The Co-op Current: June/July 2013 by Tidal Creek Co-op

VOL. 11 H ISSUE 7 JUNE - JULY, 2013

A bi-monthly publication by Tidal Creek Cooperative Food Market

LOCALLY GROWN • COMMUNITY OWNED • CELEBRATING 30 YEARS!

Join us in Supporting Local with the “Eat Local Challenge” July1-31

Tidal Creek Celebrates 31 Years of Nourishing the Local Community!

O APPR WNER EC WEEK IATION END Jun

OWNE e 8-9 RS SA VE 10 www.tidalcreek.coop % 1

ON THE COVER

Mission & Vision Statement

The local food movement has grown throughout the country and Wilmington is no exception. While many trends come and go, the local movement has continued to stay strong.

Our Mission

We are dedicated to serving and connecting our community through a thriving natural foods cooperative business.

Read about the Eat Local Challenge coming up in July on page 8.

Our Vision

To foster and nourish health of the individual, community and planet by offering: ■ High quality natural, organic and

local foods and other environmentally sound products ■ A comfortable, affordable place

to shop and share knowledge

■ Education and training to help

people make informed choices towards well being

■ A sustainable and economical

model which invests in the local and cooperative communities

Cover photo by Sue Cothran

Contents

Board Note .....................................................................3 Manager Message ...........................................................3 Mailbag ..........................................................................3 Community Partnership .....................................................4

7 Cooperative Principles

Look For Local .................................................................5

1. Voluntary and open membership

Around The Co-op ......................................................... 6-7

2. Democratic member control

Challenge to Keep it Local ............................................. 8-9

3. Member economic participation 4. Autonomy and independence

Book Review ..................................................................10

5. Education, training, and information

Board Spotlight............................................................... 11

6. Cooperation among cooperatives 7. Concern for the community “The cooperative business model, with its roots in democracy, is a solution to many of the world’s issues: social conflict, poverty, human rights and environmental issues” —Paul Hazen, President and CEO National Cooperative Business Association Advertisements in the Co-op Current are paid for by the advertiser and do not imply endorsement of any product or service by the Tidal Creek Co-op Board, Management or Staff. Advertising space is available. Rates range from $35 to $200, depending on size. Distribution is 4,500. Ad copy must be submitted electronically in camera-ready quality by regular publication deadline. Articles and letters for publication are welcome. Articles must be submitted in digital form and may be edited for length or clarity. If interested, please email currents@tidalcreek.coop

Deadline for the next issue is 2 June - JulyJuly 20131st, 2013

Staff Spotlight ................................................................12 Co-op Scoops ................................................................13 Co-op Events ............................................................. 14-15 Wild Card Coupon ...........................................Back Cover

THE CO-OP CURRENT Published bi-monthly by Tidal Creek Co-op Managing Editor Katie Wright

General Manager Craig Harris

Editor Rebecca Warfield

Marketing Manager Katie Wright

Graphic Design and Layout Sue Cothran

Co-op Kitchen Manager Deb Lovan

Contributors Craig Harris, Deb Lovan, Andrea Houlihan, Bethany Rogers, Kathyrn Waple, Anthony Garguilo, Katie Wright, Kim Turner, Irving Fogler, Leslie Hossfeld, Matthew Croft

Perishable Manager Kathryn Waple

Board of Directors Joe Kertesz, Anthony Garguilo, Kathryn Waple, Sherye Bergmann, Alexandra Adams, Matt Collogan, Ryanna Battiste, Ashley Reed, Evan Folds

Human Resources Manager Vicki Baty

Front End Manager Jessica Dillion Wellness Manager Andrea Houlihan Finance Manager Amy Fleming

MANAGER MESSAGE Craig Harris

Board Note Dear Tidal Creek Owners,

General Manager

In our last newsletter, we talked about one of the policies that guides our decision

Stronger Together

making process at the Co-op. In this edition,

t struck me recently that when I talk about where I work, I usually say The Co-op. It really isn’t fair or honest to speak in these singular terms. There are eight more Food Co-ops in North Carolina, and they are all about supporting their local producers, community, environment, and owners. When you begin to think of co-ops in these greater terms, you realize that we reach a much larger group of people. Together, these stores have over 31,000 owners with annual sales of over 48 million dollars. That is a tremendous impact to our state’s economy—particularly since these co-ops are locally-owned and revenues stay in NC. These co-ops also walk the talk when it comes to where the products they sell come from. On average, 1 out of 5 items you purchase at a co-op is locally made, compared to the 1 out of 20 items in conventional stores. So when you are an owner at Tidal Creek, you are part of something much greater.

