ary
Annivers
50th Anniversary 2022 VOLUME No. 4
JUMP IN
50th Anniversary 2022 VOLUME No. 4
WHAT’S INSIDE THE ISSUE
The Anniversary Issue
05
STAY A WHILE by Barry Haynes
YUM!
15
Celebrating Black Health & Wellness with Sid’s Gourmet
08
HERE & NOW 50th Anniversary
09
A BRIGHT IDEA A conversaton with Katie Falkenberg
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HARVEST REPORT Meet Shasta View Wheatgrass
20
GOOD CLEAN FUN 2030 Goals Check-Up
15
THE REAL DEAL: Co-op Ownership
22
IN OUR CIRCLE Change for Good & Rogue Farm Corps
Follow us!
@ashlandfoodcoop
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HIGHLY RECOMMEND Day at the Mountain
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FROM THE BOARD 2022 Board of Directors Applications
COMING UP
31
Upcoming 2022 Events
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
Construction of First Street store in 1993 PAGE 3
Notice the N95s? Barry Haynes (right) remembers that a fire broke out on the facade of the store necessitating an overhaul of all produce. PAGE 4
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
STAY A WHILE by Barry Haynes
I moved to Southern Oregon from Ohio in the late spring of 1995 not knowing exactly where I was headed. With our firstborn and another baby on the way, we didn’t yet have a place to live, family in the area, or much clue what Ashland would actually be like. I did have a job lined up: produce assistant at this funky, natural foods store that my friends promised I would love. At the time, we were considered pretty radical and rebellious for chasing the dream of a world where organic foods were once again the norm, found on shelves of every store in every town. After a few years of getting to know the store, I was delighted to be promoted to assistant produce manager and “keep the inventory tight, and don’t forget to transfer the cost of carrots to the juice bar.” was pretty much the extent of my training for that position. Our produce department didn’t even turn a profit at that time but we stayed set on our goal of providing shoppers with as much organic fruits and vegetables as possible.
Becoming the produce manager a couple of years later was my opportunity to fully step into the world of organic foods. I visited farms all over the west, from Mexico to Washington, and walked the soil. My education in the industry didn’t come from a classroom, but from the organic farmers we met who shared their knowledge, and the earth itself. Tom Lively stands out as one such farmer, and a distribution partner for 30 years, whose agricultural wisdom and good humor have left a lasting impression on my practice as an organic advocate. I am proud to have worked to gain organic certification for the store from the Oregon Tilth in 2004, guaranteeing the integrity of foods produced without the use of chemical fertilizers, pesticides, or other artificial agents on our shelves.
Barry served as Produce Manager for over 20 years before becoming Store Manager. ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
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From the beginning, I felt right at home in the crew of passionate Co-op employees who never failed to express their style (some things never change) and speak up for their beliefs. Kelly McNamara, who stepped into the role of Grocery Manager this month, started not long after I did, as a cashier. I marvel now at how we’ve grown alongside each other, and the Co-op, over all of these years. I would be remiss not to express my gratitude also to Lynne SciontiKelly's predecessor, who has exemplified hard work, care, and commitment to our community day in and day out for over 4 decades. Managers like Lynne and Zack Burrows, who has been with the Co-op since 1989, have given invaluable guidance in times when obstacles felt insurmountable. Zack and Lynne’s models for mentorship influenced my own and I knew when the time came that Joe Reyes would continue to develop the produce department with passion and dedication as I moved onto becoming store manager. I believe as store manager that the future of the Co-op is continuing to expand community involvement and interest in where our food comes from. It is empowering for members of a community to own the grocery store that resides in their community. Having a stake in the businesses and people that are supported by your money has a huge impact on the health and wellness of a community, and the Co-op has proven that for me. Thank you to all of our owners, shoppers, and partners for 50 years. Looking forward to the future,
Barry Haynes Store Manager Ashland Food Co-op
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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
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ary
Annivers
HERE & NOW
FEBRUARY 14TH, 2022 IS THE ASHLAND FOOD CO-OP’S 50TH ANNIVERSARY
If the video doesn’t play for you, go to ashlandfood.coop/50-years-and-counting
Thank you to filmmaker and Co-op shopper Katie Falkenberg for helping us tell the story of our 50th anniversary
Co-op Love: 50 Years and Counting PAGE 8
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
