The Healthy Alternative I July & August

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THE HEALTHY ALTERNATIVE JULY / AUGUST 2021

Let Ever'man Fuel Your Pool Days!

Wish you Were here!

Brought to you by Ever'man

1000 E. Nine Mile Road Pensacola, Fl 32514

315 W. Garden Street Pensacola, Fl 32502

GM | William Rolfs

315 W. Garden Street Pensacola, Fl 32502 850-438-0402 1000 E. Nine Mile Road Pensacola, Fl 32514 850-316-3700 everman.org facebook.com/EvermanCoop instagram.com/evermancoop

Joy George Finance Manager

Marissa Connor Graphic Designer

Laura Lee Nichols Education & Outreach Coordinator

Aviyonne Tart

Social Media/Demo Coordinator

Ever’man Cooperative Grocery & Cafe serves a diverse community. The diversity is reflected in culture, tastes, needs, lifestyles and viewpoints.

It is within the vision of this cooperative to

strive to embrace diversity and to meet as many community needs as possible. Opinions and

viewpoints shared within this publication are neither endorsed nor disregarded. Editorial content is intended for informational

purposes only and is not intended to diagnose, prescribe, recommend or offer medical

Greetings Members and Patrons, This has been a truly challenging year or so. Recovering from the pandemic has been hard on everyone. We hope this issue of the THA finds you and your family well and minimally affected by the Covid-19 virus. Remember Ever’man carries a lot of really good products to boost your immune systems naturally. Check with our Wellness Departments for great ideas on supplements and other ideas such as juicing. Our team stands ready to help.

The weather is getting hotter by the day. You should really stay hydrated when spending time outside. Stop by Ever’man for plenty of healthy options to help keep you hydrated. We have a great selection of bottled waters, teas, sports drinks, kombucha, coconut water and fruit juice. We also have many other options for that summer excursion to the beach, nature trail, boat ride or just lazy afternoon around the BBQ grill.

We have plenty of snacking options such as trail mix, nuts, jerky, fruits and veggies, even chips, cookies and icecream for that little craving. Our store staff can help you find everything you might need. We carry everything you

need for that BBQ; charcoal, wood chips, marinade, and meat or veggie grill items depending on your preference. Stop in and see our large selection to choose from.

It was great news to see the 3 Mile Bridge reopen Memorial Day weekend. We want to welcome all of our members and shoppers from Gulf Breeze, Pensacola Beach and beyond back to our stores. We know you have found other places to shop while cut off from Pensacola, but we are here are ready to bring you back home to your Co-op!

As you know, Ever’man is a long-time local Pensacola business. We opened way back in 1973 just east of Gulf Breeze and moved to Pensacola a few years later. We have been through many challenges over the years, but this pandemic may be the most difficult. We truly believe in small local businesses. All local businesses, including your co-op continue to need your support.

We all need to shop and eat local when we can. Big businesses have money and will be advertising hard while local shops are cash strapped. Please know that your coop is financially strong, but we still need your support as we navigate the challenges we face.

In closing, I hope everyone has a wonderful Fourth of July. Remember to shop the store early, because we will be closed on July 4th so our staff members can spend time with their families. Best wishes for a great summer and I hope to see you in one of the stores soon.

William

advice. Ever’man reserves the right to review the appropriateness of the placement of

is based on Ever’man product philosophy

EVER’MAN ENDS STATEMENT

there seems to be potential for conflict-of-

BECAUSE OF EVER’MAN, THE COMMUNITY WILL HAVE:

advertising. The product appropriateness

regarding accountability to healthfulness. If interest issues regarding competition with products sold at Ever’man, the ad may be

rejected. Ads will be sold at the discretion of the Marketing Manager who reserves the right to refuse and edit submissions.

2 | THE HEALTHY ALTERNATIVE

• • • •

education about health, nutrition, and environmental issues access to healthy, natural food and products at the lowest possible price support for responsible, local agriculture and small business an example of green business practices

IN THIS ISSUE

14 18 24 26

Features 13 Grilling Tips 14 Brown Bag Lunches 18 Herb Gardening 20 Pet Food 24 Summer Picnic 26 Blue Angels Coffee Classics 2 GM Letter 4 A Word From Our Board President 5 Annual Report 7 Ever'Market 9 11 Local Activities for Kids 22 Summer Salads 28 Herb and Garlic Spread 30 Classes at Ever’man

THE HEALTHY ALTERNATIVE | 3

MEET THE 2021 BOARD OF DIRECTORS Dave Deblander President

Larry Adams Vice President

Eric Schneider Treasurer

Tara Jones Secretary

Lynn Jackson Director

Jena Melancon Director

Kelly Oden Director

Dr. Sandra Winborne Director 4 | THE HEALTHY ALTERNATIVE

A WORD FROM OUR PRESIDENT OF THE 2021 BOARD

The bridge is back, the pandemic is subsiding, and life seems to be getting back to “normal,” whatever that is. Here at our two stores, we are thrilled to see more and more shoppers coming in and Ever’man’s is excited about the future. Summer has arrived and now we can move about again, go to the beach, have picnics, visit friends, and go on vacation. What a great time to eat well, have lots of energy and get things done. But with the summer comes heat and that is another great reason to eat right.

As the long summer heat continues, a good healthy diet is even more important. The heat can really wear you out as I learned when my wife and I moved here on August 17, 1990 from Wisconsin. We had never experienced such heat and humidity and our car did not have air conditioning, since it was unnecessary in Wisconsin. I had to come home from work at 3 pm and go to bed as my energy was zapped and I was totally drained. Over the years, we have grown more and more accustomed to the summers and our bodies have adapted, too. As devotees of an organic, natural foods diet, we have learned it is beneficial to eat foods, as much as possible, that are indigenous to our area and that are in season with where we live. For instance, when we lived in Wisconsin, it was not a good idea to eat too many oranges in the winter time because they cool you down. It would be good to eat grains such as buckwheat in the winter because buckwheat warms the body. Naturally this means that summer is the time to eat lots of fruit in Pensacola. What I am pointing out is that we eat differently in the different seasons and now is the time to eat plenty of fresh fruits and vegetables from our fabulous produce departments. Nothing is going to satisfy your body and refresh you in this hot, hot season better than our Ever’man organic fruits and vegetables. The prices may be a bit higher for organic produce, but the nutritional value is beyond compare. How do you know? I’ve always said that your own body is the best laboratory. Have fun, try different things. Eat only organic fruits, vegetables and meats if you are a meat eater too, and then go for a week and eat the same foods that are not organic. See if you notice a difference. I believe you will. If you want to test out an all-organic juice diet, try that out.

