Concord Food Co-op, Concord and New London
2 ~ Food Safety Modernization
Act Update
3 ~ Letter From Your Editor
Co-op in the Community
Shaker Village Farm-to-Table Benefit Dinner
T
ickets are now on sale for a Shaker
Village Farm-to-Table Benefit
Spotlighting Our Community
Dinner on Sunday, September 13,
2015 at 3:00 pm. Concord Food Co-op
Partner
will join forces with chefs from Lakes
We’re Slow Cooking Tonight
Region Community College, O Steaks
in Concord and Cotton in Manchester
Food of the Season
to prepare a five-course meal featuring
Shaker inspired recipes prepared with
Bee Gifts: Hive & Home
locally sourced ingredients,
Ladies Bring Bees Back To
including those from the
Shaker Village
Co-op’s own Shaker
Organic Gardens.
Green Living
The afternoon
will also feature
Recipe: Cauliflower,
craft beer, wine,
Romanesco & Broccoli
live music, and
Gratin
a complimentary
signature drink
Simple Way To Health
during reception
hour.
Focus On Wellness
Highlights from the
Is Your Cat Happy?
five-course menu include
traditional pickled vegetables served
Autumn Calendar
with three Shaker breads and an assortment of
locally made cheese, and Shaker apple cake
served with whipped mascarpone and drizzled
with simple goat milk caramel sauce. Music will
be performed by Dr. Dann and the Off Mission
Blues Band. For more information, including
the full menu, or to purchase tickets, please visit
www.shakers.org.
“Before the modern day concept of farm-totable became familiar to us all, the Shakers were
cultivating this land in order to provide fresh
ingredients for themselves and their neighbors,”
noted Funi Burdick, Executive Director of
Members Receive
Canterbury Shaker Village. “We are excited to be
hosting this first-ever Shaker Village Farm-to-Table
Benefit Dinner in sight of the Shaker Organic
4~
5~
6~
7~
8~ 9~
10 ~ 11~
12 ~
New MAD!
Member
Appreciation
Discount
October!
Pick your punch card up
at Customer Service.
* Buying club orders, gift cards, membership shares,
beer and wine, and sushi excluded. Cannot be combined
with Senior, Flower, or Case Discounts.
Gardens where many of the ingredients are being
sourced and to be honoring the Shaker’s legacy of
simple living.”
Individual tickets are $125 per person, which
includes admission to the event and a signature
cocktail. A VIP package is available for tables of
eight or 10 at $175 per person. The VIP package
includes a private reception for your entire party
with exquisite appetizers, a complimentary
cocktail, a private guided tour of Canterbury
Shaker Village, preferential view seating,
commemorative glassware and two
bottles of wine.
Beer and wine will be
available for purchase
throughout the event. Seating
is limited and proceeds will
benefit Canterbury Shaker
Village.
“Concord Food
Cooperative, O Steaks, Cotton,
and the Lakes Region Community
College Culinary Arts Program (which
operates The Shaker Table) have worked closely
with the Village to create what promises to be a
distinctive and memorable event in support of this
beautiful National Historic Landmark,” explained
Greg Lessard, Director of Development for The
Concord Food Co-op. “These top chefs are lending
their considerable talents to transform fresh local
ingredients into Shaker-inspired food that is not to
be missed.”
Canterbury Shaker Village is located at 288
Shaker Road in Canterbury, New Hampshire.
T
N
E
V
E
D
E
L
L
E
C
N
A
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10% Off!*
Any Day in
September & October 2015
To purchase tickets, please visit www.shakers.org.
Pictured above: Co-op Bakery Manager Lori and Pastry
Chef Amanda created an edible cake model of the Dwelling
House for the Canterbury Shaker Village Auction and
Dinner in June 2015. It was awarded to the highest donor of
the night and raised over $2,500!
Are you on our email list?
Make sure you’re on our email list to
get the most up-to-date information about the Co-op! Sign up on our
website, in-store, or give us a call at (603)225-6840.
Find us Online at www.concordfoodcoop.coop and on...
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the Natural Buzz l
September - October 2015
News Bites
Food Safety Modernization Act Update
By the New England Farmers Union
A
s an informed consumer, you might
know that the rules proposed by the U.S.
Food and Drug Administration (FDA) to
implement the Food Safety Modernization Act
(FSMA) have caused some concern – and rightly
so – among our region’s farmers.
A little background: FDA began issuing
proposed rules to implement FSMA in January
2013. (We have talked about it in previous
Co-op newsletters, too.) After a comprehensive
campaign by New England Farmers Union and
its allies to improve the rules for diversified family
farmers, FDA released supplemental rules in
September 2014.
While those re-proposed rules seemed to align
better with the needs of the region’s farmers, there
is still work to do regarding proper implementation
of this top-to-bottom makeover of the nation’s food
safety system. We all agree food safety is crucial.
But the rules need to work for the region’s small
and mid-size family farmers.
We’ve met with success on several fronts:
• Swaying FDA to agree to several extensions to
the public comment period for the proposed rules.
Ultimately, there were tens of thousands of public
comments.
• Leveraging our Congressional delegations to
get FDA officials to visit New England to better
understand the impact of the rule on our farms and
local economies.
• FDA re-proposing the Produce Safety Rule and
Preventive Controls Rules for human and animal
food, in addition to one of the imports rules, in
response to public comment.
With final publication expected in at press time for
the Preventive Controls Rules for human and animal
food and October for the Produce Safety Rule, FDA
is now looking toward implementation. We need to
remain concerned about what that will mean for the
thousands of farms FDA had earlier recognized as
particularly vulnerable to the increased costs imposed
by FSMA.
