The Healthy Alternative JULY /AUGUST

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THE HEALTHY ALTERNATIVE JULY / AUGUST 2019

Prepping for Success Mrs. Jones Cold Brew 9 Mile Project Update Mango Bean Salad

Becca Fritschle

She who Loves a Garden

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EVER’MAN ENDS STATEMENT BECAUSE OF EVER’MAN, THE COMMUNITY WILL HAVE:

• • • •

315 W. Garden Street Pensacola, Fl 32502

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

GM | William Rolfs Greetings to our Members and Patrons, I hope you are all enjoying your summer here in Pensacola. The weather has been hot but really nice. It has been dry, so 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/milk and fruit juice.

850-438-0402 everman.org facebook.com/EvermanCoop instagram.com/evermancoop

Stephanie Sharp Marketing and Member Services Manager

Jason Marcum Graphic Designer

Rob Thead

Community Outreach Coordinator

Laura Lee Nichols 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

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

The product appropriateness is based on Ever’man product philosophy regarding accountability to

healthfulness. If there seems to be potential for

conflict-of-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.

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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 ice-cream for that little craving. Our store staff can help you find everything you might need. We also carry charcoal, wood chips, marinade, and meat or veggie grill items depending on your preference. Stop in and see our large selection to choose from. I know everyone is eager for updates on our 9 Mile Road store project. Please see a full update on page 5 of this issue of The Healthy Alternative and keep up with our social media and email newsletter for more information as the project continues.

As the store team works diligently on the second store project and enjoying the summer season in our Garden Street location, our board of directors have been very busy as well.

They are commissioning a community art project to be displayed at each store. You may have seen details of this in the paper or on the news. A Request for Proposals was sent to the local media, art galleries and college art programs. The board will pick an artist for each or possibly both stores later this year. We hope the art can be ready and installed prior to grand opening of the 9 Mile Road store. If you know a local artist that might be interested, please have then visit everman.org/endowment or email endowment@everman.org.

In closing, I hope you are having a wonderful summer and get to enjoy our beautiful outdoors. Our Ever’man team thanks you for your patronage and support.

Hope to see you in the store soon,

IN THIS ISSUE Cover 13 Prepping for Success

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Features 5 9 Mile Project Update 6 Mrs Jones Cold Brew 7 Digital Detox 16 Sleep on it 18 The Incredible Bulk Classics 2 GM Letter 4 Board News 8 Recipe: Mango Bean Salad 11 Recipe: Summer Vegetable Quiche 20 Teacher Feature: Becca Fritschle 23 More Than a Store

5

20 11

8 16

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BOARD PRESIDENTDAVE DEBLANDER

In this issue we look at things that simplify our lives and take us back to the basics. Certainly, simple, nutritious, natural and organic foods fit into that category and what a better time to embrace that lifestyle than right now. Having been an observer of the European lifestyle for fifty years now, I went to school in Berlin in 1971 and have made many trips back to Europe since then, I am encouraged and challenged to embrace many of their simple, healthy and admirable traits.

For instance, I’ve heard the French spend around 28 percent of their income

on food while Americans spend around 10 percent. Why do I consider that an admirable trait? The French value a good meal; not only for the taste, but also for the quality time spent with friends and family. For example, when it is time for lunch in the smaller cities and villages, the shopkeepers close their doors for two hours and everyone goes home to eat lunch together. No one is scarfing down their lunch in five minutes and going right back to work. A Frenchman told my wife and me that the French value time more than money. An admirable trait, in my opinion.

Dinner is another lengthy affair beginning around 7:30 pm. Time is spent shopping for food, preparing it and then dinner is eaten very slowly. As a part of this “slow food” process, they put their utensils down on the plate in between bites and take their time chewing, savoring the taste. Did you know that there are certain enzymes that are only in your mouth that aid digestion? Your body will thank you for slowing down and savoring your food.

In much of Europe, bread is often eaten at every meal. There are plenty of pasta dishes

SEARCH

ARTIST

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with olive oil, fresh vegetables, fish and meats. The French breakfast is typically light, consisting of a croissant and coffee.

The French also don’t make a habit of snacking in between meals. These cultural norms may account for a healthier lifestyle among many French citizens. They eat what they want, they walk and talk, love to tend their gardens and avoid unhealthy choices made for the sake of convenience.

