10 Ways For Kids To Go Local Palm Oil: Sustainab i l i ty Crossroads How Does Fair Trade Promote Gender Equality SEPTEMBER / OCTOBER 2022 BROUGHT TO YOU BY EVER'MAN COOPERATIVE GROCERY & CAFE ALTERNATIVETHEHEALTHY Autumn edition
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COMMUNITY WILL HAVE: • 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 315 W. Garden Street Pensacola, FL 850-438-040232502 1000 E. Nine Mile Road Pensacola, FL submissions.whodiscretionmaywithof-interestIfregardingisadvertising.theEver’manrecommendisfordisregarded.thisOpinionsasstrivewithinneeds,diversityCafeEver’maninstagram.com/EvermanCoopfacebook.com/EvermanCoop850-316-370032514everman.orgCooperativeGrocery&servesadiversecommunity.Theisreflectedinculture,tastes,lifestylesandviewpoints.Itisthevisionofthiscooperativetotoembracediversityandtomeetmanycommunityneedsaspossible.andviewpointssharedwithinpublicationareneitherendorsednorEditorialcontentisintendedinformationalpurposesonlyandnotintendedtodiagnose,prescribe,oroffermedicaladvice.reservestherighttoreviewappropriatenessoftheplacementofTheproductappropriatenessbasedonEver’manproductphilosophyaccountabilitytohealthfulness.thereseemstobepotentialforconflict-issuesregardingcompetitionproductssoldatEver’man,theadberejected.AdswillbesoldattheoftheMarketingManagerreservestherighttorefuseandedit
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THE HEALTHY ALTERNATIVE | 3 Features681826 Ever'man Ends Statement Board of Directors Become a Member Today Classes at Ever'Man ISSUEIN32542ClassicsTHIS266188 WE HAVE GIFT CARDS! giftcard How Does Fair Trade Promote Gender Equality Fair Trade: Primer Palm Oil: Susta i nab i l i ty ICrossroadsOwnGrocery Store w i th Some Fr iends
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MEET THE 2022 BOARD OF DIRECTORS
Dave DeBlander President
Cheryl Kirby Secretary Dr. WinborneSandra Director
THE HEALTHY ALTERNATIVE | 5 BECOME A MEMBER TODAY! Membership Benefits How to Join • 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 • Eligibility to run for the Board of Directors. • Support of local, regional, and national organizations. 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) HIRINGWE’REJOINOURTEAMwww.everman.org/careers THE HEALTHY ALTERNATIVE|5
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• Are discriminated against when applying for credit
Trade isn’t just the exchange of goods and money. It affects real people all over the world. Did you know that a significant portion of the world’s food is grown by women? Yet, they rarely receive their share of the benefits of their hard labor. Women in the agricultural communities where Fairtrade works often:
Rights that are expected here in the United States are not consistent all over the world.
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You can see this in Carmen Mueses, a cocoa farmer and member of the CONACADO Cooperative in the Dominican Republic. By joining a Fairtrade certified co-op, Carmen has been able to tap into its collective bargaining power when it comes to cocoa
she has secured a better price for her cocoa, which has made it possible to achieve her goals of scaling production and diversifying her crops.Inaddition
• Don't have control of the money they earn
How Does Fair Trade Promote Gender Equality?
• Don't own land or crops
• Don't have access to education, training or supplies
This unfortunate reality is why Fairtrade has specific protections for women. Fairtrade Standards ban discrimination, harassment or exploitative behavior, and require producer groups to proactively support women and other historically marginalized groups. Fairtrade has also started training schools – the Fairtrade Women’s School of Leadership - so that women interested in starting their own farms, or pursuing leadership positions, have the skills and support they need to achieve their goals.
to being a resilient, dedicated and entrepreneurial farmer, Carmen is deeply committed to her community and is actively working to create a space where all people can thrive, regardless of their gender.
By: Co+op
Artist Mari Shibuya paints a mural featuring Carmen Mueses on Central Co-op in Tacoma, Washington.
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Fairtrade America recently co-created a mural of Carmen with artist, Mari Shibuya, at Central Co-op in Tacoma, Washington to celebrate her incredible commitment to her community and to remind shoppers that choosing Fairtrade is promoting gender equality. You can learn more about Carmen and see more of this mural at ChooseFairtrade.org.
As Carmen shared, "We are working in a community based on trust and equality to earn a fair price for all of our farmers where there is no difference based on gender."
On your next trip to the co-op, try looking for the Fair Trade Certified versions of your favorite products—and feel great about helping to improve the lives of farmers and conserve the environment.
Fair Trade: A Primer
Fair Trade Certification is not yet available for every kind of food, but it's a growing trend; you'll spot the label on coffees, teas, spices, chocolates, sugar, vanilla, fruits, wines and other foods. Fair Trade Certified non-food items like clothing and accessories, bodycare items and home and garden products are also available.
By choosing Fair Trade, we can support the environment, too. Since Fair Trade supports small-scale farmers, it encourages biodiversity (think shadegrown coffee and cocoa, which protect wildlife habitats) and sustainable practices like organic farming. There's no need to sacrifice quality with Fair Trade either; one emphasis of Fair Trade is supporting farmers in improving the quality of their crops.
sports a Fair Trade Certified label, it means producers were paid wages that allow them to support their families and contribute to the betterment of their communities. Fair Trade farmers deal one-on-one with importers (rather than middlemen), and Fair Trade encourages democratic decision-making, transparency, gender equity, and independence.
We all want to feel good about our food choices, and buying produce from a local farmer makes it easy. But what about food that comes from afar? In some communities around the world, impoverished workers are paid low wages while their land is depleted by industrial agriculture. Luckily, the Fair Trade Certified label can help us steer clear of foods grown under such Whenconditions.aproduct
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By: Co+op
Semi-skeptically I purchased my $35 membership (a one-time share purchase), and got my membership card. Fireworks didn’t illuminate the sky, staff didn’t erupt in song and there were no shiny prizes, but I did notice a pretty sweet Member Special on chocolate.