I have done many 30 day all juice diets consisting of only fresh juice from organic carrots, beets, kale, garlic, daikon radish and a host of other organic veggies and I never had so much energy. I would lose unwanted fat and find myself doing projects I had procrastinated for months because I had so much energy. Read books and articles about various nutritional concepts and then make your decisions and go for it. You are what you eat was an old saying back in the hippie days, but its truth still resonates today. Of course, there are many other pertinent sayings that fit, such as ‘You Are What You Read’ or ‘You are Who You Hang Around’ but certainly your body consists of what you eat so why not give it the best you can and, fortunately you can find that at Ever’mans. Stay cool!!

Before I end this article, I want to mention a long-time employee who retired and is chasing his dream of being a full-time writer. Broderick Hull, everyone knew him as Q or Quincy, was a ten-year veteran of our produce department and always had a smile and good advice for our customers. He also headed up the Pensacola Poetry Community Organization that continues to meet every Tuesday night at Constant Coffee and Tea. We miss Quincy but wish him well as he takes his writing talents and fabulous personality to Colorado.

Ever’man Cooperative Grocery & Cafe Annual Report Highlights Our board of directors would like to extend a thank you to more than 13,200 members who shopped during the 2020 year!

annual sales

$14.6

in millions

$12.3 2015

$12.6

2016

$16.5

$13.2 $12.8

2017

2018

2019

% 5 6 % 5 3

e com s rs a le of s m b e me

fro

m

om e fr r s m s co pe

op ale of s e r s h th o

2020

>20,000 pounds of healthy, edible food diverted from landfills and given to St. Josephs Soup Kitchen & Waterfront Rescue Mission

>191

people participated in

3

our first events

meal in a bag program fed 778 families THE HEALTHY ALTERNATIVE | 5

Let us do the shopping for you!

By: Joy George Did you know that our Nine Mile Road location offers Curbside pickup?

Members and Customers may place orders online and pickup at the store in as little as three hours. Curbside pickup is available between 10am and 7pm every day of the week. We currently have over 7,000 items in our curbside cart for you to choose from and we our adding items every day. You are able to shop online or via the app; visit www.everman.org/curbside-pickup for detailed instructions. While shopping online, if you notice an item not listed on the website you would like to purchase, go to the notes section to ask us to add it. After you submit your order, our team will pick the freshest items throughout the store for you! Once you arrive at the store park in one of the four parking spots on the left (west) side of the building designated for curbside pick-up. Call 850-316-3676, and a team member will come out to process your payment and deliver your order. Team Members use all safety precautions (wearing gloves and masks) during the picking, processing and delivery of your order.

SUPPORT LOCAL, PICK UP CURBSIDE. Get the app!

Here’s how:

1. Search “Baskethub” in your device’s app store and download.

2. Click on the plus sign under “my stores” in the app.

3. Scan QR code then load our store!

everman.org/curbside-pickup 1000 E. Nine Mile Road 850-316-3700 Available exclusively at Nine Mile Rd. 6 | THE HEALTHY ALTERNATIVE

music + vendors + samples giveaways + kids activities details

July 24th

August 28th

1000 e nine mile |FREE ENTRY | everyone welcome Stay up to date for upcoming events on Facebook & Instagram @evermancoop THE HEALTHY ALTERNATIVE | 7

BECOME A MEMBER TODAY! Membership Benefits

• Voting Privileges • Member specials, special order discounts, new member coupons, and other member mail outs.

• 5% off at the Hot and Cold Bars • Discounts to events such as our cooking classes and educational seminars and Complimentary Classes • Voting Privileges • Eligibility to run for the Board of Directors.

• Support of local, regional, and national organizations.

How to Join

1) At any register, fill out a Membership Agreement form and pay your Annual Membership Fee with cash, card or check.

2) Receive your membership number and card. Don't forget to grab your new member coupons!

Membership Fees

$20 per year for a family household membership $8 per year for seniors 65 years of age and older $8 per year for Students (UWF & PSC)

WE’RE

HIRING JOIN OUR TEAM www.everman.org/careers

Low prices on over 900 products every day.

These are a few of our favorites!

Bulk

Organic Pinto Beans Medium Grain Brown Rice Organic Light Red Kidney Beans Organic Breakfast Blend Coffee Organic French Roast Coffee Organic Midnight Sun Coffee Organic Love Buzz Coffee OG Mind Body & Soul Coffee Organic ¡BioRevolution! Coffee

Frozen

Millet-Chia Bread Cinnamon Raisin Bread Organic Blueberries Organic Strawberries Organic Raspberries Cauliflower Florets Diced Butternut Squash Diced Sweet Potatoes Sliced Beets Tri Colored Carrots

Refrigerated

Organic Skim Cheese Stringles Mozzarella Shredded Cheese Thick Shredded Mozzarella OG Shredded Mexican Cheese Vanilla Oatmilk Brown Grade A Large Eggs Orange Juice With Pulp C+B Sweet Tea Organic Orange Juice with Pulp OG Lactose Free Whole Milk Ultra Pasteurized 2% Milk OG Ultra Pasturized Whole Milk Peach Non-Fat Greek Yogurt 0% Plain Greek Yogurt Blueberry Non-Fat Greek Yogurt Strawberry Greek Yogurt Vanilla & Cinnamon Yogurt

Baby

Strawberry Yogurt Snack Baby Mum Mum Crackers Goat Milk Toddler Formula Pumpkin Carrot Apple Pouch Pea Spinach Apple Pouch Broccoli & Mango Pouch Raspberry Banana Blueberry Pouch Organic Banana Blueberry Baby Organic Butternut Squash Pear Organic Sweet Potato Apple

Grocery

Oregano Leaves OG Bay Leaves OG Organic Shells & Mild Cheddar Mild Cheddar Mac & Cheese Organic Lentils Organic Split Peas Organic Black Beans OG Golden Rice Crisps Cereal Organic Honey Nut Cereal Organic Frosted Corn Flakes Lightly Salted Popcorn Blue Corn Tortilla Chips OG Yellow Corn Tortilla Chips OG Ultra Soft 2 Ply Bath Tissue Recycled Lunch Bags Jumbo Roll Bathroom Tissue Organic Apple Juice Organic Concord Grape Juice Organic Unrefined Coconut Oil OG Canola Oil Spray Brown Rice Quina Spaghetti Holistique Blendz Dog Food Hund-n-Flocken Lamb Dog Food Katz-n-Flocken Cat Food Hund-n-Flocken Lamb Dog Food Organic White Jasmine Rice Organic White Basmati Rice Organic Brown Rice

Body Care

Vanilla Mint Conditioner Lavender Shampoo Lavender Conditioner Passion Fruit Conditioner Strawberry Kids Toothpaste PowerSmile Toothpaste Healthy Mouth Toothpaste Sea Fresh+ CoQ10 Fluoride Gel PowerSmile Mouthwash Ultra Thin Regular Pads Super Tampon w/ Applicator

Meat

Ground Turkey Whole Chicken Beef Hot Dogs Fire Rsted Red Pepper Sausage Organic Spinach & Feta Sausage Homestyle Chicken Tenders Organic Sunday Bacon Honey & Maple Turkey Breast Black Forest Ham Slice Organic Sliced Chicken Breast Sunday Bacon No Sugar Added Bacon Organic Turkey Hot Dogs Smoked Turkey Breast Family Size Chicken Nuggets Classic Pork Breakfast Sausage

Wellness

Vitamin Raw B Complex Vitamin Code - Healthy Blood RAW Organic Meal Vanilla Chai RAW Fit OG Mens Multi Gummy OG Men's 40+ Multi Gummy Once Daily Prenatal Probiotics Organic Plant Collagen Builder Vanilla Collagen Protein THE HEALTHY ALTERNATIVE | 9

10 Ways for Kids to Go Local “Clean your plate!”

“Eat your veggies!”

