Coop Scoop May June 2017

ISSUE #417

MAY/JUNE 2017

THE EMERGE ISSUE

Garden Anywhere

Starting a Container Garden

Albany's Solar Campaign Locally Sourced Solar Power

Save on Soil!

With HWFC's Plants Department Photograph by Andrew Franciosa Printed with soy ink on recycled paper in Albany, NY

As I went through this issue’s articles, I came to recognize that, like Michelangelo, many of the writers and their subjects were chipping away at materials as dense and cold as stone. Writers covered the global refugee crisis, reproductive rights, and environmental issues revealing a concern for how we as a nation, people and planet have evolved. These disclosures are a call to action to take another look, listen deeply, and even get involved so that we may emerge as a community to promote the health and well-being of our world.

This year Honest Weight was voted Time’s Union’s and Capital Region Living’s (CRL) Best Health Food Store, CRL’s Best CSA/Community Coop, and the 3rd Best Supermarket. These awards are a tell-tale sign that our mission is being received positively, that we have carved out a space for healthy living in the community.

Thank you to all that voted for us, to the members and workers at Honest Weight! Thank you for continuing to work hand-in-hand to sculpt this cooperative and the society at large so that we may all emerge into the light.

When I first saw Michelangelo's David in Florence, Italy, its mystical beauty stopped me in my tracks. The 17 foot tall statue represents the biblical hero David and it was originally placed in a public square to symbolize the defense of the Republic of Florence’s civil liberties. The craftsmanship was unlike anything I had seen before. It was bold, magnificent marble carved by hand!

BEST HEALTH FOOD STORE & CSA/COMMUNITY CO-OP you don't have to be a member to shop!

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100 Watervliet Avenue, Albany, NY 12206 (518) 482-2667 [COOP]

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illustration by Amelianne McDonnell

When I think of the word emerge, I think of Rennaissance artist Michelangelo and how he approached his marble sculptures. In a letter from 1549, Michelangelo described sculpting as the art of “taking away” as opposed to “adding on.” Michelangelo would start with a large marble block and use the energy and fire of his hand and spirit to send pieces flying, thereby liberating the figure from the confines of the marble block. There was a life inside…a being to be disclosed.

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Suzanne Martin

Education Coordinator

The average time a person spends looking at a work of art is approximately 15-30 seconds.

Hours, months, years are spent creating masterpieces to be absorbed in under half a minute.

Honest Weight Food Co-op is a member- ecologically sustainable ways of living. owned and -operated consumer Honest weight is open to the public, cooperative that is committed seven days a week. The Coop to providing the community Scoop is produced bimonthly with affordable, high by our Education Department quality natural foods and and offered free of charge products for healthy living. as part of our mission.

Our mission is to promote to view online, Please visit more equitable, participatory, and www.honestweight.coop/coopscoop.

Contributors

Associate EDITOR

Ben Goldberg is retired from a 40+ year career in behavioral health care in the non-profit sector. He is currently an active volunteer and a freelance writer and editor.

Assistant EDITOR Tara Herrick Brown, M.S. is a holistic health practitioner at Elevate Albany Wellness on Albany Shaker Road and has offered Resonance Repatterning® sessions at the Co-op. To learn more about Tara and her practice, INUR Wellness, LLC, please visit www.inur.com

DISTRIBUTION ASSISTANTs Donna Eastman has been a Co-op member for many years- she remembers the Quail Street days! Donna is a music therapist and animal lover. She has five cats and does agility and therapy work with her dog.

Writers Pat Sahr, William Reinhardt, Shanna Goldman, Rose MitchelTenerowicz, Brandon Costelloe Kuehn, Ben Goldberg, Melanie Pores, Theresa "Sam" Houghton, Georgia Julius, Colie Collen

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INTERESTED IN CONTRIBUTING TO THE COOP SCOOP? Contact Suzanne at SuzanneMartin@honestweight.coop

Advertise with us!

Contact: Kim Morton (518) 330-3262 kim.a.morton@gmail.com Printed with soy ink on recycled paper in Albany, NY

ISSN 2473-6155 (print) ISSN 2473-6163 (online) The Coop Scoop is for informational purposes only and not for the purpose of providing medical or health advice. Always seek the advice of a physician or other qualified health provider. We are not responsible for errors or omissions. Honest Weight is not responsible for, and does not necessarily agree with, our guest writers' articles.

EMERGE

MAY/JUNE 2017

2 Letter from the editor

by Suzanne Martin

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6 Producer profiles

by Pat Sahr 8 by albany's solar campaign 2017 William Reinhardt 10 social entrepeneurship at

sunhee's farm and kitchen

by Shanna Goldman

12 by albany family life center Rose Mitchell-Tenerowicz

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14 the battle over naturopathy

licensure in new york state

by Brandon Costelloe Kuehn

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18 Deep Listening

by Ben Goldberg

20 To be as green as we can be

by Georgia Julius 21 People, Planet, profit

by Georgia Julius

22 Recipe Corner

by Melanie Pores & Theresa "Sam" Houghton

24 garden anywhere,

garden everywhere

by Colie Collen

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26 Co-op Kids!

by Rebecca Angle Maxwell 4

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Producer Profiles

by Pat Sahr

We truly value the small businesses and dedicated individuals who work hard to create the exceptional goods and products we carry here at Honest Weight Food Co-op. We think these inspirational stories demonstrate the importance of supporting local, and why we’re so committed to it!

BULICH MUSHROOMS

FOUND IN OUR PRODUCE DEPARTMENT

The Bulich Mushroom Farm, located in Catskill, New York, was established in the late 1940s. At that time it was one of many mushroom farms in New York State, but within 30 years most of these small businesses had closed because of competition from large commercial mushroom farms, Chinese imports, and rising transportation costs. Bulich Mushroom Farm is currently run by third generation, lifelong farmers, Mike and Joe Bulich.

The Bulich farm covers 700 acres, but all of the action takes place in seven dark, temperature controlled mushroom houses. The organically grown crops are cultivated in five foot wide stacked beds. Each bed contains a growing medium primarily made up of composted horse manure brought in from a neighboring farm. After this mixture is spread over the beds, a 140 degree pressurized steam bath is applied to dampen the organic matter. After the beds cool they are seeded with mushroom spores. A few weeks later

the beds are covered with peat moss, and within three to five weeks the mushrooms are ready for the first harvest.

Each planting yields four harvests, after which the beds are thoroughly cleaned and aired in preparation for a new planting. The Bulich brothers grow successive crops of each variety in order to have a constant supply of mushrooms.

Incredibly, even though Bulich Farm is considered a small operation compared with huge commercial mushroom farms, the Bulichs harvest several tons of mushrooms each week.

