Position at Tidal Creek:
Produce Asst/ Local Produce Buyer

How long have you been with the Co-op? & what brought you here?
I just began my third year employed at the Co-op.

What are some of your interest outside of working?
A few of my interests include: hatching giant silk moths, listening to shortwave radio, microscopic photography, fermenting fruits and vegetables and playing tennis.

What is the best part of your job at Tidal Creek?
Examining, admiring and tasting ripe produce, at the peak of their season.

Favorite product?
Kamut puffs. Cheap, pure and tasty.

3 things about yourself.
I am originally from Dayton , Ohio .
My favorite film is Harold and Maude.
My favorite band is Cocteau Twins.

My name is Sarah Bryant and I am the owner and founder of Sarah’s Simples dehydrated produce. We are a family-owned and operated business located in Rocky Point, North Carolina.

Sarah’s Simples was formed out of a medical necessity to reduce my exposure to toxins and processed sugars. It was very difficult to find a snack product that did not contain preservatives or additives and even the “health foods” had sugars or sulfur added to them. Since nothing suitable could be found, I started producing my own snack foods. All our products are processed without additives and are dehydrated at temperatures less than 116 degrees to preserve both the enzymes and nutrients.

It was not our original intention to start a business doing this; however the products were so popular with my friends and family that we decided to offer them for sale to the public.

Tidal Creek has been so supportive in helping us get off the ground in our start-up year. We could not have done this without you, the local people, and we thank you for your support.

Sarah’s Simples has new seasonal products currently being tested and we hope to have them on the shelves soon. If you have any questions, comments or suggestions for new products, we read and answer all e-mails. We also do specialty orders for special occasions and can customize labels to fit any need.

Thank you again for your support!

Sarah Bryant

s.r.bryant@att.net

The Whole-Food Guide to Strong Bones; A Holistic Approach, by Annemarie Colbin, Ph.D.

Dr. Colbin is a pioneer nutritionist who has written many books on healthy eating, including The Book of Whole Meals, The Natural Gourmet, and Food and Healing.  Her latest book, The Whole-Food Guide to Strong Bones is a comprehensive work about bones, their development, and the many foods that will help strengthen them.  It contains charts, illustrations and recipes that will educate the reader about bone health. I could not possibly give you all the great bits of information about how to take care of your bones here, but I will give you a thumbnail view of this volume and hope it might interest you to pursue more on your own.

The Whole-Food Guide to Strong Bones reiterates Dr. Colbin’s belief in the healthful properties of vegetables and whole grains and that the best foods are invariably those that nature provides: whole, fresh, natural, real food. This book is about keeping our bones strong with high quality whole foods and all of their naturally occurring nutrients, along with exercise and sunlight. According to Dr. Colbin, bones remain after we die so there is no reason they should weaken while we are alive. Although the typical recommendations for increasing bone density and preventing fractures include numerous medications, supplements, and drugs, Dr. Colbin’s preference is to use the natural healing model, including lifestyle, appropriate foods, and complementary therapies.

Dr. Colbin states that bone fracture risks include age, family history, poor vision, low body weight and cigarette smoking.  Additionally, too much or too little protein can cause trouble with bones. She cites many studies that say that sometimes vegetarians have less bone loss, but interestingly, soy was no better than meat (in some studies) regarding bone loss. The main causes of fractures beyond low density are a sedentary lifestyle, lack of vegetables or protein, and high proportion of refined carbohydrates.  Dr. Colbin emphasizes exercise to help with overall health and bone loss, especially as we grow older.

The Whole-Food Guide to Strong Bones uses detailed charts and illustrations to show how bones are developed.  Dr. Colbin discusses the role of calcium in your diet and supplements. There is an interesting chart illustrating how calcium travels in the body. There are plenty of other sources of calcium beside dairy foods. Horses and elephants get their calcium from leafy greens. The following plant foods contain plenty of calcium with high bio-availability, almost twice as much ounce for ounce as in milk products and even calcium-fortified foods: cauliflower, watercress, parsley, Brussels sprouts, rutabaga, kale, broccoli and many others, according to this food expert.

Of course, there are many other nutrients that have an influence on bones, such as Vitamins D, A, and K, and phosphorus, as well as strain and stress. Dr. Colbin recommends boron, manganese, zinc, copper, silicon, Vitamin B6, and folic acid, just to name of few. “If we add up all these nutrients necessary for bone health, pretty soon we’ll end up with…food!”

