THE FOOD CO-OP - Port Townsend Food Co-op

e !
THE FOOD CO-OP
COMMONS
www.foodcoop.coop July/August Newsletter printed locally
Jennifer White, Aaron Strich, Camille Cody and Nance Castner at Solstice Farm, Chimacum photo by Brwyn Griffi n
fi red up about farming
When the young (and young at heart) go back to the farm
DEBORAH SCHUMACHER & BRWYN GRIFFIN, Sta Writers
The United States Department of Agriculture reports that “Half of all current farmers in the U.S. are likely to retire in the next decade”
(USDA website at http://afsic.nal.usda.gov) and a University of Vermont project fi nds that “about 70 percent of the nation’s private
farm and ranchland will change hands over the next 20 years, and up to 25 percent of farmers and ranchers will retire” (“Life on The
Farm Attracts Green-Spirited Entrepreneurs,” CNBC.com). If you like to eat, you might be asking, “Who’s going to grow the food?”
Muse of
Fire
4
Thrifty
Thursday!
5
Fire up
the grill
11
Hot &
Spicy!
12
Uncool
17
continued on page 2

THE CO-OP COMMONS
a bi-monthly newsletter of
The FOOD CO-OP
PORT TOWNSEND
established 1972
www.foodcoop.coop
414 Kearney St.
Port Townsend, WA 98368
Store 360-385-2883
OPEN DAILY
Mon-Sat 8 am - 9 pm
Sun 9 am - 8 pm
MISSION STATEMENT
Seeking to uphold the health
of our community and world,
The Food Co-op,
a consumer cooperative,
serves our membership by making
available reasonably priced whole
foods and other basic goods
and resources by means
of our life a rming
democratic organization.
PRINCIPLES
1. Voluntary & Open Membership
2. Democratic Member Control
3. Member Economic Participation
4. Autonomy & Independence
5. Education, Training & Information
6. Cooperation Among Co-ops
7. Concern for Community
MEMBER-OWNED
no annual fees
one time $5.00
$2 payments
every month you shop
until $100 capital
investment achieved,
a paid-in-full membership!
memberservices@
ptfoodcoop.coop
EDITORIAL COMMITTEE:
Brwyn Gri n, Editor
Deborah Schumacher, Copy Editor
Mindy Dwyer, Graphic Artist
editor@ptfoodcoop.coop
SUBMISSIONS
of interest to the community
are gladly accepted.
Please drop o articles for
consideration at the Co-op
c/o The Co-op Commons.
Include your contact information.
Submissions may be edited
for length or content.
writer@ptfoodcoop.coop
The CO-OP COMMONS
is printed by The P.T. Leader
using recycled paper
and vegetable-based inks.
Opinions expressed in this
newsletter are the writer’s own
and do not necessarily
re ect Co-op policy or
good consumer practice.
Who are the farm workers?
Who is going to grow the food? In 2007,
of 2 million U.S. farmers (down from 6
million in 1910), only 119,000 were under
36 (“Life on the Farm”). Mechanization
has helped make this reduction in the U.S.
farming workforce possible, as well as our
reliance on migrant workers from other
parts of the world. Even so, when family
farms pass from the hands of older farmers
and not into the hands of their children or
other young farmers, that farmland can end
up being developed for non-agricultural
purposes or added to the large acreages of
the country’s largest farms. The benefi ts
that come from the continuity of family
farms and farming communities is a loss
for all of us.
After all, who wants to plow the fi elds,
worm the sheep, milk the cows, feed
the chickens, manure the fi elds, pick the
fruit, pick the vegetables…and do it all
again next year when you can make loads
of money in high tech work? Farming is
not for the faint-hearted—it’s hard work.
Few people stop to wonder who grew
the asparagus they’re eating let alone
appreciate the farmer that tended the fi eld
where the asparagus grows. But we are
seeing a new trend in farming.
The good news
It might be that people entering the
workplace for the fi rst time or who have
found their corporate careers disappointing
or disappearing are turning to farming
as an alternative. When we asked Aaron
Strich, a 30 year old FIELD intern at
Solstice Farm in Chimacum, the reason he
chose farming as a fi eld of study, he said,
“I could be in a high tech job, earning big
income. But every day on the farm is about
life and death. Everything you do matters.
I don’t think I would feel the same working
at a desk.”
It seems that we are beginning to enjoy
a kind of reversal of fortunes in the U.S.
“The most recent USDA agriculture
census,” according to “Life on the Farm,”
shows that “from 2002 to 2007, the number
of farms increased 4 percent, and the new
farmers are younger, with an average age
of 48. And in one big way, their farms
are very different: they’re half the size of
the past. Farms founded since 2003 are
an average of 201 acres, compared to the
overall farm average of 418 acres.” That’s
very good news.
cover cont. . .
Camille Cody , Aaron Strich and Nance Castner (back turned) trimming hooves.
photo by Mindy Dwyer
Why the change? Farm interns like Camille
Cody, a 22 year old 2010 FIELD intern at
SpringRain Farm in Chimacum, puts it like
this: “I chose to become a farmer because
it is a dying wisdom. With the majority of
our nation’s farmers being over the age of
55, the generational gap between the old
and new farmers is discouraging to say the
least, and disparaging at its worst. Even if
complete self-suffi ciency isn’t obtainable,
any degree of separation from complete
dependence is a good thing when it comes
to the food you eat, the clothes you wear,
the way you raise your children and how
you make your living; being a farmer
encompasses all of these things.”
Asked why she chose farming, Camille
replied, “I farm because I value family
and the ways my ancestors lived in
the mountains of North Carolina, with
frugality, yes, but also with inventiveness,
resourcefulness and awareness. When
everything you’re working with is real and
tangible, you learn to respect and honor
life, death, bad years and good years. I
farm because you can always sow another
Idealism and enthusiasm are good things
to have when entering the fi eld of farming,
especially when coming from a nonagricultural
background. It can sustain you
during the hard times, which farming has
never been short on. Beginning farmers
fi ght the usual suspects: weather, pests,
drought, fl ood, crop failures, crop losses
in the fi eld or at market. But they also
struggle with inexperience, lack of family
or community support, lack of access to
farmland, and an industrial agriculture
system that currently has a hold on the
market. And for the kinds of farming
that inexperienced farmers without a lot
of capital and without much land usually
practice, there’s not much fi nancial
support. Farm subsidies go, not to kale
and beet farmers in Jefferson County, but
to corn and soy farmers in Nebraska and
Iowa.
The day we visited Solstice Farm, the
interns were worming and trimming
the hooves of Solstice’s herd of sheep.
Working together, the four interns, with
the guidance of farm owners Jim Rueff
seed.” cont. on page 6
“Man is so made that when anything fires his soul, impossibilities vanish.” - Jean De La Fontaine
THE FOOD CO-OP COMMONS www.foodcoop.coop 2 July / August 2011

from page 2
and Linda Davis, were sloshing
around in urine-soaked hay in a small
corral where 40 sheep were penned
in for their mandatory spa treatment;
some sheep even got foot baths. At
one point, the farm interns all had
their heads bent in concentration
on one lamb when co-owner Linda
Davis pointed out a castration that
had become infected. Not work for
the faint of heart.
Alternative agriculture
Many people “in their 40s [are]…
entering farming as a second career,
after an early retirement or a layoff”
(“Life on the Farm”). Nance Castner,
another FIELD intern at Solstice
Farm in Chimacum, was celebrating
her 60 th birthday the day we met.
When asked why she chose farming,
Nance said, “I was definitely called
by the natural world to learn about
farming. It’s important to listen to
your natural self because you’re
going to like it! I walked away from
corporate America when I realized it
wasn’t for me: all the florescent lights
and frenetic work that took away the
sweet side of things; getting rewarded
for ‘knocking things out’ and working
fast. I wanted to be more physically
active and work outside with plants
and animals. In fact, I would have
made a good Amish, their lifestyle
calls to me: Living simply.”
Young farmers unite
Enter The Greenhorns, a documentary
film that “explores the lives
of America’s young farming
community—its spirit, practices, and
needs” and shares “the stories and
voices of these young farmers, [to]
build the case for those considering a
career in agriculture,” (see the film’s
trailer at www.thegreenhorns.net) It’s
a kind of recruitment film to enlist
enthusiastic young people to join in
their campaign for agricultural reform
in the most direct way possible: by
farming.
What a great way to change the
food system. In our county over
the last decade we’ve seen our own
farming community grow, many
prompted by these very interests and
concerns. Most recently, we have a
new farm apprentice program, the
cover story cont. . .
FIELD program (see Mar/Apr Co-op
Commons to read more about FIELD),
that is bringing in hopeful young
farmers-to-be from around the globe
and locally. They are working on our
local farms helping to bring the food
we eat to market while they learn in a
formal and structured way how to farm
so they can go forth and be farmers,
too. Solstice Farm is one of the partners
training interns in the FIELD program.
There even seems to be federal support
to develop programs to train new
farmers. In 2010, U.S. Agriculture
Secretary Tom Vilsack called for
“100,000 new farmers—and loan
programs that start to put money where
his mouth is” (“Life on the Farm”).
The USDA introduced the Beginning
Farmer and Rancher Development
Program and in October 2010 gave
$18 million in grants to recipients
like Colorado State University, who
partnered with land-grant universities
in Washington, Oregon, Idaho, Utah,
New Mexico and Nevada to secure a
$750,000 grant to offer short courses in
farming.
The good, the bad and the ugly
The USDA itself says that “Enlisting
and supporting new farmers is essential
to the future of family farms, the farm
economy and healthy rural economies”
(http://afsic.nal.usda.gov) and progress
is definitely being made. Even
though “most small-farm households
typically…get substantial off-farm
income from wage-and-salary jobs or
self-employment” (“Life on the Farm”)
to supplement farm income, the USDA
predicts that income for U.S. farmers
“probably will jump 20 percent” (“Life
on the Farm”). Whether that trickles
down to farmers struggling to make
a decent living on small farms in
Jefferson County remains to be seen.
And as a young farmer wrote recently
on the Slow Food USA blog, “As we
work to build a business around our
love of farming…we encounter one
scary part of growing up: realizing how
deeply critical our own health is to the
viability of the farm. As young farmers
with brave muscles and big dreams,
we invest our best physical years in
finding, setting up and capitalizing a
farmstead…But when the operation of
all these interlocking systems relies for
its longevity on the physical strength
and resilience of an individual body, the
body of the young farmer turns out to
be one of the weakest links in the new
food system” (Severine von Tscharner
Fleming, founding member of the
National Young Farmers Coalition and
director of Greenhorns).
This young farmer is suggesting that
affordable healthcare is needed for an
organized labor force of farmers and
farm workers. There’s no denying that
they, like all of us who work, must
have access to medical care. But when
she writes that the system “relies for
its longevity on the physical strength
and resilience of an individual body,”
I’m reminded that traditional farming
relied on the combined strength and
resilience of the young and the wisdom
and experience of the old.
Solstice Farm owners Linda Davis (seated) and Jim Rueff training interns Camille Cody (L) and
Jennifer White (red cap) in trimming hooves. photo by Mindy Dwyer
“Zeal without knowledge is fire without light.” - Thomas Fuller
I’m also reminded of the importance
to respect the hard work required
in farming, the deep wisdom and
knowledge needed to be a successful
farmer, and the special connection to
the Earth that farmers seem to share to
make the healthy, fresh, local food on
our tables possible. Paying a fair price
to the farmers for our food is essential,
and valuing the presence of programs
like our local FIELD program to train
interested new farmers, whatever
their age, needs to be supported by
our community.
Sources:
“Life on The Farm Attracts Green
Spirited Entrepreneurs,” CNBC.com
Slow Food USA, http://www.
slowfoodusa.org/index.php/slow_
food/blog/
USDA website, http://afsic.nal.usda.
gov
THE FOOD CO-OP COMMONS www.foodcoop.coop 3 July / August 2011

