by Jessica Burtt

At Tidal Creek Co-op we believe in working together for the sustainable development of communities. That’s why we chose wine from Mendocino County, a wine region working toward sustainability, to create our private label wine. We commissioned local artist and architect, Bruce Bowman (bowman@bmsarch.com), to design our label. Fly the Coop will arrive just in time for the holidays. Sauvignon Blanc $9.99, Cabernet Sauvignon $11.49

GREEN GROCERY NEWS
There is much new in the Grocery area. Starting in our bulk area we now have pecans and walnuts in gravity bins to make your holiday baking easier. In the Herb area we have added in more facings of the more popular spices (ie Cinnamon). In the Frozen area we brought in some new pasta from Caesar’s, pies and pie crusts from Wholly Wholesome and a wonderful Vegan “Turkey” Celebration Roast. In the Perishable area we now have True-whip (cool whip alternative). We have many new items in grocery including organic ice teas from Steaz and an energy drink from Sambazon that is packed with vitamin C (1000% of your RDI). We also added a wonderful baked chip from Seasons as well as local flatbread from Accidental Bakers and some truly incredible baklava from Bakla-Vavoom. Hope you all have a wonderful holiday season.

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

WINE NEWS
The 4th Annual Winter Wine Sale will be here before you know it! The store will be full of great wine deals everywhere you look on Fri December 12th thru Sunday the 14th from open to close on Fri and Sat and 12n to close on Sun.

I have been obsessed with finding some awesome wine at even more awesome prices to share with all of you. So far, there will be over 30 wines to choose from with wines being tasted by nearly a half dozen distributors! This is a great opportunity to stock up with discounts up to 40% off and we will still apply the 10% regular case discount so if you enter the new year with an empty wine rack, well…you wont be able to blame us, that’s for sure.

If you would like a schedule of the wine tastings during this two day event then email me at: jr@www.tidalcreek.coop and I will send it to you as soon as it is put together. It will also be in the December issue of the Beer and Wine Notes, so if you’re not already signed up to receive it then be sure to do so. There will also be an exclusive offer to Beer & Wine Notes subscribers who attend the Winter Wine Sale. I’ll see you on Dec 12th weekend! Cheers,

JR Jones – Wine Buyer

PRODUCE NEWS
Enjoy the season’s harvest from our local growers with collards, kale, fingerling potatoes, sunchokes, rutabagas, parsnips, cheese pumpkins, and mouth-watering apples from the west: Liberty & Heirloom!

And speaking of apples, it’s apple month! Enjoy six of our favorite flavors: Fuji, Gala, Granny Smith, Red Delicious, Braeburn, and Golden Delicious all in sale for $1.99 per pound. Don’t know which apple is best to bake or eat right off the branch? Just ask us ~ and we love to share samples of our current favorites, along with pairing ideas from the peanut butter to cheeses.

Autumn is the season for squash ~ Acorn, Spaghetti and Butternut. Be sure to pick up on of our recipes cards for a new spin on an old favorite. Local squash in a variety of hybrids have arrived so large, half of one could be enough! Local sweet potatoes in two varieties, Beauregard and Carolina Ruby will compliment your holiday fare.
We look forward to seeing you soon. Happy Holidays!

Produce Team

WELLNESS NEWS
In the Wellness Department for the month of December the entire product line for Nordic Naturals will be on sale at 15% off the regular retail price. Many of your favorite products will be included in this sale. Ultimate Omega, Omega 3, Artic Cod Liver Oil, Children’s DHA, Nordic Berries, and Pet Omega 3 are some of the favorites featured.