Interestingly enough, Europe does not have that many health food stores because the conventional food is pretty healthy already. GMO foods are banned throughout most of Europe and I’ve observed in my travels that the stores and restaurants are filled with fresh foods, rather than processed foods.

Simple is definitely best when it comes to food and the less processed, the better for your body. Now is the time to get back to the basics by eating foods that your body appreciates and loves. Eat slowly and simply, feel great.

A note from Lauren Southern-Godwin, Board Secretary and member of the Endowment Committee: “The Board of Directors has decided to create an endowment fund. The first use of the funds will go toward pieces of public art for both the new store site and the downtown store. Our hope is to showcase a local artist or artists, while celebrating the mission of Ever’man, and creating something that co-op shoppers and members can enjoy seeing when they visit the stores.”

The Board of Directors has earmarked funds for public art pieces in honor of the opening of the second Ever’man store. One piece will be installed at the new store location on E. 9 Mile Road. In addition, a second piece will be placed at the downtown store on Garden Street. The art pieces requested can be functional/ educational and/or inspirational that reflect the Ends Statement of Ever’man.

More details and submission information is available at everman.org/endowment.

One Co-op, Two Stores

Updates on the Second Ever’man Location A note from William Rolfs, General Manager: “As you probably know, our 9 Mile Store Project is well underway. The project is moving quickly towards a grand opening near mid-December.

We are all very busy, but excited. The architects, engineers, general contractor and our store staff are working hard together as a team to complete this project as efficiently as possible. The general contractor is ahead of schedule currently and continues to impress our team. The building is up with a roof on it. We are now working inside to install the electrical system, plumbing, HAVC, fire suppression, refrigeration system and starting on the interior walls. We are also working on equipment selection and purchasing. We believe this project will be something our members can be very proud of. We look forward to your first visit.”

What’s next?

At the time of publication, we are looking forward to moving into the next phase of construction at the 9 Mile Road location. Please be sure to keep reading The Healthy Alternative, checking your inbox for our email updates and visiting everman.org/9-mile-road to view photo gallery updates from the site.

There are so many members who have been passionate about this project and we look forward to giving our community easy ways to invite future members and shoppers to our grand opening celebration.

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MRS. JONES COLD BREW A conversation with Stephanie Jones, the Mrs. Jones of Mrs. Jones Cold Brew. You can find Mrs. Jones Cold Brew Concentrate at Ever’man in the refrigerated section past the produce area.

Can you tell us about the journey from bean to brew to shopping basket? What’s the whole process like, from start to finish, look like at Mrs. Jones right now?

We source our high quality arabica coffee beans directly from an expert local roaster. Once the beans are in hand, we cold brew the coffee for 24 hours at 39 degrees. This cold and slow process yields a low-acid, highly concentrated coffee that stays fresher much longer than traditional hot brewed coffee. We hand label and fill each bottle, delivering to our customers and vendors personally.

You live a very on-the-go lifestyle, as a mom and business owner. Do you have any daily or weekly non-negotiables that keep you going? What is a typical “day in the life” for you?

I cannot live without Mr. Jones, who helps keep the Jones boys in line and keeps me laughing. We attend weekly Generation Church in the historic Rex Theater in downtown Pensacola and facilitate a small group on Sundays. This routine sets the tone for the week and helps keep me focused on what’s really important.

As far as day to day, I stay busy with taking the kids to school, appointments and sports events. All the coffee business work has to fit around that schedule, so work definitely takes a back seat sometimes. My office is a total wreck, but the coffee gets made and delivered. Sometimes I just laugh and keep going with whatever is next on the list.

What advice would you give other aspiring entrepreneurs in Pensacola?

For me, it was necessary to create a business that fit around my family and my husband’s work schedule. So I found something that I already did at home and created a product that I knew other people would desire for their lifestyle. I also did research on the increase in trends of cold brew and coffee to find out what businesses were already in the market and in Pensacola. My

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advice is: do your research, do something you love, share it with EVERYONE, and seek help for all the things you find difficult. I’ve found a lot of assistance at the SBDC at UWF and I have a business mentor, Glenn McDuffy.

Do you have a favorite way to drink your cold brew?

My morning routine includes an iced cold brew: 1/4 cup coffee concentrate, 1 cup non-dairy milk, 1/4 cup water and sweetened with monk fruit. Easy Peasy!

