ASHLAND FOOD
C O O P E R AT I V E
than food
S epte m b er / octo b er 2 0 1 1
Our Local Color
Celebrating Food,
Flowers & Art
I
t’s time for a party and Eat Local Week
is just the right occasion to celebrate our
local farmers, producers and economy. Join
us on the Co-op Plaza Saturday, September 10 from 11am to 3pm for some fine
local food like Grilled Emerald Hills Beef,
Vegan BBQ’ed Beans from Dunbar Farms,
Ciabatta Buns from Deux Chats plus
Roasted Veggies from Fry Family Farm.
All this plus Rolling Hills Peach Crisp
for $5 per person! Of course it wouldn’t
be a party
without the
bluegrass
sound of
Eight Dollar
Mountain.
They’ll be trying
out some new
tunes this year.
THRIVE will be
available to sign
you up for the Eat
Local Challenge and to provide
you with support materials like recipes and food sources for the week.
Come by the Co-op Community
Classroom at 300 N. Pioneer during the festival to enjoy the artwork
of Ashland artist Betty LaDuke.
She spent time sketching food and
flower harvests at both Fry Family Farm
and LaMera Flower Farm. The beauty and
bounty of both farms became paintings from which prints have been
made. Betty’s large size limited edition prints of Fry and LaMera will
be on display in the classroom. Joan
Thorndike’s flowers and Suzi Fry’s
vegetables will adorn the room.
All three women, with their beautiful smiles, will be present to greet you.
Take home a small remembrance from the
reception to remind you of how blessed we
are with food, flowers and art in our region!
Eat
Local
Week!
September 10-18
During Eat Local Week,
September 10-18, sample all
local recipes at our Meal Solutions Tastings Tuesday, September
13 and Thursday, September 22
starting at 4pm. Our Co-op Deli
will feature local dishes on the
hot bar all week. For more information about events around the
region or for more information
about taking the Eat Local Challenge, visit the THRIVE website:
www.BuyLocalRogue.org.
in this issue
Fall Harvest Festival Page 3
Growing a Healthy Future,
Young Family Fair, New RV Farm
to School Program Pages 4-5
Wine Club Event Page 6
Cooking Classes Pages 7
ST O R E
HOURS
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 encouraged
to attend.
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.
©2011 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
A Peek into the Boardroom
by Elizabeth T. Robinson, Outgoing Director
have. Our GM Richard Katz (or other Core you a happy AFC owner? Do you
op representative) will be there to host you,
wish you understood more about why
too. If you’ve savored the beautiful food
various aspects of the Co-op are the way they
produced by our Co-op Deli, you know
are? Have you been curious enough to tune
the dinner will be delicious, and you know
into the online information available on our
that socializing with other owners will be
website, or our Facebook page?
pleasant, maybe even inspiring.
Even better, have
Attending one of these
“...my first meetings dinners and learning
you decided to attend
meetings of the Board of
with this Board were about how the Board,
Directors to get a flavor of
Management and Staff
worthy of that
what goes on in this area
meet their responsibiliover-used adjective, ties to Co-op owners led
of the Co-op’s workings?
It’s easy to do and every
to my decision to seek a
‘awesome.’ ”
effort is made to start
term on the Board. Even
each meeting promptly at 6pm on the
though I had previous experience serving
second Wednesday of every month, and to
on other volunteer boards, my first meetend by 8pm. Come to witness cooperative
ings with this Board were worthy of that
governance. You can stay as short or long
over-used adjective, “awesome.” That also
as you like.
describes the people I came to know and
To get the finest flavor of it all, sign up
cherish, thanks to my working with the
as one of ten guest owners at a quarterly
Board and its many committees.
Dinner with the Directors. This lovely
As I come to the end of my term, I
informal dinner acquaints owners and
ask that you become familiar with the
directors with one another. This isn’t a
workings of our Co-op. Its future is
meeting of the Board, but the Board will
guided by your valuable input and ideas,
have two or three members joining in to
as well as your understanding of how it
socialize, to answer questions, listen to
functions, and issues facing it now and in
ideas, concerns and suggestions you may
times to come.
A
Celebrate
Cooperation
with the Board!
D
inner with the Directors this October
honors National Co-op Month. Our
quarterly dinners host ten (10) Co-op
owners who have not yet attended this
event. Come and enjoy a seasonal dinner
and convivial conversation with a couple
of board members and managers. The
board makes it one of their priorities to
listen to your ideas, concerns and compliments. Join us. It’s free!