we want to talk about one of our vision statements: “A sustainable and economical model which invests in the local and cooperative communities.” Tidal Creek is invested in the local community not only by our physical location, but also where most of our owners and staff live and work. Part of investing in the local community is supporting other local businesses. Not only does the Co-op have established

MAILBAG

partnerships with other locally owned businesses, such as GRUB and Progressive

“Pretty sure every time I leave I say ‘literally the best lunch ever.’ Thanks guys, happy to be a part of such a great community.” –Emily “Is food fair coming this month?” –Linda

It’s great to hear that you’ve enjoyed our Food Fair events. Over the past year, we’ve been working to incorporate some of the best aspects of the food fair events into focused and unique events, like the FeBREWary Beer tasting event and the Healthy Family Fall Festival.

“Would love if you’d carry 100% grass-fed beef. This is one of the only items I buy at Whole Foods.”—Amanda

We always want to know which products you’re looking for. We currently carry Organic Prairie Grass-fed beef. Feel free to contact us by email or enter a suggestion at Customer Service with products you would like to see at the Co-op.

Comments or Suggestions? Submit them at the Customer Service Desk or email us at mail@tidalcreek.coop.

Gardens, but our general manager has been participating in a study of the state wide economic impact of cooperatively owned

“Can we make things like broccoli that are now only available by the bunch begin to be available by the pound? It is friendlier to single people and small families who neither need nor can afford large bunches of produce.” –Elizabeth

grocery stores. Of the eight cooperative

Thank you so much for the suggestion! We are looking into ways for offer more items by the pound through out the store, including produce. We’ve recently been able to offer local strawberries and broccoli (thanks for the great idea!) by the pound. We just started carrying local eggs in bulk from Jones Family Farm. Customers can buy as few or as many eggs as they need. Great for any size household.

state you can visit other co-ops and continue

Perry

groceries that participated in the survey, there was a total economic impact of nearly 50 million dollars in sales, $30 million in purchases and $10 million in employee wages. The best part is, if you are vacationing over the summer in other parts of the contributing to the local economy! Many co-ops will also extend some of their owner benefits to owners of other coops. Pick up a copy of the Co-op Deals flier for a complete list of co-ops on the east coast! In Cooperation, The Tidal Creek Board of Directors

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Community Partnership

Tidal Creek helps Feast Down East address food insecurity in Wilmington, NC BY Leslie Hossfeld Executive Director Feast Down East

east Down East (FDE) began in 2006 as an economic and community development initiative in response to the massive job loss in the region’s manufacturing and agricultural sectors and the growing poverty rate. Feast Down East is committed to increasing the capacity of limited resource farmers (defined by the USDA as ‘socially disadvantaged’ farmers), in becoming resourceful farmers and in supporting low income communities in advancing their own food security. Despite the significant wealth in New Hanover County, Wilmington has 8 USDA-ERS designated food deserts. A food desert is a census tract in which 33% of its residents reside within one mile of a large supermarket and have little or no access to large grocery stores that offer fresh

and affordable foods needed to maintain a healthy diet (USDA). In Wilmington, this area includes 16,260 people with 83% of them having low access to healthy foods, including 41.1% people with low incomes. With the help of Tidal Creek Twin Pines Community Fund, the NC Conservation Fund Resourceful Communities program and NC Community Development Initiative, Feast Down East started the FDE Food Sovereignty Project that links rural limited resource farmers to urban public

housing neighborhoods in Wilmington providing local food to low income residents through a weekly fresh-market at Rankin Terrace. Each Friday, on the corner of Rankin and 12th Street, the FDE Rankin Terrace Fresh Market sells fresh, healthy, affordable local food to food desert residents while also directly generating additional income that assists limited resource farmers in becoming resourceful farmers. The FDE Rankin Market just received an EBT-SNAP Food Stamp machine to increase sales.

RANKIN TERRACE MOBILE MARKET

FDE VISTA Service Member, Erin O’Donnell manages the weekly market. Erin recruits and trains local residents to staff the market and Cooperative Extension provides nutrition education workshops for residents. In addition, Erin is organizing a cultural heritage farm tour for residents to connect and unite the rural supplier of food with the urban consumer of food. 4 June - July 2013

The Rankin Terrace Market focuses on building relationships. The goals of poverty reduction, engagement and empowerment of limited resource farmers and consumers are the foundation and the beneficiaries of the Feast Down East local food system’s project. The longstanding support and partnership from Tidal Creek ensures this good work continues.

LOOK FOR LOCAL BY Matthew Croft Local Buyer

idal Creek Co-op has always supported local growers and producers. We want you to have the opportunity to get to know more about the local products we carry and the people who make them. These are the folks who help our community grow, and we hope you will support them by enjoying their products. Just look for the local shelf tags throughout the store!

