Ocean Beach People’s · 2020. 8. 29. · our business. OCEAN BEACH PEOPLE’S ORGANIC FOOD MARKET...

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OPEN DAILY SEE WEBSITE FOR HOURSobpeoplesfood.coop

(619) 224–1387

At People’s, we are committed

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sustainability with the products

and services we provide and

in the way we operate

our business.

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07 Ocean Beach People’sOrganic Food Market News

September 2020

San Diego’s Best Selection of Organic Produce

S A N D I E G O ’ S O N L Y C U S T O M E R O W N E D G R O C E R Y S T O R E

continued on page 10 . . .

Coronavirus: a wake-up call to strengthen the global food system

Stop by People’s on September 4th when you can purchase fresh

Organic Hatch Chiles, roasted on site by Charlie’s Produce.

Hatch Chiles have a mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos,

and Chile Verde. You can also use them as ingredients in salads, soups, dips, sandwiches and more!

Global food production is incredibly efficient, and the world’s farmers produce enough to feed the global population. Despite this abundance, a quarter of the global population does not have regular access to sufficient and nutritious food. A growing and more affluent popula-tion will further increase the global demand for food and create stresses on land, for example, through deforestation.

Additionally, climate change is a major threat to agriculture. Increased temperatures have contributed to land degradation and unpredictable rainy seasons can lead to crop failure. While climate extremes impact the ability to produce food, the guarantee of food is more than just agricultural productivity. Today’s globalized food system consists of highly interconnected social, technical, financial, economic, and environmental subsystems. It is characterized by increasingly complex trade networks and an efficient supply chain, with market power located in the hands of few. A shock to the food system can lead to ripple effects in political and social systems. The 2010 droughts in wheat-producing countries such as China, Russia, and Ukraine, led to major crop failures, pushing up food prices on the global markets. This in turn was one of the factors that led to deep civil unrest in Egypt, the world’s largest wheat importer, as people were facing food shortages, which possibly contributed to the 2011 revolution spreading across the country.

Not all shocks to the global food system are directly linked to agricultural productivity or climatic conditions. The vul-nerability of the interconnected food system has become pain-fully evident in recent months following the appearance of a different type of shock: a global pandemic.

Hatch Chile RoastingFriday, September 4,

9 a.m. – 1 p.m.

People’s will be CLOSED Monday,

September 7th for Labor Day

Meeting Notes for July 20, 2020

People’s MarketBoard of Directors

GENERAL MANAGER’S MESSAGEby Jim Kase

PAGE 2 WWW.OBPEOPLESFOOD.COOP September 2020

Next Board Meeting

Monday, September 21, 6 p.m.

• Outreach & Education Committee – Chair, Janice DuVallMeeting: September 14 , 5:30 p.m.

• Finance Committee – Chair, Steve MyrickFollows Outreach & Education meeting

Board Committees

Market

July 2020 2019 % Change

Sales $861,432 $1,033,192 -16.6%

Basket Size $47.59 $26.10 82.3%

Customers 18,389 40,153 - 54.2%

As always, People’s member-owners are invited to attend Board of Directors meetings. We are currently meeting through Zoom. To attend, please call (619) 224-1387 at least 48 hours in advance and leave your email address or cell phone number for the Member-ship Dept. Or, email [email protected] You will be asked to provide your owner number and to specify which meeting you would like to attend.

7 Cooperative Principles#1 Voluntary and Open Membership#2 Democratic Member Control #3 Members’ Economic Participation #4 Autonomy and Independence#5 Education, Training, and Information #6 Cooperation Among Cooperatives #7 Concern for Community

Board of Directors Present: Lynn Wade, Sarela Bo-nilla, Jamie Decker, Janice DuVall, Peter Doft, Kylie Oliver, Paul Coogan, Steve Myrick, and Jennifer Jiau. Staff: Jim Kase and Gloria IsselhardBoard Study: New board member orientationJamie reviewed the ratios that serve as key indicators of the financial health of the business.

Executive Session Lynn reported that there was a meeting held following the July 13, 2020 committee meeting and there was no action taken.