Dinner with the
Directors
Wednesday, October 26,
6:30-8:30 pm
Co-op Community Classroom
300 N. Pioneer St., Ashland
To attend, please contact Annie Hoy
by telephone at 541-482-2237 ext.
234. There are only 10 spots available,
so be one of the first 10 to call!
Your community-owned natural foods store since 1972
2011
Fall Harvest
Festival
Saturday, October 22nd
Plastic
Round-up
Friday & Saturday
October 14 & 15
9am-4pm
tic
Save Your Plas
!
For Recycling
The Festival Schedule
Acceptable Items
11am-1pm Pumpkin Carving
11am-2pm Goat Kid Petting
11am-3:30pm Apple Tasting
1:30-3:30pm Beer Tasting
Sort, Clean & Dry
plastics into these categories:
This year’s Harvest Festival promises fun activities for
every one. It’s just in time for kids to carve a jack-olantern! Pick out a pumpkin, we supply the tools. Wear
your Halloween costume, and we’ll take your picture
with your carved pumpkin. You can also pet the goat
kids from Willow Witt Ranch and sample a variety of
just harvested apples. There will be a free beer tasting
for adults once the pumpkin carving is over.
Sustainability News
By Elaine Deckelman, Chair,
Sustainability Committee
T
he biggest excitement around here
this summer is our experiment with
RPCs — reusable plastic containers — in
the produce department. We bought 500
of them and sent them out to local farmers
to use to transport produce from the field
to the co-op. All reports have been positive
so far. The produce department loves them
because they are sturdier than the waxed
cardboard they replace, easier to handle
and to stack. Other farmers are definitely
interested in switching to RPCs. I hope
we will be able to buy more RPCs for our
farmers soon.
The waste stream out of produce has
decreased noticeably since the introduction
of RPCs. We are well on our way to meeting
our goal of 50% waste reduction this year.
“Recyclable plastic” remains a vexing
and unsolved problem for us. We have a
variety of plastics in the store, including
packaged goods which claim to be made of
recyclable plastic, as well as bags we use for
our own packaging. Stuart has been doing
an inventory of all plastic bags used in the
store. Then we will try to make a store wide
policy for which types of plastic are the best
choice (as I said a vexing question).
In other news, we are having raised
beds built behind the new Pioneer Street
building where we will be able to grow culinary herbs for our Meal Solutions program.
I am very happy that I will have a bed to
grow flowers, so we can have “backyard”
organic flowers for the store most of the
year — to sustain our spirits, of course.
Your community-owned natural foods store since 1972
• Soft Plastic (grocery bags,
bubble wrap, zip lock bags,
6-pack rings, etc.)
• Hard Plastic (all plastics with
numbers, clam shells, DVD’s,
CD’s and cases, toys, etc.)
• Nursery Pots/Trays
You will be asked to haul
away any unacceptable items
such as styrofoam, “compostable”
plastic, foam, rubber, PVC pipe,
food-contaminated plastic, etc.
For a complete list of acceptable
and unacceptable items, please
go to www.jcrecycle.org.
$5.00 FEE
per car/pick-up, residential only*
*Businesses and large loads: $5/yard.
To pick up collection bags in advance,
e-mail info@jcrecycle.org.
2 LOCATIONS
Jackson County Expo-Fairgorunds
1 Peninger Road, Central Point
Ashland National Guard Armory
1420 E. Main Street, Ashland
For more information:
www.jcrecycle.org
Page 3
Growing A
Healthy Future:
A Collaboration Between Southern Oregon
Birth Connections and Ashland Food Co-op
A
young mother and her midwife
dreamed of finding a good way to
link birthing families with the numerous
birthing resources available in the Rogue
Valley. By presenting a range of practitioner
approaches, as well as healthy products,
families would be better able to make informed choices. The result became Southern Oregon Birth Connections, a network
of care providers throughout the Valley. In
2009 the group created monthly family
resource fairs, where parents-to-be could
meet doulas, midwives, doctors, nurses
and therapists. The fairs always featured an
educational presentation on one aspect of
I
the childbearing and parenting experience.
Until recently the fairs were housed at the
Bellview Grange but the Birth Connections
group decided to try something new.
In the meantime, we began to ponder
the Co-op’s 40th Birthday Celebration in
2012 which also happens to be the International Year of the Co-op. We wanted to
do something that builds on our hard work
over the past 40 years and also, with an eye
to what’s in store, we wanted to support and
acknowledge the young families in our community who are the future of our Co-op.
