Ocean Beach People’s Organic Food Market News May 2016

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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.

A History of Fair Trade in North America Fair trade is an approach to business and to development based on dialogue, transparency, and respect that seeks to create greater equity in the international trading system. Fair trade supports farmers and crafts people in developing countries who are socially and economically marginalized. These producers often face steep hurdles in finding markets and customers for their goods.

People’s Co-op Owner

Appreciation Days Thursday, May 12 10% off purchases*

Fair trade traces its roots to 1946 when Edna Ruth Byler, a volunteer for the Mennonite Central Committee (MCC), visited an MCC sewing class in Puerto Rico. There she discovThis May, Choose Fair Trade & Create ered the talent the women had for creating beautiful lace and Positive Change with World Fair Trade Day! the extraordinary poverty in which they lived despite their United States to sell and returning the money back hard work. She began carryto these groups directly. Her work grew into ing these pieces back to the Ten Thousand Villages, which opened its first fair trade shop in 1958 and is now the largest fair trade retailer in North America. In 1949, Sales Exchange for Refugee Rehabilitation and Vocation (Serrv) began helping refugees in Europe recover from World War II. Today, they support artisans in more than 35 countries. In the late 1970s and early 1980s, U.S. and Canadian-based entrepreneurs began to meet regularly, exchange ideas, and network. This informal group, known as the North American Alternative Trade Organization (NAATO) would evolve into the Fair Trade Federation and formally incorporate in 1994. In 1989, the World Fair Trade Organization (formerly IFAT) was founded as a global network of committed fair trade organizations, aiming to improve the livelihoods of disadvantaged people through trade and to provide a forum for the exchange of information and ideas.

Ocean Beach People’s organic Food Market 4765 Voltaire St. San Diego, CA 92107

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Stop by People’s Co-op this month and pick up the new Co+op Deals Coupon Book for extra savings! S A N

D I E G O ’ S

Seniors with an active Co-op ownership receive an extra Owner Appreciation Day Tuesday, May 10 * excludes no further discount items

People’s Spring Food Fair Saturday, May 21, 11 a.m. – 2 p.m.

In 1988, as world coffee prices began to sharply decline, a Dutch NGO, Solidaridad, and a farmer organization, UCIRI, created the first fair trade certification initiative. Named after a best-selling 19th century book, Max Havelaar: Or the Coffee Auctions of the Dutch Trading Company the Max Havelaar label initially applied only to coffee in the Netherlands, but similar labeling initiatives grew up independently across Europe within a few years. In 1997, these organizations created

Meet Your Farmers & Local Producers! Demonstrations, Free Samples, Gardening Tips, and More!

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People’s Co-op Board of Directors Meeting Notes for March 28, 2016 Board of Directors Present: Ofelia Alvarado, Chet Nelson, Andi Briceno, Panha Ouch, Jamie Decker, Steve Myrick, Tom Baker, Chris Young, and Stephanie Mood. Staff: Nancy Casady, Kyle Bowen, Heather Sherman, Fernanda Vega, and Gloria Isselhard. Guests: Kent Casady, Nate Bazydlo, Paul Maschel, Phillip Gianopulos, and Derek Casady. New Business Kent Casady gave a proposed outline for possible use of the east Voltaire St. property. It will be discussed at the next Planning Committee meeting. Tom distributed copies of his ideas to help attract new owners to the Co-op. Board Study: Co-op Day at the Capitol Report Andi, Stephanie and Jamie reported on their trip to Sacramento for the 2016 Co-op Day at the Capital. Ofelia spoke about the Healthy Food Initiative which may include state funding for developing food cooperatives. The trip was highly successful. Old Business Chet moved and Jamie seconded that the board approve a line of credit from North Island Credit Union in an amount not to exceed $2,000.000.00. Vote: ayes - 8; opposed – 1. Outreach and Education Committee Thank you cards were reviewed. Members of the San Diego Climate Mobilization Coalition will be making a presentation at the SIMS Center on April 13, 2016 at 6 p.m. and at their booth at Earth Day in Balboa Park April 17th, from 10 to 5 p.m. For the National Day of Climate Action, there will be a rally on July 10th at the USS Midway on Harbor Drive, from 10 to noon calling for a national WW II-scale mobilization to transition from fossil fuels to renewable energy. Nancy reported on Professor Gilles-Éric Séralini’s presentation at the Environmental Health Symposium regarding the latest alarming research on glyphosate and Monsanto’s herbicide Roundup™. Ad Hoc Scholarship Committee Stephanie reported that two applications have been submitted for the Co-op’s Scholarship Program. Both applicants will make their presentations at the April 18th Board of Directors (BOD) meeting. Andi reported that the Co-op’s Annual Meeting will be held April 2nd at the Ocean Beach Woman’s Club from noon to 2 p.m. Planning Committee Members of the Imperial Beach Healthy Grocery Initiative were very pleased with their reception at the Planning Committee meeting, where they presented their business plan and financial projections. The committee reviewed the Workers’ Compensation safety review letter. April Board Study will be Nominating Committee procedures.

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GE NE RA L M A NA G ER’S MESSAGE by Nancy Casady Thanks to all who voted in the Board of Directors’ election. Although the election was uncontested, (we had three excellent candidates for the three consumer seats and one excellent candidate for the employee seat) we legally need to meet a participation threshold – which we exceeded this year. Thanks also to all who attended the Co-op’s Annual Meeting. We returned to the Ocean Beach Woman’s Club venue and were delighted to welcome David Bronner (grandson of Dr. Emanuel Bronner and the current “Cosmic Engagement Officer” for Dr. Bronner’s) to provide us with an inspiring message regarding the fight to label genetically engineered products. Along with our speaker, we also heard reports from Board President, Ofelia Alvarado and me. Although not available at the time, I have subsequently learned that Ocean Beach People’s received an award for the “lowest energy use per square foot and produced more renewable energy than any other co-op in the National Co-op Grocer sharing data. [Our] food scrap collection and recycling program has avoided almost 130 metric tons of greenhouse gases.” In addition, we are leading the nation in our efforts to respond to the climate emergency by calling for a WWII-style transition off fossil fuels and on to new wind, water and solar energy systems. We were also proud also to announce our progress in opening the Co-op’s café. This project is in response to calls from our owners to provide a café, juice and coffee bar, bakery and tavern that is organic and vegetarian and, yes, we can have it all! Permits are being sought and 2016 is still the opening target. Finally, a word about project costs. The property was purchased outright in 2015. Debt service for the anticipated construction amounts to just under $8.00 per year per ownership. Look for a change in venue for next year’s Annual Meeting, maybe in our own backyard! Finance Committee

This year’s month of February had 29 days, creating a slight deviation in comparisons. Revenue was up 1.3% for the month and down .9% year-to-date. Gross profit was down 6% for the month and down .8% yearto-date. Labor to sales was 23.36% for the month and 24.30% year-to-date. Sales per labor hour increased to $90.02. Total utility costs were down 3.47%. The Voltaire St. properties expenses remain stable. Nominating Committee Chris reported that the 2016 election exceeded the legally required threshold of votes. Along with suggestions from the committee, officer nominations will be sought from the floor at the next BOD meeting. General Manager’s Operations Report With much anticipation, the promised rain from El Nino pretty much passed us by although the snow pack in the Sierras has improved. An awning installed

Next Board Meeting Monday, May 23, 6 p.m.

Committees •Outreach & Education Committee - Chair, Andi Briceno Meeting: May 9, 5:30 p.m. •Planning Committee – Chair, Stephanie Mood Meeting: May 9, 6:30 p.m. •Finance Committee – Chair, Steve Myrick Meeting: May 9, 7 p.m. Meetings are held in the Co-op’s Community Room

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in the service yard kept the Co-op’s staff dry when the little rain we received arrived. Sales in March were once again lower than the previous March, affected, we believe, by an early spring break and some great beach weather. Year-to-date sales are slower by about 3% due in part to more competition and the accelerating trend toward eating out. Cost of sales, labor costs and net profit are all within projected targets. We want to wish Evanthia Basilico—one of the Co-op’s original employees—all the best in her new role as grandmother to baby Rio whose parents met when they both worked at the People’s Deli! People’s hosted Human Resources Managers visiting from co-op food markets across the country. People’s provided the visitors with tours of our Co-op and distributed goody bags. The annual election for our Board of Directors was completed. The Co-op’s success depends on shoppers, workers and the planner/overseers (the board). Thanks to all Co-op owners who vote and who contribute their time and attention in one or more of these important roles. This month we celebrated the Great American Meatout. Moving away from a meat-based diet has an enormous impact on global warming due to the decrease in methane production—one of the most potent of the greenhouse gases. A new study by NASA scientist James Hansen and 18 other eminent scientists noted the acceleration of glacier melt. February 2016 has been recorded as the hottest month in recorded human history. Please plan on joining us in calling for a transition off fossil fuels at war-time speed on July 10, 2016 in front of the USS Midway aircraft carrier from 10 until noon. The expansion project for the Co-op café is proceeding. To avoid added liability, a new legal entity is being formed which will lease the café from the Co-op. The Co-op’s financial exposure will be limited to debt service for the funds we have secured from North Island Credit Union which will be approximately $8,000 per month. We anticipate that the café will be run profitability and meet this obligation. Thank you for the opportunity to lead such a great organization that is doing really important work in the community. I love my job.

