Natural Times – Nov/Dec 2019

free take one

Winter 2019

• Local Spotlight: Kidpreneurs Bourne Brilliant • Talking Turkey With Greg • Enjoying The Holiday...Without Falling Face-First Off The Healthy Eating Wagon

1235 Apalachee Pkwy Tallahassee, FL 32301 850.942.2557 Open Daily 8 am - 10 pm www.newleafmarket.coop

THANKS TO Managing Editor Madelon Givens Layout + Design Diane Bass

I love New Leaf Market Co-op and how it fits into our community. One may say we are the square peg that fits in the round hole that is Tallahassee. An aspect of ‘everyone being welcome’ is that there is an ongoing flow of people throughout our store from all walks of life. This fact is something I truly enjoy because my days are never shy of opportunities to learn and experience something new, and to simply be of service for someone in need.

Just the other day I took a call from a very demanding gentleman, asking for availability and prices of numerous products. I nearly destroyed the “hold” button on the phone as I went back and forth from the shelf so many times researching his questions. On an already tough day, that can wear you down – and for me it did…right up until he began to apologize for having me run all over our store. I tried to brush it off as unnecessary, but he persisted.

General Manager Ben Goldberg

In a soft voice he explained how he had just come from the hospital where he was in a diabetic coma and that he was so grateful I took the time to answer his questions because he was on a fixed budget and a strict diet from his doctors, so learning we had what he needed in the price range he could afford was the best news he could hear.

After assuring him that it was my absolute pleasure to help him out, he asked my name and personally addressed me with thanks by saying, “Ben, I hope to help you out some day, so let me know when you’re in need.“ I was stunned, speechless; filled with a sense of temporary confusion and touched by his words. Then almost instinctively I said, “You already did, sir.”

We would additionally like to thank the loyal members of our co-op!

I will always appreciate the reality checks that come from unexpected grace. We each have a profound ability to have an impact on one another and I’m glad our local, consumer-owned food cooperative is able to serve those who seek our services. Each day is a new chapter, that we here at New Leaf Market Co-op look forward to reading.

Board of Directors Christina Brown, President Dennis Smith, Vice President Holger Ciupalo, Treasurer Folayan Barnes, Director Alexandra La Torre, Director Dominique Reed, Director

Benjamen Goldberg, General Manager Ben@newleafmarket.coop

-store in y p o c d r a h a p u k ic P on for this exclusive coup 2

Ben Goldberg, General Manager

Natural Times | New Leaf Market Co-op

Winter 2019

Pickle's Picks

Look, it's Pickle (who you might know as Dylan, our deli manager)!

By: Dylan Walters, New Leaf Market Co-op Deli Manager

For this issue, I wanted to share my favorite things about this magically special slice of Florida we’re lucky enough to call home. Whenever I’m elsewhere and people ask me where I’m from and I tell them Florida, their first comments are always “Oh, like Miami” and “Do you live near Disney World?”.

I always laugh because for most of the rest of the country, Florida is basically limited to that… but for those of us in the panhandle area we know it’s oh so much more. Here’s a list of some of my favorite day trips to the parts of Florida that will always make it feel like home in my heart, no matter where I hang my hat. Whether you follow my picks or find favorites of your own, remember to get outside and enjoy the real magic that Florida has to offer.

This list is offered in no particular order as all of these places are far too wonderful to be ranked against each other!

Wacissa River Wacissa River Canoe & Kayak Rental290 Wacissa Springs Rd Monticello, FL Cost: See website for hourly & daily fees www.wacissarivercanoerentals.com

Public Boat Ramp (free boat launching & swimming)Wacissa Springs Rd. dead ends at this public boat ramp which is a great place to sit and read and enjoy the beautiful river even if you don’t have a boat or if you’re not in the mood for a swim. Summer weekends can get pretty busy and rowdy so if you’re looking for peace and quiet, I'd recommend going on a weekday or during cooler weather.

St. George Island St. George Island State Park 1900 E Gulf Beach Dr St George Island, FL

Ponce De Leon Springs 2860 Ponce de Leon Springs Rd. Ponce de Leon Springs FL Fees: $4 per vehicle.

Please use the honor box to pay fees when ranger station not attended.

There are picnic tables and bathrooms/ changing rooms. There is also a really nice nature walk on a cleared path that follows along this beautiful spring and all it’s little offshoots. Shoes optional… yes, I walked it barefoot.