For this reason we are collaborating
with SOBC to present a menu of special
events honoring the child bearing year and
the young family. We have Free Monday
Night Lectures, Cooking Classes, and a
Quarterly Forum spotlighting topics of
interest to new parents. In September the
Co-op and SOBC will also co-host a Young
Family Fair. Watch for the
symbol by
events that are geared to the young family
in this newsletter. There will be other events
during the year in honor of the new generations of Co-op shoppers to come!
The Young Family Fair
f you are expecting or have a newborn, don’t miss this special event, Saturday, September 24 from
11am to 3pm in the Co-op Community Classroom, 300 N. Pioneer Street! Ashland Food Co-op
and Southern Oregon Birth Connection are co-sponsoring this festive day of workshops, vendor
displays, snacks, raffle prizes and children’s activities.
Workshop topics include Infant Massage, Carrier Options, and Cloth Diapering. Vendor
displays feature eco baby products, herbs, slings and carriers, plus much more. Healthy Co-op
Snacks and a goodie bag are available for all who come. Face painting and crafting are available
for the kids. There will also be raffles every 30 minutes for services and products useful to young
families. For more specific information about the Fair, visit our website: www.ashlandfood.coop.
Co-op’s Fall Quarterly Forum
Wednesday, October 19, 7-9pm
300 N. Pioneer Street
Choices in Childbirth
C
ongratulations! You are pregnant! Did you know that
living in this valley you have many choices available to
you? Choices include the type of care provider you work with
as well as the location of where you plan to birth: hospital,
hospital birth center, midwife at a birth center or a home birth.
Hear a discussion from some of our region’s providers to help
you with this important choice.
Page 4
Forum Panel:
Dr. Leslie Stone, MD
Women’s Health & Healthy
Childhood Development
Augustine Colebrook,
CPM, LM
Licensed Midwife
Laura Roe, CPM, LDM
Licensed Home Birth Midwife
Hillary Handelsman,
CNM, WhNP
Certified Nurse Midwife
& Women’s Health Nurse
Practitioner
Jennifer Caffrey, RN,
ACH Birth Center
Your community-owned natural foods store since 1972
Harvest
of the Month Program
Launched in Valley Schools
B
eginning this school year, Ashland,
from the Applegate Valley. Grants Pass
Central Point, and Grants Pass school
District will use the Salant beef later in
districts will partner with Rogue Valley
the school year.
Farm to School to feature locally harvested
To identify Harvest of the Month
foods in their cafeterias. There are 10 foods
foods, a seal has been created that will
selected, one for each month of
appear on school lunch menus
the school year. The foods
and cafeteria posters.
will be offered multiple
Other fall programs
times as part of the
offered by Rogue
monthly lunch menu.
Valley Farm to School
Educational materiinclude Pumpkin
als including nutriTours in October,
tion information will
on-farm Harvest
be available to
Meals, Farm Field
classroom teachers
Trips, and Classf o r e a c h m o n t h’s
room Visits. For more
featured food.
information about any
Fruits and veggies
of these programs or to
are not the only foods in the
volunteer with RVF2S, visit
program. Central Point will
their website: www.rvfarmSeal designed by
kick off its Harvest Program
2school.org .
Amy Bull,
A Bull Creative
with Salant Family Ranch beef
Your community-owned natural foods store since 1972
Page 5
Co-op
VOLUNTEER
Corner
A
nnual Meeting, Farm to School Harvest Meals, Cooking Classes, Farm
Tours, and Eat Local Week Festival all
thrive because of our volunteer team! You
too can wear the purple apron! We have
a great time and get things done that support our Co-op’s Vision to joyfully work
together so that shoppers are delighted,
our community’s health is enhanced, and
the community is enriched. In 2012 we
will celebrate our 40th birthday and we
have many special activities planned. To
help with our fall cooking classes or to get
the scoop on 2012, contact Mary Shaw
at 541-482-2237 ex 261.
