FOOD CONSPIRACY CO-OP

COMMUNITY NEWSvolume 48, issues 11 + 12 / november + december, 2015 / member-owned since 1971

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e.SUSPENDED GROCERIES: “A SIMPLE, ANONYMOUS ACT OF GENEROSITY”Kelly Watters, Education + Outreach Coordinator

This holiday season you will no doubt be solicited by the Salvation Army bell ringers, asked by the lo-cal food bank for nonperishable foods for a holiday food drive, or asked to donate gifts to a family or children in need. Last year Food Conspiracy pre-pared a Thanksgiving brunch at the Co-op for resi-dents who did not have a family, home or kitchen for the celebration. This took much effort and coordination for a single gesture-one meal. This form of giving or charity can feel and appear that it is designed more for the giver rather than for the person who receives the gift of good intentions.

What if, at Food Con-spiracy, our generos-ity and goodwill had no season? What if, we joined the global movement of Café Sospeso or Suspended Coffee? Suspended Coffee is believed to be a centuries old Italian tradition, yet some say it is a more recent phenomenon celebrated during holidays. Centuries old or recent, suspended coffee made a comeback during the 2008 recession. A person with fortunate circumstances purchases two coffees and one is given to a person in financial need. Around the world today suspended coffee happens in Russia, Australia, Bulgaria and Italy, so why not suspend groceries in the United Sates?

Today, a group of thoughtful and creative Williams College students formed Kinetic, a partnership of students and community to take potential ideas into practical action. Kinetic takes insurmountable issues of justice and turns them into practical, ac-tionable, sustainable and scalable ways to address the justice issues facing our communities. The Suspended Groceries initiative came from a Kinetic team which focused on food insecurity which is a circumstance of not knowing where you will find your next meal. The initiative was piloted by Wild

Oats Food Co-op, the Berkshire Food Pantry, and the Kinetic students. Across the country, 3 food co-ops have implemented Suspended Groceries and another 3 are in the process. The practical solution—suspended groceries—makes it possible for food secure people to purchase produce and groceries, for example broccoli and eggs, to be

“suspended” for food insecure people.

This is how the initiative will work at the Co-op. At the register you will find a list of items and their costs that you can purchase and we will suspend. Suspended items you select will be rung up with your purchase. Every two weeks, vouchers for suspended items are distributed to a local agency that identifies

families or individuals that are food insecure. Then, the families or individuals use the vouchers to shop at the Co-op. With a simple act of generosity everyone benefits because everyone who shops at the Co-op has the opportunity to purchase the best food possible for their best health possible and, it grows the Co-op’s food community.

I recently caught up with Olivia, a local Tucsonan who worked on the Kinetic team, to learn more about suspended groceries. She said, “I’ve been involved with Kinetic for about two years now, and I spent last summer working on Kinetic with kids from the juvenile courts. When I started working to expand Suspended Groceries, I barely knew what a co-op was! Now, I’m so happy to see many co-ops using Suspended Groceries to connect with and help their communities, and I’m excited to be able to help bring this initiative to the Food Conspiracy in my hometown, Tucson!”

More about Suspended Groceries and Suspended Coffee:

www.nytimes.com/2014/12/25/world/europe/naples-suspended-coffee.html

www.foodtank.com/news/2014/07/students-and-co-op-bring-suspended-groceries-to-community

www.wildoats.coop/new-items-in-suspended-groceries-program/

www.berkshireeagle.com/local/ci_25893153/william-stown-market-launches-suspended-grocery-system-help-hungry

www.vineyardgazette.com/news/2015/08/14/community-groceries-program-helps-neighbors-need?k=vg55d29998cbc30

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We are all invested in the Co-op! We are invested financially as Member-Owners, as customers shop-ping at the store, as participants attending events the Co-op hosts, and by building a community around the food that sustains us all.

The Board of Directors job is to guard the com-munity’s investment, to make sure it flourishes for everyone in service of our mission embodied in the Ends Statement. Currently, it is the Board’s goal to explore the possibilities of expanding the opera-tions of the Co-op as a way to pursue more fully our mission.

The Board has been working with the General Manager (GM) for months to gather the informa-tion needed to make a wise decision about if, how, when, and where to expand. You may remember in March at the Annual Meeting of Owners when CE Pugh from the National Cooperative Grocers spoke about the changes happening in the broader world of co-ops and other food retailers nationwide. I also spoke about some of the reasons we would want to expand. Since then we have taken significant steps towards the possibility of expansion.

First, I’ll revisit the idea of why we might want to expand. On the Board, we watch several aspects of the Co-op carefully. One aspect is the financials. We have seen an increase in sales for years that is now leveling off. Growth in sales is a healthy financial indicator; and we like to see growing sales because it indicates that people who shop at the Co-op are finding what they want at the Co-op. It also indicates that people are either buying more of their grocer-ies or that more people are starting to shop at the Co-op.

When the sales growth slows or levels off we want to know why. It is not necessarily a bad sign, but it does mean we need to understand our position as a business and adjust our actions accordingly. In our case, it appears that the growing interest in organic and natural foods nationally is bringing larger retail-ers into our niche, creating competition the Co-op did not face in decades past.

Another factor is the size of our store. Our sales of $24 per square foot per week of store space is much higher than the $8.80 average nationwide in food retailers, an indication that we are maxing out our space. This suggests that, despite growing interest in our Co-op and the foods that bring us together, without change, we may not be able to accommo-date demand.

The questions to answer are—do we want more people in the Co-op, expanding the food commu-nity? Or might the Co-op remain as-is serving shop-

pers happy to wind the narrow aisles bumping into friends along the way?

Expansion is not just bigger space—it is the added vi-tality and other potential that comes with the space. The goal of expanding the Co-op is most simply to fulfill our Ends--more of the good jobs the Co-op supports, more of the events and learning opportu-nities that the Co-op supports, and more outreach into the whole Tucson community. The Co-op does so much with its small space; and the Board recog-nizes the community building possibilities available to co-ops with larger operations around the country.

Continuing to gather information, the Board authorized the GM to conduct a market study to identify what parts of town were viable locations for a second Co-op store. To follow up the market study, we authorized an “expansion planning budget,” part of which is a contract with the Development Cooperative of the National Cooperative Grocers to help prepare pro formas to evaluate the feasibility of specific locations. If expansion appears feasible, the contract will continue to move into planning, and eventually, an executing contract.

We are excited to be taking informed steps forward, and we look forward to sharing with our Owners what we learn from these explorations. The goal is to ensure the vitality and success of the Food Conspir-acy Co-op for years to come. We ask Owners to put their efforts into the explorations as well.