“You don’t know what’s good for you!”

When it comes to eating healthy foods, these might be some parents' daily mantras. At the peak of the local food season, there’s no better time to engage your kids in enjoying good food.

Encouraging kids to get excited about local foods is a great way to increase their appetite for nutritious foods like tomatoes, broccoli, eggs and carrots as well as healthy grains, dairy and meats.

Check out these 10 tips for getting children interested in local foods from spring and summer to harvest: 1. Take your family on a farm tour. Encourage your kids to take pictures and make a photo book or poster about the farm to share with friends and classmates during show-and-tell or a similar time.

2. Let your kids play with their food. Make an art project out of local foods, such as seed art or veggie sculptures.

3. Planting a back yard garden or container garden? Don’t just share in the duties. Designate one row or one type of vegetable or fruit that is your child's to plant, weed and harvest throughout the season.

4. Encourage your child to pick out an item at the farmers market or co-op; then prepare a meal with them using their chosen local food.

5. Make freezer jam out of their favorite berries. By making freezer jam, kids can learn about food preservation and enjoy their favorite fruit into the fall season. There’s always room for jam!

6. Declare your food independence! On July 4, make homemade ice cream featuring locally-sourced milk, cream, fruit and nuts.

7. Throw a local food pizza party.Devote a Saturday afternoon to baking a pizza with as many local foods as possible. Let your kids roll the dough while you chop and shred local ingredients that they can sprinkle on top.

8. Sip cider and jump in the hay at the local orchard. Pick apples with your kids and talk about the year-long work it takes to produce an array of apples.

9. Pick the perfect pumpkin for Halloween. Take your kids to a local pumpkin patch to enjoy the festivities.

Then, bring home an extra pumpkin and make a holiday pie, and don’t forget to roast the seeds.

10. Prepare a meal based on your heritage. Were your grandparents farmers? Prepare a meal based on the food they once grew. Is your ancestry Italian? German? West African? Make a meal based on their native foods with as many local ingredients as possible. Share stories about your family over the dinner table.

Food co-ops nationwide help nurture local food appreciation for people of all ages. Learn more about how how co-ops celebrate local food.

By: Co+op, welcome to the table 10 | THE HEALTHY ALTERNATIVE

Free Local Events for Kids to Enjoy!

Palafox Market Family friendly event where even the kids can enjoy looking at all of the vendors’ fresh produce, homemade goods, and other local creations.

Story Sprouts

All events are in Pensacola, FL

Ever'Market Join us on August 28th at our Nine Mile Ever’man location! You’ll find vendors, food, live music, and activities for kids that include story time, DYI parfaits, and crafts!

Children ages 3-5 are invited to do arts & crafts, make a snack and have story time. The classes are always creative and have an organic, environmental and local twist.

THE HEALTHY ALTERNATIVE | 11

HOW TO DECREASE RISK OF HEART DISEASE Minor alterations to your daily life to help fight against the leading cause of death EAT HEALTHY FOODS Decrease your risk of heart disease and stroke by giving your heart the good fuel it needs to keep pumping.

Choose foods low in saturated fat, trans fat, and sodium. Eat plenty of fruits and vegetables, fiber-rich whole grains, fish (preferably oily fish-at least twice per week), nuts, legumes, and seeds. Consider eating some meals without meat. Select lower fat dairy products and poultry (skinless). Limit sugar-sweetened beverages and red meat. If you choose to eat meat, select the leanest cuts available.

MOVE DAILY Simple changes that make a big difference range from walking the dog a little further, doing squats while you vacuum, or even trying a new class or outdoor activity. Slowly work up to at least 2½ hours of moderate-intense aerobic activity (e.g., brisk walking) every week or 75 minutes of vigorous aerobic physical activity (e.g., running) or a combination of both every week.

12 | THE HEALTHY ALTERNATIVE

DITCH THE BAD HABITS Smoking and excessive alcohol consumption are heavily linked to heart disease. The FDA says smoking changes the chemistry of your blood and causes plaque buildup in arteries, which leads to clots, which can cause heart attacks and strokes. Drinking excessively affects the liver and causes high blood pressure, which also leads to heart failure and stroke.

GET GOOD SLEEP Did you know that high blood pressure is directly linked to lack of sleep, and that increases your risk of heart disease and stroke? One in three American adults has high blood pressure, which directly correlates with the one in three adults that are not getting enough sleep, according to the CDC. Aim for 7-8 hours of good, quality sleep each night. Your heart and your coffee shop bill will thank you for it.

EVALUATE YOUR BLOOD Cholesterol is essential for your body to work, although too much ‘bad cholesterol’ (called low-density lipoprotein or LDL) can lead to fatty deposits building up in your arteries.

These fatty deposits can increase your risk of developing conditions such as coronary heart disease, heart attack and stroke. Heart blood panels will provide your current cholesterol levels (total, LDL, and HDL), triglyceride levels, non-HDL cholesterol, CRP, Lipoproteins, plasma ceramides, natriuretic peptides, and troponin T. All of those together will give you and your medical provider a well-rounded picture of your heart’s health and serve as a springboard for settling on prevention methods or treatment if necessary.

Heart blood panels are available at any ProHealth location for $285. Walk-ins are always welcome and no doctor’s order is required. Learn more at ProHealthFL.com.

Grilling Tips.

Start your grill about 30 minutes before you begin cooking. It’s a good idea to have a hot side for grilling meat and a cooler side for grilling fish, seafood and vegetables.

If you don’t have a gas grill, consider using chunk char wood, which is preferred by chefs because it burns clean and hot, sealing in the flavor and moisture of grilled foods. Since char wood is produced with nonlumber wood fired in kilns, it is also the best environmental choice.

Grilling tips

Aside from traditional grill items like beef, chicken and sausages you can add that char-grilled flavor to items such as:

Corn

Soak the corn in cold water for 30 minutes, peel back the husk, remove the silk, return the husk; then grill for 15–20 minutes, turning frequently.

Mushrooms

Wash fresh mushrooms quickly under running water; then pat dry. Skewer or place in a grill basket. Brush with oil and grill for 5–7 minutes. Whole portabello mushrooms take 10–20 minutes, depending on their size.

