ASHLAND FOOD
C O O P E R AT I V E
than food
M AY / J U N E 2 0 1 5
Organic:
Integrity & Trust
by Product Standards
o you want to keep toxic pesticides,
synthetic fertilizers, hormones,
antibiotics and GMOs off your dinner
plate? There is a simple answer. Eat more
Certified Organic food. Really! It’s that
easy! And we’ll help you navigate the
tricky world of labels, Certified Organic
and others.
Ashland Food Co-op is launching
an Organic Initiative in order to educate
the public about the Organic difference.
Whether you’ve “been organic” since the
60s and 70s, or if you’re relatively new to
organic food, and everywhere in between,
we’d love to talk to you about why Certified Organic food is so much better than
conventional, and even “natural” foods.
Here are our three main messages:
D
Organic = Non-GMO
• Certified Organic food is always
GMO free. It’s the law.
• Certified Organic products have
always been prohibited from using
GMOs.
Organic, for people and planet
• Certified Organic is the only label
that is guaranteed to support a range
of environmental and social values.
• Organic agriculture
uses NO toxic and
persistent pesticides,
synthetic growth
hormones, or petroleum based fertilizers.
• Certified Organic
products contain NO
artificial colors, flavors,
artificial preservatives,
irradiated materials or
GMOs.
Organic, it’s worth it
• Organic costs a little
bit more, but think of it like paying
for peace of mind, confidence, and
the guarantee that your food is not
only good for you, but that it is
creating good in the world.
• Products marked as “natural”
or “non GMO” have no such
guarantee.
As a Certified Organic Retailer, the Co-op
ensures organic integrity from the farm
to your table. It’s our top priority! It’s at
the very heart of our mission and values.
Organics are key to a sustainable food
system. Buy Organic and be the change
you wish to see in the world!
in this issue
Board Report, Donate Your
Dividend Page 2
General Manager Report Page 3
It’s Your Co-op, Get Involved!
Pages 4-5
Dinner Al Fresco Meal Solutions
Page 6
Cooking Classes Pages 7
Monday Night Lectures Pages 8
ST O R E H O U R S
Open ever y day 7am-9pm
237 N. First St. • (541) 482-2237
w w w. a s h l a n d f o o d . c o o p
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
About This Publication
Publisher:
Ashland Food Cooperative
237 North First Street
Ashland, Oregon 97520
Editor: Annie Hoy
Board meetings are held the second
Wednesday of each month unless otherwise posted. Co-op owners are welcome.
Opinions expressed in More Than Food
are those of the author and do not necessarily represent the views of Ashland
Food Cooperative, the board of directors
or the employees. All contents, including
art, are copyrighted by Ashland Food
Cooperative/CarterWorks or used with
permission, and all rights are reserved.
©2015 AFC/CarterWorks. All rights reserved.
More Than Food is designed
by CarterWorks and printed
by Pacific Crest Printing on
recycled paper using
soy-based inks.
Our Co-op’s Vision
Joyfully working together
• Delighting shoppers
• Enhancing health
• Enriching community
Report from the Board
mutual benefit. Because of Principle 1,
ll cooperative enterprises share the
Voluntary and Open Membership, we’ve
same set of principles, called the Seven
now grown to over 10,000 owners strong.
Cooperative Principles. At this time of year,
Can you imagine that this would ever hapwe are vividly reminded about Principle 2,
pen looking back from our birth in 1972!!
Democratic Member Control. When you
I also am the Chair of the Grants
join AFC by making your equity investCommittee, which embodies the 7th
ment, you also receive
Cooperative Principle,
the right to cast your
Concern for ComWhen you join
vote in our upcoming
munity. Working as a
June election. That
AFC by making your team with Annie Hoy
participation gives you a
and owner-volunteers,
equity investment
voice in setting policies
Jessica Toth and Anne
and making decisions
you also receive the Golden, we have just
through our elected
completed an arduous
right
to
cast
your
vote
Board of Directors.
selection process of or I’m just about halfganizations that will
in our upcoming
way into my second year
receive funding from
June election.
