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Ocean Beach People’sOrganic Food Market News

September 2017

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in the way we operate

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Pesticide Treadmill ~ Another Reason to Choose Organic

Pesticides are used all around us, in homes and gardens, schools, parks and agricultural fields. All too often, these chemicals are allowed onto the market before their impacts are fully understood, and harm to our health and the environment are discovered years later. The science is increasingly clear that even low levels of exposure can harm human health, and children are particularly vulnerable. Our national rules governing pesticide use are surprisingly weak. Yet as public concern continues to grow, alternative approaches to managing pests are increasingly available and gain-ing ground in homes, schools and agricultural fields across the country. What are pesticides? Insecticides (bug killers), herbicides (weed killers), and fungicides (fungus killers) are all pesticides; so are rodenticides and antimicrobials. Pesticides come in spray cans and crop dusters, in household cleaners, hand soaps and swimming pools.Insecticides are generally the most acutely (immediately) toxic. Many are designed to attack an in-sect’s brain and nervous system, which can mean they have neurotoxic effects in humans as well. Herbicides are more widely used (RoundUp and atrazine are the two most used pesticides in the world) and present chronic risks. This means ongoing, low-level exposures can increase the risk of diseases or disorders such as cancer, Parkinson’s disease or infertility and other reproductive harms. Fungicides are also used in large amounts; some are more benign, some are not. Pesticides are also sometimes broken down into chemical classes and modes of action. For example, fumigants are pesticides applied as gases to “sterilize” soil, and systemics work their way through a plant’s tissue after being taken up at the root. Major chemical classes include: carbamates, organochlorines, organophosphates (mostly developed 70 or more years ago for chemical warfare) and triazines. Newer classes include pyrethroids and neonicotinoids, synthe-sized to mimic nature’s pest protection. What is the “pesticide treadmill?” Also referred to as the “pesticide trap,” farmers get caught on the treadmill as they are forced to use more and more — and increasingly toxic — chemicals to control insects and weeds that develop resistance to pesticides.

Love Your Co-op?

G e t I n v o l v e d !

Deta ils on page 4

People’s Owner Appreciation Days

Thursday, Sept. 21 10% off purchases*

Seniors with an active

People’s ownership

receive an extra

Owner Appreciation Day

Tuesday, Sept. 19* excludes no further discount items

People’s will be CLOSED on Monday,

Sept. 4th in observance of Labor Day

Meeting Notes for July 17, 2017

People’s Co-opBoard of Directors

GENERAL MANAGER’S MESSAGEby Jim Kase

PAGE 2 WWW.OBPEOPLESFOOD.COOP

Next Board MeetingMonday, September 18, 6 p.m.

•Outreach & Education Committee - Chair, Andi Briceno Meeting: September 11, 5:30 p.m.

•Planning Committee – Chair, Stephanie Mood Meeting: September 11, 6:30 p.m.

•Finance Committee – Chair, Steve Myrick Meeting: September 11, 7 p.m.

Committees

Meetings are held in the Co-op’s Community Room

September 2017

Board of Directors Present: Ofelia Alvarado, Andi Briceno, Stephanie Mood, Jamie Decker, Steve Myrick, Derek Casady, and Tasha Dewey. Staff: Jim Kase and Gloria Isselhard. Guests: Paul Maschel, Andre’ Andersen, Benjamin Thompson, Mai Nguyen, and Phillip Gianopulos

Board Study Mai Nguyen gave a presentation on the California Center for Cooperative Development. The organization is planning to hold their 2018 conference in San Diego.

New Business Derek made a motion that People’s send a letter to Mr. Reid at the Food Co-op Initiative (FCI) express-ing strong support for Sun Coast Co-op Market’s application for the FCI Urban Market Initiative Seed Grant. Sun Coast Co-op Market is the name selected by the Imperial Beach Healthy Grocery Initiative. Ta-sha seconded. Vote: passed unanimously. Andi made a motion that the Board of Director’s (BOD) accept Andre’ Andersen as an interim board member, replacing Chris Young until the end of Chris’ term. Stephanie seconded. Vote: passed unanimously.

Outreach and Education Committee Mel Lions from the Wild Willow Farm and Edu-cation Center distributed a letter detailing the farm’s program activities as well as an income and expense report. Stephanie made a motion that the committee refer to the Finance Committee a recommendation to donate $500 a month for the next three months to the farm. Amber seconded. Vote: passed unanimously. Colleen Dietzel presented an overview of recent activities and planned events at the Ocean Beach Green Center. Ofelia made a motion that the committee refer to the Finance Committee a recommendation to donate $100 a month for the next three months to the center. Amber seconded. Vote: passed unanimously. Stephanie distributed copies of a flyer featuring information about Solidarity Farm, a cooperative located in Pauma Valley that is looking for support. Stephanie suggested that she could present a report about the farm as a Board Study topic.

Planning Committee Derek suggested that the board establish a policy for responding to the media when People’s is asked whether we oppose or support a public issue. It was decided that a committee will be formed to make a communications policy. Ofelia reported that the General Manager Search Committee has completed their search and that Jim Kase has been hired as People’s new General Manager. Jim reported that progress on the O.B. Garden Café is going smoothly. Vendors and menu selections have been made, major kitchen appliances have been installed, and the construction trailer has been removed.

Finance Committee Steve reviewed the June financials. Total revenue was down 5.8% compared to June 2016 and down 3% year-to-date. Total cost of sales was down 6% for the month and down 3.6% year-to-date compared to 2016. Gross profit was down 5% and 2% respectively. Sales per paid labor hour was $86.80 compared to $89.80 in 2016. Labor to sales ratio was 26.75% compared to

24.69% in 2016; year-to-date it was 24.85% compared to 23.86%. Utilities were 3.2% lower year-to-date than in 2016. The Co-op’s duplex property had income from tenant rent and expenses for insurance and utilities. The cafe’ property had tax and water expenses and no income; total cost to date is $17,000. Steve made a motion that $1,500 be donated to the Wild Willow Farm and Education Center for the third quarter of 2017. Andi seconded. Vote: passed unanimously. Steve made a motion that $300 be donated to the Ocean Beach Green Center for the third quarter of 2017. Andi seconded. Vote: passed unanimously.Derek made a motion to increase the labor to sales target from 23.75% to 24.85% for the third and fourth quarters of 2017. Jamie seconded. Vote: passed unanimously. Derek made a motion that the board approve the adjusted operating budget for the second half of 2017. Jamie seconded. Vote: passed unanimously.

