1st Street Beet- in the Spirit Issue

in e

COMMUNITY CONNECT

e fall se on is exci me for coopera ves ke o s. Suddenly, our shelves are laden with apples, peppers, greens, and gourds of every color in the rainbow (btwhappy SOPride on October 8th!) and all of the variety our valley has to o er. Amidst this bounty are harvest-themed holidays such as Halloween and Thanksgiving. This year, Ashland Food Co-op has begun reconsidering our relationship with the land we reside on, with the land where our food is grown, and with profiting from the traditional Thanksgiving feast. - For many, Thanksgiving doesn’t represent a cause for celebration , While we still have much to consider about these relationships, we have made a commitment to furthering the education and dialogue within our co-op, as well as to support the existing traditions, wisdom, culture, and rights of Native people and communities in our region.

This month, we are proudly supporting Indigenous Peoples’ Day 2022 at Southern Oregon University on Monday, October 10th. The event recognizing sovereignty of Tribal Nations will include a salmon bake- with salmon from Chance Filaner, a Tribal fisherman in Wapato, WAand ‘Sharing of Indigenous Perspectives’ to engage the community in observance and celebration of Native American and Indigenous cultures. See page 31 for more details!

In observance of Native American Heritage Month in November, AFC Gives’ Change for Good partner is Indigenous Garden Network, supported by Vesper Meadow. From Vesper Meadow about the program: The Indigenous Gardens Network (IGN) serves as a hub of collaborative, Indigenous-led land projects that aim to restore traditional gathering areas throughout Southwestern Oregon so that First Foods and plants of cultural significance can be cultivated, harvested, and made accessible to Indigenous partners. The IGN mobilizes new and existing resources in innovative ways to create project-based and experiential learning opportunities that address the urgent issues of food security, climate change, and Indigenous food sovereignty. We are so pleased to be partnering with an organization dedicated to inspiring a culture of land stewardship and natural connection during this time of year. And we’d be remiss not to plug VesperMeadow.org/Events for many opportunities to get hands-on with biocultural restoration projects!

Lastly, October’s Change for Good partner is AFC Gives, the philanthropic arm of Ashland Food Co-op. Through the cumulative register donations made over the course of this month, shoppers will support the Community Fund. The Community Fund helps support grassroots programs, respond to emergencies, and local projects. Another program guided by AFC Gives is Community Grants- funded by a percentage of our profits every year for decades. This year, members of the AFC Gives committee delivered Community Grant checks in person… flip the page to see the photos! [Not pictured: Folk Soul Farm and Ashland Parks Foundation]

Ashland Emergency Food Bank Multicultural Association of SO

St Vincent de Paul

Siskiyou School

Ashland Rotary Foundation

of

Ashland Schools Foundation & Emerging Futures Network

Armadillo Technical Institute

White Oak Farm & Education Center

Cave Junction Farmers Market Cascade Bee Girl

let’s eat!

KABO A SQUASH SOUP

Earthy, Indian spices add delicious warmth and depth to this rich squash soup. This winter soup warms you up with its subtle Indian-influenced flavors. You can use any dense, slightly sweet winter squash, like Butternut or Hubbard, if kabocha is not available. Serve over brown rice for a heartier dish.

INSTRUCTIONS

INGREDIENTS

1 medium kabocha squash

2 tablespoons olive oil

2 tablespoons coconut oil

1 yellow onion, diced

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1 jalapeno, seeded and minced

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon garam masala

3 cups vegetable broth

1 cup unsweetened coconut milk

Salt and black pepper to taste

1 lime, cut into wedges

1) Heat oven to 375°F. Carefully cut squash into halves or quarters; remove the seeds, drizzle cut sides with olive oil and bake for 30 to 40 minutes or until very tender. Scrape the flesh into a bowl and discard the skin. Roughly chop the squash.

2) In a large soup pot, heat the coconut oil over medium-high heat. Sauté the onion for 6 to 8 minutes until soft. Add the garlic, ginger and jalapeño and cook for another 2 minutes, stirring frequently. Add the spices and stir for one minute. Add broth, coconut milk and squash and bring the soup just to a boil. Reduce heat and simmer the soup for 15 to 20 minutes, stirring occasionally. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper. Serve with lime wedges.

