The almond farmers and handlers contend that their businesses have been seriously damaged and their futures jeopardized by a requirement that raw almonds be treated with propylene oxide (a toxic fumigant recognized as a carcinogen by the EPA) or steam-heated before they can be sold to American consumers. Foreign-grown almonds are exempt from the treatment scheme and are rapidly displacing raw domestic nuts in the marketplace.

Tens of thousands of angry consumers have contacted the USDA to protest the compulsory almond treatment since the agency’s new regulation went into effect one year ago. Some have expressed outrage that even though the nuts have been processed with a fumigant, or heat, they will still be labeled as “raw.”

Additional background information on the almond treatment issue, including a copy of the legal complaint, can be found on The Cornucopia Institute’s web page, under the Authentic Almond Project, at www.cornucopia.org.

Interim Final Rule on COOL
On July 28, 2008, the USDA issued an interim final rule for the mandatory country of origin labeling (COOL) as part of the 2008 Farm Bill. The program, which will go into effect on September 30, will expand the list of covered commodities to include chicken, goat meat, ginseng, pecans and macadamia nuts.

Commodities covered under COOL must be labeled at retail to indicate their country of origin. However, they are excluded from mandatory COOL if they are an ingredient in a processed food item.

Vegetarian Soups for All Seasons; Bountiful Vegan Soups and Stews for Every Time of Year
by Nava Atlas

My favorite food is soup. I make soup all the time and this is the food item I normally take to people that are ill or in need of comfort. So this book, to me, is about a delightful food.

Nava Atlas is the author of many vegetarian cookbooks including “The Vegetarian Family Cookbook.” She has written many articles for magazines like Vegetarian Times and Cooking Light. She lives with her vegan family in the Hudson Valley region of New York. This book is really one of her best, although it does not have pictures. Instead, it has her own delightful illustrations. Her arrangements of soups and stews for the season are very helpful.

Good soups and stews, according to Ms. Atlas, can brighten a humdrum winter day and give comfort when colds and viruses hit. This author says soups can showcase the new produce of spring or the bounty of fall’s harvest. Veganism is primarily about ethics. “What we put on our plates reflects ideals about having compassion toward all living beings, saving the environment from the ravages of animal agriculture, and preventing diseases caused by the Western diet.” She even proves that veganism is about the enjoyment of great food.

Nava Atlas provides cooking notes about beans and other veggies, including fresh, canned and frozen. Cooking equipment is also part and parcel of this volume. A blender is a must. She is big on organic foods. Freezing soups is easy, according to this expert. Some will freeze well, others will lose flavor. She prefers eating soups while they are fresh rather than after they have been frozen. This reviewer agrees. It is best to eat soups and stews when freshly made or within a few days.

When it comes to seasonings, most authors suggest that you allow your individual taste to guide you. Ms Atlas has many suggestions in her recipes, but your taste and your family’s preferences should guide you. Soup making is an inexact science. Some cooks like heavy soups and some like light ones. There is much choice in this book. Since this book is vegan, many dairy free alternatives are given. Rice milk is her choice. “It is closest to the flavor and consistency of low-fat dairy milk”.

This famous vegetarian author gives the reader a basic vegetable stock to use in the soups. However, most of her stocks are done with water and a bouillon cube. She even mentions Rapunzel, my favorite kind. She likes the Vegan Vegetable Bouillon with no added sodium. Each cube is actually equivalent to two standard size cubes. This reviewer likes the variety with sea salt and herbs, which is packed full of herbs. And you know where you can get them: Tidal Creek Coop, of course.

Recipes

Basic Vegetable Stock
Makes about 6 cups.
(This is a good way to use veggies that are limp or less than perfectly fresh.)

7 cups water
1 large onion, chopped
2 to 3 cloves garlic, minced
1 large carrot, sliced
2 large celery stalks, sliced
1 medium potato, scrubbed and diced
1 cup coarsely shredded white cabbage
2 tablespoon seasonings

Place all ingredients in a large soup pot. Bring to a simmer, then cover and simmer gently over low heat for 40 to 45 minutes, or until the vegetables are quite tender. Strain the stock through a fine mesh strainer. Discard the solids or puree them and add to soup for a thicker consistency.

