pm in our café.
Our deli will be preparing a few of the delicious recipes from Amy’s book
for you to try, so don’t miss it!
4
Amy Jirsa
Photo: Winnie Au
Reducing Plastic Use (you can do it too!)
An interview with Essie Martin
Essie is a sophomore at Lincoln Academy and is part of a family of Rising Tide memberowners. Their three-month challenge to reduce plastic use in their household has
evolved into an ongoing change in their habits. Essie writes a blog, 4 Seeking Green,
that documents her family’s efforts, her love of the natural world, and helpful resources
she’s found. We’re inspired by Essie’s enthusiasm and thoughtfulness, and we hope you
are too!
What made you want to start this project?
Essie with groceries packed in reusable
I was doing a summer internship at Bigelow Lab, looking at copepods, and David
containers
Fields, the scientist I was working with, said that a lot of copepods are dying from
eating micro-plastics. Copepods are an indicator for many things in the environment, so they might start dying from
pollution first, then it will affect the fish, and the sharks, etc. That is one reason Bigelow studies small ocean organisms.
David told me that all plastic eventually ends up in the ocean in some form, and it really got me thinking about what I could
do to change my part in contaminating the ocean. I have always been very connected to the ocean, and it felt really
personal to me when David said that.
What was the hardest part about starting to cut down on plastic?
Just deciding to do it. We had to really start thinking every time we bought something, and that took
some adjustment. I remember eating Hannaford sushi in December, after we had decided to start on
January 1, and thinking, "this is the last sushi I will eat for a while." As we went through the challenge,
it got to be a regular habit, and now I hardly think about it, we just make the choices (like not buying
snacks that come in plastic) really naturally. Another hard part was just remembering to write the blog.
We have made so many changes in our life, but I forget to write about them all since we still have
really busy lives. Some things are more expensive, that is definitely true. But packaged snacks are also
expensive, so we have saved money by using things like popcorn and doing our own baking. I am not
sure it totally comes out even, but the cost part does go both ways.
What was the easiest part?
Filling a reusable
produce bag with
bulk spinach
Knowing that we are helping improve not only our habits, but other people’s too, since I think we have rubbed off on other
people. It is a fun challenge, and at the beginning it felt like a game. Going to the grocery store felt like a challenge that
we really had to think about rather than just going through our
usual habits.
How did your family react?
Overall they have been really supportive. My parents have been
really aware of what we were buying, and they came up with a
lot of ideas to help, like making our own deodorant, and using
baking soda and vinegar for cleaning. I think they thought it was
fun. My little brother Jojo was the hardest to convince, since he
really loves ketchup, and some other things that only come in
plastic, but he has come around for the most part.
How are you presenting this work at school?
Groceries in recyclable packaging and reusable containers, such
as mason jars and mesh produce bags. One plastic bag was used
on this trip—there was a choice between local pre-bagged carrots or loose carrots that traveled from California.
Funny you should ask that! We are doing a project in economics
at Lincoln Academy, and talking about how the environment is
the Tragedy of the Commons, and no one has an economic incentive to fix it. My teacher actually brought up my blog as
an example of individual people working to fix what should be everyone's problem. It's true that the climate is everyone's
problem! Even though people aren't paying attention, everyone is going to have to deal with this, whether it is water
shortages, or sea level rise, or milder winters that affect ice fishermen. My English sophomore paper also ties in with this,
since I am doing research on how whales impact the environment (since whales mix deep and shallow water and create
favorable conditions for organisms that help sequester carbon)—it's complicated, but really fascinating. Here is a link to a
short video about it: How Whales Change Climate.
There’s more! Continue reading on page 10….
