sustainable living: clay 4 food conspiracy co-op recipe

May 2008 • Food Conspiracy Co-op — Community News •

Food Conspiracy Co-op412 N. Fourth Ave. • Tucson, AZ 85705

Index:May 2008 Volume 37 • Number 5

PRSRTD STDU.S. Postage

PAIDTucson, AZ

Permit #821

Community News since 1971

Food Conspiracy Co-opCommunity News

G enerally Speaking

Understanding Celiac Disease 3

Sustainable Living: Clay 4

Recipe: Grilled Zucchini Boats 4

Victory Gardens 5

Eco-Menstruation 8

US Gives up on Jaguar 9

Nancy’s Yogurt 10

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cont. on p. 11

by Ben Kuzma,General Manager

cont. on p. 5

ast month’s newsletter focused, as it often does in April, on Earth

Day issues in the hope that readers might resolve to lighten their impact on our environ-ment. In a sense, April is a more community-minded month than January when, after the excesses of the winter holidays, we often re-solve to get more exercise, improve our diets or to spend less money. January resolutions tend to be more self-centered compared to Earth Day resolutions which are more community focused. At some point in our evolution we may even start to ask each other “…so, what is your Earth Day resolution this year?”

In May, after the many Earth Day events across the nation, people reflect on how they can lessen their impacts on our planet and they resolve to make positive lifestyle changes. For example, every May we see fewer people requiring a new paper or plastic bag with their purchases compared to the previous year. Our Co-op customers are becoming more mind-ful that there is a cost to the “free” bags given away with each purchase. They have resolved to hand carry their purchases or to make use of their backpacks and tote bags that they more-often-than-not remember to bring along.

We have sold many more Chico bags this year than last and the number of reusable bags from our Co-op and other grocery stores being used is amazing compared to just a few years ago. While failing to bring a bag to the Co-op isn’t considered taboo in the way that getting

ocavore” is a hot term and trend these days. It’s easy to understand why when you look at these ten convincing reasons to eat locally (“local” is commonly considered to

be within a 100-mile radius of your home):Eating local means more for the local economy. Yes, Trader Joe’s

and Safeway increasingly carry organics, but when you ring up at the Co-op registers, or hand your money directly to the grower at a farmer’s market, you are generating twice as much income for the local economy. When businesses are not owned locally, money leaves the community at every transaction.

Locally grown produce is fresher. It’s therefore more nutritious. Local food just plain tastes better. Picture the smell of freshly roasting

chiles in the fall. Now picture opening a can of chiles....Locally grown fruits and vegetables have longer to ripen. This

means that the person who grows your food can plant heirloom varieties that are grown for taste, rather than varieties whose main attribute is their ability to hold up for shipping and handling.

Eating local is better for air quality and pollution than eating organic. In a March 2005 study by the journal Food Policy, it was found that the miles that organic food often travels to our plate creates environmental damage that outweighs the benefit of buying organic.

Buying local food keeps us in touch with the seasons. This al-lows us a stronger connection to those who have historically dwelt in the Sonoran Desert region.

Buying locally grown food is fodder for a wonderful story. You know about what you are putting in your body. You can picture the place and the person who grew it. It’s personal.

Eating local protects us from bio-terrorism. Food with less distance to travel from farm to plate is less susceptible to harmful contamination. While bio-terrorism is possible, a regional food system limits the impact of any one incident. There’s a big difference between grass-fed local beef from a farmer in this area and a steak at the supermarket that could be from one of the “downed” cows in a filthy slaughterhouse.

Local food translates to more variety. Few varieties of fruits and vegetables can arrive at a supermarket 1500 miles from origin and still look pretty. Without that concern, our local farmers can focus on the specific varieties that thrive in our climate.

(Adapted from an articly by Jennifer Maiser, posted on EatLo-calChallenge.com, a group blog written by authors who are interested in the benefits of eating food grown and produced in their local foodshed.)

However, Dr. Gary Paul Nabhan, who was one of the founders of Tucson’s Native Seeds/SEArCH and is the author of twenty books, urges a broader per-spective when considering one’s food sources. In his words,

1. Local means from a farm, ranch or fishing boat

that is locally-owned and operated, using the management skills and the labor of local community members. A farm that is owned all or in part by an extra-local corporation, and which uses migrant workers who live outside the community does not benefit its community economically or culturally as much as it should.

2. A regional food is one that has been tied to the traditions of a particular landscape or seascape and its cultures for decades if not for centuries. If the same mix of mesclun greens is grown in greenhouses across the country and sold in every farmers market from Maine to New Mexico, it is more like a franchised product (from a seed company) than it is a local or regional food. Yes it may be produced five miles from your home and thereby reduce food miles, but its seeds are not saved and adapted to local or regional conditions, they are bought from afar every year.

3. The miles a food travels (“food miles”) must be placed in the size and volume of the mode of transport, its source of fuel, and its frequency of travel. Using biodiesel in a larger truck may be more efficient, and leave less of a carbon footprint than using leaded gas in an old clunker. One in every five kilocalories in the American food production and delivery system now underwrites transportation, as well as packaging and cooling while in transit, so this will be an increasingly important issue to solve by using alternative fuels, cost-efficient volumes, and ensuring that vehicles hold their full capacity in both directions, perhaps by carrying compost back to farms where the vegetables originated.

4. On farm energy and water use matter. If a farm near Tucson Arizona is irrigated from a canal that transports Colorado river water hundreds of miles (and at high ecological cost to wild riverine species), or if it

Eating Locally - The Middle Way“L

by Anna Lambert, Co-op Owner

Co-op will close at 4 p.m. Mon., 5/26

Happy Memorial Day!

• Food Conspiracy Co-op — Community News • May 2008

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

Submissions to the Food Conspiracy Co-op Community News newsletter are encouraged and due by the 5th of the month prior to publication date. All unsolicited material—in-cluding letters—is subject to approval. Written submissions by e-mail are preferred; typewritten acceptable.

Letters to the Editor are welcome. Letters must be signed and include a phone number for author verification. We will withhold name if requested. Editor reserves the right to edit for grammatical errors, clarity, and length. Keep letters to a reasonable length of 300 words or less.

Co-op/Community Calendar highlights events and meetings of interest to the Co-op membership. If you or your group would like to be considered for inclusion in the Calendar, please submit all information about your event, including contact name and phone number, to the Co-op Community Calendar Editor, c/o the Co-op. If you would like details about Co-op events, call 624-4821.

UnClassified Ads—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 miscel-laneous wanted. Limit one free ad per month. Free ads to run more than one month must be resubmitted. UnClassifieds that do not meet the standards for a free ad are charged 40 cents 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.

Printed on Recycled Paper. Please reuse, re-cycle, or pass it on to a friend. Thanks.

Copyright © 2008 by Food ConspiracyCo-op. Articles/art may be reprinted only with

prior permission of the author/artist.

Statement of Cooperative IdentityA cooperative is an autonomous association of people united voluntarily to meet their common economic, social, and cultural needs and aspira-tions through a jointly owned and democrati-cally controlled enterprise.

Food Conspiracy Values1. We adhere to the internationally recognized rochdale Principles.2. We promote whole, natural, organic, and chemical-free products with minimal packaging.3. We value openness, honesty, and integrity with each other and the community.4. We seek, through cooperative effort, to pro-vide a humane, fulfilling environment in which to work and shop.5. We promote social justice, encouraging and respecting diversity.6. We strive for a sustainable, healthy ecology, through use of clean, renewable resources.

Co-op PrinciplesCo-op principles were first stated by the rochdale pioneers in 1844. The cooperative principles are guidelines by which cooperatives put their values into practice.1. Voluntary and open member-ownership.2. Democratic member-owner control.3. Member-owner economic participation.4. Autonomy and independence.5. Education, training, and information.6. Cooperation among cooperatives.7. Concern for community.

Co-op Management TeamGeneral Manager: Ben Kuzma

Finance: Jeanene GrahamOutreach: Torey Ligon

Deli: Kelley KrinerGrocery: Cynthia Taylor

Produce: Todd Stadtlander

Board of DirectorsMelita Quance, President– [email protected]

rebecca Froom, Vice President– [email protected]

George Milan, Secretary– [email protected]

Emily Covey– innate moon [email protected]

Natanya Siegel– [email protected]

Paula Wilk– [email protected]

Emily Covey, Staff rep– [email protected]

Food Conspiracy Board of Directors meets the first Wednesday of the month, 6:30-9 p.m., at the Quaker Meeting House, 931 North Fifth Avenue. Members-Owners are welcome.

Food ConspiracyCo-op

Member-Owned Since 1971

Store Hours:Open Daily 8 a.m. - 8 p.m.