Cost: $6 per vehicle

Public Beach AccessFollow directions to the state park but when you get to the stop sign and it wants you to turn left, turn right (don’t be fooled or tempted by the public beach area directly in front of you, it’s over crowded!!)… follow the road all the way down until it dead ends and take the last left turn before the entrance to the gated community called “The Plantation”. There are lots of little public access spots all along the beachfront neighborhood with very few people and it’s free!

Winter 2019

*Although I do encourage supporting our state and national parks whenever possible, free access to our natural resources is also something I love and appreciate. Things to keep in mind: the state park offers bathrooms, showers, covered shelters with picnic tables and grills. None of that is offered at the public beach access points.

Wakulla Springs 465 Wakulla Park Dr Wakulla Springs, FL Cost: $6 per vehicle www.floridastateparks.org

Even though we’re headed into the few months of the year when I personally find it too cold for swimming, there is a lot to do in this wonderful park. There are boat tours that are fun and educational for all ages, a beautiful and still operational historic lodge (treat yo’ self and book a room sometime, it’s an experience), nature trails to explore, and lots of wildlife to spot (I saw two manatees on my last visit!). They also run seasonal events and programs throughout the year, check out their website for more information. One of my favorite things about this spring is the role it played in old hollywood… scenes from Creature from the Black Lagoon and several Tarzan movies were filmed there and sometimes they even do outdoor screenings so you can watch these classics under the stars in the very spot they were filmed.

www.NewLeafMarket.coop | Natural Times

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New Leaf Market Co-op Community Art Wall

Featured Artist of the Month: M. Portnoi Get to know our November artist — M. Portnoi Can you tell us about the process of making your work?

Typically I will put on meditative music (the majority of the time it is channelled music by Robert Coxon) and then allow the page to tell me what to draw. Images develop and change and I never really know what they will be. Once the "energy" to draw a particular image is gone, I know it's completed. Some images are drawn/channeled for a specific individual and can have a significant energetic and/or spiritual impact.

What’s the significance of your color palette?

For now I only use black ink, occasionally blue. In one very recent digital image I used a very tiny bit of red. As a totally untrained and inexperienced artist, ballpoint pen and paper were the only media that I had beside me the day this all started! I hope to incorporate color as I learn how to use additional media. For now, I feel that the stark appearance of black on white is quite evocative so I'm quite happy with the result.

If you could work within a past art movement, which would it be?

Bauhaus - hands down. I absolutely love Kandinsky and his contemporaries.

Do you have a favorite piece of art, which inspired you?

I have many favorites and am intensely inspired by Kandinsky. I don't think I could nail it down to just one piece, however.

Did you go to art s chool, if so where?

No. I have never studied art in any form. I am a retired high school math teacher and actuarial analyst. This form of art hit me like a lightning bolt back in April of this year and I've not been able to stop drawing since. It's been a fascinating and amazing ride so far.

Was there a pivotal moment when you decided to follow your path as an artist?

I had no choice - in April, drawing took over my life.

What is your favorite part about being an artist?

I love how every person sees something different in each piece I draw. I also love the fact that even folks who don't really "get it" (metaphysics and channeling etc.) feel compelled to look deeply into the images as they really do evoke a meditative state. I would have to say my favorite thing about producing these images is the joy they seem to bring to people who look at them.

If you would like to be our next featured artist, apply on our website at www.newleafmarket.coop/about/community4 

Natural Times | New Leaf Market Co-op

Winter 2019

New Leaf Market Co-op Community Art Wall

Featured Artist of the Month: Lucy Romanik Get to know our October artist — Lucy Romanik Can you tell us about the process of making your work?

The process of making art-work is both incredibly similar and uniquely different for each person. For me it most often starts with a message.

It starts with something I feel other people should know and then I work through how to symbolically represent that concept. I try to figure out what will capture people's attention as well as what will capture the meaning and integrity of what I am trying to convey.

What’s the significance of your color palette?

My color palette for this particular project is critical because it highlights the effects of the flowers and their relation to the duct tape.

There is one particular piece that overemphasizes the unnatural colors of the flowers in order to demonstrate the need in society for women to become unnatural versions of themselves. The contrast of the beautiful colors trapped by the silver tape highlights the meaning behind the pieces.

Do you have a favorite piece of art, which inspired you?

My favorite piece of artwork is The Piss Christ by Andres Serrano. This piece is inspiring to me because of

his unique ability to capture beauty in a way that draws in the viewer, but also contains an incredibly powerful message. By initially capturing the attention of the viewer he is then able to convey him message.

Was there a pivotal moment when you decided to follow your path as an artist?