New Business Jim reported that our contract with the real estate agent who has been marketing the café sale, has expired. Jim asked whether the board would like to renew the contract for six months or remove the listing. Jim reported that some staff members have placed signs on the Co-op’s outside bulletin board supporting Black Lives Matter. He also mentioned that a non-staff member has been sitting in front the Co-op and talking to shoppers regarding the move-ment and other political matters. Jim suggested that we should ask individuals not to approach customers who are entering the Co-op. He also suggested that a policy regarding political lobbying be established and adhered to. Peter made a motion to accept the General Manager’s B1 report. Jamie seconded. Vote: 8 in favor; 1 abstained. Motion passed. Jim reviewed the 2nd Quarter 2020 Report, and the revised 3rd Quarter Budget. Steve made a motion that the board accept the 3rd Quarter Budget with revisions. Paul seconded. Vote: all in favor. Mo-tion passed.

Outreach and Education Committee Janice asked if the committee has a budget. Jim said that an amount for governance expenses has been in-cluded in the budget under the Board Expense category. Janice said she could create a historical Pow-erPoint presentation of the market. Janice reported that the Ocean Beach Historical Society (OBHS) has no information regarding the Co-op’s history. It was mentioned that the OBHS is currently not holding meetings. Janice asked about the status of People’s ven-dor booth at the Ocean Beach Farmers’ Market. Jim said that during the pandemic it would not be feasible to operate a booth. Regarding a marketing survey completed by People’s shoppers, Jim noted that one was done recently and that he will email copies of the results to board members.

Finance Committee Steve reviewed the June financed. The mar-ket’s income for the month of June shows a decrease of 24.77% compared to June 2019. Year-to-date 2020 was down by 12.5% compared to year-to-date 2019. The market and café income shows a decrease of 28% in June 2020 compared to June 2019 a year-to-date drop of 16.56%. New and renewal membership payments increased in June, compared to May and April.

Jamie reported that we have been using the Paycheck Protection Program funds for payroll, and that the program’s stipulations for use are being strictly followed to ensure that the loan is forgiven. It has been eight weeks since receiving the loan and we have used the funds only for payroll expenses. Steve asked if it can be used for the café’s mortgage pay-ment and Jamie responded that the funds can used to pay the interest on the mortgage. Peter asked if we should refinance the mortgage since interest rates are currently low. Jamie said she will research that.

Nominating Committee Sarela reported that committee members are working on revisions to the candidates’ application. Sarela asked if relatives of board members are eli-gible to join the committee or if that would be consid-ered a conflict of interest. She suggested that we add more than one-non board member to the committee.

General Manager’s Operations Report Gross sales were down 16.6% at the market compared to July of last year. Year-to-date, we are $999,504 behind last year in gross sales, or 13.1%. The market posted a net loss of $48,229 in July of 2020, compared to a net loss $16,737 last year. Year-to-date, we have a net loss of $95,948 compared to a net profit of $104,646 at the same point last year.

July personnel costs at the market came in at 30.1% of gross sales, up a little from the 27.7 from the previous month. Fulfilling the Paycheck Protection Program (PPP) forgiveness requirements, as well as maintaining COVID-19 protocols continue to keep labor high. However, achieving the requirements will prevent us from having to pay back the loan. Staff who were scheduled to work on July 4th were paid holiday pay, adding to payroll with only a half day of accompanying sales. Operating hours remained the same as in June. We have reduced the number of shoppers in

the store from 20 at a time back down to 15. Lines in the market were getting too long and the aisles too crowded for proper distancing. The curbside pickup program continues to be steady, albeit small. We are working on overhaul-ing our product database to have a much more user friendly virtual shopping experience where custom-ers can see pictures of the items available, as well as their current cost. We hope to have the new system up and running by the fall.

