FOOD CONSPIRACY CO-OP

COMMUNITY NEWSvolume 42, issues 1 + 2 / january + february, 2013 / member-owned since 1971

Stat

emen

t of C

oope

rativ

e Id

entit

yA

coo

pera

tive

is a

n au

tono

mou

s as

soci

atio

n of

peo

ple

unite

d vo

lunt

arily

to m

eet t

heir

com

mon

ec

onom

ic, s

ocia

l, an

d cu

ltura

l ne

eds

and

aspi

ratio

ns th

roug

h a

join

tly-o

wne

d an

d de

moc

ratic

ally

-co

ntro

lled

ente

rpris

e.

Food

Con

spira

cy V

alue

s1.

We

adhe

re to

the

inte

rnat

iona

lly re

cogn

ized

Roc

hdal

e Pr

inci

ples

for c

o-op

erat

ives

. 2.

We

prom

ote

who

le, n

atur

al, o

rgan

ic, a

nd c

hem

ical

-free

pro

duct

s w

ith m

inim

al p

acka

ging

. 3.

We

valu

e op

enne

ss, h

ones

ty, a

nd in

tegr

ity w

ith e

ach

othe

r and

the

com

mun

ity.

4. W

e se

ek, t

hrou

gh c

oope

rativ

e eff

ort,

to p

rovi

de a

hum

ane,

fulfi

lling

env

ironm

ent i

n w

hich

to w

ork

and

shop

. 5.

We

prom

ote

soci

al ju

stic

e by

enc

oura

ging

and

resp

ectin

g di

vers

ity.

6. W

e st

rive

for a

sus

tain

able

, hea

lthy

ecol

ogy

thro

ugh

use

of c

lean

, ren

ewab

le re

sour

ces.

Co-

op P

rinc

iple

s1.

Volu

ntar

y an

d op

en m

embe

r-ow

ners

hip.

2.

Dem

ocra

tic m

embe

r-ow

ner c

ontr

ol.

3. M

embe

r-ow

ner e

cono

mic

par

ticip

atio

n.

4. A

uton

omy

and

inde

pend

ence

.5.

Edu

catio

n, tr

aini

ng, a

nd in

form

atio

n.

6. C

oope

ratio

n am

ong

coop

erat

ives

. 7.

Con

cern

for c

omm

unity

.C

o-op

prin

cipl

es w

ere

first

sta

ted

by th

e Ro

chda

le

pion

eers

in 18

44. T

he c

oope

rativ

e pr

inci

ples

are

gu

idel

ines

by

whi

ch w

e pu

t our

val

ues

into

pra

ctic

e.FEEDING A PICKY CHILDShefali Milczarek-Desai, co-op owner

My naked baby sits on the doctor’s scale playing with some earscope wires dangling from the wall. Meanwhile as the nurse pushes the weight, I silently will her fingers to go further. She stops, and without taking her eyes off the screen, says flatly, “18 pounds, 9 ounces, same as when you came in last month.” “Same exact weight as one month ago?” I ask, trying to maintain a neutral tone.

“That’s what it looks like,” she responds, adding, “he’s now in the 2nd percentile”. Suddenly my sweet baby looks smaller than he did five minutes ago.

I once thought that there was no such thing as a naturally picky eater. If parents prepared healthy meals and of-fered mostly whole foods (instead of processed), their children would be good eaters, just like my first son, Sagar.

When Sagar was a baby, I made all his baby food, staying up late to make colorful purees of organic sweet potato, kale and chicken or Swiss chard, salmon and brown rice. I steamed and pureed pears and apples, sometimes add-ing fresh pureed raspberries or blueberries. My son gob-bled up everything. Sitting in his high chair, he opened his perfect mouth and let me spoon it all in, mouthful after nourishing mouthful. Initially a skinny baby, he sprouted into a chubby toddler eating the meals I prepared.

In response to my steaming and pureeing, my younger son, Pavan, resolutely rejected every meal. After two days of sitting in the high chair, he decided it wasn’t for him and screamed as if being dismembered each time he came within spitting distance of the thing. In the rare in-stance I mustered sufficient calm to keep him in the high chair long enough to stop screaming, he would stick his middle and ring fingers in his mouth and suck vigorously, barring entry of food.

And he’s not just a picky eater; he can’t be bothered to eat much of the things he seems to like. With few excep-tions, his food preferences change every other day. He is indifferent to the fresh, nutritious ingredients from our garden, the local CSA, and the Co-op and oblivious to the time, energy and thought involved in selecting and preparing healthy, wholesome meals.

I have sought out moms of picky eaters. One said that as a baby, her son ate only what he fed himself. To get him to eat vegetables, she spent hours making pancakes loaded with pureed fruits and vegetables. Another mother was harangued by her pediatrician during the first year of her daughter’s life because the girl, a picky eater since birth, was in the bottom half of the 1st percentile for weight. Desperate, this mother opted for sugary, processed foods to get her daughter to eat and gain weight. Although her daughter remained petite, she has cut back on junk food and now offers mostly whole foods, which her daughter eats reluctantly. A third mom gets so anxious about her children’s picky eating that she takes them to fast-food restaurants several times a week.

All the mothers I spoke with worry about their children’s

PARENTS’ PIECE

join the food conspiracy board of directorsThe deadline to apply to run for the BOD has been extended. The new deadline is Friday, Jan. 11. If you’d like to see the board in action before you submit an application, you can attend the next meeting, which is at 6:30 p.m. on Wednesday, January 2 at the Hoff Building, 425 E. Seventh Ave. If you decide to run, you can pick up an application at the co-op, or find one online atwww.foodconspiracy.coop

continued on page 3

2

Stor

e H

ours

Ope

n D

aily

8 a

.m.–1

0 p

.m.