Angela’s Pickled Peppers: Angela has taken all the southern favorites and put them into the pickled form. She is most well known for her okra, but she has also offers collards, peanuts, cucumbers, and, of course, peppers. She offers three variations of heat using fresno, jalapeño, habenero peppers. Check her out in aisle 2 or at any of the farmers’ markets around town.

Kitchen Ahimsa:

“Ahimsa” means do no harm, and Kitchen Ahimsa practices no harm with food. This product is the newest addition to our local selection of raw treats. At the present they are offering a variety of tasty kale chips and raw, vegan mousse cups. They have plans of expanding into prepared meals, so keep your eyes peeled for more things to come from the Kitchen Ahimsa.

The Bone Doctor:

A lot of people can claim to make a good barbeque sauce, but can they also claim to be orthopedic surgeons as well? That is what these two good doctors have done. With simple ingredients and a passion for flavor, this is the sauce to kick off the summer BBQ season. Whether you are cooking up ribs or tofu this is the go-to sauce for adding just the right kick.

What’s to love about food co-ops? BETTER FOOD STRONGER COMMUNITIES HEALTHIER WORLD www.tidalcreek.coop 5

AROUND THE CO-OP GROCERY NEWS Many of our customers have asked for us to get rid of “Bulk/Loose” items that are repackaged. We have heard you, and we are actively trying to do this. We have begun the process of moving items into bulk bins and will likely continue this long process over the summer. There are a few items that readily clump together when they get contact with air (like raisins) that we will not be able to move, but

PRODUCE NEWS

Kathryn Waple Produce Manager

It’s time for the annual Eat Local Challenge!

The Eat Local Challenge is a nationwide campaign that seeks to increase the consumption of locally produce food. How much you commit to eating locally and how

we will try to move as much as possible. We will also continue to look for additional ways to offer more items without packaging. Please look for loose eggs from Jones Family Farm in our dairy section. You will be able to buy one egg or two dozen eggs at a time. Keep letting us know about these eggcelent ideas.

“local” you want to eat are the types of goals you can set for the challenge. This year Tidal Creek is sponsoring our own Eat Local Challenge from July 1 - July 31. Not only are members of the produce department participating in the challenge, we want you to know that we are here to help you succeed in your individual goals. We will have specials on local produce, signs to help you identify what is local, and recipes that feature local ingredients. You don’t have to worry about being

The Grocery Team is committed to providing the healthiest products for you, your family, pets and our planet. We make purchasing from local growers, producers and small farms a main priority of our daily business. Our Bulk department offers a wide assortment of organic and Fair Trade products as well as providing unique herbs and spices, at affordable prices. Quality beer and wine selections are available from small vineyards and microbreweries with several organic and low sulfite options available. We work to ensure that our products are free of hydrogenated oils, artificial colors, sweeteners, preservatives and flavors. We provide you with meats and dairy products that are free of hormones and antibiotics. We will purchase GMO-free products whenever possible. We purchase items from companies with ethics and standards similar to the Co-op’s.

vegetarian for the duration of the challenge as our meat department also has a limited selection of locally produced meat including beef and, locally caught smoked fish. The Produce Team is committed to providing the healthiest, local,naturally farmed, and organically grown products for our owners, customers, and the community. We make purchasing from local growers and small farms a priority. We bring in the highest quality produce possible.

All current Tidal Creek Owners receive 15% off classes and services offered at GRUB. Get a FREE Kitchen Basics Class at GRUB with your new or renewed Co-op ownership. For a list of available classes visit

www.thisisgrub.com

6 June - July 2013

AROUND THE CO-OP

Wellness Manager

Go Outside. Play Safe.

Tidal Creek carries an array of natural and organic sunscreens that are safe for you and safe for the environment. We favor broadspectrum mineral sunscreens that remain on the skin’s surface to reflect and scatter away both UVA and UVB rays without the risk of harmful chemicals that readily absorb through the skin. All Terrain and Badger are brands that consistently rate the highest for performance and safety by Consumer Reports and

CO-OP KITCHEN NEWS Deb Lovan

Co-op Kitchen Manager

Eating Local. Why do it?

All Natural Organic & Refreshing

P -O

KI T C H EN

The Co-op Kitchen Team is committed to providing the healthiest products for ourselves and our planet. We avoid the use of any products with high fructose corn syrup and hydrogenated oils. Organic products are central to our department and we weigh carefully the choice between them and conventional products when availability or financial concerns cause us to make this choice. Developing relationships with local food producers and companies that share the Co-op’s vision is also of central importance to us. We understand that our effort to bring well-prepared, fresh foods to our customers contributes to a larger ecological and cultural mission.