Food ConspiracyCooperative

412 N. 4th Ave., Tucson, AZ 85705Tel: 520-624-4821 • Fax: 520-792-2703

E-mail: [email protected]://www.foodconspiracy.coop

Food Conspiracy Co-op Community News

Editor: Lisa StageManaging Editor: Torey Ligon [email protected]

Art Director: Bettina Mills

Contributors: de Vie, Kim Fox, Pat Hirsch, Kevin, Ben Kuzma, Anna Lam-bert, Michelle C. Larson, Laurel, Torey Ligon, Nancy Pfoutz, Melita Quance,

Charlotte Vallaeys, Irv Weinberg

Next Deadline: May 5th

C ommuNIty CoNNeCtIoNS

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Food CoNSpIraCy

Co-op

The End

by Torey Ligon,Outreach Coordinator

he hot and dry season is upon us, and with it comes the end of Tucson’s glorious season to be outdoors. After such a spectacular spring of wildflowers, it is with regret

that we all must begin turning on our air conditioners and swamp coolers to head indoors. This month, the Co-op will host the last Community Potluck of the season, on May

18th. Last summer’s attempt to host potlucks into June brought out only the most dedicated cooperators, and those of us who made it were baked in the heat. So be sure to come out for our final potluck hurrah, before we really do shut down for the summer. Potlucks will resume in September and will run for three months before taking a seasonal break in the winter to ac-commodate people’s holiday schedules and the chilly weather in January and February. They will resume again next March for the spring potluck season and run through May. In future years, I hope to maintain the same schedule of potlucks in March, April, May, September, October, and November, with breaks in the winter and summer.

If you’d like to stay involved at the Co-op over the summer, please consider helping out on the Co-op’s new Green Audit Committee. This committee will work on researching alterna-tive products and practices that the Co-op can use to lessen the resources that are used at this store. The audit committee may also be involved in submitting proposals to the Management Team of best practices that the Co-op could implement to make this store a little bit greener. It’s in the Co-op’s mission and Ends Statement, after all, to “support and promote: organic and sustainable agriculture; protection of the environment, clean air, clean water, ecological integrity and wildlife.”

In addition to joining the Co-op’s Green Audit Committee, consider forming a green audit team for your home. There are so many small and large steps that individuals can take to lessen their carbon footprint, and an audit can be a fun way for the whole family to get involved. A friend recently told me of a ‘game’ her father played when she was a child where the kids got to divvy up any money saved from one electricity bill to the next. This gave the whole family an incentive to turn off lights, set the AC higher and be conscious of their use of electronic equip-ment. With a concerted effort, she and her siblings stockpiled a small savings over a summer of policing the family’s electricity use.

A great way to start a home energy audit is by visiting the following page on the TEP website: www.tucsonelectric.com/Home/EnergyEfficiency/index.asp. From this page, you can read over generic tips for greening your home, or enter information about your house for a customized report, including a comparison of your last year’s energy use against average Tucson homes. This is a great time of year to consider ways to make your home more efficient since Tucson’s electricity use spikes in the summer from all the home air conditioners in use.

Happy auditing and I hope to see you at the potluck this month!

Get to know your fellow Cooperators! Come to the Co-op

potLuCkMembers are invited to this informal social event

for some good food and company. Potlucks will take placeon the 3rd Sunday of each month during the spring and fall.

Next Potluck: Sunday, May 18th from 5 to 7 p.m.at the store • 412 N. Fourth Ave.

Come celebrate with good food and great people. Open to all members and guests of members.

Please bring a dish to share. The Co-op will providenon-alcoholic beverages.


The End

a pril 2008Board report

by Melita Quance,co-op board president

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Food Conspiracy Co-op

planning update

Member Skills BankMembers—Put your business or service listing in our online Member Skills Bank! We are interested in developing a community resource that supports the skills and offerings of Co-op members. The infrastructure is set up, now all we need is YOU to bring the project to life. Go to our website (http://www.foodconspiracy.org), click on “About Us” and then choose “Member Skills Bank.” Listings are free and are available only to Co-op members.

appy Springtime Cooperators! Last week I visited a local park and was amazed at the variety

of color exploding from our desert’s wild-flowers. I also went to the plant store in my neighborhood that specializes in plants for the southwest and was amazed again at the variety of cacti, adeniums, agaves, and aloes. We truly live in a special place. And we truly own a special store here at Food Conspiracy. We have the best produce section in this town and likely in this country. There is so much variety in the bulk section and the grocery department that I am consistently blown away that I can find exactly what I need to fit into my family’s dietary restrictions. With so much bounty, sometimes I have to remember to stop and appreciate it all.

As your Board president, I feel incred-ibly grateful to be trusted with the leadership of your store. And, I feel a desire to connect with you even more. The Board is in the process of establishing some long-term Board committees and from time to time we are go-ing to invite a member-owner to participate on them. This is the first such invitation. Springtime is a time of gardening for me. And in gardening I find a renewed connection to

eliac Disease (CD) strikes 1 in 100 Americans, yet most have never heard

of it! A person with CD is a “celiac.” CD has over 300* separate, recognized symptoms (which re-semble other diseases) so it is commonly mis- or under-diagnosed. There is no cure. It is an auto-immune disease, not an allergy.

When gluten is eaten by a celiac, the body is unable to absorb basic vitamins, minerals, water and bile salts. Left untreated, damage can be life threatening. Gluten is in wheat, barley, rye and sometimes oats. Successful treatment is to remove gluten permanently from the diet. A lifelong, 100% gluten-free (GF) diet is the only successful treat-ment. Absence of gluten allows the intestinal lining to heal, restoring normal function in most cases. Symptoms are as varied as the nutritional deficiencies of mal-absorption. Onset can occur at any age.

Maintaining a GF diet is not easy, but not that hard with support and experience. Gluten

the earth. The committee I am inviting you to participate on could be compared to the fertile compost that helps the tree grow strong and the wooden post that helps the Palo Verde grow up straight and tall. It is the Board De-velopment Committee. From the committee charter: “The Board Development Committee shall exist for the purpose of developing plans and curricula and making recommendations to the full Board for an annual program of Board education. This program includes but is not limited to new Board member orientation, Board retreats, training of Board members in reading financial statements, out of town con-ferences and trainings, and any other education or training deemed for the purpose of Board growth and development.”

So, if you are a gardener of ideas and sup-port for the growth and strength of your Board, then we would love to have you participate on this committee. Your participation would be immediately beneficial to help us develop a com-prehensive training for new Board members. If you have a desire to be of service in this way, please contact Paula Wilk or myself for more information. We would be honored to work with you. You can find our contact information on pg. 2 of this newsletter.

is in soups, salad dressings, processed foods, soy sauce, licorice, even medicines! A miniscule frac-tion of gluten causes damage. removing croutons from salad or the bun from the hamburger is not precaution enough! To learn more, consider attend-ing the upcoming Gluten Free Food Faire or SACS sponsored monthly support groups. Information about these events, current CD research, and much more is available at: www.southernarizonaceliacsup-port.org. An event listing for the upcoming Gluten Free Food Faire can also be found in the calendar on pg. 6.

*some of many symptoms: abdominal

cramping, gas, bloating, diarrhea or constipation, anemia, fatigue, weight loss or gain, depression, itchy skin called Dermatitis Herpetiformis (not herpes), Diabetes, Pancreatic Disease, Lymphoma, intestinal malignancies, Lactose Intolerance, Lupus, Chronic Active Hepatitis, Scleroderma, Myasthenia Gravis.

Understanding Celiac Disease: A brief intro to gluten intolerance

by Pat Hirsch, Volunteer Publicity Chair,Southern Arizona Celiac Support (SACS)

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The Food Conspiracy Co-op is currently moving forward with our expansion plans. The Co-op’s Board and management team have seriously considered several new buildings over the past six months and none of these buildings has worked out. In one case, the Co-op had trouble getting the funding required to open a second site on the East side of town. In another, the owners of the building decided to hold onto their site for a potential future development plan. In another case, the parking was not adequate for the needs of our growing co-op.

We are working with a commercial real estate agent who is constantly reviewing potential expansion sites, and the Board and management team are working diligently to prepare the co-op for an expansion once an appropriate site becomes available. If you know of a location that might work for the Co-op, please contact General Manager, Ben Kuzma at [email protected].

If you are excited about the possibility of an expanded Co-op, please help us to recruit new members. As a community-owned store, our expansion will only be possible with a commitment from our members to help make this project financially feasible. Please con-sider recruiting one new person who you know to join the Co-op. If each of our members recruits one new person, we will be on our way to raising the money we need to move into a new or second location.

World Fair Trade DaySaturday, May 10th

Workers and the environment count! The Co-op will have information on Fair Trade available all day.

Stop in for Fair Trade:coffee

chocolatetea

sugarbananas

Free Fair Trade samples between1 and 4 p.m.!


GrilledZucchini Boats

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S ustainable Livingby Irv Weinberg

Hurray for Clay!

(adapted from a recipe on www.allrecipes.com)

ingredients2 medium zucchini

1 slice of bread, torn into small pieces

1/4 cup veggie bacon bits

1 tablespoon minced black olives

1 jalapeno pepper, minced

3 tablespoons diced green chile peppers

1/4 cup minced onion

1/4 cup chopped tomato

6 tablespoons shredded sharp Cheddar

cheese

1 pinch dried basil

seasoned salt to taste

ground black pepper to taste

DirectionsPrepare the grill for indirect heat. Place the zucchini in a pot with

enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.

In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, sea-soned salt, and pepper.

Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.

Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.

mental soundness to every structure small or grand.