Board
calendar
All meetings are held
in the Co-op Annex at
2482 Washington Street unless
otherwise noted.
Committee meeting
dates/times are posted
on our website.
July 5*
Board of Directors
July 8
Member Relations
3:00 pm
July 13
Product Research
3:00 pm
August 2*
Board of Directors
August 10
Product Research
3:00 pm
August 12
Member Relations
3:00 pm
*Check the Board’s board in
the store or our website at
www.foodcoop.coop for Board
meeting time.
Contact the Board at
www.board@foodcoop.coop
The Commerce
of Food
Growing the
Sustainability Movement
SAM GIBBONEY, Board President
from the board
O for a muse of fi re, that would ascend
The brightest heaven of invention …
(Shakespeare, Henry V, Prologue)
Just as Shakespeare’s chorus calls us to imagine a vivid
scenery and backdrop for his play, these turbulent times call
upon us to invoke our imaginations. The word inspire comes
from Latin meaning to breath in or infl ame. So on these warm
summer days, let’s stoke the fl ames of our imagination and
dream of what can be.
Do we have the courage to imagine a food system that is truly
sustainable? Many of today’s leaders argue that the dominant
system of industrial agriculture is the only realistic way to
meet the hunger needs of a growing population. Christos
Vasilikiotis of UC Berkley counters these arguments and
asserts that only organic methods can help small family
farms survive, increase farm productivity, repair decades of
environmental damage and knit communities into smaller,
more sustainable distribution networks—all leading to
improved food security around the world.
Can we also imagine a food system where farm workers
make a fair living wage? I believe that we have to because
otherwise our very sustenance is based upon another human’s
exploitation. I believe that we must imagine a world where
being an organic farmer does not require taking a vow of
poverty.
Many of us also recognize that the shifts in the global economy
are most likely only previews of coming changes. Increasing
fuel costs and the toll on our planet will make changes in
how we grow and market our food absolutely necessary. The
mission and principles that guide the operation of our Coop
are our foundation. If we hope to change the dominant
paradigm—if we want to demonstrate that our way of
farming, processing and distributing food is better
for our community and the planet—then I
humbly submit to you that we must grow
as a business.
Now I know the word growth can mean different things to
different people. But I want to be clear—I want the Co-op to
grow with a purpose; a purpose that is guided by our mission and
our principles. Can we grow without diluting that very mission
and those very principles? I believe we can. I have to believe that
our way of conducting the commerce of food can become the
dominant paradigm.
We have before us the opportunity to imagine what we want to
create. We can create the reality where the commerce of food
is alchemy of place and human endeavor; where the work of
producing food is a craft that is honored and valued.
How we do this is up to us. We are starting our process for
strategic planning. A strategic plan at its core serves to concentrate
our focus and align our efforts to create our shared vision. It is
essentially a cooperative and collaborative effort. We need you,
our membership, to join in this effort. It is truly a case where the
whole is greater than the sum of its parts.
So here in the full fl ush of summer, where everything is growing
and maturing, let’s imagine how we want to grow. That’s what
I’m fi red up about this summer. How about you?
“We have before
us the opportunity
to imagine what
we want to
create.”
“A man can be short and dumpy and getting bald but if he has fire, women will like him.” - Mae West
THE FOOD CO-OP COMMONS www.foodcoop.coop 4 July / August 2011

Thursday
July 21
8 am-9 pm
Thrifty Thursday!
additional 10% o
for owners only...join today!!
(excluding alcohol, ,milk
newspapers, magazines, WIC,
Special Orders & Co-op Staples)
My son calls the newspaper “yesterday news” and
in a way he’s right—now our news comes at us fast
and furious through the TV, radio and internet. Yet
however fresh or old the news is, the message seems
to be unchanging. We are living in a world out of
balance with our resources and if we don’t change
our ways soon, they may soon be changed for us.
Natural food co-ops got their start in the early 1970s;
here in Port Townsend, we consider our founding
date sometime in 1972, almost 40 years ago. And
while I was still in elementary school when the
“new wave” of co-ops got started, I’ve heard enough
stories to know that as the counterculture movement
grew, we recognized we were on the spot—if we
wanted things to change, we had to take charge and
begin with ourselves and our food system. And we
did.
Today in Port Townsend, The Food Co-op is a
thriving local grocery store; regionally, new food
co-ops are opening their doors and “Organically
Grown” has become a USDA certifi cation process.
“Locally grown” is now a buzzword. What a story
of success!
“Local” is the future
In contrast, we have all felt the economic downturn
of the global economy on our local shores. Not
one of us is immune to its effects. So what are we,
personally, going to do? Are we going to sit around
waiting for someone to fi x it? Or are we willing,
individually and as a group, to take steps to effect
change just as we did 40 years ago?
from the G.M.
WE’RE ALL FIRED UP
For Growing With Purpose
KENNA EATON, General Manager
As Cooperative Grocer editor Dave Gutknecht
recently wrote (in his editorial in the May/June 2011
issue): “Local food is an essential component of our
future–a future that will be much more constrained,
requiring us to come closer to living within our
resource limits. Support of farmers and producers
is an important part of what has built food coops’
success so far. Co-ops democratically control
community capital as they contribute to the sharing
that is essential for democracy.”
A large part of this Co-op’s organizational efforts are
put towards growing our local economy. We partner
with a wide variety of local groups we feel directly
enhance the quality of life and strengthen the fabric
of our community as well as keeping the money in
our collective pockets.
In the store we use the “L-Local” symbol on the shelf
and on our products to help you identify items as
locally grown and produced (in Jefferson, Clallam,
Kitsap and Island counties). The other day I picked
up an item in another grocery store that touted it as
being “local”—guess where it came from? Ohio!
That’s local somewhere, just not here.
Peninsula leading the way
Food production on the Olympic peninsula is a
$450 million business and The Food Co-op is
currently experiencing $11 million per year in total
sales. From 2008 to 2010 our purchases from local
farmers and producers increased 19%. In 2010,
we purchased $790,000 in products from local
producers and farmers and worked with over 209
local vendors. Here on the peninsula we consume
four times the national average of locally produced
“Fire is the test of gold; adversity, of strong men.” - Seneca
foods (way to go!). The Food Co-op and our partners
believe that farmer-direct sales in Jefferson County
can continue to grow as our population becomes
even more aware of how food security is linked
to farmland preservation, procuring foods locally
for consumption and ecologically sound practices.
To me this speaks of building a sustainable rural
food system, one that happens without government
assistance, that provides access to high quality food
and sustainable jobs and one that encompasses the
values of “self-help” as well as other cooperative
values.
At this year’s Annual Membership Meeting, our
panel of local partners—representatives from the
Farm-to-School Coalition, Jefferson Land Trust and
Local Investment Opportunity Network (LION)—
spoke of how keeping funds local facilitates greater
economic self-suffi ciency, job growth, economic
development, and has a “dollar-multiplier” effect,
whereby a dollar kept within the community can be
spent many times over for a far greater benefi t than
a dollar invested outside our community.
This year will be your opportunity to help us through
the strategic planning process, to decide exactly
how the future of this food co-op will interweave
with the future of this community. Look for more
information in our store, on our website (www.
foodcoop.coop) and in the Co-op Commons on how
you can be involved starting this fall.
Talk to us on
facebook.com/TheFoodCoop
THE FOOD CO-OP COMMONS www.foodcoop.coop 5 July / August 2011

