January 2024 Natural Enquirer by Skagit Valley Food Co-op

• YOUR COMMUNITY OWNED NATURAL FOODS MARKET •

• OPEN DAILY TO EVERYONE • DOWNTOWN MOUNT VERNON •

The Natural Enquirer

A PUBLICATION OF THE SKAGIT VALLEY FOOD CO-OP

JANUARY – MARCH 2024

Doubling Down on Good

16 Burlington Parks & Recreation

ECRWSS POSTAL CUSTOMER

PAID

Mt. Vernon, WA Permit #34

Presorted Standard US POSTAGE

Francisco Farias of Farias Farm. Photo: Viva Farms

Growing Good: Co-op Again Gifts $ 100,000 to Viva Farms in 2024

Skagit Valley Food Co-op 202 South First Street Mount Vernon, WA 98273

Last year, we introduced you to the Growing Good Fund, a fund established by the Board to further cement the Co-op’s legacy in the Valley, with a strong focus on the cooperative principle “Concern for Community.” So, in 2023 the Co-op donated $100,000 to Viva Farms through the Growing Good Fund, the single largest donation Viva had ever received! We celebrated with an event at the Lincoln Theatre in January and farm tours in the summer for our staff and the community. And this year? The good keeps growing! The Co-op is proud to announce that we’re continuing this impactful partnership and donating another $100,000 to Viva Farms.

IN THIS ISSUE:

New Year, New Habits

∙ 5

2024 4% Friday Recipients

∙ 8–9

Co-op High-5 Recipes

∙ 10

Warming Paprika Spice, Warmest of Connections

∙ 11

The Anti-Diet

∙ 13

What’s the Deal with Apeel? ∙ 16

Skagit’s Best Grocery Store • 3

Viva is a non-profit Skagit Valley organic farm and beginning farmer support organization with a mission to preserve sustainable farming and create a resilient and just local food system. Viva continues to train the next generation of farmers to care for our land, grow our food, and nourish our communities, and we are happy to be a part of those efforts. Turn the page to read more about what Viva has been up to and how you can help support their efforts in 2024! (continued on page 2)

Hand Drawn History • 4

Purple Muumuu Phenomena • 6

FROM THE BOARD

Call for Board Candidates The Board of Trustees of the Skagit Valley Food Co-op has always been fortunate to have a good group of qualified, involved member-owners who have been willing to volunteer their time and varied expertise in serving on the Co-op Board. This has provided the governance necessary to allow the Co-op to broaden our offerings of high quality, healthy food, support our environment, support our community with relevant education, and support local farmers, international fair trade, and other co-ops. We have been able to manage our finances appropriately to provide a base for growth and a cushion for harder times while still providing support to members of our community in need. Each year, two positions are open for candidates from the community. (The dedicated Staff Board Position is elected every third year.) The election runs through the May Annual Meeting, and we hope for a good turnout. We are especially interested in bringing in member-owners with skill sets that will enhance our role. As the Co-op is a business, business, finance, and leadership skills are always welcome. We work collegially and are looking for people who understand working within a group towards consensus while bringing their own experience

and viewpoint to the table. The Board is hoping to increase its representation of the diversity of our community, and we encourage member-owners of all backgrounds and lived experiences to run for office, especially those from underrepresented groups. If you are interested in being on the Board, we ask you to fill out the Notice of Intent (available on the Co-op website) and submit to: board@skagitfoodcoop.com We ask that interested member-owners also attend at least one board meeting and meet with current Board members to go over what the Board does and what you could expect if you joined. The deadline for the next Board election is fast approaching. If you are interested in being on the ballot, you’ll need to submit this paperwork by February 2 and complete the meetings prior to February 16 in order to have your name and info included in the Notice of Election in the Natural Enquirer and online. (We’d also like a photo for the publication.) If you are interested in being considered for Board vacancies that might arise between elections, the timing isn’t quite as urgent, although it would still be valuable to get the process started.

Doubling Down on Good

Our Current Co-op Board Members

Note to Spanish-speaking member-owners: Si usted desea ser candidato para la Junta Directiva de Skagit Valley Food Co-op, por favor visite: skagitfoodcoop.com/our-board

(continued from page 1)

Bringing the Barn to Life: An Update from Viva Farms Happy New Year! An energizing way to mark the beginning of a new year is to reflect on the previous one. At Viva Farms, we are lucky to have our work ahead bolstered by small and large accomplishments that fuel our commitment to what we do as farmers, as eaters, and as Skagit Valley community members. In 2023, thirty-two students graduated from our Practicum in Sustainable Agriculture classes. Some of these students will launch their new farm businesses at one of our incubator farms in the coming season. We supported thirty-three independent farm businesses who continued their operations onsite last year, farming all available land on Viva’s 119 acres. These incubating farm businesses grew beautiful, organic produce for the region, selling to partners like the Co-op, the Puget Sound Food Hub, and Organically Grown Company. As an organization, we renewed our commitment to furthering our land access efforts with funding from the USDA, working to ensure that this generation of beginning farmers will have somewhere to grow food for the future. With annual highlights like these, we are inspired to keep moving forward towards a just and resilient food system. And, like many of you, the team at Viva Farms is a bit surprised to find ourselves in the first week of 2024; we are thinking a lot about our goals and what we want the future to look like. As you may have heard by now, we dreamed up a big goal last year of replacing our old, dilapidated barn with a new multi-use farming facility that matches the scale and dynamic needs of the thriving beginning farmers in our valley. We begin 2024 busy making The Barn at Viva Farms a reality. A large-scale construction project is an interesting measure of time. It has been a long year of intensive collaboration with our fantastic local partners at Ika/Schell Architects, so many lessons learned about County planning and permitting, and consultations with our farmers, partners, and neighbors. And here we finally are at the start of the new year, witnessing daily progress, as those of you driving State Route 20 will soon see for yourselves. Our partnership with the Skagit Valley Food Co-op has been integral to this project and increasing our organization’s ability to support beginning farmers. In 2023, the Co-op donated $100,000, the biggest single donation we have received in our nearly 15-year history. And, kicking off 2024, they have astounded us by committing to do it again: the Co-op has donated an additional $100,000 to Viva Farms!

Barn rendering by Notion Workshop, architectural design by Ika/Schell Architects.

Building a farming facility with a Good Agricultural Practices-certified wash/pack space, extensive cold and dry storage, and the right infrastructure for accessible loading from the field and for large distribution, is expensive. The Skagit Valley Food Co-op and its members have made this costly endeavor possible via the Growing Good Fund. Together, we are securing a more viable future for our local food system. And, we are not done yet. We still have a gap in our fundraising to complete the project. We invite you to get involved and help us commit to the future of small-scale, organic farming in your backyard.

Help Build the Barn! We invite you to help make this rendering into reality with a donation.

Learn more at vivafarms.org/donate or scan the QR Code! For specific questions and further involvement, please email Viva’s Development Manager, Danielle Halstead: danielle@vivafarms.org

EDITOR | Nicole Vander Meulen CONTRIBUTING EDITOR | Leigha Staffenhagen LAYOUT & DESIGN | Megan Young STAFF CONTRIBUTORS | nancylee bouscher, Ben Goe BOARD OF TRUSTEES | Tom Theisen, Brad Claypool, Kristen Ekstran, Laura Bady, Casey Schoenberger, Rob Smith, & Genaro Gomez The Natural Enquirer is a quarterly publication of the Skagit Valley Food Co-op. Opinions expressed are those of the writers and may not reflect Co-op policy. No articles are meant to be used for diagnosis or treatment of illness. The Co-op does not endorse the products or services of advertisers. Copyright 2024. Reprints with permission.

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

STAFF PROFILE

Simply the Best!

Rainah Nuñez

Cashier Team Member Co-op Employee since July 2023

Winter Douglas

Deli Team Member Co-op Employee since December 2022

Ruby Douglas

PM Floor Supervisor Co-op Employee since August 2020 What’s better than a pair? Three-of-a-kind! The Co-op hit the jackpot with these three young women, who happen to be sisters, with exceptional customer service skills. Meet twins Ruby and Rainah, and their little sister Winter! Skagit’s Best Grocery Store – Skagit Publishing Best Of 2023

Co-op Wins Best Of in 3 Categories: Skagit’s Best Grocery Store, Best Vegetarian/Vegan/Gluten-Free & Best Eco-Friendly/Green Organization! The Co-op has won a lot of awards over the years: Best Gift Shop, Best Chili, Business of the Year, so it seems fitting that in our 50th year of cooperation we were once again voted Skagit’s Best Grocery Store, Best Vegetarian/Vegan/ Gluten-Free Food, and Best Eco-Friendly/Green Organization in the Skagit Valley Herald’s annual Best Of competition. Thank you to everyone who voted, but most importantly, thanks to you and to our dedicated staff for making Skagit Valley Food Co-op the very best!