To assist you in understanding the value of a fish oil supplement, here are a few facts to consider. Fish oil is one of the most researched of dietary supplements. We know that fish oil in the form of EPA (Eicosapenteanoic Acid) and DHA (Docosahexaenoic Acid) enters the cell wall and goes directly to the DNA (Deoxyribonucleic Acid) to restore the essential order of life by affecting the genetic instructions used to develop and maintain all living organisms. In other words, fish oil directly affects the DNA. It corrects problems with the DNA that are caused by aging and the environmental impact. Fish Oil can reduce inflammation because EPA and DHA convert to anti-inflammatory enzymes. The consumption of too many saturated fats will start a vicious cycle of inflammation due to the build up of COX-2. The use of COX-2 inhibitors does not resolve the pain. Omega-3 fatty acids will stop the cycle of pain at the molecular level. As a nero-protector, EPA and DHA can turn off the inflammation response when the cause of the inflammation is no longer present. Those fatty acids actually turn the strands of DNA to regenerate the tissue. Other conditions positively affected by the consumption of omega-3 in the form of EPA and DHA are Eczema and Psoriasis. These conditions develop when there is a lack of “good” fat in the diet. Essential fatty acids in the form of fish oil will provide the good fat. EPA will improve the insulin response, lower triglycerides and improve blood flow thus improving blood pressure. It also will improve LDL levels and promote fat loss. This loss of fat can be accelerated when fish oil is combined with CLA Tonalin.

In addition to slowing the aging process and improving cardiovascular health, fish oil contributes to brain, eye and nervous system development in children. Fish oil feeds the brain. The brain is made up of 60% fat, half of which is omega-3 fatty acids. DHA and EPA can improve verbal learning and spelling ability as well as the retention on knowledge. Fish oil can also help calm unruly children and help with the development of concentration and bonding between child and parent. Children with behavioral problems are better at controlling their outburst of anger when they eat a healthy diet and take a fish oil supplement. Thus, children who consumed appropriate levels of fish oil are calmer, less impulsive, and showed improvements in attention, behavior, and vocabulary. When adults consume fish oil they will experience similar results.

Some myths about fish oil should also be addressed when considering the benefits of EPA and DHA. Can fish oil be a sustainable product? Yes, when anchovies and sardines are the source of the fish oil, it is a sustainable product. Nordic Naturals will not use salmon, krill, mackerel, halibut, tuna or any endangered fish in their products. They also have an agreement with their fishermen that the entire artic cod fish will be used as a food source and not discarded after the liver has been removed. The artic cod fish used by Nordic Naturals comes from the Artic Ocean, considered one of the purest oceans in the world where no over fishing takes place. What about fish verses a plant source for EPA and DHA? ALA (Alpha-linolenic Acid) in flax seed oil must be transformed by enzymes in the human body to EPA and DHA. The fish has already converted the ALA to the valuable essential fatty acids which are bio-available for immediate absorption by the human cells. What if someone is allergic to fish? Can they take a fish oil supplement? Yes, they can. The allergic response can be triggered by the protein in the fish. Nordic Naturals removes the protein and therefore the source of the allergic response. What about enteric coating? It is not necessary to use a fish oil supplement with enteric coating. This coating can mask oil that is not fresh and could be rancid and cause a burp back of fish taste. When the fish oil is fresh, it should taste like fresh fish, never unpleasant.

This information was provided by Stuart Tomc, a Nordic Naturals trainer that made a presentation about the value of fish oil in the human diet at the National Cooperative Grocers Association Eastern Corridor Wellness Meeting in October of this year. Renee Montague, Wellness Department Manager at Tidal Creek and Craig Harris, Store Manager at Tidal Creek were in attendance at the valuable meeting held at Wrightsville Beach. Wellness managers from co-ops on the east coast met to help Jesse Avery, the new NCGA Wellness Coordinator to develop strategies to better serve our customers. These strategies include more health and beauty aids in the Coop Advantage Sale program that features sale items up to 20% off retail pricing each month. These items can be found in the Wellness Department and throughout Tidal Creek. Look for the sale signs that say “The Co-op Advantage.” Another important outcome of the meeting was an emphasis on purity of ingredients in beauty aids. There was a desire to use the buying power of united co-ops to encourage to promotion of the purest products lines. Our customers would then benefit from the use of superior products as well as purchasing those items at a lower price. Another outcome of the meeting was the development of a Wellness Advisory Committee made up of wellness managers that meet to discuss how to capitalize on the Co-op Advantage Program by bringing new product lines to this great sales promotion program and to resolve issues that arise in conducting the program. Tidal Creek’s Renee Montague was honored by NCGA when she was nominated to the Wellness Advisory Committee. With Renee on the Advisory Committee, Tidal Creek now has a direct connection and influence on the development of the wellness products included in the Co-op Advantage Program.

