ocean beach people’s...board of directors owner appreciation savings week nov. 19 - 23 10%...

Pres

orted

Stan

dard

U.S.

Posta

ge Pa

idSa

n Dieg

o, CA

Perm

it 906

OPEN DAILY 8 A.M. - 9 P.M.

obpeoplesfood.coop (619) 224–1387

At People’s, we are committed

to promoting ecological

sustainability with the products

and services we provide and

in the way we operate

our business.

OCEA

N BE

ACH

PEOP

LE’S

ORGA

NIC F

OOD

MARK

ET47

65 V

olta

ire S

t. Sa

n Dieg

o, CA

921

07 Ocean Beach People’sOrganic Food Market News

November 2019

S A N D I E G O ’ S O N L Y C O M M U N I T Y O W N E D G R O C E R Y S T O R E

W e A r e T h a n k f u l f o r E a c h o f Y o u !Run for a Seat

on People’sBoard of Directors

Owner AppreciationSavings WeekNov. 19 - 2310% Discount!See page 4 for details

People’sFall Arts &Crafts Fair Saturday,

November 2311 a.m. – 4 p.m.

People’s will be OPENon Thanksgiving 8 a.m. - 2 p.m.

The First Thanksgiving Menu ~ Dinner for 142

continued on page 10 . . .

Do you ever wonder how closely the Thanksgiving feast you relish each year resembles that first celebration shared by about 90 Wampanoag Native Ameri-cans and 52 colonists at Plymouth in 1621? The feast, which lasted for three days, was limited by food availability, of course, and was quite different from the Thanksgiving spreads that we know today. There were no hollows of mashed pota-toes to fill with gravy, no bread stuffing, no cranberry sauce, nor pies. But there was still an abundance of fresh and freshly preserved food—grown and harvested (as well as caught and hunted as this was not a vegetarian meal) by the people who gathered around the table to share their good fortune. In fact, the first Thanksgiving wasn’t called a “thanksgiving”—a word used by the

People’s Co-op’s Board of Directors (the board) is made up of member-owners like you. There are four open seats to be filled in the upcoming election, which will conclude at People’s Annual Meeting in April, 2020.

Qualifications include an interest in the continued success of People’s Co-op, experience working coopera-tively in a group, and the willingness and ability to make a regular time commitment. Each director contributes approximately five to ten hours per month for up to a three year term. Most meetings are held on Monday evenings after 5 p.m. A few times a year, directors are required to attend weekend events such as People’s An-nual Meeting and People’s Birthday Party.

The board makes policy and financial decisions to ensure that People’s Co-op remains strong and healthy, and is responsive to the needs of the mem-bership. The board is also responsible for hiring and evaluating the Co-op’s General Manager, who handles the day-to-day operations of the business. Experience on a board, in business or in finance can be helpful, but is not required. Additionally, there are opportuni-ties that may require out of town travel once or twice per year. Travel expenses are funded by the Co-op. For more information email Sarela Bonilla at [email protected]

Board candidate application forms are available at People’s. Applications are also available on the Co-op’s website at www.obpeoplesfood.coop, by clicking the “Board of Directors” page link. All applications must be submitted in person at the Membership Desk, located on the second floor, no later than 6 p.m. on Sunday, Dec. 1, 2019. At People’s, You Own It!

Meeting Notes for September 23, 2019

People’s MarketBoard of Directors

Message from the General Manager

PAGE 2 WWW.OBPEOPLESFOOD.COOP November 2019

by Jim Kase

Market 2019 2018 % Change

Sales $1,045,881 $1,032,943 1.3%

Basket Size $27.35 $25.75 6.2%

Customer Count 38,496 40,650 -5.3%

Café 2019 2018 % Change

Sales $17,439 $66,253 -73.68%

Avg. Order Size $19.41 $13.43 44.5%

Customer Count 872 5,058 -82.8%

Next Board MeetingMonday, November 18, 6 p.m.

• Outreach & Education Committee – Chair, Lynn Wade Meeting: November 11, 5:30 p.m.

• Finance Committee – Chair, Steve MyrickFollows Outreach & Education meeting

Board Committees

Meetings are held in People’s Community Room

People’s owners are welcome and encouraged to join or attend one or more committee meetings. For informa-tion visit www.obpeoplesfood.coop and then click on the Board of Directors link from the home page menu.

At Ocean Beach People ’s Organic Food Market You Own the Store!

Board of Directors Present: Stephanie Mood, Lynn Wade, Sarela Bonilla, Sarah Tipple, Steve Myrick, Merrin Muxlow, and Jamie Decker.Staff Present: Jim Kase and Gloria Isselhard.Guests Present: Lynette Saffren-Welles and Phillip Gianopulos.

Board Study – Review and Edits of Bylaws

Stephanie reported that she had contacted a California attorney who will review the proposed changes to the Co-op’s bylaws. Steve said that the attorney should be sent the current bylaws document with the proposed corrections. Discussion followed regarding suggested changes.

Executive Session

Stephanie reported that the board met in Execu-tive Session on September 9 and 16, 2019, and that no action was taken at either one.

Outreach and Education Committee

Mel Lions, former Director of Wild Willow Farm and Education Center, announced that the farm has merged and become a project of the Resource Conservation District of Greater San Diego. He pre-sented a plaque entitled “Proclamation of Gratitude” commemorating the last ten years of collaboration with Ocean Beach People’s Organic Food Market. . Lynn asked for suggestions for venues for the com-mittee’s outreach presentation. Point Loma High School was suggested. Stephanie spoke about the presentations she had made to business classes at two local schools. Suggestions were made to change a portion of People’s Mission Statement. An example given was to change the statement from, “To operate retail veg-etarian consumer cooperatives providing high quality natural products at a fair and reasonable price.” to “To operate retail vegetarian consumer cooperatives providing high quality organic products at a fair and affordable price.” Regarding governance, Stephanie distributed copies of C3, “The Consent Agenda,” and went over the need for monitoring the board’s activities.Stephanie distributed copies of the 2019 Board of Directors’ (BOD) Calendar as a guideline for 2020.