When it’s hot and I want something fun, I mix coconut flavored sparkling water with my coffee concentrate and ice it down -- sparkling coffee!

What are you currently most excited about in your business?

In the Pensacola community?

I am thrilled to be on the hunt for a new space so that we can expand our production. We will be able to bring more products to market and fuel everyone with some amazing new cold brew options.

I love that the Pensacola business community is so vibrant and cohesive. I have found so much support and encouragement from other entrepreneurs. It’s nice to see all this creativity and movement in my hometown.

Is there anything I didn’t ask about that you’d like to share with our co-op community?

Our coffee concentrate began as a way to make easy coffee at home. I just want to share that idea of “easy coffee for busy people” with the Ever’man community because I know that not only are they busy, but they care about what they consume....our coffee is minimally processed with minimal ingredients. We do not include any dairy, sweeteners or preservatives. The ingredients include only Florida spring water, coffee, and chicory (a super-food). We believe everyone should be able to be healthy and still have their coffee, their way.

Learn more about Mrs. Jones Cold Brew: mrsjonescoldbrew.com facebook.com/mrsjonescoldbrew instagram.com/mrs.jones_coffee

Do you have an app for everything? Try switching to

trusty, traditional paper for one or more of your favorite apps. Whether it’s picking up a library book instead of an e-book or getting a wall calendar to track your schedule, your brain will thank you for quieting the noise throughout your day.

How much time and attention are you giving your screens? The New York

I G T I AL D

Times estimated in 2014 that Facebook users spend near 38,000 years worth of attention on the site each day. Imagine what we could all do if we redirected our attention to hobbies, volunteering or healthy habits. Schedule screen-free time to pursue your passions.

T O E X D

B

y:

Can you delete a few social media apps and heal that feeling of FOMO? If you

find yourself asking “Why can’t I just use these apps less?” You’re not alone--or weak-willed! Social media apps are designed by talented teams of engineers and scientists to keep you “engaged” and build responses in your brain that trigger feelings of deprivation when you aren’t logged in. Take the hard step and delete what you need distance from!

St

ep han ie

Are you noticing that it’s harder to remember things or that you frequently lose your train of thought? That’s

another sign that your screen time habits are unhealthy. Your brain isn’t designed to deal with the constant storm of information and stimulation we get online. Design boundaries around your digital life to let your brain absorb and process real life.

S ha r p

Are you entranced by notifications? Have you ever

thought you heard a ping or felt a buzz only to check and find nothing there? Notifications are an easy focus-breaker to defeat. Go into your settings and switch off all but what’s totally necessary, such as calls and texts. You decide when you check in on other apps, not when a digital Pavlov rings a bell.

Can you make your phone fun again? If you find certain

apps or accounts are negatively affecting your mood, try consciously curating your feed. Stick to content or platforms that are useful and “spark joy.” Share and interact in a way that feels creative and enjoyable, but set goals to make your life beyond the screen so fun that you forget to post or scroll at all.

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Mango Bean Salad INGREDIENTS

PREPARATION

1/4 cup red onion, thinly sliced 2 1/2 tablespoons lime juice (about 1 fresh lime) 1 teaspoon lime zest (zest from 1 fresh lime) 1 tablespoon olive or canola oil 3/4 cup frozen corn, caramelized 1 tablespoon brown sugar or sucanat 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can white beans, rinsed and drained 1 small mango, peeled and diced 1/2 red bell pepper, diced 1/2 small jalapeño pepper, minced 1/4 bunch fresh cilantro, chopped 1/2 avocado, peeled and diced 1 teaspoon minced garlic Salt to taste

Marinate the sliced red onion in the lime juice and lime zest for 30 minutes in a small bowl.

Meanwhile, caramelize the corn by heating a sauté pan over medium-high heat with 1 tablespoon olive or canola oil. Add the corn and the sugar and sauté until the corn is golden brown. Remove from heat and let cool.

Combine the canned beans, mango, red bell pepper, jalapeño, cilantro, avocado and garlic with the marinated onions and cooled corn. Toss gently and add salt to taste.

NUTRITIONAL INFO 211 calories, 3 g. fat, 0 mg. cholesterol, 579 mg. sodium, 37 g. carbohydrate, 9 g. fiber, 10 g. protein

Mix it up!

