1. Art and Diseño

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Community News: January 2015
U
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N COMM
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CE 19
PUBLISHED BY
Moscow Food Co-op
121 East 5th Street
Moscow, ID 83843
208.882.8537
Open daily from
7 a.m. to 9 p.m.
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moscowfood.coop
EDITORS
General Manager:
Melinda Schab
Managing Editor:
Tiffany Harms
Issue Editors:
Joan Rutkowski
AJ Burt
THANKS TO
Media Relations:
Marcia Gossard
Graphic Design:
AJ Burt
Back Page Bulletin:
Richard Elgar
Distribution:
Andy Boyd
Kurt Queller
Donald Stanziano
Mary Zuber
ADVERTISING
Advertising Manager:
AJ Burt
For ad rates and
information, contact
AJ Burt at
[email protected]
Deadline for articles, ads
and photos:
15th of each month
Submit articles to our
editorial team at
[email protected]
Submission details and
guidelines available at
moscowfood.coop
3
RO
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THE CHALLENGES ISSUE
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7
New Year Needs
Putting Owner Equity to Excellent Use
By Joan Rutkowski, Owner Services Coordinator
As you grab that box of cereal from the Co-op’s shelf,
it can be easy to overlook the fact that you and your fellow
cooperative members actually own that shelf. And those lights.
And, really, all of the infrastructure around you.
How exactly did this happen?
This relationship was established with the payment you
made at the register to invest in a share of the Co-op. Whether
you’ve invested $10 for one year of ownership, or a total of
$150 for a lifetime ownership, these transactions reflect a
fundamental way in which we’re different from traditional
grocery stores.
That money is not a “membership fee.” It’s a true investment
in your store and, as such, this equity is untaxed under Federal
tax laws for cooperatives and used for store infrastructure.
Given this mutually beneficial financial relationship, we
want to make sure owners know of our infrastructure plans
and needs for 2015. Here are some highlights:
More time, more baked goods
The Co-op experience is created by many tastes, sounds,
and interactions. Some of this satisfaction comes straight from
the bakery in the form of fresh-baked cookies, cinnamon rolls,
breads, and other pastry delights.
For those of us who depend upon these nourishments, it
can be quite the shock when that favorite loaf of bread or kind
of cookie is out! This will be addressed when we replace our
bakery ovens.
Our current ovens employ an antiquated set-up that has
bakers rotating the pans that sit on the 24 individual racks
over and over throughout the day. Rose Olson, the Bakery
Department Manager, estimates that bakers spend six hours a
day just rotating each pan for goodies that require a mid-cycle
rotation.
That’s a lot of time that could instead be spent on actual
production. This inefficiency will be addressed by new ovens
with racks that roll in and out as a unit and rotate within the
oven. New ovens will also hold more goodies, be more energy
efficient, increase overall production.
and vegetables (and your hands, depending on your timing).
The rack we plan to replace is at least 30 years old and was
used when we acquired it. We are looking to pass this one along
to another user.
The new Energy Star certified wet rack will provide around
35 percent more shelf space due to its height and design. Kyle
Parkins, Produce Department Manager, is excited by what the
increase will allow him to offer customers. He’s considering
providing more premade items, such as prepared fruit and
veggie trays as well as refrigerated salad dressings.
Tending to the health of the Wellness Department
Our Wellness Department is here to make life better for you.
It offers natural supplements and toxin-free body care products
to do everything from soothing skin issues to fine-tuning your
entire system.
Now, the department itself needs a little TLC. The
improvement plan includes a proposal to replace many shelves
that are falling apart and, every once in a while, actually
sending merchandise crashing onto the floor. Temporary
splints are in place for now until we obtain stronger shelving.
Wellness Department Manager Kerry Morsek also welcomes
owner input as store leaders consider the department’s overall
arrangement and product selection.
Improving the bulk experience
Ever end up with bulk rice overflowing from your bag onto
your hands and the floor?
Grocery Department Manager Joan McDougall would like
to do something about this. While several bulk containers are
working well, the bins in the grain and legume areas need some
help. Some are breaking, and some deliver the goods a bit too
quickly. Interim repairs just aren’t cutting it in the long run.
As a result, several new containers are on the wish list. Also
on deck are new metal containers and shelving to improve
access and delivery of our vinegars, oils, and other liquids.
Stay tuned for other needs and changes in the kitchen
and
meat departments. Meanwhile, have a comment or a
New wet rack to increase produce offerings
The Produce Department will be using some of our equity question about the store in general? Please drop us a note in
for a new wet rack to replace the one on the west wall of the the comment box located in the café. If you have any questions
about ownership, please email ownerservices@moscowfood.
department.
A wet rack is a long case that refrigerates and mists fruits coop.
Challenges
By Idgi Potter, Board Member
In keeping with this month’s “challenges” theme, we
thought we would take a moment to reflect upon the challenges
our organization faces in the pursuit of our mission. As a Board,
we are tasked with making decisions at the broadest level —
the big questions. We are guided by our Strategic Priorities,
but sometimes we find our goals competing directly with each
other for fixed Co-op resources. Should we spend our profit
on higher wages, or better prices for local producers? Expand
the number of volunteers? Lower our margin? Of course we’d
love to do all these things!
Sometimes our goals compete for non-monetary resources
— should shelf space go to local but not organic, or to organic
from Mexico? Should we carry a popular brand that uses
caramel coloring, or stock something else? Sell an unknown
independent brand, or a popular (but owned by General Mills)
company? What about companies like Oceanspray that aren’t
organic, but are cooperatives?
As all of these examples demonstrate, there is a dizzying
array of choices and decisions to be made — some by the
Board, some by our GM, and some by individual department
buyers. We all know that our owners consider us a trusted
agent, and we strive to maintain that trust while offering the
best selection possible. We hope that however we meet these
challenges, our owners will both trust our motives and hold us
accountable to serving their needs.
If you have ideas, questions, or comments about the
challenges the Co-op faces, and the decisions made as a result,
please feel encouraged to drop a comment card in the box that
can be found near the deli entrance.
Candidates
Needed
By Bill Beck, Board Member
Our Board of Directors is seeking owners to help us govern
our Co-op. In early March, we will be filling three open seats
on our Board of Directors. Serving on our Board is a way of
supporting our community. Many of us cannot imagine the
Palouse without the Co-op, which is embedded in the fabric of
life for many in the region.
Our Co-op is more than a natural foods business that
provides healthy food and goods. It is a place to meet with
friends; it is a place to hear music and see art. It is part of the
culture of our community. It is a place that promotes values of
cooperation, equality, and social responsibility.
Our Co-op directors are the stewards, protectors, and
perpetuators of this important part of our community. We
support our Co-op’s mission, “Working together to nourish
and nurture our community. “
Serving on our Board is fun and important work. It helps
maintain the quality of life for many in our community. It is
rewarding service that has a positive impact on our region.
You must be a current owner of our Co-op to qualify as a
candidate, and there is also a list of desired qualifications in
the application. All owners who love our Co-op, work well in
a dynamic group setting, and are willing to learn, grow, and
share with others can make excellent directors. Hundreds of
people from various backgrounds have served on our Board of
Directors in the last forty-one years.