Being an artist has always been a part of who I am and it will always remain a part of me. I've made a decision about attending art school and about pursuing a career that will allow me to use art to help other people, however, the point in time that I felt most like an artist was during my first semester of college when I was surrounded by people who were equally passionate about creating art as I was. I was able to prove to myself that I had a place in the artistic community regardless of what that role may look like.

What is your favorite part about being an artist?

My favorite part of being an artist is the unique way in which we are able to communicate. Words so often fail us, but our ability to use artwork as a means of communication is amazing and it ties into my choice to use art in a therapeutic method. I love being able to communicate with someone who is struggling and provide some amount of relief through the means of art making.

artist-series-applicationseating. Questions? Email our Marketing Department at diane@newleafmarket.coop.

Winter 2019

www.NewLeafMarket.coop | Natural Times 

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Enjoying The Holiday

...without falling face-first off the healthy eating wagon

By Christine J White, New Leaf’s Nutrition Expert, Certified Nutrition and Fitness Coach

Let’s be honest, it’s a challenge to eat healthy any time of year…never mind around the holidays. Office parties, friends’ gatherings, the big family feasts, candy and baked goods around every corner…yikes!

This is true, but there are lots of small steps we can take to make it easier to stick to a healthier eating regimen despite temptations galore. Here are 10 (plus a bonus) for you to try this holiday season: 1. Bring on the veggies! Literally…YOU be the one who brings a healthy side of veggies to the holiday potluck or gathering. Most potluck spreads are chock full of starchy, cheesy, sugary options, with nary a colorful veggie in sight. If you bring a delicious veggie dish that you love, you know you’ll get at least one good serving to help fill you up!

2. Eat those veggies first. You brought ‘em, now you gotta eat ‘em! With their higher fiber and nutrient content, they’ll help fill you up before your willpower hits rock bottom and has you shoveling down all the high-calorie, lownutrient carbs in sight.

3. Savor every bite. Take time to enjoy whichever foods you do choose to put on your plate and chew them slowly.

Mindfully even. If you can sit while you eat (rather than hovering around the buffet or potluck spread), even better. Your brain will have time to receive the signals that your body is satisfied, your belly is full, and you’re no longer hungry.

4. Ask yourself if you’re still enjoying what you’re eating. Back to mindfulness, if you’re just eating because it’s on your plate, you’re distracted, or everyone else is eating, you 6

Natural Times | New Leaf Market Co-op

might be “wasting” calories on stuff you don’t really even enjoy. Better to save every bite for what you love.

5. Don’t skip meals on these special days. Just because you know you’ll be having a large feast for dinner doesn’t mean you should try to “save up” your calories for the day by skipping breakfast or lunch. If you go into that big meal starving, you’re much more likely to overeat and to eat the least healthy options on the table.

6. Eat what you love (within reason). This means don’t eat the green bean casserole just because it’s a tradition. Eat the foods you love the most, with an emphasis on the healthier options for the majority of your choices.

7. Go easy on the alcohol. If you choose to drink alcoholic beverages at a party or gathering, drink in moderation and alternate with plenty of water. And skip those sugary, high-calorie mixers or sodas by opting for pure seltzer water instead.

8. Avoid the post-feast food coma. Plopping down in front of the TV or napping after a big meal is a common way to sabotage your healthy goals. Instead, go for a walk, do the dishes (by hand), or play in the yard with the kids.

Moderate activity after a meal helps stabilize blood sugar levels and aids digestion.

9. Make physical activity a priority. This is NOT the day to skip the gym, decline your friend’s invitation for a bike ride, or cancel on your golf buddy. Sticking to your fitness routine, or even amping it up, will make you feel so much better and hopefully more likely to make healthier food choices.

10. Enjoy dessert…mindfully. Go for it. Fully depriving yourself will likely lead to binging on other unhealthy options anyway. So indulge a little, but savor every bite. Maybe even bring a “healthier” dessert that you love (to go with those veggies!), so you’ll have an option to enjoy with less guilt.

11. Speaking of guilt…lose it, and get back on your game.

If you do eat less healthy than you planned, don't beat yourself up. Just don't let a slip become a fall (face-first off the wagon being dragged behind it!). If you go overboard, don't get stuck in a food rut. And get back to your healthy eating habits as soon as possible.

And now for that yummy veggie side dish that’ll be the surprising star of the potluck or family feast! Here’s a fun and simple recipe that can be served either hot or cold, and is bursting with holiday flavors.

Winter 2017

Recipe Alert!