The Tidal Creek Wellness Department is committed to providing its customers with superior quality supplements and body care products. We select goods from companies who, like Tidal Creek, have policies in place to control the use of unsafe ingredients and ensure that products and processing have the least amount of negative environmental impact. The Wellness staff strives to have reliable information available about the benefits and effectiveness of our products.

Made Fresh Daily w

How do you do it? Why people decide to eat local varies among individuals. Most say their goal is centered on supporting the local economy through supporting local farmers, producers, and other like-minded businesses. Tidal Creek is one of those like-minded businesses. The staff has worked hard over the past decade to develop local food networks and relationships. Shopping with us means keeping your food dollars close to home. I would like to remind you that we are also a local producer. Housed within the walls of the grocery is a very busy kitchen. We produce most of our food from scratch. All of our eggs are locally sourced. Our samosas, chutneys, and lasagna noodles are locally made. And whenever the volume is available, our seasonal fruits and vegetables are local. To complete the loop, any refuse is sent out to local farmers for animal food and compost. So when you spend your food dollars at Tidal Creek, they stay local. Close to 20% of Tidal Creek employees work in the kitchen. Three lovely ladies in our bakery, whom you will recognize, keep the baked goods coming fresh throughout the day. We are college students, veterans of

local restaurants, aspiring cooks and writers, graphic artists, and more. Come in often enough and you will begin to recognize each of us. As a staff, we are all proud to work in a great local business that is at the heart of our community. Your hot lunch and salads are produced by locals invested in the Co-op and the community. If you need to know what is in a food item, just ask. The person who made that dish is probably at work that day. Cooking is all about nurturing others and our environment. It allows us to transform what someone else grew into something others find enjoyment and sustenance in. Thank you for allowing us to be part of this. Keep those food dollars LOCAL. Come eat with us.

more than 50 in-house scientists, herbalists, and medical and naturopathic doctors. Natural Factors is a well-established Canadian company, and as such is subject to some of the most stringent Good Manufacturing Practices (GMP) in the world. Be sure to try their delicious Whey Factors protein powders-- we liked them so much that we use them in the bakery and offer them at the smoothie bar!

Andrea Houlihan

Environmental Working Group. For 2013, Badger has added organic sunflower oil to their daily use creams, making them easier to apply, smoother, and less whitening. Their sport cream and stick is best for surfing, it’s water-resistant for 80 minutes! Did you know mineral make-up is a natural sunscreen? And it is great for the face. Isn’t it time you made the switch to Mineral Fusion? New to our shelves this spring was the addition of products from Natural Factors. In fact, we added so many of their products, like their signature Tranquil Sleep, PharmaGABA, PGX, and BioSil, that we were able to negotiate discounted costs—savings we pass on to you! What’s unique about Natural Factors? Well, they own and operate organic farms, manufacture their own products, and employ

WELLNESS NEWS

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Challenge Yourself to Keep it Local Celebrating 31 years with your local co-op BY Bethany Rogers Outreach Coordinator

he Co-op’s annual Eat Local Challenge is coming up in July; which also happens to be Tidal Creek’s birthday month! Don’t worry about getting us a gift this year. All we want is for you to join in the Eat Local Challenge. As we move into our 31st year at the Co-op, we want to celebrate one of our favorite cooperative principles, one that is very close to our hearts: LOCAL! At Tidal Creek, we care very deeply about the local community and work to nourish it’s growth because, being cooperatively owned, we ARE the local community! The seventh cooperative principle – concern for the community – is all about supporting local. The local food movement has grown throughout the country and Wilmington is no exception. While many trends come and go, the local movement has continued to stay strong as so many consumers continue to look for more transparency in food production practices, wanting to know where their food dollars are going and where their food is coming from. There are many benefits to buying local: it’s better for

Organic Farmer and a true “local-vore” Stefan Hartmann

8 June - July 2013

the environment, the local economy, food is fresher and often tastes better, and many more! The Eat Local Challenge is a summer tradition at Tidal Creek. It’s a fun way for you to get actively involved in doing more to support our local economy. Challenge yourself to increase your local shopping for just one month. It might be easier than you think! Through the challenge, we hope to help you explore the reasons supporting local is important and find ways to make your transition to more local a smoother one. What is the Eat Local Challenge? We’re challenging you to eat more local foods

whether they’re from farmers’ markets, local CSAs (Community Supported Agriculture, your garden or our store. This year’s challenge runs from July 1st – July 31st. You set the level of your challenge for yourself. If going 100% local seems too intimidating this year, try for 50% locally produced foods. Next year, you can set the bar higher. Some people prefer to define their challenge by local meals per week. For example: Eat five meals each week made with local ingredients. The challenge is yours, set a goal that’s attainable, but try to get outside of your comfort zone a little too.