Food

Con

spira

cy C

oope

rativ

e41

2 N

. 4th

Ave

., Tu

cson

, AZ

8570

5te

l: 5

20-6

24-4

821

fax:

520

-792

-270

3em

ail:

new

slet

ter@

food

cons

pira

cy.c

oop

web

site

: ww

w.fo

odco

nspi

racy

.coo

p

Com

mun

ity

New

sco

-edi

tor

Paul

a W

ilkco

opne

ws @

cox.

net

cont

ribu

tors

: Bar

th A

nder

son,

de

Vie,

Kel

ley

Krin

er, A

nna

Lam

bert

, Sh

efal

i Milc

zare

ck-D

esai

, Dav

id M

iller,

Sara

h Ta

rver

-Wah

lqui

st, P

aula

Wilk

next

dea

dlin

e: F

ebru

ary

1

Co-

op M

anag

emen

t Tea

mG

ener

al M

anag

er: K

elle

y Kr

iner

Fina

nce:

Pat

rick

Cam

pion

Mar

ketin

g: C

oley

War

dFr

ont E

nd: C

ynth

ia T

aylo

rKi

tche

n: D

ick

Gas

eG

roce

ry: S

teve

n Sp

ence

rPr

oduc

e: T

odd

Stad

tland

er

Boa

rd o

f Dire

ctor

sRo

b M

cLan

e, P

resi

dent

—ro

b.m

clan

e@gm

ail.c

om

Joyc

e Li

ska,

Vic

e Pr

esid

ent—

coop

joyc

e@ro

cket

mai

l.com

Dav

id M

iller

, Tre

asur

er—

davi

dmill

erfc

boar

d @gm

ail.c

om

Dan

ielle

Kon

tova

s Fi

del, S

ecre

tary

—dan

ielle

1547

@ya

hoo.

com

Robe

rt O

ser—

robo

ser@

live.

com

Fior

e Ia

nnoc

one—

fiore

iann

acon

e@gm

ail.c

omB

ritta

ny O

rkne

y—br

ittra

717@

yaho

o.co

mN

oel P

atte

rson

—no

elpa

tter

son@

hotm

ail.c

omRa

chel

J. C

hapm

an—

rach

elju

liach

apm

an@

gmai

l.com

Jess

e Po

wel

l, St

aff R

epre

sent

ativ

e

The

Food

Con

spira

cy B

oard

of

Dire

ctor

s m

eets

the

first

W

edne

sday

of t

he m

onth

, 6:

30–9

p.m

., at

the

Hoff

Bui

ldin

g,

425

E. S

even

th S

tree

t. Th

ere

is

a lig

ht d

inne

r ser

ved

at 6

p.m

. C

o-op

ow

ners

are

wel

com

e. BOARD REPORTDavid Miller, Board Treasurer

In past newsletters you have read about the focus of the board, such as our End Statement Review, leasing and renovating the Hoff building, remodeling of the 4th Avenue store, trainings and the ongoing process of ensuring that our co-op is operating ef-ficiently and meeting the needs of our member-own-ers (not to mention reviewing and approving of our 2012-2013 budget and deciding to renew the contract of the general manager).

None of these projects could have been success-ful without a strong financial position. Many co-ops struggle day-to-day to find enough cash and capital resources to pay their bills. While many years ago the Food Conspiracy Co-op also faced this situation, today is different because of the ongoing support of you, our member-owners, and the leadership of the board and management in looking towards the future and making some wise and prudent decisions.

You might have already heard this, but it is worth repeating: all costs involved with the leasing and renovation of the Hoff building (which is our commer-cial kitchen and future educational facility) and the remodeling of the 4th Avenue store are self-financed. We did not have to borrow anything to accomplish this goal. This in itself is a minor miracle given the state of our economy.

Being board treasurer, I thought I would use this opportunity to share with you some financial infor-mation regarding our fiscal year which ended on September 30, 2012. For a quick analysis, the co-op’s unaudited bal-ance sheets show us that the Food Conspiracy has a strong financial position, with more assets than liabilities, meaning we currently have enough equity to accomplish our goals without jeopardizing the financial integrity of the co-op. Our unaudited state-ments of profit or loss simply show that although we had many obstacles to overcome in fiscal year 2011-2012 (such as the 4th Avenue road closures), we still had $63,486 more revenues than expenses. That is quite an accomplishment. The chart of 2012 sales by department shows us what most of us already know, that our produce and bulk departments are well sup-ported by you and the Tucson community.

The future looks bright for the Food Conspiracy. With the continuing support of you, our member-

FOOD CONSPIRACY

E L E C T I O N SIt’s finally time! Vote for candidates for the Food Conspiracy Co-op Board of Di-rectors online between Feb. 1 and March 2. Or vote at the Annual Meeting on Sun-day, March 3.

This is also the time to vote for local non-profits that are nominated to receive Co-operative Community Fund grants.

how to voteGo to www.foodconspiracy.coop and click on the “co-op elections” slide. You’ll be asked to enter your login and pass-word information.

Your login is the last 7 digits of your own-er number. See graphic below:

Your password is your first name (provid-ed you are the primary owner).

election FAQs1. Each household gets one vote.

2. This year all voting will be conducted

online, except at the Annual Meeting, where

owners will vote by paper ballot.

3. Board candidate and Cooperative Fund nominee bios will be available online.

4. Winners will be announced at the Annual

Meeting.

If you have any questions about the elec-tions, email Marketing Manager Coley Ward at marketing@foodconspiracy.coopcontinued on page 9

3

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

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

PICKY CHILD, continued...

health and wellness, and want their children to eat a variety of whole foods. But there’s a gap between their good intentions and their child’s food temperament. What should you do when your child refuses the good food in front of them? Should you hold out until your child eats out of sheer hun-ger or should you buy packaged or fast-food skillfully marketed to anxious moms of picky eaters?

I have done both and other things too. I always offer a healthy meal first, and when my son refuses to eat more than one bite of each food, I pull out a few things I know he will eat (see ideas below). Sometimes I begin feeding him while I’m still cooking and he’s on my hip watching me stir and sauté. He seems to like vegetables and meat best when they’re freshly cooked and he’s part of the process. Sometimes I offer high-quality packaged foods from the Co-op. And once a week, I invite a mom friend to dinner for a

“kid” potluck. It’s amazing how much better kids eat when they’re distracted by their peers! I also limit snacks to twice a day and offer only fruit. I’ve noticed that my children eat better at mealtimes if they aren’t loaded up on processed snacks.None of these are perfect solutions, and there are many days when I have to accept that my son has eaten poorly. But then there are occasional days,

like last Sunday, when my son miraculously ate freshly-grilled salmon, a few green beans and some rice. That encourages me to keep trying so that one day he’ll like foods that will help him become a healthy adult.

3 FOODS MY SON WILL EAT

1. Sprouted Whole Grain Pancakes (made with mix from the Food Conspiracy): add 2 eggs, whole milk, pureed spinach and/or pureed blueberries and/or pureed sweet potato, and a loving tablespoonful of blackstrap molasses, which adds iron and sweetness; served with gobs of pasture butter.

2. Grilled Cheese Sandwich: spread a thin layer of pureed leafy greens or pureed sweet potato on the inside and slather the outsides with gobs of pastured butter.

3. Sticky Rice: mix in a little bit of pureed broccoli or cauli-flower and gobs of pastured butter.

The holiday season is the busiest time of year at the Food Conspiracy Co-op. More people means more cars. To make parking a little easier, we plan to continue to reserve the gravel lot at the rear of the store for customer parking. If you can’t find a place to park on Fourth Avenue, please feel free to park in our rear lot. If you are having trouble finding a bike parking spot, we are working on getting more of those too, so please stay tuned.