Butternut Squash Salad with Roasted Brussels Sprouts, Pecans & Cranberries Servings: 6 Prep time: 20 minutes Cooking Time: 25 minutes 3 cups Brussels sprouts, cut in half, top to bottom olive oil for coating & sautéing salt & black pepper, to taste 1½ lb butternut squash, peeled, seeded, & cut into 1-in. cubes 3 Tbls honey, plus more for optional finishing ½ tsp ground cinnamon 2 cups pecan halves, lightly toasted 1 cup dried cranberries

1. Preheat oven to 400°F 2. In a rimmed baking sheet, lightly coat cubed squash with olive oil, add honey and cinnamon, and toss to combine.

Spread squash into single layer in pan.

Place aside and prepare Brussels sprouts.

3. On stovetop, heat 4-6 Tbls of olive oil in a large oven-proof frying pan over medium-high heat. Place sprouts cut-side down in one layer in pan and sprinkle with salt and pepper (to taste).

4. Cook, undisturbed, until sprouts begin to brown on bottom. Flip sprouts.

5. Place both the frying pan and baking sheet in the preheated oven.

6. Stir/shake sprouts and squash every 5 minutes or so to encourage even roasting, and cook until softened. Sprouts will be done within 10-20 minutes; squash may take a bit longer.

7. In a large bowl, combine roasted sprouts, squash, pecans and cranberries, and mix to combine. Taste and add more salt and/or pepper as desired. Optional: For more sweetness, drizzle in 2--3 more tablespoons of honey and toss to combine. Serve immediately.

Note: If making the dish ahead, wait to add pecans and any additional honey until serving or after reheating to preserve crunch.

Fighting Hunger, the Big Bend Way

by Madelon Givens, New Leaf Market Co-op Front End Manager

Every November, the Co-op raises money for Second Harvest of the Big Bend. Here’s what you need to know: How can I give?

You can “Round Up” at the register to round your total to the nearest dollar amount—that difference will be donated to Second Harvest. You can also ask your cashier to increase your total if you would like to donate more. Remember, $1 = 4 meals!

All year we have a food donation barrel by the registers.

Bring in your non-perishable food so Second Harvest can redistribute it to our community.

What food items does Second Harvest need the most?

They’re always in need of the “super six” items: canned fruits, vegetables, canned meats (tuna, chicken), cereal, hearty soup/ stew, and peanut butter.

Who goes hungry in the Big Bend?

Many people are surprised to learn that Second Harvest’s 11-county service area in the Big Bend has the highest level of food insecurity in Florida, at 18.9%, or 1 in 5 adults and 1 in 5 children. Almost 100,000 of our neighbors, including families, children and seniors, experience hunger on a regular basis.

What kind of impact does Second Harvest have?

For the fiscal year ended June 30, 2019, Second Harvest distributed enough food for 10.6 million free meals, creating a cost-savings of $33.5 million for low-income clients. (10.6 million meals at the retail average of $3.16 each).

Information provided by Second Harvest of the Big Bend at fightinghunger.org

Winter 2019

www.NewLeafMarket.coop | Natural Times

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Talking Turkey

with Greg the Meat Manager Interview by Madelon Givens, New Leaf Market Co-op Front End Manager

case and see what needs to be replenished—that sets my tone for the day and tells me what I need to work on and put on the shelves. I order twice a week—most [orders] come in on Tuesdays and Thursdays.

What's your favorite part about working in the meat department?

I love the satisfaction I see on people’s faces when they get what they want—especially things they can find nowhere else.

Your Friday cookouts are a customer favorite. Tell us about it!

Every Friday from 11:00-2:00 we bring out the grill and cook up a bunch of classics out front. We even have vegan options. It’s a great way to try what we sell in store and it’s a great option for lunch. I love interacting with people and this time of year the weather is great. It’s fun seeing our regulars and chatting with new customers.

If you're a New Leaf regular, you'll surely recognize this man's cheery face and infectious laugh!

Greg Mitchell, our meat manager, has been with New Leaf for ten years, but has only been our meat manager for the last year.

How did our former maintenance guy become our resident meat guru? Let's talk turkey with Greg!

Turkey is a holiday staple. Can you tell us about the turkeys that you'll have available?

Turkeys come in early November. We’ll have them in 10-12lb sizes and 14-16lb sizes. They’re organic, humanely raised, and an overall beautiful bird.

What's your favorite holiday dish?

I love a fried turkey! I do it myself at home.

It’s a meal we all love, but being from the south, the frying takes it to another level.

How did you end up in the meat department?

I started in our operations department. I had an interest in meat and had a little training from the last two meat managers…so I learned a few things! Ben, our GM, wanted to give me an opportunity to grow in an area that I was passionate about so I took the position when it became available.