A BRIGHT IDEA IN CONVERSATION WITH
KATIE FALKENBERG Katie Falkenberg's photography and filmmaking has taken her all over the world. Lucky for us - she now calls the Rogue Valley home. Katie has an exquisite eye for harmoniously capturing the world around her, documenting not only through the lens, but also through her peaceful and loving spirit. Get to know the filmmaker who helped us tell the Co-op’s story of the last 50 years
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
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You have such a gift at capturing beautiful moments. How were you introduced to film and photography? My Dad was also a photojournalist, so growing up I was around it all of the time. He even took me on a few gigs he had for National Geographic when I was really young! Once I got to middle school and high school, it seemed I always had a camera with me — whether it was my little purple point and shoot, or one of those old-school video cameras — I loved documenting my friends at summer camp, or on the weekends. I attended Warren Wilson College, a small liberal arts school in Asheville, North Carolina, and studied Studio Art. The summer before my senior year, I worked on a ranch in Colorado, and on my days off I would drive to local, small-town rodeos and photograph some of the the action, but mostly the behind-the-scenes moments, on one of my Dad’s old film cameras. It became my senior show, and afterwards, my Dad pointed out that what I had done was photojournalism. For some reason, I hadn’t looked at it in that way. But I knew I loved it, and that was what I wanted to pursue for my career.
What's your favorite thing about your craft? Getting to tell people’s stories is such an honor to me, and easily my favorite thing about the job. Everyone has a story to tell, and I love being able to hear, and bear witness to each one. Filmmaking and photography have the ability to convey universal truths, and therefore, connect people from all walks of life. I find this to be so powerful and beautiful.
What inspires you? This area is so rich with inspiration for me. It seems each week I hear about an inspiring individual, or an important environmental issue happening in our valley, and it inspires me to dig deeper into it to see if I can shine a light on it through my photography or filmmaking. I love hearing about people who are making a difference — whether it’s through Almeda fire relief help, or young farmers exploring regenerative agriculture, or non-profits working on river restoration. There is an abundance of stories to be told in this valley, and I sometimes feel overwhelmed but also thrilled with all of the ideas!
Filmmaking and photography have the ability to convey universal truths, and therefore, connect people from all walks of life.
In terms of filmmaking, I was lucky enough to be able to learn that on the job. I joined the staff of the Los Angeles Times as a still photographer in 2010, right around the time when photographers at newspapers were starting to also shoot video for the paper’s website. I instantly fell in love with this form of storytelling, and gravitated towards focusing on it with each large project I did for the paper.
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What is the nourishing practice of self-care that you return to? What rejuvenates you? Every day my dog, Mabel, and I will go for a trail run or hike in one of the many local forests. This is my favorite practice of self-care, and completely rejuvenating — especially this time of year when the air is crisp and the seasonal creeks and waterfalls are running.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
A sugarcane worker plants sugarcane for next year’s crop in the fields in southeast Dominican Republic. Photograph by Katie Falkenberg PAGE 11
The Zika virus tore through Brazil in 2016, infecting thousands of pregnant women, many of whom, as a result, had babies born with microcephaly. At a hospital in Campina Grande, the wait is long for physiotherapy appointments for babies with microcephaly, so in the hallway outside of the therapy room, mothers gather and share coffee, cake and news about their babies. The hospital has become a refuge for families, a place where parents can find comfort and camaraderie amid all the uncertainty. “We’ve become a family here,” one mother said. Photograph by Katie Falkenberg
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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
Why do you shop at the co-op? Supporting local farms has long been a priority to me, as well as eating clean, humanely raised food. When I first visited the coop, it just felt like “home” to me. During the early days when I was new to the area, and hardly knew a soul, whenever I would go to the co-op I just felt like I was around “my people,” and didn’t feel so lonely in a new town. I love the inclusive community the co-op creates and nurtures, and the way they give back to our sweet and incomparable community here in the Rogue Valley. Not to mention their mission to become carbon neutral and zero waste by 2030!