“Small entities with above average costs will be
at a competitive disadvantage,” said the FDA in its
Preliminary Regulatory Impact Analysis. “Some small
entities might determine that their new expected costs
are likely to exceed their revenues.”
When a federal agency tells you their rule may
put you out of business, you’d best pay attention.
FDA is currently seeking funding through
Congress to implement FSMA. Our support of that
funding is contingent upon FDA addressing the
concerns of these “small entities with above average costs.”
Who are these small entities? They are farms like many
owned by Farmers Union members and those that sell to the
Co-op. They are farms located across New England that sell
direct to the consumer through farmers markets, CSAs, and
farm stands. They sell to other local retailers like restaurants
and schools, partnering together through food hubs to serve
the ever-rising demand for local food. They’re increasingly
connecting consumers like you to agriculture.
Most of these farms have never had to comply with
any federal or state regulation relative to the growing
of produce. We need FDA to start the education and
outreach now to this important sector of agriculture, not to
delay the process because of lack of adequate funding nor
shift the burden of that funding to other federal or state
agencies that have different missions.
FDA has laid out an Operational Strategy for
Implementing FSMA, and a few key points that are
particularly important for our region’s producers are:
• Technical assistance to facilitate compliance,
especially for small and mid-sized operators.
• This will likely be addressed through the Produce
Safety Alliance and our land-grant college and
university Cooperative Extension services.
• Reliable third party audits to verify compliance.
• We are not sure how this will evolve but we
know that Congress, in passing FSMA, has clearly
stated that there can be no requirement to for
a business “to hire a consultant or third party
to identify, implement, or certify compliance.”
This is a critical issue for small farms with tight
margins.
FSMA seeks to change the culture of food safety,
and FDA has said it needs to change its own culture.
This will require multiple partners, including the farming
community and its supporters, to be engaged with FDA –
not only to protect the public, but to protect our farms.
We all know this is coming, and engagement early
and often with the FDA will be critical in assuring that we
don’t see a decline in our ranks.
Please take a minute and join New England Farmers
Union to be a part of this important work at
www.newenglandfarmersunion.org. As a member of a food
co-op, you can join for a discounted $25. Thank you!
Concord Food Co-op’s
the Natural Buzz l September - October 2015 l Page 3
Letter from Your Editor:
Passing the Newsletter Torch
By Maria Noël Groves, RH (AHG), Registered Clinical Herbalist & Co-op Wellness Educator
M
any of you recognize my face from my time running
the Co-op’s Health & Beauty Department from 2005
to 2007, or you know me from Co-op classes and
my newsletter articles as well as my own herb classes that I
teach throughout the community. But, since 2008, I’ve been
in charge of your newsletter and, for even longer, running the
Co-op’s successful wellness classes and programs.
I came back in 2008 working just two days a week shortly
after I launched my home business, Wintergreen Botanicals,
where I teach classes, write articles for national publications,
and see clients. Being at the Co-op a few days a week was
the perfect way to supplement my fledgeling business with
steady income and get me out of the house. In the last few
years, my business has grown tremendously, but I’ve been
reluctant to let go of my Co-op job. So, each summer (my
busiest season), I trimmed my hours bit by bit until I was only
here five hours a week.
At this point, it’s not so much the income that I don’t want
to let go of, it’s the community. I really love what I do at the
Co-op. I get paid to read and write articles and organize and
attend classes. I think I might have the best gig in the whole
store! Most of all, I love the people I interact with here:
customers, educators, students, co-workers, as well as other
movers and shakers in the downtown
Concord community. (Working in a
home office in the woods can get lonely!)
That said, my business has really gotten too busy to allow
for quick jaunts to town. In fact, I’ve even got a 350-page,
full-color herbal wellness book coming out in March from
Storey Publishing! So, it’s with both excitement and sadness
as I at last step down as a Co-op employee, newsletter editor,
and wellness coordinator. I’m incredibly grateful to everyone
at the Co-op that I’ve been able to work with, especially the
authors and wellness educators who have volunteered their
time and expertise to provide free holistic education to our
members and the public.
You’ll all still see me around as a shopper as well as in the
occasional blog, newsletter article, and class as a volunteer
educator. But, this is my last newsletter issue as the editor,
and I look forward to passing the torch to the next person.
Thank you all for letting me be a part of your community! It
has been a joy. ~ Maria
Concord Coop 07-03-2015 greens 3.75 x 5_Concord Coop 3.75 x 5 7/6/15 9:49 AM
Our Community Partners:
Families in Transition
F
amilies in
Transition (FIT),
a nonprofit
organization located
in Manchester,
Concord, and Dover,
New Hampshire,
was founded in 1991
in response to the
growing number of
homeless individuals and families in New Hampshire. Since
its inception, FIT has been committed to providing only the
most innovative, comprehensive, and effective interventions
specifically designed to help homeless individuals and
families reach beyond the cycle of homelessness to lead
healthy and successful lives. Our belief is that having a home
is a basic human right and is fundamental to becoming an
engaged and contributing member of our community.
To learn more and support Families in
Transition please visit www.fitnh.org
more greens
crisp, fresh, in-season from local family farms
with house-made dressings.