Attending Board meetings can help keep you in-formed and up to date. You might be inspired to run for a Board seat yourself in next year’s elections. Or maybe you know another Owner who seems like a good fit, who you can encourage to run. Email us at board@foodconspiracy.coop for more information or check out the Board section of the Food Con-spiracy’s webpage. Finally, stay tuned for Owners Forums focused on expansion, and your ideas are heard when you attend meetings, so be sure to come and be part of the conversation.

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Questions? Comments?You can reach the board at

board@foodconspiracy.coop

FOOD CONSPIRACY BOARD MEETINGSFood Conspiracy Board Meetings are held at 6:30 p.m. at the Hoff Building, located behind the Co-op at 425 E. 7th St. All Owners are welcome. Stay involved in Co-op decision-making and accrue time towards a Co-op discount by attending. (For three hours of time accrued, members receive a month-long 5% discount the following month).

The next board meetings are:

wednesday, nov. 4

wednesday, dec. 2

BOARD REPORTRob McLane, Board President

board report for november / december 2015

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Co-op Ends StatementThe Food Conspiracy Co-op’s purpose is to provide:• Healthy, high quality food and products as locally and sustainably produced as possible.• A thriving, ethical, environmentally conscious and cooperatively owned business.• Education that encourages informed choices about health, food, the environment and cooperatives.• An expanding presence within the community.

One of the ways the Co-op receives input from Owners and shoppers is through cards titled: Suggestions, Questions, Comments. The Co-op management team reviews each card and responds. If you want to make a comment, suggest a product, or have a ques-tion look for our customer comment area at the front of the store.

If you’d like to leave a suggestion, question or comment and you can’t make it to the store, try our online bulletin board: Go to foodconspiracy.coop and visit the Contact Us tab!

Want to try something new? Let us help! These are some of our favorite products at Food Conspiracy Co-op that we think you’ll love, too!

staff picks

CATHEDRAL CELLARS WINE

NED’S favorite wine is from Cathedral Cellars, which is a higher priced wine we sell for $5. Ned says, “for a $20 bottle it’s a good wine but for a $5 bottle it’s a great wine.”

GOT2B GLUTEN FREE BREAD

DANA says, “I’m not gluten free, but I love local Got2B Gluten Free bread we use on our prepared sand-wiches at the Co-op. I actually prefer it to other bread.”

BULKPOPCORN

MALLORY loves our bulk popcorn! She says it’s “a great snack to always keep around the house! Throw a clove of fresh garlic into the oil before popping the corn for some wonderful flavor.”

round up at the

register

Every other month we ask shoppers to round up to the nearest dollar and at the end of the month we give the collected money to a selected non-profit.

Together, your generosity and pocket change really add up!

In September, we rounded up forCasa Maria and raised $ 962.08!

Learn more about the work of Casa Maria atwww.casamariatucson.org

SUGGESTIONS, QUESTIONS, COMMENTS

Comment: Why would you think it’s a good idea to

make an egg and tofu scramble?! It completely de-

feats the purpose of a vegan breakfast option! There

are so many vegans who shop here and deserve to

get good food on the hot bar. Kitchen Staff Response: You are completely correct.

A tofu and egg is pointless in the realm of alternative

diets. In Tucson, Food Conspiracy Co-op is a leader

and a teacher for such lifestyles. Not only do we

provide these lessons and products for our custom-

ers but to our new chefs as well. This was a small

mistake but a huge learning experience and we can

only promise to offer exciting 100% vegan options in

the near future.

suggestions, questions, comments

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Articles about health or nutrition are for informational purposes only. We recommend that you consult a healthcare professional for medical advice. Opinions expressed in this newsletter are those of the writers and not necessarily the views or policies of Food Conspiracy Co-op.

Submissions to Community News are encouraged and due by the 1st of the month prior to publication date. All unsolicited material—including letters—is subject to approval. Written submissions by email are preferred, but hard copies can be mailed or delivered in-person during business hours.

Letters to the Editor are welcome. Letters must be signed and include a phone number for author verification. We will withhold names upon request. The Editor reserves the right to edit for grammatical errors, clarity, and length. Please keep letters to 300 words or less.

The Community Calendar highlights events and meetings of interest to Co-op members. If you or your group would like to be considered for inclusion in the calendar, please submit all information about the event to: newsletter@foodconspiracy.coop. Be sure to include a contact name and phone number. Due to the quantity of submissions we receive, we are not always able to publish all events.

UnClassifieds—Non-commercial ads of 50 words or less from Co-op members are free. Free ads include: personal messages, personal items for sale, lost & found, notices, and miscellaneous wanted. Limit one free ad per issue. Free ads to run more than one issue must be resubmitted. UnClassifieds from non-members, or those that do not meet the standards for free ads, are charged $0.40 per word. Full payment for ads must accompany the order. Ads for instruction and services offered for a fee are not free.

Moving? Please notify us, so we can keep the newsletter coming to you.

Please reuse, recycle, or pass this newsletter on to a friend. Thanks.

©2015 by Food Conspiracy Co-op Articles/art may be reprinted only with prior permission of the author/artist.

FALL, A SEASON OF CHANGEKelley Kriner, General Manager

We are so glad for fall! We made it through the hot months and slow sales. With fall we gear up for the busi-est time and biggest food holidays of the year. Although summer is slower in the store, behind the scenes we we are busy making plans for the new fiscal year which began October 1st. Some of the plans included changes you may have already noticed. The grocery and wellness aisles have been reorganized and the bulk department received some attention, too. No, we didn’t reorganize to make you work harder to find your favorite products- we created better “adjacencies” such as pairing the nut butters with the jams and jellies! The Co-op buyers also discontinued products that weren’t “paying their rent,” making room for a whole lot of new products. Many of these new products are part of our new promotions program, Co+op Basics.

Co+op Basics and Co+op Deals will definitely help you stretch your grocery budget. Co+op Basics offers everyday low prices on many popular grocery and household items for everyone. You’ll find new low prices on products throughout the store from pasta to peanut butter, bananas to bath tissue. In addition, Co+op Deals offers great deals on national, regional and local brands described by accompanying sales flyer and coupon books. We are simplifying sales programs to make shopping at the Food Conspiracy fun, easy, and more affordable for all. And, we still want to provide everyday benefits for our Owners, so instead of having two programs, Member Sales and Basic Buys, we have one, Owner Extras. The name makes it clear that Owner Extras are for Owners of the Co-op! See page 8 for more details on these changes.