Nominating Committee Andi reviewed the committee’s timeline for 2017 - 2018. There will be a call for owners to participate on

the committee in the August and September issues of the Co-op’s newsletter. Calls for candidates for the 2018 BOD election will begin in October with an announce-ment in the newsletter and signage in the Co-op. Andi made a motion that Kylie Oliver be approved as a member of the Nominating Committee. Derek seconded. Vote: ayes - 7, nays - 0; abstained - 1. Mo-tion passed.

General Manager’s Operations Report

Sales in July 2017 were down about 1.3% com-pared to July of 2016 and year-to-date sales are down 2.9%. The gross sales margin for July was 37%, which is two points above our target, and the downward sales trend seems to be slowing. Thanks to depart-ment buyers for exercising discretion and ordering to meet sales levels, only two departments came in below margin. Labor costs in July were up, mostly due to in-creased health care costs and an increase in the use of personal and vacation hours. Wage adjustments from the internal wage audit were implemented in the second pay period of the month, but the total dollar amount of salaries and wages was down slightly from July of last year. The decline in sales, however, caused them to be a greater percentage of gross revenue. To-tal labor hours year-to-date are within our projections, and scheduling adjustments are being made to reduce the amount of incidental overtime incurred. People’s Grocery and Wellness Managers at-tended the National Co-op Grocers Convergence Conference. This year’s keynote address was given by Paul Hawken of Project Drawdown. Project Draw-down is an effort by researchers, activists, policy makers and industry professionals to develop a comprehensive thirty-year plan to reverse climate change by drawing down greenhouse gasses from the atmosphere. Maintenance of People’s fifteen year old building is ongoing. This month the Deli floor had a seal and partial grout replacement and the deck was repainted. The unusually high humidity in July also caused some minor refrigeration issues, but luckily no major re-pairs or equipment replacement was necessary. The grab and go freezer has struggled the most during the warm weather, and its location by the front door and against the front window is being re-evaluated.

Now that summer is winding down and school is back in session, there re-mains one lingering question that is asked around the Co-op several times a day: when is the café going to open? It seems like every time we think we have a pro-jected date set something gets in the way. Doors don’t fit right, equipment arrives late, and the utility hook-up has been pushed back. It feels like we have been on a winding road to get to something that seems as if it’s right there in front of us. It has taken a huge amount of patience and perseverance to get to this point and we are soooo close.

The space is beautiful inside and out and I don’t think there will be any place quite like it in all of San Diego, let alone Ocean Beach. I’m looking forward to organic juices and smoothies, organic barista coffee drinks or maybe a pint of organic beer on the roof deck at sunset, not to mention that the raw, vegan, avocado based chocolate mousse is amazing. Looking for an organic latte and a baked treat or acai bowl on your way to work? We’ve got that. Want to bring the kids to share a family sized mac and cheese while you sip on a glass of organic wine? We’ve got that too. All in a beautiful garden style setting with lots of open space to gather, chat and fill yourself up with healthy appetizers, soups, salads, entrees and delicious desserts.

As the song goes, “the waiting is the hardest part.” It’s been a long wait, but the reward will be worth it. So, keep asking the question, and soon we’ll have an answer. It can’t happen fast enough for me.

WWW.OBPEOPLESFOOD.COOP September 2017

Visit us at:www.obpeoplesfood.coop

Contact us at:General Manager

[email protected]

[email protected]

[email protected]

Advertising Representative – Jamie DeckerAd deadline is the 5th of the preceding month.

Editor - Amber Forest McHale

ADVERTISING DISCLAIMER:

[email protected]

Ocean Beach People’s Organic

Food Market News

Proofreader - Jamie Decker

People’s Co-op will not knowingly accept newsletter advertise-ments that are deceptive, misleading or expressly

incompatible with our mission and goals. People’s Co-op does not endorse, advocate or guarantee offers, viewpoints or representations made by advertisers in the newsletter.

P E O P L E ’ S C O M M U N I T Y C A L E N D A R

All Community Room events are FREE. For a complete calendar schedule, please visit the Co-op’s website at obpeoplesfood.coop.

Additionally, please check with the workshop leaders to ensure that there have been no schedule changes.

Of Special Note this Month

Book the Co-op’s Community Room for Free

People’s Community Room is available free of charge on a first

come first serve basis to Co-op owners and to our Co-op own-

ers’ nonprofit, community service groups. To book the Commu-

nity Room or obtain information, please call Kylie at (619) 224-1387.

Family Hands-On CookingWednesday, September 6, 6 p.m.

Point Loma LibraryAt this monthly food lab, hosted by Liz Gary, learn how to make delicious veggie wraps, sandwiches and snacks that travel well and are packed with energy and nutrition. Enjoy 100% plant-based foods and discover how healthy eating is good for you and the planet too. Please bring an apron and a dish towel. This is a partial hands-on cooking class and requires registration. To register please call (619) 531-1539. The Point Loma Library is located at 3701 Voltaire St., 92107. Free of charge.

Film Night “SEED: The Untold Story”Thursday, September 14, 7 p.m.

Ocean Beach Green CenterFew things on Earth are as miraculous and vital as seeds. In the last century, 94% of seed varieties have disappeared. As biotech chemical companies control the majority of seeds, farmers, scientists, lawyers, and indigenous seed keepers fight to de-fend the future of food. These heroes rekindle a lost connection to a treasured resource and revive a culture connected to seeds. Watch the trailer at www.seedthemovie.com/trailer. The Ocean Beach Green Center is located at 4843 Voltaire Street #B, 92107. For more information call (619) 225-1083. Free of charge.

