Fall Harvest Season is in full swing! Right now we've got local Granny Smith and Jonagold Apples from Sweet Farm in Fallon, NV!
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October is the month of our Annual Member Drive! On the national scale, October is also known as Non-GMO Month, Fair-Trade Month, and National Cooperative Month. We choose this month for our Annual Member Drive as a show of support for a broader movement of which we are a proud part. By signing up or renewing your membership, you become a part of this movement too. 

We asked some of our members what they love about being a part of the GBCFC, click the image below to watch. For information on how you can join, visit www.greatbasinfood.coop/become-an-owner/membership-signup/ or sign up in-store any time 8:00am-9:00pm, seven days a week.

If you sign up in the month of October you will receive a free co-op whoopee cushion and a chance to win a variety of gift cards valued at $25, $50 and $100!
"My membership just paid for itself in one purchase!", exclaimed a new co-op member-owner upon receiving her free whoopee cushion ($4.99 value), her 10% monthly member discount off $62 purchase ($6.20 in savings), her $5 off $10 monthly department coupon and $5 for taking the shopper survey.  TOTAL SAVINGS = $21 minus the ANNUAL EQUITY SHE PAID = $20... A $1 EARNING! That means that the next 11 months of her monthly member discount and the $5 coupon are just a big BONUS!!!

The Great Basin Community Food Cooperative's Board of Directors is in the process of creating a new 3 year strategic plan.  This roadmap will help to guide us in our business growth for the years to come.

As a community we have fulfilled many of our greatest hopes and dreams for the co-op, yet we still have aways to go. 


We check in with our membership every two years to gather feedback that allows us to update the big picture co-op vision. In order to better understand what our members & shoppers want, we need to hear from you. 

Please take a moment to answer this survey and you will receive a coupon for $5 off a $20 purchase at the co-op.

The survey will be open from October 5th to October 19th. We will then analyze the results and incorporate the findings into the master 3 year strategic plan that we will publish in the Spring of 2017.

We look forward to hearing your feedback!

Thanks to everyone who voted in our annual board elections! 

Meet our newly-elected GBCFC Board Members: Jake O'Farrell, Dominic Martin, and Arnold Carbone! The GBCFC Board of Directors is tasked with providing general oversight and governance of the Co-op and is responsible for monitoring and maintaining the Co-op’s financial health. They're responsible for making sure that the Co-op operates in accordance with cooperative principles and the GBCFC’s Purpose Statement and Goals. The Board also provides leadership and sets the overall direction of the Co-op through member engagement, research, visioning, and setting policy. It's a big responsibility, but we're very confident these dudes are up to the task.

Seafood is one of the most difficult products to buy sustainably. Is it healthy for you, as fresh as possible and free of mercury? Is it healthy for the environment, passing the Monterey Seafood Watch, line caught, MSC certified, wild-caught, and so on and so on? Is it healthy for the fishermen, when the AP reports rampant slavery in the fishing industry in Southeast Asia?

Many people are doing everything they can to face this conundrum head on, and Salty Girl Seafood is using technology to create the most traceable seafood on the planet. On each box of sustainably-caught seafood you buy, you will find a code that traces that exact fish back to the fisherman, the fishing vessel, catch method, season, and location it was caught. Check it out here! 
http://www.saltygirlseafood.com/your-fish/. Or come into the Co-op and find out exactly where your dinner came from.

Left: 1 box tea bags (3/4 oz) - $4.99
Right: Looseleaf tea (3/4 oz) - $0.89
          Resuable strainer - $2.99

As you can see, buying things like tea in bulk requires significantly less packaging and, therefore, produces much less waste than buying comparable boxed products. Plus, it's waaaaaaay cheaper. BUY BULK!
"Dude, babies love coconut milk."- Zach Cannady
“Dude, Yokom loves the new Donkey Kong smoothie” - Zach Cannady
Our newest juice bar addition, the Donkey Kong!  All ingredients are raw:  OG Spinach, OG Bananas, Local Honey, OG Almond Butter & Fresh OG Coconut Milk - rich in lauric acid, a medium-chain fatty acid that is abundant in mother’s milk. According to the National Center for Biotechnology Information, lauric acid has many germ-fighting, anti-fungal and anti-viral properties that are very effective at ridding the body of viruses, bacteria and countless illnesses.