Changes are also happening in the Kitchen. Soon there will be a cool new cheese island so we can offer more delicious specialty cheeses. A full service sandwich bar is also in the works. Have you ever stood in front of our selection of sandwiches and wished we would make the Tempeh BLT on whole wheat, or on gluten free bread? Well, soon, if you want it—we can make it—you will be able to order off the “Build Your Own” sandwich menu and you can even have it hot!

If you have enjoyed our cut fruit cups and vegetable sticks in the grab and go case, watch out, there will be more ready to eat fruits and veggies, as well as meal solutions selections. For example, the fruits and veg-gies will be cut and ready to eat, or thrown into a wok for a quick stir-fry. The Produce Department is also going to be rolling out some great new prices, so stay tuned!

After reading Board President, Rob McLane’s article, you may be wondering why we are making so many changes as the Co-op continues to explore expansion opportunities. We make changes because we want to provide you with the best possible shopping experience. Expansion doesn’t happen quickly, and as Rob stated, we are focused on the long term success and viability of the Co-op. So, if that means a larger store, we are carefully making changes that can move with us. Now, the staff and Board invite you to enjoy and benefit from the changes as the Co-op is the best it can be.

generally speaking

EAT LOCAL

PRODUCEnovember / december

Watch for these local produce items at the Co-op from local farms!

Bunched Greens • Butternut Squash Pie Pumpkins • Bunched Radishes • Citrus

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For the first time this fall my family stepped onto the elementary school roller-coaster (as opposed to sweet, play-based preschool where I didn’t have to show up until 9:30 a.m. and pajamas were acceptable attire). I knew I was in trouble when on Monday mornings I began mentally strapping myself in to face rushing to pack my children’s snacks, lunches, and water bottles. Then onto feeding them breakfast, brushing their teeth, getting them dressed, ushering them into their car seats only to then make a tedious traffic-laden commute to get them across town to school and doing it in reverse just a few hours later with a painstakingly planned playdate thrown in just for fun. Only to start all over again the next morning.

I was living the over-scheduled hullaballoo - borne partly out of Tucson’s tyranny of geography - that friends had warned me about for years and that I’d sworn I’d never get sucked into. That’s when I remembered the secret of backpacking.

A lifetime ago, my husband and I spent weekends hoisting thirty to forty pounds on our backs for tens of miles hiking up steep mountains or down precarious canyons to escape our hectic lawyer lives, deadlines, difficult cases, challenging personalities, and the constant low-level din that can permeate every moment of consciousness.

We thought we were doing it to get away, which was true enough. But I have since realized that backpacking also satisfied a deep human need for simplicity, for stripping life down to its essentials. After arriving at our campsite and before nightfall, the focus had to be on the basics: setting up shelter, making a fire, cooking food, eating, cleaning up, and then, as stars began to splatter the darkening fabric of the night sky, sharing in each other’s company until sleep overcame us.

While backpacking, there are few distractions away from the simple and necessary rhythms of living life. This is not the case in the day-to-day, where there are ever-present temptations to turn on a screen, see friends, participate in activities, or attend parties in addition to everything else that must get done. Meals, however, are a great way to create space for simplicity and rhythm in our busy lives.

Now, at least one day a week, I drive straight home after school pick-up despite errands that have to be run or the kids’ desper-ate pleas to see friends. The moment we step into the house, the day’s anxiety begins to fall away, the kids’ complaining abates, and I can feel our overstimulated bodies begin to relax.

The boys start to play and I busy myself with a series of tasks that must be set in motion for the evening meal. Often, one or both boys appear in the kitchen and ask to help. I clear a space for them on the counter with a cutting board. At first they use butter knives to cut leafy greens but later graduate to real knives for

dicing sweet potatoes and beets. I do not expect precision and I learn to accept messes. Bruised kale leaves in tattered heaps, unevenly sliced root vegetables, flour everywhere (on the rare occasion we make tortillas) and lots of grated cheese sticking to the floor (on home-made pizza night).

When I notice the boys losing interest, as they inevitably do, I release their accumulating energy into the backyard where they take turns swinging at their mother’s badly-pitched wiffle balls in between helping to water the garden and tend the compost bins by using their shovels to break up the brownish-black sludge cooking inside. When the Santa Catalinas erupt in waves of red then orange then pink then dusky purple, I ask the boys to pick some greens and we head back inside.

Bellies grumbling, the boys gravitate towards the kitchen. One might wash and spin the freshly-picked swiss chard, invariably tearing off a small strip of fleshy green with a bit of succulent red or yellow stem intact and munching on it thoughtfully before proclaiming, “Ew! I don’t like it!,” while the other fills a pot of water to boil for the pasta. I become preoccupied with the whole chicken in the oven or the pork tenderloin in the cast-iron skillet, and the boys wander back into the toy room. The next time I look up, they’ve built a whimsical castle out of blocks and old card-board boxes or they’re drawing pictures of outer-space at the art table.

A few minutes later they meander back, asking to stir the pot or sprinkle turmeric into a pan with melted butter. Again, there’s more tasting of foods that when presented on their dinner plates they’ll staunchly refuse to eat. Then they drift off again to play until I bring out the fruit - often melon, sometimes mango - to cut up for dessert.

Continued page 7

THE SECRET OF BACKPACKING: CREATING SIMPLE, SATISFYING SPACES IN OUR LIVES, ONE MEAL AT A TIMEShefali Milczarek-Desai, Board Member

PARENT’S PIECE

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Smelling sweetness in the air, they hover around waiting for an opportunity to swipe half-moons of cantaloupe, sinking their teeth into the tender flesh while juices stream down their faces making a sticky puddle on the floor at their feet. Or they grab the large mango seed still-encased in clinging fruit bearing scars where my knife has sliced away most of the meat so that they can choos (suck) the gotlo (mango seed), as they say in my par-ents’ native tongue, to get at every last bit of fruit staining their mouths and t-shirts a pleasant peach.

A little bit of sugar coursing through their veins, the boys start zooming through the house until I holler at them to set the table. At six and four, they are perfectly capable (and often proud) of arranging napkins, forks, and water glasses at each place setting.

When my husband arrives, the boys charge at him with such enthusiasm you’d think he was a soldier coming back from war and I yell at everyone to take their seats so we can eat while the food is still hot. In a stampede of bodies and plates and pans, we somehow manage a few bites and on lucky days, even a conver-sation or two, before the boys disintegrate into helpless giggles over the funny faces they’re making at each other or angry esca-lations because one is teasing or talking over the other.

It is far from perfect, this intentionally carved out space. But it gives us a place for collective exhalation and way to connect through the simplicity and rhythm of preparing and sharing a meal together.

