FOOD CONSPIRACY CO-OP

COMMUNITY NEWSvolume 41, issues 22 + 23 / july + august, 2012 / member-owned since 1971

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1

And we’re off! In May we reported that the co-op’s new kitchen was complete and that we had moved our administrative offices across Hoff Avenue. Since then we have been busy. If you have been to the co-op lately you’ll have noticed that the bulk section, after being out of commission for a month, is back open and is totally renovated, with a new floor, new paint, and new lights. The offices that once were behind the bulk room have been converted to 400 sq. feet of additional retail space, which feature new frozen and refrigerated cases. We hope you like the look of our newly reno-vated bulk and frozen section. We sure are excited about it!

A few of our members have asked what we’re doing to minimize the environmental impact of the renovations. We’re proud to say that we’ve given a lot of thought to how best to ensure that our new co-op is sustainable.

For example, we’ve contracted with local companies whenever possible. Being com-mitted to local extends beyond just food; we have used many local companies for the renovations too. The construction, flooring, refrigeration and awning compa-nies all fall within our “local” definition of being located within 100 miles of the store.

Here is a list of improvements the co-op is making. and how we kept the environment in mind:

• We’re installing new, larger windows at the front of the co-op. The high-efficiency, insulated storefront glass that we’ve chosen will minimize the effect that the added glass will have on the temperature of the store. And the laminates that we’re placing on the outside of the windows will prevent the glass from being scratched by vandals, so we don’t have to replace it as often.

• Rather than individual condensors, the majority of our refrigerators will rely on a computerized rack condenser system, which is more energy efficient.

The rack system should cut our energy use in half, cutting down the amount of greenhouses gasses our refrigerators emit and saving the co-op money. We’re also exploring ways to harness the heat generated by the rack system, which we will use to heat our water.

• The epoxy, stain and sealant we put on our new floor are all water-based.

• We’re shifting to a track lighting system, which will use primarily compact fluorescent lights, with possibly a few halogen lights as spotlights. We also

plan to use LED lights for our “nightlights,” which are left on over-night.• We are minimiz-ing the use of volatile organic compounds, known as VOCs, by using low-VOC and no-VOC paints both inside and outside the store. Typical household paint contains up to 10,000 chemicals, of which 300 are known toxins and 150 have been linked to cancer. Among the most harmful of these, VOCs are unstable, carbon-containing compounds that readily vaporize into the air.• We’re using Formica e Series solid

surfacing on our salad bar and pastry case. Each sheet of e Series Solid Surfacing has been certi-fied to contain 15 percent total recycled content – 10 percent pre-consumer and 5 percent post-con-sumer. Pre-consumer recycled content consists of reclaimed solid surfacing while post-consumer recycled content is derived from reduced foam, both Styrofoam cups and packaging.

• The wood that we’re using in our pastry case and salad bar has been certified by the Forest Stewardship Council (FSC), a global not-for-profit organization dedicated to the promotion of re-sponsible forest management worldwide.

• We’re using Wilsonart laminates on our pastry case, salad bar, and our checkstands. These laminates are made of a combination of FSC-

KEEPING THE CO-OP GREENKelley Kriner, General Manager

sustainable renovationsA member of the Hidden Hollow Construction crew pauses to admire his work. See more photos of the co-op’s renovation project on page 9.

continued on page 5

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Parents of young children know that water is magic. Its smooth perfection falling in graceful ribbons, the lovely sound as it’s poured, and the sheer joy it provokes as it bursts forth from a tap or waterfall or fountain. My 3 year-old can spend hours throwing pebbles in a stream, and the baby giggles delight-edly as water fills his bathtub, melting away as he tries to catch it. To children, water means endless play, especially in summer. But Tucson is in the desert. The few natural streams here disappear while city water piped into our homes comes at great cost to the earth. My hydrologist sister-in-law reminds me that not only is water used up when we turn on the tap -- water from already de-pleted underground aquifers and the rapidly shrink-ing Colorado river -- but also energy, which is needed to power the elaborate apparatus pumping us water from far-away places. Energy that often comes from coal-generated power plants, which in turn pollute our skies and the air we breathe.

Having lived in the desert pretty much my entire life, I am familiar with water conservation issues. I try to do my part. Three rainwater-harvesting cisterns are in our garden, and solar panels power the house.

Yet on summer days when I reach for the outdoor hose to let my children splash in the kiddie pool or cool off on the slip-n-slide, I am terribly conflicted. On one hand, it seems like an awful waste. On the other, how else can we be outside when it’s over 100 degrees? So I’m always looking for alternatives to turning on the tap.

Sadly, there are few public pools and splash pads in Tucson. The open, city pools have ridiculously short

hours and are often over-crowded, although, thanks to private dona-tions, this summer may see some improvement. The small splash pad at the Zoo and the larger one at Brandi Fenton Park are fun, but demand overwhelms this limited supply. Less conventional spots include water fountains at the Children’s Museum, U of A campus and Tuc-

son Mall, or scattered downtown. Children can’t play in these, but a renegade hand darting into water for even the briefest moment can cool and delight. An-other option is to gather several children for a water play-date so only one tap gets turned on instead of many. And finally, on desperate days when there is no other way, I turn on the hose for a few minutes at a time, just enough to get wet and cool off, despite the tantrums that follow when the slip-n-slide’s streaming jets of water whimper to a trickle.

I haven’t found a perfect solution to the summer-children-water dilemma. Sometimes what seems most important is to teach that water is a scarce and pre-cious resource to be used sparingly.

With this in mind, I suggested to my 3 year-old that he pour unused water from his water bottle or glass into the garden instead of down the sink. Now it’s his favorite daily ritual. I’m also forever reminding him to turn off the sink tap as quickly as possible when brushing teeth or washing hands. Sometimes he does, sometimes he’d rather make “water fountains,” jam-ming his fingers into the tap.

But there’s reason for optimism. The other day, I overhead my son saying, “Daddy, we have to turn off the sink because it wastes water!” I couldn’t believe my ears. Smiling, I knew we could make it through yet another long, hot summer.

2

water playstaying cool without wasting waterShefali Milczarek-Desai, co-op owner

PARENTS’ PIECE

discovering watermelon

round large cold light-red invigoratingsucculent sweet vitalized refreshmentheavy with nature-structured waterjuicy-crispy globe of goodnessa slice like kissing a big gringentle soft-crunchyoptimally chilledlight and brighteasy on the eyesclears up the nosequenching cooling healthy yum

god bless the physical

POETRY CORNER

july’s basic buy:watermelonOur Basic Buys provide a limited number of items at 10% above our wholesale cost. These items change at the beginning of every month. Basic Buys are for co-op owners only.

(c) 2012 de Viesong-voicemail 520 505 9005www.deVieMusic.comdV@deVieMusic.com

BOARD REPORTRob McLane, board president

Co-op Ends StatementAs a result of all the efforts, all the programs, and everything we do at Food Conspiracy Co-op, we intend to create:¬ Access to safe products and healthy, nutritious foods, as lo-cally and sustainably produced as possible;¬ Socially responsible, ethical, and cooperative business practices;¬ A sense of community and the opportunity to participate in cooperative decision making;¬ Conscious lifestyle choices made with knowledge of: a) Do-it-yourself (DIY) options; and b) Healthy, social, ecological, and economic impacts;¬ Expanded presence in the Tucson community; and¬ Inclusive and diverse Co-op ownership

Owner LinkageOwners interested in joining the Owner Linkage Committee of the Board of Directors are invited to attend the Commit-tee meetings. Contact Board of Directors president Rob McLane at rob.mclane@gmail.com to find out the date and time of the next meeting. The Committee explores ways to facilitate and enhance communication between Owners and the Board, so that the Board may better do its job of representing the interests of the owners in the operation of the coop. Please contact Com-mittee Chair Rob McLane with questions.

Welcome to summer, co-op owners! Food Conspiracy is in the midst of renovations, and the modern streetcar work is all around us. Luckily, we still have cool drinks and great food, including freshly baked goods, available at our co-op throughout the transi-tions happening this year. With careful planning and lots of hard work, the staff here is keeping many of the things we love about the store going despite construction and hot weather.

