TheHarvest BeetTheHarvest BeetSUMMER 2015

INSIDE THIS EDITION:Product Selection: Balancing Supply & Demand

Walk with Your Co-op❦ Gearing Up for Locally GrownCo-op Call to Action ❦ What’s Cooking❦ Lecture SeriesNew Product Spotlight ❦ Bite-Size News & Much More!

When we thinklocal, we tend tothink local growerswho produce deli-cious veggies for usduring our shortgrowing season, butthere are so manyother local andregional producerswe support. AtNatural Harvest wehave defined local as products produced within100 miles and regional within 400 miles fromVirginia. Among our local products we havedairy and eggs, pork, chicken, beef, LakeSuperior fish, flour, baking mixes, jam, honey,maple syrup, Health & Beauty products andeven chocolate!

We worked with 59 local & regionalproducers in 2014 and paid $205,512.54directly to these folks for their products.Of this number, 63% were produced within100 miles from Virginia! These direct to theproducer purchases account for almost 15%

of all the productswe buy. In addition,there are many moreregional products thatcome to us throughthe various ware-houses we work with.

Investing in ourlocal community doesnot stop with theproducts we pur-chase. In 2014, we

paid over $70,000 to local small businesses forsupplies and services and over $345,000 inwages to our employees.According to a NCGstudy, food co-ops in general have more localimpact than conventional grocery stores.For every dollar spent at a food co-op, $0.38is reinvested back in the local economycompared to $0.24 at privately or investor-owned grocery stores.

So when you are looking for local producethis summer, don’t forget to look for all theother local products on our shelves — you’ll besurprised how many you will find! ❦

Your quarterly source of information for healthy living!

Get ThoseGreen

Thumbs Out!by Ashley Phoenix, Produce

& Greenhouse Buyer

Each spring, the Co-op has a green-house stationed outside theentrance of the store. Since 2006,we have purchased an assortment ofplants from Barb Hollinday inDuluth. Barb has operated out ofher business, Barb’s Gardens, sellingwholesale since 2000 and selling atthe Duluth Farmers Market sincethe 1990s. However, her experiencein the gardening and greenhouserealm began back in the early 1970shelping her parents. Besides sellingto Natural Harvest and the DuluthFarmers Market, she also sells toWhole Foods Co-op in Duluth andvarious programs in Duluth. From2000-2005, her business was certi-fied organic. In 2006, she decided tonot get her certification renewed;however she has not changed any ofher practices from when she wascertified organic. Barb “enjoy[s]growing and providing gardenerswith plants that are grown withoutthe use of dangerous (in my opinion)products.”

(Continued on back cover)

Strengthening Our Local Economyby Anja Parenteau, General Manager

Natural Harvest’s Ends (or goals) arewhat we would like to see occur as a result ofthe existence of our cooperative business.Two of these Ends state that there exists“a vibrant, local food economy” and “people inour area have access to healthy products”.These Ends were first articulated by the Boardof Directors about 10 years ago and, whilethey are not set in stone, they have served uswell as guiding principles.

Throughout our store’s history, since weopened in 1979, we have always avoided someingredients: no artificial ingredients, no transfats, and no high fructose corn syrup. We havealso strongly promoted other properties ofour products, such as being locally produced,organic, or from companies concerned withpaying fair wages for workers and fair pricesfor raw ingredients. These days when our staffbuyers choose new products or adjust theassortment of products in their departments,they are keeping our Ends statements in mind

as well: are the products organic or non-GMO(concerns human and environmental health),are they produced locally (within 100 miles)or regionally (within 400 miles) therebycontributing to our local food economy,what kind of packaging is involved and is itrecyclable in our area. Of course, we alsothink about the cost for our customers! Allstaff buyers work hard to offer the highestquality products at the lowest prices possible.We bring local and regional products into thestore whenever possible in order to strength-en our community economics.

As new products are requested andadded, some other less popular products arediscontinued in order to make room. Space isalways hard to find in a small, rapidly growingstore like ours! Besides getting rid of slowsellers, sometimes products are no longer avail-able to us for a variety of reasons, including: 1)a product does not sell well in our region forour distributors and is discontinued, even

though it sells well for us, 2) a product does notsell well enough for the company producingit and they end production, 3) the ingredientsupply needed for that product becomes tenu-ous (this is becoming more of a problem asdemand for organic product outstrips supply),4) a company goes out of business.