May 2016

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C O M M U N I T Y

C A L E N D A R

All Community Room events are FREE. Thermal Imaging For a complete calendar schedule, please visit Thursday, May 5, 7 - 8 p.m. the Co-op’s website at obpeoplesfood.coop People’s Co-op Community Room Additionally, please check with the workshop Clinical Thermography is exceptional when used leaders to ensure that there have been no appropriately. Learn what is most appropriate for thermographic examinations, and be sure the exam is in 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 teas, Fair Trade coffees, freshly made juices and more. Bring a friend or make new friends here.

Detoxification for Better Health Tuesday, May 3, 6 - 7:30 p.m. Bastyr University Clinic Learn why it is important that we detoxify once every year, how to choose the right detoxification program for you, and what to expect. In this talk, Arvin Jenab, ND, will discuss how foods, herbs, supplements, and hydrotherapy can help you detox to improve your health. The Bastyr University Clinic is located at 4110 Sorrento Valley Blvd. For more information call (858) 246 - 9700. Free of charge.

Ocean Beach People’s Organic Food Market News Editor - 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] Advertising Representative – Jamie Decker Ad deadline is the 5th 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 newsletter.

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your best interest. The proper procedures, equipment and providers’ training/experience are crucial to accurate diagnosis and validity. Attendance is limited to 18; to RSVP call (619) 269-8360. 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.

Potions 101 Thursday, May 12, 7 – 8:30 p.m. People’s Co-op Community Room Learn how to create daily potions using tonic herbs, extracts, mushrooms, and other powerful foods. We are excited to share the amazing feeling these foods provide! Custom warm drinks and bliss will be provided. Attendance is limited to 18; to RSVP call Louis at (949) 391-7660 or email Louis@foundationbrands. org. 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.

Film Night Thursday, May 12, 7 p.m. Ocean Beach Green Center This month’s documentary film, Bitter Seeds, explores the future of how we grow things, weighing in on the worldwide debate over the changes created by industrial agriculture. Companies like the U.S.-based Monsanto claim that their genetically engineered (GE) seeds offer the most effective solution to feeding the world’s growing population, but on the ground, many small-scale farmers are losing their land. Nowhere is the situation more desperate than in India, where an epidemic of farmer suicides has claimed more than a quarter million lives. The subject of Bitter Seeds is timely for the U.S., where states including California, Colorado, Iowa, Maryland, and Washington are debating and voting on initiatives requiring GE labeling of our food. The Ocean Beach Green Center is located at 4843 B Voltaire Street, 92107. For more information, call (619) 225-1083 or email [email protected]. Free of charge.

Muscle Testing Tuesday, May 31, 7 – 8:30 p.m. People’s Co-op Community Room Learn to Muscle Test yourself and others, how to choose the best supplements and doses, and whether supplements or foods combine well and increase your vital life force. Handouts will be provided. Please bring a partner. Attendance is limited to 18; to RSVP call (858) 263-7716. 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.

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Of Special Note this Month Make Mom a Mother’s Day Card Saturday, May 7, 12 – 2 p.m. People’s Co-op Community Room We’ve got all the art supplies you’ll need to make your Mom a card for her very special day! Hosted by People’s - all ages welcome and encouraged to attend. Free of charge.

Zero Waste Discussion Saturday, May 14, 3 - 4:30 p.m. People’s Co-op Community Room Join the Zero Waste community for an introduction and discussion of the zero-waste lifestyle. Learn how to reduce your trash footprint and lessen your environmental impact. Beginners welcome as well as those familiar with zero waste! Bring your own mug for tea and cloth napkin for bulk snacks! Attendance is limited to 18; to RSVP call Megan at (858) 457-2454. To ensure that there are parking spaces for shoppers, please do not park in the Coop parking lot while attending this workshop. Free of charge.

Bike to Work Day Friday, May 20, 2016 City of San Diego Bike to Work Day is a nationally recognized event celebrated annually on the third Friday in May. With thousands of miles of bikeways in the San Diego region, biking gets you where you need to go. When you register for Bike to Work Day, you can pick up free snacks, stickers and more at one of 100 pit stops – including at Ocean Beach People’s Organic Food Market, who will be sharing the pit stop with Mixte Communications – throughout San Diego County from 6 to 9 a.m. Register now for Bike to Work Day by visiting www.icommutesd.com/events/bike-month. Free of charge.

March Against Monsanto Saturday, May 21, 11 a.m. Balboa Park & Worldwide Join fellow San Diegans and take part in a day of global action. The March Against Monsanto will raise awareness of the health and environmental risks associated with genetically engineered crops and animals. Meet at the fountain by the Reuben H. Fleet Museum beginning at 11 a.m. Speakers will share information about Monsanto and genetically engineered foods, with a peaceful protest march to follow. Bring water to stay hydrated, a hat, and banners and signs with a message that you want to be heard. As a form of solidarity, please wear red. The march will end at the World Beat Center where there will be workshops and live music. For more information visit www.s.coop/1xwx6.

May 2016

Our Cooperative Community People’s Co-op 2016 Board of Directors’ Election Results

Celebrate World Fair Trade Day with Dr. Bronner’s Saturday, May 14, 10 a.m. - 2 p.m.

Stop by the Co-op on May 14th and visit with the friendly folks from Dr. Bronner’s. They’ll be sampling and demonstrating their line of Fair Trade virgin coconut oil along with their Fair Trade body care products including organic castile soaps, hand and body washes, silky smooth lotions, lip balms, shaving gels, hair rinses and crème’s, and more! In 2006, Dr. Bronner’s Magic Soaps committed to sourcing their major raw materials – more than 95% of their annual agricultural volume – from certified Fair Trade projects. Dr. Bronner’s ingredients are certified as Fair Trade by Fair For Life certification. In addition to certifying their products as Fair Trade, Dr. Bronner’s shares their resources to support Fair Trade advocacy, to grow and strengthen the movement for fair wages, and to promote the just treatment of farmers and workers around the world. Thank you Dr. Bronner’s!

People’s Co-op Drops Driscoll Berries

Ofelia Alvarado

Steve Myrick

Nate Bazydlo

Thank you to Co-op owners for voting in the 2016 Board of Directors’ Election. Returning board members Ofelia Alvarado – receiving 432 votes, and Steve Myrick – receiving 409 votes, are joined by incoming board member Nate Bazydlo – receiving 432 votes. Thank you again for your participation, which insures the second cooperative principle: Democratic Member Control.

Ocean Beach People’s Organic Food Market’s Board of Directors has revisited its boycott policy in light of the San Diego and Imperial Counties Labor Councils’ decision to support a boycott of Driscoll berries. The Board does not take this action lightly. It is our strongly held belief that shoppers should be free to make their own purchasing decisions. However, there is consensus on the Board that People’s stated commitment to the cooperative business model, which has always been a part of People’s policies, includes support for labor. Therefore, People’s will not be stocking Driscoll berries until the relevant labor issues are resolved. For more information on the Driscoll boycott, please visit boycottsakumaberries.com

Co+op Deals Coupon Books Mean More Savings for You! The May-June Co+op Deals coupon book is now available at People’s Co-op! Get ready for spring savings on great on-the-go snacks including Annie’s Homegrown and Garden of Eatin’, as well as family favorites from Rudi’s Organic Bakery, Woodstock, Daiya, and much more. The Co+op Deals coupon book is just one of the ways that food co-ops around the country are working together to bring value to their communities. Coupons are valid through June 30, 2016.

People’s Asks: What’s Special About Your Mother ?

Shannon

She accepts and supports me just as I am. She always makes me laugh and she is the strongest person that I know.

