THE
INSIDER CREATED BY THE SWARTHMORE FOOD COOPERATIVE
! e m e tak ! E E R F m I’
JULY/AUGUST 2014 ISSUE 013
What’s Inside you said it page 3
upcoming events page 4
july specials page 18
features
follow
us
@swacoop
the hunger hikes part II page 5
the garden of judah
page 7
the power of solar page 9
lead the way with solar
page 10
a year of firsts designed by HILLARY WICKLINE published & printed by SWARTHMORE FOOD COOPERATIVE photography by ANDY SHELTER
(cover, back cover, pages 1, 4, 13, & 17)
page 13
lead the way with solar
page 10
2
you said it Do you have a question, comment, or concern? Talk to us! Email operations@swarthmore.coop, or fill out a comment card in store. The shelf life of Merrymead milk is too short, especially at a premium price point. We buy Rosenberger’s Milk at CVS, which has a longer shelf life for a cheaper price. Please bring back Lehigh Valley or reduce your ordering to allow fresher milk to be put in rotation. Thank you for your concern! The Co-op has a strong commitment to Merrymead due to their sustainable-minded mission and quality, single source milk. Overall, America has seen an increase in dairy and milk prices - we try to keep milk prices as low as possible in order to offer a competitive and fair price. In regards to the short expiration dates, we are working with Merrymead to find a solution to this concern. Sincerely, Swarthmore Co-op
I love your Co-op made iced coffee! Is it possible to make it earlier in the morning? - Heidi Thanks for the suggestion, Heidi! One of our lovely cashiers (and Insider contributor), Maria, has taken it upon herself to make the Co-op made iced coffee. In addition to making iced coffee, Maria and our other cashiers have many morning duties to make sure the Co-op is ready to be opened on time. We will do our best to provide this seasonal favorite as early as possible! Sincerely, Swarthmore Co-op
looking to advertise?
contact HILLARY WICKLINE for a rate schedule marketing@swarthmore.coop
3
UPCOMING EVENTS super sunday july 6th, 8 am - 8 pm *donate to support sunday suppers*
supper club july 11th, 5:30 pm *scott arboretum - meet at the Co-op*
Members appreciation day july 19th, 8 am - 8 pm first friday quizzo august 1st, 8 pm supper club August 22nd, 5:30 pm *scott arboretum - meet at the Co-op*
LUNCHTIME GRILL EVERY SATURDAY, 11 AM - 2 PM
THE
HUNGER HIKES PART II written by BROOKE PORCH
’ve done a lot of research over the last few years to really improve my operational efficiency in the wilderness. While I used to carry 40+ pound packs and spend 2 or more hours getting ready in the morning, I now almost never carry more than 30 pounds. I can be packed up, fed, watered, and hiking within an hour of waking up for a 12-14+ hours in a day. These gains have translated into real value for my hiking experience. I spend more time on the trail, on summits and lakesides and less time packing up camp and thinking about my pack.
Brooke was able to test out his new hiking diet in the Adirondack Moutains
Backpacking is interesting to me because it is very much a multi-faceted logistical undertaking. There are the logistics of travel, gear, hydration, and nutrition and they all influence one another. For example, water logistics will vary greatly depending on where you hike – if it is along a river, you don’t worry about it, but if it is up on a ridgeline, then you need to have your hydration strategy well thought out. Indeed, hiking is about getting to a point with your ability to manage these logistical pressures in such a way that you don’t need to actively manage them. But, at the same time, backpacking has nothing at all to do with any of the logistics. To me, the essence of backpacking is waking up at 5 AM to watch the mist rise off a lake in the north country. It is being confident that your little “house-on-your-back” has everything you need to stay happy and safe. A few months ago, I wrote “The Hunger Hikes,” a piece on my everlasting hunger on the trail. In that article, I expressed an interest to go beyond my typical diet of Pop-Tarts and Snickers. Since then, I’ve gone on a few hikes and I’ve managed to put some of these ideas into action. The Goal: Improve my trail diet. One area that has really lagged for me on the trail is diet. I’ve gotten better, but I’m still not where I want to be. I want to be in a position where I am consuming food that is: (1) less-processed than my previous food choices, (2) lightweight (1.5 pounds/day is my goal), (3) high-calorie (3000 calories/day is my target) and (4) tasty – it doesn’t mater what you bring on a hiking trip if you don’t feel like eating it! The Result: This remains a “work in progress”, but I certainly am pleased with how things are going so far. Breakfast: I’ll admit that I was a bit skeptical about trading away my beloved and trusted Pop-Tarts. I mean, I’ve walked hundreds and hundreds of miles with Pop-Tarts in my belly. Would I be OK without it? The big reason why I switched from oatmeal to ‘tarts to begin with was that I was always hungry after eating oatmeal due to its low fat content. My replacement was Nature’s Path Chia Plus Granola. This stuff is fantastic! While most other cereals only have between 80 or 100 calories per ounce, this stuff has a whopping 137 kcal/oz! So eating 2 servings