Shade Tree BrigadeHelp Grow Trees in Ocean BeachYou can help contribute to the city’s goal of meet-ing its Climate Action Plan by joining the O.B. Shade Tree Brigade. Beginning in late September, volunteers will walk door to door on preselected streets, chosen for their planting potential. Join us while we tell our neighbors that they can get free trees just by agreeing to water them until they are established! For more information please call Ocean Beach Green Center at (619) 225-1083 or email at [email protected]

Coastal Cleanup Day Saturday, Sept. 16, 9 am - noonJoin I Love a Clean San Diego (ILACSD) as we clean up and beautify beaches, canyons and neighborhoods. Last year, 7,550 volunteers came out to ILACSD’s 114 coastal and inland sites and successfully removed 185,000 pounds of litter in just 3 hours! Volunteers also helped build trails, plant new native landscape and remove graffiti. For more information and to register, please visit CleanupDay.org When you register, pledge to bring your own bucket, work gloves, a reusable water bottle, or all three! By choosing reusables, you help cut down on the number of disposable items used for the event

Live Acoustic MusicFridays 5:30 – 7:30 p.m. Sundays 11 a.m. - 1 p.m.People’s Co-op DeliThe Co-op’s Deli continues to present the finest in folk, jazz, blues, and bluegrass performed by local musicians. Our highly acclaimed organic, vegetarian fare features a variety of award-winning soups, salads, entrees, baked goods and desserts. All food, including breakfast, lunch and dinner, is prepared fresh daily. Top off your meal with a complement of Fair Trade, certified organic teas and coffees, freshly made juices, and more. Bring a friend or make new friends here.

Creating Quality Restful SleepWednesday, September 6, 7 - 8:30 p.m.People’s Market Community Room Learn ancient and practical techniques to create qual-ity restful sleep. Presented by Master Teacher Peggy Werner. Attendance limited to 18; to RSVP call (415) 963-2470. To ensure that there are parking spaces for shoppers, please do not park in People’s parking lot while attending this workshop. Free of charge.

Correcting Your PostureTuesday, September 19, 7 – 8:30 p.m.People’s Market Community RoomIn this workshop you will learn how to check for postural imbalances. Using simple techniques to stimulate the Golgi tendons, which send signals to the brain, you will learn to re-pattern muscles and correct posture. Please bring a partner. Attendance limited to 18; to RSVP call (858) 263-7716. To ensure that there are parking spaces for shoppers, please do not park in People’s parking lot while attending this workshop. Free of charge.

EMF’s in the home and officeTuesday, September 12, 7 – 8:30 p.m.People’s Market Community RoomKirk Gilliam, San Diego’s EMF specialist and owner of the Lightconnector, returns for a talk on the positive and negative effects that electricity has on our health. Attendance limited to 18; to RSVP call or text (619) 884-9465. To ensure that there are parking spaces for shoppers, please do not park in People’s parking lot while attending this workshop. Free of charge.

Healthy ShoulderWednesday, September 20, 7 - 8:30 p.m.People’s Market Community RoomLearn from Dr. Kino how he helped a UFC champion resolve frozen shoulder, impingement and rotator cuff syndrome naturally by adjusting the nervous system. Attendance is limited to 18; to RSVP call (858) 866-4545. To ensure that there are parking spaces for shoppers, please do not park in People’s parking lot while attending this workshop. Free of charge.

Declutter, Organize & Simplify Tuesday, September 26, 7 - 8 p.m.People’s Market Community RoomParticipate in a presentation, discussion and brain-storming session to support you in your journey to let go of clutter and create more space and order in your environment. Facilitated by Rhoda Bryan, Profession-al Organizer for 17 years. Attendance limited to 18; to RSVP call or text (619) 325-9420. To ensure that there are parking spaces for shoppers, please do not park in People’s parking lot while attending this workshop. Free of charge.


Fresh Recipes for the TableOur Cooperative Community

Simple Vegetable Curry

Love Your Co-op? Get involved! Join the Nominating Committee and be a part of the Co-op’s election season! Joining the Nominating Committee is a great way to get to know potential candidates and help the Co-op add to the depth of the Board of Directors while maintaining and improving the nominating process. By par-ticipating in this committee you will have the opportuni-ty to be engaged in the Board of Direc-tors’ election from beginning to end and encourage and educate owners on the importance of voting. If you are interested please contact Andi Briceno [email protected]

recipes provided by National Co+op Grocers ©

Coconut milk is a fantastic simmer sauce — stur-dy enough to boil and full of sweet, coconut flavor. Keep a few cans in the pantry and you can always make a delicious, creamy curry dinner in just a few minutes. Add cooked brown rice from the Co-op’s Deli and you’re done!

Serves 4

1 cup canned coconut milk4 tsp. curry powder3/4 tsp. salt1 large red or green jalapeño, slivered1 small yellow onion, finely chopped2 cups green beans, trimmed, cut into one-inch pieces1 pound cauliflower, chopped into florets1 Tbsp. fresh lemon juice

Combine the coconut milk with the curry pow-der and salt in a large sauté pan, and stir to mix. Over medium-high heat, bring mixture to a boil and add the jalapeño, onion, green beans and cauliflower.Stir, then cover the pan and return to a boil, then reduce the heat to medium and cook for 10 minutes. Uncover and test the vegetables for doneness; they should be very tender when pierced with a paring knife. Stir in the lemon juice and taste for salt. If de-sired, simmer longer to thicken the sauce.

Chef’s notes on coconuts: The scientific name for coconut is Cocos nu-cifera. Early Spanish explorers called it coco, which means “monkey face” because the three indentations on this hairy nut resembles the head and face of a monkey. Nucifera means “nut-bearing.” According to the Coconut Research Center, nearly one third of the world’s population depends on coconut to some degree for their food and economy.

Ribo l l i ta

The name of this iconic Tuscan stew comes from its history: “ribollita” means “reboiled,” and some say that the original version was made from the leftovers of yesterday’s minestrone, with bread added. Add just about any seasonal vegetable to the dish: cubed potato, parsnip, rutabaga or a handful of spinach.

continued on page 10 . . .

People’s Co-op Scholarship Winners People’s Co-op

Winners of this year’s People’s Scholarship are Camille Osborn and Jerzy Piotrowski. These college bound seniors applied for the Co-op’s $1,000 schol-arships, which included completion of an in-depth questionaire, the viewing of “Food for Change,” a documentary about the history and resurgence of food co-ops in North America, a site visit to two co-op locations, and an oral presentation to the Board of Directors. People’s Co-op is proud of these young students for exhibiting stellar work and for learning about the cooperative business model. Congratulations Camille and Jerzy!