Shared with permission from WelcometotheTable.coop

NEW S SON BEET SALAD WITH PUMPKIN SEEDS

Start the beet season with this healthy salad full of folate, magnesium and potassium. Pressure cook your beets to save on cooking time.

INSTRUCTIONS

1) Wash the beets and remove the tops. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender. This will take about an hour.

2) Toast the pumpkin seeds in a dry skillet over medium heat. When seeds begin to pop and give o a nutty aroma, they are ready. Set aside.

3) Wash the greens and steam until just tender. Chop into bite sized pieces.

4) Combine the dressing ingredients in a small bowl, and whisk until blended.

5) Peel beets and cut into small cubes.

6) Combine the beets, greens, onions, and seeds in a large bowl.

7) Pour dressing over the top, and toss well. Add the cheese and toss once more, gently.

CORNY

POPCORN BALLS

INGREDIENTS

½ cup butter

10 oz bag marshmallows

3 ¼ popped popcorn

1 cup candy corn

parchment paper

INSTRUCTIONS

1) Melt ½ cup of butter and an entire 10 oz bag of marshmallows in a large pot on medium-low heat.

2) Stir continuously, resist browning or burning the mixture. Once the marshmallow is melted, slowly add 3 ¼ cups of popped popcorn and 1 cup of candy corn.

3) When the mixture has cooled enough to touch, form into balls with your hands. Place on parchment paper (be careful that they aren’t touching each other)

Eve October, we celebrate Coopera ve mon d Fair trade mon !

Since 1990, Café Mam (say ‘mom’) has been committed to sourcing only organic, fair trade, and shade-grown co ee from indigenous cooperatives.

In addition to being certified fair trade, Café Mam is even small-producer certifiedstanding in solidarity with small parcel farmers for fair wages, true democracy, cultural identity, human dignity and equality. This guarantees a minimum price per pound, regardless of the stock exchange… and the governing body of this certifier is a cooperative of the small parcel producers!

Find Cafe Mam in the co ee aisle at Ashland Food Co-op

GROWN IN C H I AR O A S T E D I N E U G E N E , OR E GO N

SIMPLE ROAST ICKEN

INGREDIENTS

1 4-pound roasting chicken

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper (optional)

1 handful fresh thyme and rosemary

5 celery ribs (if you don’t have a roasting rack for your pan)

Kitchen string

Roasting rack

INSTRUCTIONS

1) Preheat the oven to 450⁰F. Place a rack or five celery ribs in the bottom of a large roasting pan, to hold the chicken above the bottom of the pan and allow it to brown.

2) Pat the chicken dry, inside and out, with paper towels. The drier the skin, the more crisp it will become. Place the thyme and rosemary into the cavity, tie the drumsticks together across the bottom of the breast with kitchen string, and fold the wing tips under the body. Sprinkle it with salt, pepper, and roast for an hour to an hour and 15 minutes. Use an instant-read thermometer to test the meat of the thigh at the thickest part; it should be at 160⁰F when fully cooked. (Cook larger birds for longer—a 5 pound chicken should roast for an hour and a half.)

3) Transfer the chicken to a cutting board to rest for at least 20 minutes before carving. To deglaze the roasting pan, pour in a half cup of chicken stock and place the warm pan over a burner on the stove, scraping the pan to lift up all the browned bits. There may only be a small amount of concentrated pan drippings, but this can be the basis of a delicious sauce.

Shared with permission from WelcometotheTable.coop

GF

GINGERBR D COOKIE RECIPE

INGREDIENTS

3/4 cup unsalted butter, softened

3/4 cup brown sugar, packed

3/4 cup molasses

1 large egg

1 teaspoon vanilla extract

3 1/2 cups Bob's Red Mill Gluten Free

1-to-1 Baking Flour

1 teaspoon salt

2 teaspoons cinnamon

2 teaspoons ground ginger

1/4 teaspoon allspice or cloves

1 teaspoon baking powder

1/2 teaspoon baking soda

INSTRUCTIONS

1) Beat the softened butter and brown sugar until creamy.

2) Add egg, molasses and vanilla extract, mix until smooth. Whisk together all dry ingredients. Slowly add dry ingredients to wet, mixing by hand.

Divide the dough in half and place on parchment paper. Wrap in parchment paper and refrigerate for at least 2 hours (up to several days).