Now that the store renovations are complete, we’ve turned our focus to internal operations. The kitchen and offices are now located in another building. The warehouse and produce prep areas have a very dif-ferent flow than they did before the construction. It’s time to re-write the co-op playbook in order to run as smoothly and efficiently as possible.

For example, we all used to be in the same building and were easily accessible to each other as well as to you, the customer. Now the kitchen and admin staff are across the street. So we are working on ways to provide the best food and service possible while using our labor wisely. How many times a day should we be crossing the street? How do we keep our staff safe and provide the support they need? These are just a couple of operational issues we are working on. Although we “live” the co-op every day, we don’t always see it from the customer’s perspective. So if we are missing something, please don’t hesitate to let us know. It’s your co-op!

We have had a few staffing changes. A few months back

our kitchen manager Dick Gase was in a motorcycle ac-cident. He is on the mend now and has returned to help out with the deli’s administrative tasks. In the meantime, Jesse Powell stepped up and is doing a fabulous job, along with the rest of our kitchen crew. We hope you’ve had a chance to sample some of their new creations on the food bar and in the pastry case too. The kitchen crew are just getting warmed up, so be sure to check the deli area regularly when you’re in the store.

We are also happy to welcome back our previous Mar-keting and Membership Manager, Coley Ward. Some of you may remember that Coley and his family moved to Boulder, CO, this fall. Well, Coley is still in Boulder, but will be working with us remotely. If you have a market-ing question, feel free to contact him at marketing@foodconspiracy.coop. At the store, Front End Manager Cynthia Taylor will now be the go-to person for all things membership. Her email is frontend@foodcon-spiracy.coop. And, while he is recovering from his injuries, Dick Gase will also be helping out with in-store marketing.

In the last newsletter, Board President Rob McLane reported that the Board of Directors decided to renew my contract as general manager. I am so pleased to have the opportunity to continue working for the co-op in this capacity. I’m excited about how much progress has been made and even more excited about what the future holds. We have a great store in a great commu-nity, and together we can do some great things.

GENERALLY SPEAKINGKelley Kriner, General Manager

4

JAPANESE WINTER STEW1 tablespoon vegetable oil2 cups diced onions1 fresh chile, minced1 tablespoon grated, peeled ginger rootSalt4 cups water2 pieces kombu seaweed (5 or 6 inches long)6 dried shiitake mushrooms1 cup peeled and diced turnips3 cups peeled and diced sweet potatoes1 small bunch (about 4 cups chopped) of mustard or other greens 1 cake of firm tofu1/4 cup light miso

In a soup pot on medium heat, warm the vegetable oil. Add onions, chiles, and ginger and sprinkle with salt. Cook, stirring frequently, until the onions begin to soften, about 5 minutes. Add water, kombu, and shiitakes. Cover the pot, increase the heat, and bring to a near boil. Add the turnips and sweet potatoes and simmer covered until the vegetables are tender, about 10 minutes. Meanwhile, remove the center ribs of the mustard greens and chop the leaves. Cut the tofu into bite-sized cubes. Remove the kombu pieces and the shiitakes. When the shiitakes are cool enough to handle, squeeze the liquid into the pot. Remove the stems; dice the caps and add to the pot. Add greens and tofu to the pot. In a cup, stir the miso with enough of the stew’s broth to make a smooth sauce and then stir into the pot. After adding the miso, don’t let the stew boil. Garnish with scallions and a few drops of dark sesame oil. For extra flavor and brightness, add a splash of mirin, vinegar, or lemon juice to each bowl of stew. Serve with bowls of plain brown rice.inutes; remove and cool on rack. (Makes 1 loaf)

MIXED GREENS WITH ROASTED VEGETABLES1 pound new potatoes, cut into wedges1 pound beets, peeled and cut into matchsticks1/2 pound baby carrots1/2 pound green beans, ends trimmed1 red bell pepper, cut into matchsticks1 small onion, halved and slivered1 head garlic, cloves separated and peeled4 tablespoons extra virgin olive oilCoarse sea salt or kosher salt and freshly ground black pepper12 cups torn mixed salad greens2 teaspoons sherry, balsamic, or red wine vinegar

Preheat oven to 450 degrees. Lightly oil a large shallow roasting or half sheet pan. In a large bowl, combine the potatoes, beets, carrots, green

beans, red pepper, onion, and garlic. Add 3 tablespoons of oil, salt and pepper and toss well. Arrange in a shallow (preferably single) layer in the pan. Roast for 30-40 minutes, until vegetables are tender and well browned, stirring or shaking the pan occasionally for even cooking. Let cool to room temperature. This can be done several hours in advance. Just before serving, toss the salad greens with the remaining 1 table-spoon oil and the vinegar in a large salad bowl. Add the vegetables and toss again. Serve at once.

MAC & CHEESE FROM SCRATCH(Fannie Farmer’s Boston Cooking School Cookbook)

8 ounces macaroni4 tablespoons butter4 tablespoons flour 1 cup milk1 cup cream1/2 teaspoon saltFresh ground pepper, to taste2 cups cheddar cheese, shredded1/2 cup bread crumbs, buttered

Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan, melt butter. Add flour mixed with salt and pepper, whisk until well blended. Stirring constantly, pour in milk and cream, bring to boiling point and boil 2 minutes. While continu-ing to stir, reduce heat and cook for 10 minutes. Add shredded cheese, little by little, cooking until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes or until the top is golden brown.

RECIPES TO SOOTHE WINTER’S CHILLAnna Lambert, co-op owner

The year’s last season, winter is a time for introspection. Even in Tucson, nights are long and the air cool. Seek inner warmth: rest, meditate, be receptive. The surface of the body is cool, so the core should be kept warm.

In Chinese medicine, salty and bitter are flavors for the cold season. These are said to cool the exterior of the body and draw heat more

deeply within so the cold is less noticeable. Bitter foods include lettuce, turnips, oats, and quinoa. Among the salty food options are miso, soy sauce, seaweeds, barley, and millet. Cooking methods for winter focus on long, slow cooking, filling your house with its aromas and inviting the shar-ing of food and conversation. Here is a simple, nourishing Asian-inspired stew from Moosewood Restaurant Cooking for Health.