Board of Directors candidacy packets are available at the
customer solutions desk and on our website at moscowfood.
coop. The application deadline is Friday, January 9th. For more
information, contact [email protected].
www.moscowfood.coop
1
CO-OPERATIONS
Co-op Kids
January Activities
By Rebekka Boysen-Taylor, Co-op Kids Volunteer Coordinator
Welcome, 2015! Co-op Kids is ringing in the New Year with lots of sensory activities for young children.
Heather and I are excited to make music, play with rainbow rice, nibble delicious organic dried fruit and hunt
for shapes with the kids this month. If you haven’t joined us for Co-op Kids before, stop by any Tuesday
morning in the Co-op Cafe (no registration necessary). We provide coffee and tea for grown ups, along with an
engaging activity for young children — all for free!
January 6: Rainbow Rice
January 13: Making Musical Shakers
January 20: Dried Fruit Tasting
January 27: Shape Search
At Co-op Kids, we facilitate simple earth-friendly activities for young children and their families. Our
activities are designed with children ages 3-5 in mind, though all ages are welcome to attend. Co-op Kids meets
weekly each Tuesday morning from 9 until 10 am in the Co-op Cafe unless otherwise noted.
Rebekka Boysen-Taylor is a teacher, writer and mama here in Moscow.
Art at the Co-op
Sue Segota
By Annie Hubble, Front End Manager
This January, we are very happy to welcome back Sue Segota as our artist of the month. Her show will open Friday, Jan. 9 and run through Wednesday, Feb. 11.
In her previous shows at the Co-op, many people have enjoyed her art. She paints local scenes in a wonderfully whimsical way. I particularly love her depiction
of the Moscow Saturday Farmers’ Market, with all its wonderful confusion of vendors, musicians and joyous Moscow people. Sue Segota has lived in Moscow for
about 35 years. She and her husband raised their two children here and she loves the “atmosphere of a small town combined with the energy of the University.” She
now has three grandchildren who are “a constant source of fun and adventure.”
Describing her art, Sue says, “I like to paint my hometown, and the surrounding countryside. To take places that seem invisible because of familiarity, and paint
them in a such a way that people see them as new is interesting to me. I often hope that people see themselves or loved ones in the painting, maybe experience a special
place, or a familiar moment. To capture the personality of a place or a person that would otherwise be lost. My work tends to focus on creating emotions about a certain
spot — not necessarily to have it be architecturally correct. I like to use people whenever I can to achieve a mood, along with light and intense color. Sometimes I will
try to tell a story within the painting, and the medium of oil seems to invite the viewer to add their own interpretation, thereby participating in the final work. I also
hope that, when you look at one of my paintings, you see and feel something not previously noticed — thereby extending the enjoyment of the painting.”
I know you will all enjoy the vivid detail in her work, as well as the paintings themselves. You can meet Sue the evening of Friday, Jan. 9th, and enjoy the show
through Wednesday, Feb. 11th.
December Dime in Time
The Moscow Rebel Tigers Special Olympics Team
By Mary Flores
The Moscow Rebel Tigers Special Olympics team is an exuberant group of almost 50 athletes,
ranging in age from 10-54, who practice and compete regionally and at state. Over the course of
a year, athletes participate in snowshoeing, basketball, swimming, track, softball, bocce ball, golf,
and bowling. They, along with 30 volunteers, embody the International Special Olympics mission
“to provide year-round sports training and athletic competition . . . for children and adults with
intellectual disabilities, giving them . . . opportunities to develop physical fitness, demonstrate
courage, experience joy and participate in a sharing of gifts, skills and friendship with their families,
other Special Olympics athletes and the community.”
Special Olympics in Moscow is more than practice and play: it strengthens our community by
providing opportunities for athletes to interact not only with other Special Olympics athletes, but
also with coaches, volunteers, caregivers, and community supporters. The Rebel Tigers are known
for their kindness and generosity: they celebrate every athlete’s efforts and they make sure that
every athlete (from any team) gets a chance to be successful. They sustain each other, including the
volunteers, with their enthusiastic support.
Funding is also essential to sustaining the Rebel Tigers. All activities are funded by grants and
donations directed specifically to the Moscow team. We have a modest budget, challenged by last
year’s theft of winter sports equipment, funds travel, equipment, and jerseys. Only the basketball
team has matching uniforms — the other teams will be proud to wear the same when funds permit.
This year, the state Special Olympics summer games will be held in Moscow! Dime in Time
funds will help support the team in those and other games. If you would like to know more about the
Moscow Rebel Tigers, contact Mallory Cox, the local Program Coordinator, at cox9970@vandals.
uidaho.edu or check out the Moscow Rebel Tigers Facebook page. We hope you’ll be a fan at the
summer games.
You can donate to the Moscow Rebel Tigers Special Olympics team by shopping at the
Co-op with reusable bags. Just ask your cashier to donate your10¢ reusable bag refund.
2
www.moscowfood.coop
CO-OPERATIONS
Mamas+Papas
Tips for Holiday Travel with Little Ones
By Erin Rishling, Co-op Owner
Traveling with your children over the holidays is
always a challenge. Road closures. Delayed flights.
Epic layovers. Unpredictable weather. Inconsolable
crying. Lines. Strangers giving you the “please-don’tsit-next-to-me-on-this-plane-with-your-1-year-old”
stare as you board a sold-out flight.
We’ve all survived holiday travel with varying
degrees of success. Undoubtedly, it is wonderful to be
together as a family once you reach the destination, but
the getting there can be challenging. Below are some
ideas for making holiday travel smoother.
Before You Leave
1. Talk about the Plan: Share “the plan” with your
kids. Whether you are flying or driving, talk about
what the travel day will look like: We will get up
early. It will be a long day in the car. We will be
able to sing songs in the car. Stop for lunch. Et
cetera. This way, they will have an idea of what is
coming and can help pack accordingly — packing
their own bag can be exciting! Let your toddler
pick out the books and toys he wants for the trip.
2. Think about the Timing: If you’re flying, see if
you can book a non-stop flight to avoid layovers
and delays. It may be a good idea to leave on an
early flight. If driving, leaving in the evening (if
you’re rested and don’t mind driving in the dark)
will allow your little one to sleep the majority of
the way. Consider timing your arrival so you miss
rush hour traffic.
3. Pack Snacks, Lots and Lots of Snacks: Cheerios,
string cheese, bananas, seaweed, granola bars,
veggie booty. This might even be the trip that
you set aside your healthy eating and bring the
unhealthy snack back-ups. Gummy worms. Chips.
Very few snacks are prohibited in my family on
travel days. However, a water bottle or sippy cup
for water to keep hydrated, especially on flights, is
the number one choice for the day-of travel drink.