Favorite Customer Moment:

Rainah– The consistent full circle experience of our Co-op babies, the nostalgia of my childhood comes through as warm memories of when I would shop at the Co-op with my mom, and my siblings and I would take turns using the kiddie cart. Winter– Scooping ice cream for all the Co-op kids! Specifically, a child accidently spilled his ice cream, and I was able to give him a brand new one. His smile afterward made me nostalgic, bringing me back to times I did the same thing. I’m happy to keep the positive circle active one scoop at a time. Ruby– A regular came in during the holidays and gave us some very special handmade beaded Santa Claus earrings. The detail and thought of giving these out to multiple coworkers and myself warmed my heart. These earrings are now something I look forward to wearing each year.

Favorite Item in the Co-op:

Rainah– The Acure skin care product line has to be my favorite! My skin’s softness and fresh-skin complexion owes much gratitude to these products for a perfect morning and night routine. Winter– Our freshly picked flowers that change with the seasons. Our curated bouquets help me appreciate nature so much and are a daily reminder of the beautiful cycle of life.

The Co-op’s female department managers, directors, and coordinators.

Women In Leadership

The women in Co-op leadership were also recently featured in the Herald’s Women in Business special section, calling out that the women in director and managerial roles have over 100 years of collective experience at the Co-op! That sort of longevity and continuity is rare – and a real asset. International Women’s Day is coming up on March 8, 2024, and this year’s theme is “Inspire Inclusion”. The Co-op is proud to be a place that is owned by community (read: women-owned!) as well as a place that is inclusive of women at every level. Co-op women have long shaped a welcoming culture that allows women to lead with the unique skillsets and personalities they bring to the table and to make decisions that affect every corner of the business. As pictured from left to right:

Amy Sible, Mercantile Manager, 14 yrs Nancylee Bouscher, Wellness Manager, 19 yrs Lisa Gilden, Prepared Foods Director, 27 yrs Nicole Vander Meulen, Marketing & Outreach Director, 7 yrs Magnolia Mullen, Garden Coordinator, 3 yrs Rosa Avila, Cashier Operations Manager, 11 yrs Carol Veach, Finance Director, 9 yrs Brittany Davis, Front of House Deli Manager, 10 yrs Estrella Pineda, Category Manger, 10 yrs Not pictured:

Tricia Carter, Human Resources Director, 2 yrs Elisa Edmunds, Meat & Seafood Manager, 1 yr

Ruby– The Co-op’s peanut butter chocolate chip cookies are the winners for me! The peanut butter to chocolate ratio is a mouthwatering balance I can never get enough of – a guilty pleasure that’s worth it.

Favorite Meal to Make at Home With Ingredients From the Co-op:

Rainah– Ceviche is a Mexican delicacy and my favorite mouth-watering meal, made with our mini shrimp, organic avocados, cucumber, onions, tomatoes, cilantro, and a generous amount of lime while seasoned to taste. I like to enjoy this meal with tostadas and top it off with sour cream. Winter– Wild caught salmon with steamed rice, Sujin’s Kimchi, and an accent of dried mango. I then top off my meal with Karam’s garlic sauce and dried seaweed. Ruby– My go-to meal is our garlic marinated chicken; they’re seasoned and prepped with herbs and garlic for rich, juicy flavor. I like to accompany it with roasted sweet potatoes and Brussels sprouts. I then top it with hot honey by Mike’s and a sprinkle of fresh feta.

Favorite Way to Spend Time Outside of Work:

Rainah– Working out, quality time with my family, reading novels, and date nights with my husband. Each brings different yet essential pieces of joy and happiness to my life. Winter– My vinyl collection at home helps me travel through the decades and get a taste of different cultures and eras. Nature is the next best thing, especially when I find hidden views and new trails, while I feel the breeze and take in the fresh air as I longboard through them. Ruby– When I’m not at the Co-op you can find me diving into different, random antique shops that display a great historic aesthetic as well as a modern witchy taste, whose goods often make it into my home décor. Nature and family is always a great way to spend my time; bonding with my family in the magical scenery continues to rejuvenate me to be my best self.

7am–8pm

Daily Winter Hours skagitfoodcoop.com Shop online anytime! SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

Hand-Drawn History: How Don Smith’s Artwork Helped Shape the Co-op by Bev Faxon

Sorting through a box of Co-op memorabilia, I uncovered treasure: a stack of drawings with the distinctive signature of “DAS.” For years, starting in the 1980s, Don Smith created graphics, cartoons, and logos that were the artistic face of the Co-op. Don designed the iconic Co-op logo when the store moved from Pine Street to First Street in 1985. The logo was hand-drawn, of course: valley, trees, river, the “Skagit Valley Food Co-op” script that predates a menu of computer fonts. His work graces the store awnings, and he also did the original 1988 Deli Next Store logo, as well as the logo on our red brick exterior, declaring the three story, block-long structure to be the Co-op Building. That colorful mural of vegetables above the produce case? Don. Looking through Don’s drawings, a mix of beautiful pen and ink work and funny cartoons, brought back years of artwork he supplied for The Natural Enquirer. As editor, all I would have to say was, “It’s time for the Earth Day tree giveaway, can you bring us something?”, and Don would. A classic illustration of Don’s “begrudge-no-detail style” shows two people buried behind their newspapers, over a breakfast table set with everything from a honey pot to salt and pepper shakers, their beverages of choice before them; one humming “I love coffee”, the other “I love tea” in thought bubbles floating overhead. Their newspapers are replete with columns and scribbles of writing, even inked photos. The wallpaper is a complex stripe and dot pattern design, the tablecloth painstakingly checked. The cartoon takes up an entire 11 by 14 inch page. At first glance it’s flawless, until I note a careful patch smaller than a postage stamp—some error of a hand curled around a coffee cup, carefully redrawn and covered. Somehow this patch just makes the picture more perfect, a seamless repair I’d never even noticed. In December 1992, the Enquirer ran two articles—one was “Confessions of a Chocoholic (and Some Actual, True Facts about Chocolate)”. The other headline read “Why on Earth Would Anyone Buy... Carob?” An aside: carob enjoyed popularity in the 70s, 80s, and early 90s, when it was billed as a healthy, delicious chocolate substitute, which turned out to be a disservice to both products. Eventually, it was largely acknowledged by anyone not trying to get their kids to eat it as not in the least delicious. I note a New Yorker article titled “How Carob Traumatized a Generation,” and I’m afraid my son might have written it. I asked Don to illustrate these two side by side articles, and he came up with one of my favorite Don interpretations: A carob Easter bunny and a milk chocolate Santa, both wriggled free of their foil wrappers, wrestling each other to see who would be the victor. It was light and silly and perfect.

When I look back at the original graphics I have from Don, I also love the frequent penciled marginalia with some version of, “I’m sorry I was so late, and I hope it didn’t foul up your schedule” or “The rest will be here in the morning.” Don himself smiles over this, saying if he got something done before midnight of the deadline day, he figured it was still on time. Yet, there is additional context here. Without email, without digital graphic tools, without scanners, the only way to deliver these carefully hand-drawn pictures was to get in a car and drive them to the Co-op, handing them over in a stiff protective portfolio. For many years, that was how we defined “sharing files”—you give me the work, and then we sit down for some coffee. Last fall, I met with Don at his home up valley, just a few miles from Rockport State Park, where he worked as a senior park aide from 2015 until his retirement for health reasons last spring. We spread out the old Co-op artwork on a picnic table, and Don was off and running with stories—about particular drawings, about his early days as an artist, about his love of both art and the Skagit Valley. Don is a lover of tangents, and to sit and talk with him is to get drawn into stories as delightfully detailed as his art. He reminded me that one of the first things he ever did at the Co-op was painting the holiday windows, always the day after Thanksgiving, before he eventually handed that task over to fellow artist and Co-op employee Cathy Schoenberg. He used a style that he later employed to good advantage in Europe when he was backpacking and low on money. Don says, “My cousin introduced me to shopkeepers, and I offered to paint their windows. And their response was ‘Why would I do that? I want people to look in and see my wares.’” Don demonstrated how his paintings created little snow-frosted windows and doorways where you could peek through to see the jewelry or cookies or toys for sale inside. His payment from at least one store was a shopping cart filled to the top with whatever he needed. Says Don, “I had no warm clothing, so I filled it with moon boots and sweaters.” When I asked Don where he grew up, he replied, joking, but also a little serious, “I don’t think I ever did grow up.” It turns out, Don was born in Hollywood, and this birthplace, known for its stories and images, somehow fits just right. When he was four or five, his dad, also a graphic artist, got a job in the art department at Boeing, and the family moved to the Seattle area. Don got an art degree from Western Washington University, as well as a teaching certificate. He wanted to be both an art teacher and a gymnastics coach, and eventually he served as an assistant coach for the Mount Vernon girls’ gymnastic team. While still in school, he took a job with the fire crew at the Baker River Ranger Station, working as a summer firefighter. He loved working up in the Cascades, and put himself through school without his parents “having to spend a nickel.” As a graduation gift, his parents paid the fee for him to do a gymnastics workshop in Hawaii. But Don preferred to return to his fire crew in the Skagit, see his friends, and fight fires. So, he asked his parents for a point and shoot camera to replace the gym fee.