RECIPES

have you tried mochi?It’s near the bee pollen in the cold case. An unassuming slab of pounded brown rice is transformed into an exotic popover. The plain and garlic flavors are quick fillers paired with a bowl of soup, But for dessert, two sweet varieties of mocha, Cinnamon and Rai-sin, are fun to make with children. You wield the knife, as the slab is firm to cut, but your child can spread out the 1 inch squares on a cookie sheet. Use an entire sheet for half a package, to keep the squares separate. And watch it puffs up as it bakes in a pre-heated 450 degree oven. While it bakes, combine small amounts of cream cheese, finely chopped nuts and honey (the recipe is on the pack-age). Remove from the oven When it’s golden brown, remove from the oven and immediately cut a slit on one side of each square and stuff it with cheese mixture.

5

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

Submissions to Community News are encouraged and due by the 1st of the month prior to publication date. All unsolicited material—including letters—is subject to approval. Written submissions by email are preferred, but hard copies can be mailed or delivered in-person during business hours.

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

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

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

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

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

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

I have some very heated arguments in my brain. It’s disconcerting, sure, but medication doesn’t help, so I just have to roll with it.

The biggest argument in my brain these days is about genetically engineered (GE) foods and how dangerous they are. Are they dangerous? Do GE ingredients pose a health risk to the people who eat them? Or are GE crops safe and a crucial tool in modern agriculture’s tool chest? They might be. I’m open to considering it.

Now you’d think an organic foods partisan like me would be knee-jerk against genetic engineering, but the fact is, I like to read the science behind food and have new ideas proven to me. I actually like being proven wrong.But what makes the GE foods debate go and on (and on!) in my stupid brain is that I haven’t read a credible, knock-out punch argument from either the pro-GE or the anti-GE camps regarding the health safety of engineered foods. Yes, evidence exists showing that increased use of Monsanto’s pesticide Roundup with accompanying Roundup Ready GE crops is creating “superweeds.” The pesticide wipes out weak weeds, allowing the strongest to survive and breed.

And as for human health, yes, there are studies showing that GE foods may cause allergic reactions, infertility, cancer, and immune disorders. But so often these stud-ies are conducted by non-profits with an axe to grind or use very small test-groups. We need population-wide epidemiological studies on GE foods, and those cost money.

But if it’s our food, why are credible studies about the safety of GE food so hard to come by? Because biotech companies designing and manufacturing GE seeds (like Monsanto, DuPont, Syngenta) place proprietary blinds

around their products. Paranoid that rivals will steal their patented genes, these companies are hesitant to turn their newly minted, recombined genes over to fellow scientists for rigorous peer review – and when they do, it’s often years after they’ve already been approved.

This is what sets up the never-ending debate in my skull. With corporate veils drawn around newly invented plant genes, proponents can argue that “GE foods have not been proven unsafe,” that “GE wheat hasn’t been proven to cause cancer,” or that “It hasn’t been proved that GE foods cause allergic reactions.”

Well, that’s roughly true. It probably hasn’t been proven. But if new genes have only been tested by the company that created them, how can I trust that GE foods are truly safe? Where’s the accountability? With a revolving door of Monsanto officials and biotech proponents hold-ing posts in the FDA and USDA, how can I be sure that industry profit isn’t outweighing public safety?

I can’t. Indeed, I assume profit usually trumps safety in the traditional food industry. If biotech companies won’t let other scientists see their findings, then I have to assume there’s something to hide. If you’re like me, natu-rally skeptical, and if science and industry won’t do their part to instill confidence in us, then we consumers have to take action in the grocery store. The cash register has to be the place where citizens demand choice and transparency when it comes to our foods.

Right now, Americans only have a couple options if they want to avoid GE foods in their groceries, the USDA Or-ganic label being the most credible. All certified organic farmers have to source non-GE seeds for their organic crops or they lose their USDA certification. So if you are concerned about eating GE crops, go organic.

SHOULD WE LABEL GE FOODS?Barth Anderson, www.fairfoodfight.com

CO+OP STRONGER TOGETHER

FRENCH LENTIL AND CHARD SOUPRECIPE FROM THE conspiracy kitchen

1 tablespoon olive oil1 medium onion, finely chopped (1 cup) 2 tsp minced garlic1 tablespoon tomato paste 1 teaspoon dried oregano 1 teaspoon dried thyme 1 cup French lentils1 can (14.5 ounces) diced tomatoes, in juice 1 bunch chard, cut into ½ inch ribbons1 tsp Dijon mustard1 tsp balsamic vinegarsalt and pepper to taste

In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add garlic and cook a minute more. Add tomato paste, oregano, and thyme; stir to combine. Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard and cook until lentil and chard are tender, 15 to 20 minutes. Add Dijon mustard and balsamic vinegar. Season with salt and pepper.

continued on page 4

6

birthday salefebruary 18Co-op owners save!

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

20% off purchases of $150+

Not sure what to make for dinner? Let our knowledgable staff help! You’ll find these “staff picks” and others like them at the Food Conspiracy Co-op. STAFF PICKS

la tuana spicychiltepin tortillas

12-12

StAFf PICK

ERIC likes to make buritos with these spicy tortillas, which are made locally. “Chiltepins are locally indigenous, too,” he says.

kale chickpea salad

12-12

StAFf PICK

JESSE thinks this is the best salad ever. “In an amazing way, it tastes like pizza,” he says.

12-12

StAFf PICK

CLARE enjoys these rolls hot out of the oven. “Before baking I’ve been stuffing them with cream cheese and jalepeno,” she says. “Yum!”

immaculate bakingnatural crescent rolls

There’s also The Non-GMO Project Verified Seal, which is less frequently seen, but a good label for tracking down GE-free foods in my opinion. You can learn more about that label at The Non-GMO Project‘s terrific website. But those are just two labels. What about the rest of your gro-cery list? What if you can’t purchase certain items as organic? Does that mean every other item in the grocery store is genetically engineered?

It’s close. Corn ingredients are 88% likely to come from genetically engi-neered seed, and 90% of all soybeans in the U.S. are GE, too. Ninety-five percent of all sugar beets and 90% of canola seeds are GE, as well (find more info here). Those are four of the most common food ingredients in the U.S. food system, and they are predominantly grown from biotech seeds.

In short, GE food is very hard to avoid and there’s practically no way to learn this in most grocery aisles. Worse, there’s no way to know if genetically engineered ingredients are in the food I’m purchasing. Why? Because food companies believe the term “genetic engineering” on pack-aging will kill their sales. As a result, genetically engineered food is never labeled as such. Ever.

This is the opposite of what I want. I like the WYSIWIG approach to shopping – What You See Is What You Get—and without thorough information on food packaging, I have no idea what I’m seeing or what I’m getting.