This basic bean salad recipe can be easily adapted with your choice of ingredients. Try adding quinoa for some extra protein or use pineapple instead of mango for tangy twist!

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Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

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Vegetable Quiche Ingredients

1 10-inch prebaked pie crust 2 teaspoons vegetable oil 1 1/2 cups zucchini and/or yellow squash, diced 1/2 cup red bell pepper, sliced or diced 2 loosely-packed cups fresh spinach, roughly chopped 3 large eggs 2 large egg whites 3/4 cup milk Pinch of salt and pepper 1/4 cup crumbled goat cheese 1/2 cup shredded Parmesan cheese, shredded

Preparation

Preheat the oven to 350°F. Heat the oil in a skillet over medium-high heat.

Add the zucchini, peppers, and spinach and sauté for a few minutes just until tender. Remove from heat.

In a mixing bowl, whisk together the eggs, egg white, milk, salt and pepper.

Sprinkle the goat cheese on the bottom of the prebaked crust, then evenly cover with the vegetables.

Add the Parmesan cheese and then pour in the egg mixture.

Bake for about 45 minutes or until firm in the middle.

Let the quiche sit for 10-15 minutes before serving.

Nutritional Information

282 calories, 15 g. fat, 105 mg. cholesterol, 375 mg. sodium, 22 g. carbohydrate, 3 g. fiber, 12 g. protein

Mix it up

This basic quiche recipe can be easily adapted with your choice of in-season and local ingredients. Try any combination of locally-made sausage or bacon crumbles, sliced or diced tomatoes, arugula, or corn kernels for an “eat local” version.

Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

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Prepped for success By: Rob Thead

Plan meals.

Make a list.

Shop.

Cook.

Store.

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We know it all too well. The dreaded, age-old question: “What’s for dinner?”

Meal prep has been trending across health, wellness and eco-conscious crowds, with the promise of simplifying your household’s approach to food, improving nutrition, reducing food waste and even saving money along the way.

But the task itself can seem daunting, plus there seems to be so many approaches that it can be a bit intimidating to try to start your own routine.

While a successful meal prep routine does require work, it does not have to be a dreaded chore. As any seasoned meal prepper can attest, if you make time for planning, shopping, and cooking, the “chore” of cooking can even become an enjoyable weekly ritual.

Maybe you’ve been in this situation before: you get inspired to stock up on groceries and cute glass containers, only to get overwhelmed half way through a marathon

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session in the kitchen for a number of reasons. You forgot some ingredients, you don’t have enough cooking or storage vessels, or you aimed your culinary goals too high and a dish did not turn out the way you intended.

Don’t be discouraged! Our team has some practical tips for you that get to the nuts and bolts of how to successfully prep meals for a week. These tips can be applied to a variety of dietary preferences, health priorities, lifestyles and/or schedules.

We hope these lessons-learned from the Ever’man team inspire you to get started and help you figure out what works for you and your household. Don’t be put off by slick images of a week’s worth of perfectly portioned, colorful meals stacked neatly in uniform to-go containers.

If that is your goal, you will get there. But if you’re just getting started, try to focus on the process.

LauraLee Nichols Demo Coordinator

Meal prep is a learning process meant to simplify your routine and lifestyle. I do it to maintain control of ingredients, save time, relieve stress, control portions, and keep with nutritional goals.

Money saved is a big bonus!

I love to create meals with ingredients assembled ahead of time and refrigerated/frozen for later, or recipes that cook in the crockpot all day while at work.

Here’s how I meal prep: Pick a day to cook, with a 2 hour block of time. Take inventory of my fridge/pantry/garden, check sales and coupons, make a grocery list.

For proteins, eggs, chicken breast and wild salmon are my favorites. When it comes to carbs, sweet potatoes, quinoa, wild rice, and veggies (especially in-season vegetables that fit the recipes I am making) appear frequently in my house. I always prep breakfast eggs with tons of veggies, which I serve on avocado toast each morning.

The cooking portion is a weekly ritual for me. I turn on music or my tablet computer for a show and start cooking the ingredients.

Later, I assemble meals to be put in the refrigerator using glass containers and/or vacuum sealer.

Sherry Brubaker The Backyard Bohemian

Ironically, taking the time to meal plan and prepare ends up saving time. As a mom of three, ideal meals are nutrition-packed, low maintenance, budget friendly and easy to clean up.