Finance Committee

Steve reviewed the August Financial Reports for the market and cafe. Total Revenue for the market was down 0.74% for the month compared to August 2018 and up 1.31% year-to-date. Total cost of sales was up 0.25% for the month and down 0.21% year-to-date. Gross profit was down 2.48% and up 4.01% respectively. Total revenue for the café was down 22.79% com-pared to August 2018 and down 17.53% year-to-date. Total cost of sales was down 23.95% for the month and down 26.69% year-to-date compared to 2018. Gross profit was down 22.06% and 14.22% respectively. Total combined revenue for the market and café was down 2.09% for the month compared to August 2018 and up 0.26% Total Cost of Sales was minus 0.67% for the month and minus 0.99% year-to-date compared to 2018. Gross profit was down 4.39% and up 2.35% respectively. Sales per paid labor hour were $82.78 compared

to $66.89 last year at this time. Labor to sales ratio for the café was 91.49% in Au-gust 2019 compared to 100.42% in 2018. Year-to-date it was 81.3% this year compared to 109.25% year-to-date in July 2018 Steve made a motion that the board approve up to $2,500 for an interior structure survey of the mar-ket. Sarela seconded. Vote: passed unanimously

Nominating Committee

Sarela reported that committee members dis-cussed language for an email that could be sent to Co-op owners to recruit candidates for the 2020 Board of Directors’ election.

General Manager’s Operations Report

Sales were up 1.25% at the market compared to September of last year, and café sales down 73.68% compared to the same period. The combined revenue for September was $1,063,320, a decrease of 3.26% compared to last year. The large drop in café revenue was due to the cessation of operations as of Septem-ber 14th. Before depreciation, our organization posted a net loss of $18,103 compared to a loss of $90,739 last September. Year-to-date our net income before depre-ciation is $44,239 compared to a net loss of $573,471 at the same point last year.

For over forty-seven years, Ocean Beach People’s Organic Food Market has been a resource for healthy organic food, information on conscious living, and a welcoming space for community members to connect, communicate and cooperate. We are committed to continuing this long into the future. In order to keep this great thing going, we need participation on three levels: shopping, ownership, and governing our cooperative business. Shopping at the Co-op helps the business grow, becoming an owner adds investment and your voice (think vote) to our democratic organization, and governance makes sure the ship is sailing in the right direction. A strong, healthy Board of Directors is essential to our continued success. Currently, we have yet to receive one candidate application for the 2020 board election. Last year we had none. The deadline is December 1st, so please consider volunteering a few hours a month as a board or committee member. I want to thank all of our owners for heeding the call that went out earlier in the year to shop YOUR Co-op first. After all, you own it. I also want to thank everyone who participated in the owner survey that was conducted last month. The survey was available on our website and a paper version was available in the market. We always want to serve our owners and shoppers better, and your feedback is vital to that effort. Did you miss it? We’re making a concerted effort to communicate electronically, so please make sure that we have your email address. You can do this at the cash register when you check out. By giving us your email, you can receive information about special sales and events that save you money and make shopping at the Co-op even more fun!

Personnel costs at the market were 25.94% of gross sales. Labor Day is an all-staff paid holiday with no corresponding sales, which inflated the labor percentage for the month. Personnel costs at the café were down from the same period last year due to the closure. The total for the month was 237.65% of gross sales, however, due to the issuing of final checks to staff, which included payments for accrued benefits. People’s Produce Dept. saw continued revamp-

ing during the month of September, and the new de-partment manager is concentrating on continuing to improve selection and merchandising as we transition from summer to fall growing seasons. The Produce Dept. was responsible for over 24% of gross sales for the month, and has continued to show growth. Minor improvements to the market continue, such as the replacement of the treads on the stairway. Larger projects such as the evaluation of the mezzanine level for structural settling and the roof’s solar system for efficiency are under consideration. The Board of Directors and general manager have been exploring all options for the future of the café property, with the intention of determining the best way forward for the organization as a whole.

November 2019WWW.OBPEOPLESFOOD.COOP

Visit us at:www.obpeoplesfood.coop

Contact us at:General Manager

[email protected]

[email protected] Dept.

[email protected]

Advertising Representative – Jamie DeckerAd deadline is the 5th of the preceding month.

Editor and Layout - Amber Forest McHale

ADVERTISING DISCLAIMER:

[email protected]

Ocean Beach People’s Organic

Food Market News

People’s Co-op will not knowingly accept newsletter advertise-ments that are deceptive, misleading or expressly

incompatible with our mission and goals. People’s Co-op does not endorse, advocate or guarantee offers, viewpoints or representations made by advertisers in the newsletter.

For a complete calendar schedule, please visit the Co-op’s website at www.obpeoplesfood.coop

P E O P L E ’ S C O M M U N I T Y C A L E N D A R

Live Acoustic MusicFridays 5:30 – 7:30 p.m. Sundays 11 a.m. - 1 p.m.People’s Market DeliPeople’s Deli continues to present original folk, jazz, blues, and bluegrass performed by local musi-cians. Our highly acclaimed organic, vegetarian fare features a variety of award-winning soups, salads, entrees, baked goods and desserts. All food, includ-ing breakfast, lunch and dinner, is prepared fresh daily. Top off your meal with a complement of Fair Trade, certified organic teas and coffees, freshly made juices, and more. Bring a friend or make new friends here.

Children’s Toy DriveNovember 1 – December 18People’s Market Donate to the Western Service Workers Association’s (WSWA) Toy Drive! WSWA needs hundreds of new toys for children of all ages for their mem-bership of low-income service workers. WSWA needs the toys no later than December 18th in order to complete its annual Toy Distribution. Please leave donated un-wrapped toys in the Food Donation box at People’s. To sign up to volunteer during WSWA’s holiday campaign, please call (619) 238-9763.

H e a l t h y B i t e

Memory BoostHard-working cells in the brain need a lot of energy—eating well, exercising, and supplements can help out

by Lisa James

Trouble remembering things is a classic sign of age, and with good reason: About 40% of North Americans 65 and older, a total of 16 million people, show signs of memo-ry impairment. Contrary to common fears, however, scientists say that only 1% of these people will progress to demen-tia each year. That’s the good news. If you’re one of those 16 million, however, the bad news is that it’s still frustrating not being able to complete a sentence, remember a name or find your keys. Fortunately, you don’t have to accept memory loss as inevitable. Eating the right foods and staying physically active is a good start. In addition, there are brain-support supplements, known collectively as nootropics, an umbrella term for a class of chemicals that give cognitive benefits to the human brain, that help sharpen a dulled memory, including a substance called PQQ.

