FOOD CONSPIRACY CO-OP

COMMUNITY NEWSvolume 48, issues 7 + 8 / july + august, 2015 / member-owned since 1971

Stat

emen

t of C

oope

rativ

e Id

entit

yA

coo

pera

tive

is a

n au

tono

mou

s as

soci

atio

n of

peo

ple

unite

d vo

lunt

arily

to m

eet t

heir

com

mon

ec

onom

ic, s

ocia

l, an

d cu

ltura

l ne

eds

and

aspi

ratio

ns th

roug

h a

join

tly-o

wne

d an

d de

moc

ratic

ally

-co

ntro

lled

ente

rpris

e.

Food

Con

spira

cy V

alue

s1.

We

adhe

re to

the

inte

rnat

iona

lly re

cogn

ized

Roc

hdal

e Pr

inci

ples

for c

o-op

erat

ives

. 2.

We

prom

ote

who

le, n

atur

al, o

rgan

ic, a

nd c

hem

ical

-free

pro

duct

s w

ith m

inim

al p

acka

ging

. 3.

We

valu

e op

enne

ss, h

ones

ty, a

nd in

tegr

ity w

ith e

ach

othe

r and

the

com

mun

ity.

4. W

e se

ek, t

hrou

gh c

oope

rativ

e eff

ort,

to p

rovi

de a

hum

ane,

fulfi

lling

env

ironm

ent i

n w

hich

to w

ork

and

shop

. 5.

We

prom

ote

soci

al ju

stic

e by

enc

oura

ging

and

resp

ectin

g di

vers

ity.

6. W

e st

rive

for a

sus

tain

able

, hea

lthy

ecol

ogy

thro

ugh

use

of c

lean

, ren

ewab

le re

sour

ces.

Co-

op P

rinc

iple

s1.

Volu

ntar

y an

d op

en m

embe

r-ow

ners

hip.

2.

Dem

ocra

tic m

embe

r-ow

ner c

ontr

ol.

3. M

embe

r-ow

ner e

cono

mic

par

ticip

atio

n.

4. A

uton

omy

and

inde

pend

ence

.5.

Edu

catio

n, tr

aini

ng, a

nd in

form

atio

n.

6. C

oope

ratio

n am

ong

coop

erat

ives

. 7.

Con

cern

for c

omm

unity

.C

o-op

prin

cipl

es w

ere

first

sta

ted

by th

e Ro

chda

le

pion

eers

in 18

44. T

he c

oope

rativ

e pr

inci

ples

are

gu

idel

ines

by

whi

ch w

e pu

t our

val

ues

into

pra

ctic

e.8 TRICKS YOUR ANCESTORS KNEW ABOUT PREPARING HEALTHY FOODYES! Magazine Editors

Traditional food preparation techniques do more than just preserve food. They remove natural toxins and increase nutrients, as well as increase the body’s ability to fully use them.

1. FermentingAcetic acid, lactic acid, and alcohol act as natural preservatives. Improves digestibility because microbes have predigested. Can create new nutrients, especially B vitamins. Adds helpful bacteria.

2. SoakingImproves digestibility. Reduces phytic acid, allowing absorption of more minerals, such as iron and calcium.Soaking grains breaks down phytic acid, a substance that prevents the absorption of minerals like calcium, magnesium, iron, and zinc. Also, as grains soak, vitamin content increases, especially B vitamins.

3. SproutingDeactivates enzyme inhibitors, making the sprouted seed more digestible.

4. NixtamalizationSoaking corn with lime (calcium hydroxide) or wood ashes (potassium hydroxide) increases digestibility and bioavailability of niacin, protein, and calcium. Decreases phytic acid and harmful mycotoxins.

5. PoundingRemoves the bran or hull of a seed or grain, which contain most of the antinutrients. Increases digestibility.

6. DryingRemoves moisture, slowing bacterial growth.

7. Salt curingDraws water out of cells, killing microorganisms and preventing spoilage. Salt denatures meat proteins and produces glutamate, which enhances flavor.

8. SmokingDries meat and adds phenolic compounds that bind to the surface of the food and act as antioxidants, preventing rancidity.

This article originally appeared in How To Eat Like Our Lives Depend On It, the Winter 2014 issue of YES! Magazine. Yes! Magazine makes its content freely available and shareable through the use of Creative Commons licensing.

be local, buy local with summer in the cityIt is summer in the Old Pueblo and that means there are rewards for being local and supporting local all summer long! The Summer in the City program is back with over 140 par-ticipating local businesses. Summer in the City Saver cards are available for purchase at the co-op for $5 (valid through August).

The Food Conspiracy Co-op is offering a great deal to card holders. When purchasing a co-op gift card, we will add

10% of the value to the gift card. For example, if you purchase $100 gift card, you will receive a $10 added to that gift card! Visit tusconsummer.com for a list of all participating businesses.

2

NEW

Sto

re H

ours

Ope

n D

aily

7 a

.m.–1

0 p

.m.

Food

Con

spira

cy C

oope

rativ

e41

2 N

. 4th

Ave

., Tu

cson

, AZ

8570

5te

l: 5

20-6

24-4

821

fax:

520

-792

-270

3em

ail:

new

slet

ter@

food

cons

pira

cy.c

oop

web

site

: ww

w.fo

odco

nspi

racy

.coo

p

Com

mun

ity

New

sed

ito

rKe

lly W

atte

rsne

wsl

ette

r@fo

odco

nspi

racy

.coo

p

cont

ribu

tors

: Jul

ie B

urgu

iere

, Gle

nn

Furn

ier,

Kelle

y Kr

iner

, She

fali M

ilcza

reck

-D

esai

, Kel

ly W

atte

rs, M

allo

ry C

ina,

Phyl

lis

Vale

nzue

la, D

iana

Jen

ning

s, Ye

s! M

agaz

ine

edito

rs, N

icol

as S

iem

sen

and

Mar

io J

uan

next

dea

dlin

e: A

ugus

t 1

Co-

op M

anag

emen

t Tea

mG

ener

al M

anag

er: K

elle

y Kr

iner

Fina

nce:

Jan

et M

arki

ns

Out

reac

h + E

duca

tion:

Kel

ly W

atte

rsFr

ont E

nd: V

anne

ssa

Lieb

haus

erPO

S: C

ynth

ia T

aylo

rKi

tche

n: J

esse

Pow

ell

Gro

cery

: Eric

Lau

terb

ach-

Col

byPr

oduc

e: T

odd

Stad

tland

er

Boa

rd o

f Dire

ctor

sRo

b M

cLan

e, P

resi

dent

Nic

olas

Sie

mse

n, V

ice

Pres

iden

tD

avid

Mill

er, T

reas

urer

Gle

nn F

urni

er

Jess

ica

Her

sh-B

alle

ring

Fior

e Ia

nnac

one

Joyc

e Li

ska

Gur

u D

as B

ock

Shef

ali M

ilcza

rek-

Des

ai

Ada

m V

aldi

via,

Sta

ff Re

pres

enta

tive

The

Food

Con

spira

cy B

oard

of

Dire

ctor

s m

eets

the

first

W

edne

sday

of t

he m

onth

, 6:

30–8

:30

p.m

., at

the

Hoff

B

uild

ing,

425

E. S

even

th S

tree

t. A

ligh

t din

ner s

erve

d at

6 p

.m.

Co-

op o

wne

rs a

re w

elco

me.

Questions? Comments?You can reach the board at

board@foodconspiracy.coop

YOUR CO-OP SUPPORTING LOCALKelley Kriner, General Manager

July is the month that the co-op holds its annual Eat Local Challenge, a fun and interactive opportunity to experience all of the wonderful locally grown or produced food you can. In support of the challenge held this year from July 1st-14th all local items at Food Conspiracy Co-op are 10% off. Please refer to the Eat Local Challenge Shopping List (page 14) we compiled to help you discover all of our local vendors and their items on the shelves of the co-op. After purchasing any three local items get entered into a drawing. We will also be a holding a contest on Instagram for posting photos of your local finds and creations. This is only one of the ways that the co-op highlights and supports our local businesses. Why do we do it? For a lot of reasons, one of which is a love of our community and commitment to helping it and the people in it thrive. The Food Conspiracy Co-op Board of Directors creates our Ends Statement which then drives the activities and goals of our co-op. One of the Ends Statements states that “The Food Conspiracy Co-op’s purpose is to provide: Healthy, high quality food as locally and sustainably produced as possible.” It is a pretty clear directive that guides the co-op in support of our local producers, which is realized in a number of ways in a number of ways:

• we work with over 70 local food producers

• we identify every local product at the co-op with a “local” tag

• last year we sold $566,404 of local products

• we highlight our local vendors and farmers with sampling, demos and sales promotions

• we grow our own! Conspiracy Garden is the Food Conspiracy’s Urban Micro Farm located

across Hoff Avenue behind the co-op

• we provide support for local product development

• we provide capital repaid in product, interest free, through our Farmer Loan program

• last year we provided $1,883.14 during the Eat Local Challenge in discounts of local foods

at the co-op

Although the co-op has always naturally aligned ourselves with our local producers and farmers, it has really been the last decade that we have come to realize how important our relationships are with our local part-ners. We are so grateful for the wonderful products they make available to us and we are proud to choose local, every time. When we all choose local we are supporting our local partners, our local community owned grocer, and our community. Go local!

generally speaking

MEGAHERTZComputer Solutions LLC

We Come To You

MAC & PCSheila Sievert

520-323-5673

Training • InstallationsConsultation • Sales

Data Transfer • UpgradesVirus & Malware RemovalWired & Wireless Networks

In Business Since 1997Please Call For References

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

3

Co-op Ends StatementThe Food Conspiracy Co-op’s purpose is to provide:• Healthy, high quality food and products as locally and sustainably produced as possible.• A thriving, ethical, environmentally conscious and cooperatively owned business.• Education that encourages informed choices about health, food, the environment and cooperatives.• An expanding presence within the community.