Shefali Milczarek-Desai is a writer whose day jobs have included lawyering and mothering. She is currently working on a short story collection and a book of mother essays.

CONSPIRACY GARDEN GREENS GALORE!Sarah Schwob, Garden Manager

This fiscal year 2016 will be our second full year of growing produce in Conspiracy Garden. I am pleased to report that in our first year we produced 1,753 pounds of fresh fruits and vegetables! I am even more pleased that you ate it all! Whether you took some kale and chard home fresh from our Produce department or had our basil and eggplant baked into a Conspiracy Kitchen pasta dish, we sin-cerely hope you enjoyed it. This year you can expect lots more kale from us from fall through winter and into spring. We are growing lacinato (dino), curly roja, and several varieties of curly greens. Also, look for ruby red chard, romaine lettuce and watermelon daikon radish during the cool months. For those of you who garden at home, we will have seasonal starts of select varieties available as well.

PARENT’S PIECE, continued

CONSPIRACY GARDEN UPDATE

HOLIDAY CLOSURES & HOURS

CLOSED: Thanksgiving Day, Christmas Day and New Year’s Day.CLOSING AT 8 P.M.: Christmas Eve and New Year’s Eve. OPEN: November 25 (Thanksgiving Eve) regular hours, 7 a.m.—10 p.m.

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shop your values with more value

This September our sales programs underwent a make-over for a more streamlined way to make shopping fun, easy, and more affordable for all. We now have three sales programs at the Co-op to help you shop your values with more value. Here is a quick guide of what to look for througout the store. Still have questions? Feel free to ask any staff or go to www.foodconspiracy.coop to find out more.

Owner Extras are special pricing on select products just for Food Conspiracy owners. This is one of the many benefits of investing in your Co-op. Not an owner yet? Ask staff about becoming an owner today!

for owners

for everyoneCo+op Deals features great pricing on your favorite national, regional, and local brands. Co+op Deals change twice each month. Pick up a Co+op Deals flyer in store to see what’s on sale today!

Co+op Basics offers everyday low prices on many essential grocery, produce, and household items. Look for these throughout the store everyday!

for everyone

TURKEYTIME

This year we are offering fresh organic, antibiotic-free, and frozen local heritage turkeys

Mary’s turkeys are raised on healthful grains and allowed to roam in areas four times the size of the average turkey ranch. Their high protein diets provide the optimum amount of nutrients. We will be offering two different options of Mary’s Turkeys this year; an antibiotic-free turkey and an organic turkey. For more info on Mary’s Turkey’s please visit: www.marysturkeys.com

ReZoNation Farm heritage turkeys are hatched and raised Avra Valley Arizona. They are fed grasses, insects, natural turkey grower feed, and locally grown vegetables and greens. They will have a higher percentage of dark meat and leaner por-tions of breast meat. To find out more about how and when to get your Heritage Turkey please sign up for our mailing list by emailing: outreach@food-conspiracy.coop

REZONATION FARMHERITAGE TURKEYS

(frozen)

MARY’S TURKEYS (fresh)Anti-Biotic Free $1.99/lb

Organic $3.49/lb

*Check out our Co+op Deals coupon books in the store for even more value!

Sorry, no pre-orders. Turkeys are available on a first-come, first-served basis. Please remember it may take up to three

days to defrost your frozen turkey.

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1. Preheat oven to 500 degrees F. 2. To make the glaze, stir together the brown sugar, chopped pecans and your choice of whiskey or brandy. Cover and chill for at least 10 minutes. The glaze can be stored for up to one week. 3. Place cheese on oven safe pan.4. Bake brie in oven for 4-5 minutes.5. Pour the glaze on top of the brie, bake 2-3 more minutes until cheese is warm, but not runny.6. Serve on platter with crackers, sliced apples, pears, and/or grapes. Enjoy!

1/4 cup packed brown sugar

1/4 cup chopped pecans

1 tbs. whiskey or brandy, or non-alcoholsubstitute local apple cider

1 14 oz. round brie about 5 in. diameter

CARAMELIZED BRICK OF BRIErecipe from mallory cina, bulk buyer

All ingredients highlighted in green can be found in the bulk section of Food Conspiracy!

BON APPÉTIT

BULKingredients directions

saturday, november 21st10% off for everyone

10% off does not apply to gift cards, special orders and classes

FoOD CoNsPIrACY

co-op

Stock your Thanksgiving pantry!

open daily 7am—10pm

ADVERTISE IN COMMUNITY NEWSAdvertising in Community News is a great way to reach the active, engaged, and community-minded of Tucson. Find ad rates and more information online at foodconspiracy.coop/events/advertise, or email: newsletter@foodconspiracy.coop

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raw vegan cranberry relish lbs

vegan sweet potato casserole lbs

vegan olive oil mashed potatoes lbs

mushroom gravy made withhouse organic vegetable stock lbs

ORDER REQUEST

special order form

hOlIDAY esSentIAls

SHOPPING LISTMake sure your pantry is stocked with all the

essentials this holiday season!

FRUIT___ Apples___ Apple Cider___ Avocados___ Cranberries___ Dates___ Oranges___ Pears___ Persimmons___ Pomegranates___ Quince

VEGETABLES___ Beets___ Broccoli___ Brussels Sprouts___ Carrots___ Celery___ Cauliflower___ Celery Root___ Fennel___ Garlic___ Green Beans___ Herbs ___ Dill ___ Rosemary ___ Thyme ___ Sage___ Leeks___ Mushrooms___ Onions___ Parsley___ Parsnips___ Potatoes___ Salad Mix___ Shallots___ Squash ___ Sweet Potatoes___Tofu, Bulk

GROCERY___ Baking Powder___ Baking Soda___ Beverages___ Broth___ Canned Cranberry Sauce___ Canned Pumpkin___ Canned Vegetables___ Condensed Milk___ Cookies___ Corn Starch___ Cornmeal___ Crackers

___ Evaporated Milk___ Flour___ Gravy___ Honey___ Maple Syrup___ Mayonnaise___ “Milks”___ Mole Powders___ Mustard___ Parchment Paper___ Pie Crusts___ Oil___ Salad Dressing___ Shortening___ Sparkling Water___ Stuffing/Stuffing Mix___ Sugar___ Vanilla Extract___ Vinegar___ Wax Paper___ Yeast

NON FOOD___ Aluminum Foil___ Baking Cups___ Cheesecloth___ Cooking Twine___ Detergent___ Dish Liquid___ Paper Napkins___ Paper Towels___ Sparkling Water___ Tissue___ Trash Bags