Cellular Power Plants Researchers have long known that the brain uses a large amount of energy. It requires up to 20% of the body’s total power output, and the need to transmit messages between cells called neurons con-sumes about two-thirds of the brain’s energy budget. Neurons, though, only account for about 10% of the brain’s total cell count. The rest is made up of glia, cells that maintain and nourish neurons—the kinds of housekeeping functions that are crucial for proper brain performance. Scientists now under-stand that the glia, which are hard at work even when the neurons are relatively inactive, use the other third of the brain’s power supply. All cells, including neurons and glia, generate energy in cellular structures called mitochondria. If these tiny power plants aren’t firing on all cylinders, the brain’s operating capacity suffers. In fact, mitochondrial dysfunction is now recognized as a marker of biological aging. For example, one study found 50% more damage to the mitochondria in the brains of people over age 70 than in those of people who were middle-aged.

Nootropic Support Today, many people seek to bolster their brain-power through nootropics. Some, such as ginkgo and green tea, have been used for centuries. Oth-ers, including various little-studied nutrients, are on the scientific cutting edge. Pyrroloquinoline quinone, better known as PQQ, falls into the second category. It has shown an ability to support energy production in


What’s Sleep Hygiene?Tuesday, November 5, 7:30 – 8 p.m.People’s Market Community RoomDo you sometimes have trouble falling or staying asleep? Do you wish you knew the best ways to avoid sleep issues? How can you find relief from sleep woes? Find out these answers in an educational discussion. Attendance is limited to 18; to RSVP call (858) 776-6370 or email [email protected] To ensure that there are parking spaces for shoppers, please do not park in the Co-op parking lot while attending this workshop. Free of charge.

Nutrition for Gut Health Wednesday, November 6, 7 – 8:30 p.m.People’s Market Community RoomGut health is a trending topic but what does it mean on a practical basis? Join us for science-based, action-able ways to support gut health and detoxification pathways - both essential for optimal health and vitality. Attendance is limited to 18; to RSVP email [email protected] To ensure that there are parking spaces for shoppers, please do not park in the Co-op parking lot while attending this workshop. Free of charge.

What Happens in BirthWednesday, November 13, 7 – 8:30 p.m.People’s Market Community RoomThis will be a multi-media, experiential learning event, where we will dive deep into how birth really works when we understand and respect the process. Everyone who is interested is welcome! Attendance is limited to 18; to RSVP call (206) 383-6904. To ensure that there are parking spaces for shoppers, please do not park in the Co-op parking lot while attending this workshop. Free of charge.

Special Musical Guest ~Nick GrantSan Diego Symphony Violinist People’s Market DeliSunday, November 17, 11 a.m. – 1 p.m.Please join us at People’s award-winning Deli for a very special musical presentation featuring violinist Nick Grant, Principal Associate Concert Master for the San Diego Symphony. Mr. Grant is the only violin-ist in the U.S. to win auditions for and serve in all three top violin positions in a single major orchestra. He is also the longest serving string principal in the 100 year history of the San Diego Symphony. Free of charge.

Book People’s MarketCommunity Room for Free

The Community Room is available free of charge on a first come first

serve basis to Co-op owners. For details call Kylie at (619) 224-1387.


Our Cooperative Community Holiday Recipes for the Table

recipes provided by © 2019 National Co+op Grocers

Whole Wheat Penne Pasta with Pumpkin Sauce


Here’s how it works:

Pick the day you want to shop for your Owner Appreciation 10% discount between November 19 and November 23, 2019

Once at the register, give the cashier your owner number and Owner Appreciation Discount coupon.

Receive your 10% discount on that transaction.

Impor t an t t o Know! Your owner number can only be used one time with your Owner Appreciation Discount coupon. If someone other than the primary shareholder (i.e. the person whose name is on the ownership card) uses the Owner Appreciation Discount coupon (for instance a roommate or spouse), that counts as the one time use. Forgot your coupon from the newslet-ter? Ask any cashier for a coupon! If you have any questions, please don’t hesitate to ask any cashier or call People’s at (619) 224-1387.

1

2

3

At People’s Co-op,You Own the Store!

Celebrate with People’sOwner Appreciation SavingsNovember 19 - November 23

People’s is offering a one time use 10% off Owner Discount coupon

for five days in November!

People’s “You Pick the Day” 10% Off Owner Appreciation Days*Savings coupon for People’s Co-op Owners! Valid November 19 - 23, 2019. One time use only.

*Excludes no further discount items.

Please Present Coupon Before Transaction.

by Sarah Tipple, Board DirectorBoard of Directors’ Message

In September, People’s General Manager, Jim Kase and I co-hosted a Board of Directors’ information table in front of the Co-op. The primary reason for doing this was to spread the word about the purpose and importance of the Board of Directors and its role in governing our food cooperative. We also spoke with our owners and community members about the health of the Co-op and the decision to close People’s O.B. Garden Café. The board, which is comprised of three employee and six consumer owners, will hold its Annual Elec-tion in the spring of 2020. We spoke with many people who were surprised to learn that last year none of our Co-op owners ran as candidates in the board’s election. The board would like to invite People’s member-owners to become involved in the Co-op, either by running as a candidate for the board or by joining a board committee. Owners are also encouraged to attend any of People’s board or committee meetings to learn more about the Co-op. Board and committee meeting times and dates are listed in each issue of People’s newsletter, on page 3, as well as posted at the Co-op. For owners who would like to apply to be a candidate in the upcoming board election, applications are available at People’s and on the Co-op’s website at www.obpeoplesfood.coop. We have four consumer directors’ seats to fill in the 2020 election. For more information, please see the article on page 1.

The Most Wonderful Time of the Year for Great deals at People’s The holiday season is upon us, and that means gathering with friends and family around good food. Whether you’re planning a large holiday dinner or appetiz-ers with a few friends, there’s plenty to find at the Co-op to help you with your entertaining.

The Disco+ver coupon book offers savings on products you

and your guests trust and love. Stock up on break-fast items, side dishes and baking ingredients. And during this busy season, don’t forget to take care of yourself with wellness items, also on sale. Stop by People’s to pick up your free copy today, and save more than $50 on products including Bob’s Red Mill, Garden of Life, Cascadian Farm, Annie’s Homegrown, Organic India, Stonyfield Farm, and Dr. Bronner’s! Coupon books will be available at the Co-op starting in early November and coupons are valid through Dec. 31, 2019.