5
Principle Six = Cooperation Among Cooperatives
Elsa Kevin, Member & Customer Services Coordinator
On Saturday, April 25, four Rising Tide employees participated in a co-op
workshop with over 75 cooperators from around the state and beyond. Leslie,
Lisa, Elya, and I attended Cooperative Maine’s second annual Principle Six Workshop
in Augusta and had a chance to learn from and network with representatives from
our fellow Maine food co-ops, local food distributor Crown of Maine Organic Cooperative, co-op seed packers FEDCO, new employee-owned co-op Island Employee
Cooperative in Deer Isle, cooperative health insurance provider Maine Community
Health Options, Cooperative Development Institute, Cooperative Fermentation,
Independent Retailers Co-op, CDS Consulting Co-op, lending agent Cooperative
Fund of New England, and a handful of unaffiliated co-op experts and enthusiasts.
The name and theme of the conference comes from the sixth cooperative principle:
6. Cooperation among Cooperatives – Cooperatives serve their members most effectively and strengthen the
cooperative movement by working together through local, national, regional and international structures.
There were nine workshop session options during the day-long conference, and substantial discussions after lunch.
Here is a summary of a few of the workshops:
Marketing the Cooperative Difference (with Jane Livingston): The co-op world has changed since Rising Tide’s
beginnings in 1978, and now you can get many of the same natural and organic products that we sell at other grocery
stores in the area. This presents a challenge for independent co-ops competing for the market, but we have the
benefit of being values-driven "associations of people" whose missions go beyond retail sales. If co-ops can increase
member-owner participation and continue to focus on the seventh cooperative principle (Concern for Community), we
can be successful into the future.
Island Employee Cooperative: With help from the Cooperative Development Institute (CDI) and the Independent
Retailers Co-op, a well-established company of three businesses on Deer Isle was sold to its employees, who are now
running it as a worker-owned cooperative. The 40+ new owners of the Island Employee Cooperative shared with
attendees some of the challenges that they’ve faced through this process (conflict resolution, developing a solid
business plan and bylaws, etc.), and also some of the many rewards. They’re coming off of their best year ever, but
recognize there’s still a lot of work to do. With many owners of independent businesses around the state looking to
retire in the near future, this solution offers an alternative to selling on the open market and can allow businesses to
remain a stable, sustainable part of their communities.
How can co-ops in Maine work together more effectively? There are many examples of cooperative
organizations that serve co-ops around the country because, although co-ops are autonomous, they shouldn’t have
to reinvent the wheel all the time. So, how could an association of co-ops help its members in this state? The group
came up with several ideas, including: cooperative advertising, authoritative co-op legal services, community outreach
programs, a scholarship pool for educational opportunities, and working together to promote Co-op Month in October.
The structure of such a cooperative organization was not decided, but the discussion will continue.
A cooperative time was had by all! If you might be interested in attending the Principle Six conference next year or
are interested in learning more about Cooperative Maine, visit their website at cooperativemaine.org.
Continue reading on page 7 to learn about the Cooperative Design Lab celebration held after the P6
conference.
Staff Anniversaries
Dwight Chamberlain, POS Coordinator, 3 years on 5/3
Ronnie Pisco, Deli Manager, 2 years on 5/14
(plus 8 previous years, 2004-2012)
Lorraine Ristano, Assistant Deli Manager, 2 years on 6/1
Ashley Lawson, Cashier, 1 year on 6/4
6
Schuyler Belle, Produce and Beer & Wine, 2 years on 6/10
Jen Stone, Produce, 5 years on 6/10
Kate Conly, Grocery, 7 years on 6/12
Haley Cameron, Grocery, 1 year on 6/17
Ann MacLaughlin, Head Cashier, 8 years on 7/10
P6 Cooperative Design Lab Celebration
Lisa Burke, Bulk Buyer
There's so much forward energy for cooperatives here in Maine, a full day of deeply informative workshops and
engaging co-op conversations isn't enough to relate all that's happening with Maine co-ops.
So an after party of sorts was held, open to the public. This part of the event was to showcase the work done by
graduates of the Cooperative Design Lab, a three-month course offered by Cooperative Fermentation, with the
Resilience Hub and the Cooperative Development Institute. In true Principle Six style, grassroots organizers guide
and mentor startups, businesses wishing to convert to co-ops, and co-ops exploring expansion.