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Jamison

She has the biggest heart in the world. I couldn’t have asked for a better Mom.

Josh

Barbara

She is always thinking about taking care of others. She has a very big heart and cares a lot.

My Mother is 86 years old and stays fit by dancing. She has tap danced her way around the world.

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Aime

My Mother is the perfect example of how life and love really should be experienced on Earth. Je t’aime Maman!

May 2016

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.

Fresh Recipes for the Table recipes provided by National Co+op Grocers ©

You can also email suggestions and comments to [email protected] When emailing, please put “Suggestion Box” in the subject line. Dear People’s, You’ve stopped offering chopped fruit in the Deli. Why? I loved it. I’m so disappointed. John Hi John, We haven’t stopped making fruit salad. There were a few days that the Deli’s produce delivery was late, and we were unable to provide this morning staple, but rest assured, the fruit salad is here to stay. Cheers, Mike, Deli Dear People’s, Why are the Deli soups most often hot? Chili powder, jalapenos, hot sauce. I haven’t been able to enjoy the soups for some time and I come about twice a week. Bill Hi Bill, It is not our intention to feature only spicy soups. Unfortunately, it does happen from time to time. We will strive to do a better job of having more choices for all to enjoy. Thank you for this valuable feedback. Mike, Deli Dear People’s, Please offer more young children’s gift items, such as toys and crafts, for under $10. Thanks, Rebecca

“ Please offer

times. There are already too many bell peppers in the other dishes that you offer. Please! Adriana Dear Adriana, The Vegan Mac and Cheeze recipe includes red bell peppers, but we can certainly experiment with other variations of macaroni and cheese. Stay tuned! Mike, Deli Dear People’s, Please carry Eco Olea Dish Liquid Soap. Mark Hi Mark, Unfortunately I haven’t been able to find this dish soap through any of our distributors. I promise to keep a lookout though, as I am looking to improve the cleaning products category a sustainable alin our Co-op. Namaste, Bryan, Grocery

ternative to the wooden coffee and tea stir sticks offered in the Deli. The Deli also needs to offer re-usable beverage cups. Please look for other ways of doing things rather than giving in to what is easy. Be the change!”

Dear Rebecca, Thank you for the great suggestion! Unfortunately, it’s not always easy to find quality toys at affordable prices. We will continue to do our best to locate and offer value-priced children’s gifts at the Co-op. Tressa, General Merchandise Dear People’s, I miss the packaged macadamia nuts that People’s used to carry! Kristen Hello Kristen, I will look into bringing the organically grown Izzie Mac Macadamia Nuts back to the Co-op. Stay tuned! Namaste, Bryan, Grocery Dear People’s, Please offer Julie’s Vanilla Orange Ice Cream Bars. They are yummy! Roderick

Dear People’s, A few months ago the Deli had some very good guacamole, which I purchased on a Saturday. Why don’t you make it more often? Phil

Hi Phil, Thanks for the comment and question. We usually make guacamole when we have an abundance of ripe avocados. We are working on a plan for “staging” ripe avos, ensuring a more predictable supply. Cheers, Mike, Deli Dear People’s, Please carry organic licorice. Andy Hello Andy, Thanks for your suggestion. The only organic licorice that I have found so far contains commercial (non-organic) corn syrup. We have concerns about commercial corn being genetically engineered and because of that, People’s Merchandising Policy prohibits bringing in new items that contain this ingredient. Namaste, Bryan, Grocery

Dear Roderick, Julie’s Organic Ice Cream has stopped making this variety of ice cream bar. We will keep our eyes open for a similar product. David O., Perishables

Dear People’s, The Deli servers need to make a point of calling out the card number that’s being served in a louder voice. I was passed over because I was making a salad at the salad bar and didn’t hear my number. Perturbed? Yes. Linda

Dear People’s, Please offer a sustainable alternative to the wooden coffee and tea stir sticks offered in the Deli. The Deli also needs to offer reusable beverage cups. Please look for other ways of doing things rather than giving in to what is easy. Be the change! Lara

Dear Linda, We are sincerely sorry that you did not hear your number being called. We do our best to shout out the numbers, but we will try even harder. Look for a new number-ordering system to be installed soon. Thank you for your patience. Jodee, Deli

Dear Lara, We are brainstorming a set-up that will encourage customers to use the reusable spoons that the Deli provides rather than the stir sticks. As for the cups, the Deli does not have the space required to store reusable cups. We hope the weekly cup raffle will inspire customers to bring their own cups from home! Each time you bring your own cup, you receive a raffle ticket to enter a weekly drawing for a $5 Co-op gift card. Cheers, Jodee, Deli

Dear People’s, Some day, take the five top selling nuts and rice varieties in the Bulk Dept. and price them all the same. This will allow customers to mix and match them in the same bag at the same price. Thank you for your consideration. Anna

Dear People’s, Please consider making the Deli’s macaroni and cheese without the bell peppers some-

Dear Anna, Due to the volatile nature of the changing cost of nuts and the pricing structure that we use to keep rice prices as low as we can, this kind of pricing structure would be too difficult to maintain. It’s a nice idea, but not something that we can put into motion. Jon, Bulk

No-Bake Apricot Cashew Energy Bars Slice these energy-packed snacks into bite-sized cubes instead of bars, and package in individual reusable snack bags for a mid-afternoon pick-me-up. Substitute dried figs, dates or cherries for the apricots if you prefer. Makes 14 bars. Prep time: 15 minutes active; 1 hour, 15 minutes total. 1 1/2 cups chopped dried apricots 1/2 cup cashews 1/2 cup almonds 1/2 cup cashew butter 1/2 cup peanut butter 1 cup flaked coconut 1/3 cup shelled hemp seeds 1/3 cup chia seeds 3 Tbsp. cacao powder 1 Tbsp. maca powder Place the apricots, cashews, almonds and cashew butter in a food processor and mix until the apricots are finely chopped and the ingredients have come together. The mixture will still be coarse. Transfer to a mixing bowl and add the remaining ingredients. Stir until the mixture takes on the consistency of a very thick dough. Line a loaf pan with parchment paper and press mixture firmly into the bottom of the pan. Chill in the refrigerator for at least one hour, then check to make sure it has set. When set, turn the mixture out onto a cutting board and slice into 14 pieces. Keeps refrigerated up to 5 days.

Grilled Veggies with Smoked Paprika Vinaigrette A grilled vegetable salad is a colorful accompaniment for BBQ tempeh or veggie burgers. For a main dish, scoop warm quinoa pilaf onto the salad greens, and arrange the grilled veggies on top. Serves 4. Prep time: 30 minutes. Vinaigrette: 1/2 cup white wine vinegar 1/2 cup olive oil 1/3 cup honey 1/2 cup green olives 1 Tbsp. Dijon mustard 1 Tbsp. smoked paprika 3 cloves garlic, minced 1/4 cup packed fresh basil leaves 1 tsp. sea salt Vegetables: 2 Tbsp. vegetable oil 1/2 cup baby carrots, cut in half lengthwise 1 1/2 cups halved button mushrooms 1 cup cherry tomatoes, halved . . . continued on page 14

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May 2016

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6 fresh new ways to enjoy potatoes The humble potato is vastly underrated in terms of nutritional benefits you’re serious about spice, try adding a tablespoon of sriracha and orange juice to a half-cup of your yogurt, mix, and add a dollop to your potatoes. Love a Mediterranean flair? Top your taters with Greek yogurt mixed with lemon, garlic, roasted red peppers and oregano. Wholesome mashed potatoes: Mash your potatoes with a low-fat spread, Greek yogurt or unsweetened grain or nut milk for that creamy, delicious texture you love, without all the extra calories.

(BPT) - Potatoes are the vegetable that take breakfast, lunch, dinner and snacks to the next level of yum. They are quick to disappear but also quick and easy to buy, prepare and serve. Not only are potatoes uber satisfying, but research published in the Journal of American College of Nutrition also shows that when prepared healthfully, they can be a part of a weight loss program. If you’re looking for flavorful and nutritious dishes that can be part of your weight management plan then look no further.

Here’s a little inspiration for potato dishes sure to become favorites in 2016: DIY potato chips: This is a super easy and delicious recipe. Boil a russet potato and a few purple potatoes for 5 minutes, drain, dry and cut into thin slices. Toss the freshly cut slices in one beaten egg white. Grease a cookie sheet with vegetable oil and evenly space the chips throughout the sheet. Bake slices at 400 degrees F for 35 minutes, turning halfway through. Top chips with sea salt or a sprinkle of bleu cheese.