The board of directors and management are carefully monitoring the financial health of the co-op. We are pleased to report that the store started this period of change at the end of last year in excellent financial health, and financials remain very strong. Also, The Hoff Building expansion came in under budget. The renovations were formally inaugurated with a wonderfully attended open house in the beginning of May, followed by the first co-op board meeting held in our own space!

Of course, it isn’t all about the financials. Whenever I start telling people about the co-op, they get an earful, because there are so many great people and positive things happening here. Our support of local farmers is one; our outreach to children and young adults is another.

A recent National Cooperative Grocers Association (NCGA) survey highlights one reason we go to the

effort of running a cooperative grocery store amidst the world of larger supermarkets: cooperative food co-ops purchase from twice the number of local food producers as conventional grocers, and more than two-fifths ($0.41) of every dollar spent at a food co-op supports the local economy, compared to just $0.22 at a conventional grocer. Cooperatives also sell many fair trade products, which makes a big differ-ence to many people outside our local communities as well.

What do we want our co-op to be as we go forward? How do we best serve the needs of our owners? How do we effectively interact as diverse individu-als around a mutual respect for food, its origins, and human health? These questions aren’t only for board members. Our Ends Statement (available on the website and in the right margin of this page) is a guid-ing document in governing and managing the coop. Check out the Ends Statement of Food Conspiracy Co-op and you’ll see, in broad terms, what informs every decision made by management and the board. If you have input on that or anything else happening at the co-op, contact a board member or attend a board meeting to share it.

Enjoy your summer, and look around for your board members at First Fridays at the co-op, and wherever you go around town. Once you know who we are, you’ll see us everywhere.

food conspiracy board meetings

Food Conspiracy Board Meetings are held the first Wednesday of the month at 6:30 p.m. Beginning in May, Board meetings will be held at the Hoff Building, located behind the co-op at 425 E. Seventh St. All owners are welcome. Stay involved in co-op decision-making and accrue time towards a co-op discount for your at-tendance. (For three hours of time accrued, members receive a 5% discount the following month.)

There is no meeing in July. The next board meeting will be on Wednesday, August 1. Cathy Blough will give a presentation about Zenhens, a local chicken raising co-op that collects eggs and produce to sell at local farmers markets, as well as composted chicken manure that we make into compost tea.

for June 2012

3

ak-mak crackers

07-2012

StAFf PICK

KEITH likes to munch on these tasty crackers in between meals. “They’re great at summertime picnics with hummus and pepper jack cheese,” he says.

la tauna tortillas

07-2012

StAFf PICK

ERIC can’t enough of these delicious local tortillas. “They are fresh, great for wraps and burritos,” he says. Love ‘em!”

green lakes organic ale

07-2012

StAFf PICK

COLEY says this organic beer by Oregon’s Deschutes Brewery is great with pizza. It’s very refreshing on a hot summer day.

4

Author Jennifer Clapp begins and ends Food with questions. But you may not be aware of the controversy surrounding her initial ques-tion: why, after decades of relative stability, did food prices suddenly spike in 2007-08 and again 2010-11?

To understand the answer and its troubling ramifications, one must be familiar with the structure of today’s global food economy.

Initially, the food system consisted of producers and eaters. In many cases, people were both. In contrast, eaters today rarely participate in food production, while producers rarely know who eats the food they produce.

As Clapp explains, between today’s producers and eaters are a host of other actors, including national governments, corporations and interna-tional organizations. How did this happen?

Beginning with land grant agricultural colleges in the 1800’s, the United States has promoted a scientific, laboratory approach to agricul-ture. Initially, this had little impact outside our borders, but after World War II, US agricultural policy began to influence food production and distribution around the globe.

In response to post-war famine in Europe, and then to food shortages in developing countries, the United States established a subsidized food export program in the late 1940’s. Hungry people worldwide benefitted. So did US farm-ers and the US economy.

Disposing of food surplus overseas assured food security here without depressing our food prices. In addition, the food-aid program was touted as fighting communism by providing sustenance to vulnerable populations. By the 1970’s, European countries had adopted their own food surplus programs.

But there were downsides. Farmers in countries receiving aid could not compete with subsi-dized imports. This fostered food dependence, political instability and long-term inequities be-tween richer, developed countries and poorer, developing ones.

In the 1970’s, international organizations and transnational corporations (TNCs) took on larger roles in the food system. Whatever the intent, the initial inequities were reinforced by the policies of international organizations like the World Bank and the International Monetary Fund (IMF) and by international agreements like the Agreement on Agriculture (AoA), and the 1994 North American Free Trade Agree-ment (NAFTA).

Fast forward to 2012. According to Clapp, agrifood TNCs now dominate three sectors of the global food economy:• Inputs,whichincludecompaniesmanufacturing seeds and chemicals like Mon-santo and DuPont; • Trade/processing,whichincludesgrain traders, like Cargill, and Archer Daniels Midland (ADM), and food and beverage processing companies, like Nestlé, PepsiCo, Inc. and Kraft Foods; and• Distribution/retail,whichincludesmajor grocery retailers, like Wal-Mart.

In all three, the number of independent corporations has fallen, while the size of those remaining has grown. Increasingly, dominant TNCs participate in more than one sector while engaging in additional commercial activities, such as financial services.

The food price spikes beginning in 2007 had devastating consequences. In the United States, food stamp applications skyrocketed. The number of hungry people worldwide increased to over a billion, sparking food riots around the globe.

Initial official analyses, like that of UN Advisor and economist Jeffrey Sachs, concluded that demand had outstripped supply. Among the culprits cited were rising world population, changes in diet (particularly in China and India) and diversion of food crops to biofuel produc-

tion.

But these factors, though perhaps contributing to rising prices, failed to explain the sudden, sharp increase. While debate continues, an al-ternative theory involving unregulated specula-tive investment in commodity food futures has gained considerable traction.

Trading in food futures has provided stability to US producers and buyers since 1865. Farmers of crops like corn and wheat contract to sell their future harvest to prospective users, such as food processors, grain storage companies and retailers. Farmers benefit by getting financ-ing before or during the growing season. And both farmers and buyers enjoy a known fixed price.

Arranged through traders, these contracts are short-term, generally for 1 to 3 months. The resulting availability of cost information helps determine harvest values. This is useful for farmers who wait to sell their harvest and for those making planting decisions. To assure liquidity -- cash flow -- for farmers and buyers, some speculation was also permitted.

During the 1930’s, Congress recognized the critical functions served by food and other commodities. Legislation was passed to protect the commodities futures market from both manipulation and excessive speculation. These protections have been undercut by recent exemptions and de-regulation, allowing invest-ment of enormous sums of money in commod-ity futures.

Analysts who believe that unregulated specula-tive investment is largely responsible for the 2007-08 food price spike, argue that purchases of future contracts by a small number of traders ballooned during the preceding decade. This speculative investment gave the appearance of surging demand. But the new commodity fu-tures traders are speculators: their interest is in risk-free profit, not in the underlying commodi-ties or the needs of starving populations.

As a result of unprecedented speculation, prices of the remaining supply increased, while market cash flow evaporated. Since process-ing and retailing companies had to pay more, consumer food prices rose, depriving millions of young children worldwide of basic nutrients required for healthy development.

Food’s final chapter is titled, “Can the World

BOOK REVIEW

Food, by Jennifer Clapp, Polity 2011. Avail-able at Amazon.com

food by jennifer clappexamining the food economy’s middle menPaula Wilk, newsletter co-editor

continued on page 7

5

When I purchased my first five chicks two years ago, I had two guiding thoughts: I didn’t want a traditional pet, something that just ate and pooped and needed lots of shots; and, knowing that my husband would never stop loving our huge and impractical backyard lawn, I wanted pets who would take advantage of the greens and insects it attracts. Hens, I thought, would fit the bill nicely with their scaled down health needs, their desire for fresh grass and bugs, and their ability to pay back some of the food they consume in the form of eggs. All these hopes were realized, entertainment and companion-ship were provided, poop was composted, and many benefits were enjoyed. What I did not ex-pect was the way that Amarilla, Rosalba, Greta, Carmine, and Charlotte (all Ameraucanas save Greta, a Rhode Island Red) would change my thinking about how we relate to the animals who produce our food.