Minestrone Soup
(This soup develops flavor as it stands, if it stays around long enough.)
Serves 8 or more.
2 tbsp. olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
Handful of celery leaves, chopped
2 medium potatoes, peeled and chopped
1 16 ounce can of salt-free tomatoes, unstrained
1 cup salt-free tomato sauce
¼ cup dry wine (optional)
2 bay leaves
2 teaspoons Italian seasoning
1 cup chick peas, drained and rinsed
1 cup frozen peas, thawed
2 tbsp. minced fresh parsley
Salt and pepper to taste

Heat oil in pan. Add the onions and sauté over medium heat until translucent. Add garlic and continue until both are golden brown. Add carrots, celery, celery leaves, potatoes and just enough water to cover. Stir in the tomatoes, tomato sauce, wine, bay leaves and seasonings. Bring to a rapid boil and then simmer. Cover and simmer for about 25 minutes. Add chick peas, green peas, and parsley. Adjust consistency with more water as needed. Simmer over low heat for at least 20 minutes or until tender but not over done. Discard the bay leaves and serve.

Three Bean Soup with Brown Rice
(Red, white and green beans in tomato broth)
Makes 8 servings.

2 tbsp. olive oil
1 large onion, chopped
2 to 3 gloves garlic, minced
1 large stalk celery, diced
6 cups of water
½ cup raw brown rice, rinsed
1 16 oz. can of crushed tomatoes (salt free)
1½ teaspoons oregano
1 teaspoon chili powder
1 10 oz. package frozen green peas
1 16 oz. can great northern beans, drained and rinsed
1 16 oz. can kidney or red beans, drained and rinsed
1 tbsp. lime juice to taste
¼ cup of parsley, salt and pepper to taste
Thin lime wedges for garnish, optional

Heat oil in soup pot. Add onion and sauté over medium heat until translucent. Add garlic and celery. Continue to sauté until all are golden. Add water, rice, tomatoes, oregano, and chili powder. Bring to a rapid simmer, and then lower the heat. Cover and simmer gently for 30 minutes. Add the three types of beans and simmer over very low heat for another 15 minutes or until rice and green beans are quite tender. Stir in the lime juice and parsley, then season with salt and pepper. If time allows, let the soup stand off the heat for an hour or longer, then heat through before serving. Garnish with lime wedges, if desired.

Oat-Walnut Muffins
(An easy recipe that will accompany any meal or can just be used as a snack)
Makes 1 dozen

1¼ cups whole wheat flour
¼ cup rolled oats
½ teaspoon baking powder
½ teaspoon salt
1 cup applesauce
2 tablespoons safflower oil
¼ cup rice milk or more as needed
½ cup chopped walnuts

Preheat the over to 350 degrees. Combine the first dry ingredients in a mixing bowl and stir together. Make a well in the center and pour in the applesauce, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter. Fold in the walnuts, then spoon the batter among 12 lightly oiled or paper lined muffin tins. Bake for 20 to 25 minutes, until the tops of the muffins are golden and a toothpick inserted into the center of one tests clean. Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

Organic Turkeys from Grateful Harvest 4.99#
Size choices
8-12
12-16
16-20
20-24

Natural Turkey from Koch’s Farms 3.49#
Size Choices
10-14
14-18
18-22
22-26

Natural Turkey Breast (Bone – In) from Mary’s Farms 4.39#
Size Choices
4-8 #’s
8-12 #’s

Full Turkey Dinner from Plainville Farms $66.99
This is an all Natural, no Antibiotics no animal by products raised in animal friendly environment; heat and serve Turkey dinner
With:
-A 10-12# Fully cooked turkey
-one 3.5 # Home-style Turkey Dressing
-two 13 oz containers of Turkey gravy and
-One 14 oz container of Cranberry Relish

Garrett County Farms All natural Hams / Spiral Cut 7.5 pounds each 6.59/#

Please understand that we cannot guarantee we’ll have the exact size(s) you order. Grateful Harvest, Koch’s farm and Mary’s Farm are not mass produced – they are raised on small family-owned farms. Their methods result in excellent quality but compared to larger commercial operations they have a relatively small pool of birds. This makes it practically impossible to supply everyone with the exact size you order. We will do our best to match your request. Thank you for your understanding in this matter.