Season with new flavor favor-

ites: Spice up your baked or roasted potatoes with healthy toppings that really raise the bar on nutrition and flavor. Start with a plain, thick and creamy yogurt and your favorite source of plant protein. If

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Slim-belly baked potato bar: Families love a baked potato bar. Set potato toppings on the dinner table and let everyone help themselves. Top a baked potato with ground tempeh, salsa and light sour cream for taco night, or top your potatoes with tomato sauce, Tofurky® chopped deli slices, Italian blend shredded cheese and other veggies for a pizza-style delight. Grilled potatoes: Potatoes are the perfect addition to your backyard barbecue menu. Grilling potatoes adds a unique flavor you can’t get from the stove or oven. Create your own spud rub with onion powder, lemon pepper, paprika, sea salt and ground cumin and coat potatoes with a little extra virgin olive oil. Place the potatoes on a grill rack or basket, and within 15 minutes, you’ll have yourself the most spectacular side dish. Customize a nutritious breakfast hash: Drizzle a tablespoon of extra virgin olive oil in a skillet and add diced potatoes (fresh, frozen or refrigerated) with bell pepper and onion, cover and cook on medium heat for 10 minutes. To serve with soft-cooked eggs, use a spoon and make 4 shallow depressions in the hash and carefully crack an egg into each hollowed-out spot. Cover the pan and cook eggs for 5 minutes, or until the whites are set and yolks are still runny, then serve immediately. Alternatively, scramble four eggs and top your hash. For a final touch, top with hot sauce, salsa or a sprinkle of tarragon. One medium-sized potato with skin has just 110 calories and contains 45 percent of your daily value of vitamin C. On its own, a potato contains no fat, no sodium, no cholesterol and has more potassium than a banana. Healthy eating is so much better with foods you love and new ways to enjoy them. For more potato recipes, visit PotatoGoodness.com.

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H e a l t h y

B i t e

Is Sugar Making You Depressed? Do you need to cut back on sugar? Here are some ways to satisfy your sweet cravings without added sugars. As we become increasingly cognizant of the sugar content in our everyday foods, it’s important to stay vigilant and continue to read labels as sugar is undoubtedly detrimental to our health. How much should you consume? The World Health Organization advises consumers to limit sugars to less than 10 percent of total calories consumed daily. And capping your sugar intake at just five percent of your daily calories (for women, 100 calories or about 25 grams total, six teaspoons, and for men, 150 calories per day, or about nine teaspoons total) “would provide additional health benefits,” the guideline says. Sugar is not a health food! High sugar intake is implicated in heart disease, high cholesterol, hardening of the arteries, hypertension, diabetes, decreased immunity, general inflammation and more. Sugar impairs memory and learning skills. A study from UCLA found that a diet high in fructose (a type of sugar) hinders learning and memory by literally slowing down and impairing brain function. Researchers also found that heavy sugar intake associated with insulin resistance not only has an effect on blood sugar control, but disrupts brain function as well. UCLA’s Dr. Fernando Gomez-Pinilla commented, “Our study shows that a high-fructose diet harms the brain as well as the body. This is something new.” Sugar could give you the blues or even give you anxiety. Akin to a sugar crash, having high peaks and sudden drops in blood sugar levels can cause you to experience symptoms like irritability, mood swings, fatigue and brain fog. When your blood sugar inevitably dips - aka the “crash” - many find themselves feeling anxious, moody or even depressed. Additionally, consuming sugar stimulates the release of the mood-boosting neurotransmitter serotonin. Constantly over activating this serotonin pathway can deplete its limited supplies – potentially leading to depression. Here are some suggestions on how to decrease your sugar intake: First things first, read labels… on everything! Sugar can hide in unexpected places: pasta sauces, ketchup, BBQ sauce, “healthy” smoothies and fresh pressed juices, protein bars, bread, yogurt, salad dressings, and of course traditional baked goods like doughnuts, muffins, cupcakes, cake, cookies, and more. Don’t let front of package labeling fool you, always check the nutrition facts panel for sugar content –keeping under 10 grams (closer to five is even better!) will help you make the best choices for your health. In addition, comparing labels on different brands is also advised. Cut back on the amount of added sugars you consume. This includes coffee, tea, and breakfast items that you may add syrup or a teaspoon of sugar to (that might already be sweetened!). To start, try cutting the usual amount of sugar you add by half and wean off of it from there. Another great tip is to remove sugar and sweeteners from the table and possibly even your cupboard! Try adding nutrient dense fruits including berries and bananas to sweeten naturally. Other helpful tips: Buy fresh fruits, or if you’re purchasing canned fruits make sure they are in water or natural juice; avoid those canned in syrup. When baking treats, substitute unsweetened applesauce for sugar in equal amounts or try cutting back on the sugar called for in recipes by one-third - you probably won’t even notice a difference. (source: Supermarket Guru)

May 2016

Body Care & Wellness

What’s New at People’s Co-op ?

Zatik

Roll On Deodorants 2.7 oz. $2.59

Grocery

reg. 3.95

Polynesian Orchid and Orange & Vetiver varieties.

Mouthwatchers

Back to the Roots: Organic Stoneground Flakes Cereal in California Whole Wheat, Purple Corn, and Cocoa Cluster varieties: The first U.S. grown and Fair Trade, 100% stoneground breakfast cereals made with just 3 and 4 simple, organic, and delicious ingredients. Unlike refined or even whole wheat and corn flour, 100% stoneground whole grains have more nutrients and more taste.

Antimicrobial Powered Toothbrush each $17.69

Living Intentions – Organic Sprouted Mango Goji Trail Mix: A “fiery” fusion of chili-lime mango, crunchy sprouted almonds, antioxidant rich goji berries, habanero chili and Himalayan crystal salt.

Facial SPF 30 2.1 oz. $15.99 reg. 19.25

Living Intentions – Organic Sprouted Wild Berry Trail Mix: This trail mix features an authentic blend of tangy Ecuadorian golden berries, Turkish white mulberries, goji berries and California zante currants. Enhanced with sprouted pumpkin seeds and Arriba cacao nibs.

Ultra Labs

Living Intentions – Acai Blueberry SuperFood 92% Organic Cereal: Kick start your morning with purple power! Enhanced with aci, blueberry, bilberry, elderberry, amla berry and camu camu fruit. Raw, vegan, and glutenfree. Cacao Crunch and Hemp & Greens varieties new, too!

Includes Multi Vitamins, B-Complex, Adrenal Health, and Super Foods. All Ultra Lab products are additive free. This means no mag stearate, no fillers of any kind, no flow agents, and no preservatives.

Purjus – Organic Beet Juice: Sweet and earthy, each bottle contains two servings of vegetables per bottle. Purjus – Organic Beet Apple Pear Juice: This delicious flavor combination offers one vegetable and one fruit serving per bottle Maccacino – Organic Roasted Maca Blends in Original Mocha and Magical Mint varieties: Energize your day without the caffeine of coffee. Requires no brewing or grinding and is delicious served either hot or chilled.

Perishables Amy’s – Chili Mac Bowl: Savor the flavor and texture of smooth comforting mac and cheese combined with slightly spicy chili. Made with organic rice pasta, organic tomatoes, and organic beans. Gluten free. Amy’s – Cheddar Jalapeño Swirls: Amy’s Cheddar Jalapeño Swirls offer a delicious cheddar cheese taste with just the right amount of jalapeño kick to liven things up a bit. An instant classic at your next fiesta! Made with organic wheat flour, organic tomatoes, and organic jalapeños. Amy’s Mushroom & Cheese Swirls and Artichoke & Parmesan Swirls new to People’s frozen foods section, too! NadaMoo! – MMM . . . Maple Pecan: From the moment you open this carefully crafted pint of coconut milk, non-dairy dessert, the sweet aroma of maple will fill the air around you. Toasty pecans add a satisfying crunch that will make you say “Mmmmm” with every bite. Once Upon a Farm – Organic Ready Made Meals for Little Ones in Oh My Mega Veggies and Wild Rumpus Avocado varieties: Look for these simple, no sugar added meals in the juice cooler. Each meal is cold pressure protected, which refers to the process by which these fresh foods are preserved, using High Pressure Processing (HPP) as opposed to heat. The process leads to the elimination of harmful bacteria while maintaining a higher yield of vitamins, minerals and enzymes, and preserving a fresher taste. Locally made. REBBL – Organic Maca Cold-Brew Herbal Elixer: Maca Root is the premier Andean adaptogen, traditionally used to enhance vitality, stamina and energy. Made with Fair Trade ingredients! Green Valley Organics – Organic Lactose Free Cream Cheese: Enjoy this minimally-processed, real dairy cream cheese on a bagel, in baking, as a spread, in dips, and in creamy sauces and soups.

