ASHLAND FOOD C O O P E R AT I V E
than food MARCH/APRIL 2015
History is Made: 10,000 Owners Strong! by Annie Hoy, Outreach Manager lease join me in celebrating our 10,000th Co-op Owner, Cheryle San Miguel! This is no small feat. When Ashland Community Food Store began its journey to convert to a true cooperative enterprise by January 1st, 2003, I don’t believe we could have predicted we would have 10,000 owners 12 years later. On our first day of business as Ashland Food Cooperative, there was a long line of people waiting to make their first equity investment in a business they had known and trusted since 1972. Since then the number of owners has steadily increased. Cheryle is a very new resident of Ashland, having recently moved from California’s Bay area. Becoming an AFC owner was one of the first things she did upon her arrival. Why? “Because the first time I walked into the Co-op, it was like a heavenly experience,” Cheryle recently
P
told me. To her, making her $100 equity investment to own her share of the Co-op was “the coolest thing,” second only to her actually “winning” the gift basket for being the 10,000th owner. She noted that once she started shopping, she “couldn’t wait to get to shop here every week.” Our non-corporate nature is one of the things that attracted her to the Co-op. She also loves how the place smells. “You can actually smell food when you walk in, like fresh greens, deli food and onions. Not the smell of heating vents and packaging,” she says. “Ownership has meaning. You can ask a question and someone will answer it and they’ll consider your suggestions.” Please join us in welcoming Cheryle to our movement. Perhaps we’ll be
meeting our 11,000th owner sooner than expected!
in this issue
Board Report, Calling All Candidates Page 2 Products Standards Report, Spring Savings coupons Page 3 Actions Matter! Pages 4-5 Summer Farm Tour Plans, Donald Yance Lecture 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. ©2014 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
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
Report from the Board by Jeff Golden, Board Development Committee Chair
I
f your household is like mine, these newsletters sometimes spend about thirty seconds between the mailbox and the recycling box, just enough time for you to pluck out that pair of nifty coupons. If that’s accurate, and if you like to know about emerging possibilities for a stronger, more self-reliant community designed to work for everyone, it’s time for a habit adjustment. This little publication has information you want. There’s a lot going on right now, both inside our Co-op and in the broader cooperative sector, which is currently growing faster than the private, government-run or not-for-profit sectors of the national and global economies. At a time when many of us are frustrated and sometimes angry at the hollowing out of the middle class and the breathtaking concentration of wealth and economic power in so few hands, the category of enterprise with the most momentum is businesses owned by their customers and sometimes their employees. A defining advantage of local economies is that local owners naturally factor in the impacts of their business decisions on their
community more than a distant corporate manager whose essential mandate is to maximize return to shareholders. You don’t find a closer alignment between community and business interests than when much of the community can own the cooperatively organized business. That’s already true of four vital Rogue Valley businesses: our Co-op, the Medford Food Co-op, the Grange Co-op and Rogue Credit Union. Three years ago they came together to form Rogue Co-ops, a large stride towards the vision of a broader, integrated cooperative economy in our valley, where more and more people have a genuine stake in businesses that serve them. I’m inspired that our Co-op, prodded by Outreach Manager Annie Hoy, stepped up to launch Rogue Co-ops. That pride, and excitement at the possibilities this movement will nurture, spurred me to join the Board of Directors — and to read this newsletter more carefully. If you’ve just been a coupon-clipper in the past, you might want to do the same. You’ll often find updates on the steady progress towards the kind of community economy we want, and ideas on how you can help make it happen.
Calling All Candidates!
P
articipate in the democratic governance Prospective Board of your local consumer-owned food Candidate Reception cooperative. Run for election to our Board of Directors. Wednesday, March 18 at 7:00 pm Pick up a Candidate Packet at the Co-op Community Classroom Information Desk beginning Monday, 300 N. Pioneer St. March 2nd and read it over. Attend the March 11th Board meeting to see cooperative governance in action. Then bring your questions to a short evening event where you can get information first hand from current board members and talk about what the board service experience is really like.