(3.9 ounces) yields about 535 calories. In the future, I think I will take along powdered milk to further increase nutrition (read: calories) and taste. Banana chips and walnuts aid to taste as well (see below). Snacks: I don’t eat a ‘lunch’ when I go hiking. Instead, I like to stop for about 5 minutes every hour or two, ideally at a water source. Hiking this way keeps my metabolism and heart rate up and helps to avoid that sluggish feeling you get after a long lunch where you eat 1,000 calories. The clear “snacktime champion” is dark (70+%) chocolate. I love this stuff! 168 kcal/oz, lots of fat and even a few grams of fiber and protein, bonus! I break large chocolate bars up into smaller pieces, which I then wrap in waxed paper. This works very well, but I’m not sure how well it would work on a very hot day. Other snacks I like to eat include walnuts, banana chips, shredded coconut and (of course) potato chips – you’ll never catch me without my chips! Variety is key. I dislike trips with my only option being a huge bag of trail mix, especially once all the delicious pieces of chocolate have ‘disappeared’. Remember: there is never such a thing as “too much chocolate.”
continued on page 15
6
JUDAH written by KRISTINA HILL
awd!! Ah which part me get this pickney from?!” I laugh uncontrollably after hearing this from my grandmother while talking on the phone with her about the garden. I’m rambling on to her about what’s all in the garden and she couldn’t be any happier.
With both sides of my family being farmers, my journey into gardening started pretty early in life. My mother’s father was a farmer in the countryside of Jamaica and my father’s grandparents ran a farm in Maryland. These traditions of growing fresh food have been passed on through the generations with my grandmother being the biggest influence in my life. Every summer I would visit her down in Florida and help pick pigeon peas, cassava, and other varieties of veggies and fruit. It always amazed me how much produce could be grown in such small spaces – I knew that erecting this community garden could actually be a certainty.
7
It has been a month since starting my little community garden devotedly named ‘The Garden of Judah’. Things have been on the rise with the space since Kira, Sara, and I began planting. My main goal was to get this up and running quickly so that we have enough time to harvest and plant new items as the growing season progressed. Luckily, with all of our hard work, we have been able to grow a range of items since we first reported on the garden. It’s about 7:30 a.m. and as I continue to converse with my grandmother, the sun slowly creeps over the old brick church standing right across from the garden.
Between the morning dew and the light coming through, it seems as if the garden is coming alive. “I wish you could see this, the zucchini flowers are open!” I exclaim to my grandmother. The delight of walking through the rows of veggies and seeing their transformation from starter plants to full grown crops is a pleasing experience. I would say so far we have not run into any problems with the plants. Planning out what we need and when we need it was a big key factor. Right now we are starting to gather materials for trellises. We are trying to be as creative as possible, so what we have been doing is researching different yet fun ways to create the proper structures. Our cucumbers, edamame, beans, cantaloupe, peas, squash and watermelon are budding exquisitely and soon will need to start training on the trellises. “I’m so pleased with you baby, but don’t you think you have a lot growing in that space?” my grandmother asked. Honestly, that thought did run across my mind a couple times. It started to become an obsession – Kira jokingly said, “You are becoming a plant hoarder!” “But it’s just four more plants, we can fit them in!” I retorted back. Right now, the garden is at capacity. Currently we have about 30 tomato plants, 24 spring mix plants and 26 pepper plants. This is the most either of us have grown and it’s truly a learning experience for all of us. The effort we have put in thus far has even had an impact on my block. Almost every time I step into the garden I am greeted by people who tell me that we are doing a good job or that the variations of colors really make the neighborhood shine. This fills me with pride and encourages me to do more in the upcoming months.
continued on page 16
8
THE POWER OF
SOLAR SPONSORED BY SOLAR STATES written by HILLARY WICKLINE
ounded in 2008, Solar States, a Philadelphia based solar installer, is one of the leaders in the renewable energy industry. “Since [the Philadelphia area] is not well-suited to harvest wind or hydroelectric energy, solar power is our best bet as there are plenty of rooftops to put solar on,” says Ashley Tryba of Solar States.
