Co-op News | May 2015 by North Coast Co-op

CO-OP NEWS ike! p. 3 b is

Co-op News North Coast Co-op 811 I Street Arcata, CA 95521

Presorted Standard U.S. Postage PAID Eureka, CA 95501 Permit No 327

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A Publication of the North Coast Co-op â&#x20AC;˘ May 2015

welcome to bike month

bike to work days p. 4 welcome to the bike kitchen p. 4 PLUS spring frittatas p. 5

| WE  OUR MEMBERS |

| PAGE NAME |

CO-OP NEWS

Member Survey Responses

Issue 77 | MAY 2015 www.northcoast.coop co-opnews@northcoast.coop

In the April issue of the Co-op News, we asked our members, “How do you

EDITOR Melanie Bettenhausen Marketing & Membership Director (707) 502-3555 ext. 132 melanieb@northcoast.coop

conserve water during a drought?” We received lots of helpful responses, many of which are inspiring and easy to implement. See how your friends and neighbors are reducing their water usage in the responses below.

GRAPHICS & COORDINATION Amy Waldrip Graphic Design Coordinator (707) 502-3555 ext. 120 amywaldrip@northcoast.coop

1. Wash dishes once a day. 2. Shorter showers. — Muriel

Jeremy Smith-Danford Marketing & Graphics Assistant (707) 502-3555 ext. 129 jeremy@northcoast.coop

Turn off sprinklers. Don’t wash car. — Lisa

ARCATA LOCATION 811 I St., Arcata • (707) 822-5947 Open daily: 6 am to 9 pm Kevin Waters, Store Manager kevinwaters@nor thcoast.coop

Normally my kitchen sinks take 5 gallons of H20 before it gets hot. But if I put a load of laundry on using part warm H20 it heats up with no waste since the H20 is already further in the line and closer to the sink.

EUREKA LOCATION 25 4th St., Eureka • (707) 443-6027 Open Daily: 6 am to 9 pm Toby Massey, Store Manager tobymassey@nor thcoast.coop

— Regina

COOPERATIVE OFFICES 811 I St., Arcata

I never wash my car! Also, I wash dishes after vacuuming my carpet because it saves H20 in hand washing. Finally, I do a modified version of that classic, “If it’s yellow, let it mellow…” a little yuck but effective.

GENERAL MANAGER Kelli Reese (707) 502-3555 ext. 124 kellireese@nor thcoast.coop MEMBERSHIP COORDINATOR Bella Waters (707) 502-3555 ext. 135 bellawaters@nor thcoast.coop

— Dolores

HUMAN RESOURCES Lisa Landry (707) 826-8670 ext. 127 lisalandr y@nor thcoast.coop

I flush toilet every other visit instead of each visit. I eat vegan. Animal foods require more water.

ACCOUNTING Kelli Costa (707) 502-3555 ext. 138 kcosta@nor thcoast.coop

The Co-op does not officially endorse the services or products of any paid advertiser. All articles, columns and letters are the expressed opinion of the author and not the Co-op News.

LETTERS TO THE EDITOR Letters must include your name, address, member #, and telephone #. Letters should be kept to a maximum of 250 words and may be edited. We regret that we may not be able to publish all letters due to limited space. Email your letters to co-opnews@northcoast.coop or send them to: Co-op News, 811 I Street, Arcata, CA 95521. 1 Deadline CO-OP NEWS • MAY 2015 for letters is the tenth of each month.

— Mary Ella We siphon extra faucet and shower water in jugs, and we have rain barrels to store roof water. — Mary Ann Drink more wine, less water (that’s my story and I’m sticking to it). — Holly Conserving water is a lifestyle choice in drought times or not. Filling containers with water while waiting for water to be hot enough for dishes and using it to water plants is one habit. Taking short showers. Using a water efficient washing machine and dishwasher are others. — Alan

— Cindes

BOARD OF DIRECTORS Jeremy Cotton, Dave Feral, Kate Lancaster, Fred Moore, Cheri Strong, Steve Suttell, Jessica Unmack board@northcoast.coop THE COOPERATIVE PRINCIPLES: Voluntary & Open Membership Democratic Member Control Member Economic Participation Autonomy & Independence Education, Training & Information Cooperation Among Cooperatives Concern for Community

I always try to conserve water - don’t let it run, don’t let it drip, reuse it to water house plants, showers not baths. Drought or not, water shouldn’t be wasted, nothing should be wasted.

