By Phyllis Robinson, Equal Exchange Education & Campaigns Manager

A Different Kind of Tea Model
We think the time for change in the tea industry is now, and our tea partners – in India, Sri Lanka, and South Africa – share this conviction. The time of large-scale, colonial-era plantations is over. On a November 2009 trip to Darjeeling, India, a small group from Equal Exchange visited our partners, Tea Promoters of India (TPI), and saw an array of exciting projects that are part of their vision of a transformed tea industry where the farmers are empowered, making decisions, taking risks, building their own businesses and improving their lives and communities.

Small Farmer Co-operatives
Sanjukta Vikas, a dairy co-operative comprised of 450 small farmers, also exports high-quality, organic Fair Trade tea with the technical assistance of a local non-governmental organization, and the processing and marketing assistance of TPI.  Walking through the community felt like that mythical Shangri-la of the movies. The village was clean and well maintained; water flowed in abundance; the brightly-painted homes were surrounded by sweet smelling flower gardens, terraced hills, and shaded farms planted with oranges, bananas, onions, garlic, ginger, and turmeric.

We visited farms and spoke with many farmers. The commitment they have made to bio-dynamics, organic farming, and permaculture was clear. Materials are recycled and reused. The farmers displayed a sense of pride and self-assurance. Owning their land affords a stronger sense of investment and control over their business.

Worker-owned Plantations
The Potong Tea Garden, established over 100 years ago by the British, is the story of a plantation repeatedly abandoned, taken over, mismanaged, and abandoned again, until 2005 when the 350 farmers decided to take control, and with the support of TPI, run the estate themselves. 2,500 people now depend on the plantation for their livelihoods, shelter, medical needs and educational services.

Members of the Potong Welfare Committee (which serves as a social council for the members) told us about the economic hardships they suffered during these periods of abandonment: schools were closed, malnutrition was rampant, illnesses abounded and dozens of people died.  The committee’s president, Sher Bahadur, said, “It was so very, very bad. There was no food in the house. The plantation system was structured in such a way that we were never taught any other means of livelihood. We were 100 percent dependent on the tea plantation. So when the plantation was abandoned, what could we do?”

The government took over the plantation, and in 2005, Potong was auctioned to a Kolkatta unfamiliar with the tea industry. After suffering huge losses, the owners sought out TPI to see if they would consider running the estate. TPI approached the workers, explained the situation and proposed a solution to keep the estate in operation:  the workers take over management – and 51% ownership. TPI would purchase 25% of the remaining shares and provide the technical assistance and market support. Like Sanjukta Vikas, the farmers could process their tea at TPI’s facilities.

After 45 days of deliberation, the workers agreed and a Management Team was created comprised of farmers, TPI, and representatives of the Kolkatta business which still owns a minority share. “Now we have a new structure and we can work with dignity and for our own development,” he said. “We are working for ourselves and no one else. This is our model and if we are successful, then we will have a future.”

Nothing Short of Transformation
We believe there is a path toward a small farmer tea model like the ones we saw at Sanjukta Vikas and the Potong Tea Garden: one which paves the way for small farmers to have greater access to the market, affording them more economic power, stronger control, better lives, and healthier communities. There is no reason to accept anything less.

Spring has finally arrived! The warmer weather has us all peeking our heads out and beginning to enjoy the sunshine. As always, Tidal Creek is committed to providing a community space for its owners to shop and eat together. Now that the weather is warmer, Alive at Five has been reinstated. The Board looks forward to meeting and talking with owners in this unique venue featuring great local music and beer and wine tastings on the first Friday of each month. Come tell us your thoughts!

The Board has also made listening to staff and owners a priority by hosting brainstorming sessions about the future of our co-op. The Planning Committee series focused on four topics: Gate-Keeping of Natural Foods; Ownership Linkage; Community Outreach & Education; and Cooperative Business Models.

The first meeting was held February 23rd at 6:30 pm and focused on Tidal Creek’s Gate-Keeping of Natural Foods. The Board asked the question, “Is Tidal Creek meeting the needs of its customers by carrying “clean” foods?”