Currently, the Philadelphia area receives only 0.11% of electricity from rooftop solar. Solar States is determined to change this statistic by partnering with the Energy Co-op, the only independentlyowned, local, nonprofit energy supplier. Homeowners and renters can become a part of the Solar Leader program by switching from PECO to the Energy Coop, which supports local, renewable energy, such as solar power.
9
Tryba explains how solar power can make an economic impact immediately upon commitment. “Homeowners who buy solar upfront get a return on investment better than the historical return on the stock market. Solar can also be financed with no upfront costs – the monthly payment for solar is actually less than the often avoided monthly payment to PECO.”
continued on page 10
continued from page 9 While installing more solar is important to Solar States, the company operates as a triple bottom line business, placing a value on both communities and the environment. “[Local] solar creates local jobs that have an indirect impact of contributing more money to the local economy. For example,” Tryba continues, “the more local installers we have in Philadelphia, the more money their families can spend on local food.” Solar States, located in the Olde Kensington neighborhood of Philadelphia, has also created a program aimed at educating students in the classroom as well as on site installing solar panels. “Youth Build allows students who have dropped out of high school to earn the degree while planning for a future in college or a trade school.” Overall, Solar States’ ambition is simple – “The more solar we install, the more the Philadelphia area improves its air, creates local green jobs, and reduces its carbon footprint.”
Youth Build students learn about solar power and renewable energy inside the classroom and outside the classroom with hands on training.
--
Solar States develops, finances, and operates solar arrays on commercial, school, and residential rooftops. Solar States is a member of the Swarthmore Co-op’s Membership
LEAD THE WAY WITH SOLAR written by KRYSTAL EASON
MARKETING DIRECTOR, THE ENERGY CO-OP homas Edison once said, “I’d put my money on the sun and solar energy. What a source of power!” Even though solar power wasn’t available commercially until the mid-1950s, Mr. Edison definitely recognized the potential of solar energy in our everyday lives. Here at The Energy Co-op, we see the same budding possibilities for the future of Philadelphia’s solar economy. As a memberowned cooperative offering our members electricity service, we asked ourselves how our members could play a role in bringing more solar power to our grid. The answer revealed itself in a partnership with
local solar installer Solar States. Together we are making it possible for all residents in the Philadelphia area to work towards creating a sustainable future. You can join the movement to bring more solar power to your neighborhood in one of two ways. The first, and more obvious, is to
put solar panels on your home. But for those who aren’t able to take this step, you can become a Solar Leader through The Energy Coop and help financially incentivize those who are ready to put panels on their home. All that’s required is paying your electricity bill each month.
continued on page 12
10
Solar States installs solar panels in the city as well as the surrounding suburbs. To get a free evaluation, visit http://www.solar-states.com
11
continued from page 10 To understand how you can support solar power through your electricity bill you need to understand SRECs first. When a renewable energy source adds power to the grid, a renewable energy certificate (REC) is created for every megawatt hour of power generated. This REC represents the environmental value produced by renewable power. For solar specific certificates, they are referred to as SRECs. When a homeowner decides to put solar panels on their home, one way for them to finance their project is to sell the SRECs their system produces. Although the upfront costs are still there, once the homeowner’s system is installed, savings will appear through their electricity bill and additional income will be produced through SRECs, shrinking the amount of time it will take to recoup the costs of the investment. Securing SREC buyers, such as our Solar Leaders, minimizes the financial risks associated with a solar installation. This in turn encourages homeowners who are on the fence to move forward with their solar projects.
Why become a Solar Leader? The more solar power we can put in our grid, the better it is for everyone. If The Energy Co-op meets the goal of 50 new solar installations* in our area by the end of 2015, we could annually avoid emissions equivalent to: • 185,089 pounds of coal burned • 4,507 incandescent lamps switched to CFLs • 410,280 miles driven by passenger vehicles Plus, you would be receiving the highest percentage of local solar power available on the market. This is currently set at 5%, although we are looking for additional options for consumers to offset their electricity use with an even greater amount of local solar power at an affordable price. The Energy Co-op believes “informed consumers make responsible choices,” so make sure to do your research whenever you choose an electricity supplier. There are other solar product options out there, but none offering the same kind of benefits as Solar Leader. Below is a table of what you can expect with Solar Leader as opposed to another national solar product.