Onions

Slice thickly and brush with oil. Cook onions directly on the grid at medium-high heat until they start to turn brown. You can also roast an onion by cutting it in half, wrapping it in foil with a little butter, and cooking it for about 30–45 minutes at medium heat.

Peppers

Grill whole peppers at high heat until skin is charred black, about 15–20 minutes. Cool in a paper bag for 15 minutes to loosen blackened skin. Peel and remove seeds.

Potatoes

Wrap baking potatoes in foil. Cook at medium heat for 25–30 minutes or until tender.

Shellfish

You can cook shellfish on the grill. If they are large, such as prawns or crab you can grill them directly on the grid. Smaller shellfish, such as mussels, clams, oysters, scallops or shrimp can be skewered or cooked in a basket. Shrimp take about 8–12 minutes depending on their size.

Steak

Choose steaks that are no thicker than 1 1/2 inches, and which have some visible fat marbling for tenderness. To keep the juices intact, use tongs rather than a fork to turn your meat. At the hottest setting, sear for 1–2 minutes per side. Then move to a medium heat and cook for about 4 minutes per side for rare (it will feel fleshy to touch), 6 minutes per side for well-done steak (it will feel firm).

Spare ribs

Spare ribs are the most popular type of grilling pork ribs. Avoid using a direct heat source. Indirect cooking at a low temperature for several hours will produce very tender ribs. Season with a dry rub before you grill and add barbecue sauce at the end of grilling. Use a drip pan with water or other liquids, such as broth or juice, to keep ribs moist.

Fish

Firm fish, such as tuna, salmon or halibut can be cooked directly on the grill if handled carefully. A hinged wire grill basket is best for cooking whole fish or tender fillets. Grill fillets at medium to medium-low heat. Fish can cook quickly so turn only once to keep from crumbling.

By: Co+op, welcome to the table

THE HEALTHY ALTERNATIVE | 13

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d i s t u o k n Thi

14 | THE HEALTHY ALTERNATIVE

Brown Bag Lunches Can Get Boring!

Brown Bag Lunches can get boring if they are the same old thing over and over again. Kids may trade to get a lunch that they find more fun to eat. For adults, boredom can lead to a trip to the vending machine or convenience store- a difficult place to find healthful choices. The solution is to mix it up with nutritious and fun choices from the Choose My Plate's Healthy Eating Tips.

To start thinking “outside the bag,” use the ideas on the next page to put together a fun lunch that brown baggers of all ages will enjoy. Be sure to add your favorites to the list!

Choose My Plate's Healthy Eating Tips Pick from these whole grains choices —pick one or two: • Whole grain crackers • Whole grain mini-bagel or pita bread • Toasted whole grain English muffin • Low fat granola in a one-quarter cup container • Low fat bran muffin • Whole grain rice or pasta salad

Vegetable choices —pick two or more 1/2 cup servings:

• Three bean salad, with added beets and olives, dressed with balsamic vinegar and olive oil • Hummus (garbanzo bean spread) • Vegetable soup (1-cup) in a thermos or microwave safe container • Baby carrots • Celery sticks • Cherry or grape tomatoes • Cooked okra pods • Cooked green beans • Sweet pepper strips • Cooked corn the cob (6”ear = ½ cup; 8-9” ear =1 cup) • Salad (1-cup) with one tablespoon of dressing

Fruit choices —pick one:

• Favorite fall apples • Dried fruit packed in a one-quarter cup container • Frozen berries packed in a one-half cup container (they thaw by lunchtime) • One-cup 100% juice

Dairy/high calcium choices —pick one:

• Chocolate milk or calcium–fortified soy milk • Yogurt • String cheese • Light cheese rounds or triangle wedges • High calcium hot cocoa packet or already made up in a thermos • Pudding

Protein choices —pick one:

• Turkey or chicken breast or roast beef slices • Canned tuna, salmon or other fish • Bean salad or spread from above (beans count as protein AND vegetable) • Flavored baked tofu or tempeh chunks • Chunky peanut butter, sunflower seed or almond butter You can create delicious lunch combinations, for example: • Whole grain crackers and cheese, chicken and vegetable soup in a thermos, a serving of celery sticks, chocolate milk to drink and a Ginger Gold apple.

• Three-bean salad with grape tomatoes, low fat bran muffin and thawed frozen fruit topped with yogurt.

• Toasted whole grain English muffin with tomato, turkey, and low fat cheese with 100% grape juice to drink.

By: Mary Choate/Co-op welcome to the table

THE HEALTHY ALTERNATIVE | 15

Ever’man Cooperative Grocery & Cafe

CATERING MENU

FRUIT TRAY

VEGGIE TRAY

CUSTOM TOMATO & ONION TRAY

CUSTOM SAVORY VEGGIE TRAY

CUSTOM TROPICAL FRUIT TRAY

12 Inch: $29.99

12 Inch: $25.99

12 Inch: $26.99

12 Inch: $29.99

12 Inch: $34.99

16 Inch: $35.99

16 Inch: $36.99

16 Inch: $39.99

16 Inch: $44.99

PLU-03153

PLU-03169

PLU-03173

PLU-03167

PLU-03172

SANDWICH MAKER TRAY

PINWHEEL TRAY

FINGER SANDWICH TRAY

12 Inch: $29.99

12 Inch: $19.99

PLU-51899

PLU-51902

PLU-51897

PLU-51898

PLU-51901

PLU-51896

16 Inch: $39.99 PLU-04729

16 Inch: $39.99

16 Inch: $39.99

PLU-03171

PLU- 03170

12 Inch: $25.99

DEVILED EGG TRAY 6 count: $3.59 PLU-55000

16 Inch: $49.99

24 count: $12.99 PLU-55001

PLU-04731

PLU-04730

BOXED LUNCH Each box includes your choice of one sandwich, cookie, and bag of chips.

Per box: $8.99 PLU-51900

WING TRAY COOKIE TRAY

CUPCAKE TRAY

BREAKFAST TRAY

12 Inch: $6.99

12 Inch: $11.99

12 Inch: $19.99

PLU-53270

PLU-53272

PLU-54413

PLU-53269

PLU-53271

PLU- 54412

16 Inch: $12.99

16 Inch: $22.99

16 Inch: $29.99

MAC N’ CHEESE TRAY

Family Size: $8.99 PLU-57518

Party Size: $39.99 PLU-54417

315 W. Garden Street (850) 438-0402 1000 E. Nine Mile Rd. (850) 316-3700 16 | THE HEALTHY ALTERNATIVE

10 wings: $9.99 PLU-54414

20 wings: $19.99

PLU-54415

50 wings: $39.99 PLU-54416

Flavors: Naked, Buffalo, Mardi Gras

Because of seasonal availability some items may vary. To order, please call ahead at least 24 hours prior to pick-up.

by Co+op welcome to the table. Find more recipes and a whole lot more at www.welcometothetable.coop.

SERVINGS: 5 TOTAL TIME: 25 MINUTES

recipe page Mediterranean Couscous z Quick and easy, make this simple recipe anytime as a hearty side or main dish.