In addition to the usual: repairing leaks on a running toilet promptly; not running water during tooth brushing; using a spray nozzle on my garden hose; not watering lawn grass; washing my car only every few months. (My neighbor washes his two full-sized trucks every week! This really upsets me.) I have been much more aware of the amount of water I use during hand washing (which I do often) and rinsing dishes. I just don’t open the faucet as widely. — Cathy We use regular trash barrels to catch water from a directed rain gutter and then water the garden with that water. It only takes half an hour to fill a giant barrel! Really useful for the big veggie pots. — Ron and Patty The same way I do in nondrought conditions—reduce! All natural resources should be conserved at all times. — Billie

I conserve water all the time. Because tap water represents energy for pumping (both fresh water and sewage), dangerous toxic chlorine, removal of water from its natural flow, etc., I try to use it carefully and respectfully at all times. — Susan “If it’s yellow, let it mellow… If it’s brown, flush it down…” — Mark I don’t eat meat or dairy. Animal agriculture use ranges from 34 to 76 trillion gallons of water annually. It takes 660 gallons of water to produce a 1/4lb hamburger— equivalent to 1 person showering for 2 entire months. It takes 2,500 gallons of water to produce 1lb of beef. Domestic water use in the U.S. is only 5% of all use. Animal agriculture uses 55% of all water used. — Laura Answer this month’s Member Survey Question on the back page of this issue.

Contents May 2015

2 Cooperative Community

9 Celiac Awareness Month

3 Win a Bike!

9 Gluten-free Giveaway

3 Sallie’s Garden Picks

10 Orange & Watercress Salad

4 Celebrate Bike Month

11 Member Survey

5 Simple Spring Frittata

11 Juice Bar in Arcata

6 Community Partners

11 Reference Guide

7 Gotta Have ‘Em Cheeses

8 From the Board

8 Invest in Your Co-op

8 Attend a Meeting

Win It! p. 3

| COOPERATIVE COMMUNITY |

Co-op Employees Raise $1,801 for Kids’ Sake By Sarah Burns, Administrative Assistant

he North Coast Co-op employees participated in the Big Brothers Big Sisters of the North Coast Annual Bowl for Kids’ Sake Event this past March at Harbor Lanes in Eureka. We had three teams between both stores and we had a blast! We raised a total of $1,801, which contributed to the more than $100,000 raised by by the event for Big Brothers Big Sisters. We hope to double or triple our numbers for next year’s Monster Bowl in April 2016. It feels good to be a part of an event that helps our community and I’m so thankful to my co-workers for making it such a success! The Co-op Team: Bottom from left to right: Abby Quenzer with baby Mackenzie, Sarah Burns with son James Fike, Alisha Stafford, Pauli Gluckman, Kira Keleher. Middle from left to right: Rich Quenzer, New Xiong, Dustin Wiesner, Lisa Kristic, Lyndsi Reel, Karrie Lawson, Brandyn Greer Back row from left to right: Jose Viera, Diego Aguilar, Scott Kristic, Matt Schweickert-Stary, Aaron Reel, Tracy VandiverGree, Correy Greer.

Photo courtesy of Sarah Burns

Arcata Bike Boulevard Circumnavigates Co-op The City of Arcata’s bike boulevard runs from Arcata High School to downtown Arcata on I Street, as well from the Arcata Intermodal Transit Facility to Q Street on 10th Street. In order to keep bikes off of busy I Street in downtown Arcata, the bike boulevard jogs behind the Co-op on J Street between 8th and 10th Streets. The City’s long term goal is to connect residential areas with downtown businesses and to create a safe pedestrian and bike pathway from Q Street to the Arcata Marsh. The Co-op showed support for the bike boulevard last year, applauding the City’s efforts at making bicycles a safer and more viable transportation option. Group Bike Ride on the New Boulevard May 3 • Rides at 10 am, 11 am & 11:30 am

In Remembrance of

Ralph Smith

The Arcata Public Works Department is organizing a ride on the new Arcata Bike Boulevard on 10th Street. Sunday May 3 at 10am, 11am or 11:30am. Meet on the Plaza. To learn more about the bike boulevard, visit www.cityofarcata.org/ABB.