Irv Weinberg is the founder of Mind Over Markets (mindovermar-kets.com), a full-service marketing consultancy specializing in green products and services. He also is the creator/co-host of America The Green (americathegreen.com) one of the most popular eco-podcasts on the net and number 3 on iTunes. He writes extensively on green marketing and the green world.

This article was reprinted with permission from www.YourGuideToGreen.com. Your Guide To Green is a website and television show dedicated to inspiring people to make planet friendly choices. To sign up for their weekly sustainability tips e-newsletter, visit: www.smartspacestv.net/newsletter.php

…clay is a living, breathing building material that actually improves the air around it, absorbing and releasing humidity relatively quickly.

If you’re fortunate enough to travel widely or have friends in the Southwest, particularly New Mexico, you can experience the subtle natural

beauty of classic adobe homes that handle the extremes of cold winters and hot summers with little variation.

Friends that have visited our adobe home in Santa Fe marvel at the beauty, texture and sensuous smoothness of the walls. Walls of clay plaster add visual excitement as well as environ-

lay is one of the oldest, healthiest and most sustainable building materials on earth. It pre-dates

recorded history and has been used by in-digenous peoples for millennia, all across the globe.

From the walls of Jericho, The Ziggurats of ancient Babylon, The Great Wall of China, the Coliseum and the Minarets of Islam to sophisticated modern structures around the world, clay has been, and continues to be, the building material of choice for much of the world’s population.

As recently as 100 years ago clay and clay components were among the most broadly used construction resources in Central Europe and the American Southwest. And today clay remains the major construction material in many countries in Asia, Africa and South America.

During the late 19th century clay con-struction began to fade with the rise of concrete as the material of choice. Today, however, increasing consciousness of environmental is-sues has given rise to a whole new generation of clay advocates and aficionados.

According to rudolf reitz, founder of BioShield Healthy Living Paints in Santa Fe, New Mexico (www.bioshieldpaint.com), clay is a living, breathing building material that actually improves the air around it, absorb-ing and releasing humidity relatively quickly. This results in a naturally regulated level of humidity and with it a healthier room climate is achieved.

reitz says, “There is a large fluctuation in the cost of using clay depending on whether you build an adobe structure or you go over

an existing structure with finish clay plaster or paint. For example, BioShield clay paint runs about $40 per gallon (and a bit less if 5 gallons are purchased) and a 55-pound bag of finish clay plaster runs $68.” reitz also points out, “You can make your own adobe plaster and save considerably.”

Due to its moisture-regulating properties, clay may prevent the drying out of mucous membranes and reduce the build-up of fine dust. These quali-ties suggest that clay construction may help prevent many colds, respiratory problems and allergic reactions.

The beauty of clay is legendary and when tinted with natural pigments or mica, stunning nuances and artistic surfaces can be created and enjoyed for years.

Since most of us spend up to 90 percent of our time indoors in a weather tight environment, the materials we live with should be given great consideration. Clay offers a healthier alternative to modern materials that often are laced with binders, glues, formaldehyde and other question-able materials that release toxins into our inner environment.

Clay has also been described as an air purifier and odor reducer and it is proven that clay absorbs toxins dissolved in water vapor from the air.

Clay also stores heat in the winter and coolness in the summer. Therefore, designing and building with clay will contribute consid-erably to energy savings. When you factor in the low energy required for the preparation of clay, from processing to usage, building with it is very environmentally friendly. Accord-ing to reitz, processing clay takes only one percent of the energy required to make bricks or concrete.

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Book Review

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The War Garden Victorious is a historical account of overnight

changes in the American food system based on a systematic campaign by the American government to persuade the American public to grow, store and conserve their own food. Authored by Charles Lathrop Pack, President of the National War Garden Commission, Victorious provides an overview of the first year (1917-1918) of the war garden campaign. Pack’s text is full of food history facts and saturated with patriotic fanfare with hints of religiosity. The 60 plus photos accompanying The War Garden Victorious give the reader a glimpse of historical war gardens, the people who stewarded them and the food they pro-duced. Funny and witty propaganda cartoons and posters are interspersed amongst the text.

The National War Garden Commission (NWGC) came about in March 1917 to ad-dress the severe famine that plagued most of Europe during World War I. The United States assumed most of the burden of feeding Europe when millions of their farmers became soldiers, leaving crop-bearing land idle or destroyed by the war. Compounding the European food shortages, many of America’s farm laborers left food production for better paying factory jobs. Plus, train transport of munitions took

priority over food distribution to cities and towns which resulted in food price escalation, as meats, grains and other foods were earmarked for military needs. This left many Americans living a hand-to-mouth existence.

Under the NWGC, bearing a hoe was equivo-cal to carrying a riffle in the fight against the enemy. “Slacker lands” or vacant city lots were targeted and backyard gardens were places where “soldiers of the soil” could “sow the seeds of victory.” The idea behind vacant lot tillage was to offset the demand on commercial food supplies, to reduce labor related to food production, free up freight car space for munitions, and to save coal and steam power used in food distribution.

Overwhelmingly successful, Pack reports that within a year, an estimated 5,285,000 gardens were established, with a yield of an estimated value of $525,000,000! The success of this campaign to persuade the public to volunteer to grow food, which urban Americans were not accustomed to doing, was due in large part to cooperation from newspapers and periodicals. Daily gardening lessons, tips and planting charts were included in the press, as well as directions on how to preserve and store foods. Free booklets were published by the government and distributed by public libraries, Chambers of Commerce, civic clubs, trade bodies, women’s clubs, banks and businesses.

War gardening became an everyday discourse throughout America. Within urban areas, people united together to share the expenses for plowing, seeds, supplies and agricultural consultants. Local markets and canneries emerged as a result of sur-plus garden production in schools, backyards and community spaces. Local and state governments developed departments to manage this fledgling local food system, such as the Department of Food Production that oversaw urban markets. The Bureau of Education established The United States School Garden Army in which public schools instituted gardening and canning as a standard curriculum. President Woodrow Wilson endorsed this program which taught children “the principles of thrift, in-dustry, service, patriotism and responsibility.”

Mills, factories, mines, railroads and busi-nesses created garden plots in adjacent vacant lots free for use by employees. This afforded extra in-come for workers and built better relations between labor and management. As Pack reports, “one of the most interesting instances of this eagerness to help both the country and its employees, was furnished by the Inspiration Consolidated Copper Company, of Inspiration, Arizona. Before a thing could be planted, it was necessary to dig five artesian wells to furnish the water needed for the 217 acres of war gardens cultivated by the miners in the first year of the enterprise.” Basic gardening tips were translated

into several different languages for miners who were predominately multinationals.

Within the appendix of this book are two booklets published by the National War Garden Commission, War Gardening (1919), and Home Canning and Drying (1919), free resource booklets for the American “city farmer” or anyone in the “garden trenches.” These illustrated war garden and home canning and drying manuals give basic instructions for home vegetable garden planning, soil augmen-tation, seed sowing/saving, cultivation and care, as well as “canning for thrift” with methods for drying fruits and vegetables with a bit about fermentation, salting and pickling.

The War Garden Victorious is a refreshing example of beneficial government propaganda. As an act of patriotic responsibility, Americans became more food secure, ate fresh, nutritional foods and built upon community. Victorious provides a template of possibilities to help address problems in our current food system. Maybe the hoe is the best tool to build Ameri-ca’s future rather than a military riffle.

You can find the full text of The War Garden Victorious as an e-book at www.earthlypursuits.com/WarGarV/WarGardTitle.htm.

FC

by Kim Fox, Co-op owner

The War Garden Victoriousby Charles Lathrop Pack, National War Garden Commission (1919)

uses fossil groundwater set down during the Pleistocene pumped by fossil fuel set down in Iran during the Pennsylvanian era, what is to be gained by promoting its food?

5. Other on-farm inputs matter just as much. Where are the sources of hay for livestock, com-post for garden crops or nitrogen for field crops? They should be locally if not regionally-sourced. Why call lamb locally-produced in Idaho when its flock has wintered part of the year in California and its hay comes in from southern Colorado?

6. Fair-trade with other cultures, localities and regions is fair game. Circumvent the globalized economy for the items you truly need from other regions by establishing fair-trade exchanges. It is not that we don’t care about farmers and ranchers elsewhere, we simply don’t wish to see middlemen gaining more of each consumer dollar than the producers do. Producers inevitably plow money back into their communities and lands, interme-diaries seldom do.

7. Invest in the foods unique to your region that cannot or should not be grown anywhere else. The attached rAFT map (see website) reminds us of ancient food traditions based on climate, soil and culture, involving both native and immigrant foods that have adapted and been integrated into particular places. Because the US currently lacks

the geographic indicators such as denomina-tions of origin that reinforce the links between place, culture and genetics of a particular food, these place-based foods are truly threatened by globalization. Invest in them and their original stewards.

(Source: www.garynabhan.com)

Dr. Nabhan gently reminds us all that the simple act of eating carries a great deal of significance. As Tucsonans, our geographical location has a rich food heritage that included hunting and gathering as well as agrarian practices adapted to monsoon rains, mild winters and fierce, long summers. This entire tradition was based on sustaining a small population (that was likely to be satisfied with simply enough food) over a large geographic area. Today, we stand at a population of a million in our extended urban region alone. We are accustomed to extraordinary levels of availability and variety in every aspect of our lives. We are also global citizens, connected to community that encompasses the entire earth. Uncomfortable as it may be, we now acknowledge that climate changes and economic circumstances in any part of the globe do affect us all. That simple act of eating three times a day can be viewed as an act of political significance on an individual and global scale.