INGREDIENTS 1 box (5.9 ounces) couscous, cooked (choose whole wheat couscous for a whole grain version) 1 (8-ounce) can or jar marinated artichoke hearts, sliced thickly 8 oil-cured, sun-dried tomatoes, chopped

18 kalamata olives, pitted and chopped 1/4 cup toasted pine nuts 4 ounces feta cheese, crumbled 1 (5-ounce) package mesclun or mixed greens (more if you prefer) 3/4 cup balsamic vinaigrette

PREPARATION 1. Place the mesclun or greens in a salad bowl and toss with half the artichokes, sun-dried tomatoes, olives, pine nuts, and feta.

2. Dress the salad with about 1/4 cup of the balsamic vinaigrette.

3. Toss the other half of the vegetables with the cooked couscous.

4. Serve the couscous with the salad on the side.

TIPS & NOTES Serve with lemon wedges and warmed pita or focaccia NUTRITIONAL INFORMATION: PER SERVING: 366 CALORIES, 25 G. FAT, 17 MG. CHOLESTEROL, 28 MG. CARBOHYDRATE, 3 G. DIETARY FIBER, 8 G. PROTEIN, 479 MG. SODIUM.G. CARBOHYDRATE, 11 G. FIBER, 22 G. PROTEIN THE HEALTHY ALTERNATIVE | 17

Herb Gardening 101 By: National Gardening Association

More than 14 million households in the United States grow herbs—in vegetable and perennial gardens, in containers, or on windowsills. And with good reason! In addition to their obvious role in cooking, herbs are also attractive and add color, interesting textures and forms, and rich or subtle fragrances to the home and garden.

Uses for herbs The most popular use for herbs is in cooking, and nearly every recipe can be enhanced with the addition of appropriate herbs.

Can you imagine tomato sauce without oregano? Thanksgiving stuffing without sage? Many herbs are also believed to have medicinal properties. The echinacea that has become popular as a cold remedy is extracted from the purple coneflower, a common garden perennial.

Where to plant Plant herbs where you can get to them easily for frequent harvesting, especially if you plan to use them in cooking. Consider planting a special kitchen garden near the house so you can readily harvest herbs, greens, and other frequently used crops.

You can also grow herbs in containers or even window boxes. Most herbs prefer full sun—at least 6 hours per day. Herbs that will tolerate some light shade include chives, cilantro, dill, and mint. Remember that if you plant perennial herbs in the vegetable garden, you should keep them in a separate section so you'll be sure to avoid them during spring and fall tilling.

Caring for herb plants Most herbs will thrive with about 1 inch of water a week. Herbs in raised beds and containers will dry out more quickly than those planted directly in the garden and may need more frequent watering. If you have fertile soil, you won't need to add much fertilizer to herbs grown in the garden. For those in containers, you'll need to add a dilute, complete fertilizer such as 10-10-10 to keep the leaves green and plants growing strong. Once established, most herb plants are remarkably resistant to insect and disease attack. The oils that give them their aroma and flavor likely evolve to repel pests. However, keep an eye out for insects such as aphids and diseases such as powdery mildew.

Harvesting herbs Harvest herbs by cutting back a shoot to just above a leaf. This will both provide you with a harvest and encourage nice, bushy growth on the remaining plant. In general, an herb's flavor is most pronounced when it is harvested just before the plant begins to flower and, in the morning, when the essential oils are most concentrated.

Types of herbs Like all garden plants, herbs can be categorized as annual or perennial. Annual plants grow for only one season and must be planted each spring. Perennials live for several years. Their foliage dies back in the fall, but the roots overwinter and resume growth the following spring.

Interested in Gardening in the Gulf Coast?

Join us in the Ever’man Teaching Garden w/ Becca, Wednesdays at our Garden Street location 10am -11am 18 | THE HEALTHY ALTERNATIVE

Perennial Herbs Catnip Chives Lavender Lemon balm Lovage Lemongrass Marjoram Mint Oregano Rosemary Sage Tarragon Thyme

Annual herbs Basil Chamomile Cilantro/ coriander Cumin Dill Fennel

Eden

Garden Supply

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ummer Lovin’ Downtown Pensacola 315 W Garden Street 850•438•0402

North Pensacola 1000 E Nine Mile Road 850•316•3700 THE HEALTHY ALTERNATIVE | 19

YOU ARE WHAT YOU EAT APPLIES TO YOU AND YOUR PET! Proper nutrition plays a major role in the wellbeing of our fury friends. We recently spoke with Dr. Ruth Ann Lobos, the lead veterinarian for Castor and Pollux Organic and Responsibly Sourced Pet Food, and asked a few questions about healthy eating for our pets:

What are some of the biggest allergies for dogs?

Are there any noticeable signs that pets show if they are eating the wrong food?

I think if they have a dull hair coat, their eyes aren’t bright and shiny, or their energy isn’t on par with where they are for their life stage, those are subtle signs. Medical signs are loose stools that tell us that their body is not digesting well or agreeing with their systems. If they are scratching or itching a lot, they may be allergic.

Scooting on their backside means food is not being digested all the way and it can get irritated. Just like people, if they have a severe allergic reaction, they can get hives, swollen eyes, or red ears.

A lot of people think that food allergies are the most common allergy that we see in pets, but flea and environmental allergies are much more common. Key nutrients can help dampen allergic reactions. When they are allergic to food, the majority of the time it is an allergy to the protein source, chicken is the most common yet affects a low percentage. They may not have a fullblown allergic reaction, but it could upset their stomachs. That decreases nutrient absorption. If they have a real food allergy, they get an ear infection in one ear, not both. Recurring ear infections in just one ear and really itchy, as a veterinarian that means we can explore environmental changes or food trials to see what food is causing these irritations. They are just as affected by pollen as humans. High levels of omega 3 fatty acids (fish oil) and omega 6, give a nice strong hair and coat.

What is always a good sign in a pet food brand?

It is important that they are transparent about the ingredients. Going back to where they are sourced and what those ingredients are. On the back of the bag, make sure there is a guaranteed analysis. Look for the number of proteins, fats, and what the fiber level is. Make sure there is an AASCO (American Association of Seed Control Officials) statement.

Make sure it has that statement because they give guidelines on where the nutrient profiles should be depending on life stages and species.

By: Aviyonne Tart

At Ever’man, we offer pet food products that are not only beneficial for your pet but also sustainably sourced to help our environment. Clean ingredients with proper nutrients will lead to happy pets and good health.

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Ella's Flats

Hilary's

Ever'man proudly carries many products by women owned companies.