(continued on page 15)

Says Todd Wood, General Manager during those years, “The work Don did for the newspaper—that human touch, and that Gary Larson-esque fun twist—you have to think that they were a reflection of Don’s personality. I’d take things to him to get worked on, and then watch him—how fast he was. Years later, watching him on a computer, he was still so fast. It was amazing.” Every spring, Don illustrated the issue featuring board elections, and somehow repeatedly put a fresh spin on the topic. One of my favorites, from 1986, shows Don’s trademark detail: a long table, with 14 board members in attendance—all in front of open briefcases (of course not a laptop or iPad in site, just pencils and paper). Both men and women are wearing ties and suits, including the fellow in the foreground, who also has a beard, a ponytail, a broad smile, and a big carrot held between his fingers as though it is a cigar. Don’s holiday illustrations capture candlelight and coziness. Once I asked for a set of elves, and Don sent ten, in a range of poses. They were beautifully designed to cozy up to a bit of text, snooze on top of a headline, or point excitedly to a featured product. I used them shamelessly for years, highlighting every December issue.

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

Don reminiscing over years of his Co-op illustrations.

NEW + NOTABLE

Ditch the Dairy: Plant-Based Creamers

Maybe the new you is plant-based, or maybe a dab o’ dairy just don’t do ya’. Whatever your reason, switching up your coffee routine with these new non-dairy options is a no-brainer if you want cream without the cow.

New Year, New Favorites

Califia Farms Better Half Cream

Oatly Creamers

January's New and Notable Co-op finds are fit for new habits, make or break! Done with dairy? Reach for something plant-based. Cutting back on spirits? Pop by our Beer & Wine Department for something without alcohol. Just looking for something new? We've got that, too! Happy New Year and see you soon.

A twist on a coffee drinker’s classic go-to creamer, Califia’s plant-based half and half is half almond milk and half coconut cream! Unsweetened but delightfully creamy, try it with a splash of vanilla syrup for a sweet morning treat.

Everyone’s favorite oat milk, but in a creamer! Creamy without the cream and just the right amount of sweet, choose from vanilla or salted caramel for your morning cup of joe.

Dry January Must-Haves

Ready for a reset after all the spirited festivities (and sips)? If you’re feeling “blah” from the endless pours of wine, eggnog, and winter ale, Dry January just might be the cure. Here are a few of our favorite zero-proof libations if you’re craving an adult beverage without the post-party poor-me’s.

Best Day Brewing West Coast IPA, Kolsch, and Hazy IPA–all without alcohol. Bring this variety 12-pack of Best Day Brewing’s non-alcoholic beer to your next hangout. Something for everyone, and all the flavor you’d ever want from a beer!

Bubbles & Seltzers

Maybe you simply want a dang delicious bubbly bevvy. Reach for Spindrift seltzer for a light drink with a hint of fruit! Choose from Grapefruit, Lime, Raspberry Lime, Pink Lemonade and Lemon Iced Tea. If you prefer something sweeter, try Fentiman’s Botanically-Brewed drinks, available in Ginger Beer, Curiosity Cola, and Rose Lemonade. Want to pump up your probiotics? Try Poppi Probiotic Sodas, now available in 4-packs, or in the cooler in Orange, Raspberry Rose, Cherry Limeade, Strawberry Lemon, and Ginger Lime.

Greenbar Distillery Ready-to-Drink Non-Alcoholic Cocktails Crafted in small batches at their L.A. distillery, Greenbar’s NA cocktails are reminiscent of your go-to Friday night cocktail, without the Saturday morning headache. Choose from UnGin+Tonic and UnRum+Cola, available in our Beer and Wine Department. More of a whiskey drinker? Try Greenbar’s UnWhiskey! Enjoy it straight-up or mixed your way.

VENDOR SPOTLIGHT

Made with Love for a Healthy Gut: Sujin’s Kimchi by Leigha Staffenhagen

Kombucha, kefir, sauerkraut, and kimchi. If you’ve ever been to the Co-op, or any natural foods store for that matter, you’ve no doubt ran into a plethora of fermented foods and drinks that promise a happy belly and an even healthier gut. Bubbly kombuchas to sip on with a Co-op sandwich, sauerkraut to pair with a handmade sausage, or kimchi to add to, well, just about everything. Kimchi, a traditional, and essential, Korean food is simply salted and fermented vegetables that offer a zingy, gut-healthy punch of flavor to complement a variety of dishes. Traditionally, kimchi is eaten as a side dish, but nowadays you’ll see kimchi added to everything from avocado toast to fried rice to pasta sauce. And what’s better than a good-for-you fermented food that’s delicious, too? One that’s made right here in Skagit from locally grown veg! Made in small batches in downtown Anacortes, family-owned Sujin’s Kimchi has been specializing

in homestyle kimchi since the summer of 2015. Founder Sujin Jo grew up in Korea, where as a young girl she learned kimchi recipes in kitchens with her mother and grandmother. For years, Sujin made kimchi solely for her family, until she began to notice an increase of diet-related diseases in our community. For Sujin, kimchi is a healthy addition to diets that can help tackle some of the effects of diabetes, Chron’s disease, obesity, and more. And with a mission to “fight and curb all diet related diseases in our area,” Sujin set out to share her kimchi and all its benefits with Skagit eaters. After encouragement from her son to take the leap of selling her products to the public, Sujin’s Kimchi as we know it today, was born. Sujin first started selling her products at the Anacortes Farmers Market. Now, you can find her kimchi at her storefront in Anacortes, a number of farmers markets, and right here at the Co-op!

Made without preservatives or added sugar, Sujin has recipes for over 60 different varieties of kimchi, prioritizing local produce when she can. At her store in Anacortes, you’ll find a rainbow of kimchi in a fridge, with Sujin in the back of the store, making fresh batches in her kitchen every day. Instead of sweetening with sugar, Sujin uses fermented fruit and a homemade fish sauce to create the perfect level of sweetness, naturally. As far as salt is concerned, Sujin says quality is everything and vital in fermentation. The flavor and quality of the kimchi is a direct result of the salt she chooses, and that’s why she sources salt exclusively from local producer (and Co-op vendor), San Juan Island Sea Salt – a winning combination! So, if you’re looking to take your daily diet to the next level, add a few new flavors of fermented veggies to your plate. You’ll boost your gut health all while supporting a local, woman-, and BIPOC-owned business!

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

FROM WELLNESS

Purple Muumuu Phenomena She found me on the eve of my 49th birthday in the aisles of Bella’s Voice, a tiny, funky thrift store in Lynnwood dedicated to helping animals. When driving south on I-5, I hit a wall of traffic, quickly exited and found myself outside their compact space with a very large photo of a goat on the front. Say less. I bolted through the glass doors. She was hanging on the over-crowded rack with just the shoulder of her floral pattern peeking out at me with a flirty grin. Be still my heart. With a dramatic arm sweep, I made room to view all of her glory and discovered her to be a purple muumuu, a comfy style of dress typically associated with Hawaiian culture, with a $5.99 price tag, hand sewn seams, and pockets. Deep pockets too, not consolation prize-size pockets, but real pockets for real hands and real things like keys, lip balm, and things you pick up from one place in the house to move it back to its correct place in the house. I knew immediately that the whole universe had conspired so I could bring this oversized housedress of freedom back to the Magic Skagit. She now lives amongst us all. You’re welcome. You may not have a purple muumuu (yet), but you have one of her comfort-clothing-cousins. It’s a warm hug in textile form. Could be sweats, jeans, a sweater, a bikini. Point is – you have something that you rush to put on when you get home from work. You have something that your skin rejoices in feeling. You have something that takes the edge off. Feel free to substitute your something whenever you read “purple muumuu,” however, my professional advice is that you go buy a purple muumuu and come back to finish reading this because… Today is Purple Muumuu Day! Aren’t you glad you got one!? It hasn’t been officially adopted by the world outside of my head, but there’s nothing stopping us from making that happen going forward. So here are the rules: first, you wear the muumuu all day. You can add to it… sweater, yoga pants, noisecancelling headphones, but it must be your main piece of clothing, if you chose to wear clothing. The moment you take off the muumuu the rules stop applying. This is obvious, but I just want to be clear that totally different rules apply to Naked Days. Second rule of Purple Muumuu Day, if there’s something that cannot be done whilst wearing the muumuu, it shalt NOT be done today. Sounds more official when you state rules with “shalt.” Most things can be physically done in a muumuu – she’s empowering with all of that flowing energy, however, doing anything that you consider “uncomfortable” should be avoided. This includes paying bills, answering your phone, and errands to any place where sporting a purple muumuu would cause alarm or internal feelings similar to those of your teenage stress dreams when you show up in History class in something embarrassing…like a purple muumuu. (Side note: The Co-op is purple muumuu friendly. I have tested this many, many times, and not only are the muumuus welcome, they are admired and celebrated). The third and most important rule is that anything you eat while wearing the purple muumuu is healthy. For example, in between therapy and a teacher conference call eating a piece of the Caramel Apple pie from Willamette Valley Bakery with Alden’s Vanilla Bean ice cream sprinkled with Navitas unsweetened