Design Lab graduates presented diverse projects, from an eclectic video store converted into a co-op that carries
local eggs, Fedco seeds, herbal remedies, and also serves as a postal contractor (Jet Video, Portland); to a yoga
studio and vegan café co-op coming to Bath that will employ 13 worker-owners (Sangha Yoga and Real Good
Food). We also had lively presentations from two Somali farming families who are working with the cooperative
model for their new farms, Bantu Farms of Maine and New Roots Cooperative Farm, both in southern Maine. There
are many more graduates who couldn't attend the conference but are manifesting innovative and cooperative
approaches to their projects and workplaces.
I'm so inspired by all this cooperative action right here in Maine that I left the conference feeling we're living in a
prime time and place for co-ops to flourish, and how fortunate we cooperators are.
Lincoln County Wants Your Food Scraps
Leslie Wicks, Assistant Produce Manager / Marketing
The Lincoln County Recycling Center launched a pilot food scrap composting program a year
ago. I didn't learn that until recently. I don't always read the Lincoln County News, but a couple
of months ago they published an article about the pilot composting program and its planned
expansion. After calling the coordinator of this program, Ryan Kenyon of the Lincoln County
Recycling Center, we soon scheduled a date for him to come to Rising Tide and talk about
the county's composting efforts. On Earth Day, April 22, over 20 people gathered in the FARMS
space above Rising Tide to learn more. Mark King, an environmental specialist with the Maine
Department of Environmental Protection, spoke alongside Ryan as they discussed composting
in general, the newly expanded food scrap collection program, and how it all got started.
Lincoln County has been collecting and composting leaves and other yard waste since the 1990s. The pilot food scrap
composting program began at the Wiscasset transfer station, and has recently expanded so that the Nobleboro and
Waldoboro transfer stations now accept food scraps as well. All the compostable material gets taken to the Lincoln
County Recycling Center to be fully composted and then sold as mature compost. It’s available for sale ($20 per yard
for leaf/yard compost and $40 per yard for food scrap compost). The Recycling Center sells the compost to offset the
cost of pick-ups and processing.
Many of you know about composting and may do so at home already. The challenge is to spread the word about
the types of compost collected at the transfer stations and encourage broader participation. With food scraps being
25% of Lincoln County's residential waste, this new compost program could not only help the environment but save
money for taxpayers. The Recycling Center hopes to expand this program to restaurants in the future. We’re
interested to see how this program evolves over time! For further information, please call the Lincoln County
Recycling Center at 882-5276 or email [email protected].
Acceptable Materials:
Unacceptable Materials:
All fruits and vegetables
Egg shells & cooked eggs
Grains, pasta & breads
Cheese (some restrictions)
Coffee grounds, paper filters & tea bags
Plant trimmings
No liquids
No dairy (other than cheese)
No bones
No fatty, oily, or greasy foods
No raw meat products
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What’s Cooking in the Deli?
Ronnie Pisco, Deli Manager
We in the kitchen are filled with gratitude that we can finally wave goodbye to this long and stormy winter and
welcome the joy of spring! Evidently it is true that if you weather the storm you will come out on the other side into
the sunshine! With this in mind, it’s time to think about pulling out the lighter recipes and new salads.
We continue to serve an extended breakfast menu, including fruit cobblers and praline French toast, on Saturdays and
Sundays. Beginning Memorial Day weekend, we’ll be extending the closing of our hot bar to 6 pm on weekends, the
same as on weekdays.
As always, with spring comes the beginning of our local farms’ participation in our menu planning. We try to
incorporate as much local produce as possible to give you the freshest flavors we can get! It is always such a joy to
see the first of many local vegetables making their way into our kitchen.