Alison – Meat Buyer
Rob – Perishable and Frozen buyer
Craig – Grocery Manager

FRONT END CHATTERBOX IV
The weather is growing cooler, and the holidays are upon us, and what’s a better way to celebrate then to share great food with great people! For those of us ready for some warm food, the Imagine soup broths are a fantastic base for a delicious soup. Add your favorite ingredients and you’ve got a meal.

Many great warm meals start with slow-cooker crock pots. Slow cooking your food allows for many of the nutrients to remain, which also improves the taste. A favorite crock pot recipe of mine is:

• One package of Applegate Farms Chicken and Apple Sausage
• 4 medium sliced fresh apples
• 6 medium Russet potatoes, cubed
• 1 cup Organic Valley orange juice (you might prefer apple juice)

Layer the ingredients in your slow-cooker, starting with potatoes, sausage, then apples, and pour the orange juice over all. Cook on low heat for 4-6 hours.

The Tidal Creek staff mark the beginning of the holiday season when our favorite foods return to the shelves. You can’t have a holiday meal without Arrowhead Mills Stuffing Mix. The Little Red Wagon Granola celebrates autumn with its Pumpkin Patch mix, a superb mixture of oats, dried fruits, and pumpkin. In my house, the Wholly Wholesome pumpkin pies and apple pies are a staple, unless our very own Jennifer Collins in the Deli/Bakery has prepared a homemade holiday treat!

Your Front End Shopping Tip #4: By North Carolina state law, alcohol cannot be sold or purchased before Noon on Sundays. Happy shopping!!

Stephen & the Front End Staff

PRODUCE NEWS
Fresh, cool, crisp air, the changing beauty of Mother Nature and all her colorful glory is here. Autumn is the most beautiful of the four seasons. Our eyes, souls, and spirits will feast on the brilliant colors and so too, will our palates.

Available now for fall are an apple unlike any other. With thin skin, sweet flavor with a hint of tartness, super crispness and a nice crunch… the Honey Crisps have arrived! And chestnuts are coming too. They’re nearly fat free, with lots of vitamin C and their flour is gluten free. Cranberries are on their way as well; that little deep red berry purportedly effective as an antibacterial agent for urinary tract health and great with turkey and stuffing.
Don’t forget the winter squashes. All shapes and sizes that only Mother Nature can produce. Bake, boil, or steam your favorite squash: mild, nut-like spaghetti squash, fine-textured butternut squash, sweet acorn squash, and the delicata squash that tastes a little like sweet potatoes. And don’t forget the pumpkins! Just think… delicious pumpkin pies, sweet pumpkin breads, creamy pumpkin ice cream, and did you know that pumpkin is fabulous when you grill it with butter and finish it with maple syrup? It is succulent with a WOW factor of 10.

So come on in and partake of the bountiful fall harvest! And feel free to see me or any of the produce staff for any assistance you might need.
Stephen Chu and Produce Team

WELLNESS NEWS
What a beautiful summer it has been here on the coast. After a day in the sun, it is essential to keep your energy high with essential nutrients from antioxidants. The antioxidant rich acai (a-sigh-ee) berry has recently been featured all over the media, including the Oprah show! This powerful purple little berry comes from the Brazilian rainforest were it grows on a unique Amazon palm tree. Some people say it taste like a blend of berries and chocolate. Acai is full of natural vitamins, minerals, and trace minerals. It also contains a large amount of plant sterols which enhance immune response, and help control the symptoms of chronic fatigue syndrome, joint inflammation, allergies and more. Acai also contains a high level of fiber, a key role in digestive health. Here are a few more benefits of the powerful acai berry: they offer energy, healthy libido, liver wellness, mental clarity, improved sleep, eye health, cardiovascular health, as well as anti-aging, cleansing, and detoxifying properties! Currently in the Wellness department we are offering the 32 oz acai for 20% off and the acai capsules are discounted 10%.