Now, even though the food industry doesn’t want me to know if I’m buy-ing GE food, I still have an open mind. I’m open to the idea that genetic

engineering could be used to speed up the hybridization process that homo sapiens have used for 7,000 years. But I’m not yet convinced that all of the currently approved GE crops—such as corn inserted with a bacterial gene to withstand heavy doses of pesticides—and those on the horizon are just as safe as those created through traditional breeding processes, such as hybridization.

Without that proof, companies selling genetically engineered foods seem to be saying, “Just trust me.”

To which I have to say, please, Just Label It.

SHOULD WE LABEL?, continued...

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

7

One benefit of living in the southwest is the cornucopia of local foods available during the winter months. Among these are the mouth-watering Arizona Date Gardens Black Sphinx dates, harvest-ed from date palms in Phoenix’s Arcadia neighborhood.

Phoenix resident Harry Polk has cared for and harvested from Black Sphinx date palms for over thirty years. Locally recognized as a date-guru, Polk fell into the business almost by accident.

“I was out of school with a philosophy degree and looking for work,” he recalls. “I ended up doing a lot of odd jobs, including trimming trees, and I noticed a huge amount of fruit falling to the ground and going to waste.” So Polk rolled up his sleeves and started learning about the date palms dotting the suburban landscape.

Date palms, including Black Sphinx and other varieties, were a major cash crop for the Phoenix valley in the 1950s. But changing tastes and suburban sprawl have taken their toll, substituting housing developments for many of the original groves. However, as Polk dis-covered trimming trees, plenty of palms from those original groves remain, some of which are a Black Sphinx.

According to Slow Food USA, the Black Sphinx was discovered during the 1920’s in Phoenix. A rogue seedling, it is the product of a genetically-unique seed from an established Havani date tree. For Harry Polk, one taste was enough to entice him into learning how to harvest the fruit before it hit the sidewalk. Polk found that date palms are one of the most labor-intensive crops around; each tree must be hand pollinated (in Phoenix, it’s done aboard cherry-pick-ers). Ripening fruit must then be covered in mesh bags to protect it from birds.

When the fruit is ripe, Polk gathers flats of fresh Sphinx dates to sell at farmers markets and local stores, and dries others for ship-ping to other markets, Polk pays property owners in cash or dates, and has even trained some of them to care for and harvest their own trees.

But after more than 30 years with the Black Sphinx date, Polk is retiring at the end of this season. “The harvest has gone way down,” he says, “and it’s just gotten too difficult to make it work.” Polk’s harvest has decreased by more than half in the last decade; he attributes the change to the “heat island” effect in the Phoenix val-ley, which traps in heat, keeping temperatures high. Warmer nights mean that the dates are ripening faster, and are now often ready in August as opposed to the traditional November date season. Earlier ripening, warmer temperatures and summer rains have contributed to an estimated 60% rot of the Black Sphinx crop in the last couple of years.

Still, there’s some reason to hope that we can continue to enjoy these caramel-like, melt-in-the-mouth treats. The rogue date has captivated a few protégés for Polk, and in the past few years he has been training two women to take over the labor-intensive harvesting process.

In the meantime, how about a date?

ARIZONA DATE GARDENSSarah Tarver-Wahlquist, Co-op Owner

PRODUCER PROFILE

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

Sometimes a comment card refers to an issue of general interest, and sometimes a similar observation or question is submitted by more than one person. Here’s one about the community bulletin board.

SUGGESTIONS, QUESTIONS, COMMENTS

Steve’s Response:

Suggestions, Questions, Comments

FoOD CoNsPIrACY

co-opWhat happened to the bulk peanut butter? The

peanuts aren’t the same.

The FDA shut down the factory that produces 90%

of the country’s organic peanuts, and now it’s hard

to for us (or any other store) to get the organic

peanuts we used to get. It’s possible we’ll be with-

out organic peanuts for a while. And you might

notice the dissapearance of some products that

contain organic peanuts. Hopefully this won’t last.

FACEBOOK & TWITTERWhat’s the Conspiracy Kitchen serving up today? Follow us on Facebook or Twitter to find out. We post the day’s muffins and bagels, hot soups, and hot bar specials so you know what delicious foods you have to look forward to.

8

It’s a new year and time to start paying attention to your health – not that you’re in bad health, you’re feeling pretty good. Still, you want to confirm that everything is in order. Although you have no specific complaints, you make an appointment with your doctor to get a physical and have some tests run.

Identifying potential problems and nipping them in the bud sounds like a good idea. But Overdiagnosed questions whether “preventive” testing and “early diagnosis” really work the way we think they do.

According to lead author Dr. H. Gilbert Welch, the practice of medicine has changed radically over the last several decades. Previously, people went to the doctor only when they could feel that something was wrong. Today, many medical conditions are diagnosed and treated on the basis of test results rather than patient symptoms or complaints.

The current medical model tends to equate treatment of low-level abnor-mal test results with prevention of serious conditions. Welch argues that medical research does not support this interpretation. He also suspects that many people are not aware of facts which might allow them to make knowledgeable treatment choices.

Using a combination of patient histories and medical research to explain his position, Welch provides an accessible step-by-step analysis. While he believes that doctors do a lot of good and that sick people should see them, he argues that many of us are treated for something which will never bother or kill us.

To illustrate the issues, Welch begins with a specific example: high blood pressure. Someone with untreated, really high blood pressure has an 80% chance of a “bad event” -- like a stroke or heart attack -- within 5 years. With treatment, the chance of a bad event within 5 years drops to 8%.

In other words, if 100 people have really high blood pressure that is not treated, 80 of them will have a bad event within 5 years. But if all of them are treated, only 8 of them will have a bad event.

The chance of benefit from treatment is 80% minus 8%, or 72%. Because 72% is less than 100%, not all people treated will benefit from the treat-ment. In fact, by dividing 72% into 100%, we can determine that, on an average, in order to benefit 1 person, 1.4 people will have to be treated. It may be easier to understand what this means if we use whole people: for every 7 people treated for 5 years, 5 will benefit and 2 will not. But we don’t know in advance which patients will benefit and which will not.

In contrast, the likelihood of a bad event over a 5year period for people with very mild high blood pressure is far lower: 9% of those without treat-ment and 3% of those with treatment will suffer a bad event. This means that the chance of benefit is just 6% and that for every 18 people treated, only 1 will receive a benefit.

The 17 people who will not benefit from treatment will experience some degree of the stress, hassle and expense from unnecessary treatment. Unfortunately, some of these may also suffer harm, possibly even serious harm -- like fainting while driving due to a temporary drop in blood pres-sure. And, again, no one knows in advance who will be harmed and who

will not.