The group discussed the fact that our customers expect that Tidal Creek does the homework for them, i.e. non-gmos, no trans fats, and no high fructose corn syrup. The customer can assume that the products in the co-op are “clean.” The group discussed that we have an established image in the community that we are proud of. We serve small markets: gluten-free; lactose-intolerant; vegetarian; and people interested in ethical eating. The group agreed we are meeting the needs of our customers.

Look for updates regarding the other meetings, and remember The Board welcomes anyone who wants to participate in creating a plan for our co-op. Come tell us how we can meet your needs!

In Cooperation – Your Board of Directors

Thirty Steps to Green Living
Green may be the new black, but it’s more than a trend—it’s a permanent shift towards creating a sustainable planet. In fact, taking steps to live a greener life—one that leaves as small an environmental footprint as possible—is part and parcel of living responsibly.

Sustainable living is serious business, but many effective changes require thoughtfulness more than sacrifice, good habits more than financial investment. In fact, you’ll find that acting with the environment in mind often has a positive impact on your budget, too.

“Reduce, reuse, and recycle” is the green-living mantra. Let these three words steer you in the right direction—with your purchases, at home and at work, even while traveling. It’s fun to see how many opportunities there are for greener choices. For starters, here are some simple ways to make a big impact:

Purchasing Power
* Buy in bulk to eliminate wasteful packaging and save money. Check out the bulk section of your co-op, where you’ll find everything from beans to grains, nuts and granola, soaps and shampoos. Ask a staff person to show you the ropes if you’re new to bulk buying.

* Choose products with the least amount of waste: produce without wrapping and trays, tampons without plastic applicators, and a large jar of juice (or concentrate) rather than a dozen juice boxes, for example.

* Support green businesses with your purchasing dollars. Sustainable business practices are marketable these days, but so is greenwashing, so be selective. Co-ops have a long-standing tradition of conscientiously supporting ethical business practices.

* Bring your own bags when you shop. Tied end-to-end, the nearly 4 billion plastic bags discarded around the world each year would circle the earth 63 times. When you do use plastic, be sure to recycle it. But get in the habit of bringing your own cloth bag when you head to the store. Many stores—including your co-op—sell canvas or cotton string shopping bags.

* Choose nontoxic. Replace chemical cleansers and cosmetics with natural products. Nontoxic cleaners—which you’ll find at your co-op—won’t hurt the water supply, your family, or wildlife. When decorating, explore nontoxic paints, fabrics, carpeting, and flooring. Before remodeling, look into using nontoxic, recycled building materials.

* Purchase locally. Shop at community-owned stores and purchase locally grown food. You’ll support neighboring farmers and reduce your carbon footprint at the same time. Co-ops are a great source for locally produced food, and many offer crafts items made by local artisans, too.

* Choose organic food whenever possible. In addition to health and taste benefits, your selection of organic over conventionally grown food contributes to cleaner air and water; soil enrichment; the reduction of pesticide, growth hormone and antibiotic use; and safer working environments for farmers and their families.

* Buy organic cotton whenever you can, too. While cotton is typically one of the most heavily sprayed crops, organic cotton growers use sustainable farming practices that replenish the soil and eliminate the use of toxic pesticides and fertilizers. Organic cotton production grew from $583 million in 2005 to $2.6 billion by the end of 2008, so availability is improving. Co-ops often offer a selection of organic cotton clothing and linens.

* Gift wisely. Select gifts that aren’t wasteful. Make a batch of cookies or a jar of your signature salsa, or buy a co-op gift certificate. Choose presents from Fair Trade businesses (or local artisans) and gifts that encourage green living (like a wicker basket of earth-friendly detergents, honey from a local vendor, or a certificate to do an energy-saving project, like weatherizing). Consider green wrapping options, too!

Habits at Home

* Eliminate paper waste by banking online, downloading your music, using cloth napkins, and canceling unnecessary catalog subscriptions via snail mail. Use both sides of paper (recycled of course) when printing, and junk your junk mail: Visit the Federal Trade Commission’s website for how-tos: www.ftc.gov.