Give a People’s Gift Card! Looking for the perfect gift? People’s Market offers rechargeable gift cards—you decide the amount and your gift recipient chooses the treats that appeal to him or her. Whether it’s for a delicious afternoon lunch at People’s award-winning Deli, a shopping cart filled with the freshest organic produce, or an herbal remedy from our Wellness Department, People’s rechargeable gift cards make it simple.

Want More of People’s? Visit Ocean Beach People’s Organic Food Market on Facebook (facebook.com/oceanbeachpeoples), and Instagram (instagram.com/obpeoplesorganic-foodmarket) for up to the minute news and action alerts, as well as reminders of Co-op events and pictures of staff, owners, and the Co-op’s fresh food!

Sometimes, a creamy, herb-laced pasta sauce is perfect for a fall night. This quick weeknight version uses smooth pumpkin and Greek yogurt, along with whole wheat penne for a satisfying, seasonal meal.

Serves 6. Prep time: 30 minutes.

1 lb. whole wheat penne pasta 1 Tbsp. olive oil ½ cup chopped onion 2 cloves garlic, chopped 1 Tbsp. fresh sage, chopped, plus more for garnish 3/4 cup canned pumpkin 1/2 cup vegetable stock 1/4 cup dry white wine 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 1/4 cup whole milk Greek yogurt 3/4 cup grated Parmesan cheese 1/2 cup fresh parsley, chopped

Preparation Place a large pot of salted water on the stove for the pasta and begin heating to a boil. In a large skillet, heat the olive oil over medium-high heat and add the onion. Sauté, stirring until the onions sizzle, then reduce heat to medium-low. Cook for at least 10 minutes. When the onions are soft and golden, add the garlic and sage, and stir for a few seconds, until fragrant. Stir in the pumpkin, vegetable stock, wine, salt and pep-per and whisk to mix. Turn the heat to medium-high and bring to a boil, then reduce to medium and simmer vigorously, stirring frequently, about 5 minutes or until thickened. While the mixture is still hot, whisk in the yogurt and Parmesan cheese, then remove from heat. Cook the pasta according to package directions. Drain and toss with the sauce and parsley. Serve hot.

Chef’s note: Why Choose Organic Pumpkin?

According to SFGate Home Guides, organic pumpkins use only naturally occurring chemicals and pest treatments during the growing process, making them the better choice if you plan to use pumpkins in


Body Care & WellnessHoney Girl Organics - No Further Discount

All Zatik Naturals Products 20% OffZatik Naturals - No Further Discount

WishGarden - No Further Discount

Emerald Labs - No Further Discount

All Emerald Labs Products 25% Off

All WishGarden Products 20% Off

Renew Life - No Further Discount

All Renew Life Products 20% Off

Pranarom - No Further Discount

All Pranarom Products 20% Off

Includes Ultimate Flora Probiotics, DigestSmart Chewable Enzymes,3-Day Cleanse, Organic Triple Fiber, and more!

Includes Adrenal Health, B-Healthy, Blood Pressure Health,CoEnzymated Multivitamins, and more!

Kick-Ass Immune, Kick-Ass Sinus, Kick-Ass Allergy and Serious Cough.

All Honey Girl Products 20% OffIncludes Facial Cleanser, Face & Eye Creme, Super Skin Food,Foaming Facial Wash, Facial Toner, Rejuvenating Mask, and more!

Includes shampoos, conditioners, bar soaps, facial care products, and more!

Includes essential oils, hydrosols, diffusion oils, deodorants, and more!

aIf You CareParchment Baking Paper 70 sq. feet $4.49 reg. 5.99 EcoverDish Soap 25 oz. $2.49 reg. 3.89

Fragrance Free, Lime Zest, Pink Geranium varieties.

Green 2Tree Free Napkins 250 count $2.99 reg. 3.59

Made from sustainably grown sugar cane and bamboo.

Bay Mill SuppliesPotato Brush each $2.25 reg. 2.95

SŌL Relax Candle 7 oz. $10.95 reg. 12.95

Bev’s - Locally Made!Flaxseed Neck Wrap each $22.95 reg. 26.95

Household & General Merchandise

What’s New at People’s?

Remove dirt & debris without peeling off skins and their vital nutrients.

Made from unbleached, totally chlorine-free greaseproof paper.

Relax with pure essential oils of lavender & blood orange.

s

Did You Know? People’s member-owners are eligible

for case discounts on many of your favorite products!

Please see any employee for details.

Grocery Pacific Foods – Organic Unsweetened Coconut Milk: Pacific Foods keeps it simple with this nut milk to let the creamy, refreshing goodness of organic co-conuts shine through. Enjoy as a dairy-free beverage by the glass, over cereal, or as a lighter alternative to canned coconut milk in soups and Asian-inspired recipes. Organic Unsweetened Vanilla Coconut Milk new, too!

Ginger People – Gin-Gins Chewy Ginger Candy: Winner of Fiery Food Association's Scovie Award for "Best Candy," Gin-Gins are both stimulating and delicious. Given ginger's queasy-quelling properties, Gin-Gins are great to ward off nausea while flying, boating or going on a bumpy road trip.

Justin’s – Organic Nut Butter Covered Nuts: Available in two varieties, Almond Butter Covered Almonds and Cashew Butter Covered Cashews, these delicious snacks cover nutrient-rich and protein-packed roasted al-monds and cashews with the perfect amount of Justin’s nut butter for a sweet-and-salty snacking experience.

Beanfields – Jalapeño Lime Bean Chips: Jalapeño gives the zing while lime packs in the zest in these gluten-free snack chips. And, each serving offers 4 grams of protein and 4 grams of fiber! Cheddar Sour Cream Chips (dairy and gluten-free) new, too!

PerishablesCappello’s – Fettuccini Almond Flour Pasta: This grain-free pasta is unlike traditional pasta; the texture is silkier and the taste is butterier. Unlike dry pasta alternatives, this fresh-frozen fettuccine cooks quickly, in a minute or less, depending on your personal preference for bite.

Straus Family Creamery – Organic Vanilla Chocolate Chip Ice Cream: Just in time for the holidays and flavored with organic vanilla extract and chunky chocolate chips, this creamy treat delivers a delight of textures and flavors reminiscent of homemade, hand-churned ice cream.

Wildbrine – Organic Red Beet & Cabbage Kraut: The earthiness of beets are balanced and mellowed by the crunchy, mild sweetness of organic cab-bage and hints of pear, ginger, and cilantro in this sauerkraut. Like all Wild-brine products, it is unpasteurized to preserve its probiotic benefits.