as an Ashland Food Coour annual Communiop Board Director. I’m
ty Grants. Those lucky
so proud to have been voted to be Vice
recipients will soon be notified and we’ll
President by my Board peers. I want you to
celebrate their community service at an
know that I take this honor very seriously!
award event at the end of May. Look for
We are now a community of people
the list of winners in the July/August
gathering together to cooperate for our
edition of this newsletter.
by Gary Einhorn, Board Vice President
A
PRINCIPLE 3: Member Economic Participation
Your Dividend
Our Co-op’s Mission
Ashland Food Co-op exists to serve
our owners and our community by:
• Operating a socially responsible
business that provides a full
selection of natural foods and
quality products;
• Emphasizing locally produced,
organically grown and ecologically sound products;
• Offering a variety of necessities
at basic prices;
• Providing friendly, knowledgeable customer service;
• Promoting awareness about
food, nutrition and health;
• Providing a workplace that
fosters opportunities for participation, empowerment and
growth in an environment of
mutual respect and cooperation.
PAGE 2
I
n a cooperative enterprise, members
contribute equally to, and democratically
control, the capital of the co-op. Your share
of AFC was that $100 equity investment
you made to become a co-op owner. But
that’s just one side of the equation. The
other side is the economic benefit that
comes to you each June in the form of a
Patronage Dividend check. The amount is
your share of the previous year’s profit in
proportion to what you’ve spent at AFC.
This year when you receive your check,
consider donating it to the Ashland Food
Co-op Community Fund.
There are many Co-op Community
Funds around the country, and ours is one
of the most active. These CCFs serve as a
way for co-op owners to make donations
to an endowment that helps fund local
non-profit organizations. Eventually we’ll
earn enough interest on our CCF to give
small grants to local groups working on
issues relating to sustainable agriculture
and organic food, hunger, social issues, environmental protection and cooperatives.
The more you donate the faster our fund
will grow!
It’s easy to donate. Bring your Patronage check to the Information Desk, or
visit our website to download a Patronage
Dividend Donation Form. It’s under the
tab called Ownership, then Owner Forms,
then Donate Patronage Dividend. You can
also just call us at 541-482-2237. We’ll be
so happy to talk to you about how to make
your donation.
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
From the General Manager’s Desk
By Emile Amarotico, General Manager
E
ach year numerous owners ask, “Why
isn’t the full Owner Patronage Dividend refunded to owners?”
The Owner Patronage Dividend is
about 75% of Co-op profits, representing
those from owner purchases, while the
other 25% is from non-owners. It is typical
for a healthy business to keep a portion of
this money in reserve to cover unforeseen
expenses or invest back into the business.
Fortunately the Co-op has had few unforeseen expenses over the years.
However, thanks to years of good
fiscal planning, the Co-op has made many
noteworthy investments with these profits
since its founding in 1972. I n 1976, the
Co-op purchased the old building on Third
Street for $33,500. In 1990, the present
Co-op property was purchased and the
current store built, outfitted and opened
by 1993. In 2002 the store was expanded
by 4,500 square feet, offering much needed
retail area for deli, meat and produce. A
45-panel solar array was installed in 2007.
And, the following year, the “Town Hall”
building on Pioneer Street was purchased
with the Community Classroom coming
on line in 2010.
Last yearthe Co-op made several more
significant investments. In May, failing
produce coolers were replaced with a state
Each year numerous
owners ask, “Why
isn’t the full Owner
Patronage Dividend
refunded to owners?”
of the art unit that is more energy efficient,
offers more display area and keeps fruits
and veggies fresher. Then in June, the Deli
was gutted allowing the overdue refinishing
of walls and floors, and additional work
Spring into
Summer
with Savings from
Co+op Deals
S
tock up on pantry staples, snacks
for hikes and tasty brunch items at
the co-op—and save with the MayJune Co+op Deals coupon book. In
cooperation with more than 140
other food co-ops around the country, Ashland Food Co-op is pleased
to provide every shopper with delicious deals on great products from
Organic Valley, Annie’s, Country Life,
Barbara’s and more.
When you’re stuck on what to
make for dinner, you can always get
great recipes and fun articles about
food at www.strongertogether.
coop. Check it out. It’s fun!
