The Organic Press - Introducing the Board of Directors Chili Season Wild Winter Wellness "Who owns your grocery store?" - Hendersonville ...
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The Organic Press
The Newsletter of the Volume 20* Issue 1
Hendersonville Community Co-op Winter 2020
• Introducing the Board of Directors
• Chili Season
• Wild Winter Wellness
• “Who owns your grocery store?”
2 www.hendersonville.coop Organic Press Winter 2020
Table of Contents
GM Musings 3
Damian Tody
Editor: Gretchen Schott Cummins Board’s Eye View 4
Contributing Writers: Gretchen Schott Cummins, Andrea Larsen
Arrion Kitchen, Marisa Cohn, Robert Jones,
Natalie Broadway, Damian Tody, Andrea Larsen,
June Ellen Bradley, and Jon Steinman
Department News 6
We are the Hendersonville Community Co-op, a member- Calendar 11
owned natural and organic food market and deli. We
have been serving Hendersonville and the surrounding
community since 1978 when 15 families joined together
to purchase quality food at better prices. We offer the best Chili Season 12
in certified organic produce, groceries, herbs, bulk foods,
vitamins and supplements, cruelty-free beauty aids, wine
and beer, and items for special dietary needs. The Deli
offers a delicious variety of fresh soups, salads & more. Habitual Herbalist 14
June Ellen Bradley
The co-op is open to the public and ownership is not
required to make purchases.
Everyone can shop and anyone can join.
News & Views from Outreach
Opinions expressed in The Organic Press are strictly Gretchen Schott Cummins 15
those of the writers and do not necessarily represent
an endorsement of any product or service by the
Hendersonville Community Co-op, board, management
or staff, unless specifically identified as such. The same Staff Picks and BYOBag 16
is true for advertisers.
Interested in advertising in The Organic Press? Over 2,500
copies of the newsletter are mailed to our owners monthly Chocolate Matcha Energy Balls 17
and additional copies distributed within our store and the
community. Space is limited and rates are reasonable.
Call 693-0505 to reserve your space today.
Jam & Cheese 18
Submission Deadline
All submissions, including articles and advertisements,
must be received at the co-op by the 7th of the month
preceding the issue. Co-op Connections 20
Who Owns your Grocery Store?
Jon Steinman 22
100% Recycled Paper
Organic Press Winter 2020 www.hendersonville.coop 3
GM Musings
I hope that everyone had a great holiday season and reflects on 2019 with fondness. I also hope that 2020
brings you everything you hope for. 2019 was another good year for the co-op. We ended the year with a
profit for the third year in a row. We came through the end of the year with solid sales growth even though we
had new competition in town, and we are continuing to be able to put money back into the hands of our owners
and investors.
Beginning in March we will again be sending out checks to those of you that purchased preferred shares during
our expansion fundraising process. The Board has declared dividends for fiscal year 2018/2019. This past fiscal
year we were also able to return some of our profits to our owners again in the form of patronage rebates. If
you are eligible for a rebate you will be receiving a letter with information about that as well. Those rebates will
be available at the register in March. In the past we have paid out from 20% to 50% of owner profits. Last year
we paid out 50% of eligible profits for a total of $22,000.00. This year we will again pay out 50% of eligible
owner profits for a total of $60,000.00. More information on how this is distributed to eligible owners will be
included in the letter you receive. I look forward to another successful year in 2020.
In cooperation,
Damian
4 www.hendersonville.coop Organic Press Winter 2020
A Board’s Eye View
I know I am not alone when I say that the reason I first stepped through the
doors of our co-op was to find food that I could trust after learning that I
was reacting to the diet I had at the time. I remember how overwhelming it
was to try to retrain myself to read every label and research ingredients. Going
to the big grocery stores took hours and left me confused with an empty cart.
Then I found the co-op. I am so thankful to know that there is a clear product
policy ensuring that I won't find preservatives, aspartame, food colorings, antibiotics and hormones
on the shelves. When I buy produce I know nothing will contain chemical pesticides, herbicides or
fertilizers that harm the environment. It changed my life as well as my buying habits. Over time I
have realized that there are so many environmental hazards that are harmful to us.
My journey started with food, but I've learned about so many other ways that people can have
crippling reactions to those hazards. One that I have learned about most recently is chemical
sensitivities. Studies show there are hazardous chemical ingredients including Formaldehyde in
laundry products, dryer sheets, hair products, room fresheners, perfumes and colognes known to
lead to adverse conditions. These conditions range from asthma, headaches and skin irritations to
suppression of internal systems and brain injuries. Unfortunately, these reactions can occur from
proximity to irritants on other people. For some, exposure to those chemicals can mean a long
road to recovery.
It has taken me years to slowly eliminate chemicals from my life. I remember, as my knowledge
grew about the harmfulness of chemicals of being very overwhelmed at where to start. My
cabinets held body sprays, scented soaps, laundry products, dryer sheets, scented body and hair
care products, I even had scented garbage bags. As I slowly replaced many of these products, I
began to realize I had been sensitive to them all along, but with such daily exposure, I didn't even
notice. As awareness is growing, I have been in places with signs at the door about being mindful
about scents, but where do you start? Simple changes can make a huge impact.
The co-op carries many products in the wellness department that are free from
harsh chemicals or perfumes. If you are considering learning more about
chemical scents and using them less you're stepping in the right direction
shopping at the co-op. Ask our helpful co-op staff for more information!