The foods that we eat contribute to either an acid or an alkaline environment once they are metabolized, according to Dr. Colbin. The more minerals there are in a food, the more it alkalizes the body. Most produce is alkalizing because it leaves behind an alkaline residue in the form of its minerals. Protein and carbohydrate foods are acid-forming because they leave an acid residue, says this Dr. Colbin. Strive for more alkaline foods and combinations that will be alkaline in the body.

Here are some of Dr. Colbin’s suggestions on whole foods:

• Have a green salad at least once a day; use olive oil and lemon juice for a dressing.
• Have a good protein dish, such as ocean fish, free-range chicken or meat or beans.
• Choose broth soups, such as chicken or barley or bean and vegetable minestrone. Avoid tomato based soups which may have a flour base.
• Include two to three veggies in every meal.
• Stay away from nightshade vegetables, potatoes and foods with tomato sauce (maybe once a week).
• Avoid soft drinks and caffeinated drinks (especially diet drinks).
• Stay away from commercial sugar and flour including cakes, cookies and ice cream. Buy your own fresh fruit.

The Whole-Food Guide to Strong Bones states that exercise and the spiritual element are important parts of the health equation. This book and all the ingredients for the following recipe can be found at Tidal Creek Cooperative Food Market.

Broccoli with Mushrooms

2 stalks broccoli
1T olive oil
2 large cloves garlic, minced
4 ounces mushrooms, sliced
¼ tsp salt
Toasted sesame oil (optional)

Cut florets off the broccoli stalks and set aside. Cut away tough lower end of stalks, then peel the stalks with a vegetable peeler or sharp knife. Slice stalks thinly on the diagonal and set aside.

Heat olive oil in large skillet over medium heat, then add garlic and sauté for about 10 seconds. Add mushrooms and sprinkle with salt. Stir and shake for about 3 minutes until the mushrooms begin to release some of their liquid. Add broccoli stems and mix well. Cover, turn down the heat to low and cook 5 minutes.

Add broccoli florets, mix thoroughly, then add the water, cover for 5 minutes, until the florets are a deep green.  Serve immediately, sprinkled with the sesame oil if you like.

Brought to you by the Non-GMO Project
Working together to protect safe and healthy non-GMO choices

What are GMOs?
GMOs (or “genetically modified organisms”) are organisms that have been created through the gene-splicing techniques of biotechnology (also called genetic engineering, or GE). This relatively new science allows DNA from one species to be injected into another species in a laboratory, creating combinations of plant, animal, bacteria, and viral genes that do not occur in nature or through traditional crossbreeding methods.

Are GMOs safe?
In 30 other countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production of GMOs, because they are not considered proven safe. In the U.S. on the other hand, the FDA approved commercial production of GMOs based on studies conducted by the companies who created them and profit from their sale. Many health-conscious shoppers find the lack of rigorous, independent, scientific examination on the impact of consuming GM foods to be cause for concern.

Do Americans want non-GMO foods and supplements?
Polls consistently show that a significant majority of North Americans would like to be able to tell if the food they’re purchasing contains GMOs (a 2008 CBS News Poll found that 87% of consumers wanted GMOs labeled). And, according to a recent CBS/New York Times poll, 53% of consumers said they would not buy food that has been genetically modified. The Non-GMO Project’s seal for verified products will, for the first time, give the public an opportunity to make an informed choice when it comes to GMOs.

How common are GMOs?
According to the USDA, in 2009, 93% of soy, 93% of cotton, and 86% of corn grown in the U.S. were GMO. It is estimated that over 90% of canola grown is GMO, and there are also commercially produced GM varieties of sugar beets, squash and Hawaiian Papaya. As a result, it is estimated that GMOs are now present in more than 80% of packaged products in the average U.S. or Canadian grocery store.