It is the complexity of the global food system that makes local eating so attractive. One can com-prehend local. Local means shopping at the Co-op

and being able to purchase a gorgeous head of lettuce grown in Amado. Local is the pleasure of picking up a weeks’ worth of vegetables at the CSA, greeting friendly volunteers and sometimes running into Farmer Frank making the delivery. It’s meeting the producers at a farmer’s market and knowing exactly who you are supporting with your dollars. Local cre-ates community at every level. Supporting local with the purchase of a squash grown on the reservation or a slice of goat cheese from Benson sustains the body and promotes connectedness.

Local food choices make a difference. Look at how the farmer’s markets have increased, how we now have local conferences on food security, websites devoted to local producers and even a blog devoted to the pleasures and tribulations of a 100-mile diet (see below). Multiply that by similar scenarios across the country and the movement takes on a far more formidable quality. What starts with buying a local squash ends up creating global momentum. It’s a fine thing to support our local food producers; do-ing so enriches all of us. There is also a place for the continued support of our globally-based partners in sustainability.

If you are interested in searching out some lo-cal producers and connecting with others who are focused on local, check out the blog by a couple who began their attempt to become “Tucsonivores” last fall (www.tucsonivores.wordpress.com). Their plan is to limit their diet to organic food grown within a hundred-mile radius, as one of the steps to reduce

their footprint. As documentation of their experi-ence and discoveries, it’s an interesting read with lots of links to local resources and sustainability articles. One of the things they immediately realized was the need to preserve what they were currently harvesting to have more variety throughout the year.

Here are some links to sites focused on finding local foods and preserving the foods you find:

• A great source for local suppliers of sustain-able meats and dairy products—www.eatwild.com

• A listing of local farms, farmer’s markets, CSAs, Co-ops and markets searchable for any region of the country—www.localharvest.org

• Baja Arizona Sustainable Agriculture, located in Sierra Vista, gives an extensive list by subject for southern Arizona. For example, the Breads & Grains section lists (among others) Crooked Sky Farms (they supply the Tucson CSA) as a grower of wheat, a Cascabel-based emmer wheat grower, river Organica and Tortilleria Arevalo, a Tucson producer of mesquite products and tamales from locally-grown corn—www.bajaaz.org,

• Information, procedures, recipes, and safety guidelines for canning, drying, vacuum sealing and freezing—www.PreserveFood.com

• National Center for Home Food Preservation has instruction on canning, freezing, drying, curing & smoking, fermenting, pickling, jams & jellies, storing—www.uga.edu/nchfp/

• Supplies for canning, drying, freezing—www.HomesteadHarvest.com

Eating Locallycontinued from page 1

The End


MAY

THu.-SAT., MAY 1-3“Electric Brew”Thu., 7:30 reduced rate dress rehearsal; Fri., 12 noon and 7:30 p.m., Sat. 2 p.m. and 7:30 p.m. at ZUZI’s Theater, 738 N. 5th Ave. ZUZI! presents a thrilling Spring concert, “Eclectic Brew,” with choreography from a host of company members and two very special guest artists. This year’s dance performance combines modern, hip hop, community, youth and aerial dance. Tickets $15 Gen-eral, $13 Students/Seniors for evening show; $7 for Friday matinee; available in advance at ZUZI! and Antigone Books. Contact 629-0237 for information and reservations.

SAT.-SuN., MAY 3-4Tucson Folk FestivalIn El Presidio Park, downtown. In addi-tion to nationally known headline acts each evening, the Tucson Folk Festival showcases local and regional musicians from Arizona and the Southwest. The Festival offers workshops, a gospel sing-along, a children’s show, and features a wide array of food and craft booths as well. Free to the public. For more info, visit /www.tkma.org.

MoN.-THu., MAY 5-22Skinner Releasing Summer IntensiveMondays, Wednesdays and Thursdays from 7 to 8:30p.m. at ZUZI’s Theater, 738 N. 5th Ave. Skinner releasing reveals a natural grace in every human being and taps into transforming states of consciousness awakening the Dance within. Poetic imagery triggers the cre-ative process and powerful movement experiences, developing suppleness, and strength. No experience is necessary to enjoy this innovative approach to creativity and the healing arts. Contact 629-0237 for more info.

MoN., MAY 5-JuNe 2Jewish Meditation Series: Ripening our Souls through the Counting of the OmerTucson Jewish Community Center. In this time of year, we have the opportunity to develop seven key spiritual qualities. Weekly sessions include a brief teaching on the quality of the week, time to sit in silent meditation, and an opportunity to share thoughts that arise. Facilitated by Deborah Mayaan, M.A. You may attend any or all sessions. Suggested donation $5. For more information, contact Debo-rah Mayaan at 881-2534 or [email protected].

WeD., MAY 7 ****Food Conspiracy Board Meeting 6:30 p.m. at the Friends Meeting House, 931 N. 5th Ave. All members are welcome. Stay involved in Co-op decision making, and get work credit towards a discount for the time you are in attendance.

may Calendaran overview of all of the Solar Power 101 sessions. After the main topic, a presentation for homeowners about the basics of putting solar panels on their roofs follows. For more info or to rSVP, contact [email protected] or call 881-3588.

SAT., MAY 17Tucson Women’s Chorus7 p.m. at St. Mark’s Presbyterian sanctu-ary, 3809 E. 3rd St. Performance of a cappella chants, rounds, mul-ticultural songs. Donations at the door to support the chorus and the scholarship fund. Suggested adult donation $10, larger donations appreciated. Children welcome. Karleena ravenwood, Founder/Director. Info: 743-0991, or tuc-sonwomenschorus.org.

SuN., MAY 18 **** Co-op Potluck5 to 7 p.m. at the store, in the back. Come spend a meal with fellow co-opers commiserating about the rising temperatures. This will be the last potluck until September, so don’t miss your chance to enjoy a nice community meal. Please bring a dish to share, the Co-op will provide beverages. This event is free and open to all members and guests of mem-bers; children are welcome. Questions: please contact Torey at at [email protected] or 624-4821.

MoN., MAY 26 Memorial DaySpecial Holiday Hours. The Co-op will be open from 8 a.m. until 4 p.m. Get your shopping done early and spend the afternoon with friends!

oNGoING

MIND/BODY/SPIRIT

Traditional AikidoAikido is a martial art that promotes the non-violent resolution of conflict. The movements are graceful and circular and are executed from a strong, balanced center. The training develops balance, flexibility and self confidence in the face of an attack and is suitable for all ages, including seniors. Established AikiKids! program available. Tuesday evening Beginner’s Class. Aikido at The Center, 3100 N Stone Ave. #222. Call 887-3986 or visit www.aikidoatthecenter.org for more info.

Rhythm Dance Jam, Raw Food, and MeditationSaturday mornings at Tree of Life. El-emental rhythms Dance Exploration, a class on conscious free movement of the body and the inner energies to a variety of beats and music, 7:45 to 9:15 a.m., $8. raw Living Vegan Brunch, 100% organic, 10:30 a.m. to 12 noon, $24. Or rhythms Dance Class and Live-

THu., MAY 8Sierra Club General Meeting7 to 8:30 p.m. at Northwest Neighbor-hood Center, 2160 N. 6th Ave. This month’s topic will be Stop the rosemont Mine, presented by Save the Scenic Santa ritas (SSSr). SSSr is a non-profit organization founded in 1996 to protect our area from environmental degradation caused by mining and mineral exploration activities. Learn about the 1872 Mining Law reform, which is now in the Senate and the release of SSSr’s new economic study which shows how the mine would affect these unique regions. Please come to find out more about these efforts and how you can help. Free and open to the public. For more info, contact Sean Sullivan at 620-6401 or [email protected].

SAT., MAY 10 ****World Fair Trade DayCelebrate the Fair Trade movement with a special purchase of Fair Trade coffee, chocolate, tea, sugar or bananas at the Co-op. Your dollars send a powerful mes-sage that workers and the environment count. Information about Fair Trade will be available all day at the Co-op as well as free Fair Trade Samples between 1 and 4 p.m.

SAT., MAY 10Gluten Free Food Faire 9 a.m to 1 p.m. at Christ Community Church, 7801 E. Kenyon Dr. (Pantano and Kenyon, between Broadway and 22nd). Hosted by Southern Arizona Celiac Support Group. Celiac Disease has no cure. It is not an allergy but an auto-immune disease. Come learn more about this common condition and sample gluten free foods for free. Participate in the raffle, silent auction and more! Event is free, open to pub-lic. More info on page 3 or at www.southernarizonaceliacsupport.org.

SAT., MAY 10Ironwood Festival2 to 9 p.m. at Tucson Audubon Society’s Mason Center, 3835 W. Hardy rd. Until 5:30, enjoy a free environmental educa-tion fair with booths, wildlife, presenta-tions. In the evening will be live folk-rock music and dancing, with ray of Hope Band; Ironwood Allstars, with Kevin Schramm, Tim O’Connor, Donny rus-sell, Brian Davies; Eb’s Kamp Kookin’, with Tim O’Connor, Tim Weidenkeller. $7-10 donation. For more info, visit www.tucsonaudubon.org.