Wildbrine – Organic Arame & Ginger Kraut: A nutrient and flavor-rich Japanese sea vegetable teams up with fresh ginger and green cabbage to make a naturally probiotic, unpasteurized kraut that is a little sweet, a little gingery, and totally probiotic. Use this ginger sauerkraut condiment on veg-gie dogs and veggie sausages, or serve over an ancient grain, rice, or quinoa for a healthy “rice” bowl.

Cedarlane – Organic Gluten-free Salads: Enjoy 3 new “grab and go” organic salads for those days when you’re short on time, but still want full flavor. Variet-ies include Couscous, Veggies, & Chickpeas with Citrus Dressing, Eda-mame, Black Bean, & Kale with Spicy Citrus Dressing, and Four Bean & Swiss Chard with Vinaigrette Dressing.

More Ways to Save with Co+op Basics Looking to stretch your grocery budget? So are we! That’s why we’re pleased to offer People’s “Co+op Ba-sics” program. Co+op Basics offers everyday low prices on many popular grocery and household items. From peanut butter to beans and tomato sauce to olive oil, you’ll find value-priced brands as well as low prices on some of your everyday favorites. For savings on Co+op Basics products, look for the purple and white Co+op Basics sign!

WWW.OBPEOPLESFOOD.COOP

Deli/Bakery Perishables

November 1 - 15Grocery

reg. 4.59 You Save $1.59

Cascadian Farm

Organic Frozen FruitHarvest Berries, Raspberries, Strawberries, Peaches

$3 8 - 10 oz.

reg. 1.99 - 6.59 5.3 - 24 oz. You Save .49 - $2.10

Prices on Sales While Supplies Last

Bulk

Deli items feature Organic ingredients

Fig and Fennel Salad

$7.49 per pound reg. 8.49

Pumpkin Bread Ho Ho’s


reg. 7.99 You Save $2

reg. 4.29 You Save .30

Stonyfield Organic

Organic YogurtWhole Plain, Whole Vanilla,

Low Fat Vanilla

$3.99. 32 oz.

Vital Farms

Organic Large EggsFrom hens that are pasture raised

$5.99 dozen


Grain Millers - Organic!

Regular Rolled Oats

99¢ per pound


Organic Pecans

$13.99 per pound


Organic Black Beans

$1.99 per pound


Thompson Raisins

$2.99 per pound


Organic Turkish Apricots

$3.99 per pound

reg. $2.89 You Save .60



reg. 3.89 each You Save .89 each

Muir Glen

Organic Pasta SauceAssorted varieties

2 for $5 25.5 oz.

Imagine

Organic BrothAssorted varieties

2 for $6 32 oz.

Eden

Organic BeansAssorted varieties

$1.99 15 oz.

Taste Nirvana

Premium Coconut WaterBottled in glass

$3.49 23.6 oz.

Proud Source - Plastic-free Bottle

Rocky Mt. Spring WaterBottled at the source!

$2.29 25.3 oz.

reg. 4.25 each You Save $1.25 each


Forager

Organic CashewgurtAll varieties

$1.50 - $4.49.

Maya Kaimal

Organic Everyday DalAssorted varieties

2 for $6 10 oz.

Organic! reg. 3.49 You Save .99

Kevita

Organic Sparkling Probiotic DrinkAll varieties

$2.50 15.2 oz.


November 16 - 30Deli/Bakery Perishables

Bulk

reg. 3.39 - 3.69 16 oz. You Save .89 - .69

Deli items feature Organic ingredients

Grocery


reg. 1.99 - 6.59 5.3 - 24 oz. You Save .49 - $2.10

Cashew Cranberry Quinoa


Go Take a Hike Cookie




Cascadian Farm - Organic!

Frozen Vegetables Assorted varieties

$2.50 - $3

Prices on Sales While Supplies Last

Alden’s Ice Cream

Organic Ice CreamAll varieties

$5.99 1.5 quart


Grain Millers - Organic!

Regular Rolled Oats

99¢ per pound


Turkish Apricots

$3.99 per pound


White Jasmine Rice

$1.49 per pound


Brown Jasmine Rice

$1.49 per pound


Organic Pecans

$13.99 per pound

Organic!

Organic!

reg. $3.99 each You Save .99 each




Equal Exchange - Organic & Fair Trade

CoffeeFrench Roast, Breakfast Blend

$6.99 10 - 12 oz.

Montebello

Organic PastaAssorted varieties

2 for $6 16 oz.

Bionaturae - Organic!

Strained TomatoesAssorted varieties

$2.79 24 oz.

Mediterranean Organics

Organic OlivesAssorted varieties

$2.99 8.1 - 8.5 oz.

Pacific

Organic BrothAssorted varieties

2 for $5 32 oz.

Napa Valley

Organic Olive OilExtra Virgin - medium bodied flavor

$9.99 25.4 oz.


Immaculate

Organic Bakery BreadsCrescent Rolls, Flaky Biscuits

$2.99 8 - 16 oz.


Earth Balance

Vegan Butter

$3.99 12. - 16 oz.

Soy Free Buttery Sticks, Organic Buttery Spread

Submit Your Email to Any Cashier to Receive Notifications of Flash Sales!

reg. 5.99 - 6.59 You Save $1 - $1.60

Non-Organic Gluten-Free Pie Shells on Sale too!

Wholly Wholesome

Organic Pie ShellsTraditional, Whole Wheat

$4.99 2 shells / 9” each

Organic!


Thanksgiving Slaw

cooking and baking applications. While convention-ally grown pumpkins do not receive the same amount of synthetic chemicals and inputs as other non-organ-ic vegetables ad fruits, synthetic and fossil-based pes-ticides and herbicides are harmful to the environment nevertheless. In larger farming operations, conven-tional chemicals used in pumpkin production include clomazone and ethalfluralin. These chemicals are not only bad for the environment as they pollute ground-water, but they also have the potential to injure other plants and crops.

Holiday Recipes for the Table. . . continued from page 4

Serves 4–6. Prep time: 20 minutes.

This easy, colorful side dish comes together in minutes and can be made a day ahead of your holiday feast. It’s a bright, delicious addition to any Thanks-giving menu. The sturdy kale, cabbage and Brus-sels sprouts make it a great addition to your potluck repertoire, too.