* Drink tap water. If necessary, use an in-sink faucet filter, or a water-filter pitcher instead of purchasing bottled water. Americans use 3.3 million plastic bottles every hour, and they only recycle one-fifth of them. In addition, many plastic water bottles contain chemicals that are harmful to your health and to the environment.

* Plan veggie meals. Meat-free meals reduce land, food, energy, and water waste, as well as pollution. (Methane, emitted by cows, is the second most significant greenhouse gas.) Cutting meat out of your diet for two days will reduce your carbon dioxide (CO2) emissions by 13.2 pounds. When you do eat meat, choose sustainably raised beef, poultry, and fish.

* Don’t waste food. Americans throw away almost one-third of their food. Plan carefully, use up leftovers, and compost.

* Install a programmable thermostat. A properly set programmable thermostat can save the average homeowner $100 a year. You can get similar results by diligently setting back your manual thermostat, too. Because almost half of household energy is used for cooling and heating, adjusting your thermostat up 2 degrees in summer and down 2 degrees in winter could save about 2,000 pounds of carbon dioxide (CO2) annually.

* Use water-efficient fixtures. In an average household, using a high-efficiency showerhead and kitchen faucet aerator will save about 7,800 gallons of water each year. (And no, while low-flow showerheads save between 12 and 32 gallons of water per shower, depending on the model, they don’t cause the water to trickle. In fact, because they have added air, the pressure usually feels stronger.)

* Turn off the faucet while you brush your teeth for a savings of three gallons every minute, and shorten your shower by 2 minutes for a savings of 15.3 pounds of CO2 a month. Only wash full loads in the washing machine and dishwasher, and collect rainwater for your garden plants.

* Take good care of things. The savings add up: An average home can waste over 11,000 gallons of water a year because of running toilets and leaky faucets. Cleaning the coils under your refrigerator can reduce CO2 emissions by 300 pounds a year, while changing furnace and air conditioner filters can save 350 pounds of CO2 annually. A dryer with a lint-filled screen uses up to 30 percent more energy to dry your clothes.

* Choose the low-energy option on your dishwasher. Simply open the door when the cycle is done and let the dishes sit until dry. In one month you’ll have saved 20.5 pounds of CO2.

* Eliminate phantom loads. The television, computer, printer, cell phone chargers, and other electronics use electricity even when you’ve shut them off. A television that’s on for three hours a day and on standby for the rest of the time (plugged in but not turned on) will use about 40 percent of its energy while on standby. You might want to plug several items into one power strip so that you can more easily turn them off when not in use.

* Put a blanket on your hot water heater. Providing insulation for your hard-working hot water heater can cut heat loss by 25 to 45 percent. While you’re at it, turn down the temp on the heater; 120 degrees F is about right for most households. (Next to heating and cooling, water heating is the largest home energy user.)

* Use an outdoor clothesline and/or indoor drying rack for just 6 months a year and you’ll save 700 pounds of CO2. Just one load a week will reduce your CO2 emissions by 18.8 pounds. While we’re talking laundry: Use cold or warm water instead of hot for washing and you’ll save 500 pounds of CO2 a year.

* Purchase renewable energy from your utility company. The way this typically works is that you pay a bit more for your energy and your contribution covers the added expense of harvesting the alternative energy used in the program. As the program brings more renewable sources into the energy pool, it displaces electricity that would otherwise come from fossil fuel sources.

* Recycle everything from your newspaper to your appliances, your remodeling waste to your electronics. (Less than 1 percent of the 500 million used cell phones in the U.S. are recycled.) Donate items to charity, sell them at consignment shops or online, or visit www.Earth911.com to locate recycling centers in your area. Set up an efficient recycling area at home, making it easy to recycle plastics, glass, paper, etc. Recycling just half of the waste in your household will save 2,400 pounds of CO2 each year. Aim even higher.