The Eat Local Challenge is a summer tradition at Tidal Creek. It’s a fun way for you to get actively involved in doing more to support our local economy.

1 2

The taste, the freshness. It’s not generic food, you can really taste the life in it.

Connecting the dots from farm to table encourages us to bond with people and places.

Just picked, fresh local food is more nutritious. Local foods are often raised by sustainable practices, which means less chemicals and cleaner air & water. Promotes an ecofriendly food system. Less pollution, less fossil fuels. 5 Local food dollars spent close to home sustain local economies.

Spring has SPRUNG!! FREE

Compost Tea

Farms preserve our landscapes through varied, working land use.

8 9 10

Local foods encourage traditions.

Eating local foods promotes a regionalized alternative to our current food system led primarily by large corporations.

What to expect: Sign up for the challenge at the Co-op. Information will be available in the store for a few weeks leading up to the challenge start date. You will find helpful resources, to make the challenge a little less daunting. Join the Eat Local Challenge mailing list for weekly emails during the challenge month including recipes, local producer profiles, updates on local items in the store and information on upcoming local events and promotions at the Co-op. Connect with other ELC Challengers through social media on Tidal Creek’s Facebook page and by following our Eat Local Challenge Pinterest boards. Throughout the month of July, look for local samples and promotions, Meet & Greets with local farmers and producers at the Co-op, and our local savings at the Local Weekend Sale We look forward to kicking off the Eat Local Challenge with you as we celebrate our love of all things local and 31 years of Tidal Creek Co-op! No wrapping paper or birthday candles required. For more information about joining the Eat Local Challenge, visit www.tidalcreek. coop or drop by the Co-op.

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BOOK REVIEW

Help for Diabetics

Dr. Neal Barnard’s program for reversing diabetes BY Irving Fogler

eal D. Barnard, MD is controlled by following his an adjunct associate program. professor of medicine at He states that diabetes and George Washington University hyperglycemia are not caused School of Medicine and president primarily by the consumption of the nonprofit Physicians of too much sugar. Rather, Committee for Responsible he argues it is caused by Medicine. He is the author animal fat in the bloodstream of numerous books, and his that prevents insulin from scientific articles have appeared inserting sugars into the cells in many prestigious journals. Dr. of the body. Then, because Andrew Weil has described him the sugar is not placed in the as one of the most responsible and cells, it accumulates in the authoritative voices in American bloodstream. Because of DR. NEAL BARNARD’S medicine today. the emphasis on animal fat, PROGRAM FOR REVERSING DIABETES This book presents a new Barnard’s program consists of method for preventing, controlling, By Neal Barnard, MD a specialized vegan diet. and reversing diabetes based on important His recommended diet is very surprising. research findings that have emerged in recent There are no limits on portions, calories, or years. It focuses on changes in one’s lifestyle carbohydrates. It focuses on what you eat; not rather than drugs. Dr. Barnard’s main thesis how much you eat. To simplify things, there argues that with proper food and regular are three basic guidelines to his program: exercise, diabetes can be reversed. He also 1. Set aside animal products. suggests that with this program, the use of 2. Keep vegetable oils to a minimum. drugs can be eliminated. He shows that many 3. Favor foods with a low glycemic index. people with diabetes can cut their blood sugar, Barnard’s diet focuses on the New Four increase insulin sensitivity, and reduce or Food Groups: whole grains, legumes, eliminate medications with a simple set of diet vegetables, and fruits. This diet eliminates changes. Furthermore, the “side effects” of meats, fish, eggs, and dairy products. He the menu change are good ones: weight loss, proposes discarding added oils such as lower cholesterol levels, lower blood pressure, margarine, salad dressing, mayonnaise, and and increased energy. Of course, eliminating cooking oil. Barnard also suggests removing or changing prescribed medication should be fried foods, avocados, olives, peanut butter, done only with the knowledge and consent of refined food, and food with a high glycemic the patient’s physician. index from one’s diet. Before presenting the reader with the nuts He states that there are easy ways to reduce and bolts of his program to reverse diabetes, he your intake of vegetable oils: steer clear of explains exactly what diabetes is, why it occurs, fried snacks, such as potato chips and French and the effect it has on other organs and parts fries; top salads with fat-free dressings, lemon of the human body. He also explains how juice or balsamic vinegar; use nonstick pans; insulin reacts with sugars in the bloodstream steam-fry onions, garlic or vegetables in water and the differences between Type 1 and Type 2 or another cooking liquid; steam your veggies diabetes. He assures the reader that genes are instead of sautéing them; and use cooking not destiny. In other words, even if diabetes spray instead of poured oils. “runs in the family,” it can be avoided or Foods with a high glycemic index (GI) 10 June - July 2013