One of the ways the co-op receives input from owners and shoppers is through cards titled: Suggestions, Questions, Comments. The co-op management team reviews each card and responds. If you want to make a comment, suggest a product, or have a question look for our customer comment area at the front of the store.

If you’d like to leave a suggestion, question or comment and you can’t make it to the store, try our online bulletin board: Go to foodconspiracy.coop and visit the Contact Us tab

Want to try new something new? Let us help! These are some of our favorite products at Food Conspiracy Co-op that we think you’ll love too!

staff picks

BRAGG’S APPLE CIDER VINEGAR DRINK

RYAN loves Bragg’s Apple Cider Vinegar Drink. The ingredients are only water, vinegar, and honey, “It makes my stomach feel happy and well balanced!”

COCONUT SECRET COCONUT AMINOS

SUZY’s favorite sauce is Coconut Aminos by Coconut Secret. It tastes like a soy sauce mixed with teriyaki. Suzy loves it on pop-corn and in stirfrys!

KEVITA LEMON GINGER PROBIOTIC DRINK

FRANK buys these drinks by the case! They’re very efferves-cent and with the same probiotic as kombucha, “Good for a a daily pick me up!”.

round up at the

register

Every other month we ask shoppers to round to the nearest dollar and at the end of the month we give that money to a selected non profit. Together, your generousity and pocket change really add up!

In May, we rounded up for Colibrí Center for Human Rights

and raised $ 1,479.33

Want to learn more about Colibri? Visit: colibricenter.org

SUGGESTIONS, QUESTIONS, COMMENTS

Suggestions, Questions, CommentsI was surprised when I saw that you were selling Driscoll’s berries at the Co-op. There is a call

for a boycott in solidarity with striking workers in Mexico, and I think that the Co-op should

support farmworkers everywhere.Kelly’s Response:Thank you for contacting the Co-op about Driscolls and support of farmworkers. We un-

derstand that there has been an agreement reached, at least in the case of BerryMex in San

Quintin Baja California. The Mexican government guarantees government-required benefits

and “Mexico’s federal government agreed to pay part of the workers’ wages in order to meet

their demands for a minimum daily wage of 200 pesos, or about $13.” www.latimes.com/local/

california/la-me-baja-farmworkers-20150515-story.html “In a key concession, the government agreed to ensure that every laborer in the region 200

miles south of San Diego would have access to social security benefits, which provide pensions

and healthcare. Some of the region’s largest agribusinesses for years have been denying the

benefits, which are required by law.”Driscolls is one of the largest berry distributors and has many farms from the Northwest and

Florida to Mexico, Chile and Argentina. Currently what we are doing is asking our distributor

what company the berries are coming from and purchasing berries other than Driscolls when

we have a choice. And we will continue to track this dispute in the media. For now we see

there has been an agreement reached.

4

FOOD CONSPIRACY BOARD MEETINGSFood Conspiracy Board Meetings at 6:30 p.m. at the Hoff Building, located behind the co-op at 425 E. 7th St. All owners are welcome. Stay involved in co-op decision-making and accrue time towards a co-op discount for your attendance. (For three hours of time accrued, members receive a month-long 5% discount the following month).

The next board meetings will be on:thursday, august 13wednesday, sept. 2

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 1st 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.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.

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.

Moving? Please send us your new address, so we can keep the newsletter coming to you.

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

©2015 by Food Conspiracy Co-op Articles/art may be reprinted only with prior permission of the author/artist.

BOARD REPORTNicolas Siemsen, Board Member

for july / august 2015

When I first started shopping at Food Conspiracy years ago now, before becoming an owner or a Director on the Board, one of the main appeals was the fact that it was a local grocer. A Tucson institution, the Co-op quickly became, to me, a place to shop for necessities in an environment that felt like Tucson. That felt like home. The other choice was shopping at a generic national grocer – at a store that could be set down in any other city without my knowing the difference. It seemed like no choice, to me, at the time.

Little did I realize then that shopping a local grocer like the Co-op has impacts well beyond the feeling it pro-vides for me. I’ve since become aware that by spending my money on food at the Co-op, a large part of that money stays right here in Tucson. It goes to help pay the wages of our Co-op’s amazing staff. It feeds in to our business that is cooperatively owned by thousands of local Tucsonan’s, like you and me, and some por-tion of the profits get returned to all of us owners every year. It gets invested locally in store remodels, real estate purchases, rainwater harvesting infrastructure, gardens, and more, all benefiting the local companies we hire, the neighborhood around the Co-op, and our town overall.

“How could it get any better?” you might ask. While this is all pretty great, the reality is that a good portion of money spent at the Co-op each year also still leaves Tucson to be invested elsewhere. I’m referring to money spent on products made elsewhere, by companies headquartered elsewhere, with owners that are interest-ed in, well, elsewhere! This isn’t inherently bad of course, but we can all help the town we love to continue to thrive by re-thinking just a few of our purchases each year to try and buy more locally produced goods! By not only shopping at a local grocer, but also by shopping for local products made by people with an interest in Tucson, we can expand the impact each our dollars spent has on our local economy even further.

This is what inspires us to hold our annual Eat Local Challenge. Throughout the first two weeks of July, look for extra signage, labels, contests, and sales in the store helping to draw your eye to the wonderful local pro-duce, bulk products, juices, canned goods and more that we can offer thanks to wonderful local producers!Having addressed the profound financial impact that buying locally can have on our economy, I’d also like to share why I feel having the Eat Local Challenge in Tucson in the middle of summer is especially appropri-ate. For those of us that call Tucson home year-round, summer is a special time of year here. It gets hot, of course; really hot. It gets a bit sleepier, a bit less fast paced. We all hunker down a bit, sitting in the shade with a cold beverage as the cicadas buzz and the clouds build up on the horizon. Rain? Fingers crossed.For all these reasons it is a wonderful time of year to re-connect with Tucson as a place, more than just as a modern city. There isn’t any other place quite like it in the world. The roots of human life here go back further than in just about any other place in our Nation and it wasn’t that long ago that if you wanted to live here just about everything you ate had to be harvested or grown locally.

It was during our long summers that the bounty of nature provided and does still to this day. From grinding mesquite pods in to flour, to harvesting prickly pear fruit, to growing drought tolerant tepary beans and a rainbow of local corn varieties this is the time of year that food in the desert goes from being scarce to abun-dant. What a wonderful time of year to think about our local food-shed, to talk about what makes Tucson special, and to act upon it all by shopping local foods!

Be sure to join us all in taking the Eat Local Challenge this July. See you at the Co-op!

See page 14 to find out how to take part in the Eat Local Challenge and win a t-shirt + a $50 co-op gift card!

5

DO YOU WANT A SLICE OF DESERT WITH THAT?Julie Burguiere, Food Conspiracy Co-op Owner + Desert Harvesters Volunteer

A few months ago, I got involved with Desert Harvesters, a Tucson grassroots effort to promote and enhance the awareness and use of local native perennial food plants which can thrive on rainfall and runoff without additional irrigation. They needed a volunteer to coordinate the second edition of their Eat Mesquite Cookbook. I am not much of a cook but I like to keep things organized and moving so I decided to add my skills to the team and learn a few things along the way.

First, we reviewed what had been done before. The first edition had been inspired by the community we serve and we wanted to keep it that way. Recipes in the book, submitted by community members, will serve as stories that connect us to the Sonoran Desert, to its rich and abundant species, and to one another. Not just a cook-book, Eat Mesquite and More! (working title) will provide a recipe for healthy living--for individuals, community, and the ecosystem. Through its recipes and essays the book will communicate the idea that growing and eating native foods can help care for the habitat that sustains us and connects us to our place, its culture, and its ecology.

