1st Street Beet - Our Earth Issue

Our Earth

SPRING 2023

We love our community and enjoy providing them with product knowledge and exceptional customer service.

Our Co-op team takes great pride in supporting local farmers and producers.

Classroom Calendar

April

Thursday, April 13th at 6PM

$40 Community

$35 Co-op Owners

$20 Employees

Wasteful to Resourceful: Local Solutions for Creating Less Waste

Wednesday, April 19th at 6PM Free

Earth Day

Friday, April 21st, at 3:30 - 7PM

Location: Farm at SOU Free

Green Burial: The Greenest Way to 'Go'

Wednesday, April 26th, 6PM Free

Tasting

Sponsored by Rogue Food Unites & Troon Vineyards

Thursday, April 27th, 6:00PM - 8:30PM

INTRODUCING

an interactive way for the next generation of cooperators to get involved Participate in co-op adventures while learning about food, farming, and more!

Swing by the Ashland Food Co-op table at Rogue Earth Day to join

Community Connect

Barry Haynes

with Interim General Manager

In collaboration with Organically Grown Company, our primary produce supplier, we adopted The Natural Step as our framework to define sustainability using the laws of nature. The Natural Step was founded in Sweden in 1989 by scientist Karl-Henrik Robért. After an intensive training in The Natural Step for the Management Team and the Board of Directors, we determined our best path forward in order to serve customers and the community was to align with sustainability principles. Out of this process, we set sustainability goals to achieve by 2030 and the Sustainability Committee was formed.

An abundance of meaningful work has come out of the formation of the Sustainability Committee and I’d like to recognize someone who made some significant contributions in the name of sustainability at the Co-op. Rianna Koppel, who served on the Sustainability Committee for over 5 years has moved into a new role at True South Solar. We wish Rianna the absolute best and thank her for moving us forward during her years of service to the Co-op!

I’d also like to welcome our new Sustainability Coordinator, Chris Byrne! Chris Byrne was promoted to Sustainability Coordinator to continue the great legacy of Sustainability e orts at AFC. Chris has extensive experience in the field, having completed a GreenMBA in 2005 and focused his professional e orts on Integrated Site and Systems Design, Ecological Operations, and Regenerative Agriculture, in addition to a parallel background in Food Service and Systems. We look forward to the list of accomplishments that Chris will most certainly help us to achieve!

Fifteen years ago, 2030 seemed like a lifetime away. Now it feels like it will be here tomorrow. We’ve come a long way towards reaching our 2030 goals but there is still work to be done.

Thank you for supporting your local food co-op on this journey then and now,

Barry Haynes, Interim General Manager

In 2008, the Co-op’s Social Responsibility Committee was implemented to expand our social responsibility scope to include more sustainability measures.

CO-OP CREW

Locally Sourced Bulk Honey from Applegate Apiaries

Grab a refillable container and take home some local bulk honey. This product is processed without heat or filtration and the only things needed to make it are bees and flowers - no land needs to be disturbed.

Fray Crease Accounts Payable Assistant

fresh, localhoney!

Organic Canvas Bags

A co-op tradition during my years here. These reusable bags are made of organic cotton, reduce single use bag waste, are durable, and amazingly priced. We are actually able to sell them below cost because the extra money from the 10 cent plastic bag charge is used to lower the cost to the customer.

Tiger Craig · System Administrator

We asked our Co-op Crew what some of their favorite products are and why!

Wandering Roots Farms Spinach

Gotta love these greeeeeens! You can cook them but alas… I enjoy eating them straight from the bag. No cap. ����✌

Vanessa Devine Grocery Assistant

Wandering Roots Farm is a 50-acre farm located in the heart of the Rogue Valley. Started by Je and Anna Boesch in 2012, what was once a giant hay field has transformed into a diverse, sustainable fruit and vegetable farm with 8 acres of vegetables, 1 acre of mixed berries, and over 2 acres of mixed fruit and nut trees.

