Bimonthly newsletter of Billings’ only co-op grocery and deli for healthful natural foods. June/July 2011 Farm-to-Table Experience by Danielle Phillips-Dorsett, GEM Cashier Around the world, communities accustomed to choosing their food based on convenience and low prices are increasingly exploring a bourgeoning field in gastronomy: Farm-to-Table, a movement about reconnecting with the food we eat. This connection comes through visiting gardens, greenhouses, and ranches; talking with farmers and producers about their business practices; and savoring food prepared from local sources. The keystone to this movement is developing an appreciation for the people who make it possible for us to eat fresh produce, meat and grains. Let’s talk about the perfect late afternoon dinner. It’s summer, and so of course this means outdoor dining. The sun sits low in the sky, still giving off enough heat to warm the wooden chairs. The music is a perfect pitch of birds chirping and wind rustling through the leaves, but not enough to disturb the elegantly folded napkins perched on clean white plates. Kids and dogs chase each other through the smell of wildflowers and the spicy aroma wafting over from the grill. The gathering of people consists of friends and family, some of whom have spent the morning picking and chopping vegetables, brining chicken and kneading dough. We sip our wine and nibble on crisp breadsticks, anticipating the piquant meal to come. Outstanding in the Field is an example of a company making farm-to-table a reality throughout the country. This group of traveling artisan chefs rolls out their signature “farm-tables” alongside fertile gardens, woodland windbreaks and, occasionally, in an old barn or greenhouse. They serve a regionally authentic menu, immaculately presentated, that has been prepared almost entirely from locally-grown ingredients. There is often a notable local chef who oversees the meal, serving sometimes hundreds of guests. Outstanding in the Field is on a mission to inspire a love of quality local food culture. Good Earth Market is doing this right here in Billings on five summer Sunday nights in the Market: Local Foods, Local Producers and Local Chefs creating exquisite meals and serving them at tables set up in the store. My mouth still waters when I think about Stella Fong’s cucumber mint fresca, Jason Corbridges’ Flathead cherry wine braised bison, Tom Nelson’s lamb stew with dried figs and Dirk Frickel’s beet and fennel salad. To read more on food issues that extend from Farm-to-Table check: www.farmtotableonline.org www.outstandinginthefield.com www.northernplains.org The Town That Food Saved by Ben Hewitt Sunday Suppers! A Celebration of Local Food, Local Chefs, Local Friends For the past three years, the Market has prepared a feast to highlight our Local Producers, Local Products and Local Chefs. Sunday Suppers are our version of Farm-to-Table — a five-course, family-style dinner with ingredients raised, picked and processed locally. Farm-to-table dining reconnects us to the uniqueness of our region through the food we eat and the community it cultivates. As we enter our fourth year, we invite you to purchase a seat for an evening of eating well, striking up new conversations and hearing stories of how talented Local Chefs prepare fabulous Local Food. Here’s the line-up: Supper #1 July 31 Chef Thomas Nelson Thomas Nelson Caterers Supper #2 (vegetarian) August 28 Chef Stella Fong wine and food enthusiast Supper #3 September 18 Chef Jason Corbridge Café DeCamp Supper #4 Chef & Date to be determined Supper #5 October 30 5-Year Anniversary Supper Chefs’ collaboration In celebration of the fifth anniversary in our new location, the chefs are collaborating on a fifth supper (and we’re serving more guests)! Look for details in the next newsletter. Doors open at 6:30pm at the Good Earth Market. The cost is $35 per seat (to benefit the GEM Building Fund). Wine and local beer are available for purchase. Reservations will open for Suppers #1 and #2 on June 1; for Suppers #3–5, August 1. Only 48 seats available. Sign up at Member Service Center in the store or call 259– 2622 with your credit card. Payment required at the time of your reservation, please. See you for Sunday Supper at GEM! YUM!!! How to Toss a Mediterreanean Salad by Federico F. Ferrero, Spring is warming us all with plenty of fresh ingredients, greens and herbs available to give us new energy and strength. After the last months, you’re now confident with “our” three rules: KWANTITY, KWALITY, KOOKING. Thus we will try to apply them to the simplest of the dishes: the salad. KWANTITY: A salad can substitute a whole meal, especially in spring and summer, providing a lot of vitamins, oligoelements and water. A small basin of salad and a slice of whole wheat bread is a perfect way to have a lunch, and you can also take it to your workplace. KWALITY: Choose the freshest, healthiest ingredients, cooked or raw, and mix them as you prefer. KOOKING: Fats and calories of a salad mostly come from sauces and dressings that also cover the real flavors and taste of the ingredients. (the usual tip) MOVEMENT: 30 minutes of fast walk every day or at least 5 days a week. Nothing better than a salad at lunch and a good walk after work to become fit after the long winter. For further questions about food, nutrition and diet, contact me at [email protected]. md, food expert and nutritional advisor (Italy) Learn below how to toss a salad in a Mediterranean lighter, but delicious way (* indicates ingredients produced locally and available at GEM.) MEDITERRANEAN SALAD Any kind of salad green* Tomatoes* Grape tomatoes* English cucumbers* Herbs* Lettuce* Swiss chard* Rhubarb* Oats* Boiled oat groats* Boiled black or red beans* Roasted flax seed* Stewed lentils* Grilled turkey or chicken