releases sugar into the blood quickly. In a nutshell, high GI foods tend to have a greater effect on blood sugar, and low GI foods have less effect. White bread and foods made with white flour have a high GI. Thus, pumpernickel and rye breads are better for people with a high blood sugar count. He suggests that your menu should be limited to beans and other legumes, green leafy vegetables, fruits (no watermelon or pineapple), pasta (yes, pasta), barley, bulgur, converted rice, yams, sweet potatoes, pumpernickel or rye bread, bran breakfast cereals, and oatmeal. Like white bread, white potatoes have a high GI and should be avoided. The book also discusses the usefulness of exercise and supplements in reversing diabetes and problems that diabetes can cause in the heart, nerves, eyes, and kidneys. Dr. Barnard includes in this book recipes with sample menus. Here is a sample daily menu from the book. Items in italics are recipes which are included in the book. This great book plus many ingredients in the recipes included can be found at Tidal Creek Co-op. Bon Appetit and Healthy Eating!

Sample Menu BREAKFAST Breakfast Barley with Fruit Soy milk LUNCH Red Lentil and Sweet Potato Soup Italian Stuffed Griddle Dumplings SNACK Raw Vegetables Whole grain rye-crisp crackers Spinach Dip DINNER Eggplant Parmesan Green Salad with Balsamic Vinaigrette Bulgur Wheat and Quinoa Fresh Fruit

BOARD SPOTLIGHT

Anthony Garguilo What is your position on the Board and how long have you served?

Nourish Yourself with Healthy Food, Thoughts & Practices

I have served on the Board at Tidal Creek for more than seven years. Also, I have been President for two years. I was serving as the Co-op’s night janitor and maintenance man when I was asked to fill a vacant seat and have served ever since.

What do you value most about the Co-op?

What I value most about the Co-op is the community of owners, staff, and shoppers that are bound together by our shared desire for clean, healthy, and ethically produced food. It’s a place I can go and buy food for my family and feel confident that I am getting the absolute best for my money, whether it is the products, customer service, or ownership in the business itself.

What is your favorite product at the Co-op?

My favorite products? There are dozens! If I had to choose one that I don’t want to live without, it would be the produce. Tomatoes

♥

that taste like tomatoes instead of soggy cardboard. And I would be lying if I didn’t say the vegan cake!

What is your favorite part about serving on the board?

The best part about serving has been being a part of shaping the present and future of Tidal Creek, from the first stages of listening to what our owners want and need, all the way through the ribbon cutting of our many projects and improvements. It has helped me to see once and for all the power of cooperation and the ability that we have to shape the future we want to see. It has been an honor to serve.

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STAFF SPOTLIGHT

Alex Adams Bookkeeper

What is your Job Title? I am the bookkeeper.

How long have you worked at the Co-op? I have worked here for eight years.

What is the best part of your job?

The best part of my job is all the people I’ve gotten to meet, fellow employees, and customers. I have found many great friends and opportunities here at Tidal Creek.

12 June - July 2013

One of these great opportunities has been the chance to work with Nature’s Way Farm. I met Bill and Tina Moller after helping out at one of Tidal Creek’s annual farm tours. They were looking for help down at the Riverfront Famers’ Market, and I was eager to swap some labor for some goat cheese. I have been working with them for five years, helping them sell their wonderful goat cheese, soap, seafood, and honey. Most of these items are made right on the farm, and all of them are locally sourced. Being down at the Farmer’s Market every weekend is a highlight of my week. There are many great vendors down there, some of which we feature right here at Tidal Creek: Angela’s Pickles, Red Beard Farms, Great Harvest, Black River, and of course Nature’s Way. The best thing so far has been those local strawberries from Black River Organic Farm. Summer is such a great time to load up on local goodies!

CO-OP SCOOPS

Celebrating 31 Years as a COMMUNITY OWNED Co-op by supporting LOCAL!

Have a Safe and Healthy Summer

July 2 celebrates Tidal Creek’s 31st anniversary as Wilmington’s first and only Cooperative Food Market. The Co-op began as an idea that we still embody today – a group of people wanting better food for themselves and their families. We are owned by you—our customers—and that makes us very different from other national chains owned by investors outside of the community. Our sustainable model is dedicated to meeting the needs of our owners and the local community. To celebrate our birthday this year, we will be honoring our roots; giving back; and staying local – supporting local farmers and food producers, reinvesting in the community, and rewarding our owners!