1/2 bunch kale8 large Brussels sprouts.3 cups shredded red cabbage1 medium carrot, shredded1/4 cup olive oil1/4 cup balsamic vinegar2 Tbsp. maple syrup1/2 tsp. salt1/2 tsp. black pepper3/4 cup dried cranberries

Tear the leaves of the kale away from the stems. Roll up the stacked leaves, and slice thinly crosswise. Slice Brussels sprouts crosswise thinly. Slice red cab-bage in half, and then cut crosswise into thin slices to make three cups. Shred the carrot, and combine all the vegetables in a large bowl. In a cup, combine the olive oil, vinegar, maple syrup, salt and pepper. Whisk together, then pour over the vegetables. Add the dried cranberries, and toss to mix.

Apple and Celery Stuffing

This herb-laced version of a classic side dish has bits of tender, tart apple to wake up your palate, along with the classic flavor of celery.

Serves 8. Prep time: 20 minutes active; 50 minutes total.

3/4 loaf whole wheat bread, cubed to make 8 cups2 Tbsp. olive oil1 large onion, chopped4 stalks celery, chopped

Pumpkin Parmesan Savory Scones

A warming, savory scone featuring the flavors of fall is the perfect accompaniment to a steaming bowl of minestrone soup or enjoyed with a crisp glass of dry cider or chilled white wine. The surprise ingre-dient is pumpkin, which makes for a flavorful and delicious pastry.

Serves 8. Prep time: 15 minutes active; 35 minutes total.

1 cup whole wheat pastry flour1 cup unbleached flour2 Tbsp. sugar2 tsp. dried thyme1 Tbsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1/2 cup unsalted butter, cold3/4 cup shredded Parmesan cheese, divided1 cup pumpkin puree1/4 cup cream1/2 cup walnuts, chopped

2 Tbsp. fresh thyme, chopped

1 medium carrot, quartered lengthwise and chopped1 large Granny Smith apple, peeled and chopped3 cups vegetable or non- chicken broth1 Tbsp. dried sage1 tsp. dried thyme1 tsp. salt1/2 tsp. black pepperWalnuts or pecans, optional

Cube bread, spread on a sheet pan, and allow to dry for a few hours. Heat the oven to 400 degrees F. Lightly oil a 2-quart baking dish. In a large pot, drizzle the olive oil and place over medium-high heat. Add the onions and stir for a couple of minutes, then add the celery, carrots and apple; continue to stir. When the mixture starts to sizzle, reduce the heat to medium-low and cook, stirring occasionally, for about 5 minutes. Add the broth, sage, thyme, salt and pepper and stir. Gently fold in bread cubes. Transfer to the prepared baking dish, and use the back of the spoon to pat down evenly, compressing to make an even layer. If desired, sprinkle a handful of walnuts or pecans on top and press into the stuffing. Bake for about 30 minutes, until crusty and browned on top. Serve warm. If tightly covered, stuffing will stay fresh in the refrigerator for up to four days.

Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly oil it. In a large bowl, combine the flours, sugar, dried thyme, baking powder, baking soda and salt. Grate the butter into the flour, tossing to coat. Add ½ cup of the Parmesan and toss to mix. In a medium bowl, whisk together the pumpkin and cream. Stir into the dry mixture just until mixed, then add walnuts. Spread a little flour on the counter, then scrape the dough out onto the flour. Form into a round, and flatten to about an inch thick. Sprinkle with chopped thyme, top with remaining Par-mesan, and pat down with your palms. Using a knife, divide the round into 8 wedges. Transfer to the baking sheet, leaving a couple of inches between the scones. Bake for about 18–20 minutes, until the scones are golden around the edges and firm to the touch. Cool on racks before storing in a tightly covered container or bag.

Chef’s Note - Buy in Bulk at the Co-op!

Whether you cook a little or cook a lot, People’s large variety of organic bulk herbs and spices, nuts and seeds, flours and grains, as well as dried fruits and sweeteners, can make a big differ-ence in your budget this holiday season. That’s be-cause when you buy items in bulk, you can purchase just the amount you need. This means no waste! And, because bulk foods don’t come prepackaged, you save on packaging costs, too. Regardless of whether you need two tablespoons or two pounds, chances are that we have the special ingredients that will add full flavor to your soups, stews and casseroles, stuffings, salads and stir fries, as well as cookies, cakes and other desserts You can bring your own container or pick up a new one from People’s to reuse. If you’re new to buying in bulk, just let any Co-op employee know, and we’ll gladly help you get started.


N e w s B i t e s Agreement Reached to End Sale of Chlorpyrifos in California! Good news: Plastic water bottle banThe San Francisco International Airport has banned plastic water bottles smaller than 1 liter from being sold at concession stands, lounges, restaurants or vending machines. It’s the first major airport in the U.S. to issue such a policy, a step toward its goal to be a zero-waste hub by 2021. Around 10,000 bottles of water used to be sold daily at the airport. (Vox.com)Klean Kanteen now Climate Neutral CertifiedUsing an independent and rigorous certification pro-gram, Klean Kanteen - a stainless steel water bottle company -- is proud to announce it has joined Climate Neutral Certified. This verifies that it has achieved net-zero carbon emissions for the entirety of the company’s greenhouse gas footprint through a com-bination of emissions reductions and offsets. Kleen Kanteen water bottles are available at People’s and are located to the left of the refillable water station.

Eating plant-based to alleviate pain from rheumatoid arthritisA plant-based diet comprised of fruits, vegetables, grains, and legumes may alleviate painful symptoms associated with rheumatoid arthritis (RA), according to a new review published in the journal Frontiers in Nutrition. Researchers with the Physicians Com-mittee reviewed clinical trials and observational studies and found strong and consistent evidence that a plant-based dietary pattern can reduce inflam-mation and improve symptoms associated with RA. Possible mechanisms for pain relief include reduced inflammation, joint swelling, and BMI and improved gut bacteria as a result of consuming a plant-based diet. While more research is needed, the review adds to the evidence that diets rich in plants may be beneficial for autoimmune conditions. Other studies have found that a plant-based diet may be protec-tive against other inflammatory conditions, includ-ing hypothyroidism, hyperthyroidism, and multiple sclerosis.