In cooperation,
Andrea Larsen
Organic Press Winter 2020 www.hendersonville.coop 5
HCC Board of Directors
From left to right: M.C. Gaylord, Michelle Miller, Andrea Larsen,
Launa Tierney, Melany Thum- McAleer, Angela Proderick, Carolyn Widener
Trey Singleton (in the back)
2020 HCC Board Meeting Dates
This year, the board will hold 10 meetings at 6:00 p.m. on the fourth Tuesday of the month. The meetings for the
next three months will be on January 28, February 25, and March 24. All Owners and Staff members are welcome
to attend. If you would like to attend a meeting or have a concern or topic for the board to discuss, contact Carolyn
Widener at 828-329-4826 or email at board@hendersonville.coop. Written information may also be sent to the
Board of Directors of HCC, 60 South Charleston Lane, Hendersonville, NC 28792. Please include your name and
contact information. The proposed Board meeting agendas may be viewed on the HCC website and on the Bulletin
Board in the store.
6 www.hendersonville.coop Organic Press Winter 2019
Department News Also, we have Nutiva MCT oil and powder. The powder
What’s In Store For You? comes in unflavored, Vanilla, Matcha and Chocolate fla-
vors. It can be used as a non-dairy creamer and contains
Grocery ~
acacia fiber (a pre-biotic for gut health) that makes it
I
easier to blend in beverages.
hope everybody had a wonderful holiday season! As
we welcome in the new year, we can now bring back
Even if you don’t drink coffee, you can make just
our focus on foods for health, energy and immunity.
about any hot beverage into a creamy, frothy version of
The length of our days is growing, but the weather is
itself simply by blending in butter and Brain Octane.
still cold. A warm drink with superfoods and healthy
Hot chocolate, tea and turmeric tea are just a few op-
fats is an excellent way to fuel your mind and body and
tions. Other nourishing powdered ingredients to try are
keep you sustained longer.
cacao, cinnamon, maca, medicinal mushrooms, collagen
and vitamin C or grass-fed ghee oil.
A great addition to boost your coffee or morning
beverage is MCT oil or powder. MCT” stands for
“medium-chain triglycerides. It can be found in coconut
oil, palm oil, and goat’s milk. MCT oil is much more
concentrated, giving greater benefits for brain health,
energy and metabolism.
MCTs break down more easily than long-chain triglyc-
erides and are more readily available as fuel for the body.
Researchers are examining the role of ketones (the by-
products of fat breakdown) in brain health and, specifi-
cally, cognition and memory. One way to boost ketones
in the body is to consume MCTs, as these shorter chain HOW TO MAKE BULLETPROOF COFFEE
fats aren’t stored as body fat and are converted into ke-
tones more quickly. Ketones may provide an alternative 1. It all starts with the beans. Brew 1 cup (8-12
energy source for brain cells that have lost their ability ounces) of coffee using filtered water with 2 ½ heap-
to use glucose. Energy expenditure can be stimulated ing tablespoons of freshly ground Bulletproof Coffee
for up to 5.5 hours following an MCT-boosted meal. Beans. Use a French Press for ease of use and to pre-
serve beneficial coffee oils that paper filters keep out.
We stock the Bulletproof line of coffee and MCT 2. Add 1 teaspoon to 2 tablespoons of Brain Oc-
oils. Often, I get the question, “What is the difference tane® oil. You’ll learn much more about Brain Octane
between XCT oil, Brain Octane oil and Coconut oil?” oil below, but keep in mind that this stuff is powerful.
Coconut oil primarily contains an MCT called lauric acid Start with 1 teaspoon per cup and work your way up to
(C12), which has immune system benefits and is best for 1-2 tablespoons over several days.
baking and cooking up to 350°F. 3. Add 1-2 tablespoons of grass-fed, unsalted but-
ter or 1-2 teaspoons of Grass-Fed Ghee (for those who
C8 (caprylic acid): This is Brain Octane oil, and it’s the can’t tolerate dairy). You read that right. It says butter.
all-around best MCT for ketogenic energy. It produces Don’t worry. This mixture also makes the creamiest,
more ketones than coconut oil, which means more ke- most delicious cup of coffee you’ve ever had. Oh, and
tone benefits like amplified energy, fat loss and metabol- make sure your butter is unsalted. Salty coffee is gross.
ic burn. XCT oil is a blend of C8 and C10. C10 (capric 4. Mix it all in a blender for 20-30 seconds until it
acid): Supports energy, fat burning and metabolism, but looks like a foamy latte.
doesn’t produce as many ketones as C8 does. ~Marisa
Organic Press Winter 2019 www.hendersonville.coop 7
Wellness ~ Meat & Seafood ~
Elderberry Immune Boosting Dressing
T his time of year can be hard for the connoisseur of
fine wild caught salmon. With the season opener
Y ou may know that Flora’s Elderberry Crystals pro- still months away and nothing but farm raised atlantic
vide a burst of antioxidants and immune support salmon available in fresh fish cases it can be a bit dis-
when mixed with your daily juice, beverage or smoothie, couraging. Here at the Co-Op we have come up with a
but did you know they also provide a healthful, conve- great solution to this shortage in the form of The Wild
nient and delicious boost in salad dressing? * Salmon Company.
Made from berries picked at the height of ripeness,
with only fully ripe, purple berries and no stems, leaves
or unripe berries, the fresh juice is pressed promptly to
maximize freshness and then vacuum dried to protect the
nutrient and antioxidant content. The natural sweet and
tart flavor of elderberries will enhance the citrus or berry
vinaigrette you already love, or you can make your own.
The Wild Salmon Company is a small, fisherman owned
business committed to providing the very best sustain-
able Alaskan seafood. It is operated by Heidi Dunlap
and her partner, Steve. They have both been fishing in
Alaska for most of their lives.