Do you have any tried & true favorites that you get from the Co-op? Oh yes, the hot and salad bars are hands-down the best I have ever tasted anywhere - I wish I could just eat all of my meals from the prepared foods section! I specifically love the lentil nut and quinoa cashew loafs, and the chick pea salad. I have tried to re-create them at home, but they never taste nearly as good, so I’ve just given up for now. In the summertime, nothing compares to a Rolling Hills peach!
It's so fun to vicariously live through all the ways you're exploring Southern Oregon on your @KatieFalkenberg feed, enjoying hot chocolate while skiing in the snow with your honey, fly-fishing with your lady crew, and running through the mountains with your pup. What do you love most about Southern Oregon so far? I truly fall in love with this area more and more each day, and I often find myself thinking, “I am so lucky to live here!” The easy and abundant access to different forms of wilderness is unlike any place I have ever lived. From the mountains, to the incredible miles of trail systems, to the rivers and lakes within 15 minutes of home — you can’t beat it! And with these outdoor resources comes a community of like-minded folks that feeds my soul and makes me love this area even more. To learn more about Katie and see more of her exquisite work, please visit: katiefalkenberg.com
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
A homeless boy stands among men in a food line outside of a mosque in Lahore, Pakistan, during the holy month of Ramadan. Over a quarter of the Pakistan population lives below the poverty line. Photograph by Katie Falkenberg PAGE 13
THE REAL DEAL: CO-OP OWNERSHIP
On February 14th, 1972
just a handful of community-minded folks seeking a way to get a deal on natural, fresh foods and support local farmers opened a store front on North Main in Ashland.
On February 14th, 2022
12,485 community-minded folks enjoy the benefits of member-ownership: getting deals on natural, fresh foods and supporting local farmers and vendors at the Ashland Food Co-op on N 1st St in Ashland.
Go to AshlandFood.Coop/Become-Owner to join the next chapter of our story.
YUM!
CELEBRATING BLACK HISTORY WITH SID’S GOURMET
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
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ATTIÉKÉ AU THON FRIT BY SID’S GOURMET
If you haven’t tried Sid’s Gourmet Smoke N Grill in Medford yet, you’re missing out. From expertly smoked brisket, to fresh fruit popsicles, everything is “amazingly delicious.”
INSTRUCTIONS 1) Steam attiéké until soft (as you would with rice. Sid's secret ingredient: Beef broth).
Sid generously shared his recipe for Attiéké au Thon Frit (attieke with fried tuna) from his native Cote d’Ivoire (Ivory Coast) so you can try your hand at this dish at home.
3) Fry the tuna filets until medium rare. Reserve frying oil.
2) Dice cucumber, tomato, onion, and habanero then set aside.
4) To serve Attiéké au Thon Frit, place 1 cup of steamed attiéké on each plate then drizzle 2-3 Tbsp of the reserved tuna oil over the attiéké. Pile the vegetables on top, adding salt and habanero to taste. Finally, set the tuna on the plate and you’re ready to enjoy!
