1. food and drink
2. desserts and baking

Ocean Beach People’s
Organic Food Co-op News
November 2014
Anyone Can Join & Ever yone Can Shop!
OPen dAILY
8 a.m. - 9 p.m.
obpeoplesfood.coop
(619) 224–1387
How Will Climate Change
Impact Your Descendants?
People’s Co-op Owner
Appreciation Days
Thursday, November 20
10% off purchases*
Ocean Beach People’s
organic Food Market
4765 Voltaire St.
San Diego, CA 92107
Presorted Standard
U.S. Postage Paid
San Diego, CA
Permit 906
At People’s,
we are committed
to promoting
ecological
sustainability
with the products
and services
we provide and
in the way
we operate
our business.
Seniors with an active
People’s membership
receive an extra
Owner Appreciation Day
Tuesday, November 18
* excludes no further discount items
The heat-trapping nature of carbon dioxide and other gases was demonstrated in the mid19th century. There is no question that increased levels of greenhouse gases must cause the
earth to warm in response. Ice cores drawn from Greenland, Antarctica, and tropical-mountain glaciers show that the earth’s climate responds to changes in greenhouse gas levels. They
also show that in the past, large changes in climate have happened very quickly, geologically
speaking: in tens of years, not in millions or even thousands.
(source: www.climate.nasa.gov/evidence)
There is a need to consider one’s
own descendants when thinking about the
impacts of climate change, according to a
new project designed to help people focus
on that aspect of the global challenge.
The Your Climate Legacy project stems
from the fact that much of the discussion
about climate change mentions its impact
on “future generations,” without focusing
on who those people will be and how they
will actually live.
Your Climate Legacy intends to show
that these people in the future are not
anonymous, generic individuals, but instead our specific descendants. The project
seeks to enable people to get a visual picture of what climate change impacts could
mean for their descendants.
“Your Climate Legacy was created
because of the idea that each of us should
consider what climate change will mean
to our specific descendants,” said Dan Delurey, one of the organizers of the project.
“People living 50 or 100 years from now
S A N
D I E G O ’ S
will be our grandchildren, great-grandchildren, and beyond. These descendants will
live in a time when the effects of climate
change are most strongly felt. These descendants are real people who will know us as
their elders.”
In addition to providing users with a
visual image of what their descendants will
face, the Your Climate Legacy project has assembled resources that provide information
on future climate impacts based on where
one lives and what one’s particular interests and hobbies are. For example, if you
enjoy eating chocolate or peanut butter, or
participating in activities like hiking, skiing,
watching the Winter Olympics, or having a
Christmas tree, you will be able to look at
how climate change will affect these things,
and think about whether your descendants
will be able to enjoy these same activities.
Fall Arts &
Crafts Fair
Saturday,
November 22
11 a.m. – 4 p.m.
People’s will be
CLOSED on
Thursday, Nov. 27
Thanksgiving Day
To learn more about the
Your Climate Legacy Project
please visit www.yourclimatelegacy.org
O N L Y
C U S T O ME R
O W NED
G R O C E R Y
S T O R E
People’s Co-op
Board of Directors
Meeting Notes for September 29, 2014
Board of Directors Present: Ofelia Alvarado, Chet Nelson, Stephanie Mood, Andi Briceno, Brandon Fuller,
Jim Kase, Chris Young and Bryan Pease.
Staff: Nancy Casady, Jamie Decker, Carin Sioux, Katie
Spier and Gloria Isselhard.
Guests: Morgan Thornberry, Derek Casady and Phillip Gianopulos.
New Business
Co-op owner Morgan Thornberry distributed copies
of other co-ops’ boycott policies to the Board of Directors (BOD). Ms. Thornberry asked that our policy be
made available on the Co-op website.
Old Business
Nancy distributed copies of the Co-op’s General
Merchandising Policy and current Boycott Policy.
Stephanie moved and Andi seconded that the current
Boycott Policy be reaffirmed. Discussion followed.
The motion was withdrawn. An ad hoc committee will
be convened to review our current Boycott Policy and
make a recommendation to the board.
Outreach and Education Committee
Mel Lions, from Wild Willow Farm and Education Center, introduced Areli Perez, the farm’s Field
Trip Coordinator. Andi moved and Bryan seconded a
recommendation to the Finance Committee for a donation of $1,000 per month for the 4th quarter. Vote:
passed unanimously.
Brandon reported that the staff summer pizza
party and bonfire was a great success. Nancy reported on the CA State Food and Agriculture Board
meeting in September which was once again focused
on the drought. A bond for additional water infrastructure will be on the November ballot and drought news
is available at caladapt.org.
Bryan reported that there were more than 1,500
people at the People’s Climate March in San Diego.
There were more than 400,000 in New York. Andi
reported on the current water situation in San Diego.
Reserves are at 35% of normal.
Planning Committee
Stephanie reported on plans to make a presentation on the co-op business model to a class at San
Diego State University. She will duplicate her presentation for Board Study in September.
Stephanie reported on the board retreat and distributed the list of goals that were set.
Amber McHale, the Co-op’s Marketing Director,
gave a report on current social media data.
Nancy reported on the new format for Owner Appreciation Days. They are now scheduled for two days
with a “gap” day in between. The National Cooperative Grocers Association will be holding their spring
2015 meeting in San Diego.
Finance Committee
Chet reviewed the August financials. Sales are flat
and year-over-year sales increases are at one percent.
Labor to sales is up slightly at 23.9%. Sales per paid labor hour is down. Utilities are all up—more than 30%
for the year-to-date. Income compared with expenses
for the Voltaire St. duplex is positive.
Jim moved and Stephanie seconded that the BOD
approve up to $1,500 to replace 10 shopping carts.
Vote: passed unanimously.
PAGE 2
GE NE RA L M A NA G ER’S MESSAGE
by Nancy Casady
Although I remain thankful for so much—including a month that has a holiday just for giving
thanks—I’m feeling more concerned that my world
view is not shared with enough others to do what
needs to be done to create a livable future.
A prime example is the People’s Climate March
in September. Naomi Klein’s new book, This Changes
Everything, substantiates that social change is about
activating only 3.5% of us in order to shift any given
policy. That said, San Diego’s contribution to the 12
million needed in the U.S. to get us off coal, oil and
natural gas and on to sustainable, distributed power
sources is just over 30,000 people. With the 1,500 who
showed up on September 21 at City Hall—and thanks
to you all—we weren’t even close. That is not to say
we won’t get there—these things take time—but time
is running out. If wildfires, record heat and drought
conditions aren’t motivating, what will be? Why didn’t
you think it was important enough to do the one thing
that will work?
We citizens need to
demand a national mobilization just like the one
after Pearl Harbor. In
response to that attack,
every industry and every
citizen was enrolled in
helping to produce the
tanks, weapons, uniforms
and other goods needed to
protect our national security. But World War II will
pale in comparison to the havoc ahead if we remain
passive about the effects of climate change. And
how are we to save ourselves?
The street, dear friends, the streets. Here’s a
thought: if just our Co-op community, the shoppers and
workers, gave one morning of time to the next demonstration, San Diego would be half way home to our
needed numbers; and that would change the world.
Due to the issue of crystalized honey residue in
the Bulk Dept.’s honey containers, Stephanie moved
and Chris seconded that the BOD approve up to
$2,700 for new “warmable” honey dispensers. Vote:
passed unanimously.
Stephanie moved and Brandon seconded that the
BOD continue with BPA-free bin replacements and
approve the purchase of 17 BPA-free bulk coffee bins.
Vote: passed unanimously.
Additional solar cell bids are being solicited for the
parking lot.
Nancy is researching the cost of applying for state
approval to issue Class C shares for Co-op fundraising.
Chet moved and Stephanie seconded that the
BOD approve up to $3,000 to build a new customer
service desk. Ownerships, renewals, returns and
other questions and concerns will be addressed at this
new station. Vote: passed unanimously.
org’s People’s Climate March in New York and across
the country. It was very gratifying to see many at San
Diego’s event from our Co-op community. Movie
Friday Nights at the Co-op during the month has
proved to be under attended. Thanks to staff member
Heather Weightman for the effort to regularly show
educational films. Another attempt may be considered
in the future.
Thanks to Amy Ouska and Jamie Decker for their
participation at the annual Open House at Ocean
Beach Elementary.
We’re happy to report the installation of a storewide water softening system. Positive effects in the
Deli on dishes and cutlery have already been noticed. Board member Stephanie Mood and I attended
a class at San Diego State University at the invitation
of Professor Heather Honea. Stephanie prepared and
presented a slide show on the development, variety
and importance of the co-op business model to business students in the class.
The National Co-op Grocers Association held its
fall meeting in Seattle. The focus was on trends, both
in the industry (packaged organic products—soup,
chips, cereal, jams, oil, etc.; more in-store dining; and
“know your farm, know your food” local campaigns)
and trends for food co-ops (increasing and better
competition; lack of diversity in shoppers and staff
and growing importance in the co-op business model
to answer the “great turning” from predatory capitalism). Workshops included loss prevention, safety and
disaster preparedness and honing our competitive advantage (shopper/owners; best organic deli, produce
and bulk; product integrity and safety). The continuing compression of the middle class requires us to
lower margins and increase efficiencies.