breast* Goat cheese (Amaltheia Dairy, Belgrade, MT)* Mozzarella (“Montzarella,” Lifeline Dairy, Victor, MT)* Anchovies Olives Capers Extra virgin olive oil Dressing Wine vinegar Fresh lemon Pepper and salt Choose four or five ingredients from the list above. Remember that mixing more than 4-5 ingredients at one time will make you lose something of their single taste. Properly clean the greens, rinse in water and dry them very well. Use ingredients at room temperature and not from the fridge. If you choose grilled or boiled ingredients (chicken breast, beans, etc.), you can make them gently warm before adding to the salad. When using sliced tomatoes, remember to toss them separately with a pinch of salt in advance and add them after to the salad (tomatoes, in fact, need a little more salt than any other ingredient). Put ingredients in a bowl or in a small basin. In a small cup put some salt, one or two spoons of wine vinegar (or the juice of half a lemon if you like) and a small grind of black pepper. Mix it and distribute it on the salad. Fill the small cup again with a spoon of extra virgin olive oil and pour it on the salad. Gently mix the salad from the bottom to the top. Remember that olives, anchovies, capers, fresh or dry oregano and some drops of lemon give to any salad a “Mediterranean taste,” taking some sea breeze and sun into your plate and into your day. Buon appetito! Local Food News in the Apple Gallery Aligning with Light KarEn TannEr The Apple Gallery invites you to the opening reception for karen Tanner and her new exhibit, Aligning with Light, on Friday, June 3, 5:00–8:00pm. A Deli Special (Bunny’s meatloaf, garlic mashed potatoes, mushroom gravy and sweet peas) will be served from 4:30–7:00pm. Earthshine with Kris and Scott Prinzing will play during the reception. Tanner’s exhibition is up through July 30. A Montana native, Tanner is inspired by nature. Her contemporary acrylic and gold leaf paintings respond to the opening of “light” seen both on the western horizon and in the spirituality of the solstice. The metal leaf seen in some of the pieces is reminiscent of the Catholic Church’s iconic art, which influenced her as a child. Karen Tanner, True Light: Dark Waters, 2011, acrylic and silver leaf, 24 x 12 inches A graduate of Central High School and MSU–B, Tanner is the fine arts educator at Billings Senior High School. She was awarded a fellowship at the Art Institute of Chicago in the summer of 2010. As well as exhibiting in local art shows, she illustrated Silly Songs, published in 1998 by Thinking Publications, and has twice won 1st Place for her Bozeman Sweet Pea Festival poster designs. by Theresa Keaveny, GEM Board Secretary Saturday, March 25, 2011, found Jon Tester, U.S. Senator, and kathleen Merrigan, Deputy Secretary of the U.S. Department of Agriculture, at the Good Earth Market for a roundtable discussion with over two dozen local and organic producers, business people and GEM Members. Sen. Tester, an organic farmer from Big Sandy, opened by highlighting the importance of local food production. He brought Ms. Merrigan to Montana for three meetings to hear from stakeholders as USDA policy is shaped and in anticipation of the next farm bill. The Food Safety and Modernization Act, a bill passed in Congress last November to tackle food safety problems faced mainly by large, centralized agricultural operations, was amended by Sen. Tester to ensure that farms and small businesses that market products locally are not subject to the same regulations. “They aren’t the problem,” said Tester. Ms. Merrigan noted the possibility that the measure would be revisited as part of the Farm Bill debate. Ms. Merrigan outlined steps that the USDA is taking to expand organic food production, including an increase in the resources available for assisting producers to become certified organic, and technical assistance and outreach to local and state officials about the importance of organic production. The USDA has also expanded its research and outreach, emphasizing more locally grown and organic food in schools and public institutions served by USDA programs. “I couldn’t speak more strongly about our commitment to organic,” Merrigan said. Participants raised concerns to Ms. Merrigan about the need to reduce barriers to local growers to market their production at retail and public outlets, transportation costs and challenges, strategies to link organic and local producers to school programs and nutrition programs, and innovations in farm-to-restaurant sales. The recent USDA rule allowing for unrestricted Genetically Modified Roundup Ready alfalfa and its threat to local producers and organic farmers was noted as a conflict with USDA’s increased emphasis on organic and local production. “I think we need to put everything on the table,” Sen. Tester said, speaking of the federal budget and strategies to cut the budget while ensuring a stable, safe, sustainable food supply for the nation. Contact Sen. Tester at [email protected]. Note: We extend our sincere apology to Senator Jon Tester for misspelling his last name in our April/May newsletter. The latest goings-on at the Market are at www.goodearthmontana.com! “Like” us on Facebook for news, free products, recipes, Deli specials and more! Get Fresh Bimonthly newsletter published by the GooD EARTh MARkET 3024 2nd Avenue North Billings, MT 59101 406-259-2622 www.goodearthmontana.com SToRE hoURS 8am – 8pm Monday–Saturday • 10am – 6pm Sunday DELI hoURS 8am –7pm Monday – Saturday • 10am – 6pm Sunday MISSIoN STATEMENT Good Earth Market integrates local, sustainable food systems, cooperative values and environmental stewardship in a lively community marketplace. • • • • • • • • • • • GooD EARTh MARkET MEMBER BENEFITS Support of the organization by belonging, promoting and paying dues Hundreds of Member