We are sorry when products arediscontinued, and we realize that it can befrustrating and disappointing when a favoriteproduct disappears from the shelf. It hashappened to all of us, unfortunately. Let usknow when it happens and we may be able torecommend an alternative, or at least explainwhat happened. And continue to let us knowwhat you’d like to see on the shelves. At timesour small size and geographic isolation limitaccess to products you see other places, butwe have already seen an improvement in ouraccess to a variety of producers since joiningthe National Cooperative Grocers just over ayear ago in April 2014! ❦

PG 2

REFRIGERATEDORGANIC VALLEY• Whole Milk, 1 gallonGRAY DUCK• Chai, 12 oz

CHEESEORGANIC VALLEY• Cheddar Slices

BULKKISSYPOO CRAPOLA:

Chocolate RaspberryGranola

HONEY ROASTED SESAMESTICKS

FINE GRAIN HIMALAYANPINK SALT

ORGANIC LONG GRAINWHITE RICE

ORGANIC LOTUS VOLCANORICE: a blend of red andbrown rice

FROZENANNIE’S PIZZA BAGELS• Cheese or• Pepperoni & SausageBEAR CREEK ACRES PORK -EMBARRASS, MN• Wild Rice Bratwurst• Italian Sausage• Breakfast Sausage• Ground Pork• Bacon• Pork ChopsTHOUSAND HILLS CATTLECO.• Grass-Fed Top Round BeefTHREE TWINS• Organic Cherry Chocolate

Ice CreamTRES PUPUSAS• Black Bean & Corn• Pinto Bean & ChiliTRUE DOUGH• Organic Pizza Dough

GROCERYBOB’S RED MILL ORGANICFLOUR• White• WholeWheat• WhiteWholeWheat• WholeWheat Pastry• 1 to 1 Gluten Free FlourDULUTH PRESERVING CO.• Gooseberry Spice PreserveISABEL STREET HEAT HOTSAUCE• Jalapeno• HabaneroENDANGERED SPECIES• Chocolate SpreadsLOCAL FOLKS• Pizza SauceLOKI SALMON JERKY• Northwest Spice• Pepper GarlicR.W. KNUDSEN• Recharge Sports Drinks

SIR KENSINGTON• Ketchup: Classic or Spicy• Mayonnaise: Gourmet or

Sriracha• Mustard: Dijon or Spicy BrownVOSS• Norwegian StillWaterWISCO POP (SWEETENEDWITH HONEY!)• Cherry• Ginger• Root Beer

TAXABLE GROCERYCASTOR AND POLLUX• Cat TreatsCITRADISH• Lemon Verbena Dish SoapIFYOU CARE• Compostable Lawn & Leaf

BagsSEVENTH GENERATION• 2X Liquid Laundry Soap

New Products Available at Natural Harvest...NEW PRODUCTSAREADDED

CONTINUALLY!Stop by the Co-opto check out thelatest items!

ASAN OWNER,YOU CANSAVE 15%WHENYOUPRE-ORDERAREGULARLYPRICED ITEMBYTHE CASE!

Product Selection: Balancing Supply & Demandby SandyTardiff, Grocery Buyer

PG 3

AreYou Committed to the Co-op? Run for the Board!by Britta Bloomquist, Board Member & Perpetuation Committee Chair

At this time of the year, no one reallywants to think about autumn, but thePerpetuation Committee, comprised of BrittaBloomquist, GinaWheatman, and Greg Niska,is in full force planning for the upcoming Boardelection in October!

Why serve on the Natural Harvest FoodCo-op Board, you ask? Because you have theopportunity to change your community andco-op in so many positive ways! The Board ofDirectors is looking for possible candidatesfor the upcoming Board election. We wantowners who want the co-op and its employ-ees to flourish and thrive! Is that you?

The Board of Directors has four seatsopening this fall: three of the seats are a three-year commitment and the fourth seat is a one-year commitment. The nine-member Boardis committed to the co-op’s mission andwell-being. The Board works closely with theGeneral Manager through store operations

and strategic planning and governs theCo-op with a set of principles called PolicyGovernance.

Change is on the horizon; and withchange, strong leadership is needed. Ourcurrent Board is working diligently on thefuture vision and growth of Natural Harvest.So if you are interested in taking a leadershiprole in the next phase of the Co-op, arewilling to commit your time and expertise,and are a current Natural Harvest FoodCo-op owner, this is your call to step up.Please contact Britta Bloomquist

(britta@naturalharvestfoodcoop.com) orAnja Parenteau (218) 741-4663 (generalman-ager@naturalharvestfoodcoop.com) for aboard application, or pick one up at the cus-tomer service desk at the front of the store.