Each month look for the Co-op Advantage sale sign, monthly special sale signs and deals located on the end caps of aisle 5 and 6 for significant savings on a wide variety of wellness products. As always, don’t forget “Feel Good Friday.” This program offers a 5% discount every Friday on supplements and beauty aids at Tidal Creek.

In January, look for special deals on internal cleanse products. Start your new year by revitalizing your body by removing the toxins built up over the years. Refresh and renew your body inside and out. Also, check out our new facial care line by evanhealy. This skin care line was developed by holistic aesthetician Evan Healy. The products are prepared in small batches with no toxic by-products of the petroleum industry. Evan uses certified organic ingredients such as nourishing oils from seeds and nuts, herbal extracts, homeopathically prepared flower essences, pure plant hydrosols, and fresh, steam-distilled essential oils to formulate her products. evanhealy skin care heals, repairs, refreshes and regenerates a variety of skin types. We will feature the Rose line for mature skin, the Blue line for sensitive skin tending toward rosacea, psoriasis, and eczema and the Blemish line for detoxifying and refining pores and returning the natural oil balance to the skin. Enjoy the variety of products in each of these lines by purchasing a Face Care Kit especially formulated for the Rose, Blue or Blemish line. Or mix and match your own line to best serve your needs. At a 5% discount on this new line in December you can afford to experiment. As always, we look forward to serving you in the Tidal Creek Wellness Department!

The Wellness Team

Deli News
Have you thought about lunch at Tidal Creek Deli lately. We offer a lively and pleasant environment where friends can meet and enjoy a nutritious meal at a good value. We have a 12 foot organic and natural salad bar, a hot bar, and a selection of sandwiches made twice daily. You can combine some of the best soup in town with a sandwich, serve yourself and be enjoying your lunch in no time at all…… a great point for those on a shorter lunch break. Don’t be put off by a full parking lot because we offer front row parking in the adjoining lot.

We are also the place to find the best organic smoothies and juices and fair trade coffee and teas. To go along with these are outstanding baked goods from our own kitchen. We use the best ingredients available to offer both classic desserts such as carrot cake as well as an assortment of gluten free and vegan offerings. We strive to offer our customers the best in prices and quality of ingredients . Please come and join us for lunch some day.

Deb Lovan & The Deli Staff

by StevieMack

Comeeatwith.us is an up-start web community, based on the enjoyment of food, drink, friendship and music. Nearly every Sunday night for the last few years a group of varying sizes assembles at the house to enjoy a big, family-style meal. Sometimes the menu has a geographic theme (German or Thai Food) and other times the inspiration is more esoteric or nostalgic: Comfort Foods or Breakfast-for-Dinner. We began to notice that our potluck group really responded to the routineness of our weekly culinary meeting; that in our culture’s tendency to move away from our families: there is left a vacuum – a craving for the family dinner.

So, comeeatwith.us is a delicious experiment based on the following observations:
- People like to eat and drink.
- Most of the people that we come into contact with have moved away from their birthplace and/or familial home.
- Familial-style contact provides grounding and inspiration.
- Bars are generally loud or boring and don’t provide the proper environment for meaningful interaction.