Last month, Ocean Beach People’s Organic Food Market celebrated its 48th anniversary of providing healthy organic food to our community. Wow, that’s a long time and a lot of food! Things have changed quite a bit over the years. Our location has changed several times as we needed more space, and we’ve gone from using a muffin tin to a sophisticated point-of-sale register sys-tem, but what hasn’t changed is the spirit of independence and cooperation that has kept us going all along. What started with a small group of people with a vision of having control over the food that they fed themselves and their families, has grown to thousands of people who still have democratic control over their grocery store. Some of the same people who started Ocean Beach People’s in the early seventies are still shopping at the market, and we are grateful for their dedication to realize that vision and grow it into what we have today, but we’re far from done with our mission. To grow our Co-op, feed more people, and continue to serve our community, we need more coop-erators. I wrote in my message last month that cooperation is essential to our survival, and the more people cooperate with each other, the better our future will be. So, I’m asking everyone who reads this message to find one (or more) cooperator to become an owner at People’s. While strengthening your local community-owned food store is motivation enough, we’re taking it a step further. If you get someone to join the Co-op, and they tell us you referred them, you both get 10% off one shopping trip (please see www.obpeoplesfood.coop for details). What could be better than saving money while making the world a better place? See you at the Co-op.

September 2020WWW.OBPEOPLESFOOD.COOP

Visit us at:www.obpeoplesfood.coop

Contact us at:General Manager

[email protected]

[email protected]

[email protected]

Advertising Representative – Jamie DeckerAd deadline is the 5th of the preceding month.

Editor - Amber Forest McHale

ADVERTISING DISCLAIMER:

[email protected]

Ocean Beach People’s Organic

Food Market News

Proofreader - Jamie Decker

People’s Co-op will not knowingly accept newsletter advertise-ments that are deceptive, misleading or expressly

incompatible with our mission and goals. People’s Co-op does not endorse, advocate or guarantee offers, viewpoints or representations made by advertisers in the newsletter.

Our Cooperative CommunityLove Your Co-op? Get involved! Join the Nominating Committee and be a part of the Co-op’s elec-tion season! Being a member of the Nominating Committee is a great way to get to know potential candidates and help Ocean Beach People’s Organic Food Market add to the depth of the Board of Directors, while maintaining and improving the nominating process. Currently, the Nominating Committee is meeting to plan the 2021 election of new board members. By participating in this committee you will have the opportunity to be engaged in the Board of Directors’ election from beginning to end, as well as encourage and educate owners about the importance of voting. As fellow owners of our beloved 48 year-old food cooperative we invite you to join the Nominating Committee. We need you to participate in our democratically run business! If you are interested please contact Sarela Bonilla at [email protected]

At Ocean Beach People’s Organic Food Market, You Own the Store! For updates and current information

please visit www.obpeoplesfood.coop

Curbside Pickup at People’s We are pleased to offer our valued owners a new service: online ordering and pickup. At this time, this service is reserved for senior member-owners who are age 65 or older, or member-own-ers who have compromised immune systems, or are managing a physical disability. Days to place your order include Monday, Wednesday and Friday by noon. Days to pick up your order are Tuesday, Thursday and Saturday between 1 p.m. - 2 p.m.

Additionally, People’s is offering a slid-ing scale donation for the service. Our goal is to make the pickup service accessible to everyone during this time. Donation options are located at the end of the online order form.

One order per owner per week please. Processing takes 24 hours, so please plan ahead. Upon placing your order we will gather your items and then email you the total amount with a link to pay. Upon order payment we will email you with your pickup time.

Questions? Call People’s at (619) 224-1387 and ask for the Membership Dept. You can also email [email protected]

People’s Market Has New HoursPeople’s is now Open Daily from 8 a.m. – 8 p.m. for all shoppers. Please note that seniors and those with compromised immu-nity and / or a physical disability are given priority in line during the first hour from 8 a.m. – 9 a.m.

Fantastic Fall Savings At Ocean Beach People’s Organic Food Market we’re serving up great deals on your favorite brands this fall when you’ll find more than 20 coupons on shelves throughout the market. Enjoy savings on mealtime favorites like Beyond Meat sausages and Siete tortillas and chips, sweet treats from Alter Eco, and a focus on wellness with coupon offers from Gar-den of Life and Herb Pharm. The September/October coupons are valid through Oct. 31, 2020.

While we no longer offer printed coupon books, you can still get all of the same great

deals by using the coupon tear pads in the store. To help you plan your shopping trips, you can find a PDF version of the coupons on our website at www.obpeoplesfood.coop. And be sure to look for Co+op Deals sales and our everyday low price Co+op Basics items to save even more money at the Co-op!