Completed applications must be receivedby August 1st and can be returned to theco-op office or sent to either of the twoe-mail addresses above. Board candidate biosand ballots will be included in the fall newslet-ter. Voting by co-op owners will beginSeptember 1st and the new Board memberswill be announced on October 15th.

As co-op owners we are committed tobuilding a sustainable future through commu-nication, cooperation, and education. Webelieve in quality food, products, and servicesfor the health and well-being of our families,community and our planet.We believe in thecooperative principles.

Peace, Hope, and Community. ❦

Gearing Up for Locally Grownby Ashley Phoenix, Produce & Greenhouse Buyer

As we get closer to the summer months,local growers are hard at work getting readyfor the local growing season; busy preparingplants in greenhouses and high tunnels, nurtur-ing the complex journey from seed to harvest.Here at Natural Harvest, we strive to supportthe local food system, and anxiously await thebounty of produce grown on the Iron Range.

With various innovations, including theimplementation of refrigerated shipping sys-tems, food is now able to travel great distancesfrom farm to table. While this opens a largespectrum of choices for our diets and nearlyyear round availability, it may not provide uswith produce of optimum quality. On average,food travels 1,500 miles to reach our plates inthe United States. Often times, produce is har-vested two weeks in advance of it reaching gro-cery stores which can impact its flavor, fresh-ness, as well as require various resources toprevent it from spoiling before reaching its des-tined market.

In the 2014 season, we were lucky to pur-chase a variety of produce items from 15 dif-ferent Iron Range growers, all within around 50miles or less of the Co-op. At the peak of thelocal growing season, the majority of vegetableproducts available in the produce departmentcome from local sources.We hope to continuemany of these partnerships for the 2015 grow-

ing season, providing a market for locally pro-duced items as well as keeping local dollars inthe Iron Range economy.

While the local growers we currently pur-chase produce from are not certified organic,they all grow organically. In order to sell to theco-op, growers are required to agree to a set ofregulations, such as adhering to the list ofallowed and prohibited substances laid out inthe USDA’s National Organic Program. Byrequiring local growers to agree to these regu-lations, we are able to establish a baseline ofgrowing practices.There are many reasons whylocal growers do not apply for USDA organiccertification. Many small scale growers doadhere to organic practices; however, the costsof obtaining and maintaining certification can becost prohibitive.

Local produce items will begin to comeinto the co-op starting in June and will increasethroughout the summer.Watch for signs in theproduce department identifying local items.When a local food system is supported, citizenshave direct participation in their community,resulting in stronger community food security.We hope you are as excited as we are for thisupcoming growing season, and the chance toactively support our local food system. Help usshow appreciation for the hard work of ourlocal growers: buy local, eat local! ❦

New ProductSpotlight:Health & BeautyEO AGELESS SKIN CARE: TheAgeless Skin Care Collection featuresexotic active botanicals like tsubaki oil,snow algae extract and Moroccan lavaclay that are clinically proven to replenishskin and activate collagen production.Restorative essential oils of rose, frankin-cense, and helichrysum soothe and bal-ance the skin. This collection visiblyreduces the signs of aging — naturally.

EO EVERYONE ESSENTIAL OILSAROMATHERAPY BLENDS: Relax,Focus, Lavender, Fresh, Peppermint andEucalyptus. Use in a room diffuser, blendinto a lotion or body oil, use as a person-al fragrance, mix with water in a spraybottle for a natural room spray or usewith a hot or cold compress.

PG 4

The spirit of co-ops has always been root-ed in cooperation: the desire to come togetheras a group to accomplish a goal that would oth-erwise be difficult to accomplishas an individual. Walking, Iunderstand, is one of the easiestforms of exercise to perform onone’s own — special gear isminimal, no spotting necessary,no equipment needed and it isaccessible almost anywhere. Sowhy would the co-op want tobuild community around some-thing almost anyonecan do on their own?The difficulty is notnecessarily in the exer-cise itself, it is in themotivation to staycommitted and consis-tent. The most impor-tant aspect to any exer-cise program is not theintensity but the con-sistency; consistency isthe key to success—and Natural Harvestwould like to help youachieve your goal.