Wrap Up Summer with Savings! The September-October edition of the Co+op Deals coupon book is packed with deals to help you and your family celebrate the excitement (and importance) of Fair Trade Month and Co-op Month! Stop by People’s to pick up your copy today, and save on cooperative brands like Organic Valley, Mag-gie’s Organics and Aura Cacia. In this coupon book, you’ll find great discounts on many prod-ucts that help co-ops grow Fair Trade around the world. Look for coupon books beginning September 1. Coupons are valid through October 31, 2017.

Call for Co-op Crafters for Fall Arts & Crafts Fair People’s Co-op will host its annual owners’ Fall

Arts and Crafts Fair this year on Saturday, November 18. Now is the perfect time to get those knitting needles clicking and your paint brushes flowing. Kids are also encouraged to bring their crafts to the fair! For Co-op owners who would like to participate in the fair, please call People’s Co-op at (619) 224-

1387 and ask for Amber or Jamie. Space is limited.

Bag Raffle Winners Congratulations to our recent bag raffle winners: Andrew, Mark, Trish, Sarah, Tami, Charlene, Patty, Chris, Tom, Nancy, Renas, Mike, James, Irene, Viv-ian, Ashish, Amy, Kristina, Kirk, Torre, Julia, Valerie, Matt, Tim and Aaron. If you haven’t participated yet, please join in. All it takes to receive a raffle ticket—which entitles you to the Co-op’s daily drawing of a $30 People’s Market gift card—is to bring your own large grocery bag, or box when you shop. Each large bag that you bring in and use, entitles you to one raffle ticket. Don’t forget the Coffee Cup Raffle upstairs in the Deli. Each time you use your own cup, you’ll receive a raffle ticket for a $5 People’s Co-op gift card.

A Benefit of Ownership Did you know that a senior discount is available to seniors who have an active People’s ownership? Please see any cashier for a Senior Discount Applica-tion form. For more information please call People’s at (619) 224-1387 and ask for the Membership Dept.


What’s New at People’s Market? Body Care & WellnessEvan Healy

Organic Toothpaste 4 oz. $5.49 reg. 6.89

Essential Oxygen

Sun Warrior

Emerald Laboratories All Ultra Labs Products 25% Off

All Sun Warrior Products 10% Off

Natural FactorsAll Natural Factors Products 25% Off

WeledaSpray Deodorant 1 and 3 oz sizes 20% Off

Includes Organic Vegan Greens Protein Bar, Biosil, Theracurmin, Vitamin D3 Drops, and more!

Includes Men’s Multi Vitamins, Women’s Multi Vitamins, Prenatal Multivitamins, B Complex, Adrenal Health and Superfoods

Includes Warrior Blends Protein, Illumin 8 Plant Based Organic Meal andOrmus Super Greens

Sheer Tint Sun Stick SPF 30 .5 oz. $15.25With Raspberry Seed & Argan Oil - broad spectrum, water proof

Fresh Mint variety

Citrus and Rose & Sage varieties

Green ForestFacial Tissue 2 ply / 175 sheets $1.65 reg. 2.35

Made from 100% recycled paper - whitened without chlorine - hypo-allergenic

Earth FriendlyEcos Wave Dishwasher Gel 40 oz. $3.69Free & Clear and Lavender varieties

Biokleen - Bac OutStain and Odor Remover 32 oz. $6.39 reg. 8.35

Great on pet accidents, wine, diapers and pails, laundry, and much more

SoYoung Raw Linen Lunch Box each $21.95 reg. 25.95Washable novelty lunch boxes with removable shoulder straps - Free of PVC/BPA/Phthalates

To-Go WareLarge Stainless Steel Sidekick each $4.95 Michael Roger Decomposition Notebooks each $5.95 reg. 6.95

Holds things like dressings, nuts, berries & anything else you might like on the side

Household & General Merchandise

Large spiral bound notebooks featuring 100% recycled paper

reg. 18.89

reg. 4.99

reg. 5.95

General Merchandise Oynx and Green – Ecologically Friendly and Sustainable Stationery, School and Office Supplies: Includes Pens, Pencils, Colored Pencils, Pencil Sharpen-ers, Highlighters, Markers, Scissors, Glue Sticks, Calculators, Erasers and more! Oynx and Green is the first brand in its field to use a wide variety of materials from post-consumer and post-industrial recycled materials to bamboo and bio-degradable products such as jute and cotton.

GroceryFour Sigmatic – Organic Reishi Mushroom Elixer Mix: The main ingredi-ent in Reishi Elixir is pure log-grown reishi mushroom. If you have occasional stress and difficulty sleeping, reishi mushroom can help you relax and get a good night of sleep. Also new, Four Sigmatic Organic Chaga, Lion’s Maine, and Organic Cordyceps Mushroom Elixers. Four Sigmatic – Organic Lion’s Mane and Chaga Mushroom Coffee Mix: Made from a blend of organic Arabica coffee, wild-harvested chaga, and organic lion’s mane fruiting body extracts. Drink this beverage in the morning for bal-anced stimulation, and at coffee breaks for upgraded enjoyment. Also new, Four Sigmatic Organic Cordyceps and Chaga Mushroom Coffee Mix. Wholesome – Organic Chocolate Frosting: This ready-to-use frosting is per-fect for topping cakes, decorating cupcakes and adding a sweet finish to your favorite cookies. Also new, Organic Vanilla and Strawberry Frosting.Foodstirs – Organic Simply Sweet Vanilla Cake Mix: Moist with a touch of sweet, this baking mix is ideal for creating birthday cakes or cupcakes. Also new, Organic Chocolate Chippy Cookie, Chocolate Lover’s Brownie and Sweet Tooth Sugar Cookie Mix. Lundberg – Organic Red Rice & Quinoa Tortilla Chips with Aged White Cheddar: Organically grown grains paired with unique and flavorful spices, creamy aged white cheddar and a hint of garlic. Also new, Organic Red Rice & Quinoa with Cinnamon Sugar, with French Onion, with Himalayan Salt, and with Ancho Chili.

PerishablesCascadian Farm – Organic Riced Cauliflower: Add more vegetables to your diet with this versatile riced cauliflower. Riced cauliflower can be used in place of fried rice or grains in many of your favorite recipes.

Miyoko’s – Smoked VeganMozz: Add savory depth to your bruschetta, pasta or risotto. Wood-fired smoked, this vegan cheese is creamy, dense and melts well.