Driving
1. Plan for Breaks: Research a couple of good
rest areas on your drive, maybe even a park
with a short hiking trail to stretch everyone’s
legs, depending on how much time you have. If
there’s an open area, play chase. Bring a Frisbee
or bubbles. Sidewalk chalk. Although it may not
be reasonable in certain scenarios, a good rule to
avoid tantrums is one 15-30 minute break for every
2 hours of driving.
2. Pack Entertainment: Let your kids pack a bag
of favorite toys, books, games, but have a back up
bag packed by a parent. The back up bag can have
a few toys they haven’t seen in a while or a new
surprise purchased just for the trip. Check out a
couple books on CD from the library — Clifford,
Frozen, The Little Red Hen, or Harry Potter. Play “I
Spy” to practice colors or, for older kids, letters (on
signs and license plates). Sing songs. Finally, once
you’ve gone through all of these, along with your
family favorites, go ahead: pull out the portable
DVD player or tablet.
Flying
1. Research Airline Rules: How many bags are
allowed to be checked per paying passenger?
Although some airlines do not charge for the first
checked bag, some do, and most major airlines
charge for a second checked bag. If holiday gifts
leave you with an extra bag, it might end up being
less expensive to mail gifts to your destination.
Visit tsa.gov to find out rules on gels, baby foods,
formula/breast milk, carseats, strollers, etc.
2. Pack Light Carry-ons: Bring the essentials on
the plane — snacks, entertainment, extra clothing,
medication — but maybe not more than that.
One lighter weight carry-on per person is ideal.
However, a stroller can come in handy to carry
bags and/or the smallest traveler(s).
3. Layer: Bring sweaters, a pashmina, socks, etc. to
adjust for fluctuating temperatures.
4. Use Technology: Sign up for email or cell phone
alerts through the airline’s web site; you’ll receive
the latest on delays and cancellations. Check in
online and print out boarding passes at home. You
can check in online 24 hours prior to a flight to
secure the best seats for your family.
5. Entertainment: Bring Altoids — for shaking or
snacking. Bring post-it notes — for sticking on
you, the seat in front of you, the seat you are sitting
in. Stickers or magnet books can also provide a
solid chunk of entertainment. Noise-canceling
headphones can be great too, and not only for
listening to music or movies. If your little one is
frightened of all the loud noises associated with a
flight, they may want to wear the headphones to
lessen the scare factor.
January
Topics
Monday, January 5th
Ayurveda: Benefits for pregnant moms, new
parents, and little ones
Monday, January 12th
Stress Relief for Kids
Monday, January 19th
No Meeting (Holiday)
Monday, January 26th
Open Discussion (Bring topics of concern
and/or areas of interest to discuss)
Mamas and Papas meets every Monday
from 9:30-11 am at the Uma Center,
414 S. Jefferson Street in Moscow
(corner of 5th and Jefferson)
Each Mamas and Papas Group Meeting
features a speaker on a topic that is
relevant to expectant parents or parents
of children up to two years of age. Childcare assistance will be provided by Coop volunteers during the meeting. The
Co-op Advancement Team will be there
with refreshments and samples. We hope
to see you in January!
Interested in advertising in Community News? We offer a range of size options at highly
competitive rates. You can visit moscowfood.coop/ads for more information.
www.moscowfood.coop
3
COLUMNS
Book Club: Financing Our Foodshed
The Book Club and Upcoming Food Summit Coincide!
By Rachel Clark, Good Food Book Club Volunteer Coordinator
The Palouse is rising to the challenge! I’m thrilled to report that this month’s
book is an outstanding testament for empowering local communities to shift their
food system to resilience, sustainability, and nurturance. Most excitingly, the book
and author will be featured at the Palouse Clearwater Food Summit, which will
take place on Friday, Jan. 30th (see Tiffany’s article on page 6) at Moscow’s 1912
Center (admission is free).
With this month’s theme of “Challenges”, our book could not be more apropos.
Carol Peppe Hewitt is a pioneer and inspirational leader of the so-called “Slow
Money” movement, which unites local investors and food growers, resulting in
an incredible array of benefits for communities. Carol started out by financing a
small loan to a local baker for an industrial mixer. Since then, she’s helped arrange
financing for countless individuals and local farms totaling well over $1 million.
Her work has inspired the emerging “Slow Money” movement which helps bring
local dollars to local growers and producers, with the outcome of “nurture capital,
built around the principles of carrying capacity, care of the commons, sense of
place, and non-violence.”
Financing Our Foodshed is an inspiring collection of stories about the real
folks who are supported and who support one another via Slow Money — locally,
sustainably, and with great care and intention for reclaiming a resilient food system.
Of people who are learning to invest “as if food, farms, and fertility matters . . .
connecting investors to the places where they live, creating vital relationships and
new sources of capital for small food enterprises.”
Come challenge yourself to envision a transformed local Foodshed that is
resilient, locally financed, and locally grown. Join us to read the book, and consider
registering for the Food Summit so you can hear Carol Peppe Hewitt talk about her
experience in person. Register at: ruralroots.org/programs/foodsummit.asp
Please join us to discuss Financing Our Foodshed: Growing Local Food
with Slow Money by Carol Peppe Hewitt on Sunday, Jan 25 from 6–7:30
pm. Remember to email
[email protected]
for the meeting location and
directions and/or to receive
email reminders about the
Good Food Book Club.
Financing Our Foodshed
by Carol Peppe Hewitt is
available through your local
library. If you are interested
in buying the book, check
out the area’s local used book
stores or visit Book People of
Moscow, where Book Club
members receive a discount.
For more information about
the Good Food Book Club,
check out the Outreach section
of the Co-op’s website at
moscowfood.coop.
Follow Up: The Shaper
Your Knife The Less You Cry
What a fun memoir. From
cooking at the famous Cordon
Bleu Chef’s School in Paris, to overhauling a midlife work crisis into something
more meaningful, to finding romance and commitment, this one’s got it all. If you
want a cozy and fun cooking memoir with romance and life lessons tossed in, this
book is for you.
The Five Spot
Five Challenges to Sticking with Sustainability
By Sarah Quallen, Co-op Owner
If you find yourself feeling overwhelmed by the challenges to being sustainable,
finding good food.
especially once you leave Moscow, you’re not alone. There seems to be some sort 3. Reducing conveniences, like pre-packaged products, is one of my biggest
of bubble in Moscow (I’m sure these bubbles exist elsewhere as well), that makes
challenges. Textilewastediversion.com says that 65 percent of household trash
it easier to stick with sustainability — the Moscow Food Co-op and the community
comes from disposable packaging, which costs consumers $1 out of every $10
built around it provide a safety net for those who are trying to make sustainability a
they spend. Buying in bulk and reusing containers are two ways to help reduce
part of their lives. But step outside of the bubble, and one may quickly come facethat waste.
to-face with people and situations in resistance to a lifestyle built on environmental
4. Often, there is outside pressure from family and friends to participate in
sustainability.
consumerism by purchasing cheap, convenient, earth-damaging products rather
1. Even in Moscow, one of the difficulties to contend with is how expensive organic
than spending more on fewer, but more environmentally friendly products.
and/or GMO-free products are relative to their conventional counterparts, but
Advertisements and peer pressure can make it difficult to avoid the “I want
this is especially true where there isn’t such a strong community of people and
‘sugary-sugar bombs™ cereal’” comments from children.
businesses who support organic and GMO-free products.