New signs grace Eureka Store

1955 - 2015

New Signs for Our Eureka Store

We are saddened to announce that our Arcata Meat Department Head Ralph Smith passed away on April 13. He was a bright light on this planet and in our Co-op. Ralph loved working with everyone and serving our shoppers—he loved every minute of the time he was able to spend at the Co-op during the four years he was here. He will be missed by many. May he rest in peace.

Our Eureka store is looking good! Earlier in 2015 the building received a much needed coat of paint, and we’ve just recently had new signs installed. Now when you’re in need of a Co-op, whether you’re in Arcata or Eureka, all you need to do is just look for the sprout.

Bike Boulevard behind Arcata Store

www.northcoast.coop

| BIKE MONTH |

Win this Bike Valued at over $800

Trek Chelsea 9 Enter to win one of two Trek Chelsea 9 bikes at either Co-op location. This bike comes with a front rack, front and rear fenders, and helmet. Perfect for commuting to work, a weekend ride with friends, or picking up groceries at the North Coast Co-op!

Courtesy of Revolution Bicycles the North Coast Co-op

By Sallie Grover, Floral Department

Coastal Garden Picks

Early Wonder Tall Top Beets will produce the most quickly, while Rote Kugel Beet Seed from Sero provides a richer, denser beet for later in the season. Beet seeds need to be kept moist while they are sprouting and may be less likely to dry out if planted in an area that’s partly shaded through the dry season.

Berkeley Pink Tie Dye Tomatoes: Planted outdoors in my yard in Arcata, starts produced a nice-tasting crop of heirloom-style red-with-green-stripe beefsteak tomatoes last year. This variety was developed by Wild Boar Farms in Napa and is actually recommended for marginal tomato climates. Our Arcata store carries 4-inch starts when they’re available from Annie’s Annuals and other suppliers.

CO-OP NEWS • MAY 2015

Persian Baby Cucumbers: These cucumbers, also called “Green Fingers”, produce early and just keep on going. The fruit is thin skinned and excellent for fresh eating. They can also be brine pickled if picked young. I usually plant seeds from Renee’s Garden. The plants need to be trellised but the effort pays off nicely!

| BIKE MONTH |

Celebrate Bike Month in May! By Emily Sinkhorn, Member of the Bike Month Humboldt Coalition

ike Month Humboldt is celebrated in May. While every day hundreds of Humboldt County residents bike to work, school, the grocery store, or for exercise, Bike Month is an opportunity to support new people trying cycling and to celebrate all things bicycle. The Bike Month Humboldt Coalition is sponsoring many events in May for both adults and youth, including Bike to Work Day celebrations, two film nights, bike rodeos for families, a scavenger hunt bike ride, and more. So come ride your bike (or take your bike on the bus) to one or all of them! Is a flat tire or a hanging chain keeping you off your bike? Our beloved local bike shops offer free mini tune-ups at Bike to Work Day energizer stations and noon rallies! So push your bike to either one, and ride off happily to work or school (or play). Speaking of fixing up your bicycle—for the past two years the Community Bike Kitchen has been providing bike maintenance assistance and affordable bicycles for all in our community. The Community Bike

