Join us for one of our favorite events of the year – Chocolove chocolate and wine tasting! Sample a variety of delicious chocolates paired with a lovely assortment of wine, as well as some decadent samplings from the Co-op Kitchen! While you’re here, pick up a yummy gift and a local greeting card for your special Valentine.

At the time the National Cooperative Grocers Association (NCGA) awarded Tidal Creek Co-op with an opportunity for a Tidal Creek employee to go on a trip to Thailand with a fair-trade company, called Alter Eco US, I wasn’t yet an employee of the store. But just before I joined Tidal Creek, the person who won the trip left the store for opportunities elsewhere. And mere days after my first shift, the trip was raffled among the remaining employees of Tidal Creek, and it turned out that I would be the one to go. A year later I found myself on a flight to Bangkok to meet with company CEO Mathieu Senard and his broker David Byrnes as I discovered fair-trade at its source.

From Bangkok we flew to Ubon Ratchathani, where we would meet Tristan Lecomte’s family and the driver for the rest of our trip. Lecomte was the founder of the original Alter Eco in France. He now resides in Thailand and focuses on his reforestation non-profit, Pur Projet. The next morning, the eight of us waited in the hotel parking lot to meet members of the Surin Rice Fund Cooperative who would lead us to Surin.

By looking at their facilities it’s no surprise that the nearly 400 small-scale farmers at the co-op have been certified fair-trade for almost 10 years. Having their own mill cuts down on costs and enables them to pay farmers more for unpolished rice paddy. They use the mill to process and grade the rice, then package it in a small building next door. Each step in this process has been added as a way to increase self-sustainability of the co-op, whose loyal members often sell rice to the co-op despite higher price offers elsewhere.

A gas-powered combine was a rare sight during harvest as hand-harvesting is the popular method of collecting organic rice. Workers line the fields of chest high grains and slice their way across, tying the rice in bundles to dry beside the fields for a few days before threshing. As we drove past farmers’ houses, each had their own blue tarp with the same familiar rice paddy that had been threshed, or beaten, to dry.

While in Surin, Lecomte showed us how one of his reforestation projects did more than offset carbon emissions. Lecomte’s organization purchases trees and seedlings that are then planted and used to benefit local economies. In this case, the local women used one project to fund chicken coops and hoop houses where children could learn a trade after school. Inspired by her enthusiasm, Senard and Byrnes invested enough to start a few additional mushroom houses.

From Surin, we drove North to Yasothon, and another Lecomte project. This forest had been cut down years earlier by the Thai government in an effort to grow Eucalyptus for profit. This destroyed the soil and soon local foliage was dying, leaving nothing but Eucalyptus. A monk who lived in the forest started a campaign to cut down the Eucalyptus, and replant local trees. Lecomte is furthering his cause by donating trees to the area. While in Yasothon, we planted some fruit trees around the temple of the forest monk with the help of an organization of local farmers.

We returned to Ubon and met, Montri Kosanlawat, founder of the Progressive Farmers Association (PFA), who led us to his nearby training facility. Boasting over 4,000 members, the PFA began 25 years ago as a way to teach farmers how to grow and market their rice. Their outreach in the community also includes a vested interest in reforestation. They have found that rubber trees grow well in the area, allowing farmers to grow them for latex.

I was stirred awake in my cabin by the tapping sound of a hammer and chisel as a local farmer was moving from tree to tree outside, stripping a thin layer of bark so that he could collect the latex that would run from the open wound. After Montri served us cold fruit and a bowl of warm rice soup, we climbed into the back of a few pick-up trucks and headed to the farms.

Lecomte is working with the PFA to teach farmers about carbon neutrality and how it can effectively be used to market rice. We ride from farm to farm where trees are growing in the rows that separate the fields. He believes that this method of agro-forestry offers a symbiotic relationship in which the trees yield compostable material for the organic rice. Some farmers even grow fruit-bearing trees along fields for family consumption.

When we returned to the training facility, a class was taking place, and Montri used the opportunity to let Lecomte, Senard and Byrnes address the farmers. Lecomte presented the idea of offsetting rice production with reforestation, which peaked interest, as farmers were anxious to find a better way to market their rice.