Still, when I didn’t feel like engaging in that conversation, or the greater good, I knew I could show up and find quality food that actually tasted good at a fair price. And, chances were, there would always be some tasty chocolates and wines on Member Special.
Thislike?article
By: Alison Grey Germain
In honor of all of these wonderful things that differentiate the cooperative business model, October has been declared National Coop Month. It gives nods to the more than 29,000 co-ops across the country, from natural food stores, to banks, manufacturers and everything in between. Local, trusted and serving you. What’s not to
Since my days of operating lemonade stands and posting huge profit margins on my products (hey, I didn’t care about ripping off my customers), I had never considered business ownership as part of my future plans. Now, as a part-owner, I had an equal say in the co-op’s operations and future, and that felt good. No one was forcing me to participate, but when I had a problem or suggestion, someone here might actually listen to me. I had a choice about what I was purchasing and as a consumer, this was empowering.
At that point, I decided to hit up the wine section, again looking for those Member Specials. They were all over the store, glorious little markers of superb savings just for me…and the other 18,000-plus members of our co-op. Still, I decided that membership was starting to feel pretty good.
is courtesy of the Community Food Co-op in Bozeman, Montana. For more info about Community Food Co-op, or to view other articles from them, please visit www.bozo.coop.
The more I shopped here, the more I realized how different the cooperative business model really was. I had always figured it operated the same way as any other business: with one all knowing and dictating owner, some dutiful employees and unquestioning customers.
October Is Co-op Month
Growing up in Bozeman, I always wondered what it meant to be a member of the co-op. Was this some sort of exclusive club and why did I have to pay to shop?
So, What is the Big Deal?
It could not have been any different. I learned our co-op is equally owned and operated by all of its members, an economic democracy of sorts. I was literally voting with my fork, or spoon for that matter. And eating was fun, so I could rejoice in this cause.
The more I started to hang-out here, the more I realized that the staff and customers were also unique: this was a dynamic and diverse group of folks that had thoughts, opinions and ideas about the food they wanted to eat and the type of business they wanted to support. There was a conversation happening, and I liked it.
Is There Anything Coconut Can't Fix?
IT'S ALL ABOUT THE RAINFOREST
WHAT ARE SUSTAINABLE TROPICAL FOODS?
Close your eyes for a moment and try to envision a world without coconut oil.
The tropical (equatorial) parts of our world are the front lines of our defense against climate change—they’re home to the majority of earth’s rainforests. Powered by the sun, enormous, majestic trees breathe in the world’s carbon dioxide, use and store the carbon, then breathe out Sinceoxygen.slowing climate change depends upon drawing more carbon out of our atmosphere as well as reducing emissions, protecting, managing and restoring rainforests is a vital part of any scenario in which we stop or reverse climate change.Unfortunately, tropical rainforests everywhere are being aggressively cleared to make room for cattle ranching and agricultural products like palm oil and soybeans. This is called deforestation, and it’s commonly done by burning forests to the ground, polluting the atmosphere and undoing the climate benefits of those oldgrowth
Everything grows well in the tropics—including many annual staple crops we don’t think of as tropical, like corn, wheat, potatoes and Thesesoybeans.crops are extensively grown on deforested land using industrial farming techniques that pollute the air, water and soil. One potential climate change solution identified by Project Drawdown is to convert that type of farming (annual crops) into growing tropical staple crops like palm oil, coconut and avocados which are grown on trees These(perennials).plantsstore more carbon from the atmosphere, reduce erosion and better utilize rainwater and lend themselves to well to mixed agriculture systems, or agroforestry.
Agroforestry is a complicated sounding term for a simple idea—it means having a diverse, vertically integrated farm with fast-growing, tall rainforest timber trees and high-value crops that grow well under their shade, like coffee and chocolate (cacao). Annual ground cover crops like pigeon peas and medicinal herbs round out such a system. Agroforestry and other farmland restoration efforts are turning around agriculture in the tropics and repairing land ruined by deforestation, making them valuable ways to slow climate change. Food co-ops are directly supporting these cuttingedge climate solutions through Co+op Forest, a carbon offset program.
Scientists, agronomists and activists agree that in order to reverse climate change, we need to implement these solutions now. This is why it’s so important to increase consumer demand for sustainable tropical products like palm, coconut and argan oils, fruits like mangos, bananas and avocados, coffee and chocolate.
Fair trade and organic brands as well as nongovernment organizations and environmental groups are all changing the course of this story for the better—and by voting with our food dollars, we can be a part of that, too.
By: Co+op
SUSTAINABLE TROPICAL FOREST BENEFIT CLIMATE
Just kidding! Don’t do that. Nobody wants to imagine a world without our favorite tropical foods—bananas, mangos—gasp—coffee! Wait, chocolate? No thank you. Learning about and purchasing sustainable tropical foods is a great way to ensure people will know the joys of piña colada smoothies and sea salt caramel lattes for generations to come.
Fortunately,trees.there are many people working on alternatives to deforestation as well as ways to repair the damage that has already been done.
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Look for tropical products that are certified organic, fair trade and/or Rainforest Alliance Certified. The rigorous certification standards for these labels include environmental protections and these are the gold standard.
Food co-ops have provided a market for more sustainable tropical foods for decades now— long before climate change was the widely discussed issue it is today. We’re proud to offer products that are putting these climate solutions into place and we’ll continue to actively seek out and carry more of them as they are available.
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Photo courtesy of PUR Projet
Head’s up—and this is important—palm oil is a hidden ingredient in a huge variety of packaged foods, body care products and makeup. In fact, over half of the products in the average U.S. family’s pantry contain palm oil! One of the most beneficial things you can do, as a shopper, is to look for Roundtable on Sustainable Palm Oil (RSPO) certification on products containing palm oil, and visit Palm Done Right to learn more about why and how to identify products that source sustainable palm oil.
HOW TO IDENTIFY SUSTAINABLY GROWN TROPICAL FOODS?