I began to notice symbiosis; in a small flock of hens, each personality (or chickenality, if you like) emerges with its strong defining behavioral characteristics, and catering to these individual needs enhances the health and productivity of the flock.

When some of our friends turned up their noses at our keeping chickens as “pets,” I cruised university agricultural extension sites, picking up information about poultry health and nutrition. My survey of the literature led me to believe that, as time and input-intensive as backyard flocks can be, they are effective in providing high quality food in highly sanitary conditions, with minimal to no loss of animal life

by communicable disease and environmental stress. Compare that to commercial egg pro-duction, where keeping costs low is predicated on routine losses of huge portions of the flock and a risk-minimization approach to disease, ratherthanthehealthydomestic/wildhybridenvironment of the backyard, where we can enhance the health of individual birds accord-ing to their needs, rather than merely trying to avoid the deaths of thousands.

In this sense, the backyard model is unique in terms of egg production; in no other scenario are the egg producers, the forage environ-ment, and the flock keeper interacting in such a closely calibrated cycle. The question I ponder now is not whether the principles of backyard chicken keeping are scalable for commercial producers, but how many egg and compost con-sumers we can turn into backyard producers.

Turning our backyards into productive “urban farms” is an important ingredient in fighting the dictates of agribusiness and developing a model of food security that helps us find our prover-

bial farmer roots.

In 2009, Zenhens was hatched to help encour-age the construction of more backyard chicken coops. Zenhens is a local Tucson producer network that collects eggs and produce to sell at local farmers markets, as well as composted chicken manure that we make into compost tea. When Zenhens launched, it was a nonprofit. Recently, we organized as a cooperative. The cooperative model is well established in the larger agricultural community, and bringing it to small producers is the next step in helping people connect with where and how their food is grown and brought to their table.

The Zenhens Co-op establishes standards for its member-producers and markets directly to Tucsonans interested in healthy food from well cared for animals and gardens.

Zenhens follows the Rochdale cooperative prin-ciples. Membership is ownership! Involvement by our members ensures that the Co-op is a strong, responsive organization concerned with good food, how it’s produced, and providing direction for making business decisions based on sustainability and the impact we have on our earth and our community. Cooperation builds community.

Cathy Blough contributed to this article. You can reach Lara and Cathy at Zenhens@gmail.com

urban farming fills a nicheLara Dos Passos Coggin, Zen Hens

GENERALLY SPEAKING, continued...

pardon our dustRenovation of the Food Conspiracy Co-op started in May and will continue through the summer. In order to keep the co-op open during construction we are renovating one room at a time (The co-op is actually made up of four storefronts. We own two and lease the other two). We are doing our best to make sure that you have access to all your favorite foods throughout the renovations, so we will be doing lots of rearranging as we go. We appreciate your patience.

certified wood, resin and post-consumer recycled content. The company’s adhesives are free of urea-formaldehyde and methylene chloride, which can be found in many competing adhesives. Many of the company’s products are packaged in returnable or recyclable containers.

• We’ve applied for a grant from the City of Tucson to help pay for a water harvesting system that would feed a garden that we plan to build next to our new kitchen.

There have been occasions during the renovations where we were forced to sacrifice sustainability in favor of meeting our budget. But those times have been few, and we’re confident that you’ll be proud of how your new co-op looks and of how efficiently it operates.

Thank you for supporting your co-op! If you have any questions, please

don’t hesitate to call or email and ask.

6

US food policy makes white flour, white rice and corn products more affordable than fresh fruits and vegetables. But this hasn’t always been true. Before farming was industrialized, North Americans ate an array of fresh food produced using seeds and farming traditions brought by immigrant farmers or learned from Native Americans. Can people in less-developed countries benefit from our experience?

Last March, I visited the Altiplano region of Bo-livia. This fragile, high plains ecosystem is home to the Aymara people and to the city of La Paz. The tour, titled “Bolivia: Llamas, Quinoa and An-dean Food Sovereignty,” was sponsored by the nonprofit Food First. Focusing on the promise and perils of quinoa’s growth as an international agricultural export, the journey gave me an ap-preciation of quinoa and its biodiversity. It also raised some concerns.

Although related to species like beets and spinach, quinoa is often regarded as a grain. A staple food of the Andean region for centuries, it is remarkably nutritious. Over 3,120 varieties of quinoa are conserved in their national seed bank. A rich biodiversity of other agricultural plants thrive in Bolivia, with over 50 species of native crops.

The market for exporting quinoa to Europe and the United States is booming. The challenge is to take advantage of the opportunities, while recognizing and minimizing adverse ecological, social and economic consequences for Bolivia and the Bolivian people.

Fortunately, indigenous Aymara’s traditional practice of community self-governance is

reflected in producer associations. Operating similarly to cooperatives, these organizations encourage organic growing practices and de-velop markets for quinoa.

Producer associations have been successful in lifting families out of poverty and allowing younger rural Bolivians who migrated to La Paz for work to return and reclaim their farms. I met with one farmer who used profits from quinoa sales to build a travel hostel in the Altiplano. This is one example of the positive opportunities quinoa sales may allow.

At the same time, however, global marketing incentives may prompt changes in economic, social and agricultural practices. For example, rather than fertilizing with llama manure, many southern Altiplano farmers are converting land previously used to grow llamas to quinoa production. Decreased llama production, and the concomitant loss of llama manure, risks desertification of this fragile terrain.

Similarly, there is economic pressure to increase the harvest of quinoa strains which command higher market prices. This requires reducing the variety of types of quinoa tradi-tionally grown. However, limiting variety threat-ens biodiversity critical to quinoa’s develop-ment and ability to adapt to future conditions and to the stability of the ecosystem.

Economic pressure also fuels a quinoa black market, where farmers sell cheaper nonorganic quinoa. This undercuts organic producer orga-nizations and risks environmental damage and loss of traditional farming expertise.

Economic incentives to export quinoa have been accompanied by an influx of food imports

and advertising, making it cheaper and more attractive to many Bolivians to consume less healthy foods. My visit to a La Paz grocery store revealed that foreign processed food companies are successfully marketing less healthy products. Although 85 percent of indigenous people are lactose intolerant, milk products are promoted rather than high-calci-um traditional foods like quinoa and coca.

Several Bolivian nonprofits are working to help Bolivia use its new found wealth to strengthen its society and encourage eating traditional healthy foods. This includes promoting quinoa as a staple food in Bolivian social institutions such as schools and the military.

As overseas consumers, our buying choices can also make a difference. We can support indige-nous farmers by buying only organic quinoa, by purchasing diverse varieties and by supporting Bolivian nonprofits and producer organizations working to avoid our agricultural mistakes. ___For information about Bolivian nonprofits, see www.soberanialimentaria.org.bo .

organic quinoa: getting to the rootsa co-op owner travels to bolivia and learns about quinoa

Betty King, co-op owner

quinoa is good for youThis New World grain has the highest protein content of any grain and more calcium than milk. It’s a good source of iron, phosphorous, B vitamins and vitamin E. With its warm thermal nature, it strengthens the whole body and tonifies the kidney and pericar-dium functions (Pitchford, Paul, Healing with Whole Foods).

Simple variations on quinoa salads can begin with adding the fresh, lo-cally grown vegetables you cannot resist buying, either cooked, raw, or both. Substitute your favorite vinegar for the lemon juice, and experi-ment with fresh summer herbs, like basil, chives and dill. Here are some combinations to pique your imagination:• Redwinevinegar,apeeled,seededanddicedcucumber,thinlysliced red onion, halved cherry tomatoes along with a couple of cups of a main, seasonal vegetable. Top with fresh, crumbled local cheese• Sugarsnappeas,whitewinevinegar,chivesandsalted,roastedpumpkin seeds• Toastedsesameoilsautéedwithshiitakemushroomsandsnowpeas, tossed with raw scallion and light, white miso for the salty flavor• Blackbeans,cornkernels,roastedpoblanochiliandjicama,flavored with toasted cumin and lime juice

quinoa recipesAnna Lambert, co-op owner

how to cook quinoaIn this basic recipe from the Real Food Daily chef and author, Ann Gentry, quinoa’s flavor and texture is enhanced by toasting and steaming.1. Heat a large, heavy skillet over medium heat.2. Add one cup of quinoa and stir constantly for 5minutes, or until the moisture evaporates and the quinoa is fragrant, dry and golden.3.Combine2cupsofwaterand1/4teaspoonseasaltinalarge,heavy saucepan and bring to a boil over high heat.4. Add the toasted quinoa and return to a boil.5. Decrease the heat to medium-low, cover and simmer gently with-out stirring for 25 minutes, or until the grains are tender.6. Fluff the grains gently with a fork.7. Serve it plain, or use as the base for the recipes on page 7.