Specials at reduced prices Once-a-month 5% discount on your total purchase Lower price on bulk/case special orders Working Member discount 5% Senior Citizen discount (age 65 and above) Member newsletter Eligible to vote at annual meeting Eligible to raise issues for the annual meeting and run for the Board of Directors Get Fresh is published as a service to Good Earth Market Members. Articles from Members are welcome. AD SIGN-Up FoR JUNE/JULY NEwSLETTER IS BEFoRE JULY 15, 2011. The earlier, the better! Email us at [email protected] Alicia Reyer, Editor & Ad Coordinator Jane waggoner Deschner, Design Please notify us if your mailing address has changed. This saves us money and enables prompt newsletter delivery. Your Board Carol Beam, President 248-1512 [email protected] Greg Jahn, Vice President 252-3836 [email protected] Theresa keaveny, Secretary 651-8805 [email protected] Alan ostby, Treasurer 698-5977 [email protected] kevin Dowling Dana pulis heather Ristow Thom Smithlin 256-9547 [email protected] 896-0739 [email protected] 322-2073 [email protected] 697-4772 [email protected] Is It Time to Renew your Membership? Your Good Earth Market Membership Renewal Date is stated on the mailing label on the back of this newsletter. After that date, your annual dues expire. We welcome your $10 Membership Renewal which ensures that you’ll continue to receive this GEM newsletter — and your Oncea-Month 5% discount and other Member sales and benefits! Just come down to Customer Service the Market and renew. Your Membership Renewal helps keep GEM strong. ThANK YOU! Get Fresh welcomes signed letters and articles. Our policy is to focus on our mission statement, be educational, positive and politically neutral. Please email letters and drafts of articles to the Editor ([email protected]) at least five working days ahead of the Ad Sign-Up Deadline for Board of Directors preview and feedback. Thanks! Visit GEM’s Newsletter archive – www.goodearthmontana.com Remember, as a Member of the Co-op, you have access to the financial information at all times. You will find a detailed financial report for every month in the “Board Binder” that is kept in the Market. This includes the annual report from Paul Strom, the accountant who performs a review of our financial statements. by Carol Beam, Board President June is a special month for us — it was June of 1994 that Good Earth Market was officially formed. The Yellowstone Community Cooperative, dba Good Earth Market, came into existence and it has been seventeen years of cooperative evolution. Together, we have developed a cooperative movement that not only feeds our bodies, but also feeds our souls. Together, we have built a cooperative grocery store that continues to see double digit sales growth!!!! Together, we have created one of the best places to work in Billings. Together, we have become leaders in developing the local food movement — farm-to-restaurant and farm-to-table are part of our daily lives. Together, we continue to promote our lively community market place — hosting events from Earth Day celebrations to Local Producer Fairs to Global Village fundraisers. Together, we are improving our carbon footprint — insulating walls and adding double-paned windows. Soon, we will have shade trees to enhance our store front and make an even friendlier picnic area. As a member of this unique movement, I invite you to take this opportunity to pause and reflect on your relationship with your Co-op. It’s hard to imagine life without the Good Earth Market, isn’t it? Let’s keep the movement moving. PS: Are you going through Lewistown anytime soon? If so, make sure you stop in and visit the Big Spring Co-op. Located in a former grain elevator, the co-op is a treat to visit. They have a wonderful bakery on site, plus all the other goodies one would expect to find in an organic co-op. GM’s Update by Perry Mcneese, GEM’s General Manager I am pleased to let you know that GEM reached a huge MIlESTonE the first of May, 2011 — we were accepted by and have joined the national Cooperative Grocers Association (nCGA). They will help us reduce costs and improve our service to Members, and we are thrilled to be a part of the association! NCGA and its growing membership illustrate the momentum behind the local and organic food movement. National Cooperative Grocers Association, founded in 1999, is a business services cooperative for consumer-owned food co-ops located throughout the United States. NCGA represents 119 food co-ops operating more than 150 stores in 33 states with combined annual sales of $1.3 billion. NCGA unifies natural food co-ops in order to optimize operational and marketing resources, strengthen purchasing power, and ultimately offer more value to natural food co-op shoppers everywhere. Additionally, NCGA is a winner of the dotCo-op Global Awards for Cooperative Excellence in recognition of the application of cooperative values and principles to drive cooperative and business success. For a map of co-op member locations, visit www. ncga.coop. To learn more about co-ops, visit www.strongertogether.coop or www.go.coop. As a member of NCGA, Good Earth Market will have access to NCGA’s national purchasing and promotional programs, marketing and financial tools, training and development activities and other resources. The first step of our new affiliation will be to switch our store supplies to NCGA. This program provides sustainable and less expensive supplies and containers. It will take us a little time to start folding in other NCGA programs, but we will give you updates in future newsletters as we move forward. We celebrate earth Day every day at GeM! Working Member Spotlight by Carol Van Tuinen, Working Member Coordinator I have belonged to food co-ops since I was twenty years old and starting a family. My parents