The harvests are sold to the Culinary Institute of America, to Union Square Greenmarket in Manhattan, and to numerous distributors. One of those distributors is Honest Weight Food Co-op where you will find Bulich Farm portobello, crimini, shiitake, large button, and medium button mushrooms on the shelf in the produce department.

photo by Field Goods

FARM to TABLE

Dining, CSAs, Markets

Visit us online! knowwhereyourfoodcomesfrom.com 6

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HUDSON VALLEY SEEDS Ken Greene and Doug Muller are the founders of Hudson Valley Seed Company (HVSC), located in Accord, New York, where they cultivate three acres of production and trial gardens.

Their business evolved from a project called Valley Educational Seed Saving Exchange and Library (VESSEL) that was created by Greene while he was working as a librarian at the Gardiner Public Library in Gardiner, New York. Because of his strong interest in preserving heirloom seed varieties, Greene decided to add heirloom seeds to the library catalog so that patrons could "check them out," grow them in their home gardens, and then "return" saved seeds at the end of the season.

The project grew from a creative library exchange into a full-fledged business, and in 2016, it officially became the Hudson Valley Seed Company, a source of heirloom and open pollinated vegetable, flower, and herb seeds.

The HVSC team produces hundreds of pounds of seed each year—some developed on their own small farm, MAY/JUNE 2017

FOUND IN OUR PLANTS DEPARTMENT

others sourced from local farms and trustworthy, non-biotech wholesale seed houses. They research new varieties for possible inclusion in their catalog, and they undertake breeding projects using traditional plant breeding methods rather than genetic engineering. Greene and Muller use only organic practices on the farm, which became Certified Organic in 2013. They have also signed the Council for Responsible Genetics’ Safe Seed Pledge and adhere to Vandana Shiva's Declaration of Seed Freedom.

The participating artists come mainly from the Northeast, and many are avid gardeners.

As you plan your garden for the coming season, consider using seeds from Hudson Valley Seed Company.

There is a beautiful display of its many offerings at the entrance to the produce department at the Co-op.

One more distinctive part of the Hudson Valley Seed Company enterprise is the commissioning of original works of art that are featured on its seed packs.

Each year the company issues a public call for art and about twenty applicants are selected to design and produce seed packet art work for a new variety.

Pat Sahr has been a member of the Coop since 2005. She contributes to the Coop Scoop as the writer of the Producer Profiles. Pat says, “It’s a pleasure being part of the Honest Weight family, and I’ve especially enjoyed communicating with the various producers whose products are sold at the Co-op!”

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Albany's Solar Campaign 2017 New technology optimizes the production of solar energy.

by William Reinhardt

Given the challenge of climate change of human origin, research, technology, and Even as the productivity of the solar power innovation continue driving down the cost generating equipment has risen, installed of solar, and other renewable energies, by improving the performance of these energy costs of the systems are decreasing. production technologies. At the same time, new and improved technologies provide electricity and thermal energy Equipment costs have already fallen dramatically, from these renewable resources. This article addresses two of these emerging technology areas and are the focus of the 2017 and associated labor costs have flattened out.

Labor productivity has improved even as wages and benefits Solarize Albany campaign. have moved up. The solar markets have grown tremendously As the campaign name implies, the core of the 2017 Solarize in the last few years, more than any other energy market; this Albany campaign is the emerging technology of solar has helped reduce the costs of the installed systems. power production. Solar panels continue to improve in their maximum output capacity. At the same time, inverter Finally, the state and federal regulatory environment has been technology developments—that is, how direct current (DC) supportive by recognizing the public benefits inherent in the output, such as the energy stored in batteries, is converted growth of the green energy sector when compared to the many to usable alternating current (AC), the electricity that is environmental, public health, and safety costs associated with available through the outlets in your home—in recent years, traditional oil, coal, and natural gas fuels. While fossil fuels have enabled each panel to optimize its production even continue to enjoy their many tax advantages, federal and as adjacent panels might have reduced production due to state tax credits for solar in New York have helped level the playing field for solar power technology. shading or temporary snow cover.

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with the regulatory framework of net metering and community solar opportunities, New York State has an environment in which everyone can use locally sourced solar power production to meet their current electricity needs at a reduced cost.

This year, the Solarize Albany team decided to increase solar effort and to include the emerging technology of electric vehicles (EV) in the program along with the related home charging station and battery storage equipment. This constitutes a strategic effort to expand the scope of solarpower-based greenhouse gas reduction efforts from current electrical loads to include transportation-related emissions.

As with solar power technology, the costs of EV charging and storage equipment is coming down, the technology is improving, and there are more EV and related technology choices in the marketplace. In addition, the inevitable rise in gasoline prices will expand the market interest in EVs. In effect, the current EV market is where the solar market was several years ago. While having lower vehicle operating costs and societal benefits in terms of fuel efficiency and reduced well-to-wheel emissions (depending on how the electricity is produced), consumer interest is in its early stage of growth.

Therefore, a great deal of education and outreach is needed to help the public make an informed choice to reduce their dependence on polluting transportation vehicles.

Combining local solar power production with emerging battery storage technology and EVs presents an opportunity for both environmentally and cost-conscious consumers to reduce their carbon footprint, even as they gain better control over current and future electricity and fuel costs.

One final change from last year’s Solarize Albany campaign is that the program will be serving the entire Capital Region, rather than just Albany County. The program will collaborate with many municipal governments throughout the region that want to provide joint education and outreach workshops with Solarize Albany focused on rooftop solar, community solar, and EV/charging station technology, and choices available in the region.

GET INVOLVED! learn more about the Solarize albany campaign www.solarizealbany.org

William Reinhardt Co-op Member and Director of Solarize Albany. Solarize the Capital District is a volunteer-run and notfor-profit team of your neighbors assisting in the transition to sustainable energy through education, outreach and the bulkpurchasing benefits of vetted technologies and vendors. They meet each Thursday from 6-8pm at Honest Weight.

MAY/JUNE 2017

become a member of the solarize albany team of volunteers Thursdays at Honest Weight Food Co-op Community Room| 6:00-8:00 PM Walk-ins are also welcome!

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Social Entrepeneurship at Sunhee's Farm & Kitchen

Sunhee's Farm & Kitchen in Troy, NY is a model of social entrepreneurship. The restaurant serves farm-to-table food with a greater purpose: to help refugees find employment and

by Shanna Goldman connect with services in the Capital District.

“It's not the what but the why.”