This pattern of difference in the rate of benefit from treatment of severe high blood pressure compared to very mild high blood pressure occurs with many other common conditions, including diabetes, high cholesterol, osteoporosis and even cancer. Welch discusses two of

the most common cancers, breast and prostate cancer, at some length in individual chapters.

The general rule is that people with milder abnormalities are less likely to benefit from treatment than whose abnormalities are more pronounced. Worse, medical research and anecdotal evidence confirm that there can be serious harm from many unnecessary treatments.

Equally disturbing, complications from early screening and detection are affecting more and more people. One reason for this is that the definitions of what constitutes an abnormality requiring treatment have changed. These definitions are established by panels of experts, who specify the threshold level at which treatment is recommended. Over the last couple of decades, several recommended thresholds for treatment have been lowered. For example, twenty years ago, people had diabetes if their fast-ing blood sugar was over 140. But in 1997, an Expert Committee changed this definition. Now people with fasting blood sugar over 126 have diabe-tes. The change added over 1 ½ million new diabetes patients.

Changing a definition does not make people sicker. But it means that people with milder abnormalities, as measured by a test, will receive treat-ment. As a result, the number of people receiving unnecessary treatment increases.

Not surprisingly, experts who sit on the panels which set treatment thresh-olds often have ties to the pharmaceutical industry or have a professional focus that may make it difficult to take the bigger picture into account. But bias due to a profit motive or for career advancement is not the whole story. Technological progress allows detection of smaller and smaller abnormalities, so what used to appear normal and healthy, may now look questionable.

But not all small differences are signs of looming health catastrophes. Some abnormalities may never have problematic symptoms, some may progress so slowly that they will never cause problems and some may resolve on their own.

Still thinking of starting your 2013 health regime with a no-test-left-behind physical examination? As literary –not medical – advice, you might want to consider curling up with a good book first.

OVERDIAGNOSED by Drs. H. GilbertWelch, Lisa M. Schwartz and Steven Woloshin

MAKING PEOPLE SICK IN THE PURSUIT OF HEALTHPaula Wilk, Newsletter Co-Editor

BOOK REVIEW

Overdiagnosed by Drs. H. Gilbert Welch, Lisa M. Schwartz and Steven Woloshin, Beacon Press (2011). Avail-able at Antigone Books, across the street from the co-op.

9

owners we can build on what we have already accomplished and find other ways to meet the needs of you and our community. Always remember that you are welcome to come to our monthly board meetings to share your visions or to get your questions answered.

For a more detailed breakdown of Food Conspiracy Co-op spend-

ing, please see ”2012 Fiscal Year Expenses.” And for a better understanding of what parts of the store are most profitable, see

“2012 Sales By Department.” Note that these figures have not been reviewed by an auditor. If you have questions about these figures, a great time to ask is at the co-op’s Annual Meeting, which this year will be held on Sunday, March 3 at Borderlands Brewing Co. We hope to see you there!

BOARD REPORT, continued...

Double Check Ranch will host a dinner on Saturday, March 16, with food prepared by chef John Hall and a menu chock full of locally-produced ingredients.

“We’re wanting to really emphasize our regional fare,” said Double Check rancher Paul Schwennesen. “We’re sourcing and supporting as many local food producers as we can, pairing with local wine producers, making con-nections with enthusiastic Arizona organizations and generally creating a venue for a classy, fun, conscientious consumption showcase.”

John Hall, founder of southern Arizona’s famed Canela Bistro and now currently with James Beard award-winning Bianco Group (Pizzeria and Bar Bianco, Pane Bianco, Italian Restaurant), is Arizona’s best kept chef se-cret. Someone that understands what it’s like to dig deep to find the best of what’s being produced and is even willing to forage it himself if need be. He knows how to perfectly balance our distinctive local flavors to create sublime dishes that truly highlight what our region can produce. He will be crafting a six-course dining experience that will astound.

Schwennesen said he and Hall are working with local growers, including the farmers at Sleeping Frog Farms, to literally “plant to the menu” for the

dinner, which will feature all-natural foods.

Tickets start at $85 and are for sale at www.dcrgreendinner.eventbrite.com. For an extra $25 transportation is available from Tucson to the din-ner.

enjoy a pasture dinner at double check ranch

2012 fiscal year expenses*Capital expenses (Hoff & 4th Ave): 33% Payroll: 30% Fringe benefits: 11%Occupancy: 9%Contractual: 9% Supplies: 4% Depreciation: 2% Telephone/travel/transportation: 1%Training & special events: 1%

*note: these figures are not audited.

2012 sales by department*Packaged grocery: 22%Produce: 20%Bulk foods: 13%Refrigerated: 12%Wellness: 8% Kitchen: 8%Frozen food: 4%Mercantile: 3% Bulk herbs: 2%Bulk cheese: 2%Beer and wine: 2%Fresh Bread: 2%Co-op branded merch: 2%Outside vendors: 1%

*note: these figures are not audited.

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

wednesday, january 2 & wednesday, february 6

food conspiracy balance sheets

total assets:total liabilities:total equity:total liabilities & equity:

*note: these figures are not audited

Sept. 30, 2012

$1,483,311$197, 988$1,285,324$1,483,311

Sept. 30, 2011

$1,389,560$215,331$1,174,229$1,389,560

questions?We’ll have a more detailed financial breakdown in the Food Conspiracy Co-op Annual Report, which will be published in the spring. Stay tuned!

event detailsWhen: Saturday, March 16Time: 3-8 p.m.Where: Double Check Ranch pas-tures in Winkelman, ArizonaCost: $85-$110More info: doublecheckranch.com

10

Jan 1Co-op Closed. Happy New Year!

Jan 2Food Conspiracy Board Meeting Meetings are held the first Wednesday of the month at 6:30 p.m. at the Hoff Building, 425 E. Seventh St. All owners are welcome. Stay involved in co-op decision-making and accrue time towards a co-op discount for your attendance. For three hours of time accrued, members receive a month-long 5% discount.

Feb 1Co-op Elections BeginVote for members of the board of directors. Choose local nonprofits to receive Co-op Com-munity Fund grants. This year’s elections will be held online. Voting ends on March 3. Visit foodconspiracy.coop for more details.

Feb 2Meet the CandidatesMeet the men and women who are running to represent the co-op on the board of directors. 1-3 p.m. at the co-op. Ask them your questions, tell them what you want to see changed at the co-op. There will be snacks!

Feb 2-17Gem ShowThe world’s largest gem show returns to Tucson, with over 40 shows featuring all that glitters and shines.

Feb 3Super Bowl XLVIIThis year’s big game is being played in New Orleans. Stock up on chips, salsa, guacamole and more at the co-op!