believed in eating healthy, but it was my sister-in-law who influenced me to support co-ops and eat organically produced food. I had a hand-cranked food mill that I used so I could feed my son mostly whatever my husband and I were eating. When I bought some commercial baby food for the convenience on a road trip, my son would not eat it. Fortunately, I had brought the mill along. Carol Van Tuinen, Working Member Coordinator Board Notes Aside from the good food, I want the social aspects of meeting like-minded people, supporting Local Producers, paying the “real” price for food which affects everyone along the food chain, and doing it all in a democratic environment, to be a part of my life. Good Earth Market provides that opportunity and I appreciate it. On the subject of the “real” cost of food (by definition more expensive) I think it is important to GEM’s long term success to find ways to keep those costs minimal without sacrificing the integrity of the concept. I think one of the ways to do this is by maximizing the selling capacity of the store. As an owner and a working member in our democratic endeavor, I feel empowered to contribute towards this goal by facilitating the means for other member/owners to actively participate in the growth of our enterprise. Working Member Program GEM thrives on the support and engagement of Working Member/Owners! We currently have Working Members doing laundry and keeping the store spiffy, assisting with building maintenance and earning extra discounts. Others work on committees or make product samples available to customers, but there is a lot more that could be done. If you are interested in helping GEM grow and becoming a Working Member, complete an application (located by the stairs) and return it to GEM. As GEM’s Working Member Coordinator, I will contact you to discuss your best fit. What’s New? DEli~We are all so proud of our current Deli staff — a super team working hard to please our Member/Owners. Have you noticed our new listing of allergens on your favorite salads? We are in the process of listing the allergens of all the products the Deli offers. Allergens that the Good Earth Market recognizes are wheat, dairy, soy, tree nuts, peanuts and eggs. If you have other dietary concerns, please ask. We endeavor to label all of our salads as to their gluten content — a red apple indicates it is made with gluten-free ingredients. We are also developing a vegan labeling system. We cater to special needs, allergies and intolerances, so don’t hesitate to ask your Deli specialists about our delicious food! rEfriGEraTED/frozEn~A couple new items you can find in the Refrigerated Department are duck eggs (seasonal — only available for a couple months) and two new drinks: KeVita comes in six different flavors and is a great source of probiotics; Amazake Shake comes in coconut, hazelnut and almond. These drinks are dairy and gluten-free. Stop in a give them a try! The Frozen Department has added a vegan pepperoni pizza by Tofurky and Udi’s now makes gluten-free hamburger buns (classic and wholegrain) and hotdog buns. Also an amazing new breakfast treat are gluten-free donuts by Kinnikinnick in cinnamon sugar and maple glazed. fronT EnD~Please join us in congratulating Sarah Daniels as our new Assistant Front End Manager! Our Front End Staff samples products from 2:00–5:00pm Monday through Friday. Stop in and try something new — you never know what you may discover! Also, the Front End staff now meets monthly for continued training to better serve you. AND, we made the switch to BpA-free credit card paper to protect both you and our Cashiers! The negative effects of BPA have recently appeared in headlines, and one of the most frequent ways of contamination is through the thermal paper we touch every day. GroCEry~Look for several new local products in the Grocery Department. Located on the cookie rack next to the chocolate bar end cap are chocolate chip and peanut butter cookies from On the Rise Bakery in Bozeman. Also in the same area is delicious gourmet fudge from Ah-Fudge in Billings which comes in gourmet chocolate, organic peanut butter and chocolate mint flavors. Johnny’s Selected Seed Co. is an employee-owned seed company specializing in their own unique seed varieties, certified organic since 1979. Also, distribution of Dave’s Killer Bread has been discontinued by Wheat Montana. We are searching for another distributor. BEEr/WinE~We have a NEw growler exchange program with Red Lodge Ales — $8 for a growler fill and $5.25 deposit on the growler. Choose from their seasonal beers (which are not available in six- Local Producer Spotlight rEMEMBEr JEannE, Buy loCal family-based farms and ranches in business would be good for the environment, keep more of our food dollars in our communities, and give people access to food produced outside the industrial food system. The campaign presented awards to stores and restaurants that sold and promoted local foods. Good Earth Market was one of the first to receive this award. Jeanne later served on the GEM Board to promote local food purchases. Today, GEM offers an impressive selection of local foods. Jeanne believed in bringing producers and consumers closer together. With that belief came the Community Food Buying Club, an order-in-advance program that provides consumers an opportunity to buy food directly from local producers four times a year. Until her death in April, Shepherd rancher Jeanne Charter never stopped using her gift for creative thinking to make locally produced food available to more people. She knew firsthand how difficult it could be, especially when her family’s locally raised beef was chased out of a Billings supermarket after the store received a “friendly” phone call from the big packing company that supplied the store. Jeanne was instrumental in