42 North Main Street, Concord
wo rks b a ke r y c a f e . c o m
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the Natural Buzz l
September - October 2015
Focus on Food
We’re Slow Cookin’ Tonight
By Wesley Hatch, Co-op Produce Clerk
D
oes it ever feel like there are never
dishes: loads of flavor, high in protein, and with a hearty
enough hours in the day? That
texture, beans come in a variety of shapes, colors, and
moments of peaceful, face-to-face
flavor. Plus, for a quick fix, canned beans can be used
human interactions are scarce, relegated only
in substitution for dried beans. A plethora of unique and
to cyberspace? That mealtime is just another
flavorful recipes abound on the web – meat, vegan, and
word for work-time, catch-up-on-old-emails
every option in-between, including deserts and soups
time, organize-tomorrow’s-schedule time? In
and chilies and stews – if you’re daring enough to take
other words, simply a chance to fill your belly
the slow-cook plunge... Eat well, friends.
between never-ending tasks.
Imagine this: coming home
after 6:30, a clouded day rushing
by in continuous motion from
From EatingWell.com
place to place nonstop; feet tired,
This easy soup recipe is inspired by cocido, the hearty stew of assorted
brain pounding, and the last thing
meats, chickpeas, and vegetables considered a national dish of Spain.
you want is to cook. Anything.
Each region, family and restaurant has its own variation, but this slowThe very idea of dragging out a
cooker soup has enough meat to satisfy the carnivores and enough
cutting board, chopping onions
vegetables to make it healthy. Ask for a 4-ounce slab of Serrano ham or
and carrots, marinating a slab
prosciutto at your deli counter instead of buying slices.
of chicken or tofu, spinning that
wretched salad bowl round and
8 servings | Active Time: 30 minutes | Total Time: 5 1/4 hours
round makes your eyes tear up just
• 1 pound dried chickpeas
a bit. Tired. Hungry.
• 6 chicken drumsticks (about 2 pounds), skin removed
Now imagine coming home
• 1 4-ounce piece Serrano ham or prosciutto, cut into 1/2-inch cubes
to mouth-watering, nose-tingling,
• 4 ounces Spanish-style chorizo, cut into 1/2-inch rounds
thoroughly enticing smells wafting
• 8 baby red potatoes, scrubbed and halved
from your kitchen. There it is,
• 1 large leek, white and light green parts, halved and thinly sliced
standing proud upon your counter,
• 2 medium carrots, cut into 1/2-inch chunks
steaming out wisps of spice-filled
• 2 stalks celery, chopped
vapors: your long-lost, nearly forgotten
• 3 large cloves garlic, minced
slow cooker.
• 2 bay leaves
As living beings, we need food to
• 1 tablespoon chopped fresh oregano
survive, our fuel. But so often we rush
• 1 tablespoon smoked paprika
our vittles, rush both the preparation
• 1/2 teaspoon saffron threads or 1/4 teaspoon powdered saffron
and the consumption in order to satisfy
• 6 cups low-sodium chicken broth or stock
a need instead of engaging with our
• 1/2 medium cabbage (about 1 pound), cored and cut into 8 wedges
bodies and the food we consume in
• Ground pepper to taste
a managed, deliberate way: a chore
• 1/2 cup chopped fresh parsley
rather than a ritual. A slow cooker
1. Soak chickpeas in enough cold water to cover them by 2 inches for
may only be a small step, but more
at least 12 hours and up to 1 day.
than likely in the right direction. A
2. Place chicken in a 6-quart (or larger) slow cooker. Drain the
time saver, simultaneously allowing us
chickpeas and add along with ham (or prosciutto), chorizo, potatoes,
time to rush about and engage fully in
leek, carrots, celery, garlic, bay leaves, oregano, paprika, and saffron.
this techno world, while also inviting
Bring broth (or stock) to a boil in a saucepan, then pour it into the
opportunity to pause from our days,
slow cooker. Cook on High for 4 hours.
set down the phones and push out
3. Transfer the chicken to a clean cutting board. Nestle cabbage into
the distractions, to speak face to face
the soup, cover and cook until it is tender, about 30 minutes. Discard
while we enjoy a delicious, healthy
the bay leaves. Remove the chicken from the bones and stir it back
meal. Plus, it sure beats cookin’ after
into the soup; season with pepper. Serve sprinkled with parsley.
work.
Slow-Cooker Spanish Chickpea Soup
In lieu of beef or chicken or
any other meat, I prefer beans
as the base in my slow-cooked
Get Healthy Slow Cooker Tips & More Recipes at
http://www.eatingwell.com/recipes_menus/collections/
healthy_slow_cooker_recipes
Farm 2 Fork
the Natural Buzz l September - October 2015 l Page 5
FOOD OF THE SEASON: Winter Squash Primer & Recipes
From Our Produce Department
W
ith all of the winter squash varieties to choose at the
Co-op, it can be challenging to decide which type
to pick. And once you pick it, it can be even more
challenging to find a new and exciting recipe you haven’t tried yet.
Winter squash is in its prime in October; after that, many begin to
lose their pizzazz. Enjoy them now! Below are some of the squash
you will find at the Co-op and our favorite ways to use each one.
Hopefully this will make it easier for you to decide what will be for
dinner.
Acorn
This mild sweet squash is easy to handle and absorbs flavor well.
Acorn squash is excellent stuffed with your favorite meat stuffing
or bean and vegetable mixture. Cut in half from top to bottom
and remove seeds. Score the flesh in ¼ inch increments and place
each half in a baking dish cut side up. Brush the flesh with olive oil
or butter and bake at 400 degrees for 45-60 minutes or until slight
caramelization occurs. Fill each half with desired stuffing and bake
for an additional 10 minutes.
Blue Hubbard
This large and misshapen squash is one of the most challenging
to deal with. Its thick bumpy skin is more difficult to handle and
cut, but the orange flesh on the inside is well worth it. The flavor
is sweet and nutty. Both the flavor and texture are comparable to
a sweet potato. Blue hubbards are great with butter and maple
syrup. Cut in half and scoop out the seeds. Place halves cut side
down in a baking dish with a half inch of water. Bake at 400
degrees for one hour. Let cool and mix in butter and syrup to your
liking. Finish with salt and pepper.