outreach
Cooking Classes,
Will Allen, and FRESH
...Oh my!
LEARN TO COOK
Don’t miss the next International Cooking classes
with Sidonie Wilson. Sidonie teaches her Co-op
classes in the kitchen at the Olympic Hostel at Ft.
Worden on Saturdays and discounts are offered
to Co-op owners. Details are available at www.
olympichostel.net. For reservations or more
information call Sidonie at 385-0655.
International Cuisine Series
August 13, 1-3:30 pm - Slavic Cuisine
Slavic Macedonia is tucked away in the southern part
of former Yugoslavia close to the Greek frontiers.
There has been civilization here for more then two
thousand years. The cuisine is strongly infl uenced by
Greek and Turkish cooking but with an emphasis on
the lavish use of garlic, paprika, peppermint, black
pepper, basil, and wild oregano.
August 27, 1-3:30 pm- Northern Greek Cuisine
Northern Greece – Macedonia and Epirus; the food
of the north, is a fascinating mélange of dishes –
spicy and earthy, more complex and better seasoned
than in the south. The area is a crossroads of culinary
ideas; Italian, Romanian and Slavic infl uences from
the Western Epirus while Macedonian dishes have
strong roots in Turkey and the lands invaded by the
Crusaders.
LOOK FOR
THE LABEL
JULY 28
Keep your eye out for The North
Olympic Salmon Coalition at the
Co-op July 28. They will be
promoting and supporting the
“Salmon-Safe certifi cation
program” that recognizes farm
operations who adopt conservation
practices that help restore native
salmon habitat in Pacifi c Northwest
rivers and streams.
www.nosc.org
Cook with Your Kids Classes
August 6, 1-3:30 pm - Cooking the Greek Way
A vegetarian, interactive, hands-on cooking class
for children and their grownup. Get comfortable
in the kitchen and learn to cook an international
meal. For ages 8 and up with accompanying adult.
Classes held 1-3:30pm and the $25 fee covers one
adult and one child. Additional children are $10
each.
Dr. Molly Force also has two Co-op classes coming
up. For details see the Co-op calendar on page 19.
FOOD REVOLUTION
The Food Co-op is sponsoring Will Allen at
McCurdy Pavilion at Ft. Worden on Saturday,
September 17 beginning at 7pm. Will Allen’s
address, entitled The Good Food Revolution, will
focus on the power of community agriculture,
featuring stories of inspiration and success from
his Milwaukee, Wisconsin efforts. Will Allen
grew up as the son of a sharecropper, is a former
professional basketball player, ex-corporate sales
leader and now he’s a farmer. He founded a farm
and community food center in Milwaukee, WI
called Growing Power (http://growingpower.org/)
and promotes the belief that all people, regardless
of their economic circumstances, should have
THE
food CO-OP
PORT TOWNSEND
email board members at
coopboard@foodcoop.coop
@ptfoodcoop
BRWYN GRIFFIN, Outreach Manager
www.facebook.com/TheFoodCoop
www.foodcoop.coop
join our email list
memberservices@
ptfoodcoop.coop
access to fresh, safe, affordable and nutritious foods
at all times. Tickets will be $10 for Co-op owners
and will go on sale in September. If you can’t wait,
you can buy them today at www.brownpapertickets.
com/event/177350.
FRESH THE MOVIE
As a prelude to Will Allen’s visit, The Food Coop
will be showing the movie FRESH at the Rose
Theatre on Sunday, August 28 at 12:30pm. Featuring
Will Allen, FRESH celebrates the farmers, thinkers
and business people across America who are reinventing
our food system. Forging healthier,
sustainable alternatives, they offer a practical vision
for the future of our food and our planet. To see a
trailer, go to www.freshthemovie.com. Tickets will
be $10 and all proceeds will go to the J.C. Farm to
School Coalition to support the J.C. School Gardens
Program. Sliding scale tickets on a limited basis
available after August 24 at 385-2831 x308.
DONATE BLOOD
Puget Sound Blood Center will be bringing their bus
to The Food Co-op on Thursday, July 14 from noon
- 6pm. Please consider donating blood this summer
and be someone who saves lives. Appointments at
385-2831 x308 or drop in. Closed 3-4pm.
LOCAL EGGS!
This year The Food Co-op has had
local chicken eggs for sale every
single day! Approximately 75% are
from SpringRain Farm with Solstice
Farm, Valley Rock Farm, Compass
Rose and Sid Morgan rounding out our
local egg suppliers. For the fi rst time
in many years, we have enough
eggs from local farms to keep us
fully stocked at least until the
chickens molt.
“Success is not the result of spontaneous combustion, you must set yourself on fire first.” - Reggie Leach
THE FOOD CO-OP COMMONS www.foodcoop.coop 6 July / August 2011

DEBORAH SCHUMACHER, Interviewer
staff
Sta Spotlight
Duane King
“Galley Slave”
Yes, it’s hot in the dishpit!
Deborah: Duane, can you please describe your job for our readers?
Duane: I keep all the dishes and pots and pans clean, I put on the soups
and the beans and make sure that the pots are kept fi lled. I also make
juices—I’m the “Juice Man.” And I help a little with kitchen prep.
DS: What’s your favorite part of your job?
DK: Washing dishes…nobody really strives to do this. But it can be
kind of meditative…a kind of Zen thing, a good exercise in meditation.
I also like the people I work with, and the people that come in are fun
and interesting, especially the kids, they’re just funny.
DS: What gets you fi red you up?
DK: Music—I get to listen to a lot of music because the speaker is
mounted back by the dishpit. Music inspires me. I have two CDs on
iTunes and CDbaby.com (Searching for Nashville and Welcome to My
Dream) and a single of a Bob Dylan song, “Subterranean Homesick
Blues,” with an interesting twist (you can download them for 99 cents).
DS: Describe your life in 25 words or less.
DK: All my life I’ve played music…made me go to Vietnam and I got
shot at…moved to L.A. and did some music and acting.
DS: If you could have any super power, what would it be?
DK: Music Man! I’d be a musical expert on all the instruments.
DS: What’s your favorite food, and why?
DK: I’m a vegan…hemp seeds is the perfect food. I like to put them on
pancakes. That’s my favorite food.
DS: What one thing do you absolutely have to do before you die?
DK: I would like to have a song that becomes a hit. So that I could make
enough money to buy more instruments and more recording equipment.
DS: What’s the one thing you want everyone to know about yourself?
DK: That there’s more to me than being a dishwasher! I once played in a
band in Detroit (Magic, on the Motown label) and Stevie Wonder came
and played on a couple songs. He sat down and played “You Are the
Sunshine of My Life” before it was recorded.
DS: What one thing do you want our readers to know that I haven’t
asked you?
DK: Music can save the world. Do you know what brought down the
Berlin wall? The Beatles! People wanted to be able to listen to The
Beatles, to listen to music, and eventually it brought the wall down.
Staff
Picks
Jodi Elekes
Chocolove Almond &
Sea Salt Chocolate Bar
“Best mix of salt, nuts and
chocolate ever thought of!
Consistently delicious, and
there’s always fun poems to
read inside.”
Teresa Swindell
Coconut Secret
Amino Acids
“It’s a great fl avoring (slight
teriyaki fl avor) for vegetables
and many other things. It’s
made from the sap of the
coconut tree (not the nut)
and is full of amino acids. A
great alternative when you’re
trying to avoid soy.”
Way
to go!
Kenna Eaton and Deb
Shortess for managing the
construction project so
effi ciently and quietly!
Hearty
Thank you
Award
May
Scott Marble
Anniversaries
July & August
21 years
Ruth Bascom, Member Services
Deb Shortess, SIPS Manager
16 years
Liz Lindstrom, Wellness
13 years
Mary Jacobs, Food Services
(Happy trails to Mary who left
the co-op in June)
10 years
Walter Harris, Front End
Josephine Holmstedt, Food Services
8 years
Brendon O’Shea, Produce
7 years
Marie Killian, Front End
6 years
Laura Lawless, Grocery
Alyssum Purkey, Front End
5 years
Katy Morse, Finance & Deli
Hank Walker, Grocery
4 years
Dorothy Hoffman, Food Services
Tracy Nichols, Food Services
3 years
Duane King, Food Services
2 years
Abbie Greene, Front End
Mike Jones, Grocery
Fiona O’Brien, Produce
1 year
Jodi Elekes, Front End
Jed Franke, Front End
Edith Gomez, Front End
Barbara Lytle, Maintenance
Daniel Nelson, Food Services
Anniversaries are dated from date
of most recent hire for paid
employment and may not refl ect
previous years of employment
or years of work as a volunteer.
“To learn to read is to light a fire; every syllable that is spelled out is a spark.” - Victor Hugo
THE FOOD CO-OP COMMONS www.foodcoop.coop 7 July / August 2011