Rodale Institute in CaliforniaThe Rodale Institute has opened a new California Organic Center, a satellite location for the Pennsylva-nia-based organic research and education institution

to conduct regionally focused research trials, farmer outreach and consumer education. The center in Ventura County aims to conduct research on new climates and soil types, and on crops, pests, diseases and weeds that are most relevant to farmers in the area. Ultimately, the center aims to increase the number of organic farms and acreage in the region. (Rodale Institute)

Climate affects coconut shortages and vegan ice cream Devastating tropical storms in Southeast Asia, where the majority of the world’s coconuts are grown, have vegan ice cream makers looking for alternatives to co-conut milk. Coconut Bliss is developing a plant-based milk source for a new ice cream that will launch within the next two years without “coconut” in its name. Salt & Straw, where 20% of the ice cream sold is now vegan, is experimenting with ingredients including aquafaba, the liquid from a can of chickpeas. Southeast Asia is grappling with an increase in storms’ frequency and intensity because of warming seas. (Bloomberg.com.)

More good news: Big companies pledge to slash emissions We Mean Business, a coalition of advocacy groups, report that almost 90 big companies in varying sectors are pledging to slash their green-house gas emissions in a new campaign focused on a low-carbon future. Many companies joined the coalition in the two months leading up to a United Nations climate summit which took place in September. Some of

the companies who made the pledge agreed to slash their carbon emissions to net zero by 2050. U.N. Secretary General António Guterres said “we need many other companies to join the movement, sending a clear signal that markets are shift-ing.” The coalition was launched in June with a call to action by the U.N., and business and civil society leaders. (The Week, Reuters)

The California Environmental Protection Agency announced last month that virtually all use of the pesticide chlorpyrifos in California will end next year following an agreement between the Department of Pes-ticide Regulation (DPR) and pesticide manufacturers to withdraw their products.

“The swift end to the sale of chlorpyrifos protects vulnerable communities by taking a harmful pesticide off the market,” said Cali-fornia Secretary for Environmental Protection Jared Blumenfeld. “This agreement avoids a protracted legal process while providing a clear timeline for California farmers as we look toward developing alternative pest management practices.”

Earlier this year, DPR announced it was acting to ban use of chlorpyrifos by canceling the pesticide’s product registrations. The decision follows mounting evidence that chlorpyrifos is associated with serious health effects in children and other sensitive populations at lower levels of exposure than previously understood, including impaired brain and neurological development.

The agreement with Dow AgroSciences and other companies means that use of chlorpyrifos will end sooner than anticipated had the companies pursued administrative hearings and potential appeals pro-cess, which could have taken up to two years.

· All sales of chlorpyrifos products to growers in Califor-nia will end on Feb. 6, 2020.

· Growers will no longer be allowed to possess or use chlorpyrifos products in Cali-fornia after Dec. 31, 2020.

· Until then, all uses must comply with existing restric-tions, including a ban on aerial spraying, quarter-mile buffer zones and limiting use to crop-pest combinations that lack alternatives. DPR will support aggressive enforcement of these restrictions.


4765 Voltaire St. San DiegoA CALIFORNIA COOPERATIVE

Ocean Beach

Organic Food Market

San Diego’s Only Customer Owned Grocer!

PEOPLE’S

P E O P L E ’ S R E S T A U R A N T D I R E C T O R Y

Live Acoustic Music at People’s DeliFridays, 5:30 - 7:30 p.m. & Sundays, 11 a.m. - 1 p.m.

. . . continued from page 1Thanksgiving

. . . continued from page 3

November 2019

memory

Advertise in the Ocean Beach People’s Organic Food Market Newsletter and reach more than 14,000 readers each month! People’s newsletter has a hardcopy print and online distribution. For rates and more information, please contact Jamie Decker [email protected] or call (619) 224-1387.Reduced advertising rates available for People’s member-owners.

colonists for a special day of prayer—but a “harvest celebration,” the kind of festivity Native Americans had celebrated long before the Europeans arrived. Historical sources tell us that waterfowl was on the menu, but not turkey. Food historians must guess what else might have been on the menu, though. Vegetarian foods included: Dairy — While the colonists brought hens, historians don’t know if any were left or still laying eggs by the time of the harvest celebration. If there was cheese, it would have been goat cheese. Fruits — Native fruits like black and red plums, melons, and white and red grapes were likely on the menu. Raspberries, strawberries, and cherries may have been served, too. But because sugar was very expensive and the supply was diminishing, cran-berry sauce wouldn’t have been an option. Instead, the tart berries were probably used for color and punch. Dried fruit, including gooseberries, strawber-ries, raspberries, cherries, and blueberries were used to season meats and other dishes. And stewed dried fruits may have provided a sweet treat. Vegetables and legumes — Native vegetables included leeks, wild onions, Jerusalem artichokes,

and several varieties of winter squash. Squanto, the Native American who graciously served as inter-preter for the event, had shown the colonists how to grow the nutritionally complementary “three sisters”: squash, beans, and corn. While pumpkins were one of the native squash, pumpkin pies didn’t grace the table. Instead, pumpkin was baked whole in coals, then served or made into pumpkin pudding. The English colonists probably grew turnips, radishes, lettuce, cabbage, parsnips, onions, garlic, and carrots. Collards, spinach, and peas—though re-portedly scarce that year—were also grown. Potatoes didn’t show up in North America until around 1719, so there were no white potatoes. Nor were there sweet potatoes or yams for the feast. Grains — Barley was grown in 1621, as well as a hard-kernelled variety of corn. The corn was eaten as a vegetable and ground into meal for use as a thicken-er and to make a kind of cornbread, which was baked in coals. Some wheat flour was also available. Seasonings — The food was lively, not bland, with the abundant use of spices like cinnamon, ginger, and nutmeg. Herbs used in cooking included sorrel, yarrow, brooklime, liverwort, watercress, parsley, sage, rosemary, and thyme. Salt—but not

the brain by protecting existing mitochondria and stimulating the creation of new ones. PQQ also stimulates the production of substances known as nerve growth factors, which support neuron health. What’s more, PQQ has been found to fight both inflammation and cell-damaging free radicals. Because all cells contain mito-chondria, PQQ’s potential benefits go beyond brain support. Research indicates it may help protect the heart, promote sleep and decrease insulin resistance, a precursor to diabetes. PQQ has been found in nearly all plants; food sources include soybeans, spinach and parsley. However, it’s impossible to boost levels significantly without supplementation. In one Journal of Nutritional Biochemistry study, PQQ supplementation resulted in lower levels of an inflammation marker called CRP.Energy shortfalls can cause brain function to sputter. PQQ can help keep the power on.(Reprinted from Energy Times. All rights reserved)