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:
By: Co+op
10 Ways For Kids to Go Local
“Eat your veggies!” “Clean your plate!”
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“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.
6. Declare your food independence! On July 4, make homemade ice cream featuring locally-sourced milk, cream, fruit and nuts.
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.
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!
4. Encourage your child to pick out an item at the farmers market or coop; then prepare a meal with them using their chosen local food.
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Food co-ops nationwide help nurture local food appreciation for people of all ages. Learn more about how how co-ops celebrate local food.
10.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.
2. Let your kids play with their food. Make an art project out of local foods, such as seed art or veggie sculptures.
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.
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 seed. Prepare a meal based on your heritage. Were your grandparents
14 | THE HEALTHY ALTERNATIVE INGREDIENTS 2 medium sweet dumpling or acorn 1squashcupwild rice blend (packaged or bulk) 1 cup thyme1sage,1Dijon2scallions,4kernels,cornfrozenteaspoonschoppedtablespoonsmustardteaspoondriedcrumbledteaspoondried 1 teaspoon ground black pepper 1/2 teaspoon salt 6 ounces sharp cheddar shreddedcheese, PREPARATION
2. While the squash is baking, bring 2 cups of water to a boil and add the wild rice blend. Return to a boil and cover, then reduce the heat to low. Cook for about 30 minutes, or according to package directions. Remove from heat and let stand, covered, for about 5 minutes, then transfer to a large bowl to cool.
NUTRITIONAL INFORMATION 450 calories, 16 g. fat, 45 mg. cholesterol, 630 mg. sodium, 64 g. carbohydrate, 5 g. fiber, 17 g. protein Stuffed Squash Wild
4. Spoon the squash mixture back into the shells and place on the sheet pan. Cover with the remaining cheese. Reduce the oven temperature to 350°F., and bake for about 30 to 35 minutes until the cheese is golden brown and the squash is heated through. Serve hot. Rice
1. Heat the oven to 400°F. Lightly oil a large sheet pan. Cut the squash in half lengthwise and scoop out the seeds. Place the squash, cut side down, on the pan. Bake for 25 to 30 minutes, until the squash is tender when pierced with a paring knife. When the squash is tender, place on a rack until cool enough to handle.
3. Scoop the flesh from the squash, leaving about a quarterinch inside the shells so they won’t collapse. Put the squash flesh in the bowl with the rice. Add the corn, scallions, Dijon mustard, sage, thyme, pepper and salt. Mix well, and when cooled to room temperature, stir in about two thirds of the cheese.
90 min 450 cal 4 serve
THE HEALTHY ALTERNATIVE | 15 INGREDIENTS 2 tablespoons avocado 12oil ounces thinly12mushrooms,shiitakechoppedclovesgarlic,slicedmediumshallot,sliced 1 tablespoon fresh 1/2gingerteaspoon red pepper flakes 1 cup fresh mint (loosely packed) 1 tablespoon fish sauce or tamari PREPARATION
1. Place a wok or large saute pan over medium-high heat. When hot, drizzle with avocado oil and swirl to coat. Add the mushrooms, stirring and searing for about three minutes, until softened. Add the garlic, shallots, ginger and red pepper flakes and stir for another minute.
2. Transfer to a bowl, add the mint and fish sauce, and toss to mix. Let cool slightly.
SERVING SUGGESTIONS Serve in bibb lettuce leaves with cashews or peanuts on top and lime wedges on the side. NUTRITIONAL INFORMATION 150 calories, 11 g. fat, 0 mg. cholesterol, 370 mg. sodium, 11 g. carbohydrate, 4 g. fiber, 5 g. protein 20 min 150 cal 4 serve Mushroom Larb
By: Robin Asbell
One of the first times I got my hands on a big kitchen knife was when I carved my first pumpkins for Halloween. I remember it vividly, because it was a serious moment, when it was impressed upon me that" this is not a toy." You could say it was a formative experience, since I now wield the big knife for my living. It undoubtedly adds to that early experience that the pumpkin cutting was so dramatic, as we pulled the sturdy plug from the top and reached in to scoop out the slimy innards. Up to my chubby elbows in fibrous pumpkin strands, I was excited about eating the seeds, too. Of course, it was all just an appetizer course for trick or treating, adding to the anticipation. Now, I look to pumpkins and their brethren for many savory dishes, as well as desserts. The sweet, creamy flesh of squash is a perfect complement for spices, hearty meats and beans, and adds natural sweetness and great flavor to anything with a sweet and sour component, like Asian soups or a salad.
For all squashes, you will have an easier time cutting them in half if you remove the stem. If you have a meat hammer or mallet handy, you can just give it a whack and it will usually pop right off. Alternatively, pry it off with a spoon. Then, set the squash on its bottom or side, whichever is most stable. With one hand on the spine of your chef's knife (careful of your fingers) and one on the handle, cut the squash in half, rocking the knife from side to side and using a little body weight to get through. If it is just too hard (or your knife isn't sharp), try this oven trick.
Firstly, it is good to know that small squashes, like Sweet Dumpling and Delicata, have thin, tender skins, making them easier to cut. Butternuts are almost as tender, so if cutting squash is a barrier, those are good varieties to get to know.
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The sturdy skin of the winter squash is one of the reasons that it keeps so well. It's also one of the reasons that many cooks are intimidated by squash cookery, as they may be daunted by the prospect of wielding a knife on such a big, hard object (like I was on that long-ago Halloween eve). Luckily, with a few tips on how to approach a winter squash, it should be as easy as (pumpkin) pie.
Delightful SquashWinter
Preheat the oven to 400⁰F, and then slide the whole squash in for 5-10 minutes. When you take it out, the outer skin will be softened enough to pierce with a knife. Really big, hard squashes, like the Hubbard, will often be precut into pieces by your co-op produce experts. My farmer friends break theirs up with an axe, or simply put it in a paper bag and drop it on the ground until it breaks open.