We decided to start the website www.comeeatwith.us in order to promote the potluck idea as well as for a repository for recipes, photos and potluck themes. Our intention is for it to become a hub where other potluck communities can share ideas and in-turn, improve their quality-of-life and their connection to their respective communities. So check us out on the web http://www.comeeatwith.us

by JoAnn Fogler

The Roasted Vegetable by Andrea Chesman

I am very happy to be reviewing this book. I have tried roasted veggies, but not successfully. This book is a winner. It is how to roast everything from artichokes to zucchini. It even tells how to use roasted vegetables in sandwiches and salads.

Ms Chesman is a noted cookbook editor as well as the author of more than a dozen cookbooks, including the James Beard Book Award–nominated for “The Vegetarian Grill”. She has had much praise for this book. “These recipes are a gardener’s just desserts. In the oven, Andrea Chesman’s vegetables are transformed, emerging sweeter still. Think of them as toppings for ‘Sundae Dinner‘”, says Roger B. Swain, host of The Victory Garden. Charles Trotter, chef and author says “With The Roasted Vegetable, Andrea Chesman has made an invaluable contribution to vegetable home cookery.”

According to this famous chef, there is nothing difficult about roasting vegetables. All you need, she tells the reader, is an oven, a pan in which to spread the vegetables, and some oil or butter to encourage browning. Does that sound simple? Here is her definition of roasting. “Roasting is a dry-heat method of cooking.” The food is usually cooked at a high temperature without the addition of liquid or sauce. She uses oil or butter to help with browning and to speed the cooking. She also says that cooking spray may be used in place of oil. Be sure to have the vegetables in a single layer in the pan, she warns. All vegetables should be cut the same size and put in a bowl with a tad of oil and tossed. With a spatula, place veggies into the roasting pan. Shake the pan (not yourself) about ten minutes for even cooking.

Timing is everything (as in all cooking), All the times she gives in her recipes are approximate. How quickly the veggies will roast will depend how much water is in the veggies, whether they are firm and ripe and the biggie, how accurate your oven is. Again, she stresses, do not crowd the pan! Timing in all these recipes are a guideline only.
There is a great Roasting Chart for your guide. For instance, carrots cut up will take about 20 to 30 minutes at 425 degrees. Winter squash, when cut up into wedges will take about 20 to 30 minutes at 350 to 375 degrees. Each vegetable will roast differently, depending on how you cut them and your oven.

The recipes I give in this review (like all recipes) should be used to fit your own taste and family. I tried some of them and had to modify amounts and the type of vegetable. Timing, of course, will have to be adjusted. Good luck and enjoy!

Herb and Honey Roasted Baby Carrots
1 pound baby carrots
1 teaspoon chopped thyme or rosemary leaves
2 tablespoons extra virgin olive oil (or melted butter)
1 tablespoon honey
salt and pepper to taste

Preheat oven to 425 degrees. Lightly oil baking pan large enough to hold carrots in a single layer. Arrange carrots, then sprinkle the thyme or rosemary with salt and pepper over the carrots. Drizzle the oil over carrots and roll to evenly coat.
Roast for 15 to 20 minutes until carrots are mostly tender when pierced with fork. Stir and shake the pan occasionally for even cooking. Drizzle with honey. Return to the oven for another 5 to 10 minutes to finish roasting. Watch carefully and do not let the carrots burn.
Serve hot and serves 4.

Crispy Smashed Potatoes
6 baking potatoes, such as Idaho or russet, skin on
2 tablespoons olive oil
salt and pepper.

Preheat oven to 400 degrees. Pierce the potatoes in several places. Roast for about one hour until very tender. Oil baking sheet. Halve the potatoes lengthwise and arrange them side down on the sheet. Using the bottom of a glass, smash each potato to flatten it. Brush the potatoes with the oil and sprinkle with salt and pepper. Roast for about 20 minutes. Turn and roast for about another 20 minutes until the potatoes are browned. Sprinkle with salt and pepper (as desired). Great with sour cream, ketchup or other dips.