* Switch to CFLs. According to the EPA, if every household in the U.S. replaced their five most used conventional bulbs with compact fluorescents, we would prevent greenhouse gases equivalent to the emissions from nearly 10 million cars. No matter the bulb, turn off the lights when you leave a room!

* Use rechargeable batteries. All batteries release harmful metals into the environment, but rechargeable batteries can be re(and re)cycled—up to 1,000 charges.

On the Road Again

* Carry your own travel mug for coffee and other beverage refills on the go. You can even carry your own eating utensils rather than use plastic utensils for food takeout.

* Drive less, drive smart. Coordinate your trips so that you do your errands all at once, in logical order. Drive under the speed limit, keep your car tuned, break wisely, keep tires properly inflated, and drive under the speed limit. (Driving 70 mph instead of 60 mph on the highway is equivalent to paying, on average, 54 cents more per gallon of gas.) Carpool and your savings instantly doubles. Think outside the car, too, by riding a bike, walking, or taking public transportation when you can.

* Take the stairs. Surely you’ve heard this advice for getting exercise, but did you know that some elevators use enough energy in one year to power seven households?

* Travel sustainably. Plan vacations close to home, and choose green hotels when you travel. Offset the carbon emissions you produce with your trip. To find out how, visit: www.drivinggreen.com.

Members—Personalize this story by including text that answers the following questions:

* Is it easy for customers to purchase in bulk? Are directions clearly stated and are supplies at hand?

* Do you promote and make known the co-op’s ethical and ecological business practices?

* Do you sell canvas or cotton string shopping bags?

* Can shoppers easily identify food that’s been grown locally? Food that’s organic?

* Do you offer have organic clothing and linens? Craft items by local artisans?

* What green gift items does the co-op offer?

* What steps does the co-op take to reduce paper waste?

* Do you offer classes or demonstrations in vegetarian cooking? Meal planning? Composting?

* Does the co-op sell travel mugs? Water filters?

* Is there a location/system for shoppers to network for carpooling? For selling or freecycling items?

source: Cooperative News Source

Raw Food Made Easy; For One or Two People
By Jennifer Cornbleet

Jennifer Cornbleet is a nationally recognized raw food chef and instructor, and is a graduate of Living Light Culinary Arts Institute. She is the owner of Learn Raw Food and she lectures and conducts classes in the Chicago area as well as nationally.

Raw Food Made Easy is full of delicious recipes and great color pictures that are sure to whet your appetite. It is divided into sections including sandwiches, desserts, and side dishes. A useful glossary at the back of the book helps the reader to understand the products Cornbleet uses. She also gives a list of resources for those who would like more information about the raw food way of life.

Cornbleet acknowledges that being on an all raw foods program may not be for everyone, but some raw food in your diet is certainly both healthful and desirable. Each chapter of the book gives suggestions if you want to add hot food. There are some advance preparations, such as soaking almonds, or making nut milks, but you could save time by purchasing some of these items already prepared at Tidal Creek.

Why eat more raw food? Cornbleet answers: simplicity. You spend less time in the kitchen when you prepare raw food. Raw food is the ultimate fast food. If you want to maintain your health and weight, then greens, vegetables and fruits are the way to go. They also slow the aging process and increases energy.

The staples Cornbleet uses are dried fruits, frozen fruits, dried herbs and spices, sweeteners and seasonings, and oils and vinegars. It is amazing what these items can do in the raw food lifestyle and quickly, too. If you want to use dried fruits, she suggests soaking them first. Raisins, apricots, figs, cranberries, etc. should be soaked from 10 to 30 minutes when you want to blend them into nut or seed milks, puddings, etc. Sun-dried tomatoes should always be soaked 30 minutes.

Raw Food Made Easy recommends some specific pieces of kitchen equipment that are helpful with preparing raw foods. Cornbleet suggests having available a blender for making smoothies and soups, a food processor with an S blade, and perhaps a “fine” shredding disk for doing finer work, a juicer, and a coffee grinder for grinding seeds.

There are many tasty and easy recipes in this book plus full color pictures to entice you. I have chosen some that are simple and quick. Cornbleet does give variations of each recipe so you can make them according to your preference.