Wallaby – Organic Strawberry Whole Milk Kefir: A probiotic drink featuring a blend of organic fruit and organic milk from family farms in Northern Califor-nia. Each bottle contains 13 different strains of live and active kefir cultures. Also new, Organic Plain Whole Milk Kefir. Forager – Organic Dairy-free Vanilla Bean Cashewgurt: A dairy-free yogurt made with organic cashews. Creamy and probiotic-rich.

Forager – Organic Dairy-free Nuts and Vanilla Nutmilk Shake: Delicious and nutritious, this creamy nut blend shake is a great low sugar grab-and-go snack. Also new, Organic Dairy-free Nuts and Chocolate Nutmilk Shake.

Wellness Nutiva – Organic Unflavored MCT Oil from Coconut: MCTs (medium-chain triglyeridesare) are easily digested and are burned by the body for energy and fuel. In conjunction with a balanced diet and exercise, consuming MCT Oil may support weight management.

Now Sports – Organic Pea Protein in Vanilla and Chocolate varieties: An ideal source of post-workout nutrition for athletes who may have difficulty supplementing with other types of protein.

Body Care

Badger - Zinc Oxide Sunscreen Lotion SPF25 Unscented: With its light lotion base, soothing aloe and antioxidant-rich sunflower oil, this broad spectrum sunscreen lotion is non greasy and fragrance free.

Zion Health – Ancient Clay Charcoal Activated Soap: Formulated with shea butter, coconut oil and activated charcoal to help absorb toxins and purify the skin.

Deli/Bakery

Sweet and Spicy Tofu Nuggets

$6.89 per pound reg. 7.89

Chocolate Chip Walnut Cookies


reg. 7.59 You Save $1.60

Perishables

September 1 - 15

BulkBulk

reg. 5.29 You Save .60

Alden’s

Organic Ice CreamAll varieties

$5.99 48 oz.Deli items feature Organic ingredients


Equal Exchange - Organic & Fair Trade

Breakfast Blend Coffee

$8.99 per pound

Red Flame Raisins

$2.99 per pound


Valencia Peanuts

$3.69 per pound


Organic Pearled Barley

$1.39 per pound



Prices on SpecialsWhile Supplies Last

Grocery

reg. 2.99 You Save $1



reg. 5.39 You Save $2


Bionaturae - Organic!

Strained TomatoesPacked in glass

$2.69 24 oz.

Lundberg

Organic Rice MixesAssorted varieties

$2.49 6 oz.

Annie’s Homegrown

Organic Snack MixOriginal and Pizza varieties

$3.39 9 oz.

Guayaki - Organic

Sparkling Yerba MateAssorted varieties

$1.45 12 oz.

reg 3.99 You Save $1.30



$11.99 per pound

Decaf !

Organic!

reg. 7.29 - 10.29 You Save .30 - $3.30

reg. 4.99 . You Save $1.30

Harmless Harvest - Organic!

Coconut WaterMade with fragrant young coconuts

$2.69 - $7.69reg. 3.19 - 10.99 8.75 - 32 oz. You Save .50 - $3.30

Straus Family Creamery

Organic YogurtAll varieties except Greek

$4.69 32 oz.

Organic!& Roasted

Kettle

Organic Potato ChipsAssorted varieties

$1.99 5 oz.

Cocomels - Organic!

Coconut Milk CaramelsAssorted varieties - free of dairy and gluten

$2.99 3.5 oz.

Amy’s

Pizza made with Organic ingredients

Select varieties

$6.99 12 - 14.5 oz.

Sunshine Burger - Organic

Veggie BurgersAll varieties - free of gluten and soy

$3.69 3 count

September 16 - 30Deli/Bakery

Bulk

Perishables

Bulk




Tapioca


Tempeh Taco Salad


Prices on SpecialsWhile Supplies Last

Deli items feature Organic ingredients

reg. 5.49 - 6.49 You Save .80 - $1.80




$8.99 per pound


Organic Red Lentils

$2.19 per pound


Organic RegularRolled Oats

99¢ per pound


Thompson Raisins

$2.99 per pound


So Delicious - Dairy Free

Coconut Milk YogurtAll varieties - made with Organic ingredients

$1.50 5.3 oz.


Grocery


reg. $2.59 You Save .30




Back to Nature

Organic CrackersAssorted varieties

$2.69 6 oz.

Peace Cereal

Organic CerealAssorted varieties

$2.99 11 oz.

Muir Glen

Organic TomatoesAssorted varieties

$1.95 28 oz.

Field Day

Organic Pasta SauceAssorted varieties

$2.69 26 oz.

reg 3.69 You Save $1

Green Split Peas

$1.35 per pound

Chameleon

Organic Cold BrewVanilla, Mexican, Mocha

$3.39 10 oz.

Westbrae

Organic BeansBlack, Garbanzo, Pinto, Kidney

$2.29 25 oz.

Dark!

Organic!

Luna & Larry’s - Organic!

Coconut BlissAll varieties

$4.99 pint

Cascadian Farm - Organic!

Berries & PeachesAll varieties

$3.00 8 - 10 oz.

Tofurky

Deli SlicesAll varieties

$2.99 5.5 oz.

Organic!

Food for Life

Organic Bread Ezekiel 4:9, Sesame 4:9, Genesis 1:29

$4.69 24 oz.


O r g a n i c P r o d u c e Apple Slice PancakesMakes 6 pancakes

Jazz up everyday pancakes with apples and cinnamon in this easy to make recipe. Cinnamon is a great seasoning when paired with foods high in carbohydrates such as pancakes. Research shows that cinnamon can help lessen the impact that carbs have on your blood sugar levels. That’s because cinnamon slows the rate at which the stomach empties after meals, reducing the rise in blood sugar after eating.

Ingredients 2 apples of your choice1 1/4 cups pancake mix 1/2 tsp. cinnamon1 large egg2 tsp. vegetable oil1 cup dairy, grain or nut milk

Lightly coat a griddle or skil-let with vegetable oil and heat over medium heat. Peel, core and thinly slice one apple into rings. Core and chop the other apple, leaving the peel on for extra fiber. In a large mixing bowl, combine ingredients for pancake batter. Stir until ingredients are evenly moist. Small lumps are okay! Over mixing your batter can make your pancakes tough. For each pan-cake, place apple ring on griddle and pour about 1/4 cup batter over apple ring, starting in the center and covering the apple. Cook until bubbles appear. Turn and cook other side until lightly brown.