pepper—was used at the table. Beverages — Water was the most likely mainstay, though there are other possibilities. The colonists did bring some wine with them on the May-flower, as well as “ships beer,” a not-very-alcoholic concoction that was drunk in formidable quantities during the colonial era, though we don’t know how much there was. Some barley was harvested, but not in time to brew beer before this celebration. And while New England colonists had cider in the mid-1600s, in 1621 there weren’t apples yet at Plymouth. Some historians believe the colonists may have served beer made from maize, which they learned to brew from the Wampanoag. Desserts — It’s a good bet that puddings were on the menu. As mentioned, sugar was expensive and scarce, but some honey and maple syrup were available and could have been used as sweeteners. Nuts — Walnuts, hickory nuts, chestnuts, and acorns were all available and often roasted, and ground nuts were used for cooking. The first Thanksgiving guests ate off wooden plates, and no forks appeared on the table, just spoons and knives (fingers were probably the utensil of choice for many dishes). People ate what was placed next to them rather than passing food around the table, and the best food was placed next to those who were deemed most important. If you’re looking for more authenticity at Thanksgiving, you might incorporate a few foods enjoyed at that first feast that are new to you. For example, try baking pumpkin pudding, roast acorns, or try a new dried fruit. But even if you stick with mashed potatoes and candied yams, you can share in the spirit of that first Thanksgiving, in gratitude for the food, and the farmers who grew and harvested it for your nourishment.(source: National Cooperative Grocers)


Fruit of the Month for Co-op Kids

Free Piece of Organic Fruit for Kids!

Bring the coupon and the fruit to the cashier for redemption.

Parents, you may redeemthis coupon for one

Organic Apple, Organic Orange, or Organic Banana

during the month of November.

Cashier, fill out this section:Owner #:Number of children:Cost:

S U G G E S T I O N, COMMENT & QUESTION BOX

The suggestion box is located just inside the Co-op.

You can also email suggestions and comments

to [email protected] When emailing,

please put “Suggestion Box” in the subject line.

“If you are only ordering a sandwich or sandwiches, please feel free to fill out a Sandwich Order Card, located at the Deli’s order counter. Then, hand the card to an available server. If you would like food from the hot and / or cold case in addition to your sandwich(s), we ask that you take a number and submit your sandwich order when you order your other food selections.”

Dear People’s, Please carry Just Eggs. This product is a liquid egg replacer that, unlike powdered egg replacers, makes quiche and can be scrambled. John

Hi John, Although this product is versatile, it does not meet People’s merchandising policy for sale at the Co-op. One of the ingredients, tetrasodium pyrophos-phate, according to A Consumer’s Dictionary of Food Additives, is “ir-ritating and ingestion can cause nausea, diarrhea, and vomiting.” With that said, we can special order Just Eggs for you by the case if you would like. David O., Perishables

Dear People’s, It would be awesome if you would publish a new cookbook! Please?!! Thanks, Erin

Dear Erin, That’s a great idea! We will start a con-versation on creating a time-line to complete this project. Additionally, we would like to produce a bakery cookbook that will feature the Deli’s delicious desserts including cookies, muffins, breads and more. Thank you for the suggestion. Amber, Editor

Dear People’s, Please offer a non-dairy ice cream that is free of sugar and sweetened instead with stevia or erythritol. Scott

Hi Scott, We do! Have you tried So Delicious “No Sugar Added” Frozen Dessert? It comes in Mint Chip, Vanilla Bean, and Chocolate, and is sweet-ened with erythritol. En-joy! David O., Perishables

Dear People’s, I submitted a suggestion a while back

about providing markers in the bulk foods section for folks to use who bring in their own container. An idea occurred to me that these markers could be dry erase markers! Carly

Dear Carly, Thank you for your suggestions. The system we have now, provid-ing stickers to put on your containers, and pens to write the bin number and tare weight on the sticker, is the best method we have at this time. We are concerned that information recorded with dry erase mark-ers could get smeared before arriving at the cash register. Jon, Bulk Foods

Dear People’s, Teach me how the Deli’s sandwich to-go system works. Should I take a number if I’m having a

sandwich made? Margaret

Hi Margaret, If you are only ordering a sandwich or sandwiches, please feel free to fill out a Sandwich Order Card, located at the Deli’s order counter, and then hand the card to an available server. If you would like food from the hot and / or cold case in addition to your sandwich(s), we ask that you take a number and

submit your sandwich order when you order your other food selections. Delma and Meg, Deli Servers

Dear People’s, Please offer CocoYO Cacao yogurt. Susie

Hi Susie, There is only one store that we know of that has this variety of CocoYO. Once this variety becomes available to other grocers, we will definitely bring it in. David O., Perishables

Dear People’s, Please have a gluten-bread option for premade sandwiches in the grab and go cooler. Bill

Dear Bill, although we have received this request from one other shopper, we have not had success selling pre-made sandwiches with gluten-free bread. This has resulted in wasted food. While gluten-free bread is avail-able for sandwiches to order, we find that 99% of those who order this bread ask for it to be toasted. This may be why premade sandwiches on untoasted gluten-free bread have not sold well. Amber, Editor

Dear People’s, Please offer Hodo Foods Yuba Noo-dles. I recently came across these organic, U.S.A. grown tofu noodles that are marinated. I think that they would be a great fit for People’s, especially given the trend towards prechopped vegetables and easy dinners. Ashley

Dear Ashley, Thanks for the suggestion. We will give the Yuba Noodles a try and see how our customers like them. David O., Perishables

Dear People’s, Please make sliders and tacos from jackfruit like those that were sold at O.B. Garden Café. Also, please make almond- or garbanzo bean flour crust for the pizzas you offer on Wednesday. Thank you for considering these suggestions. Teressa

Hi Teressa, Lucky for us, we have one of the cooks from the café, Ben, on staff in the Deli. Ben will be helping to modify jackfruit recipes so that they can be served here. We will work on it and see what we can come up with. Meanwhile, I will search for a vegan garbanzo bean flour pizza crust recipe. We’ll test it out first and if it is delicious, we’ll roll it out for Pizza Party Wednesdays. Thank you for your suggestions. Mike, Deli

ocean beach people’s...board of directors owner appreciation savings week nov. 19 - 23 10%...

Documents