I Love A Clean San Diego’s36th Annual Coastal Cleanup Day

Saturday, September 26


The 36th Annual Coastal Cleanup Day is going virtual on Saturday, September 26, 2020 in San Diego County. Register to join the county’s Official Coastal Cleanup Day coordinators, I Love A Clean San Diego, and be a part of the global cleanup effort by remov-ing polluting litter and debris from your community throughout the day on September 26th.

Volunteers of all ages are invited to grab buckets and work gloves (or whatever you can round up and repurpose from around the house) and walk your block with your household to stay close to home and protect the health of our community and our environ-ment. Whether you’re coastal or inland, it all makes a huge impact on the health of our waterways and oceans. Cleaning the coast starts at your front door!

An important part of this event is collecting data on the types of litter that volunteers clean up; ILACD looks to you to be citizen scientists and report back on your litter findings! This data helps

The Importance of Wearing a Mask During the Pandemic Perhaps one of the most striking lifestyle changes resulting from the COVID-19 pandem-ic is the mandatory use of face masks in grocery stores, restaurants and other public places. Wearing a mask, especially when in close proximity to others, is impera-tive to slowing the spread of COVID-19. But one look outside of your “safe-at-home” haven and you might find people wearing masks in a variety of different styles: dangling from one ear, pulled down below the nose or resting below the chin. These common mistakes decrease the effectiveness of masking and increase the wearer’s risk of catching and spreading the disease. Many people who have COVID-19 don’t show symptoms but can still spread the virus through droplets that escape from the mouth when speak-ing, sneezing and coughing. Scientists have proven that masking lowers COVID-19 cases, even in the long term. As the back-to-school season has begun, public knowledge of proper masking technique is now more important than ever.

To avoid common mistakes, remember these five don’ts:1. Don’t touch your or your child’s mask while it is being worn.

2. Don’t wear the mask under your chin with your nose and/or mouth exposed.

3. Don’t leave your nose and/or mouth uncovered.

4. Don’t remove the mask while around others in public.

5. Don’t share your mask with family members or friends.

Hands should be washed for at least 20 seconds before and after touching a mask. Wearing a mask might feel uncomfortable at first, so it is important to adjust the mask to make sure it properly fits over the nose, mouth and chin and allows for comfortable breathing and speaking.

PAGE 4 September 2020WWW.OBPEOPLESFOOD.COOP

H e a l t h y B i t e s

Lawsuit Challenges “Bioengineered” GE Food Labeling

Retailers and Advocates Argue Trump Rules Discriminate Against Tens of Millions of Americans,

Exempt Most Genetically Engineered foods, Mislead Consumers, and Restrict Retailer Speech

The Center for Food Safety (CFS) has filed a lawsuit in federal court against the Trump Adminis-tration’s Department of Agriculture (USDA) chal-lenging USDA’s rules on labeling genetically engi-neered (GE), which USDA now calls “bioengineered foods.” The final regulations, issued in 2019, include provisions which will leave the majority of GE-derived foods unlabeled; discriminate against tens of millions of Americans; prohibit the use of the widely known terms “GMO” and “GE”; and prohibit retailers from provid-ing more information to consumers. CFS is representing a coalition of food labeling non-profits and retailers, including the Natural Grocers, operating 157 stores in 20 states, and Puget Consumers Co-op, the nation’s largest community-owned food market.

“This case is about ensuring meaningful food labeling, the public’s right to know how their food is produced, and retailers’ rights to provide it to them,” said George Kimbrell, CFS legal director and counsel in the case. “The American public successfully won GE food labeling after more than a two-decade fight, but the Trump rules fall far short of what consumers reasonably expect and the law requires.”

CFS’s lawsuit makes a number of arguments. First, the case challenges USDA’s unprec-edented allowance of electronic or digital disclosure on packaging, also known as “QR code” or “smart-phone” labeling, without requiring additional on-pack-age labeling. USDA allowed this despite Congress requiring the agency to first study whether digital disclosure would provide meaningful information to consumers. In 2018, CFS successfully sued USDA to release the study, and it showed conclusively that QR codes would fail. But in this final rule USDA went ahead with it anyway.