WeD., MAY 14Solar Power 101: Community Education Series 6 to 8 p.m. at Main Library, 101 N. Stone. Congresswoman Gabrielle Gif-fords, in partnership with the Pima County Public Library, hosts a monthly Solar Power 101: Community Education Series on Solar Energy. This month will be Series Conclusion: “The Potential of the Solar Industry,” and will include

Food Brunch Package: $29. Call for information about staying Friday night. More questions: www.treeoflife.nu / 520-394-2520.

Kids Yoga Garden Spring Classes for ages 2-10 every Thurs-day until May 8th. Next session begins 3/13. Drop-ins welcome. Open to Spe-cial Needs—call for more info. More info

and registration at www.kidsyogagarden.com. Contact Carolina at 791-0344.

Laughter Yoga6390 E. Tanque Verde road, Title Security Agency of Arizona, lower level from center atrium, 5:30 to 6:20 p.m. every Thursday. Laughter Yoga involves deep breathing, simple stretches, childlike play, lots of laughter and deep relaxation. Anyone can do it, even from a wheelchair. Laughter IS the Best Medicine! $10 requested, more if it makes you smile, less if it hurts! Call Gita at 777-7544 for info.

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

Full Moon YogaCelebrate the full moon and her mys-teries with a delicate ritual, restorative yoga practice, and healing intention. Anticipating a monthly class to occur on or near the full moon at Tucson Yoga, 150 S. 4th Ave., 6:30 to 8 p.m. $5 members; $8 nonmembers. All levels welcome. Contact Tucson Yoga 1877-TUC-YOGA or instructor Kayse Budd at [email protected] for more info.

Southern Arizona Celiac Support GroupThe second Friday of each month at 12

noon the group holds a luncheon at a restaurant with gluten-free offerings on their menu. For more info contact www.southernarizonaceliacsupport.org

Qigong ClassesWeekly classes in this ancient spiritual and martial arts tradition that uses breath, posture and movement to harmonize the mind, body and spirit. Classes are

ongoing at Jade Screen Center, 3844 East Pima St. First class is free—no obligation. Please check www.JadeScreenCenter.com or call 326-8456 for current class schedule.

Intenders of the Highest GoodOngoing, monthly, 3rd Wednes-days, 7 p.m. at 3 Jewels Tucson, 614 E. 6th St. Easily learn the Intention Process and bring that which you desire into your life, your community and the world. Free (donations appreci-ated). Bring healthy snacks to share. For more info, call Tom, 400-4489; or Taza, 250-7539; or e-mail [email protected]; or visit www.intenders.org.

Free Community Massage Classes First Sunday of each month from 1 to 5 p.m. Students will receive and learn to give a basic full-body Swedish mas-sage. Pre-registration is required; inter-ested participants can call Michelle at 623-2160 or the front desk at the Cortiva Institute Desert Institute of the Healing Arts at 882-0899. The class will be lo-cated at 140 E. 4th St. at 6th Ave.

Creating Positive Change: the Power of the HeartWhether you aspire to change your life or to change the world, this meditation class provides valuable tools. Enhance vitality and restore the optimism needed to accomplish your ideals, inspire others and avert “burnout.” Tuesdays, 5:45-7:15 p.m. Beginner’s review session, 5:30. Near Campbell and Speedway. Adjacent parking. Newcomers welcome! 4 classes for $48 or $15/class. Contact Bonnie about scholarships for non-profit em-ployees/volunteers and students, or for further info and address. 730-5889, [email protected].

Buddhist MeditationMeditation in the Chan / Zen tradition (shikantaza) of the great Chinese mas-ter the Ven. Hsu Yun. Weekly services which include meditation, chanting and a Dharma talk every Sunday at 9:30 a.m. Meditation instruction is available ahead of the 9:30 service; please call to arrange. We celebrate all Buddhist holidays, do house blessings, weddings, visit the sick and have a prison ministry. Minh Dang Quang Buddhist Temple


Calendar Continued

niques and experiences that will assist children in being centered, connected to source, and grounded. Saturdays from 2-3 p.m. at The Providence Institute, 1126 North Jones Blvd. Cost is $5. Call 323-0203.

Institute for Shamanic ArtsEnhance balance and experience healing using shamanic practices available to everyone! Bi-weekly Shamanic journey circles, and weekly workshops are offered on a variety of topics. The Institute for Shamanic Arts is housed in the Wom-anKraft Castle, 388 S. Stone Ave. Call Quynn at 954-2004 or see www.shaman-world.com for more info.

ARTS/COMMUNITY/ENVIRONMENT

Debtor AnonymousAre you a debtor? Are you an under-earner? Call 570-7990 to find out more about Monday and Thursday night meetings. This 12-step program does not require specific religious beliefs.

Older Lesbian (50+)Support GroupMeets 2nd and 4th Sundays, 2 to 4 p.m. Call Jo-Ann (219-2670) or Shawn (791-0584) for details and location.

Green Party of Pima County Monthly MeetingFirst Tuesday of each month, except No-vember, beginning at 7:15 p.m. We will be at our new location, First Christian Church, 740 E Speedway (at Euclid), upstairs in room 109. Free and open to the public. More info 798-6169 or www.pimagreens.org.

Govinda’s Natural Foods Buffet711 E. Blacklidge Dr. A festival featuring a musical mantra meditation, a spiritual talk, followed by kirtan and chanting takes place from 5:30 to 8 p.m. every Sunday. Festival is free for all. Dinner, served at 7 p.m., is free for first time

at 140 E. Navajo rd., between Prince and Ft. Lowell, east of Oracle rd. Call 907-6245 or see www.hsuyun.net for more information.

Tucson Community Meditation CenterMindfulness meditation 6:30 to 8 p.m. Mondays, Loving Kindness meditation 6:30 to 8 p.m. Wednesdays. And group meditation sessions 8:30, 9 and 9:30 a.m. Saturdays and Sundays. 1231 E. Edison, between Speedway and Grant near Moun-tain. Supported by donations. Info at 869-6511 or www.tucsonmediation.org.

Dharma Kids’ ClubThree Jewels Buddhist Community Center, 314 E. 6th St. Fun and informal Buddhist dharma group for kids ages 6-12. 2:30 p.m., Wednesdays. Free. 207-9889

Dances of Universal Peace The Dances of Universal Peace are simple, meditative and uplifting group dances. They represent and integrate many of the world’s spiritual traditions, and help to create peace and unity within and without. Third Saturday of every month, 7 to 9 p.m. at Yoga Oasis, 2631 N. Campbell Ave. For more info contact: Jamia at 979-0278, [email protected]. $5 to $10 donations accepted.

Science of SpiritualityLearn Jyoti Meditation (Meditation on the Inner Light). This is a free and non-sectarian meditation group. Every 2nd and 4th Sunday at 11:30 a.m. Bookman’s Used Book Store located at 6230 E. Speedway (Speedway and Wilmot). Call 625-8312 or visit www.sos.org.

Three Jewels Buddhist Community Center314 E. 6th St. Free yoga, Buddhist classes and practice, zazen, music events, and more. Share a cuppa’ good karma and community at the Crazy Yogi Cafe Mon-Fri 2-530. Check calendar online at www.3jewelstucson.com.

Mantra MeditationJoin the world famous Sunday Feast and Festival. Enjoy an evening of chanting, singing, dancing and an enlightening dis-cussion on Bhakti Yoga. Afterwards, feast on a sumptuous plate of Govinda’s sancti-fied food for a $3 donation. Every Sunday starting at 5:30 p.m., 711 E. Blacklidge. For more info call 792-0630 or visit our email us at [email protected]. http://www.govindasoftucson.com.

Zen Meditation GroupZen Desert Sangha, affiliated with robert Aitken’s Diamond Sangha, offers medita-tion sits three days a week: Mondays and Wednesdays 6:30 to 8 p.m. and Saturdays 7:30 to 10:30 a.m. Located at 3226 N. Martin (Campbell/Ft. Lowell area). We also offer one day and weekend retreats. For more info call 319-6260, visit www.

zendesertsangha.org or email [email protected].

Inspired Healing YogaAn awesome yoga class that beginners find especially helpful. Every Saturday, 9:30 to 10:30 a.m. Inspired Healing, 4929 E. 29th St. First class Free/$5 each additional class. 584-0343.

Natural Childbirth ClassesWhole Birth Midwifery offers natural childbirth classes, a series of six classes starting bi-monthly. Classes focus on the natural process of birth in the home set-ting. The class is taught through lecture, video, slides, art, and class participation. Class Fee: $150. Whole Birth Midwifery, 3265 N. Stone Ave. For more informa-tion call Lisa at 275-0790.

Desert AshramFounded in 1975 by Prabhushri Swami Amar Jyoti, Desert Ashram is a sanctu-ary of beauty and peace for all spiritual seekers. Daily 7 a.m. and 7 p.m.—Aarati (Sanskrit chanting and puja/worship). Thursdays and Sundays 7:30 p.m.—Satsang of Prabhushri (spiritual dis-course) with chanting and meditation. There is no charge for these programs. Personal retreats and Karma Yoga—by individual arrangement. 3403 West Sweetwater Drive, Ph: 743-0384.