developing an amendment to the federal Food Safety Modernization Act which was signed into law this year. Without that amendment, local producers and processors all over America would have been driven out of business by a regulatory regime designed for industrial-scale food producers and processors. Jeanne knew that, even in an agricultural state like Montana, many people were frustrated at being forced to buy their food through the industrial food system. Over a decade ago, Jeanne began an effort through Yellowstone Valley Citizens Council, an affiliate of Northern Plains Resource Council, to create local markets for local foods. One of the most profound things I learned because of Jeanne is that if you care about protecting the environment, buying food from local sources trumps buying organic. While organic food itself may be pure, the fuel to get it here has to be mined and burned and with it comes enormous impacts. The ideal of course is organic, local food. But next time you need to decide organic versus local, remember Jeanne and choose local. Jeanne led us in an effort we called the Community Food Campaign. She understood that keeping Written by Teresa Erickson, Staff Director of the northern Plains Resource Council. WhAT’s neW? DEParTMEnT uPDaTES ConTinuED BEloW… pack bottles) or go with one of their flagship beers. Madison River Brewery in Belgrade has a new flavor called hop Juice Double IpA — smooth and strong. Stone Brewery in Escondido, CA, has entered our market with three flavors: an IpA and pale ale in six packs, and Arrogant Bastard Ale in a 22 oz. bottle. From Shmaltz Brewing, look for a delicious and bitter R.I.p.A. (a rye-based IpA). MEaT/fiSh~We have two new exciting items: Blacktail Mountain Ranch Beef burger and steaks and Rocky Mountain elk. Blacktail Ranch in Rollins, MT, raises HighMont Beef, a cross breed of Scottish Highland and Piedmontese. They produce a very lean beef that is exceptionally low in calories, fat and cholesterol. Check out their brochure in the freezer section. We will also be carrying ground elk meat and steaks from Montana Elk Company, Townsend, MT. WEllnESS~Get ready for summer with our new full line of Body Nourish Facial Care — from the Flower Essence Facial Steam to the Soothing herbal Jelly Mask. This all natural, 85% organic, phytonutrient-enriched line will help to revive tone, texture and radiance to your skin! Kick up your energy with Genesis Today Pure Energy shots located at the front registers; help your body recover from the sun with antioxidant rich super-fruit juices. ProDuCE~See the article Where have the Grapes Gone? on page 7. Mark’s Bike In April, GEM employee Mark Cacal’s primary means of transportation, his bike, was stolen. On May 16, to Mark’s astonishment, a brand new bike was locked to GEM’s racks; and an envelope with a key and an unsigned letter was left at the store. We called an employee huddle to share and celebrate this generous act of kindness. To the person or people involved — ThANk YoU for your thoughtfulness and selfless contribution to our community! You made our day. P Blue Diamond alMonD MilK 32 oz only $189 You save 90¢ napa Valley rich & robust ExTra VirGin oliVE oil 25.4 oz. only $1029 luna BarS 1.69 oz. only $109 You save 70¢ Member Specials! P P You save $5.40! Member prices effective June 1–30 only. Meyenberg GoaT MilK 1 /2 gal. only $649 You save $2.50! alba Botanica SunBloCK laVEnDEr, SPf 45 4 oz. only $599 You save $4.00! organic STraWBErriES 1 lb. clam only $559 organic GrEEn onionS 1 bunch only 99¢ You save 60¢! You save $5.00! You save $2.20! You save $6.90! You save $1.20! holistic Select DoG fooD 6 lb. bag $500 oFF rudi’s WhEaT/oaT BrEaD 20 oz. only $329 Biokleen launDry PoWDEr 5 lb. only $999 Cascade yoGurT 6 oz. only 69¢ You save 30¢ rainbow light onE-PEr-Day MulTiViTaMinS 90 tab. only $1999 You save $10.50! organic KalE 1 bunch only $379 You save 50¢! B-Bar GrounD BEEf organic, frozen 1 lb. only $449 You save $1.50! ICED TEAS refresh & recharge with M A RK E TI N G & CRE ATIVE, L LC A locAlly grown, free-rAnge mArketing firm and advertising agency of Good Earth Market. kineticmg.com • 406.534.2140 from Tumblewood Teas! Now served at Good Earth Market. eas tumblewood T Essence of the West! TumblewoodTeas.com Green Clothing by Elizabeth Byron Everybody has clothes. Where did the clothes come from? How were they made? What is their environmental impact? There are four main types of fiber used to make clothing: polyester, nylon, rayon and cotton. Polyester is made from petroleum and petroleum products; it releases greenhouse and acid gases into the atmosphere while being produced. Nylon is made from oil or petroleum, just like polyester. If anything, nylon is worse for the environment because it releases several toxic and hazardous chemicals into the air while being manufactured. Rayon is made from wood pulp and usually means that forests are being cut down. Deforestation can lead to problems in the surrounding environment. Cotton takes up about 3% of the world’s farmland, but accounts for 25% of the world’s pesticides and herbicides. Many pesticides are known to be toxic. One pound of pesticides is used to make three t-shirts from non-organically grown cotton. Thousands of deaths occur every year due to pesticide poisoning or improper use of pesticides in cotton growing countries. Once the cotton is harvested and taken to a factory, it is treated with chlorine bleach to make it white. Chlorine bleach can cause health problems in the lungs of the workers. After this, the cotton is dyed. It is not uncommon for the dyes to contain heavy metals that can leak from the clothes into a person’s body and accumulate in places like the liver and the brain. After the dying and printing process is done, the clothing must be shipped to the store. This results