Describe a typical day as the meat manager.

First thing I do is check my sales from the previous day. Then I pull all out of date or close to out of date products on the shelf. I always try to reduce waste so I decide what can be sold at a lesser price, what can be donated to a local organization, and as a last resort, what has to be thrown out. Then I check out my meat 8

Natural Times | New Leaf Market Co-op

What are you thankful for?

I’m thankful to be surrounded by good family and friends, and for my good health.

What are you looking forward to this holiday season?

Being able to spend time with family and friends this holiday season… especially my grandkids, Kamiyah “Papaya”, Mila “Mosquita”, XaXa!

Winter 2019

Deep-Fried Turkey Servings: 6-8

Perfectly Roasted Turkey Servings: 14

Ingredients: 6 qts hot water 1 lb kosher salt 1 lb dark brown sugar 5 lbs ice 1 (13 to 14-pound) turkey, with giblets removed 4 to 4½ gals peanut oil* Directions: 1. Place the hot water, kosher salt and brown sugar into a 5 gal upright drink cooler and stir until the salt and sugar dissolve completely.

Add the ice and stir until the mixture is cool.

Gently lower the turkey into the container.

If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8–16 hours.

2. Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.

3. Place the oil into a 28 to 30-qt pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250°F. Once the temperature has reached 250°, slowly lower the bird into the oil and bring the temperature to 350°F. Once it has reached 350°, lower the heat in order to maintain 350°F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151°F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving.

The bird will reach an internal temperature of 161°F due to carry over cooking. Carve as desired.

Ingredients: 1 14 lb natural or organic turkey 1 cup carrots, coarsely chopped 1 stalk of celery, coarsely chopped 1 bunch parsley 1 large onion, cut into wedges ½ lemon ½ cup butter, melted Kosher salt & fresh ground black pepper to taste Directions: 1. Preheat oven to 400°F 2. Wash out turkey with water and pat dry 3. Rub inside of cavity with half lemon, then rub generously with salt 4. Stuff the cavity with carrot, celery, onion and parsley 5. Close up the cavity with kitchen string 6. Rub the melted butter over the turkey 7. Season generously with salt and pepper 8. Transfer turkey to a rack over a large roasting pan with breast face down 9. Roast turkey for 45 min. or until browned.

10. Add a cup of water to the pan 11. Cover turkey loosely with foil 12. Roast for another 3 to 4 hours at 350° until done 13. Use a meat thermometer to check for doneness (breast, 160 degree; thighs, 170°) 14. Transfer turkey to platter and leave covered with foil for 15 minutes 15. Turn turkey breast-side up for carving 16. Dispose of vegetables

From New Leaf Market Co-op, find this recipe and more at www. newleafmarket.coop/recipes.

Cook’s Note

In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot.

This will be the amount of oil you use for frying the turkey. *

Recipe from Food Network: Brown, A. (2015, May 23). Deep-Fried Turkey.

Looking for meat-free entrée options this holiday season?

We've got those too!

Visit www.newleafmarket.coop/recipes for like DIY Tofu Turkey & vegan Whole Wheat Stuffing!

www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe-1952235 Winter 2019

www.NewLeafMarket.coop | Natural Times

9

Local Spotlight:

Bourne Brilliant

Interview by Madelon Givens, New Leaf Market Co-op Front End Manager

of our parents are amazing cooks and philanthropists.

Our passion for feeding others began when we were in elementary school. We weren't homeschooled at the time and would go with our Mommy to feed transient, elderly, and just anybody. We noticed kids at school not having enough to eat. Lyrica would pack extra food to give to others (on occasion she gave her food away, as well). From there we started a bread ministry and when that became too costly Lyrica pitched this business to our Dad for funding.

How did your relationship with New Leaf start?

Tell us a little about yourselves.

We are Lyrica, Zaira and Nadira (ages 12, 11 and 8 respectively), the CEO's and founders of Bourne Brilliant LLC. We handcraft plant-based baked goods, beverages, and other comfort foods. The goals of our multi-award-winning team of culinary creatives include promoting healthier eating habits to entire families and seeing kids participating more in the kitchen.

We have a passion for encouraging youth to find and create their own enterprise, as well. With the help of our parents we've managed to own and operate this venture for over 5 years. We even have a charitable and philanthropic component to our business module.

What got you girls into baking (especially at such a young age)?