Since WWII,American communi-ties, whether big orsmall, have beendesigned toward inac-tivity: suburbs sprawledin all directions makingit difficult to even graba gallon of milk withoutthe use of a car; escala-tors, elevators andmoving sidewalks wereinstalled to get usto our destinationwithout effort; remotecontrols and wirelessphones allowed us to avoid leaving the couch;computers and mobile phones keep us sitting,sitting, and sitting.We, as a society, have literallyengineered physical movement out of our lives.And our new sedentary lifestyle is taking its tollon our physical and mental well-being.

Research shows that the sedentarylifestyle has become the biggest public healthproblem of the 21st century, being linked to asmany deaths as smoking. It has become an epi-demic in America. The impact of inactivity is

astounding; obesity, heart disease, high bloodpressure, diabetes, stroke and declining mentalhealth can all be linked to inactivity. It is so easy

to not move in our society andthe result is that we are notliving the lives our bodies wereso beautifully constructed andideally designed to live.

If there were a pill thatcould be credited for nearlycutting in half the risk of heartdisease, stroke, and diabetes;could reduce the risk of cogni-

tive decline, depressionand stress; improveemotional and physicalwell-being; and, saveAmericans more than$100,000 billion a yearin health care costs, wewould not be able tokeep it on the shelf!That pill is available inthe form of 30 minutesa day, five days a week,of brisk walking.

With just twotrips around Bailey’sLake, 5 days a week,you will be on yourway to a happier andhealthier you. And,remember, it is not theintensity that matters,it is the consistency.Even if you can onlywalk for 10 minutes or5 minutes, the impor-tant step is to just showup and do what youcan in that moment.So, lace up those sneak-ers, invite a friend andtake a step towardsbetter health! ❦

JOIN US!Time: 9 AMWhen: Monday through FridayWhere: Bess Metsa Garden next

to Natural Harvest on Bailey’s LakeWho: Anyone and Everyone —

All Fitness LevelsWelcomeWhy: For the Health of It!HOPETO SEEYOUATTHE CO-OP!

(Source: everybodywalk.com)

WalkWithYour Co-op —A Path to Better Health

by PattyTorrel, Marketing & Owner Services

BITE-SIZE NEWS

ROUND-UP REPORTThank you for making the ChangeWithinReach round-up program such a hugesuccess! In just three months since the lastnewsletter, your generosity contributedover $4,800 to local charities!And startingin February, Natural Harvest began con-tributing an additional 5% of the monthlytotal to each charity as well! In February,Care Partners was the recipient of$1,505.48. In March, we all came togetherfor the Quad City Food Shelf by raisingover $1,950.00, and in April, those dimes,nickels and pennies added up to $1,625.74for the Northstar Foundation SummerArts Camp. By shopping the Co-op, younot only nourish your family, you connectwith others…and together we are build-ing a stronger community.

CHANGE WITHIN REACHIn June, we will be rounding-up to supportthe Lyric Center for the Arts and theirmission to provide artistic and education-al opportunities for children and adultsacross the Iron Range while renovatingthe historic Lyric Building. In July, we willbe helping some furry friends in need bydonating our change to the Precious PawsHumane Society of Chisholm. And inAugust, all round-ups will be donated tothe Patient Crisis Fund, a non-profit thatprovides funds to patients to help withbills not covered by insurance such as util-ity bills, gift cards for gas & food, as well asco-payments for specialists.

MONTHLY MEETINGSWant to hear the latest in co-op happen-ings? Or maybe you have a suggestionyou would like to bring to the Board? Joinin on the Co-op conversation everyfourth Monday of the month. Meetingtime and place will be posted in-store, onFacebook and on our website…or youcan always just give us a call for details.

A Co-op Call to Action: The Future of GMO LabelingSee more at NCG’s http://strongertother.coop

Right now,Congress is debating a proposedlaw that would block the mandatory labeling ofGMO foods at the national and state levels.Many experts anticipate that this bill could passvery quickly. First introduced by CongressmanMike Pompeo (R-KS),who named itThe Safe andAccurate Food Labeling Act, the bill has beendubbed the Denying Americans the Right-to-Know, or “DARK,” Act because it would codify,or make official, the current system of voluntaryGMO labeling. For many people, voluntary label-ing doesn’t adequately address the call for GMOtransparency. Mandatory labeling advocatespoint out that, in the two decades since GMOsfirst came on the market, no food manufacturerhas ever chosen to voluntarily label their prod-uct as containing or produced using GMOs.