To become a Solar Leader and begin leading the way to the future of Philadelphia solar economy, visit http://TheEnergy.Coop or call 215.413.2122 x16. --
Sources: https://www1.eere.energy.gov/solar/pdfs/solar_timeline.pdf *This is equivalent to approximately 250,000 kWh http://www.epa.gov/cleanenergy/energy-resources/calculator.html
12
A YEAR OF
FIRSTS written by KIRA MONTAGNO
have had a lot of first experiences this year. I rescued a kitten and I’m currently raising her all by myself – boy, she’s like having a newborn. I have also finally started community garden with my co-worker, Kristina – also very similar to having a newborn. Kristina and I are constantly worrying about our garden and plants. Do they need water? Do they need shade? Protection from weeds? We want to raise our infant plants to grow up to be mature, fruit bearing and nutrient adults.
In order to fill my void of fresh and colorful produce, I decided to join a CSA!
Happy Valley Berry Farm, but a full share was too much food and out of my price range. At the beginning of spring, there wasn’t a half share option – or so I thought – so I said forget it. Towards the end of March, I was sitting in the office still mourning my decision to not sign up for Shirley’s CSA, when Hillary popped her little head in the office. She said, “So I’m thinking about doing Shirley’s half share. What do you think?” I just stared at her, gathered my thoughts, and asked, “Since when does Shirley have half shares?” She coolly replied back, “Since now.” With that she was gone and my decision made.
Signing up was a bit complicated for me at first. I knew I wanted to sign up with Shirley Kline, of
The first Friday the shares were delivered, I was so giddy. I opened the wax paper box like I do every
I could go on and on about our community garden, but more importantly, this year is the first year that I committed to a CSA. The idea of a CSA has always been appealing to me due to the fresh and local produce. Before my position as the Assistant Operations Manager, I worked in the produce department. I loved this time of year as week after week the shelves became stocked with local, vibrant veggies and fruits.
Christmas present and I ripped it open! I pulled out each item slowly – spinach, arugula, carrots, kale, lacinato kale, chard, Chinese broccoli, herbs, and a note from Shirley. I was in heaven! But when I carried my little box home, I was a little stumped at what to make from all these fresh veggies. I am used to making a big salad at the beginning of each week, so this was perfect. Fresh spinach, arugula and carrots! There were some produce items I got that I didn’t like. I ended up giving those items to those who liked them in store. For example, beets went to Hillary and extra lettuce I gave to Sara. But, there were some weeks that I have to
continued on page 16
14
continued from page 6
(The Hunger Hikes Part II) Dinner: I only use my stove twice per day. Once in the morning to boil up water for coffee and then again in the evening. I find that there is something about a hot meal that just makes me feel human. Even on a hot day, I still enjoy a cooked dinner. My go-to trail dinner has always been Ramen Noodles – cheap, light, tasty, and quick. Ramen Noodles would be perfect if they weren’t horrible for you – the flavor packet is loaded with salt, MSG, and other garbage in it. Instead, I’ve opted against the flavor packet and have been making my own flavor concoctions with peanut butter, nutritional yeast, and my special spice blend (Cayenne pepper, garlic powder and onion powder). The combination is VERY good! The peanut butter combines with the noodles to provide a complete protein. Meanwhile, fortified nutritional yeast (like the Red Star brand product sold by the Co-op) is half protein by mass and provides tons of B-vitamins, which are essential for converting all those calories into useful energy.
Mount Colden and Lake Colden
A heavier dinner option is to precook a meal, such as fajitas or tacos, and freeze the fillings in zip-lock bags. At mealtime, re-heat the fillings over a flour tortilla and enjoy. You’ll find that the more gluten will last longer out in the wilderness (not to mention being jostled around in your backpack), but I’m sure our gluten-free friends can get by with gluten-free tortillas or perhaps a quick-cooking gluten-free grain. The Future: It is becoming clear to me that I would like to invest in a food dehydrator. Dehydration seems to be the obvious way to create cheap, healthy, light, and quick meals for backpacking. It will take a bit more planning, but I’m sure the result will be very much worth the effort. Stay tuned!