There are many other sales going on in aisles 5 and 6, including 20% off Gaia herb products and 25-30% off select items in our Supplement Celebration promotion.

To kick off the new school year, Tidal Creek is offering reusable lunchboxes and stainless steel water bottles will be discounted 10%.

Thanks for all of your support. We hope the rest of your summer is happy and healthy!

The Wellness Team

DELI NEWS
Yes, folks… it’s time to talk TURKEY once again. Thanks to your great response last year to our Thanksgiving casseroles and baked goods, we feel confident in offering an expanded list of ready-to-heat-and-eat choices this year.

We will be cooking for your enjoyment fresh green bean casseroles, candied yams, mashed potatoes, home-style cornbread dressing, cranberry relish, home-style gravies (both poultry and vegan), and roasted root vegetables. These items will be offered in casseroles a la carte for 4-6 people and as part of dinner packages that include everything but the turkey.

New this year will be the availability of single Holiday plates with either a turkey or a lentil walnut loaf as the main dish. Those who wish to enjoy the traditional food of the day with out the huge investment in time that it so often requires can find the means to do so here at Tidal Creek Deli. We will also be featuring options for vegan diets and for those of you who are observing a gluten free diet.

And to top the meal off, don’t forget about Tidal Creek’s delicious baked goods. Holiday favorites such as pumpkin pie (both vegan and traditional), pecan pie without the corn syrup, and cranberry-jeweled cheesecake will be offered. Also our famous carrot cake and other seasonal desserts will be on the shelves for your enjoyment.

We will be taking orders in the Deli for these meals until November 20th. You just have to fill out the order form and arrange a time for pick-up. We will do all the rest. We are thankful for your support and graciously extend our services to you to make your Holiday tradition-filled and stress-free.

Deb Lovan & The Deli Staff

A: We are always looking for better packaging. We work with the NCGA (National Cooperative Grocers Association) on a purchasing program with other co-ops. We are looking at sugar cane products, some paper board catering trays and sandwich containers now. Corn is not a black and white issue. We are looking for other options.
—
Q: Please put coupons by sale products. It was found before and was great. Thank you for your time.

A: Great idea! We have got them in front of the products now. Thanks for the suggestion.
—
Q: Boombalattis Ice Cream! You use to carry it!

A: We love Boombalattis also. They unfortunately are not able (right now) to support sales of their product outside of the store.
—
Q: It would be fantastically wonderful to see some homemade ‘rice crispies’ treats made in the kitchen. Yum Yum!

A: We’ll let the baker know. Look for them as a sweet treat.
—
Q: What happened to the evening hot bar? Bring it back!

A: Thanks for your input we will have hot selctions after 3pm again this fall. We lost too much money with waste – not many people visited the hot bar in the late afternoons/evenings. We have more choices on the grab & go.
—
Q: Sushi on hot/salad bar?

A: Making it in house right now isn’t feasible. We have looked into sushi but do not have enough space to accommodate their programs.

Our menu includes traditional side dishes, such as herb stuffing, maple-glazed yams with cranberries, classic mashed potatoes, green beans amandine, cranberry relish and home- style gravy.

Two order options are available. You can:
1.Buy as many or as few of your favorite side dishes a la carte, or

2.Purchase a pre-portioned meal that includes all the side dishes needed to feed a party of up to six people for just $49.99.

Please note: Turkey is not included with our Thanksgiving meal package. If you would like to order a bird, be sure to place a separate order with our meat department.