Buttercup
This petite squash is one of the easier varieties to handle due to its
size and relatively thin skin. Peel and cut into once-inch pieces.
Mix 2 tablespoons each of agave (or honey) with balsamic vinegar.
Brush liquid mixture over squash pieces and season with salt and
pepper. Bake at 400 degrees for 30 minutes.
Butternut
This is the squash everybody knows. Its delicious, easy to find,
and you can doing almost anything with it. It also keeps its flavor
longer than other squashes in storage. Preheat the oven to 400
degrees. Cut in half lengthwise and peel. Scoop out seeds and
cut into ¾ inch pieces. Coat pieces in olive oil and roast for 30
minutes. Heat 6 cups chicken stock on low heat. In a separate
large pan melt 5 tablespoons of butter and sauté 2 ounces of diced
pancetta and two diced shallots until shallots become translucent.
Stir in 1.5 cups Arborio rice until coated. Add a half cup of dry
white wine and cook for 2 minutes. Add 2 full ladles of stock to
the rice plus 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and
simmer until the stock is absorbed, 5 to 10 minutes. Continue to
add the stock, 2 ladles at a time, stirring every few minutes. Each
time, cook until the mixture seems a little dry, then add more
stock. Continue until the rice is cooked through, but still al dente,
about 30 minutes total. Off the heat, add the roasted squash cubes
and 1 cup grated parmesan cheese. Mix well and serve.
Delicata
This cylindrical squash is very easy to handle and is our personal
favorite. The skin is edible when cooked, making it hassle free.
We love using delicata in quesadillas this time of year. Cut the
squash in half and scoop out the seeds. Place halves in a baking
dish with the cut side down in a half inch of water and bake at
400 degrees for 30 minutes. Allow squash to cool to the touch and
cut into quarter or half inch pieces. Saute the pieces with sliced
mushrooms, garlic, onions, dried sage, salt, and pepper. Cook the
mixture in your favorite tortillas with a nice sharp cheddar and
enjoy dipped in hot sauce.
Kabocha
Also know as the “Japanese Pumpkin” this squash is exceptionally
sweet and also nutty in flavor. It’s texture is reminiscent of russet
potatoes and can either be very smooth and creamy or firm
depending on how it is cooked. This is by far one of the most
dynamic winter squash varieties and can be used in almost any
winter squash recipe. To get the best out of kabochas, we like to
bake in half (with seeds scooped out) at 400 degrees for 35-40
minutes. Place each half face down and add about a half inch of
water to the bottom of the baking dish. This will allow some parts
of the squash to remain slightly firm while other parts are soft and
smooth. Allow squash to cool for a few minutes then carve out the
flesh away from the skin with a large spoon. Partially mash and
add spices that compliment the rest of your meal.
Red Kuri
The red kuri squash is often mistaken for sugar pumpkins as
their shape, size, and color are similar. The orange flesh provides
a chestnut aftertaste. We like using red kuris for breakfast. Try
adding some mashed red kuri squash into your favorite potato
cake recipe. You could also add small cooked pieces to potatoes,
onions, carrots, garlic, and corned beef for an awesome breakfast
hash. This squash tastes amazing in its prime but gets bland after
months of storage.
Spaghetti
The name says it all here, spaghetti squash is an excellent
alternative to pasta, especially if you are on a gluten-free diet. Cut
in half lengthwise and scoop the seeds out. Place flesh down in a
baking dish and add a half inch of water to the dish. Bake at 450
for 30 to 40 minutes. Allow squash to cool for a few minutes. Grab
two forks, using one to hold the squash in place and the other
the scrape along the flesh. As you scrape the flesh it will yield
spaghetti-like fibers. Place all the fibers in a bowl and mix with
your favorite pasta sauce.
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the Natural Buzz l
September - October 2015
Farm 2 Fork
BEE GIFTS: Hive & Home Ladies Bring Bees Back to Shaker Village
By Maria Noël Groves, RH (AHG), Registered Clinical Herbalist & Co-op Wellness Educator
W
hen you take a bite of food, you
should probably thank the bees.
They’re responsible for almost 80
percent of commercial crop pollination, and
then they give us sweet treats like honey and
beeswax. Beekeeping has become almost
as popular as backyard gardens
and chicken flocks here
in the Granite State. As
part of the Co-op’s
strategic partnership
with Canterbury
Shaker Village,
we’ve brought bees
back to the Village
property thanks to the
assistance of the ladies of
Hive & Home.
You’ll recognize half of Hive &
Home as Marianne Cameron, a lead cashier
at our Concord store. Her friend Tricia
Gorman completes the duo. We had the
chance to catch up with Marianne for a quick
interview on their work as beekeepers and in
bringing hives back to the Village.
Tell us about your business
At Hive & Home, our business is supplying farms
with pollination, harvesting honey, and making
bee-related products. We use Langstroth hives
and find them easier to use for raising bees and
harvesting honey. We are making beeswax candles,
furniture polish, lip balm, deodorant, bug repellent,
and various healing creams. We are still in the
development phase of some of these products, but
you can find our beeswax votives and tea candles
for sale at the Co-op.
How’d you get started?
Tricia and I have been friends since sometime in the
late 1980s when we were both working and living
in Boston. Tricia wanted bulk amounts of honey for
her husband’s homemade hard cider, and I wanted
honey for my allergies. She said, “We should get
our own bees.” and so we did!