by nancylee bouscher

cocoa nibs and the smallest pinch of Frontier’s smoked alder salt from our bulk section while sitting on the couch in the bright and brief bouts of afternoon sun is IN FACT nourishing every bit of body and soul in a way that no salad, smoothie, or stew could ever or has ever. Purple muumuu = optimal health food. Working at a food co-op, and shopping at one for years prior, I have a lot of thoughts on “eating healthy.” Shortly after graduating from college, I was diagnosed with Graves’ Disease, an autoimmune disease that impacts thyroid function. I saw the doctors and did all the things from scans to prescriptions. I also sought out other perspectives on thyroid health and decided to limit certain foods for several years as part of a treatment plan. In today’s terms, it was an anti-inflammatory diet. Back then, I usually described it based on what I didn’t eat: dairy, meat, wheat, sugar. Yes, this included alcohol. I made exceptions for stout, salmon, and butter when the opportunity presented itself. Otherwise, I mostly ate lots of veggies, whole grains, tofu, beans, and eggs. It didn’t hurt that my boyfriend at the time was a creative cook that loved a challenge, so I rarely actually lifted a pot, although I did scrub quite a few. Sometimes, I still romanticize this period of my life as being a really “healthy eater”, possibly because I did feel really good. While I do believe that my body reached balance more quickly because of my food choices, I also now know that twenty-something childless me actually did have a lot more energy. It was rewarding and felt good, so I defined it as “healthy” even though I didn’t yet have a purple muumuu. Turns out, that being in your twenties and having all your meals cooked for you has similar effects as wearing a purple muumuu. While at work, I’ve had countless conversations about food choices, and that the reality is many people don’t have a lot of food choice for a variety of reasons. I’ve had loads of people explain to me, in detail and with alarming confidence, the horrors/ benefits of this/that and how their lives were saved/ ruined by this/that. I have also been this person, and I’m sorry! It’s so easy to make the jump from “this feels healthy to me” to “this would be healthy for you” when that’s not how it usually goes. There are different definitions, individual dispositions, real barriers and, as we previously learned, you must be wearing a purple muumuu to really optimize the healthiness of food. Years ago, I watched a very focused woman hold a crystal pendulum over several of our baked goods ... skip this paragraph if you’ve read this one before… until deciding, based on the swing of her guide, that the Bear Claw was the optimal choice. Yes, the Bear Claw clawed its sticky way to the top of the food choice, stumbling by the dense bran muffin and the classically trained scone. Was I perplexed by this choice? Absolutely! Then I thought, maybe when I am post-menopausal I can somehow transfer the power of my purple muumuu to a sparkly gem on a ribbon. Bring on the hot flashes!

New Year, Your Way

Here’s the plot twist of the Purple Muumuu Phenomena, or PMP, as science will one day refer to it: even though the muumuu covers our body and blesses the food we feed our body, it is not actually about the body at all. PMP soothes your worries and performs her magic on the part of you that is infinitely juicier and more interesting than your body. Can we name that part of ourselves that cannot be contained by skin or defined by beauty? Your spirit, your soul, your spark. I’ll never stop being shocked at how much time, energy, and money our world spends on our bodies, like it’s the best thing we’ve got going while we ignore the golden core of our beings just because it is so rarely seen by others. My theory is that part of why shopping at the Co-op feels so healthy goes beyond the organic and local offerings; it feels healthy because supporting a community-owned grocery store does also feed our spirit. We like buying bananas that Erick stacked into a pyramid while laughing and grinning. It matters that Colee brewed up our coffee with the same magic mama hands that paint beautiful murals (with her trusty co-creator Cedar) all over Skagit. There is something more in your meal when you unpack it and remember the shy but sincere smile of a new cashier. Wait… has the PMP effect somehow morphed into the SVFC effect?! Maybe healthy food is anything that comes to your mouth with a sprinkling of good intention? And that is the core of your Co-op. Maybe the 50 years of determination to build commerce outside of a broken system that has proven that putting profit before people perpetuates pain has elevated your groceries just a lil’ bit? Feel free to join the experiment and see if you enjoy shopping at the Co-op just a whisper more than other grocery stores knowing you are part of the ongoing cooperative revolution to care about each other. Healthy doesn’t even have to be about “me” or “mine”. Maybe healthy is about US! And our Co-op is all about us. Remember, everyone is welcome, especially if you wear a purple muumuu.

Whatever the New Year means to you, flipping the calendar is a nice time to reflect and refocus, or simply relax and recharge. Healthy habits have room to grow: turn a page on a new book. Make a checklist (or don’t). Sip tea instead of spirits, or simply because tea is just your thing. Or, you know, just wash your face with a superfat soap.

Herbal Supplements | Urban Moonshine Urban Moonshine is BACK with its fantastic formulas. Immune Zoom, Original Bitters, and Simmer Down are our top picks for January– an easy and timely habit for whole body wellness.

Cold Process Bar Soaps | Sea-O-Salt Bath Company Cold process soap? Your winter skin will thank you! These soaps are considered “superfatted” because not all of the base oils saponify during the process, meaning even more moisture and nourishment for thirsty skin and hair, with lots of thick, rich cleansing lather.

Mugs & Stonewear | Cheryl Harrison Pottery Cheryl Harrison, longtime Co-op member and former employee and Board president, has been handcrafting pottery in Clear Lake for over 50 years! High fired and lead free, these mugs are made for sippin’!

Inspirational Books Kickstart the new year with your nose in a book. Our 2nd Floor Mercantile has hundreds of titles, including some inspirational books to help build healthy habits like “The Checklist Manifesto”, “Tiny Habits”, and “How to Keep House While Drowning”.

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

The Return of

by Leigha Staffenhagen

In August of 2023, one of the organizations shoppers could support through our Tokens for Tomorrow program was The Real Food Show. In December, the funds were put to good (and fun) use when we sponsored two shows in Skagit for first time since 2019. The Real Food Show is an entertaining elementary school assembly designed to educate and inspire children in our community to make healthy food and lifestyle choices. Developed by our friends at Community Food Co-op in Bellingham in 2014, along with members of the Bellingham Circus Guild, the Real Food Show teaches kids about basic nutrition and exercise through a series of comedic acts, unicycling, juggling, and other goofy circus skills. The shows are performed at no cost to the school, offered free through co-op sponsorships, and this time, your Tokens for Tomorrow. The number of performances in Western Washington now total over 125, with an audience of more than 35,000 kids. We have sponsored 20 shows in Skagit Valley, reaching over 8,000 local students. During COVID, the Real Food Show was filmed in its entirety, so children throughout Western Washington could enjoy a circus show with a positive healthy-eating message during socially-distanced learning. As kids slowly made their way back to the classroom, and we started putting our feelers out for more community outreach opportunities, we knew it was time to share The Real Food Show message with a new crop of students. So in December, Kinder–5th Grade students packed into both the Jefferson Elementary gym and Little Mountain Elementary cafeteria, where some students attended their first assembly in nearly 4 years! Between the juggling of tennis racquets, the balancing of stacks of protein, and the riding of unicycles, kids were both entertained and educated about the importance of reading labels, eating a well-rounded, nutritious breakfast, and how to make exercise fun. We are happy to revive our sponsorship of The Real Food Show, and as a shopper, this is one more way you’re giving back to the community when you choose to vote with your dollars at the Co-op. Through education, community engagement and your support, we hope to continue inspiring young people to eat real food for a better future for food and for people. Interested in bringing the Real Food Show to your school? Send us an email at: community@skagitfoodcoop.com Performers Frank & Beans (real names Wren & Keelia)

Meet the 1st Quarter Tokens for Tomorrow Groups!

With Tokens for Tomorrow, every time you bring in a reusable shopping bag, we honor your commitment to reducing waste with a token worth 8¢ that you can give back to one of these local organizations:

Anacortes Music Project

Skagit Animals in Need

Anacortes Music Project is a volunteer-run, community-driven organization committed to the support and development of musicians of all ages. AMP cultivates opportunities for people to come together and be part of creating something greater than the sum of its parts.

SAIN is an all-volunteer non-profit organization dedicated to rehabilitating and rehoming large animals and livestock seized in neglect and cruelty cases, or released to animal control or law enforcement.

AMP is inspired by the full spectrum of music and creative energy in Anacortes, and welcomes all ages and all walks of life to contribute to the musical culture of the town.

Once in SAIN custody, the animal is placed with a safe foster home, a medical and behavioral assessment is performed, and rehabilitation begins. Once the animal is at a healthy weight and up to date on medical care, it is made available for adoption to loving homes.

Triumph Teen Life Center

Skagit Valley Early Learning Center

Triumph Teen Life Center creates safe spaces where teens are encouraged to thrive. The Triumph approach to youth support is holistic, where all teens receive free support ranging from tutoring and peer counseling to family food pantries to access to fun after-school activities derived from a place of deep-rooted understanding for the challenges our teens and their families experience daily.