Birdiebags

I love Birdiebags; I have several and use them all the time. They are made of cotton and constructed of reused materials. The company's motto is "Once is not enough". They have all kinds of designs, so everyone can find something they like, and they make great gifts or gift wrapping. They are a perfect size to take a bottle of water, snack and book with you and still plenty of room to add your scarf, hat, gloves as the day warms up. Also perfect for a small shopping trip after work. These are displayed at the end of aisle 6, check them out!

Jessica Giles · Front End Assistant

EcoTeas Yerba Maté

Organic and Regenerative Agriculture that supports Argentinian Rainforest with 80% of the country's biodiversity? Check! Fair Trade and direct support of a fourth generation family farm? Check! Air dried without smoke for added health benefits? Check! This is a local Ashland company doing it right! The buzz is for real.

Chris Byrne · PFD Admin. Asst. Manager/Sustainability Coordinator

Oasis Biocompatible Dishwash & All Purpose Cleaner

I like to buy this 1 gallon at a time so I don't have to keep refilling. Best done during a 10% shop. This product is great for washing dishes and works well for cleaning the floor, even laundry detergent.

Betsy DeGress Accounts Payable Supervisor

Oshala Iron Syrup

Another truly local product. Almost every ingredient in our food is transported from far away, made and packaged far away. Not Oshala Farm products! They also provide a living wage to more than 20 Rogue Valley families.

James Dills · Wellness Assistant Manager

Organic Herb Farmer Jeff Higley at Oshala Farm

before moving back to the Rogue Valley in 2018.

Meet Chris Byrne Sustainability Coordinator

Why does sustainability matter to you?

Because our future generations matter to me! I consider Sustainability to be a fundamental component of Regeneration, which is an evolution of our relationship with our living, breathing home to create more beauty and abundance than there was before. If you know the practice of Regenerative Agriculture you know what I mean. The sum total of Life is more life, not less, and I believe we are capable of returning to living in a harmonious co-creative existence with our planet, rather than the extraction and liquidation sale we have been participating in since (at least) the dawn of the Industrial Revolution. Are we there yet? Not even close! But it is possible, and I hold out hope for future generations that we can do it!

That’s a beautiful philosophy! How do you hope to achieve that as AFC’s Sustainability

There are many potentials that inspire me about taking on this role, to continue the great work of my predecessors, and to strive to take on new and ambitious projects. In addition to my “Green” career, a good deal of my life’s work has been in Food Service, and helping to feed people is important to me. Doing this in the context of AFC’s 2030 Sustainability Goals is the guiding principle that I will apply to all of the endeavors I steward.

In your opinion, what’s the best thing about working for AFC?

Ashland Food Co-op is such an important, historic, and respected institution in our community, and what makes that great is the people, both sta and patrons, whether they be owners or not. We get to come together as a team on a daily basis to Feed the People! It is an honor and a privilege to work at AFC.

Speaking of feeding people, what is your favorite food?

Authentic Ramen, whether from a shop or making my own version at home. And, it’s tough to turn down a good slice of thin crust pizza.

HACHIKO

peak season spring brunch

APRIL Artichoke

The season is on, and organic artichokes are quintessential seasonal eating! While many serve this thorny thistle as a starter for supper, it imparts an earthy and herbaceous flavor to a spread of springtime snacks and meals: do a dip, love it in lasagna, or throw it on the grill and enjoy al fresco.

MAY Asparagus

Whether celebrating holidays or just springtime eating, organic asparagus is on the table this month. These sweet and tender spears are the perfect combination of easy to prepare while feeling elevated, making it an enticing addition to Mother’s Day brunch or meal prep menus.

Suzi and Steve Fry started farming in the Rogue Valley in 1990 and had five daughters along the way.

These days Fry Family Farm is a 90 acre certified Organic Farm, committed to sustainable agriculture practices, soil health and biodiversity. You can find Fry Family Farm flowers, fruit and produce in the Co-op!

Valencia Orange

JUNE

This orange has thin skin which is challenging to peel but its flesh is tangy, sweet and juicy, making it the number-one variety for juicing. Take advantage of this organic citrus fruit that reaches its peak so late in the season!

Power Up Your Breakfast

R ise a nd sh i ne! Fuel your day w it h t hese hea lt hy, h igh-protei n brea k fast opt ions.