5.
Perhaps the most difficult challenge to overcome is knowing where the things
2. Finding food while traveling is challenging. While more and more restaurants
you buy come from. Many seemingly smaller, more eco-friendly companies are
are buying local and sustainably-produced foods, they remain few and
actually owned by large corporations whose money opposes movements to label
far between, and gas stations with quickie marts offer very little healthy or
sustainable foods. Loading a cooler and bags with the foods one usually eats
products and/or contributes to ecological and political destruction in other parts
takes more work, which adds to the struggle but alleviates the difficulty in
of the world.
25% off every book in the store
January 15th - February 15th, 2015
4
www.moscowfood.coop
COLUMNS
Meet Your Co-op’s
Moscow Food Bank Donation Program
By Amy Newsome, Co-op Owner
baby food, tomatoes, and tuna. These are all items that are in a big demand at
the food bank and popular with clients. Many of our clients are becoming more
Meet Linda Nickels, Director of the Moscow Food Bank. She has been
aware of quality food versus “junk food.” So a bag from the Co-op is recognized
responsible for purchasing, stocking, receiving, picking up donations,
as quality.
keeping books, and generally representing the Moscow Food Bank for 21
Could you give a picture of how these items have been helpful to program
years! I asked her some questions about the Moscow Food Bank and the
participants, especially during the holiday season?
Co-op’s food donation program and this is what she had to say!
We provided over 200 Thanksgiving baskets and will do the same at Christmas.
We were the only food bank to provide food baskets. Most months we see 290310 households which add up to 969-1031 individuals. Our busiest months are
The Moscow Food Co-op assembles bags with food items for customers to during the summer and winter. Most of our clients are working, but often are only
purchase for donation to our area food banks. What can you tell me about the being paid minimum wage and/or are working part time.
Moscow Food Bank?
The Moscow Food Bank is located at 910 N. Polk Street. There is parking
available in the St. Mary’s Church parking lot and there is a ramp providing access
The Big Picture: Food Insecurity in Latah County
to the entrance from the alley. We are open Tuesday through Friday from 2–4 pm.
In 2012, The Latah County League of Women Voters conducted a
Anyone from Latah County in need of food may use the food bank. We do, however,
study on poverty in our area. One of the five areas looked at was Food
encourage people to use their local city food bank. We ask for picture ID to verify
Insecurity, which is defined as “the state of being without reliable access
residence in Latah County. If their ID does not reflect their current address, we ask
to a sufficient quantity of affordable, nutritious food.” Their research
that they provide a utility bill, rent agreement, etc., that shows their current address
revealed that 1 in 5 families with children in Latah Country experience
in Latah County. All donations to the Moscow Food Bank are from local sources in
food insecurity. The study also pointed to the fact that food prices had
Latah County. All financial donations are spent in Latah County. We do not depend
steadily increased since the recession and are projected to continue to
on the Idaho Food Bank or any other outside providers. It is the Moscow community
increase steadily over the following years. They also noted that people
taking care of its neighbors in need. The Moscow Food Bank relies on volunteers,
in poverty spend a greater proportion of their incomes on food and other
who are a variety of adults from the Moscow community, University of Idaho
necessities than do people with higher incomes, so are immediately and
students, and high school students.
more significantly affected by food price increases.
The Co-op has both $5 and $10 bags available at the registers through the month
Visit community.palouse.net/lwvm for more information.
of January and beyond, as supplies last. What types of things are included in the
Moscow Food Co-op donation bags?
The Co-op bags contain items such as oatmeal, pasta, baked beans, canned fruit,
You can donate to the Moscow Food Bank by purchasing one of the Food Bank donation bags
at the front of the Co-op. If you have any questions, please ask the Customer Solutions Desk.
Thank you for your generosity!
A welcoming congregation
Healing Point, LLC
Meggan Baumgartner, LAc
Chinese Medicine, Acupuncture,
Chinese Herbs, Qigong
www.healingpt.com
208-669-2287
•
Experienced, holistic and
complete health care for the
whole family!
Sunday Service 10:00 to 11:15 am
Coffee & Fellowship after service
Nursery & Religious Education
Rev. Elizabeth Stevens
420 E. Second St., Moscow ID 83843
208-882-4328
[email protected]
www.palouseuu.org
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Community News, visit
moscowfood.coop/ads
Call Daleen Boe (208) 310-5117
www.moscowfood.coop
5
CO-OPERATIONS
On Your Plate
Challenging Your Packaging Choices
By Caitlin Cole, Co-op Owner
Packaging has been used to transport food for thousands of years. The first
packages were baskets, wooden boxes, and pottery containers. Paper packages
were used to wrap vegetables and spices in Egypt starting in the 11th century.
Packaging is used today in abundance to contain, carry, protect, and preserve food.
While modern packaging makes life more convenient for us, it comes at a huge
price. According to the EPA, packaging accounts for one-third of the municipal
waste in the United States, and only 11 percent of our total waste is recycled.
Knowing these bleak statistics is useful only if it inspires consumers to make
small yet profound daily choices. The three R’s; Reduce, Reuse and Recycle, can
help alleviate the problem of too much packaging. Reducing is the step that will
have the biggest positive impact for our environment. While shopping at the Co-op,
you can challenge yourself to use these simple steps to amp up your commitment
to sustainability:
1. Shop in the Co-op’s bulk and produce sections and bring your own bags.
Staples such as spices, oils, grains and beans can be bought and stored at home
in recycled jam and nut butter jars, or you can make an investment in some
glass jars of different sizes. Check out our Co-op’s large selection of cloth bags
and reusable glass jars.
2. Bring your own container when ordering out from the deli. You can get the tare
(weight) for your container by using the scale in the bulk section.
3. Buy a water bottle made of stainless steel or glass to avoid plastic bottles.
Many Co-op customers already do this—it is a very green practice. According
to the EPA, 2.5 million plastic bottles are thrown away each day in the United
States and less than 3 percent get recycled.
Between 1997 and 2007, bottled water consumption has more than doubled
per person in the United States.
4. Challenge yourself to a 30 day package-free experiment. Check out the
Backyard Agrarian, one environmentalist’s journey without packaging for a
month. backyardagrarian.com/30-days-wo-packaged-food.
5. Buy local. Locally-made products use less packaging because they are not
shipped as far as other non-local products. The recipe below is made from
produce that is grown locally this time of year and uses very little packaging.
Simple Roasted
Winter Vegetables
Ingredients
1 pound local carrots
1 pound local parsnips
1 large local sweet potato
1 small local butternut squash (about 2 pounds)
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
½ cup local walnuts
Directions
Preheat the oven to 425 degrees.
Peel and cut the vegetables into 1 1/4-inch cubes. Vegetables will shrink
while baking. Place in a single layer on 2 baking sheets. Drizzle them with
olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the
vegetables are tender, turning once with a metal spatula. Season to taste,
sprinkle with walnuts and serve hot. Serves 4 -6.