We also have our own “herbal goddess”, Amy Jirsa, with us a few days a week in the kitchen. Her book about healing
herbs has just been published and can be perused in our store. It is beautiful as well as a wealth of information!
Read more about it on page 4 of this newsletter.
We would like to thank you for your continued support and love!
Shaved Brussels Sprout Salad
This salad is nutritious, delicious, and simple to make. We’ve heard a lot of good feedback from
customers, and it was a big hit during our recent taste test. You can find it in our grab & go case,
or try making it at home!
2 cups Brussels sprouts, sliced in food processor
1 red onion, sliced and soaked in cold water
½ cup lemon juice
4 tsp honey
4 tsp whole grain mustard


¼ cup olive oil
1½ cup finely grated pecorino romano
(use a zester if you have one)
Salt and pepper
Whisk lemon juice, honey, mustard, olive oil, salt and pepper to emulsify.
Toss with drained onions and shaved Brussels sprouts. Fold in pecorino romano.
Enjoy!
In Season Now:
Apples, Ida Red (IPM) - The Apple Farm, Fairfield
Arugula - Goranson Farm, Dresden; Tarbox Farm,
Westport Island
Bok choy - Morning Dew Farm, Newcastle
Braising greens - Goranson Farm, Dresden
Carrots - Goranson Farm, Dresden
Kale, baby - Morning Dew Farm, Newcastle
Kale, red - Tarbox Farm, Westport Island
Lettuce leaf - Goranson Farm, Dresden
Microgreens, radish, sunflower & blend - Morning
Dew Farm, Newcastle
Microgreens (certified naturally grown) - 47 Daisies,
Vassalboro
8
The fresh greens have started to come in!
This time of year new crops arrive in fits
and starts. It’s been a chilly spring, but by
the end of May we hope to have local
rhubarb, fiddleheads, ramps and more.
Mustard greens - Tarbox Farm, Westport Island
Parsnips, spring dug - Tarbox Farm, Westport Island
Pea shoots - Goranson Farm, Dresden
Potatoes, 5-lb bags - Bondeson Farm, New Sweden;
Goranson Farm, Dresden
Radishes - Morning Dew Farm, Newcastle
Spicy greens - Tarbox Farm, Westport Island
Spinach, large leaf - Morning Dew Farm, Newcastle
All produce is organic unless otherwise noted.
Local Food, Local Hunger
Greta Huff, AmeriCorps VISTA volunteer @ Morris Farm
On Saturday, March 7, the Morris Farm and the Chewonki Foundation co-convened
Lincoln County’s first annual food security forum. The forum was held at the Center
for Environmental Education at Chewonki and engaged community members in a
dialogue about securing healthy food for all residents. The forum focused on
discussing the three pillars of food security: availability—sufficient quantities of
food available on a consistent basis; access—having sufficient resources to obtain
appropriate foods for a nutritious diet; and utilization—appropriate use based on
knowledge of basic nutrition and care, as well as adequate water and sanitation.
According to participants, the forum made clear that food insecurity is present in our
community and it highlighted how food pantries, farms, businesses, governments, nonprofits, schools, and
volunteers all need to work together to address it. For those of you who were unable to make it to the Local Food,
Local Hunger forum, please join us in an upcoming discussion on the organizational representation around food
security in our community, where there is potential for improvement, and what you can do to be involved.
This discussion will be held in the FARMS Community Kitchen on May 27, from 6-7 pm. We hope you
can join us! For more information on the March forum, please visit www.morrisfarm.org.
Gardening in Clay Soil
Nicole Moore, Produce Manager
Many Maine gardeners, myself included, find that they must work with clay-based soil when it comes to planting.
Gardening in clay can be a challenge—clay is often compacted and hard to work with, so dry that it cracks in the sun,
or so sloppy and wet that it can suffocate a plant’s root system. If you find yourself struggling to plant in clay soil,
I’ve compiled some information that may help you to have a better gardening year.