Once your squash is halved, you can choose your method of peeling. Some folks like to have at the halved squash with a peeler, and this works well with smooth squashes, like butternuts. Deeply grooved or thick skinned squashes will foil the average peeler. I find that a very safe way to peel and cube squash for cooking is to cut halved squash into slices, then lay them flat and use your chef's knife, with your free hand bracing the spine again, to cut straight down to trim the skins. You can also hold the slices upright and use a peeler or paring knife, whichever is more comfortable. Once the slices are peeled, you can cook them as they are or chop them in chunks.
That pumpkin you put out on the stoop is quite versatile and just one of the cornucopia of socalled winter squashes harvested in the fall. They are distinguished from summer squashes in that they are good keepers, and will last all winter long in a root cellar.
From the hand-sized dumpling to the behemoth Hubbard, winter squash deserves to be a valued ingredient in your repertoire.
• Butternut - the smooth textured, bright orange flesh of the butternut is perfect for cubing and roasting, or for pureeing for pies and cakes. Bonus points for having the long neck, which can be sliced crosswise to make beautiful rounds for roasting or layering in a gratin.
Winter squashes are a perfect match for the cold season in so many ways. Their dense, creamy texture, bold orange colors, and sweet, subtle flavors make them a cook's best friend in the winter kitchen. Use their sweetness to balance the other flavors in your dish, like the vinegar or lemon dressings I use in these recipes. I'm partial to roasting, because of the way it concentrates and caramelizes the squash, but you can steam, saute, braise, or simmer your squash pieces in soup.
• Spaghetti - Spaghetti squash is the oddball, bred for its stringiness and not as sweet as the others. Cut and roasted or steamed, the flesh of the squash can be scooped and served like spaghetti, with sauces or in salads.
From smallest to largest, here are the squashes:
• Sweet Dumpling, Delicata: - great "single-serving" squashes, perfect for halving and baking. You can serve them hot with butter and brown sugar, or stuff them with any number of fillings, from savory to sweet. Their flesh is yellow-orange, mild tasting, and quite juicy, and the rinds are tender enough to eat
• Kabocha - like Red Kuri, kabocha has a meaty, almost flaky texture that roasts to a wonderful bite. Excellent cubed in soups, curries and roasts because it holds its shape and absorbs flavors.
• Pie Pumpkins - unlike your Jack-o-lantern, these have thick, sweet flesh, a good moisture content, and a very smooth texture. Roast or steam for pureeing for soups, or baking.
• Hubbard - the behemoth of squashes, these grow to 50 pounds. You will find chunks of it for sale, with its distinctive blue rind. A meaty, dry squash, perfect for steaming, roasting, or soup.
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Each variety has its own unique personality. I have taught a class on the joys of winter squash in which I roasted cubes of several varieties and served the students a sampler plate, to illustrate this point. People are amazed at how distinct and different the squashes are.
• Red Kuri - a meaty, drier textured squash, with a vibrant red-orange flesh. Excellent for most purposes, it won't add excess moisture to recipes like gnocchi or muffins.
• Acorn: - a little big for a single serving, these are classic, yellow-orange fleshed squashes. Creamy, nutty, and sweet, they're great for when you just want a cup or so of squash puree for a recipe. They are also a good size to slice or cube, without having more than you need.
The Sumatran tiger, rhinoceros, elephant and orangutan are critically endangered due to palm oil expansion into their habitat. Scientists are especially concerned about the Sumatran orangutan because it is a keystone species, which means the orangutans' presence helps other species thrive. These amazing animals are known as "gardeners of the forest," because while they feed in the forest canopy, they drop fruit-laden branches to the forest floor below, where they can be eaten by other animals or grow into new trees. If Sumatran orangutans become extinct, it will severely damage ecological health in Sumatra's remaining rainforests. The Orangutan Information Centre is a Sumatran organization that works with the local community to restore critical habitat and provide education on a range of sustainability issues. As of 2014, they've planted over a million native trees in deforested areas of Gunung Leuser National Park, which is one of just two remaining habitats for the Sumatran orangutan.
SUSTAINABILITY CROSSROADS
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THE SUMATRAN ORANGUTAN
AN UNNECESSARY DIRECTION
Palm oil comes from the African oil palm tree. In many ways, the oil palm is an ideal source for sustainable ingredients. This hardy tree grows quickly in a wide range of tropical environments and yields lots of oil— in fact, it requires about one-tenth of the land needed to produce the same amount of oil as soybeans or canola. Most palm oil today comes from Indonesia, a biodiverse Southeast Asian nation made up of thousands of tropical islands. Indonesia’s largest island, Sumatra, is home to species which can’t be found anywhere else on earth. Farmers looking to earn a living from the surging demand for inexpensive palm oil have cleared roughly 44 million acres—an area equivalent to the state of North Dakota—in order to grow oil palms.
By: Co+op
Palm oil is a tropical plant-based fat that has recently surged in popularity because it can be used to replace hydrogenated oils (trans fats) in many processed foods. As government regulations regarding the removal of trans fats from our food supply continue to increase while consumer demand for processed foods remains the same, companies have become increasingly dependent on palm oil as an inexpensive source of shelfstable fat. This increased demand is having disastrous implications for tropical rainforests and our shared environment in a short amount of time. When it comes to palm oil, we’re at a sustainability crossroads.
This destruction has put many unique animals on the endangered species list. The slash-and-burn methods used to clear rainforests have made Indonesia the world’s fifth-largest emitter of greenhouse gases and a major contributor to global climate change. Indonesia’s rainforests grow on peatlands, swampy layers of ancient, carbon-rich vegetation that spread deep beneath the forest floor. A single acre of burning peatland rainforest can release over 10,000 metric tons of carbon dioxide. This is in addition to the loss of trees which acted as a carbon sink by removing carbon dioxide from the air.
Thankfully, as consumers become educated on this issue, companies are beginning to take note. This is a trend that must continue in order to reach palm oil’s potential as a sustainable ingredient. Increased consumer demand for sustainable products has led many manufacturers to consider how the ingredient could be produced more sustainably. Familiar thirdparty certification programs, such as USDA Organic and fair trade, can help people identify palm oil that has been produced with sustainability in mind.