Former Congressman Jim Bates travelled to
Washington, D.C. to secure additional letters from
Representatives (re: Senator Dianne Feinstein’s letter) requesting the President to close the GE labeling
loophole. Four have been promised: Markey, Begich,
Kaptur and Sanders. Fifteen more are probable: Boxer, Tester, Kaine, Wyden, Rush, Waters, Lee, Schiff,
Speier, Rangel, Keith, Clark, Shea-Porter, Titus and
Lowenthal. A December trip to follow-up is planned.
Thank you to the board and Co-op owners and
staff for making my late summer vacation to Victoria,
B.C. possible.
Nominating Committee
Brandon reported that candidate applications for
the BOD will be available starting October 1, 2014.
Completed applications are due by December 1, 2014.
General Manager’s Operations Report
The most important event in September was 350.
Next Board Meeting
Monday, November 17, 6 p.m.
Committees
•Outreach & Education Committee
- Chair, Andi Briceno
Meeting: November 10, 5:30 p.m.
•Planning Committee
– Chair, Stephanie Mood
Meeting: November 10, 6:30 p.m.
•Finance Committee
– Chair, Chet Nelson
Meeting: November 10 , 7 p.m.
Meetings are held in the Co-op’s Community Room
WWW.OBPEOPLESFOOD.COOP
November 2014
P E O P L E ’ S
All Community Room events are FREE.
For a complete calendar schedule, please visit
the Co-op’s website at obpeoplesfood.coop.
Additionally, please check with the workshop
leaders to ensure that there have been no
schedule changes.
Live Acoustic Music
Fridays 5:30 – 7:30 p.m.
Sundays 11 a.m. - 1 p.m.
People’s Co-op Deli
The Co-op’s Deli continues to present the finest in
folk, jazz, blues, and bluegrass performed by local
musicians. Our highly acclaimed organic, vegetarian
fare features a variety of award-winning soups, salads,
entrees, baked goods and desserts. All food, including
breakfast, lunch and dinner, is prepared fresh daily.
Top off your meal with a complement of Fair Trade,
certified organic teas and coffees, freshly made juices,
and more. Bring a friend or make new friends here.
Staying Healthy for the Holidays
Tuesday November 4, 7 - 8:30 p.m.
People’s Co-op Community Room
Do the upcoming holidays have you frazzled? Is everyone around you getting sick? Learn healthy ways
to naturally relieve stress and ways to keep your body
healthy during this busy time using homeopathy. Attendance is limited to 18; to RSVP call (760) 519-0703
or email [email protected]. To ensure
that there are parking spaces for shoppers, please do
Ocean Beach
People’s Organic
Food Co-op News
Editor, Layout - Amber Forest McHale
Proofreader - Jamie Decker
Visit us at:
www.obpeoplesfood.coop
Contact us at:
General Manager
[email protected]
Editor
[email protected]
Membership
[email protected]
Views expressed in the Co-op News are the
writer’s opinion and do not necessarily reflect
the views of People’s Co-op.
Advertising Representative – Jamie Decker
Ad deadline is the 10th of the preceding month.
[email protected]
ADVERTISING DISCLAIMER:
People’s Co-op will not knowingly accept newsletter advertisements that are deceptive, misleading or expressly
incompatible with our mission and goals. People’s Co-op does
not endorse, advocate or guarantee offers, viewpoints or
representations made by advertisers in the Co-op News.
PAGE 3
C O M M U N I T Y
C A L E N D A R
not park in the Co-op parking lot while attending this
workshop. Free of charge.
Designing Your Day
Wednesday, November 5, 7 - 8:30 p.m.
People’s Co-op Community Room
Join others for the second of the three immersions
into Ayurveda wellness. Learn the functions and
cycles of seasons. Design a daily routine according to your natural blue print. Discover techniques
to transition with ease and stability into the holiday
season. Attendance is limited to 18; to RSVP email
[email protected]. To ensure that there
are parking spaces for shoppers, please do not park in
the Co-op parking lot while attending this workshop.
Free of charge.
Aromatherapy and the Brain
Thursday, November 6, 7 – 8:30 p.m.
People’s Co-op Community Room
Danielle Daniel, LCSW, is a Doctor of Clinical Psychology student who studies natural medicine for
brain health and psychological symptoms. This class
focuses on her research and treatment modalities.
Attendance is limited to 18; to RSVP email [email protected] or call (619) 800-0886. To ensure that there
are parking spaces for shoppers, please do not park in
the Co-op parking lot while attending this workshop.
Free of charge.
Healthy Shoulder
Tuesday, November 11, 7 – 8:30 p.m.
People’s Co-op Community Room
Learn from Dr. Kino how—and why—he can naturally
resolve frozen shoulder or impingement/rotator cuff
syndrome without touching the shoulder. Attendance
is limited to 18; to RSVP call (858)866-4545. To ensure
that there are parking spaces for shoppers, please do
not park in the Co-op parking lot while attending this
workshop. Free of charge.
Vegan Cooking for the Holidays
Wednesday, November 12, 7 - 8:30 p.m.
People’s Co-op Community Room
Suzette will be sharing her favorite ways to be gracious, grateful, loving and kind this Thanksgiving.
She will also help you convert your favorite recipe
into a vegan dish. Attendance is limited to 18; to RSVP
call (323) 707-8107. To ensure that there are parking
spaces for shoppers, please do not park in the Co-op
parking lot while attending this workshop. Free of
charge.
Introduction to Breathwork
Thursday, November 13, 7 – 8:30 p.m.
People’s Co-op Community Room
This workshop is an introduction to breathwork, an
umbrella word, referring to many different styles of
breathwork practices. Parts of breathwork can be
done anytime anywhere once you have learned the
technique for your health and mind. Attendance is
limited to 18; to RSVP call (858) 349-1061. To ensure
that there are parking spaces for shoppers, please do
not park in the Co-op parking lot while attending this
workshop. Free of charge.
WWW.OBPEOPLESFOOD.COOP
Film Night
Thursday, November 13, 7 p.m.
The Green Store / O.B. Green Center
This month’s film is Trudell, a 2005 documentary
about the life of author and American Indian activist John Trudell. The film traces Trudell from his
childhood in Omaha, Nebraska, to his role in the
American Indian Movement, and finally to his rebirth
as a musician and spoken word poet. Heather Rae
produced and directed the film, which took her more
than a decade to complete. See the trailer at http://s.
coop/1v1ec. The Green Store is located at 4843 Voltaire St. For more information call (619) 225-1083.
Free of charge.
Of Special Note this Month
7th Annual America Recycles Day
Saturday, November 15
Did you know that San Diegans produce more
waste than anywhere else in the California? Replacing disposables with resuables and stepping up our
recycling efforts can change that. November 15th
is America Recycles Day, the only nationally-recognized day to celebrate our recycling milestones as
well as share ideas with one another! With California’s goal of reaching a 75% waste diversion rate by
2020 in mind, I Love A Clean San Diego (ILACSD)
strives to be your go-to resource to help reach
this goal. Be sure to follow them on Facebook at
facebook.com/iloveacleansd and Twitter at twitter.
com/iloveacleansd to stay up-to-date on ILACSD’s
America Recycles Day campaign! In the meantime,
check out both WastefreeSD.org and RepairSD.org
for your recycling, reuse and repair needs.
Free Compost Workshop
November 8, 10 a.m. – 12 p.m.
TLC Community Garden
Sponsored by the Solana Center for Environmental
Innovation, this free 2 hour workshop covers the
basics of both traditional composting, as well as
vermicomposting (composting with worms.) Learn
what composting is and why it is so important;
what tools and materials you’ll need; which items
are compostable and which are not; troubleshooting and maintenance tips; as well as techniques for
harvesting and using your compost. The TLC Community Garden is located at 11240 Clairemont Mesa
Boulevard, San Diego, 92124. To RSVP, please visit
solanacenter.org/free-compost-workshops online.
People’s Fall Arts & Crafts Fair
Saturday, Nov. 22, 11 a.m. – 4 p.m.
People’s Food Co-op
Start your holiday shopping early with People’s
Annual Fall Arts & Crafts Fair. Co-op owners will
showcase and sell their one-of-a-kind handmade
wares. Items include a unique selection of jewelry,
pottery, knit scarves and bags, trinkets, magnets,
soaps, candles, stained glass and much more. All
booths will be in front of the market. If it rains, we’ll
postpone the fair until Saturday, December 6th.
November 2014
Our Cooperative Community
Get More Involved!
The 7 International
Cooperative Principles
Run for a Seat on the
Co-op’s Board of Directors
The People’s Co-op Board of Directors
(the board) is made up of member-owners
Get involved now!
like you. There are two seats open to be
filled in the upcoming election, which will
Board candidate
conclude at the Co-op’s Annual Meeting in
application forms are
April, 2015.
available at People’s.