Where does the Non-GMO Project come in?
The Non-GMO Project is an initiative of the North American organic and natural product industry to create a standardized definition of non-GMO and a 3rd party verification program to assess product compliance with this Standard. The Project’s Product Verification Program is entirely voluntary, and participants are companies who see the value of offering their customers a verified non-GMO choice. Many of the individuals and businesses leading the way with the Project are the same ones responsible for creating the original organic standards. The Project’s Consumer Pledge is a way for the public to show their support of companies and products participating in the Non-GMO Project. http://www.nongmoproject.org/consumers/consumer-pledge/

This year, your co-op kitchen will once again offer delicious ready-to-heat-and-eat Thanksgiving dishes to help make holiday meal preparation a breeze.

This year, we are offering single-serving complete meals and a pre-portioned meal that includes all the side dishes needed to feed a party of up to six people for just $54.99. Our menu includes traditional side dishes, such as herb stuffing, maple-glazed yams with cranberries, classic mashed potatoes, green bean casserole, cranberry relish and home- style gravy.

As always, hand-made desserts — such as pumpkin pie, tofu pumpkin pie, and apple 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 barista counter.

Soap Dispensers Now Green and Clean

We are pleased to bring EO^® liquid soap to our restroom soap dispensers. EO^® is a family owned and operated, Certified Organic Manufacturer of personal care products using the highest grade natural and certified organic ingredients. Please enjoy the lavender and peppermint scents, also found on aisle 5.

Please understand that we cannot guarantee we’ll have the exact size(s) you order. Grateful Harvest, Plainville 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. We will do our best to match your request.

Unlike other businesses, cooperatives are not-for-profit, democratically controlled, volunteer-run, member-owned enterprises. They exist to serve their members, and that level of service remains high even during even the toughest times. Instead of issuing stock or paying dividends to outside shareholders, co-ops provide value to their members through their level of customer services and membership checks at the end of each year.

This year’s theme for Co-op Month celebrates the advantages of cooperative membership. Value, trust and service are just some of the many benefits of being a cooperative member. You are in charge of the product and services you choose to purchase and you have a role to play in determining which should be sold by your cooperative.

Here at Tidal Creek Co-op, we are proud of our cooperative structure and our connection to the more than 29,000 cooperatives in the United States.

In October 2010, we’ll join all cooperatives and their members around the United States to celebrate Co-op Month in recognition of the benefits and values cooperatives bring to their members.

Check out our website tidalcreek.coop or ncba.coop for more information about Co-op Month and prepare to celebrate the cooperative difference. At Tidal Creek we will celebrate our beginning days as a bulk buying club with 5% off on all bulk items every Tuesday in October. Join us on Thursday, October 7^th for a presentation on buying bulk, concluding with a take away project to recreate containers into reusable pieces to buying in bulk.

“A major challenge for the future in Afghanistan is to ensure that, as sustainable agriculture is developed and  enhanced, the mistakes made in first world countries are not made here,” says Debrah Lovan, a well-known Chef and Kitchen Manager of the Tidal Creek Cooperative, from Wilmington, North Carolina, USA. The cooperative is committed to building healthy living through locally produced, natural, organic foods and agricultural products.

Deb, who holds a degree in Human Geography, has just spent a month in Afghanistan visiting her brother, Roger Hardister, the Executive Director of Global Partnership for Afghanistan.  GPFA helps rural Afghans alleviate poverty, build sustainable livelihoods and restore their environment through sustainable farmer-owned agricultural projects.  “This was my first visit to Afghanistan and it was very positive,” she said.

As a person who has studied Human Geography, Deb is particularly interested in how people adapt to their environment and is very interested in ethnic cuisines.  “It was the holy month of Ramadan when Afghans are fasting, so I was a little restricted in experiencing local foods,” she said, “nevertheless, I was still able to get an idea of Afghan foods and diet, and was very impressed by the generosity and friendliness of the people I met.”

“With my background of having to work hard to encourage people to use locally produced, natural, organic foods it was wonderful seeing people who really do ‘eat local.’ I was offered beautiful mulberries and fruit straight from the tree and other vegetables and produce straight from the garden or small farms.”

Deb felt strongly that these values should not be lost as the inevitable growth of larger farms and modern farming methods takes place in Afghanistan.  “The mistakes made in the West in agricultural development and growth should be used as lessons for development here,” she said.

Deb visited a number of provinces during her visit. Along with GPFA staff members, she went to Parwan, Kapisa and different districts in Kabul province.   She was struck by the simplicity of life in Afghanistan compared to the complexity of Western lifestyles.