DAIRY___ Apple Juice___ Butter___ Cream Cheese___ Coffee Creamer/ 1/2 & 1/2___ Cookie Dough___ Eggs___ Egg Nog___ Heavy Whipping “Cream” ___ Milk___ Seitan___ Tempeh___ Tofu___ Veggie “Meats”

FROZEN/CHILL___ Bacon___ Beef, Ground___ Bread___ Chicken___ Frozen Fruit___ Frozen Veggies___ Ham___ Juice Concentrate___ Pie Shells___ Pork, Ground___ Salami___ Smoked Salmon___ Specialty Cheese___ Turkey___ Turkey, Ground___ Turkey, Bacon___ Turkey, Sausage

BEER/WINE___ Beer, Growler___ Beer, Six Pack___ Champagne___ Red Wine___ White Wine___ Mulling Spice

BULK___ Allspice___ Cinnamon Sticks___ Dried Cranberries___ Dried Fruit___ Cocoa Powder___ Coffee___ Cornmeal___ Flour___ Nuts___ Pepper___ Poultry Seasoning___ Powdered Broths___ Pumpkin Spice___ Raisins___ Rice/Wild Rice___ Sage/Savory Herbs___ Salt___ Spike___ Sugar___ Tea

thanksgiving

order & pick up infoOrders must be made 48 before pick-up

time. The last possible order time is Monday, Nov. 23 at 8 p.m.

Don’t have time to make sides or pie for your Thanksgiving dinner? Let us help! Conspiracy Kitchen features healthy options, organic,

and local ingredients whenever possible. Cut out this order form (or pick one up in store). Fill it out with the amount of each a la carte side you want and hand it to one of the cashiers and they will get your request to the kitchen. Be sure to

give us your number. You will be called to confirm your order.

pumpkin pie with whole wheat crust each

pumpkin pie with gluten-free crust each

ORDER REQUEST

SIDE DISHES — $8.99/lb

PIE — $10.99 each, gluten-free crust

Name:

Phone:

Pick-up Time:

Order over the phone by calling: (520) 624-4821

PIE — $9.99 each

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round up at the

registerin nov. for many mouths one stomach

Many Mouths One Stomach (MMOS) is a Tucson-based collective of artists, teachers, and community activists who come together with the intent to create, inspire,

manifest and perpetuate modern festal culture.

The All Souls Procession is an event that was created to serve the public need to mourn, reflect and celebrate

the universal experience of death, through their ancestors, loved ones and the living.

Together with our commitment to education, outreach and collaboration, MMOS stewards a vision wherein

the creative act becomes a mode of living.

manymouths.org

Saturday, December 510am—3pm

chicken coop tour8t

h an

nual

bAwk!bAwk!

bAwk!

$5 tickets available at the Co-op, www.foodconspiracy.coop, Arizona Feeds Country Stores (2701 S 6th Avenue & 4743 N Hwy Drive), and Ace Hardware (6959 E. 22nd Street). Children 5 and under FREE

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There was a time when most people in this country ate locally-produced food because that was all that was available. Many of these people were farmers and ate food they had produced on small farms. Our food system has changed radically since then and is now controlled by a relatively small number of large agribusiness corporations. Wenonah Hauter, director of Food & Water Watch and the owner of a small working farm in Virginia, does a fine job of docu-menting the history and implications of the advent of our current industrial food system.

After World War II, powerful men in this country saw a need for abundant cheap labor for industrial factories in the North. They designed policies to get young men off farms and into cities. They envisioned a globalized food industry that would be “economically efficient” and drive down the cost of food inputs. Hauter consid-ers each part of the food system, showing how a small number of large corporations came to control the vast majority of production of vegetables, grains, meat, dairy, eggs, and seeds. This resulted in economic pressures on farmers that made small farms unprofitable. More food was imported from countries with lower production costs and weaker environmental standards. Foods began to change as corporations looked for more markets for their products, resulting in increased use of high fructose corn syrup in many processed foods and grain for fattening livestock. Animal production shifted to large concentrated animal feeding operations that resulted in poor grow-ing conditions for animals, a greater need for antibiotics to battle ill-nesses provoked by crowding, and increased air and water pollution.

Government legislation and policies have promoted the consolida-tion of the food industry, driving the trend toward larger farms. Some have suggested that small farmers can survive by simply switching from lower-value commodity crops, such as corn, soybeans, and wheat, to higher-value vegetable crops. This ignores the reality that most farmland is not near large cities and the perishable nature of vegetable crops makes distribution to urban markets more problem-atic. And, the higher labor requirements for vegetable crops.

Buying organic-certified food does not automatically get you out of the industrial food system. Many organic brands sold at Food Conspiracy are owned by large agribusiness corporations (in parentheses), including Cascadian Farms (General Mills), Larabar (General Mills), Muir Glen (General Mills), Silk (Dean Foods), Kashi (Kellogg), Green & Black’s (Kraft), R.W. Knudsen (J.M. Smucker), and Santa Cruz Organic (J.M. Smucker). These corporations spent large amounts of money to defeat proposals in California and Washington that would have required manufacturers to label foods that contain genetically-modified organisms (GMOs). Every time you buy their products you contribute to their efforts to prevent us from knowing more about our food. Even some large grower cooperatives, such as Organic Valley, are not always responsive to the interests of their farmers. Representatives of these corporations serve on the Nation-al Organic Standards Board and have worked over time to weaken the standards foods must meet to be labeled as organic. If GMO

labeling and stricter organic standards matter to you, then you may wish to pay attention to whose products you buy.

Ownership of our food system is not restricted to producers. There have been numerous mergers of large grocery chains, including those in the “natural foods” market, driving many locally-owned grocery stores out of business. Most organic-certified foods get to retail stores via distributors. That part of our food system has also experienced an amazing concentration, going from over 50 distributors in 1983 to a handful today. United Natural Foods, Inc. (UNFI) now supplies over 6500 stores in 46 states, including Food Conspiracy, dominating the market and dictat-ing prices.

As Hauter amply demonstrates, we arrived at our current industrial food system through decades of increasingly big industry-friendly legislation and government policies. This system was not created by consumers who decided this is what they wanted. This has implica-tions for those who would like to change the system. We will not significantly change the system by exercising consumer choice. We cannot buy our way out of this system. Any serious effort to reform it will require taking collective political action to change the system. There is a strong streak of individualism and belief in individual action in the USA, but that will likely prove ineffective in efforts to significantly change our food system. We need a collective approach to achieve significant change. Hauter outlines concrete steps we can take to change our food system to one that is more responsive to farmers and consumers. That is the most valuable lesson to be learned from this interesting book.

