Take $5 off of your $10 produce department purchase this weekend, coupon below.
View this email in your browser

Here at the co-op, we are pursuing a goal of eliminating Niman Ranch and Applegate Farm products from our shelves. As many of you may already know, Applegate Farms is now owned by Hormel (the industrial giant and maker of SPAM), and Niman Ranch was recently bought out by Perdue, the third largest chicken producer in the country, and a company repeatedly caught breaking animal welfare rules and guidelines.

But rather than focusing on the negative aspects of industrial farming, we want to find people who are improving the world and doing things right. We believe in telling the good stories in a world full of bad news, and we know that there are better options available for our customers, the planet, and the animals that are being raised for food. This is why we are going out of our way to support the small scale family farms like Keller Crafted Meats, who raise heritage pigs without farrowing crates and make uncured, non-GMO project verified bacon sweetened with organic maple syrup. They also make a paleo bacon that is unsweetened, just heritage pork and salt, for people who like their food simple and delicious.

At the coop we now carry the following from Keller Meats:
Uncured non-GMO project verified rustic bacon (paleo, because it's unsweetened) - $8.99 for 12 oz
Uncured non-GMO project verified maple bacon (made with organic maple syrup) - $8.99 for 12 oz
Uncured non-GMO project verified Good Morning Sausage - $6.99 for 12 oz
Uncured non-GMO project verified Apple Bacon Sausage - $6.99 for 12 oz
#loveyourfarmer #supportgoodranchers

Whole turmeric is likely to provide you with a different set of benefits than its best-studied constituent—namely, curcumin. That's because turmeric includes three different curcuminoids: curcumin, bisdemethoxycurcumin, and demethoxycurcumin. It also contains volatile oils which are all associated with their own unique health benefits: anti-cancer, anti-allergic, antibacterial, antimicrobial, antifungal, anti-parasitic, antiviral and anti-worm.

Inclusion of turmeric as a spice in a recipe can help regulate blood fat levels after a meal…It has also been shown to improve chronic digestive health problems including Crohn's disease, ulcerative colitis, and inflammatory bowel disease. Most of the proposed mechanisms of actions in these studies involve changes in cell signaling and decreased production of pro-inflammatory cytokines…which plays into the health benefit that turmeric’s is best known for : overall anti-inflammatory effects on the body!

Throw some fresh turmeric into your juice or smoothie, grate some into a stir-fry, add to a marinade for meat or veggies, or cut some up and steep in hot water for a spicy immune boosting turmeric tea. Goodbye pristinely white cutting boards, hello health!

Board elections end on Sunday Sep 25th!

Be sure to cast your vote upstairs in our Wellness Department.  There are 3 seats open and 4 member-owner candidates in the running. Ensure your voice in this democratic process by making sure that your membership is up to date. "One member, one vote!"

You can learn more about the candidates below or by visiting our website here.

Kristen Jaskulski - check out her full board video here:  https://vimeo.com/178968584

"Building the community through proper nutrition and the availability of local and sustainability sourced foods is my number one objective.  I believe the co-op would benefit from my passion, and I would gain an tremendous amount of knowledge by being on the board and surrounded by the talent already involved."
Jacob O'Farrell - check out his full board video here: https://vimeo.com/178972095

"I grew up in the farming community and work in agriculture full time now. I'd love a chance to be on the Board for the GBCFC as a voice for farmers, helping to pave the road for the Co-op's bright future."
Arnold Carbone - check out his full board video here: https://vimeo.com/178974023

"The Great Basin Community Food Coop supports local farmers and as a farmer and entrepreneur I want to support the growth of the Co-op”
Dominic Martin - check out his full board video here: https://vimeo.com/178962472

“Serving on the board is a great way for me to connect with my community. I love being able to share my skill set with a cause my heart can get behind. And I get to hang out with some innovative leaders in the community.”​

Reno finally has a gluten free bread worth mentioning - Bread SRSLY!!

A traditional sourdough loaf (vegan too) baked fresh in San Francisco and delivered to the co-op every 7 days. They use wild yeast and organic ingredients...helping to give their loaves that special tang that has (until now) been irreplaceable within the gluten-free alternative world. They are even moving away from xanthan gum in a lot of their lines, which can be problematic for some of our more sensitive GF crowd. We are carrying the basic sourdough and the multi-seed in our refrigerated section. Be sure to grab enough butter (or vegan alternative) so that you can toast your slices and drench them...just like the way we all used to before bread became a sad subject. The joy is back!

Meet our new Store Operations Manager - Andrew Yokom!
shared by Amber Sallaberry, GM

Hopefully you’ve met Andrew at the co-op, he’s the kind of guy that makes you feel better about humanity as a whole.

This past week we traveled to Minneapolis for the National Cooperative Grocer’s (NCG) Fall Meeting.  One of the evenings we decided to go check out a local art museum.  On the way over there I asked him, “So, Yokom, how did you get into food?”  His response:  “I think I was just really hungry.”

