Q: Please put inside tables back as long tables. I eat with a big group, all of whom I meet at Tidal Creek. This table arrangement fosters community. A good goal!

A: You are welcome to move those table long-ways any time. Stay tuned. We will continue to change the café and prepared foods area. Our goal is to create access and better flow to the baked goods and fresh foods on the salad bar.

Q: Get more tables and chairs. There aren’t enough inside. People have to wait.

A: Last fall we did change the number of seats in the café due to utilization and an opportunity to feature our general merchandise. However, the voices were heard to have seating by the window and the sales of our general merchandise were not supported. We rearranged the café back, without losing seats.

Café customers choose Tidal Creek for a variety of reasons that could occupy the tables for any length of time. Some are short trips others are leisurely, from a quick cup of coffee, to an in depth business meeting, to personal leisure time. The busiest times for the café are from 11:30 to 1:30 on the weekdays. We appreciate the community support.

Q: Please bring back more seating for eating inside. You’ve downsized where to sit but doubled the kitchen.

A: We completed our kitchen expansion several months ago. The expansion gave the much needed space for our bakers as well as an additional fixture on the sales floor to feature the treats. Sales for the bakery department have grown; we feel this was a good investment and gives the community what they want.

Q: Add live plant boxes to window deli seating, or stencil plant leaves on window panes.

A: We do have plans to beautify the café window. Look for some visually stimulating tinting. Stencil is a great idea too!

Q: Can the candy ie. lolly pops be moved to a higher shelf. My child reaches for them every time and I feel like I am at HT. ?

A: We have moved them to a higher shelf.

14 product suggestions in 2 months!

SENCFS Receives $400,000 in Funding for Processing and Distribution Center

The Southeastern North Carolina Food Systems Program (SENCFS) is the recipient of two new grants to support a processing and distribution center for limited resource farmers in the region.  SENCFS recently received $375,000 from The GoldenLEAF Foundation and $25,000 from The Tobacco Trust Foundation to create a Processing and Distribution Center based in Warsaw at WestPark, the home of the James Sprunt Community College Commercial Kitchens – Eastern Carolina Food Ventures. The Grand Opening will be held this autumn.

The Southeastern NC Food Systems (SENCFS) Program began in 2006 and as an economic development project in eight counties.  It was grown into a partnership of institutions, agencies, farmers, and businesses in Southeastern North Carolina. UNCW is the lead agent of the partnership. The overall mission of SENCFS is to bring together institutions, agencies, farmers, and businesses to support, coordinate, expand, and sustain the production, distribution, and consumption of local foods and create an economically-viable, regional food system that benefits farmers, businesses, food services, and consumers in our region.

The SENCFS Processing and Distribution Center will provide small-scale, limited resource farmers increased access to profitable institutional, commercial and retail markets.  Institutional buyers (such as schools, restaurants, military bases, hospitals, universities and colleges) and consumers will have access to local foods that are both safer and more nutritious. The Center will serve as a hub for farmers to bring their local produce for distribution; and a central location for institutions to purchase local produce for their consumers.  A flash-freezer will be purchased to extend berry season for public schools that are not in session during blueberry season.  SENCFS focus is on getting more local foods into our public schools.   Jane Steigerwald, SENCFS Program Director, has worked extensively with Child Nutrition Directors in the region to make the Farm to School, through SENCFS Processing and Distribution Center, a reality.

Leslie Hossfeld, Co-founder and Executive Director of SENCFS is excited about the possibilities,   “the ripple effect of the project could be significant:  the region will experience an increase in job and business creation, along with the sustainability of small, family farms, and a boost in sales taxes. The end result? More local dollars stay in the region.  And, our kids eat food grown in their own communities!  It’s a win-win for everyone.”

SENCFS has eight priority programs and initiatives:  1) Farm to School and Institutional Buying Program; 2) Farmer Support/GAP Training to strengthen and support limited resource farmers’ capacity; 3) BUY LOCAL Marketing and Branding Program; 4) Farm to Chef Program linking local farmers and local chefs; 5) SENCFS Processing and Distribution Center; 6) Statewide Local Food Movement; and 7) Supporting Local Farmers’ Markets.  With a strong cadre of volunteers, SENCFS is leading the state in the local food movement with a fully integrated regional food system.  The next quarterly SENCFS meeting is on September 7, 2010 at the New Hanover County Government Offices.  Visit their website to find out how you can be part of SENCFS and the local food movement!  www.feastsoutheastnc.org.  Tidal Creek Food Cooperative is a founding member of SENCFS.

UNFI Halts Distribution of Raw Kombucha Due to Alcohol Content
UNFI has halted distribution of raw kombucha due to the alcohol content, which could be over .5% (this would classify it as an alcoholic beverage). UNFI recommend retailers halt sales of unpasteurized kombucha products. We will post additional information as it becomes available.