Update Your Owner Information!
D
id you know there’s a really convenient way for you to update any of your contact information right on our website? It’s so simple and fast. Just head to http://www.ashlandfood.coop/ownership/ address-update and fill out the easy form. If you misplace this web address, head to our homepage at www.ashland-
food.coop. Once you’re there, go to the Ownership tab and look for the Owner Information Update sub tab. Click there and you’ll see the form to fill out. Have you moved or changed to a new email address? Try this handy web-based tool to keep all of your Co-op related information up to date!
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
Product Standards Report By Stuart Green, Sustainability Coordinator
Are there GMOs at AFC?
Y
es, GMOs can be found in some products at AFC! You may be surprised to learn this. Since the approval of GMO crops, transgenic ingredients have crept into non-Organic “natural” foods in ever-increasing amounts. For the past 3 years we’ve worked to minimize their presence on our shelves. As of early 2015 our inventory is significantly cleaner and more GMO-free than 99% of grocery stores in the country. But our work is far from finished. It’s difficult to get rid of GMOs because they now may contaminate nearly our entire food web, especially in processed (ie. manufactured) foods. Our policy is to carry non-GMO products as much as possible, but sometimes GMO-free alternatives are unavailable, for any price. When available, alternatives must be affordable enough for people to buy — we’ve brought in many Organic alternatives which customers simply don’t choose to buy. Sourcing is not always black-andwhite, either. When other options don’t
exist, we support “transitional” producers with whom we have long-standing relationships, who sell high-integrity products and are close to Organic or Non-GMO certification, but are not there yet. Local vendors fall in this group, and we want to continue supporting our local food economy. Also included are animal operations that cannot get 100% of their feed from non-GMO sources because it’s simply not available. Organic grain supply is slowly increasing, and the more we support Certified Organic products, the sooner change will happen.
AFC is not perfect, but we are working hard to minimize GMOs in the store AFC has taken a stand against GMOs. This is the first time in 40+ years that the Co-op has adopted a political position. We wish it were faster and easier, but there are no quick fixes to this systemic problem. To date, we’ve conducted three separate GMO audits, investigated more than 800 products, and discontinued more than 100. Our audits caused several manufacturers to reformulate products to exclude GMOs.
Spring Savings! Grab Your Co+op Deals Coupon Book
C
elebrate springtime and Earth Day with great deals on delicious, organic and natural products from your favorite companies with the new Co+op Deals coupon book. Ashland Food Co-op, working together with more than 140 other food co-ops around the country, is pleased to provide extra savings on great products like Stonyfield yogurt, Clif Kit’s Organic Fruit & Nut bars and Westbrae Organic canned beans. Stock your pantry with these family favorites — and more! Look for the coupon book either at the Information Desk or in your mailbox in March. Coupons are valid through April 30, 2015 For more about organic food and living sustainably, visit www.strongertogether.coop.
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
What can you do if you’re concerned about GMOs? • Believe with your whole heart that Organic = Non-GMO • Read the ingredients panel — if it has GMOs, don’t buy it. • Support mandatory GMO labelling.
Other Co-ops have adapted our auditing process. We continue to eliminate GMOs from our store. We plan to create more indepth signage to educate and help shoppers make informed choices. Ultimately, we can only sell what you will buy. That’s why we are calling on you to commit to buy Certified Organic whenever possible. This one thing will maximize positive change in our food system. GMOs are prohibited in Organic production! You can also look for the Non-GMO Verified label, but we strongly prefer Certified Organic products, since that standard supports a range of other environmental and social benefits above and beyond GMO avoidance.
What’s with the Yellow Receipts? By Zack Burrows, Front End Manager any of you have asked about the new paper we’re using at the registers for your receipts. We’ve moved to this new paper for your protection and the protection of our Front End employees. Typical receipt paper, like the kind you see almost everywhere else, is generally made with BPA, which may be carcinogenic and disruptive to the human endocrine system. This is why we had been using BPA Free thermal paper for years. But, the alternative paper was using BPS instead of BPA. New evidence has emerged that BPS may not be any better than BPA. This prompted a company to recently invent a new alternative, made with Vitamin C instead of either BPA or BPS! So we switched to this new yellow thermal paper. It’s a little harder to read but our priority is eliminating harmful chemicals from your receipts!