3) Preheat the oven to 350 F. Line baking sheets with parchment paper.

4) Once the dough has chilled, roll out the dough. Use gluten-free flour, to flour rolling pin as needed. Roll out dough to 1/8" to 1/4" thick.

5) Dip your cookie cutter in some flour and then cut out shapes. You can re-roll the scraps to cut more cookies.

6) Transfer the cookies to parchment-lined baking sheets. Bake until the cookies are slightly brown along the edges (10 to 12 minutes). Let the cookies cool on the baking sheet until they are set.

8TH ANNUAL GINGERBREAD COOKIE DECORATING

on December 10th beginning at 11:00 am

Create an edible masterpiece with gingerbread cookies featuring Bob’s Gluten Free Flour. We will be giving out cookie party kits (GF gingerbread cookies, vanilla buttercream, candies, sprinkles) in front of the store so you can have your own decorating party at home.

Share a photo of your creation with us (Tag @AshlandFoodCoop or email info@ashlandfood.coop) for a chance to win a $50 gift certificate to use in the store!

HARVEST REPORT

by James Dills

Ashland Food Co-op Wellness Assistant Manager

Their teas, bulk herbs, bodycare and wellness products are crafted with excellence and care through the entire process: from seed saving to processing (in their state-of-the-art drying facility, mere minutes after harvest!)

Je and Elise are a gift to Southern Oregon. In addition to running what is now one of the largest and most successful herb farms in the United States, Elise has been instrumental in keeping GMO's out of Jackson County. She is currently the Executive Director of GMO Free Jackson County, which has gotten widespread bi-partisan support, by helping to create legislation to protect local farmers from lawsuits and help maintain organic standards. With the growing regional demand for local and organic food and seed production, I see this as a huge opportunity for the region.

When I think of local companies doing great things, Oshala Farm is the one that comes to mind. We carry their bulk and packaged teas, hair rinse, fire cider, iron syrup, and more here at the Co-op. Choose local!

GOOD CL N FUN

SIMMER POTS

As i er morni s and crunchy leaves creep back into our lives, you may be feeling the draw of an autumnal themed candle or wax melt. While there are some lovely locally-made options out there, I think the easiest and healthiest-for-your-lungs choice is to try a simmer pot! Also sometimes known as stovetop potpourri, the wondrous simmer pot can be created, experimented with, and customized in numerous ways!

Another beauty of the simmer pot is its low-waste nature.

Instead of discarding (or before composting) a juiced lemon for example, toss what remains of the fruit into a medium sized saucepan. (The same principle applies to the remains of apples and oranges.) Add in your choice of spectacular seasonal spices and cover with water. Bring the pot to a simmer over low heat and let the scents work their magic.

Here are some combinations to try:

“Clear Your Cold” Simmer Pot

★ Sliced or juiced oranges (or tangerines, anything in this family)

★ Roughly shaved knob of ginger, or ginger scraps

★ Cardamom (break seeds with mortar and pestle if using whole pods)

★ Water

“Creamsicle Dreams”

Simmer Pot

★ Sliced or juiced oranges (or tangerines, anything in this family)

★ Coconut sugar

★ Vanilla extract

★ Water

“Hot Apple Cider” Simmer Pot

★ Apple slices or scraps or lemon slices to make something hot toddy-esque

★ Cinnamon sticks

★ Star anise

★ Cloves

★

Simmer pot ingredients make a great little holiday or host gift! Find just the quantities you need of each spice in the bulk section at Ashland Food Co-op.

B

GHT ID

how to keep skin soft through the dry winter

Apply moisturizing products right after washing

Instead of letting your skin completely dry o after a shower, bath, or washing your hands, apply lotion while your skin still has some dew left to lock in as much hydration as possible.

Moisturize as often as you feel dry

The best advice I ever got from a dermatologist was to forget hard and fast rules like, “always wash your face twice a day and moisturize at night.” The key is to listen to what your body is asking for. Wash as often as your face is dirty, and moisturize as often as it is dry (which may be more frequently in the winter.)

Be gentle in all ways–don’t over exfoliate flakey skin, don’t vigorously scrub or towel o In addition to choosing gentle ingredients, extend a gentle hand to your method of application. Turn your morning moisturizer into a moment to softly massage the jaw and forehead, but do not pull on thin skin (around your eyelids, for example.)