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Designed with 3D Action Flossing Bristles.

reg. 21.99

Mad Hippie

Formulated with zinc oxide, carrot seed oil, avocado oil, and red raspberry seed oil.

All Ultra Labs Products 20%

Off

Host Defense

Myco Botanicals Woman 60 ct. $21.95 reg. 25.85

Myco Botanicals Woman includes mushrooms and herbs that are formulated to support breast health, hormonal balance, liver detoxification, and nourish the female reproductive organs.

XLEAR

Xylo Sweet 1 lb. $6.95 reg. 8.25

An all-natural sweetener that measures for cooking just like regular sugar, teaspoon for teaspoon with a third of the calories.

Household & General Merchandise Biokleen

Produce Wash 16 oz. $3.99

reg. 5.36

Effectively removes surface pesticides, herbicides, fungicides, waxes and soil.

Better Life

Simply Floored! 32 oz. $4.99

reg. 6.75

Cleans and restores hardwood, tile, marble, bamboo and other sealed floors.

Biokleen

Glass Cleaner 32 oz. $4.35

reg. 5.85

Easily dissolves dirt, pollution, smoke and grease from shiny, hard surfaces.

Good Light

Paraffin-free Tea Lights 6 ct. $2.49

reg. 2.95

Made from 100% palm wax and pure cotton wicks, a combination that burns clean and bright. Burn time = 4+ hours.

High Mowing

Sprouting Jar Lid each $4.19

reg. 4.95

Made of durable food-grade BPA-free plastic.

La Cafetière

Optima 4 Cup Coffee Press each $23.95 reg. 29.95

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May 2016

Deli/Bakery

May 1 - 15 Grocery

Muir Glen

Tabouleh

Organic Pasta Sauce

$6.89

per pound reg. 7.89

Peanut Butter Krispy Treats

$7.99

$2.49

25.5 oz.

You Save $1.50

Nature’s Path

per pound reg.8.49

Bulk Bulk Equal Exchange - Organic & Fair Trade

Organic Flax Plus Cereal Selected varieties

$3.39

11.5 - 14 oz. You Save .50

reg. 3.89

Newman’s Own

$8.99

Selected varieties

You Save $3.20

reg. 12.19

Grain Millers

Organic Pretzels

$2.69 reg. 3.19

7 - 8 oz. You Save .50

Organic Red Lentils

Annie’s Naturals

$2.29

Selected varieties

reg. 2.59

per pound You Save .30

Raw Sunflower Seeds

$2.99 reg. 3.35

Organic!

reg. 2.69

reg. 2.79

PAGE 8

8 oz.

You Save $1.96

Justin’s - Organic!

Peanut Butter Cups

You Save .36

Dark, Milk, and White Chocolate

Organic! per pound You Save .50

White Basmati Rice

$2.19

$2.29

Organic! per pound You Save .60

$1.50 reg. 1.75

$1.75

10 oz. You Save $1.04 - $1.24

reg. 2.79 - 2.99

Straus Family Creamery

Organic Yogurt

$4.39

32 oz.

You Save .60

reg. 4.99

Bhakti

Iced Chai All varieties Made with Organic ingredients

$3.69

16 oz.

You Save .90

reg. 4.59

Stonyfield - Organic!

0% Fat Greek Yogurt

per pound

Brown Basmati Rice

$2.19

Organic Dressing

reg. 4.25

Organic Vegetables

All varieties

French Roast Coffee per pound

Cascadian Farm Select varieties

Selected varieties

reg 3.99

Perishables

All varieties

$1.25

5.3 oz

You Save .90

reg. 2.15

Tofurky

Vegetarian Sausages 1.4 oz.

Beer Brats, Italian Sausage, Kielbasa,

You Save .25

Andouville, Spinach Pesto

Jovial - Made with Einkorn Flour

Organic Crackers

$3.69 - $4.39 reg. $4.79 - 5.99 14 oz. You Save $1.10 - $1.60

Rosemary, Sea Salt, Tomato Basil

$2.99 reg. 4.59

4.5 oz. You Save $1.60

Prices on Sales while supplies last

May 16 - 31

Perishables

Grocery

Deli/Bakery Sesame Tempeh

Go Macro - Macrobiotic

Sunshine Burger - Organic!

$6.89

Selected varieties

All varieties

per pound reg. 7.89

Magic Chocolate Ho Ho’s

$7.39

per pound reg. 7.89

Bulk Bulk Equal Exchange - Organic & Fair Trade

Organic Raw Bars

$2.00 reg 2.99

You Save .99

Mary’s Gone Crackers

Organic Thin Crackers Garlic, Lightly Salted, Kale, Ancient Spice, Italian

$2.99

4.5 oz. You Save $1.46

reg. 4.45

French Roast Decaf

Honest Tea

$11.99

Selected varieties

reg. 14.69

per pound

You Save $2.70

Organic Navy Beans

$2.25 reg. 2.55

per pound You Save .30

Steel Cut Oats

$1.19 reg. 1.39

Organic! per pound You Save .20

Organic Pinto Beans

$1.99 reg. 2.39

Organic! per pound You Save .40

Midnight Sun Coffee

$7.99 reg. 12.19

Organic & Fair Trade per pound You Save $4.20

2 - 2.3 oz.

Organic Bottled Tea

99¢

You Save .70

Santa Cruz

Organic Lemonade 32 oz. You Save $1.34

Nature’s Path

Organic Toaster Pastry Selected varieties

reg. 3.99

Frozen Meals Tofu Scramble, All Bowls, Veggie Loaf Dinner, Enchilada Dinner, Made with Organic ingredients

$3.69

9 - 10 oz. You Save $1.30 - $1.60

reg. 4.99 - 5.29

So Delicious

$2.69

64 oz. You Save $1.30

reg. 3.99

Lowfat Kefir Plain, Vanilla

$4.00

32 oz You Save .99

reg. 4.99

11 oz.

Cream Top Yogurt

You Save $1.00

All varieties

Organic Fruit Spread Apricot, Bilberry, Peach, Strawberry, Wildberry

reg. 4.69

Amy’s

Brown Cow

Bionaturae

$2.99

You Save $1.30

reg. 4.99

Wallaby - Organic!

Selected varieties

$2.99

3 ct.

Select varieties

reg. 1.69

reg. 2.99

$3.69

Organic Coconut Milk

16 oz.

$1.65

Sunshine Burgers

9 oz.

You Save $1.70

79¢ reg. .99

6 oz. You Save .20

Prices on Sales while supplies last PAGE 9

Organic Produce

“Feel the Burn” with Peppers by Stefanie Perricone Brace yourself. With the summer months quickly approaching, “It’s another scorcher” will likely be a common descriptor for the weather. If this development evokes sighs and eye rolling, there’s no need to despair. Beat the heat with a different, more flavorful kind of scorcher: peppers. Also known as capsicum, peppers were initially a core crop in the pre-Columbian Americas. Subsequently, mass exploration during the fifteenth century made peppers a global phenomenon, leading to their current status as a mainstay in both culinary and homeopathic practices. Vibrantly colored with varying shades of heat levels, peppers have broad appeal whether your palate desires the sweet flavor profile of red bells or the intense heat of a ghost pepperingesting session. What makes capsicum so deliciously hot? All peppers contain capsaicin, located in the inner, pithy membrane and seeds of the fruit. When unleashed, the burn that we feel when ingesting a hot pepper is the pepper’s defense mechanism against predators. Birds, however, are immune to the heat and in turn, disperse the seeds for further germination. In order to measure spiciness of different peppers, the Scoville Heat Scale was created. The barometer starts at a zero heat index for the benign bell pepper and tops out at a deathly 2 million heat units, a measure belonging to the aptly named Carolina Reaper pepper. Beyond

their pleasing heat factor, members of the capsicum family tree provide well-rounded health benefits . . .