Then, we created a simple statement to summarize our vision: “With beautiful photographs, educational and how-to articles, unique

crowd-sourced recipes, and stories of real people, The Eat Mesquite And More! Cookbook will celebrate planting, harvesting and cooking with desert wild foods that can thrive on natural rainfall alone”. In the process, we decided to focus our efforts on doubling the size of the book, improving quality control for submitted recipes, tasting and testing them using a more rigorous evaluation process, and add-ing recipes using other desert plants along with Mesquite.

Now, we are on to the heart of the matter: gathering recipes from home and restaurant chefs led by their devotion to eating locally, their passion for upholding regional food traditions and their com-mitment to healthy eating (most native foods are great for those with hypoglycemia and diabetes, because they slow the body’s intake of sugars; furthermore they are gluten-free).

If you are still reading, I have a feeling you might be one of those passionate cooks and I hope that you’ll consider joining the project. We are looking for funders, volunteers, testers, and submitters. Al-ready almost 20 people have stepped up. We’d like to see 50 people involved, 300 recipes tested, 50 new recipes submitted - and we’d like to raise about $30,000 to bring the vision to reality. For more information, contact us at cookbook@desertharvesters.org or click on the cookbook picture on our front page at desertharvesters.org.

owner article

directions

1. Cook rice in broth and water, covered until tender. Once cooked, set aside.

2. In skillet or cast iron, cook the fresh garlic and yellow onion on a medium to low heat. Add the bell pepper. Also add the frozen veg-gie mix. Cook until tender.

3. Slowly add cooked rice to skillet or cast iron. Then add Cajun cashews. Stir all ingredients together. If dish is on the dry side, feel free to add a little extra broth. Cover and let simmer on low.

4. After 3-4 minutes, check on rice. Feel free to add more pepper and paprika if you desire a more spicy dish.

5. Enjoy!

1 1/2 cups of rice (basmati, jasmine, etc)

2 cups of vegetable or chicken broth

1 cup water

2 tablespoons of olive oil

1-2 cloves of fresh garlic, chopped

1/4 cup of yellow onion

1/3 cup of bell pepper (green, yellow, or red), chopped

1/3 cup of the frozen Casca-dian frozen

veggie mix (features corn, carrots and peas)

1/2 cup of Cajun cashews (from our bulk section),

chopped

2 green onions, chopped

Salt, pepper, paprika, and dried thyme to taste

ingredients

CAJUN RICErecipe from mallory cina, bulk buyer

All ingredients highlighted in green can be found in the bulk section of Food Conspiracy!

BON APPÉTIT

BULK

MEET MALLORY! If you’re a regular shopper of the co-op you might recognize Mallory as one of the friendly faces ringing up your groceries. Recently, Mallory became Food Conspiracy’s newest bulk buyer! Every news-letter she is going to bring you one of her favorite recipes (like the one above!) featuring bulk items from the co-op.

6

I am standing at the kitchen counter chopping carrots - big, fat, orange ones as long as my forearm with their miniature forests of tops intact - when my sons come zooming through. They’re playing a game called “fast move-ment,” which they’ve recently invented and that’s just another excuse for running and head-butting each other.

The boys startle me and a cas-cade of carrot top greens shower the floor. I bend to pick them up and in the instant it takes me to rise, my bunch of five carrots have been reduced to three. In my peripheral vision, I see two blurred figures absconding with carrots protruding from their laughing mouths.

“They think they’ve gotten away with something,” I smile inwardly, while outwardly hollering, “Hey! Those are my carrots!!” because I know that forbidden food is always tastier. A few minutes later they come back to flaunt their booty. I pretend to be annoyed and try not to show that I’m actually surprised (and pleased) that they’ve taken and devoured those carrots.

I can’t remember the last time they ate whole carrots. Despite the fact that my sons love picking them out (there is something irresistible about a bunch of uncut carrots, the greens still at-tached, the ends delicately tapering and curving upward), they don’t eat them anymore because they prefer bagged “baby” car-rots instead.

I began buying pre-cut, peeled and washed carrots for the sake of convenience. I’ve purchased frozen broccoli and blueberries for the same reason. It never occurred to me that there could be something harmful about offering my kids prepackaged, organic fruits and vegetables. But now I wonder whether even packaged fruits and vegetables are training my kids to expect that a given food will taste and look the same all the time.

The desire for a particular food to taste the same every time you eat it is understandable given that human biology evolved at a time when edibles could be dangerous and familiar tastes signaled food safety. This natural phenomenon is even more pronounced in children, who are often cautious about new foods. The food industry, which profits handsomely when we buy the same pre-packaged foods over and over, has turned this human preference for food uniformity into a virtual need especially when it comes to children.

A friend, who is a pediatric feeding therapist, describes seeing children who will only eat a certain brand of box macaroni and cheese, vanilla yogurt, or pizza sauce. She explains that if a child

is consistently fed only one type of a certain food, he will expect that food to taste the same every single time he puts it in his mouth. For this child, the idea of variety within a given food does

not exist.

This notion is not limited to pro-cessed foods. My children have come to expect sameness in foods like carrots, broccoli, and blue-berries because I’ve unknowingly trained them to like only the par-ticular brands of these foods that I’ve been consistently buying.

Luckily, counteracting the “food sameness” phenomenon is not dif-ficult. I had unwittingly done so just by chopping whole, fresh carrots in front of my sons. The key is to have the whole food, which likely will

taste different from the last time your kids ate that food, around and to limit its prepackaged version.

Exposing kids to the variety inherent in whole foods is another antidote to food sameness. Buying and eating locally grown fruits and vegetables, which differ in taste depending on the farmer and plant variety, (many local farmers use heirloom crops) is a great way to do this whether by selecting local produce available at the Co-op, joining a CSA or shopping at farmer’s markets.

My kids have learned that not all carrots look and taste the same from our weekly CSA pickups. Early in the season, the carrots are slim but towards the end they quadruple in size and look like giants. They’re not always orange, either. Sometimes they are a pale yellow, sometimes a deep-dark purple. They may be super sweet and juicy, mildly sweet and dry, or not sweet at all. My kids might wrinkle their noses when we get the latter, but this still contributes to the larger project, which is to teach them that not all carrots taste the same.

As the boys are fighting over who gets to take the first bite out of the third carrot that they’ve by now swiped from my cutting board, I realize I will probably continue to buy bagged carrots. But I vow to do so with less frequency while simultaneously carving out more time (preferably during an afternoon game of “fast-movement”) to wash, peel and cut locally-grown, whole vegetables thereby creating opportunities for my kids to “steal” a few here and there.

EXPECTATIONS IN AN AGE OF UNIFORM FOODSShefali Milczarek-Desai, Board Member

Shefali is a writer whose day jobs have included lawyering and mothering. Her essay “Living In-Between” was recently published in Kore Press’ Notes from the Motherfield.

PARENT’S PIECE

7

Neighbors Feeding Neighbors has always seen outreach to our community as an integral part of who we are. We feed people through our commercial kitchen and in connection with outside organizations like the Community Food Bank and Primavera. Neighbors Feeding Neighbors Provides up to five frozen meals and a snack pack per week to people in the downtown Tucson area who are home-bound,

semi-homebound, and who are in need.

join us for

FIRST FRIDAYSUMMER SALES

10% off all purchases for all shoppers!

Sign up to become an owner and receive a $10 gift card!

july 3rd

Plus, tastings from Conspiracy Kitchenand live music from 6-8 p.m.

10% off does not apply to basic buys, gift cards, classes or special orders.

august 7th&

round up at the

registerthis july for

neighbors feeding neighbors

8

IS EATING LOCAL FOOD REALLY MORE EXPENSIVE?Kelly Watters, Outreach + Education Coordinator

During the lingering wetter-than-usual beautiful spring of garlicscape and apricot season, before Tucson summer hits us with 100 degree days, the co-op prepares for the Eat Local Challenge. The Eat Local Challenge is the time of year our local farmers grow an abundance of tomatoes, melons, cucumbers, basil, chilies, garlic, onions, and more. It is the season we celebrate our local farmers and what they grow. The Eat Local Challenge highlights a question I frequently hear when I am out and about talking about the co-op. Whether the conversation is about local food or organic, the environmental costs and benefits of food,--the question “isn’t local food more expensive?” is always asked. At the co-op the answer is “no,” because we cooper-ate with local farmers. It is useful to examine the “local food is more expensive” myth.