This is how Jinah Kim explains what makes Sunhee’s Restaurant different from other restaurants in the Capital District. The Korean restaurant, located in Troy, is warm, friendly, and elegant in its simple aesthetics and straight forward menu that features dishes made predominantly with whole, unprocessed, and locally farmed foods—most of the restaurant’s produce comes from a family farm close by. Eating at Sunhee's will please your spirit, your taste buds, and your digestive system. However, although the offerings at Sunhee’s are excellent, this is not a food review. Kim is quickly becoming known as a leader in an emerging business model. She built a for-profit business that allows her to provide support to refugees and to raise awareness of refugee photos by Jinah Kim

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and immigrant issues in Troy and the Capital Region, at a time when refugees and immigrants are under attack from some quarters.

Kim began working with refugees while she was in high school, after learning about people fleeing from North Korea. Her college major was international studies and began doing case management with refugees in New York City.

Still, Kim always saw food as a tremendous vehicle for this kind of humanitarian work. “Food always connects people,” she said, as she recalled a summer internship during which she worked on a farm with a group of refugee asylum seekers. She remembered the way just working in the dirt, growing, preparing, and eating food, and being outdoors had a therapeutic effect on those victims of traumatic experiences.

Sunhee’s hires refugees, and Kim primarily relies on word-of-mouth to identify potential employees.

All Sunhee’s employees earn an hourly rate above minimum wage.

However, unlike most businesses, staff meetings at the restaurant often consist of workshops on filling out tax forms, writing resumes, or applying for citizenship. Kim already has the skills and experience of being a case manager and doing this kind of work. In addition to hiring and supporting refugees through employment and case management, Kim also hosts “happy hours” during which she will ask a few people to talk about their experiences as refugees to the larger Troy community. Kim explains that people often think that the challenges for refugees end once they are resettled, but she notes that challenges continue—they are just different. Many refugees were

COOP SCOOP

successful in their homelands until, a political or natural disaster took away their safety and security, their homes, and possibly their families.

Increasing numbers of people who flee their homelands do so not out of choice but out of necessity, leaving them isolated and struggling with immense loneliness and misery.

In addition to the trauma they experienced back in their country, many refugees suffer from survivor’s guilt, a condition in which refugees feel that, by surviving or escaping from tyranny or disaster, they have done something unforgivable.

When asked if she feels that taking what may be viewed as a political stance will hurt her business, Kim does not hesitate. “I don't explicitly call it that. I like to deliver everything in terms of personal stories using food as a medium. In business, you always want to please everyone, but for me, people I would deeply offend, wouldn’t come anyway.”

For Kim, helping to pioneer this business model of social entrepreneurship in the Capital Region is not new. Her father owned a small jewelry business on Central Avenue for many years, but he was also a pastor, and he financed his church through his business. Kim grew up in an environment where it was normal to utilize proceeds from a business to do community work.

Kim wants small business owners who are hesitant to take a socially active role to know that, being socially engaged and involved is not necessarily going to drain profits.

If anything, it can create a wider customer base. More importantly, however, Kim says, “You can't separate business and social aspects; they must be threaded together and balanced throughout your products, hiring, and supervising process. You can't say, ‘I'm being social and aware so I don't have to have good food.’

You have to have great food. You are striving to benefit your community MAY/JUNE 2017

THE GLOBAL REFUGEE CRISIS

BY THE NUMBERS:

but you still have to be a smart business person.”

Doing this work is not without sacrifice. Kim says she has a good life, but everything she has is going into this business. For now, it seems more crucial than ever to be employing refugees and cultivating awareness, understanding and ultimately, community. Kim sees President Trump’s policies such as the travel bans and promises to build a wall have serious impacts in her employees’ lives. Refugees, she explains, spend a lot of time fearful and waiting. Gaining formal refugee status can take six months, six years, or even longer. For those immigrants who do not even have the option of refugee status, things are even harder.

Kim applauds advocates such as those pushing for a Sanctuary City designation for Troy. She encourages taking slow intentional steps focused on people and their stories, and not on political rhetoric. Kim believes that personal stories that help to humanize issues are always going to be the most successful and ultimately most effective. And, of course, good wholesome food always helps!

Shanna Goldman has been developing her skills as an organizer and trainer for more than 15 years. Aside from working with Citizen Action of New York, her passion is for building communities, fighting racism and other systems of oppression.

More than 60 million people in various parts of the world have been forced to leave their homes due to violent and often prolonged conflict, and every day more than 30,000 people are forced to seek refuge, often far from their homes.

SOME OF THE WAYS WE CAN HELP REFUGEES: Donate money, clothing, and household goods through a local agency that is assisting refugees.

Provide supplies for Welcome Kits.

Advocate on behalf of refugees by staying informed about proposed government reform and contacting government representatives when necessary.

Volunteer our skills. Share what we know, and do what we can do.

Help refugees in a variety of ways to integrate into their new culture and to help them deal with their trauma and isolation.

Provide employment opportunities and volunteer opportunities for those who cannot yet work.

Host awareness and fund raising events.

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Albany Family Life Center

The spirit of social justice has always had a space in the heart of the Albany Family Life Center who promotes the idea that birth rights are reproductive rights are human rights, and the paths for action are before us.

by Rose Mitchell-Tenerowicz photo by Rose Mitchell-Tenerowicz

“Birth is not an emergency. It’s an emergence.” So reads a bumper

sticker on the front door of the Albany Family Life Center (FLC), the area’s oldest independent childbirth support center. For 40 years the FLC has been supporting families as they prepare for the emergence of new babies, new parents, and new siblings.

At least two generations have sat in the living room and learned how their bodies were perfectly designed to birth their babies. For four decades, women at FLC have discovered that they did not have to fear this process, that they can be active and autonomous throughout, and that their instincts are authentic and invaluable.

Many people believe that the purpose of life is to reproduce. It would certainly seem that way if you consider that about 350,000 human babies are born around the world every day. At the FLC, prospective parents can learn about the physiology of birth—the hormones, the muscles, the bony structures of pelvis and cranium, the awe-inspiring vagina, and the incredible instincts of each baby. Prospective parents can learn that this process has been optimized by evolution and usually works quite well. A birth can happen at home or in the hospital, in a birth pool or in an operating room—because, despite its evolutionary perfection, labor does not always go according to plan—as long as the birthing person feels safe and supported, is treated respectfully, and is making truly informed decisions.

The current statistics on U.S. maternity care, however, make birth appear to be quite dangerous. Although 12

the U.S. ranks high in the world for both maternal and infant mortality, and for cesarean births, it is not that women are dying because of too many cesareans (source: Centers for Medicare & Medicaid Services). According to the Center for Disease Control, the top five causes of pregnancy-related deaths in the U.S. are: 1. cardiovascular disease; 2. non-cardiovascular disease; 3. infection or sepsis; 4. hemorrhage; and 5. cardiomyopathy. In other words, despite all our spending on health care— about $3.7 trillion or almost 18 percent of the nation's gross domestic product in 2015 according to the Centers for Medicare & Medicaid Services— Americans seem to be less healthy and more vulnerable to potential risks associated with normal biological processes. Sadly, in New York State and right here in Albany County, the rates of maternal and infant mortality

for families of color and families living in poverty are significantly higher than for white families and those above the poverty line and constitute nothing short of a crisis.