Hatha YogaExperience a greater sense of peace and renewed energy through the practice of yoga. Ongoing multi-level Hatha yoga class in the 4th Ave. neighborhood. $7. Wednesdays 12 to 1:15 at ZUZI Dance, 738 North 5th Ave. (Historic Y). Call Ilana at 629-0237 for more information.

Yoga WestGentle yoga Mondays 5:30-6:45 p.m., Vigorous yoga Wednesdays 5:30-6:45 p.m. Located at 3295 W. Speedway Blvd. Call Kathleen at 404-5587 or visit www.KathleenKordich.com for more info.

Tucson YogaTucson Yoga, South 4th Ave & 12th St. (one block south of Broadway), holds 20 classes/week, beginner to advanced, for just $6 each or $45/month. For a class schedule and more information, call 877-TUC-YOGA or visit www.tucsonyoga.com.

Contemporary DanceExperience the joy of dance! All levels of classes for adults and teens at the DanceLoft, 620 E. 19th St., Ste. 150 (at Euclid). Classes include modern, hip hop, ballet, bellydance and Pi-lates. Children’s classes now too! For more info visit: www.thedanceloft.com or call 250-4664.

Indigo Yoga For KidsIndigo Yoga is designed for children age 4 to 13 years young. Explore fun tech-

festival participants and $3 for repeat visitors. Call 792-0630 for more in-formation.

Tucson Sew Op Crafting circle and workshop the first and third Saturdays of every month, from 2 to 5 p.m. at the Armory Park Community Center, 220 S. 5th Ave. The events are free but donations are accepted for sup-plies. E-mail [email protected] for more info.

Tucson Women’s ChorusA cappella multicultural songs. No auditions, sight-reading, or experi-ence necessary. Mondays, 7 to 8:30 p.m., 9/10-11/26. (No rehearsal on 1st Mondays.) Chapel at St. Mark’s Presbyterian, 3809 E. 3rd St. Open to girls accompanied by singing adult. $75/adult, girls/free. Scholarships available. Ongoing pro-rated enrollment. Free first visit. Karleena ravenwood, 743-0991, tucsonwomenschorus.com. Nonprofit organization.

Permaculture Open House10 a.m. to 2 p.m. the fourth Saturday of each month (except December). See demonstrations and get hands-on experience with earth plasters on adobe, cob or straw bale walls; desert gardening; water harvesting; land resto-ration; and affordable/small structures. Donations appreciated. E-mail or call to sign up and get location: 624-1673 or [email protected]. See more at www.caneloproject.com/dawn.

Peace VigilWomen In Black welcome all men, women, and children to a weekly peace vigil. Every Friday from 5 to 6 p.m. in solidarity with other WIB groups around the world for peace everywhere. Southwest corner of Speedway & Euclid. Wear black if possible. Call 628-8313 for more info.

BICASTucson’s Bicycle Non-Profit offers Com-munity Classes on Saturdays from 1 to 4 p.m. Learn about the repair and

maintenance of bicycles. Classes are $20 each. Work Trade and Spanish transla-tion is available. Call to register and for directions: 628-7950.

Global ChantEvery Wed. 6 to 7:30 p.m. in the Little Chapel of All Nations, Ada Pierce Mc-Cormack Bldg., 1401 E. 1st St. Free interactive chanting. For more info call 326-4674.

Desert CronesThe Desert Crones is an organization of older women proud of their age, wisdom and experience. The Eastside Desert Crones meet every Thursday at 1 p.m. at the Fellowship Square, 8111 E. Broadway. Contact Charlotte at 790-4933. The Avra Valley Crones meet the 1st Friday of each month at 10 a.m. Call Lois at 883-0377. The Northwest Crones meet the 1st Monday of each month at Nanini Library. Contact Ingrid at 742-0559. The Southwest Crones meet the 1st and 3rd Tuesdays at 1:00 p.m. Contact Pat at 298-6161. The Green Valley Crones meet the 4th Monday at 3:00 p.m. Contact Jean at 648-1225. Contact the point people for monthly schedules of activities.

WomanKraftArt classes and gallery showings claiming, validating and empowering women art-ists and other under-represented groups. Gallery hours are Tue., Wed., Fri. and Saturday from 1 to 5 p.m., February to May and July to December. A variety of arts and crafts classes are offered each month. The WomanKraft Castle is at 388 S. Stone Ave. Call 629-9976 for more info.

NeXT ISSue

Make sure your organization’s event is listed here! Mail, fax, or drop off by May 5 to Food Conspiracy Newsletter, 412 N. 4th Ave., Tucson, AZ 85705; Fax: 520/792-2703; or e-mail to [email protected].

u nclassifieds

CO-OP MEMBER SEEKS A CREATiVE GRAPhiC artist to help translate some interest-ing ideas into a cool logo for a small Nepali handicraft import business. Interested? Call Steve at 624-9020.

MiSS iT? NEED iT? Get it. The Co-op’s knowledgeable staff can track down products we don’t usually carry, and in most cases,

special-order it for pick up in just a couple of days.

EVER ThOUGhT ABOUT WORKiNG for Food Conspiracy? Positions open regularly. Applica-tions are available at the registers and accepted daily. For informa-tion about open jobs at the Co-op, talk to the individual department manager.

ASK ThE STAFF. The Co-op prides itself on our friendly, knowledgeable staff, and great customer service. If you have a question, suggestion, or critique, please let us know. The Co-op staff is easy to identify—we all wear Co-op namebadges, Co-op T-shirts, or aprons! Tell us what you want and we’ll do our best to help.


FC

unt Flow,” “Monthly,” “The Curse.” We all learned many words to talk

about our menstrual cycle without having to really talk about it. Since the beginning of time women have been faced with the challenge of honoring this uniquely feminine experience yet also managing their flow within their busy lives. Over the years, the options available to active, health-conscious women have come a long way.

For thousands of years women have used home made tampons for both contraception and men-struation. In the early 1920s the first commercial tampons were sold in the United States. Prior to this time they were used by American doctors to deliver medication but not as “menstrual guards.” In the early 1930s Tampax sold the first applicator tampon. Today, it is estimated that the average woman will spend about $400 on menstrual products over a 10-year period.

Commercial pads and tampons create a large amount of waste, and can be expensive, uncomfort-able and potentially toxic. The average woman in the United States throws away about 275 pounds of tam-pons, pads and applicators in her lifetime. An article published in E-Magazine in April of 2001 stated that in 1998 6.5 billion tampons and 13.5 billion pads, plus their packaging were discarded in the US. This is a significant environmental impact!

Today tampons are a very common choice for women, yet there is continued criticism of these products based on their affect on women’s health. They are less bulky than pads and are very effective at controlling leakage. The super absorbent quality that makes a tampon so effective also tends to cre-ate dryness in the walls of the vagina which can be uncomfortable and may be linked to some forms of bacterial infection. Some very serious conditions such as Toxic Shock Syndrome are rare but still occur due to repeated use of tampons and use of tampons without regular changing.

Most commercial tampons and pads are bleached using toxic chemicals which may leave trace amounts of toxins and carcinogens such as dioxin in the product. research is currently being conducted on the long term effects of these chemicals. Natural, unbleached cotton pads and tampons are available at most health food stores, but tend to be priced higher than conventional brands.

From an energetic standpoint there is also discussion that utilizing tampons obstructs the body’s natural cleansing flow which will cause the body to respond by increasing the flow of blood to clear out the perceived stagnation. This increase in menstrual flow in turn increases the number of tampons a woman uses. Many holistic healthcare practitioners will recommend the use of pads or menstrual cups instead.

Luckily we now have proven safe, effective products available to decrease environmental impact and save money over time.

Sea SpongesNatural sea sponges may have been one of the

first internal menstrual receptacles. Small sections of sea sponge are placed within the vagina to absorb

or years, consumer advocacy groups that are part of the Campaign for

Safe Cosmetics have reported on toxic chemi-cal ingredients and residues in beauty and body care products, revealing that this notoriously underregulated industry is rather liberal with its use of possibly carcinogenic and other toxic synthetic ingredients.

Consumers with an interest in avoiding unnecessary toxic exposure believed they had found refuge in body care products made with “natural” and “organic” ingredients.

But what few consumers know is that unlike organic claims on food, body care prod-ucts often use the word “organic” on labels of products that are based on conventional and petrochemical ingredients. Body care products may freely use the word “organic,” but may only use the green “USDA Organic” seal on products that are made with at least 95% certified organic agricultural ingredients and contain no toxic or suspected carcinogenic or synthetics.

A recent report by the Organic Consumers Association (OCA) reveals that this distinc-tion—between many body care products using the word “organic” and those actually bearing the green “USDA Organic” seal—is signifi-cant. Using an independent testing lab, OCA analyzed various “organic” and “all-natural” beauty and body care products for residues of one particular toxic chemical, 1,4-dioxane.

While some of the self-proclaimed “organic”and “all-natural” products tested contained up to 30 parts per million 1,4-diox-ane residues, all of the USDA certified organic products—with the green seal—were found to be completely free of these residues. Products certified under the German BDIH “natural” program were also clean.