SEE QUINOA RECIPES ON NEXT PAGE

7

Quinoa-Stuffed Zucchiniadapted from Katherine Greenwald, Real Simple, September, 2008 • 1/2cupquinoa,rinsed• 4mediumzucchini• 115-ouncecancannellinibeans,rinsed• 1cupgrapeorcherrytomatoes,quartered• 1/2cupalmonds,chopped(about2ounces)• 2clovesgarlic,chopped• 3/4cupgratedParmesan(3ounces)• 4tablespoonsoliveoil

Preparation: Preheat oven to 400° F1. While cooking the quinoa as above, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up. 2. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, 1/2cupoftheParmesan,and3tablespoonsoftheoil.3. Spoon the mixture into the zucchini. Top with the remaining table-spoonofoiland1/4cupParmesan.Coverwithfoilandbakeuntilthe zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

Quinoa TabouliQuinoa can be substituted for bulgur wheat in tabouli. Here is the Moosewood Restaurant Cooking for Health’s recipe:

• 1cupquinoa,cookedasabove• 1tablespoonchoppedfreshmint• 1red,greenoryellowbellpepper• 4scallion• 2garliccloves• 11/2cupslightlypackedfreshparsleyleaves• 2tablespoonslemonjuice• 11/2tablespoonsoliveoil• Saltandgroundblackpepper

While the quinoa cooks, finely chop he bell pepper, mince the scal-lions and garlic and finely chop the parsley and mint. Add them to the serving bowl with the cooked quinoa. Poor on the lemon juice and olive oil; mix well. Add salt and pepper to taste. Serve warm, at room temperature, or chilled.

Quinoa-Stuffed Poblano Chiliesadapted from Cooking Light, July, 1996 • 4(5-inch)poblanochiles• 3/4cupquinoacooked• 1tablespoonoliveoil• 1/2cupchoppedgreenbellpepper• 1/2cupchoppedredbellpepper• 1/2cupchoppedonion• 2teaspoonsmincedseededjalapeñopepper• 2garliccloves,minced• 2tablespoonsunsaltedpumpkinseedkernels• 1/2cupmincedgreenonions• 1tablespoonmincedfreshcilantro• 1tablespoonlow-sodiumsoysauce• 1tablespoonlimejuice• 2cupstomatojuice• 1cup(4ounces)shreddedsharpcheddarcheese

Preparation: Preheat oven to 350°.1. Cut chiles in half lengthwise; remove stems and seeds. Set aside. Cook quinoa as described on page 6.2. Add olive oil to a heavy skillet and place over medium-high heat untilhot.Addbellpeppers,onion,jalapeñopepper,andgarlic;sauté2 minutes. Add pumpkin seed kernels; sauté 2 minutes. Remove from heat; stir in quinoa, green onions, cilantro, soy sauce, and lime juice. Spoon1/3cupquinoamixtureintoeachchilehalf.3. Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish. Cover and bake at 350° for 20 minutes. Sprinkle cheese over chiles; bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated. Spoon tomato juice over chiles.

QUINOA RECIPES, continued...

2013: the year of quinoaLast March, the United Nations de-clared 2013 to be International Year of Quinoa. The resolution affirmed the nutritional value of quinoa and the need to focus world attention on the role that quinoa biodiversity can play in providing food security and nutrition and in eradicating poverty.

Food Economy Be Transformed?” Clapp summarizes the dominant ap-proach -- higher productivity, more corporate investment and reasonable regulation of commodity investment -- and lists current alternatives -- fair trade, food sovereignty and global justice advocacy. But the chapter’s title question hangs ominously, unanswered.

The strength of Food is its concise overview of where we are and how we got here. Clapp provides a balanced, nuanced narrative while defining technical terms and explaining statistical analyses. As for transformation, if it’s to occur, the heavy lifting is just beginning.

_____

Onlineresources(accessed5/6/2012)addressingspeculationimpactsonfoodpricesare:FoodandWaterWatch’sCasinoofHunger,athttp://documents.foodandwaterwatch.org/doc/Casino.pdf;TheAcciden-talHuntBrothersathttp://accidentalhuntbrothers.com/wp-content/uploads/2008/09/accidental-hunt-brothers-080731.pdf;andresearchcitationsathttp://www.wdm.org.uk/stop-bankers-betting-food/depth-research .

BOOK REVIEW, continued...

8

How many times have you heard Mom say “Drink your milk–it’s good for you!” Not to say Mom isn’t right, but a growing number of people are choosing a diet with less or sometimes no dairy products. According to the FDA, as many as 30 to 50 million Americans are lactose intolerant.

This inability to digest lactose, the natural sugar found in milk and other dairy products, can be inherited from your parents (it’s much more com-mon among Asian Americans, African Americans, Hispanic Americans and Native Americans). And because our bodies naturally produce fewer lactase enzymes as we age, it’s not uncommon for symptoms of lactose intolerance to first surface in adulthood. Other reasons for choos-ing to avoid dairy products include adopting a vegan diet, which excludes animal products, or an allergy to milk.

As more people begin to choose non-dairy sub-stitutes for milk, cheese, and butter, the number of products available have grown as well! Here’s a quick guided tour of the kinds of non-dairy alternatives available at your local co-op.

Milk and Cream. Soy milk, rice milk, and nut milks can be found in the refrigerated dairy case or on the grocery shelf in convenient aseptic packs. These non-milks are available plain (best substitute for milk in savory recipes), vanilla, chocolate and even nog-flavored for the holidays. Soy creamers for coffee are also available. Butter or Margarine. Soy or rice margarines can replace butter and standard margarines. You can also switch to olive oil on your crusty French bread, or nut butters with your morning toast.

Yogurt. Soy, rice, or coconut milk yogurts come in both plain and flavored varieties.

Frozen Treats. There are ample choices in frozen treats, including 100% fruit sorbets, soy, rice, hemp, and coconut milk varieties.

Cheese. Soy, rice, and hemp cheeses come in many different flavors and forms, although you may need to experiment to find which ones work best in your favorite dishes. Crumbled firm tofu

can be used instead of cottage cheese or ricotta; nutritional yeast works well in place of Parmesan; and you can make your own “cheese” from raw cashews that mimics goat cheese very well.

And more. Besides nondairy sour cream substi-tutes, soft (or silken) tofu works well in dips and spreads–even pudding!

What about calcium?

Because dairy products are a good source of calcium, if you’re limiting or eliminating them from your diet, you may want to look for other sources of calcium, including dark green veggies like kale, broccoli and bok choy; salmons and sar-dines; and almonds. Since calcium supplements may interact with some prescription medica-tions, check with your primary care physician or nutritionist to ensure that your dietary needs are being met.

What’s your favorite non-dairy substitute?

Jacques and Pauline Couture purchased their Westfield, Vermont dairy farm in 1970, and have been raising a family and contributing to their com-munity ever since. Besides dairy farming, they also produce maple syrup and run a bed and breakfast. The Coutures truly love what they do, and their passion for producing the “World’s Best Cheddar” as part of the Cabot Creamery Co-op helped them earn Vermont’s Outstanding Farm of the Year in 2004.

The Coutures value the support and trust that comes with the coopera-tive way of doing business, and are proud to contribute to the wide range of products that Cabot Creamery Co-op produces, including cheddar, jack, mozzarella, American and Swiss cheeses; yogurt; cottage cheese and butter. Through Cabot, the Coutures are connected to over 1,200 other farmer-members who are active in their local communities, helping to revitalize small town economies and protect the environment. Take a virtual tour of Cabot farms.