Kitchen, located at the Jefferson Community Center (1000 B Street) in Eureka, provides tools, resources and bike mechanics on duty for people who want to learn bicycle repair or build-up used bicycles. The Community Bike Kitchen has grown to be a hub of learning and activity for all ages in the Eureka community. People can sign up to volunteer towards earning a bike or bike parts while others can choose to take home a restored used bicycle for a small donation. The Earn-a-Bike Program has given more than 150 community members the opportunity to volunteer in the Community Bike Kitchen, learning new skills while working towards a new set of wheels. The Community Bike Kitchen has had tremendous support from the Eureka community. It is powered by volunteers, who assist with bike repairs, teach bike maintenance and help people find a bike that fits them and their needs. Bicycles and tools have been donated from across the community including the Eureka Police Department, Humboldt State University Police Depart-

ment, local bike shops, Humboldt Transit Authority and many individuals. So get ready for Bike Month in May by rolling by the Community Bike Kitchen during open hours —Tuesdays and Wednesdays from 6:00 to 8:00 p.m. Follow what’s happening at www.facebook.com/CommunityBikeKitchenAtJeffersonSchool. Anyone can get involved in the Community Bike Kitchen and all the events of Bike Month Humboldt—contact Emily Sinkhorn at (707) 269-2061. Or just roll up to a Bike Month event or to the Community Bike Kitchen. The Bike Month Humboldt Coalition is comprised of dedicated cycling advocates, and representatives of the Humboldt Bay Bicycle Commuters Association, Redwood Community Action Agency, Caltrans, Humboldt County, Humboldt County Association of Governments (HCAOG), Redwood Coast Mountain Bike Association, Making Headway, BikesThere.com, City of Arcata, City of Eureka, the North Coast Co-op and our local bicycle shops! ■

See the full schedule of Bike Month events is at www.humbike.org.

Bike to Work Days

The bike mechanics put their heads together to tune up a bike in need. From left: Emily, Catherine and Cinthia.

facebook.com/CommunityBikeKitchenAtJeffersonSchool

Tips for Shopping by Bike By Brenda Harper, Consumer Education Coordinator

water

In Arcata May 14, 7-9am

In Eureka May 21, 7-9am

ike to Work Day will be celebrated in Arcata on Thursday, May 14 and in Eureka on Thursday, May 21. The Bike to Work Days start with a morning energizer

station (7 – 9am) at the respective North Coast Co-ops. The Co-op will provide water,

snacks

free mini tune-ups

muter bikes with helmets. Noon rallies happen at the Arcata Plaza and Old Town Gazebo. Local bike shops offer free mini tune-ups at Bike to Work Day energizer staHumboldt on Facebook.

Know your limits to how much you can actually carry on your bike and still make it home. Extra weight can make hills seem impossible!

coffee and healthy snacks for your bike commute. Also, enter to win one of two com-

tions and noon rallies! Find out more at www.humbike.org, or check out Bike Month

You need something to pack your groceries in. A backpack will work. Front baskets are available that do not require adding anything to your bike. A rear rack with some sort of attachment is necessary in order to carry extra items that can’t fit into your backpack or for carrying heavy, large or delicate items. Attachments to the rack could be a bungee net, plastic crate, basket or panniers that attach and hang down the sides of the back wheel.

hot beverages

When filling your backpack, baskets or panniers, put the heavy and largest items on the bottom. When there are no heavy and large items, the flattest items get stacked at the bottom. The lighter and more fragile items always go on top. www.northcoast.coop

| COOK & SAVE | By Brenda Harper, Consumer Education Coordinator & Pamela Hawkins, Outreach Coordinator

Spring Frittata

frittata, an Italian-style flat omelet, is one of the world’s most perfect foods and is baked in a skillet (a well-seasoned cast iron skillet works great). It’s relatively inexpensive, quick-cooking and an efficient use for leftovers – not to mention equally delicious at breakfast, lunch, or dinner. A frittata can make use of fully-cooked leftover vegetables like last night’s roasted potatoes or broccoli or this morning’s leftover sausage. But if you’re starting from scratch, it’s best to fully cook any additional ingredients that might extra release moisture into the eggs. Frittatas are like quiches without crusts, and that makes them ideal for a fast and simple weeknight dinner.