Heidi and Steve base their business in Asheville, which is
where they reside during the off season. Each summer
they head to Bristol Bay to join the largest sockeye
salmon fishery in the world. Once their salmon are
caught and chilled, they are delivered to a processing
facility to be filleted, deboned and flash frozen. This
method
preserves the “just-caught” freshness. From there, the
fish is shipped back here to WNC where Heidi and Steve
sell their catch at farmers markets and retailers like the
Ingredients:
Co-op. When you buy their salmon or cod you are
3 tbsp. olive oil
directly supporting a small, family-owned and operated
2 tsp. apple cider vinegar
business. And with the care that goes into their
2 minced garlic cloves
1 tsp. Dijon mustard product it tastes just as good as the fresh salmon of
1/2 tsp. Flora Elderberry Crystals summer.
Pinch of salt & pepper
Optional: add citrus, raspberry or strawberry to taste ~ Chris
Stir well and serve with salad.
~Arrion
Department News cont. on page 8
8 www.hendersonville.coop Organic Press Fall 2018
Department News continued~
Produce ~ Bakery ~
W hy Organic produce? The desire to preserve the
land and water, to help protect wildlife, health
concerns, long term unknown effects, peace of mind.
H appy New Year! I’d like to start the new year off
by thanking everyone for supporting our bakery
and helping us to be the top growth department last
That’s why we are proud to be providing our community year! We hope that 2020 continues to see our Bakery
with a place where we can access organic vegetables and and Co-op grow.
not worry about its organic integrity. Being that we are
an organic or nothing produce department, you can trust We are hoping to bring you some new and exciting
that its organic integrity is intact and has not been jeop- items this year. One of the first is a selection of Choc-
ardized during receiving, handling, and storage. olate Barks. This delicious creation comes in White
Chocolate, Dark Chocolate, and Semi-Sweet Choco-
One of the most frequently asked questions I get is late options with a variety of dried fruits and nuts .
“is this non-GMO?” And the answer is “yes”, organic You can find our new Chocolate Barks on the tables
standards do not allow the use of genetically modified between the Deli Cold Case and the Beer Cooler.
organisms. Under many circumstances, GMO’s are used You’ll also be able to find some favorite muffin fla-
to resist some of the devastating pesticides and herbi- vors returning. We have had multiple requests for the
Almond Joy and the Triple Berry Muffin flavors so
cides (largely Roundup) that blanket millions of acres of
we are bringing them back to brighten up your Winter
farmland. With responsible agriculture comes protect-
days.
ing the land and water and that means no synthetics and
no chemicals that cause a negative impact can be used.
We want to know what YOU like best and would like
Therefore the use of GMO’s is not allowed. Organic
to see more of from the Bakery Department. Please
growers help ensure that the land will be usable for gen- feel free to fill out a comment card to let us know
erations to come. what your favorites are and any other suggestions you
~ Robert may have. Happy Snacking!
~Natalie
Organic Press Winter 2019 www.hendersonville.coop 9
Department News continued~
Deli ~
T he Deli is welcoming 2020 with a focus on seasonal products on our menus and especially in our made-from-
scratch soups! You will find hard, winter squashes in hearty soups, bisques and chowders; as well as other winter
favorites: Big Boys Beef Chili, New England Clam Chowder and Split Pea with Ham.
This season, we are turning our focus to freshening up our specialty cheese case selection, as well. Keep an eye on the
new cheeses and old fav’s we’ll be bringing in.
If you ever have a suggestion for something you’d like to see
in our cheese case, please drop us a line in the
suggestion box - or email: deli@hendersonville.coop
As always, we enjoy preparing healthy, fresh and uniquely
Co-op crafted meal options for you. Come check out the
new seasonal flavors and be sure to say “hi”.
Happy 2020! Thanks for being the best part of our jobs.
Creating the Perfect Cheese Plate
By: Co+op, welcome to the table
If there’s one plate of food that says “party,” it’s the cheese platter. Enticing and satisfying enough to carry a celebra-
tion on its own, the cheese plate is also the perfect attraction for introducing guests to one another before the main
course. Putting together a spectacular cheese platter is easier than you might think. Here are a few tips:
The cheese platter
• Serve cheese at room temperature. The cold from the refrigerator inhibits its flavor, so take your cheese out
half an hour before guests arrive to allow it to “bloom.”
• Provide a serving utensil for each variety of cheese on your tray.
• Serve a selection of three to five contrasting cheeses. Think different tastes, colors, and textures, like mild with
robust (like Brie with blue cheese), fresh with aged (like Boursin with aged Gruyere), or soft with hard cheeses (like
chevre with Parmesan).
• Create a themed tray by offering cheeses from one region or source, or showcase an array of cheeses made
from different milks (cow, goat, sheep).
Accompaniments
Whether you serve them individually or on the same platter, some foods are perfect complements to cheese. These
include:
• Fresh and dried fruits
• Crostini, flatbread, and other crackers
• Hearty and crusty breads
• Olives
• Nuts
• Honey
To create an antipasto platter, include a mix of marinated vegetables and cured meats.
Department News cont. on page 10
10 www.hendersonville.coop Organic Press Winter 2019
Perfect Cheese Plate continued~
Wine and beer cheese pairings
In general, a wine that comes from the same geographic area as the cheese will be a good match. Here are some other
pairings:
• Goat cheeses and dry red wines
• Cheddars with sweet wines and pale and brown ales
• Fresh, medium, and hard cheeses with crisp, fruity red or white wine
• Cheeses with bloomy rinds (like Brie) and fruity red wines or light, dry champagnes
• Swiss cheeses with dark lagers, bocks, and Oktoberfest beers
• Feta and wheat beers
• Sweet cheeses with fruity beers
Check out the cheese offerings—especially any local cheeses—at the co-op. And if you’re feeling overwhelmed by the
array of choices, just ask the staff for recommendations (including wine pairings).