M
PAGE 3
Actions c ti o n s M M A The Three Most Important Things I Learned at Organicology by Annie Hoy
I
n early February, five AFC staffers joined over 1,000 others engaged in the Organic Trade at Organicology in Portland. This bi-annual conference is based on the study of a sustainable food future from soil to seed to table. We went to intensives, workshops, keynotes, and
lectures. We ate three organic meals a day, including a Slow Food dinner where we learned about every single thing we ate from who developed the seed to who prepared the dish. Our heads are still swimming with too much information. For simplicity, here are the top three things I personally learned at Organicology: 1. Nothing else matters if there’s not enough Certified Organic seed. A growing number of organic seed companies have been bought out by larger, conventional companies. Some of those companies are pesticide companies.
2. Consumers overall do not understand exactly what Certified Organic really means.
Most notably, Certified Organic means NO GMOs. Anything that is labelled as “natural” has absolutely no meaning. Unfortunately, most consumers equate “natural” with Certified Organic. Education is key. 3. Conventional agriculture and Organic agriculture do not speak the same language. This great divide makes it difficult to understand each other and is a barrier to building bridges to a more Organic future.
Taking Action: Organic Trade Association Tackles the Shortage of Certified Organic Animal Feed
A
s the demand for Certified Organic meat and dairy products increases, so does the need for Certified Organic animal feed. Grain growers across the country see the prices for organic feed skyrocket to all time highs, yet they are still reluctant to make the change from conventional to organic production. The Organic Trade Association (OTA)
PAGE 4
is a membership-based business association for the organic industry in North America. OTA’s member organic businesses work together through networking, advocacy, and other initiatives to encourage and protect organic farming practices, and to share messages about the positive environmental and nutritional attributes of organic products with consumers, the media, and policymakers. The shortage of Certified Organic animal feed has come to their attention and they are evolving a multi-tiered approach to increasing the availability of organic feed. They sponsor pilot programs in Montana and both North and South Dakota to recruit and support conventional growers who are interested in switching to organic. Their next pilot program will be in the Pacific Northwest where there is large scale grain
production, mostly grown for export. OTA is employing a number of strategies to help transitioning growers. One is to advocate for a transitional certification so that farmers receive a better price for their crops during the 3 year wait period for organic certification. They also work directly with growers to see what the barriers to organic farming are and then develop strategies to change perceptions.They do the same kind of work with government agencies to solve issues. OTA also encourages certified value added companies to buy land, get it certified and lease it back to farmers to grow organic grains. Change takes time but the OTA is working hard to shift perceptions and reclaim organic grain acreage in this country.
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
Matter! Matter! Celebrate Rogue Valley Earth Day Saturday, April 25, 11am-4pm
ScienceWorks 1500 E. Main St. Ashland ctions matter! It's true: the actions we take, small and large, really do make a difference. Are there actions you can take to live more sustainably? Come and find out at the Rogue Valley’s annual Earth Day celebration, taking place outdoors on the grounds of ScienceWorks Museum in Ashland. Admission is FREE! Each year 70+ exhibitors teach about opportunities to create eco-friendly homes, gardens, workplaces and schools. From backyard gardens to solar power, and green building to transportation options, the event is a forum for teaching and learning about the services, programs, products and innovations that generate environmental action locally. Live, local entertainment, kids crafts, field games and facepaints, hula hoops, and community drumming are all part of what make Rogue Valley Earth Day a beloved tradition for families, and a fun and educational experience for people taking steps down the path of sustainability. Local vendors will provide delicious food and beverages for sale. You can help make a zero waste event by bringing a reusable beverage container with you. Visitors are encouraged to carpool, bike, walk or ride RVTD Route 10 to the event. For more information, visit www.RogueValleyEarthDay.net or call 541.482.6767.