Berry Smoothie

Yield 1 1/2 cups, 1 serving

• ¼ cup water
• 1 ripe banana
• 1 cup of fresh or frozen strawberries, blueberries, or blackberries

This can be for breakfast or for any time when you need a pick up. Place all ingredients in a blender and process on medium speed until smooth. Serve immediately. Variations: Replace the berries with 1 cup chopped ripe mango or replace the water with ¼ cup plain or vanilla yogurt.

Zucchini Hummus

Yields 1 cup, 2 servings

• 1 zucchini, peeled and chopped (about 1 ½ c)
• 2 T raw tahini
• 2 T fresh lemon juice
• ½ t crushed garlic (1 clove)
• ¼ t ground cumin
• ¼ t paprika
• ¼ t salt

Place all ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Zucchini Hummus will keep for five days in the refrigerator.

er and the spinach, carrot, and optional mushroom slices in a small sauce pan. Cover and bring to a boil. Immediately remove from the heat and allow to stand for 5 minutes. Combine the remaining 2 tablespoons of water with the miso in a small mixing bowl. Whisk with a fork until blended. Add to the water and vegetables and stir until well combined. Serve immediately, garnished with the green onion and toasted sesame oil, if desired.

Chocolate Mousse

(No one will know that avocado replaces butter, cream, and eggs in this silky mousse)

Yield 1 cup, 2 servings

• ¼ c pitted dates, soaked
• ¼ c maple syrup or agave nectar
• ½ t vanilla extract (optional)
• ¾ c mashed avocados (1 ½ avocados)
• ¼ c plus 2 t unsweetened cocoa or carob power
• ¼ c water

Place the dates, maple syrup and vanilla extract in a food processor with the S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Chocolate Mousse will keep in the refrigerator for two weeks. Serve chilled or at room temperature. Yummy!

Raw Food Made Easy, as well as the ingredients for these recipes can be found at Tidal Creek.

Name: Corine Maggio

Position at TC: Customer Service Clerk

How long have you been with the co-op? and what brought you here?
I have been with TC for about 2 months. I came here after being laid off (a blessing in disguise) to enjoy working in a community-oriented establishment that supports a healthy and responsible lifestyle for the benefit of others and the environment. Love it.

What are some of your interest outside of work?
What aren’t some of my interests outside of work?

What is the best part of your job at TC?
My coworkers, for sure. Oh and being able to use the intercom. I shouldn’t be trusted with that thing.

Favorite product?
Fresh almond butter! Hooray!

Tell me 3 things about yourself:

1. I can say all 50 states in alphabetical order in less than 15 seconds

2. I’ve done the second highest bungy jump in the world (440 ft – Queenstown, NZ)

3. I love being alive and I love to learn. Life is good.

Produce Department News
The hard freeze this winter has stunned many fruit farmers in the Southeast. While many strawberry fields came out okay, the same was not true for the apple, peach and blueberry crops. This time of year, we start looking for fresh blueberries from Burgaw, however, because the frost damaged the flowers and young fruit of early producers, we most likely will not see any until the later season varieties begin to produce in June, July and August.

With spring upon us, it is seed time again! This year the Produce Department is offering seeds from High Mowing Seed Company, a seed distributor that focuses on heirloom and open-pollinated varieties. All of the seeds are certified organic. Look for transplants as well. They should be arriving soon.

As the warmer weather rolls in, the Produce Department also loads up on local produce, continually expanding our suppliers and variety. If you haven’t signed up for a CSA program (Community Supported Agriculture), you still have time. More information is available online from Cottle Farms or Jones Family Farm.

June and July will be strong months for local summer squashes and herbs. Look for pints of sungold cherry tomatoes from Black River Organic Farm, probably the sweetest cherry tomato out there. Also look for local slicing tomatoes, eggplant, carrots and possibly even sweet corn! Thanks for your support!