As we said our goodbyes and departed Ubon, Lecomte and Senard were off to see another Pur Projet, Byrnes headed back to business in New York, and I would shortly return to Tidal Creek. We all had different destinations, but with the same goal: to spread the practice of growing organically and to create a fair and responsible food system.

While we were in Surin, we were blessed with the opportunity to meet the monk who founded Surin Rice Fund Cooperative nearly 15 years ago. In the short conversation that we had, Lecomte asked him, “What is the most important piece of advice that you can give us in our pursuit to grow organically?” The monk, in calm lines and nods, explained that the best we could do is to set an example for others who will then follow. But Byrnes had to pry.

Organic rice isn’t as cheap as most rice on the shelf of an American supermarket. Fair-trade rice is often even more expensive. Byrnes explains to the monk that we face conflict on a daily basis when trying to sell organically grown, fair-trade products, especially when there are so many cheaper alternatives. “How do we deal with this conflict?” he asks.

The monk nods and responds, assuring him that conflict comes from within and that looking at others as sources of conflict only serves to cloud ones vision.

Much has changed as Wilmington and Tidal Creek have grown together. This year, Wilmington will see the arrival of Whole Foods Market. Realistically, your Co-op is going to be challenged by this large chain’s arrival in our city. This corporation threatens our much smaller organization and we hope that our owners will continue to value what has made us a part of their lives for 30 years. We are a 100% locally run business. All decisions are made here with consideration given to our owners and employees. We give back to our owners with patronage dividends based on their purchases for the previous year. We give back to our community with grants, donations and non-monetary support. We have owners—3000 owners who have made us what we are today.

To ensure our strongest possible tomorrow, I ask you to shop local and support our community-based, not-for-profit business. I also ask for your input. Just like those original Co-op founders, you have great ideas, too. We welcome your ideas, questions and suggestions as we face this challenge. With your involvement, we can adapt and become even stronger in the face of this competition. In return, I can promise you that your Co-op staff members will be using this competition as an opportunity to strengthen the best parts of our cooperative and to bring you unparalleled service, selection and commitment to our community. Thank you for all you have done to make Tidal Creek what it is today.

Craig Harris, General Manager

Tidal Creek Co-op celebrates its 30th Anniversary in 2012, having incorporated as a cooperative in July, 1982.  Staff and owners are collaborating with the nationally recognized UNC-W Public History Department, to research and document the rich history of Tidal Creek Co-op in the Wilmington community and surrounding area.  This year-long project will conclude in April 2012 with a historical exhibit, and the really fun part is that your store will become the museum!  A Tidal Creek Advisory Team will guide UNC-W students in creating a functional and interactive exhibit to display on Co-op walls and down store aisles.  If you are interested in serving on the Advisory Team or might share your talents and skills assisting in fabrication of the exhibit, please contact Christina McKenzie at christina@tidalcreek.coop.

Security Cameras Protecting Your Investment

Many of you may have noticed the addition of security cameras in your store.  Unfortunately, a heightened level of product loss has necessitated this change.  The cameras will serve to assist managers in their ability to control loss, thus decreasing costs and improving prices.  They will also serve to enhance the safety and security of staff and customers, and enable us to better protect the investment of Tidal Creek owners.

New Peanut Butter Machine

We have a new peanut butter machine in your Bulk Foods department!  Many of you have suffered along with our former machine for a long time now, and we appreciate your patience as we’ve explored options for improvements.  The new machine is supplied by the distributor of our peanuts, and is designed to grind the nuts with exceptional quality.  The former machine will be used to experiment with new creations, adding to our bulk pre-packaged category.  Look for some new, freshly-ground bulk products coming soon!

Co-op Owner Store Tours

Are you a new owner of Tidal Creek Co-op?  Maybe you have been an owner for a while but want to learn more about co-ops and the benefits of Tidal Creek Ownership.  Regardless of how long you’ve been a vested owner, you’re invited to join in sharing information as we kick off Co-op Owner Store Tours.  We will gather on the last Wednesday of every month to discuss an overview of the cooperative business model, learn how to utilize the many benefits of Tidal Creek ownership, and tour the store for tips on how to shop and save at Tidal Creek.  See the Events listing for more information, and please join us as we share ideas on how to “shop it like you own it!”