When meal planning, I check the family’s schedule for busy nights. On those nights, I make an easy vegetarian dinner, like stir fry, which takes 20 minutes or less to assemble. Dinners requiring an hour or more are for weekends. My all-time favorites include 30-minute one-pan-meals, like Dijon mustard bacon chicken.

First, I check schedules to see how many easy meals for busy nights I need to plan for. Next, I search online for healthy meals, keeping my meal plan new and exciting. I create a week meal plan and grocery list after checking my pantry. Shopping, unloading, and preparing are done in the same day within a two hour block. Vegetables can be washed, cut, and stored ahead of time to save time.

A few family favorite meals include smoked paprika roasted chicken thighs with grains and steamed vegetables, pasta with homemade red wine sauce, and one pan creamy lemon chicken.

Most meals I make in less than 30 minutes, making meal planning worth it and giving time back to my family.

Rob Thead Education Coordinator

Preparing meals is a numbers game: I cook so that I can take care of 3-4 weeknight dinners. I try to prepare foods that won’t spoil after a few days of storage.

The core of our weeknight dinners involve Ever’man-sourced boneless skinless chicken thighs in some sort of stew-like sauce (curry chicken & tagine are dinner favorites in my house) served over grains sourced from the bulk bins (rice, couscous, quinoa).

For lunches, (hot) smoked wild salmon is a regular, as the smoking acts as a natural preservative with the fish’s high fat content.

I run an extremely strict mise en place situation in my kitchen, and could probably prepare some of my regular meals blindfolded.

It’s taken trial and error to figure out what works in my house, so just be patient, observant, and never be afraid to ask questions.

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Incorporate aesthetically-pleasing storage solutions to make tidying before bed a breeze. Even just ten or even two minutes of putting dirty clothes into a basket or stowing your belongings out of sight can make a big difference. Less clutter will help calm you and create a pleasant association with waking up to a well-kept space.

Sleep on it By: Stephanie Sharp

Are you getting sufficient sleep? It’s easy to blame our lack of quality rest on family stress, a crazy work schedule or even that adventurous spice you used at dinner, but keeping quality rest out of reach has serious health consequences.

According to the National Center for Chronic Disease Prevention and Health Promotion, more than a third of US adults are sleeping less than the recommended seven hours in a 24 hour period.

While there are both medical and occupational barriers to getting proper sleep each night, it’s important to align your lifestyle choices to promote the highest quality sleep. There are a few easy ways to take back bedtime by working with your body to promote rest.

Keep your sleep space sacred. Your brain and body will begin to associate your bedroom with only relaxation, rest and rejuvenation. Even if your bedroom must multi-task as an office or leisure space, keep distractions such as food, laptops and TV out of bed whenever possible.

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Be gentle with your lighting. Rely on natural light as much as possible, or find light bulbs that create a soft, yellow glow rather than a strong, blue brightness. If you find that streetlights or sunlight wake you up before your alarm, try black out curtains. If you’re sleeping too late, try more sheer window dressings to encourage a natural circadian response to sunlight entering your space.

Enrich your space with plants, candles or essential oils that promote relaxation and deep sleep. Lavender, chamomile, bergamot, jasmine, rose and sandalwood are just a few scents to try. Whether in all natural candles, an essential oil diffuser or a DIY pillow spray, there are plenty of safe and healthy ways to add aromatherapy to your bedtime routine.

If you need help winding down, try an analog practice like reading a relaxing book, journaling or meditation. Scrolling through social media or streaming your favorite show risks introducing blue light, over stimulation and stress as your brain is trying to power down for the night.

Avoid caffeine and alcohol near bedtime. Replace your nightcap or dessert coffee with a calming herbal tea or golden milk latte. Even if you find you can fall asleep just fine after drinking coffee or booze near bedtime, your quality of sleep will suffer throughout the night, leaving you feeling less rested the next day than if you had abstained.

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BULK

THE INCREDIBLE By: Rob Thead

To anyone mystified as to how the bulk containers and shopping them works, we wanted to take this opportunity to highlight what we think is special about Aisle 4 (the bulk aisle in the co-op).

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You might hear Aisle 4 referred to as “the bulk aisle”, or even “the bulk bins”. This might not be entirely accurate, as some items on the aisle—including spices, nut butters, and honey—are not housed in bins, but rather urns and jars.