There are several levels of oppression and many different intersections at play in this large, multifaceted problem.

When we step back and look at the big picture, we can follow the roads out from each intersection and see what can be done along each course, who can work with whom, and which routes will may have the maximum impact. In this way, solutions begin to emerge.

The FLC has long been a partner to BirthNet, a 15-year-old non-profit dedicated to improving maternity care for all families. BirthNet is now expanding to take on these local disparities directly. Change is being catalyzed by a grassroots coalition of COOP SCOOP

individuals and public and private organizations networking with healthcare providers, childbirth professionals, and governmental agencies. There are many opportunities to synergistically strengthen that work.

BirthNet is developing new programming to deliver immediate local relief on these issues. Some program elements include peer-to-peer childbirth education programming and support groups for new parents, with guidance from the FLC. Also in the planning stage is a Community Doula Program, which will train community members to support families in childbirth and throughout the postpartum period. The programs will also support Doulas as professionals and subsidize their earnings through grant funding, to ensure they earn a living wage while being accessible. Additionally, a coalition that includes the FLC is working to support breastfeeding initiatives and advocate for innovative healthcare models, such as the Centering Pregnancy model of prenatal care www.centeringhealthcare.org and OBGYN/Midwife collaborative practices. Advocating for related changes at the legislative level paid family leave, health insurance for all, access to midwifery care and independent birth centers, and abolishing food deserts is a necessary part of the work at the FLC, and we know that these activities are most effective with a loud chorus of many voices delivering the same message.

The voices of families who are most greatly impacted by these disparities in healthcare must be amplified and stand in the center of this movement. One commonsense strategy at the FLC is a campaign to connect disparities in birth outcomes to the broader struggle for social justice while increasing public awareness of the relevant local social issues. The community coalitions that already exist, and are already working on these issues, must be supported, and new organizers and activists also must be ignited.

In surveying the landscape for allies in this struggle, a great deal of hope emerges. Birth rights are reproductive rights are human rights, and the paths for action are before us. The spirit of social justice has always had a space in the heart of the FLC. As we nurture the seeds of this grassroots movement for social justice, equality, and overall improvement in health and birth outcomes, we endeavor to consider all the elements that will help it grow, thrive, and endure.

learn more: ALBANY FAMILY LIFE CENTER

www.albanyfamilylifecenter.org

BIRTHNET

www.birthnewyork.org

Every mother counts

www.everymothercounts.org

Common sense childbirth

www.commonsensechildbirth.org/jjway/

FREE CLASS AT HONEST WEIGHT! PRENATAL YOGA

Mondays | 9:30-10:45 AM Community Room Bring your own mat and props Register online to reserve your spot: www.hwfceventbrite.com

(518)465-0241 www.albanyfamilylifecenter.org

Hands-On, Hearts Open

Care During Your Entire Childbearing Year Betsy Mercogliano, CPM, LM (518)449-5759

Rose Mitchell-Tenerowicz is a doula (a non-medical birth companion or post-birth supporter), an organizer and a native of the Capital Region. She is also a long-time member and employee of HWFC. She has been supporting families in labor and the postpartum period for almost eight years, and has

worked at the Albany Family Life Center for four years. Rose lives in Albany with her family.

MAY/JUNE 2017

Jess Hayek ,CE, Doula (518)727-8219

Tisha Graham, CPM, CLC, Doula Rose Mitchell-Tenerowicz, Doula Laura Simpson, RN, NMT, Doula

Professional homebirth midwifery, Doulas, education and more!

Locations in Albany & Saratoga 13

The Battle Over Naturopathy Licensure in New York State Holding a license in Naturopathic Medicine is not an option in New York State: the battle,

by Brandon Costelloe-Kuehn the why, and how you can help.

In New York State, when you go to your primary care physician, you may be shuffled into a room, received by a nurse or medical assistant and after a long wait, see your doctor for as little as seven minutes.

In that brief time, you are expected to explain all your aches and health concerns and in the remaining moments of the visit, the doctor is expected to correctly diagnose and treat you and your presenting problems. Tall order.

It is not the fault of the physician that there is such little time allowed at a doctor’s visit, it is a symptom of the 14

underlying issues in our nation’s healthcare system.

Many states have at least a partial solution for individuals eager for more personalized and holistic attention during their visit with their health care practitioner—recognizing naturopathy as legitimate medicine and licensing naturopathic doctors (ND).

Dr. Amy Cole, a licensed ND in Vermont and practicing naturopath in Albany, describes a typical first visit for her patients: “During my 90-minute intake, we go through the patient’s medical history, their current complaints, physical symptoms, and any mental/emotional things that come up. Then together, we discuss an individualized plan to either look for or deal with the underlying cause of their symptoms. Treatments plans usually address some combination of nutrition, lifestyle changes, herbal COOP SCOOP

Six Principles of Naturopathic Medicine 1. The healing power of nature (helping to identify and remove obstacles to body’s natural self- healing processes) 2. Identifying and treating the causes (instead of simply working to eliminate or suppress symptoms) 3. First do no harm (by aiming to minimize harmful side effects; avoiding the harmful suppression of symptoms and working with self-healing processes) 4. Doctor as teacher (educating patients and encouraging self-responsibility) 5. Treating the whole person (including physical, mental, emotional and other factors) 6. Prevention (instead of simply reacting).

Figure 1: Six Principles of naturopathic medicine

supplements, homeopathy, and/or hydrotherapy, which uses hot and cold water to stimulate the body’s innate ability to heal.” As Korey DiRoma, a naturopathic doctor practicing in the Capital District puts it, "Our model is preventive and well care, not sick care, which is a more cost-effective approach" (Crowley 2011).

The American Association of Naturopathic Physicians (AANP) defines naturopathy as “…a distinct primary health care profession, emphasizing prevention, treatment, and optimal health through the use of therapeutic methods and substances that encourage individuals’ inherent self-healing process” (2011). The AANP goes on to outline six principles that are the foundation of naturopathic medicine (see Figure 1 above).

To many Coop Scoop readers, the naturopathic approach may seem familiar and even commonsensical. To others, however, naturopathy is either unknown or considered to be outside the mainstream. Currently, 19 states, the District of Columbia, and the U.S. territories of Puerto Rico and the U.S. Virgin Islands have laws supporting licensing or registration for naturopathic doctors. In these states, to become licensed, naturopathic doctors are required to earn a graduate degree from an accredited four-year residential naturopathic medical school and to

pass an extensive board exam—Naturopathic Physicians Licensing Examinations (NPLEX). There are currently only five accredited naturopathic medical schools in the United States (with a sixth coming to Maryland in 2018) and only two in Canada. However, there are many online programs from non-accredited schools that offer naturopathy “degrees.” One way of building credence for this healing approach and acceptance for the naturopathic paradigm can be to advocate for licensure.