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
space for worker safety and comfort.
Finally, late last year the Co-op purchased the adjoining Shostrom Brothers
property comprised of a house on Pioneer
Street, and the “old rusty barn” on the A
Street curve. The house offers additional
office space which will eventually relieve
crowding in the store. Owning the barn
has permanently secured critical warehouse
space that the Co-op has been leasing for
the last several years.
Without these reinvestments of a
portion of the profits derived from your
purchases each year, your Co-op would be
very different today! Together we have created a store that serves us and will continue
to serve us well into the future.
Help Us Stay
in Touch!
By Steve Davidson,Tech Manager
ommunication is the key to any great
relationship and we strive to create and
keep our relationship with our owners strong!
The vital key to providing you timely,
relevant information is the ability to communicate with you electronically. The best
means to do this is via your email address.
We know many of you have probably
added and/or dropped one or more email
addresses over the past few years, making
the email we have on file for you out-ofdate. This inhibits us from getting the word
out about important news from Ashland
Food Co-op.
Please stop by our Information Desk
on your next shopping trip and update or
validate your current email address. In this
way you ensure our ability to keep in touch
with you and keep you informed about
your co-op.
C
PAGE 3
IT’S Y
CO-OP
INVOL
NWEI DISCUSSION
COURSE
Hungry for Change:
Food, Ethics &
Sustainability
Wednesdays, May 20-July 1,
7-8:30pm. Cost: $27
Class limited to 12 individuals. Reserve your spot by stopping
by the information desk, calling (541) 482-2237 or visiting
ashlandfood.coop.
Class fee covers the cost of a workbook, which will be distributed at the
first meeting. Meetings will be held at 300 N. Pioneer St. in Ashland.
Questions? Contact Gretchen Phillips at (541) 552-5454.
About this course
The topics in this course are rather important given the discussion
in our county and state regarding where our food comes from, who
participates in the cultivation and delivery, and which food choices
we make to support our personal ethics. This is a discussion based
course that is meant to be fun! Weekly readings will inform our
conversations, with activities along the way. The final session will
be a group potluck.
PAGE 4
Meet Tamara Houston,
avid outdoor enthusiast
and athlete
Tamara is a native Oregonian, born
and raised in Bend. She first learned
about the Northwest Earth Institute
(NWEI) while working at Reed
College in Portland, where she participated in two discussion courses.
Attending these courses opened her
eyes to how daily choices — and
small changes — can reduce one’s environmental footprint.
Returning full circle, Tamara will be the facilitator for this
discussion course.
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
YOUR
P, GET
LVED!
Co-op Volunteers Rock!
A
t the heart of any cooperative is a set of common Cooperative Principles, one of which
is Education, Information and Training. It’s Principle Five. Like co-ops everywhere
we provide education and training to owners and our staff. That’s why we offer cooking
classes, free lectures, and sponsor community events which deepen our understanding
of key issues.
Our farm tours take us to the source of our food and celebrations at the Co-op bring
us together to honor the bounty of our region and the creativity of its citizens. The Annual
Meeting of Owners celebrates our accomplishments for the year with a fabulous meal,
much conversation, and some fine music.
All these activities are accomplished thanks to the many owners who step forward
and say, “Sure, I can help with that.” In fact what happens behind the scenes is often as
much or more fun than the actual event! This year promises to be no exception. See the
next column for a preview of our 2015 Farm Tour, and page 7 for our May and June
cooking classes. We need volunteers for these events.
We invite you to join in the fun that comes with all of our events! Go behind the
scenes, learn some new culinary skills and make new friends. To get involved, contact
Gretchen Phillips at (541) 552-5454.
THIRD ANNUAL
Ashland Innovators
Conference
Growing Opportunities in the Food,
Wine & Beer Industries
Produced by the Ashland
Chamber of Commerce
SAVE
THE DATES!
Annual Meeting &
Owner Picnic
Saturday, July 25, 5pm
Lithia Park,
Ashland
Look
for
all the
details in
the July/
August
newsletter!
Farm Tour
Saturday, August 15
Join us for a visit to Lavender
Fields Forever & Oshala Farm!