Challenging Our Perceptions
Fighting Poverty & Food Insecurity in Latah County
By Tiffany Harms, Advancement Manager
Literature is ripe with mentions of the “Invisible Enemy”— a menacing force
that is made all the more powerful by the fact that its actions are the only trace of
it. Everything else is unseen and unknown.
The invisibility of problems can be key to their perpetuation, as is the case with
poverty and food insecurity in Latah County. There aren’t panhandlers wandering
down Main Street in Moscow, or high-profile slums seen from the highway. You
don’t see lines stretching round the block by the food banks, or people huddled
together under tarps when the weather goes sour.
There is one big piece of good news — it’s not that we don’t have the support
or services to help. According to one study conducted by the League of Women
Voters in 2012, “A variety of resources is available, but gaps in communication
limit cooperation between service providers and access by people who need their
services.” Because of the invisibility, the study adds, “needs may be overlooked by
those who might otherwise help.”
The Palouse-Clearwater Food Coalition is gearing up to deliver quite the blow
to these at-times invisible issues with their event, called the Food Summit 4.0. On
6
January 30th, from 9 am-4 pm, a variety of local and regional community members
will convene at the 1912 Center in Moscow to focus on building up food accessibility
as well as distribution and aggregation. Another key piece of the summit delves
into how we’re investing as a community. Keynote speaker Carol Peppe Hewitt, a
pioneer of the “Slow Money” movement, will be sharing her insights about keeping
investments (and the interest rates they accrue) local, and how these investments
are not only far more approachable than they may seem, but can seriously impact
our community in a positive way.
Social issues can be complex, but not insurmountable, especially if we all
choose to see what may be invisible to us. The Palouse-Clearwater Food Coalition
hopes that this free event ($15 for those wanting a locally sourced lunch) that is
open to the public will help us make great strides in overcoming these challenges.
Although the event is free, registration is required and available at ruralroots.org.
To learn more about the event and the Palouse-Clearwater Food Coalition, visit
Ppcfoodcoalition.org. For more on Carol Peppe Hewitt, visit
financingourfoodshed.com.
www.moscowfood.coop
CO-OPERATIONS
Banned Together
Challenges in the New Year
By Deb Reynolds, Finance Manager
Here it is: the season for resolutions, good intentions, “turning over a new leaf,”
improvements, fresh starts, and optimism that the year ahead will, in some way, be
superior to the one just ending.
Wondering how I could link that frame of mind with the usual content of Banned
Together (that is, banned ingredients in products carried by the Co-op), I thought
about the challenge of taking personal responsibility for what we put into and onto
our bodies. Such a New Year’s resolution is not uncommon, but just what level of
alertness and attention to detail is necessary, especially if one has not identified any
personal and particular allergies or sensitivities? Can’t we trust that regulations,
and the agencies writing and enforcing them, are protecting our best interests?
Aren’t they meeting the challenge of ensuring safe food and body products?
The answer is two-sided. In many ways, we are well-protected. Sanitation
regulations work surprisingly well in limiting our exposure to pathogens in the
food and body care chain. However, they are not perfect as, for instance, recent
problems and recalls with poisoning by salmonella and e.coli have proven.
Unfortunately, such incidences appear to be increasing, and according to Roka
Bioscience, “Senator Diane Feinstein (in 2014) introduced a bill calling for
legislation to require that food producers take responsibility for keeping food free
from harmful pathogens.” The Senator called for “serious reform” although it
appears the legislation has not yet passed. Whatever the shortcomings, a search of
information on the U.S. Food and Drug Administration (FDA) and the Center for
Disease Control (CDC) indicates they do work to ensure pathogen-free food and
body products.
The regulatory system is much less robust with scrutiny of food additives of
the type banned by the Moscow Food Co-op. The FDA does have authority over
all substances used in food. The Food Additives Amendment of 1958 requires
FDA review of any ingredient before it is accepted as an approved additive. The
FDA website asserts that “All food additives are carefully regulated by federal
authorities and various international organizations to ensure that foods are safe to
eat and are accurately labeled.”
The “catch” is this. A route by which an ingredient can be used in food without
FDA approval is if that ingredient is “Generally Recognized as Safe (GRAS).”
Ingredients widely used and shown safe before the 1958 regulation was enacted fall
into this classification. Many are simple, common items that are not problematic
for most people, such as salt, flour, water, vanilla, spices, yeast, and baking powder
and soda. Others that have been assigned GRAS status, such as a portion of those
on the Co-op banned list, are not so innocuous. The following information was in
a Food Safety News article published December 18, 2012.
“There are two ways in which a new ingredient can receive GRAS approval:
1) A company can utilize expert scientific opinions to conclude that an ingredient
is GRAS. The company does not have to provide information to either the FDA
or consumers regarding that (self) determination. 2) A manufacturer may issue
a ‘GRAS notification’ to FDA, providing the scientific support for the specific
ingredient and FDA may respond with either approval or rejection. If, however, the
company asks that FDA cease its evaluation at any time in the process, the agency
will do so.”
The GRAS Notification process first became available in 1997. This led to a
noticeable increase the following year in ingredient information being submitted
to FDA, at the same time self-affirmation and the food additive petition process
(wherein the FDA must correspond with the public via a regulatory procedure called
‘notice and comment’ rule making) showed a decline. Curtailed use of the petition
process cut back on the public’s involvement in food regulation. Tom Neltner of the
Pew Food Additives Project (a major scientific investigation by the Pew Charitable
Trusts) notes that “…if you use a notification, while it may be administratively
more streamlined, it does cut the public out of the loop. The notice and comment is
taken away and (FDA’s) requirement to respond to comments is gone, so you don’t
get the input of academics; you don’t get the input of competitors; you don’t get the
input of the public on these issues.”
Even with the increase in use of the notification system, self-determination of
GRAS status is being widely used by manufacturers. A company employee can
make the determination of safety with the only FDA requirement being a published
study. A review by a scientific panel is not required. The company is not required to
notify the FDA. The Pew project thinks there are 1000 new chemicals in food that
the FDA has never reviewed. Neltner said, “There is no systematic reassessment
of chemicals.” Pew estimates more than 10,000 ingredients are “allowed under
FDA’s food additive and GRAS regulatory structure, with 49 percent of those being
approved through the food additive petition process and 43 percent coming in as
GRAS.” And, he notes, the 1958 Amendment has not been revised in the past 50
years.
Interestingly, according to their website, in the European Union (EU) the
European Food Safety Authority (EFSA) “provides independent scientific advice
and clear communication on existing and emerging risks.” In this system, “risk
assessment is done independently from risk management. As the risk assessor, EFSA
produces scientific opinions and advice” while other EU authorities take “effective
and timely risk management decisions.” As a result of EFSA’s independent scientific
work, “European consumers are among the best protected and best informed in the
world as regards risks in the food chain.”
Our challenge appears to be, upon cursory examination, rooted in skepticism.