A
Leaving an Organic Legacy:
Nature’s Path A rran Stephens was born on his family’s Vancouver Island farm where his dad gave him an indelible message, “Always leave the soil better than you found it.” For 30 years he has done exactly that with his company practices at Nature’s Path. He and his wife Ratana own the company in partnership. Through fierce independence and sustainable values Nature’s Path has become the largest organic cereal manufacturer in North America. They are also one of the top 10 best places to work in Canada with excellent employee benefits like $500 a year for gym memberships or yoga classes and a $1,000 bonus for buying a fuel efficient car. The Stephens family also believes in supporting the farmers who grow their Certified Organic cereal grains. They not
only contract farmers to grow for them but they also buy acreage and lease the land back to farmers. In all they own about 5,640 Certified Organic acres. Now in his 70’s Arran is passing on many aspects of the business to two of his four children. His daughter Jyoti is the director for Human Resources and Sustainability. Arjan Stephens is propelling the organic movement forward as the executive VP of sales and marketing. This means that much of his time is spent looking at strategic direction in regards to product development, communications, sales, advertising and packaging. Like his father he will continue organic advocacy work like his recent sponsorship of the award winning documentary GMO OMG, and backing mandatory GMO labeling initiatives.
From Our Pantry to Yours:
Sourcing Organic and Local
C
ustomer service, freshness and cleanliness are all top priorities for Sanya Brown, coffee, tea and bulk herb and spice buyer for the Co-op. She gives credit to her staff Susan Sanders and Briana Bates for keeping all the jars, bins and boxes clean and sparkling. Brown also prides herself on the 100% Certified Organic coffee selection, mostly from local or regional roasters. The bulk herbs and spices are 90% organic and 35% are locally sourced. Teas, both bulk and packaged are about 65% organic. Recently she brought in a new line of locally grown, hand-blended 100% organic herbal teas from Oshala Farm. Each tea blend is formulated with intention and care. All the ingredients are grown on the farm and are only those herbs which can be grown in our region. Oshala Farm will be one of two featured farms on our August Elise Higley of Oshala Farm,Sanya Brown & Susan Sanders Farm Tour. See page 6 for more details.
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
PAGE 5
Kids in the Kitchen Summer Camps
A Cooking & Gardening Experience for Young Chefs (Ages 7-9) Kitchen Instructors: Cheryl Guerrie & Deborah Theos
Special Free Lecture Sponsored by Mederi Foundation and Ashland Food Cooperative
Donald R. Yance
$135 Co-op Owners, $140 General Public
A Holistic Approach to Support the Nervous System and Optimize Brain Health
B
Thursday, March 26, 7-9pm Unitarian Fellowship, 87 4th Street, Ashland
Monday-Friday, June 22-26,9am-1pm y the end of the week you will be ready to make simple meals for your family. Each day you will do all the preparation to create lunch in class so you have a chance to practice your knife skills, your kitchen courtesy and learn new cooking techniques. Harvest veggies from the garden to make Chef Salads, set up a glamourous Taco Bar, bake Calzone (stuffed Italian sandwiches), create Grilled Cheese Extraordinaire and much more including desserts of course! Questions? Contact Gretchen Phillips 541-552-5454 To register visit our website: www.ashlandfood.coop. Space is limited to 14 students.
D
onald R. Yance, renowned Clinical Master Herbalist and Certified Nutritionist, will discuss natural approaches to effectively manage stress, reduce anxiety, counteract depression, and enhance cognitive function. Discover how herbs, nutrients, diet, essential oils, and lifestyle practices can relax, tonify and regenerate the nervous system and regulate genes that control important brain processes. Learn how to naturally elevate mood; better cope with stress; reduce the negative impact of stress on physical and mental health; and nourish the organs that support the ‘vital spirit’ including the heart, liver and kidneys. Pre-registration is not required.
Plans Are Brewing For This Year’s August Farm Tour!