We’ll treat you to lunch and
a behind the scenes tour of
each farm.
Registration information to
come in the July/August
Newsletter.
Questions? Contact Gretchen
Phillips at (541) 552-5454.
Monday, May 18th, 2015
1:00-5:00pm
Networking reception to follow
SOU, Rogue River Room
1250 Siskiyou Blvd., Ashland, Oregon
$35 per person/$15 SOU Faculty & Students
Limited Seating: Pre-registration required at www.ashlandbusinessresource.com/Grow15
or by calling the Ashland Chamber at (541) 482-3486 ext. 104
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
PAGE 5
Save Paper
We’ll E-mail
Your Receipts!
T
Dinner
C
elebrating outdoors with friends
and family, enjoying great food in
relaxed natural settings….it must be time
for a picnic! Fire up the grill for burgers,
sausages, chicken, veggies, steaks and fish.
All are great beginnings for an awesome
al fresco meal. Local and organic food
from your co-op will make your picnic
that much better!
Stop by our May and June Meal Solution tastings planned especially with picnic
fare in mind. Taste and take a recipe card
with you!
Tuesday, May 12, 4pm
Grilled Salmon with
Herbed Aioli
Thursday, May 21, 4pm
Marinated Beef &
Black Bean Salad
Tuesday, May 26, 4pm
Chicken Brochettes
o take us one step further on our path of
sustainability, you now have the option to
opt-out of getting paper receipts at the register and have
them sent to your email instead! This owner benefit will help
keep you organized, while significantly reducing our waste.
Owners can sign-up online, by visiting: www.ashlandfood.
coop/paper-free or visit the Information Desk! (You can always
get a paper receipt at the register if you need it!)
Pantry Basics Cooking Class
Wednesday, May 27, 6:30-8:30pm
Co-op Community Classroom, 300 N. Pioneer St.
FREE to Co-op Owners
L
earn how to stretch your food dollars and never feel like you’re
missing out on the good stuff. Make the Bulk Department your
best source for delicious and affordable meals. Our Education
Coordinator Gretchen Phillips offers this free class to Co-op owners in order to
demonstrate how products from our Basic Pricing program can become the foundation
of your shopping list.
The class begins with a healthy appetizer while Gretchen presents an overview of Basic
Pricing products and the depth and breadth of our excellent bulk offerings. You’ll also
receive a week’s worth of seasonal menus
with budget-minded recipes based on
what’s available and what’s in the pantry. A
colorful and deliciously affordable supper
will also be prepared for you.
Pantry Basics is limited to 18 Co-op
owners who have not yet taken this free
class. Please sign up early. We’ll call you a
few days ahead of the class to confirm your
attendance. To register, call Misty Munoz
at 541-552-5460.
Tuesday, June 2, 4pm
Apple Quinoa Salad
BACK BY POPULAR DEMAND, WE'RE OFFERING THIS CLASS AGAIN!
Saturday, June 13, 11am
Picnic Brownies
Benjamin Grunde
It’s not that hard to create your own beautiful Thai meals, take it from a busy working
dad who loves to cook! Get the low down on Yum Woon Sen (Glass Noodle Salad);
Tom Kha Kai (Chicken in Coconut Milk Soup); Pha Nang Curry (Red ChiliPeanut Paste with Veggies) and for dessert, Glooay Tord (Fried Bananas with Coconut
Toffee). Enjoy the food and savor the techniques!
Thursday, June 18, 4pm
White Bean Salad
Tuesday, June 23 4pm
Chopped Salad
PAGE 6
Simple Authentic Thai: Encore!
Thursday, May 28, 6:30-9pm
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
Community Oven Schedule of Classes • May/June 2015
All classes are $30 for owners and $35 for the general public unless otherwise noted. Register online or at the Info Desk.
All classes take place in our Co-op Classroom located at 300 N. Pioneer Street
Syria: A Love Affair
with Food
Tiazza Rose
The preparation of Syrian food is an artful
act reflecting the exotic colors of warm Syrian culture, its millenniums long traditions
and rich heritage. Begin the evening with
a classic Syrian appetizer, Muhamara, a
delicious dip with charred red bell peppers
and walnuts served with Za’atar Manakisgh,
a flat bread topped with a mix of olive oil,
herbs and spices. Then, sample Kibbeh, or
meat and bulgar balls, served with an herb
infused yogurt sauce. The main course is
Makloubeh, a three layer upside down dish
made with chicken, rice and vegetables.