CHOCOLATE
W hen you choose chocolate with the fair
trade seal, you make a difference for
cocoa farmers, their families and communities.
Do you love chocolate? It’s a special treat…
or maybe an everyday treat! The
magical bean that makes chocolate taste
amazing is cocoa, which is mainly grown in
West Africa.
Life is tough for cocoa farmers. Although demand has been high, the price of cocoa beans has fallen
in recent years. Cocoa trees are being damaged by climate change and young people are abandoning
their family farms and instead seeking their fortunes in cities.
When you choose fair trade chocolate, you’re working to help make cocoa farming more sustainable.
Did you know that child labor is a huge issue on cocoa farms? The rigorous Fairtrade Standards ban
child labor as well as forced labor. Farmers and workers are paid a fair price, which allows them to
grow their crops in a way that helps their communities.
The next time you want to treat yourself, bake something delicious or beef up your antioxidant in-
take, choose fair trade chocolate.Organic Press Winter 2019 www.hendersonville.coop 11
12 www.hendersonville.coop Organic Press Winter 2019
Chili
Crockpot Black Bean Chili
Servings: 4 – 6. Prep time: 6 hours, 10 minutes; 10 minutes active.
1 cup dried black beans, rinsed
Season
2 large carrots, chopped
1 medium green pepper, chopped
1 15-ounce can diced tomatoes
1
⁄4 cup quinoa
A good bowl of chili brings
4 cups water
1 1⁄2 tablespoons chili powder
together simple ingredients
1 teaspoon salt
to create big flavor. Warm 1. Combine all the ingredients in the slow cooker
and close the lid. Set the cooker on low and
up with these hearty and cook for 6 hours.
2. After 6 hours, test the beans for doneness. If
nutritious vegetarian recipes. they are not quite tender, cover and cook for
another half an hour.
3. Serve hot or transfer to containers to
refrigerate or freeze.
Reprinted by permission from StrongerTogether.coop. Find more recipes, plus information about your food and where it comes from at www.strongertogether.coop.Organic Press Winter 2019 www.hendersonville.coop 13
Veggie Chili with Beer Three Bean Chili
Servings: 5. Prep time: 30 minutes; 15 minutes active. Servings: 6. Prep time: 40 minutes.
2 teaspoons extra virgin olive oil 2 tablespoons canola or vegetable oil
1 medium onion, chopped 1 cup onion, diced
1 tablespoon chili powder 1
⁄2 cup green bell pepper, diced
1
⁄2 teaspoon chipotle powder 7 ounces vegetarian ground beef
1 medium yellow bell pepper, chopped 1 28-ounce can diced tomato
1 medium green pepper, chopped 1 15-ounce can kidney beans
1 large carrot, chopped 1 15-ounce can red beans
1 cup wheat beer, red ale or lager 1 15-ounce can pinto beans
1 14.5-ounce can fire-roasted tomatoes, puree 1 packet chili seasoning
1 15-ounce can kidney beans, drained
1 teaspoon dried oregano 1. In a medium, heavy-bottomed pot, heat the oil
1
⁄2 teaspoon salt over medium heat.
2. Add the diced onions and pepper and sauté on
1. In a large pot, heat the olive oil. Sauté the onion high heat until soft, about 5 minutes.
for 5 minutes over medium heat, until soft. 3. Crumble vegetarian ground beef into the onion
2. Add the chili powder and chipotle and stir until mix and brown, as you would with ground beef.
fragrant, then add the peppers, carrot and beer. 4. When cooked through, add beans and tomatoes,
Raise heat to high and bring to a boil, then cover and bring to a boil. Simmer, stirring often, for
and reduce to medium-low for 5 minutes. 30 minutes, or until thick.
3. Uncover and add the remaining ingredients,
stirring to combine. Simmer for another Note: If you prefer, substitute ground turkey or
5-10 minutes to combine the flavors and thicken beef for the vegetarian meat.
the chili.
Adding beer elevates a simple chili to Cornbread flecked with diced jalapeño
a rave-worthy one ideal for a weekend peppers makes a tasty accompaniment to
gathering with friends. this hearty chili.14 www.hendersonville.coop Organic Press Winter 2019
The Habitual
with June Ellen Bradley
Herbalist
Wild Winter Wellness... available to all with the skills to apply them in every
community.
it is all up to us!
We all know that behavioral change is necessary to re-
E arly in 2019, I was asked to speak at the Leadership
Conference at the Medical University of South
Carolina in Charleston. We created Whole Health Na-
vive our health, says Dr. Nash. An increase in spending
on social services and education is necessary. Eighty-
eight percent of the money being spent in the US on
tion(.com) in 2016, it is a movement to restore a natu- healthcare goes toward medical services…the effective-
ral “wild” aspect of health, in harmony with nature. I ness of which is documented at 20%. That means 1
shared what wildness and health have in common and out of 5 times when being treated in the hospital is the
it has quite a lot to do with living connected in com- protocol effective. Four times you are mistreated. You
munity. have a 1 in 5 chance for a correct protocol.
It includes knowing our local farming networks, the The US spends less than 2% of healthcare money on
grocery stores that carry local produce, educational public health. Chronic disease has no federal funding
opportunities to help people learn topics that pertain to but equals over 80% of the disease burden. These are
day to day well-being. For example, who in our com- tough statistics to swallow. We have been tamed into
munity are alternative healthcare professionals? Where believing that we are being taken care of when the real-
do we find products that help our well-being? How ity of the situation is far from true.
do we learn to use herbs and food as a source of daily
preventative care, and do we have access to groups It made me realize we need to access the ‘wild within’
that gather around creating healthy community sup- to change the trajectory of “health” in our communi-
port systems? I was shocked afterwards when someone ties and in our country. It really IS up to us.
thanked me for “bringing humanity back to healthcare.”