Infl ammation, a highly complex process, is the body’s response
to harmful stimuli, including irritants, damaged cells and
pathogens. Infl ammation also plays a critical role in wound
healing and elimination of infections. However, sometimes,
infl ammation can be triggered inappropriately (e.g., by allergies
or autoimmune diseases) and chronic infl ammation can lead to
a number of health challenges and diseases, including allergies,
asthma, atherosclerosis and rheumatoid arthritis. Current research
is examining the link between chronic infl ammation and various
cancers and cardiovascular disease. There are some who theorize
that chronic infl ammation may be the top factor in the general
aging of the body.
Any tissue or organ can become infl amed. Infl ammation of a
particular body part is named according to the site, with the “-itis”
suffi x appended (e.g., tonsillitis, appendicitis,
dermatitis, arthritis, sinusitis, etc.). Thus many
disease names are really just words that identify
sites of infl ammation. Characterized by several
familiar signs—redness, swelling, heat, pain,
and often limited range of motion—this response
is one of your body’s principal defense reactions,
designed to anticipate, intercept and destroy
invading microorganisms.
Many common medical treatments (aspirin and
other “anti-infl ammatory agents”) are intended to
relieve the discomfort and/or reduce the attendant
tissue disturbance that infl ammation may
cause. There are also many natural approaches
to preventing and helping with infl ammation
and its discomforts. See sidebar for a list of
natural approaches to managing infl ammation.
The Anti-Infl ammatory Diet
Achieving a healthy balance of omega-3 and
omega-6 fatty acids in your diet can have an
anti-infl ammatory effect. Most people consume
an excess of omega-6 fatty acids, from which
the body synthesizes hormones that promote
infl ammation. These fats are found in oil-rich
be well
Infl ammation
Fired-up in all the wrong places
JAN TOBIN, Wellness Manager
seeds and the oils extracted from them, which are used in
most snack foods and fast foods. Consume more omega-3
fatty acids, found in oily fi sh, walnuts, fl ax, hemp, and
sea vegetables. The anti-infl ammatory diet also eliminates
consumption of margarine, vegetable shortening and
partially hydrogenated vegetable oils, all of which promote
infl ammation.
Carbohydrate foods also infl uence the infl ammatory
process. In the body, chemical reactions between sugars and
protein produce pro-infl ammatory compounds called AGEs
(advanced glycation end products). You can moderate this
process by keeping blood sugar low and stable. That means
eating less bread, white potatoes, crackers, chips and other
snack foods, pastries, and sweetened drinks, less refi ned and
processed foods, and by avoiding
fast foods and products made with
“Consume more
omega-3 fatty acids,
found in oily sh,
walnuts, ax, hemp,
and sea vegetables.”
Check out the full article in
the Co-op Reading Room
in the Education section on
our website
www.foodcoop.coop
Stay connected at
facebook.com/
TheFoodCoop
high fructose corn syrup. Instead,
eat more whole grains, beans, sweet
potatoes, winter squashes and other
vegetables and temperate region
fruits such as berries, cherries,
apples, and pears instead of tropical
fruits like bananas, pineapple,
mango and papaya.
As far as protein is concerned,
eat less meat and poultry, both of
which contain pro-infl ammatory
fats, and more vegetable protein
(soy foods, beans, lentils and other
legumes), whole grains, seeds,
and nuts. If you eat fi sh, choose
the oily varieties that give you
omega-3s (wild Alaska salmon,
sardines, herring, and black cod).
For a thorough discussion of the
role of infl ammation in initiating
and promoting disease (and details
of the anti-infl ammatory diet), read
Healthy Aging by Dr. Andrew Weil.
“The mind is not a vessel to be filled but a fire to be kindled.” - Plutarch
Herbs & Spices
Boswellia serrata
Bromelain
Curcumin
Ginger
Quercetin
Homeopathy
Arnica
St. John’s Wort
Essential Fatty
Acids
Omega-3
Oleic acid
Vitamin D
Vitamin E
Gamma–Linolenic Acid
Supplements
B-complex vitamins
Vitamin C
Anthocyanins
Selenium
S-adenosylmethionine
Glucosamine sulfate
MSM
THE FOOD CO-OP COMMONS www.foodcoop.coop 8 July / August 2011

healthy people & healthy pets
Fired Up
About Fleas
DR. ANNA GARDNER, MA Vet. MB
Owner-Member & Holistic Veterinarian
One of the most frustrating problems as a pet owner can be fl eas and the
distressing skin problems that can be be associated with them. them. Many pets
are allergic to fl eas and and develop an an itchy rash when they are bitten by
even one fl ea ea and this this can lead to chronic skin skin problems.
Flea and skin problems can be worse in an animal animal that is overstressed
by the accumulation of years of toxins, vaccinations and and poor diet. A
natural and raw diet can help with parasite control control as well as the use of a a
good fi ltered water source. It’s a fact that when your pet is on a good diet
and a preventative health regime, they will be better able to repel fl eas
and not become infested.
If we can strengthen the immune system, we can help the body to heal
itself, rather than suppress it further with steroids and other drugs.
Start with a good multi-vitamin/mineral supplement. It’s also helpful
to add garlic and brewers yeast, which helps skin condition. (Since too
much garlic can cause health problems, I recommend sticking with a
proprietary blend formulated for cats and dogs.) Fish oil added to food
according to the weight of the animal will also help. Certain fl ower
essences, like Green Hope Farm Flea Free can help with balancing the
body energetically. Regular grooming with a small fl ea and tick comb is
extremely benefi cial and also good for the skin and coat.
Replace the use of dips, sprays and all strong chemicals to control fl eas
and ticks with natural fl ea control like Neem Oil sprays and shampoos
and citrus extract D-Limonene (available in natural commercial formulas
for cats and dogs). Last, but by no means least, there is the question of
environmental control.
It is essential to control the fl eas in the house and yard. Natural methods
are preferable to harsh and toxic chemicals. Commercial companies use
formulations of Boric Acid, available pre-packaged by Fleabusters, who
will also treat the whole house. Food-grade diatomaceous earth will also
help control fl eas and ticks in the environment, but can be messy to
use and is best not inhaled. The best natural remedy in your yard is a
natural predator for fl ea eggs. Freeze-dried small worms or nematodes
(available at good natural garden centers) are reconstituted and sprayed
on the yard to combat the fl ea population.
Anna Maria Gardner MA Vet.MB is a holistic veterinarian based in
Brinnon. Dr. Gardner uses nutrition, homeopathy, acupuncture, fl ower
essences, and other holistic modalities to bring holistic health care to the
animal kingdom. She can be reached at 360-796-3749 or drgardner@
petsynergy.com or for more information visit her website at www.
petsynergy.com
SUN PROTECTION:
Not By SPF Alone
MOLLY FORCE, N.D.
Owner-Member & Naturopathic Physician
CO-OP
CLASS
Evidence is mounting that sunscreen alone is not
effective in preventing skin cancer. The sun’s
ultraviolet (UV) rays cause free radical damage to
your skin, manifesting in burns, premature aging, liver
spots, and some types of skin cancer.
Saturday, July 16
2-4 pm
Introducing Food to Babies
Saturday, August 27
2-4 pm
Food Sensitivities, Allergies
$25 owners
$30 general
Shield yourself naturally. Protective clothing is best. A hat and shirt will physically
block the UV rays, proving to be more protective than any sunscreen.
Avoid chemical sunscreens. Most of the chemicals used in conventional sunscreens
(like oxybenzone, parabens, and phthalates) are toxic. These chemicals are known
endocrine disruptors; they interrupt your body’s hormone signaling and function.
And the environmental impact is staggering—four to six thousand tons of chemical
sunscreen comes off our bodies each year, poisoning our oceans and coral reefs.
Choose physical (mineral-based) sunblocks. These contain zinc oxide or titanium
dioxide, which sit on top of your skin to physically block the damaging UV rays. Zinc
is the cleanest and most effective active ingredient found in sunscreen, protective
against UVA and UVB rays, with no negative side effects. Some companies are now
using nanoparticle technology to make zinc and titanium sunscreens applications less
white on the skin. Topically, nanoparticles appear to be safe for humans. Lotions are
preferable; in powder or spray form, they can be inhaled, potentially causing organ
damage. Nanomaterials are environmentally toxic to fi sh and aquatic life.
Don’t trust SPF alone. The Sun Protective Factor number is designed to help you
determine how long the protection you will get from that screen will last when you
are in the sun. Unfortunately, SPF calculates how long UVB rays are blocked, not
the cancer-associated UVA rays. Most SPF for sunscreen is calculated using two to
fi ve times more sunscreen than the average application. High SPF (above 50) often
wears off from sweat/water/towels, misleading users into thinking they are protected
longer than they actually are.
Eat your antioxidants. Protect yourself internally with antioxidant-rich fruits
and vegetables. Dietary antioxidants denature free radicals, signifi cantly reducing
your risk of skin cancer, skin aging, and sunburns. A high-quality multi-vitamin or
supplement rich in antioxidants may signifi cantly protect you against sun-associated
skin damage.
Remember, a little unprotected sun exposure is important for vitamin D levels,
especially for us Northwesterners. Sunscreens block UVB needed for vitamin D
production. Spend 10-15 minutes in the sun before covering up or applying your
initial coat of sunscreen.
Dr. Molly Force is a family practice naturopathic physician who specializes in
combining natural healing with conventional medical diagnosis and therapy. Her
practice Prosper Natural Health is located in Uptown, Port Townsend. She can be
reached at www.ProsperNaturalHealth.com or 360-385-5375.
“One of the strongest characteristics of genius is the power of lighting its own fire.” - John W. Foster
THE FOOD CO-OP COMMONS www.foodcoop.coop 9 July / August 2011

Red Dog Farm
Karyn Williams
bok choy &
strawberries
building a local feast
LLOCAL
Midori Farm
Marko and Hanako
Napa cabbage & fi eld greens
Mt. Townsend
Creamery
Ryan Trail
Truffl e Stack cheese
Anca’s Pastries
Anca Hasson
Red Velvet cupcake
SpringRain Farm
John and Roxanne
organic deviled eggs
Short’s Family Farm
Roger, Kevin and Sandy
grass fed beef meatballs
Cape Cleare Fisheries
Rick Oltman
Thai chili poached salmon
Dharma Ridge Farm
Zach Wailand
kale & tomatoes
Nash’s Organic Produce
Nash Huber
hot Italian ground sausage & carrots
Beautiful plate of local foods prepared by Hadley Nye, Food Services Manager food photo by Mindy Dwyer
“The starting point of all achievement is desire. Keep this constantly in mind. Weak desires bring weak results,
just as a small amount of fire makes a small amount of heat.” - Napoleon Hill
THE FOOD CO-OP COMMONS www.foodcoop.coop 10 July / August 2011