New this year
This year, we are also offering single-serving complete meals. These meals, which are served on microwavable platters and include all the above side dishes plus a choice of fresh-roasted natural turkey or a vegetarian mushroom walnut loaf, are available for just $12.99 per serving.

Top it off or add on
As always, hand-made desserts — such as pumpkin pie, tofu pumpkin pie, apple and pecan pie — will be available, along with extra special party dips and spreads, like artichoke spinach dip, walnut pecan pate, roasted red pepper torta and holiday cheese balls.

For more information or to place an order, stop by our deli.

Olympic Cellars Winery in Port Angeles, Washington is the source for a new line of wines you can find on Aisle 7. Olympic Cellars is a premium blend of old and new. One of the original 15 wineries in Washington State and the first to locate on the Olympic Peninsula, Olympic Cellars became the North Sound’s first woman-owned and operated winery in 2001. Since that time, owners Kathy Charlton, Molly Rivard and Libby Sweetser have taken the winery in a new direction, turning out award-winning wines that support women, respect and preserve the winery’s heritage, and celebrate the good life. We carry two of their signature brands, Go Girl Red which is a blend of Merlot and Lemberger, and Working Girl White, a blend of Chardonnay and Riesling. The profit from these brands directly supports women through Olympic Cellars philanthropic gifts to the Gynocare Program and their philanthropic initiative, 2X Success.

The Gynocare Program at the Family Planning Clinic of Clallam County is Olympic Cellars charity choice. This program provides financial assistance to low-income women for gynecological diagnostics and clinical services not covered by state or federal funding. 100% of all contributions provide these direct services to medically uninsured women, who otherwise would not be able to attain any gynecological care.

2X Success partners a non-profit and their need for funding with a winery and their need for dedicated volunteers during harvest, bottling, and special events. For each hour that a member of the non-profit works at the winery, a bottle of wine can be bought at cost. The non-profit can then use this bottle to raise funds by selling or auctioning it at a fundraiser event. Olympic Cellars hopes that their 2X Success Program will become a success model for all non-profits and provide in-kind funding.

The Olympic Women in Wine subscribe to doing business in a way which embraces the triple bottom line philosophy of profitability, philanthropy and environmental sensitivity, which we at Tidal Creek appreciate, respect, and model.

Financial Health
In this year we were able to pay down our debt to the National Coop Bank and to our owners from our move to this location by $50,000.

Our sales for the year were $4,912,539 which was a growth of 9.2% over the previous year sales of $4,539,737

We gave away approximately $36,308 in discounts to Tidal Creek owners to include Owner Appreciation Day, the Wild Card and Feel Good Fridays 5% off discount. This doesn’t include the discounts we give on Owner’s Savings.

Stoneground Bakery
In October 2007 we made the decision to close down Stoneground Baking Company. We have moved the baking production to Tidal Creek. The big learning experience here for all involved was to stick with what we do best and do it under one roof. This spring we were able to sublet the space on Princess Street and we have sold some of the equipment that we didn’t bring up to Tidal Creek. We took a loss on disposal of assets as the equipment we sold had depreciated. We took a loss for the year mostly due to the Bakery.

Rising Costs
Another big factor this year were rising costs of food. We also had dramatic increases in cost of goods sold in our fourth quarter; April through June, due to weather related events and increased fuel surcharges. We did not pass all of the increases in the cost of these products onto our customers at that time. These costs had a big impact on our 4th quarter margin and a slightly negative impact on our overall store margin for the year.

Another increase in operating costs that caused a big impact was our workman’s comp, payroll taxes and health insurance increased approximately 20%. Health insurance costs for our staff increased again in September! The staff will take on an increase in their portion of the cost as will the cooperative.

Training and Education
As part of our Business Plan for the year that just ended we added tools and a workshop for manager’s that helped us budget our labor per our departments. We worked very hard to create more productivity in each department and to streamline our work flow and subsequently staffing schedules towards more efficiencies and productivity.