Skagit Valley Early Learning Center’s mission is to create a safe and welcoming space for all the children it serves. Their childcare program is one of the few bilingual programs in Skagit County, and one of the only programs that aids teachers in achieving Early Childhood Education Degrees or other relative continuing education certificates.

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

2024 4% Friday Recipients 2024 marks the 20th year of 4% Friday! That’s twenty whole years and hundreds of local organizations supported because of you! In fact, thanks to you and our ongoing 4% Friday Community Shopping Days, we have donated over $510,000 all-time! Food security and food access continue to be a focus for 4% Friday – feeding our community is paramount! In 2024, you can shop to support groups whose work is flourishing in part to 4% Friday: IRIS Immigrant

JAN

APR

Finney Farm Seed Distribution

Sedro-Woolley Farm to School

Finney Farm produces and distributes organic, heirloom, open-pollinated seeds at no charge to help increase food access, build food sovereignty, and preserve biodiversity.

The mission of Sedro Woolley Farm to School is to grow healthier, more informed, and empowered eaters by integrating hands-on, food-based learning at all grade levels.

Finney Farm will use the funds from 4% Friday to purchase packaging materials for their annual seed distribution project. This includes the soil amendments for their no-till production as well as distribution costs including fuel, shipping, and printing costs for educational publications to share with the seeds.

Funds received through 4% Friday will be used to further Farm to School education efforts in the SedroWoolley School District, including integrating a composting system into garden education programs at all four participating SWSD elementary schools.

FEB

MAY

Skagit County Meals on Wheels

Meals on Wheels is a lifeline to better health, reduced isolation, and the chance for seniors to live with dignity and independence in their own homes. Funds from 4% Friday will be utilized to assist with the purchase of a new walk-in freezer at Meals for Wheels’ central kitchen location in Burlington.

MAR

Skagit Gleaners

Skagit Gleaners’ purpose is to provide food, household merchandise, and clothing to frugal, waste conscious and working families by rescuing surplus food and products from local businesses, keeping such items out of overflowing landfills. Skagit Gleaners will use the funds to support their newly implemented community-led garden project.

JUN

North Cascades Mountain School

North Cascades Institute’s mission is to inspire environmental stewardship through transformative learning experiences in nature. Funds from 4% Friday will support tuition subsidies for Skagit Valley 5th graders to attend Mountain School, an immersive multi-day experience that has served over 40,000 regional students since 1990.

Resources & Immediate Support, New Earth Recovery, and Children of the Valley. United General’s work through its farm-to-school programs in Sedro-Woolley and Concrete is having a lasting impact on those it serves. We’re also excited to support three groups new to 4% Friday: Vamos Outdoors, Laundry Love, and the Holding Space. So, be sure to mark your calendars, stock up, and shop big on 4% Fridays to give back with us in a big way!

Vamos Outdoors Project

Vamos serves Latine, Migrant, Multilingual and Newcomer youth and families in Whatcom and Skagit counties by providing meaningful experiences through outdoor, recreational, and educational activities. Funds from 4% Friday will be utilized to maintain student enrollment across all of Vamos’ programs, including mountain biking, snowboarding. indoor and outdoor rock climbing, swimming, Fiesta de Libros, backpacking, boating, nature-based park activities, and community celebrations.

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

You Shop, We Give 4%

2023 4% Friday Donation Total

39,000+

One of our most exciting ways to support the community is through 4% Friday! You shop and together we give 4% of Co-op sales on one Friday a month to a non-profit, charitable community organization. And just think–each of these organizations is, itself, supporting the community! What a great circle of giving.

JUL

All Time Donation Total

510,000+

OCT

Anacortes Food to Go

Food to Go is a weekend backpack food program serving children in the Anacortes School District. Food to Go provides 2 breakfasts, 2 lunches, and 2 dinners, healthy snacks and fresh fruit every Friday to children who are food insecure over the weekends. All donations to Food to Go are used only to purchase food for children.

Anacortes Laundry Love

The purpose of Anacortes Laundry Love is to wash the clothes and bedding of no/low income families in Anacortes, brightening their lives through love, dignity, and detergent. Funds from 4% Friday will be used to pay for anyone in need of fresh clothes and bedding. Currently, Anacortes Laundry Love offers laundry services once a month for 2 hours.

NOV

AUG

The Holding Space Birth + Wellness Cooperative

Immigrant Resources & Immediate Support

Funds from 4% Friday will be used to maintain The Holding Space’s current programming, which is free to community members.

Funds from 4% Friday will be used for direct support for IRIS recipients including shopping trips for food and hygiene supplies, mattresses, coats, bedding, fees for immigrant consultations, payments for overdue utility bills, supplies for newborn babies, and beyond.

Founded by two female Navy veterans in 2021, The Holding Space focuses on the life transitions of women, providing an environment of awareness, compassion, and safety by offering affordable, comprehensive, and personalized support groups and health and wellness education to the community.

SEP

The mission of IRIS is to connect immigrants with existing resources in the community and provide immediate assistance to those experiencing a period of crisis.

DEC

Children of the Valley

Children of the Valley (COV) provides daily, after school, instructor-led academic assistance, enrichment activities, social-emotional learning opportunities, and other help so families can meet basic needs. Funds from 4% Friday will be used to support COV’s garden to table enrichment program which will provide the necessary supplies needed to grow and harvest food in a community garden.

New Earth Recovery

New Earth Recovery (NER) offers safe, high-accountability and substance-free housing for women and men who want to maintain their sobriety and find healing from the wounds that have contributed to cycles of addiction. Funds from 4% Friday will help strengthen NER’s garden internship and flower share membership program.

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

Co-op High-5 Recipes

Tuscan Baked Beans | Adapted from Feasting at Home

Don’t let your idea of “baked beans” dissuade you. This is another sensational dish with the power to transport your taste buds across the globe without much eﬀort, I-talia-what! 4 ingredients and less than 10 minutes of prep equals two giant thumbs up! This time, if your resolutions are steering you away from gluten, or fewer slices of the Almighty ‘Za, the creamy cannellinis and secret sauce will have you thinking you’re enjoying pizza, spaghetti, and mom’s lasagna all in one bite. · 2 14-oz cans cannellini beans, drained (or 4 cups cooked) · 1 container Co-op Spaghetti Sauce (sub 3 cups of any other marinara) · Handful Lacinato kale, torn (sub baby spinach if you can’t stand kale) · 4–5 slices Ferndale Farmstead fresh mozzarella (sub mozzarella pearls or burrata) Additional pantry ingredients: 1 tbsp olive oil, salt + pepper to taste, pinch of chili ﬂakes (add more for extra heat), 2 tbsp water Directions: 1. Preheat oven to 375°F. 2. In 9” ovenproof dish, add cannellini beans and stir with olive oil, salt, pepper, and chili flakes. 3. Add Co-op spaghetti sauce and water, mix again. 4. Stir in greens. Shake dish to level, then nestle in the cheese. 5. Bake uncovered until bubbling and golden, 25–35 minutes. Broil for extra golden cheese. 6. Serve with your favorite Co-op bread: Rustic Garlic Sourdough and foccaccia are both solid choices.

Thai-Inspired Chicken Noodle Soup | Adapted from Once Upon a Chef

This has become one of my favorite go-to wintertime meals. It’s quick, easy, and gives you a bowl full of rich, flavorful soup that’s packed with herby, spicy, turmericky flavor. An especially good pick when you’re craving Thai food but have resolved to spend less on takeout in the New Year! · Co-op roasted chicken, deboned and shredded · 1 shallot, thinly sliced · 16-oz can coconut milk · Thai green curry paste — 2 tbsp to entire jar, depending on taste

· Rice noodles — thin or thick Additional pantry ingredients: chicken broth, 2 tbsp fish sauce, 4 tbsp brown sugar, 2 tbsp grated ginger 1 tsp turmeric, 1 lime, fresh herbs Directions: 1. Add shallot and grated ginger, stirring frequently until softened, about 3–5 minutes. 2. Add curry paste and cook, stirring frequently until browned, about 3 minutes. 3. Add 4 cups of chicken broth, coconut milk, 2 tbsp fish sauce, 4 tbsp of brown sugar, 1 tsp turmeric, and the juice of 1 lime. Bring to a simmer. Continue simmering, uncovered for around 5 minutes. 4. Meanwhile, cook your rice noodles according to the package. Once cooked, rinse with cold water and set aside. 5. Add the chicken to the soup until warmed through. 6. Serve! Dish up the noodles, then ladle over the soup, and top with fresh herbs. (I like cilantro and basil), green onions, and sriracha.