Qualifications include an interest in the
continued success of People’s Co-op, experiApplications are also
ence working cooperatively in a group, and
available on the Co-op’s
the willingness and ability to make a regular
website at
time commitment. Each director contributes
www.obpeoplesfood.coop,
approximately five to ten hours per month
by clicking the “Board of
for up to a three year term. Most meetings
Directors” page link.
are held on Monday evenings after 5 p.m. A
few times a year, directors are required to
All applications must be
attend weekend events such as the Co-op’s
submitted in person to
Annual Meeting and the Co-op’s Owner Apthe Membership Desk,
preciation Birthday Party.
located on the second
The board makes policy and financial
floor, no later than 6 p.m.
decisions to ensure that People’s Co-op remains strong and healthy, and is responsive
on Monday, Dec. 1, 2014.
to the needs of the membership. The board
is also responsible for hiring and evaluating
the Co-op’s General Manager, who handles the day-to-day operations of the business. Experience on a board, in business or in finance can be helpful, but is not
required. Additionally, there are opportunities that may require out of town travel
once or twice per year. Travel expenses are funded by the Co-op.
Need more information? Call People’s at (619) 224-1387 and ask for
Brandon or Amber, or email Brandon at [email protected]
People’s Asks: What Are You Thankful For?
Meghan
I am thankful for my family and all of the friends I have made at People’s Co-op.
PAGE 4
Julie
I am thankful for People’s!
The food, the staff, and this
awesome beach town.
Don
Cooperatives around the world
generally operate according to the
same core principles and values, adopted by the International Co-operative
Alliance in 1995. Cooperatives trace
the roots of these principles to the first
modern cooperative founded in Rochdale, England in 1844.
1. Voluntary and Open Membership
2. Democratic Member Control
3. Members’ Economic Participation
4. Autonomy and Independence
5. Education, Training and Information
6. Cooperation among Cooperatives
7. Concern for Community
Newsletter Correction!
Last month, we printed the application deadline for Board of Director
candidates as December 1, 2015. The
correct application deadline is December 1, 2014. We apologize for any
inconvenience this may have
caused.
Bag Raffle Winners
Congratulations to our
recent bag raffle winners:
Barbara, Spring, Gary, Zenani,
Celeste, Bob, Lorraine, Adrian,
Sabian, Stu, Rachel, Jamie, Lori, Nanci,
Jen, Pam, Todd, Kailie, Amy, PJ, Mona,
Rob, Eugenica, Luek, Elaina, Seana,
I am thankful for having a
wonderful wife for 62 years.
Mary Louise
Steve, Elizabeth, Jenny, Judy, Lexi,
Dan and Jan, Terri, Sally, Rae, Denise,
Laura, Blue, Cyndy, Alex, Tim, Chrissy,
Brad, Robin, Saul, Megan, Pamela,
Khoung, Marie, Denise, Samuel, Tara,
Tanya, Matt and Ryan, Gloria, Steph,
Syd, Laura, Nikki, Eli, Carla, Ida, Phillip, Rich, Ann, Connie, Desiree, Karen,
Conor, Bobbi Jean, Cassy, Marisa,
Carla, and Jim.
If you haven’t participated yet,
please join in. All it takes to receive a
raffle ticket—which entitles you to the
Co-op’s daily drawing of a $30 People’s
Co-op gift card—is to bring your own
large grocery bag, or box when you
shop. Each large bag that you bring in
and use, entitles you to one raffle ticket. Don’t forget the Coffee Cup Raffle
upstairs in the Deli. Each time you use
your own cup, you’ll receive a raffle
ticket for a $5 People’s Co-op gift card.
Want More People’s?
Visit Ocean Beach People’s Organic
Food Market on Facebook (facebook.
com/oceanbeachpeoples) and Twitter
(twitter.com/PeoplesOrganic) for up to
the minute news and
action alerts, as well
as reminders of Coop events and groovy
pictures of staff, owners, and the Coop’s fresh food!
I am thankful for good health,
great relationships, and for
People’s Organic Market.
WWW.OBPEOPLESFOOD.COOP
Gina
I am thankful for my breath,
my health, all of the love that I
receive from the universe.
November2014
PEOPLE’S S U G G E S T I O N, COMMENT & QUESTION BOX
The suggestion box is located just inside the Co-op’s entrance.
You can also email suggestions and comments to [email protected]
When emailing, please put “Suggestion Box” in the subject line.
Dear People’s, In the August newsletter, there was
a comment made in regards to selling Eden brand
products with a request to stop selling them. While
I disagree with the Co-op’s position on the matter, I
also understand your reasoning for considering our
diverse base of shoppers. I’m not in the position to
understand the industry as you are, however after
researching the issue further, I will never support
Eden products again. Surely other brands, such
as Amy’s, Muir Glen, Westbrae or Health Valley
has the cannellini beans that I want for my salad. I
love supporting the Co-op and don’t wish to get my
canned beans elsewhere. Sincerely, Brian
Dear Brian, Currently, the only organic canned
cannellini beans that we can get are from Eden.
If another organic cannellini bean brand becomes
available, we would be happy to bring them in. Jon,
Grocery
Dear People’s, I want to thank you for carrying
Eden Foods products. They are awesome, especially since they have no sodium and are the
leaders in canning foods without BPA can liners. I
love canned beans and I eat them every day. I also
support their company’s owners in standing up for
their religious freedom. How would People’s like
it if the Federal Government mandated that you
must carry meat, genetically engineered foods,
and artificial flavors, or else you would be fined
thousands of dollars a day? I would like to point out
that not everyone who shops at People’s is a liberal
or democrat. Christian conservatives like healthy
food too! Sincerely, Jane
Dear Jane, Thanks for taking the time to let us know
how you feel regarding Eden Foods and canned
beans. Kindly, Amber, Editor
Dear People’s, What happened to the St. Andre
cheese? It’s one of the best cheeses in the world.
Please, bring it back. Don
Hi Don, Our cheese distributor for the St. Andre only
has this variety occasionally. If you would like us to
set some aside for you when it comes in, please let us
know. David O., Perishables
Dear People’s, Please carry Rain Coast crackers
and Jane Iredale cosmetics. Thanks for the great
service, Jan
Dear Jan, Thanks for your suggestions. Currently,
Rain Coast crackers are not available in an organic
variety and our focus is to stock new items that are
certified organic. We will research the cosmetic line
that you like and see if the ingredients meet the Coop’s merchandise policy. Jon and Andi, Grocery and
Body Care
Dear People’s, How about some dishes in the Deli
without curry or cumin! It would be nice to get a
change of taste. Christina
Dear Christina, Thanks for reminding us to offer a
wide range of items in the hot case. Mike, Deli
Dear People’s, Please add more raisins and less
chocolate to the Deli’s bakery cookies. Edwin
Hi Edwin, We don’t hear that very often. Usually
people want more chocolate. I’ll let the bakers know
that we have some raisin lovers out there and to keep
the raisins coming. Mike, Deli
PAGE 5
Dear People’s, I love the Zen Garden cinnamon rolls! Jenn
Dear Jenn, Thanks for the feedback! David O., Perishables
Dear People’s, When is the next version of the People’s
Deli Cookbook due out? Can you print the recipes for the
Deli’s Lasagna and Red Beans and Rice in the newsletter?
Thanks, Edith
Dear Edith, The next volume of the cookbook is in the works,
but at this time we do not have a specific release date. Until
then, we are happy to share the recipes that you mentioned.
Just ask any server. Thanks, Mike, Deli
Dear People’s, Please bring back the frozen cranberry
juice. The price of the little bottles compared to the frozen
concentrate is considerable. Ron
Dear Ron, This variety of frozen concentrate did not sell well,
so we discontinued it. If you would like, we can special order
a case for you. You would receive 10% off by ordering a case,
providing that you aren’t getting any other discounts. David
O., Perishables
Dear People’s, The Co-op used to have notes by produce
items with comments regarding their taste (i.e. sweet,
crunchy, juicy, etc.). Shoppers appreciated it. Rebecca
Hi Rebecca, Thanks for the reminder! We’ll work to get those
notes back up. Dave, Produce
Dear People’s, What happened to the Ruby Ice Cream
Sandwiches? I was told that the honey-lavender ones were
discontinued, but the chocolate chip disappeared, too. The
ones you have can’t compare. Gloria
Dear Gloria, Our distributor discontinued these ice cream
sandwiches. It’s a sad day indeed. David O., Perishables
Dear People’s, Please add a scale to the shelf by the bulk
herbs so we can bring in our own containers and reduce
bag use. Rachel
Hi Rachel, You can bring in your container and have any
cashier weigh it for the tare weight before filling it. We also
have a scale that is kept behind the Wellness counter (directly
across from the bulk herbs) that you can use – just ask any
Wellness or Body Care staff member. Kindly, Amber, Editor
Dear People’s, Please offer more items in the Deli without
tomatoes. There is a large portion of the population that is
allergic to the nightshade family. As a frequent customer, it
is upsetting to have little to no option when it comes to the
Deli. Please offer burgers, pizza, and other hearty meals
without tomatoes. Thank you so much for your help with
this. Yolanda
Dear Yolanda, When you’re right, you’re right! I agree that
we have too many tomato dishes. I have taken steps to address this issue. In the future we will be scaling back on
tomato-based recipes and instead feature some vegetables
more often. I appreciate your candor; we are here to make
our customers happy. Thanks again, Mike, Deli
Dear People’s, Please make the Chinese Rainbow soup
more often. It’s the best! Karin
Hi Karin, Thanks for the suggestion. We’ll get this soup back
into the soup rotation. Mike, Deli
Dear People’s, Please print recipes that serve 1 or 2 people,
rather than recipes that feed 4 – 6 people. Also, it would
be nice if you would please print diabetic-friendly recipes.