MAKE A DONATION
See the side bar about the Orangutan Information Centre, an organization working to restore native rainforest habitat in Sumatra for more information about how you can help.
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You may also see the Roundtable on Sustainable Palm Oil (RSPO) logo on products containing “Certified Sustainable Palm Oil.” RSPO brings palm oil industry stakeholders together with environmental groups to increase awareness and availability of sustainable palm oil. RSPO members agree on a set of principles which includes a commitment to transparency and a promise to avoid future deforestation, particularly in areas of high biodiversity. Many environmental groups acknowledge that RSPO’s current principles are insufficient, however most agree that the principles are a necessary first step towards a more sustainable future.
LEARN ABOUT FOOD SOURCING ISSUES
The palm oil issue is a great introduction to the complexities of our global food system. Although it is an extreme example, it is by no means the only one. By becoming well informed consumers, we can decrease the negative environmental and social impacts of our food choices. One easy way to begin is by looking for locally produced foods. Since the impact is closer to home, you have more information about how it was produced and how it effects the land and people where it was grown.
resource is Palm Done Right, a collective effort by farmers, agronomists, companies and environmental organizations to educate and raise awareness about the issues surrounding palm oil production.
CONTACT MANUFACTURERS
If your favorite product contains palm oil that’s not fair trade, organic or RSPO certified, consider contacting the manufacturer. Ask about their policy for sourcing ingredients, and if they have plans to transition to more sustainable sources in the future.
As of 2014, roughly 75% of palm oil producers have committed to RSPO principles, and still more companies are sourcing organic and fair trade palm oil. This makes many experts hopeful that consumer interest in sustainable palm oil has reached a turning point that will make truly sustainable palm oil increasingly
READ THE LIST OF INGREDIENTS
This complex issue can be addressed by a range of actions. It is important to note that avoiding palm oil in favor of other oils isn’t necessarily more sustainable, since that could lead companies to switch to other less productive, and therefore inherently less sustainable, oils. What you can do:
THE WAY FORWARD
Anotheravailable.useful
Palm oil can appear on ingredient labels of processed foods in many different forms. The World Wildlife Fund provides a comprehensive list of ingredients that are likely to be derived from palm oil. If a product contains these ingredients, look for fair trade, USDA Organic, and/or RSPO certified labels.
TURNING TOWARDS SUSTAINABILITY
This winter soup warms you up with its subtle Indian-influenced flavors. You can use any dense, slightly sweet winter squash, like butternut or Hubbard, if kabocha is not available. Serve over brown rice for a heartier dish.
g. protein 45 min 180 cal 6 serve
180 calories, 14 g. fat, 0 mg. cholesterol, 135 mg. sodium, 11 g. carbohydrate, 2 g. 1
2. In a large soup pot, heat the coconut oil over medium-high heat. Saute the onion for 6 to 8 minutes until soft. Add the garlic, ginger and jalapeño and cook another 2 minutes, stirring frequently. Add the spices and stir for one minute. Add broth, coconut milk and squash and bring the soup just to a boil. Reduce heat and simmer the soup for 15 to 20 minutes, stirring occasionally. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper. Serve with lime wedges.
1 teaspoon
1 medium kabocha squash
1gingerjalapeno,
2
NUTRITIONAL INFORMATION
PREPARATION
2 tablespoons olive oil tablespoons coconut oil yellow onion, diced cloves garlic, minced tablespoon minced fresh seeded and teaspoon coriander garam broth wedges
1 cup Saltcoconutunsweetenedmilkandblackpepper to 1tastelime, cut into
INGREDIENTS
1mincedteaspoon cumin 1
SERVING SUGGESTION
fiber,
Kabocha SoupSquash
masala 3 cups vegetable
20 | THE HEALTHY ALTERNATIVE
1
1. Heat oven to 375°F. Carefully cut squash into halves or quarters; remove the seeds, drizzle cut sides with olive oil and bake 30 to 40 minutes or until very tender. Scrape the flesh into a bowl and discard the skin. Roughly chop the squash.
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Store
2. In a blender or food processor, puree the banana. Add the almond milk, maple syrup, vanilla, flax, cinnamon, baking powder and salt and mix. When smooth, pour over the oat mixture and stir to mix well. Fold in berries. Scrape into the prepared pan and smooth the top.
NUTRITIONAL INFORMATION 320 calories, 12 g. fat, 0 mg. cholesterol, 350 mg. sodium, 47 g. carbohydrate, 5 g. fiber, 7 g. protein 50 min 320 cal 6 serve
THE HEALTHY ALTERNATIVE | 21 INGREDIENTS 2Vegetable oil spray 2 cups rolled oats 1/2 cup walnuts, optional 1 large banana, peeled and 2slicedcups almond milk 1/2 cup maple syrup 2 teaspoons vanilla extract 2 tablespoons ground flax 2seedsteaspoons cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup fresh or frozen blueberries Banana PREPARATION
1. Preheat the oven to 375°F. Grease an 8-inch square baking dish with vegetable oil spray. In a large bowl, mix the oats and walnuts.
3. Bake for 30-35 minutes, until the top of the oats looks dry. Transfer to a cooling rack and serve warm, or let cool completely and store, tightly covered, in the refrigerator for up to 4 days. SUGGESTION the cooked baked oats, tightly covered, in the fridge and warm individual squares in the microwave for a comforting, filling meal.
BerryBaked Oats
SERVING
• Be prepared for meetings, including reading—carefully and thoughtfully—the agenda packet in advance of every Board meeting.
must also attend at least one board meeting prior to January 1, 2023. As of printing, the next board meeting dates are Monday, October 24th and December 4th at 6pm.
• Must not have been terminated
MINIMUM QUALIFICATIONS
• Must not have a conflict of interest with Ever’man (seller or supplier to Ever ‘man or in competition with Ever’man, landlord to Ever’man, etc.).
TO SERVE ON THE EVER’MAN BOARD OF DIRECTORS
with cause from employment with Ever’man for at least 3 years.