As it happens, clay-rich soil can provide a lot of wonderful things for your garden. First off, clay soils are more fertile
than many other soil types; each tiny clay particle is packed with places to hold on to water and fertilizer, which can
save you on watering and reduce the number of times you have to fertilize. Clay also provides a wonderful foundation
for plants to get their roots into. This allows plants to get a firm grip into the soil which can help them to survive
extremes of temperature and moisture that plants in sandy soil cannot.
Amending your clay soil takes some time and patience, but you will be rewarded many times over. To improve your
soil, add organic matter to the entire garden bed. It is suggested that you add six to eight inches of organic matter
for the best results, but as little as three inches should still give you a good base. You can add any organic matter
you have available: grass clippings, shredded leaves, rotted manure, and compost are all good choices.
Start by spreading some of your organic matter on top of the soil and then mix it in as deeply as possible. You can
do this by hand with a trowel or shovel depending on the size of your garden plot, or you can use a rototiller.
Continue to add more organic matter as you till; this will give you a well-mixed soil that is easy to work and plant.
A word of caution: only work in clay soil if it is relatively dry. If the clay is sticking to your shovel, stop and try again
later. Working or walking on wet clay soil seriously damages the structure you are trying to improve.
In the long term, regular applications of compost, manure, and other organic matter will continue to improve the
structure and overall health of your soil. It will become much easier for you to work in and easier for your plants to
root in. You can add more compost to your garden at any time; however, if you are tilling in fresh or un-composted
organic matter, such as a cover crop, leaves, or straw, it is best to wait at least a few weeks before planting to allow
the material to break down.
It is suggested that you re-till and add more organic matter to your garden plot after the last of your fall crop has
been harvested, followed by covering your soil with leaves, grass clippings, or hay so that winter rains and snow
don't compact the soil that you have worked so hard to improve. While gardening with clay can be a daunting task, a
bit of hard work can make all the difference.
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Spring Shout Out from Bulk
Lisa Burke, Bulk Buyer
While we're focused on gardens and the great outdoors, I have to share that many cooperators also have our planet's
plastic plight heavy on our minds. The facts are undeniable that plastic is a problem that's not going away, and our
bulk department needs to respond, with gratitude to outspoken member-owners. We've had many conversations,
in the aisles and in meetings with co-workers about how to address the use of plastic in the bulk department.
Fortunately, all this brainstorming has led to many creative ideas and approaches to this dilemma.
It's important we all realize we can always bring our own containers and bags to
reuse, but in terms of plastic, I’m learning that as we re-use these plastic vessels, they
can become more toxic as they begin to deteriorate. The "biodegradable" plastics I'm
aware of are commonly based with monocrops corn and soy, and don’t entirely solve
the problem either. Glass can be heavy and cumbersome, but I'm seeing more shoppers shift to glass when possible. The African Market Baskets fair trade shopping
baskets we sell are ideal for toting glass, and cardboard boxes work as well. We are
now carrying organic cotton bags for bulk items, and continue to look for innovative
options in hemp. Some cooperators bring their own containers and ask to have them Non-plastic options: cotton drawstring
filled from backstock, and we're happy to oblige, providing we have backstock. We
bags in two sizes, and recycled paper.
You are welcome to reuse
are intending to transition from the plastic spoons used for herbs to metal ones. Jar
containers from home!
funnels to facilitate filling glass jars are also in the works; in the meantime I've seen
some handmade versions! There has been discussion on perhaps offering incentives to member-owners who bring in
their own containers. One member-owner is hoping to attend our upcoming annual meeting in order to broaden the
conversation.
Relating to this, bulk pricing seems to have leveled off in some areas, though of course
almonds are still steep. I'm actually encouraged to see the almonds selling slower, as cooperators modify their shopping in response to yet another climate crisis out west. We now have
unpasteurized Spanish almonds from Tierra Farm in bulk. We'll also see lower pricing on local
items throughout the bulk department, to level the field for our local farmer and producer
superstars, and to make local bulk more affordable in these economically tight times.