There are multiple reasons to source items from the bulk bins, and each of these reasons provides a positive benefit for the shopper, Ever’man, and the local environment.

You create less waste: Purchasing items from the bulk aisle reduces packaging waste you create compared to purchasing a prepackaged item. You have the option of bringing your own container from home (more on this later), or using the plastic bags (“roll bags”) provided to get the item from the bulk container to your pantry. Our roll bags, which can be found in produce and the bulk aisles are composed of 100% postindustrial, recycled content and are printed using water-based inks.

This reduction in packaging waste decreases the volume of materials entering the local waste management and recycling systems. Bulk shopping also reduces associated greenhouse gas emissions from the manufacture of the food packaging materials and a reduction in the net weight of the item as it makes its way through transport and logistics networks while finding its way to the Ever’man shelves, and eventually to your plate.

You can try new items without a big commitment. Experiment with a new grain, test out a granola or mixed nut product

without having to purchase an entire container that might sit unused until it has expired or spoiled by other means.

And, unlike big-box discount stores offering comparable prices on similar items, there is less pressure to try a new item without having to buy a gigantic volume to reap the savings from bulk shopping.

You will save money. Buy only what you need. If you only require a small amount of a certain spice, or are using a recipe that calls for an ingredient in a volume far less than what you would find in a prepackaged version, then the bulk bins are your shopping friend.

There’s no reason to add to your already overcrowded spice rack, cabinet or purchase a package of food that you know will go bad before you can use all of it.

Savings extend to the entire life cycle of the product. The reductions in transport costs from shipping a lighter product, the money saved that otherwise would have gone into the design, manufacture, and marketing of item packaging, and the Ever’man staff ’s ability to seek out and negotiate low prices when purchasing at scale are savings that are passed directly onto shoppers buying in bulk.

And, if there is an item that you use a lot—flour, rice, or any product you’d like to lay in a store of for your pantry—Customer Service can make special orders for you from our suppliers, usually at a further discounted rate from the bulk bin retail price for current members of the co-op.

What’s in the bins?

Here’s how it works:

Nuts, seeds (Raw and roasted), & dried fruit Beans, lentils, Quinoa, and cereals & grains.

Coffee (Grinder provided with a variety of grind settings) Spices

Weigh your container (if you brought one).

When you walk into the store, stop by Customer Service and ask someone to weigh your containers.

Maple Syrup & Honey (including local honey from East Hill Honey) Raw, made-on-the-spot nut butters (peanut and almond)

How do I shop the bulk aisle?

To get bulk items from the co-op to your pantry, you have a few options:

Fill your container with the product of your choice.

Keep in mind: spills happen when measuring out product from the bins. If you need help, please ask any Ever’man staff member for assistance.

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You can bring your own container(s) The “roll bags” provided along the aisle For spices, there are smaller plastic bags (reused spice jars or other small containers work well) Specific containers are available for honey and maple syrup, as well as the nut butters (but you can use your own containers for these items too).

If you are consciously trying to reduce the amount of plastic you use, you do not have to use the plastic roll bags provided.

Bringing containers from home allows you to reduce your waste even further by skipping the plastic bags entirely, and get an idea of what a full container of each item looks like to maintain any sort of organizational continuity you might be trying to maintain in your pantry.

Write down the product code.

Bulk items each have a unique product code.

It is a good idea to write this down (you can ask Customer Service for a slip of paper—repurposed/recycled shelving price cards, or note it on your phone’s notepad app), especially if you are buying more than one item in bulk.

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If you brought a container from home, your cashier will deduct the weight of your empty container (its “tare weight”) from the total weight, so that you pay for the product and only the product.

Please, on your next Ever’man shopping trip, consider Aisle 4 and discover the numerous benefits that shopping in bulk offers.

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“In my garden there is a large place for sentiment. My garden of flowers is also my garden of thoughts and dreams. The thoughts grow as freely as the flowers, and the dreams are as beautiful.”

Becca Fritschle She who Loves a Garden ~Abram L. Urban

By: Laura Lee Nichols

Becca joined the ranks of the treasured Ever’man volunteer teachers in 2018 and teaches Ever’man Cooks! Florida Heritage Cooking the first Friday of each month and Gardening on the Gulf Coast the 2nd Tuesday of each month. In her classes, you can expect to learn a lot of tips and tricks for getting your gardens to thrive in our climate, as well as fascinating recipes for plants that thrive naturally in our area.