Sweet Creek Chili Pickles
Grown in the Willamette Valley and
canned by a lovely couple, these are
a wonderful alternative to
boring pickles from Tacoma.
Some like it Hott!
Liquid Smoke
Made right here in
Port Townsend. Charlie
collects the liquid smoke
as the peppers sweat while
drying. The quintessential
secret ingredient to your
home BBQ sauce and chili!
Crystal Geyser Sparkling
Mineral Water
A personal favorite! Mix with juice or
a bit of wine to make spritzers.
Copper Hill Pinot Gris
Certifi ed organic and made from
Willamette Valley grapes. Clear
light citrus nose. Nice body, smooth
mouth-feel with some residual
sweetness combined with tartness
for a very pleasant wine.
Prometheus Springs
Spring water fl avored with
capsicum, it’s hot and cold all at the
same time. Certifi ed organic and
made by a very groovy young man.
fi re up the BBQ!
Lazzari Mesquite
LAURA LAWLESS, Grocery Buyer
Lump Charcoal
Master chefs worldwide use mesquite
charcoal charcoal because of its pure, natural
wood smoke and high high cooking cooking
temperature. temperature. 100% natural, nothing
added.
Sustainably sourced from Mexico. Mexico.
LLOCAL
Lazzari Almond Wood
Kindling burns clean and long,
providing a very high heat. An
ecological option to burning native
hardwoods, this almond almond wood
is sustainably harvested from
California orchards. orchards.
Busha Browne’s Jerk Rub
& Sauce
Made in Jamaica with a deliciously authentic
recipe. Add that taste of Jamaica to your next
cookout.
Fire on the Mountain Sauces
Made in Portland from all-natural ingredients.
Try their delicious Bourbon Chipotle, Buffalo
Lime Cilantro or Hot Buffalo Sauce on anything
from tofu to tri-tip.
Bamboo Skewers
(soak fi rst so they don’t burn while grilling)
World Centric Plates
(made from straw not trees!)
Pane d’Amore
Slider Buns
& Panini Buns
The perfect vehicle
for locally grown beef
hamburgers.
Famega Vinho Verde
& Ouro Verde wines
Both from the same winery,
they they are are summer in a glass.
Lightly effervescent with a crisp
mineral fl avor, this wine is an
immediate favorite of anyone
I’ve recommended it to.
Amy & Brian’s
Coconut Water
Natural isotonic beverage high in
potassium potassium and other electrolytes.
Izze Sodas
All natural, fruit-juice sweetened
without being too sweet.
“Each one of us has a fire in our heart for something. It’s our goal in life to find it
and to keep it lit.” - Mary Lou Retton
THE FOOD CO-OP COMMONS www.foodcoop.coop 11 July / August 2011
LLOCAL

What’s in Season
July & August
All fi red up about berries, making jam,
kraut & pickles and high summer’s
harvest...
apples, artichokes
basil, beans
(including favas)
beets, blackberries
blueberries, bok choi
boysenberries
broccoli, cabbage
carrots
cauli ower, celery, chard,
cilantro, collard greens,
corn,
cucumbers, currents,
dandelion, dill, fennel,
garlic
gooseberries, kale, kohlrabi
lettuce, loganberries
marionberries, melons,
mizuna, mushrooms,
mustard greens, onions,
parsley, peas, peppers
plums, potatoes
radishes, raspberries
rhubarb, spinach
squash (summer &
zucchini), strawberries
tomatoes, turnips
Don’t forget to treat yourself to a
fl ower bouquet and plan your fall and
winter garden with cool season plant
starts from Midori Farm.
eatin’ with the season
Some Like It Hott!
Charlie Bodony
Charlie’s
recipes
A SIMPLE GRILL
Ingredients:
Salmon, Salmon, cod, cod, halibut, halibut, chicken, chicken, pork, pork, root root veggies veggies (insanely (insanely good) good)
Olive oil
Smoked paprika powder of your choice (depending on heat tolerance)*
Spritz your grilling meat or veggies with olive oil
1. Dust your grilling meat with powdered smoked paprika
2. Grill on the BBQ or bake in 350º oven until tender
*look for heat index number on package
“A WONDERFUL THING TO EAT” POLENTA
Ingredients:
Chicken, Italian sausage or eggplant
Smoked paprika powder
Olive oil
Italian seasonings
Polenta (slice prepared polenta or ½-3/4” layer on bottom of baking pan)
Marinara sauce (from a jar or homemade)
Cheese (parmesan, provolone, mozzarella, asiago)
1. Sauté your meat or veggie of choice in olive oil, smoked paprika
powder and Italian seasonings
2. Place polenta in a baking dish and top with sautéed meat/
veggies
3. Cover with Marinara sauce and sprinkle with cheese
4. Bake in a 350º oven until bubbly
CHINESE
ANCHORS
In the greenhouse he built, Charlie
Bodony grows chili peppers that he
then processes into powdered chilies,
packages, and sells under the Some
Like It Hott! label at local markets. He
is expert in all things chili, from their
history to chili cookery.
All chilies, he explains, originated in
Bolivia in Central America. Chilies
made their way to Europe in 1523
by way of one of Columbus’ sailors,
who returned home with chilies in
his pockets. “And by the way,” he
declared, “Columbus did not discover
America. Chinese anchors off the
coast of Central America indicate that
sailors from Asia made their way to
the continent much earlier, in search of
things like chilies.”
Charlie produces powdered chilies
that are culture specifi c (jalapeno,
poblano, piment, d’Espelete—a
Basque pepper). Chili powder (the
kind we buy from the bulk bins, say),
he explains, is actually a blend of
powdered chilies, probably Ancho
chilies, the most mild, and other spices
like oregano. He would say, of course,
that his Some Like It Hott! powdered
chilies are far superior to your average
chili powder blend. You might give it
a try yourself in one of these recipes
from Charlie.
“There may be a great fire in our soul, yet no one ever comes to warm himself at it, and the
passers-by see only a wisp of smoke.” -Vincent Van Gogh
THE FOOD CO-OP COMMONS www.foodcoop.coop 12 July / August 2011

Preserving 1:
Jams & Pickles
Hot new canning items:
Mrs. Wages pickling salt
& pickling lime
Summer fruits are here and even
(look for these packaged items
though eating peaches and plums and
on aisle 6)
cherries fresh is the best way to enjoy
them (and the most nutritious), there’s
something to be said for preserving
their summer goodness. If jam on your
toast is something you enjoy every day, then
you might enjoy even more on a cold January
morning slathering toast with apricot jam you
put up in August. A bumper crop of apples on your
backyard apple tree? If the apples aren’t good keepers and
if you can’t eat your way through them all, putting up applesauce is a good
way to enjoy your apples (and save the cost of buying it in a jar at the
grocery store) all year round. And what if there is an emergency? A pantry
fi lled with home-preserved food has given folks a sense of security for
generations.
If you’re an inexperienced home food preserver, jams and pickles are
a good place to start. These high-acid foods (most fruits and pickled
foods) can be preserved using a water bath canner (a large pot with
a rack on the bottom). Filled jars are set on the rack into boiling
water, the pot is covered with a lid, and the water is allowed to boil
for usually 5 to 10 minutes (your recipe will give you the exact
time). Low-acid foods like green beans, meat and seafood need to
be preserved at a higher temperature that can only be achieved in a
pressure canner.
Canning isn’t the only way to preserve food. You can also freeze, dry or
ferment food for long-term storage. The most important thing you can
do if you’d like to try home preserving is to invest in a good book on
canning. So Easy to Preserve, published by the Cooperative Extension
of the University of Georgia, and the Ball Blue Book (usually available
where canning supplies are sold) are excellent resources. Both have
detailed instructions on preserving and lots of tested-for-safety recipes.
Watch a short video “Home Canning for Beginners” at http://www.
nextworldtv.com/videos/food-choices/home-canning-introduction.html
eatin’ with the season
Canning jar lids and BPA
Today’s canning jar lids come with a coating on the lid that contains
Bisphenol-A (BPA). If you’re avoiding canned foods and plastic containers
and have considered giving up home food canning to avoid this chemical
that’s been implicated in many health problems, there’s good news. BPAfree
canning jar lids are now available. Information about these lids, which
are also re-usable and long-lasting, is available at www.lehmans.com and
www.reusablecanninglids.com (Tattler Canning Lids).
In a jam, In a pickle...
BERRY JAMS
(blackberry, blueberry, boysenberry, dewberry, gooseberry, loganberry,
raspberry, youngberry)
7-8 half-pint jars
9 cups crushed berries
9 cups sugar
Sterilize canning jars. Combine berries and sugar. Bring slowly to a boil,
stirring occasionally until sugar dissolves. Cook rapidly to, or almost to,
jellying point, depending on whether a rm or soft jam is desired. As
mixture thickens, stir frequently to prevent sticking. Pour hot jam into hot
jars, leaving ¼ inch head space. Wipe jar rims and adjust lids. Process 5
minutes in a Boiling Water Bath.
Source: So Easy to Preserve, 5th Source: So Easy to Preserve, 5 Edition (2006)
QUICK SOUR PICKLES
About 25 cucumbers, medium-sized
½ gallon cider vinegar (5%)
2 cups water
½ cup salt
½ cup sugar
½ cup mustard seed
Wash cucumbers. Remove 1/18-inch slice from blossom ends and discard.
Slice cucumbers lengthwise. Pack into hot jars, leaving ½-inch head space.
Mix vinegar, water, salt, sugar and mustard seed and bring to a boil. Fill jar
to ½ inch from top with boiling hot liquid. Remove air bubbles. Wipe jar
rims. Adjust lids. Process 10 minutes in a Boiling Water Bath.
Source: So Easy to Preserve, 5 th Edition (2006)
JALAPENO SALSA
Yield: about 3 pints
3 cups chopped, seeded, peeled & cored tomatoes
3 cups chopped jalapeno peppers
1 cup chopped onion
6 cloves garlic, minced
2 Tbs. minced cilantro
2 tsp. oregano
1-½ tsp. salt
½ tsp cumin
1 cup cider vinegar
Combine all ingredients in a large sauce pot. Bring mixture to a boil. Reduce heat
and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼-inch head space.
Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Source: Ball Blue Book Guide to Preserving (2009)
How about Dandelion Jelly? Find recipe and instructions at
www.prairielandherbs.com/dandelionjelly.htm
“In everyone’s life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another
human being. We should all be thankful for those people who rekindle the inner spirit.” - Albert Schweitzer
THE FOOD CO-OP COMMONS www.foodcoop.coop 13 July / August 2011