The International Agency for Cancer research classifies 1,4-dioxane as a probable human carcinogen, and it is banned from all cosmetics and personal care products, natural, organic and conventional, in Europe. Unfor-tunately, there is no prohibition against the use of suspected carcinogens in body care products in the US.

Scientists disagree over the level of carci-nogenicity of this chemical. Some suggest that the EPA has overestimated this chemical’s po-tential cancer risk, while other scientists caution against the use of any chemical that is listed as a carcinogen in laboratory animals, including 1,4-dioxane.

As with most chemicals, we will not find an easy answer or a clear verdict. Scientists have a very rudimentary understanding of thousands

fluids. These sponges do need to be changed every few hours but they do not need to be thrown away as the same sponge can be rinsed and reinserted. A sponge can be rinsed and re-used for up-to 8 months.

Pros: • Sponges are a natural product that can be

harvested in a sustainable fashion. They are not bleached or chemically treated. Therefore you need to boil your sponge before the first use.

• Very comfortable to wear, effective and discrete. Perfect for an active lifestyle.

Cons:• Heavy metals and pollutants from the ocean

may linger in the sponges.• If you must change your sponge in a public

restroom, and you are unable to rinse and reuse the sponge you were using, you will need to carry the used sponge home for cleaning. This requires some planning.

• Some women report spotting before they become comfortable with the absorbency rate.

Menstrual CupsThese are small, cone-shaped inter-vaginal

cups created to collect menstrual fluids. The first menstrual cups were sold in the early 1930s. They are made of soft, flexible natural rubber or silicone and come in different sizes to adjust to the changes in a woman’s body after childbirth.

Pros: • One cup will last up-to 10 years. You only

need one; it can be emptied and rinsed out easily.• They are discrete. The cup is completely

internal and they often only need to be emptied twice a day (morning and evening), but can easily be emptied throughout the day in a public restroom if necessary.

• Very comfortable; once it’s in place most women report it is so comfortable they forget it’s there.

• Very effective against leaks and spotting even for women with a heavy flow. The average woman flows about 3-4 oz. during her period; most men-strual cups have a capacity of 1 oz.

Cons: • It can take a little getting use to. Menstrual

cups do bring you closer to your cycle by requir-ing you to empty the cup and place it in and take it out of your vagina using your fingers. This can be intimidating for some women, but this is also a great way to learn more about your body and help

of chemicals and their effects on our health and our bodies. Our ability to produce chemicals and our understanding of how they affect the environment and public health rarely progress simultaneously; as with DDT and PCBs, we humans tend to figure out how to produce and widely distribute a chemical before we fully understand its impacts on health and the environment.

And yet, while scientists disagree among themselves about the level of health risks of 1,4-dioxane, you and I have been slathering this chemical on ourselves and our children—often every day. As a consumer, doesn’t it seem only a wise precaution to question the sanity of this? The FDA would require manufacturers to re-move 1,4-dioxane from products only if there is demonstrated harm. But why should the burden of proof be on the unsuspecting consumer?

This question becomes especially salient when we consider that residues such as 1,4-di-oxane are simply not necessary in our body care products. Plenty of companies with a true interest in the values of organics use only envi-ronmentally friendly ingredients that are safe for humans. These companies include those that market USDA certified organic products, like Dr. Bronner’s and Terressentials, and others that are not certified organic, like Burt’s Bees and Tom’s of Maine.

We encourage all companies marketing themselves as “organic” or “all-natural” to take the necessary steps to remove these chemicals and residues from their products. “Organic” and “all-natural” labeling can be useful marketing tools only as long as consumers can trust these claims and are not turned off by findings of potentially dangerous chemical residues. These companies should reformulate, or else drop their “organic” and “all-natural” claims. In response to the OCA report many companies in the natural foods marketplace have indicated that they are now doing just that.

In the meantime, consumers can use OCA’s lab results (www.oca.org) to learn which companies can be trusted and which use petrochemicals and questionable synthet-ics. The surest way to distinguish safe and truly organic products from the others is the presence of the little green seal that states “USDA Organic.”

Charlotte Vallaeys is a Farm & Food Policy Analyst at The Cornucopia Institute (www.cor-nucopia.org), one of the nation’s leading organic industry watchdogs.

ECo-MEnStruationHealthy, Effective,

Earth-Friendly options for“that time of the Month”

by Michelle C. Larson, Co-op OwnerMore Than Skin Deep: Finding Healthy Body and

Cosmetic Productsby Charlotte Vallaeys,The Cornucopia Institute

F( )

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continues on page 10

GEt it at tHE Co-op!

Sea PearlS Sea SPongeS2 reusable sponges with cotton carrying bag

$13.99


The Diva CuP$36.79


By supporting the Co-op, you’re helping to create a sustainable local economy—one that supports farmers and

workers and that keeps money right here in Tucson.

Ask your friends and family to become owners of the Co-op.The Co-op thrives with real community support.

Go LocaL!Join the Co-op.

or the first time in the history of the Endangered Species Act (ESA),

the US Fish and Wildlife Service (USFWS) has of-ficially decided against the recovery of an endangered species. A decision signed in January by USFWS Director Dale Hall ends the development of a re-covery plan for the jaguar, North America’s largest cat and an elusive feline resident of the southwestern deserts. The decision demolishes any effort to aid the recovery of the jaguar in all of its US habitat.

“This is a jaguar death sentence,” said Michael robinson of the Center for Biologi-cal Diversity.

To just i fy this death sentence, the USFWS claims that the jaguar’s historic and cur-rent range lies entirely outside of the US. However, this claim is widely accepted to be false. Verified reports indicate a historic breeding population far north of the border. A female jaguar with kittens was killed near the Grand Canyon at the turn of the last century, and the last confirmed female jaguar in the US was shot in the White Mountains of Arizona in 1963. reports of sightings and shootings dropped off sharply in the 1970s, as landowners began to fear consequences from the newly passed ESA.

Jaguars are currently being photographed by motion-activated cameras in the mountains of southern Arizona. Individuals can be identified by the distinctive markings on their coats, proving that the jaguars in the US are established residents rather than occasional transients. The USFWS decision states that “regular or intermittent use of the borderlands area by wide-ranging males” is not reason enough to enact a recovery plan. Given the secre-tive habits of the cats and the limited area of study, it seems impossible to know whether the Arizona jaguars are limited to males or if there is a healthy breeding population.

The decision also states, “Actions taken within the US are likely to benefit a small number of individual jaguars peripheral to the species, with little potential to effect recovery of the species as a whole.” This goes against the experience of other species with ranges that cross international borders,

including grizzly bears and Mexican gray wolves, both of which have benefited from recovery plans within the US.

The claim that the jaguar would not benefit from a recovery plan comes at a time when the jaguar’s habitat is threatened as never before. Conser-vation efforts south of the US border have not been enough to stop the species’ decline. In addition, the forces of climate change are sending many species into the northern parts of their ranges and beyond—a survival route that could become unavailable to the jaguar if its northern habitat is walled off.

Construction of a militarized wall along the entire border is in the process of disturbing jaguar habitat and dividing the population that now travels from one side to the other. The 2005 real ID Act allows Homeland Security to suspend any US law, including the ESA, in order to construct the border wall (see EF!J January-February 2007). The real ID Act has already been invoked to justify building the wall through the San Pedro and Tijuana riparian

areas. The same po l i c y wou ld apply to jaguar habitat designat-ed in a recovery plan, but not without a major showdown over the beautiful and much-admired

predators. By abandoning the jaguar recovery plan, the USFWS is attempting to avoid a public relations

nightmare that could threaten the real ID act itself. Until the agency is held account-able, fragmentation of jaguar habitat by the border wall, housing developments and other threats is likely to continue, while conserva-tion planning will be crippled.

Kevin has lived in the Sonoran Desert

for more than a quarter century and loves all its plants and animals, except buffel grass and that one plant whose seedpods stick to your socks and crumble into itchy bits when you try to take them off. Laurel’s home range is the Siskiyous, where the rivers

flow year-round.This article first appeared in the Earth First!

Journal March-April 2008 edition. For more infor-mation on Earth First! Journal, pick up a copy at the Food Conspiracy or visit www.earthfirstjournal.org.

US GiveS Up on the JaGUar

by Laurel and Kevin, Earth First! Journal

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the o rganic and Non-Gmo report

W

Join the Co-op & Save. Because everyone

deserves a healthier bag of Groceries. You’ll be part of a co-

operative effort to sustain natural groceries and organic fruits

and vegetables without any unwanted chemical or genetic

surprises. All it takes is a $10 nonrefundable administrative

fee and a refundable investment of $180. (The payment

plan is $23.75 per quarter.) Your investment is used to help

improve our buildings, products and equipment. Should you

ever choose to withdraw your member-ownership, you will

be repaid the full amount of your investment.

Just Good Food

ith natural foods markets on nearly every corner and flavored

yogurt a common household snack, it’s hard to imagine a world without acidophilus! Well, just keep truckin’ back to … the 1960s! And zero in on a small creamery in Springfield, Oregon, where the husband and wife team of Chuck and Sue Kesey played a formative role in the emerging “natural foods” movement.