Pretty hilarious and refreshing when you’re entrenched in an industry culture where everyone seems to have some kind of soap-box to stand on (us included!).  We both started to crack up and carried on laughing until he further elaborated on some of the finer tuned reasons that led him down his particular path towards resilient food system development and the ultimately the co-op.  While I found these subsequent motivations to be pretty inspiring, it was his initial response that pointed to his quintessential nature…and the exact reason that I know he will be a great leader for our co-op.  Andrew is honest, direct and simple.  He pays attention, observes and asks questions...continually seeking to learn and better understand.

It’s going to take a while before our team stops making fun of him for his statement about the hunger that drives him…though probably not as long as it took for us all to play out the jokes aimed at his innovative and unique store samples:  “one spoon one bowl community cereal”, small shots of cold chicken broth,  and his ever famous 4th of July Canadian chip sale end cap.

Jokes aside, we couldn't be where we are today without Yokom's heart and drive.

Last week we spent part of the day with the strapping Hungry Mother Organics crew. We talked about their exciting plans to be 'net carbon sink' with sunflower fuel! They will be one of Northern Nevada's largest off season producers come this winter...and doing it all while carbon sequestering, using mycelium nutrient transport systems & responsible water recycling 😎🌻 #hungrymotherorganics #loveyourfarmer #feedyourmama #sunflowers20000btus #activeecosystems #aquaponics

D.R.O.P.P., our co-op's regional food hub now delivers to the moon! Check out our new and improved local ordering website here: www.dropp.coop for more information about partnering with GBCFC to source local organic produce for your restaurant, bar, coffee shop, or space station.

Check out these beauties grown and harvested right in front of your co-op!  Today we would like to introduce a special woman that has dedicated years to the co-op's edible landscape garden.  Her name is Sylinda Rowe and she likes art, Bon Jovi, Kiefer Sutherland, strawberry shortcake...in her words, "actually anything with strawberries. I'm not a morning person but I think my art gets me up...I like collages, wood work, painting, martial arts and tai chi."  Sylinda wants to learn to make necklaces.  "I like working with plants and I feel like I'm doing something... keeps the stress down."  GBCFC wouldn't be the same without you Sylinda, thanks for all of the ❤️💙💜💚  Sylinda is pictured below.

Miyoko's Creamery has finally created a vegan cheese that will make anyone happy, including the most die-hard cheese lovers. They use organic cultured cashews to make their cheese delicious, vegan, and healthy. They just launched a vegan soft mozzarella that passes any test. Try freezing it, then grating it on a sourdough crust with some sliced heirloom tomatoes to make a spectacular pizza! This mozz melts and browns like no vegan cheese you've ever seen. 

Eating Healthy, Organic & Local  on a Budget!

We just wrapped up the first series of the Round Up Nutrition Program - a 6 week course where we use a rice cooker as the main kitchen tool. We have discussed grains, legumes, nuts, seeds, produce, healthy fats and super foods. For our last module we talked about meats, eggs, dairy & their vegan counterparts...all curriculum is centered around healing with a whole foods approach while on a budget. At the end of each class we eat a meal together..this particular evening's meal was organic fried rice using local Holley Family Farms Bacon & their Pastured Organic Eggs. We extrapolated things out to serve 20 - each serving of this delicious meal was just under $2.80 per person!  Here's the recipe:

1 tblsp toasted hot sesame oil
3 large eggs, beaten
8 oz. lean bacon, cut into 1-inch pieces
1 medium onion, finely diced
5 cups cooked rice, fluffed and cooled
1 teaspoon salt
2 teaspoons GF soy sauce
fresh black pepper, to taste
2 scallions, chopped

Instructions:  Heat the oil in your wok over medium heat and add beaten eggs. Gently scramble the eggs, remove from the wok, and set aside.
Keeping the heat at medium, add the bacon to the wok and allow it to render down and become crisp. The level of crispiness you achieve here is totally based on personal preference. Once the bacon's looking good to you, take it out of the wok and set aside along with the scrambled eggs.
Add the diced onion to the wok and stir-fry until translucent. Once they're translucent, add the cooked rice and stir-fry for 2 minutes. Use your wok spatula to flatten out and break up any clumps. Add the salt and soy sauce, and spread around the perimeter of the wok to get a good sizzle going.
Give everything a good stir for another minute or so. When you start to see steam coming off the rice, that means it's heated through. If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to large clumps of rice will also help to break them up.
To finish the dish, stir in the scrambled eggs, bacon, pepper, and scallions. Serve!
Forward to Friend
OPEN EVERY DAY 8am - 9pm
Juice & Smoothie Bar open every day 8am - 6pm

240 Court St. Reno, NV 89501
(775) 324-6133


unsubscribe from this list    update subscription preferences