I had a better piece of property for the hives
and agreed to dive into this with her. Vin and Jan
Gaglione of Crystal Bee Supply suggested some
books, became our mentors, and started us with
our first package of bees. That was in 2009. After
a few years, we were harvesting more honey
than we could use, so we started selling our
surplus in the local community. We realized
what a fantastic demand there is for raw honey in New
Hampshire and got more hives to help fill this need.
Last year we started our business mainly for the honey
production.
What about your project with the Co-op and the Village?
The Co-op was looking for a beekeeper for Canterbury
Shaker Village, and we were looking for property
to expand our production. The bees are
pollinating the Co-op’s Organic Garden
at the Village and when possible we
will sell honey from those hives to
the Village to sell in their shop. We
have installed an Observation Hive
which will enable people to actually
watch what happens inside the
hive. There are three frames
set inside glass and the
bees are busily doing
what they would do as
if inside a regular hive.
They have a pipe for an
entrance/exit, so they can
go get pollen and nectar
to bring back to the hive. The
queen is marked with a green dot
on her back so she is easily visible. We’re teaching a Coop class about bees and making things with beeswax at
Shaker Village in September. It’s currently full, but you can
sign up for the wait list at concordfoodcoop.coop/classes.
Why does beekeeping matter?
What got us excited about bees was going to watch a
package installation. We were amazed by what we saw.
Once we started our own hive and began working with
the bees, we became fascinated watching them and
getting to know the different temperaments of each hive.
We are continuously amazed by these creatures. I have
developed such a respect for bees, and we are excited to
share that! As for bees in the broader picture, everyone
needs to be passionate about this cause as it affects us
all. According to the Nature Conservancy, the monetary
value of honey bees as commercial pollinators in the
United States is estimated at about $15 billion annually
with them doing almost 80% of all crop pollination, not
to mention wildflower pollination. Without them, farmers
and consumers would be at a great loss. Simply put: No
bees, no food.
Marianne and Trish can be reached at
Hiveandhomehenniker@gmail.com. To learn more
about how to visit Canterbury Shaker Village to see the
Observational Hive, go to www.shakers.org.
the Natural Buzz l September - October 2015 l Page 7
Green Living
REGENERATE, YE GROUND-BOUND MINERALS:
Healing the Earth’s Land Through Innovation
By Wesley Hatch, Co-op Produce Clerk
O
h, what wonder life has in store for those open
the atmosphere is reduced, and food is produced
to its mysteries, its glories, its boundless rewards,
of higher nutrient density than conventional agriculture with
contained even within its hardships and deep-felt
equal if not higher yields. Why in the name of Demeter
pains: amidst the seemingly unrelenting poisoning of Earth
would we not adopt these practices immediately?
– our home – life itself pushes through and reveals to us its
Well, one way that we as consumers can encourage the
secrets of health, of healing.
world’s farmers to practice
Regeneration. All we have to
Regenerative Agriculture,
“Education is the key to unlock the golden door of freedom.”
do now is be brave enough to
and other similarly conscious
— George Washington Carver
decide that the hard way is the
agricultural methods, is
right way and move on down
to support organic and
“We have numerous published, peer-reviewed scientific
the path laid before us.
local producers. The more
papers showing that with the right agricultural techniques
Let’s get specific here: top
farmers grow sustainable and
we can strip enough CO2 out of the atmosphere to
soil is deteriorating, farm land
regenerative food, the more
reverse climate change. This is a game changer.”
is becoming poisonous and
people buying locally sourced
— Andre Leu, President of IFOAM Organics - International
untillable by overuse of chemical
produce, and the more we
fertilizers and pesticides and
demand to know where our
monocropped fields have all but replaced biodiversity, and
food comes from and what is in it, the easier it will be to
the over-grazing of animals and the over-use of the land has
enact change on a global scale. Each dollar spent is a vote
made, since the 1960s, roughly 1/3rd of the world’s arable
for whatever product is bought. By analogy: Remember DVD
land unusable, according to the World Wildlife Fund.
players were outrageously expensive when first released? But
Facing such odds, how can we possibly heal the
as more and more people invested in the technology,
land while still feeding the world, with hope
it became cheaper and cheaper. In the
to reduce the hunger and starvation still
same way, we must see ourselves as
prevalent?
early investors in new agricultural
According to Dr. Christine Jones,
technology (or in forgotten practices
founder of Amazing Carbon,
being reintroduced alongside new
one large step toward improving
technologies), meaning the more
topsoil and healing the land is
we buy, the more prices will
through Regenerative Agricultural
balance out to the conventional
practices. Developed by the
level. By voting with our dollars
Rodale Institute over many years
for good food, by not buying
of research – including the longest
factory farmed meat or produce
running side-by-side comparison of
grown with pesticides and chemical
organic and conventional growing practices
fertilizers, we are truly putting our money
– Regenerative Agriculture is a wide ranging set
where our mouth is. Talk to your local farmers
of practices that work to replenish and reactivate the soil
about how they grow their food; talk to your local food
while growing quality, healthy food.
suppliers and co-ops about where they source their food;
Whereas sustainability can be seen as a way of life
talk with family and friends about the importance of buying
working toward a more balanced world, Regenerative
quality, well-grown food; read, research, and listen. Change is
Agriculture can be seen as a facet of sustainable living
a coming, can’t you feel it rising?
where, at its best, health of the soil is improved, carbon in
Happy eating friends.