Supreme Court Ruling in Monsanto Case is Victory for Farmers, Consumers
The Supreme Court ruled June 21, 2010 in Monsanto v. Geerston Farms, the first genetically modified crop case ever brought before the Supreme Court. While the Court did reverse the original injunction, it also ruled that the ban on GMO alfalfa remains, and it is still illegal to plant or sell GMO alfalfa. This is a huge victory for Center for Food Safety as well as NCGA and others who signed on to an amicus brief in support of this case, but most importantly for the farmers and consumers we represent. The court ruled that an injunction was unnecessary since under CFS’s earlier Federal Court victory (which ruled that USDA violated NEPA and other environmental laws when it approved Roundup Ready alfalfa) the crop became a regulated item and illegal to plant. Please find more info on the Center for Food Safety’s website.

Save the Date: 25th Annual Carolina Farm Stewardship Association’s Sustainable Agriculture Conference.
The event will take place December 3-5, 2010 in Winston-Salem, NC.
http://www.carolinafarmstewards.org/sac10.shtml

Co+op Deals
Starting in September, you’ll notice some changes to our sales flyer, sales signs, coupon books and other materials provided by National Cooperative Grocers Association (NCGA), the national association of which we’re a member. NCGA provides these resources as a benefit of membership, allowing us to focus our time and energy on other areas that provide value to our shoppers, members and local community.

NCGA is launching a new brand, Co+op, stronger together. Besides the new logo and fresh new look, you’ll see more deals, more often, with quarterly coupon books and twice the number of sales flyers. So what’s the deal? It’s Co+op, stronger together!

Become a Co-op Facebook Fan
Join us on Facebook and Twitter at

Sustainability Effort at the Co-op
In an effort to reduce glare and heat from the sun, Tidal Creek recently installed window tinting film on part of its first floor windows. Coastal Glass Tinting used an energy saving film that rejects 79% of solar energy and blocks out 99% of UV rays.

Coastal Glass Tinting provides sales and installation of glass tinting needs for autos, boats, residential and commercial properties.  They have been providing Southeastern North Carolina’s window tinting needs since 1980. Their courteous, professional and fully insured staff, are conveniently located in Wilmington at 4805 Wrightsville Avenue and are open Monday through Friday 8:00 -5:30 and Saturdays from 9:00- 1:00. Free estimates are provided by calling 910-392-6860 or visit their website at www.coastalglasstinting.com.

My Co-op Rocks Video Contest
Why Does Your Co-op Rock?
The My Co-op Rocks Video Contest is back! For the second year, Tidal Creek is excited to kick off this nationwide contest where you can show the world why your co-op rocks by making an original online video. Starting Sept 1, head to www.MyCoopRocks.coop to submit your original online video showing all the ways your co-op rocks, and put in your two cents on others’ videos with comments and ratings—people’s choice winners and judges’ favorites will be in for some super sweet prizes!

There’s no limit to the ways you can rock out your video. Unleash your sense of humor, show off your guitar god skills, or take on a full-scale co-op action adventure—just go wherever your imagination takes you in two minutes or less. Be ready to share your masterpiece with the world starting Sept 1, because the sooner you enter, the more votes you can receive!

Name:
Jessica Burtt

Position at Tidal Creek:
Co-General Manager & Marketing & Membership Services Manager

How long have you been with the Co-op? & what brought you here?
A great neighbor encouraged me to apply over 6 years ago. It was a match! I love the Co-op values.

What are some of your interest outside of working?
Being with friends and family, traveling, volunteering with Girls Inc. of Wilmington and Southeastern NC Food Systems Programs. I aspire to be a great cook and gardener.

What is the best part of your job at Tidal Creek?
I believe in Tidal Creek’s vision to offer the healthiest food for us and the planet. And I work with an amazing group of people.

Favorite product?
I discovered Tidal Creek’s products in college when I was attempting to make my own natural beauty products. What a disaster! Today my favorites are Nature’s Way Goat cheese, organic salad greens, raw almonds, Sunshine Burgers, and Co-op Kitchen pimento cheese (even though I don’t like peppers!)

3 things about yourself:

• My cat’s name is Stevie.
• Astronomy fascinates me.
• My first career should have been as a back up dancer for a famous touring band.

Book Review by JoAnn L. Fogler

“Feeding the Whole Family; Recipes for Babies, Young Children, and Their Parents” by Cynthia Lair

This is the third edition of Cynthia Lair’s, Feeding the Whole Family and its focus is on whole foods. Lair offers many good recipes in this book that are adaptable for babies and young children. Some of them are a bit involved, but they are well worth trying.