“Requiring a smartphone discriminates

against at least 20 percent of the American adult population—primarily poor, elderly, rural, and minority populations—who have lower percentages of smartphone ownership, or live in areas in which grocery stores do not have internet bandwidth,” said Caroline Gordon of Rural Vermont, a plaintiff

in the case. Especially during the current COVID-19 pandemic, many Americans are visiting grocery stores less frequently to avoid exposure to the virus and purchasing more items during each visit. Requiring a shopper to scan every single item they purchase would not only place an undue burden on the shopper, but would increase a shopper’s exposure risk to a deadly virus.

Second, CFS is challenging USDA’s labeling language restrictions. When on-package text is used, the rules limit it to only “bioengineered,” despite the law allowing use of similar terms. But for 25 years, every aspect of the issue—science, policy, and marketplace—has used GE or genetically modified (GMO).

“Retailers and shoppers have relied on the term GMO for more than a decade to identify and avoid GMO foods,” said Mark Squire, co-founder of Good Earth Natural Foods, a plaintiff. “Banning the use of this term and replacing it with a term nobody has ever heard of is misleading and will create mas-sive confusion in the marketplace.”

“At Natural Grocers, we believe in meaning-ful transparency. This means providing our shoppers with the information they deserve and demand about foods produced with genetic engineering,” said Alan Lewis, Vice President Advocacy & Governmental Affairs of Natural Grocers, a plaintiff. “Our rights and those of our customers are damaged by the USDA’s unlawful bioengineered labeling rule.”



Body Care & Wellness

Zion Health - No Further Discount

All-purpose Skin Cream 4 oz. $33.99 reg. 37.49

Egyptian Magic

WishGarden - No Further Discount

Gaia HerbsMental Clarity 60 ct. $21.99 reg. 26.99

All WishGarden Products 20% Off

Sol Raiz - No Further Discount

All Sol Raiz Single Plantation Maca 20% Off

Doctor Plotka’sYouth Toothbrush each $3.99 reg. 4.99

Includes 100 ct. as well as 2 oz. and 8.2 oz. powdersFeatures more than 30 vitamins and minerals, and more than 60 phytonutrients.

Formulated with a blend of mushrooms including Lion’s Mane, Cordyceps, and Reishi plus the herbs Gotu Kola, Holy Basil and Rosemary.

Includes Kick-Ass Allergy, Kick-Ass Immune, Kick-Ass Sinus,and Serious Cough varieties.

All Zion Health Products 15% OffIncludes mineral moisture lotions, bar soaps, stick deodorants, and mineral and charcoal toothpastes.

Formulated with olive oil, bees wax, honey, bee pollen, royal jelly, and bee propolis.

Great for ages 3-12, teens with braces, or anyone who enjoys a smaller brush.

Frontier Co-op - Organic Whole Juniper Berries $23.75 lb. reg. 27.95 lb

While harvested from a very common evergreen, the flavor of this deep blue berry is anything but ordinary. Spicy/sweet, with a piney aroma, juniper berries (actually cones) are delicious in stews and soups, and with vegetables. To prepare as a tea, add 1/2 tsp. of berries to 8 oz. water in a pot. Cover and simmer for 15 - 30 minutes, strain and serve immediately.

Bay Mill SuppliesMushroom Brush each $1.95 reg. 2.95

Gently cleans fresh mushrooms, removing dirt and debris.

To-Go Ware - Snack StackStainless Steel Food Container each $16.49 reg. 17.95

Snack Stacks keep your meals waste free! Perfect for picnics, camping, and more!

TrilokaChakra Incense 10 sticks $2.49 reg. 2.95

Bulk Herbs & Spices

What’s New at People’s Market?

General Merchandise

More Ways to Save with Co+op Basics Looking to stretch your grocery budget? So are we! That’s why we’re pleased to offer People’s “Co+op Ba-sics” program. Co+op Basics offers everyday low prices on many popular grocery and household items. From peanut butter to beans and tomato sauce to olive oil, you’ll find value-priced brands as well as low prices on some of your everyday favorites. For savings on Co+op Basics products, look for the purple and white Co+op Basics sign!