Regular consumption of peppers has been attributed to positive cardiovascular health, as the capsicum’s warming properties improve hypertension and blood flow. They are also anti-inflammatory and their burning effect has been linked to a lessening of chronic pain, particularly in studies of Crohn’s disease patients. Additionally, peppers are brimming with vitamins A and C. Peppers can be eaten raw or cooked. For those with a mellower palate, bell peppers, particularly the red or yellow type, are perfect for enlivening salads and sandwiches with a sweet crunch. They are also integral to gazpacho, fajitas and crudités platters. Another mild pepper option is the poblano, which is a larger, milder cousin of the jalapeno and is the perfect platform for a stuffed entree. On the hotter end of the spectrum, jalapenos are terrific, but their ubiquity obscures the vast array of spicy peppers. Amp up your hot sauce and use habanero peppers to make a bright orange concoction that is slow-burning and addictive. Scotch bonnets, a popular pepper in Caribbean cuisine, has a hot, but slightly sweet finish that complements stews, marinades and salsas. Thai chilies are a small, but mighty pepper and are a must in Asian dishes. Hot peppers are also useful as a dried commodity—chili powder is ground ancho chilies, while smoked and ground jalapenos become chipotle powder. Jalapenos - Did you know? You’ll find jalapenos mostly served when green, but did you know that if the grower leaves the jalapeno pepper on the plant long enough, it will turn red? The red variety is just as delicious as the green jalapeno pepper, though a touch sweeter. A mature jalapeno pepper plant measures 2-3 feet in height and will typically produce around 30-40 jalapeno pepper pods. If you grow them in your own garden, pick them regularly, as the plant will continue to produce.

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Take the Plunge with Cinco de Mayo Dipping Recipes Stock up on cilantro, limes, and jalapeño peppers this month and celebrate Cinco de Mayo with mouth-watering fresh flavor. From burritos and quesadillas to tacos and tostadas, People’s has the organic ingredients you’ll need for a sumptuous fiesta! Here are some delectable dipping recipes to get you started.

Cilantro Jalapeno Hummus 2 jalapenos 1 16-oz. can garbanzo beans, drained 1 cup cilantro, chopped 2 tablespoons tahini 2 garlic cloves, minced 1 lemon, juiced 1 teaspoon cumin 1 teaspoon cayenne pepper 1 tablespoon olive oil Preheat oven to 375 degrees. Drizzle a small amount of olive oil on the jalapenos and place on a baking sheet. Roast until softened and the jalapenos begin to blister, about 15 minutes. Let cool. While the jalapenos are cooking, place the garbanzo beans, cilantro, tahini, garlic, cumin and cayenne in a food processor. Add the lemon juice and season with salt and pepper to taste. Once the jalapenos cool, roughly chop them and add them to the rest of the ingredients. Process on high for a couple of minutes until smooth. When finished, drizzle in the olive oil and stir until incorporated.

Black Bean and Corn Salsa 1 15-oz. can black beans, rinsed and drained 1 15-oz. can corn kernels 1 14.5-oz. can diced tomatoes, drained 1 small red bell pepper, seeded and chopped 1/2 red onion, chopped 1/4 cup cilantro, chopped 1 Tbsp. minced garlic 2 Tbsp. fresh lime juice 2 Tbsp. vegetable or olive oil 1 1/2 tsp. ground cumin 2 tsp. hot sauce Salt and pepper, to taste Combine all the ingredients, except the salt and pepper, in a bowl. Season with salt and pepper to taste.

Seven Layer Olé! Dip 8 oz. cream cheese 1 Tbsp. taco seasoning mix 1 cup guacamole 1 cup chunky salsa 1 cup shredded lettuce 1 cup shredded cheddar cheese ½ cup green onions, chopped 2 Tbsp. sliced pitted ripe olives

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Mix the cream cheese and taco seasoning. Spread onto the bottom of a 9-inch pie plate or other dish. Layer the guacamole, salsa, lettuce, cheese, green onions, and olives over the cream cheese mixture. Cover and refrigerate for one hour. Serve with baked tortilla chips.

Pepper and Tomato Salsa 2 - 3 tomatoes, diced 1/2 red onion, diced 2 jalapeños, seeded and diced* Juice of 1 lime 1/4 cup sriracha sauce* 1/2 cup chopped fresh cilantro Sea salt and black pepper to taste Freshly ground black pepper, to taste 2 tsp. dried oregano 1 tsp. cumin seed powder Combine ingredients in a mediumsize bowl and mix well. Taste and adjust the seasonings as desired. Let sit for 1 hour before serving. * If People’s Produce Dept. has serrano peppers available, use 1 jalapeño and 1 serrano. ** People’s carries organic sriracha sauce in the condiment aisle.

Easy-to-make Guacamole 4 ripe Hass avocados, peeled, seeded and chopped 1/2 cup tomatoes, chopped small 1/4 cup red onion, finely diced 1/4 cup chopped fresh cilantro 1 Tbsp. fresh lime juice 1 garlic clove, minced 1 tsp. sea salt In a festive serving bowl, mash all the ingredients together with a fork until well combined. Olé!

May 2016

Flavors from the Deli

Reducing Food Waste

Keep Produce Fresher, Longer

How Sweet It Is by Mike Ferrill, Deli Manager Sweet smell of success. Sweeter than wine. Sweet tooth. Sweet. Oftentimes we associate sweetness with the good things in life. I’ll wager most of us have some secret sweet memory that puts a smile on our face. Who doesn’t like a bit of indulgence now and then? The Deli receives many comments and questions regarding the sweeteners used in our food production. I thought it would be useful to share with you some of the ways in which we sweeten our offerings. My approach to cooking has always been about choosing the ingredients that best serve the dish being prepared. I leave it to each individual to decide what role, if any, sugar plays in their lives. The most commonly used sweetener used in the Deli is maple syrup. There is nothing like the flavor and texture of high quality maple syrup. There are many fine maple syrup varieties available, but the one we use is made by Adirondack. It’s a family owned business operated by Bruce Roblee. If you ever want to learn anything about maple syrup, Bruce is the guy to talk to. He grows the trees, harvests the sap, processes the syrup, and carefully packages and ships it from upstate New York. I think it is a fantastic product, and I feel good about doing business with a person who is so passionate about what he does. Bruce is truly an old school artisan. Other sweeteners used include brown rice syrup, agave nectar, evaporated cane juice, barley malt syrup, molasses, rapadura, and brown sugar. The brown rice syrup is a mildly sweet and very sticky substance that is featured in our popular Rice Krispy

Treats. Agave is a low glycemic sweetener that we use Did you know? The Co-op’s as an alterna- Bakery makes a variety of tive to vegan cakes with organic maple syrup ingredients. For more informain many tion or to place a special order, of our call us at (619) 224-1387. baked goods, as well as in some of our agua frescas. Evaporated cane juice is a crystallized sugar that works excellently in cakes to help keep the texture light and fluffy. Barley malt syrup stars in our People’s Granola and molasses is essential for the Deli’s Gingersnap cookies. Rapadura is a rustic whole sugar, probably the least processed of the options, and works well in almost any recipe. Brown sugar is more refined and is particularly good in candy making. All of the sweeteners that we cook with are, of course, organic and vegan. We do offer stevia and honey as condiments for coffee and tea. When it is time to treat yourself to a wee bit of the sweetness of nature, rest assured that we’ve got you covered at the Deli. A wide range of options gives us the versatility to match the best sweetener for each dish. Moderation is the key of course, but between you and me, we can’t produce the sweet treats fast enough. Sweet dreams.

People’s Seed and Nut Cookies Makes 20 – 24 cookies

Just as people breathe, produce respires. It takes in oxygen and produces carbon dioxide. This process, called oxidation, is responsible for the breakdown (spoilage) of fruits and vegetables after harvest. You can’t stop this natural process, but you can learn how to slow it down and lengthen the life of your produce with some simple tips for storing produce. 1. Keep It Cold The warmer the temperature, the faster the rate of respiration. In most cases, keeping produce at a temperature just above freezing is best to slow that process, but consult the storage recommendations for individual items in this guide for more detailed information. 2. Keep It Low

Avoid stacking. Air circulation and the absence of pressure prolong produce life.