Thousands of other small family farms around the country are also benefiting from the scale, training, marketing and other support that dairy co-ops offer.

Organic Valley is a dairy cooperative created with a mission to save family farms through organic farming. They have been hugely successful in help-ing to keep small, sustainable farms in business. Organic Valley has 1,687 farmers in 35 states and three Canadian provinces, producing certified organic milk, eggs, cheeses and meats. It is now America’s largest co-op of organic farmers and one of the country’s most recognizable organic brands, sold in food co-ops and beyond. Organic Valley’s members produce and package their food products regionally, in order to support

local economies and ensure there are fewer miles from farm to table. Be sure to visit www.organicvalley.coop for recipes, information and great facts about organic food and eating.

Rochdale Farms products, produced in the Coulee Region of the upper Mississippi River, are another example of cooperation in action. Populat-ing the landscape of Wisconsin’s Driftless region, Amish farmers who practice traditional grass-based dairying and hand-milking bring their product to market. The milk is turned into cheese and butter, labeled as Rochdale Farms, and delivered exclusively to food co-ops throughout the upper Midwest by the Co-op Partners Warehouse. Several creameries are involved in making different cheeses, and four of them are co-ops. Rochdale Farms products include organic cheddars, baby Swiss, cellar-aged grass-fed Gouda, string cheese, mozzarella, provolone, cave-aged blue and hand-rolled butter.

Bentley Lein, one of the owners of Farmhouse Kitchens, the worker co-op that markets Rochdale Farms, says their purpose all along has been to source products that meet the values of food co-op consumers. This includes strongly supporting the cooperative economy. Rochdale Farms is named after the Rochdale Pioneers, the group of people who launched the first consumer-owned grocery co-op over 150 years ago. “Our modern co-ops are part of that heritage,” Lein said. “Through Rochdale Farms we are building the food system we want.”

What’s unique about Rochdale Farms is that from the day the cows are milked to the day a consumer purchases the cheese and butter, a coop-erative has nurtured the food’s journey from beginning to end. What’s not to love about that?

shopping for a dairy-free dietdairy alternatives at the food conspiracy co-opSTRONGER TOGETHER

DAIRY CO-OPSKEEPING FARMS AND FAMILIES TOGETHERSTRONGER TOGETHER

9

Articles about health or nutrition are for informational purposes only. We recommend that you consult a healthcare professional for medical advice. Opinions expressed in this newsletter are those of the writers and not necessarily the views or policies of Food Conspiracy Co-op.

Submissions to Community News are encouraged and due by the 5th of the month prior to publication date. All unsolicited material—including letters—is subject to approval. Written submissions by email are preferred, but hard copies can be mailed or delivered in-person during business hours.

Letters to the Editor are welcome. Letters must be signed and include a phone number for author verification. We will withhold names upon request. The Editor reserves the right to edit for grammatical errors, clarity, and length. Please keep letters to 300 words or less.

The Community Calendar highlights events and meetings of interest to Co-op members. If you or your group would like to be considered for inclusion in the Calendar, please submit all information about the event to: newsletter@foodconspiracy.org. Be sure to include a contact name and phone number. Due to the quantity of submissions we recieve, we are not always able to publish all events.

UnClassifieds—Non-commercial ads of 50 words or less from Co-op members are free. Free ads include: personal messages, personal items for sale, lost & found, notices, and miscellaneous wanted. Limit one free ad per issue. Free ads to run more than one issue must be resubmitted. UnClassifieds from non-members, or those that do not meet the standards for free ads, are charged $0.40 per word. Full payment for ads must accompany the order. Ads for instruction and services offered for a fee are not free.

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Please reuse, recycle, or pass this newsletter on to a friend. Thanks.

©2012 by Food Conspiracy Co-op Articles/art may be reprinted only with prior permission of the author/artist.

One of the ways the co-op receives input from owners and shoppers is through cards titled, Suggestions, Questions and Comments. The co-op management team reviews each card and responds. The cards are then posted on the check-out wall facing the Conspiracy Kitchen case, where they can be read by anyone who wishes.

Sometimes a comment card refers to an issue of general interest. And sometimes a similar observation or question is submitted by more than one person. Here’s one about mesquite flour.

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Suggestions, Questions, Comments

FoOD CoNsPIrACY

co-opWhy doesn’t the co-op carry mesquite flour? It’s quite

popular!

The only mesquite flour we can purchase wholesale is from

South America. A good place to buy local mesquite flour is at the

San Xavier Co-op Farm, which is open six days a week (closed

Saturdays). The Co-op Farm is south of Tucson near the San

Xavier Mission at 8100 S. Oidak Wog. Take I-19 to Exit 92, then

turn right (west) onto West San Xavier Road. Sout Oidak Woig is

the first right, about 0.6 mile from I-19.

10

constructioncraziness the more you shop, the more you save

saturday, july 21 &Saturday, august 18

sales!

Food Conspiracy owners get:

10% off purchases up to $74.9915% off purchases of $75-$149.99

20% off purchases of $150 and up

Not a co-op owner?Join the co-op during our

construction craziness sale andget a $10 gift card and a

reusable Food Conspiracytote bag.

Watch for these local produce items from area farms:

novemberpie pumpkinsgarlicarugulaasian greensapplesradishes

decemberkalerainbow chardwinter squashbaby lettuce

&july & augustGarlic

Onions

Tomatoes

Melons

Zucchini

Okra

Watch for these local produce items from area farms:

FIRST FRIDAYSUMMER SALES

All shoppers save 10% on purchases.Sign up to become an ownerand receive a $10 gift card.

july 6 and aug 3

don’t miss the next...

Plus, free food from the Conspiracy Kitchenand live music from 6-8 p.m.

10% off does not apply to basic buys, gift cards or case discounts.volunteers, max discount is 15%

july 4Independence DayThe co-op will close at 8 p.m.

july 6Food Conspiracy First FridayAll shoppers save 10% on purchases. Sign up to be an owner and receive a $10 gift card. Plus,free food from Conspiracy Kitchen and live music by Small Townes from 6-8 p.m.

july 11Food Conspiracy board member Robert Oser will conduct owner orientation at the co-op on the second Wednesday of each month. at 6 p.m. Please email marketing@foodconspiracy.coop if you plan to participate.

july 12-august 16Menu for the Future Discussion CourseBaja Arizona Sustainable Agriculture offers Menu for the Future, a 6-session discussion course that analyzes the connection between food and sustainability. The course will explore food systems and their impact on culture, society, and ecology; provide insight into agri-cultural and individual practices that promote personal and ecological well-being; and help participants consider their role in creating or supporting sustainable food systems. Meetings are each Thursday from 6:30-8 p.m. Cost: $30. Advance registration required. Seewww.bajaaz.org/calendarformeetinglocationand more info or contact Meghan atmeghan.mix@bajaaz.org or 520-331-9821 to register.

july 16Native seeds/search salonsLearn about the benefits of rainwater harvest-ing both in the soil and in storage tanks. Gain an understanding of the cost, system sizing, and materials involved in a variety of home rainwater harvesting systems. Leona Davis, the Community Food Bank of Southern Arizona’s Education and Advocacy Coordinator, will give apresentation.5:30-7:30p.m.atNativeSeed/SEARCH, 3061 N. Campbell Ave.

july 21Construction Craziness SaleThe more you shop, the more you save. Food Conspiracy owners get 10% off purchases up to $74.99; 15% off purchases of $75 - $149.99; 20% off purchases of $150 and up. Not a co-op owner? Join the co-op during our construction craziness sale and geat a $10 gift card and a reusable Food Conspiracy tote bag.

august 1Food Conspiracy Board Meeting6:30 p.m. at the Hoff Building. All owners are welcome. Stay involved in co-op decision-mak-ing and accrue time towards a co-op discount for your attendance. (For three hours of time accrued, members receive a month-long 5% discount.) Cathy Blough will give a presentation about Zenhens, a local chicken raising network.

august 3Food Conspiracy First FridayAll shoppers save 10% on purchases. Sign up to be an owner and receive a $10 gift card. Plus,free food from Conspiracy Kitchen and live music from 6-8 p.m.