Ingredients • 2 cups parsnips, cubed (roughly 2 medium parsnips) • 2 cups fresh baby spinach • 1 small head of radicchio (ra-`di-ke-o) • cup plain yogurt Co-op Special • ½ cup Cypress Grove Chevre – Ms. Natural® • 6 medium-large eggs • 1 Tablespoon butter Co-op Basics • 2-3 Tablespoons extra-virgin olive oil Co-op Special • ½ teaspoon coarse sea salt • 2 Tablespoons water * use local ingredients when possible Photos by Jeremy Smith-Danford

Preparation 1. Heat oven to 400o degrees. 2. Measure out all ingredients. Wash baby spinach and let dry. Divide chevre cheese in half and set aside. Peel and cube parsnips. 3. Add olive oil to a hot 8 inch cast iron pan. Add parsnips. Turn often so all sides brown. Cook until almost done (15-20 minutes). 4. While parsnips are cooking, crack 6 eggs into a medium size bowl. Add the yogurt, half of the chevre, a 1/4 teaspoon sea salt, cracked pepper and water. Whisk until well blended and set aside.

co opbasics Ingredients basic goods at basic prices

Humboldt Creamery Organic Butter

$5.34 1 lb

CO-OP NEWS • MAY 2015

5. Add butter to center of pan then add baby spinach and fold into parsnips, cook 2-4 minutes or until spinach is wilted. (It will look like too much spinach, but it will wilt down quickly.) 6. Remove pan from heat. Pour in egg mixture and stir lightly to evenly distribute ingredients. 7. Put pan in 400o degree oven for 30 minutes. 8. While frittata is baking, thinly slice the radicchio and wilt in a separate pan with a little

Straus CO-OP Organic Yogurt SPECIALS $ Ingredients 32 4.39 oz on sale Apr. 28 thru Jun. 1

olive oil, 2-4 minutes. Set aside. 9. When frittata is done baking, remove from oven and let rest for about 5 minutes. Cut into six pie style sections. Set a spoon of wilted radicchio onto plate and nestle frittata piece on top of radicchio. Top with a spoonful of chevre, sprinkle with coarse sea salt and cracked pepper. Serve immediately. Note: Ridicchio is bitter, and intentionally so for this recipe. If you do not like bitter, you can substitute dandelion greens or other hearty greens.

Napa Valley Organic Extra Virgin Olive Oil

$9.99 25.4 oz

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CO-OP NEWS

Wellness Wednesday Save 10%

may 30 p 7pm

off of our entire Wellness Department on the first Wednesday of every month.

MAY

Next Wellness Wednesday Jay Sooter’s

Pure Water Spas

3750 Broadway, Eureka 707.444.8001 jaysooter.com

Serving Humboldt County since 1986

advertise in the

co-op news We are currently accepting new, local advertisers The Co-op News is distributed monthly to over

10,000 readers

Affordable and package rates available. Limited space. Contact Amy Waldrip at co-opnews@northcoast.coop or (707) 382-3107 to request a sample contract.

- Factory certified technicians - Saltwater, Non-chlorine, Non-bromine systems - Spas and saunas to fit any price range - Sponsors of many local non-profits - Discounts for Northcoast Co-Op Members

Eureka Car Stereo

Car Audio • iPod and Bluetooth Solutions • Auto Security Alpine • Focal • Pioneer JL Audio • Kicker Viper

Find us on facebook

15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00

www.northcoast.coop

| CHEESE PLEASE |

Gotta Have ‘Em Cheeses By Veronica Rudolph, Arcata Cheese Department Head Photos by Amy Waldrip

8. Rogue Creamery Smokey Blue Cheese This is the blue cheese for people who think they don’t like blue cheese (they just haven’t had really good blue cheese). This is the cheese that will help get people on the blue cheese train. Get some spring mix and toss it with dried cranberries or currents and Smokey Blue Cheese crumbles.

1. Beemster Premium Dutch Cheese

7. Castello Soft Blue This is a creamy cheese; spreads easily on water crackers. Bring it home and leave it on the counter until it softens and warms. I only buy it when I’m going to be having people over because otherwise it’s so easy to eat the whole thing.

This cheese is creamy and caramel-y. If you’re a person who likes cheese at all you’ll be super into it. I don’t know anyone who wouldn’t like it. I use it to make spectacular grilled cheese sandwiches.