NEW - Bulk organic raw
We've got new items galore in bulk, and these additions are often informed by cooperators,
(not pasteurized) almonds
by both our voices and our buying choices. In bulk herbs and spices, we've tracked down the
elusive decaf green tea, plus matcha tea powder, available now from wellness team-recommended Starwest
Botanicals. We've also added yerba mate and wheatgrass powder from Frontier. We'll be trying some of Equal
Exchange's seasonal and limited coffee offerings, to benefit farmers and efforts towards protection of specific environmentally hard hit regions of Central America. These coffees will be chosen as member-owner specials, to help defray
the price. From Maine, we've picked up an organic masa harina as well as blueberry vanilla granola from GrandyOats.
You'll even find dried shiitake and mixed Maine mushrooms from Oyster Creek, and Atlantic kelp from Ironbound Island
Seaweed available now in bulk. Thank you all cooperators, for your continued feedback and support!
Reducing Plastics—Interview with Essie Martin, continued from page 5:
Any websites or other resources where you’ve learned some helpful tips?
There are a bunch of "10 ways to reduce plastic" things that I have found on Facebook (now lots of people send me stuff
since they know I am interested) like this one: 10 Life Hacks to Help You Cut Plastic Out of the Picture but no one single
site. This girl is very inspiring. She lives a zero waste life: I Haven't Made Any Trash In 2 Years. Here's What My Life Is Like.
Anything else to add?
Everyone should try it! All in all this has not been as difficult as we thought it would be. You don't even realize how much
unnecessary waste you are using until you try something like this. I don't think we will ever go back to the way we were
before. Now we just carry mason jars everywhere we go, and don't buy stuff in a lot of packaging. It's a habit, like brushing
your teeth, and once you start you don't really want to stop, since it feels better for us and for the planet.
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Check out Essie’s blog at 4seekinggreen.wordpress.com.
Greetings from your Wellness Department
Karin Swanson, Wellness Manager
Abby, Ann Marie, and I welcome spring and hope we can help you recover from a challenging winter. We feel RT’s
wellness department has the fuel that you need to bring your best selves forward as we head into our busy seasons.
As the earth warms and begins to support the growth of spring and summer bounty in the midcoast, we celebrate our
local farmers whose harvests fill our produce, meat, and dairy departments. The wellness department also benefits
from plant power transformed into healing tinctures, tonics, and balms such as those provided
by our biodynamic botanical wizards at Avena Botanicals. We are happy to see that whole
plants grown in healthy soil by caring stewards are making a return to prominence in our
department, whether they be formulated into dense biodynamic tonics and tinctures or transformed to provide the basis for our plant-based protein powders from Garden of Life, among
others. Green plants are not the only ones contributing more to our wellness reserves; New
Chapter’s three mushroom products are back in their healthful whole life cycle form—to tonify
and support organ and system well-being. Chaga mushroom tinctures from Fresh Pickins Farm New Chapter mushroom
products have returned!
in Windham complement the New Chapter items along with cordyceps capsules from Oregon’s
Wild Harvest, another biodynamic supplier.
We invite you to enjoy the abundance of new growth at Rising Tide and sample the subtle power of
plants, whether they be traditional herbals, green plants, mushrooms, or seaweed— an assortment
we in wellness are proud to offer. As I return to the role of wellness manager, I would like to
recognize Abby and Ann Marie for providing exceptional service in our department. We are all three
grateful to those who care for the soil that supports so much of what sustains us and our well-being.
Finally, we thank you all for your support of our wellness department in the past and we look forward
to serving you in the future.