To test the griddle to see if it is hot, sprinkle it with a few drops of water. When the drops sizzle and dance, you are ready to cook. The easiest way to pour the bat-ter onto the hot griddle is to use a 1/4 cup measuring cup for each pancake. If the first pancake is too brown, lower the heat.

make its own job go more smoothly, so to speak.

Crisp juicy apples provide water, soluble, and insoluble fiber that is so critical to the body’s ability to as-similate nutrients and process wastes. Pectin helps reduce cholesterol levels and blood sugar and may even help in eliminating heavy metal and radiation residues from the blood stream. Tart apples are highest in pectin and are es-pecially beneficial for cleansing the liver and gall bladder, vital for the digestive process. The acids in apples work by inhibiting the bacteria that causes indi-gestion so that food is more thoroughly processed. Phytonutrients such as quer-cetin help protect the colon, liver, heart and lungs. No wonder apples make our mouth water and no wonder we reach for them again and again.

How Do You Like Them Apples?

Millions saw the apple fall, but Newton was the one who asked why. – Bernard Baruch

It isn’t news to anyone that we have been eating fresh food since the beginning of time, but one particular fruit may have the lead on the oldest one known. Historians tell us that we’ve been cultivating and eating apples since the Stone Age. That may be why there’s so much folklore associated with them. Most of us have heard a bit about Johnny Appleseed, a North American apple folk hero who opened nurseries for grafting apple stock in Ohio and Pennsylvania. But, did you know that there was a real Granny Smith? Grandmother Marie Ana Smith lived in Australia, and in 1868 found an apple seedling in her yard. The seedling apparently grew from some French crab apples she had thrown out in her garden. She tasted and cooked with the new apple, liking it so much she began propagating them. This new variety, which happened by chance in nature, needed to be grafted to rootstock to ensure its unique characteristics. Once she accom-plished this she started marketing them under her name, and thus the Granny Smith apple was born.

There are thousands of apple varieties grown throughout the world and that may be why they have such a rich history. In mythology, apples have been symbols of love, pleasure, fertility, jealousy, and even deceit. According to the Greeks, Zeus gave Hera apples as a wedding gift. The prophet Mohammed is said to have had an angel bring him an apple while on his deathbed so that he could inhale the fragrance just before his last breath. Often from myth and folklore come traditions. Have you heard that an apple a day keeps the doctor away? That saying may be older than we think. It is reported that some of the most favorite remedies of Hippocrates, known as the father of medi-cine, involved apples, barley mush, and dates. He may not have had the research that we have now, but he was on to something. Apples are known to contain antioxi-dants called flavonoids, which may prevent some cancers, heart disease, and also improve the immune system.

The English who lived in Cumberland long ago would tie strings around an ap-ple and hang it above the hearth to roast. When the apples were cooked they would fall into a bowl of spices and mulled wine. They were then removed and eaten. This is where the idea for the baked apple came from!

You don’t have to be named Johnny or Granny to begin your own tradition. You just need to use a little imagination, your favorite apple, and you are already start-ed! Whether it’s the Granny Smith with its firm texture and tart flavor or a simple local favorite, you can bake, sauce, slice, or just take a bite!

Apple Health & Nutrition Have you ever noticed that when you bite into an apple you salivate or that your stomach gurgles? These are all signs of an apple at work getting your digestive juices flowing. While an apple’s flavors play a role in this process, especially tart apples like a Granny Smith, it may be that the body welcomes apples because they


N e w s B i t e s Food for Thought: Wasted Food Means Wasted Nutrients

Researchers at the Johns Hopkins Bloomberg School of Public Health’s Cen-ter for a Livable Future have calculated the nutritional value of food wasted in the U.S. at the retail and consumer levels, shining a light on just how much protein, fiber and other important nutrients end up in the landfill in a single year.

These lost nutrients are important for healthy diets, and some — including dietary fiber, calcium, potassium and vitamin D — are currently consumed be-low recommended levels. Nutrient-dense foods like fruits, vegetables and dairy products are wasted at disproportionately high rates.

Previous research estimated that as much as 40 percent of food is wasted nationally, but it wasn’t clear before this study how nutritious that food was. While not all wasted food is consumable, a sizeable amount is, leaving research-ers and policymakers looking for ways to minimize the amount of good food that gets tossed as millions of North Americans go hungry, do not get enough nutrients or do not have access to healthy food options. The U.S. Department of Agriculture and Environmental Protection Agency have set a goal of reduc-ing food waste by 50 percent by 2030.

Simple tips to helpreduce food waste

1. Before coming to the Co-op, shop in your refriger-ator first. Cook or eat what you already have at home before buying more.

2. Have produce that’s past its prime? It may still be fine for cooking. Think soups, casseroles, stir fries, sauces, baked goods, pancakes or smoothies.

3. If safe and healthy, use the edible parts of food that you normally do not eat. For example, stale bread can be used to make croutons, beet tops can be sautéed for a delicious side dish, and veg-etable scraps can be made into stock.

4. Are you likely to have leftovers from any of your meals? Plan an “eat the left-overs” night each week.Casseroles, stir-fries, frit-tatas, soups, and smoothies are great ways to use left-overs too.

5. Freeze, preserve, or can surplus fruits and vegeta-bles - especially abundant seasonal produce.

6. Many fruits give off natural gases as they ripen, making other nearby pro-duce spoil faster. Store bananas, apples, and toma-toes by themselves, and store fruits and vegetables in different bins.

7. Wait to wash berries until you want to eat them to pre-vent mold.

8. If you like to eat fruit at room temperature, but it should be stored in the refrigerator for maximum freshness, take what you’ll eat for the day out of the refrigerator in the morning.