Choose-Your-Own-Adventure Mocktail

Doing the Dry January thing? Learn how to mix your own mocktails at home! This is more of a guideline than a recipe, but if you have a base flavor, a sour flavor, a sweet flavor, and a garnish, you have everything you need to enjoy a gorgeous and satisfying mocktail. · Base flavor– juice, soda, tea, sparkling water, non alcoholic spirits · Sour flavor– lemon juice, lime juice, tart cherry juice, ACV, bitters · Sweet flavor– fruit juice, honey, maple syrup, simple syrup · Garnish– fresh herbs, muddled fruit, lemon or lime twist Directions: 1. Mix together 4 parts base flavor to 1 part sour to 1/2 part sweet. And don’t forget the garnish! 2. For a standard cocktail, think 8oz base, 2oz sour, 1oz sweet. Examples: · Rum-free Cooler: Coconut water + lime juice + pineapple juice + strawberries · Mojito: club soda + lime juice + simple syrup + fresh mint · N/A Champagne Punch: TÖST + lemon juice + cranberry juice + cranberries & orange slices · Shirley Temple: lemon lime soda + lime juice + grenadine + maraschino cherry

Ginger Winter Citrus Mule

A citrusy, non-alcoholic twist on a classic Moscow mule, this subtly sweet, packed-with-ginger-flavor drink is so good you won’t miss the vodka! · Juice of 1 lime +�1/2 an orange · 2 oz N/A spirits – try Wilderton Lustre or The Pathfinder · 1/4 cup club soda · 3–4 mint leaves · 3/4 cup Ginger beer Directions: 1. In the bottom of a cup muddle 3-4 mint leaves (use a copper mug if you’re feeling fancy!) 2. Add in the lime, orange juice, and the N/A spirits. Mix well. 3. Add the club soda and ginger beer, stir. 4. Garnish with mint leaves and a slice of lime. Enjoy! 10

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

Winter Welcome: Warming Paprika Spice, Warmest of Connections by Sarah Stoner

My interest in researching paprika ties to a moment in time with my father this fall at his house. My dad loves cooking, delights in menu planning for a shared holiday meal, and equally, loves to gather around the table. Don’t tarry, kids, as that’s when he might snap lightly about respecting the cook by hightailing it to the table. My dad and I swap recipes often. We talk food often, so I’m not sure exactly how paprika came into our casual conversation, but it’s not surprising. What surprised us is, neither of us knew much about the spice. What distinguishes smoky from sweet from Hungarian paprika? Another question recently posed to me: what is health? What is being healthy to me? My conversation with my dad—my connection to him, to food, to myself— how I show up in the world. These elements braid into my beliefs around health, vitality, comfort, community. Health for me begins with connection: to my body, to my food, to my family, to my landscape, to the people in my community— friends, neighbors, fellow lovers of dance, plants, compost, words, laughter, kindness, and the work of being the most whole real humans we can be... I keep in good health. These connections help me flourish, thrive and relish being alive. This article about paprika. It ties me to my father, it ties me to the greater world—our planet, its countries, people, history, this moment. It ties me to my passions, my curiosity, my community of writers and readers. It ties me to you. With connection, I belong, I am seen, I am held, I remain in good health.

Shakshuka | 6 servings | recipe by Lisa Bryan

Typically, a breakfast dish in North Africa and the Middle East, it’s delicious any time of day. Shakshuka means “shaken” in Arabic and features soft cooked eggs, tomatoes and warming spices cumin and paprika. Use fresh soft tomatoes when available, but canned works, too. · 2 tbsp olive oil · 1 medium onion, diced · 1 red bell pepper, seeded + diced · 4 garlic cloves, finely chopped · 2 tsp paprika · 1 tsp cumin

· 1/4 tsp chili powder · 1 28-oz can whole peeled tomatoes · 6 large eggs · salt + pepper to taste · 1 small bunch cilantro, chopped · 1 small bunch parsley, chopped

Directions: 1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. Add garlic and spices and cook an additional minute. 2. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer. 3. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5–8 minutes, or until the eggs are done to your liking. Garnish with chopped cilantro and parsley.

Black Bean & Yam Quesadillas | 1 serving | recipe by Karen Lamphere Every time I make this dish, I think... “Why don’t I make this more often?!” · 1 tsp olive oil, plus extra for spraying · 1/4 cup canned black beans, rinsed · 1/2 cup onion, finely chopped · salt + pepper to taste · 1 clove garlic, finely chopped · 2 corn or wheat tortillas · 1 tsp Mexican seasoning · 1/3 cup grated cheddar or (available in bulk, or mix your own!*) Monterey Jack cheese · 2 tsp water · Prepared salsa · 1 cup grated yam (about 1/2 yam)

The writer’s son, Noah and his girlfriend Lydia spicing it up in the kitchen– deviled eggs, baked parmesan chicken, quiche, hummus... all do better with a dash, or more, of Paprika. (Both photos by Sarah Stoner)

What’s Cool About Paprika

Paprika is made from various types of dried peppers. Paprika does not come from one specific plant. It is made from a variety of ground and dried chili peppers, the variety of Capsicum annuum plants. Capsicum annuum species are indigenous to Central Mexico and have been in cultivation for centuries. The taste, heat, and flavor of the paprika will vary depending on types of peppers and the ways in which they are processed. The flavor can range from sweet and mild to smoky and hot. The most common variety used for making paprika is the tomato pepper. Paprika arrived in Spain in the 16th century, and monks at the Yuste Monastery in southwestern Spain started producing it for local consumption. The paprika trade expanded from the Iberian Peninsula to Africa and Asia, and ultimately reached Central Europe through the Balkans, then under Ottoman rule, which explains the Hungarian origin of the English word “paprika”. While paprika is grown in numerous places around the world, Spanish and Hungarian paprikas are considered the gold standards for this spice. There are eight paprika varieties from Hungary, which vary in heat and color, ranging from sweet to hot, red to brown. Paprika-star goulash (gulyas) is a national dish and source of pride in the country, calling for a ¼ cup of the good stuff. The mild, bright red variety that is most familiar in the western world is called edesnemes. The most known varieties of Spanish paprika are dulce, or sweet; picante, or spicy; agridulce, a sweet and spicy combination of medium intensity; and pimentón, the famous smoked stuff. These Spanish paprika peppers are typically smoke-dried (placed on a grate above a smoldering oak fire in specialized sheds near the pepper fields), then ground to a powder. The peppers used to make “regular” paprika are more ambiguous in origin. They can come from any of the numerous paprika-producing countries around the world. Today, in addition to Hungary and Spain, South America, the Mediterranean, India, and California are all major producers of paprika. Plain paprika is mild in flavor and bright in color, which makes it an attractive garnish. It’s also worth noting paprika peppers have an amazing amount of vitamin C— seven times as much vitamin C as oranges! Hungarian scientist Dr. Szent-Györgyi won a Nobel Prize in 1937 for his work with paprika peppers and Vitamin C research.

Skagit writer, daughter, and mother Sarah Stoner has her share of winter moments feeling cold or listless in the darkness of a long night. She wishes all of us the warmest of winters, with comfort and connection as a compass when we feel a bit lost. sarahjstoner@hotmail.com

*Mexican Seasoning Blend: · 1/2 tbsp cumin · 2 tbsp paprika · 2 tbsp chili powder · 1-2 tbsp oregano

· 1 tbsp garlic powder · 1-2 tsp cayenne pepper

Directions: 1. Heat oil in a nonstick skillet over medium heat. Add onions and garlic and sauté for 3 minutes or until onions are soft. 2. Add Mexican seasoning and water and cook 1 more minute, stirring. Stir in yams and beans. Cover and cook for about 6 minutes, until yams are tender but not mushy. Season with salt and pepper. Transfer mixture to a bowl. 3. Place 1 tortilla in the skillet; spray with olive oil. Turn over and spray the other side. Add some yam mixture to half the tortilla, top with some cheese and fold tortilla in half. 4. Cook in a skillet on each side for about 2 minutes, until cheese melts and filling is warm. Repeat with other tortilla. Serve with prepared salsa.

Smoky Chicken Cordon Bleu | 4 servings | recipe from PCC

There are variations of Cordon Bleu (“blue ribbon” in French) that involve cutlet, cheese, and meat. Here’s a favorite of our family’s. Enjoy! · 1 cup breadcrumbs · 2 tbsp butter, melted · 1 clove garlic, minced · 1 tsp paprika · 1/2 tsp fresh oregano, chopped · 1/2 tsp fresh thyme, chopped

· 1/2 cup flour, salt + peppered to taste · 4 boneless skinless chicken breasts, pounded 1/4-inch thick · 4 slices deli or Black Forest ham · 4 slices smoked semi-firm cheese · 2 eggs beaten with 2 tsp water

Directions: 1. Preheat oven to 350°F. Spray a baking dish with oil. 2. In a shallow dish, stir together breadcrumbs, butter, garlic, paprika, oregano, and thyme; set aside. In a separate dish, mix together flour, salt, and pepper; set aside. 3. Place a chicken breast flat on a work surface; lightly season with salt and pepper. Top with a side of ham and cheese, leaving a 1/2-inch border. Tuck in the sides and roll up tightly, like a jellyroll; secure with toothpicks. Repeat with remaining chicken, ham, and cheese. 4. Lightly dust rolled chicken breasts with flour mixture. Dip them into egg mixture and gently coat them with breadcrumbs. Place the chicken in the prepared baking dish, seam-side down. Lightly spray the top of the chicken with oil. Bake until chicken is no longer pink in the center, 25–30 minutes.