John
Hi John, Thanks for the suggestion! We’ll do just that! Kindly,
Amber, Editor
WWW.OBPEOPLESFOOD.COOP
People’s Thanksgiving Shopping List
Appetizers
___ Assorted Olives & Pickles ___ Peppers and Artichoke Hearts
___ Assorted Dip Mixes
___ Assorted Cheeses
___ Olive Spreads and Vegetable Tapenades
___ Assorted Crackers and Chips
Main Course
___ Tofurky Roast
___ Tofurky Savory Giblet Gravy
___ Field Roast’s Celebration Roast
___ Gravy Mix
___ Herb Stuffing Mix
___ Non-Chicken and Vegetable Broth
___ Assorted Spices and Herbs
___ Brown, Wild Rice, and Grain Blends
___ Cranberry Sauce
___ Butter or Earth Balance
___ Sour Cream
___ Assorted Vegetables, Onions, Garlic
___ Assorted Squash
___ Yams and Sweet Potatoes
___ Russet, Red and Yukon Gold Potatoes
___ Collards, Kale, and Chard
___ Sugar Pie Pumpkins
Dessert
___ Bulk Chocolates
___ Fresh Fruit / Frozen Berries
___ Assorted Nuts
___ Pumpkin Pie Spice
___ Canned Pumpkin and Sweet Potato
___ Pumpkin Pie Spice
Cinnamon, Nutmeg, Sage
___
___ Ice Cream and Non-dairy Frozen Desserts
___ Free Range Eggs ___Whipping Cream and Heavy Cream
___ Maple Syrup
___ Fresh and Dried Cranberries
___ Whole Wheat Pastry Flour ___ Unbleached Whole Wheat Flour
___ Vanilla Extract ___ Cane Sugar and Brown Sugar
___ Pie Crusts and Pie Shells
___ Evaporated and Sweetened Condensed Milk
___ Active Dry Yeast
Beverages
___ Sodas / Spritzers / Ciders
___ Beer / Wine
___ Coffee and Tea
___ Half & Half and Non-dairy Creamers
Miscellaneous
___ Stress Supplements / Digestive Enzymes
___ Dinner Candles
___ Spot Stain Remover November2014
H e a l t h
a n d
W e l l n e s s
Top 4 Thanksgiving Nutrition Knockouts
Thanksgiving is days away and as we’re
gathering and preparing the ingredients, O.B.
People’s wants to remind you that not only
does Thanksgiving signify the harvest and a
time to be thankful, but also to remember that
many of our Thanksgiving favorites are true
nutritional standouts.
Cranberries, the ultimate fall fruit, are
tangy, tart, tasty, and super nutritious! They
contain vitamin C, fiber, manganese and vitamin K. Most well-known for keeping our
urinary tract healthy, cranberries’ unique
combination of phytonutrients and other
compounds are also thought to boost gastrointestinal as well as oral health, prevent the
formation of kidney stones, lower ‘bad cholesterol’ LDLs and raise the ‘good cholesterol’
HDLs, aid in recovery from stroke, and even
help prevent cancer. Certain compounds in
cranberries have also demonstrated anti-viral
and anti-bacterial abilities. Do remember that
most Thanksgiving cranberry sauces contain
a significant amount of added sugar, and thus
should be enjoyed in moderation!
Because of their popularity as a decadent
dessert topping, pecans, aren’t always thought
of as a health food, but we’re here to tell you
differently! Pecans are packed with a variety
of vitamins and minerals, including vitamins
A and E, folic acid, calcium, magnesium, potassium, several B vitamins and zinc. They
also contain fiber and protein, and are a good
source of heart healthy mono and polyunsaturated fats. It has been suggested that a
well-balanced diet with the addition of pecans
may help prevent heart disease (due to the vitamin E content, a natural antioxidant), decrease
cancer risks, aid in lowering cholesterol, and
help in weight control (due to their rich nutri-
PAGE 6
ent profile and fiber content). The Journal of
Agriculture and Food Chemistry found that, “pecans rank highest among all nuts and are among
the top category of foods to contain the highest
antioxidant capacity.”
Potatoes, especially their jacket skins,
contain vitamin C, B6, copper, potassium,
manganese, iron, protein and fiber, as well as a
variety of antioxidants, and they can be an excellent addition to any healthy lifestyle. Some of the
antioxidants found in potatoes are phenols and
flavonoids, which have shown protective benefits against cardiovascular disease, respiratory
problems and certain cancers. Baking, steaming
or lightly sautéing helps to “preserve” the amazing health benefits of potatoes. The smaller the
potato, the better, because the skin to flesh ratio
is greater, and the skin is where most of the nutritional benefits can be found.
Pumpkin’s nutritional profile, health benefits and rich antioxidant content are often
forgotten (or completely unknown) due to its
popularity as both a sweet pie filling and a sometimes-scary Jack-o-lantern. Both the seeds and
the actual pumpkin ‘flesh’ provide unique health
promoting compounds that have been shown
to benefit various systems in the body. A quarter cup of pumpkin seeds boasts an excellent
source of manganese, magnesium, phosphorus,
tryptophan, iron, copper, vitamin K, zinc, protein, and monounsaturated fats. Some of the
benefits of consuming pumpkin seeds include
improved prostate health, anti-inflammatory effects, and possible cholesterol lowering ability.
Pumpkin also contains potassium, zinc, fiber
and the bright orange color indicates that pumpkin is rich in beta-carotene, which is great for
our eyesight. (Supermarket Guru)
WWW.OBPEOPLESFOOD.COOP
H e a l t h y
B i t e
Eating Pumpkin for Health
A staple in the diets of Native Americans long before the pilgrims landed at Plymouth Rock, pumpkins have come to signify
the arrival of the fall harvest. Besides the huge nutritional punch
pumpkins and their seeds provide, here are some pumpkin facts
you may want to know.
Deriving its name from “pepon,” the Greek word for large
melon, pumpkins are believed to have been first cultivated in
Mesoamerica. Some seeds from related plants date back to
5000 B.C.E. when Spanish and Portuguese explorers carried
the seeds of pumpkins back to Europe. Nutty, chewy and sweet,
pumpkins have been used as holiday lanterns since the late
1800s when the Halloween pumpkin craze really took off.
Pumpkins take anywhere from 65 to 200 days to mature, depending on the variety. There are hundreds of varieties, though
all pumpkins belong to the genus Cucurbita. Most pumpkins
belong to one of three species: Cucurbita moschata - which
includes the tan-colored commercial pumpkins used mostly for
canning, Cucurbita pepo - which includes the medium-sized
pumpkins used for jack-o-lanterns, and Cucurbita maxima which includes the giant pumpkins often found in festivals and
pumpkin-growing competitions.
One variety, called Sugar Pie, is the modern baking pumpkin. If you want to bake pies, and want a pumpkin instead of
squash, this is the pumpkin for you. The skin is very thin, the
flesh is sweeter and substantially finer grained than the Jack-olantern pumpkin, which is grown for a thick rind and stability
when carving.
Pumpkin seeds, also known as pepitas, are flat, dark green
and very nutritious. They are a good source of iron, zinc and
essential fatty acids. Some are encased in a yellow-white husk,
although some varieties of pumpkins produce seeds without
shells. Pumpkin seeds should be stored in an airtight, preferably
opaque container in the refrigerator. While they may stay edible
for several months, they seem to lose their peak freshness after
about one to two months.
The carotene pigments that give pumpkins their signature
orange color are being studied for their potential prostate benefits.
One cup of cooked mashed pumpkin provides over 14,000 IU of
vitamin A precursors. In addition to being a huge immune booster,
long-term clinical studies have shown vitamin A to be useful in
preventing age-related macular degeneration. In addition, the
large carbohydrate content in pumpkin is unique, as many of the
carbs come from polysaccharides found in the cell walls. An increasing number of studies demonstrate that these starch-related
components have antioxidant, anti-inflammatory, as well as antidiabetic and insulin-regulating properties. Therefore a pumpkin
centric dinner could benefit all systems of the body!
November 2014
Body Care & Wellness
What’s New at People’s Co-op ?
Egyptian Magic
All Purpose Skin Cream 4 oz. $25.49
Grocery
reg. 29.99
A luxurious cream with moisturizing and nourishing properties.
Garden of Eatin’ – Butternut Squash Corn Tortilla
Chips: This crunchy, gluten-free snack feature a unique
blend of butternut squash and organic yellow corn lightly seasoned with sage and a hint of roasted onion.
California Baby
Garden of Eatin’ – Pumpkin Corn Tortilla Chips: A seasonal chip, available only until December 31st, these gluten-free chips are made with organic
yellow corn and offer a burst of pumpkin in every bite.