2. Cypress Grove Truffle Tremor This goat cheese is similar in texture to Humboldt Fog but has that special truffle flavor. It’s succulent. I like it by itself, but one time I made amazing barbecued stuffed lamb burgers with it.

3. Defendi Fontina

6. Fiscalini San Joaquin Gold

This is a hard-aged, washed rind cheese. Kinda stinky. I sometimes use it instead of Gruyère cheese to melt on the toast when I make French onion soup. I put the toast and cheese in the toaster and I can’t step away because I’m watching the cheese bubble up and look delicious. It’s also great in a grilled cheese sandwich with caramelized onions.

This is an aged cheddar asiago (a hard cheese). I sometimes use it in place of parmesan. It’s also fabulous when cubed and put on top of a salad.

5. Cypress Grove Midnight Moon Even people who hate goat cheese love this one—it’s a gateway goat cheese. I like it for snacking on, in a burger, to make fancy mac and cheese, and in sandwiches.

4 5

4. Cowgirl Creamery Red Hawk This is a wash rind cheese. Leave it out on the counter to warm up and then eat it by itself or on bread or crackers. This is one of my top three favorite cheeses of all time, which is really saying something because I love cheese SO much and have so many favorites.

CO-OP NEWS • MAY 2015

Summary of the April Board Meeting become a members of Board committees; 5) the Board will publicize dates, times and locations of future committee meetings in the Co-op News, on the website and at Customer Service; 6) the Policies and Procedures Committee was changed from an ad hoc committee to a standing committee of the Board;

| MEMBERSHIP NEWS |

The Co-op Has Investment Shares Available!

7) after discussion about earthquake insurance, the General Manager was empowered to obtain earthquake insurance;

Cheri Strong Employee Board Member

he election to fill the vacant employee Board member seat was held in March. Jeremy Cotton was elected as Employee Director for the term ending in November 2016. Welcome Jeremy! Rachel Callahan gave a presentation on the Humboldt Business Challenge. She’s looking ahead for partnership and financial support. Board Chair Jessica Unmack reported favorably about her attendance at the Co-op Development Services Cooperative Café, a training session for cooperators. Upcoming Board Education topics were set up for the summer. June’s topic is Business Development Corporations. July’s topic will be on communicating across differences. August’s meeting will center around the Candidate Forum. September’s topic will be sustainability. There were 12 motions. All of them passed. These are the outcomes: 1) Jeremy Cotton approved as Employee Director for term ending November 2016; 2) the July Board meeting will be moved to July 9, in the Co-op Community Kitchen in Arcata; 3) on a monthly rotating basis, a Board member will include actions and observations of the Board meeting in the monthly Co-op News; 4) the Policies and Procedures Committee will be clarifying a process for general members to

8) the Fiscal Year 2016 Operational Plan was accepted as written by the General Manager. The remaining motions were routine: the acceptance of the agenda, minutes, and various committee reports, as well as the General Manager’ report. During the member comment period there was discussion about facilitation and whether or not an outside facilitator was needed for Board meetings. Please try to make time to attend a Board meeting. We’d love to have you as a participant. Note: Board education topics are subject to change depending on presenter availability.

About Investing in the Co-op The North Coast Co-op offers its Fair Share members the opportunity to purchase preferred non-voting shares of stock, also known as class C shares. Ownership of these preferred shares entitles members to dividends declared by the Board of Directors. Class C shares are limited to members of the Cooperative, who are Fair Share members (owning $300 in B shares). C shares are sold in $10 increments and are currently earning a 2.00% APR on whole C shares ($10 increments).

Congratulations to Jeremy Cotton for winning the employee director seat on the Co-op’s Board of Directors! Jeremy was appointed by the Board at their April 2 meeting and will be on the ballot this fall during the Co-op’s General Election in order to be ratified by our membership.