• Attend & participate in the Annual Member Appreciation Party and other meetings.
THE HEALTHY ALTERNATIVE | 22
• Must sign a code of conduct form and a code of ethics form.
MINIMUM DIRECTOR REQUIREMENTS
• Participate fully in Board meetings, Attend all monthly meetings, as well as any meetings of committees you may serve on (2-5 hours a week). Special projects may require more time commitment.
• Shop regularly at the Co-op.
• Must be at least 21 years of age.
• Must not be an employee or the significant other of an employee or Board member.
• Actively participate in the annual election by spending time in the store (or other get-out-and-vote activities) to remind members to vote.
Ever'man Cooperative Board of Directors 2023 Election
• Must have been a member of Ever’man for at least 6 months without lapse.
Applications are now available at the Ever’man Customer Service desk and online for those interested in serving on the Ever’man Board of Directors. Applications are due by November 15th and can be turned in at the Ever’man Customer Service desk. Any questions about the application or election process can be sent via Pleaseelections@everman.orge-mail:notethatcandidates
When I was a kid, people in my neighborhood that wanted to hand out a healthier option on Halloween apparently had two choices: pennies or pencils. I can remember staring at those items, strewn on the carpet amongst my brightly colored loot, so out of context I could barely understand what they were. What is this, a pencil? How’d that get in here? A penny? Weird.
There are abundant options for Halloween treats and— psst—they are ridiculously good. Even I-hope-we-get-fewer-kidsthan-usual good, if you know what I mean. With ingredients like organic sugar instead of high fructose corn syrup, sustainable coconut and palm oils instead of trans fats, and fair trade chocolate, these treats aren’t sleeping on the job— they are accomplishing multiple goals!
I am thankful that there are so many choices these days for how I spend my money; the ability to make a difference in the lives of the people in our communities and around the world that produce our food is abundant and, thanks to committed people all along the supply chain from farm to food co-op, readily available to me. Cultural holidays like Halloween knit our communities together—how great to live at a time where I can hand out candy and feel pretty good about it, too!
I’m not kidding myself to think that any of that is necessarily healthier to eat (though I believe an argument could be made), but I do know that organic is healthier for our environment, and for the health of the people involved in making our candy, fair trade is best. In the chocolate industry in particular, fair trade certification is the easiest way for us as shoppers to know that the cocoa beans used to make your chocolate were not farmed using unpaid child labor and other human rights abuses. Despite multiple news reports about unpaid child labor in cocoa production going back as far as 2001, the majority of chocolate we eat in the United States is still produced that way. I’m not in the business of bumming you out—so please do your own reading if you’re interested.
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Now that I have a kid who has an allergy to red food dye, though, I see things differently. Those unconventional neighbors have been recast in my mind as bold, progressive heroes in the Halloween battle against strange new allergens and high fructose corn syrup. I’ve even considered following suit—what alternative could I offer visiting children? The flimsy spider ring? The tiny box of No,raisins?I
like fun. Prohibition? That ain’t me. For kids, Halloween is pretty much about candy, with a little dress-up and staying up late thrown in for good measure. So as I often do as a parent, I turned to the coop for help—I needed gummy bears made with plant dyes and I needed them now!
There's To The Co-op TreatsHalloween
Food co-ops have come quite a distance towards meeting us halfway on our, uh, less-than-healthy cultural traditions.
By: Mandy Makinen
No TRICK
When it comes to salads, carrot salads are most familiar. These Indian Spiced Carrots and Moroccan Carrot Radish Salad recipes each feature raw carrots (spectacularly spiced), but other shredded root veggies—think beets or parsnips— would shine, too.
Raw or cooked, root vegetables are versatile in everything from salads to soups to side dishes and main entrées.
Use root vegetables to make chips, hash browns or fries, and add them to stir fries. Or celebrate these workhorses by crafting a potpie or stew using an assortment of root veggies. Most root vegetables can also be pickled.
Root vegetables can sometimes be a little intimidating, with their strange, tough appearance. But they're a hardy bunch (they travel well, don't bruise easily and are good keepers) and have much to offer cooks who get to know them—in flavor, color, texture and nutrition.
Roots Vegetables
Root vegetables tend to be nutritional powerhouses, too, because they grow underground where they can absorb nutrients from the soil. The specifics vary with each veggie, but they're generally high in antioxidants, potassium and vitamin C. They're low in calories and high in fiber to boot.
By: Co+op
What qualifies produce as a root vegetable? Simply put, it's food that's grown underground. Some root veggies are familiar—carrots, beets, potatoes, sweet potatoes, onions, garlic and radishes, for example. (Technically, potatoes are tubers rather than roots, but for most cooks "root vegetable" works for all manner of tubers, rhizomes, bulbs and corms.) Others are less common but equally deserving of a spot in the pantry—celeriac, jicama, kohlrabi, Jerusalem artichokes, rutabagas, burdock root, salsify, parsnips, turnips and horseradish, for starters.
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Grown across the United States, there are many varieties of virtually every root vegetable—red, golden, white and candy-striped beets; long, skinny Imperator carrots and short stubby Chantenay ones; mild Pink Beauty radishes, mildly pungent Daikons and peppery Perfectos.
If you're lucky enough to have a root cellar, you can store root vegetables for months on end. Otherwise, keep the unwashed veggies in a cool, dark place or tuck them in the crisper of the refrigerator in a paper, plastic or vegetable storage bag. (There are exceptions: Don't refrigerate onions, garlic or potatoes until they've been cut or cooked.) Most will keep for two weeks or longer.
Look for root veggies that are bruise free, with no cuts. Keep in mind that when it comes to roots, the firmer the better! If the leafy greens are still attached, they should be bright and not limp. Choose specimens that are heavy for their size but not too large or they may be woody.