Theo – Fair Trade Organic Peanut Butter Cups in Milk and Dark
Chocolate varieties: Theo has partnered with CB’s Nuts to create a delicious take on a classic combination. The result is the very first Fair Trade
peanut butter cup! Organic, soy free, palm free and made by a true chocolate
maker and a true peanut butter maker. Simple, yummy, and irresistible.
Perishables
Amy’s – Light and Lean Meatless Swedish Meatballs: Made from nutritious organic quinoa, lentils, tofu and flax seeds, these meatless meatballs
resting on a bed of tender fettuccine noodles are covered by a creamy sauce.
And what a sauce it is . . . smooth, mellow and delicately flavored with mushrooms and traditional Swedish meatball spices.
Julie’s – Organic Cherry Cheesecake Sandwich Cookie: Picture if you
will, two gluten-free chocolate sandwich cookies that are packed full of cherry
cheesecake ice cream. Every creamy, dreamy bite sings of chocolate and
cherries and we think they’re incredible!
Millie’s – Vegan Gelato in Chocolate Caramel Sea Salt, Lemon Raspberry Cheesecake, Vanilla Caramel Sea Salt, and Mocha Almond
Butter Fudge varieties: Made with organic ingredients, these locally produced gelatos are the creation of Susan Sbicca, a Chef of the Year by the San
Diego Chapter of the California Restaurant Association. Enjoy the bright juice
of sour lemons, sweet plump raspberries, smooth velvety caramel, or California grown almonds in every spoonful.
The Hummus Guy – Organic Garlic Chive Hummus: Made with roasted
grown garlic bulbs—to bring out the very best of the clove, this hummus is
then paired with chives to enhance the flavor. The result is a full body flavor
treat for any garlic lover.
The Hummus Guy – Organic Red Pepper Hummus: Sweet red bell peppers are blended with The Hummus Guy’s special spice mixture to produce
a slightly sweet and delightfully unforgettable taste. The Hummus Guy Plain Hummus, is available too!
Body Care
Ojas Naturals – Oral Cleansing Pulling Oil: Ayurvedic traditional oil
pulling is done by holding/swishing 1-2 teaspoons in mouth first thing in the
morning for 15 - 20 minutes. Spit out when finished. Can be used for lesser
time like a mouthwash or in place of toothpaste if desired.
Wellness
Nourishing Emulsion Stretch Marks 6 oz. $19.29
Cultivates and maintains perfect tone and texture for skin that is changing
reg. 22.69
Alaffia
Purely Coconut Lip Balm 0.15 oz. $1.99 reg. 2.39
Made by hand with Fair Trade certified coconut oil and cocoa butter.
Sol Raiz - Locally Made!
Organic Maca Powder 8 oz. $24.95
reg. 27.59
A whole food with superfood properties, Maca is rich in protein as well as essential vitamins and minerals for overall glandular and endocrine alignment.
Solgar
Cran Flora with Probiotics 60 veggie caps $22.69
reg. 26.69
Formulated to offer a comprehensive blend of highly concentrated
cranberry powder, L. acidophilus, and Ester-C® in a convenient 2 a day dosage form.
Caleb Treeze
Stops Acid Reflux 8 oz. $7.25
reg. 8.49
A carefully balanced mixture of certified organic unfiltered raw apple cider vinegar, juice
from the ginger plant and just the right amount of pure garlic juice in a special combination so as to achieve almost instant relief from acid reflux and heartburn. Salt and gluten
free. One bottle is usually enough for 2 to 3 months for most people.
Household & General Merchandise
If You Care
Parchment Baking Paper 70 ft. $3.99
If You Care
Large Baking Cups 60 cups $1.29
reg. 1.79
Made from the same material as If You Care’s FSC certified parchment papers.
Biokleen
Produce Wash 16 oz. $3.69
reg. 5.35
Formulated with the cleaning power of grapefruit seed and lime peel extracts.
Garden of Life – Kind Organics Women’s Whole Food Multi: This multivitamin is formulated using thoughtfully and scientifically selected fruits,
vegetables and herbs such as lemons, annatto, amla berry and holy basil,
which provide perfect support for your demanding lifestyle. Certified organic,
vegan, and gluten-free.
More Than a Nut Milk Bag each $8.45
Garden of Life – Kind Organics Men’s Whole Food Multi: Formulated
with whole fruits, vegetables and herbs such as lemons, apples, basil, red cabbage, celery, tomatoes. Certified organic, vegan, and gluten-free.
Aura Cacia
Healthforce Superfoods - Green Protein Alchemy in Magic Mint and
Desert Sun varieties: Along with a host of other benefits, this protein supplement contains a unique phytonutrient known as Chlorella Growth Factor
(CGF) that stimulates repair and regeneration in all body cells, and dramatically boosts oxygen utilization efficiency in cells. CGF also strengthens and
modulates the immune system, and increases the growth of beneficial intestinal bacteria by up to 400%.
PAGE 7
reg. 5.65
FSC certified unbleached, greaseproof paper.
Rawsome Creations
reg. 9.95
Great for making nut and seed milks, fruit sauces, sprouting, juicing, teas, and cheese! Bag
measures 10” x 12”. Fair Trade made.
Aluminum Mist Bottle 4 oz. $2.49
reg. 2.95
Made from 100% recycled aluminum. Inside of bottle made of high density epoxy plastic.
Honey Candles
Mulled Spice Votive 2 inch $3.35
reg. 3.95
Made from a gentle fusion of cinnamon, cloves, nutmeg and ginger essential oils.
WWW.OBPEOPLESFOOD.COOP
November 2014
Deli/Bakery
November 1 - 15
Grocery
Perishables
Ensalada Picante
de Frijoles Negros
Amy’s
Stonyfield
All varieties
$6.59
Selected varieties
$2.39
per pound reg. 7.59
Sweet Potato Pie Slice
$7.09
per pound reg. 7.59
Equal Exchange - Organic & Fair Trade
Dark Breakfast Blend
Short Grain Brown Rice
Organic!
per pound
reg. 1.59
Long Grain Brown Rice
per pound
Organic!
reg. 1.89
Organic Raw
Hemp Seeds
$13.99
reg. 15.99
PAGE 8
10.3 - 16.3 oz.
reg. 3.99
Theo - Fair Trade
Organic Chocolate Bar
3 oz.
reg. 3.25
per pound
Brown Cow
Cream Top Yogurt
79¢
6 oz.
reg. .99
Cascadian Farm
Organic Berries
$2.99
10 oz.
reg. 3.99 - 4.79
Field Day
$2.69
5.3 oz.
All varieties
Rudi’s Organic Bakery
Organic Bread
All varieties
reg. 1.19
$1.69
All varieties
Organic Pasta Sauce
per pound
$1.69
Organic Promise Cereal
$2.99
Organic Greek Yogurt
reg. 2.15
Kashi
$2.39
Organic Rolled Oats
$1.39
reg 2.99 - 3.49
Selected varieties
per pound
reg. 12.19
99¢
14 - 14.7 oz.
All varieties
Bulk
$9.99
Organic Soup
Rocky Mountain Sourdough, Multigrain Oat
26 oz.
reg. 3.85
Bionaturae
$3.69
22 oz.
Organic Pasta
reg. 4.79 - 4.99
Selected varieties
Organic Valley - Organic
$1.99
Sour Cream
1 lb.
reg. 3.25
Bob’s Red Mill
Organic Coconut Flour
High in fiber and low in digestible carbohydrates!
$5.39
reg. 7.49
16 oz.
Made with milk from pasture-raised cows
$2.99
16 oz.
reg. 3.49
Visit People’s Certified
Organic Produce Dept.!
November 16 - 30
Tempeh Nuggets
$6.59
per pound reg. 7.59
Peanut Butter Krispy Treats
$7.09
Arrowhead Mills - Organic!
Savory Herb Stuffing Mix
Easy to prepare with water or broth
$2.69
10 oz.
reg. 3.35
Farmer’s Market - Organic!
per pound reg. 7.59
Canned Pumpkin
Rich, smooth and delicious
Bulk
Bulk
$1.39
15 oz.
Equal Exchange - Organic & Fair Trade
reg. 4.55
French Roast Coffee
Pacific Foods
$9.99
Vegetable, Low Sodium Vegetable, Mushroom
per pound
reg. 12.99
Earth Circle Organics
Coconut Sugar Crystals
$1.69
Organic!
per pound
reg. 1.95
Organic Green Lentils
$1.69
per pound
reg. 1.95
Thompson Raisins
$2.69
Organic!
per pound
reg. 3.09
Organic Raw Bali
Cacao Powder
$9.99
reg. 14.99
per pound
Perishables
Grocery
Deli/Bakery
Organic Broth
$2.39
32 oz.
reg. 3.75
Late July
Organic Crackers
Classic Saltine, Classic Rich
$1.99
Turtle Island
Stuffed Tofurky Roast
A precooked vegetarian roast stuffed with wild
rice and whole wheat bread crumb stuffing
$7.99
reg. 13.35
Turtle Island - Tofurky
Savory “Giblet” Gravy
A rich brown gravy for side dishes and more!