Safe and Accurate Food Labeling Act sup-porters often assert that their bill would preventa fifty-state patchwork of conflicting GMO label-ing laws. However, another bill called theGenetically Engineered Food Right-to-KnowActhas already been introduced to Congress thatwould solve this problem, and also answer con-sumers’ call for mandatory GMO labeling.Checkout the FAQs below for more information aboutthis alternative bill.

GMO LABELING FAQS —

Who wants GMOs to be labeled? Surveys con-sistently show that the majority of Americans,regardless of age, income, education or partyaffiliation, think GMO foods should be labeled.More than 60 countries around the worldalready require GMO labeling. In fact, manymanufacturers who oppose labeling in the U.S.already label their GMO products overseas.

Will GMO labeling cause food prices to rise?In the countries where GMOs are required tobe labeled, mandatory GMO labeling has not

caused an increase in food prices. Manufacturersroutinely update labels without raising theirprices.

Are GMOs required to feed the world? Sincethe introduction of GMO crops 20 years ago,crop yields have risen due to a variety offactors — regardless of whether the crop isgenetically modified or not. In other words,GMOs have not been the cause of yield increas-es. There are more effective, and less destruc-tive, ways to feed the growing population.

What is the connection between herbicides(weed-killers) and GMOs? Most GMO cropson the market have been engineered to survivebeing sprayed with herbicides so farmers canspray fields to kill weeds without damagingcrops.Weeds that do survive evolve so that they,too, can withstand the herbicide. In 2012, U.S.farmers planted 170 million acres of GMOcrops, and the vast majority (154 million) ofthose acres were planted with crops geneticallymodified to survive being sprayed by the herbi-cide glyphosate, which the World HealthOrganization considers a probable carcinogen.As a result of glyphosate’s overuse, farmers in 27states have found glyphosate-resistant “super-weeds” in their fields. Roughly 61 million acresare now infested with superweeds.These super-weeds cannot be controlled with glyphosate, sofarmers resort to more toxic herbicides to com-bat them. Since glyphosate-resistant GMO cropsno longer work as well as they did when theywere first introduced, biotech companies arecreating “second generation” GMOs that areresistant to more toxic pesticides. In 2014, cropsresistant to the herbicide 2,4-D were approvedfor planting, and dicamba-resistant GMO cropswill likely be approved in 2015. USDA estimatesthat these new GMO crops will increase the useof 2,4-D three-to-seven-fold by 2020, and cause

a ten-fold increase in dicamba use if GMO cropsresistant to that herbicide are approved.

What is The Genetically Engineered FoodRight-to-KnowAct?The Genetically EngineeredFood Right-to-Know Act is the only federalbill that would require mandatory, federallyenforced labeling of GMO foods in accordancewith international standards. Like The Safe andAccurate Food Labeling Act, this bill would avoida fifty-state patchwork of conflicting GMO label-ing laws — but rather than tell states that theycannot require GMO labeling, this bill wouldinstead eliminate the need for state-level GMOlabeling by requiring GMO foods to be labeled inevery state, and enforcing it at the federal level.Additionally, this bill would make it illegal to labelfoods “natural” if they contain GMOs.

National Co+op Grocers (NCG) andNatural Harvest support mandatory, federallyenforced GMO labeling because we believepeople have the right to know what’s in theirfood, and therefore we oppose The Safe andAccurate Food Labeling Act.

MAKE YOUR VOICE HEARD — If youwould like to make your voice be heard, call-ing or emailing your lawmaker is the mosteffective way to influence his or her vote onthe Safe and Accurate Food Labeling Act bill.Contacting Congress is easy and takes as littleas ten minutes depending on how much youwant to say. In addition to contacting Congressdirectly, you can also visit the Just Label It (JLI)campaign website (www.justlabelit.org) to addyour name to their petition to FDA and lettersto Congress. ❦

(Sources: consumerreports.com;centerforfoodsafty.org; govtrack.us;wired.com; guardian.com; ewg.org)

PG 5

PG 6

Portobello, or portabella, mushrooms arethe mature form of baby crimini mushroomsand have an intense flavor and a meatytexture.These mushrooms provide a numberof essential nutrients, but few calories, makingthem a nutritious addition to any diet.They arefat free and loaded with vitamins and mineralsincluding numerous B vitamins, selenium,copper, and potassium. Mushrooms are one ofthe few natural sources of vitamin D, butthe amount they contain depends on theirexposure to ultraviolet light.

PREPARATIONTIPSStore Portobello mushrooms in the

refrigerator and use them within 7 to 10days. Clean them with a damp cloth or papertowel. Do not rinse them because they willabsorb too much water. You can usePortobello mushrooms in place of any othertype of mushroom you usually enjoy, but theyare substantial enough to be the centerpieceof a dish.