Soy-glazed Tofu
2 pounds extra firm tofu
1 tablespoon soy sauce
1 tablespoon toasted sesame oil or peanut oil.

Preheat oven 425 degrees. Lightly oil a rimmed baking sheet. Wrap the tofu in paper towels and squeeze gently to remove excess moisture. Cut each block horizontally into three ½ inch thick slices. Combine the soy sauce and oil, brush on both sides of the tofu slices. Arrange on a baking sheet Roast for about 15 minutes until lightly browned on both sides turning once. Serves 4 to 6. Good hot or cold later.

By Lisa Smith, Neighborhood Co-op Grocery

They say every artist has certain character traits relative to the type of work they do; jewelers are meticulous, glass blowers a bit flashy and blacksmiths, well … hardworking and hearty, yet always ready to partake in some form of revelry. That certainly describes my husband and his crowd of friends. Blacksmiths are also somewhat notorious for showing up on your doorstep. In one week, when my husband and I were first married, we had no less than three in succession arrive at our door: two friends from Montana who actually are friends themselves and live just across Flathead Lake from each other, but did not arrive together and another friend passing through on his way to Florida. We always put them up for a bit at our house and host a dinner for them, if there is time. It is a fact known now far and wide that there is an unofficial Smith B & B in Murphysboro.

As a newly wed, I was still getting my apron dirty in the kitchen and learning how to have a successful gathering back then. In true family form, I come from a long line of big party planners and a large extended family; I would always have “more than enough” on hand to eat. This always resulted in a high grocery bill, a too full refrigerator (I literally had not one square inch left in my fridge after one of my parties back in those days) and a marital spat afterwards about all the waste. Planning a party can be tricky.

We all want our guests to have a great time and enjoy lots of tasty food at our parties. And, though we are all millionaires in our hearts, we don’t often have the bank book to evidence that fact. So here are some tips to keep the bill in check and the refrigerator manageable.

Help from the Grocery Store
These items you can buy at the store to keep on hand, ready for when an impromptu gathering happens:

Edamame – buttery soy beans, served in the pod, sprinkled with kosher salt. An item you can keep in the freezer that is healthy, novel, tastes delicious and only takes 5 minutes to prepare.

Tapenade – Comes in a variety of flavors: olive, sun dried tomato, eggplant. Serve with cheese and some crusty bread and you are all set.

Dried Fruits & Nuts – Their flavor goes with anything – especially cheese.

General Advice
It seems obvious, but ask for an RSVP on the invitation, it will give you some idea of how many people are coming.
Add 5% to your estimate on food and wine for when extra people show up.  Assume everyone will try at least one of everything.

Assess your menu and have more on hand of items that will be popular. For instance, shrimp is always a big hit.
Nuts, olives, pickles and pretzels are great to have on hand all of the time to make hosting a snap and are terrific filler or “bulk” to offset more expensive party food.

Don’t repeat flavors or textures. Make sure you have something (or more than one) to fit each profile: sweet, salty, tangy, spicy/hot and crunchy, creamy, fresh, cooked. Oh, and always something chocolate.  Consider how colorful you buffet or table will be. We eat with our eyes first.  Offer both hot and cold selections.  Use what professionals do for their catering gigs: a food yield chart, often found in the back of recipe books, tells you how much meat is on a 12lb turkey or how many cups a pound of apples will get you. You can also find one on line at
http://recipes.chef2chef.net/conversion/yield-equivalency-1.htm

Cocktail Parties
4-6 pieces or bites per hour
The longer your party or the more people you invited the more kinds of items you should offer. For instance, for a 2 hour cocktail party for 10-12 people offer 3-4 selections. If the party runs for 4 hours or you have twice that many people try offering 6-8 items. Remember, too many selections can be overwhelming and very time consuming in the kitchen.
Offer a festive, non-alcoholic beverage. T-Totalers like to have something special too. Keep the food on the salty side; wine and alcohol go with salty things better.