We began helping in the kitchen as toddlers. This is actually something usual for our cultures as those who can will help prepare family meals. Our Mommy used to give us small tasks in the kitchen as a part of our lessons and play time. We tend to think most kids mimick their parents and little do people know both 10 

Natural Times | New Leaf Market Co-op

It was fate! We aren't really sure how New Leaf heard about our company. We were so excited to get a message from Dylan (Deli Manager) that we just forgot to ask. In the spring of this year, we asked our Facebook followers to tag stores that should carry our products. From that post we did get social media likes and follows from major brands and retailers; Dylan actually reached out personally. We think that you all saw how hard we were working to solidify the brand.

And you all were willing to allow us to break into the retail arena sans any perfection. We can say that it is great to be recognized for our efforts locally.

Why did you want your products to be available at New Leaf?

We still can't believe that a store that we frequently shop is carrying our line of products! Yet, it feels good knowing that a store that aligns with our mission is willing to give us this chance. We take pride in being a small and local company who produces small batches.

New Leaf and Bourne Brilliant are both grassroots entities. We are both (BBCO and NLMC) committed to building a healthy local community by providing

Winter 2019

Local Spotlight Continued

ingredient-conscious foods. As small companies, we emphasize socially and environmentally responsible practices, and provide education and information about our products and ingredients. We are advocates and not just product producers.

What makes your products special?

We think that people appreciate all of the knowledge, efforts, energy and passion that goes into producing our small batches. We don't just produce and sell; we educate and inform our consumers, as well. Many people are just intrigued by our ages; that at this stage of our life we are fulfilling some of our personal goals and dreams. Also, we provide visible hope to others who are on the same path as us. We have humble beginnings and endings; we are just your average neighbors.

searching for the right folks to join us on our business journey. Additionally, as we've streamlined our product line we've increased the number of items that work well for our target market. We've gotten quite a bit of positive and negative feedback on things that need improvement and items that people want us to offer.

In due time, those changes may happen. We don't believe in rushing our processes.

You're sisters—do you ever get tired of working with each other?

Yes... we do! Our shared missions and passion for what we do minimizes our quarrels, though. We are grateful to have a team where we know and understand each others strengths and limitations. We're learning how to work together to complete projects despite our annoying each other. Our parents will tell you that we don't quarrel much; yet, when we do... we do.

What are each of your favorite items that you make?

Lyrica loves our curried dishes and couscous (which aren't currently offered in the store). Zaira is a huge fan of our real cacao brownies. Nadira will over indulge on our rainbow brites (if we let her) which are our version of sprinkle cookies.

Do you plan on continuing into adulthood?

As kids we know that our career aspirations may fluctuate. Yet, currently none of us have plans to be culinary artists into adulthood. However, our passion for community service, advocacy for various food-related causes and our fight to help all folks access healthier and affordable food has our lifelong commitment.

How would you like to see Bourne Brilliant grow?

What do you like to do for fun?

Lyrica is an avid illustrator and writer who loves studying homeopathy, as well. Zaira is a modest style curator who is a math and science addict. She is a self-taught hairstylist/braider, as well (she can be followed on Instagram and Facebook @zairakabibi).

She enjoys gardening, as well. Nadira is a game and computer programmer who loves every kind of animal.

Collectively, we love spending time outdoors and with family, crafting, and traveling. We love volunteering and performing community service, as well.

Can you give us a sneak preview of anything you're working on?

Bourne Brilliant really needs to be able to hire a team of individuals with our shared vision. We've been

It's been difficult to keep quiet on what Q1 of 2020 has in store for everyone (including us); yet, our parents are teaching us about the value of moving in silence.

Since this company is six years old, we've been able to document some proven mistakes. Some of our biggest blunders included times when we revealed our plans before they were fully developed. All that we should say for now is that the long-awaited cookbook is in the hands of the editor and we've gotten invitations from two more retailers to carry our line. We just need to fine tune some things before the deals are solidified.

To continue following our journey please visit our website at www.bournebrilliant.com and on Instagram and Facebook @bournebrilliantco.

Winter 2019

www.NewLeafMarket.coop | Natural Times 

11

TLH Beer Society Favorites @ New Leaf

By Madelon Givens, New Leaf Market Front End Manager

If you want to talk beer, the Tallahassee Beer Society is the group to get with! Danny and Matt, the group’s organizers, regularly pick their favorite beers to spotlight on our shelves to help our shoppers find something new. We chatted with them both to see what their current favorites are.