Ahoy from Cheese Island
New Maine-made
chaga tincture
Cheryl Seiders, Cheese Buyer
I am happy to report that spring has sprung here on cheese island. It’s a great time to buy some cheese and other
delicious goodies to entertain your friends and family who are surely coming out of the woodwork. The island is
sporting some new varieties of cheese. On the local front, we have two new cheeses from Hahn’s End and feedback
has been tremendous. Ragged Island is new to Rising Tide. It is aromatic with a sweet,
nutty, savory flavor. Old Shiretown has made a comeback due to popular demand. It’s a
hard cheese with a rich flavor and a nice satisfying creamy finish. Hahn’s End is located in
Phippsburg, Maine; they are a small operation that makes cheeses from local, unpasteurized
cow’s milk that does not contain artificial or bovine growth hormones. The cheeses are made
in small batches and come to full flavor in an underground aging cellar with conditions of
high humidity and cool temperature. Depending on the cheese, the aging process takes from
two months to a year. We are proud to offer this line of local cheese here at Rising Tide.
Hahn’s End cheeses
In addition, check out our mini cheese knives that work perfectly as a take-along on a picnic or as an addition to the
kitchen in your summer cottage. They cost a mere $2.99 and come in three vibrant colors. They also make a nice
hostess gift along with a nice cut of cheese.
We continue to offer an every day low price of $4.99/lb on our top seller, McCadam cheddar,
and have now lowered the price of our Amish Minerva farmer’s cheese to $4.99/lb as well.
We will continue to expand our cheese varieties as we get busier into the summer. Please
continue to check in on occasion to see what’s new and exciting. For now, enjoy this
beautiful spring weather and keep in mind that Rising Tide is the place to go for all your
spring and summer entertaining needs.
Great cheese at a great price
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Art at the Co-op:
Katie Lee
Exhibit April 26–May 30
Our May Art at the Co-op exhibit features the work of Katie Lee, a well-known botanical and wildlife artist. Katie is a
graduate of the New York Botanical Garden botanical illustration program, where she has also taught. She currently
teaches botanical illustration at the Coastal Maine Botanical Gardens in Boothbay. Find more information about Katie’s
artwork at www.katieleeartist.com.
Mark your calendar now for these upcoming shows:
Sarah Fisher ۰ May 31–June 27 (Opening reception & free wine tasting June 5)
Travis Chapman ۰ June 28–August 1 (Opening reception & free wine tasting July 10)
Midcoast Printmakers ۰ August 2–29 (Opening reception & free wine tasting August 7)
Member-owners: Would you like to see your artwork displayed in the Rising Tide café? Pick up an application at the
registers, or find one online at: www.risingtide.coop/art-at-the-co-op.
Upcoming events at Rising Tide
Keep track of these dates and more at:
www.risingtide.coop/calendar.
Special Events:
Rebel Hill Farm Perennial Plant Sale: May 16, 10 am–1 pm
Local gardeners return to this plant sale year after year for Rebel Hill Farm’s high quality, field-grown, certified organic
plants. Many are native to the eastern US, and have culinary and/or medicinal uses. Rain or shine!
Herbal Goddess book signing with Amy Jirsa: May 22, 4–6 pm (in the RT café)
Rising Tide Annual Meeting: May 24, 2–5 pm (@ Darrows Barn, 3 Round Top Lane, Damariscotta)
Local Food, Local Hunger talk with Greta Huff: May 27, 6–7 pm (in the FARMS Community Kitchen)
Recurring Events:
Member-Owner Appreciation Weeks: May 16–23, August 8–15, December 5–12
Current member-owners receive 10% off one shopping trip during each week.*
Rising Tide Board of Directors Meetings: May 13, June 10, August 12
Rising Tide member-owners are welcome to attend board meetings.
Art at the Co-op Receptions: June 5, July 10, August 7; 4–6 pm
WELLNESS SPECIALS
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
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(See above for artist details)
On sale through June 3, 2015.
All Oregon’s Wild Harvest herbal supplements 25% off
All NOW supplements and body care 20% off
Selected New Chapter products 25% off
Check risingtide.coop/deals for more current sales!
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*Must be current on equity investments; discount does not apply to sale items and cannot be used with other discounts.