in the burning of fossil fuels, and the release of greenhouse gases. What can you do to help the environment and still have a nice wardrobe? Try the following: • Buy clothing made in America. • Buy naturally-made clothing. There is a growing • selection made from organically grown cotton, • bamboo, hemp or recycled materials. • Consider buying second-hand clothes. • Buy fleece made from recycled plastic. Help paint the world green! Elizabeth is a 15-year-old passionately committed to protecting the earth. Billings Educational Academy a unique and personal approach to your child’s education Margo Haak, primary educator, director, owner In a holistic environment that emphasizes self-respect and concern for moral, social and ecological challenges, each student at Billings Educational Academy is given the opportunity to work to his or her full potential. Primary educator Margo Haak has taught all ages in a multitude of educational settings during her nearly 40 years of teaching experience. Please contact us and come for a visit. Billings Educational Academy PO Box 22592 Billings, MT 406-248-4031 Teach Your Children Well: Meaningful Ways to Bring Sustainability Home by adrianne Wallace, Early Childhood Educator You’re doing your best to make choices that sustain the good of our planet and the good of our community, knowing that as you do this the children in your life are learning by watching you. Perhaps you involve them in your recycling, composting and gardening efforts, and engage them in conversation about healthy food choices. Now, how about taking it to the next level? Though children learn much from watching us, they learn primarily from doing and what do children do most? PLAY! Play IS the way children grow their imaginations, physical and cognitive skills, emotional strength and moral development. Just as we provide children with space to run and puzzles to challenge their bodies and minds, we need to provide children with toys and materials that stimulate their compassion and creation of values. As a parent and educator, I have seen the power that a simple, hand-made toy can have in teaching lessons that add meaning and purpose to children’s lives. Whether it’s a wooden train, cloth doll or ball made from wadded up, used plastic sacks and rubber bands, making toys WITH our children provides these important lessons and opportunities: • Reinforces bonds of love and trust (and it’s fun!) • Connects children with the natural world (especially when materials are gathered from nature) • Fosters a sense of ownership and responsibility for the care of the toy • Develops the tools of practice and patience (for which they are well rewarded) • Establishes that important relationships (with things and people) may wear, tear or break — • and be lovingly repaired • Provides tools for self-expression and endless lessons in caring for and relating with compassion • and commitment to self and others HUGE, huh?! Little toys can be a BIG deal! All of this and IT’S EASY! (Look for books available on natural toy making with children, endless on-line resources as well as two upcoming workshops at the Good Earth Market for you and your children!) So, what do WE, (the adults here), get out of all of this? Well, for starters: • Children who value relationships and become active, compassionate members of our community • Children who value the natural world and have a respect for Earth’s resources • Children who develop and sustain a deep sense of self-worth, expressed through play with • lovingly made toys What if we could all take these values into the worlds of work, society, government and global policy and have fun doing it? Let’s teach our children well, make some beautiful toys and memories and see what wonderful ways our kids will apply the values we instill in them now to their selves, their friendships, our communities and the world! Adrianne Wallace is the teacher/director of Merry Hearts Play Circle — a nature-based early childhood exploration program for 3–5 year olds that uses natural toys and materials to stimulate all of the above lessons and more! Please contact her for enrollment information at 670–8654 or www.merryheartsplaycircle.com. A big ThAnK YoU to Bill Kehler for donating his Member Loan to the GEM Building Fund! Watch for a new project in front of the building in June. STROM & ASSOCIATES P.C. Income Tax Preparation for Individuals and Small Businesses … Electronic Filing of Federal … and State Returns Electronic Refund… Checks or Deposits Refund Anticipation Loans Call 252-2765 for your appointment. Mention this ad and receive a 10% discount on tax prep fees. Where Have the Grapes Gone? by rachel Guidi, GEM Produce Manager Good Earth Market’s produce Department is unique. We carry the largest selection of organic produce in all of Yellowstone County and, during our growing season here in south central Montana, we have an extensive selection of locally grown vegetables and fruits. Another difference between our Produce Department and the produce at conventional grocery stores is that at GEM the selection and prices fluctuate with the season as well as with our Member/ Owners’ desires. Our main produce distributor is Spokane Produce, based in Spokane, Washington. The bulk of their clientele are conventional grocery stores, but, fortunately for us, they also have a full line of certified organic produce. We have been spoiled by large supermarkets with their constant availability of almost any variety of fruit you desire at any time of the year. But, life doesn’t really work that way in the “real” world. We are still at the mercy of many variables such as poor weather that destroys crops, unreliable transportation, road closures, crop changes and many other factors. I personally find it reassuring to know that our organic food systems are still