Isn’t the fact that it has actually departed really sad? Want to get wild this winter? Become wild by learning
more about what it means to be healthy and apply it in
Keynote speaker Dr. David Nash, Dean of Jefferson your life. Get to know your neighbors, even if you dis-
College of Population Health at Thomas Jefferson Uni- agree with them on some things. Build relationship. We
versity in Philadelphia, gave us some sobering statistics. have been tamed to rely on a medical system that no
For the first time ever, life expectancy numbers have longer serves the public good. Do the inner work with
gone backwards...meaning that parents will likely outlive Courage, and the outer work will reveal itself.
their offspring.
We, the people, must align ourselves first within, then
Most chronic illness stems from what Dr Nash calls join with each other to truly manifest wild wellness this
“diseases of despair;” drugs, depression, and alcohol- winter, planting the seeds for future humans to flourish.
ism. As of October 2018, there are 7.5 million jobs out Get yourself healthy to muster the strength to help the
there and 6.5 million people looking for work. Out of change that is coming flow effortlessly because we are
this population, 3.5 million people cannot pass a drug connected as neighbors, neighborhoods, and communi-
test. ties. Let the grassroots of a healthy
local system flourish into a national
Many people are lonely. We have access to technology, movement that helps us all thrive in
yet have lost our connection with each other. If you harmony within “wildness.”
look at “wild” folks, you will see that the tribe thrives
because of the support and connection that come with
relying on each other and knowing the natural remediesOrganic Press Winter 2019 www.hendersonville.coop 15
News & Views from Outreach
Chocolate and Cheese
I t may seem like this issue of the Organic Press Newsletter is about chocolate and cheese – and if you indulge
in your taste for chocolate and cheese (I often do) you may want to read and take some suggestions about what
and how to prepare for your family and friends. Look a little closer at the this issue and scratch the surface on the
products that we carry every day at the Co-op and behind them you will find so much more. The vetting process
behind the food, the business paradigms behind the businesses -farmers, co-ops, families, humans and animals –
all matter!
Here at the Co-op, the bottom line for successful, sustainable food involves many levels of seeking, caring and
responding to the greater impact globally, as well as locally. The stages of getting food from there to here so that
you can buy it and enjoy it - are many - each one with its own set of challenges and opportunities. The buyers
from each department at the Co-op educate themselves about what processes and people are behind the products,
as you can see in this issue of the newsletter. Chris, our Meat & Seafood buyer, writes about the people behind
the Wild Caught Salmon Company – knowing they would gladly answer to any questions about their fishing prac-
tices. In Produce, Robert speaks to the environmental impact of non-GMO farming practices and how that not
only impacts you as the consumer, but also the soil, the pollinators, land and water and the farmers that grow that
food.
This year, when you’re looking for chocolate for that special someone (and cheese!) – consider where your dollars
are impacting the many stages of evolution for that product. It may make the gift more special. And it may give
you a good reason to indulge yourself! So, show some self-love this winter and know you’re spreading the wealth
with your purchases. You matter, too, because at the Co-op couldn’t do it without you.
Cooperating fully with Chocolate and Cheese,
~ Gretchen
Farming While Black Mushroom Cultivation Healing Our Soils Chickens & You Water, Water Everywhere
with Leah Penniman with William Padilla Brown & Leif Olson with Troy Hinke with Pat Foreman & Meagan Coneybear with Local Experts
Practical. Affordable. Accessible.
27th Annual Event • Friday–Sunday • March 6-8, 2020
Mars Hill University, Mars Hill NC
150+ workshops • Trade show • Seed exchange
OrganicGrowersSchool.org/Conferences/Spring16 www.hendersonville.coop Organic Press Winter 2019
International Cooperative Principles
• Voluntary and Open Membership
• Democratic Member Control
• Member Economic Participation
Staff Picks
• Autonomy and Independence Our knowledgeable staff have
• Education, Training and Information highlighted some of their
• Cooperation Among Cooperatives
• Concern for Sustainable Communities favorite products on our shelves, why
Bring Your Own Bag not give them a try.
They’re highly recommended!
Reduce, Recycle, Reuse, Donate!
Bring your own bag - canvas, paper, plastic, etc. and receive
a wooden chip to deposit in the donation box of your choice. Dierdre Pumpkin Pound Cake
At the end of the collection period HCC will donate John M Just Vegan “Egg”
the collected funds to the chosen charities.
Elle Made-from-scratch soups Deli
We are Currently BYO-bagging for: Cori Bourbon Pecan Pie
Daniel Agar Agar
Teddy & Friends seeks to give hope
Christie Biltong “no sugar” Jerky
to animals in need and build compas-
RGH Smoking J’s Carolina Hot Sauce
sionate relationships between people Chris
Alpaca Socks
and animals one heart and one paw at Brittany Hi-Ball Energy Drinks ~ all flavs
a time.
Marisa Birch Benders Paleo Pancake Mix
Alexander Thai Peanut Chicken Salad
We provide culturally-relevant bilin- Caleb NaturalSea Fish Sticks
gual advocacy, case management and Bill Founder’s CBS Imperial Stout
guidance in a safe space. We educate Kelly Three Graces Goat Cheese
and encourage those who remain si- Isaac Carrot Raisin Slaw
lent in the face of injustice to speak up
Ethan Vegan Cashew Nacho “Cheese”
and be heard.