Licensure, and the increased legitimacy that comes with it, could be a step toward naturopathic approaches being more commonly covered by health insurance policies and the establishment of accredited naturopathic schools in New York State. Licensure would only cover those professionals that graduated from an accredited medical school and subsequently passed the NPLEX. Beyond generally improving the perceived legitimacy of naturopathic doctors, there are many other reasons diverse supporters are advocating for licensure. One benefit of licensing laws is that they can help patients distinguish between naturopathy practitioners with different depths and types of training. Mike Jawer, the AANP Director of Government and Public Affairs, stresses the “vastly different education” of naturopathic

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physicians who graduated from an accredited medical school compared with those naturopaths who trained online, with significantly less rigor (2015).

One group opposed to naturopathic licensure in the Empire State is the Medical Society of the State of New York (MSSNY), which claims that, “… the preparation to become a graduate of a naturopathic education program is far less rigorous than that required to become an [allopathic] physician,” and criticizes the legislation’s lack of requirements for clinical experience (Dears 2011). The differences in supervised clinical experience between MDs and NDs in states that license NDs are not that striking. According to Donielle Wilson, former president of the New York Association of Naturopathic Physicians (NYANP), NDs receive an average of 2,800 hours of clinical training—compared to medical doctors who have 3,200 hours of training, physicians assistants who have 1,600 hours, and nurse practitioners who have 700 hours. Dr. Cole explains,

“IIn states like Arizona, Vermont, Oregon, and Washington the four states with the largest scopes of practice NDs are considered primary care physicians and can do physical exams, order testing, diagnose, and prescribe medications, when necessary.

Alternatively, in New York, once licensure is accepted, the scope of practice is still quite limited. We would be considered specialists, not primary care physicians, but could act as doctors and diagnose, order labs, and treat patients with medicine.”

If there is currently a battle raging between pro- and anti-licensure camps, it is a very quiet battle, and one that the anti-licensure side, at least until now, seems to have had the upper hand in. This is due largely to one assembly woman from Manhattan, Deborah Glick, Chair of the Steering Committee on Higher Education, who has refused for the last decade to bring the licensure of naturopathy up for a vote. Dr. Cole explains, “It’s not that she’s picking on naturopathic medicine specifically, it’s more about ‘scope of practice’ in general. Even podiatrists in New York State are facing a similar battle.

Podiatrists have a scope of practice allowing them to 16

work from the ankle down. If a patient has an ulcer on their calf, affecting their heel, for example, they can treat that patient. However, if the ulcer heals and is no longer affecting the patient below the ankle, the podiatrist is no longer licensed to treat that patient and the patient must be referred to another physician. Podiatrists are trying to change their scope of practice to include treatment to include the knee. Deborah Glick refuses to bring this up for a vote, as well. She doesn’t seem to be targeting only the naturopathic bill. It seems to be scope-of-practice specific.” Sean Heerey, Legislative Director for NYANP, claims that over the last several years the NYANP, has met with, “… practically all the members of the Higher Education committee and the vast majority support us.”

It seems that in this battle that could affect millions of citizens of New York State, one person has the power to prevent broader consideration of this matter by the legislature.

If you’re interested in this topic and inspired to take action, speaking to state legislators is an easy way to have your voice heard. Regarding naturopathic licensure, Dr. Peter Bongiorno, President of the NYANP says, “The more people that say ‘This is what I want,’ the more likely pro-licensure advocates will be able to override the inertia preventing licensure in New York State.” He encourages the public to attend legislative meetings. “When the public tells their stories, that’s very powerful.”

Solid Ground Center for a Balanced Life

Offering mindfulness-based solutions for Stress Management Caregiving and Compassion Fatigue Grief and Loss Weight Management ADHD Relapse Prevention Individual and group services 148 Central Avenue, Albany 518-339-9443 www.solidgroundny.org Check our website for class schedule

COOP SCOOP

For more information and to get involved, contact NYANP at assistant@nyanp.org.

Brandon Costelloe-Kuehn lives and works in Troy, NY. His teaching, writing and design work weave together interests in sustainability, social and environmental justice, media, history, politics, science and technology. He can be reached at brcostelloekuehn@gmail.com.

ACCREDITED NATUROPATHIC DOCTOR SCHOOLS National University of Natural Medicine Portland, OR

Bastyr University The Watercourse Way (for Alan Watts)

Seattle, WA & San Diego, CA

Southwest College of Naturopathic Medicine (Southwest)

the path of least resistance is crowded with those who are

Tempe, AZ

enjoying the ride shocked in the foam

Bridgeport College of Naturopathic Medicine

and soaring

Bridgeport, MA

by Ben Goldberg

National University of Health Sciences

by intent or by discovery

Chicago, IL

Canadian College of Naturopathic Medicine Toronto, Ontario

Boucher Institute of Naturopathic Medicine Vancouver, BC

photo by Ashley Batz

8-week Business Planning Course starting Saturday, January 28th 9:00 am to Noon 920 Albany Street, Schenectady

Give yourself or a loved one the gift of entrepreneurship for the New Year!

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MAY/JUNE 2017

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17

Deep Listening

by Ben Goldberg

When was the last time you talked with someone, and they really listened to you? How did that make you feel, and how did you know they were really listening? photo by Thierry Meier

The word ”listen” contains the same letters as the word “silent”.

Alfred Brendel, musician, poet, author

O Divine Master, grant that I may not so much seek To be understood as to understand… from the Prayer of St. Francis, or The Peace Prayer

Although we all want to be heard and understood, intentional AND mindful listening, often called deep listening (a.k.a., empathic listening, effective listening, reflective listening, etc.) is a rare skill in this day and age, or, perhaps, at any age.

Being a good listener is difficult, and apparently always has been. Many indigenous cultures use symbolic objects such as a talking sticks, eagle feather, wampum belt, peace pipe, or sacred shell to help facilitate listening. Only the person holding the symbolic object may speak.

Others listen patiently, respectfully, and attentively. In our supersonic, screen-filled, hectic world, however, we are too often multi-taskers and one-way communicators. When we talk with someone, we often find it difficult to pay close attention, to try to comprehend what the other person is trying to communicate, and to maintain a genuine connection with them. We often spend more 18

time (consciously or unconsciously) judging the person, what the other person is saying, or how they are saying it. We think about what we will say next, or we lose attention and start thinking about some totally unrelated topic. And yet,

differences, try to use the classic 80/20 rule: talk (less than) 20 percent of the time and listen (at least) 80 percent. A little silence will not harm either of you. Active, engaged silence, rather than distracted or disinterested silence, is a gift you both can share.

because we live in a society and a world that can be deeply stratified, uncivil, and combative, genuine and effective communication and particularly listening may be more important than ever for human cohesiveness, for the quality of our lives, and perhaps even for our survival.

