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Shop Baker Co-op for Holiday Food & Gifts!

 

Stocking stuffers are available in every department, including essential oils, beeswax candles, incense, organic cotton socks, and more.

Or, instead of stockings, fill a colorful, fair trade African market basket. These baskets are available in many sizes and patterns at the Co-op.

Santa and Mrs. Santa will be at the Co-op on Saturday, December 15 from 1-4 pm.  Bring the kids and take all the pictures you want.

A Tasting will be held at the Co-op on Friday, December 9th at 10:30. Samples from June’s Country Kitchen featuring Dipping Sauces and Dressings will be presented by Deb Cameron.

The Co-op has local & organic fruits, vegetables, nuts, & cheeses for party platters & holiday dinners, along with all the baking essentials needed for cookies, cakes, pies, breads, muffins, and more…

Board of Directors Message

I would like to take this opportunity the thank our employees:  Carol Morrison - General Manager, Phoebe Charbonneau - Working Member Coordinator, Pat Cullen - Part Time Staff, Dawn Coles – Treasurer, and Dale Bogardus – IT Support.

Our working members are the heart of the Co-op and we could not function without them.  I want to thank all our Department Heads, working members, and Board of Directors. Lastly, I would like to thank all of our members and non-members for their continued support in our community.

I wish you all HAPPY HOLIDAYS and hope to see you at the Baker Food Co-op as you shop for your holiday needs. 

Thank You!             
Dennis Winkler, President


Upcoming meetings and events for your calendar.

December 13 – Board of Directors Meeting, 6 PM in the Library meeting room.

Check the Baker Co-op Facebook and Website!
Facebook at Baker Food Co-Op is a great place to go for questions or SPECIAL ORDERS.  Use the message feature to ask your question or make a special order.

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%.  

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,

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%.

This Year Give Your Family the Gift of Organic. 
Eating foods made with organically grown crops makes a difference to our health and well-being. In 2014, the British Journal of Nutrition published a meta-analyses of data pooled from 343 scientific studies that shows significant differences in composition between organic and non-organic foods. Regardless of where crops were grown across different regions and produce seasons, organic crops, on average, had much higher concentrations of disease-combatting antioxidants, lower concentrations of cadmium (a toxic heavy metal) and fewer pesticide residues than the non-organic crops.

Holiday Baking Hints

The Difference between Flours:

Which is the best flour for bread making? For pie crust? For cookies and cakes? In general, most flours (unless specifically stated otherwise) are made from wheat.  What makes them different is how they're milled, what kind of wheat they're made from, and even what time of year the wheat was harvested. But what really effects which flour is best for specific baking projects is protein content. Protein content is directly related to how much gluten can be formed. Gluten helps create structure and determines the texture in your final baked good. Flour with low protein content usually generates less gluten and flours with high protein content generally create more.

To get the light and airy structure that makes a moist and yummy cake, you want a flour with very little protein. But to form the dense chewy structure of bread, you want a flour with a lot of protein and as much gluten as possible.

Protein content of the most common types of wheat flour:

Bread Flour: 14 - 16%
All-Purpose (AP) Flour: 10 - 12%
Pastry Flour: 9%
Cake Flour: 7-8%

You can also bake with gluten-free flours. The best for creating lighter baking goods (like cakes and cookies) contain a combination of ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. You can also mix rice flour with teff, almond flour, dried bean flours (ie, chickpea & lentil flours), corn flour, and millet, quinoa, amaranth, sorghum, and/or buckwheat flours.

Check out the different kinds of baking, bread making, and gluten-free flours at the Co-op!

Cranberry-Dark Chocolate Cookies


1/2 cup butter or cocunut oil
1 teaspoon baking powder
1/2 cup honey
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
3/4 cup dried cranberries
1/2 cup dark chocolate baking chips

In a large bowl, whip butter or cocnut oil and honey until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips. You can substite dried apricots, cherries, dates, peaches, raisons or other dried fruit. Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with coconut oil. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 2 dozen.

Announcements

 

Members Who Worked 10 or More Hours in October

Cindy Bacon, Daniel Buck, Kata Bulinski, Barbara Carnahan, Mary West, Gayle Hammond, Fran Hart, Joann Illingsworth, Ken Johnson, Ehtel Jones, Carly Kritchen, Donna Landon, Marshall McComb, Jeanne Ann Mellott, Laura Miller, Barbara Peterson, Maureen Stanciu, Karen Story, Sandra Vassar, Ramona Webb, Jill Wyatt  THANK YOU!

 

Working Member of the Month:
Karen Sword
Meghan Andersch

Healthful Herbs at the Co-op: Slippery Elm

Healthful Herbs at the Co-op: Slippery Elm (Ulmus rubra) has been used as an herbal remedy in North America for hundreds of years. The inner bark was used historically for a cough, wound healing, nutrition, or as an agent that soothes mucous membranes. It is included as one of four primary ingredients in the herbal cancer remedy, Essiac®, and in Essiac®-like products such as Flor-Essence®. Native Americans made Slippery Elm into balms or salves to heal wounds, burns, ulcers, psoriasis and other skin conditions. They also used it orally to soothe sore throats, relieve coughs, to help with ulcers due to excess acid and with diarrhea & stomach issues (now known as Irritable Bowel Syndrome (IBS). There is a lack of scientific research regarding Slippery Elm and its uses. Early evidence supports the effectiveness of slippery elm (along with other herbs) for inflammatory bowel syndrome.

How to Take
Slippery Elm is available as tablets, capsules, and lozenges. Finely powdered inner bark is used for soothing teas and a more coarsely ground bark is used for poultices. Slippery Elm can be combined with the bark of Wild Cherry, the leaves of a Sweetgum (Liquidambar), and Mullein (Verbascum) to make a very effective cough syrup. It can also help indigestion and heartburn when mixed with water and consumed. Blend some Slippery Elm with glycerin and apply to cuts, burns, other skin problems, or if you just want to keep your hands feeling soft and supple. Slippery Elm reportedly benefits those with bronchitis.



Stop by Ryder Brothers to see our selection of toys!
1735 Main Street, Baker City
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