August 26th, 2021 is National Women Owned Business Day! The Honey Pot Tucson Tamale Nadi Milo’s Tea Co Nuttzo Miyoko’s Natalie’s Noosa Caulipower Purely Elizabeth Bobo’s

Mother Kombucha

Siete Simple Mills Nutpods Happy Pho Peekaboo Bee’s Wrap Glee Gum Cali’flour Michele’s Granola 4th & Heart Lifeway

Deebee’s Carlson Nixie Coolhaus Remedy Organics Mother Kombucha The Hummus Lady Mrs. Jones Coffee Skeeter Juice Hilary's

Siete THE HEALTHY ALTERNATIVE | 21

SUMMER SALADS By: Robin Asbell/Co-op welcome to the table

When the days are long and the sun is high, eating is sometimes the last thing on your mind. We all get so busy playing outside, and the heat just seems to vanquish appetite. Then it dawns on everyone that they are famished! This is the time for cool salad meals. Light, easy, and in tune with the season, salad for lunch or dinner is just the thing. With an endless array of ingredients, you can pile a whole meal into the salad and never get bored.

We all think of green salads first, but we can explore many other chilled, marinated and dressed salads that satisfy. And if you're looking for nutritional balance in a single dish, salads are a great way to incorporate many or all of the food groups: veggies, fruits, whole grains and proteins (including dairy).

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Whole Meal Green Salads

There are so many ways to combine veggies, fruits, proteins and grains to create whole meal salads.

Here are just a few: Basic salad and variations Start with a big bed of romaine and oranges, topped with a serving of beans, nuts or meat or seafood and a side of whole grain toast or crackers is pretty easy, dressed with a simple vinaigrette. I like to add variety to my greens by tossing in whole leaves of basil and mint, as well as tender young kale or mustard. Don't be shy about piling on non-leafy veggies like broccoli and cauliflower, shredded carrots or beets, or just chopped tomatoes and zucchini. All sorts of fruit is fun to include; the berries, peaches and plums of summer are a perfect foil for tangy dressings, or blended into the dressing itself.

Spinach and strawberry salad Spinach, strawberries, a sprinkling feta and walnuts (candied or plain) make an easy salad that's almost a dessert. Pureeing strawberries into a creamy dressing makes a beautiful and delicious topping.

Serve with your choice of chicken, baked tofu, shrimp and grains on the side.

Slaw If big piles of leaves are too tiring to chew, try shredding veggies into a slaw. Cabbage is the original, but you can shred broccoli stems, radishes, jicama, beets, and hefty kale and collard greens to toss with a creamy slaw dressing or a leaner vinaigrette-and shred some chicken or baked tofu over the top. Give it an Asian twist with tahini dressing or curry spiced yogurt dressing, and pile on some cooked shrimp or lentils.

All of these salads would be well-complemented by whole grain croutons, crackers or toasted baguettesmeared with a little extra dressing or creamy cheese.

Whole Grains

Grain salads, from wheat berry to rice, form their own salad category. When you boil up a batch of wild rice, wheat berries, or quinoa for your dinner sides, make some extra to use in a grain salad later in the week.

Adding copious amounts of veggies is easy; just pick a theme. For a curry-inspired salad, blanch cauliflower and snow peas, add handfuls of cilantro and make a spicy yogurt dressing. For a classic Southwestern one, mix in corn and black beans, and stir salsa and plain yogurt together for a zesty sauce. Wheat berries have a lovely crunch and sweetness, easily complemented by adding fresh fruit, like berries or nectarines, and herbs like watercress or mint. Nuts and beans of all sorts really work with whole grains, which have a nutty taste of their own.

Pasta and Noodles

Pasta and noodle salads can keep you entertained for many evenings, from a garlicky orzo in pesto with zucchini, broccoli and peppers, to a Vietnamese styled sweet and sour noodle with piles of basil, mint, and veggies. I like to use whole grain pastas, and find that whole wheat angel hair can stand in for rice noodles in Asian dishes, for a little more fiber and nutrition.

Incorporate the proteins you have on hand, from shrimp to chopped ham, or of course, cheeses for a Mediterranean flair. Think about extra nutrition, and chop twice as many veggies as the recipe calls for-it’s a salad, isn’t it?

Beans

mushrooms, zucchini and peppers separately in a sherry dressing, then pile the mushrooms on the beans and cover it with chopped basil. It’s two salads in one. Garbanzos lend themselves to all kinds of Mediterranean treatments, from lemon, mint and garlic, to red wine vinegar, olive oil and parmesan.

Don’t forget the soybean; edamame is the perfect salad bean, with a bright color and crunch. Just thaw frozen shelled edamame and make a three bean salad with black or kidney beans and green beans, and serve it on lots of veggies. Edamame or marinated and baked tofu are perfect in Asian salads, and can be dressed simply with a sesame oil and soy sauce spiked dressing.

Dressing

All you need to complete your salad is a good homemade dressing. Most vinaigrettes are 2 or 3 parts oil to one part vinegar or citrus, but I often like to go 1 to 1, for a tangier, lower-fat drizzle. A way to amp up the nutrition in your dressing is to make a nut or seed butter based one using tahini or peanut butter, for example. Just stir in rice vinegar or lime juice, a dash of sugar, and soy sauce to taste, and if you want to add crushed garlic and ginger, go ahead. Cheesy dressings are a great way to stretch a few crumbles of feta, chevre or bleu across a whole bowl of salad. Just mash the cheese, stir in fat free plain yogurt, crushed garlic and a dash of olive oil to taste.

So keep some salad ingredients handy, and stir up a jar of dressing to keep in the fridge. Then you will be ready to make a big, satisfying salad when hunger hits!

Bean salads are a wonderful way to get all that healthy fiber and protein and save a few bucks. Creamy beans melt on the tongue, especially after marinating in a yummy vinaigrette. I make a white bean and spinach salad in spinach pesto and marinate fresh white THE HEALTHY ALTERNATIVE | 23

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Prep everything ahead of time This may seem like a no-brainer, but putting in the time to chop your veggies, assemble your kebabs, or slice your baguette before leaving the house will keep the fuss—and mess—to a minimum once you get outside.

Let Ever'man Help You Plan a

SUMMER PICNIC There’s no better way to celebrate the beginning of summer than by planning a leisurely outdoor picnic.

Here’s how to keep your picnic out of bugbite and spoiled-food territory to enjoy warm breezes, delicious food and fun.

Stay bug-free Bring small citronella candles to place along your picnic table. If you’re picnicking on a blanket (where fire isn’t the friendliest option), pack a bottle of chemical-free mosquito repellent from the body care section of your co-op.

Avoid foods that spoil easily That means mayo, cream-based dips, and fresh cheeses are best left at home—unless you’re planning to transport them a short distance on ice and eat them immediately.

Any leftovers should be thrown away (so plan your portions carefully!).

Practice food safety Take care to make sure all raw meats are wrapped separately, and transport them on ice. Use separate cutting boards and utensils for handling raw meat (bring an extra plastic bag to keep them in), and wash your hands as often as possible. Hand sanitizer is a must.