august 8Food Conspiracy board member Robert Oser will conduct owner orientation at the co-op on the second Wednesday of each month. at 6 p.m. Please email marketing@foodconspiracy.coop if you plan to participate.

august 18Construction Craziness SaleThe more you shop, the more you save. Food Conspiracy owners get 10% off purchases up to $74.99; 15% off purchases of $75 - $149.99; 20% off purchases of $150 and up. Not a co-op owner? Join the co-op during our construction craziness sale and geat a $10 gift card and a reusable Food Conspiracy tote bag.

mind/body/spirit

Weight Loss GroupLearn strategies for addressing the obstacles to losing weight and keeping it off. Evening and weekdaygroupsformingnow.$15/eachclassFor questions or to register: Sue Stevenson, Ph.D. 730-2777, suephd15@yahoo.com

Skillfully Aware: 6 Weeks to Overcoming Stress, Pain and Strong Emotions or Urges6-8:30 p.m. Learn the inner-workings of your mind and body. See into the heart of your chal-lenge and heal it using science and meditation. $300. The Zendo Oasis Studio, Central Tucson near U of A. More info: 981-9911 or www.skillful-lyaware.com

Native Seeds/SEARCH SalonsNativeSeeds/SEARCH(NS/S)presentsanewmonthly series of salons on the third Mon-day of each month at its Retail Store, 3061 N. Campbell Avenue from 5:30-7:30 p.m. For more details: belle@nativeseeds.org

A Study of the Bhagavad-GitaJoin us at Govinda’s for a study of the Ancient Indian text, The Bhagavad-Gita. Every Wednes-day at 6:30 p.m., we read selected purports and discuss the meanings and inspirations. Every-one present is encouraged to read and contrib-ute! A light meal follows after class. Please see cashier in restaurant so they can tell you what room to go to. Govinda’s Natural Foods, 711 E. Blacklidge Drive. Free. www.govindasoftucson.com

Jyoti (Light) Meditation ClassesFree Jyoti (Light) Meditation classes held from 1 – 2:30 p.m. on November 6, 20, and December 18 at Wellness First, 3861 1st Ave. No charge or donation. Sponsored by Science of Spirituality and dedicated to Love, Peace and Unity. For more information call: Diann at 520-625-8312 or email gdshively@cox.net More info: www.sos.org

Gentle Yoga and MeditationDevelop the foundations of a healthy yoga practice, including gentle movement, breath awareness and mindfulness for balance and mind/bodyhealth.Practicesettinginten-tions,relaxationandrenewal.$12/classor$40for 4-class pass. Tuesdays 6:30–7:45 p.m. and Wednesdays, 5:30–6:45 p.m. 2777 N. Campbell Suite 205. www.healingpathyoga.net. Call or email to register, or for more information about individual and therapeutic yoga sessions for health challenges. Jessica Byron RYT, PYT: (520) 370-3499, or email: healingpathyoga@gmail.com

Healing Self, Family and RelationshipsA new way to heal unresolved mental or physi-cal pain, problems or conflicts, by releasing blocks from our family history that limit us. Constellation group meets the first Saturday of each month, 9:00 a.m.–12:00 p.m. Cost for group: $35. To register, or for more information, call John Dore, Ph.D.: (520) 906-1768 or email: dorejj@aol.com

Govinda’s Sunday FestivalEvery Sunday from 5:30–8 p.m. at Govinda’s Natural Foods. Musical Mantra Meditation at 5:30 p.m. Spiritual discourse at 6 p.m. Ancient arati ceremony consisting of music, chanting and dancing at 6:30 p.m. Govinda’s legendary 8-course feast for $3 at 7 p.m. Govinda’s Natural Foods, 711 E. Blacklidge Dr. For more informa-tion, call: (520) 792-0630.www.govindasoftucson.com

Wednesday Night Men’s GroupThis on-going group, facilitated by Robert Harris, M.A., assists men in increasing their personal awareness, emotional integrity and capacity for intimacy. It is focused on self-exploration. Wednesdays 7:00–8:30 p.m. at 529 E. Roger

COMMUNITY CALENDAR

JULY

AUGUST

11

ONGOING EVENTS

Rd.$35/week.Apersonalinterviewisrequired.www.bobcatintegrativeconsulting.com. Call: (520) 822-4982 or email: bob@sonoracohousing.com

Butoh/Viewpoints Movement/Theatre WorkshopsGuided improvisational movement exercises, games, and meditations for a holistic way of be-ing. Every week is a different class with different explorations. Drop-ins welcome. All levels of movement and experience welcome—from be-ginner movers to well-seasoned shakers. Mon-days, 6:30–7:30 p.m., $8-12 sliding scale; Sundays, 11:00 a.m.–1:00 p.m., $10–15 sliding scale. Rhythm Industry Performance Factory, 1013 S. Tyndall Ave. www.jodinetzer.com

Nia Dance ClassNia blends eclectic dance forms, martial arts and yoga for a lively and inspiring workout. Nia is movement medicine for body, mind, and spirit. Move to live, to breathe, to love, to be in the moment, to express yourself, and to sense joy in your own being. Wednesdays at 10 a.m., and the second and fourth Sundays of the month at 4 p.m. in the dance studio at t Dunbar Cultural Center, 325 W. Second St. Fridays at 5:30 p.m. at Zuzi in the Historic Y, 738 N. Fifth Ave. Contact Tama Capellini at niadance@live.com. More info: Niadance.yolasite.com

Dance for Life and Well-Being!Experience Butoh “Zen Dancing”, creative improvisation, authentic movement, physi-cal theater and more to elevate your energy, relieve stress, redesign your body habits, and open yourself to possibility. Beginners to pro-fessionals welcome. Performance opportunities available. Sundays, 3-4:30 p.m. at the Rhythm Industry Performance Factory, 1013 South Tyndall Ave. $10-S15 Pay what you can. Contact: Jodi Netzer, 791-9359, www.TucsonArtsBrigade.org

Qigong ClassesOngoing, weekly classes start every other month; each series includes 6–8 classes for $60–80. Hour-long classes start at 10:00 a.m. and 5:00 p.m. Private instruction and seasonal workshops are also offered. Instructor has 10 years of experience, 5 years teaching. Jade Screen Center, 3844 E. Pima St. For more information, call: (520) 326-8456. www.Jade-ScreenCenter.com

Qigong Foundation ClassOngoing class meets Monday evenings from 6-7 p.m. at the Caritas Center for Healing, 330 E. 16th St., and on Thursday evenings from 6-7 p.m. at Lotus Massage and Wellness Center (2850 E. GrantRd.)$8/drop-inor$30for5classes.Firstclass free for co-op members. For more info: 520-881-0723 or email at oliversoasis7@gmail.

com

Capoeira MalandragemCapoeira is a martial art, although many danc-ers and performers (modern dance, hip-hop and music videos) have adopted some of its unique movements and dynamics. New students are encouraged to join anytime. Discounted monthly memberships available. tucsoncapoeira.org. For more information, call: (520) 603-8043, or email: besouro@capoeira-malandragem.com

Nia, Bellydance, Pilates and more!The DanceLoft offers classes geared toward adults in Nia, Bellydance, Pilates, Modern, Ballet, Jazz and Hip Hop. 620 E. 19th St., #150. Classes range from $8-12. Call: (520) 250-4664. www.thedanceloft.com

Children’s Creative Movement/Pre-Ballet Fun movement classes in a nurturing environ-ment. Saturdays, 9:00–9:55 a.m. for 3–4 year-olds and 10:00–10:55 a.m. for 4–6 year-olds. 620 E.19thSt.,Ste150.$42/month.Contact:www.thedanceloft.com or call: (520) 250-4664.

Peace Circle: Peace Practices for Peace-makers5:30-7pm. Every first Tuesday at Fronimo’s Greek Café, 3242 E. Speedway, in the front room. New topic introduced at every Circle. To learn the current topic contact Judy Francis at 520-393-3202 or judyfrancis@tds.net. More info: cultureofpeacealliance.org

Curves Laughter YogHA ClubMeets every Sunday at 5:30 p.m. Free and open to the public. Donations gratefully ac-cepted. 2816 N. Campbell Ave. in the Albert-son’s Center, Northeast corner of Glenn and Campbell. Come laugh for the health of it. Contact Contact Gita at 520-777-7544 orwww.laughteryogawithgita.com for more info.