Plant-based diets benefit cardio-metabolic health

Plant-based diets help prevent and treat cardio-metabolic diseases such as stroke, heart disease, and obesity, according to a report published last month in a special edition of Nutrients. The authors analyzed research behind

the effectiveness of plant-based diets to reduce dis-ease risk including cardiovascular disease, obesity, and diabetes. They concluded that vegetarian and especially vegan diets are effective for weight and glycemic control and provide metabolic and cardio-vascular benefits, including reversing atherosclerosis and decreasing blood lipids and blood pressure. Pos-sible mechanisms include increased fiber, vegetable protein, and antioxidant intake and reductions in satu-rated fat, cholesterol, and caloric intake. The authors recommend that future dietary guidelines and other nutrition policies highlight plant-based diets as a tool for prevention and treatment of various health condi-tions. Read the abstract at www.s.coop/25wcs

Climate change and the 22nd centuryA new study has found that 30% of the world’s popula-tion is currently exposed to potentially deadly heat for 20 days per year or more—and like a growing forest fire, climate change is spreading this extreme heat. Without major reductions in emissions of greenhouse gases such as CO2, up to three in four people will face the threat of dying from heat by 2100. However, even with reductions, one in two people at the end of the century will likely face at least 20 days when extreme heat can kill, according to the analysis, published in the June issue of Nature Climate Change. Heat kills ten times more people in the U.S. than tornados or other extreme weather events, says Richard Keller, a University of Wisconsin-Madison professor of medical history. (National Geographic.com)

Industrial farming linked to ecological collapse in the Gulf of MexicoMega farming, deforestation and wastewater have resulted in the largest ever recorded dead zone in the Gulf of Mexico. A new report by the group Mighty, a global campaign organization that works to protect the environment, found that highly industrialized farm systems were responsible for replacing native grasslands with monoculture crops for livestock grain, resulting in increased runoff of fertilizers into water systems. The pollution results in hypoxia (a lack of oxygen) in the water, causing marine life to either leave their ecosystems or die. The runoff has also

been linked to drinking water contamination, with water systems in 48 North American states containing high levels of nitrates, consumption of which has been linked to an increased risk of certain cancers.

Vegetable labels matterA Stanford study published in JAMA Internal Medicine shows people eat more vegetables when they’re labeled with indulgent descriptions usually reserved for more decadent foods. The researchers labeled vegetables four different ways — green beans, for instance, were described as “green beans” (basic), “light ’n’ low-carb green beans and shallots” (healthy restrictive), “healthy energy-boost-ing green beans and shallots” (healthy positive) or “sweet sizzlin’ green beans and crispy shallots” (indulgent). Diners chose vegetables with indulgent label-ing 25 percent more than basic labeling, 35 percent more than healthy positive, and 41 percent more than healthy restrictive.

National Co+op Grocers donate to Project DrawdownThe National Co+op Grocers (NCG)—of which Ocean Beach People’s Organic Food Market is a member—and nearly 30 partners within the “natural” and organic foods industry have made a $143,575 contribution to the nonprofit co-alition Project Drawdown. Project Drawdown is comprised of scientists, policy makers, advocates and others from across the globe who are working together in an international partnership to disseminate rigorously researched infor-mation about real world climate solutions that “draw down” carbon from the atmosphere, restore balance to Earth’s natural carbon cycle and show practical promise for reversing global warming. The donation will support Project Drawdown’s ongoing research fellowship program, future development of school curriculums based on the Next Generation Science Standards to inform and inspire K–12 students, and collaboration with the Commonwealth of Nations, which has adopted Drawdown as a template for its ongoing work to reverse global warming through regenerative development. “There has never been a more urgent time to deploy global solutions to bring carbon dioxide gases back home to Earth,” said Paul Hawken, executive director, Project Drawdown. “We are grateful to NCG and the natural/organic business community for this vital financial contribution, which will enable us to collaborate with more individuals and organizations to take part in Project Drawdown’s mission.”


P E O P L E ’ S R E S T A U R A N T D I R E C T O R Y

. . . continued from page 1pesticide

4765 Voltaire St. San DiegoA CALIFORNIA COOPERATIVE

Ocean Beach

Organic Food Market

Live Acoustic Music at the Co-op’s DeliFridays, 5:30 - 7:30 p.m. & Sundays, 11 a.m. - 1 p.m.

San Diego’s Only Customer Owned Grocer!

PEOPLE’SA t t r a c t A t t e n t i o n ! G e t N o t i c e d !

Advertise in O.B. People’s Organic FoodMarket News and reach up to 14,000 readers!

Advertising rates available by contacting Jamie Decker at (619) 224-1387. Or, email Jamie at [email protected]

As “superbugs” and “superweeds” develop in response to widespread and continuous use of chemicals, a farm-er will spend more on pesticides each year just to keep crop losses at a standard rate. The recent introduction of crops genetically en-gineered for use with the herbicide 2,4-D provides a clear example of the pesticide treadmill. Widespread planting of RoundUp Ready crops and the associated application of RoundUp prompted weeds to develop re-sistance to the product. Resistant strains of “Pigweed” for instance, reportedly now grow with such vigor in southern cotton fields that the weeds can “stop a com-bine in its tracks.” Farmers are forced to return to use of 2,4-D — an antiquated, drift-prone chemical clearly linked to cancer and reproductive harms. Overall, pesticide resistance is increasing. In the 1940s, U.S. farmers lost seven percent of their crops to pests. Since the 1980s, loss has increased to 13 percent, even though more pesticides are being used. Between 500 and 1,000 insect and weed species have developed pesticide resistance since 1945. Rachel Carson clearly predicted the treadmill phe-nomenon in her 1962 book Silent Spring.There is another way. Agroecology, which includes organic farming practices, is the science behind sus-tainable farming. This powerful approach combines scientific inquiry with place-based knowledge and experimentation, emphasizing approaches that are knowledge intensive, low cost, ecologically sound and practical. Home use of pesticides — which on a per acre basis outpaces use on farms by a ratio of 10 to 1 — puts families across North America at unnecessary risk. Alternatives are available to manage home, lawn and garden pests without toxic pesticides. What rules regulate the use of pesticides? In the U.S., the Environmental Protection Agency (EPA) has primary authority to register and regulate