Try using them as a meat substitute:Grill Portobello mushroom caps and eatthem like hamburgers; chop them up and usethem to replace part of the meat in meatsauces; or add them to pizzas, soups or fajitas.Roast or braise mushrooms for a flavorfulside dish.Tip: remember to remove the blackgills when adding to a dish or your food willturn a gray color, which is not harmful butmay not be appealing. ❦

GRILLED PORTOBELLOMUSHROOMS(Recipe from epicurean.com)

4 Portabella Caps2 T. olive oil2 cloves garlic, minced1 T. fresh oregano, minced1 t. salt1/4 t. pepperLemon wedges

DIRECTIONS:1. Prepare hot fire in a grill or preheat broiler.2. Clean mushroom with a damp towel, remov-

ing stems. In a small bowl, combine oil, garlicand oregano. Brush caps with oil mixture,season with salt and pepper.

3. Place stem side down on grill or broiler rack4-6 inches from heat. Grill 3-5 minutes untilwell-marked from grill.Turn and cook 3 min-utes longer, or until tender but still hold theirshape. Serve as is with lemon wedges or topwith a robustly flavored cheese, such asGorgonzola, Gouda and Asiago and grilledonions…with or without a bun. Serves four.

GRILLED MARGARITA MUSHROOMSRecipe courtesy of our very own AlexHaugen. (Excellent recipe for those withgluten sensitivities).

4 Portabello Caps (stems & gills removed)4 cups spinach (or any leafy green of choice)

1 large tomato4 cloves garlic, minced1 cup mozzarella, shredded½ cup basil, cut into tiny stripsSalt & Pepper to taste

DIRECTIONS:1. Prepare grill (the Co-op now carries lump,

hardwood charcoal. I suggest using a chim-ney starter to start the charcoal — this givesa much better taste compared to usinglighter fluid) or preheat the oven to 375°.

2. Sauté garlic in oil of your choice until it startsto brown.

3. Add spinach to garlic, cook until wilted andremove from heat.

4. Brush mushroom, inside and out, with oil.5. With cap side down, fill mushroom with

garlic/spinach mixture and cover with slicedtomato & shredded cheese.

6. Salt & pepper to taste.7. Place on the grill, over indirect heat or on a

cookie sheet if using an oven.8. Grill or bake until cheese has melted

(roughly 8-12 minutes).9. Remove from grill or oven and garnish with

cut basil.

VARIATIONS: Add sausage or pepperoni to thesautéed garlic and spinach. Drizzle with balsamicreduction after plated. Use your imagination with top-pings and treat it like your favorite pizza pie recipe.Or grill mushrooms for a party and allow your gueststo fill them with their own choice of toppings.

What’sCooking?

A warm welcome to our newest Natural Harvest members!Michele Mayry (Iron)Gary & Linda Arnebeck (Hibbing)Tristin Hammons (Cotton)Wendy Erickson & Ryan Elkington (Virginia)Brent Uzelac (Virginia)Jennifer Maynard (Virginia)Lori Stavnes (Hibbing)Glenn Maki (Aurora)Terri Hilar (Biwabik)Alena & Jason Raida (Virginia)Anthony Ebnet (Gilbert)Amanda & Michael Harten (Gilbert)Chad & Jennifer Stewart (Aurora)Jennifer Shusta (Ely)Amanda Murfin (Eveleth)Clarence Kontio (Aurora)Kim Csargo (Ely)Kathy Halfaker (Virginia)Taryn & Pete Greiner (Virginia)

Holly & Daniel Spence (Virginia)Michelle Babich (Mt. Iron)Jean Marie Kalinowski (Kinney)Jim Marinoff (Pengilly)Crystal Larson (Iron)Chris Chandler (Ely)Susan Maki (Virginia)Erin & Scott Garmaker (Chisholm)Debbie Morris (Ely)Patrick & Heather Steele (Hibbing)Coleen Bruun (Aurora)Corina Hoshal (Gilbert)Jennifer Vonderhaar (Virginia)Jodi Backman (Embarrass)Tiffany McCormick (Cook)Sara Patterson (Ely)Linda Koskiniemi (Eveleth)John & Margaret Handley (Eveleth)John & Mary Turnquist (Babbitt)