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

Join our Winter CSA

Contact the Enquirer nicolev@skagitfoodcoop.com 360.336.5087 x136

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The ad deadline for the next issue (April 2024) is Friday, February 16

10 biweekly boxes, Nov-Mar in Skagit, Seattle & Bellingham

Organic Produce from our family farm in Skagit Valley

Year round farm stand open daily.

Join now at boldlygrownfarm.com

Co-op Gift Cards

always the right choice!

Amethyst by the Sea Caryn Boyd Diel is now offering treatments at Coherence Wellness Center in Mt. Vernon. She has been working with clients and students around the world for over 40 years. Specializing in Abdominal Health and Energy Medicine. You can read about her offerings at the website: AmethystbytheSea.com Call to make an appointment

(505) 670-3538

Reiki Blessings Give yourself a 1-hour Reiki Vacation, healing spirit, body & heart-mind. Schedule your vacation with Reiki Master Valerie Rose: yourgoldenrosehealing.com or 360-840-1723 (Cheaper than airfare, infinitely more relaxing than an airport)

yourgoldenrosehealing.com 12

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

The Anti-Diet: 7 Steps Towards Mindful, Healthy Eating by Laura Bady, Co-op Board Member, Registered Dietitian & Nutritionist

1. Just Eat

Avoid doing other activities while eating. Or at least stop for a minute or two and focus on eating in the present moment. Notice when you begin to feel full.

2. Relax

Relaxing while eating allows you to digest better and more effectively and gives the brain more time to receive the signal that you are getting full.

3. Smell It, Taste It, Chew It

Observe what you are eating. Make it a game while you are by yourself or with the people you are eating with. How does the food look on the plate? Do the colors appeal to you? Describe the smell. Is it making your mouth water before you begin to eat? Take a bite and slowly chew. Describe the texture. Describe the taste.

4. Hunger Check-In

Put down your eating utensil in the middle of eating and ask yourself, “Am I still hungry?” Have you ever been focused on your laptop or mobile device while eating a sandwich and wondered, “who took my sandwich?” Or found yourself sitting in front of the TV with your hand swimming in an empty bowl of M&Ms? One surefire way to gain weight is to be unaware of what you are eating. When we don’t focus on the act of eating, we can feel unsatisfied, causing us to feel continued hunger. Not only do our stomachs need to feel full, but our brains need to know that they have been fed, too. It takes about 20 minutes after beginning to eat for our brain to get the signal that we have eaten. And one can put down quite a bit of food in those 20 minutes. Hunger pangs and fullness are chemical responses that happen in the brain, not in the stomach. Mindful eating is not a diet. Diets tend to be restrictive and difficult to sustain for long periods. Eventually, we go back to the old behaviors that allow us to overindulge. Mindful eating is not restrictive. Try not to label foods as bad or good. All foods are allowed. When we become more physically and emotionally aware of our relationship to food, we can begin to make small positive behavioral changes that lead to healthy results. Mindful eating helps free us of old routines. When we mindfully eat, we allow ourselves to be more in tune with what satisfies our appetites and what nourishes our bodies. Try these 7 steps and experience the pleasure of eating!

5. Talk Nice

You wouldn’t call your best friend a failure if they gained two pounds while trying to lose weight. You would try to encourage them. Avoid negative self-talk. Be your own best friend. Negative talk can trigger overeating or stop you from eating when you actually need to eat.

6. Less Stress Equals Less Eating

Initially, stress can be an appetite suppressant, but continued stress can lead to overproduction of a gut hormone called ghrelin, which stimulates the appetite, driving us to eat more. Explore stress-relieving activities. Make a list of activities you enjoy, such as reading comics, calling a friend who makes you laugh, taking a walk or run, riding a bicycle, yoga. And the next time you feel stressed, stop and take a deep breath, then pick a pleasurable activity on your list instead of eating.

7. Reach Out for Support

Find friends with common positive interests. Enlist the help of trained professionals, such as mental health counselors, dietitians, doctors, and fitness trainers. Make one small change at a time to avoid the risk of feeling overwhelmed and sabotaging your goals. Behavior changes take time, so be patient and kind to yourself!

COMMUNITY BULLETIN Trillium School of Herbal Medicine has day classes, plant walks, and herbal training programs taught by Erin Vanhee, herbalist. Upcoming in 2024: Herbs for Pain in Burlington, and Wildcrafting Apprenticeship & Herbal Immersion in Upper Skagit Valley. Erinvanhee.com Experienced Nanny Available to Start ASAP Hello families! My name is Krista, 30 years old, looking for a part time nanny position for a 2-5 yr old. I have 5.5 yrs of professional childcare experience as a nanny and in schools, caring for children 4 mos - 10 yrs. I nannied prior to having children, now I bring my 3 yr old + 4 month old with me. CPR & First Aid certified. Happy to provide references! 360.619.2302

VERA WELLNESSMount CENTER 303 Vera Street Vernon, WA Acupuncture Barbara Paul-Mayer, MAc. LAC 360-336-6809 Core Synchronism Julie Kongs 360-630-6742 Colon Therapy Jayne De Felice, I-ACT Certified 360-336-5220 Reiki & Theta Healing® Valerie Jean Rose, Reiki Master 360-840-1723 Massage Therapy Spencer Kelliher, LMT 425-231-7605 Rolfing Structural Integration® Nils Larsen 360-293-5866 Clinical Massage & Lymph Drainage GuruBani Whitney, LMT, CLT, CPHt, RH www.alchemy-wellness.co

Live a More Vibrant, Balanced, Vital & Healthy Life! SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

Editor’s Picks

by Nicole Vander Muelen

The middle of winter can feel gray and glum. To stay in bed or to get out of town? That is the question – and the answer is yes. Luckily, what we put on our plate has the power to warm, like the coziest blanket or a drop of tropical sun. Here, some food and drinks that are spirit lifting, soul warming, and dare I say, mood boosting.

Dumplings LAO BAN

Scrumdiddlyumptious! The cutest way to say delicious, and that’s what these dumplings are. Ready to eat (just fry, boil, or steam) and made from all-natural ingredients. We carry Ginger Chicken, Livin’ on the Vedge, and Pork & Chive. I fancy the pork, plopped in a ramen-like broth.

Alebrijes Mexican Lager EL SUEÑITO BREWING

Not only is “alebrijes” one of my favorite words (ah-leh-bree-hess), this beer just might be my spirit animal! A light, crisp lager best enjoyed with a lime, this flagship cerveza is not to be missed— from Washington’s first gay- and Mexican-owned brewery. Do make your way to their Bellingham taproom to pair with tasty tamales.

Thanksgiving Letter to the Editor Dear Skagit Valley Food Co-op,

This is a time for “Giving Thanks,” and I wanted to send a sincere THANKS to all employees and volunteers, past and present, who have created the stellar community icon that is the Co-op. Thank you also for the Golden Jubilee celebration! It brought tears to my eyes and rekindled memories of my initial cooperative involvement in 1973: Tempe, Arizona. “Gentle Strength Food Co-op.” …Church basement on Saturdays. Unpacking and shopping fragrant bulk foods, fresh fruits and vegetables, eggs, and local dairy goods, and honey! Heading home afterwards to make a massive fruit salad folded into fresh whipped cream. Joy of working together, side-byside, with other co-op volunteers. And the feeling of Making A Difference! Much gratitude also for the “Jubilee’s” moving speeches, great music, fantastic food, and joyful children’s activities. What a success! My last thank you is for the wonderful Natural Enquirer which seems to get BETTER with each issue! The writers and other contributors convey heartfelt emotion, passion, and LOVE. I am over the top with Thanks-giving to you all!

Most sincerely, Proud Member, Ruth L

Cannellini Beans

FIELD DAY, JOVIAL AVAILABLE DRY IN BULK

Who knew I could love a bean so much? Cannellinis are mild, creamy, and protein-packed. I’ve been using them in soups, on toast, and my new lunchtime go-to: Tuscan Baked Beans— a fantastic way to satisfy a spaghetti craving without the noodles. Find the recipe on Page 10.

Yogoman Burning Band performing at the Jubilee

Hot Hand Pies + Pot Pies THE CO-OP’S OWN

The most comforting food of all! Hearty fillings tucked into warm flaky crusts, now available hot in the Deli. Warm your bones with Irish Beef Potato or Beef Chickpea Kale hand pies, or any of our pot pies – veggie, turkey, chicken, and beef.