3. Keep It Dirty Wash your produce just before you use it, not before you store it. Water can cause damage. Some types of produce are often misted with water while on display in the store, but this is a tradeoff. Vegetables like it humid, and forced-air refrigeration dries Keep any of this ethylene them out quickly, making spraying necessary. emitting produce When you get your produce home, pat wet items dry with a towel. If there’s dirt, leave it Ap p le s until you’re ready to prepare or eat the produce. Av o c a d o s 4. Keep It Whole Broken stems, pierced skin and exposed surfaces allow microorganisms access. Keep produce close to its original state until you’re ready to prepare or eat it. 5. Keep It Breathing You want to slow respiration, not stop it. Whether refrigerating or ripening at room temperature, avoid sealing fruits and vegetables in airtight containers or bags. The produce may suffocate and accelerate spoilage. 6. Eat It Quickly Don’t keep it long. Fruits and vegetables lose flavor at low temperatures. Refrigeration dehydrates and saps sugar from produce. So plan ahead to buy what you need, and prioritize to use what you buy. 7. Keep Certain Fruits and Veggies Separate

Ba na na s Fig s M e lo ns Ne c ta r ine s Pe a c he s Pe a r Plum s T o m a to e s

Away from any of this ethylene sensitive produce

Beets Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Eggplant Leafy Greens Parsley Peas Peppers

1/2 cup sunflower seeds benefits your health. Individuals who 1/2 cup sesame seeds 1/2 cup poppy seeds consume these foods on a regular basis 1/2 cup walnuts, chopped enjoy a lower risk of developing car1 cup oat flour diovascular disease or type 2 diabetes, 1 cup almonds, chopped 1/2 teaspoon cinnamon according to the Linus Pauling Institute. 1/2 cup soymilk 1/2 cup + 2 tablespoons brown rice syrup 1 teaspoon vanilla extract

Many fruits emit ethylene, an odorless, colorless gas as they ripen. This gas will speed the ripening of nearby ethylene-sensitive vegetables, leading to premature spoilage. It is best to avoid storing fruits and vegetables near one another. Separate them from each other in your refrigerator and on your counter top. Ethylene is not all bad, however. You can use it to control the speed at which your fruit ripens. Ethylene-producing fruits can be stored near other fruits to ripen them faster, or kept apart from them to reduce ripening speed. Examples include placing a ripe banana in a paper bag with unripe peaches, or storing an apple in a bag with an unripe avocado.

Preheat oven to 350°. Mix the dry ingredients. Mix the wet ingredients. Combine dry and wet ingredients and allow to sit for 5 minutes. Using a cookie scoop or rounded tablespoon, drop dough onto a lightly oiled cookie sheet; do not press down. Bake for 7 minutes. Rotate baking sheet and cook for another 7 minutes.

Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop. StrongerTogether.coop is a place for people to gather on their food journeys. It’s a place to find out more about what’s in your food, where it comes from, where to find great food, how to prepare it and a whole lot more

PAGE 11

Adding nuts and seeds to your diet

WWW.OBPEOPLESFOOD.COOP

May 2016

News Bites

EPA to cancel pesticide it allowed without complete review After pesticide manufacturer Bayer CropScience would not voluntarily remove from the market the insecticide flubendiamide, the U.S. Environmental Protection Agency (EPA) has formally issued a Notice of Intent to Cancel the insecticide, citing its high toxicity to aquatic organisms. Bayer is embroiled in controversy over its neonicotinoid insecticides because, as systemic pesticides, they move through the entire plant and express the poison through pollen and nectar, indiscriminately killing bees and other pollinators and polluting waterways. Flubendiamide is “locally systemic” within the plant’s leaves. The EPA’s action may take years of regulatory review and legal action while the pesticide remains on the market. (Beyond Pesticides)

EPA to reduce animal use in pesticide testing The Environmental Protection Agency (EPA) recently announced that to “better ensure protection of human health … its immediate goal is to significantly reduce the use of animals” in pesticide testing requirements collectively called the “6-pack.” The EPA says new non-animal technologies will better protect human health and reduce costs. The 6-pack includes three acute lethal dose oral, inhalation, and dermal toxicity tests. These tests are considered poisoning tests which assess the dose at which 50 percent of the animals in the test are killed by the test chemical. Also included are the Draize eye and skin irritation tests, and skin sensitization. While the EPA is working to adopt replacements for many of the 6-pack tests, it also immediately rescinded the requirement for the dermal LD50 test, which will save more than 3,000 animals per year. (PCRM)

Switch in cosmetics lowers chemical exposure The average woman in the U.S. uses about 12 personal care and cosmetic products daily. The aver-

PAGE 12

Donate to the National Alaffia Eyeglass Drive Do you have a pair of eyeglasses and / or sunglasses that you no longer wear? If so, bring them to People’s Co-op this month during the National Alaffia Eyeglass Drive! Donated eyeglasses will be sent to Alaffia and from there, they will be distributed to people in Togo, West Africa, who are otherwise visually disabled. In Togo there are very few optometrists and eye exams cost as much as one month’s wages. A pair of eyeglasses is life-changing for a child in school, the elderly with failing vision, or an adult who has never seen clearly. A collection box will available at the Customer Service Desk during the month of May. Thank you for your support!

age man uses about 6. Many of these products contain potentially endocrine disrupting chemicals (EDCs) including phthalates, parabens, and triclosan. These EDCs are a concern because of their potential links to cancer, infertility, and developmental harm to children. A new study led by researchers at the University of California at Berkeley and Clinica de Salud del Valle de Salinas has shown that even a short break from using makeup, shampoos and lotions that contain certain kinds of chemicals not allowed in certified organic products can reduce levels of hormone-disrupting chemicals in teens. Read more about the study at www.cerch.org/research-programs/hermosastudy

Minnesota links insecticide to damaged bee hives In the first test of a landmark environmental law, Minnesota has compensated two beekeepers whose hives were severely damaged last spring by toxic dust that drifted from a neighbor’s corn field. The corn seeds were coated with Clothianidin, a systemic neonicotinoid insecticide used as a coating on most of the non-organic corn and soybean seeds in North America. Since 2014, the Agriculture Department has investigated 10 complaints from beekeepers, but have had a difficult time proving the pesticides were lethal. The delayed compensation of two beekeepers is being noted as a watershed moment. Rick Hansen, (R-Minnesota) sponsored the 2014 law that created a compensation system for beekeepers whose bees were affected with the pesticides. (Star Tribune)

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May Green Tip: Skip the non-stick to avoid the dangers of Teflon

Non-stick cookware has been popular because it is very convenient to use and clean. But it also emits toxic fumes when overheated. The Environmental Working Group (EWG) recommends that you choose safer cookware to reduce the risk of inhaling toxic particles when you let that non-stick pan get a little too hot. Non-stick surfaces are made of metal (such as aluminum) coated with a synthetic polymer called polytetrafluoroetheylene (PTFE), also known as Teflon, a DuPont brand trademark. Manufacturers’ labels often warn consumers to avoid high heat when cooking on Teflon. But EWG-commissioned tests conducted in 2003 showed that in just two to five minutes on a conventional stove top, cookware coated with Teflon and other non-stick surfaces could exceed temperatures at which the coating breaks apart and emits toxic particles and gases. The alternative? While there are a growing number of new cookware options on the market, we don’t know enough about them to know if they’re safe -- even if they’re advertised as “green” or “not non-stick.” The EWG continues to recommend cast iron and stainless steel cookware as safer options for stove-top cooking, and oven-safe glass for baking. These safer pans might be a little harder to clean, but your health is worth it.

May 2016

Action Alert

Support California’s “Pollinator Protection Act” With spring heading into full bloom, there’s good news on the horizon for California bees. A bill to restrict bee-harming pesticides is making its way through the state Senate right now.

Speak up for the Pollinator Protection Act today! Bees and other pollinators support much of the food we eat — and much of that food is grown in California. The state’s almond industry, for instance, supplies more than 80% of the almonds on the market nationwide — and relies entirely on honey bees for pollination. This crop alone is valued at $6 billion annually. Since 2006, honey bees have been dying off at alarming rates across the U.S. In California, beekeepers reported losing 40 percent of their hives last year. Wild bees in the Central Valley and other key agricultural areas are also in trouble. A strong body of science tells us that exposure to neonicotinoid pesticides is one of the key factors in declining pollinator populations. And neonics are the most widely used insecticides in the world. If passed, California’s Pollinator Protection Act will protect bees from exposure in two ways: • It will restrict the use of neonics so they’re no longer available on store shelves and can only be applied by licensed professionals • It will ensure all plants and seeds treated with neonics are labeled, so gardeners and farmers know they’re not bee friendly.

As we continue putting pressure on federal policymakers, states like California, Minnesota and Maryland are stepping up. In fact, the Maryland legislature just passed a bill to halt the use of neonics entirely. To take action, which requires less than 2 minutes, please visit Pesticide Action Network North America’s action link at s.coop/1xxz1.

Your help is needed to build the buzz!