Creating Positive Change: the Power of the HeartWhether you aspire to change your life or the world, this meditation class provides valuable tools. Enhance vitality and restore the opti-mism needed to accomplish your ideals, inspire others, and avert “burnout.” Tuesdays, 5:45–7:15 p.m. Beginner’s review session, 5:30 p.m. Near Campbell and Speedway. Adjacent parking. Newcomerswelcome!4classesfor$48or$15/class. Contact Bonnie about scholarships for non-profitemployees/volunteersandstudents,or for further information and address. Phone: (520) 730-5889, or email: bonnie@applied-meditation.org

Saguaro AikidoStressed out? Feeling out of balance? Increase

your capacity to move in harmony with stressful situations through an innovative approach to Aikido. Increase peace in your heart through the practice of blending, both gently and with appropriate power, to the challenges of life. Tuesdays, 5:00–6:00 p.m., are focused on en-ergy awareness and gentle movements. Rhythm Industry Performance Factory, 1013 S. Tyndall Ave. Call Catherine at: (520) 289-7117 or email: catherine@saguaro-aikido.com for the full schedule of classes.

Traditional AikidoAikido is a martial art that promotes non-violent conflict resolution. The movements are graceful, circular and executed from a strong, balanced center. The training develops balance, flexibility and self-confidence in the face of an attack. Suitable for all ages, including seniors. Estab-lished AikiKids! Program available. Aikido at The Center, 3100 N Stone Ave., #222. Visit: www.aikidoatthecenter.org or call: (520) 887-3986 for more information.

Yoga and BreathUnique practice of Sudarshan Kriya profoundly raises the quality of life. The Art of Living Course, created by His Holiness Sri Sri Ravi Shankar, is offered regularly in Tucson, with simple daily practices that release stress, allevi-ate anxiety or depression and restore peace of mind leading to a greater sense of well-being. Visit: www.artoflivingaz.org or call: (520) 232-2138.

Introduction to Massage TherapyAttend a free, introductory workshop and learn how you can become a professional Massage Therapist! An admissions team, faculty and staff will be on-hand to answer questions about Cortiva’s educational programs and offer a pre-view of a day-in-the-life-of a massage therapy student. 6390 E. Broadway Blvd., on the SE corner of Broadway and Wilmot. Please RSVP via e-mail: jcrum@cortiva.com or by phone: (520) 407-5147.

Tucson Community Meditation CenterMindfulness meditation: Mondays, 6:30–8:00 p.m. Loving Kindness meditation: Wednesdays, 6:30–8 p.m. Group meditation sessions: Satur-days and Sundays, 8:30 a.m., 9:00 a.m., and 9:30 a.m. 1231 E. Edison, between Speedway and Grant near Mountain. Donation. Info at: www.tucsonmediation.org or call: (520) 622-0089.

Dances of Universal PeaceThe Dances of Universal Peace are simple, meditative and uplifting group dances. They represent and integrate many of the world’s spiritual traditions, helping to create peace and unity within and without. Second Saturday of every month, 7:00-9:00 p.m. Yoga Oasis, 2631 N. Campbell Ave. $5 to $10 donations accepted.

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For more info, contact Joanie at: (520) 820-8180 or email: joanie.sawyer@gmail.com

Institute for Shamanic ArtsEnhance balance and experience healing using shamanic practices available to everyone! Bi-weekly Shamanic journey circles, and weekly workshops are offered on a variety of topics. The Institute for Shamanic Arts is housed in the WomanKraft Castle, 388 S. Stone Ave. Visit: www.shamanworld.com or call Quynn: (520) 954-2004 for more info.

Dance, Drum and Shotokan Karate ClassesBarbea Williams Performing Company offers dance, drum and Shotokan Karate classes in their newly renovated performing arts studio and gallery located inside Dunbar Cultural Center. We offer ongoing classes for children, teens and adults. Call: (520) 628-7785 or email: barbeabwpc@gmail.com for fees, dress code and registration info.

Wisdom-Healing Group The Wisdom-Healing Group meets every Thursday at 7:00 p.m. We practice awakening our true Self in order to heal relationships and resolve problems using the higher conscious-ness of the Energy Field of family constellations. Donation suggested. Email John Dore, Ph.D. at: dorejj@aol.co or call: (520) 906-1768.

Yoga and the Sutras Om. Are you ready to take your yoga beyond asana? Deepen your practice with Yoga and the Sutras, covering the philosophy, asana, pranayama,andpratyahara/meditationofIndian sage Patanjali. Every Wednesday with Devin Horn, 5:30-6:45 p.m. at Three Jewels, 314 E 6th Ave. Om.

arts/community/environment

Local First ArizonaLocal First Mixers are on the 1st Wednesday of each month from 6-8 pm. The location changes but details are posted to our website here (http://localfirstaz.com/news/member-events/tucson-mixer/).Questionscanbedirectedviaemail: Deanna@LocalFirstAZ.com or phone: 520-333-2073

Study Taiko with Odaiko SonoraTaiko classes for all ages and abilities. Learn rudiments of Japanese ensemble drumming, including historical and cultural background. Adult Recreational Taiko class for beginning and continuing students, Saturdays, 2:30-4:30 p.m. beginning Jan. 7. Ongoing Friday after-noon drop-in and Monday night youth classes. Rhythm Industry Performance Factory, 1013 S. Tyndall Ave. Visit www.tucsontaiko.org or call Karen at (520) 481-8003 for details.

Contra DancePresented by Tucson Friends of Traditional

Music on the first, third and fourth Saturdays of the month. Starts at 7 p.m. (with an intro lesson at 6:30 p.m.) at First United Methodist Church, 914 E. 4th St. Caller, live music, smoke-and-alcohol-free environment, all ages welcome. The cover is $8, $7 for TFTM members, $6 for students. For more info go to tftm.org or tuc-soncontradance@cox.net

Watershed Management Group WMG’s Co-op offers hands-on workshops most weekends. Participants learn how to develop backyard green practices, like grey water systems, landscapes, and cisterns that capture rainwater; vegetable gardens and fruit trees suitable for the desert; and chicken coops and compost systems. For events, visit: www.water-shedmg.org/calendar.EmailCo-opCoordinator:co-op@watershedmg.org or call: (520) 396-3266.

Desert Sky Community SchoolOngoing K-5 enrollment for 2010-2011 school year. School tours by appointment. A tuition-free Waldorf-inspired education at this non-profit charter school includes arts, music, move-ment, and two foreign languages in all grades. 122 N Craycroft. Visit: www.desertskyschool.org or call: (520) 745-3888 for more info.

Join Sky Island Alliance in the Field!Volunteers wanted for outdoor weekend field work to help restore the health of our public lands. Opportunities include habitat restora-tion, documenting unlawful, user-created roads, and monitoring for the presence of mammal species in important inter-mountain corridors. Come on out and get your hands dirty, your boots muddy, and your soul clean! For more information, contact Sarah: (520) 624-7080, ext. 23 or sarah@skyislandalliance.org

Bentley’s Open MicrophoneFridays, 7:00 p.m. at Bentley’s House of Coffee & Tea, 1730 E. Speedway, just west of Campbell. 11th year running! Free—your food and beverage purchases help keep this open mic going. Visit: www.bentleyscoffeehouse.com for more info.

Fire Dancing ClassesOn-going opportunities to learn fire arts and performance, including poi, staff, hula hoop, bel-lydance and more! Visit: www.elementalartistry.com or eafire.ning.com, or call: (520) 661-2787.

Green Party of Pima CountyFirst Tuesday of each month, except November, beginning at 7:15 p.m. First Christian Church, 740 E. Speedway (courtyard entrance at NE corner). Parking is in the lot just west of the church. Free and open to the public. More info at: www.pimagreens.org or call: (520) 798-6169.