First, co-op staff, Sarah, Garden Manager, and Adam, Dairy and Frozen Buyer and former Sleeping Frog farmer, and I discussed all of the factors that we understand to influence the cost of local food grown in the Sonora Desert. In no particular order we identified the following factors: labor; environmental practices; economies of scale; crop selection; access to, cost of and value of land; niche markets; transportation and freshness; water; and direct farmer relationships.

Next, we compared from dairy, beef, honey, and produce prices. In most cases the local food costs less than or was equal to the non-local food. (See the inset box with price comparison). The price of Organic Prairie ground beef is higher than local Sky Island and Meyenberg goat milk is higher than local Fiore di Capra’s non-pasteurized goat milk. Prices for local and non-local produce were the same or equal. Despite the equal price, local is purchased direct from the farm to the co-op versus through a distributor meaning the farmer gets more of each dollar than if purchased through a distribu-tor. The co-op cooperates with local producers, for example, local Certified Naturally Grown (CNG) yellow squash from Forever Yong Farm is $1.99/lb and organic summer squash from Mexico is $1.99/lb. In some cases, the co-op pays the same or more for organic, and it is the CNG local, which supports selling both at the same price. In other cases, a lower margin is applied to local products to sell all products at a comparable price. Some might suggest that because the co-op’s local produce is not certified organic like the imported or California grown produce, it should not be priced similar to organ-ics. Locally grown produce sold at the co-op is Certified Naturally Grown—a certification that our local growers choose and we require. It is a national farmer-to-farmer certification and the standards are comparable to the National Organic Standards. It is all of the stan-dards of Certified Organic but geared towards small scale farmers plus the added benefit is small farms are working with intact diverse ecosystems.

Then, we asked the local farmers who supply the co-op three ques-tions: 1. What is the single greatest cost? 2. Do these costs factor in to how you set your prices? 3. What challenges/pressures do you face as a small grower that commercial scale farms do not?

The answers emphasized commonalities and are interconnected factors mostly because they are linked to economies of scale. The highest cost are for labor followed by equipment purchase and maintenance. Other commonalties of small local farms are high crop

diversity, theconsequences of economy of scale, and quality/ value. Small farms have a greater crop diversity, which requires more labor and cannot afford expensive mechanized equipment, which is bot affordable. Large scale organic grows hundreds of acres of one crop and have crop specific mechanization which reduces labor and what the industry calls cost per unit. Large local farms do have mecha-nized harvesting, but most of their labor cost is in post-harvest processing. Not only does post harvest labor make the cost per unit high, but also the crop per acre produced is low. These crops cannot be not sold for a price that accounts for all of the costs of production because it would not be affordable for the public. Most of these factors are dependent on economies of scale. Not only do large scale producers benefit from efficiencies of economies of scale, but USDA agricultural policies also favor large-scale production.

This examination narrowly reviewed the cost and did not include all of the values and benefits of locally grown, primarily the fresh-ness and quality. Forever Yong Farm picks fresh and delivers to the co-op within 24 hours 2 to 3 times a week. John explains, “you aren’t paying more for the same product. You are paying more for a fresher high quality product.” In other words, locally grown beans aren’t the same product as organic beans grown in California and transported to Tucson. Another farmer Jaime de Zubeldia, referring to feed costs inputs, suggests “our small scale results in very high quality food and lots of flavor, but it is very hands-on. To get flavor we need higher quality feed at a much higher cost, or alternatively, is much harder to source locally.” Crop diversity means unique and diverse varieties can be found in small markets that cannot be found elsewhere.

Now, back to the Eat Local Challenge, for the first two weeks of July, all local foods are 10% off for everyone. Last year, $1,883.14 in Eat Local Challenge discounts was subsidized by the co-op. We want to support more this year and we need your participation. Come enjoy and celebrate the abundance of the season. Continued on page 8

LOCAL Sky Island Ground Beef $10.39 / lb

NOT - LOCAL Organic Prairie Ground Beef $10.99 / lb

LOCAL Fiore di Capra Raw Goat Milk $7.99 / 64 oz.

NOT - LOCAL Meyenberg Pasturized Goat Milk $8.39 / 64 oz.

LOCAL Sonoran Desert Honey $6.39 / 12 oz.

NOT - LOCAL Heavenly Organic Himilayan Raw $8.29 / 12 oz.

LOCAL Forever Yong Farm Summer Sqaush $1.99 / lb

NOT - LOCAL Summer Squash from Mexico $1.99 / lb

LOCAL Sleeping Frog Farms Green Onion $1.99 / bunch

NOT - LOCAL Organic Green Onion from CA $1.99 / bunch

price

beef

dair

ypr

odu

ceho

ney

the price of local

9

The farm-to-table movement has made great strides in connecting people with the sources of their food, but will it change our food sys-tems in ways that make them sustainable? Dan Barber, chef at Blue Hill Restaurant at Stone Barns, near New York City, explores this question. Setting out on a simple quest to pick an ingredient and see where it comes from, he learns that food is much more complicated and interrelated than a single ingredient.

Our modern agriculture system has completely separated the “agri” from the all-important “culture”. Without a food culture to sustain a system, it does not last. Barber takes us on a fascinating journey, meeting many people who are trying to create good food in ways that sustain the environment and culture.

Mary-Howell and Klaas Martens, organic grain farmers in upstate New York, Steve Jones, a wheat breeder at Washington State University, and Glenn Roberts, of Anson Mills in South Carolina are busy using different approaches to create flavorful grains and build the healthy soils that sustain them. Steve opened a Bread Lab at his experiment station to bring together farmers, breeders, and bakers, creating a community that produces food in a way that is sustainable and flavorful. All contribute to the development of grain varieties that are good for us and for the land.

Somewhere along the way, we adopted the dangerous paradigm of food as fuel and lost the concepts of flavor and sustaining healthy agro-ecosystems. Plant breeders are so often asked to develop vari-eties with high yields and uniformity and very rarely asked to breed for good flavor. The sad results are apparent in the flour we buy. Even the organic whole-wheat flour found in most stores comes from varieties not bred for rich flavor. If you want a comparison, buy a bag of Pima Club Wheat Flour from the San Xavier Co-op Farm. You will not likely want to return to the dry powder that usually passes as wheat flour. Pima Club was brought here in the late 1600s by Padre Kino and has been grown in our environment since then by natives of the area.

The dehesa is a relatively infertile region in western Spain that produces the famous jamón ibérico. It was never fertile enough to sustain large agribusiness. The people there have a strong land ethic, putting tradition and nature above technology, choosing to produce better, not just more. Their diet evolved from and with the ecology of the land. It reflects what the land produces, with little wasted. When we allow nature to work, farming in ways that promote all of its “inefficiencies”, we end up producing more than with any other

system and reap a diversity of products. Using this approach, this agro-ecosystem has fed its population for over 1000 years.

Ángel León, a chef in southern Spain, was appalled by the amount of fish thrown back into the ocean because they were considered damaged or of species for which there were no markets. He set his goal as using his consid-erable talents as a chef to prepare flavorful dishes using these unknown species. Of the vastness of the ocean, we eat mostly about 20 species, ignoring the rest. Most of what we eat is top predator fish, such as tuna, the marine equivalent of eating tigers and lions. The result has been the collapse of these fisheries, while we ignore flavorful species such as sardines that are lower on the food chain.

Consumers have driven our food systems in unfavorable directions. We demand only certain species and cuts of meat, causing the rest to go to waste. We demand food that is shipped long distances and can store well, at the expense of flavor and nutrition. Barber argues that chefs could use their influence to set us on a different course. They can work with what the land provides seasonally, showing people that there are flavorful and nutritious alternatives that are easier on the land.

Modern agribusiness strives to control all aspects of the food pro-duction process. Barber argues that our farms need instead to grow nature. This means less control. They should orchestrate a whole system of farming, not monocultures. Our agriculture needs culture. We need to consider soil health, a factor that influences the taste and nutrition of our food. Barber’s “Third Plate” for the future com-bines tastes not based on convention, but based on whether they fit together to support the environment that produced them. This plate is flavorful and nutritious, and is constantly changing to reflect what nature has to offer.

THE THIRD PLATE – FIELD NOTES ON THE FUTURE OF FOODGlenn Furnier, Board Member

BOOK REVIEW

The Third Plate – Field Notes on the Future of FoodDan Barber. 2014. The Penguin Press, New York. 486 pages

IS EATING LOCAL FOOD REALLY MORE EXPENSIVE?Kelly Watters, Outreach + Education Coordinator

Continued from page 8

Bring your Eat Local shopping list to discover new items you may have not tried before. After purchasing any three products, enter to win a $50 gift card and new Co-op t-shirt. Or, you can participate virtually by sharing your local purchases on Instagram by tagging the co-op @foodconspiracy and using the hashtag #TusonEatsLocal. At the end of the Challenge, two winners will be randomly selected from the shopping list drawing and the online photo entries. Enjoy and challenge yourself to eat local and drink local! Have fun!