$3.39
6 oz.
reg. 4.99
Wholly Wholesome
Pie Shells
Gluten-free, Organic Traditional & Whole Wheat
$4.99 - $4.69
reg. 6.59 - 5.99
2 / 9” shells
Organic Vegetables
Selected varieties
Napa Valley
Organic Olive Oil
$1.99
Extra Virgin, First Cold Pressing Unfiltered to maximize flavor
reg. 2.79 - 2.99
$9.99
Alden’s
25.4 oz.
reg. 13.99
10 oz.
Organic Ice Cream
All varieties
Drew’s
Organic Salsa
$4.99
Mild, Medium, Hot, Chipotle Lime, Double Roasted
reg. 6.99
reg. 3.85
14 oz.
Cascadian Farm
reg. 2.85
$2.99
26 oz
12 oz.
48 oz.
Prices on Specials
While Supplies Last
PAGE 9
Heather’s Recipes
The Holiday Table
ReThinking
Thanksgiving
by Heather Weightman
The Thanksgiving holiday affords
many of us the opportunity to spend
time together in gratitude with family
and dear friends. But with all the hustle
and bustle of cooking, sometimes we
miss out on that time when others
might be playing games or enjoying
conversations. We vow to make next
year’s meal more simple, so we can
have more time to relax with loved
ones, but then the next year arrives
and we’re back to cooking all of the
elaborate favorites that keep us in the
kitchen.
The Day of the Feast!
If you have friends and family
that enjoy working in the kitchen,
make use of them! If someone asks,
“Can I help?”, say “Yes!” and find a
task so they can share in the loving
preparations for the meal. Or, why
not have a Thanksgiving potluck?
Encourage folks to come whenever
they like, bring an appetizer or their
favorite holiday dish if they offer to
bring something.
The Meal Plan Countdown
A Week or More Ahead of Time:
Create a menu, assemble recipes and make a food
shopping list.
Gather or borrow any needed kitchen equipment,
silverware, plates, and glasses.
Purchase all non-perishables (People’s Owner Appreciation Day is a perfect time for this).
Make cranberry sauce or compote.
The Weekend Before:
Buy perishable ingredients.
Prepare serving pieces, plates, flatware, glasses, etc.
Iron cloth napkins and tablecloths, if you’re into that
sort of thing.
Last year, I spent the weekend before Thanksgiving with my family in a
cabin in the woods. On Thanksgiving
Day I had a revelation as I watched my
spouse’s brother, a professional chef,
leisurely put together a meal that he
mostly prepped and cooked the day
before. Why haven’t I thought of this I
asked myself? Why have I been so rigid
in my plans to do almost everything the
day of?
Let’s take a cue from the professionals. By rethinking our recipes and
re-planning our holiday cooking schedule, we can actually enjoy the present
moment, allowing us to be more relaxed and engaged with our friends and
/ or families.
After all, isn’t that the whole point?
PAGE 10
Two Days Before:
Make salad dressings, sauces and marinades.
Bake pies and desserts.
All vegetables and lettuce can be washed ahead of
time.
Most vegetables can be cut up a day or two before.
The Day Before:
Arrange furniture and set the tables.
Assemble stuffing and keep covered in refrigerator.
Make the mashed potatoes; they will reheat well.
Whip up any heavy cream for desserts.
Any vegetables for fresh green salad should still be
prepped and assembled the day of.
Sweet potato dishes can be made up to the point of
final baking.
Breads and rolls could be made and par-baked the
day before, but maybe they’re just too wonderful hot
out of the oven to make ahead of time.
WWW.OBPEOPLESFOOD.COOP
Roasted Brussels
Sprouts
A handful of Brussels
sprouts per person
Olive oil
Sea salt
Freshly ground cracked
pepper
Aged balsamic vinegar or
grainy mustard, optional
Preheat oven to 400°.
Cut Brussels sprouts in half.
Drizzle lightly with olive oil,
season with sea salt (a pinch
per handful of sprouts),
and toss to coat. Roast on a
baking sheet or in a roasting pan until crispy on the
outside and tender on the inside, about 30 minutes, stirring occasionally. Toss with freshly ground pepper to taste and add a
drizzle of aged balsamic vinegar or toss with a tablespoon or 2 of
grainy mustard.
Winter Squash Stuffing
Serves 6 (divide the recipe in half to serve 2 - 3)
To decrease the breads and increase the vegetables and nutrient
density on the table, try substituting the bread cubes with roasted
winter squash cubes this year.
2 tablespoons olive oil
3 cups butternut squash,
peeled, seeded, and cut into
¾” cubes
1/2 yellow onion, diced
1/2 cup celery, diced
3 large garlic cloves, minced
1 cup apple juice
1/2 cup pecans, chopped
1/2 cup fresh cranberries
or 1/4 cup dried
1/2 cup golden raisins
if available
1/2 large green apple, diced
Sea salt
Fresh ground black pepper
Fresh chopped herbs:
2 Tbsp. parsley
1 Tbsp. sage
1/2 Tbsp. rosemary
1 Tbsp. thyme
If you want to prep ahead of time, this much can be done the day
before serving:
Preheat oven to 400°. On a baking pan, drizzle the cubed
continued on page 14 . . .
November 2014
Flavors from the Deli
Recipes for the table
Happy Thanksgiving!
As a nation comprosed of both indigenous peoples and immigrants, the
cuisine of the U.S. is often a hodgepodge
of flavors and techniques. For instance,
this month’s recipe for the table is a
strata, which may have roots in a familiar
Italian dish, the frittata. But while the frittata can be described as an Italian omelet
served open faced, the strata is more
complex.
Stemming from the Latin stratum, a
strata is a layered, pudding-like comfort
food. Featuring layers of cheese, milk,
eggs and bread, the strata is then baked
into a puffy casserole.
The ingredients can be combined
the day before baking, making it a choice
dish to bring to a holiday potluck or luncheon. Or, serve it alongside a tossed
green salad for a complete meal on a cool
autumn evening.
by Mike Ferrill, Deli Manager
It’s time once again to start planning for the holiday season. And in
the Deli, we are busy preparing the
menu, ordering supplies, and strategizing for the inevitable flurry of
activity. Frankly, as hectic as it can be
at times, it is also my favorite work
time of the year. Let me tell you a
little bit about what we are up to.
Most of our menu will be the
same favorites as last year, but with
a few new additions. We are making
our house-made seitan again this
year. A true labor of love, seitan is
one of the Deli’s old school recipes
that still resonate with our shoppers. In spite of the current trends
regarding gluten and wheat, People’s
Seitan is still a hit. Our senior chef
in residence, Alice Peckham will be
overseeing the seitan production as
usual. Since we make our own seitan
on a regular basis, the Deli’s cooks
are getting pretty good at it, though
we still haven’t found anyone yet who
can quite match Alice’s technique.
We’ll be serving it up sliced thin
and in a savory sauce, or packaged
whole, this season. Please note that,
because of the time and effort it
takes to prepare, we will be making
a limited supply. This means you
should get your special orders in
early if you’re a fan of this delicious
plant-based protein.
Due to the holiday schedule, only
items on this list can be special
ordered between November 24 - 26.
Entrées
People’s Seitan in savory sauce
Millet Spinach Bake
Carrot Cashew Loaf
Black eyed Peas and Greens
Sides
Cranberry Sauce
Mashed Potatoes
Mushroom Gravy
Baked Yams
Cornbread Stuffing
Aunt Betty’s Bake
Pies
Pumpkin
Sweet Potato
Chocolate Pecan
Mixed Berry
Apple
Sweet Topping
People’s Dairyless Cream
Other entrees featured will include Carrot Cashew Loaf, Millet Spinach Bake
and Black-eyed Peas and Greens. The Deli’s Millet Spinach Bake is gluten-free, but
it does contain soy in the form of tamari. The Black-eyed Peas and Greens can be
made gluten-free; the recipe does call for tempeh (fermented soy) but it can be special ordered without tempeh if you wish.
Side dishes will include cranberry sauce, mashed potatoes, mushroom gravy,
corn bread stuffing, baked yams, Aunt Betty’s bake, and an assortment of steamed
or roasted vegetables. Of course, everything will be made from scratch and can be
special ordered ahead of time. All entrée and side dishes
will be served in the Deli’s hot bar and cold case November 24, 25 and 26, while supplies last.
Don’t want to forget to order your holiday pie.
This year we will be offering pumpkin pie, apple
pie, mixed berry pie, chocolate pecan pie and sweet
potato pie. We will also be making a huge batch of
People’s Dairyless Cream to go along with your dessert. All special orders must be placed no later than Sunday, November 23, 2014.
Cathy’s Vegetable Strata
Serves 4-6 (divide the recipe to make a smaller strata)
5 cups of day old dry bread (French or artisan works well), cut in cubes
1 pound mushrooms, sliced
1 small onion, chopped
10 - 12 ounces kale or spinach, rough chopped
1/3 cup sun-dried tomatoes, chopped
1 3/4 cups grated mozzarella cheese (use large part of grater)
2/3 cup parmesan cheese, grated (use small part of grater)
3 large eggs
1 1/2 cups milk
2 Tbsp. parsley, rough chopped
1 tsp. dried basil
1/4 tsp. each of sea salt and pepper
6 - 8 Tbsp. olive oil plus extra for drizzling
1. Lightly oil an 8 x 11-inch baking dish.
2. Cut bread into cubes, drizzle with olive oil and toast in oven until crisp.
3. In a large skillet heat 2-3 Tbsp. of the olive oil, add the mushrooms and onions and cook until golden. Remove from pan and place in a bowl.