S epte m b er
W ine C lu b
Grand
Education
Event
Friday, September 23, 6-8pm
Co-op Classroom,
330 N. Pioneer, Ashland
H
eard words like “schist,” “gneiss,” “chalk,” “sand,” or “limestone” tossed around while
someone was talking about a wine? Are there discernable differences between how
the vines grow and mature in contrasting soil types? Join us September 23rd for a study of
terroir on different grape varieties. Beverly and guest speaker Chanda Miller will guide us
through a blind tasting of wines made from the same varietal sourced from different soil
types. We will test our hypotheses and potentially come to our own conclusions. Look for
details on the Specialties page of the Ashland Co-op website: www.ashlandfood.coop
Pantry Basics
Cooking Class
Wednesday, October 5,
6:30-8:30pm
Co-op Classroom,
300 N. Pioneer St.
FREE to Co-op Owners
O
ur Education Coordinator, Mary
Shaw, offers this free class to Co-op
owners in order to demonstrate how our
Basic Pricing products can become the
foundation of your shopping list.
Class begins with a healthy appetizer
while Mary presents
an overview of
the Basic Pricing
program and a
week’s worth of seasonal menus with budgetminded recipes based on what’s available and
what’s in the pantry. She’ll also prepare a
colorful and deliciously affordable supper.
Pantry Basics is limited to 18 Co-op
owners who have not yet taken this free
class. Please sign up early. We’ll call you a
few days ahead of the class to confirm your
attendance. To register, call the Information
Desk at 541-482-2237.
Page 6
The My Co-op Rocks Contest is back and
better than ever with two ways to enter!
Starting Sept. 1st to Oct. 31st, enter your original
video or photo online featuring your own local
color and tell everyone why your co-op rocks.
Get in on the action at www.MyCoopRocks.
coop where you can check out everyone’s
submissions, leave comments and ratings,
and enter your own creation for a chance to win super sweet prizes.
Your community-owned natural foods store since 1972
Community Oven Schedule of Classes • Oct./Nov. 2011
All classes are $30 for owners and $35 for the general public unless otherwise noted. Register online or at the Info Desk.
Charcuterie: The Art of
Preserving Meats with
Salt, Smoke and Time
Kristen Lyon
Learn old world techniques for making your
own Canadian Bacon, Prosciutto, Sausage
and more, including veggies which you can
smoke along with your meats! Class will
include samples, smoker demonstration
and the grinding, seasoning and cooking of
chicken and beef sausages. Taste the difference in home prepared, cured meats!
Tuesday, October 4, 6:30-9pm
Dehydration Creation
Vrnda Leier Heyden & Maria DiMaggio
Open up new worlds of culinary exploration and creativity by getting familiar with
your dehydrator. Learn to create snacks,
main courses, taco shells with seasonal
corn, pizza crust, granola, plus crispy crackers and desserts. Heating foods at low
temperatures can yield foods that are crispy,
seem baked, store well and are easy to pack
and carry when you travel.
Thursday, October 6, 6:30-9pm
5-Ingredient Dishes
Saudia Sharkey
Although this four course meal is made
from a deceptively simple list of ingredients, there is nothing simple about the
combined result. All the flavors of the
Mediterranean come to life in this menu
featuring Pesto-Chevre Stuffed Chicken
Breasts, Marinated Cauliflower Salad, Soft
Polenta Parmigiana and Chocolate Decadence. Included will be a crash course on
the art and history of pesto and the trussing and tying of the perfect chicken.
Tuesday, October 11, 6:30-9pm
Thai Street Food
Chef Craig Fleischman
During two months of traveling in Thailand Craig developed a fondness for street
food. No matter where he went these simple snack-meals were always available. He
has recreated his favorite snacks and will
share the recipes and techniques with you.
Enjoy Lemon Grass and Ginger Chicken
Satay with a Peanut Dipping Sauce, Pan
Fried Sesame Street Noodles topped with
a Fried Egg, Papaya and Cucumber Salad,
and Coconut Sticky Rice.
Tuesday, October 18, 6:30-9pm
Fabulous Flavors of
Morocco All New Recipes
Tiazza Wilson
Tiazza is back to share more stories
about her traditional Berber culture as
she prepares a beautiful Moroccan meal
with all the unique blends of sweet, salty
and earth spice flavors. On the menu:
Fez Ramadan Soup, Chicken Tagine with
Walnuts and Dates and Atlas Baghrir
(Moroccan Crepes) with Date and Almond Stuffing.