Feb 6Food Conspiracy Board MeetingFood Conspiracy Board Meeting Meetings are held the first Wednesday of the month at 6:30 p.m. at the Hoff Building, 425 E. Seventh St. All owners are welcome. Stay involved in co-op decision-making and accrue time towards a co-op discount for your attendance. For three hours of time accrued, members receive a month-long 5% discount.

Feb 16Co-op Birthday SaleThe Food Conspiracy is turning 42 and we’re celebrating with a sale for co-op owners, who get 10% off purchases up to $74.99, 15% off purchases of $75-$149.99, $20% off purchases of $150 and up (excluding Basic Buys, special

orders and gift cards). Not a co-op owner? Join the co-op during our birthday celebration and get a $10 gift card and a stainless steel water bottle.

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

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

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

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

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

Gentle Yoga and MeditationDevelop the foundations of a healthy yoga practice, including gentle movement, breath awareness, and mindfulness for mind/body health, relaxation and renewal. $10/class. Thurs-days: 5:40 p.m.-7 p.m. at Yoga By Design, 2102 N. Country Club, Building 9. Also Aqua Yoga: yoga postures in the support and comfort of an indoor salt-water pool, Sunday, 11/18. $15/class. For more information contact Jessica Byron RYT 500: healingpathyoga@gmail.com, 520-370-3499. More info: healingpathyoga.net

Healing Self, Family and RelationshipsA new way to heal unresolved mental or physical

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

Govinda’s Sunday FestivalEvery Sunday from 5:30–8 p.m. at Govinda’sNatural Foods. Musical Mantra Meditation at5:30 p.m. Spiritual discourse at 6 p.m. Ancientarati ceremony consisting of music, chanting and dancing at 6:30 p.m. Govinda’s legendary 8-course feast for $3 at 7 p.m. Govinda’s Natural Foods, 711 E. Blacklidge Dr. For more information, call: (520) 792-0630. govindasoftucson.com

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

Butoh/Viewpoints Movement/Theatre WorkshopsGuided improvisational movement exercises, games, and meditations for a holistic way of being. Every week is a different class with different explorations. Drop-ins welcome. All levels of movement and experience welcome—from beginner movers to well-seasoned shakers. Mondays, 6:30–7:30 p.m., $8-12 sliding scale; Sundays, 11:00 a.m.–1:00 p.m., $10–15 sliding scale. Rhythm Industry Performance Factory, 1013 S. Tyndall Ave. www.jodinetzer.comNia Dance ClassNia blends eclectic dance forms, martial arts and yoga for a lively and inspiring workout. Nia is movement medicine for body, mind, and spirit. Move to live, to breathe, to love, to be in the moment, to express yourself, and to sense joy in your own being. Wednesdays at 10 a.m., and the second and fourth Sundays of the month at 4 p.m. in the dance studio at t Dunbar Cultural Center, 325 W. Second St. Fridays at 5:30 p.m. at Zuzi in the Historic Y, 738 N. Fifth Ave. Contact Tama Capellini at niadance@live.com. More info: Niadance.yolasite.com

DANCE for Your Life and Community!Elevate your energy, relieve stress, redesign body habits, open yourself to creative possibility. Each class uniquely designed around themes that you and the community would like to investigate through movement. Experience a combo of Butoh “Zen Dancing”, Creative Improvisation, Authentic Movement, Physical Theater, and more. Beginners to professionals welcome. Performance opportunities available, including All Souls. Sundays, 3pm-4:30pm (call for special workshops/intensives), Rhythm Industry Performance Factory, 1013

COMMUNITY CALENDAR

FebruaRy

OnGoING EVEnTs

jaNuaRy

11

South Tyndall Ave. $10-$15 sliding scale. Contact: Jodi Netzer, 791-9359, TucsonArtsBrigade.org

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

Qigong Foundation ClassOngoing class meets Monday evenings from 6-7 p.m. at the Caritas Center for Healing, 330 E. 16th St., and on Thursday evenings from 6-7 p.m. at Lotus Massage and Wellness Center (2850 E. Grant Rd.) $8/drop-in or $30 for 5 classes. First class free for co-op members. For more info: 881-0723 or email at oliversoasis7@gmail.com

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

Nia, Bellydance, Pilates and more!The DanceLoft offers classes geared toward adults in Nia, Bellydance, Pilates, Modern, Ballet, Jazz and Hip Hop. 620 E. 19th St., #150. Classes range from $8-12. Call: (520) 250-4664. www.thedanceloft.comChildren’s Creative Movement/Pre-Ballet Fun movement classes in a nurturing environment. Saturdays, 9:00–9:55 a.m. for 3–4 year-olds and 10:00–10:55 a.m. for 4–6 year-olds. 620 E. 19th St., Ste 150. $42/month. Call: (520) 250-4664. www.thedanceloft.com

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

Saguaro AikidoStressed out? Feeling out of balance? Increase your capacity to move in harmony with stressful situations through an innovative approach to

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

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

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

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

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

Dances of Universal PeaceThe Dances of Universal Peace are simple, meditative and uplifting group dances. They represent and integrate many of the world’s spiritual traditions, helping to create peace and unity within and without. Second Saturday of every month, 7:00-9:00 p.m. Yoga Oasis, 2631 N. Campbell Ave. $5 to $10 donations accepted. For more info, contact Joanie at: (520) 820-8180 or email: joanie.sawyer@gmail.com

Institute for Shamanic ArtsEnhance balance and experience healing using

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

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

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

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

Tucson Women’s ChorusEnrollment is ongoing for the Tucson Women’s Chorus. The fall 2012 series starts September 6 & 10 with a cappella multicultural songs. No au-ditions, sight-reading, experience or performing necessary. More info: tucsonwomenschorus.org

Gardening WorkshopsLearn to grow your own food. Sign up for the Community Food Bank’s Fall gardening workshops. All workshops are free unless otherwise specified. For a schedule, go to communityfoodbank.com/gardenworkshops

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

Study Taiko with Odaiko SonoraTaiko classes for all ages and abilities. Learn rudiments of Japanese ensemble drumming, including historical and cultural background. Adult Recreational Taiko class for beginning and continuing students, Saturdays, 2:30-4:30 p.m. beginning Jan. 7. Ongoing Friday after-

CALENDAR, continued...

12

noon drop-in and Monday night youth classes. Rhythm Industry Performance Factory, 1013 S. Tyndall Ave. Visit www.tucsontaiko.org or call Karen at (520) 481-8003 for details.