Whatever official reassurances we are given as to the safety of food additives, a
resolution and commitment to personal research is warranted. A further challenge
is working together and insisting to our elected representatives that the processes in
this country must become more robust, more reliable, and more independent of the
food industry’s influence. Much of the GRAS process looks like the fox guarding
the henhouse.
Science After Hours
Learning through Collaboration
By Mista Amarena, Outreach & Education Coordinator
This year, the Palouse Clearwater Environmental Institute (PCEI) has coordinated
a new event series, Science After Hours, designed to bring university students and
faculty, local businesses and organizations, and community members together in
an informal setting to learn about and discuss scientific topics. The idea is to share
discoveries, challenges, and areas where we can work together and collaborate as a
community. Presentations will range from informational pieces to ongoing research
and opportunities to get involved.
To build upon the successes of the current Moscow First Thursday, which brings
the community together to celebrate art, music, food, and drink, Science After
Hours will be hosted on the first Thursday of each month from 6-8 pm. The Co-op
is kicking off the event January 8th with speakers discussing issues related to food,
farming, and the environment that connects them. In addition to delightful company,
we will have food and alcohol samples to enjoy as well.
Let’s learn together, grow together, and tackle challenges together at PCEI’s first
ever Science After Hours! The Co-op is also the host for Moscow First Thursdays
in January so make sure you bring your passports in before 8 pm to enter the raffle!
Please Join us for
Friday, January 30, 2015 @ 6:30 p.m.
Daggy Hall at Washington State University
• Social hour with hearty hors d’oeuvres and cash wine bar provided by
Banyans on the Ridge
• Silent auction and Friends of Daggy membership drive
• The Complete Works of William Shakespeare (Abridged)
presented by Moscow Art Theatre (Too) ~ 7:30 p.m. in Jones Theatre
TICKETS: $30
www.brownpapertickets.com
BookPeople of Moscow
WSU Visitor Center
or call 509-335-8522 for group seating.
performingarts.wsu.edu
www.moscowfood.coop
7
COLUMNS
W H AT ’ S T H E
BUZZ?
“What Co-op product is so good, you’re challenged NOT to buy it?”
Asked by Ashley Fiedler on December 13, 2014.
“I have a lot of allergies and the gluten-free Italian
Almond cookie is a cookie I can eat.”
Jen Davis, Pullman
Mom
“I come here specifically for coffee, and am
challenged not to buy everything in the store.”
Leigha Krick, Pullman
WSU Graduate Student
“Usually, it’s the health and beauty products,
because I want to try them all.”
Leanna Keleher, Moscow
University of Idaho Student
“Baked Goods. I love the Troll House ones.”
Julia Keleher, Moscow
Director of LGBTQA office
“The vegan cupcakes. I absolutely love them!”
Natalie Greenfield, Moscow
Musician and Mom
“The health and beauty products, cookware,
and gifts.”
Dan Johnson, Moscow
University of Idaho Forestry Professor
Healthy Connections
Education + Specialty Clinics + Support Groups + Special Events
Programs take place at Gritman Medical Center unless
otherwise noted. For a complete list of all our services and
programs, visit us at gritman.org
Sleep
Health
Clinic
FREE
5 P.M. TO 7 P.M. ON MONDAY, JAN. 19
IN THE GRITMAN CONFERENCE CENTER
Do you have trouble falling asleep, or staying asleep? Dr.
John Grauke, a physician at Moscow Medical and director
of the Gritman Sleep Center, will discuss sleep problems
o
aand provide a free sleep hygiene assessment
encompassing Body Mass Index and other
e
measurements. Dr. Grauke can help you determine what
iis keeping you up and what options are available to you
ffor treatment at home and at hospital sleep clinics.
Metabolism and
Obesity Clinic
Fit & Fall
Proof
Proo
of
FREE
5 P.M. TO 7 P.M. ON WEDNESDAY, JAN. 7,
AT THE GRITMAN CONFERENCE CENTER
FREE
You can be in a “healthy” weight range but at serious risk of
diabetes and/or heart attack. And, if you’re always feeling
run-down and tired, but usual blood tests come back normal, a
more in-depth assessment may be very eye-opening. Dr. Rayme
Geidl - the only board-certified Obesity Medicine physician in
Idaho north of the Boise area - will explain how body chemistry
affects their energy levels, weight and general health. Geidl, who
practices at Moscow Medical and Northwest Metabolic Medicine,
deals exclusively with weight loss, metabolism and related issues.
She will be on hand to answer questions and 5 p.m. and her
presentation will start at 5:30.
EX
EXERCISE-BASED
FALL PREVENTION
FFOR OLDER ADULTS IN IDAHO
Reduce your risk of falling by increasing your muscle
strength and balance. Classes are part of a statewide effort
led by the Idaho Department of Health and Welfare and the
North Central District Health Department. For dates and
times, call the Martin Wellness Center at (208) 883-9605 or
visit www.gritman.org and click on "Events."
...that Gritman Medical Center has an easy to use online health library
features news, health information, interactive health tools and
Did you know... that
recipes? Just visit gritman.org and click on "Health Library."
8
Follow us on
and
700 S. Main Street,
Moscow, ID (208) 882-4511
www.gritman.org
www.moscowfood.coop
PEOPLE WE LOVE
Staff Picks: Hunt & Diana
By Ivy Dickinson, Co-op Owner
The first staff member I spoke with this month was
Hunt Paddison. Hunt has been working at the Co-op for
a total of four years, and is currently the Store Operations
Manager. When I told Hunt that the focus of the January
issue is on what you want to challenge yourself with
in the New Year, he replied that he feels that we can
always challenge ourselves to be healthier, and that
taking preventative measures is key to achieving this
goal. As a result, Hunt’s pick for January is the Garden
of Life Men’s Multivitamin. He likes this product
because it is a food-based multivitamin, making it more
easily digested, and lacking in mysterious ingredients
that would be more appropriately found in a chemistry
lab. Taking a daily multivitamin also happens to be a
very reasonable challenge that just about anyone can
achieve.
Garden of Life was founded in 1998 in West Palm
Beach, FL by Jordan Rubin. Then founder and now
CEO of the company had battled a severe case of
Crohn’s disease that did not improve when treated with
conventional or alternative therapies. It wasn’t until
Jordan decided to take his health into his own hands
and began to study the effects of whole food nutrition
on the digestive system that he was able to reverse his
symptoms and to improve his health.
Inspired by his own success, Jordan wanted to
share his nutritional knowledge, so he formulated a
line of whole food nutritional products that he made
available to the public through the establishment of his
company Garden of Life. The Garden of Life formulas
were made using a proprietary probiotic fermentation
process, and because they were unlike anything else
available on the market at the time, the company
experienced phenomenal growth.
These multivitamins are Certified Vegan and
Gluten-Free, with no synthetic binders or fillers. Each
pill offers 16 vitamins and minerals in more than 100
percent of their daily recommended value, all from
organic, non-GMO whole foods.