12 l arge eg g whites

1⁄2 te aspoon s alt

1 15 - ounce c an chick pe as

4 le aves k ale , chopped f inely

1 l arge tom ato, chopped

1⁄4 cup chopped fresh par sley

1 te aspoon dried t hyme

1. with paper liners, or grease with shor tening or butter, and set aside . (The egg whites will stick if you don’t line or grease the pan well.)

2. Whisk the egg whites and salt in a medium bowl; reser ve .

3. Drain the chickpeas in a wire strainer and place in a large bowl Add the kale and tomatoes to the chickpeas. Add the parsley and thyme and cups, placing the items loosely so the egg whites

1⁄4 cup of egg the ingredients.

4. Bake for 25 to 30 minutes, until the eggs are set or freezing in an air tight container or plastic freezer bag.

Bake these low-fat frittatas ahead of t ime and store them in the f ridge. T hey’re easy to take along as you run out th e door on a bu s y mor ning!

Pe

Butter Berry Smoothie Bowl

1 cup pl ain nonf at Greek yogur t

1⁄4 cup pe anut but ter

1 l arge frozen banana

1 cup frozen str awberries

2 t ablespoons str awberr y jam

Topping s

2 cups fresh str awberries , sliced

1 cup gr anol a

2 t ablespoons chopped roasted pe anut s

2 t ablespoon chi a seeds

1. Place the yogur t, peanut butter, banana, strawberries and jam in a blender, and secure the lid Puree until smooth Divide the smoothie between two low, wide bowls and spread mixture evenly. Arrange the sliced strawberries on each bowl, then garnish with the granola, peanuts and chia seeds. Ser ve immediately.

A bowl so delicious, it’s almost like having ice cream for breakfast — but with nut r it ious protein and f r uit you can feel good about eat ing

Avocado and Eg

g Brown Rice Bowl

Ser v i ngs: 2 P rep t i me: 15 m i nutes

1 1⁄2 cups lef tover cooked brown rice

2 te a spoons c anol a oil or but ter

2 l arge eg g s

1 l arge avoc ado

O pt ion al g arnishe s: S liced pick led ginger, k imchi , toa sted ses ame seed s , s autéed gree ns or lef tover cooked vege t able s , shredded chee se , hot s auce

1. Re he at rice ge nt ly in a sm all p an wit h a few drops of w ater, or in t he microw ave Divide t he he ated rice be t wee n t wo wide bowls He at a c a st iron or non - st ick s auté p an over medium he at for a minute , the n add t he oil or but ter

to t he hot p an Cr ack e ach eg g into t he p an and reduce t he he at to medium - low. Cover t he p an and le t cook for about 2 minute s , unt il t he white s are se t and t he yolk is jig gly whe n you sh ake t he p an ge nt ly

2 . W hile t he eg g s cook , cut t he avoc ado in h alf le ng t hwise , and re move t he pit . Use a paring k nife to slice e ach avoc ado half in t he shell , t he n scoop t he slice s out wit h a spoon. F an h alf of t he avoc ado slice s over e ach bowl of rice , and pl ace a cooked eg g on e ach bowl. S er ve wit h opt ion al g arnishe s for a he ar t y bre ak f a st or lunch.

For an e ven hear t ier breakfast, add sausage, cubed tof u or bacon cr umbles to this whole-grain dish.

Peanut Butter Pancakes

Ser v i ng s: 4 (1 2 pa nc a k es) P rep t i me: 30 m i nutes

1 cup whole -whe at pa st r y f lour

1 t able spoon sug ar

½ te a spoon b ak ing powder

½ te a spoon b ak ing sod a

½ te a spoon s alt

1 l arge eg g

½ cup cre amy pe anut but ter, divided

½ cup nonf at Gree k yogur t

1 ¼ cup milk or almond milk , divided

1 te a spoon v anill a

3 t able spoons m aple syrup

1 te a spoon coconut oil

B an ana s , gr ape s , st r aw berrie s or light ly swee te ned cr anberrie s

1. Heat the oven to 200°F , to keep the pancakes

2. powder, baking soda and salt, and whisk to mix well. In a medium bowl, combine the egg, 1⁄4 cup peanut butter, and yogur t and stir to a smooth paste . Whisk in a cup of the milk gradually, then

the vanilla, until smooth. Stir the egg mixture

3. Preheat a griddle or a large non-stick or cast iron skillet over medium heat. When hot, brush lightly with oil. Use a 1⁄4 cup measure to scoop por tions of batter into the pan, leaving space between the rounds of batter. As the pancakes star t to form bubbles on top, reduce the heat to medium-low. Cook for about 2 minutes on the for about 2 minutes longer. Transfer to a large , the remaining pancakes.