Galen, Lisa, Anthony, and Brittany after serving at the Jubilee

Here’s to another year of healthy, hearty, amazing food! Start your day with an organic fruit smoothie or a shot of sunshine, dig in to our famous Dublin coddle, or grab a fresh salad to-go! Team ice cream or Team Irish cream? We scream WIN-WIN! Like a hot chicken dinner. Here’s some of the amazing food you can look forward to in the coming months at your Co-op:

January

February

• Hot Roasted Chickens •

• Co-op Made Pizzas •

• Irish Black Bottom Cupcakes •

• Fresh To-Go Salads •

• Raspberry Chocolate Heart Cakes •

• Dublin Coddle •

• Wellness Shots •

• Sweet Tart Smoothie •

• Irish Cream Mocha •

• Fennel & Fig Ice Cream •

• Pistachio Ice Cream •

• Chocolate Orange Seville Ice Cream •

March

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

Don Smith

(continued from page 4)

He had no yearn to travel, until a friend told him about camping in Europe, visiting museums and cathedrals. Somehow, he got “bit by the bug” and in response, right before turning 22, he made arrangements to head over the ocean, while he could still get a student fare as a 21-year-old. He knew nothing much about Europe, although, he says with a grin, “I had seen a ground plan of a cathedral and knew who was buried there.” Don spent eight months in Europe, mostly broke. But he had an art box he’d built himself for oil paints, and he’d set up with all his gear in a European town, “I didn’t sell much art, but people would see me on the street, and they’d invite me home, give me a meal.” When he came home, he pursued life as a graphic artist, working with Cascadian Farm as well as San Juan Graphics, which was owned by a retired crop duster pilot. Don grins at the juxtaposition between his two employers, one a pioneer in organic farming, the other asking him to do cartoons and covers for AG Pilot International. Don kept working for Cascadian Farm, and eventually, in 1990, became Art Director for them, and later for Small Planet. He had first made his mark for Cascadian Farm years earlier by designing the label for their newly developed strawberry jam. In all, he spent over 35 years working in some capacity for the Cascadian Farm brand.

Community Action’s Skagit Food Distribution Center

Volunteers organize, pack and distribute over

2,000

food boxes to homebound seniors every year Learn more: CommunityActionSkagit.org/ Skagit-Food-Distribution-Center

When I visited Don, he was having a gallery show in Concrete, where he also has outdoor murals on display. As we sat in the yard he shares with his wife Cherie and son, amid bunches of dahlias and gardens with fences of curving branches, the mist lifted. I saw just how close we were to Sauk Mountain, and I thought how perfect it is that Don is enjoying the landscape he came to love as both a firefighter and an artist. Later, he texted me a photo of himself out on Highway 20, with a hand-drawn cartoon thumb, fully three feet long—the thumb labeled Concrete. I had to laugh—it is a classic, and classy, way for Don to hitchhike between towns up valley, now that he no longer drives. Before I left, Cherie spread out a beautiful quilt crafted for Don by Sarah Huntington. It features graphics from the many t-shirts he has designed over the years, for scores of valley happenings, businesses, and causes: Concrete Good Olde Days, Sauk Mountain Pottery, School of Urban Wilderness Survival, Support Mountain Rescue, Cascadian Farm’s 25th Anniversary, the Skagit Valley Tulip Festival. Don’s iconic “DAS” signatures, his artistic creations, and his irrepressible cheer leave their mark all over the valley, and nowhere more than the Co-op. His imprint of characters and cartoons, good natured and whimsical, rife with wordplay and puns, definitively original, helped shape the Co-op into a place known for friendliness and good will.

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

FROM PRODUCE

What’s the Deal with Apeel? by Ben Goe

Over the past few months, we’ve been getting questions in the Produce Department about something called Apeel, also known as Edipeel or Organipeel, a coating that is applied to produce to extend its shelf life. You may or may not have heard some of the rumors swirling around the internet about it. Either way, there is a lot of misinformation out there, and we’d like to take time to bring clarity and answer some of the common questions and concerns about Apeel. The first concern to address, and the most important to many, is: “Do you now, or do you plan to carry fruits and vegetables coated in Apeel?” Very simply, no. The first thing to understand here is that although Apeel has been approved for organic use, it is only being used at the request of the purchaser. Usually, this is a grocery store chain making the request. The suppliers we work with do not carry any products coated in Apeel, and we certainly aren’t going to request it. Produce boxes are also required to state whether any coatings have been applied. Next up: “Is Apeel safe?” This one’s a bit more complicated, and has a number of facets, but the short answer is yes. When news about Apeel first started circulating, there was a simple case of misidentification. People started posting photos of a safety data sheet for an entirely different and discontinued product called Apeel. This Apeel was a cleaning product that can cause eye damage and skin irritation. There was also an unrelated Australian odor-neutralizing product by the same name that may be further muddying the waters. Separately, there have been claims that Apeel contains, or is processed with, high levels of heavy metals. This one is false, too. The heavy metals found in testing were present in the produce itself. Heavy metals leach from the soil into plants during a process called phytoextraction. Fruits and vegetables account for around 90% of an average person’s heavy metal intake. Apeel is made from fruits and vegetables, so it is possible that there would be trace levels of heavy metals, but not in any concentration. This brings us to the next question: “What is Apeel?” Apeel is made of mono- and di-glycerides of fatty acids extracted from the skins and seeds of fruits and vegetables, currently grapeseed. And this is where it gets a little more complex. It’s generally recognized that you should limit your intake of mono- and di-glycerides, as they contain trans-fats. However, it’s a microscopically thin layer, so the quantities ingested would be negligible. If all of the fruits and vegetables you ate were coated in it, it would account for less than 1% of your daily fat intake. This does, however, prevent it from being approved for use under European organic standards, which are significantly more stringent than those of the U.S. Organipeel also contains .66% citric acid. The one area of concern, we believe, is the use of solvents to isolate the glycerides: heptane and ethyl acetate are the solvents used in the manufacturing of Apeel. Both are skin irritants, and exposure to high levels can be harmful. Theoretically, there wouldn’t be any residue, and again – we are talking about minute quantities. These are not ingredients, but catalysts. The last question is: “Isn’t this funded by Bill Gates?” Short answer, no. The Gates Foundation, whose stated mission is “to create a world where every person has the opportunity to live a healthy, productive life,” donated to the development of Apeel, but they aren’t stakeholders. World hunger is one of the foundation’s main concerns, and one can see how this would be a helpful arrow in that quiver. Shipping produce with a shelf life that’s longer by weeks, to impoverished regions of the world, can only be a good thing. Eating fresh produce is always healthier than not eating fresh produce, be it organic, conventional, or coated in Apeel. Organic, locally grown, nutrientdense fruits and vegetables are a rarity that we are lucky to have such easy access to in our region. We hope this alleviates some concerns and answers your questions. It can be hard to keep track of what’s in your food, and it can seem scary at times; it’s why we have our strict product buying guidelines. Making healthy decisions for you and your family is important, and we certainly don’t want to belittle that. We do want to encourage everyone to look at scientific papers and journals rather than alarmist media when things like this come up. Lastly, we also want to assure that you can count on us to keep sourcing the best produce available, and hold the Apeel.

In-Season Produce Shiitake, Oyster and Lion’s Mane mushrooms, Shiitake mushroom growing kits, Dried Reishi, Oyster, and Shiitake mushrooms

Apple cider; gallons, half gallons, and pints

CASCADIA MUSHROOMS

Honeycrisp apple cider, grape cider

Pea shoots, spicy mix microgreens, mild microgreens, red kohlrabi, radish, pea shoot microgreens DAHLIA DEPOT (NOT CERTIFIED ORGANIC)

Assorted beets, purple and green cabbage, Savoy cabbage, radicchio, kohlrabi BOLDLY GROWN FARM

Shallots, green cabbage, Savoy cabbage, January King Savoy Cabbage, winter squash

CEDARDALE ORCHARDS (NOT CERTIFIED ORGANIC)

SAUK FARM

Gala, Fuji, Pink Lady, Braeburn, Granny Smith and Honeycrisp apples BROWNFIELD ORCHARDS

Sunflower sprouts MOONDANCE FARM

Sunchokes SOUTHERN EXPOSURE

HEDLIN FAMILY FARM

Assorted Winter Squash Leeks, parsnips, cabbage, and daffodils RALPH’S GREENHOUSE

SKAGIT VALLEY FOOD CO-OP • THE NATURAL ENQUIRER • JANUARY – MARCH 2024

WELL FED FARM, BOLDLY GROWN FARM, HEDLIN FAMILY FARM, MOONDANCE FARM, WAXWING FARM, & THE CROW’S FARM

January 2024 Natural Enquirer

Articles inside

What's the Deal with Apeel?

Thanksgiving Letter to the Editor

Editor's Picks

The Anti-Diet: 7 Steps Towards Mindful, Healthy Eating

Winter Welcome: Warming Paprika Spice, Warmest of Connections

Co-op High-5 Recipes

2024 4% Friday Recipients

Meet the 1st Quarter Tokens for Tomorrow Groups

The Return of the Real Food Show

New Year, Your Way

Purple Muumuu Phenomena

Made With Love for a Healthy Gut: Sujin's Kimchi

New Year, New Favorites

Hand-Drawn History: How Don Smith’s Artwork Helped Shape the Co-op

Staff Profile

Women in Leadership

Simply the Best!

Call for Board Candidates

Growing Good: Co-op Again Gifts $100,000 to Viva Farms in 2024