INGREDIENTS ½ Organic Cucumber ½ Organic Tomato ½ Organic Sweet Onion Organic Habanero Pepper (to taste) 2 Cups Raw Attiéké (not sold at Ashland Food Co-op) 2 Filets of 6-8 oz Tuna 2 tbsp chef-made beef bouillon 2-3 tbsp of Oil for frying the tuna
Attiéké is made from fermented Cassava root (Yuca) and is similar in texture to couscous. Sid’s Gourmet is located at 702 S Grape St, Medford, OR 97501. Visit sidsgourmet.com for the full menu, hours of operation, and more. PAGE 16
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
Support Sid’s Gourmet and find an array of Black-owned businesses to support by visiting the Southern Oregon Black Business Directory created by BASE Oregon at baseoregon.org/directory ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
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HARVEST REPORT MEET SHASTA VIEW WHEATGRASS
F
OUNDED
in 1997 and certified organic from the start, Shasta View is the west coast’s premier wheatgrass supplier. Owned and operated by Robin Akpan and her husband, Nkeruwem (who also goes by his middle name of Tony), Shasta View provides the region with a nutrient-dense product and imparts the couple’s values of hard work and healthful living to their four young children.
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When the couple began running Shasta View in 2008, they were familiar with the benefits of consuming wheatgrass. It wasn’t until Nkeruwem experienced a bout of poor health that the two were truly evangelized to this incredible superfood. By regularly consuming wheatgrass, Nkeruwem was able to alleviate many of his symptoms and pain. As a semi-professional basketball player, finding a holistic solution to his health concerns allowed him to continue to pursue his passion for sports. ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
The personal revelation further inspired the couple to continue expanding the Shasta View growing operation and reaching more consumers. Bursting with antioxidants, anti-bacterial and anti-inflammatory properties, and a fresh grassy flavor, wheatgrass is a nutrient-dense product popular with juice and smoothie enthusiasts who press or blend it into health-boosting libations. Purported to improve digestion, help eliminate toxins, lower cholesterol and improve metabolism, wheatgrass is also reported to improve immune system function. In addition to the hard work Robin and Nkeruwem put into Shasta View while also raising a family, they are currently rebuilding after losing their greenhouses, office, well, and family home in the Almeda Fire. Still, both are active in our community with coaching sports teams at area high schools and youth groups. The Ashland Food Co-op is so proud to support the health of our community by supporting local, sustainable businesses like Shasta View Wheatgrass. A version of this profile was originally published by our friends at Organically Grown Company
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
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good clean fun 2030 GOALS CHECK-UP
BY RIANNA KOPPEL, SUSTAINABILITY COORDINATOR
VER FOURTEEN YEARS AGO,
an owner-driven strategic objective was established to improve our commitment to sustainability. Throughout the past decade, the Co-op has made great strides towards our goals. We have researched, learned and listened, then taken action in measurable ways. All of you, our intelligent and thoughtful member-owners, have contributed in more ways that you can imagine. For every small, individual choice, the effects ripple outwards and have snowballed into powerful impacts!
Today, as we celebrate the Co-op’s 50th anniversary, our team is looking to the future. We have less than eight years to achieve our goals. This means it is the time to review and assess our needs, and create SMART steps on the path forward. PAGE 20
What are our 2030 Sustainability Goals?
Zero Waste
As a zero-waste facility, we will minimize waste intake and maximize beneficial reuse and diversion from landfill.
Carbon Neutrality
We will be carbon neutral, conserve energy, and 100% powered by renewable energy.
Eliminate Toxic Chemicals We will use no persistent chemicals.
Sustainable Relations
We will model sustainability, justice, and equity in all of our relationships with employees, vendors, community, and other co-ops.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
#3 Toxic Chemicals
#1 Zero Waste Achievements
Achievements
– 82% total diversion from landfills – 300,000+ single use items diverted from landfills – 37% fewer plastic bags used since 2017 – Piloted Rogue To Go, a community reusable container program
– We are an EPA GreenChill partner – Small amount of refrigerant use
Working Towards
– Finding alternatives to bleach – Creating in-house cleaner or sanitizer
Working Towards
– Reusable containers for Grab ‘n’ Go food items – Reducing plastic clamshells and packaging – Upcycling gloves
#4 Sustainable Relationships Achievements
#2 Carbon Neutrality
– Establishing an EDI committee – $15 Entry Wage for staff – 200+ Local vendors within 100 miles – $5M+ in sales from Local producers – Partner with local nonprofits through Community Grant and Change for Good programs
Achievements
– 38% of total electricity used in 2021 was from locally produced solar power – Reduced natural gas use by 12% with Energy Trust of Oregon’s SEM program – 215,748 kWh produced by our 197 kW array at Oak Tank and Steel through City of Ashland’s virtual net metering program. This is the equivalent of powering over 19 homes in Jackson County!