Hand made in India from mixtures of herbs, gums, resins, woods, and oils.

GrocerySolely – Organic Mango with Chili and Salt Fruit Jerky: Solely uses whole fruit, picked fresh and perfectly ripe. After cutting the fruit into chunks, it is compressed to form a moist and fragrant strip that tastes like exactly what it is: 100% real fruit. No sugar added. Organic Pineapple with Chili and Salt, Mango and Cacao, Pineapple and Cacao, and Pine-apple Coconut new, too!

Lundberg – Organic Cracked Black Pepper Thin Stackers: Light, crunchy, fla¬vor¬ful, and thin, these crackers are great alone or with your favorite top¬ping. A delicious organ¬ic, whole grain snack.

Pacific Foods – Organic Reduced Sugar Original Oat Beverage: With 80% less sugar than the Original variety, this creamy plant-based milk lets the subtle sweetness of oats shine. A good source of calcium and vitamin D, this beverage is also low-fat, lactose free, cholesterol free, and soy free. Hazelnut Original Unsweetened Plant-based Beverage new, too!

Noka – Organic Strawberry Peanut Butter Nut Butter Smoothie: Pack-aged in a convenient shelf stable squeeze pouch, this smoothie is just the right size to toss in your beach bag or backpack. Featuring 8 grams of plant-based protein per serving. Organic Banana Cocoa with Peanut Butter Nut Butter Smoothie new, too!

Nutiva – Organic Gluten-free Coconut Flour: This versatile flour, finely ground from dried coconut meat, has a lower glycemic index than most tradi-tional flours and its rich texture and mild coconut flavor works beautifully in both sweet and savory recipes.

PerishablesRebbl – Organic Hazelnut Chocolate Protein Drink: This superfood elixir has a mere 4 grams of sugar and a whopping 16 grams of plant-based protein per serving.

Peekaboo - Organic Strawberry with Hidden Carrots Ice Cream: Hum-drum strawberry gets a major upgrade, with hidden carrots added to the tra-ditional ice cream equation. The bright and fruity flavors pop in your mouth while you reap the benefits of the mineral-rich veggie. Organic Vanilla with Hidden Zucchini Ice Cream and Organic Cotton Candy with Hidden Beets Ice Cream new, too!

Cascadian Farm – Organic Powered By Plants Grains + Vegetables + Legumes Farro, Broccoli, Carrots & Chickpeas: Whether you add a sauce or tempeh, or just on its own, this delicious hearty medley will have your taste buds saying “thank you!” Organic Powered By Plants Brown Rice Corn Black Beans & Red Bell Pepper, new too!

Trident - Organic Son of a Sailor Nitro Cold Brew Coffee: This light roast sourced in Chiapas, Mexico brings out the cool breezes, and relaxing vibes no matter where you drink it. Sweet and creamy, with no added sugar. Organic Ambrotos Nitro Cold Brew Coffee and Organic Calm Under Pressure Nitro Cold Brew Coffee new, too!

Pacha – Organic Sprouted Gluten-free Fermented Buckwheat Sourdough Buns: Made with just four ingredients: sprouted buckwheat, flax, apple cider vinegar and Himalayan pink salt, this grain-free bread is sprouted and fermented and features a chewy, almost English muffin con-sistency, and a nice sour taste. Organic 3Seed Sourdough Cheesy Herb new, too!


Deli/Bakery

Marinated Mushrooms

$7.49 per pound reg. 8.49

Perishables

September 1- 15

Bulk

Deli items feature Organic ingredients

Prices on SpecialsWhile Supplies Last

Grocery & Household

reg. 3.89 each You Save $1.39 each



reg. 12.99 You Save $2

reg. 3.59 each You Save .59 each

reg. 1.39 each You Save .39 eachChocolate Chip Walnut Cookies


Made Good - Organic!

Crispy SquaresAssorted varieties

2 for $6 4.68 oz.

daiya

Plant-Based CheeseShredded, Blocks,

Slices, Cream Cheese

2 for $7 7.1 - 8 oz.

reg. 1.35 You Save .36

Grain Miller - Organic!