•Slow………..down.

While it is important to be able to communicate our thoughts and feelings honestly and clearly, it does seem to be that effective listening— open, focused, mindful, connected, nonjudgmental listening—is often the most difficult part of communication.

•Attend, focus, be fully present and aware.

Message during intermission: One of my many teachers never picks up a ringing phone on the first ring.

He lets the phone ring a few times so that he can stop doing whatever he has been doing, take a deep breath, clear his head, and be genuinely receptive, fully prepared to listen to the person on the other end of the phone without distraction.

The show will now resume:

As with music and meditation, we never completely and finally “get it” so that we can stop practicing. It is the consistent practice (the effortless effort) that yields benefit. Here are some ways we can try to practice deep listening. (And remember: forget perfect! The key is to practice…)

•Don’t interrupt.

•Be quiet (inside and out). Especially in encounters with people we do not like, or with whom we have sharp

•Be quiet.

•Try not to judge the other person, their conversational style, or their thoughts or feelings. Try not to make assumptions about hidden agendas or about what the other person really means.

•Breathe. When you find your mind wandering—and wander it will— COOP SCOOP

HONEST WEIGHT HAS FREE MEDITATION CLASSES! SINGING BOWLS WITH BILL LESLIE Third Mondays of each month Community Room, 6:30-7:45PM photo by Felix Russel

breathe and gently return to listening.

Make an effortless effort.

•Accept your emotional responses to the other person and her/his thoughts and feelings, but do not let your emotional responses dictate how you listen or what you hear. You do not have to agree with the other person. You just have to be able to hear and to try to understand what they mean. You may find that, while differing with them in many ways, you can still have a genuine encounter with them as a person. You may even find things to like about them.

•Encourage the other person to continue talking by making soft eye contact, giving nonverbal feedback such as nods, asking clarifying questions, restating, paraphrasing, and/or summarizing. Give them time to think between sentences or ideas or expressions. Allow some silence to be.

•Do not give advice or opinions (unless directly asked and maybe not even then…). You do not have to fix anything. Just listen.

•Be kind, respectful, considerate, and compassionate.

•Be quiet.

It has been said that everything we MAY/JUNE 2017

do in our daily lives every task, every encounter provides an opportunity to practice intentionalit and mindfulness.

To listen mindfully and deeply is a valuable gift that we offer to another person and to ourselves.

Listening to the Silence

public meditation with diamond way BUDDHISM OF ALBANY Second Tuesdays of each month Teaching Kitchen, 7:30-8:30PM

irest yoga nidra guided meditation with Kristine Wednesdays, 6:00-7:00PM Community Room

when I stopped and really listened to the silence, I learned that

Register online to reserve your spot at:

www.hwfc.eventbrite.com

the silence was really listening to me. all poems, like all lives, should end in silence. now – listen: Previously published in Chronogram April '13

Ben Goldberg is retired from a 40+ year career in behavioral health care in the non-profit sector. He is currently an active volunteer and a freelance writer and editor.

19

To Be As Green as We Can Be

On April 22nd, 1970, National Earth Day was founded, marking the birth of the modern environmental movement. At Honest Weight, we like to think of every day as Earth Day. Below are are some of the ways we strive to minimize our environmental impact.

Green Infrastructure

Waste Reduction

Packaging & Materials

We reclaim the heat generated by our refrigeration system to preheat water going into the store’s water heaters. This allows for less energy to heat the water. It goes into the tanks at around 120 degrees and only has to be heated up to 141 degrees.

We keep anywhere between 13,000 and 16,000 pounds of food waste from going into landfills each month through our partnership with a composting company, Empire Zero.

We offer a paper bag made with 100% recycled content and reuse shipping boxes for grocery pack out.

When building our new store on Watervliet Avenue, we put in a porous parking lot. In addition to reducing runoff, permeable paving effectively traps suspended solids and filters pollutants from the water.

We used only indigenous plants in our landscaping around the store.

We source our electricity and natural gas through Blue Rock Energy, an alternative energy supplier based out of Syracuse.

By sparing no expense on the insulation in the store, we reduce heating and cooling costs and save energy.

Our roof was built with extra supports for potential future use as a green roof or to house solar panels, exciting possibilities that ran over budget in the first iteration of our store’s buildout!

We recycle around 18,000 pounds of cardboard each month.

We save wax boxes for reuse by our farmers. These boxes cannot be recycled and would otherwise be thrown into a landfill. This also minimizes overhead costs for our local farmers- the boxes cost anywhere from $4 to $8 each!

Our huge Bulk Department is a bastion of waste reduction. By selling items in bulk, we reduce the need for extraneous packaging during shipment. The EPA reports that Americans generate about 80 million tons of waste from packaging and containers each year. If every American opted for bulk for one month, we’d save more than 26 million pounds of packaging waste from landfills.

Free cull produce is made available to member owners and donated to food pantries whenever possible.

Cull bread is also donated to food pantries.

We boast 4,200 local products from close to 600 local vendors and producers. About a quarter of our annual sales are of local products.

The shorter an item has to travel to get to us, the lower the impact on our air quality from greenhouse gas emissions.

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The Coop Scoop is printed on recycled paper with soy ink.

The take-out boxes in the Deli are made of FSC certified 100% recycled unbleached paper and printed with water-based inks.

Our coffee and soup cups are made of chlorine-free paper and printed with water-based inks.

The plastic-seeming cutlery in the deli is actually compostable!

Co-op branded clothing is made and printed in the USA, reducing carbon emissions from overseas printing (and supporting fair labor practices).

GET INVOLVED! Read about how to support local non-profits by reusing bags through our Enviro Tokens program on page 21! This incentive has allowed us to donate over $4,000 to ten area non-profits since September 2015, and counting.

Bring your own containers for bulk!

We promote reuse of containers by encouraging shoppers to bring in their own for bulk purchases. Reusable glass and plastic containers are also for sale in our Bulk and Wellness departments and the home goods aisle.

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ENVIRO TOKENS AT HONEST WEIGHT CO-OP Bring in your reusable bags when you shop at the Co-op and receive five cents to put towards a local nonprofit. Recipients change quarterly and are eligible if their mission aligns with that of Honest Weight Food Co-op.

In the first quarter of 2017, the Enviro Tokens program at Honest Weight will benefit the following 501(c)3 organizations:

People, Planet, Profit Other ways HWFC is supporting it's triple bottom line.