Dinner Parties
Estimate and serve reasonable portions:
Poultry, Meat & Fish – 4-6 oz
Rice & Grains – 2-4 oz
Potatoes – 4 oz
Vegetables – 4 oz
Beans – 2 oz as a side dish, 6 oz as a main course
Pasta – 2 oz as a side dish, 4 oz for a main course
Salad – 8 oz as an appetizer or side

Dessert at Any Party
Cake, tart or pastry – 1 slice 2” wide (measurement taken at outer edge)
Creamy desserts such as mousse – 4 oz
Ice Cream – 5 oz (Professional scoops come with their sizes measured in the number of ounces they scoop. These can be found at any kitchen supply store.)

If serving more than one dessert estimate that at least ¼ of your guests will want a smaller portion of each kind, which can increase the total amount of dessert served by 20-30%.

If you are going to serve more than one dessert in your planning again, think about flavors & textures. Have something fruity and something made of chocolate, something with a crust or cake and something creamy.

Beverages at Any Party
Estimate 4-6 oz of wine (a average bottle of wine has 4-6 portions in it) per hour per person. Estimate 4-6 oz of a mixed drink or beer per hour per person.. Always have water or sparkling water as an option (put fruit in it to make it festive and taste delicious: whole cranberries; lemon, lime and/or orange slices; melon; grapes; and fresh pineapple work really well.)

My Favorite Easy Party Recipes

Caterer’s Punch
*Equal parts cold unfiltered apple juice & ginger ale
* Pineapple juice to taste

Puff Pastry Party Popover
1 sheet of puff pastry, thawed
1 jar of your favorite pie filling

Preheat oven to 450 degrees F. Lay cold, but thawed pastry out flat and lightly roll out creases with a rolling pin. Place filling in pastry in a column down the center of the dough, leaving 1” at the top and bottom edges. Fold outer edges of pastry over filling. Bake for 20-30 minutes until pastry is deep golden brown and puffed. Once cooled or just before serving, dust with powdered sugar – optional. TIP: Assemble the pastry and fruit, but put in the refrigerator until an hour before you need it. The pastry will puff better because it is cold and you can serve the dessert still warm.

Warm Brie with Raspberry Sauce
1 round of brie
1 jar best quality raspberry or other flavor preserves

Preheat oven to 400 degree F. Line a baking sheet with parchment paper. Place brie on parchment paper and place in oven. Warm in oven for 20 minutes or until the tip of a knife when inserted in the center comes out warm. Do not over bake or the brie will ooze and leak. Meanwhile, heat preserves in microwave for 1 minute or until hot and runny, but not bubbling over. To assemble, place warmed brie on a serving plate, pour warmed preserves over top of brie. Serve with butter crackers.

My Favorite Menu when I don’t have a lot of time.

This takes only 2 hours to prepare. It is easy to clean up and everyone always enjoys it.

Pre-baked Bone-in ham – reheated Rolls
Stoneground mustard
Chutney & Tapenades
3 cheeses – aged cheddar, asiago and a blue
Olives, fresh fruit and pickles
Rustic Apple Galette for dessert

by Alison McCullom

Seems the word change is all other the place now days. And why not with all the change we see daily? Changes in the gas prices, changes in the housing, job & stock markets, changes in which company is going under or being bailed out this week, changes everywhere! Seems the hardest change to find is spare change. Well here is another change to add to the list.

In each newsletter we will begin to highlight websites or blogs of interest that reflect our values, products or all things co-op! As many of you are aware, Tidal Creek also published an online newsletter. This section of the printed newsletter is intended to be a best of both worlds approach to bringing you information.

Studies have shown that many people prefer to get their news through the TV & online sources rather than actually picking up a newspaper. For me there is a simple indulgent pleasure in unfolding the flimsy ink filled paper and taking the time to reflect on the words printed across it. It is an art form in itself. For those who are actually taking a moment to read this newsletter, I hope you understand the value in the printed word in a tangible rather than digital format. I see the value in enjoying BOTH mediums.