Sources & Resources
rodaleinstitute.org/our-work/water-purification-eco-center/
www.csmonitor.com/Environment/Global-Warming/2009/0312/new-way-to-farm-boosts-climate-too
www.regenerationcsa.org/how-we-farm.html
en.wikipedia.org/wiki/George_Washington_Carver
www.ifoam.bio/en/news/2015/06/10/ifoam-organics-international-regeneration-international-conference
www.organicconsumers.org/essays/regenerative-agriculture-sowing-health-sustainability-and-climate-stability
Page
8
l
the Natural Buzz l
September - October 2015
Farm 2 Fork
RECIPE: Cauliflower, Romanesco & Broccoli Gratin
From www.EatingWell.com
T
his cauliflower-and-broccoli gratin is
healthier than traditional gratins thanks
to a sauce made with low-fat milk and
just enough full-flavored cheese to keep it rich
without extra saturated fat and calories. For a
healthier cheese-crust topping, opt for cheese
crackers made without partially hydrogenated
oils.
any excess water.
2. Preheat oven to 375°F. Coat a 9-by-13-inch (or
similar-size shallow ovenproof dish) with cooking
spray.
3. Combine milk, mustard, garlic powder and salt in
the large pot; bring to a simmer over medium-high
heat. Combine cornstarch and water in a small bowl;
whisk into the simmering milk. Bring
the mixture to a boil over high heat,
Learn More
12 servings, 2/3 cup ea
whisking. Reduce heat to maintain
Active Time: 35 mins
a simmer and cook, whisking,
Attend Ruth Goldstein’s class,
Total Time: 1 hour
for 2 minutes. Add Cheddar,
Cooking Beautiful Brassicas
Gruyère and chives; whisk
Saturday, October 10, 10 am - Noon
until smooth. Remove from
heat.
at Canterbury Shaker Village
4. Add the florets to the pot
• 14 cups bite-size florets from
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and
gently stir to coat with the
2-3 heads broccoli, cauliflower
for ONLINE REGISTRATION!
cheese
sauce. Transfer to the
and/or romanesco
prepared
baking dish. Combine
• 2 cups low-fat milk
crackers
and
oil in a small
• 1 1/2 teaspoons Dijon mustard
bowl
and
sprinkle
over the
• 1/2 teaspoon garlic powder
vegetables.
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
5. Bake until the cheese
• 2 tablespoons water
sauce is bubbling and the florets are starting to brown on
• 3/4 cup shredded extra-sharp cheddar cheese
top, 25 to 30 minutes. Serve warm.
• 3/4 cup shredded Gruyère cheese
• 1/4 cup snipped fresh chives
• 3/4 cup crushed cheese-flavored crackers
• 2 teaspoons extra-virgin olive oil
Ingredients
Preparation
1. Bring a large pot of water to a boil. Add florets
and cook, stirring frequently, for 1 minute. Drain in
a colander and immediately rinse with cold water
until cool. Drain well. Spread on a baking sheet or
kitchen towel and pat with a clean towel to soak up
the Natural Buzz l September - October 2015 l Page 9
Green Living - Farm 2 Fork
SIMPLE WAY TO HEALTH: Keep A Water Bottle With You
By Carol Phillips, Author of 52 Simple Ways to Health
I
in the same way we need oxygen, our cells need adequate
reach. If you don’t like drinking plain water,
water to stay healthy; otherwise, we are living in a constant
add a small amount of a quality sports drink for
state of dehydration. Compounding this problem is the
flavor and electrolytes.
knowledge that we don’t always feel thirsty when we should
Keep in mind the latest health concerns regarding chemicals
be drinking water.
leaking into food and drinks from plastic containers. I purchase
Worse yet is the fact that when we first become dehydrated,
non-disposable water containers that are “BPA Free.” Using
our body begins to take fluids from our blood and tissues, and
non-disposable containers also helps reduce the amount of
we don’t even feel thirsty until we are chronically dehydrated.
garbage sent to recycling centers or landfills. I’ve learned to
Chronic dehydration is not a healthy situation,
drink (and enjoy) my water at room temperature.
yet some people live this way on a
Two advantages I have found are: (1) I tend
Learn More
daily basis while their bodies struggle
to drink more water throughout the day if
to maintain health.
my water bottle is right next to me, and
Attend Carol’s FREE class,
Symptoms of dehydration can
(2) the bottle doesn’t “sweat” from
The Wellness Connection
include thirst, constant cravings,
condensation. What is your preference?
Thursday, October 8, 5:30-6:30 pm
fatigue, headaches, dark yellow urine,
Do what works for you – just do it.
at The Co-op’s New London Store
constipation, dry skin, dry mouth, bad
We all know the recommendation
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breath, low blood pressure, headaches and
to drink eight glasses of water per day
dizziness. Over time, this constant state of
and that the fluids can come from our
newlondonclasses
dehydration can have a major, negative impact
food sources, as well, such as soups and
for ONLINE REGISTRATION!
on our health. Imagine being able to avoid
fruit. Also remember, the more a person
suffering from any of the above health problems
weighs, the more water his or her body
caused by dehydration simply by drinking more water
needs. In addition, increasing water
each day.
intake helps with weight loss.
When we are dehydrated, our bodies go into “survival
Another way to stay hydrated is to
mode” and hold on to water instead of allowing the body to
order water when you are in a restaurant, even if you’re also
work the way it’s supposed to work by using water to speed
ordering something else to drink. When you’re travelling, make
cellular activity and flush toxins.
sure your water bottle goes along for the ride. Remember, it’s
Being dehydrated creates a number of problems, including
just as important to hydrate in the winter. Drinking herbal tea
slowing our metabolism and subsequently reducing the number
is a great way to hydrate and increase health. Being properly
of calories we burn each day. If you are trying to lose weight,
hydrated helps the body work the way it is designed to work,
being well hydrated is an easy way to speed up metabolism.
including flushing out toxins and burning unhealthy fat.