FOODOPOLY – THE BATTLE OVER THE FUTURE OF FOOD AND FARMING IN AMERICAGlenn Furnier, Board Member

BOOK REVIEW

Foodopoly – The Battle Over the Future of Food and Farming in America

Wenonah Hauter. 2012. The New Press, New York. 355 pages.

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wednesday, november 4Board of Directors Meeting*All Owners welcome. Stay involved in Co-op decision making and accrue time towards a Co-op discount for your attendance. (For three hours of time accrued, Owners receive a month long 5% discount the following month). A light dinner is served at 6:00 p.m. Meeting starts at 6:30 p.m.

saturday, november 14 Stress-free Holidays with Phoebe Jenkins (Lecture) FREEAchieve stress-free holidays this season with this fun preparatory class. Learn relaxation and mindfulness techniques, calming exercises, foods and drinks, how to manage your time, and self-care must-do’s to create joyous, relaxing holidays for everyone. Start before the holiday chaos hits! 10—11 a.m., FREE.

wednesday, november 18New Owner Orientation*Welcome new owners! We’d like to invite you to learn how you can get the most out of your investment in the Co-op. We’ll talk about how the Co-op works, how owners participate, and how you can save money and eat healthy while shopping at the Co-op. 6:30 – 7:30 p.m.

saturday, november 21Thanksgiving Sale10% off for everyone all day! 10% off does not apply to classes, special orders or gift cards. Wine tasting and demos from 4:00 -7:00 p.m.

wednesday, december 2Board of Directors Meeting*All Owners welcome. Stay involved in Co-op decision making and accrue time towards a Co-op discount for your attendance. (For three hours of time accrued, Owners receive a month long 5% discount the following month). A light dinner is served at 6:00 p.m. Meeting starts at 6:30 p.m.

thursday, december 33 Easy DIY Body Care Products with Phoebe Jenkins (Demo) In this hands-on workshop, we will make an ayurvedic face mask, a creamy whipped body lotion and an exfoliating, yet hydrating body scrub. Make and take one of each home and get a head-start on holiday gifts! Containers will be provided. 6—7:30 p.m., $25.

saturday, december 5New Owner Orientation*Welcome new owners! We’d like to invite you to learn how you can get the most out of your investment in the Co-op. We’ll talk about how the Co-op works, how owners participate, and how you can save money and eat healthy while shopping at the Co-op. 10:00 – 11:00 a.m.

saturday, december 5 8th Annual Chicken Coop Tour On Saturday, December 5th, between 10:00 a.m. and 3:00 p.m., ticket hold-ers may visit as many of the chicken coops on the tour as they wish—there is no set route and it is completely self-guided. Each ticket holder is free to choose the participating coops to visit and amount of time to spend at each. At each participating coop there will be at least one person avail-able throughout the tour to answer questions about their chickens and

coops. Many of the tour stops have other sustainable features like rainwater harvesting, permaculture design, greywater systems, bee keeping hives, desert gardens and composting toilets that they’ll be happy to talk about, too. Tickets are $5 at the Co-op, www.foodconspiracy.coop, Arizona Feeds Country Stores (2701 S 6th Avenue & 4743 N Hwy Drive), and Ace Hardware (6959 E. 22nd Street).

wednesday, december 9Street Fair Sale10% off for everyone all day! 10% off does not apply to classes, special orders or gift cards. We will be closing at 8 p.m. December 10th, 11th & 12th for the street fair.

saturday, december 19Pour Over Coffee Techniques with Ondrea Levey Barista at Exo Roast Co. (Demo)Learn how to make a clean and elegant cup of coffee with manual pour-over techniques taught by Exo’s barista, Ondrea Levey. Learn about specialty coffee, coffee regions, and the science behind a great cup of coffee! 10-11:00 a.m., $10.

ONGOING EVENTS NOVEMBER & DECEMBERYoga at the Co-op*Come join Doctress Neutopia for Lovolution Yoga, a free weekly yoga session every Tuesday from 5:30-6:30 p..m. We will engage in Karipalu Yoga, a yoga of compassion. Experimenting with visualizations for ecologi-cal awareness, chakra cleansing techniques (subtle energy centers of the body), we will come to a place of inner sanctuary during our meditations. Moving with conscious breath, our poses rnage from gentle to moderate levels. Lovolution means a non-violent transformation of our lifestyles starting from within in order to create a sustainable world. Yoga, union with the divine, provides us with a vehicle to make this evolutionary shift possible. Neutopia studied Kripalu Yoga at Esalen Institute. She recently completed 300 hours of training at the Mystical Yoga Farm on Lake Atitlan in Guatemala.

HOLIDAY CLOSURES & HOURS

CLOSED: Thanksgiving Day, Christmas Day and New Year’s Day.

CLOSING AT 8 P.M.: Christmas Eve and New Year’s Eve.

OPEN: November 25 (Thanksgiving Eve) regular hours,

7 a.m.—10 p.m.

CONSPIRACY CLASSES & EVENTSRegistration for classes must be purchased 24 hours prior to the start of the class in store or online at www. foodconspiracy.coop/events*Indicates the class or event will be held in the Hoff Building, 425 E. 7th St.

CO

-OP P

HOFF

4th ave.

3rd ave.

6th st.

hoff ave.

7th st.BUILDING

ENTRANCE

LOCATION OF HOFF BUILDING

14

Edible Shade Mesquite Pancake Breakfast Join Watershed Management Group for a fun-filled morning in celebration of the delicious shade of mesquite, pomegranate, olive, and other edible native and desert-adapted trees. Enjoy live music, an artisan market, and educa-tional presentations at WMG’s Living Lab and Learning Center. And come hungry for a tasty Tucson tradition with the Mesquite Pancake Breakfast! Sunday, November 22, 9 to noon. Free. 1137 N. Dodge Blvd.

Know Where to Throw/ Green Pathways 2015Learn how to reduce, reuse, recycle in Tucson! This green event will feature free document shredding, e-waste collection, textile recycling, thrift shop fashion, compost demonstra-tion, food trucks and more! Saturday, Nov. 14, 10am-2pm. El Rio Neigborhood Center 1390 W. Speedway Blvd.

