O TE N Community News: January 2015 U D I N COMM N I 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. circlefacebook circletwitterbird circleinstagram circlepinterest 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 S I THE CHALLENGES ISSUE TY OD MO OWFO C S 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 Boe Painting Let’s create the home of your dreams. • Interior&exteriorhousepainting • 12yearsofexperience • Freeestimates • 5%discountco-opmembers • locallyowned • Creditcardswelcome To advertise in 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. 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 11
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