Unfortunately, our bodies aren’t always good at letting us
What other ways can you add more fluids each day that
know we are dehydrated. Instead, we may think we’re hungry
work well with your lifestyle and preferences?
and eat more instead of taking in more fluids. When you feel
Excerpted with permission from 52 Simple Ways to Health. Carol
hungry, have a glass of water and wait a few minutes to see if
Phillips is a national health and wellness expert and award-winning
the feeling of hunger subsides.
author. As a consultant and speaker, she helps companies reduce
Purchase a water bottle you like and keep it with you. With
costs and increase productivity by educating and motivating
employees to prioritize their health. Carol can be reached through
it close by, you’ll be much more likely to drink an adequate
her website at www.CoachCarolPhillips.com.
amount of water each day. You’ll keep sipping if it’s within
Page
10
l
the Natural Buzz l
September - October 2015
Focus on Wellness
Increasing Mindfulness & Spinal Flexibility Simultaneously
By Dr. Sam Sanzone, DC, Chiropractor & Co-op Wellness Educator
elcome back to your beautiful
joints, tones our muscles, enhances our posture, makes
body!” I say this on a daily
up for past accidents or abuses, and can prevent future
basis to each patient in my
injury. No one else can do this for us. I am talking about
office following a chiropractic adjustment. It is
one of the building blocks of self-care. For some people,
common for us to lose touch with our bodies
based on past history, their focus may need to be on the
as we go about our daily lives in auto-pilot
shoulders and upper extremities. For those who have
mode. We care for those around us and tend
spent years at jobs seated at a desk for hours, an essential
to the myriad of tasks that this modern life
focus may need to be on the hips, legs, and calves. When
requires. Our body
we listen to and correctly interpret the body
accompanies
signals that come our way and then take into
Learn More
us through our
account our own unique history, we will be
months and years
led to the area that needs attention.
Attend Dr. Sam’s FREE class,
of living. Faithfully
We each have a spinal column that
Mindfulness & Spinal Flexibility
it responds to
houses our nerve system and provides
Tuesday, October 27, 6:30-7:30 pm
everything we do to
the framework for our entire body. We
it, be it respectful and
need to care for this structure in order
at Concord Fire Department HQ
healthy or neglectful
to maximize our physical experience
Visit www.concordfoodcoop.coop/classes
and downright abusive.
in this life. I have devoted my career
for ONLINE REGISTRATION!
It continually adapts and
to helping people learn the importance
compensates for everything
of spinal care. October is National
we do to it every day and every
Chiropractic Awareness Month, please
decade of our life. We can find
join me as I facilitate a workshop
ourselves at a point one day when we
where we will bring a mindful
no longer hear or appropriately interpret the
approach to enhancing our spinal
signals or messages it is sending us. This is the time
flexibility while honoring the wonder that is our body.
when we must tune in and listen.
Recalling the basic truth that our body
possesses an innate wisdom that drives all its selfhealing mechanisms, we would be wise to pause,
take a break from our hectic pace, and reacquaint
ourselves with this wonderful amazing vehicle.
When we acknowledge the inner rhythms within
our being and note their connection with the many
rhythms of our external environment, we can
begin to grasp the magnificence of our most prized
vehicle. This is when cultivating an awareness of
our breath becomes an essential first step.
Coincidentally, we all realize we get to a point
in our lives when we accept that we need to
devote some time stretching on a daily basis. We
may as well embrace that fact today. Tending to
our flexibility elongates our body, lubricates our
“W
the Natural Buzz l September - October 2015 l Page 11
Focus on Animal Wellness
IS YOUR CAT HAPPY?
Environmental Enrichment for the House-Bound Feline
By Dr. Wendy Jensen, DVM, Homeopathic Veterinarian & Co-op Wellness Educator
’ve had fun lately training my cats to scratch on the
Eventually, over a few days to a few weeks, depending upon
scratching post. It worked so well
how often this behavior was happening before the training
that the other day when I was
began, you will find yourself rewarding them every few
running for the treat jar after
minutes when you are at home. At this point, you can
a particularly good scratch
decide to make the treat just a bit harder to earn.
from one of the cats, my
This might mean they have to stay longer in that
husband remarked,
quiet attention mode, or wait longer after looking
“Who trained
at you before the treat arrives. You are training
whom?”
them to “Do it, yes, but for longer.” My cats
I have found
figured this out, after a few mystified stares my
that when they
way. Their expressions, when a millisecond
learned to scratch
of scratching didn’t yield the
for a treat, they
expected treat, were really quite
worked extra hard
entertaining.
at certain times,
Once you get this far,
like just before
you are ready to pair the
mealtimes, when
behavior with a command.
they were hungry. My
But if active training
cats don’t happen to
sessions don’t appeal to
be the meowing type, so
you, you might buy a feeder
this is a way to communicate
puzzle that requires the
clearly (and quietly!) that their
cats to poke their paws into
bellies are grumbling.
holes for dry food morsels.
Why train? Indoor cats live a very limited life. As small
One such example is the
predators, they are designed to be smelling and tasting and
Catit Design Senses Treat Maze
seeing the grand outdoors, hunting for small warm furry (and
available on Amazon. This also keeps
very fast!) prey, sleeping with the warm redolent earth under
them entertained, rather than simply strolling over to the
their noses. Over generations they have adapted to carpets
bowl at mealtimes. But keep these sessions to a minimum,
and couches, with an occasional breath of lovely moist air
as dry food is not a healthy meal for a cat. Wet food is best.
from an open window, or a scared cricket to chase, or (for
Happy training!
the lucky ones) a walk on a leash, but their bodies and minds
Dr. Jensen runs Jensen Homeopathic Veterinary Practice in Bow
can do so much more. Training gives them something to do,
and also does house calls. Learn more by calling 603-225-2601 or
lets them use their brains, and connects them more closely
email JensenHVP@gmail.com.
to you. Some might allow their cat outdoors, but in New
Hampshire they are more prey than predator for the foxes,
coyotes, fishers, owls, and bobcats who share our backyards.