Bell’s Christmas Ale

Bell’s Brewery (Kalamazoo, MI) 7.5% ABV What began in 2016 as a light holiday beer, focused on the use of locally grown (Michigan) malt for flavoring, has become a staple in the Bell’s seasonal lineup. While the 2019 version’s 7.5% ABV moves it out of the “sessionable” (a beer with balanced characteristics and lower ABV that makes it refreshing and light enough to have a few in a sitting/session) this traditional Scotch Ale is still deliciously rich and malty. Contrary to most pre-conceived notions there is no additional spicing in this Christmas Ale, just sweet notes of caramel and a warm finish that complement any holiday menu.

Cigar City Cubano-style Espresso Brown Ale

Cigar City Brewing Company (Tampa, FL) 5.5% ABV When Cigar City owner Joey Redner visited the Beer Society’s radio show on 97.9 ESPN we asked the question everybody wants to know of a brewer, “What are you drinking these days?” His answer was quick, brown ales, more specifically their award-winning Maduro Brown Ale. Cubano-style Espresso expands upon that beautiful brown ale by adding a heaping amount of Cubano-style espresso beans, vanilla and cacao nibs. While rich coffee notes dominate this beer, it finds balance with a smooth malty backbone and a float of milk sugar reminiscent of a great cup of Cubano coffee.

Brew Bus Brewing Hazelnut Spread Porter

Brew Bus Brewing (Tampa, FL) 6.5% ABV Not sure we can legally say what this beer actually tastes like, but let’s just say it’s brewed with cocoa nibs, vanilla, and hazelnut, giving it the undeniable taste of a certain creamy, delicious, hazelNUTspread. TELLyAwhat, we initially bought this beer for the amazing gimmick, but fought over it because it is a really well put together beer. Very limited quantities have been made available in our area so be sure to get to New Leaf quickly before they’re gone.

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Natural Times | New Leaf Market Co-op

Winter 2019

TLH Beer Society Continued

Dogfish Head 120 Minute IPA

Dogfish Head Craft Brewery (Milton, DE) 18% ABV A beer that Dogfish Head calls, “Too extreme to be called beer,” so let’s just call it what it is – AWESOME! Fans of hoppy beers certainly need no introduction to the 120 minute an IPA whose sole focus was to jam themost hop flavor into one bottle – continually hopped with high alpha American hops, dry-hopped every day in the fermenter for a month, and aged for a month on whole leaf hops – it’s safe to say you’re going to get your hop fix in this one. At 18% this is definitely one to kick the shoes off and savor at the end of a long day.

Idyll Hounds Brewing “Divide n Conch’r”

Idyll Hounds Brewing Company (Santa Rosa Beach, FL) 8% ABV If you’re looking for hops, but perhaps not an immediate nap, take things down a notch with the deliciously smooth – and new to market – “Divide n Conch’r” from Idyll Hounds Brewing in Santa Rosa Beach, FL. This American Imperial IPA still packs a punch at 8% ABV, but with a subtle take on the hop profile, featuring a more fruity and mildly bitter flavor, that’s refreshing and hard set down. Leave it to folks 10 minutes from the Emerald Coast to produce a beer balanced enough for the beach, but boozy enough for the bonfire.

you’ve gotta try this

Staff Picks Chaquoya: I like Dr. Bronner's

Who knows our products better than the folks who handle them every day? Here’s what our staff is loving.

Castille Soaps because they last a long time and work great!

Cassidy: Talenti's Chocolate Chip

Cookie Dough Gelato is perfect for when I need a sweet pick-me-up or for my cheat days!

Garrett: Steaz Super Fruit gives

me the energy to get me though a few more hours when I'm feeling tired.

Stacy: Money on Honey Sea Salt

Jesse: I'm not a root beer fan, but

Blue Sky Root Beer has the perfect combination of cane sugar and a sassy amount of sassafras to make my taste buds explode with delight!

Winter 2019

Dark Chocolate Caramels are the perfect blend of chocolate, caramel, salty, sweet deliciousness!

www.NewLeafMarket.coop | Natural Times

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Natural Times | New Leaf Market Co-op

Winter 2019

Photo by Luis Flores on Unsplash

protect the Amazon,” says C.E. Pugh, CEO of NCG. “As a cooperative business, we have a responsibility to care for community and support other cooperatives. Working with our supply chain to develop solutions to the climate crisis is work we pursue on behalf our members co-ops.”

Team

Update By: National Co+op Grocers

We've been really excited to share our news recently about local programs to increase our "green" profile and decrease our carbon footprint. But did you know that shopping at New Leaf actually has direct affect on a global sustainability efforts?