O’odham Language Revitalization Group Practice O’odham grammer, literacy, conversa-tion and culture every Saturday 12pm-2pm at the Main Library, downtown Tucson (Santa Rita room, 2nd floor). Everyone welcome, free. For questions please call (520) 444-7610

Skillfully Aware: 6 Weeks to Overcoming Stress, Pain and Strong Emotions or Urges6-8:30 p.m. Learn the inner-workings of your mind and body. See into the heart of your chal-lenge and heal it using science and meditation. $300. Co-op owners get a 20% discount. The Zendo Oasis Studio, Central Tucson near U of A. More info: 981-9911 or skillfullyaware.com

Meditation For The 21st CenturyHistorically, not many people have done medi-tation. But, this is changing. This free class is a NEW approach, based on the Integral Move-ment, and 40 years of my research. The secretis to see the “bigger picture”. Meditation is not one kind of consciousness, but three---personal, social, and impersonal (“I, he/she, and it”). Medi-tation is less confusing and easier! These meth-ods aren’t complicated. They can be used on their own or mixed with traditional meditation. My meditation can be used for regular spiritual practice, or for things like behavior control & inspiration. Using the three viewpoints, I’llfocus on such things as how to overcome obsta-cles to meditation and how to adapt it to your individual lifestyle. We’ll explore hot topics like finding the space between your thoughts, medi-tating WHILE doing daily tasks (yes!), sleep yoga, brain science, taking the perspective of others, and stages of human development. And we’ll meditate together. FREE....Thursdays....7:30 pm....St. Francis in the Foothills church, at Swan & River....Rm 42....Eric Schilling, 323-8435

Nonviolent Communication practice groups in TucsonLearn a language of compassion in speaking and listening where we trust there are enough resources for everyone; where competition is about being and becoming our best selves; where support & caring is the name of the game; & where I meet my needs in coopera-tion with yours, not at your expense. Tuesday morning group and other workshops contact Sylvia Haskvitz, www.eatbychoice.net or (520) 572-9295. Wednesday night group information can be found at www.conerstonecoaching.com/nvc-practice group/. Thursday or Sunday night groups contact Natanya Siegel, (520) 398-4578 or spoonfuloflove@netzero.com.

Jyoti (Light) Meditation ClassesFree Jyoti (Light) Meditation classes held from 1-2:15pm on the 1st, 3rd, and 5th Sundays at Wellness First, 3861 1st Ave. Sponsored by Science of Spirituality and dedicated to Love, Peace and Unity. For more info call: Diann at 520-625-8312 or email gdshively@gmail.com. www.sos.org.

Men’s GroupThis ongoing group, facilitated by Robert Harris M.A., is for men committed to working through their personal stories to get to their True Purpose. The focus is on renewal and change. Tuesday’s 7:00-8:45p.m. At 529 E. Roger Rd. $35/week. Personal interview is required. Call (520) 822-4982. bobcatintegrativeconsulting.com.

Qigong Foundation ClassOngoing class meets Monday evenings from 6-7 p.m. at the Caritas Center for Healing, 220 E. 16th St. $10/drop-in or $35 for 5 classes. First class free for co-op members. More info: 881-0723 or email at oliversoasis7@gmail.com www.Openingtohealth.com

Yoga for Bigger BodiesIf you’re looking for a way to get moving that re-spects all sizes and levels of ability . . . If you’ve ever wanted to try yoga but thought it was only for skinny people . . . If you want to release stress and gain strength, balance, and flexibility. This class is for YOU! Offered by Amy Vaughn, Sundays 10:30a, Mindful Yoga Studio, 1101 N. Wilmot #123, $9 single class.

Taoist and Sufi MeditationOngoing weekly class meets Mondays at 7:15 p.m. at Caritas Center for Healing, 330 E. 16th St. This class integrates two wonderful spiritual traditions that can help bring deeper peace to our being. The Taoist Water Method prac-tices of inner dissolving can help to open and

transmute blockages in the deeper layers of our being. The Sufi path will include chanting Divine Qualities [such as Al-Fattah (the opener) and As-Salam (the peace) etc.]. The qualities infuse us with beautiful energies helping us open to the Divine within. Donations accepted.

Dances of Universal PeaceThe Dances of Universal Peace are simple, meditative and uplifting group dances. They represent and integrate many of the world’s spiritual traditions, helping to create peace and unity within and without. Second Saturday of every month, 7:00-9:00 p.m. Mettler Studio, 3131 N. Cherry Ave. Donations of $8 and up ac-cepted. For more info, contact Joanie at: (520) 820-8180 or joanie.sawyer@gmail.com

Dance, Drum and Shotokan Karate ClassesBarbea Williams Performing Company offers dance, drum and Shotokan Karate classes in their newly renovated performing arts studio and gallery located inside Dunbar Cultural Center. We offer ongoing classes for children, teens and adults. Call: (520) 628-7785 or email: barbeabwpc@gmail.com for fees, dress code and registration info.

Elder CirclesA safe, respectful place for harvesting your life; a project of the Center for Community Dialogue. www.ourfamilyservices.org. 1st Sundays – Jewish Community Center at 1 PM (3800 E River Rd); 2nd Mondays – Udall Senior Center at 1 PM (7200 E Tanque Verde Rd); 2nd Tuesdays – Atria Campano del Rio at 2:30 PM (1550 E River Rd); 2nd Tuesdays – Oro Valley Li-brary at 10 AM (1305 W Naranja Dr., Oro Valley); 2nd Tuesdays – Atria Campano del Rio at 2:30 PM (1550 E. River Rd); 2nd Wednesdays – TMC Seniors at 10:00 AM (1400 N Wilmot Rd); 2nd Fridays – St. Francis in the Foothills at 10 AM (4625 E River Rd); 3rd Wednesdays – St. Phil-lip’s in the Hills at 10:30 AM (4440 N Campbell, Room #10); 4th Mondays – Casa Community Center at 3:00 PM (780 S. Park Centre Ave., Green Valley)

Contra DancePresented by Tucson Friends of Traditional Music. 1st, 3rd, and 4th Saturdays. 7-10 p.m. (Intro lesson at 6:30 p.m.) at First United Methodist Church, 914 E. 4th Street. Caller, live music, smoke/alcohol-free environment, all ages welcome. $10, $9 TFTM members, $5 students. For more info go to www.tftm.org or email tucsoncontradance@cox.net

Private Dance LessonsSingles, couples, and even youth can learn how to dance Latin, Ballroom, Country, and

COMMUNITY CALENDAR

15

Swing; whether you want to dance socially, for performance, or competitive dance. No age limit and same sex couples are welcome. Lessons can be scheduled around your busy lifestyle. Call 275-7931 or email danzrevolu-tionz@hotmail.com

Desert Sky Community SchoolOngoing Kinder and Grades enrollment. School tours weekly by appointment. A tuition-free Waldorf-inspired education at this non-profit charter school includes arts, music, movement, and two foreign languages in all grades. 1350 N. Arcadia, near Speedway/Swan. Call 745-3888, email desertskyshelly@gmail.com, or go to www.desertskyschool.org.