Becca leads her lessons from experience in her own gardening journey. After moving to Pensacola from Central Louisiana nearly 19 years ago, Becca embarked on her first round of planting in the tricky, sandy soil of Florida’s Gulf Coast.

“The very first fall I was here, I planted winter crops and was shocked that they refused to thrive. And so, I began to learn about this quirky thing that we call Gulf Coast gardening,” explained Becca. “I’ve killed a lot of plants but I’ve also learned a lot of tips and tricks for getting your gardens to thrive in this climate.”

It took a while before Becca became involved with the community at Ever’man, based on an all-too-common misconception about the Ever’man cooperative model.

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“I actually didn’t visit Ever’man for several years when I first lived here. I thought it was a member’s only store!

When I finally started coming to Ever’man, I was drawn to its small store atmosphere. I enjoy being places where I know people so the local grocery store atmosphere is very important to me.”

As a part of Ever’man Cooks! Florida Heritage Cooking revisits the traditions of yesteryear through demonstrating recipes from Cross Creek Cookery, a 1942 cookbook by the author Marjorie Kinnan Rawlings. At each class, Beccca prepares recipes using local produce, from poke weed to mirliton.

In addition to her passion for and knowledge about the ins and outs of Gulf Coast gardening, Becca and her husband, James, have created a vibrant and loving home that attracts animals in need. They raise rabbits, chickens, cats and dogs, in addition to the garden. But this bustling microcosm isn’t complete without the bees.

In 2011, she and James began keeping bees as well as a large summer and winter garden. Little Green Bees came to bee, providing local raw honey, candles, beeswax bars, lotions, beekeeping classes, swarm removal and cut out services. Follow them on Facebook and you will get updates on upcoming events, projects and products. If you’re an aspiring beekeeper, Becca also founded Gulf Coast Beekeeping School and teaches workshops.

Mark your calendars: Open Hive Day is coming up on Saturday, August 17. You will get to see the bees, open a hive, paint a hive, taste mead (honey wine) and meet their family of rescues.

As if her gardening, animal rescuing, beekeeping and teaching weren’t enough to impress and inspire, Becca also has a passion for the theater and takes to the stage with many local theater groups. In June, she played the role of Mother Superior in Pensacola Little Theater’s production of Sister Act. Her next project will be directing a scene from The Merry Wives of Windsor for Arrant Knavery’s annual Bard or Bust show.

If you’re eager to get started with a new hobby, such as gardening or beekeeping, here is Becca’s parting advice on having a beginner’s mindset: “If someone is succeeding in your chosen field of learning, take all the advice you can get from them. Don’t try to do things your own way. Learn from someone else’s mistakes!”

We know you’ll be inspired by Becca, whether you join her in the community garden or learn from her in the Educational Center. Her wit, kindness and enthusiasm are contagious.

everman.org/events

FERMENTED GARLIC YOU’LL NEED:

Garlic cloves (about 12, or one head of garlic) 100% pure raw honey Mason jar with a lid

STEPS:

Peel and crush the garlic cloves.

Drop into a mason jar full of honey, stirring to combine, close the lid tightly.

(If your honey is solid at room temperature, warm in a bath of hot water to liquefy before adding garlic.)

Each day, crack the lid open to “burp” the garlic to keep pressure from building up during the fermentation process.

Shake the jar once a day.

Watch for bubbles at the top of the mixture to confirm that the fermentation process is in action.

Let ferment for at least one week before serving as a sauce, drizzling over a prepared dish or using as a marinade.

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KEEP PENSACOLA BEAUTIFUL

“Plastic bags like grocery bags are not accepted in our municipal recycling centers; they often end up in landfills, waterways, and the ocean. Keep Pensacola Beautiful will take the collected plastic bags to the proper facilities to ensure that they are recycled and give you a reusable bag so that we can end the plastic bag cycle.”

Keep Pensacola Beautiful was formed by a group of concerned citizens in 1978 who took initiative to be involved in their community. They were officially chartered as a nonprofit in April 1979 and became a Keep America Beautiful affiliate in 1995. Originally called Pensacola-Escambia Clean Community Commission and then Clean & Green, the organization has established, maintained and promoted many community beautification programs.