15
The trail leading up to Mount Colden
In the graph above, Brooke evaluates his diet on calories per ounce in order to better understand his hiking diet.
continued from page 8
continued from page 14
Once the crops become mature the plan was to eat, share, and sell some of the produce that is grown in the garden. Personally, I have plans to use the funds from the veggies and fruits for new DJ equipment and help fund an 18 year over due trip to Jamaica. For me, the garden is all about having fun and having a passion to do something different. We are unquestionably growing things in that space that most people don’t know about. I get asked, “What’s that purple stuff?” in which they are referring to the Kohlrabi. It’s so much fun to educate people on the different produce that most inner city folks know nothing about. The same neighbor who was able to get me this space informed me that once each of the block captains are able to get the lot across the street, she would like for me to start growing there and teach the neighborhood kids a little bit about growing their own food. This would be a true blessing and something that I really look forward to.
really challenge myself. I made my first omelet ever with Swiss chard by sautéing the chard with onion, garlic, tomatoes, and fresh herbs. I love cooking kale with sautéed onion, garlic, spicy sausage, and white beans over a bed of orecchiette.
(The Garden Of Judah)
(A Year Of Firsts)
“Yes my darlin’, sounds like you got everything under control. Keep up the good work my likkle rasta farmer!” my grandmother says lovingly. A big smile beams across my face and I start to wipe beads of sweat off my forehead. “Well I have to go Grandma. I love you and thanks for the encouragement.” I quickly get off the phone and finish pulling weeds. We have a lot of work ahead with more plants flowering and with the summer heat upon us. There are so many unpredictable elements that may arise, but with proper planning and determination, I am positive we will have a ‘fruitful’ season. Below is the entire inventory of what is currently growing in ‘The Garden of Judah’: • Strawberries • Jalapeño peppers • Aristotle Pepper • Green & Yellow bell peppers • Serrano peppers • Sweet Habanero peppers • Scotch Bonnet peppers • Mushroom Peppers • Cherry Hot peppers • Sage • Pineapple sage • Cilantro • Basil • Cinnamon Basil • Thai Basil • Spearmint
• Chocolate Mint • Okra • Collards • Cucumbers • Yellow Squash • Zucchini • Spring Mix • Kohlrabi • Tuscan Kale • Edamame • Cauliflower • Blue Podded shelling peas • Cantaloupe • Tiger Melon • Minnesota Midget Melon • Ice Box Watermelon • Big Beef Tomatoes
• Big Boy Tomatoes • Sweet Million Tomatoes • Sun Sugar Tomatoes • Chocolate Stripe Tomatoes • Mr. Stripy Tomatoes • Mortgage Lifter Tomatoes • Purple Cherokee Tomatoes • White Grapes • Potatoes • Raspberry bush • Callaloo • White Sweet Potato
My favorite box was filled with cucumbers, snow peas, radishes, and raspberries. The snow peas were the best sweet treat throughout the workday. I chopped the cucumbers with cherry tomatoes, onions, and Thai basil and added a lemon balsamic vinaigrette and a lot of cracked pepper. The raspberries I just muddled into a drink with ginger beer and a splash of whiskey, just a splash. The last CSA box was heavy, really heavy. It was filled with four cucumbers, two zucchini, one yellow squash, a head of red leaf, chard, kale, kohlrabi (white and purple), radishes, arugula, and two summer squash. Whoa Mama! It was like the universe was trying to see how creative I could get with my evening meals. My biggest challenge was with the kohlrabi – what do I do with it? I like potatoes so I threw it into a gratin. The dish came out great, it could have used a little more salt but I was proud of myself. This CSA has truly challenged my cooking knowledge and palate, but it was worth every penny. The only things I have left to cook are the summer squash, so wish me luck!
