Co-op Holiday Festivities — You’re Invited
Join us at all our Co-ops for holiday festivities, natural foods samplings, craft fairs, music, friends and fun.
And don’t forget to take an ornament off our Make a Child Smile Holiday Giving Trees, up at all locations December 1 and make the season brighter for a child in need. Read More
Patronage Dividend Goes Electronic
By Robin Seydel
We are happy to say that our electronic voting procedure went extremely well last month thanks to the dedicated work of the Membership team’s Sarah Wentzel Fisher and Identified Media’s Kemper Barkhurst. More members voted that have participated in years past and we are most happy to have our members participate in the economic democracy the Co-op represents. Read More
Stop the Dow Duo: Don’t Enlist for the Glyphosate and Agent Orange Cocktail
Edited by Robin Seydel, from a variety of sources
As reported by Reuters on Sept 17, The US Department of Agriculture gave final approval to new genetically modified corn and soybeans developed by Dow AgroSciences. These GMO products are engineered to resist both Monsanto’s Glyphosate and Dow’s 2,4-D best known as the active ingredient in Agent Orange. Read More
The Co-op’s Got a Turkey for Every Taste!
Embudo Valley Organics:
Once again, this Thanksgiving the Co-op is pleased to be able to offer the famous Embudo Valley Organics Turkeys. Embudo Valley Organics David Rigsby and Johnny McMullen and their staff hand raise and hand care for every one of their birds. These locally raised birds have free access to acres of pastureland and live their whole lives outside doing what healthy happy birds do. Read More
The minute the leaves start changing, I just have a taste for this delicious Apple Crisp. It's the official announcement of Autumn. I find it interesting to experiment with different varieties of apples. My crisp topping doesn't include butter—it's made with a rich oil such as olive. Some crisp toppings aren't actually crispy, but I've figured out a solution; if you add a little water to the mixture just before cooking, it creates a crunchier texture. Try serving with your favorite non-dairy ice cream and enjoy! –Adrienne Weiss
- 2 1/2 pounds apples (about 7), peeled and thinly sliced
- 2 tablespoons sugar of choice
- 2 tablespoons brown sugar
- 2 teaspoons flour
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- small pinch of cloves
- 1 lemon (juiced)
- 1 teaspoon vanilla
- 2/3 cup rolled oats (old fashioned, not quick-cooking)
- 2/3 cup whole wheat pastry flour
- 2/3 cup light brown sugar
- 1/2 cup chopped walnuts
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons water
- Heat oven to 350 degrees.
- Mix the apples with the first eight ingredients.
- In a separate bowl, mix the oats, flour, brown sugar, walnuts, baking powder, cinnamon and salt.
- Drizzle the olive oil over the dry mixture and combine with your fingers until crumbly. Add the water and stir briefly with a fork.
- Put the apple mixture in a lightly oiled 8x8 inch baking dish, then sprinkle on the crumbly topping.
- Bake for 40 minutes, or until the top is golden and the apples are tender. Try serving with your favorite non-dairy ice cream and enjoy!