controlled by environmental factors that can’t be manipulated by human beings. And, as many of you have noticed during your shopping trips, there are certain items that GEM doesn’t carry because they simply aren’t in season. Grapes, strawberries and melons in the winter are perfect examples. During the summer months, the highlights of GEM’s Produce Department are the local harvests. By now we all realize the benefits of local produce on our economy, environment, taste buds and personal health. Our orders from Spokane Produce dwindle during the summer months while our orders from Danly Farms, Negaard Farms and other Montana farmers blossom. The local food items I’m really looking forward to this summer are the garlic scapes from Danly Farms, which make the most fantastic pesto I’ve ever had, and the grape tomatoes from Negaard Farms (they’re already here!) which taste like candy and I snack on obsessively. But that doesn’t mean that I’m willing to sacrifice foods such as bananas, avocadoes and mangoes from South America, or a knockout balsamic vinegar from Italy. For my household, I have personally decided that I will spend all of my food dollars at the Good Earth Market (except for sojourns to Café DeCamp). I think a good rule of thumb is to spend most of your food dollars on items that grow naturally and abundantly and spend a little more sparingly on items that aren’t grown here. However you decide to spend your food dollars, I think we need to realize that we can’t have everything we want all the time and some of the best things in life are worth waiting for. By the way, are the red grapes back in season yet? What local fruits and veggies are you most excited for this summer? Steve haradan, Member: “Strawberries and tomatoes!” Joanette wagner, Member: “All the summer tomatoes because there’s nothing better than tomatoes with a drizzle of olive oil, or Danly Farms wax beans — purple or yellow. I subscribe to their CSA.” (pictured to the right) Sarah Daniels, GEM Assistant Front End Manager: “Peaches, but they’re not here yet, and fresh, local melons from the Melon Patch Kids.” “All things come to him who “waits — provided he knows “what he is waiting for.” ~Woodrow Wilson Staying Hydrated by Christine Stubbe, nd, yellowstone naturopathic Clinic Did you know water makes up at least 60% of your body weight? Hot, dry summer weather can be dehydrating and taking the proper precautions to maintain your ideal percentage of body water is critical. It is particularly important to ensure that children, elderly and critically ill persons are hydrated, as well as people engaging in intense exercise. Dehydration can cause signs and symptoms that are important to recognize. Insufficient water can drain your energy and make you feel tired. Most commonly, people respond to a dry mouth as a sign of dehydration, but other symptoms include muscle cramps, nausea and vomiting, heart palpitations, confusion, weakness, lightheadedness, darker urine and a decrease in sweat production. Dehydration can lead to serious conditions, such as heat exhaustion which can progress to heat stroke, which is a life-threatening condition. What are electrolytes and why are they important? Electrolytes are charged ions such as sodium, chloride, potassium, magnesium and calcium which create an electrical current in our cells. They play an important role in muscle and nervous system function. Electrolyte levels can fluctuate with a change in body water and can become too low or too high. This can be caused by dehydration, as well as some medicines, and also by vomiting, diarrhea or kidney problems. Hydrating with water is sufficient for most people, but those exercising and sweating heavily also need to replenish electrolytes, lost in sweat. The key to proper hydration is prevention. A person’s body can be dehydrated long before thirst kicks in, maybe even days. The thirst mechanism becomes more unreliable with age. Hydrating tips: • When drinking caffeinated tea, coffee, soda or alcohol (which are dehydrating • beverages) be sure to drink 1 cup of water for each cup of beverage. • Skin turgor test. Grasp the skin on the back of your hand with two fingers to • form a tent and release. If you are hydrated, your skin should snap back into • place quickly. • How much should we drink daily? While the amount varies per individual, • most sources recommend 2-3 liters daily for adults. • Forget to drink? Carry a water bottle with you wherever you go. Depending • on the size of the bottle, have your goal to finish the bottle or two bottles by • the end of the day. • During exercise, drink water with some electrolytes at least every 1/2 hour. • Sports drinks may contain too much sugar and there are natural alternatives • at the health food store. A basic electrolyte drink at home consists of water • with salt and baking soda. EmergenC type packets are easy, tasty ways to get • some electrolytes. • For someone who is not sweating heavily, electrolytes that come from a diet • rich in fruits and veggies should be sufficient. • Add lemon or lime, or a splash of juice to sparkling water for variety in flavor. • Decaf tea can make a nice iced tea on hot days. • Lavender Lemonade: Steep some sprigs of lavender in hot water, add lemon • and/or lime juice and some Stevia, if sweetness is desired. Let it cool or add • some ice cubes for a delicious and refreshing summer beverage. Christine Stubbe is a resident naturopathic physician at Yellowstone Naturopathic Clinic and Frontier Cancer Center. She can be reached at 259–5096. Share Your Recipes! Share your favorite recipes with fellow Members! We will feature them in the store, on our website and on our Facebook page. We’re looking for recipes that incorporate as many local and seasonal ingredients as possible — whether from your garden or GEM. If we