Tidal Creek encourages new ownership because it only makes us stronger as a cooperative than we could possibly be as individuals. Coming together empowers us to provide better prices because of greater buying power. When we increase our ownership, there are more owners available to help us grow and serve the community. Looking at the many benefits of being a part of a co-op, and with the growth of Tidal Creek and all other co-ops around the world, it’s no wonder cooperatives are being recognized internationally in 2012.

The Board strives to give the General Manager and staff the tools, and the environment needed to create a welcoming family atmosphere for all to enjoy. We will continue to be sensitive to the needs of our members as we make decisions on what is most profitable for the Co-op.

Tidal Creek is an integral piece of the growing co-op puzzle which is creating its own unique footprint in the world. By working together, we are bringing our communities the best quality foods, grown the healthiest way, at the best possible price. Much joy in 2012!

Your Board of Directors

Charlie’s Soap is a manufacturer of natural, biodegradable, safe, yet industrial strength laundry and all purpose detergents. Charlie’s prides itself in not using perfumes, dyes, or abrasives. Located in Mayodan, North Carolina, their coconut-based detergents and washing soda make a great multi-purpose, hypoallergenic washing solution. One tablespoon is all it takes for one load of laundry and each bag cleans a full 80 wash loads. Family owned and operated since 1976, Charlie’s Soap is dedicated to providing the best cleaning products science can offer. Look for Charlie’s Soap products in aisle five of the grocery department at Tidal Creek Cooperative.

Silver Spoon Apiaries
Wilmington NC

Silver Spoon Apiaries is a local commercial honeybee enterprise owned and operated by Barry and Jill Harris. Their honey has a thick, sweet, floral taste. Their bees are treated naturally for disease and pests to ensure a flavorful, safe honey. The hives are located throughout Pender, New Hanover, and Brunswick counties. The honey products they offer in our store include extracted honey, creamed honey, cinnamon honey and pepper honey.

Silver Spoon Apiaries is also currently involved with a research project that is trying to make sense of Colony Collapse Disorder. They believe that a steady stream of new, imported honeybee pests and diseases have dramatically impacted the health of bees since the mid-1980s. The most recent of these problems is Nosema ceranae, which is like the honeybee version of severe dysentery. Their research has found that the “dysentery” can be reduced by changing the bees’ feed.

Black River Organic Farm
Ivanhoe NC
www.blackriverorganicfarm.com

Black River Organic Farm is owned and operated by Stefan Hartmann on family land on the Black River in Sampson County. The farm is run with help from an exceptional seasonal staff that lives and works on the farm. During the height of the harvest, additional seasonal help comes in to harvest crops every week. Fresh produce is packed and shipped with care and speed, to deliver delicious food from the field to your table at the peak of flavor and freshness.

For over fifteen years, Tidal Creek Cooperative has been buying Stefan’s fresh organic produce. Each season, a selection of traditional and heirloom vegetables are grown on his 16 acre certified organic farm using time tested growing methods to provide the highest quality and greatest taste. Look for Black River’s sweet potatoes and other offerings on the shelves of the Produce Department.

Lania Kelly
Wilmington NC

Lania started making greeting cards for friends and family as gifts. She was in search of a gift that she could make, and that everyone could use, so she started bundling a variety of greeting cards with a ribbon and giving them as gifts. Everyone really liked the cards, and they liked being prepared with a card on hand, so she kept making them. She really enjoys making the cards and particularly likes to work in bits of repurposed ribbon, yarn, string or paper. When she ran into Andrea at Tidal Creek, and was asked for her help in picking out a card—that’s when she told her, ‘I make cards!’ She brought in some cards to show Andrea and the team, and everyone really liked them— so for now, her cards are sold exclusively at Tidal Creek. Lania’s handcrafted cards are 10% off in February.

Lania works as an Occupational Therapist, helping people regain independence after an injury. She and her husband, David, reside in Wilmington with their cat, Grettle. She offers the following words of appreciation, “Thank you for buying my cards and giving me the opportunity to engage the creative side of my brain!”