We provide education, social, legal, Gretchen Back Roads Maple Pecan Granola
and mental health services, directly or Damian Butterscotch Pie
through connections to other available Jeremy Kabocha Squash
resources in our area.
Tammy Craisy Chicken Salad
MountainTrue champions resilient forests, clean waters and healthy com-
munities in Western North Carolina.
BYO-Bag!
Make a Difference Every Time You Shop!
It’s a great way to reduce waste, recycle bags, and donate to worthy non-profits.
EVERYONE WINS!Organic Press Winter 2019 www.hendersonville.coop 17
Chocolate Matcha Energy Balls
By:
Co+op, welcome to the table
Recipe Information
Total Time:
15 minutes
Servings:
Makes 16
Looking for a little pick-me-up? These tiny treats
don’t take up much room in your bag, but pack
enough energy to fortify you for a vigorous hike or
long day at work. Dates provide a natural, fiber-
rich energy boost, while cocoa and matcha
contribute antioxidants (and a little caffeine).
Can't find matcha powder in the bulk aisle? Check the tea section or wellness department.
Ingredients
• 1/2 cup raw cashews
• 1/4 cup raw walnuts
• 1 cup pitted dates
• 1 tablespoon maple syrup or honey
• 2 tablespoons unsweetened cocoa
• 1 tablespoon plus 1 teaspoon matcha, divided
• Pinch of salt
Preparation
1. Place cashews and walnuts in the food processor and grind the nuts to a fine mince, then scrape them to
the center of the container. Add the dates, maple syrup or honey, cocoa, 1 tablespoon matcha and salt.
Process until the dates form a thick paste and the mixture holds together if you squeeze a bit of it.
2. Scoop out a tablespoon of the mixture, form into a ball and place into a medium bowl; repeat until all of
the mixture has been used. Use a wire mesh strainer to sift the remaining matcha over the balls. Roll the
balls around to coat. Store, tightly wrapped, in the refrigerator for up to a month.
Tips & Notes
Use maple syrup instead of honey for a vegan version.
Nutritional Information
45 calories, 2 g. fat, 0 mg. cholesterol, 0 mg. sodium, 7 g. carbohydrate, 1 g. fiber, 1 g. protein18 www.hendersonville.coop Organic Press Winter 2019
Pump up the
Jam and Cheese
In search of an appetizer for easy
entertaining? Pairing jam and
cheese offers endless possibilities.
By Mandy Makinen A strong combination
I
n the tradition of foods that hit that harmonious spot between Generally speaking, strongly
sweet and salty comes an idea so easy, so elegant, yet based on two flavored cheeses pair well
staples most Americans have on hand: cheese and jam. This may with assertively flavored jams,
sound like an unlikely duet, but after you sample a few of these pairings and the opposite is also true:
you might just change your tune. Mild cheeses marry well with
These combinations work for an elegant cheese plate, served with delicately flavored jams. If you
crackers or slices of baguette, but some pairings are also nice for a neglect this rule, you run the
jazzed-up grilled cheese sandwich. While most jams and jellies are made risk of one flavor dominating,
with fruits, savory preserves like pepper jelly, tomato jam and red onion thus losing some of that magic
marmalade are also excellent natural pairs for a variety of cheeses. that happens when good flavors
Look for these specialty items in the jams and jellies aisle, but be sure complement each other. Try
to check out the cheese department for unique spreads as well. these assertive combinations:
Bold pairings
Blue cheese or Gouda with
marmalade, black currant,
peach, plum, or red onion jam
Aged cheddar with apple jelly,
apple butter, huckleberry or
tomato jam
Manchego cheese with
blueberry jam or its
traditional Spanish pairing,
quince jelly (membrillo)
Reprinted by permission from welcometothetable.coop.Organic Press Winter 2019 www.hendersonville.coop 19
Easy, breezy brie Go for the goat Cheesy dessert ideas
Similar to goat cheese, the Fresh goat cheese, or chevre, Mascarpone, a rich and smooth
mild flavor and luxurious seems like it was made for jam fresh Italian cheese, is delicious
mouthfeel of brie cheese pairs — a spreadable, smooth cheese with just about any jam. It’s
well with nearly any sweet or with just enough tang to keep less tangy and more spreadable
savory jam. When in doubt, it on the savory side. In a pinch, than cream cheese and has a
go with red fruits: nearly all jams pair with goat mild, creamy flavor. Here are
cheese, here are a few favorites: some suggestions for pairing this
Brie and red fruits delectable cheese:
Goat cheese combos
Brie and strawberry jam is Elegant desserts
a perennial favorite with or Goat cheese and fig jam (add
without a glass of Champagne caramelized onions and you’ve Mascarpone with blueberry
got the makings of a sandwich) jam and fresh baguette or
brioche buns
Brie and cherry preserves —
Goat cheese with cranberry
try them baked together in
sauce or jelly is excellent on Mascarpone with strawberry
puff pastry
a turkey sandwich jam and shortbread cookies
Brie with red currant jelly is Goat cheese and marmalade Mascarpone with lemon curd
perfect on a fresh baguette (orange, lemon or grapefruit) and oat crackers
You can experiment with new combinations using whatever
cheeses and preserves you have on hand at home until you find
the combo that hits all the right notes.20 www.hendersonville.coop Organic Press Winter 2019
Co-op Connections
A Co-op Owner Advantage
Alternative Health Terri Morgan, LPC, LCAS; Psychotherapy & Substance Abuse Services, Downtown
828-458-1188. 25% off first session /10% off ongoing sessions.