Regular Rolled Oats

99¢ per pound

reg. 3.69 You Save $1.40

Organic Red Lentils

$1.49 per pound


Organic Oat Bran

$1.79 per pound


Organic Roasted Cashews

$12.99 per pound


Sun Valley - Organic!

Red Flame Raisins

$2.29 per pound

No Salt!

Biokleen

Laundry Liquid Assorted varieties

$10.99 64 oz.

Imagine

Organic SoupAssorted varieties

2 for $7 32 oz.


Solely - Organic!

Fruit JerkyAssorted varieties

2 for $2 8 oz.



Wallaby - Organic!

Aussie Greek YogurtWhole Plain, Whole Vanilla, Nonfat Plain

$5.99 32 oz.

Raw!

Petit Pot - Organic!

Pot de CremeChocolate, Madagascar Vanilla

2 for $5 3.5 oz.

Muir Glen

Organic Pasta SauceAssorted varieties

2 for $5 25.5 oz.

Alden’s Organic

Organic Ice CreamAll varieties

$6.991.5 quart

Nature’s Path

Organic WafflesAll varieties

$2.33 7.4 oz.



Back to Nature

Organic CrackersAssorted varieties

2 for $5 6 oz.


September 16 -30Deli/Bakery Perishables

Bulk


Tapioca


German StylePotato Salad


Prices on SpecialsWhile Supplies Last

Deli items feature Organic ingredients

Grocery & Household




reg. $3.89 each You Save .89 each

reg 2.95 You Save .66

Better Life

Dish LiquidAssorted varieties

$3.49 22 oz.

reg. 6.59 You Save $2.10Eden Foods

Organic BeansAssorted varieties

2 for $4 15 oz.


Anaya Foods

Organic White Quinoa

$2.99 per pound


Dark Red Kidney Beans

$1.99 per pound


Regular Rolled Oats

99¢ per pound


Organic Turkish Apricots

$3.29 per pound


Organic, Roasted & Salted

Pistachios in the Shell

$9.99 per pound

Forager - Organic!

Cashew Milk YogurtAll varieties

$4.49 24 oz.


reg. $4.15 each You Save $1.15 each

Pacific

Organic BrothAssorted varieties

2 for $6 32 oz.

Vital Farms

Organic LargePasture Raised Eggs

$5.99 dozen

Go Raw - Organic!

Sprouted Seed BarsAssorted varieties

$2.29 12 - 18 oz.


Wildbrine - Raw!

Organic SauerkrautAll varieties

$4.99 18 oz.

Organic!


Organic!

Health-Ade

Organic KombuchaAll varieties

2 for $5 16 oz.

Cascadian Farm

Organic PotatoesSpud Puppies, Hash Browns, French Fries

2 for $6 16 oz.

Muir Glen

Organic SalsaAssorted varieties

2 for $6 16 oz

Kettle

Organic Potato ChipsAssorted varieties

2 for $5 5 oz.


Power Up Your BreakfastRise and shine! Fuel your day with these healthy, high-protein breakfast options.

Servings: 12. Prep time: 45 minutes; 15 minutes active.

12 large egg whites1/2 teaspoon salt1 15-ounce can chickpeas 4 leaves kale, chopped finely 1 large tomato, chopped1/4 cup chopped fresh parsley 1 teaspoon dried thyme

Heat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners, or grease with shorten-ing or butter, and set aside. (The egg whites will stick if you don’t line or grease the pan well.) Whisk the egg whites and salt in a medium bowl; reserve. Drain the chickpeas in a wire strainer and place in a large bowl. Add the kale and tomatoes to the

chickpeas. Add the parsley and thyme and mix well, then divide mixture between the muffin cups, placing the items loosely so the egg whites can flow around them. Divide the egg whites between the muffin cups, about 1/4 cup of egg per muffin. Tap the pan on the counter to settle the ingredients. Bake for 25 to 30 minutes, until the eggs are set and firm. Cool on a rack before refrigerating or freez-ing in an airtight container or plastic freezer bag.

Bake these low-fat frittatas ahead of time and store them in the fridge. They’re easy to take along as you run out the door on a busy morning!

Kale & Chickpea Frittatas

Nut Butter Berry Smoothie Bowl

Servings: 2. Total time: 15 minutes.