farmers
market
news
PORT TOWNSEND
SATURDAY MARKET
9am-2pm
Uptown, at Lawrence &Tyler
One of the largest small town
markets in the nation.
FARMS, FOOD, ARTS, CRAFTS,
MUSIC AND MORE
WEDNESDAY MARKET
3pm-6pm
Uptown, at Polk & Lawrence
FARMS, FOOD, MUSIC
CHIMACUM
SUNDAY MARKET
10am-2pm
Chimacum Corner
Over 30 local vendors, many
from less than 5 miles away!
Many exclusive to Chimacum.
FARMS, FOOD, MUSIC
jeffersoncountyfarmersmarket.org
MK
2010
Mama’s Harvest
The 3 Rarities
WILL O’DONNELL , Je erson County Farmers Market Director
John Lennon said, “life is what
happens while you’re busy
making other plans,” and for Kayla
and Hargopal Singh Boyd, life turned
out to be tamales. In 2009, while awaiting
the fi nal permits to begin their now beloved
pickle business, Mama’s Harvest, Kayla found herself
making tamales for Dos Okies BBQ. She asked if she could
sell hot tamales at the farmers market until the pickle business
got going. Having a shortage of hot food at the Wednesday
market at the time, I said “sure.”
“We had almost given up,” Kayla lamented. They had
dreamed of creating a pickle business here in Jefferson
County for years. Years in which friends admonished them
to sell their fabulous homemade pickles. Years in which
they took business classes, applied for permits, licenses,
bought equipment, remodeled a kitchen, practiced recipes,
commissioned logos… “If I hadn’t already had the business
logo, I think we would have quit, but I loved it so much…”
It’s easy to understand why. It’s both simple and sublime,
with bold primary colors that are strong without being garish.
Cory and Catska Ench had helped with the design; in fact,
Catska’s mother did the original pencil drawing of Kayla
that became the color image you see on every jar of Mama’s
Harvest pickles.
Now they sell more tamales than anything else. Hot, cold,
frozen, wholesale, CSA (they have a subscription pickle and
tamale plan—ask them about it), at the farmers markets, at
a few small grocers and more. Pork, chicken, veggie. Amy
Goetz, who works at the JCFM booth on Saturdays, said, “I
used to make my own tamales, but theirs are so good that I
can’t see a reason to do it myself anymore.”
I feel that way about their pickles. Pickles are not easy to
make, though people seem to think it’s a simple process. You
can preserve anything in vinegar and salt, but capturing the
proper balance of taste and texture in a good pickle is elusive
at best. Mama’s Harvest does it right, and consequently they
have been absolutely unable to keep any dill pickles in stock
longer than a month past making them.
Luckily, they have pickled carrots, beets, and relishes, which,
though equally good, seem to hang around longer. “We
pickled over a thousand pounds of local carrots in the last year
and a half,” Kayla declared, “almost all from Dharma Ridge
and Nash’s farm.” They hope to do the same in cucumbers,
“Genius is talent set on fire by courage.” - Henry Van Dyke
though the cucumbers are harder to come by. “This year we
have a whole long row that Karyn planted for us at Red Dog
Farm. She grows them but we harvest them.”
Getting the right cukes requires a lot of discussion with the
farmers (timing, sizing and freshness are critical), which for
Kayla and Hargopal is bonus. They have lived in Chimacum
for over ten years; Haley Wailand of Dharma Ridge Farm was
the offi ciate of their wedding. They are happiest out amongst
the country acreage. Which is likely why Hargopal especially
enjoys the Chimacum farmers market. “It just has a more
down-home country feel. The farmers market is like our retail
store, and we love it. But we’re a Chimacum business, so it’s
nice to be selling direct to your own community on Sundays.”
Hargopal is in the middle of getting an accounting degree from
Old Dominion College. He provides backup on any number
of tasks and does the bookkeeping. Kayla is the primary chef.
She makes almost everything in their backyard processing
kitchen but everyone pitches in. Their girls, Cianna, 11, and
Eadaion, 8, peel garlic and carrots, scrub cukes and help at
the markets. “We enjoy spending our time together. It’s not
all walks in the park or playing catch, but we feel like we are
teaching them about work ethic, which is rare nowadays for
kids.”
Almost as rare as a successful family-run food business, or a
local pickle factory, or handmade tamales. Here in Jefferson
County we are lucky to gather all three rarities in one
wonderful Mama’s Harvest.
Mama’s Harvest
Product List:
Dill Pickles,
Bread N’ Butter Pickles,
Pickled Beets, Dill Carrots,
Hot Carrots,
Zucchini Relish,
Curried Chow Chow,
and the tamales, Pork,
Chicken, Veggie and
Cheese, and Vegan.
THE FOOD CO-OP COMMONS www.foodcoop.coop 14 July / August 2011

Composting Heats Up
& a word about chicken scraps
What’s hotter than a Fourth of July BBQ in Port
Townsend, Washington? Your compost compost heap at an
optimum temperature of 135°-160° Fahrenheit.
Composting is one of the best ways to recycle recycle
things like kitchen kitchen scraps and trimmings and
yard yard and garden waste. As As a food store with a
fully fully functioning functioning kitchen and deli, we can throw
out lots of inedible inedible food that doesn’t need to to
end up in the landfi ll.
Good compost management applies to what
we’re able able to move into into the neighborhood
compost stream: stale stale bread, coffee grounds, grounds,
and vegetable trimmings from from our kitchen kitchen and and
deli and fruit and veggie culls from the produce
department. We don’t don’t compost things things like eggs,
milk or food that gets scraped off plates.
Where does it all go and and where where does does it all end end up? up?
All compost-ables, from the kitchen team making
deli dishes, sandwiches and juices and from the
produce produce team prepping everything from lettuce to to
melons to squash, are deposited into large garbage cans
on the loading dock. Coffee grounds go into into a a separate
container. Local farmers and and community garden groups groups
haul haul away the fi lled-up garbage cans to use in in their
own own composting programs. Empty cans are returned to to
be be refi lled lled again. again. It’s It’s a perfectly perfectly balanced balanced system system that that
prevents waste and puts cast-offs to good use. use.
Recently, the Produce Team has had to ask folks not to to help
themselves to to the contents of the garbage cans cans in the produce produce
back room (or at our loading dock) for treats for their chickens
(or (or rabbits, etc.). This is partly partly an issue of safety—to avoid avoid a
slip and fall, for for example. It’s It’s also a concern as the the practice
has become increasingly popular for our members. Local
farmers and community gardeners depend on the quantity of
compost materials materials they haul away and we found they were too
frequently frequently coming coming up up short. short. A A tip tip for for home home chicken-keepers:
chicken-keepers:
in your garden, pass along your your own own veggie trimmings, throw
them weeds from from your your garden, and perhaps try planting “a
row for the girls.” Thank Thank you for your cooperation.
green community
What Women Want:
Green Cleaners
& better labeling for cleaning products
Adapted from “What Women Really Want in Green
Products” by Erin Switalski (5/24/11)
Women make 95% of the household purchasing
decisions in the U.S. They also have a longer list
of satisfaction criteria—if you’re able to satisfy a
woman with your product, you’re almost guaranteed
to satisfy a man. Women also still do over 70% of the
household work. And of professional cleaners in this
country, 89% are women.
Women are also uniquely infl uenced by chemicals in
cleaners. Chemicals like phthalates are contained in certain
conventional cleaners and have been linked to higher rates
of breast cancer, infertility, endometriosis and hormone
disruption. Additionally, women are the fi rst environment for
the next generation. Many chemicals stored in a woman’s body
are passed on to her child during pregnancy and later through
breast-feeding.
This makes women especially vigilant about toxic chemicals in their
environment and potential health hazards—and they are taking action.
In 2007, Women’s Voices for the Earth released “Household Hazards,” a
report citing the numerous chemicals contained in cleaning products—
everything from drain cleaner to air fresheners. The public uproar and media
pressure around this report and subsequent ones have spurred thousands of
women to make their own nontoxic cleaners and numerous corporations to change
their ways. S.C. Johnson started their “What’s Inside S.C. Johnson” bilingual
website, listing all chemical ingredients (except fragrances). Clorox has removed
phthalates and synthetic musks, which can impair the body’s defense system against
other chemicals, from their products.
The one piece missing is the information consumers need to make comparisons
between products to make informed decisions. Right now, no cleaning products
are required to list all ingredients on the label. We need commonsense, consistent
policies that require all cleanser manufacturers to label their products so
shoppers can make simple, in-the-aisle choices, just as they do with cereal.
We also need a progressive federal policy to encourage discovery, testing
and marketing of safer alternatives to chemicals that are shown in
independent study to be associated with long-term health impacts.
Check out the full article in the Co-op Reading Room
in the Education section www.foodcoop.coop
“Through our great good fortune, in our youth our hearts were touched with fire. It was given to us
to learn at the outset that life is a profound and passionate thing.” - Oliver Wendell Holmes
THE FOOD CO-OP COMMONS www.foodcoop.coop 15 July / August 2011