Lavender Fields Forever & Oshala Farm
B
oard our chartered bus and 40 minutes later be magically surrounded by aromatic fields of lavender on John and Bonnie Rinaldi’s working lavender farm. The Rinaldis harvest 7 exceptional varieties of white, pink and blue/purple lavender for culinary use, crafting and oil production. There will be time to harvest your own flowers and also to distill essential oil or to just enjoy the breathtaking beauty of this picturesque farm.
PAGE 6
Mid morning we’ll again board the bus for a quick ride up the Applegate Valley to Oshala Farm. Owned by Elise and Jeff Higley, the farm is known for it’s organic herbs which Elise crafts into hand blended herbal teas. The Farm is famous for its on farm workshops, TerraVita Herbal gathering and most of all, for the Oshala Farm to Table Five Mile Feast Dinner. Plan on enjoying a five mile
feast lunch on the Farm with produce and value added foods from Elise and Jeff’s neighbors. Watch for more information about the tour including registration instructions in our May-June Newsletter. In the meantime stay warm and cozy with a cup of Oshala, Be Good to Yourself herbal tea and a couple of lavender shortbread cookies.
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
Community Oven Schedule of Classes • March/April 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 Green, Greener, Greenest: A Class about Green Tea Suzanne Mark,Tea Facilitator The health benefits of green tea are well-documented in many scholarly journals. We will try the grassy, steamed greens from Japan and the deeper, more complex pan-fired greens from China. As the focus of much media attention, green tea has a broader range of “catechins” or antioxidants that bind with certain proteins to stop free radicals that cause cancer and diabetes. We will also focus on the unique stimulant and relaxant properties of this tea and the meditational aspects. Experience 5-6 teas and complimentary palate cleansers. Note: Please do not eat strongly scented foods such as garlic for 24 hours preceding the class. Please do not wear perfumes or highly scented products to the class. Saturday, March 28, 1-3:30pm
Moroccan Jewish Cuisine
Tiazza Rose Tiazza takes her passion for Moroccan cuisine to the Jewish community that has always been an integral part of the Moroccan culinary heritage. Enjoy a Passover dinner based on the flavors of Moroccan Jewish Cuisine. Menu includes: Shakshuka, a Moroccan ragout with poached eggs;Tzimmes, a carrot salad with Harissa and Moroccan Jewish Matzo Ball soup. For dessert, Spiced Charoset with Figs. Friday, April 10, 6:30-9pm
5 Ingredient ¡Olé! Saudia Sharkey Enjoy a delicious, healthy meal when you most deserve it. Each of the recipes used in this class have 5 ingredients or less so they are designed to make your kitchen experience at the end of a full day a truly pleasurable one. On the menu: Tortilla Española with Romesco Sauce, Spanish-style Dinner Salad and authentic Almond Flan. Tuesday, April 14, 6:30-9pm
Authentic Risotto
Mastering Kimchi
I
Kirsten Shockey Who doesn’t love the hot and spicy kimchi, at least that is what the food trends would lead you to believe. Kimchi is a lactofermentation Korean style. Learn about kimchi and its many variations — it doesn’t even have to be hot and spicy. Follow a step by step process to make a standard kimchi. Sample a variety of finished kimchis. Leave class with a jar to ferment at home and the skills to create the perfect kimchi for your palate. Saturday, April 4, 10am-12pm
Cheryl Guerrie Learn the secret to making “risotto,” a northern Italian rice dish that is cooked in a broth to a creamy consistency. Taste it as a side dish to accompany the classic Osso Buco or as a complete meal in itself with either new season vegetables or meat. Remember. come hungry, leave full, knowing you will be able to make these recipes at home. Tuesday, April 21, 6:30-9pm
Simple Authentic Thai
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
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
(Red Chili-Peanut Paste with Veggies) and for dessert, Glooay Tord (Fried Bananas with Coconut Toffee). Enjoy the food and savor the techniques! Thursday, April 30, 6:30-9pm
Relax, Rejuvenate and Ritualize Your Self Care!