Lair advises the reader to, “Stop and think before you throw that item into the grocery cart.”  Take a moment to think about the food you are about to put into your mouth or the mouths of your family. Food that comes in boxes can be pretty mysterious. Whole foods do NOT need a list of ingredients. Picture an apple on a tree.  Then remember: there are no trees for growing Froot Loops! Many foods that we eat no longer resemble anything found in nature. “Most whole foods have been on the table for centuries,” says Lair.  Feeding the Whole Family is all about locally grown whole foods harvested in season with very little time to the market and eaten at their peak of flavor. Our cells know that whole foods which are fresh and natural are the best nourishment for our bodies and souls, says Lair.

We in Wilmington are lucky to find good local whole foods. This book will help you enjoy them in tasty recipes and offer new ideas for preparation. Did you know that 86 percent of our fruits, nuts and vegetables are grown on farms surrounding America’s cities? Tidal Creek and the area Farmers’ Markets have a bounty of fresh local whole foods. This book will help you make these healthy offerings a part of your daily life.

Feeding the Whole Family shows how to plan vegetarian meals as well as meals with animal protein. Almost every recipe has variations for preparing babies’ meals. Lair lets the reader know about foods that are easily paired together for nutritional value and digestive comfort. Her recipes have the right amino acids and combinations to give you energy and balanced nutrition.

Since this is a book about feeding the whole family, she goes into detail about involving the children in preparation of foods. From playing with the pans, to cutting up vegetables and fruits, and even measuring ingredients, children are amazing in the kitchen if you involve them on a regular basis, according to Lair.  Children can form cookies with their hands, put muffins in muffin cups, toss salad, and participate in many other helpful ways of preparing food for the family.

There are many recipes that will whet your appetite and give you ideas for using whole foods in your everyday menus. This edition of Feeding the Whole Family has sandwich ideas galore as well as lunch box suggestions. Spreads for bread such as lentil spread, avocado spread, almond butter, peanut butter, and bean spread or tofu with many herbs and veggies added are included. Salad ideas just burst off the page with different shapes and sizes to please the children and grated beets, zucchini or radishes to please the adults.

You can find Feeding the Whole Family; Recipes for Babies, Young Children, and Their Parents as well as the ingredients for the following recipes at Tidal Creek Cooperative Food Market.

RECIPES:

Lemon Basil Potato Salad
6 to 8 cups red potatoes washed, scrubbed, and cut into chunks
Dressing:
3 to 4 cloves garlic
1/3 c tightly packed fresh basil
½ t salt
1 t lemon zest
¼ c extra virgin olive oil
¼ c freshly squeezed lemon juice
Cook potatoes in boiling water for about 10 to 12 minutes or until tender. While potatoes are cooking, place garlic, basil, salt, and lemon zest on cutting board. Chop together to a paste-like consistency. Combine garlic paste with oil and lemon juice and set side.  Drain potatoes and let cool. Pour dressing over slightly warm potatoes, toss gently. Serve immediately or chill to serve later. Makes 6 servings.

Peasant Kasha, Potatoes, and Mushrooms
1 T butter or olive oil
1 small onion, chopped
2 cloves garlic, minced
1 t salt
1 small red potato, cut into inch dice
3 to 4 mushrooms, sliced
1 c kasha
2 c boiling water
Freshly ground pepper
Heat the butter (or oil) in a 2 quart pot. Add onion, garlic, and salt and sauté until onion is soft. Add potatoes and mushrooms to onions; cook 2 to 3 minutes more, covered, until nice and juicy. Add kasha to mixture and stir, coating kasha. Pour in boiling water. Turn heat to low. Cover pot and simmer 15 minutes on low until all water is absorbed. Remove lid and allow kasha to rest for a few minutes. Fluff up and serve garnished with pepper to taste.  Makes 6 servings.
*Whole grains and vegetables have been the chief food of common people for centuries. Great and very easy!

Sloppeh Joes
(Vegetarian version)
2 t olive oil
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
½ t salt
1 (8 ounce) tempeh, crumbled
2/3 c fruit sweetened organic ketchup
2 t whole grain mustard
1 T brown rice vinegar
½ t ground cloves
4 whole grain hamburger buns
Heat oil in a 10 inch skillet. Add onion, pepper, garlic, and salt; sauté until soft. Add tempeh to onion mixture. Let the tempeh brown. Mix ketchup and mustard well. Warm buns in oven, if desired. Spoon tempeh mixture into buns and serve with your favorite garnish.  Makes 4 servings.

Oatmeal Chocolate Chip Walnut Cookies
1½ c rolled oats
1 c whole wheat pastry flour
¼ t salt
½ c maple syrup
½ c melted butter
1 t vanilla extract
1/3 c walnuts
1/3 c chocolate chips
Preheat oven to 350 degrees. Combine flour, oats, and salt together in a bowl; set aside.  In a separate bowl mix together maple syrup, butter, and vanilla.  Add wet ingredients to dry mixture and mix well. Stir in nuts and chips.  With moist hands, form dough into 3 inch cookies and place on a lightly oiled cookie sheet or one lined with parchment paper. Bake for 15 to 20 minutes or until edges turn golden.