Avoid potentially irritating ingredients

When our skin is dry, it is more susceptible to irritation from synthetic fragrance or alcohols. The same products that work well for you in the spring, might cause irritation in the wintertime. Be mindful of what you put on your skin… even in the form of clothing!

Inside out approach (from food to supplements)

The hydration of our skin cells has as much to do with what is inside it as on top of it. If you struggle to stay hydrated, try adding electrolyte drinks into your routine. Certain supplements can aid your body in retaining moisture in the skin, such as collagen and omega-3.

FUEL YOUR ADVENTURE

Thank you to Jeremiah Reddick for making this epic

for us to share!

ENERGY BITES

TO FUEL YOUR ADVENTURE

INGREDIENTS

1 cup almond butter or peanut butter

½ cup oats

1 cup diced dates

1 tablespoon melted coconut oil

⅛ tsp salt

½ cup mini chocolate chips

1½ cups shredded coconut (one cup in separate bowl)

½ cup dairy free protein powder (in separate coconut bowl)

INSTRUCTIONS

1) Mush everything but the protein powder, and some of the shredded coconut, together in a bowl.

2) Form mixture into one-inch balls and roll in shredded coconut and protein powder to coat.

3) Store extras in the refrigerator and enjoy on the trail!

FROM THE BOARD

As our long summer days begin to wane and we look forward to an autumn full of the bounty of this beautiful valley, I hope we take a moment to stop and consider the first 50 years of the Ashland Food Co-op and to be inspired for a future 50 years. What might that bring for our community?

I am honored this year to be donating my time as President of the Board for the Ashland Food Co-op. Over the years of my service, I have witnessed our foundation become strengthened, our talent become richer, our offerings more diverse, and the miraculous resiliency our staff has shown in continuing to provide nourishment to our community in the face of so many unexpected challenges.

These have been unique opportunities for our Co-op to become stronger and more expansive each year. This year the Co-op Board, Management, Staff and Owners will be invited to participate in creating a new vision for the next 50 years. For me, I hope that our Co-op not only continues to grow but that it also takes concrete steps to be the cultivator for cooperative enterprises: farmers, growers, producers, and purveyors across this valley. Our Co-op is strong because it is part of so many. We can now take the initiative to use that strength to build, support, and multiply the efforts to provide healthy organic food that celebrates the richness of our communities. I look forward to a year of surprising ideas and awe-inspiring solutions.

Ed Claassen Vice President

Julie O’Dwyer President Mark Gibbs Treasurer Bob Kaplan Secretary Melissa Scudder Director Erica Thompson Director

Joanna Wnorowski Pecoraro Director

Larry Cooper Director

COMING UP

e t n of cl ses in e Community Kit en!

INDIGENOUS PEOPLES’ DAY

2022

Recognizing Sovereignty of Tribal Nations

MONDAY, OCTOBER 10

Salmon Bake

11:00am - 12:30pm

SOU Courtyard

$8/Plate (Elders Free)

Salmon, salad, wild rice, dessert and drinks

Opening Prayer: David West Host Drum: Screaming Eagle

Oregon Nine Tribes flag project David West

Sharing of Indigenous Perspectives

12:30-3:30 pm

SOU Rogue River Room

Toya Cooper

SOU Vice President of Equity Diversity and Inclusion

Joe Scott

Traditional Ecological Inquiry Program Rowena Jackson Klamath Water and C’waam Restoration

CONTRIBUTORS

NASU, SOU EDI, RED, Seeding Justice, Ashland Food Co+Op, Shasta Takilma Learning Garden, Vesper Meadow, NARS, AB Coaching, Peltier Justice, Traditional Ecological Inquiry Program, and Ashland High School

Shasta Takilma Learning Garden working group

Ashland High School Native American Student Union and Dan Wahpepah Ashland Otterlifter Canoe Project

Antonio Bonilla

Native Americans for Restorative Stewardship

Elder discussion: David West and Ed Little Crow

Chauncey Peltier Peltier Justice

Mark Colson

Indigeneity and Healing Today

Michele Pavilonis

Medicine Wheel Healing Support Group

PARKING AVAILABLE: LOT 36

Contact: Lupe Sims Phone: (541) 264-9408

RED