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G e n e t i c a l l y

E n g i n e e r e d

GE Food Labels Gain Traction General Mills, Campbell Soup Co., Kellogg Co., ConAgra Foods, Inc., and Mars—companies that spent big to prevent GE (genetically engineered) labeling—have all recently announced that they are adding GE labels to their product packaging in order to comply with Vermont’s labeling law, set to go into effect on July 1, 2016. Earlier this month, the Senate blocked a bill that would have stopped states from implementing mandatory GE labeling laws, leaving such disclosures to the discretion of manufacturers. Vermont’s law sets fines of $1,000 per day per product for noncompliance, and U.S. lawmakers are unlikely to derail the law before it takes effect. Pat Roberts (R-Kansas), the senator who sponsored this month’s bill to stop Vermont’s law, and the Coalition for Safe and Affordable Food, which represents the food and biotech seed industries’ efforts to stop mandatory labeling, have admitted that the odds aren’t in their favor. (Reuters)

FDA sued over ignored safety warnings for genetically engineered salmon Consumer, fisheries, and environmental groups have filed a lawsuit against the Food and Drug Administration (FDA) over its approval of AquaBounty’s genetically engineered salmon. The lawsuit contends that the FDA ignored advice from federal fisheries and wildlife scientists to delay or deny the application and made the approval “without disclosing or analyzing the significant environmental effects from this foreseeable expansion.” These effects include the potential for the genetically engineered salmon to escape into the ocean and interbreed with wild salmon, compete with native fish for food and habitat, and spread infectious diseases that incubate in crowded fish farms. AquaBounty spokesperson Dave Conley said the company plans to produce salmon only in facilities located on land to prevent their escape and interbreeding with other fish.

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Crop Update Jaydee Hanson, senior policy analyst at the Center for Food Safety, which filed the lawsuit jointly with Earthjustice, the Pacific Coast Federation of Fishermen’s Associations, Food & Water Watch, the Center for Biological Diversity, and several other organizations, said the egg-producing facility on Prince Edward Island was problematic. “I have been to the facility. It’s 120 feet from the sound, and that’s not deep inland,” Hanson said. “Prince Edward Island has been hit by large hurricanes in the past, similar to [superstorm] Sandy, and the whole facility could be washed out.” Learn more about GE salmon by reading the article, “For the First Time Ever, the FDA Will Allow a GMO Animal to Be Sold in the U.S.” by Willy Blackmore at www.takepart.com/article/2015/11/19/ fda-approves-gmo-salmon or www.s.coop/1xxzf (Takepart.com)

Acreage for genetically engineered crops declines slightly In 2015, for the first time, the acreage used for genetically engineered crops declined, according to a nonprofit that tracks the planting of biotech seeds. The organization, the International Service for the Acquisition of Agri-Biotech Applications, said the main cause for the decline ( down 1 percent from 2014 levels) was low commodity prices, which led farmers to plant less corn, soybeans, and canola of all types (both genetically engineered and non-engineered). Three countries—the United States, Brazil, and Argentina—account for more than three-quarters of the total global acreage used for genetically engineered crops, and only four crops—corn, soybeans, cotton, and canola—account for the majority of biotechnology use in agriculture. (New York Times)

May 2016

fairtrade

. . . continued from page 1

Fairtrade Labelling Organizations International (FLO), an umbrella organization which sets the fair trade certification standards and supports, inspects, and certifies disadvantaged farmers. There are now several fair trade labor certification systems in the U.S. market, including Fair Trade International USA, and Fair Trade USA. Since 2000, fair trade sales and consumer awareness have increased tremendously, as the range of fair trade organizations has also expanded. From the early days of lace and home decor, handmade items now include clothing, sports equipment, toys, and other items. From its initial focus on coffee, fair trade product certification has expanded to tea, chocolate, sugar, vanilla, fruit, wine, and much more. In 2002, the first World Fair Trade Day was celebrated to heighten consumer awareness and to strengthen connections among fair traders and interested citizens around the globe.

Where Can I Get Fair Trade?

Unlike USDA Organic Certification or Non-GMO Project Verification, there’s not necessarily one standard banner to look to when it comes to fair trade. Since it can be rather difficult to make a choice, here are some popular certifications you are likely to see. Fairtrade International, (www.fairtrade.net) is the overall largest global fair-trade organization, with its Fairtrade seal found on more than 27,000 products worldwide. Its U.S. arm, Fairtrade America (www. fairtradeamerica.org), was launched in 2011. Other

P E O P L E ’ S

entities like Fair Trade Federation (www.fairtradefederation.org) and Fair Trade USA (www.fairtradeusa. org) also have a strong presence on store shelves. Whichever fair trade label you see, be sure to learn more about the organization it’s associated with to make sure your purchases are supporting the people and causes you want them to. (WF Consumer Bulletin, Fair Trade Federation)

fresh recipes

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ing every 4 to 5 minutes, until you can pierce them with a fork (15 to 20 minutes total). Make a foil packet for the mushrooms and tomatoes and place on the grill, or use a grilling basket to cook for 6 to 8 minutes, until cooked through. Next, grill the onion and zucchini until tender, approximately 3 to 5 minutes per side. Arrange salad greens on a serving platter, place grilled vegetables atop the greens and drizzle with the vinaigrette to taste. Leftover dressing will keep refrigerated for a week or more.

1 large red onion sliced into ½-inch thick slices 2 zucchini, ends trimmed, halved lengthwise 1 pound mixed salad greens Place all ingredients for the vinaigrette in a blender or food processor. Blend until emulsified and set aside. Heat the grill over medium-high heat. Drizzle all the vegetables with the vegetable oil. Place the carrots on the grill, turn-

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

3531 Adams Ave. PAGE 14

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. - 1 p.m.

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May 2016

The Co-op Classifieds Classes/Lectures/Events Comprehensive Nutritional Supplements: Learn about the nutrients your body needs, including the fat-soluble and water-soluble vitamins, fatty acids, antioxidants, minerals, herbs, mushrooms and more. Learn how to supplement these nutrients, what the best supplement brands are, and what to avoid and why. Many handouts are included in this class and ample time for questions and answers. Instructed by David Getoff, CCN, CTN, FAAIM. Tuesday evenings, 6 - 9 p.m., June 7-July 12, 2016. Location: Price-Pottenger Nutrition Foundation, 7890 Broadway, Lemon Grove, CA 91946. Are you a healthcare practitioner? This class may qualify for your continuing education units. For more information and to RSVP please call (619) 462-7600. www.ppnf.org Class is eligible for continuing education units for California chiropractors and registered nurses. Attaining Optimal Health in the 21st Century: This most important health class of your life will include topics such as the truth about dairy products, good fats vs. bad fats and oils, the truth about soy products, reducing the risks of diet-related deaths, how to properly supplement and why supplements may be necessary for optimal health, what homeopathy is and how it can be used, the issues with current cancer research and the relationships between nutrient deficiencies and disease. Instructed by David Getoff, CCN, CTN, FAAIM and Traditional Naturopath. Tuesday evenings, 6:30-9:20 p.m. Tuesday evenings, 6:30 - 9:20 p.m., September 13 - November 15, 2016. Location: Price-Pottenger Nutrition Foundation 7890 Broadway, Lemon Grove, CA 91946. Cost: $60 to PPNF. For more information and to RSVP call (619) 462-7600. www.ppnf.org. Class is eligible for continuing education units for California chiropractors, acupuncturists and registered nurses. Sacred Flame Fire Fest. June 17th - 19th. Sacred fire circle gathering celebrating Summer Solstice with drumming, dance, voice and ceremony. Palomar Mountain. www.SacredFlameFireCircle.com Free aura readings 7:30 – 9 p.m. First Mondays: May 2, June 6, Aug.1, 2016. 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 National Medical Intuitive Susan Curry, InteriorWerx Achieving Root Health Solutions – San Diego / Scottsdale / Chicago – Schedule a complementary 15-minute consultation at www.InteriorWerx.us. (312) 479-7893.

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. Artists United! Call to artists, all media. Quarterly events, large space, San Diego. Call (858) 863-7842 for [email protected] I provide résumés, job-search, interview-preparation, technical writing, and corporate staffing and placement services. I can also do book-editing and copywriting. (619) 634-6121. [email protected]

For classified & display ad rate information, please call Jamie Decker at People’s (619) 224-1387, or email [email protected] PAGE 15

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 Kiwi or Organic Banana during May.

Bring the coupon and the fruit to the cashier for redemption.

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May 2016