Cole Nelson (Chisholm)Daniel Jelle (Nashwauk)Edie Evarts (Tower)Linda & John O’Brien (Zim)Briana Sterle & Zach Nault (Buhl)Bonnie Anderson (Ely)Tim & Candi Blomberg (Embarrass)George & Elisabeth McCrea (Ely)Lois Jenkins (Hoyt Lakes)Barbara & Floyd Gorman (Chisholm)Carma Lind (Virginia)Tracey Lexvold (Chisholm)Carole Rutka (Aurora)Angela Gurius (Tower)Mark Anderson (Hoyt Lakes)Judith Korpi (Gilbert)Jessica Patterson (Hoyt Lakes)Jim Bougalis (Hibbing)John Laurich (Eveleth)

Dianna Sainio (Mt. Iron)James Nieters (Britt)Janice Conklin (Mt. Iron)Melissa Trueblood (Virginia)Diane & Larry Maki (Chisholm)Sherry Gazelka (Iron)Leah Briski (Virginia)Laurel Hillstrom (Hibbing)Lisa & Dave Johnson (Biwabik)Patti Alt (Marcell)Bruce &TammyYoungquist (Buhl)Priscilla & Daniel Triestman (Virginia)Philip Lambert (Virginia)Ronda King (Hoyt Lakes)Julie Bohlken (Winton)Vern Hanson (Virginia)Vern Houser (Gilbert)Natalie Smolich (Virginia)Heather Thompson (Chisholm)

Grilled Mushrooms:TwoWays!

PG 7

In case you have not heard, OwnerBenefits changed April 1st! We have changedOwner Benefits to include, and adjust to, theintroduction of a Patronage Rebate. ThePatronage Rebate system allows us to distrib-ute profits to all active owners at the end of aprofitable fiscal year. We can do this nowbecause of the new POS cash register systemwhich allows us to track owner patronage. Itreplaces the 2% daily discount and offers amore balanced return on each owner’spatronage: the more you shop, the greateryour return! Your new benefits are as follows:• You now have a 5% ‘Pick Your Own

Discount Day’ once per month!We haveheard from owners over the years that-

getting here on the 1st or 2nd was notalways possible so we wanted to offer amore flexible option. (This replaces the10% discount days on the 1st and 2nd)

• Owners, 60 years or older, are eligible toreceive 3% off everyWednesday

• Owner Deals, averaging 20% off or more,on over 50 different products through-out the store every month

• Owner case discounts of 15% on manypre-ordered items (does not apply tosale items)

• Class registration discount• Eligibility for an annual Patronage Rebate

when declared by the Board of Directors(This replaces the 2% daily discount). ❦

Welcome Back Co-op Snow Birds!

We are lucky to have theMesabi Trail just steps fromour door and in support ofthat, the co-op is a vendor ofboth the 3-day ($5) and annu-al wheel passes ($15) to ridethe Mesabi Trail. All adultcyclists who use the trailshould buy a pass and helpkeep the trial maintained.Andremember, the Great RiverEnergy Mesabi Trail Tour isAugust 1st and Natural Harvest will be on the

trail serving up fresh water-melon, trail mix and water tothe participants! The Tour isdesigned for families and seri-ous trail riders alike. Fourstarting points allow riders tocustomize their route, from11 to 72 miles. At the end ofthe day, all trails lead toEveleth, for a picnic and con-cert. So grab your pass nowto maximize your trail riding

experience. Ask a cashier for a pass today! ❦

Jojoba Oil is distilled from the bean ofthe Jojoba, which grows in the SonoranDesert in Southwestern United States. Jojoba,with its antioxidant properties, is nature’smost perfect moisturizer and conditioner forskin and hair. As a natural and effective skinemollient, it has been shown to battle wrin-kles with just a few drops smoothed over bareskin or over your favorite face cream to aid in

absorption. It is gentle enough to lift grimeand clean pores. It penetrates deeply, absorbsquickly and dramatically reduces fine lines andwrinkles as it soothes and restores elasticityto dry skin. It leaves skin soft, smooth andyounger looking. Jojoba Oil makes a greatmassage oil, hot oil treatment for hair andscalp, a shaving aid and is even gentle enoughfor newborn babies. ❦

The Benefits of Jojoba Oilby Maribeth Ganoe, Health & Beauty Buyer

In cooperation with The ShopCoffeehouse, we are happy tohost a lecture series with interna-tional speaker and lecturer, Dr.Brad J. Montagne DC as he bringsa wealth of 25 years of NaturalMedicine practice to the IronRange. He interweaves a greatdepth of science, Naturopathicunderstanding, and clinicalinsights in a simple, understand-able language of practical ways totake back your health and life.There is no charge for theseinformational presentations.