We’re celebrating by giving back to LOCAL CHARITIES!

Coming Soon – exciting new ownership benefit! We are excited to announce that this summer we will be kicking off a new Tidal Creek Owner Rewards Program. In this program, owners will receive points based on dollars spent at the Co-op. As owners accumulate points, they become eligible to receive a certificate redeemable for dollars off at Tidal Creek. Look for more information as the program launches in the coming months. Thanks for all you do to support the Co-op! Also, come by the Co-op on Saturday, June 8 and Sunday, June 9 for Owner Appreciation Weekend. Active owners receive a 10% discount on either day of your choosing. Discounted pricing applies to all items in stock on the shelf. We love our owners at Tidal Creek Coop! Not an owner? Talk to any one of the Co-op’s employees to find out how you can become one today!

We’re celebrating by giving back to our OWNERS!

ov LL W en G N ei lu EW gh t t L en ! os -Fr s ee

To celebrate 31 years as Wilmington’s first and only Cooperative Food Market we are launching a new charitable donations program – dedicated to supporting local charities that are bringing wellness to our community! The new “Round Up at the Register” program, replacing the current “Button Up” program, will give customers the option to “round up” their purchases to the nearest dollar to benefit a select local charity. The program will support two charities each year, with each running for a six-month period. All proceeds for each period will go to a single charity, allowing us to make a greater impact together. We are community-owned and here because of you. And we want to thank you for that by reinvesting in the community. Look for charity announcements in late June, with the program kicking off on July 1!

SIMPLE WELLNESS

Empowering you to create a healthier, happier lifestyle. Tried everything and still discouraged? Then give me a call!

910-228-8675 WWW.DRKIMTURNER.COM

• Simple Customized Wellness Programs • Biofeedback Stress Reduction • IonCleanse Detox Footbaths • Herbs & Nutritional Supplements featuring Nature’s Sunshine Products • Energy Balancing Modalities • Sacred Spiritual Healing

DR. KIM TURNER

ND, CBS, CNHP

• Traditional Naturopath • Certified Biofeedback Specialist • Certified Natural Health Professional • Reiki Master • Licensed Spiritual Healer

Don’t forget … summer activities expose everyone to the risk of injuries, insect bites, sunburn, even heat stroke. A little preparation can ensure a safe and healthy season. First, update your first aid kit with bandages and tweezers, etc. Essential oils are great for cuts and scrapes. My favorites are wintergreen for insect bites, lavender to sooth and relax, and peppermint to calm the digestive tract. Homeopathic Arnica is great for bruises and minor injuries. Vitamin C is a natural antihistamine and can be used for insect bites and stings. Bach Rescue Remedy can calm frayed nerves if there is an injury. Next, wear sunscreen during all your outdoor activities. Buy a new bottle because after being in the sun last season, your old bottle has lost its effectiveness. Choose a higher SPF and don’t forget to reapply. Protect yourself from extreme heat and sun exposure in the middle of the day. Wear a hat when you’re outside. If you do get sunburned, aloe vera gel is very healing and soothing. Finally, be sure to drink plenty of fluids to stay well hydrated. Water and natural fruit juices are your best choices. — Dr. Kim Turner, ND, CBS, CNHP owner of Simple Wellness.

DON’T FORGET TO RECYCLE OR COMPOST this issue of The Co-op Current www.tidalcreek.coop 13

Upcoming Events JUNE - JULY SATURDAY, JUNE 8TH 3 PM

Ownership Committee Meet-Up Do you want to take a more active role in the Co-Op that you love? Come join us on the deck to find out what you can do to get more involved. We are working on some exciting projects and we need your help!

SATURDAY, JUNE 8TH & SUNDAY, JUNE 9TH

Owner Appreciation Weekend Active owners receive a 10% discount on the day of your choosing this Owner Appreciation Weekend. Discounted pricing applies to all items in stock on the shelf. We love our owners at Tidal Creek Co-op! Not an owner? Talk to any one of the Co-op’s employees to find out how you can become one today!!

TUESDAYS AT 10 AM, JUNE 4TH - JULY 16TH

50 Days of Real Food at GRUB (2133 Wrightsville Ave.) Commit to this 7-week intensive group challenge and get empowered and equipped to permanently change your body and life, for REAL this time! Allow the GRUB team to equip you with the tools, information, recipes, shopping savvy, and cooking confidence to get on the road to REAL health. 50 Days of continuous support is a powerful and proven way to successfully adopt a REAL foods lifestyle and enjoy the incredible benefits it can bring! Register at thisisgrub.com. $269 15 % off for TC Owners.