4. Add the kale or spinach and sauté until tender, adding more olive oil to the
pan if needed. Remove from pan and combine with the mushroom and onions.
5. Add the sun-dried tomatoes to the cooked vegetables and stir to combine.
6. Place half of the bread evenly in the prepared baking dish. Top with half of
the vegetables, then sprinkle with half of the mozzarella. Repeat in layers.
7. In a medium sized bowl, whisk together the eggs, milk, parsley, basil, sea
salt and pepper. Pour egg mixture over the layers, then sprinkle top of strata with
parmesan.
8. Cover and refrigerate for at least 2 hours or overnight.
9. Pre heat the oven to 350°. Remove strata from refrigerator and let set at
room temperature 5-10 minutes. Bake for 35-40 minutes or until a knife inserted in
middle comes out clean. Before cutting to serve, let the strata set for 10 minutes.
Open: Tuesday – Sunday 9 a.m. – 5 p.m.
PAGE 11
WWW.OBPEOPLESFOOD.COOP
November 2014
PAGE 12
ACTION ALERT
Tell Governor Brown it’s
time to lead on chlorpyrifos
Last month, California officials released their
proposed new guidelines on use of the brain-harming
pesticide chlorpyrifos. Unfortunately, the new “restricted use” guidelines will be entirely voluntary,
and don’t do nearly enough to protect California kids.
Chlorpyrifos has been under review by the state’s
Department of Pesticide Regulation (DPR) for more
than 10 years. With more than one million pounds
of chlorpyrifos used in California fields every year,
and an estimated 5 million pounds applied in the U.S.
annually, countless children have been put in harm’s
way as DPR drags its feet.
The harms of this pesticide are
real and well documented.
EPA officials began their review of the chemical in 2001, while California officials began a review
in 2004. Few changes to the chemical’s use have
resulted to date, despite mounting evidence of harm.
Though banned in the home because of dangers to
children, chlorpyrifos is still heavily used on fruit and
nut orchards, soybeans, and corn. This widespread
agricultural use means that people, and wildlife,
continue to be exposed through contaminated foods,
drinking water, and pesticide blowing off of farmland
and into neighboring areas.
Recent DPR air monitoring data found chlorpyrifos in one of every three samples taken in three
California communities. This comes only a few
months after UC Davis MIND Institute research
confirmed links between chlorpyrifos and learning
disabilities. Other studies have shown that exposure to this chemical during pregnancy can actually
change the architecture of a developing brain. Young
children are particularly vulnerable to the pesticide
because their bodies and brains are still developing,
and chemicals that interfere with the nervous system
during development may cause long-term or permanent damage.
Please take action by telling the Governor it’s
time for him to step up to protect all California
children from these harms. This is a critical
national issue that California can and should
take the lead on. By using the Internet, taking
action on this issue is very simple, but also
very effective.
To let the Governor know that you support a
ban on chlorpyrifos, please visit Pesticide Action
Network North America at http://s.coop/1v1l0.
PAGE 12
Food for Thought: Save the Bees Before It’s Too Late
by Abby Clifford, fourth grader, La Mesa
How do we save the bees? The bee population has declined in recent
years. If all of the bees die, then we will suffer too. Since bees pollinate
growing crops and plants, they are incredibly important to our existence.
One way you can help them is to plant bee-friendly plants in your garden. Also, stop using insecticides. In addition, you could even become a
bee keeper!
You can create a natural bee habitat in your garden. Place plants, like
holly, in your garden, to save the bees. For example, the Royal Horticultural Society recommends planting clover and wild parsnip to increase
the bee population.
Bees are vital to our well-being, and that is why we should save them.
News Bites
California becomes first state
to ban plastic bags
Governor Jerry Brown signed legislation in September clearing the way for the nation’s first statewide
ban on single-use plastic bags. Under SB270, plastic
bags will be phased out of large grocery stores starting next summer and convenience stores and pharmacies in 2016. The law allows grocers to charge a
fee of at least 10 cents for using paper bags. Through
their trade group, the American Progressive Bag
Alliance, plastic bag manufacturers claim that the
ban will lead to a loss of thousands of manufacturing
jobs. However, the bill includes $2 million in loans for
plastic bag manufacturers to shift their operations to
make reusable bags. A national coalition of plastic bag
manufacturers immediately said it would seek a voter
referendum to repeal the law, which is scheduled to
take effect in July 2015. (Seattle Pi)
Seattle gets greener
The Seattle City Council voted unanimously last
month, passing an ordinance that could lead to more
composting and less food waste in the city. Under the
ordinance, which updates the current municipal code,
starting next year businesses will be fined $50 and
homeowners $1 per collection if they put compostable
food waste or compostable paper products into the
trash. The aim of the ordinance is to help the city
reach its adopted recycling goals of 60% in 2015 and
70% in 2022. In another green move, the Seattle City
Council unanimously passed a resolution to ban the
use of neonicotinoids—a class of pesticides linked to
the decline of bees—within the city. The resolution
also expressed support for a national moratorium on
neonicotinoids. (Common Dreams)
North Americans tossing food
In 2012, the most recent year for which estimates are
WWW.OBPEOPLESFOOD.COOP
available, North Americans threw out roughly 35
million tons of food, according to the Environmental
Protection Agency. That’s almost 20 percent more
food than the United States tossed out in 2000, 50
percent more than in 1990, and nearly three times
what Americans discarded in 1960, when the country
threw out 12.2 million tons. In 1980, food waste accounted for less than 10 percent of total waste; today,
it makes up well over a fifth of the country’s garbage.
Americans, as it is, now throw out more food than
plastic, paper, metal, or glass—and by a long shot. A
2012 paper, Wasted: How America Is Losing Up to 40
Percent of Its Food from Farm to Fork to Landfill, by
the Natural Resources Defense Council estimated
that as much as 40 percent of America’s food supply
ends up in a dumpster. (Washington Post)
Meatpacker to continue drug
The National Beef Packing Co., one of the country’s
largest meatpackers, says it will not change its cattlebuying practices after rival Tyson Foods announced it
would stop processing animals fed with a widely used
animal drug. Tyson sent a letter to cattle suppliers in
August saying it would stop accepting cattle fed with
Zilmax — a drug that promotes weight gain — after
receiving animals at some of its beef plants that had
difficulty walking or were unable to move.
(The Wall Street Journal)
Midwest farms’ water woes
Farmers in Kansas have been drawing down their
region’s groundwater at more than six times the natural rate of recharge and are on the verge of sucking
dry a large swath of the High Plains Aquifer, one of
the United States’ greatest water resources, according to a new study. Researchers found 30 percent of
the region’s groundwater has been tapped out, and if
present trends continue, another 39 percent will be
gone within 50 years. (Mother Jones)
November 2014
G e n e t i c a l l y
E n g i n e e r e d
Crop Update
Despite Public Outcry, EPA Registers Enlist Duo
Despite a massive outpouring of public opposition, the U.S. Environmental Protection Agency
(EPA) announced in October that it has registered
Enlist-Duo,® an herbicide that incorporates a mix of
glyphosate and a new formulation of 2,4-D, intended
for use on genetically engineered (GE) Enlist-Duo®tolerant corn and soybean crops, officially ushering
in the new wave of genetically engineered (GE) 2,4-D
tolerant crops.
to EPA sent at the end of August.
Public opposition to both the clearance of EnlistDuo®-tolerant seeds and registration of Enlist Duo®
has been clear. During the 60-day public comment
period, which ended back in March, the U.S. Department of Agriculture (USDA) received more than
10,000 comments on its draft environmental impact
statement and plant pest risk assessments. Of these
comments, more than 88% were opposed to the nonregulated status of the Enlist varieties. During a
recent 30-day “review period” in August for the final
environmental impact statement, the agency received
969 submissions. Again the majority did not support
deregulation. Additionally, the agency received more
than 240,000 signatures from citizens, environmental
and consumer groups opposed to the increased use of
this product in communities throughout the U.S.
USDA reports that unregulated GE
wheat has been found in Montana
“EPA approval of this herbicide sets a dangerous
precedent,” says Jay Feldman, executive director of
Beyond Pesticides. “Instead of looking to alternatives,
regulators are signaling that the answer to widespread weed resistance is more toxic products that
endanger farmworkers and farming communities.”
As Beyond Pesticides noted in its comments
submitted to the EPA in June of this year, approval of
this product demonstrates that the U.S. pesticide and
agricultural regulatory system puts people and the
environment before industry bottom lines.
Adverse effects of 2,4-D, a chlorophenoxy herbicide, are plentiful and include human health risks
of soft tissue sarcoma, non-Hodgkin’s lymphoma,
neurotoxicity, kidney/liver damage, and harm to the
reproductive system. Research also points to an increased risk of birth defects and EPA-acknowledged
risks of increased-weed resistance.