food for thought
Who’s A Farmer?
What’s A Farm?
“Farming” can be many
things: production agriculture
that produces produces commodity crops for the global market; market; traditional
farming of the past that produced cash crops and food for the table;
subsistence farming (the way most people in the world farm) that focuses
on growing food for the family and perhaps selling the excess to a local
market. Today, farming might also be backyard farming, urban farming, rooftop
farming, and more.
According to the Merriam-Webster Dictionary (online at www.learnersdictionary.
com), a farm is “a piece of land used for growing crops or raising animals” and
farming is “the job or business of running a farm.” Scott County, Iowa defi nes a
farmer as “A person or persons actively engaged in farming and deriving taxable
income from such activity” (http://www.scottcountyiowa.com/planning/farmer_
ag.php). Scott County has a rather defi nite set of parameters for what may be
called a farm and it’s not anything under 40 acres, except “by making application
to the Zoning Board of Adjustment in accordance with the Board’s
procedures for Appeals of Interpretation.” In our own county,
the Jefferson County Farmers Market Guidelines (available
online at www.jeffersoncountyfarmersmarket.org) defi ne a
farmer as “one who raises the produce, plants or animals,
or animal products on land they own, rent or lease in
the state of Washington, or harvests seafood or other
approved wild edibles, which they sell at the market.”
According to the USDA defi nition, a small farmer is
defi ned as one that grows and sells between $1,000 and
$250,000 per year in agricultural products (Small Farm
News, http://ucanr.org).
Defi ning Terms In Changing Times
DEBORAH SCHUMACHER, Sta Writer
“...you
might have
ten acres or
one acre...”
How we defi ne a farm
Putting aside the various institutional defi nitions of this
fundamental occupation, if you are using a piece of land to
produce food, you are farming. You might own and operate a farm
of many acres to produce food for a local or regional or national or even
global market. You might have 10 acres or one acre or a greenhouse on a city lot
where you raise and sell a farm product through a CSA, local farmers markets,
and local and regional retail markets. You might hire yourself out as a “personal
farmer,” cultivating other people’s backyards to provide food for their table. Or
it might be your “job” in the labor market of your household to weed the garden
in the backyard.
“It takes two flints to make a fire.” - Louisa May Alcott
Thinking about who and what is a farmer isn’t just an interesting thought
experiment. Depending on where you live, local zoning ordinances may limit
the scale of your operation or what you can raise on your farm. Your town
or city will permit some farm animals: hens but not roosters; pigs but not
goats; goats but not sheep. There may be hoops to jump through or costs to
incur. Does the city or county you live in give you legal status as a farmer?
How does this designation—or lack of—affect your access to water, tax
breaks, federal dollars to subsidize your operation, to the ways you
get to use your land?
The good news
Two hundred years ago, most of the U.S. population was
farming. Today, that number has dwindled to 2% and the
average age of a farmer in the U.S. is 55. The good news
is, in the last few years, there’s been an increase in the
number of farmers, mostly in organic agriculture, and more
young people are interested in farming as an occupation
and a way of life. But because access to land, especially
good farmland, is so limited, young and beginning farmers
are having to fi nd new ways to enter the fi eld.
For this reason, it may be time to think about how we defi ne
farms and farmers both culturally and legally. In our hearts and in
our government let’s enlarge the defi nition to include those who farm in
places or in ways that haven’t been traditionally seen as “farms” or “farming.”
Should the global agricultural project fail, more of us may be pressed into the
service of providing food for our families, our neighbors, and for others in our
community. The way we will “feed the world” will likely be the way we feed
ourselves—supporting and even subsidizing all the ways we grow food will
be a necessary part of the new food economy.
THE FOOD CO-OP COMMONS www.foodcoop.coop 16 July / August 2011

Bottled Water
The New Uncool
DEBORAH SCHUMACHER , Sta Sta Writer
In the history of good ideas, bottled water will one day go down as…not
such a good idea. According to “The Story of Bottled Water,” consumption
of water sold in plastic bottles is down while the sale of reusable drinking
bottles is increasing. In this eight minute clip about the history of bottled
water (you can view it at www.storyofbottledwater.org) it’s predicted that if
the trend continues, drinking water from a single-use plastic bottle will soon
be as uncool as smoking cigarettes.
Americans drink their way through a lot of plastic water bottles (a half-billion
a week, or enough to circle the globe fi ve times); about 80% of them end
up in landfi lls or are burned in incinerators (“The Story of Bottled Water”).
Plastics in the landfi ll leach chemicals that can end up in soils and
drinking water. These same chemicals are released into the air when
plastics are incinerated. And too much plastic (and not just water
bottles) migrates into our waterways and eventually into the ocean,
where it’s accumulating in the “Great Pacifi c Garbage Patch,” an
area of high concentration of debris in the northeastern corner of
the North Pacifi c Subtropical Gyre (Algalita Marine Research
Foundation).
Plastics, like diamonds, are forever
Trawl research from the RV Alguita studied plastic debris in the
NE Pacifi c Gyre in 1999 and found the plastic to zooplankton
ratio in the ocean was 6:1— six pounds of plastic to one pound
of food. In 2008 they returned to the region and discovered the
ratio had increased to 46.4 pounds of plastic to one pound of
food (“Marine Debris: The Pelagic Plastic Plague”). That’s an
astonishing fact in itself. More disturbing is that sea animals
confuse our plastic refuse for food and eat it. This can result in
intestinal blockage if the plastic doesn’t pass through the intestinal
tract and in some cases “starvation occurs because the plastic
makes the animal feel full without having had any nourishment”
(Algalita Marine Research Foundation).
Pre-production plastic dust and plastic pellets, called “nurdles,” also
end up in the waste stream, in our waterways and fi nally the ocean. Nurdles
look like fi sh eggs (food) and contain toxic concentrations of PCBs and
other chemicals up to 1,000,000 times the levels found in ambient sea water.
Human health is affected when we’re exposed to these toxic chemicals when
we eat seafood and fi sh (“Marine Debris”).
Many of us try to do the responsible thing and recycle our plastic bottles.
But what happens to the tons of plastic bottles that don’t go into our county
landfi lls? They might be shipped to places like India, where mountains of
plastic bottles are accumulating in other people’s backyards. Are they being
recycled? According to “The Story of Bottled Water,” not necessarily. They
might be “down-cycled” into cheaper products that get thrown out later or,
after a long trip across the ocean, thrown away.
food for thought
“1/3
of
bottled
water is
ltered
tap
water”
Manufactured demand
Why do we buy bottled water? According to “The Story of
Bottled Water,” after soda sales started to level off, bottled
water manufacturers deliberately created a need where none
existed before. Thanks to “manufactured demand,” people
were convinced through advertising that bottled water is safer
and better tasting than what comes out of the tap. In a couple
generations, they’ve been so successful we’re willing to spend
about 2,000 times more for bottled water than for tap water.
Despite labels that picture mountains and streams, one-third
of bottled water is fi ltered tap water, including Pepsi’s
Aquafi na and Coke’s Dasani (“Story of Bottled Water”).
In a survey conducted by the Environmental Working
Group (EWG), more than half the bottled water products
surveyed failed their “transparency test”: 18% didn’t say
where their water comes from and 32% didn’t disclose
any information about treatment or the purity of their
water (“Best and worst bottled water brands”).
Water from your tap, on the other hand, is regularly tested
and you can fi nd out about your local water either online
or by contacting your public utility company. Filtered tap
water gets the highest score (an A) from EWG’s grading
of the 10 top-selling U.S. bottled water brands “because if
you can change your fi lter regularly…it is purer than bottled
water, plus it saves money.”
Clean water for all
Water is properly a part of the “commons,” a resource that people
share, not a commodity sold by private companies to “consumers.”
It was a very clever colonization of the commons when corporations
like Coca-Cola, Pepsi and Nestlé bought into public water systems so
they could turn around and sell water back to citizens for 2,000 times
the cost of water from their own kitchen tap. Maybe it’s time to “take
back the tap.” Some suggestions from “The Story of Bottled Water”: demand
investment in public water infrastructure, lobby for drinking fountains, switch
to reusable bottles, and boycott bottled water.
Sources:
Algalita Marine Research Foundation website at www.algalita.org
“Best and Worst Bottled Water Brands,” Lori Bongiomo (www.shine.yahoo.com)
“Marine Debris: The Pelagic Plastic Plastic Plague” (www.nextworldtv.com/videos/
what-isnt-working-1/oceans-of-plastic.html)
what-isnt-working-1/oceans-of-plastic.html
what-isnt-working-1/oceans-of-plastic.html)
“The Story of Bottled Water” (www.storyofbottledwater.org)
www.storyofbottledwater.org)
“Education is not the filling of the pail, but the lighting of the fire.” - William Butler Yeats
THE FOOD CO-OP COMMONS www.foodcoop.coop 17 July / August 2011