Roasting root veggies enhances their natural sweetness. To roast, simply toss the cut up veggies with a little oil and place on a baking tray. Sprinkle with garlic, salt, pepper and other seasonings as you like. Bake in preheated 400°F oven for about half an hour, stirring once halfway through. (Check the veggies as they cook; some will take longer, some less time. They should be nicely browned.) Give Mediterranean Roasted Vegetables a try, then use the veggies to top a salad or pizza, grains or pasta. The recipe calls for sweet potato, but any selection of root veggies would work beautifully.
You can pick up root vegetables year round, though there are peak seasons, such as: summer through fall for beets; winter through early spring for celeriac; fall through spring for salsify and parsnips; fall and winter for turnips and rutabagas.
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Substituting any root vegetable for potatoes is an easy way to mix up your recipe repertoire. Try mashed turnips and hash brown rutabagas, for example, or celeriac chips and parsnip fries! Serve these Sweet Potato and Parsnip Latkes for an unexpected breakfast, lunch or dinner.
THE HEALTHY ALTERNATIVE | 26 I Own a Grocery Store With Some Friends MandyBy:Makinen
I can still remember the first time I tried a fresh, organic and locally grown sugar snap pea. The crisp, tender pod was a shimmering, almost translucent spring green, the texture was light and juicy and crunchy, the flavor sweet and slightly floral in a way that only a freshly picked pea can taste. I had this amazing experience in the produce aisle of my coop, the specimen unceremoniously thrust at me by a tall guy with a beard and a flannel shirt, the very same guy, it turned out, who had grown the peas, picked them early that morning and brought them to the store to sample to customers, like me.
To be honest, I’m mostly in it for the food
As a sales technique, it worked, you better believe I bought some. But unpredictably, it had a life-changing effect on me because it opened my eyes to the existence, and value, of locally grown food. It turns out that locally grown food is not just better tasting, it’s better for the local economy because it keeps people employed in the rural areas that surround where I live and it’s traveled a much shorter distance to arrive on my plate. Another unexpected bonus of buying locally grown food has been that fresher vegetables actually have more plant sugar in them (it’s chemistry!) so they have been a much easier sell for my kids.
So how do I manage to own not one but three successful grocery stores? I guess in true “industry disruptor” style, I found a unique solution to a common problem: how to get the kind of food I want, and have my voice heard by a place where I shop. That solution is food co-ops. My local food co-op offers me fresh local food, a way to support my community and the opportunity to invest in the coop, ensuring it remains a resource in our community for good.
You can own a food co-op, too
If I wanted to, I could even run for the board! Even better, when I buy food at my co-op more of the money I spend goes back to the local community via local producers and patronage refunds (a return on your investment, similar to a stock dividend or profit sharing but your amount is proportionate to how much you spend). Also, coops provide good jobs, most of them with benefits, to people in my neighborhood. Because co-ops are community-based (and because I’m an owner!) it’s easy for me to see how my shopping choices can benefit my community directly.
There are many reasons why it’s smart and fun (yes, fun!) to shop at and invest in your local food co-op, I could never cover all the reasons here. For me, shopping the co-op is a great way to get the fresh, local and healthy food that I love (plus super tasty treats and snacks!) and at the same time, participate in an organization that is working to meet the needs of my community first and foremost. That community focus will never change as long as it exists, because that’s what being a co-op means, and that’s what makes it different from other stores. Just like you don’t need a wallet full of Benjamins to own a food co-op, you don’t need a Ph.D. to know that co-op ownership just makes Joiningsense.afood co-op is easy. Locate a food co-op near you to find out what they offer and how you, too, can own a grocery store!
I am probably the last person you would expect to own a grocery store, and yet, I do. In fact, I own three. I am a Midwestern, married suburban mother of two, my car is twelve years old and most of my fashion finds come from the thrift store. I don’t fit the bill for corporate honcho, and my bank account corroborates that truth.
Like a boss! Creating jobs and making investments
Most of us don’t expect a lot more than food out of our grocery store, but why shouldn’t we? Eating is one of life’s greatest pleasures but to be real, it’s one of its greatest chores, too. Buying and eating food is not optional, so it makes sense that we should have somewhere to buy food that is just here to help us meet that basic need, not to make money for business executives that live in other states. I don’t know about you, but I am tired of sending my money to Wall Street while Main Street closes up shop. Food cooperatives are locally owned by the people that shop there, like me, and my investment means that I get to vote for our board of directors and weigh in on important governance changes.
When vegetables taste the way nature intends them, people more naturally enjoy them. It’s neat how that works.
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There are a million and one uses for a good homemade stock, including:
• Using in place of water or butter to infuse rice, couscous, or other grains with flavor
• Substituting for wine in any recipe
Making YourOwn Stock
• Making your own soups and stews
• Adding depth to homemade pasta sauces
Soup stock is the foundation for many of the tastiest soups, and it’s a flavor enhancer for many a dish too. But canned and packaged stocks are generally high in sodium and may include artificial ingredients, like monosodium glutamate (MSG). You can find healthier and organic varieties at your co-op, but if you use stock frequently in your cooking, it can get expensive. Despite what you may think, making your own stock requires minimal effort, costs little money, and will keep you, well, stocked for months.
By: Co+op
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• Deglazing pans to make gravy
• Braising greens and other vegetables
The most versatile stocks are chicken and vegetable stock, but the possibilities don’t stop there. Beef stock, fish stock, chili stock, ginger stock—the list is limited only by your imagination. For the sake of simplicity, file away this basic how-to for chicken or vegetable stock and improvise from there.
• 1-2 dried bay leaves
After 3-4 hours, strain the stock, discarding all solids (it’s okay if a few whole spices escape the strainer). You should be left with 8-10 cups of stock. Season to taste with salt or just wait to salt until you use it in a recipe. Divide stock into onecup portions in small plastic bags or containers and freeze (this way, you can thaw just as much as you need).
In a large soup or stockpot, add all the ingredients and cover with 12-16 cups of water. Bring to a boil, then reduce heat and let simmer for 3-4 hours. The liquid should reduce slowly; if it seems to be drying out quickly, add more water and turn down the heat.