4. Before ser ving, combine the remaining peanut butter, coconut oil, remaining 1⁄4 cup of milk and maple syrup and stir over low heat just until warmed and pourable . Stack three pancakes, top with the peanut butter sauce and add sliced or whole fruit.

Everyone is welcome to shop at the Co-op and deserves to have access to organic, healthy, and a ordable foods. The Ashland Food Co-op’s CAN program strives to support co-op owners experiencing economic hardship by o ering a discount to eligible families and individuals.

CAN participants will receive an everyday 10% discount throughout the store. Enrollment is simple! Visit our website at AshlandFood.Coop/CAN or stop by the Information Desk for an application.

from the board

Our sustainability journey

Bob and Lorrie Kaplan AFC Board member (Bob)

Living responsibly in alignment with our environmental and climate values is super important to us. We joined the co-op on our very first day in Ashland in 2019. We also bought our bike helmet stickers to save 5 percent at the register when we commute by bike. We try to do all our around-town errands by bike, but sometimes we drive to the Co-op to do a big shopping to take advantage of the 10 percent member discount six times a year!

When we learned how bad methane is for the climate, we started transitioning our home systems from “natural” gas to 100 percent electric. The first to go was the gas range, which we replaced in 2020 with an induction model. It’s more e cient than gas, provides the same immediate response when we turn the heat up or down, and there are none of the fossil fuel emissions. We replaced our gas water heater with a heat pump water heater at

When we moved to our pre-1900 home in the Ashland railroad district 8 years ago, our first order of business was to make a plan to update the HVAC and other gas using systems and transition from methane gas to clean electricity.

Here’s how we did it:

1. 10 solar panels installed on our south facing roof

2. update primary bathroom with an e cient, electric on-demand hot water heater

3. Replace our 25 year-old gas furnace with a highly e cient air source heat pump and variable speed air handler for heat, cooling, and air purification

4. Add a portable induction burner and portable convection oven next to our gas range enabling us to cook without gas

We made these upgrades over a 5 year period which allowed us the time to make good decisions and get multiple proposals from contractors.

Bringing Solar Power to Our Old House

Larry Cooper AFC Board member and Ashland Climate Collaborative action team member

We also took advantage of federal, state and City of Ashland incentives which helped pay for these new systems. For instance, the solar panels pay for themselves with savings on our monthly electric bill. When it comes to retrofitting old energy systems, each home (and business) is unique and needs a carefully thought out plan for making the changes. Luckily, there are excellent community resources that can help make the plan such as ashlandclimate.org and electrifyashlandnow.org. You may notice the Ashland Climate Collaborative table outside the Co-op this spring. Please say hello, and you can always contact us with questions at: info@ashlandclimate.org.

And remember, as an Ashland Food Coop owner/shopper, you are supporting ongoing sustainability e orts like supporting local growers and generating more than 35% of our electricity from solar panels, plus ongoing plans to transition our food production, HVAC, and cold storage to more sustainable systems over the next several years!

We love supporting local!

January, February, March Sponsorships

Ashland Little League Baseball

Ashland Devo Mountain Biking Team

Je erson Public Radio

Truth to Power at Ashland High School

Rogue Valley Food Solutions Summit

Native American Student Union at Southern Oregon University

BASE Southern Oregon

Ashland Folk Collective

Sanctuary One

Sparrow Club at Ashland High School

Phoenix High School Athletics

Ashland Folk Collective at Fry Family Farm

Ashland Devo

JANUARY

Ashland Food Angels

$6,070.90 FEBRUARY

$6,341.90 MARCH

Klamath Bird Observatory

$7,336.69

Fuel Your Adventure