Working Towards
– Increasing USDA Organic products – 100% of Co-op employees are paid a living wage – Continued local involvement with our community
Working Towards
– Looking for opportunities for more solar through virtual net metering – Continue to reduce natural gas use – Running the store without any fossil fuels
Read our most recent sustainability report at https://ashlandfood.coop/2020-sustainability-report
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
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February 2022 Change for Good partner: Rogue Farm Corps. Photo by Shawn Linehan ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER PAGE 22
In Our Circle WE ARE CURRENTLY ACCEPTING APPLICATIONS FOR CHANGE FOR GOOD PARTNERSHIPS! 2020 was the first year of the Change for Good partnership, a register round-up program to benefit a monthly slate of organizations, voted on by Co-op owners, through the cumulative donations of shoppers choosing to round up their shopping total to the nearest dollar. From one cent to 99 cents, it all adds up to feeling good about supporting the community. Each year as we're evaluating new Change for Good partners, the Board puts together a series of priorities. In 2022 we are looking for nonprofit organizations to partner monthly with in support of five priorities: Equity, Diversity, Inclusion - Support for organizations that specifically focus on increasing diversity, supporting equity, and inclusion and educate the public on anti-racism. Basic Needs - Support for housing and homelessness; providing for food, shelter, and clothing; and addressing the needs of children in and on the edge of poverty. Climate - Support for developing climate resiliency and sustainability. Healthy Food - Increasing the awareness and viability of local food producers and support for sustainable agriculture. Culture - Highlighting the arts and cultural programs that bring awareness to the co-op principles of community, equity, and sustainability.
Visit https://ashlandfood.coop/change-good to learn more and apply.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
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APPLICATIONS ARE NOW OPEN FOR INTERNSHIP AND APPRENTICESHIP POSITIONS AT PARTNER HOST FARMS! START OR ADVANCE YOUR CAREER IN SUSTAINABLE AGRICULTURE BY TRAINING WITH ONE OF THEIR MANY PARTICIPATING MENTOR HOST FARMS IN OREGON. INTERNSHIP PROGRAM An entry/intermediate-level farm training program designed for aspiring farmers with zero to some experience. APPRENTICESHIP PROGRAM An advanced-level farm training program designed for aspiring farmers with at least one season of farm experience (or equivalent). Learn more at https://www.roguefarmcorps.org/training
What is Rogue Farm Corps?
Rogue Farm Corps offers connections to established farms in Oregon that are offering on-farm internships and apprenticeships. These RFC host farms offer real-world farm production experience, training, and mentorship. In addition to that on-farm experience, Rogue Farm Corps provides a series of classes, farm tours, and discussion groups to supplement the hands-on training. These classes and events are part of RFC’s internship and apprenticeship programs and
are also available to other aspiring/ beginning farmers who have concurrent farm experience. Production methods taught on farms and through the classes focus on diverse approaches to sustainable, ecological, holistic, and regenerative agriculture. We currently have two geographic chapter locations around the state: Portland Metro, and Rogue Valley, with some satellite partner farms in other parts of the state including Central Oregon, the Willamette Valley, and the Klamath Basin.