Your Produce Department

Wellness Department News
Greetings from your Wellness team! There have been a lot of changes in the health and beauty aisles over the last several months. The team has been working busily to bring you the highest quality products at the best possible prices. Guiding us throughout is a commitment to quality, in every price range. In fact, by developing more direct partnerships with our vendors, we have been able to improve the quality and quadruple the number of Owner Savings items in the Wellness aisles. And, we’re still going!

Tidal Creek is supportive of local producers, and the items filling Wellness shelves prove to be no exception. Every day, within our own community, we discover talented artists, entrepreneurs and like-minded businesses. Local partnerships represent the heart of any cooperative, and we are dedicated to supporting our local producers.

Look for the fine original formulas of Down to Earth Aromatics, goat soaps from Nature’s Way Farm, Augisa & Co Organics hair and body care, Koni Hawaiian handmade whipped coconut shea butter creams, and the all-natural baby skin care products of Sweet Knee. Check out our selection of greeting cards, featuring the work of local artists and photographers, like Wendy Kowalski and Margaret Herring! Discover the difference of pure beeswax! The calming, clean-burning candles from Soulshine Beeswax Candles are made in Black Mountain, NC. Keep an eye out for signs identifying local products, and go ahead… try something new!

Give Bees a Chance! The loss of bees would have serious consequences for plants, wildlife and human survival. In the Wellness aisles, we’ve made the decision to limit our overall impact on bee populations by no longer carrying Royal Jelly, Propolis and Pollen – the collection of which is disruptive or damaging to hives.

Save your containers! Dead Sea Warehouse bath salts are now available in bulk. Also new, local partner Down to Earth is providing us with straight-from-the-orchard almond oil! We have grapeseed and specialty blended oils too. And, try the pure, locally-handcrafted liquid soaps of Je M’appelle! We will continue to look for opportunities to expand the bulk selection, so be sure to keep a look out for new items.

There are so many reasons to pay close attention when you’re shopping the Wellness aisles! We thank you for your continued support.

Co-Op Kitchen News
Wow. It has been a busy month in the Deli. Desserts are flying out of here. Smoothies are selling like hot cakes. The salad bar and hot bar are in constant motion. We couldn’t be happier about all the activity.

We have some new offerings in our prepared foods section and hope to start “bundling” some of those items to provide a value priced meal option from that area of the store. So, keep on the lookout for those upcoming specials. Looking for a quick and healthy meal choice? Check out the Grab & Go case.

Hope everyone has tried some of the new breads from Weaver Street Coop in Carrboro. They are shipping them to us Tuesday through Friday, as soon as they are cool enough to pack. We are excited to be able to offer more choices for our customer in this area.

As the weather warms up we will be transitioning into spring menu offerings with many more varieties of fresh vegetables at our fingertips for both our food bars. And we are hoping that the improving weather will open up some more seating possibilities for our loyal lunch customers.

Thank You for Your Patronage!
Deb Lovan and the Co-op Kitchen

Grocery Department News
It is hard to read the news without reading about the economy. Some articles say the economy is recovering and others are being more cautious. Regardless of your perspective we all want our dollar to go as far as it can. With that in mind we did some comparison shopping at the largest grocery chain in Wilmington and found it very interesting:

A pound of organic sugar:
Tidal Creek: $1.29 or .99 for members
Chain store: $2.99

A pound of Lundberg organic brown rice
Tidal Creek: $1.99 or $1.49 for members
Chain store: $2.99

A pound of organic coffee
Tidal Creek: $9.99/pound (on sale $7.99 during March)
Chain store: $12.00/pound

A pound of organic black pepper
Tidal Creek: $22.00 or $19.89/pound for members
Chain store: $45.60/pound (for all-natural, salt free, no MSG, no preservatives. non-irradiated Morton and Basset black pepper)

These are just a few of the many great values at the Co-op and when you shop in our Bulk Department you can buy exactly how much you need. If you have a recipe that calls for a teaspoon of cinnamon you can actually buy a teaspoon of cinnamon. You can also reuse your containers. Buying bulk is easier on your wallet and it’s easier on the environment.