choose your recipe, you’ll receive a $15 gift card! Submit recipes at the Market by filling out a form located at Member Service or download the file at our website (see Shared Recipes). Let’s share the bounty! …a place for every age, body type, occupation and ability. YOGA~ • Over 35 classes a week • 13 certified Yoga Alliance teachers • Skill levels from beginner to advanced MASSAGE~ •8 therapists to serve your needs Perfect Balance Yoga & Massage 712 Carbon Street, Suite D Billings, MT 59102 294-9642 www.perfectbalanceyoga.com PrSrT STD uS PoSTaGE PaiD BillinGS MT PErMiT #1 GOOD EARTH MARKET 3024 2nd Avenue North Billings, MT 59101 Change Service requested th ! y a d Birth 7 1 1 1 0 y 2 p e Hap 994–Jun June 1 Time to renew your membership? Check your GEM MEMBERShIP RENEWAL date below! Come Learn with Us! Check out our June and July clinics, classes and workshops. We hope the topics are of interest and the times convenient. As always, we welcome your topic suggestions for future offerings. To register for most of these, stop by Member Service when you’re at the Market or call 259 –2622. CLINIC, LECTURES, CLASSES, woRkShopS~ All are held upstairs; we can accommodate everyone! Some are free; please pre-register for all. Revolutionary Core Training for Back Pain and Injury Prevention Sara hatfield, core training expert • Saturday, June 4, 10:00am FREE • with constipation, and having better memory and metabolism! Learn about essential fats and their vital role in our health, signs and symptoms of deficiency, optimal ratios of omega 3s and 6s, and easy food sources. Clipboards and handouts are provided. KIDS! Get Ready for a Butterfly Summer Adrianne wallace • Saturday, June 11, 10:00 am $10 per child (ages 2 & up) • with This fun, easy craft morning will provide your child with a beautiful and durable butterfly (or fairy) costume for hours of imaginative play. Listen to stories that reinforce values of embracing change and growth as you paint your wings and get ready to fly! Preregistration required. Class limited to 10 participants. Acupuncture, Chronic Pain and More! A strong center is the basis for all healthy movement in your daily life. Learn how to use your core properly in your daily life to prevent injury and reduce back pain. No crunches necessary! You will also learn about a very common injury called diastasis recti and how it contributes to back pain, guy gut and that mummy tummy that just won’t go away, no matter how hard you exercise. www.maternalfitnessmt.com • with kara Burpee, licensed acupuncturist • Thursday, June 16, 6:00 –7:00 pm FREE “Food is Medicine” Store Tours • with • with Tracy konoske, ms, rd Join natural nutritionist and dietitian Tracy Konoske, for her upcoming grocery store tours! Sign-up and payment for both tours is available only at www. healthylifestylesmt.com. Cost for each tour is $29 if paid before June 5; $35 after. • Living with Food Allergies, Sensitivities and Intolerances, 5:30 –7 pm June 9, Thursday Food plays a role in many health conditions — from autism to irritable bowel syndrome to migraine headaches. We’ll learn about diseases and disorders associated with sensitivities, signs and symptoms, blood tests, long-term health complications, food substitutions, meal planning, eating on the go, and how to shop on a budget. Many resources provided. • Just the Fats, Ma’am, 5:30 –7 pm June 14, Tuesday Imagine not having dry skin, allergies, mood swings and/or Acupuncture is primarily known in the West as an effective treatment for chronic pain. We will discuss the many health benefits of acupuncture and Oriental Medicine, including its effectiveness in treating acute or chronic pain. KIDS! Twig Toy Making Adrianne wallace June 18, 10:00 am $5 per child (ages 2–6) • Saturday, Make wooden toys with your children while teaching them important values about sustainability. Children bond with their toys. When their toys are made from repairable natural materials, we are given the chance to teach, through care and repair, that Earth’s resources and personal relationships are valuable and can be mended with some care and attention. Preregistration required. Class limited to 15 participants. Tea Tasting • with Riza Gilpin, Tumblewood Teas July 13, 5:30 –7:30 pm • Wednesday, FREE . Attention tea lovers! In this interactive workshop, participants will learn about the characteristics of all tea types — green, black, white, oolong and herbal — and how to identify them, along with how to taste and describe their characteristics. Discover summer iced favorites, too. Class limited to 15 participants. Reduce Your Genetic Risk Christine Stubbe, nd Yellowstone Naturopathic Clinic • Wednesday, July 20, 6:00 –7:00 pm FREE • with Your genes impact you on a moment-by-moment basis throughout your entire lifespan. You will learn just how much control you have over your own genetic expression and how you can positively influence your genes and ultimately, your health. GEM Book Club • with Danielle phillips-Dorsett, GEM Cashier June 22, 6:00 pm • Wednesday, Danielle likes to get folks together to discuss contemporary food literature. The idea is to foster a conversation about movements, health trends, and political, social and economic concerns that influence our food culture. Everyone is invited and book-inspired refreshments will be provided. Books are available for purchase at the Market. June 22: The Transitional handbook by Rob Hopkins More than a book, this manual for a movement “shows how we can move from feeling anxiety and fear in the face of ‘peak oil’ to developing a positive vision and taking practical action to create a more self-reliant existence.” Sign-up for one of our sunday suppers — a chef-prepared farm-to-table meal. Reservations open June 1; seating is limited.
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