Tuesday, October 25, 6:30-9pm
Whole Foods
Nutritious Snacks
Victoria Markham
As important as meals is what we reach for
in between. Gain recipes for simple nutrient
dense snacks that will please both children
and adults alike. Examples prepared in class
include: Green Smoothies, Mochi Stuffed
with Almond Butter, Spider Crackers, Ants
on a Log and Homemade Granola. $20 for
Gluten Free Baking
Joanie Kintscher
With the memory of that hot from the
oven bread smell still in her nostrils, Joanie
has been on a quest to create the best
alternative breads, muffins, pancakes and
scones possible using the healthy, organic ingredients we all want to be eating.
Come, listen, watch, and definitely taste.
Recipes provided.
Thursday, November 3, 6:30-9pm
Healthy Cooking
for Pregnancy,
Postpartum, and Nursing:
What You Eat Matters
Victoria Markham
Turn simple meals into nutrient dense
super meals the whole family will eat. Just
change a few ingredients in a recipe to
increase nutrients and add simple sauces
and dressings on the side for flavor and
spice to appease the adult palate. Menu
includes: Dahl with Coconut Milk Rice
and Spiced Spinach with Riata; Homemade Broth Miso Soup with 5 Minute
Whole Wheat Bread;10 Minute Almond
Oatmeal Waffles with Molasses Maple
Syrup and Whole Milk Whip Cream.
Dessert is a Surprise! $20 for owners
and $25 general public.
Tuesday, November 15, 6:30-9pm
owners and $25 general public.
Thursday, October 27, 6:30-9pm
Your community-owned natural foods store since 1972
Page 7
PRST STD
U.S. POSTAGE
PAID
MEDFORD, OR
PERMIT #113
Ashland Food
Cooperative
237 N. First St., Ashland, OR 97520
september/october 2011
newsletter
Community Oven Programs
FREE Monday
Night Lectures
Lectures take place at the Co-op Community
Classroom at 300 N. Pioneer Street. The opinions
expressed by lecture presenters do not necessarily
represent the views of Ashland Food Co-op.
Monday, September 12, 7-9pm
Evolving Intimacy as Your
Family Grows
Monday, September 26, 7-9pm
Healthy Bodies/Healthy Babies
Monday, October 17, 7-9pm
Choose the Optimism Option!
Dr. Bonnie Nedrow, ND &
Dr. Brigid Crowe, ND
Enhance your health in preparation for
optimal fertility, a healthy pregnancy, a
straightforward labor, a rapid recovery, successful breastfeeding, and of course, a bright,
healthy baby! This class is appropriate for
both individuals and couples.
Monday, October 24, 7-9pm
How to Be Successful in Business
Monday, October 3, 7-9pm
Be the Shift-Share the Gift
Joy Hosey
Is it possible to keep intimacy alive in the
midst of changing diapers, body shapes and
all the activity that goes along with child rearing? Explore simple, positive ways to look at
your current situation and gain tools to keep
your lovership alive.
John Kalb, MS, DC
Create and maintain your own authentic
happiness. Science has confirmed 16 happiness boosters ranging from spirituality to
diet. We will explore these methods to help
overcome “The Happiness Trap.” Discover
what truly works for you!
Monday, September 19, 7-9pm
Find Your Voice, Speak Your Truth
Monday, October 10, 7-9pm
Healthy Pregnancy Habits
Audrey Lehmann, PhD, Licensed Psychotherapist
Come join like-minded people who want
to better recognize their truth and speak
it clearly and assertively. Based on 20 years
experience, Audrey will provide outlines,
stories and practical tools for speaking from
your true Center.
Sheryl Grunde, LMT, CD; Lisa Afshar,
LDM, CPM; Glennie Feinsmith, LCSW;
Joanne Lewis, LMT; Laura Roe, LDM
Now that you have conceived, learn how to
take great care of yourself. Forming healthy
habits will make a difference for the wellbeing of you and your baby.
Allan Weisbard, LCSW
An optimistic perspective brings increased
health, joy, and vitality. Utilizing recent psychological and sociological research, you will
learn how to develop Healthy Optimism.
Gary Einhorn, Business Advisor
If you are considering starting a business,
are currently in business, or wishing to buy
or sell a business, bring your questions. It is
possible to achieve success in today’s uncertain economic climate and Gary has a recipe
for success!
Monday, November 7, 7-9pm
Nutrition in Pregnancy
Victoria Markham, Personal Chef
and Rhione Zeixchel, LDM
Adequate and appropriate nutrition is essential for nourishing your body, your baby
and preventing many problems during your
pregnancy, labor, birth and immediate postpartum. Learn how a good pregnancy diet
can provide all the essential nutrients.