Tucson Origami ClubFirst Saturday of every month, 10:00–11:30 a.m. Dao’s Tai Pan, 446 N. Wilmot. Free instructions; bring your own origami paper (or make your

own at home from recycled paper). For infor-mation, call M. Craig: (520) 331-0602 or email: morigami2@yahoo.com

Zuni Bike ClubLearn bicycle mechanics! Fix a flat! Earn hours to get parts or build a bike. Open Saturdays, 9:00 a.m.–12:00 p.m., 6054 E. 30th St. Ques-tions? Call: (520) 260-6242.

Nature Conservancy Rainwater Harvesting Tours The Nature Conservancy is now offeringfree public tours of their 2+ acre central Tucson site featuring rainwater harvesting cisterns, pas-sive water harvesting berm and basin designs, water harvesting curb-cuts, native landscaping, and green building construction. For more info and a current tour schedule, contact: (520) 547-3437. Groups may schedule tours at times other than the regular schedule. To participate in a tour, simply show up and meet at the front entrance (NE corner) of The Nature Conser-vancy’s office building at 1510 E Ft. Lowell Dr.

BICASLearn about the repair and maintenance of bicycles. Tucson’s Bicycle Non-Profit offers community classes. Saturdays, 1:00–4:00p.m.Classesare$20each.Work/tradeandSpanish translation is available. To register or for directions, call: (520) 628-7950.

Desert CronesThe Desert Crones features programs and meetings for women over 50. All meetings are free. The meeting place is Fellowship Square, Villa III, 210 Maguire Ave. Programs include guest speakers, writing workshops, and drum-ming circles. Hours are 1 – 3 P.M. every Thurs-day. Call 409-3357 for additional information.

WomanKraftArt classes and gallery showings validating and empowering women artists and other under-represented groups. A variety of arts and crafts classes are offered each month. Tuesdays, Wednesdays, Fridays and Saturdays, 1:00–5:00 p.m., February-May and July–December. 388 S. Stone Ave. Call: (520) 629-9976.

Global ChantWednesdays, 6:00–7:15 p.m. McBride Fellow-ship Hall, Grace St. Paul’s Episcopal Church, 2331 E. Adams. Free, interactive chanting. For more information, call: (520) 326-4674.

ACCION ConnectionArts Marketplace partners with ACCION Inter-national to bring the much-needed resource of micro lending to our creative community. Ro-berto Valdez-Beltran is at the Arts Marketplace Studio for advice, planning and support. First & third Wednesdays of every month, 1:00–3:00 p.m. Walk-ins welcome! Arts Marketplace Studio, 40 W. Broadway (between Church and

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Stone). For more information, call: (520) 882-3988, or visit: www.artsmarketplace.org

Iskashitaa Refugee Harvesting Network Volunteers and donations needed to help refu-gee families in Tucson learn English and adjust to a new culture. Volunteer to harvest fruits and vegetables, distribute food, help in the of-fice, fundraise, or write grants. Contact Barbara Eiswerth by phone: (520) 440-0100 or by email: eiswerth@fruitmappers.org. Visit our website at: www.fruitmapper.org for more information.

Kundalini Yoga ClassesKundalini Yoga as taught by Yogi Bhajan; Tues. 5:30 p.m.-7 p.m.; Wed. 3:30 p.m.-5 p.m.; Fri. 6:30 p.m.-7:45 a.m. Join us to experience the yoga of transformation and awareness. All levels welcome. Bring mat. $7-$11 sliding scale. Saras-vati Studio, 740 N. Main St. Walk through palm frond gate. More info: call Barb at 520-390-5614.

The Community Calendar highlights events and

meetings of interest to Co-op members. If you would like to be considered for inclusion in the-Calendar, please submit all information about the event to: newsletter@foodconspiracy.coop. Be sure to include a contact name and phone number. Due to the quantity of submissions we receive, we are not always able to publish all events. Submissions for the next issue must be received by August 1.

Items For SaleCo-op owner has three items for sale:1. Solar outdoor light. Extra battery included. $150.00.2. Extra-beefy mailbox. Offers quite the surprise for mailbox baseball players. (Broken bats!) $50.00.3. Black Bike Friday New World Tourist. 48 cm frame for short riders. Comes with tow-along suitcase and carrying bag. $350.00.If interested contact Martha atRetallick@Cox.net

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ADVERTISE IN COMMUNITY NEWS

Advertising in Community News is a great way to reach the active, engaged, and community-minded of Tucson. Find ad rates and more information at food-conspiracy.coop or email:newsletter@foodconspiracy.coop

GET ORIENTEDFood Conspiracy board member Robert Oser will conduct owner orientation at the co-op on the second Wednesday of each month. at 6 p.m. Please emailmarketing@foodconspiracy.coop if you plan to participate.

try our newmuffins and bagels!

made fresh with organicingredients by the

Conspiracy Kitchen

Kale, Coconut & Carrot SaladeRECIPE FROM THE CONSpIRACY kITCHEN

Ingredients:2 bunches green kale 12/3cupsshreddedcarrot11/3cupsshreddedunsweetenedcoconut12/3cupsdriedandsweetenedcranberry1 cups sesame seed 1 cups sunflower seed

2+ tablespoon grated ginger1/4cupagavesyrup1/4cuplimejuice1/4teaspooncinnamon1/4teaspoonseasaltPinch of cayenne (optional)

Instructions:1. Begin by trimming the ends off of the kale. Then chop very fine (food processor).2. Add the shredded carrot, coconut, and cranberries.3. Put the sunflower and sesame seed on a cookie sheet and bake at 300 degrees until slightly browned and aromatic. About 15 minutes.

Add to kale carrot mixture.4. Mix together the ginger, agave syrup, lime juice, lemon juice, cin-namon sea salt and cayenne.5. Pour over the kale mixture and thoroughly massage the dressing into the kale.6. Serve cold or at room temperature.

In Mrs. Green’s World, we don’t tell you what to think, we just want you to.Tune InMrs. Green talks sustainability with national andlocal experts every Saturday at noon, streaminglive at www.mrsgreensworld.com

Check It OutIt’s all on mrsgreensworld.com: contests, blog, videos, podcasts, events, tips, the latest news on sustainability.

Sign UpSubscribe to Mrs. Green’s newsletter, YouTube channel,follow her on Twitter and become a fan on Facebook.

www.mrsgreensworld.com15

Community-minded printing.

238 E. 26th St. - 520-740-0810

The Gloo Factory stocks recycled,Fair Trade and Union Made products

Color copies - Banners - T-shirts - Graphic designBumper stickers - Buttons - Newsletters & more.

www.GlooFactoryInk.com

“It’s like having your grandma in the real estate business.”

Jill RichRealtor

Jill Rich, GRI, CRS, ABRLong Realty Company

1890 E. River Road, Tucson, AZ 85718Bus. (520) 577-7400 Cell (520) 349-0174

Toll free # 800-328-1575 email: jbr@dakotacom.net

PLENTY OF PARKING The portion of Fourth Avenue north of Sixth Street, which has been closed for several months due to modern streetcar construction, is set to reopen in mid-July. Unfortunately, that means Fourth Avenue south of Sixth Street, including the portion of the avenue that runs in front of the co-op, will be closed soon. The co-op will remain open, even while the avenue is under construction.

We know that, due to streetcar construction, getting to the co-op will be more challenging than usual. That’s why we’re taking the following steps to make it easier for our customers:

•We’vededicatedourbacklottocustomerparking.Youcanparkyourcarinthegravellotatthe back of the co-op. You can access the lot by heading north on Hoff Avenue from Seventh Street. Hoff Avenue is one block east of Fourth Avenue. (Note: you won’t be able to enter the co-op from the rear, so you’ll have to walk around the corner to the front entrance. But, as always, our staff will be happy to carry your groceries to your car when you’re done shopping.)•We’reopeningupthefrontlotattheHoffBuilding(atthecornerofSeventhStreetandHoffAve.) to co-op shoppers.•We’vegottenpermissionforourcustomerstoparkinthelargelotonSeventhStreet,be-tween Fifth Avenue and Herbert Street, across from Ordinary Bikes.

Thanks for your continued support of the co-op during this time of transition. We’re excited about what the future holds, and grateful for our loyal customers. For a detailed schedule of street closures related to the modern streetcar, check out foodconspiracy.coop

412 n. Fourth Avenue · Tucson, AZ 85705www.FoodConspiracy.coop

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