Contra DancePresented by Tucson Friends of Traditional Music. 1st, 3rd, and 4th Saturdays. 7:00 p.m. (Intro lesson at 6:30 p.m.) at First United Methodist Church, 914 E. 4th Street. Caller, live music, smoke/alcohol free environment, all ages welcome. $8, $7 TFTM members, $6 students. For more info go to www.tftm.org or tucsoncontradance@cox.net

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

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

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

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

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

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

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

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

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

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

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

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

ACCION ConnectionArts Marketplace partners with ACCION Inter-national to bring the much-needed resource of micro lending to our creative community. Ro-berto Valdez-Beltran is at the Arts Marketplace Studio for advice, planning and support. First & third Wednesdays of every month, 1:00–3:00 p.m. Walk-ins welcome! Arts Marketplace Studio, 40 W. Broadway (between Church and Stone). For more information, call: (520) 882-3988, or visit: www.artsmarketplace.org

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

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

Global ChantWednesday evenings 6:00–7:15 p.m. at Our Savior’s Lutheran Church, Koch Chapel, 1200 N. Campbell.

Yoli’s Danz ClassesSingles or Couples can learn the basics of dancing Latin, Ballroom, Country, and Swing. It’s funtastic exercise and a great way to boost your social life. Meanwhile, you will be developing a skill you have always wanted. The basic classes are a great start to reaching your dance goals, whether you want to learn social, performance, or competitive dance. Classes for adults (ages 19+) and juniors (ages 12 to 18) are on Mondays at Zuzi’s, located at the Historic Y at 738 N. 5th Ave. Classes range from $8-$13. Call: (520) 275-7931. www.vivarevolutionz.biz

Antigone Books’ Book Group Meetings Nov. 4, 2 p.m. (Democracy and Dissent Group): Local Dollars, Local Sense, by Michael Shuman.Nov. 11, 2 p.m. (Second Sunday Group): Losing Clementine, by Ashley Ream.Nov. 25, 12:30 p.m. (Mystery Group): The Coffin Trail, by Martin Edwards.Dec. 2, 2 p.m. (Democracy and Dissent Group): Who’s Afraid of Frances Fox Piven, by Frances Fox Piven.Dec. 9, p.m. (Second Sunday Group): Heft, by Liz Moore.Dec. 16, 12:30 p.m. (Mystery Group): Holiday Grind, by Cleo Coyle. To join Antigone book groups simply 1) read the book 2) join us! 411 N. 4th Ave., 520-792-3715, antigonebooks.com

Curves Laughter YogHA Club has a new name and location as of October 6! We are now the Water of Life Laughter YogHA Club. Meets every Sunday at 5:30 at the Water of Life Metropolitan Community Church, 3269 N. Mountain Ave., just North of Ft. Lowell. Enter the smaller building at the purple door on the West side of the building. Free and open to the

CALENDAR, continued...

13

CALENDAR, continued...

NeXT ISsuE

CHICKEN COOP TOUR 2012All images ©2012 Martha Retallick

Infinite Well of Inner Well-Being

There is a well within youWhere all well-being lives and You can tap into it whenever you likeTo drink its elixir of wellness.

Health isn’t for saleHealth is what flowers give for freeAnd it just so happensWhen you stop to smell the rosesYou lower your stress and yesThat equates to more wellness.

There is a bee buzzing withinAsking for your loving attentionTo get that well flowingTo sip from the water of lifeTo let go of endless strife.

What are you doing? “Well… Being!”Yes.Find that source withinWhere dis-ease dissolves...Soothing river of rest and calm,Your own unknown inner healing balm.

©2012 de Viesong-voicemail (520) 505-9005dV@deVieMusic.comwww.deVieMusic.com

POETRY CORNER

public! Donations gratefully accepted! Come laugh for the health of it! Contact Gita, www.laughteryogawithgita.com, 777-7544 for more info.

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

attention chicken keepersUrban agriculture code changes areexpected to be voted on sometime during Spring of 2013, so stay tuned for more infoin the March/April issue.

14

oranges, grapefruit, tangerines, apples, carrots, spinach, & salad mix

january/february

march 3

this year’sannual meeting is

march 3so mark your

calendars.

FoOD CoNsPIrACY

co-op

15

Community-minded printing.

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

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

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

www.GlooFactoryInk.com

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

Jill RichRealtor

Jill Rich, GRI, CRS, ABRLong Realty Company

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

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

In Mrs. Green’s World, we don’t tell you what to think, we just want you to.Tune InMrs. Green talks sustainability with national and local experts every Saturday at noon on www.mrsgreensworld.com. Past shows stream 24/7 or download from iTunes to yourfavorite iAnything device.

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

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

www.mrsgreensworld.com

The 2013 Annual MeetingLast year, we held the Food Conspiracy Co-op’s Annual Meeting at Borderlands Brewing Co., and it was such a great time we’ve decided to hold the event there again this year. Like last year, the Conspiracy Kitchen will be cooking up some delicious food with a focus on local ingredients. Several of our local ven-dors will be on hand at the meeting, and it’ll be an opportunity to talk to them about their products. Also like last year, Borderlands Brewing Co. will be serving up delicious, locally-brewed beers.

For the Annual Meeting newbie: The Food Conspiracy Co-op holds a meeting once a year where it briefs owners on the financial health of the co-op and about plans for the future. There’s usually delicious food and other fun. All Food Conspiracy owners are invited to the Annual Meeting, which is a free event.

The Annual Meeting is also your last chance to vote for candidates for the Board of Directors, and nomi-nees for Cooperative Community Fund grants. Plus there is a great raffle and activities for kids.

The co-op has changed a lot in the last few months, and there will be a lot to talk about at this year’s An-nual Meeting. If you have any questions about the financial health of the co-op, or about our plans for the future, the Annual Meeting is a great time to ask them.

Annual Meeting 20134-8 p.m., Sunday, March 3Borderlands Brewing Co., 119 E. Toole Ave.

We hope to see you there!

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

PRSRTD STDUS POSTAGE

PAIDTUCSON, AZ

PERMIT no. 821

IN T

HIS

ISSU

E

01

Feed

ing

a Pi

cky

Eate

r0

2 B

oard

Rep

ort

03

Gen

eral

ly S

peak

ing

04

Reci

pes

to S

ooth

e W

inte

r’s C

hill

05

Shou

ld W

e La

bel G

MO

s?

06

Staff

Pic

ks

07

Prod

uce

Profi

le: A

rizon

a D

ate

Gar

den

08

Book

Rev

iew

: Ove

rdia

gnos

ed

10

Com

mun

ity C

alen

dar

13

Chi

cken

Coo

p To

ur P

hoto

s

FoOD COnSpIRaCy CO-OpCOMMUNITY NEWS

FOOD CONSPIRaCy

CO-OP