• 1 pound assorted vegetables: carrots, celery, onions, garlic, or other root vegetables, washed and chopped into large pieces
• 2-3 tablespoons whole spices: black peppercorns, coriander, caraway, fennel, etc.
• 1 pound chicken bones (if making chicken stock); either buy them from your co-op’s meat counter or farmers’ market meat stand, or reserve the bones every time you roast a local, pastured chicken and freeze in a plastic bag until you’re ready to make stock
Just one Sunday afternoon spent making a batch of stock can save you $20-25 on the store-bought variety over the course of a few months. And you’ll have a healthier, more flavorful ingredient to use in your kitchen—no bones about it.
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What you’ll need:
• A few handfuls of fresh herbs: thyme, rosemary, sage, parsley, or whatever else you have on hand, washed and added to the pot, stems and all
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APlants.survey
For me, it was a book. In the mideighties, John Robbins' authoritative text, “Diet for a New America” came out, and I got a copy from a friend. The book is divided into three sections, describing the nutritional, environmental, and spiritual reasons to opt out of foods made by and from animals. I went vegan, and stayed strictly vegan for six years or so.
Then, like a lot of people, I got a little wobbly on the ban on cheese. Working as a chef and food writer, I found myself cooking and tasting animal foods, and I figured that as long as I make my living this way, I have to have some flexibility.
If the whole plant-based thing is foreign to you, you're not alone. The first question people ask is, "Where do you get your protein?" Well, it turns out that protein is really easy to get. The myth of complete protein (from animal foods) being superior to the collections of amino acids found in plants has been debunked.
In the years since, I’ve been much more vegan than most people, and have found that more and more people are opting for being as vegan as they want to be, too. It’s very personal. My own experience is that you can make a vegan diet as healthy or unhealthy as you want to—just like any other eating style. If you want to feel energetic and light, eat lots of real veggies, fruits, whole grains, beans, nuts and seeds, etc. Falling into eating too many vegan cupcakes, processed foods and snacks can make it hard to see the benefits of being vegan.
By: Robin Asbell
We’ve all heard Michael Pollan’s advice to eat more plants. It’s the most basic way to live lightly on the Earth, stay healthy, and even save money. While Pollan didn’t advocate going all the way and adopting a vegan lifestyle, plenty of people have taken his statement to this conclusion: Eat Only
Eat More Plants
by the Vegetarian Resource Group in 2011 found that 7.5 million Americans call themselves vegan, which doesn't include the 15 million who are vegetarian. Interestingly, the numbers of people who sometimes opt for meatless meals is growing quickly, to about a third of the total population. Eating vegan—whether you're up for a single meal or going all the way—has been made easier by all the vegans in our midst raising consciousness about the plant-based way of living.
Whether you'd like to go a little bit vegan or a lot, it’s easier and tastier than most people imagine.
Having a growing vegan presence in our midst means that good vegan options in your co-op and in restaurants are becoming easier and easier to find. A big spread of hummus, baba ganoush, tabbouleh and stuffed grape leaves with some whole wheat pita from the grab-and-go section is a great plant-based meal most everyone can enjoy.
Every plant has a little bit of protein, and it all contributes to the total that you eat each day. It’s not hard at all to include some plant-based protein foods, like beans, tofu, seitan, nuts and seeds, or even quinoa (12 grams of protein per half-cup uncooked) into each meal.
The main thing about adjusting to eating vegan is to give it time and be ready to make adjustments. If you're often feeling hungry, add more heft to your meals, with whole grains, nuts, and avocados. If you want to lose weight but aren’t, cut back on the richer vegan foods, and skip the desserts. Eat a balanced diet with lots of leafy greens, colorful veggies, and whole, real foods, and it will be good for you.
And what about missing all those favorite foods? Well, believe it or not, after a period of vegan eating, your palate will likely change. Instead of expecting food to have strong flavors from meat or cheese, you may start to notice how delicious your roasted squash with garlicky kale really tastes. It also pays to learn how to make use of creamy nut milks, meaty-tasting mushrooms, and flavor-enhancing cooking methods like caramelization and roasting to give your veggies more oomph.
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EVERMARKET
Oct 29, 2022 9:00 am - 2:00 pm
TRIVIA NIGHT
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
TRIVIA NIGHT
AT THE NINE MILE ROAD LOCATION
CO-OP PROGRAMEXPLORERKIDS
BAGS,YOURBRING BACKGIVE
EVERMARKETLOCATIONS
AT THE NINE MILE ROAD LOCATION
For each reusable bag used in the Ever’man checkout line, we donate five cents to your choice of three non-profits that support our local community, sustainability, responsible agriculture or education.
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!
Defend our beautiful natural environment and wildlife by promoting a clean, peaceful and fulfilling existence through community involvement and education.
Sept 27, 2022 · 6:30 - 8 pm
BALLET PENSACOLA INC
AT THE NINE MILE ROAD LOCATION
AT THE NINE MILE ROAD LOCATION
Sept 17, 2022 9:00 am - 2:00 pm
ECO-FRIENDLY BAG DONATION PROGRAM
NAVARRE BEACH AREA
CHAMBER FOUNDATION
MORE THAN A STORE, IT'S AN EXPERIENCE!
Ballet Pensacola was established in 1978, providing high quality performances to the community and an academy. The professional company (20 dancers from all over the nation and world) presents a 4-production season plus many performances at festivals and special events. The funding would be used to offer scholarships to those students who could otherwise not be able to afford instruction.
LABOR DAY CLOSURE
Sept 5, 2022 BOTH
EVER'MAN EVENTS
32 | THE HEALTHY ALTERNATIVE
Oct 25, 2022 · 6:30 - 8 pm
AT THE NINE MILE ROAD LOCATION
MEMBERSHIP APPRECIATION EVENT
Oct 29, 2022 11:00 am - 2:00 pm
To support and assist the community development activities of civic organization through its beautification projects, preservation of local area natural resources, and other community activities. Providing nonprofit services to the Navarre Beach Area
OCEAN HOUR