pesticides. The agency’s oversight of pesticides is au-thorized by the following federal laws: The Federal Insecticide, Fungicide, and Rodenti-cide Act allows EPA to register pesticides using risk/benefit standards (how much risk is balanced by how much benefit); The Federal Food, Drug, and Cosmetic Act aims to increase protection for children and infants, includ-ing setting tolerances (maximum residues on food);The Food Quality Protection Act of 1996 (FQPA) amends previous laws by establishing a single safety standard for tolerances to increase protection of chil-dren from aggregate exposures (dietary, water and residential); and The Endangered Species Act of 1973 which re-quires that pesticides that will harm these species will not be registered.Some states have additional, stricter rules restricting pesticide use, and in a handful of states, local cities and counties can put even stricter rules in place. Internationally, pesticides are regulated through two treaties that Pesticide Action Network (PAN) played a formative role in creating: Stockholm Convention on Persistent Organic Pollutants (POPs treaty) addresses toxins that per-sist, move around the world on wind and water, and bioaccumulate (DDT, for example) and the Rotterdam Convention on Prior Informed Consent (PIC treaty) gives countries the right to refuse the import of high-ly hazardous toxins. The PIC treaty attempts to redress the dumping of obsolete or banned pesticides on the developing world. While only 25 percent of global pesticide use takes place in developing countries, 99 percent of acute pesticide-related fatalities occur there. For more details on specific pesticides, visit the online database at www.pesticideinfo.org

Serves 5

1 Tbsp. olive oil1 medium onion, chopped3 large garlic cloves, chopped1 small zucchini, chopped2 ribs celery, chopped2 large carrots, chopped1 bunch kale, stems chopped, leaves chopped3 cups vegetable stock2 tsp. dried rosemary1 cup tomato sauce1 tsp. sea salt1 can cannellini beans, drained7 slices whole wheat breadParmesan cheese

In a large pot, heat the olive oil over medium high heat. Add the onion and garlic and stir for five minutes or so, until the onion is clear. Add the zuc-chini, celery, carrot, kale stems, and stir for a minute, then add the stock and rosemary and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 10 minutes. Stir in the tomato sauce, kale leaves, cannellini beans sea salt, and two slices of crumbled bread and simmer until the kale is softened. Serve soup over a slice of toasted bread and top with freshly shredded Parmesan.

Chef’s notes on soup Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make and serve food was inevitable. Soup (and stews, pot-tages, porridges, gruels, etc.) evolved according to local ingredients and tastes. (Foodtimeline.org)

. . . continued from page 4recipes


Cashier, fill out this section:Member #:Number of children:

Fruit of the Month for Kids

A Free Piece of Fruit for Kids!

Bring the coupon and the fruit to the cashier for redemption.

Parents, you may redeemthis coupon for one

Organic Apple or Organic Banana during September

S U G G E S T I O N, COMMENT & QUESTION BOX

The suggestion box is located just inside the Co-op.

You can also email suggestions and comments

to [email protected] When emailing,

please put “Suggestion Box” in the subject line.

Dear People’s, You are my favorite grocer and I love the Deli. This is a comment that I’ve meant to write for years – it is dedicated to other Co-op owners. Dear Own-ers, please stop asking the Deli to change its recipes to suit your tastes and dietary restrictions. Over the years I’ve seen requests that the Deli stop using soy, salt, pep-pers, onions, garlic, wheat, tomatoes, eggplant, peanuts, fruits, oil and more! This is not our personal kitchen and the Co-op has many shoppers who enjoy the delicious food just as it is. Thanks People’s for letting me vent. Martin

Dear Martin, Thanks for sharing your thoughts on the matter. The Deli’s food has won awards repeatedly in the “Beacon” and “City Beat’s” Reader’s Choice awards contests. We must be doing something right! Hooray. Amber, Editor

Dear People’s, Please carry breadfruit. Mimi

Dear Mimi, We do not have an organic source this ultra-tropical fruit (meaning the plant requires a temperature range of 61–100 °F and an annual rainfall of 80–100 inches). Mike, Produce

Dear People’s, Please carry Honey Mama’s Bar. C

Dear C., Currently, our “bar” section is a very crowded category. Thank you for bring-ing this bar to our attention though. We’ll consider bringing it in when we have more space. Bryan, Grocery

Dear People’s, The new Terra Dolce ancho peppers are twice as expensive and have more packaging than the peppers in bulk. Heather

Dear Heather, Unfortunately, the ancho peppers are not available in bulk at this time. The packaged ones have been brought in temporarily until the bulk peppers return. We estimate that this will happen sometime in the fall. Thank you, Tressa, Bulk Herbs

Dear People’s, Please carry organic black quinoa. I love the newsletter and the staff! People’s makes shopping fun, affordable and delicious. Jacqueline

Dear Jacqueline, Thank you for the kind words! We’ll give the black quinoa a try. Look for it the next time you come shopping. Jon, Bulk

Dear People’s, Can you please post a list of the bag winners in the Co-op? My an-swering machine doesn’t work well. The staff is the best always. Kai

Dear Kai, We post winners in the newsletter either monthly or every other month, as space allows. Additionally, we put a prompt on Co-op owner accounts. This means that as long as the phone number on the raffle ticket matches the number you gave when you invested in ownership, any cashier will be able to let you know that you have won the raffle when you purchase your groceries. Please let us know if you any additional con-cerns. Amber, Editor

Dear People’s, Please carry Odwalla whole milk kefir. Scott

Dear Scott, Currently we do not have room for another brand of whole milk kefir. We do offer two flavors of organic whole milk kefir by Wallaby’s and an organic whole milk raw kefir by Organic Pastures. David O., Perishables

Dear People’s, Give an option to shoppers to round up their bill to the next dollar and donate this money to a food bank. I’d do it every time. Andy

Dear Andy, We’ve found that asking shoppers if they would like to round up has made many people feel uncomfortable because they are on a budget, but feel awkward saying no. To remedy this, we’ve been using donation boxes at each register for more than two decades. Of the three boxes at each register, one is typically for a nonprofit direct feeding program. Additionally, we have a box at the front of the Co-op for food donations year round. Please let us know if you have a favorite food bank that you would like to have donations routed to. Amber, Editor

Dear People’s, Please carry poblano peppers. Mike

Dear Mike, Currently, meaning this week, they are not available to us. However, we do carry this pepper whenever we can. Mike, Produce

Dear People’s, Please carry Santa Cruz peanut butter. I like it best. Jerry

Dear Jerry, Santa Cruz was out of stock for a long time and we needed to bring in other brands to fill the gap. Those brands are doing quite well now and as such, we do not have room for Santa Cruz. We would be happy to order a case (there are 6 in case) at a 10% discount for you. Bryan, Grocery

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