Living Gluten Free
Tidal Creek’s first Gluten Free day took place on Saturday, November 8th. It was a huge success! Many of our customers were pleased at the ease of being able to simply find products that do not contain gluten. They were even more delighted to be able to get them all on sale! Look for the orange shelf tags noting that the product is free of gluten.

Wondering what to make with all this gluten free goodness? Find “The Largest Collection of Gluten-Free Recipes in the World!” at Glutenfeeda’s Online Cooking Magazine, http://www.glutenfreeda.com/index.asp . There you can find product reviews, an online cooking class, monthly menu suggestion & of course the tons of recipes. There is even section dedicated to the holidays with items like gluten free stuffings,
http://www.glutenfreeda.com/nov08-sensational-stuffings.asp . One that looked especially interesting is the

Pear and Pine Nut Stuffing
1 Tablespoon unsalted butter
1/2 cup chopped onion1 pear, peeled, cored and chopped
1/3 cup gluten free cornbread (there are several recipes on the site)
1/4 cup toasted pine nuts
3/4 cup chopped parsley
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
3 Tablespoons melted butter
1/2 cup gluten free stock, Imagine Organic Vegetable or Chicken will work
Yield: 2 ½ cups

Preheat oven to 350 degrees F. Melt butter in medium skillet over medium-high heat. Add onion and cook until translucent. Add remaining ingredients and cook until heated through. Add melted butter and stock and toss to blend. Transfer to baking dish and bake for 20-30 minutes. Serve.

Looking for a more personal approach to a gluten free lifestyle? Try the stylish bloggings of Tidal Creek’s very own April Marlow’s blog, Gluten Hates Me But I’m Still Surviving. It can be found at http://glutenhatesme.blogspot.com/ . In this frequently updated blog you can join April as she adjusts to a gluten free lifestyle & learning to love to cook in a whole new way. I warn you not to view if hungry, since the delicious pictures of the various foods she finds and makes will only make it worse. Not only does she give recipes, but she also documents her struggles and delights in finding gluten free food in local restaurants.

Buy Local!
As we get ready to ring in 2009, many of us start to think of changes we can make for ourselves. New Year’s Resolutions bring many fresh faces into the co-op as people strive to eat healthier, eat organic, lose weight, etc. One resolution I hope will be very popular this year is to make local a priority. Local seems a natural fit when it comes to food. Produce is proven to be more nutritious the fresher it is. When the trip from farm to plate doesn’t include a trek across thousands of miles, we received the benefit of better taste, less travel cost, & the dollars spent staying in the community where we live. In this economic crunch we face, wouldn’t you rather your money go to helping your friends and neighbors? At Food Routes, http://www.foodroutes.org/ , you can learn more about the impact buying local can make. There is even a challenge to show how many people are pledging to buy local in various areas of the United States.

The Center for Environmental Farming Systems at North Carolina State University states “For every 25 cents/day each North Carolinian spent on local food (just 2.5 percent of the $3600.00 that we spend on average on food consumption per year), that would mean $792 million for the state economy. That money circulates here in the state so has a multiplier effect, rather than going to a corporate headquarters in another state.” With statistics like these, how can you not want to go local? It certainly seems a safer bet to supporting our state than buying lotto tickets. With buying local, you know you are going to win!

Remember that if there is a specific product that you are interested in that we currently don’t carry, talk to our staff. The buyers may be interested in bring in the item or we may be able to special order the item especially for you to purchase through our special order program at customer service. Special orders are another benefit of being an owner.

If you have a blog or have seen a website that you feel the owners and shoppers of Tidal Creek might find interesting, email the address to Alison@www.tidalcreek.coop. Of course while you are on the web, don’t forget to drop by www.www.tidalcreek.coop to see what is happening at the co-op!