Dessert is Date Cookies served with Muhallabia, an aromatic yogurt pudding.
Friday, May 15, 6:30-9pm
Marvelous Spring Meal
Saudia Sharkey
Celebrate spring and the abundance that
it brings with this fresh, satisfying menu.
Simple, yet impressive, armed with these
recipes you can easily host a marvelous
spring dinner party. The menu includes fresh,
seasonal Pan Fried Fish with Thyme Beurre
Blanc, Oven Grilled Asparagus, Loaded
Spring Salad, and Strawberry Shortcake.
Tuesday, May 19, 6:30-9pm
Cleanse Out the Cold of Winter:
Renew, Repair, Cleanse
Victoria Markham
By simply aligning out diet with the cycles
of the seasons we naturally cleanse and
build health for our body! After the long
winter months of “ building foods” its
time to cleanse the body with the nutrients
that spring provides! Come learn how
to prepare them for maximum nutrient
absorption and digestion! Menu includes
English Lavender Lemon Balm Lemonade,
Nettle Infused Creamy Asparagus Soup
(vegan option), Gluten Free Buttermilk
Biscuits, and a Tender Dandelion Salad.
Hot Ferments!
Kirsten & Christopher Shockey
Fermentation is a hot topic — from health
to flavor. Americans are turning to bold
flavors and spicy foods to heat up their
plates. From Kimchi to Sriracha, what
do both of these flavors have in common?
Lactic acid fermentation! Learn how
to create your own spicy condiments;
focussing on fermenting peppers both hot
and sweet. Taste unique ferments, watch
and participate in the process of creating
these healthy, hot flavors.
Saturday, May 30, 12-2pm
Let’s Pack a Picnic
Chef Jeffrey Hauptman
The weather is delightful and its time to
put together your picnic menu. All of
Chef Jeff's delicious recipes can stand up
to travel, so grab your hiking boots, find
that hidden waterfall, and dive into a
delicious picnic lunch. In this class you’ll
enjoy Avocado, Grapefruit and Watercress Salad, Sunflower Quinoa, Greek
Cauliflower Salad with Feta Cheese and
Olives, and Grilled Chicken with Tomato Herb Salsa. Last but not least, finish
your picnic with refreshing Fruit Salad
Parfait.
Tuesday, June 2, 6:30-9pm
Elevate Your Dressings
& Sauces
Tiazza Rose
Add excitement and variety to your entrees and salads with delicious sauces and
dressings. They can be made flavorful and
rich with wholesome, nutritious ingredients. Many of the sauces and dressings
we’ll make are inspired by the classics:
Dijon Mustard, Ranch Dressing and
Vegan Hollandaise. Others are creative
and bold: Coconut Shallot Sauce, Mushroom Sage Sauce & Miso Salad Dressing.
Friday, June 5, 6:30-9pm
Tuesday, May 26, 6:30-9pm
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
Using Food as Medicine:
Healing the Digestive Tract
Victoria Markham
Our gut is our second brain and the seat of
our immunity. Come learn how to prepare
foods that support our digestive health and
maximize the assimilation of nutrients! We
will prepare Medicinal Whey, Beet Kavas,
Sauerkraut, Bone Broth or Vegetable
Potassium Broth, and fermented Ginger
Bug Soda.
Tuesday, June 16, 6:30-9pm
Skinny Summer Grilling:
Healthy Creative Burgers
Tiazza Rose
The great American burger has been gaining
weight lately. In fast-food joints and fancy
restaurants alike, it’s all about super-dupersizing. It’s time to reclaim America’s national
food to fit into a healthy diet. So fire up the
grill and get your better, lighter burger on.
We will cook up some healthy options to
suit any palate, from carnivore to vegetarian.
We’ll also do away with boring condiments
and sub them with more exciting ones — fig
and goat cheese, anyone?