take back your food
Food Concerns
Check the kiosk at Member Services for updates
Material collected by DEBORAH SCHUMACHER, Newsletter Sta
REGIONAL
WORC, DRC CHALLENGE GM ALFALFA
Western Organization of Resource Councils (WORC) and Dakota Resource Council
(DRC) joined the Center for Food Safety in a lawsuit fi led March 18 challenging the
U.S. Department of Agriculture’s decision to allow unrestricted planting of genetically
modifi ed (GM) Roundup Ready alfalfa. The suit states the agency violated the National
Environmental Policy Act (NEPA) and the Plant Protection Act by approving GM alfalfa
without adequate analysis or measures to protect farmers and ranchers who want to
grow organic or conventional alfalfa. Source: WORC Alert (4/6/2011)
NATIONAL
ORGANIC FAMILY FARMERS SUE MONSANTO
On behalf of 60 family farmers, seed businesses and organic agricultural organizations,
the Public Patent Foundation (PUBPAT) fi led suit on 3/30/11 against Monsanto,
challenging the chemical giant’s patents on genetically modifi ed seed. Organic Seed
Growers & Trade Association, et al. v. Monsanto was fi led in federal district court
in Manhattan and assigned to Judge Naomi Buchwald. Plaintiffs in the suit represent
a broad array of family farmers, small businesses and organizations from within the
organic agriculture community who are increasingly threatened by genetically modifi ed
seed contamination despite their best efforts to avoid it. Source: Cornucopia Institute
(4/3/2011)
FARM PHOTO BAN BILLS FAIL
Legislators in three states — infl uenced by Big Agriculture — were trying to
criminalize taking photos or videos of farm facilities. Nearly 33,000 people signed
Slow Food’s petition to stand up for transparency and the right to take pictures of
farms. Since then, the bill has failed in Florida and will hopefully fail in Minnesota and
Iowa. Source: Slow Food USA (5/26/2011)
FDA DECLINES LABELING TOXIC FOOD DYES
A Food and Drug Administration (FDA) advisory committee examining the link
between food coloring and hyperactivity narrowly voted against recommending
European-style warning labels on products containing artifi cial food colors in the
U.S. The Center for Science in the Public Interest (CSPI) had urged the committee to
recommend warning labels on packages alerting shoppers to the alleged risks raised by
eight approved artifi cial food colors. Speaking ahead of the hearings, CSPI executive
director Michael Jacobson said: “The evidence that these petrochemicals worsen some
children’s behavior is convincing, and I hope that the committee will advise the agency
to both require warning notices and encourage companies voluntarily to switch to safer
natural colorings.” Source: Washington State Food & Farming Network (4/1/2011)
FARM BILL NEWS
Philip Brasher at the Green Fields Blog (Des Moines Register): “The budget agreement between
the White House and Congress largely spares farm subsidies from cuts and takes money instead
from conservation programs, nutrition assistance, research and other areas of the Agriculture
Department’s budget.” A detailed analysis of agricultural spending (posted at the Sustainable
Agriculture Coalition Online) states in part that “No other mandatory spending from the 2008
Farm Bill is given the same rough treatment as conservation.” Source: FarmPolicy.com (4/13/2011)
Follow the progress of the next Farm Bill at www.foodcoop.coop (link is on the homepage).
FARM BILL
BUDGET
CUTTING
BY BRIAN DEPEW, Center for Rural A airs
(April 2011 newsletter)
Congress is preparing to take up both farm
bill renewal and budget cutting legislation,
making the next two years a critical time to
focus on priorities that take common sense
steps to cut spending.
For farm programs, that means placing a
hard cap on payments made to the largest
farmers, payments that effectively subsidize
them to drive small and mid-sized farmers out
of business. Enough money could be saved
by these reforms to reduce the defi cit and
invest in the future of family farming, land
conservation, and in building a bright future
for small towns.
We [The Center for Rural Affairs] propose a
three-part plan.
First, Congress should place a hard limit of
$40,000 on direct payments to the largest
farms in tough years, and further ratchet
down that limit to $13,000 in the best years.
A hard limit on counter-cyclical and loan
defi ciency payments and a requirement that
farmers be actively engaged in farming to
receive payments are all needed as well.
Second, we support a one-third acrossthe-board
cut in direct payments. Direct
payments are bid into higher land and rent
prices, driving up costs for beginners and
smaller farmers.
Finally, we propose eliminating half of
the payment on cash rented land owned
by landlords with income over $500,000.
Though paid to tenants, the money passes
through their pockets to landowners in the
form of higher cash rent. High-income
landowners are already ineligible for federal
farm payments on crop share leases. They
should not be able to get around that by cash
renting.
Together, these reforms would reduce the
defi cit, while protecting investments in
conservation, small business development
and beginning farmer programs.
“A house is not a home unless it contains food and fire for the mind as well as the body.” - Benjamin Franklin
THE FOOD CO-OP COMMONS www.foodcoop.coop 18 July / August 2011

Fiddle
Tunes!
at Centrum!
Printed by the
P.T. Leader
on Recycled
Paper
July
CO-OP
Save
the Date!
Sept 17
7:00 pm
The Food Co-op
Sponsors
Will Allen
$10 co-op members
$12 non-members
McCurdy Pavilion
co-op calendar
Fridays
2:30-5pm
WSU
Master Gardners
Plant Clinic
free
Co-op Alcove
Saturday 16
2-4 pm
Babies:
Introduction
to Foods
Dr. Molly Force
$25 owners $30 non-owners
360 385-5375 x4
Annex
CLASS
August
CO-OP
CLASS
Blues at Centrum!
Saturday 27
2-4 pm
Food Sensitivities,
Allergies &
Intolerance
Dr. Molly Force
$25 owners $30 non-owners
360 385-5375 x4
Annex
Thursdays
11am-7 pm
Cape Cleare
Salmon Cart
InSeason Catering
Co-op south parking lot
Thursday 14
12-6 pm
(closed 3-4 pm)
Food Co-op
Blood Drive
look for the Bus!
north parking lot
385-2831 x308
Fri - Sun
12, 13, 14
J.C. Fair
Rock the Flock!
CO-OP
CLASS
All classes
require reservations.
Please pick up your
class schedule with
complete descriptions
in the brochure rack
at the store.
Thursday 21
8am-9pm
Thrifty Thursday!
additional 10% o
for owners only...
join today!!
(excluding alcohol,
magazines, WIC,
Co-op Staples)
The Food Co-op sponsors
the movie
Time to plan
winter gardens
Saturdays
6,13, 27
Culinary Arts w/ Sidonie
Learn to Cook International Cuisine
$25 owners, $35 non-owners
Olympic Hostel at Ft. Worden
reservations at 385-0655
www.olympichostel.net
CO-OP
CLASS
Sunday 28
12:30 pm
Rose Theatre
www.freshthemovie.com
$10
a fundraiser for the J. C. Farm to School Coalition
& the J. C. School Gardens
Tickets available August 13 at the Member Services Desk
385-2831 x 308
“O! for a muse of fire, that would ascend the brightest heaven of invention.” - William Shakespeare
THE FOOD CO-OP COMMONS www.foodcoop.coop 19 July / August 2011

what’s HOT what’s NOT!
kids on store tours
recycling/
repurposing
school gardens
farming
buying bulk
biking to work
Finnriver’s Hot!
There’s so much happening at Finnriver Farm these days
it’s hard to keep up! Owners Keith and Crystie Kisler
have three new ciders for us to enjoy. And they just won a
double gold medal from the prestigious 2011 Seattle Wine
Awards in the sparkling wine category. Congratulations
Crystie and Keith! On July 9th they are also participating
in the newly formed Northwest Cider Association’s
Summer Cider Day, Sponsored by The Food Co-op (see
ad this page).
Finnriver is also supporting the Clemente Course by
hosting “Thinking Through the Land: Benefi t Discussion
Series.” Meets fi ve consecutive Tuesday evenings,
July 12 to August 9, from 7-9 PM. $125 tuition will
benefi t the Clemente Course, a free, accredited
college humanities program. Lively discussions
led by Clemente professor Sydney Keegan and
special guests Tom Jay and Robert Greenway.
The series investigates our cultural ideas about
farming and our relationship to the land. Final
session includes a farm feast. Sponsored by the
Jefferson County Clemente Course, Finnriver,
WSU Jefferson County and the Jefferson County
Farmers Market. For more information, contact
info@fi nnriverfarm.com or 360-732-6822.
cooperative ownership
Beans for Bags
community gardens
YOU!
We Believe
In Beans!
Jessica and P.T.
Playschool students
celebrate their bean jar
on a trip to the Co-op.
The Kisler Family at their farm.
photo by Brwyn Griffi n
shopping directly
into your co-op bag
plastic bags
all uncivil actions
grazing in the
bulk section
plastic bottles
speeding through
the co-op parking lot
the weather!
Nthwest Cid Aociation’s
SUMMER
CIDER DAY
FORT WORDEN STATE PARK
JULY 9 TH 2011, 11AM TO 7PM
Tickets are available at Alpenfire Cider,
Eaglemount Cider & Wine, Finnriver Farm,
and The Food Co-op Port Townsend.
“Someday, after mastering the winds, the waves, the tides and gravity, we shall harness for God the energies
of love, and then, for a second time in the history of the world, man will have discovered fire.”
- Pierre Teilhard de Chardin
THE FOOD CO-OP COMMONS www.foodcoop.coop 20 July / August 2011