BEATING LYME DISEASEWednesday, June 103:30-5:00 PM

atThe Shop CoffeehouseLyme disease mimics some of theworst diseases out there:Alzheimer’s, MS, Lou Gehrig’s,Dementia, Post Traumatic StressDisease, Chronic Fatigue, Arthritis,and many more. The real cause oflyme disease is a corkscrew shapedbacteria called Borellia that is com-monly carried by the Deer Tick. Dr.Montagne will discuss the signs,symptoms and natural treatmentsthat are available…and will be avail-able to answer all your questions.

BLOOD PRESSURE& HEART DISEASEWednesday, June 173:30-5:00 PM

atThe Shop CoffeehouseDr.Montagne will explain how bloodpressure & heart disease can stemfrom our dietary lifestyle. Researchand clinical practice is proving thatthe traditional markers used toassess are still missing 50% of thecardiovascular problems that peoplehave. There are simple causes thatcan be practically addressed toreverse and manage these often ter-rifying conditions. Proven strategieswill be covered here.

LECTURESERIES

ANY QUESTIONS,ANYTIME...WE’RE HERETO HELP!GENERAL MANAGER: Anja Parenteau.............generalmanager@naturalharvestfoodcoop.comPRODUCT MANAGER: Sandy Tardiff ....................grocerybuyer@naturalharvestfoodcoop.comMEMBERSHIP: Patty Torrel ...................................memberservices@naturalharvestfoodcoop.com

– LASTWORD –“Every aspect of our lives is, in a sense, a vote to the kind of world we want to live in.”

(Frances Moore Lappe, author of Diet for a Small Planet)

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SUMMER2015(GreenThumb, cont. from cover)

In addition to plants provided byBarb, we will also continue to havetomato plants, strawberries, andflower baskets from DarrelSwenson. Darrel, who retired fromNatural Harvest in 2014, has beengrowing organically since 1970.While not certified organic, Darrelgrows everything using organicpractices. Before the Co-op startedpurchasing from Barb, Darrel grewall of the plants for the greenhousefrom 2000-2005. Since 2006, Darrelhas provided a variety of tomatoes,petunia baskets, and strawberriesfor the greenhouse.The greenhouseopened for the 2015 season on May12th and we hope you have had achance to stop in and find somegreat plants for your garden. Inaddition to the greenhouse, wehave garden seeds, seed potatoes,and onion sets available. HappyGardening! ❦

Maca is aplant that growsin central Peru inthe high plateausof the Andes

Mountains; it belongs to the radish family. Thetuberous roots have a tangy sweet taste and anaroma somewhat like butterscotch. Known asPeruvian Ginseng, even though it is notaffiliated with the ginseng family, Maca is animportant staple in the lives of the Peruvianpeople, as it has the most nutritional value ofany food crop grown there.The Andean Indiansand indigenous people even trade it for otherstaples such as corn, rice, beans and greenvegetables with communities at lower eleva-tions. It is rich in sugars, protein, starches andessential nutrients. It has been cultivated forthousands of years as a vegetable crop and theroot is used to make medicine.

Most commonly found in powder form,Maca root is used for a variety of ailments,including but not limited to: anemia, chronicfatigue syndrome, memory issues, fertility

problems, menstrual complications, meno-pause, osteoporosis, depression, stomach can-cer, leukemia, HIV/AIDS, and tuberculosis. It hasbeen shown to enhance energy, stamina, athlet-ic performance, and to boost the immune sys-tem. Maca packs a vitamin and mineral punchwith: vitamin B, C and E and calcium, zinc, iron,magnesium, phosphorus and amino acids. Usedas a supplement, the recommended dosage is ½to 1tsp 3-5 days per week. It can be added to asmoothie, juice, water, or just sprinkled overfood. It is not recommended to add Maca rootpowder to hot drinks as high temperaturesdestroy the beneficial properties.

Like many herbal remedies, Maca hasnot been formally studied other than thenutritional benefits provided by the vitaminsand minerals, so the other benefits aresubjective. Check out more information onMaca and other Superfoods online or in“Superfood Kitchen”, a book by Julie Morris.Pick up your Maca today; it is convenientlylocated in our spice isle, so you can grab a pinchto try or stock up on a full month’s supply! ❦

The Power of Macaby Erika Schaffer, Bulk & Coffee Buyer