Hendersonville Acupuncture Center: Amanda Stierwalt. 828 Fleming St.,
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Saluda Healing Center: Bonnie L. Williamson, DC. Chiropractic, ChiroYoga, Joan King, BCH, NGH Board Certified Clinical and Sports Hypnotherapist, NLP
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Acu-Na Wellness Center, +170 Old Naples Rd, Hendersonville. (828) 974-7058.
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Specializing in mind-body-spirit training for golfers & others to move into “the zone”
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the needles. Works when almost nothing else will. Freedom from fears, sadness, grief,
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ogy. Feel the difference that vibrational release can bring to you and your body. Call
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form of yoga is holistic, targeting the whole body and works well with those with limita-
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tions. Call Suzanne @ 910-308-8982 or see website at www.agentlestretch.com. Classes
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Counseling Services
Janice Mewborne, ACSW: Private Psychotherapy Services. 714 Oakland St. 828-692-
0029, 10% off private pay Massage & Bodywork
Joseph Howard, LCSW: Psychotherapy-body, mind and emotions approach. Down-
town, 828-333-7354. josephhowardcounseling.com - 20% off private pay for Co-op David Henry:Nationally Board Certified Reflexologist , Certified Quantum Energy
members. Practitioner, Comprehensive Reflexology Inc. 580 Upward Road, Suite 1, Flat Rock
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son Falls Rd., Saluda, NC. 749-3875. 10% off initial visit for co-op owners. reflexology-usa.orgOrganic Press Winter 2019 www.hendersonville.coop 21
Fountain of Youth Day Spa Hot stone massage, Swedish massage, reiki., neuromuscular seniors. Mac, iPad and iPhone. Call Elizabeth Shore @ 828-290-9140 or visit Mac2You.
massage. 516 Kanuga St. Hendersonville. 698-2954. 10% off for Co-op owners on each biz for more info. 10% discount to co-op owners.
& every visit Persimmons Design Home Redesign, Restoration and Repair. Green Alternatives and
Judy Lynne Ray, LMBT, CHTP/I: Massage Therapy & Bodywork plus Healing Touch, Consultation. 828-551-9033 Co-op owners receive 15% discount.
Energy Healing, Aromatherapy, Raindrop Therapy Technique. 828-553-8146. 10% WEGO-4U, Mobile Notary Public and Business Services. Registered and insured. Visit
discount on initial session. www.wego-4u.com for complete list of services including imaginal website design. Gary
Stoney Mountain Healing Center: Meg Reim, Hendersonville. Home-828-274-0429. & Linda Prichard 674-9940 or 674-9943, email mynotary1@gmail.com. $5 Off first
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in a octagonal dome-like structure. 25 years of experience in medicine and alternative 1Site1Day Website Design- 864-335-8672 - www.1Site1Day.com Custom web design
health. Sliding scale fees, love donations, bartering, etc. for your small business or organization. See site for details. $50 off package for Coop
Jill Johnson, LMBT, NMT NC#4924, #56162 Therapeutic Swedish Massage, Certi- members.
fied Neuromuscular Therapist. 10 + years experience combining various modalities for Carol Shimberg, MHS, RD, LDN, registered dietitian, licensed nutritionist avail-
a unique healing experience. $5 off for Co-op owners-. 244 Fifth Ave. W. #103 828-553- able for nutritional counseling, disease management, weight loss and healthy lifestyle
4605 coaching. Blue Cross Blue Shield accepted. Call Carol at 828-329-3855 or email at
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work, and Holographic Memory Release. Offices in Fletcher and now at Asheville RBS Design Thoughtful residential and commercial design. Environmentally conscious
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Matrix Energetics. 25% off your first Session for coop members. 828-890-5996 or The Namaste Center: Charlotte McGinnis, Spiritual Leader, 416 S. King St. Sunday
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therapies, Natural Nail Care, Reflexology and the benefits of drinking Kangen Water. www.thenamastecenter.com One free class for coop members! Contact Charlotte at
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Skin Care Traditions, an organic skin salon. 3754 Brevard Rd, Ste.104, Horse Shoe, Align Physical Therapy: Erin Passarello, PT, CST gentle hands on therapy for head-
NC 28742. 828.890.9018 www.skincaretraditions.com, see us on facebook. 10% off aches, migraines, and chronic and acute pain. Henersonville, 828-606-2264, epassa.
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Anna Utter Esthetics: Local, Organic Skin Care Products, Holistic Facials and Body
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Retail
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priced jewelry. vegjauntsandjourneys.com. 10% off trip planning fee for co-op owners.
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Earth School -- Nature Awareness & Self Reliance. Lovetheearth.com. Richard Cleve-
land. (828) 507-1920 15% discout to co-op owners.
MAC 2 YOU, specializing in computer help and classes for beginners, women, and
Discount offers are subject to change without notice.22 www.hendersonville.coop Organic Press Winter 2019
“Who owns your grocery store?”
JON STEINMAN
Reprinted from https://www.yesmagazine.org/opinion/2019/12/06/grocery-store-own/
A grocer’s economic role is also deserving of scrutiny. Ten years ago, it was nearly impossible for local/regional
food producers to get their products on the shelves of a major national chain operating nearby. Whereas some
progress has been made in this regard, there remain many producers who continue to come up against substantial
barriers when trying to access the shelves of their local/regional grocers. These barriers effectively throttle lo-
cal economic development and diminish the wider social benefits that extend from the presence and growth of a
diversity of local businesses.
For the past 100 years, grocers have also been shaping the entirety of the food system. With only a handful of
grocers dominating any one region or nation, they have effectively acted as bottlenecks within the system—gate-
keepers to the foods that will and won’t make it to market. It’s the grocers who are determining the how, where,
and who of food production both locally and globally. Grocers are determining the future of food.