Cook meat with care If you’re grilling outdoors, keep raw meats below cooked meats on the grill at all times, and make sure they’re cooked thoroughly before eating (a meat thermometer can confirm doneness). Hamburgers should be cooked to 160 degrees, poultry to 170 degrees, and beef, veal, and lamb cuts to 145 degrees.

Keep it earth-friendly Bring reusable napkins (you’ll not only avoid fly-away paper napkins, but cloth napkins can also be used to wrap food and bottles for transport). If you are using disposable products, look for recycled and biodegradable options at the co-op. And make sure your picnic spot’s as pretty as a picture for its next al fresco diners.

By: Co+op, welcome to the table

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Now Selling De Luna Coffee Blue Angels Blend at an Ever'man Coop near you!

JULY 3 · 4 | New Century, KS | KC Air Show 10 | Pensacola Beach, FL | Pensacola Beach Air Show 24 · 25 | Fargo, ND | Fargo AirSho 31 | Eielson AFB, AK | Arctic Lightning Air Show AUGUST 1 | Eielson AFB, AK | Arctic Lightning Air Show 14 · 15 | Owensboro, KY | Owensboro Air Show 21 · 22 | Chicago, IL | Chicago Air and Water Show 28 · 29 | London, Ontario, Canada | Air Show London

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SEPTEMBER 18 · 19 | NAS Oceana, VA | NAS Oceana Air Show OCTOBER 2 · 3 | Huntington Beach, CA | The Great Pacific Air Show 9 · 10 | San Francisco, CA | San Francisco Fleet Week 16 · 17 | Loveland, CO | The Great Colorado Air Show 23 · 24 | Fort Worth, TX | Bell Fort Worth Alliance Air Show 30 · 31 | Rome, GA | Wings Over North Georgia NOVEMBER 5 · 6 | NAS Pensacola, FL | NAS Pensacola Homecoming Air Show

small BUT MIGHTY! Sprouts

t the fron ops on hey o t r t y a e d in Imag II. By r a W ld by night Wor lines of ry, and t n u o eat and c their boiled m f o s served in t tatoes. sisted on tallic-tasting po was e they sub m e an of stanc c m r s u e c ft ir a c can the 1940 le a ntists in miserab ie d c e t s n is d a h o T hey w hat fo t t — g e in b m h t o ould e verc some uickly, c ard to o q h w d o e r k g r wo ns, and uld conditio that wo y le n b a a t t e s g o ve lm alue and under a itional v r d t e u t l n a iv h lt ig cu eventua a h ld have was the t a h W . yet wou e no wast virtually ts! u o r p S answer?

Sprouted vegetables pack an enormous nutritional wallop for their size. Although nutritional profiles vary between different types of sprouts, all varieties of sprouts have a high level of antioxidants and vitamins A and C, and contain protein and essential amino acids.

This makes them a uniquely powerful way, ounce for ounce, to eat your veggies. Sprouts are quick and easy to grow, and contribute a bright, fresh taste to your favorite foods.

The most commonly sprouted seed (for human consumption) in the United States is Alfalfa, which is a plant in the pea family. You can find containers of fresh, springy alfalfa sprouts at food co-ops year round. These crunchy little wisps of green help to liven up sandwiches and salads, and can also be used to garnish tacos, egg scrambles, cold vegetable soups or this Thai peanut pizza. Alfalfa sprouts are mild in flavor and contribute an elegant appearance to a finished dish.

Some of the more flavorful, nutritious sprouts that are commercially available are broccoli, daikon and onion sprouts. Broccoli sprouts have been the subject of much scientific attention, as some studies indicate they may have a high potential for cancer prevention due to their high concentration of sulfurophane. Broccoli sprouts have a spicy, sharper flavor that is great on a sandwich with creamy, rich cheeses like chevre. They also work well to accent dishes with strong flavors, like this Spicy Szechuan Sprout Salad.

There are more substantial varieties of sprouts. Mung bean sprouts (often referred to as simply “bean sprouts”) are used in many Asian cuisines. You may have encountered them as the long, crunchy, juicy white vegetables topping your Korean Bibimbap or bowl of Vietnamese Pho. They also appear in spring rolls, sushi, and even take a turn as pickles.

Sprouts are easy to grow at home—you just need a few pieces of basic equipment: a mason jar and a lid with a few holes poked in it, some cheesecloth and seeds. Be sure to use a suitable sprouting seed, like alfalfa, broccoli, radish, or kale. Plants that do not have edible leaves, such as any plant in the nightshade family, should never be sprouted. Generally sprouting is a process of soaking and rinsing seeds for several days, but you should ask your co-op's staff for information about the sprout you’d like to try, and get growing!

By: Co+op, welcome to the table

THE HEALTHY ALTERNATIVE | 27

Making Your Own Herb Butters and Spreads

By: Lynne Char Bennet/Co-op welcome to the table 28 | THE HEALTHY ALTERNATIVE

If you love what fresh herbs contribute to your dishes but hate that half of the parsley or tarragon you buy goes to waste, try using the leftovers in a delicious compound butter. A softened butter mixed with herbs, spices, and other seasonings, compound butters can quickly and effortlessly add flavor to many dishes.

To try your hand, have ready a small bowl of softened butter. Rinse herbs, then shake dry; gently pat with paper towels. Pick the unblemished leaves and finely chop, then mix into the butter. A mini food processor can speed things along. You can also use the processor to fully blend a small amount of herb into the butter until it turns a lovely shade of green. Taste (the herb flavor will be stronger when the butter is warm). For a flavor boost, stir in ground black pepper and/or more chopped herb.

Store your herb butter in a sealed container and refrigerate to use over the next several days. For larger amounts, roll the butter into a log shape with the help of plastic wrap. Over-wrap in foil, label, and freeze. You can then slice off as much as you need to for a variety of uses:

Spread on sandwiches

Finish vegetables

Try tarragon/chive butter on a chicken sandwich Most vegetables taste great with a dollop of or a cucumber and watercress tea sandwich for butter, and the already-incorporated herb is a a bridal shower, tea party-style. plus.

Finish roasted or grilled salmon For toast and pancakes Compound butters with spices like or sautéed shrimp

cinnamon and nutmeg are great for brunch.

Dill/parsley butter and a squeeze of lemon will complement seafood for your next dinner with friends.

Finish grilled meat Add butter with blue cheese or smoked paprika to your next cookout.

Toss with pasta Marjoram/basil butter with a grind of black Use your imagination! Try creating compound pepper and plenty of Parmesan will make a nice butters with different flavor combinations, and experiment with a variety of uses. Your friends side dish. and family will be impressed—and they’ll never guess how easy it was.

Add to rice pilaf

Cilantro/green onion butter plus some tomato sauce or paste can give rice a Southwestern flair.

Rub under the skin of a chicken, then roast Chicken is less likely to be overwhelmed by sturdier herbs like thyme and rosemary, so try them in a butter, which will keep the chicken moist and add flavor. You’ll also get delicious pan juices for an accompanying sauce.