Ever’man is always proud to partner and work with Keep Pensacola Beautiful, as our respective mission and ends statement consistently align as we work to support responsible, local agriculture and education about environmental issues. Several times a year we host one of the organization’s bag swaps, where they offer the opportunity for individuals to exchange 20 plastic bags for one Keep Pensacola Beautiful tote.

According to Keep Pensacola Beautiful staff, “Plastic bags, like grocery bags, are not accepted in our municipal recycling centers; they often end up in landfills, waterways, and the ocean. Keep Pensacola Beautiful will take the collected plastic bags to the proper facilities to ensure that they are recycled and give you a reusable bag so that we can end the plastic bag cycle.”

But this dedicated, community-minded organization has their hands in many aspects regarding the conversation and protection of the Gulf Coast’s environmental resources.

On June 8th, Keep Pensacola Beautiful hosted their World Oceans Day Beach Cleanup. This cleanup was one of 391 World Ocean Day events that took place all over the world during the second weekend of June. They met at Park West on Pensacola Beach at 9:00 am and worked until noon in order to clean our beach of plastic, trash, and ocean debris.

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This event was coordinated by the Ocean Project organization, which “helps lead global promotion and coordination of World Oceans Day. Since 2002, they have collaboratively worked in partnership with hundreds of organizations and networks from all sectors to help rally the world around 8 June, and continue to grow engagement and action for our shared ocean throughout the year. On World Oceans Day, people around our blue planet celebrate and honor the ocean, which connects us all. Get together with your family, friends, community, and the planet to start creating a better future.”

The month of July is known in the eco-conservation world as Plastic Free July, a challenge posed by The Plastic Free Foundation of Western Australia. Keep Pensacola Beautiful will be posting tips, challenges, and giveaways on social media to help their followers raise their awareness and reduce their use of plastic. Follow them on Facebook and Instagram in order to join in the conversation and challenge yourself.

In addition, in honor of Plastic Free July, Keep Pensacola Beautiful will be launching Eco to Go, a program encouraging and incentivizing local restaurants and bars to switch to eco-friendly practices. This initiative is intended to help Pensacola make the switch from single-use plastics to reusable, compostable, and sustainable practices. Start looking for their Eco to Go logo at your favorite local restaurants, and visit their website if your business is interested in becoming a member. Please visit them at keeppensacolabeautiful.org and follow along on Facebook and Instagram to stay up-to-date and to learn how you can help Keep Pensacola Beautiful!

MORE THAN A STORE Bag Charities

Bring your own bag, give back.

Since 2015, each reusable bag used by shoppers at the register has resulted in a five cent donation to a local nonprofit.

C.A. WEIS ELEMENTARY

A Community Partnership School is the hub of our community, a place focused on student success — in school and beyond. At C.A. Weis Elementary, we strive to increase student success at school, provide access to resources to improve physical and emotional health, increase parental involvement, and empower students to shine.

THE SURFRIDER FOUNDATION

is dedicated to the protection and enjoyment of the world’s ocean, waves and beaches through a powerful activist network. We ensure beaches are accessible, keep our water clean, protect our ocean, preserve our coasts and keep plastic from polluting our waterways.

THE JUNIOR LEAGUE OF PENSACOLA, INC.

The Junior League of Pensacola, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable.

Pay it Forward With Vita Coco July 17 - July 30

We all know that July ushers in the dog days of summer.

It’s an important season to prioritize healthy hydration and this year, you can make a difference while you conquer your thirst! Together with our fellow food co-ops across the country, the Ever’man community can raise money to build a classroom in the Philippines where Vita Coco sources its raw ingredients. For every Vita Coco item purchased throughout the month of July, $1 will be donated to build a classroom for students in the Philippines (up to $10,000.) We were able to build a classroom last year and look forward to reaching this goal again, with your help!

Growing Healthy Communities with Organic Valley August 14 - September 3

As our students, teachers and parents head into a new school year, we are excited to be able to support Organic Valley’s efforts to raise funds for National Farm to School Network. Organic Valley will donate $1 to National Farm to School Network for every Organic Valley product purchased during the fundraising period. National Farm to School Network increases access to local food and nutrition education to improve children’s health, strengthen family farms and cultivate vibrant communities. As a reward for some friendly and impactful competition with our fellow co-ops, Ever’man has the chance to win a community garden for a local school in our area through Organic Valley’s partnership with National Farm to School Network.

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