If you’re interested in investing in your Co-op, please contact Membership Coordinator Bella Waters for more information: (707) 502-3555 ext. 135 or bellawaters@northcoast.coop

Attend a Board of Directors Meeting

Board of Directors Meeting

Finance Committee Meeting

Thurs., May 7 • 6-8pm Co-op Community Kitchen, Arcata • 971 8th St.

Wed., May 27 • 5:30-6:30pm Ten Pin Conference Room • 793 K St, Arcata

Member Action Committee Meeting

Policies and Procedures Committee Meeting

Wed., May 20 6-8pm Co-op Community Kitchen, Eureka store location • 25 4th St.

Wed., May 13 • 5:30-7pm Ten Pin Conference Room • 793 K St, Arcata

For more detailed information about C Shares, pick up a brochure at Customer Service or view it online:

www.northcoast.coop www.northcoast.coop

| FOOD NEWS |

May is Celiac Awareness Month

Brenda Harper Consumer Education Coordinator

ay is Celiac Awareness Month and a good time to understand gluten-free diets. You may not have heard about celiac disease, but you’ve probably noticed that the gluten-free diet is one of the fastest growing trends, and many health-conscious consumers are choosing a gluten-free lifestyle. However, for those who have celiac disease, being gluten-free is a medical necessity.

What is Celiac Disease?

Celiac disease is a hereditary, chronic inflammatory disorder in which consuming gluten triggers an immune response that attacks the lining of the small intestine. The small intestine is part of the gut that digests and absorbs nutrients from food. When the small intestine is damaged, the rate of nutrient absorption from food is reduced. An estimated 1 in 133 Americans has celiac disease, yet most remain either undiagnosed or misdiagnosed. Celiac disease can affect people in many different ways and symptoms vary in severity. Common symptoms include gas and bloating, changes in bowel movements, weight loss, feeling very tired and weakness. Misdiagnosis often leads to years of symptoms and damage to the small intestine. Currently, the only treatment is a strict, lifelong gluten-free diet.

What is Gluten?

Gluten is the general name for one of the proteins found in wheat, barley and rye and cross-bred hybrids of these grains. Foods that typically contain gluten include breads, cakes, cereals and pastas, however gluten can be found in many ingredients, especially those used to make processed foods.

Gluten-Free Food Labeling

In 2004, Congress passed a law calling on the Food and Drug Administration (FDA) to set standards for how much 9

CO-OP NEWS • MAY 2015

gluten could be in foods whose labels said they were gluten-free. Although it’s not the FDA’s job to tell people what they should and shouldn’t eat, it is their responsibility to make sure that people can trust what the labels say on the foods they do choose to purchase and eat. In 2013, the FDA agreed upon a federal definition that standardizes the meaning of “gluten-free” claims across the food industry. In order to use the term “gluten-free” on its label, a food must contain less than 20 parts per million of gluten. (Each kilogram of product must contain less than 20 milligrams of gluten.) The rule also requires food with the claims “no gluten”, “free of gluten,” and “without gluten” to meet the definition for “gluten-free.” Food manufacturers using gluten-free claims were given a year to make necessary changes to their products to meet the new standard. Whether a food is manufactured to be free of gluten or by nature is free of gluten, it may bear a gluten-free labeling claim if it meets the FDA requirements. Food and beverages like bottled spring water, fruits, vegetables, and eggs are naturally gluten-free. However, because the ‘gluten-free’ claim isn’t required to be on a food package, it may not appear on naturally gluten-free items, which means there are many gluten-free products that do not have a gluten-free claim on the package or item. The FDA’s new regulation applies to

all foods and beverages (including packaged foods, dietary supplements, fruits and vegetables, shell eggs, and fish) except for meat, poultry and certain egg products which are regulated by the U.S. Department of Agriculture (USDA) and most alcoholic beverages, which are regulated by Alcohol and Tobacco Tax and Trade Bureau (TTB).

Gluten Sensitivity and Gluten Intolerance

There are others who need to know about gluten in their food. Non-celiac gluten sensitivity (NCGS) is used to describe people with nonspecific symptoms such as nausea, abdominal cramps, or diarrhea after eating gluten. Although NCGS involves an immune reaction to gluten, that reaction does not involve the production of damaging antibodies that cause intestinal damage. Gluten intolerance is used to describe those who, after eating gluten, have symptoms that may include nausea, abdominal cramps, or diarrhea. Although the small intestine is not damaged by gluten in these conditions, going gluten-free may eliminate problematic symptoms and improve overall health.