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CLASSES AT EVER’MAN FITNESS BEGINNER YOGA W/ JOHN: Introduction to Physical, Mental and Spiritual Aspects Cost: complimentary Bring a mat GUTS AND BUTTS: A half-hour intense workout for Hips, Butt, and Abs. The class is set to dance music. This is an extremely challenging workout. Hit it hard and fast.

ROCK N’ ROLL YOGA W/ JOHN: This class is a Yoga Strength and Endurance Hour. Yoga is a true Core Strength exercise.

OPEN YOGA W/ DOMINIQUE: This class is for all levels of yoga practitioners. All Asanas (yoga poses) will be taught in such a way that encourages progression. Hands-on assistance will be available for those desiring it. The emphasis for this class is the development and improvement of yoga skill and knowledge for each participant FUNKY FLOW YOGA W/ TINA: Funky Flow is a creative hour with fun postures and music, combining yin and yang postures. Please wear comfortable clothing. All you need is yourself, a mat and an open mind. Cost: complimentary. Limit 8 students VINYASA FLOW YOGA W/ JENNIFER: Vinyasa flow is a series of postures with the breath. Class for all levels of practice. Please bring a mat. Cost: complimentary.

OUTDOOR YOGA W/ JOHN @ 9 MILE YOGA: This class is designed to improve strength, endurance, and concentration. Modifications will be taught so that participants of all skill levels can get a good workout. The yogic principles of Mind, Body, Breath, and Spirit will be emphasized. Please bring a mat, water bottle, and Yoga on the Grass with John: This class is designed to improve strength, endurance, and concentration. Modifications will be taught so that participants of all skill levels can get a good workout. The yogic principles of Mind, Body, Breath, and Spirit will be emphasized. Please bring a mat, water bottle, and towel. It is a good idea to bring a flat bed sheet.

WELLNESS NATURAL HEALING STUDY GROUP: Group study about all illnesses, with a frequent emphasis on Cancer Prevention & Reversal.

Presentations are done with DVDs or by Local Practitioners for the purpose of education. Cost: complimentary.

FIREHEART HEALTH COACHING W/ KARINA: Self-Care is the Key to Health and Happiness! Join Karina Phoenix Fireheart each month on the topic of self-care that can improve your overall health and wellbeing!

“COMING OUT OF THE DARK”: A quality behavior education group that teaches techniques for tapping into the many splendid aspects of your human-ness. From the beginning of time, humans have been exposed to a vast array of situations that affect so many areas of life (i.e., personally, professionally, and the variety of relationships in between). Now that the world is bouncing back from the 2020 global pandemic, many are experiencing feelings of apprehensiveness, fear, and uncertainty — similar to emotions experienced when “coming out of a dark time in our life. “ These classes teach methods to enhance clarity, understanding, and purpose which supports creating a more abundant life filled with the beauty of your dreams.

COOKING EVER’MAN COOKS! SHOPPING THE CO-OP W/ LAURALEE : Learn to shop the co-op for value. Cooking demonstration & sampling event using current Co+op Deals, coupons, & recipes. Discover your next favorite Ever’man product! Cost: $5.00 EVER’MAN COOKS! DEBBY’S KITCHEN: This class is for the novice cook at any age. It will be educational, fun & offer basic knife & sauce skills to appeal to anyone! Cost: $5.00 WHAT IS COOKING AT BAPTIST: Join us for a cooking class with clinical dietitian, Pam Molett MA RD LDN Learn how to optimize your everyday meals and how nutrition plays a big role in your health and wellness. Cost $5.00

INFORMATIONAL ECUA ENVIRONMENTAL CONCEPTS: Jim Roberts, Emerald Coast Utilities Authority (ECUA) public information officer, will create public awareness & provide instruction on recommended environmental strategies.

Cost: complimentary.

EVER’MAN TEACHING GARDEN W/ BECCA: Interested in Gardening in the Gulf Coast? Join us in the Ever’man Teaching Garden w/ Becca, Wednesdays at our Garden Street location 10am -11am

KIDS STORY SPROUTS: Children ages 3-5 Storytime in open air, bring your own blanket and we’ll provide craft kits and snacks to go to enjoy on the beautiful lawn.

Cost: complimentary.

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MORE THAN A STORE, IT'S AN EXPERIENCE! BRING YOUR BAGS, GIVE BACK For each reusable bag used in the Ever’man checkout line, we donate five cents to your choice of three nonprofits that support our local community, sustainability, responsible agriculture or education.

ECO-FRIENDLY BAG DONATION PROGRAM

Bring a reusable bag, give back to the community.

Choose a non-profit to receive a five cent donation as a thank you for diverting waste at check out!

CO-OP KIDS EXPLORER PROGRAM Have you heard about the Co+op Kids Explorer Program at Ever’man? This program invites kids to open their imagination to the world of co-ops and fresh foods. Ever’man offers kids a healthy fresh fruit snack while they're shopping with their parents in our store. Also there is a fun membership card, temporary tattoos, a big shiny sticker, coloring pages and a Co+op Explorers Fruit and Veggies Passport! For more information, email education@everman.org

CHILDREN'S HOME SOCIETY OF FLORIDA Our vision: A world where children realize their full potential.

Our mission: Building bridges to success for children.

Our common bond: Caring – Integrity – Respect Commitment – Leadership – Excellence

CONSERVATION CORPS OF THE FORGOTTEN AND EMERALD COASTS FRANKLIN'S PROMISE COALITION

The Conservation Corps of the Forgotten Coast is a comprehensive youth development program for young adults 18-25 years of age (veterans up to 29, and summer internships for ages beginning at 16 years old) which provides participants with job training, academic programming, leadership skills, and additional support through a strategy of service that conserves, protects and improves the environment, as well as community resilience. This initiative will accomplish an array of specific habitat restoration projects throughout the region such as invasive species removal, living shoreline installation, oyster reef restoration, water quality monitoring, and pine savanna restoration.

SAVE THE MANATEE

Our mission is to protect manatees and their aquatic habitat for future generations.

Our objective is the recovery and protection of manatees and their aquatic ecosystems throughout the world.

In order to recover the manatee population – or delist the species – our goals are: •To protect ample healthy habitat to support a stable or growing manatee population •To reduce manatee harassment, injuries and deaths from human activity •To ensure that sufficient regulations have been adopted to accomplish these The park is also the first stop along the Florida Circumnavigation Saltwater Paddling Trail as well as a Gateway Site for the Great Florida Birding Trail.

EVER'MAN EVENTS EVER'MARKET CHRISTMAS IN JULY July 24th, 2021 · 10am to 4pm Live Music 1pm to 8pm

AT THE NINE MILE ROAD LOCATION

CLOSED JULY 4TH

BOTH EVER'MAN LOCATIONS

EVER'MARKET August 28th, 2021 · 10am to 4pm Live Music 1pm to 8pm

AT THE NINE MILE ROAD LOCATION

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