“I’m an idealist, I guess, and I was very impressed with listening to the young Afghans who work with GPFA.  They are enthusiastic and hopeful. I could see the impact they are making in the work they do.”  She described them as “waging their own war, agriculturally.”  She saw Fatima, GPFA’s Manager for Women’s Projects, as “a strong, compassionate woman who bravely takes risks in order to help women in villages.”

In visiting the villages, Debrah met ordinary Afghan women.  “Most of them met me with looks of curiosity,” she remembered, “older ones greeted me, and the younger ones tended to stand back.  I had a lovely experience in Parwan, where an older woman wanted me to eat and drink more and more. This woman, through the interpreter, said that she wished so much she could speak directly to me, but did not have the language.  Another young mother gave me her baby to hold.”

Deb was also fascinated by a woman who managed an orchard.  Her husband had died 20 years earlier. Her mother-in-law wanted her to leave the family home, but she battled on. “This woman,” Deb said, ”has orchards and gardens that anyone, anywhere in the world, would be proud of.  She had stood up against cultural norms and had achieved a great deal in her life in a country where this is not easy for a women and men have most of the power.”

As a chef, what did she think of the diet and nutrition of the people she met?  “One thought I had was that there seemed to be a limited intake of vegetables and, generally, a lack of variety in diet. This may be due to poverty. It would be very interesting for me to work with women to develop a more balanced diet.  I used to teach food safety and sanitation, I think there could also be a need for looking at this in Afghanistan, especially considering the lack of electricity, refrigeration and clean water.”

Describing her own journey, Deb said: “When I was younger, I worked in fairly high profile restaurants. I always thought I would eventually start this kind of restaurant myself. Then I thought why should I do that?  I moved from a linear way of thinking to a more circuitous process.  I think this was because I was bored.”

“In working in Tidal Creek Cooperative and in studying Human Geography, I found myself enjoying being a part of an organisation which is reaching into the local community.  This must be a family trait – since I realise now that my brother, Roger, is involved in GPFA which is also an organisation which is constantly reaching out to local communities in many provinces in Afghanistan.”

Is Deb now interested in coming back to Afghanistan in the future? “Maybe”, she says, “but I am also interested in working through and processing how I can take the lessons I have learned in Afghanistan back home and use them to help our local community there. I am fascinated that a visit to Afghanistan may have given me ideas which can be applied back home in Wilmington, USA.”

Fall festivities are in the works with the pumpkins begging to be carved into Jack-O’-Lanterns.  One of our local farmers, Jones Family Farm features a 3 acre corn maze along with a 30 minute guided hay ride tour through the farm.  Here you will have the chance to see and learn more about how to raise Pastured Pork, Free Range Broilers, Free Range Laying Hens, Grass Fed Cows, Dairy Goats, and how to grow chemical free produce. Farm animals you will see include pigs, dairy goats & kids, cows & calves, broilers, laying hens, chicks, ducks, turkeys, and guineas.  If you get lucky maybe a wild deer, turkey, or more! (http://www.jonesfamilyfarmnc.com/cornmaze.html)

The cooler weather also brings with it the chance to get a fall garden going.  This year the produce department features cool weather seed from High Mowing Seeds, a family operated seed distributor that focuses solely on certified organic seed.  There will be plenty of work to do in your garden, but the reward is always that fresh salad or asian stir fry!

The Produce Team

And, we finally have pure beeswax blocks -they’re locally made! Our supplier, Soulshine of Black Mountain, NC touts these many uses for beeswax:

• Squeaky door hinges
• Salves and balms
• Stuck zippers
• Saw blades
• Sewing kits
• Strengthen fishing line
• Arthritis wax treatment
• Art mediums
• Batik
• Furniture polish
• Leather softener & shoe polish
• Mold making
• Iron wax
• Envelope sealing wax
• Waterproofing corks
• Soap making
• Ukrainian Easter eggs
• Preserving flowers & leaves
• Dust mops & dust cloths
• Golf club grip wax
• Modeling clay
• Putty (for sealing cracks & nail holes)
• Spice sachets
• Waterproofing paper
• Temporary glue
• Moustache wax
• Rustproof exposed iron & steel
• Skis & snow shovels
• Crack or scratch filler
• Lubricant for belts in vacuum cleaners, sewing machines and other tools

We thank you for shopping locally for your Wellness needs!