Friday, June 19, 6:30-9pm
Moroccan Wedding
Favorites
Tiazza Rose
In every wedding, the bride is the main
focus of the day. In Morocco, the bride is
definitely the queen but the special dishes
served during the wedding ceremony
steal the hearts of all the guests. Our
menu will include some of the wedding
favorites: the big wedding salad medley,
Seffa: a sweetened vermicelli dish, Rfissa:
a chicken and lentil dish served on a bed
of shredded flat bread, Zamita: a rich and
nutty confection.
Friday, July 10, 6:30-9pm
=
Wine/Beer offered.
Bring $5 to class
PAGE 7
PRST STD
U.S. POSTAGE
PAID
MEDFORD, OR
PERMIT #113
Ashland Food
Cooperative
237 N. First St., Ashland, OR 97520
may/june 2015
newsletter
Community Oven Programs
FREE Monday
Night Lectures
Lectures take place at the Co-op Classroom at
300 N. Pioneer Street. The opinions expressed
by lecture presenters do not necessarily represent
the views of Ashland Food Co-op.
Monday, May 11, 7-9pm
The Sex Connection and More
Janet L Rueger, DC, Certified BodyTalk Practitioner
Your pain may not be yours — at times we take
on the pains of others. Dr. Janet Rueger works
gently and deeply with her patients utilizing
BodyTalk, CranioSacral Therapy, Traditional &
Network Chiropractic to discover the roots of
their ill health.
Monday, May 18, 7-9pm
A Daoist Body
Ken Bendat, L.Ac., Acupuncturist/Herbalist
Presenting a Daoist classical view of the energetics of the body focusing on appetite, digestion,
assimilation, and general stability. This information is the underpinning of modern Traditional
Chinese Medicine, and can be very relevant in
helping you understand nutritional approaches
in relation to healing, longevity, and happiness.
Monday, May 25, 7-9pm
Food and Lifestyle as Medicine
Geri Quintero, L.Ac., GAPS Practitioner
The basic principles of Traditional Foods and
lifestyle choices are easy to learn. Geri has a unique
perspective, from her Traditional Mexican Grandmother’s kitchen, to Weston A Price teachings
and Chinese medicine. She will share treasures
about Traditional food, lifestyles, and non-toxic
diagnostic methods.
Monday, June 1, 7-9pm
Plug ’N Play Meditation:
A Daily Wellness Practice for the Minimalist
Marga Laube
In this class we’ll demystify meditation by breaking down how awareness and the mind work together, and by training you to understand what
you’re aiming for when you close your eyes. We’ll
practice several short rounds of meditation.
Monday, June 8, 7-9pm
Heal Emotional Pain with a
Journey Into the Deep Psyche
Ethan Gans-Morse, certified Adorata practitioner
Discover how a powerful system of journeying into
the deep psyche can heal the emotional pain that
keeps you from joyful relationships, a satisfying
career, and a deeper quality of life. The Adorata
Descent is a methodology of visiting wounded
parts of the unconscious and transforming them
through the skillful application of love.
Monday, June 15, 7-9pm
Intro to Naturopathic
Medicine: Maternal &
Paternal Health
Dr. Analisa Azzopardi, ND. MSc, Mother of 1,
Playshop INSYNC Inc.
Health care for parents, grandparents and their
prodigy. Tips for life changes, adaptation, adrenal
health and the cycle of life. Come celebrate your
lineage. Nurture yourself. Quiet children welcome.
Monday, June 29, 7-9pm
What Do Your Fingerprints
and Hands Reveal About You?
Marcella Theeman, Professional Hand Analyst, AAHA
It’s all right there at the end of your arms — life
purpose, strengths and weaknesses, relationship
style, vocational preferences and more. We will
look specifically at fingerprint patterns and what
they tell us about who we are and why we’re here.
Monday, July 6, 7-9pm
Introduction to Vedic Meditation
Chuck Bramlet, Vedic Initiator
The Veda is not a religion, It is an ancient system
of scientific knowledge from Northern India that
predates the great religions. The “householders
technique” is a simple practice that increases one’s
sense of peace and inner calmness. Join Chuck as
he outlines the basics.
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972