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Shop Baker Co-op for Winter Wellness and a Healthful/Happy New Year!

 

The Co-op has many winter wellness products to help us enjoy the beauty of winter until warmer weather returns. Clyde Christian, Vitamins & Supplements dept. head suggests:

Boost immunity: Supplements containing echinacea, garlic, vitamin C, and zinc can help.

Eat well: Include warming, nourishing soups and stews full of hearty nutrient-dense vegetables such as: carrots (rich in vitamins A, C, K, and B8, potassium, iron, copper, manganese & beta-carotene), onions and garlic (with antibacterial flavonoids, they increase circulation, & have been shown to increase bone density in older women), and winter squash (one of the best sources of omega 3s and the health-supportive carotenoids: beta-carotene, lutein, zeaxanthin, and beta-cryptoxanthin).

Skin health: Cold weather reduces humidity & circulation (decreasing blood flow & nutrients to the skin). Moisturizing lotions and supplements containing vitamin E or garlic are available at the Co-Op. Psoriasis & eczema are reduced with omega-3 supplements. Don’t forget sunscreen, even in the winter!

Circulation: Vitamin E and the herb Ginkgo help to support peripheral blood circulation alleviating cold hands and feet.

Board of Directors Message

We would like to wish everyone a Happy New Year!

We look forward to your continued support and patronage to make 2017 a successful year for the Baker Food Co-op.

How about becoming a working member at the Co-op for your New Year’s resolution? We need additional cashiers as the snow birds have gone south for the winter.


Upcoming meetings and events for your calendar.

January 17th – Member Owners and Board of Directors Meeting, 6 PM, location TBD.

Your comments and suggestions are always welcome; contact any board member, staff, or use the suggestion box in the store. Contact the board at bfcboard@bakerfoodcoop.org  

Board of Directors:
Dennis Winkler – President
Ann Clark – Vice President
Valerie Potter – Secretary
Lloyd Nelson
Clyde Christian
Lynn Landgrell
Marria Knight,

Our New Produce Cooler Has Arrived!


After many months of planning and shopping, we now have a new produce cooler. This cooler would not have been possible without a significant donation from an anonymous donor. We can’t thank you enough for such a generous contribution!

Getting the 1,000 lb. cooler off the truck and into the store could not have gone smoother. What seemed like a daunting task was made successful by these people: Tyler Brown from Barley Brown’s and the use of their forklift, Jared Johnson from Flagstaff Sports, Jim Lawrence, Gary Frix, and Larry Christian. They all were instrumental in one way or another and all deserve A BIG THANK YOU!




www.OutstandingComputerRepair.com

Chef's Corner

New Year's Resolutions, Whole Grains, and Gluten, with a Special Focus on Black Rice.

It’s a new year with new food-eating resolutions, or at least getting back to a pre-holiday normal. An important item for any diet is whole grains, instead of processed grains, in which the bran and germ are removed. The germ and bran contain most of the dietary fiber, vitamins, and minerals in a “grain”.

You may note that the word grain is in quotation marks. The term grain refers specifically to the seeds of certain grasses (wheat, rice, barley, rye). Other plant seeds we use, such as quinoa, amaranth and buckwheat are seeds of broadleaf plants and are called “pseudograins". Although cooking methods are similar, there are two key differences. First, true cereal grains contain gluten, a protein that is unique to certain grasses. Conversely, seeds of broadleaf plants (pseudograins) and some grasses (such as millet) do not naturally contain gluten. Secondly, grains have been commercially cultivated for a longer period and thus are more removed from their ancestral form. Pseudograins and older, “ancient grains” (grains not modified too much in the past couple hundred years) match ancestral diets much more closely than modern grains; some have been dated to 30,000 years ago (pre-agriculture). Table 1 identifies gluten content and if the product is a modern or ancient grain or a pseudograin.

For something new, try an ancient, gluten-free “grain” such as Black Rice, also called Emperors or Forbidden Rice. Although black when uncooked, the rice turns a deep purple when cooked. This color signifies a high level of antioxidants; a level similar to that of blueberries.

To cook black rice, combine 1 3/4 C water, 1 C rice and a pinch of sea salt (optional). Bring to a boil over high heat. Cover, reduce heat and simmer for 30 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and serve. Black rice has a slightly nutty flavor on its own.