MENTORSHIP & EDUCATION • EQUITY • SAFETY • ECOLOGICAL INTEGRITY CLEAR & HONEST COMMUNICATION • RESPONSIBILITY • FARM/RANCH VIABILITY PAGE 24
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
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HIGHLY RECOMMEND DAY AT THE MOUNTAIN < BADGER SPORT MINERAL SUNSCREEN CREAM
Reduce the risk of skin cancer without sacrificing your goggle tan! The combination of high altitude + sweat + wind + sun bouncing off the snow = danger for your skin. Play it safe by applying some SPF to exposed areas.
FRESH GRAB-N-GO >
From the bunny hill to the backcountry, we all gotta eat. Lunchtime is so much simpler with packable sandwiches and burritos from the Co-op.
< GET THAT VITAMIN C BOOST Tangernes are an easy to pack snack! Great for the mountain and a quick snack.
POW DAYS CALL FOR PROTEIN > Refuel on the slopes at snack time with a bar but remember to pack out the packaging!
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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
< HIDE WINDSWEPT HAIR Stay fashion-forward and comfy with a new beanie.
keep hydrated > You never want to find yourself dehydrated going downhill.
aftercare >
We all know the post-shred experience of feeling soreness and bruises in places you didn’t know existed. Get immediate relief from a locally-made bean bag heat pack then let your tired muscles relax with a hot CBD-infused bath from local epsom salt experts, Inesscents Salvation.
< frosty beverage
Polish off a perfect bluebird day by enjoying a cold one with friends back in town.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
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From the
Board
FROM THE BOARD
y r a s r e v i Ann
Grow the Co-op Co-op Love: 50 Years and Counting
2022 BOARD OF DIRECTORS Application Opens March 1st PAGE 28
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
ELECTION PROCESS CALENDAR MARCH 9 • ONLINE INFORMATION MEETING VIA ZOOM, 5PM Attend the online information meeting for potential candidates on Wednesday, March 9 at 5 p.m. Board Directors will be present to answer your questions. Attend the online March Board Meeting directly after. MARCH 24 • FILE DATE You will need to submit a Board Candidate Application by Thursday, March 24 at 9PM. Applications are submitted online. APRIL 5–8 • INTERVIEW You will have a short interview conducted with the Nominating Committee scheduled between April 5–8. APRIL 14 • NOTIFICATION Forwarded candidates will be notified by April 14. APRIL 18 • STATEMENTS & HEADSHOTS DUE Candidate statements are due to marketing@ashlandfood.coop by Monday, April 18. Schedule headshots with the Marketing Department by April 18th. APRIL 29 • VIDEOTAPING Candidates will be videotaped for the Co-op website on April 29. All candidates will be asked the same questions for the short, videotaped interview. MAY 24 • ELECTION E-Ballots will be available on May 24 and voting ends on Monday, June 6 at 9PM. JUNE 8 • ELECTION ANNOUNCEMENT Ballots will be counted electronically the morning of June 7. Candidates will be notified on the afternoon of June 7 and announced to at the Annual Meeting on June 8 and to the public on June 9. JUNE 8 • ANNUAL MEETING Please attend the 2022 AFC Annual Meeting. JUNE 15–17 • ORIENTATION New Board Directors will receive a detailed orientation. AUGUST 10 • FIRST BOARD MEETING Wednesday, August 10, 2022 at 6PM. Board Directors meet at 5PM for a pre-meeting discussion. ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
ary
Annivers
COMING UP Save the Date for these Upcoming Events April 24th, 2022
Ashland Food Co-op Campus 12PM to 3PM
June 3rd, 2022 ary
Annivers
Food • Music • Fun Ashland Food Co-op Campus 5PM to 8PM
July 17th, 2022
Jackson & Josephine County Farms 10AM to 3PM
Co-op Love: 50 Years and Counting Thank you for supporting us. ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
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LUCKY US! Don’t miss out on our St. Patrick’s Day Hot Bar!
March 17, 2022
You will find corned beef in our meat case, soda breads and Irish-inspired cheese & beverages in our Specialties Department ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER PAGE 32