There are concerning safety gaps in the human health risk assessment that Dow Agrosciences
provided to the EPA for Enlist-Duo®’s registration.
These issues are compounded by the EPA’s decision
to waive the tenfold safety standards under the Food
Quality Protection Act (FQPA), a fact questioned by
U.S. Representative Henry Waxman (D-CA) in a letter
PAGE 13
The Associated Press reports that the US Department of Agriculture (USDA) is saying that
“unregulated genetically modified wheat has popped
up in a second location in the United States, this time
in Montana,” though it is said to be “on a smaller
scale than a similar finding in Oregon last year that
prompted several Asian countries to temporarily ban
U.S. wheat imports.” Genetically engineered wheat
has never been approved for US farming.
According to the story, “The herbicide-resistant
wheat was found on one to three acres in Montana,
while the genetically engineered plants found in Oregon were spread over more than 100 acres. And the
plants were found at a university research center in
Huntley, Montana, where genetically modified wheat
was legally tested by seed giant Monsanto 11 years
ago. The plants in Oregon were found in a field that
had never conducted such tests, prompting questions
about how they got there.”
An investigation is proceeding. There had been
an investigation into the Oregon case, but there never
were any findings about how the GE what got there,
except to say that it likely was an isolated incident.
Monsanto had suggested that anti-GE forces may
have planted the Oregon wheat as a way of sabotaging
its prospects, but that never has been proven.
(Morning Newsbeat)
WWW.OBPEOPLESFOOD.COOP
Dr. Bronner’s Magic Soaps donates
to GE labeling initiative
As genetically engineered food labeling initiatives in Oregon and Colorado move toward the voters
in November, Dr. Bronner’s Magic Soaps has made
major commitments to both initiatives with a $1 million donation to support Measure 92 in Oregon and
$25,000 to Colorado’s Proposition 105. As reported
in the Organic and Non-GMO Report, company
president David Bronner is confident that GE labeling supporters can win in both states even as large
food companies start to spend heavily—as they did
to defeat similar initiatives in California in 2012 and
Washington in 2013.
Bronner said labeling campaign messages have
focused on the right to know whether foods contain
GE ingredients and the escalation of pesticide use
with GE crops. “Genetic engineering of food crops is a
pesticide industry boondoggle. Rather than help farmers move to more sustainable, less chemical intensive
agriculture, genetic engineering has resulted in huge
increases in pesticide use contaminating our food
and water and killing bees, birds and other non-target
wildlife,” he said. “Overuse of pesticide is creating
resistant superweeds and superbugs, which leads to
more volume of more toxic pesticides sprayed. Now
chemical companies are engineering resistance in
food crops to much more toxic weed killers like Dicamba and 2,4-D. Americans need to wake up to the
secret changes chemical companies are making to our
food and demand transparency in food labeling.”
Monsanto warns of negative effects of
growing its GE soybean “Intacta”
A new scientific publication co-authored by Monsanto employees, is warning that the cultivation of the
genetically modified soybean Intacta (MON 87701
× MON 89788) could promote the spread of specific
pest insects. According to the authors, the effects are
likely to be caused by unintended effects in the plants,
possibly arising from the insertion of the additional
DNA. The genetically engineered soybean produced
by Monsanto is resistant to herbicides containing
glyphosate and produces a Bt insecticide. Brazilian
scientists in collaboration with Monsanto employees
have discovered that certain pest insects (Spodoptera
eridania, southern armyworm), which can cause considerable damage in soybean fields, develop faster and
live longer if their larvae feed off the plants.
(gmwatch.org)
November 2014
recipes
. . . continued from page 10
squash lightly with olive oil, season with sea salt,
and toss to coat. Roast until they begin to soften
and are golden, stirring occasionally, for about 45
minutes or so. Set aside. In a large pan, warm one
tablespoon olive oil over medium heat. Add onion,
sage, thyme and rosemary and cook until the
onions until they begin to soften. Add garlic and
celery and cook a couple more minutes. Combine
all ingredients - except juice – and place the mixture in a large baking dish rubbed with olive oil.
On the day to be served:
Preheat oven to 350°. Moisten by adding
about a ½ cup of apple juice. Cover and bake for
about an hour, periodically adding the rest of the
juice to keep it moist.
Cranberry Compote
Makes a generous cup
Great on stuffing, rolls, baked brie, sandwiches
and all your favorite holiday foods.
1/2 large granny smith apple, peeled, diced
1/2 large orange, zested, peeled, diced
P E O P L E ’ S
Juice of a small lime
1/4 cup extra virgin olive oil
1/4 tsp. sea salt
1/8 tsp. freshly ground black pepper
1/2 cup orange juice
1 1/2 cups fresh cranberries
1/2 Tbsp. cider vinegar
1/4 cup maple syrup
1/8 tsp. sea salt
Pinch or 2 of cayenne, ground
On a serving plate, arrange the persimmon slices and
pomegranate seeds on top of the arugula. In a cup, mix together lime juice, olive oil, salt and pepper. Drizzle lightly
over salad to taste.
One trick to getting the seeds out of the pomegranate is
to score the outside with a knife and peel it apart underwater
and loosen the seeds in a bowl of water. The seeds sink and
Pour juice and cranberries into large saucepan over medium-high heat. Stir in the rest of the
ingredients, including orange zest and peel. Cover
pan and bring to boil over high heat. Stir, reduce
heat to medium, and cook covered for 5 minutes,
until all cranberries burst.
Uncover, reduce heat to simmer for 5 minutes, until thick.
Remove orange peel. Cool to
serve at room temperature.
Autumn Salad
3 cups arugula
1 small, ripe fuyu persimmon,
cut in half and sliced thin
Seeds from 1 pomegranate
R E S T A U R A N T
D I R E C T O R Y
Ocean Beach
PEOPLE’S
Organic Food Market
A CALIFORNIA COOPERATIVE
4765 Voltaire St. San Diego
San Diego’s Only Customer Owned Grocer!
Live Acoustic Music at the Co-op’s Deli
Fridays, 5:30 - 7:30 p.m. & Sundays, 11 a.m. - 2 p.m.
PAGE 14
WWW.OBPEOPLESFOOD.COOP
November 2014
The Co-op Classifieds
Classes/Lectures/Events
WomenSpirit Drum Circle: Lower your stress and raise your Spirit! Women’s
talk/drum/song circle. Linda Vista 6:30 - 8 p.m., third Thursday of the month. Call
Sharon Murnane (619)723-2025. No drum or talent needed. Suggested Donation: $5
to $10 according to affordability.
Free aura readings. 7:30 – 9 p.m. First Mondays: 11/3 and 12/1. Intuitive Insights,
4455 Morena Blvd. #108, San Diego, 92117. (858) 509-7582. www.MyIntuition.Net
Health Practitioners
Ultimate Massage. 1½ hours, $75; 1 hour, $55. Absolutely first-rate, deep muscle
Swedish massage. Luxurious, overall wellness massage. Legitimate, experienced,
references. CMT# 20313, Jim (619) 459-6872.
Ayurveda in San Diego! www.bodymindwellnesscenter.com. Since 1992. Call
(619)296-7591 now. Specializing in disorders of skin, allergy, digestion, detox, dosha
analysis and wellness. Like us at http://www.facebook.com/Ayurvedshalom
Products / Services
Fredz Handyman Service: Serving the beaches for over 25 years. Painting, furniture assembly, and home maintenance. Now installing shower and tub safety grab
bars. Small job specialist. Available 7 days a week credit cards accepted for your
convenience. Insured and licensed. Call Fred at (619) 223-9236 or www.FredzHandymanService.com.
Artist Union: Join and be represented. Calling artists everywhere. (858) 863-7842.
We show all media. Galleries in San Diego/ Palm Springs areas. guylombardo1@
gmail.com
Computer tutor/Personal assistant (by the hour). Mac/pc, openSource (free)
programs. Organizing, home care/companion, errands. Former teacher, experienced, holistic. Lots of patience. Alicia (619)284-2606
Are you a cat whisperer? If yes, call Billie at (619) 276-6569, [email protected]. My Kitsie and I need help.
Speaking Circles ® Fear of public speaking? Transform speaking anxiety into
ease and natural self-expression. Contact Sandy Trybus, LCSW, certified Speaking
Circle facilitator. (619) 253-6342 or [email protected]
Real Fresh Cleaning Co. Get your home ready for the holidays with our non-toxic
services! Home and small office. Excellent references. Point Loma and surrounding
areas. Locally owned. (619) 577-3540
Nutrition you can trust. Transform your body today! Clinical nutraceuticals, real
food recipes, body transformation protocols for weight loss, cleansing, chronic
conditions and more! Website: shop.NutritionYouCanTrust.com. Doctor trusted.
Questions? Email [email protected]. Sign up for our newsletter and receive a free body
transformation cookbook! Join our 30,000+ healthy community members on Instagram @nutritionyoucantrust.
A Free Piece of Fruit for Kids!
Fruit of the Month for Kids
Cashier, fill out this section:
Member #:
Number of children:
Parents, you may redeem
this coupon for one
Organic fuyu persimmon
or banana during November.
Bring the coupon and the fruit to the cashier for redemption.
PAGE 15
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November 2014