BICASLearn about repair and maintenance of bicycles. Tucson’s Bicycle Non-Profit offers community classes. Saturdays, 1:00–4:00p.m. Classes are $20 each. Work/trade and Spanish translation is available. To register or for directions, call: (520) 628-7950.

Desert CronesDesert Crones features programs and meetings for women over 50. Meetings are at Fellowship Square, Villa III, 210 Maguire Ave. Programs include guest speakers, writing workshops, and drumming circles. 1–3 p.m. every Thursday. Call 409-3357 for additional information. Free.

Candlelit Restorative Yoga Restore inner peace and quietude by candle-light with this restorative yoga class, guided by Shraddha Hilda. Give yourself the gift of relaxation and let go of tension from the week. Shraddha will guide a gentle, restorative prac-tice, with a special focus on finding inner peace. Every Sunday 6pm, Mindful Yoga Studio, 1101 N. Wilmot #123, Fees: $9 single class.www. mindfulyogatucson.com

Community Justice Board ProgramDo you want to make a difference in the life of youth who have committed a minor offense?If so, the Pima County Attorney’s Office is look-ing for volunteers who would enjoy: Guiding youth to make positive life choices, helping youth gain insight about their actions, working with community members in a team settingVolunteers work with first or second time youth offenders on holding them accountable and building on their assets. For more informa-tion about the Pima County Attorney’s Office Community Justice Board Program or how to become a volunteer, please call 740-5608 or visit our website at: www.pcao.pima.gov/com-munityjustice.aspx

Rainwater Harvesting Tours The Nature Conservancy is now offering free public tours of their 2+ acre central Tucson site

featuring rainwater harvesting cisterns, passive water harvesting berm and basin designs, water harvesting curb-cuts, native landscaping, and green building construction. For more info and a current tour schedule, contact: (520) 547-3437. Groups may schedule tours at times other than the regular schedule. To participate in a tour, simply show up and meet at the front entrance (NE corner) of The Nature Conservancy’s office building at 1510 E Ft. Lowell Dr.

Women Singers Wanted!ONGOING enrollment for Tucson Women’s Chorus. Fall ’15 Series starts 9/14 -- A cappella multicultural songs. No auditions, sight-reading, experience or performing necessary. Mondays, 7-8:30pm, St. Mark’s Presbyterian, 3809 E. 3rd St. (3 blks S of Speedway, 1st block W of Alvernon). FREE first visit. $80/adult, girls/free, (open to girls with singing adult). Payment plan. Scholarships. Pro-rated enrollment thru-out the series. Karleena Ravenwood, Founder/Director, 743-0991, tucsonwomenschorus.org

WomanKraftArt classes and gallery showings validating and empowering women artists and other under-represented groups. A variety of arts and crafts classes are offered each month. Tuesdays, Wednesdays, Fridays and Saturdays, 1:00–5:00 p.m., February-May and July–December. 388 S. Stone Ave. Call: (520) 629-9976.

Iskashitaa Refugee NetworkVolunteers and donations needed to help U.N. refugee families in Tucson learn English and adjust to a new culture. Volunteer to harvest fruits and vegetables alongside refugees, distribute gleaned food, help in the office, fundraise, or assist at events. Contact Barbara Eiswerth at 520-440-0100 or information@iskashitaa.org. Visit www.HarvestTucson.org for more info.

Gentle Yoga and Meditation Class Ongoing weekly class provides a foundation for a healthy and safe yoga practice;$12/small group class. Wednesdays except 2nd Wednes-day of each month 5:45-7pm at Yoga is Therapy, Winterhaven Center, 2921 E. Fort Lowell, Suite 103, Tucson, AZ It is necessary to pre-register for your first class. www.healingpathyoga.net; Contact Jessica Byron MD RYT500 healing-pathyoga@gmail.com; Aqua Yoga Classes also available, see website.

International Folk Dancing Every Tuesday from 7–9pm at Movement Shala, 435 E 9th St (5-minute walk from Food Conspiracy). No partner or experience needed; most dances are taught and done in a circle, holding hands. Learn ethnic dances with their fascinating and enlightening rhythms, tunes, voices, and instruments. There is no fee for the first visit. A donation of $5 is requested but not required.

For more information, contact Andrew Carnie at andrewhcarnie@me.com

Saguaro Clinic: Acupuncture Plus639 E. Speedway at 1st Avenue (520) 319- 9711Ongoing Weekly Events: Tai Chi Class Wednes-days 9:00 - 10:00 a.m. $15; Knee Clinic. Small group Friday 1:00-2:00 p.m. 5 sessions $175 ($35 each) www.saguaroclinic.con

The Community Calendar highlights events and meetings of interest to Co-op members. If you would like to be considered for inclusion in the calendar, please submit all information about the event to: newsletter@foodconspiracy.coop. Due to quantity of submissions, we are not always able to publish all events. Submissions for the Jan. + Feb. issue must be received by Dec 1.

CALLING ALL VOLUNTEERS!

Do you like to build stuff? Are you

creative? Come help represent Food

Conspiracy in the Downtown Parade

of Lights email Kelly at outreach@

foodconspiracy.coop to learn more

about how to get involved in float

making.

MEGAHERTZComputer Solutions LLC

We Come To You

MAC & PCSheila Sievert

520-323-5673

Training • InstallationsConsultation • Sales

Data Transfer • UpgradesVirus & Malware RemovalWired & Wireless Networks

In Business Since 1997Please Call For References

412 N. Fourth Avenue Tucson, AZ 85705

www.foodconspiracy.coop

PRSRTD STDUS POSTAGE

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PERMIT no. 821

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FOOD CONSPIRACY CO-OPCOMMUNITY NEWS

FoOD CoNsPIrACY

co-op

8th ANNUAL CHICKEN COOP TOUR!On Saturday, December 5th, between 10:00 am and 3:00

pm, ticket holders may visit as many of the chicken coops on

the tour as they wish—there is no set route and it is com-

pletely self-guided. A map of all of the coop locations will be

emailed to ticket holders. Each ticket holder is free to choose

the participating coops to visit and amount of time to spend

at each. At each participating coop there will be at least one

person available throughout the tour to answer questions

about their chickens and coops. Many of the tour stops have

other sustainable features like rainwater harvesting, permac-

ulture design, greywater systems, bee keeping hives, desert

gardens and composting toilets that they’ll be happy to talk

about, too. Tickets are $5 at the Co-op, www.foodconspiracy.

coop, Arizona Feeds Country Stores (2701 S 6th Avenue &

4743 N Hwy Drive), and Ace Hardware (6959 E. 22nd Street).