The way to start is this (and this works for dogs as well):
note a behavior that you want to encourage, like sitting
Thu Sep 10: Sleep Better w/Dr. Olarsch - Free in NL
quietly for attention, looking at you when a strange noise is
Sat Sep 19: Local Bees w/Tricia & Marianne - SOLD OUT at CSV
heard (versus loud uncontrolled barking or charging), even
Tue Sep 22: Good Health is a Habit w/Erin - Free in Concord
rolling over for a belly rub. The first behavior to work with
Thu Oct 8: Wellness Connection w/Carol - Free in NL
should be one that you’ve seen occurring naturally, even if
Sat Oct 10: Cooking Brassicas w/Ruth - $10-15 at CSV
only rarely, and one you really want to encourage.
Tue Oct 17: Mindfulness & Flexibility w/Dr. Sam - Free in Concord
Then go on the alert and have favorite treats ready.
When you see this behavior, give immediate praise coupled
CSV = Canterbury Shaker Village
NL = Co-op’s New London Store
with a treat. Some dogs (or horses!) respond well to the
Limited Space - Registration Required
sound of a clicker to mark the exact behavior. (For more
on clicker training, search online under that name). You
More Class Details & Online Registration at
will be surprised at how fast they get it. You can see the
concordfoodcoop.coop/classes
wheels turning... ”Oh, when I do this, I get something good!”
I
Autumn Co-op Wellness Classes
PRSRT-STD
US Postage
PAID
Concord, NH
03301
Permit # 1685
Concord Food Co-op
24 South Main Street
Concord, NH 03301
Address Service Requested
Our Board of Directors
Finis Williams, President
Krista Helmboldt, Secretary
Marie Colbath, Treasurer
Pamela Bissonnette
Tedd Evans
David Marshall
Derek Owen
Management
Nick Schneider, Director of Purchasing
Mark Abrams, Store Manager, New London
Peter Deleault, Finance Manager
Beverly LaPage, Human Resources Manager
Greg Lessard, Director of Development
Heather Franz, Data Integrity Manager
Shane Smith, Outreach Coordinator
J. Sjostrom, Produce Manager
Kathy Kuncik, Grocery Manager
Rob Cone, Executive Chef
Lori Paquette, Bakery Manager
Newsletter
Maria Noël Groves, Editor
Kim Cote, Design
Wellness Educators
Maria Noël Groves, R.H. (AHG)
Erin Girzone
Ruth Goldstein, R.D.
Dr. Amanda Hegnauer, N.D.
Dr. Wendy Jensen, D.V.M.
Dr. Laura Jones, N.D.
Traci Komorek, R.D.
Kelly Lang
Dr. David Olarsch, N.D.
Laura Piazza
Jim Readey
Dr. Jacqueline Rho, N.D.
Dr. Sam Sanzone, D.C.
Marcia Wyman
Concord
Food
The Natural
Co-op
Community Market
Concord Food Co-op
24 South Main Street, Concord
603-225-6840
Monday - Saturday: 8 am to 8 pm
Sunday: 8 am to 8 pm
September Dates
Concord Food Co-op of New London
52 Newport Road, New London
603-526-6650
Monday - Saturday: 9:30 am to 6:00 pm
Open Sundays 9:30 am to 4:00 pm
October Dates
2 What’s New Wednesday
1 Double Down Green Stamp Day!
3 Double Down Green Stamp Day!
7 What’s New Wednesday
7 CLOSED - Labor Day
8 New London Class: The Wellness Connection
10 New London Class: Sleep Better, Naturally 10 Canterbury Class: Beautiful Brassicas
11 Co-op Appreciation Dinner
12 Columbus Day
13 The Village Farm to Table Dinner
____________
Meeting
16 Board
16 Apple Tasting at the Co-op
21 Board Meeting
19 Canterbury Class: Local Bees,
Beeswax & Lip Balm
27 Co-op Class: Increasing Mindfulness &
Spinal Flexibility Simultaneously
22 Co-op Class: Good Health is a Habit
31 Happy Halloween!
27 Co-op Annual Meeting
Both Co-op Stores
Concord Co-op
Co-op Community
New London Store
For event details visit www.concordfoodcoop.coop
To advertise in the Natural Buzz, please contact marketing@concordfoodcoop.coop.
This newsletter is published 5 times a year and is mailed free to members. The opinions shared within do not necessarily represent the views of the
Concord Food Cooperative, Inc., its Board of Directors, management, staff, or membership. We reserve the right to refuse and/or edit submissions.
Concord Food Cooperative, Inc. is a community-owned and community-controlled business primarily dedicated to the retail sale of natural foods and
related products and consumer education. Member or not, anyone can shop at the Co-op. Members are joint owners of the business, each sharing
in the benefits of local ownership. Anyone can join and reap the benefits of cooperation. The statements made in our newsletter have not been
evaluated by the FDA and are not intended to diagnose, prescribe, recommend, or offer medical advice. Please see your health care practitioner
for help regarding choices. We will be glad to try to accommodate their suggestions. Though we try our best to find them, we occasionally miss
typographical errors. We apologize in advance for any inconvenience.