DO YOU WANT TO CONTRIBUTE TO
THE INSIDER? we welcome outside content, including photography, editorials, essays, etc. contact HILLARY WICKLINE for more details marketing@swarthmore.coop
16
WHAT'S SUPER SUNDAY? Super Sunday occurs on the first Sunday of each month as a no-holds-barred effort to benefit Sunday Suppers, the Co-op’s community outreach initiative. Customers & members are welcome to round up any transaction at any time, but on the first Sunday of each month, we try to push the limits and raise as much money as possible. Sunday Suppers relies on volunteers and the financial support of the community to help people in need throughout the Swarthmore community and our surrounding neighborhoods. With the donations from community members and our shoppers, we are able to continue to provide nutritious, ready-to-eat meals for Sunday Suppers participants. To learn more about Sunday Suppers, visit www.swarthmore.coop
Monthly Specials FOR EVERYONE...FOR EVERYONE...FOR EVERYONE...FOR EVERYONE...FOR EVERYONE...FOR EVERYONE... BULK FOODS
Deli Co-op Certified Pastrami
Quick Rolled Oats & Deluxe Mixed Nuts (salted & unsalted) Reg. Prices Vary
Reg. $13.99 lb, sale $11.99 lb
10% off Featured Panini
$2.00 off 1 lb or more Seafood Tuna Loin Steaks
Pepperoni Pizza Melt
Applegate Pepperoni, Provolone, Sweet Peppers and Co-op Made Marinara on Foccacia
Reg. $24.99 lb, sale $21.99 lb
$3.00 off per lb
Reg. $7.95 ea, sale $5.95 ea
$2.00 off
Meat Fresh Made Sirloin Patties
Deli Applegate Imported Swiss
Reg. $8.99 lb, sale $7.49 lb
$1.50 off per lb
Reg. $10.99 lb, sale $8..99 lb
$2.00 off 1 lb or more
Specialty Purple Haze
Prepared Foods Co-op Certified Red, White & Blue Potato Salad
Reg. $7.99 ea, sale $5.49 ea
$2.50 off
Reg. $7.95 lb, sale $5.95 lb
Save $2.00 lb
Bakery Vegan Treats Cupcakes Reg. $3.00 ea, sale $2.49 ea
50¢ off
Grocery Kettle Brand Tortilla Chips Reg. $3.49 ea, sale $2.49 ea
$1.00 off
Frozen Turkey Hill Half Gallons Reg. $2.19 ea, sale $1.79 ea
40¢ off
Frozen Gelato Fiasco Pints Reg. $7.99 ea, sale $6.99 ea
$1.00 off
Member’s 10 for 30
FOR MEMBERS...FOR MEMBERS...FOR MEMBERS...FOR MEMBERS...FOR MEMBERS...FOR MEMBERS...FOR MEMBERS... Meat Boneless Leg of Lamb (roast, stew, kabob)
Deli Co-op Potato Salad
reg price $14..99 lb, sale $11.99 lb
MEMBERS $1.50 off per lb
Members $3.00 off per lb
$2.00 off two or more lbs
Seafood Dry Packed Scallops (10/20)
Deli Co-op Cole Slaw
reg price $24.99 lb, sale $21..99 lb
Members $3.00 off per lb Specialty Stuffed Grape Leaves
MEMBERS $1.50 off per lb
$2.00 off two or more lbs Deli Co-op Macaroni Salad MEMBERS $1.50 off per lb
$2.00 off two or more lbs
Reg.$6.99 lb sale $4.49 lb
Members $2.50 off per lb Bakery - Sweet Trading Co. Peanut Butter Cups Reg. $3.50 ea, sale $2.75 ea
Members save 75¢
Prepared Foods Tortellini Antipasto
Pepperoni, fennel salami, aged provolone, marinated peppers, grilled eggplant, EVO, pesto, red wine vinegar, s&p reg price $9.99 lb, sale $7.99 lb
Members $2.00 off per lb
EVERYONE...FOR
EVERYONE...FOR
Reg. $1.99 lb
New Price $1.79 lb
Hot Dogs reg. $2.50
Members $1.00
Full Baby Back Ribs reg. $14.00
Members $12.00
1/2 BBQ Chicken reg. $5.50
Members $4.50 Grocery Dry Soda 4 packs
Reg. $6.49 ea, sale $4.99 ea
Members $1.50 off Dr. Praeger’s Burgers (all varieties)
Members 15% off
Poland Spring Water 1 liter bottles
EVERYONE...
BACK TO BASICS Bulk French Lentils
SATURDAY GRILL
Reg. Prices Vary , sale on entire line
Back to Basics
FOR
SPECIAL SAVINGS
Reg. $1.99 ea, sale 99¢
Members save $1.00 Specials valid july 1-31, 2014
Produce Organic Loose Arugula Reg. $10.99 lb, sale $8.99 lb
Members $2.00 off per lb
MEMBERS
APPRECIATION
DAY! #MAD JULY 19TH 8AM 8PM MEMBERS RECEIVE 10% OFF ALL DAY!