Just another day for Benke at the redge.

Eagle Peak Herbals Fire Cider

One shot of Fire Cider a day to keep your immune system in peak condition this fall and winter!  One of our favorite Regional producers, Eagle Peak Herbals (EPH), is now making their own version of Honey Rose Fire Cider. Tina Hodge of Eagle Peak Herbals bases her Fire Cider recipe on that of famed herbalist Rosemary Gladstar but adds rose hips and marshmallow root "to mellow the taste of the raw apple cider vinegar and to increase its soothing effects on the digestive tract." Straight up: Rosemary Gladstar recommends taking 1 to 2 tablespoons at the first sign of a cold, and then repeating every 3 to 4 hours until symptoms subside. Some people also take fire cider as a preventative during cold and flu season.  Here’s the original recipe so that you can make your own too:

1/2 cup peeled and diced horseradish 
1/2 cup peeled and diced garlic 
1/2 cup peeled and diced onion
1/4 cup peeled and diced ginger
1/4 cup peeled and diced turmeric 
1 habanero chile, split in half
1 orange, quartered and thinly sliced crosswise
1/2 lemon, quartered and thinly sliced crosswise
1/2 cup chopped parsley
2 tablespoons chopped rosemary 
2 tablespoons chopped thyme
1 teaspoon black peppercorns
2 to 3 cups raw unfiltered apple cider vinegar (at least 5% acidity)
1/4 cup raw honey, or more to taste

Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well.

Let the jar sit for 3 to 6 weeks, shaking daily (or as often as you remember).

Strain the vinegar into a clean jar. Add honey to taste. Refrigerate and use within a year.

What's DROPPin' this week?

Locally grown Shiitake and Oyster mushrooms from Mountain Mushrooms!

Multi Color Rainbow Beets from Desert Farming Initiative!

What a year it has been for developing DROPP - the co-op's local & regional food hub. Nicole Sallaberry, our DROPP visionary and manager, recently received her professional Food Hub certificate. Shelly Goodin of New Harvest Farm joined Nicole to help run DROPP in April and the two of them have developed dozens of systems, they leased a refrigerated truck for delivery & farm pick-ups,and they set up a receiving venue at Liberty Exchange.  Most importantly they have launched their brand new www.dropp.coop website - brimming with improvements, gorgeous photos and all kinds of other bells and whistles.

All of us at the co-op are so proud of the women of DROPP and it's very exciting to see the big picture finally come together!  There's not anymore excuses for restaurants who don't buy local.  Our website is easy and simple to use, we deliver refrigerated goods twice a week, many farmers have upped their production and the co-op markets for everyone who buys local.  Patrons, now it's your time to start asking for local food at the places you eat.  

Happy One Year Anniversary to Magpie Roasters! We've got a variety of awesome Magpie roasts back in stock featuring their snazzy new packaging. Check out Magpie's storefront location at 1715 S. Wells Ave. or try a cup of Magpie Pica Pica in-store.  

Fall Internships at Hungry Mother Organics – Sustainable Agriculture

Hungry Mother Organics, an innovative greenhouse farming operation in Northern Nevada, is offering an incredible internship opportunity to a few highly motivated people interested in helping us repair the human food chain. Learn about all aspects of sustainable agriculture by living on a two acre suburban homestead and working in one of the most advanced greenhouse aquaponics systems in US.  Projects include organic greenhouse and hoophouse production, biofuel crops production, IPM and small-farm aquaponics. Internships require full time 40 hour work week. Interns will be provided a private bedroom in shared intern housing on our two acre suburban homestead in Jack’s Valley, plus access to Hungry Mother produce and a weekly stipend. Interns will spend 2 days per week working in small farm hoophouse operation and 3 days per week at our commercial greenhouse facility in Dayton. Transportation to and from work sites provided.

If you are highly motivated, have good work habits and are serious about wanting an incredible living and learning opportunity, please send a brief message of interest and resume to:
Feed Your Mama!


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OPEN EVERY DAY 8am - 9pm
Juice & Smoothie Bar open every day 8am - 5pm

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


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