As there is no regulatory oversight of grocery store behaviors and practices in these three key areas of influence,
where can we eaters find modest assurance that grocers have our interests at heart? And how might a grocer’s
commitment to our community be sustained for generations to come? I believe it comes down to who owns your
grocery store. It should come as no surprise that the most locally owned grocer is most likely to be the most ac-
countable and responsive to the community it serves. After all, the owner(s) and senior management are often resi-
dents of the town/city/neighborhood in which the store is located. As long as our neighborhood grocer is pri-
vately owned, any assurances of long-term commitment are precarious. No question there are many independent
grocers out there who are in it for the long haul and dedicating themselves to their customers, but it’s risky for any
of us to place the future of our neighborhood grocer entirely in the hands of a single individual or family. Just as
closures of chain stores are commonplace, so too are closures of independent locally owned grocers, particularly
in today’s hyper-challenging climate of grocery retail. Acquisitions are also a risk to the future of the grocery stores
in our neighborhoods. In both cases, community consultations are not required despite the enormous repercus-
sions a closure or acquisition may have on food access, health, community and economy. If it’s merely a change in
ownership, the unique characteristics that may have set a store or chain apart often erode into the culture of the
acquiring chain. The accountability and commitment to the community often goes with it.Organic Press Winter 2019 www.hendersonville.coop 23 In August 2019, Musser’s Markets, with three locations in Lancaster County, Pennsylvania, was acquired by Giant (a subsidiary of the Dutch multinational Ahold Delhaize.) This followed Giant’s single store acquisition in May of Ferguson & Hassler in Quarryville and prior to that, Darrenkamp’s in Willow Valley in September 2018. In January 2019, the Long Island-based King Kullen (c. 1930) with 32 locations and its independent subsidiary Wild by Nature with five locations were acquired by Stop & Shop (also a subsidiary of Ahold Delhaize.) In 2015, Chicago’s Mariano’s, with 44 locations, was acquired by Kroger. The culture change at Mariano’s is not go- ing unnoticed. An August 2019 article in Crain’s Chicago Business magazine reads, “Is Kroger ruining Mariano’s?” So where can eaters find greater assurance in the future of their grocery stores? My research and experience within the food system leads me to only one model. That is the consumer cooperative—food co-ops—full-service grocery stores collectively owned by their customers. Here’s why: There have been zero instances of a food co-op in America being acquired by a chain grocer. Why not? It would first require a vote by the co-op’s thousands of shareholders who would be asked to decide on whether or not to sell the store. It’s true that there are examples of food co-ops closing, but any decision to change the ownership of a coop- eratively owned grocery store is a democratic one, made by the people who would be most affected by the decision: eaters and workers—us! Community consultations on the future of neighborhood grocery stores are built directly into the cooperative model of ownership. What defines a consumer food co-op? Rather than any one individual or company owning the grocery store, con- sumer food co-ops spread ownership out to however many people want to become a shareholder. There are no limits to who can become a shareholder nor how many shareholders can co-own the store. Better yet, no one share- holder has any more voting power than another. Each share in the co-op is equal to one vote and each shareholder is limited to one voting share. Once a year, shareholders in a food co-op will vote for their board of directors to govern the co-op. Co-ops democratize the economy. We’ve generally placed any business or service that a community deems ‘essential’ into an entirely different category of oversight, scrutiny and expectations. Public transit, public libraries, community centers, drinking water, roads and first responders are generally stewarded by public agencies and institutions. They’re simply far too important to leave entirely in the hands of the private sector. Is food deserving of the same attention? Co-ops, particularly consumer co-ops, are effectively public institutions. They build accountability to the community directly into the ownership model. They allow the public to steward the food system from the primary point of convergence between eaters and the system—at the grocery store. While a food co-op may in practice be a for-profit business, by virtue of their ownership model, they operate far more along the lines of a nonprofit businesses. Every dollar of profit generated at a co-op is channeled into one of two directions—back into improving the business or returned to shareholders in the form of dividends proportional to the level of purchases a shareholder made over the previous year. As a shareholder of a food co-op, I’ve received checks as low as $10 to as high as $50 at the end of the year. These dividends are essentially the grocer saying to its customers, “sorry, we charged you too much this year, here’s how much we overcharged you.” The recirculating effect of a food dollar spent at a food co-op doesn’t end with the distribution of profits. At a cooperatively owned grocer, the head office is not only in the community served by the co-op, it’s almost always located directly inside the store itself. With the head office located inside the store, the co-op grocery store becomes home to more jobs, including more full-time positions. Marketing managers, human resources, finance, outreach, any positions that would otherwise be located at a distant head office are instead located within the community. Over 180 people are employed at my food co-op, almost 100 of them full time. The largest chain grocer operating in my city claims 150 employees. Then there are the third-party services a cooperatively owned grocer will utilize. This trans- lates into more of our grocery dollars circulating into local businesses that in turn re-circulate those dollars locally. Today, 230 co-ops operate over 300 locations in the United States. Another 100 are in various stages of develop- ment. The food co-op movement is expanding and evolving. Of the 144 new food co-ops that have opened in the past 11 years, 72% of them have weathered the challenging grocery retail climate and have remained open. Nation- wide, interest in food co-ops is spreading beyond consumers of organic and local foods. All types of communities, including those in designated food deserts, are turning to this model of grocery store ownership to secure a more promising future for their communities. For more information: Who Owns Your Grocery Store? and Food Co-op Directory. JON STEINMAN is the author of “Grocery Story: The Promise of Food Co-ops in the Age of Grocery Giants” (New Society Publishers, 2019).
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