Wildly Affordable Organic; Eat Fabulous Food, Get Healthy and Save the Planet, all on $5.00 a Day or Less, by Linda Watson

Linda Watson is the founder of Cook for Good, an initiative to teach individuals, government agencies, and charitable organizations how to get basic kitchen equipment, access to good quality food, and the skills to prepare it healthfully. She lives in Raleigh with her husband, Bruce. She was inspired by a national challenge to eat on a food-stamp budget; which is very appropriate for the current economy. Everyone wants to eat healthy and save money. By buying local foods in season, the planet can be saved, too. Most people think “organic” means expensive, but Linda Watson shows the reader many tricks to cut corners, yet still eat healthy and enjoy it.

Instructions for shopping for ingredients, packaging, and freezing foods accompany each recipe. You can take the menus, recipes and great suggestions and work them into your own lifestyle and time frame. The print is a bit small, and the instructions are a bit detailed, but you can search out the relevant material that will help you save money, go green, and eat organic on a tight budget.

Someone on a food stamp budget or just wanting to economize will gain a lot from this book. Here are some rules Watson suggests:

• Your menu must provide balanced nutrition.
• Don’t cheat on staples.
• Cook from scratch, but don’t go overboard.
• Try to leave out packaged foods as much as possible.
• Look for good whole foods that your family will eat.
• Buy bulk as much as possible.

Watson makes suggestions about how to prioritize which products you should buy organic, and which you can get away with using non-organic. For example, she recommends using organic flour and oil, but buying non-organic salt and yeast. Watson even gives you a chart of items to scrimp on versus items to splurge on. For instance, Watson says scrimp on dried herbs and spices, but splurge on garlic. Use your spices instead of buying ready-made pumpkin pie mix. These same spices can be used again for other baking and cooking. Your own experience paired with Watson’s suggestions will help you become very good with your budget, yet be able to eat great food.

Instead of buying boxed food, freeze your own food. “Don’t freeze expensive pre-made food,” says Watson. Use your freezer space for your own delicious, fresh creations. This author says that with planning, much can be done and money can be saved. Yes, it is convenient to have boxed foods on hand, but it is also possible, says Watson, to have good quality, homemade food at your finger tips. At night, pull something out of the freezer and put it in the fridge to defrost overnight. Pack lunches to save time, hassle, and the expense of going out.

To help you transition into this “wildly organic” plan, Watson gives starter plans and sample menus. In the menus she gives suggestions and you fill in with your own foods that (hopefully) will be from scratch. Try out many of the recipes in this book and add them to your menus.

She gives some marvelous hints about freezing. Freeze in smaller units and if you are baking bread, bake two loaves at a time. Cut both loaves in half and freeze three halves for later. By freezing correctly, you can eat meals when you are in a hurry and/or have more when company arrives.

Start with a good breakfast, says Watson, such as peanut butter on toast with tea. It is quick, easy and provides protein, carbohydrates and fiber to help you stay active and alert until lunch.

There are many recipes in this book that are easy and sound delightful. I have chosen some for you to get started.

Bean Broth Gravy
1 tbsp. butter or corn oil
1 garlic clove, minced (optional)
1 tbsp. white, whole wheat, or all purpose flour
½ cup broth from cooking beans

Melt butter in a small pot over medium heat. If using garlic stir into butter. Whisk in flour and cook until smooth and bubbling, about 30 seconds. For darker gravy, cook flour until it begins to brown about a minute. Whisk in bean broth. Bring to a boil over high heat and then reduce heat to medium-low so gravy barely boils. Cook until gravy thickens, about one minute. Whisk occasionally to keep from burning. Use immediately or keep warm until ready to serve. Great over potatoes, rice, or day old bread.

Roasted Vegetables
Serves 4 as a main dish or 8 as a side dish
2 potatoes
2 carrots
2 onions
4 garlic cloves
2 tbsp. olive oil
1 tsp. salt
Preheat oven to 450 degrees. Use a non-stick rimmed cookie sheet or line a cookie sheet with parchment paper. Cut vegetables into bite size chunks, peeling as needed, and pile on cookie sheet. Drizzle with oil and toss to coat. Arrange pieces in a single layer and sprinkle with salt. Roast for about 25 minutes, stirring halfway through until vegetables start to brown and are tender. Serve hot or at room temperature.