The next staff person I spoke with this month was
Diana Armstrong. Diana has worked in many areas
of the Co-op starting in 2006, and now works a few
hours a week at the Customer Solutions Desk. Diana
said she chose her pick because she feels that people
generally have a tendency to set unattainable goals or
challenges for the New Year, so her challenge is to
have a beer when your resolutions start to falter. Diana
advises to not get upset, relax, kick back, re-evaluate
your priorities, and hone in on something that might be
more realistic. Diana suggests you try the Lost Coast
Brewing Company’s Downtown Brown Ale, which
is her number one beer of choice because of its depth
of flavor and color without being as filling as your
typical Porter or Stout.
The Lost Coast Brewing Company is unusual in the
male-dominated world of craft brewing because it was
founded by two women. Lost Coast opened its doors
in 1990 as the culmination of a partnership between
Barbara Groom and Wendy Pound that was initiated
in 1986. The two women each had successful careers,
as a Pharmacist and Family Counselor, respectively,
but both shared a common dream of starting their
own brewpub. In the four years between their initial
decision to pursue their dream and opening their
doors, Barbara and Wendy spent much of their time
planning their business, studying and experimenting
with the fine art of craft beer making, and visiting pubs
in England (for research purposes of course). In 1989,
they took the plunge and purchased the Pythian Castle,
a 100-year-old building located in Eureka, CA. Wendy
and Barbara spent most of that winter and spring
remodeling the castle that they had purchased from the
original owners, the Fraternal Order of the Knights of
Pythias.
The brewery outgrew its original location in 1994,
and moved to a larger facility that allowed them to
increase production to 60,000 barrels per year. They
currently have another expansion plan underway that
will allow them to increase production to between
200,000 to 600,000 barrels annually. With this increase
in capacity comes an ever-increasing selection of
delicious brews to choose from.
...a wellness spa
…finding your balance
Heather Weingartner, LMP, Owner
[email protected]
208-596-8248
Laura Gessner, LMP, Owner
[email protected]
509-595-4225
Lindsey Lee Heinen, LMP
[email protected]
208-596-1967
Sonya Bramwell, LMP
[email protected]
208-305-1687
by appointment only
gift certificates available
112 E. 4th Street, Moscow ID 83843
deeply therapeutic massage
& spa treatments
www.balancewellnessspa.com
Opinions expressed in the Community News are the
writers’ own and do not necessarily reflect Moscow Food
Co-op policy or good consumer practice. The Co-op
does not endorse the services or products of any
paid advertiser within this issue.
All contents copyright by the Moscow Food Co-op.
Please contact the editor to secure reprint rights:
[email protected]
www.moscowfood.coop
9
PEOPLE WE LOVE
Staff Profile
Holly Coleman
by Naomi Brownson, Co-op Volunteer Writer
When I think about the challenges we Muscovites
face in winter, produce comes to mind. I marvel at
the variety of fresh fruits and vegetables the Co-op
manages to offer us when all the plants outside, save the
evergreens, are sleeping. And I’m often stumped when
I try to figure out what to do with winter’s interesting
roots and tubers. This month I spoke with Holly
Coleman, Produce Stocker, about her job.
Holly has been working in the Co-op’s produce
department since she moved to Moscow in June
2012. When she and her fiancé, Matt Erickson, were
considering Moscow as their new home, they took a trip
here to scout out the town. “The Co-op was the first
place we stopped at when we got to town,” Holly told
me. “I saw the produce job posted on the corkboard,
applied for it, and four days later I was working here.”
Passionate about farming and food security, Holly
says her job in the produce department allows her to
learn more about local food systems, meet area farmers,
and get to know the community well. “I worked on a
biodynamic farm in Victor, Idaho for a season, and it
hooked me on farming right away,” she told me.
“We definitely struggle with seasonal produce.
Storage crops — apples, onions, potatoes, and roots —
will last well up to a year, but for the rest, we have to
go further afield,” Holly explained, adding that it is a
challenge to find produce in winter that can be priced
affordably. Part of her job is to keep track of inventory,
and when an item is running low, to contact the source
directly to order more.
Holly enjoys working at the Co-op, not only as
it relates to her love for farming and her concerns
for local food security, but also for the communitybuilding aspects. “I consider it my social time of the
day,” she says. She likes talking with her co-workers
and with Co-op patrons, and she feels it’s part of the
Co-op’s mission to foster these relationships.
Holly and Matt live in Troy, in a house they bought
last spring. The couple was drawn to Moscow by its
affordable housing, its tight-knit community, and
proximity to family in Sandpoint. The Troy house is
Holly’s first home of her own, and this will be her first
year with her own garden. “We have raised beds now,
and we’ll expand the garden in the spring,” she said.
“Working in my own garden will help me learn about
the Co-op’s gardening resources, like compost and
seeds.”
When she’s not gardening, Holly enjoys cooking
what she grows. She and Matt are also avid outdoorspeople. “We love skiing, snowshoeing, and rafting,”
she said, adding that there are more river-rafting
opportunities within three hours of Moscow than she
could ever do.
If you find yourself puzzling over what to make
with a turnip or collards or a rutabaga, just look for
Holly in produce. She’d love to share a recipe.
Naomi is grateful to the Co-op’s Produce
department, and to all the area farmers who work so
hard so that we may be nourished.
Participating Owner Profile
Rebekka Boysen-Taylor
by Terri Schmidt, Co-op Volunteer Writer
Rebekka started volunteering at the Co-op 10
years ago as a closer on Sunday nights, but felt she
could have more of an impact sharing her skills as
a teacher. Nine years ago, she approached Kenna,
the previous Co-op general manager, about creating
a free program for children ages 3-5. Kenna was
incredibly supportive and Rebekka’s current position
as Coordinator of Co-op Kids began. The group meets
each Tuesday from 9-10 am to do earth-friendly
activities together. Heather Heward is Rebekka’s
partner in running the program. They currently have
a younger group of children attending (2-4 years old),
so activities lean toward sensory experiences. Parents,
grandparents, and caregivers attend and share ideas for
future activities. Rebekka has enjoyed seeing families
develop tight relationships through the program.
Rebekka also teaches at Palouse Prairie School of
Expeditionary Learning. Rebekka started at the school
as a reading teacher for K-3rd grade and now teaches
middle school. The school teaches children through
in-depth learning expeditions, which often includes
a service component. She loves working with both
middle school and younger children, saying, “Seeing
them grow, connecting with them, and honoring their
accomplishments feels so good.”
Rebekka grew up in Spokane and attended college
in Portland, OR earning a BS degree in Geography
before becoming a teacher. One day, while visiting
her aunt’s home in Portland’s Brooklyn neighborhood,
she met her cousin’s friend, Erik Taylor. He was in the
kitchen flipping pancakes; they took one look at each
other and knew they were destined to be together. She
and Erik later married and have two children: Bella,
11, and Jack, 8. Erik is an excellent cook and is very
kind. His mom passed away 10 years ago but Rebekka
often thinks “Thank you Virginia, for raising such a
wonderful man.” Rebekka and Erik moved to this area
when Erik was offered a job as a fire fighter in Pullman.