Gluten-free in the Marketplace

A very diverse group of consumers purchase gluten-free products, although the main group includes those with celiac disease, for whom a strict gluten-

free diet is the only treatment for managing the disease and reducing the risk of other complications. Gluten-free products are also purchased by those with a wide variety of conditions such as wheat allergy, autism, ADHD, multiple sclerosis, irritable bowel syndrome (IBS) and other gastrointestinal problems. Consumer demand for products without gluten continues to rise and the sales of gluten-free food and drink have increased 68 percent over the last two years, according to research by Mintel, a market research firm. They say 22 percent of Americans follow a gluten-free diet and sales are expected to continue to increase since the new FDA regulations make it easier for consumers to purchase gluten-free products and trust the manufacturers who make them. Whatever the reason for choosing gluten-free products, the Co-op has plenty available, whether naturally gluten-free or manufactured to be gluten-free. To learn more about Celiac disease, gluten intolerance or gluten-free diets, try one of these resources: • Celiac Disease and Gluten-Free Resource: www.celiac.com • Gluten Intolerance Group: www.gluten.net • Celiac Disease Foundation: www.celiac.org • Gluten-Free Living: www.glutenfreeliving.com

our members

giveaway! Gluten-free Edition

win all of this!

ay is Celiac Awareness Month, and for people who have celiac disease, eating gluten-free is mandatory. Some people may be sensitive to gluten, finding great relief when they eliminate it from their diet. In their natural states, fruits, vegetables and meats are all gluten-free, but what to do about pasta, sauces and dessert? There are many really great, flavorful products on the market right now, and we want to give one lucky member a taste of what is out there, even if you aren’t restricted to a gluten-free diet. In this giveaway, you’ll find everything needed to put together your three daily, gluten-free meals. We’ve even included snacks and desserts! Enter to win at customer service in either location. Deadline to enter: June 1, 2015

Orange and Watercress Salad

| LOCAL PRODUCE RECIPE| By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Assistant

With Locally Grown Watercress from Little River Farm

atercress is a leafy vegetable that has been consumed since ancient times for its food and medicinal value. Whether it’s eaten raw, used as a garnish, or added to salads, sandwiches, and soups, the dark green, peppery leaves of watercress are one of the most nutrient dense vegetables available and it is grown locally by Little River Farm. Watercress is a cruciferous vegetable, in the same vegetable group as broccoli and kale, and is rich in vitamins A, C and K. It also contains B-complex vitamins and plenty of minerals like copper, calcium, potassium, magnesium, manganese and phosphorus. Watercress has a spicier taste than spinach or kale but can be used in similar ways. Try it out in this delicious salad recipe. Ingredients (serves 4)

• 1 large bunch, or container, watercress • 1 cup baby spinach leaves, about 2 ounces • 2 Tablespoons olive oil • 2 teaspoons lemon juice (½ lemon) • 2 large oranges, zest of 1 orange - 1 Tablespoon • 2 Tablespoons raw pumpkin seeds • 2 Tablespoons chopped fresh parsley • Salt and pepper, a pinch of each Photos by Jeremy Smith-Danford

Directions

1. Rinse and dry the spinach and water- 3. Scrub one of the oranges, grate the rind, 6. Place trimmed watercress and spinach in cress thoroughly. Trim off the thicker and stir into the dressing. a serving bowl. Add oranges and sprinkle pieces of the watercress stalks. with the parsley and pumpkin seeds. 4. Toast the pumpkin seeds lightly in a dry 2. Make a dressing with the oil, lemon frying pan over moderate heat. 7. Add the dressing and toss just before juice, and salt and pepper by whisking 5. Peel both oranges, remove most of the serving. See finished dish above. ingredients in a small bowl. pith (the white stuff), separate into segments, and slice each segment in half.

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