Through our participation as a member of the National Cooperative Grocer Association (NCGA) many of our staff members attended valuable trainings, conferences and workshops. Most of the costs to do this were paid for by NCGA. Our Marketing Team Jessica Burtt Ashcraft and April Marlow went to two conferences this year, our Front End Manager Christina McKenzie attended NCGA’s Customer Service Champion workshop, and our Store Manager Craig Harris who wears many hats attended the Cooperative Advantage Program Conference (CAP). Last fall our Wellness Manager Renee Montague along with Christina McKenzie attended Train the Trainer workshop, and our General Manager Chris McElwee attended the Annual NCGA meeting and workshops last fall and the Eastern Corridor Meeting in March.

This year we have continued to increase the knowledge and professionalism of our staff. Our Human Resource Director, Alison McCollum earned her Professional in Human Resources (PHR) through the national organization Human Resources Certification Institute (HRCI) which works with the Society for Human Resource Management (SHRM). The certification requires work experience as well as successfully passing an examination given by the HRCI. Alison also attends monthly seminars presented by the Lower Cape Fear Human Resource Association.

Our Point of Sale (POS) Coordinator Ben Desmond attended ECR University where he learned more of the reporting and efficiency capabilities that we can utilize from our POS system.

Tidal Creek reached a true milestone by completing this year our 8 modules of orientation and staff training that we envisioned at our Annual Planning Retreat in 2006! We have new staff going through the trainings and are finding this a valuable part of our operations.

Throughout fiscal 2007-2008 year we worked on a plan to renovate the first floor. We are monitoring the first quarter sales of this new fiscal year before breaking ground on any one of the pieces of the renovation of our current location. To date, sales are good and while costs are continuing to increase we had planned for this.

Cooperatively yours,
Christine McElwee

Since the last newsletter a lot of great things have been happening! First and foremost was the August Board of Directors meeting in which our CPA, Chuck Earney, presented on the end of year audit review and financials for the last fiscal year, 2007-2008. As we predicted, the valuable lessons that we learned through purchasing Stoneground Bakery, in downtown Wilmington, came with a price. Due to this price, Tidal Creek, and the Board of Directors, are unable to return a Patronage Refund for the 2007-2008 year. However, as our accountant presented, there is a bright light at the end of the tunnel and we are not far from it. Our Tidal Creek store preformed consistently and financially strong for another year, which gives us the reality that our Business Model works! As we move forward, the Board of Directors is highly optimistic about this current year and beyond! As we move out from underneath the cost of Stoneground Bakery, and into the light, we plan to hone in on the values and practices that set Tidal Creek Coop apart and with your support will jump back into “the black” expeditiously!

In thinking about what sets us apart, we have begun the implementation process of the Worker-Owner Program, which will allow for a two-pronged equity structure and has a goal of providing the Tidal Creek employees the opportunity to invest more in the Tidal Creek store that they work so hard to grow! In the upcoming months, we are going to need the help of the ownership as we look to amend the By-Laws to fit this program that, we hope, will enhance the active participation of both levels of ownership and will continue to make Tidal Creek a leader amongst our peers. (see page 3)

Right now we are smack in the middle of “National Co-op Month” and it is a great time to reflect on our role in the community. Through providing food and product choices that are environmentally and economically supportive, opportunity for active participation through ownership and equity, and outreach education to the community that we serve, Tidal Creek strives to be not just a store, but a Cooperative of Owners.

As we celebrate this month, and all of the things that make Tidal Creek unique, let’s welcome our newest members to the Board of Directors. Jane Bace, Stephen Chu, and Kathryn Sissler have been elected by the ownership, to represent the ownership, in moving us closer towards our vision and the ends that we seek. Let us also take a moment to say Thank You and Good Luck to our past Board Member, Mindy Totten, as she moves on after 3 years of service and dedication. We hope that all that she has done for the Coop will come back to her in many wonderful ways!

Parrish Ravelli
TC Board of Directors