Rebekka said, “We didn’t know how lucky we were to
end up here. It’s a great place to raise kids.”
Rebekka is also a freelance writer for the MaryJane’s
Farm Sister Issue where she writes about the Young
Cultivators program at the farm as well as stitching and
crafting projects. Working for the farm is one of her
great joys.
When Bella was five, Rebekka promised to take
her anywhere in the world when she turned ten, if she
worked hard at school. Bella accomplished this task and
chose Paris. Rebekka and Erik worked to save money
and Bella took French lessons from Nancy Hampel.
Rebekka and Bella then flew overseas to spend nine
days in Paris and the Netherlands. They stayed in a B&B
where Bruno, their gracious host, gave Bella cooking
lessons. They loved spending time in the National
History Museums. Rebekka said the Paleontology
Building was like walking onto the set of Indiana Jones.
Rebekka is passionate and enthusiastic and says,
“Practicing yoga is what energizes me.” She has been
practicing at the Moscow Yoga Center twice a week
for nine years and now teaches after school yoga to her
middle schoolers.
Jupiter String Quartet
Thursday January 29, 2015
2014-2015 Season
great music in an
intimate setting
10
“… one of the most exciting moments I’ve
ever had at a chamber music concert, as
the sheer power and velocity the Jupiter
brought to the work was breathtaking.”
–Syracuse Post Standard
All concerts are in the University of Idaho Auditorium
at 7:30 pm.
Individual ticket prices:
$10 Student, $19 Senior, $22 General
For more information, see our web site or email:
[email protected]
Concert tickets available at BookPeople in downtown
Moscow, the door, or on our website:
auditoriumseries.org
www.moscowfood.coop
COMMUNITY
A Mindful Approach
To Ease Winter Blahs
by Susan Simonds, Ph.D.
Many of us experience some form of winter
blahs, which is not as serious as Seasonal Affective
Disorder. As a psychologist, I have found mindfulness
to be enormously beneficial for chasing away the blue
meanies in any season. Mindfulness means intentionally
being aware, kind, gentle, and curious in our lives. Here
are some everyday mindfulness steps that may increase
your winter wellness quotient:
1. Be intentional and aware: When we set our intention
to focus on the specific goal of increasing winter
enjoyment, we are proactive in pursuing activities
that improve our mood. Be aware of your media
content. Choose movies, music, television shows,
and books that are upbeat. 2. Use friendly curiosity: Mindfulness teaches us
to be scientists about life. If we become curious
about people who love winter, we can follow their
example.
3. Savor the little things: Behaviors as simple as
wearing a favorite sweater, singing an inspiring
song, and walking around the house for two
minutes can lift our spirits.
4. Mindful eating: Hearty comfort food, such as
lasagna, maintains body fat needed to keep us
warm. However, dishes high in carbohydrates can
slow us down. If we eat mindfully, paying attention
to the taste and the experience of eating, we
may crave less and eat with moderation.
5. Sympathetic joy: We all have friends or family
members who are lucky enough to vacation
in a warm spot like Hawaii. It can be tough
to not be a little bit jealous. If we practice
sympathetic joy, experiencing happiness for
their happiness, we might benefit from their
good fortune.
Learn more about mindfulness at
mindfulness.org.
Susan Simonds lives near Moscow Mountain
and has learned to like winter on the Palouse. You
can visit her website at thegentlecoreway.com.
New at the Library: December
by Sally Perrine, Moscow Public Library Circulation Desk staff
NONFICTION
Baking Bible, by Rose Levy Beranbaum: (author of
the Cake Bible) Huge, beautiful, illustrated book
with all-new recipes for the best cakes, pies, tarts,
cookies, candies, pastries, breads, and more.
Garlic, an Edible Biography: The History, Politics,
and Mythology behind the World’s Most Pungent
Food, by Robin Cherry.
Proof: the Science of Booze, by Adam Rogers:
Described as an entertaining read and science
writing at its best, this book mixes history,
archaeology, biology, sociology, and physics,
A Kitchen in France: A Year of Cooking in my
Farmhouse, by Mimi Thorisson: Starting with
a blog, Manger, Thorisson shares recipes and life
with kids and dogs in rustic France. This book is a
celebration of good French food – with illustrations!
Just Mercy: A Story of Justice and Redemption, by
Bryan Stevenson: called “America’s young Nelson
Mandela” by Desmond Tutu, Stevenson works to
save lives in America’s criminal justice system.
#Newfail: Climate Change, Feminism, Gun Control,
and Other Fun Stuff We Talk About Because
Nobody Else Will, by Alison Kilkenny and Jamie
Kilstein: A funny, feisty, and uncompromising look
at media.
Revolution, by Russell Brand: The british actor
lacerates the corporate oligarchy with humor.
A Path Appears: Transforming Lives, Creating
Opportunity, by Nicholas Kristof and Sheryl
WuDunn: Illustrates the art and science of giving,
and is full of concrete examples of ways in which
we all can make the world a better place.
the winner of the 2013 Novel Prize for literature,
and this collection of her short fiction is gathered
from the last two decades.
Wash, by Margaret Wrinkle: A debut novel set in 19th
century Tennessee, Wash is about life on a slave
plantation, and the relationships between owner
and slave. Reviewed in the New York Times, the
book is described as “a masterly literary work” that
is “both redemptive and affirming.”
FICTION
If Not For This, by Pete Fromm: Beautiful love story
set in the Pacific Northwest about two river runners
and their long, tumultuous marriage.
Family Furnishings, by Alice Munroe: Munroe was
Moscow Sister City
Auction and Dance with Simba and the Exceptional Africans
by Elisabeth Berlinger, president of Moscow Sister City Assistant
You are invited to the Moscow Sister City
Association’s yearly fundraiser in the 1912 Center on
Friday, Jan. 23, from 7–9:30 pm. There will be desserts
(one included in your entrance fee of $10), a silent
auction at 7 pm, a live auction at 7:30 pm, a no-host
bar, and music with Simba and the Exceptional Africans
from 8 –9:30 pm. All proceeds will benefit our sister
city, Villa El Carmen in Nicaragua.
Our local sister city group, a member of the
International Sister City Association, has contributed
money, expertise and materials to Villa El Carmen, and
they in turn have enriched our lives with their long and
interesting history, language, culture and zest for life.
We have concentrated our support mainly toward
schools. We have supplied books, computers and
learning materials as well as improved facilities, water
systems, and more. We have sponsored several English
teachers from Villa El Carmen to improve their language
skills here over the years.
In 2014, we tried something new. We supported
three kinds of scholarships in 2014 and will renew them
in 2015:
Four students received a $1,000 yearly
scholarship to attend a university for four years.
Six students recieved a $350 scholarship for
one year, and fourty students received a $50
scholarship for one year.
Membership in Moscow Sister City
Association is free, and donations are much
appreciated. Visit our website at moscowvec.com.
Please come on Friday, Jan. 23, support us, and
have fun at the same time.
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competitive rates. You can visit moscowfood.coop/ads for more information.
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