MISSION-DRIVEN Honest Weight carries handcrafted items from Dust Bunny's Boutique, a small local business that donates 100% of the proceeds to animal rescues and sanctuaries! This year we sold 699 little Dust Bunnies for a total of $2,789. That's more than double what we donated last year!

Honest Weight Community Initiative Parks & Trails NY Schenectady Theater for Children Orange Street Cats Equinox

ECO-FRIENDLY Check out our new, easy-toread signage in the Co-op Cafe designed by Jordan White of the front end and marketing departments. Support the Co-op's eco-friendly mission by making sure your trash ends up in the right place! Thank you for helping keep our environment clean!

MAY/JUNE 2017

21

Recipe Corner CINCO DE MAYO BLACK BEAN DIP Vegan

Gluten-free

by Melanie Pores

Prep time: 10 min | Total time: 10 min

INGREDIENTS 1 can 2 Tbsp 2 Tbsp 2 Tbsp 2 Tbsp 1 clove 1/4 tsp 1/4 tsp

black bean (preferably a reduced sodium variety, from a BPA-free lined can) extra virgin olive oil lime juice Green Mountain Gringo Mild Salsa water garlic, minced ground cumin ground coriander

Garnish: 2 Tbsp fresh chopped, fresh cilantro 1 avocado, sliced

DIRECTIONS 1. Drain the can of black beans in a colander and rinse well.

2. Place all ingredients except garnish in a food processor and blend until smooth. Scrape into a serving bowl.

3. Garnish with chopped cilantro and sliced avocado and serve with baked tortilla chips.

Melanie Pores is presently retired after having served a 30+ year career as a bilingual teacher, teacher-trainer, resource specialist, school board member, adjunct professor and educational researcher and policy analyst. She has been an Honest Weight Food Co-op member since 1978.

Cinco de Mayo is a celebration that marks May 5th, 1862, The day that the Mexican army had an unlikely victory over the French at the Battle of Puebla.

In the United States, it is more a celebration of Mexican-American culture.

Celebrate the day and culture with different recipes in your kitchen!

Many ingredients found right here at Honest Weight!

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COOP SCOOP

SPICY WHITE BEAN & ZUCCHINI QUESADILLAS Vegan

Gluten-free

by Theresa "Sam" Houghton

Prep time: 10 min | Total time: 20 min | Serves 4

INGREDIENTS 1 cup onion, diced 1 cup red bell pepper, diced 1 1/2 cups cooked or 1 15-oz can

canellini beans, drained

& rinsed 2 cups zucchini, shredded 1/2 cup fresh or frozen corn kernels 2 tbsp. chili powder 2 tsp. cumin 1/2 tsp. oregano

salt & pepper hot sauce (optional) To assemble: 4 large oil-free tortillas or lettuce wraps shredded lettuce diced tomato salsa vegan cheese or cheese sauce

DIRECTIONS 1. Preheat the oven to 350°F. 2. Place the onion and bell pepper in a medium skillet over medium heat.

Cover and cook until softened, stirring occasionally, about 5 minutes.

Add small splashes of water to the pan if necessary to keep things from sticking.

3. Add the beans and mash a bit with the back of a spoon or a potato masher, adding more water as needed to keep them from getting too sticky.

4. Stir in the zucchini and corn. Add spices, hot sauce (if using), and salt and pepper to taste. Mix well.

5. Continue to cook until the liquid from the zucchini has reduced, 3-5 minutes.

Taste and adjust seasonings if necessary, then remove from heat.

6. Place the tortillas on a baking sheet and divide the bean mixture evenly between them. If you’re using a meltable vegan cheese, sprinkle it on top. Fold the tortillas over and bake for 10 minutes, turning once.

7. Remove from the oven and carefully open each quesadilla to add tomato, salsa, lettuce, or whatever other toppings you’d like. If you’re using vegan cheese sauce or queso, pour it on top of the finished quesadillas.

Theresa "Sam" Houghton of Green Gut Wellness is a graduate of the Bauman College Nutrition Consultant program and holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. She has been plant-based since 2009 and continues to stay on top of the latest research in how a diet of whole plant foods affects the balance of health and disease.

MAY/JUNE 2017

HONEST WEIGHT HAS FREE COOKING CLASSES! quiche PARTY with the center for disability services Wednesday, May 3rd Teaching Kitchen, 10 AM-12 PM

cooking class with laura rosenthal of cdsny Tuesday, May 9th Teaching Kitchen, 10 AM-12 PM

healthy recipes with stacey morris and chef bill Thursday, May 11th Teaching Kitchen, 6-7:30 PM

n'awlins cookin' with chef ricardo Sunday, May 14th Teaching Kitchen, 2-3:30 PM

GREEN GUT WELLNESS CLASS! PLANT BASED LIVING WITH THERESA "SAM" HOUGHTON First Monday of each month Community Room, 3PM-5PM

Register online to reserve your spot at:

www.hwfc.eventbrite.com 23

Garden Anywhere, Garden Everywhere

Itching to grow herbs and veggies, but lacking a yard or garden plot? Have no fear! Here, an experienced grower explains the steps of starting and tending to your container garden.

by Colie Collen

might want to oil any wooden boxes or crates you use so they don’t rot out right away.

2. Source good soil. There may be dirt right under your feet, but it’s probably not rich enough to grow those gorgeous tomatoes you’re dreaming of. The Co-op sells wonderful bagged soils which are full of nutrients—perfect for your container garden. (And if you buy five or more you’ll get 10 percent off!)

Though we all dream of the crunch of snap peas in June, the taste of sweet freshly-picked spinach, or the smell of a carrot just pulled from the ground, we don’t all have access to fields of good soil to grow crops in.

We don’t all live in the suburbs with a sunny back yard, and the dirt in our little urban backyards or scrubby alleyways isn’t necessarily free from contaminants.

However, if we have rooftops, balconies, stoops, porches, fire escapes, or patios, we can grow some delicious fruits, vegetables, herbs, and flowers.

Where there’s a will and some sunlight, there’s a way, and that way is container gardening.

3. Think about depth. Certain plants need lots of room for their roots to grow. Obviously this is true of edible roots like carrots, beets, and garlic, but it’s also true of vigorously growing plants such as tomatoes. Other crops, like greens and herbs, don’t need much depth to be happy, but the shallower the container, the more quickly the sun will dry it out, which brings us to Rule no. 4.

4. Keep an eye on these suckers. Because their roots can’t access groundwater and rain is inconsistent, your container plant-babies will need more watering than an in-ground garden. Stick your finger in each pot. If you can’t feel any moisture, it’s time for a good deep watering.

Check every day and don’t forget! A plant that's been weakened and wilted from lack of moisture will never again be quite as strong and will also be more susceptible to pests, disease, and future dry-out.