NOW ON TAPconspiracy pale aleA blend of Vienna and Victory malts conspire perfectly with Columbus, Mount Hood, and Nugget hops to create an easy drinking beer for summer!

Brewed by Borderlands Brewing Co.

10

The O’odham people have been gatherers and growers for cen-turies, planting bean, squash, corn, cotton, melon and sorghum (which the O’odham call “sugar cane”) in the washes and gul-lies crossing their traditional land. They were also sustained by hunting the region’s plentiful game. The O’odham have cleverly mastered desert living along the Gila, Salt and Santa Cruz Rivers in southern Arizona by devising sophisticated canal systems for their agricultural endeavors.

They were a people who relied on communal cooperation to live in the harsh desert climate. But with Euro-pean settlement, the O’odham people were arbitrarily divided by interna-tional and reservation borders.

The splitting of the lands also resulted in the artificial division of O’odham society. The O’odham bands were broken into four tribes: the Tohono O’odham Nation, the Gila River Indian Community, the Ak-Chin Indian Com-munity and the Salt River (Pima Maricopa) Indian Community, each now politically and geographically distinct and separate.

The Tohono O’odham Nation — the “Desert People” — was later divided again and the people now live in four separate reserva-tions in the Sonoran desert in southeastern Arizona. One of those reservations, San Xavier, covers nearly 300 square miles and is home to 2,000 people.

Over time, urban growth in Tucson and industrial activity di-verted much of the water resources tribal members needed to farm. This trend — combined with the ever-more fragmented land holdings of members — meant that farming on a meaningful scale virtually ended by the 1950s. However, a cooperative formed in the early 1970s — the San Xavier Cooperative Association (or San Xavier Co-op Farm) — is helping to revive farming here, leading to improvements in the economic and physical health of the people.

Fighting for water rights San Xavier takes its name from the lovely Spanish mission San Xavier del Bac, known as the “White Dove of the Desert.” It was built by the Tohono O’odham people and the Franciscan priests who settled in the area in the late 1700s, near present day Tucson. The Presidio San Augustin del Tucson remained under Mexican control until the Mexican American War of 1846.

Tucson grew to become the largest city and commercial center in what was then the Arizona territory. The rapid growth and com-mercialization began to impact the area’s O’odham people.

Water once ran freely in the Santa Cruz River near San Xavier. But as the area grew, Tucson, mining companies and other users

diverted water out of the river and the underground aquafer. The rapidly depleting water table threatened the traditional farming of the area.

In 1890, Congress adopted the Indian Allotment Act, which broke up reservation land into allotments provided to individuals. Each head of a family was given a land allotment, ranging from 40 to 120 acres.

With no wills, when the head of a family died, the allotment was sub-divided among the heirs. Over the generations, the allotments became smaller and smaller, until there were only small individual plots for families.

Water continued to be a problem for the O’odham people. In the 1920s, the Bureau of Indian Affairs (BIA) drilled wells in the area, but by the 1950s the cost of pumping the water was so high that most families simply quit farming. The

rich heritage of community-grown, traditional foods all but disap-peared.

Diet changes result in high diabetes rateThe impact of that change in their diet is still evident today, with nearly half of the Tohono O’odham people suffering from diabe-tes — one of the highest percentages of diabetes of any people in the world. An Indian Health Service report concluded that “the solution rests in the people’s hands: the foods that have come from the desert for centuries.”

The report found that traditional foods — including prickly pear fruits, cholla buds, mesquite bean pods and tepary beans — actu-ally reduce blood sugar levels and improve insulin production.

The O’odham people understood the importance of regaining the healthy traditional foods, but the land allotments were now very small. And the once-flowing Santa Cruz River had become mostly a dry riverbed, except during periods of significant rainfall.

To maximize the yield from the fragmented allotments, San Xavier Coop Farm was formed in 1971 with a commitment to healthy farming practices and traditional crops. The coop began working to support the cultural and environmental values of the people while also supporting economic development within the com-munity.

Once the cooperative began operating, members were able to combine their small land plots under its umbrella to create more viable farming operations. That left water access as the major issue to tackle.

‘TOGETHER, WE WILL SUCCEED’ T-W:EM AT O’ NATODianna Jennings, Special Projects Coordinator USDA Rural Development/Arizona

ARTICLE FROM RURAL COOPERATIVES MAGAZINE, MARCH / APRIL 2015

Mission San Xavier del Bac, Tucson, AZ.

11

In 1975, a lawsuit was filed on behalf of the Papago Tribe (now the Tohono O’odham Nation), suing the city of Tucson, the state of Arizona, several mining companies and other entities that were pumping groundwater from the Santa Cruz Basin. The lawsuit was settled out of court in 1982, when the Southern Arizona Water Rights Settle-ment Act (SAWRSA) was passed by Con-gress and signed by the President.

That settlement gave San Xavier an allot-ment of 10,000 acre-

feet of groundwater per year and an allocation of 27,000 acre-feet of water from the Central Arizona Project (CAP), as well as 23,000 acre-feet of other water suitable for agriculture. Once again, the San Xavier O’odham people had land and water.

Co-op improves farm, irrigation canals This is a story that Julie Pierson has been telling for years. Pier-son, the coop’s board secretary, was born here and attended the mission school. In her many years working with thecooperative, Pierson has become a walking encyclopedia of both the Tohono O’odham and co-op history.

She tells the story of how the co-op has been working to reha-bilitate the farm, the canals and the wells. Pierson also describes how the co-op has built greenhouses, developed composting operations and completed riverbank stabilization projects.

Inside the small co-op store near the farm, Pierson points out the traditional foods being sold. These include mes-quite pods, sugar cane and cholla buds, along with Pima Club Wheat, chilis, squash and melons (during the growing season).

In the back office of the co-op store, Alfreda Hanier and Verna Miguel sit at a table, painstakingly using their fingers to pull out individual pieces of chaff from piles of wheat. Pierson explains that the co-op has a machine that does the initial separating, but that the women’s handwork produces a finer product.

The co-op store sells not only to tribal members, but also to the thousands of

tourists who pass by to visit the iconic San Xavier Mission. At the mission itself, ramadas provide shade and a rustic charm near the entrance of the mission where vendors sell traditional foods and handcrafted items, further expanding the market for the co-op growers.

Driving around the farm, amid the backdrop of rugged mountains and the shimmering white San Xavier Mission, the co-op farm unfolds around every turn of the road. There are irrigated fields where precious water flows down rows of alfalfa. There are also riparian areas where mesquite bosques delineate where the water runs just below the surface during rains. Long mounds of compost in varying stages can be seen near carefully maintained greenhouses where tribal members tend crops that will be planted or sold.

USDA assists co-op In 2014, USDA Rural Development awarded the co-op a Small So-cially Disadvantaged Producer Grant (SSDPG) for $188,000 and a Value- Added Producer Grant (VAPG) for $52,000.

The co-op is using the SSDPG funds to do outreach with Tribal members, teaching them how to grow, cook and use the tradition-al crops. Outreach efforts are also helping educate the people of the community and schoolchildren about the health benefits of returning to their traditional foods.

The VAPG will be used to help make the food production of the farm more profitable. Currently, the co-op subsidizes its food production through the sale of alfalfa grown for cattle feed. The co-op hopes the food production will eventually become self-sustaining. When Alan Stephens, Arizona state director for USDA Rural Development, announced the awarding of the grants to the co-op, he acknowledged a watchword of the O’odham people:

“Tw: em at o’ Nato,” which translates as: “Together we will suc-ceed.”

“The San Xavier Cooperative Farm embodies that cooperative principal that has defined the Tohono O’odham Nation for centu-ries,” he said. “USDA is pleased to be a partner in that success.”

‘TOGETHER, WE WILL SUCCEED’ T-W:EM AT O’ NATODianna Jennings, Special Projects Coordinator USDA Rural Development/Arizona

directions

Preheat oven to 375°. Cream softened butter, add sugar and egg. Add dry ingredients and beat mix-ture until smooth. Mix in chocolate chips and nuts (optional). Cool in fridge. Roll into two inch balls and press onto cookie sheet. Bake for 11-13 minutes or until done.

ingredients

1 cup butter

1/2 cup sugar

1 egg

2 cups all purpose flour

1 cup mesquite flour

2 tsp baking powder

chocolate chips and nuts

LOCAL MESQUITE FLOUR COOKIESrecipe from phyllis valenzuela, san xavier co-op farm

Local mesquite flour from San Xavier Co-op Farm can be found at the co-op in the bulk section

A woman pours wheat onto a mat in this 1907 photo. Because the wheat was heavier, it would fall directly onto the mat. The lighter chaff was carried away by a breeze. Photo Edward S. Curtis, U.S. Library of Congress.