Forty-eight years later, Springfield Cream-ery is still bringing “real food to real people.” With over 84 products in its Nancy’s Cultured Dairy and Soy line, including conventional and organic yogurts, cottage cheese, kefir, cream cheese, sour cream and cultured soy, the cream-ery prides itself on not using any cane sugars, thickeners, or artificial flavors. And all products are non-GMO. “We keep it completely simple,” said Sue, who manages the business side of the company. “We use only real fruit, lightly sweet-ened with honey and agave. We’ve sacrificed profits to keep our products real.”

From counter-culture to cultured foodChuck and Sue began working with dairy

right after graduating from Oregon State Uni-versity, where Chuck had studied dairy technol-ogy. The newlyweds began bottling milk in one-gallon glass jugs for Chuck’s father Fred, who managed Eugene Farmers Creamery. In the late 1960s, they recognized the need to create their own niche, in order to remain independent. Fortunately, the right people with the right ex-pertise converged at the right time. Chuck had been exploring acidophilus, a beneficial bacteria that survives the digestive process. When Nancy Hamren joined the company as bookkeeper in 1969, she brought with her some yogurt recipes handed down from her grandmother, herself a natural foods pioneer. The two tried adding acidophilus cultures to the milk, did a lot of tasting, and came up with a saleable product. The yogurt was sold in glass canning jars and five-gallon buckets at a local co-op, and the company became the first creamery in the US to sell acidophilus cultured yogurt.

by Nancy Pfoutz

Nancy’s Cultured Dairy and Soy Stays True to Mission

Springfield Creamery got a foothold in the Bay Area when music legend Huey Lewis added a U-Haul packed full of Nancy’s Yogurt to his underground comic book delivery to San Francisco natural foods stores. “Somehow, people there connected Nancy’s Yogurt with Chuck’s brother, Ken Kesey,” said Nancy. “It took off.” The connection to Ken paid off again in 1972, when Chuck used some creative marketing to help the creamery out of a financial crisis. Ken had already become a counter-culture icon, and had achieved notoriety as author of One Flew Over the Cuckoo’s Nest. Chuck approached the Grateful Dead, who agreed to perform a benefit concert for the creamery; 20,000 attended. Tickets were printed on Nancy’s Yogurt labels, and “we were seen as the cutting edge of a new way to eat,” said Sue. Ten more Grateful Dead concerts followed, and the company continues to have literary and arts involvement in the community.

Non-GMO commitmentIn the late 1980s, the creamery addressed

the market of consumers looking for non-dairy foods. Using organic soymilk from Pacific Foods, they created a tasty cultured soy product. “We feel confident that our soy is organic and free of GMOs due to our supplier’s credentials—but it’s time to create procedures to check for verification on a more regular basis,” Sue said.

Today, Springfield Creamery produces about 60% conventional dairy products and 40% organic. Because of growing demand for organic, and because the rise in milk prices has narrowed the price gap between conventional and organic, she expects the ratio to soon be 50%-50%. Organic Valley coop-erative supplies milk for Nancy’s, from a radius of 50-75 miles away. Sue relies on Organic Valley to make sure the milk is certified organic and free of GMOs, but she feels the need to become more involved to ensure that.

“It’s a concern as we move forward. We’ve allowed technology to infiltrate our food supply without think-ing it through. We need to stay aware of what’s hap-

pening along the chain. Fortunately, because we use so few ingredients, it’s easier to keep it clean.” None of the milk contains rBGH—Oregon milk processors have chosen not to package any milk containing the genetically modified bovine growth hormone. “Chuck has always felt that added rBGH is completely unnecessary,” said Sue.

Family-owned businessSpringfield Creamery experienced a dra-

matic loss when an electrical fire broke out in 1994, destroying most of the complex which was now located in a larger plant in Eugene.

“We didn’t appreciate just how loyal our following was until that moment,” says Sue. “Although I assumed our major custom-ers might need to find another yogurt to fill the shelves, they decided to wait for us and put signs up explaining our absence.” The new creamery, completed in 1995, received a blessing from the Gyoto Monks who were visiting Eugene. “They walked through and blessed our building, and it’s been good ever since!” Sue said.

The family-owned company will remain without investors. Sue’s son Kit and daughter Sheryl work at Nancy’s, along with three other family members and lots of “extended family” who’ve been there over 20 years. As the food industry confronts far-reaching challenges to its standards of purity and health, Nancy’s Yo-gurt and Springfield Creamery continue to be standard-bearers. “We are seeing a steady pace of growth as our distribution gets wider—because we’re holding true to our mission: ‘Keep it simple and pure and you can’t go wrong.”

Stay informed on genetic engineering issues! The Organic and Non-GMO report Special for Co-op Members: $10 Off Your Subscription. 800-854-0586 or www.non-gmoreport.com

you keep track of the amount of blood lost during your period.

• It is important to dedicate yourself to trying the cup for at least 2 months as it can take a bit of practice to feel comfortable that the cup is in the correct position. Most women find that the cup is easy to use after just a few days.

• Initial cost is high. These devices usually cost between $30-40 and can be purchased online or at a local health food store. The Keeper and the Diva Cup are two of the most common types although other brands are available.

Washable Cotton padsMany commercial varieties are available online

or at the local health food store. Some women will also make their own. Pads usually consist of a piece of winged cotton, hemp or flannel which can be snapped into a pair of underwear. Inserts made of fabric of different thicknesses for absorption are then held in place by the wings.

Pros: • Very effective against leaks and spotting.• Made of natural cottons, these do not create

trash and are chemical free. Soft fabric makes these very comfortable. Great for women with chemical sensitivities.

• They are easy to wash and care for. It’s important to have a few available so one can be washed as you are wearing the other. Each will last for about 3-5 years.

Cons: • Washable pads also bring you closer to

your cycle, requiring a woman to handle and wash the pads between uses. A simple trip through the washing machine is usually sufficient for cleaning, or for heavy periods it can be helpful to pre-soak the pads.

• This method requires some planning. If you need to change the insert throughout the day you may need to carry a bag to take the old pad home for washing.

• Some women report that cotton pads are bulky and may not absorb quickly, although the total absorption is equivalent to a disposable pad of the same thickness.

What a woman chooses to use to manage her menstrual bleeding is a very personal choice but we should not be afraid to talk to friends and family about what they use and why. As women we need to work together to ensure a happy, healthy future for ourselves and our planet.


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ECo-MEnStruation

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The End

The End

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Generally Speakingcont. from p.1

Network

into a Hummer while lighting up a cigarette and driving off without a seat belt might be, the tide is starting to turn and arriving here with bag-in-hand has now become common place.

It seems like everyone is making some extra effort to be less wasteful—like bringing their own coffee cup or even a spoon for their daily cup of yogurt. Some of our custom-ers and staff have made significant lifestyle changes by moving into downtown Tucson to become foot travelers again, or by selling their car for bicycle and public transportation. What is inspiring about these decisions is that their choices came not out of desperation, or out of not having any options or even out of sacrifice. Their reward is living a simpler lifestyle without having to deal with car or plastic spoon ownership.

Another trend that we see developing each year is the increased use of bulk products. There has been much press recently both nationally and internationally about the rising cost of food for basics like wheat, corn and rice. While some of the renewed interest in our bulk department is economic there is also a desire to reduce the use of packaging which can add significantly to the cost of an item. Cook up a pot of bulk pinto beans and eliminate several metal cans from the landfill at the same time.

Still other trends:• Increase in special order cases—you get

a case discount and far less packaging as well on products you always keep on-hand, like toilet paper.

• More people are asking for and using cardboard boxes that we otherwise have to pay to have hauled away when they forget to bring their bags. Just ask.

• Locally produced items are popular—in our produce section, our grab & go deli and throughout the store. Closer to home means supporting the local economy.

• Customers with vehicles have been arriv-ing around 8 a.m. or soon after our store opens for business when there is often parking right at the front door. (I may be reprimanded for giving away this tip.)

• With our much more robust member-owner only sale program, many regular shop-pers are joining the Co-op to get in on some great deals.

• Bulk water sales have been increasing—water is inexpensive and healthy. You can fill up any container of one half gallon or less for just 15 cents!

We appreciate your support in helping us set new trends.


P o e m(white light),

by de Vie, Co-op owner

Post office and its officials.Expansive place we considerlegal action.Department store isn’t open yet Romance says we shouldeat together fifty times.

One of the men is thinner than the other.They are both my friendsone and two.Waves below.

The door is open and inside it is dark and all the shades aredrawn.I don’t know how long I’ll be there.when his back is arching to do the

(I married a guy in the real estate business.It isn’t going so well but nonetheless he is wealthy.Affair with a Mexican guy corporate world.)

White light Consciousnessis waiting outside, silent.I tell him we’re packing upthings to put away, etc.

something technical about pressurefive miles too late in the day they return.They are there again a year later talkingabout the year before how it was death (their meeting).

Hung red roses. Big boom bang love.Prior to it Consciousness is cold distantso it is surprising when it all of a sudden happens.

© 2008 de Vievm: (520) 495-2005

myspace.com/yourdeVie

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sustainable living: clay 4 food conspiracy co-op recipe

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