That's right, New Leaf is a member of the National Co+op Grocers (NCG), and together we continually advocate to help slow climate change and adapt to its effects by showing leadership within our industry to reduce greenhouse gases and support a resilient food system. Here's a little glimpse into what NCG has been up to, regarding reforestation in the Amazon.

National Co+op Grocers Responds to Amazon Fires by Increasing Annual Reforestation Investment Saint Paul, MN – As fires continue to burn through regions of the Amazon rainforest, cooperatives are coming together internationally to address the climate crisis by implementing solutions to restore this essential asset of our global ecosystem.

To mark Co-op Month and Fair Trade Month (October), National Co+op Grocers (NCG) today announces the planting of more than 10,300 trees in the Peruvian Amazon rainforest. This ecological investment is part of the cooperative’s Co+op Forest program, a long-standing carbon offset program empowering fair trade farmer cooperatives within NCG’s supply chain that are pursuing reforestation, agroforestry and rainforest conservation in the Peruvian Amazon.

In recent months, NCG has planted 3,270 trees in the San Martin region of Peru to offset 1,090 tons of CO2 emissions associated with its 2018 business travel and utilities. Due to the urgent and critical need for investment in rainforest regeneration, NCG increased its contribution this year with the planting of an additional 7,000 trees in partnership with the fair trade farmers who rely on this region for their livelihood. Rounding out NCG’s 2019 investment, 82 trees will be planted as part of the Finca a la Media program, an incubator project for fair trade farmers who want to diversify their farms by adopting agroforestry techniques.

“We and the fair trade farmers we work with in Peru are invigorated by NCG’s continued commitment to taking responsibility within their international supply chain to invest in farmer livelihood and environmental resiliency.” Says Mathieu Senard, co-founder of PUR Projet, the international organization NCG partners with to plant Co+op Forest.

“Food co-ops have long been committed allies of fair trade cooperatives and farmers, it is wonderful to see them working together to elevate their impact in this way.”

Their 2019 investment is NCG’s seventh annual contribution to the program pioneered by PUR Projet in partnership with cocoa co-ops in and around San Martin. To date, NCG’s offsets and additional contributions have facilitated the planting and/or conservation of nearly 2 million trees in the Amazon.

About NCG National Co+op Grocers (NCG), founded in 1999, is a business services cooperative for retail food co-ops located throughout the United States. NCG helps unify food co-ops in order to optimize operational and marketing resources, strengthen purchasing power and ultimately offer more value to food co-op owners and shoppers everywhere. Our 148 member and associate co-ops operate more than 200 stores in 38 states with combined annual sales over $2.1 billion. NCG is a winner of the dotCoop Global Awards for Cooperative Excellence and a Certified B Corporation. Find a map of NCG member and associate co-ops. To learn more about co-ops, visit www.strongertogether.coop.

"The current ecological crisis in the rainforest underscores the importance of our partnership with farmers working to Winter 2019

www.NewLeafMarket.coop | Natural Times

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Everyone can shop at New Leaf Market Co-op, and anyone can become an owner.

Join more than 12,000 of your friends and neighbors in owning New Leaf Market Co-op. Although you don’t have to be an owner to shop, we think the benefits of ownership are pretty great. Get owner coupons and discounts, keep more money in our community, and invest in a business that will always be locally-owned. Join us!

Why Join?

• Benefits starting with only $25 investment.

• Receive new owner bonus coupons when you join.

• Save 10% off on all case purchases.

• R eceive your share of the profits during profitable years with patronage dividends.

• Shape the future of your co-op by attending the Annual Meeting and participating in focus groups and surveys.

• Vote in our annual Board of Directors elections or run for an open seat on the board.

• Enjoy BIG discounts four times a year and Owner Deals sales. Stock up to save!

re o t s n yi p o c n rd o a p h u o a c p e u v i k s c u i P cl x e s i for th

How it Works • Join in-store or online.

• Receive Owner Deals sales and discounts after first equity payment of $25. Remaining $75 is paid in annual installments of $25.

• Receive new owner packet bonus coupons.

• Provide your owner information to your cashier on each shopping trip to track your patronage.

• Fully invested owners receive patronage rebate proportional to the amount you spent at the Co-op during profitable years.

Community Benefits • Create a vibrant local economy that puts people before profits and keeps profits within the community.

• Share the knowledge about health, nutrition, local farmers, and great food with newsletters from New Leaf Market Co-op.

• Support local producers while enjoying more than 900 fresh, healthy, and sustainable food items and other products.

Ready to Own New Leaf Market Co-op?

Sign up with any cashier during your next shopping trip, or apply online at www.newleafmarket.coop.