12

PIE PARTY Photos by Mario Juan On April 12th Food Conspiracy Co-op host-ed the 12th Annual Tucson Pie Party at the YWCA. The contest brought back the spirit of healthy competition amongst bakers with 18 total winning pies. Local businesses also contributed donated pies for sale. Molly Kincaid (pictured to the right with plate) won the Best of Show and elected to give half of the profits to Iskashitaa Refugee Harvesting Network and Living Streets Alliance won the People’s Pie vote or popular vote. Each organization won $977.84!

This delicious and fun fundraiser would not be possible without all of the great pie bakers, pie judges, servers, local businesses who donated pies, and local non profits who brought out their fans and supporters. THANK YOUS are in order to the dedicated event organizers who are pas-sionate about pie and our Tucson community. The B Line, Downtown Kitchen + Cocktails, Back Dough, Pie Bird Bakery and Cafe, Cafe Passe, 5 Points Market & Restaurant, Nook, 47 Scott, Lovin’ Spoonfuls, Renee’s Organic Oven, and Food for Asencion Cafe.Event organizer Lori Adkison pictured with pie, to the left. Thank you!

13

watermelon, cantaloupe, onions, garlic, cucumbers & peaches

July / August

all staff pick

BIGONE

THING

voted by co-op staff

WHAT IS ONE BIG THING?Voted weekly by co-op staff One Big Thing is something we all love & think you’ll love too!

One Big Thing can be a seasonal or new product or an event or promotion we are excited and we want you to know about.

WHERE CAN I FIND THIS WEEK’S ONE BIG THING?

Ask a staff member or look for this symbol in the aisles:

one big thing

14

EAT LOCAL

CHALLENGE

july 1-1410% off

all local food

You could win this shirt by en-tering our Eat Local Instagram

& Shopping List Challenge!

eat local. drink local. support local.All Conspiracy Beer and local beer is 10% July 1-14. The profits of Conspiracy beer brews support El Grupo Youth Cycling.

EAT LOCALINSTAGRAMCHALLENGE

1. Take a picture of your local food finds and creations picked up from the co-op, neighborhood garden or farmers market.

2. Post the picture on instagram and use the hashtag #TucsonEatsLocal and tag @foodconspiracy

3. Be entered to win a Food Conspiracy Co-op t-shirt and $50 gift card!

4. The more #TucsonEatsLocal pictures you post the more chances you’ll have to win!

eat local instagram challenge runs from july 1-14

Food Conspiracy defines local as food produced 200 miles within the co-op.

Want to eat local in July but don’t know where to start? We can help! Here is a grocery list of some great local products that we have in store.

It gets even better! Cut this list out, bring it in with the next time you shop the co-op, purchase any 3 items on this list and you can be entered to win a co-op

t-shirt and a $50 gift card to our store. Think of all the local you can buy with that!

EAT LOCAL LIST

Once you’ve purchased three items fill out the form below and give it to your cashier to be entered! One winner will recieve a Food Conspiracy Co-op t-shirt and $50 gift card.

The raffle will run from July 1 and end on July 14.

NAME:

PHONE:

EMAIL:

EAT LOCAL

CHALLENGE

BREADSAnita Street Market TortillasLa Tauna TortillasSmall Plant Bakery BreadsAlpine Bread Co.Grass Roots Sprouted Bread

Arizona Cheese Co.Chiva Risa Goat CheeseFiore Di Capra Milk, Kefir, Yogurt & Cheeses Fond Du Lac Farms Milk & CheesesSave Your DairyIsabella’s Ice Cream

Sky Island Ground BeefReZoNation Farm Pork & EggsBushido ChickenArid Acres EggsCat Mountain Farms Eggs

Sleeping Frog FarmsConspiracy GardensForever Yong FarmDesert TreasuresSonoran HydroponicsEnglish Fruit FarmGrass Roots Sprouts

Exo Roast Co. CoffeePresta Coffee RoastersYellow Brick Coffee

RBar Engery BarOh!ganics BarsBird’s Nest Baking Co.

Lawrence Dunham Vineyard WineDos Cabezas WineDragoon Brewing Co. BeerBorderlands Brewing Co. Beer

DAIRY

COFFEE

MEAT + EGGS

PRODUCE

BEER + WINE

BARS + GRANOLA

San Tan Brewing Co. BeerFour Peaks Brewing Co. BeerBarrio Brewing Co. BeerTen Fifty Five Brewing BeerIron John’s Brewing Company

Sonoran Desert HoneyHappy Bear HoneyReZoNation Farm HoneyWe B Jamin Preserves

Conspiracy Kitchen Salads & Sandwhiches (changes daily)Tucson Tamale Company TumericoCafe DestaCopper Creek CheesecakeRex’s Perogies

Desert Tortoise Botanicals Kate’s MagikKuumba Made

Organic Harvest Arizona Pepper Ranch Hot SauceNot So GringoBKW Farms Sonoran White Wheat BerriesGrass Fed Beef CrispsSan Xavier Co-op Farm Mesquite & Wheat Flour, Lima BeansArtisan’s Table MustardBlum & Bru BrothsChilttepica SalsaMolla SalsaSan Pedro SalsaMano y Metate MoleFermented Tea Company KombuchaBlack Mountain Spring KombuchaFurbabies Pet Food

MISC.

HONEY + JAM

WELLNESS

PREPARED FOODS

15

1

2 3nAtIONAl

wAteRmelONDAY!

4free yoga*5:30-6:30pm

5InternAtIONAl

beer DAY!

6tusD

ClASses begIn

7first friday sale!

10% off

8

9 10 11free yoga*5:30-6:30pm

12intro to

essential oilsclass*6—7 pm

13board meeting

6:30-8:30*

14 15 new owner

orientation*10 am

16 17 18free yoga*5:30-6:30pm

19 20tuCsON’S bIrthDAY!

21 22

23

30

24

31

25free yoga*5:30-6:30pm

26uOfA

ClASses begIn

27 28 29

monsun tues wed thurs fri sat

CO-OP CALENDAR

august

exciting things happening in august: First Friday Summer Sale!

1 eat localchallenge

begins!

2 3first friday sale!

10% off

4independence day

& international day of cooperativesclosing at 8pm

5 6 7 8 9 10 11

12 13 14 15 16 17 18cold brewclass w/

exo roast co.*9—10 am

19 20nAtIONAl ICe CReAm

DAY!

21 22 23plant based diet class*

6—8 pm

24 25nutrition 101:

hydrationclass*

10—11:30 am26 27 28 29 30 31

monsun tues wed thurs fri sat

exciting things happening in july: First Friday Summer Sale & Eat Local Challenge 10% off all local products July 1—14!

july

no board meeting today

*Indicates the class or event will be held in the Hoff Building, 425 E. 7th St.

New hours begin July 1st!Now open 7 a.m.—10 p.m.

16

JULY 1-14Eat Local ChallengeFor the first two weeks of July, all local foods are 10% off for everyone. Food Conspiracy defines local as food produced 200 miles within the co-op. Come enjoy and celebrate the abundance of the season. Bring your Eat Local shopping list to discover new items you may have not tried before. After purchasing any three products, get entered to win a $50 gift card and new Co-op t shirt. Alternatively, you can participate by sharing your local purchases on Instagram tagging the co-op @foodconspiracy and using the hashtag #TusonEatsLocal.

JULY 1No Board MeetingNext board meeting will be August 13th.

JULY 3 First Friday Summer SaleAll shoppers receive 10% off all day! Thinking of becoming an owner? Join during our First Friday Sale and receive a $10 gift card! We will also have samples from Conspiracy Kitchen and other local vendors plus live music from 6:00 - 8:00 p.m.

JULY 18How to Make your Own Cold Brew Coffee with Amy Smith of Exo Roast Co. (Demo)*Learn the basics for making cold brew at home using basic supplies. Learn how to add flavors, ingredients and different coffees for different results. 9:00 - 10:00 a.m. at the Hoff Building, 425 E. 7th St. Tickets are available at www.foodconspiracy.coop. Class is limited to 10 participants. Please bring a 64 fl oz. jar or 2 quart pitcher to make your cold brew to take home. Cost: $8.