Rosie Dunaway, Cosmetic & Skin Care Education Specialist &Wellness Assistant Manager at Ashland Food Co-op Karla Youngblood, Longtime Herbalist & Skin Care Specialist Between taking care of family and taking care of business, it’s easy to forget to take care of ourselves. Allow just a few moments a day for self-care and make a big difference in how you feel and how you live. See how easy it can be to create a self-care ritual that enriches your life and your beauty! There is no charge for this class, but please pre-register by calling Gretchen Phillips at 541-552-5454. Space is limited to 15 attendees. Thursday, May 7, 7-8:30pm
Amuse-bouche: A French Mother’s Day Brunch
Tiazza Rose Bring your mom or a special friend to this delightly beautiful Amuse-bouche or French styled small bites brunch. Leisurely enjoy each course of these delectable appetizers which will be paired with either wine, a cocktail or a non-alcoholic beverage. Remember you receive a $10 discount when you and your mom or friend both attend a class! Saturday, May 9, 10am-1pm
I
= Hands-on Class PAGE 7
PRST STD U.S. POSTAGE
PAID MEDFORD, OR PERMIT #113
Ashland Food Cooperative 237 N. First St., Ashland, OR 97520
march/april 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, March 9, 7-9pm
The Bones:Your Pillars of Health Shawn M. Flot, E-RYT, Manual Physical Therapist & Hatha Yoga Instructor Discover and experience new perspectives about the dynamic potential of the bones for improved vitality, stability and longevity. With discussion, demonstration and gentle movement. All ages welcome.
Monday, March 16, 7-9pm
Master Your Posture & Balance:
An Interactive Bodywork Playshop Benjamin Grunde, Certified Holistic Health Practitioner & Licensed Massage Therapist Watch Neuromuscular Massage technique and see how soft tissue and nerve release can free your physical restrictions. Learn some important movement re-patterning exercises for your home practice.
Monday, March 23, 7-9pm
being. David will discuss these health components and show you how to incorporate them into your daily lifestyle to create lasting health and wellness.
Joy Hosey, Relationship Coach Curious about how to deepen your connection with another? This interactive evening offers tools for breaking through roadblocks to touch and other long-term intimacy issues. Questions welcome!
Monday, April 20, 7-9pm
The Five Fingers of Touch & Other Intimacy Tips
Classical Raja Yoga
Monday, March 30, 7-9pm
Hari-Om RadhaKrishna Learn about yoga as defined by Advaita-Vadanta philosophy and Ayurveda. Explore the practices of meditation through Pranayama (breathing), Pratyahara (withdrawl) and Dharana (focus).
recipes for making your home sparkle
Monday, April 27, 7-9pm
Monday, April 6, 7-9pm
David Tara L.Ac. Alchemical Acupuncture returns the spirit-based healing that was removed when Acupuncture was first taught in the US. Learn how the Five Spirits are alive and active in your life — especially useful for people recovering from any kind of trauma.
The Brilliance & Beauty of Green Cleaning: Useful tips &
Eric Grace, Owner Graceworks Housecleaning Services Eric has explored recipes, products, and practices for creating fresh and clean homes without toxic chemicals, and will share the most efficient and affordable ways to green your cleaning routine.
Embrace Your Body’s Wisdom
Maria LiPuma, Weight & Body Confidence Coach Learn energy balancing techniques to transform your challenges with food and body confidence into experiences of personal growth and success. Get empowered to make the lifestyle changes necessary to reach your weight and fitness goals.
Monday, April 13, 7-9pm
Let’s Make Ashland the Healthiest Town in America
David Fresilli, CHEK Institute Holistic Health Practitioner There are 6 basic components to health and well
Alchemical Acupuncture & The Five Spirits
Monday, May 4, 7-9pm
Hypnosis Can Change Your Life! Kelly McLoughlin If you can conceive it in your mind, then you can have it with hypnosis. If any of this relates to your life: stuck, unhappy, angry, in pain, sick, self-sabotaging, relationship issues, negative thinking, then attend this presentation to see for yourself the extremely powerful, permanent effects of hypnosis.
YOUR COMMUNITY-OWNED NATURAL FOODS STORE SINCE 1972