With those basic rules in place, let’s talk about what to grow and when.

Container gardening is exactly what it sounds like.

Instead of planting directly into the ground, which is sometimes unsafe in urban areas where lead and other contaminants may reside in soils, plants are tended in containers—boxes, buckets, pots, old drawers—whatever is available and appropriate. Here are some basic rules and ideas to get you started:

1. Thrift is king. If it can hold soil, it can grow plants.

Scavenge nearby alleyways, ask friends for their refuse, and take a walk on trash night to score old plastic totes without lids, suitcases, kitty litter bins, large cans, or wine crates. Be sure to drill drainage holes in the bottom of the container (don’t be tempted to skip this step, or you’ll regret it). Wash containers very thoroughly with soap and water, and you 24

COOP SCOOP

APRIL

5% off for Co-Op Members

Right Away:

Sow chives, cilantro, radishes, spinach, snap peas, and snow peas.

On the 10th:

Sow/plant parsley and beet seed; broccoli and kale seedlings.

On the 20th:

Sow carrots and lettuces.

may

Right away:

Sow seeds for chard and turnips early in the month.

On the 10th:

Plant beans and continue planting future successions of all that good stuff from April (plant in another round of peas and radishes, etc. will continue your harvest, even after the first ones are done.)

june Right away:

Later:

Plant cucumbers, summer and winter squashes.

In small spaces, it’s sometimes effective to plant your container of cucurbits right next to a railing or trellis, so the cucum- bers or squashes have something to climb. You may need to encourage them by tying or weaving the vines to the trellis, but eventually they’ll get the drift, and their fruits will be kept off the ground, which protects them from pests and rot.

And finally it’s time for the all-around summer favorites: Go ahead and pot up those seedlings of tomatoes, peppers, and eggplant. Remember, they love hot sun and want deep roots, so plant them in something that can hold a lot of soil.

In conclusion, remember: gardening has a steep but incredibly long learning curve. In my experience, the joy and excitement of the first season are pretty akin to the joy and excitement of the tenth, but there is always more to be learned. Each year, some plants will die a tragic death, and others will thrive and keep on giving. It’s up to you to monitor and care for them as best you can. These tips and timeline are just a simple way to help you get started.

Good luck!

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Colie Collen, member of the Co-op for nine years and counting, was formerly Honest Weight’s Education Coordinator. Now, she grows flowers and makes bouquets for her business, Flower Scout, which you can find online at www.flower-scout.com.

MAY/JUNE 2017

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25

Co-op Kids! Books for Gardening

Gardening is more than a hobby ̶ it is easier on the budget, good for physical health, and leads to a deeper understanding and appreciation of where food comes from. As an added benefit in this digital age, it is an easy, satisfying, and joyful way to connect with the real world. Now aren’t those exactly the kind of benefits our children should reap. Get them

by Rebecca Angel Maxwell outside and growing!

Here are some books that might help, whether you are an experienced gardener or will be learning alongside those little hands.

Dig In!

by Cindy Jenson-Elliot and Mary Peterson

Toddlers and preschoolers are ready to dig in the dirt, and this book tells the story of what they will find. With cheerful illustrations and playful words, this is a perfect picture book for the youngest gardeners.

Garden to Table: A Kid’s Guide to Planting, Growing, and Preparing Food

by Katherine Hengel

A visually appealing guide for elementary-aged kids working/ playing alongside an adult, or AN independent junior high student. Each section is devoted to one food (i.e., basil, carrots, green beans, lettuce, potatoes, tomatoes) starting with easy-to-follow instructions on growing, maintaining, and harvesting. There are also several delicious recipes to use what you just grew. It is a great way to start simple and enjoy the rewards.

Organic Gardening for Kids

by Elizabeth Scholl

This book talks directly to older elementary and junior high-aged kids about starting their own garden or helping in an existing one. The book is small so it won’t be overwhelming, but has lots of information in a conversational tone. It starts out by explaining what organic means and why it is important, followed by how to plan and plant the garden, with lots of 26

helpful tips. Because it isn’t a quick step-by-step guide, it would probably be best for a child who is seriously interested in the “whys and hows” of cultivating healthy

Kid’s First Gardening

by Jenny Hendy

This is a really fun book of projects for all ages. It is recommended for ages five to 12, but with 120 projects, there are plenty to inspire teenagers as well. This is not so much a “how-to” garden book as it is a wealth of ideas covering topics from growing to eating, to art projects, to games using plants, and more. There are two things I really like about this book: I like the format because each activity features a quick list of what you need, growing times, a rating for difficulty, and LOTS of photos. I also appreciate how much of this book is for kids without access to a yard. There are plenty of indoor and patio gardening projects for city kids.

Square Foot Gardening with Kids

by Mel Bartholomew

For 40 years Bartholomew has been teaching the square foot gardening method to people of all ages, and his enthusiasm and knowledge shine through every page. With plenty of photos in an appealing design, this is all you need to start a successful garden with kids helping every step of the way. Every part of this wonderfully written book has distinct notes for different age groups, so whether you are working with six-year olds or 16-year olds, there are appropriate activities and responsibilities. This isn’t just a how-to garden guide—it is full of science and math explanations and projects, as well. Is there a better way to learn than by doing, particularly when you are doing something that gives you a tasty and healthy treat to eat when you are done?

COOP SCOOP

The Upper Hudson Library system has all of these books in its collection!

Rebecca Angel Maxwell has been a member of Honest Weight for fourteen years, bringing her family along for the ride. In addition to being part of the Nutrition and Education Committee, she teaches classes on gluten-free cooking, tea, and utilizing the bulk department. When she’s not at the Co-op, Rebecca is a music teacher, writer for GeekMom.com, and publisher of TeaPunk Tales.

Word Search hatch sprout spring jump bubble open giggle dance sunshine bounce seeds dig

MAY/JUNE 2017

27

5

OFF

$

With a delicious variety of sides, salads, sweets, and cheese plates, we’ve got you and your party table covered so you can focus on celebra ng your grad’s achievements, because what’s be er than good food with the people you love? As always, you can count on our food to be made from scratch with only whole and natural ingredents.

Plus, we can accommodate special diets—just ask!

Congrats from our family to yours!

The following from our Catering Menu: • Pla ers • Party Salads • Entrees & Sides • Cupcakes (1 dozen or more)

0

00001 01237

cheese Platters

Party salads

8

Offer includes items noted above from Honest Weight’s Catering Menu. Offer does not include starters, cakes or quiches. Customers are limited to the use of one coupon.

Not for use with any other offers or discounts.

Order must be placed 48 hours in advance and made in-store or over the phone.

Offer expires 7/2/2017

entrees & Sides

Cupcakes