JULY 23The Plant-Based Plate: An Introduction to Living a Plant-Based Life with Traci Hobson and Jared Keen (Demo)*Learn about the benefits of plant-based living and learn how to make simple, quick plant-based meals. A plant-based diet has been shown to lower the risk for many chronic diseases, such as obesity, heart disease, high blood pressure, and diabetes, as well as many types of cancer.Students will also see a demonstration of how easy it is to make cashew milk and taste a plant-based gazpacho soup and a dessert. 6:00 - 8:00 p.m. Class is limited to 24 participants. Cost: $8

JULY 25Nutrition 101:5 Hydration and Mineral Balance with Robin Schuett Hames (Demo)*Do you often feel tired and over-heated with head or other body aches? You may be drying up! Most of us are walking around with varying levels chronic dehydration, affecting us from skin to bone. Unfortunately, the answer isn’t as simple as just drinking more water. Come learn how to re-hydrate by balancing water with mineral intake, and sourcing non-con-taminated drinking water. We will make a healthy alternative to gatorade and probiotic-rich water kefirs to quench your body’s deepest thirst. 10:00

- 11:30 a.m. at the Hoff Building, 425 E. 7th Street. Tickets are available at www.foodconspiracy.coop. Class limited to 24 participants. Bring a water bottle to bring your beverage home in. Cost: $7.

AUGUST 7First Friday Summer SaleAll shoppers receive 10% off all day! Thinking of becoming an owner? Join during our First Friday Sale annd receive a $10 gift card! We will also have samples from Conspiracy Kitchen and other local vendors plus live music from 6:00 - 8:00 p.m.

AUGUST 12An Introduction to Essential Oils for Health and Wellness with Traci Hobson (Demo)*We will cover the basics of essentials oils including what essential oils are, how to choose a quality oil, how to use them safely and how essential oils can be part of your daily routine to support general health and wellness. We will also discuss how specific oils can be blended to promote and support better health. Students will “make and take” a rollerball blend of essential oils home from the class. 6:00 - 7:00 p.m. Class is limited to 24 partici-pants. Cost: $15

AUGUST 13Food Conspiracy Co-op Board Meeting*All owners welcome. Stay involved in co-op decision-making and accrue time towards a co-op discount for your attendance. (For three hours of time accrued, members receive a month-long 5% discount.) 6:30 – 8:30 p.m

AUGUST 15New Owner Orientation*Welcome new owners! We’d like to invite you to learn how you can get the most out of your investment in the co-op. We’ll talk about how the co-op works, how owners participate, and how you can save money and eat healthy while shopping at the co-op. 10:00 – 11:00 a.m

ONGOING EVENTS AUGUST (no yoga in july, yoga will resume in august)Yoga at the Co-op*Join Reiki Master and Chakra Yoga Teacher, Doctress Neutopia, and certi-fied yoga teacher, Krysa Kobryner, for free yoga. They will guide partici-pants on a yoga journey using meditations and visualizations that center on our shared environment, breath, and need for healthy food. The yoga pos-tures will be suited for beginners and other more experienced practitioners. Bring a yoga mat and a writing journal. Wear clothes suitable for exercise.. Every Tuesday from 5:30-6:30 p.m.

CO

-OP P

HOFF

4th ave.

3rd ave.

6th st.

hoff ave.

7th st.BUILDING

ENTRANCE

LOCATION OF HOFF BUILDING

july / august

CO-OP EVENTS Registration for classes must be purchased 24 hours prior to the start of the class in store or online at foodconspiracy.coop/events*Indicates the class or event will be held in the Hoff Building, 425 E. 7th St.

17

AZLyme Association Tucson ChapterThe AZLyme Association’s Tucson Chapter meets on the second Saturday of each month from 2-4 p.m., usually at the Dusenberry River Branch Library, 5605 E. River Road (NE corner of River/Craycroft). Usual agenda is: 2-3 p.m. – guest speaker/presentation; 3-4 p.m. – support/group sharing. For more information call Jane at 529-0221, email Donna at nanandbo@cox.net, or visit www.AZLyme.org

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. Co-op owners get a 20% discount. The Zendo Oasis Studio, Central Tucson near U of A. More info: 981-9911 or skillfullyaware.com

Native Seeds/SEARCH Salons6-8pm on the third Monday of the month at the NS/S Conservation Center, 3584 E. River Road, 85718 just east of Alvernon intersection opposite the Waldorf school. Look for our marquee sign. For details and other NS/S events please go to: www.nativeseeds.org

Jyoti (Light) Meditation ClassesFree Jyoti (Light) Meditation classes held from 1-2:15pm on the 1st, 3rd, and 5th Sundays at Wellness First, 3861 1st Ave. Sponsored by Science of Spirituality and dedicated to Love, Peace and Unity. For more info call: Diann at 520-625-8312 or email gdshively@gmail.com. www.sos.org.

Men’s GroupThis ongoing group, facilitated by Robert Harris M.A., is for men committed to working through their personal stories to get to their True Purpose. The focus is on renewal and change. Tuesday’s 7:00-8:45p.m. At 529 E. Roger Rd. $35/week. Personal interview is required. Call (520) 822-4982. bobcatintegrativeconsulting.com.

Qigong Foundation ClassOngoing class meets Monday evenings from 6-7 p.m. at the Caritas Center for Healing, 220 E. 16th St. $10/drop-in or $35 for 5 classes. First class free for co-op members. More info: 881-0723 or email at oliversoasis7@gmail.com www.Openingtohealth.com

Nonviolent Communication (NVC)Also called Compassionate Communication9-4 PM, August 20-21, 2 day introduction to NVC. Guest facilitator and certified trainer:

Sylvia Haskvitz. Return to your natural desire to give from the heart, listen with empathy and speak your truth with compassion.Learn a language of life and one of connection to yourself and others. $160 both day which includes healthful snacks. Register with Leslie Bosch at Our Family Services. Contact lbosch@ourfamilyservices.org and register at ourfamily-services.org/training.html

Yoga for Bigger BodiesIf you’re looking for a way to get moving that re-spects all sizes and levels of ability . . . If you’ve ever wanted to try yoga but thought it was only for skinny people . . . If you want to release stress and gain strength, balance, and flexibility. This class is for YOU! Offered by Amy Vaughn, Sundays 10:30a, Mindful Yoga Studio, 1101 N. Wilmot #123, $9 single class.

Taoist and Sufi MeditationOngoing weekly class meets Mondays at 7:15 p.m. at Caritas Center for Healing, 330 E. 16th St. This class integrates two wonderful spiritual traditions that can help bring deeper peace to our being. The Taoist Water Method prac-tices of inner dissolving can help to open and transmute blockages in the deeper layers of our being. The Sufi path will include chanting Divine Qualities [such as Al-Fattah (the opener) and As-Salam (the peace) etc.]. The qualities infuse us with beautiful energies helping us open to the Divine within. Donations accepted.

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. Mettler Studio, 3131 N. Cherry Ave. Donations of $8 and up ac-cepted. For more info, contact Joanie at: (520) 820-8180 or joanie.sawyer@gmail.com

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.

Elder CirclesThe Wisdom Journey a safe, respectful place for harvesting your life. 1st Sundays, Jewish

Community Center 1 p.m.; 3rd Mondays, Fairwinds/Desert Pt., 10 a.m.; 2nd Mondays, Udall Senior Center, 7200 E. Tanque Verde; 2nd Tuesdays, Atria Campanao del Rio, 1550 E. River Rd., 2:30 p.m.; 2nd Wednesdays, TMC Seniors, 1400 N. Wilmot; 3rd Wednesdays, 10:30 a.m., St. Phillip’s in the Hills, 4440 N. Campbell, Room #10; 2nd Fridays at 10 a.m., St. Francis in the Foothills, 4625 E. River; 4th Mondays, Casa Community Center, 780 Centre Ave. at 3:30 p.m. Project of Center for Community Dialogue www.ourfamilyservices.org. To confirm meeting, contact deljonesaz@cox.net or 298-6542

Local First ArizonaLocal First Mixers are the 1st Wednesday of each month from 6-8 pm. The location changes but details are posted to our website here: localfirstaz.com/news/member-events/tucson-mixer/. Questions? Email: erika@localfirstaz.com or phone: (520) 628-2724

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. 1st, 3rd, and 4th Saturdays. 7-10 p.m. (Intro lesson at 6:30 p.m.) at First United Methodist Church, 914 E. 4th Street. Caller, live music, smoke/alcohol-free environment, all ages

–welcome. $10, $9 TFTM members, $5 students. For more info go to www.tftm.org or email tucsoncontradance@cox.net

Watershed Management Group WMG’s Co-op offers hands-on workshops that can teach you how to implement green-living practices at your home. From rain gardens to cisterns and greywater systems for landscapes; and from humble vegetable gardens to a Sonoran food forest; and even chicken coops and compost systems; WMG does it all. For events, visit: watershedmg.org/calendar. Email co-op@watershedmg.org or call: (520) 396-3266

Private Dance LessonsSingles, couples, and even youth can learn how to dance Latin, Ballroom, Country, and

COMMUNITY CALENDARjuly / august

18

Swing; whether you want to dance socially, for performance, or competitive dance. No age limit and same sex couples are welcome. Lessons can be scheduled around your busy lifestyle. Call 275-7931 or email danzrevolu-tionz@hotmail.com

Desert Sky Community SchoolOngoing Kinder and Grades enrollment. School tours weekly by appointment. A tuition-free Waldorf-inspired education at this non-profit charter school includes arts, music, movement, and two foreign languages in all grades. 1350 N. Arcadia, near Speedway/Swan. Call 745-3888, email desertskyshelly@gmail.com, or go to www.desertskyschool.org.