For added flavor:

  • Add 2 pods star anise during cooking or a 1 inch piece of fresh ginger, peeled and finely chopped. Remove the star anise before serving.
  • Cook in broth instead of water. Pacific Brand tends to be gluten-free.
Table 1. Gluten Content of Co-Op Products
Modern GrainGlutenNo Gluten
BarleyX
CornX
OatsX*
Brown & white riceX
RyeX
TriticaleX
Wheat, bulgur, couscous X
Ancient Grain
Black riceX
FarroX**
Einkhorn, Kamut, SpeltX**
MilletX
TeffX
Wild riceX
Pseudograin
AmaranthX
BuckwheatX
QuinoaX

*Oats do not contain gluten but contain a similar protein called avenin which some people are sensitive to. Oats can be contaminated by wheat during processing and can contain some incidental gluten. Bob's Red Mill sells gluten-free oats.

**The gluten content of these items is much lower than modern wheats and can be tolerated by some people with gluten sensitivity but not gluten intolerance.

Leslie Gecy has been providing recipes, product information & cooking demos at the Baker Food Coop since 2011. She has a MS in Botany and training in Health & Nutrition from the University of Washington.

Granny's Gluten Free Oven Baked Bread

 

This recipe by Sharon Gilman from the Namaste Foods website.

Ingredients:

3 ½ cups Namaste Foods Perfect Flour Blend
1 ½ cups milk, any kind
1 tbsp. cider vinegar
2 tbsp. oil
2 tbsp. honey or agave nectar
½ cup cornstarch, arrrowroot or tapioca starch
1 tsp. salt
3 eggs
1 tbsp. yeast
¼ cup warm water
 

Directions:
Mix yeast in ¼ cup warm water and set aside for 5 minutes. Warm milk, add oil, honey and cider vinegar. Beat (room temperature) eggs and add to milk mixture. Add yeast mixture to milk mixture and blend.

Add liquid ingredients to dry ingredients and blend on medium speed with electric mixer for 3 minutes. Pour into well-greased loaf pan. Cover loosely with sprayed waxed paper or plastic wrap and towel and let rise for 30 minutes in warm place. Preheat oven to 350°F.

Cover loosely with foil tent to prevent over browning and bake for 30 minutes. Remove foil and continue baking for another 35-40 minutes. Let cool completely. Excellent warmed up and served with butter and honey!


Coming soon:
Recipes under development by the Gluten-free Department using some of the gluten-free mixes available at the Co-op.

Meghan Andersch, Gluten-free Dept. head

Announcements

 

Members Who Worked 10 or More Hours in December

Cindy Bacon, Kata Bulinksi, Barbara Carnahan, Chris Cantrell, Fran Hart, Ken Johnson, Ehtel Jones, Ken Krohn, Donna Landon, Marshall McComb, Jeanne Ann Mellott, Laura Miller, Sue Nelson, Mary Nicholson, Barbara Peterson, Sandra Vassar, Ramona Webb, Mary West, and Jill Wyatt  THANK YOU!

 

Working Member of the Month:
Barbara Carnahan
 

Department Head of the Month:
Sherri Chappel

Twenty-two New Members Joined in December – Welcome!


Shop with us and become a WORKING member!
You can save as much as 30% off your grocery bill. See Carol, Phoebe, or Pat at the Co-op or call 541-523-6281.

NEW POSITION: Someone to research available grants and/or write grants for Baker Co-op. Contact board members Clyde Christian or Dennis Winkler at bfcboard@bakerfoodcoop.org. This position could earn you a discount of up to 30%.

Baker Co-op donated two gift baskets put together by Pat Cullen to local charity fundraising events in December.

One gift basket went to the bowling fundraiser for MayDay Inc., nonprofit that helps victims of sexual & domestic violence and elder abuse; the basket was filled with Co-Op treats: cocoa powder, gluten free chocolate biscotti, marshmallows, 2 glass mugs, and a jar candle. 

Another basket was donated to The Festival of Trees event; it was filled with cookie cutters, cookie dough scoop, Christmas towel, hot pad, spatula set, 2 Ghirardelli bars for baking, gluten free flour, cookie decorative topping set, and a $20.00 Co-Op gift certificate.   



Stop by Ryder Brothers to see our selection of toys!
1735 Main Street, Baker City
Copyright © 2017 Baker Food Co-op, All rights reserved.


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