Glazed Carrots
2 carrots cut into ¼ inch wide half moons
1 tsp butter or corn oil
2 tsp brown sugar
½ tsp cinnamon

Put carrots, butter, brown sugar, and cinnamon into a microwave-safe bowl and cover. Microwave on medium-high heat for 2 minutes and then stir to coat carrots with flavorings. Replace cover on medium heat for another minute or so, until carrots are tender. Stir and serve hot.

Wildly Affordable Organic by Linda Watson, and the ingredients for these recipes, can be found at Tidal Creek Cooperative Food Market.

The Kitchen has made it our mission to facilitate healthier eating for our customers. We are concentrating on making our food more nutrient-dense, more organic, and more local. Our expanded hours on the Hot Bar are designed to help people find more quick, easy and healthful options for the evening. Come in with the family and eat here in our newly renovated café. Another option is to drop by on the way home and pick up some food to go. Make the focus of your evening relaxed time with family rather than hectic preparation and cleanup. Sunday Hot Bar breakfast has expanded with more options and will move into an expanded afternoon menu.

We will be participating in the national campaign for Meatless Mondays sponsored by John Hopkins and welcome you to join us on that day. This effort will be focused on the Hot Bar so there will still be options for those of you not participating. Check it out on the web at meatlessmonday.com. There are health and environmental reasons this campaign will appeal to our owners.

Our new made-to-order sandwich selection will feature updated classics with healthier ingredients and reasonable portions. We are also expanding our Express Lunch options with more lunch boxes and sampler packs.

Many of these changes are made possible by our recent renovation. Hope all of you are enjoying our facelift as much as we are. We are resolute in continuing to grow and expand our services to facilitate healthier lifestyles for our Co-op community. Having said this… don’t forget to come in for the most delicious baked goods in town.

Co-op Kitchen Team

Valentine’s Day is the ultimate celebration of the heart! Something special from Indigo Wild will surely help you hit just the right note with your someone special! And you’ll want to check out Aura Cacia’s Love Potion, a blend of pure essences of flowers inextricably linked with love! We have pure beeswax candles, journals, and you’ll easily find the perfect card at Tidal Creek since Lania’s locally handcrafted cards are 10% off in February!

The arrival of spring means seasonal allergies for many, and Tidal Creek wants to help you better enjoy this season of renewal. Stop in and see what we have that might help!

The Wellness Team

Some bananas are better than others. It is always my preference to purchase the Cerro bananas, but they are only available from one of our distributors, Albert’s Organics. These bananas are sold exclusively to Albert’s, so it is only possible for me to get them on a few of our orders a week. This means that some days I have to purchase from the larger companies to fill in the gap, but mostly we carry the Cerro bananas. Recently Albert’s had a shortage of these bananas and has moved to Del Monte as the alternative. But, as the supply comes back, we will move to ordering only Cerro bananas from Albert’s again.

Thanks for the prompt response regarding Cerros bananas. I apologize for freaking out and impetuously emailing a complaint, without taking a wait-and-see approach. At the time, I had been experiencing the same issue with the shortage elsewhere and I was afraid it was all some sort of big corporation issue. Anyways, I’ve been more than ecstatic to find Cerros consistently back in stock at Tidal Creek (and elsewhere, but I’m partial to shopping at TC!)…Thank you again for taking the time to respond and explain; very professional, and very cool! This is a perfect example of why Tidal Creek is one of my favorite places to shop in the region.

Lundberg Farms organic rice crackers… it’s a new product you should carry.

Lundberg is a fantastic company! We will look into this product when it becomes available.

I recently purchased Rapunzel Bouillon cubes and found yeast extract as the first ingredient. I was recently advised by my wellness consultant to totally avoid yeast extract as it is another name for MSG…

Thanks for the info. As an option, try the Better Than Bouillon brand. Not all yeast extract is MSG. We are working on communication with Rapunzel on this issue.

I notice lately that there is no Amy’s Lo Salt Shepherd’s Pie. There are very few lo salt products in the store.

This product is no longer available for us. Check the frozen area for new low salt items.

Gluten free cereal… Nature’s Path.

Lots of new cereals on Aisle 1!

Please, please can you get organic mayonnaise by Spectrum? I like eggs in my mayo, lol!

As of January it’s on the shelf. Thanks for the suggestion!