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

Desert CronesDesert Crones features programs and meetings for women over 50. Meetings are at Fellowship Square, Villa III, 210 Maguire Ave. Programs include guest speakers, writing workshops, and drumming circles. 1–3 p.m. every Thursday. Call 409-3357 for additional information. Free.

Candlelit Restorative Yoga Restore inner peace and quietude by candle-light with this restorative yoga class, guided by Shraddha Hilda. Give yourself the gift of relaxation and let go of tension from the week. Shraddha will guide a gentle, restorative prac-tice, with a special focus on finding inner peace. Every Sunday 6pm, Mindful Yoga Studio, 1101 N. Wilmot #123, Fees: $9 single class.www. mindfulyogatucson.com

Community Justice Board ProgramDo you want to make a difference in the life of youth who have committed a minor offense?If so, the Pima County Attorney’s Office is look-ing for volunteers who would enjoy: Guiding youth to make positive life choices, helping youth gain insight about their actions, working with community members in a team settingVolunteers work with first or second time youth offenders on holding them accountable and building on their assets. For more informa-tion about the Pima County Attorney’s Office Community Justice Board Program or how to become a volunteer, please call 740-5608 or visit our website at: www.pcao.pima.gov/com-munityjustice.aspx

Curves Laughter YogHA ClubMeets every Sunday at 5:30 p.m. Free and open to the public! Donations gratefully accepted!

2816 N. Campbell Ave. in the Albertson’s Center at the NE corner of Glenn/Campbell. Come laugh for the health of it! 520-777-7544, www.laughteryogawithgita.com. Rainwater Harvesting Tours The Nature Conservancy is now offering free public tours of their 2+ acre central Tucson site featuring rainwater harvesting cisterns, passive 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 Conservancy’s office building at 1510 E Ft. Lowell Dr.

Tucson Women’s ChorusWomen singers wanted! Enrollment is ongoing for a cappella multicultural singing during our fall and spring series (see website for schedule). No auditions, sight-reading, experience or performing necessary. Two rehearsal groups available: Central group on Mondays at St. Mark’s Presbyterian, 3809 E. 3rd St., and Northwest group on Thursdays at NW UU Congregation, 3601 W. Cromwell. Rehearsal times: 7-8:30pm. Free first visit. Open to girls with a singing adult. $75/adult, girls are free. Scholarships available. Pro-rated enrollment throughout the series. Karleena Ravenwood, Founder/Director, 743-0991, tucsonwomenschorus.org

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.

Iskashitaa Refugee NetworkVolunteers and donations needed to help U.N. refugee families in Tucson learn English and adjust to a new culture. Volunteer to harvest fruits and vegetables alongside refugees, distribute gleaned food, help in the office, fundraise, or assist at events. Contact Barbara Eiswerth at 520-440-0100 or information@iskashitaa.org. Visit www.HarvestTucson.org for more info.

Gentle Yoga and Meditation Class Ongoing weekly class provides a foundation for a healthy and safe yoga practice;$12/small group class. Wednesdays except 2nd Wednes-day of each month 5:45-7pm at Yoga is Therapy, Winterhaven Center, 2921 E. Fort Lowell, Suite 103, Tucson, AZ It is necessary to pre-register for your first class. www.healingpathyoga.net; Contact Jessica Byron MD RYT500 healing-pathyoga@gmail.com; Aqua Yoga Classes also

available, see website.

International Folk Dancing Every Tuesday from 7–9pm at Movement Shala, 435 E 9th St (5-minute walk from Food Conspiracy). No partner or experience needed; most dances are taught and done in a circle, holding hands. Learn ethnic dances with their fascinating and enlightening rhythms, tunes, voices, and instruments. There is no fee for the first visit. A donation of $5 is requested but not required. For more information, contact Andrew Carnie at andrewhcarnie@me.com

Kundalini Yoga with Adi ShaktiTreat yourself to the benefits of Kundalini Yoga at Yoga4All Tucson every Saturday morning from 9 a.m.-10:10 a.m. On the first Sunday of every month, Adi Shakti also leads you through a powerful Healing Circle from 3 p.m.-4:30 p.m. 500 N. Tucson Blvd., Suite 180. Fees: $5 first class; $8 students with ID and $10 single class

Saguaro Clinic: Acupuncture Plus639 E. Speedway at 1st Avenue (520) 319- 9711Ongoing Weekly Events: Tai Chi Class Wednes-days 9:00 - 10:00 a.m. $15; Knee Clinic. Small group Friday 1:00-2:00 p.m. 5 sessions $175 ($35 each) www.saguaroclinic.con

Nonviolent Communication (NVC)Also called Compassionate CommunicationAugust 20-21 from 9:00 -4:00 p.m. This is a two day introduction to NVC with guest facilitator and certified trainer Sylvia Haskvitz. Return to your natural desire to give from the heart, listen with empathy and speak your truth with compassion. Learn a language of life and one of connection to yourself and others. $160 both days which includes healthful snacks. Register with Leslie Bosch at Our Family Services.Contact lbosch@ourfamilyservices.org and register at ourfamilyservices.org/training.html

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. Due to quantity of submissions, we are not always able to publish all events. Submissions for the Sept. + Oct. issue must be received by Aug 1.

CALLING ALL TEACHERS FOR CONSPIRACY CLASSES!Do you have a skill or passion about food, health or environment to share with co-op members and the public? We are looking for teachers for fall classes. Propos-als are due August 1st. Contact Kelly at outreach@foodconspiracy.coop to receive guidelines and to submit proposals.

19

IN LOVING MEMORY OFLARRY LOCKHART

Long time Co-op owner and former staff member of the Food Conspiracy Co-op, Larry Lockhart, passed away after an ex-tended illness on May 4th, 2015. Larry was the Finance Manager at Food Conspiracy for 7 years in the mid-80s and he and his wife, Lois, were owners for many years and a great support to the store.

Larry was born on June 2, 1935 to parents who were born in Arizona before it was admitted to statehood. His father was

from Phoenix and his mother was from Globe, Arizona. Young Larry attended Pima Community College and then the University of Ari-zona, where he graduated with a degree in Ag Management. He also studied accounting but was not interested in becoming a CPA and so he didn’t finish.

Facing the draft, Larry joined the Army and in the summers volun-teered for the United States Forest Service and became the Office Manager for the Coconino National Forest. He worked 12 years for the USFS. He and Lois bought property at Tucson Estates in 1975.

Besides managing the finance department at the Co-op, Larry worked from 1975-2000 managing small businesses and non-profits in Tucson. His last job was a small training school business for pilots at Ryan Airfield. Larry and Lois were both very active with the Tucson Organic Gardeners since 1987 and both served as president of the group. He will be be greatly missed by friends and family.

412 N. Fourth Avenue Tucson, AZ 85705

www.foodconspiracy.coop

PRSRTD STDUS POSTAGE

PAIDTUCSON, AZ

PERMIT no. 821

IN T

HIS

ISSU

E

02

Gen

eral

ly S

peak

ing:

You

r Co-

op S

uppo

rtin

g Lo

cal

04

Boa

rd R

epor

t0

5 B

on A

ppét

it B

ulk

Reci

pe: C

ajun

Ric

e

06

Par

ents

’ Pie

ce: E

xpec

tatio

ns in

an

Age

of U

nifo

rm F

oods

08

Is E

atin

g Lo

cal R

eally

Mor

e Ex

pens

ive?

09

Boo

k Re

view

: The

Thi

rd P

late

10

‘Tog

ethe

r We

Will

Suc

eed’

t-w

:em

at

o’ n

ato

14

Eat L

ocal

Cha

lleng

e!

15

Co-

op C

alen

dar

FOOD CONSPIRACY CO-OPCOMMUNITY NEWS

FoOD CoNsPIrACY

co-op

Good news early birds! Beginning July 1st, Food Conspiracy Co-op will be open at 7:00 a.m. and will close at our regular time of 10:00 p.m. Beat the heat and shop early!

Too hot to cook? Let us chop those vegetables and cook you dinner! Also starting July 1st, Con-spiracy Kitchen will be open longer with salad bar hours from 7:00 a.m.—9:00 p.m. and hot bar hours from 11:00 a.m.—9:00 p.m.

We can’t wait to see you there!

NEW STORE & HOT BAR HOURS