SUNDAY, JUNE 16TH, 1 PM

Planting a Medicinal Herb Garden at GRUB (2133 Wrightsville Ave) Get some dirt under your fingernails as we explore and plant a variety of medicinal and culinary herbs that grow well in this region and can be used to support the health of women and their families. Organic gardening basics, sustainability practices, planting and harvesting, a comprehensive list of resources and all the inspiration you need will be provided by Kathryn Waple of Eat the Weeds Herbalism. Register at thisisgrub.com. $30 15% off for TC Owners.

We love our owners at Tidal Creek. Join us for our Owner Appreciation Weekend of June 8th & June 9th!

WEDNESDAY, JUNE 19TH, 6 PM

Healthy Eating and Supplementation for Children Join Hippocrates Health Educator, Pat Delair, as she discusses eating strategies for children and explains why certain supplements are essential. Pat will also share tips and recipes for fussy eaters and overstretched moms! Learn how to keep your child’s body, brain, and emotional well-being balanced. Seats are limited; please RSVP at Customer Service or by calling 910.799.2667.

SATURDAY, JUNE 22ND 3 PM

Mothers United-Super Mom PAC Meeting & Book Swap Do you want to be a more civically active mom? Join Mothers United on the Tidal Creek deck area for the Super Mom meeting! Utilize Mothers United’s wealth of knowledge and unlimited “Mama Instincts” to understand the political landscape. MU events are not just for moms, they are open to anyone who wants to be more informed! For more information about the meeting contact Ashley Reed at 910.232.0772 or by email at: bamb.reed@gmail.com.

MONDAY, JUNE 24TH, 6 PM

Massage Therapy

Tidal Creek Co-op Board of Directors Meeting All owners are welcome to attend monthly meetings in the Administrative Offices’ Conference Room.

JUNE 29TH - JULY 21ST

Deborah Flora, lmbt NC License #491 14 June - July 2013

910.762.9073

Tour de Creek Attention biking enthusiasts, we will once again be celebrating cycling during Tidal Creek’s Tour de Creek. For 3 weeks, we will be giving double punches on our Bicycle Commuter Punch cards. Earn 2 punches for every bicycle-powered trip to the Co-op. After 10 punches, cash it in for a TC gift card! (See Customer Service for details) Also look forward to many ways we are working to make the Co-op more biking friendly.

Upcoming Events JUNE - JULY JULY 1ST – JULY 31ST

Eat Local Challenge The Eat Local Challenge is a summer tradition at Tidal Creek. It’s a fun way to get actively involved in doing more to support our local economy. Challenge yourself to increase your local shopping for the month of July. It might be easier than you think! Look for details on how you can join the challenge in the store and on our website at tidalcreek.coop.

TUESDAY, JULY 2ND

Happy Birthday Tidal Creek Coop Locally grown. Community owned. Proudly serving Wilmington for 31 years!

THURSDAY, JULY 4TH

Tidal Creek will be CLOSED all day on Thursday, July 4th. Stock up on your organic hot dogs and tofurkey dogs early!

Tidal Creek Co-op

SATURDAY, JULY 20TH 3 PM

WEDNESDAY, JULY 24TH 6 PM The “Ins” and “Outs” of a Healthy Digestive System Great health, vitality, graceful aging, and a clear and peaceful mind are all directly related to a healthy digestive system. Join Pat Delair, Hippocrates Health Educator and owner of Conscious Integration, as she discusses the importance of having a healthy digestive system and the tools you can use to keep it running smoothly. Seats are limited; please RSVP at Customer Service or by calling 910.799.2667

MONDAY, JULY 22ND, 6 PM

Tidal Creek Co-op Board of Directors Meeting All owners are welcome to attend monthly meetings in the Administrative Offices’ Conference Room.

twitter.com/tidalcreekcoop

www.tidalcreek.coop 15

Tidal Creek Co-op

twitter.com/tidalcreekcoop @tidalcreek Tidal Creek Co-op

5329 Oleander Drive Wilmington, NC 28403 (910) 799-2667 tidalcreek@tidalcreek.coop

OPEN: Monday-Sunday 8 a.m. - 8 p.m.

www.tidalcreek.coop

JUNE/JULY WILDCARD COUPON

This coupon is good for a

OWNER DISCOUNT

any day June1, 2013 â&#x20AC;&#x201C; July 31, 2013 Coupon must be presented at time of transaction. Limit 1 per Owner. Owners may receive a maximum of 25% off subtotal of purchases.

$____________________ ______ /______ /______ Initial ________________ Owner #_____________ 16 June - July 2013