1 cup plain nonfat Greek yogurt1/4 cup nut butter of your choice1 large frozen banana1 cup frozen strawberries2 tablespoons strawberry jamToppings2 cups fresh strawberries, sliced1 cup granola2 tablespoons chopped roasted peanuts 2 tablespoon chia seeds

Place the yogurt, nut butter, banana, strawberries and jam in a blender, and secure the lid. Puree until smooth. Divide the smoothie between two low, wide bowls and spread mixture evenly. Arrange the sliced strawberries in each bowl, then garnish with the gra-nola, peanuts and chia seeds. Serve immediately. A bowl that is so delicious, it’s almost like having ice cream for breakfast, but with nutritious protein and fruit you can feel good about eating.

Peanut Butter Pancakes Servings: 4 (12 pancakes). Prep time: 30 minutes.

1 cup whole-wheat pastry flour1 tablespoon sugar1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 large egg1/2 cup creamy peanut butter, divided 1/2 cup nonfat Greek yogurt1 1/4 cup almond milk, divided 1 teaspoon vanilla

3 tablespoons maple syrup 1 teaspoon coconut oilBananas, grapes, strawberries or lightly sweetened cranberries

Heat the oven to 200 degrees F, to keep the pan-cakes warm while you finish cooking. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt, and whisk to mix well. In a medium bowl, combine the egg, 1/4 cup peanut butter, and yogurt and stir to a smooth paste. Whisk in a cup of the milk gradually, then the vanilla, until smooth. Stir the egg mixture into the flour mixture, just until combined. Preheat a griddle or a large non-stick or cast iron skillet over medium heat. When hot, brush lightly with oil. Use a 1/4 cup measure to scoop portions of batter into the pan, leaving space between the rounds of batter. As the pancakes start to form bubbles on top, reduce the heat to medium low. Cook for about 2 minutes on the first side, until the edges look cooked and the top is bubbled. Carefully flip each cake and cook for about 2 minutes longer. Transfer to a large, heavy platter and place in the oven as you finish the remaining pancakes. Before serving, combine the remaining peanut butter, coconut oil, remaining 1/4 cup of almond milk and maple syrup and stir over low heat just until warmed and pourable. Stack three pancakes, top with the peanut butter sauce and add sliced or whole fruit.

Peanut butter lovers usually have a favorite: either creamy or crunchy. With these pancakes, choosing the creamy variety is the way to go. The smooth texture ensures a lighter and fluffier pancake batter.

Reprinted by permission from welcometothetable.coop. Find these and more great power breakfast recipes at www.welcometothetable.coop.


Food for Thought: Organic Farming Protects Communities from Toxic Chemicals N e w s B i t e s

by Allison Johnson

Most people who buy organic do it because they want to eat healthier. It’s true – switching to an organic diet rapidly decreases exposure to a wide range of pesticides, including glyphosate (the main ingredient in Roundup). According to a new study published in Environmental Research, glyphosate levels in families’ bodies dropped 70% in just one week on an organic diet. The researchers concluded that diet is a major source of glyphosate exposure and that eating organic reduces exposure. But the health benefits of organic agriculture extend far beyond our individual dinner plates. Organic farming offers a comprehensive alternative to chemical agriculture, and it protects our soil, air, water, wild-life, and critically – our farming communities – from toxic pesticides. The purpose of pesticides is to kill. So it’s not surprising that widespread use of these chemicals poses a serious public health threat. Diet alone exposes us to a frightening cocktail of pesticide residues, and toxic pesticides pose much more severe health threats to farming communities. Food system workers and their families and communities – who are disproportionately Latinx and low-income – bear the brunt of harm from toxic pesticide use in agriculture. Farmworkers are at risk from direct exposure to harmful chemicals when mixing and applying pesticides, as well as while working in fields; as a result, they suffer more chemical-related injuries than any other U.S. workforce. Exposure also extends beyond the workplace. Workers can carry pesticides home on clothes, shoes, and skin, inadver-tently exposing their children and other family members, and pesticide drift can harm people living, work-ing, and learning near farms.

These exposure routes add up. And weaning our agricultural system off its addic-tion to toxic chemicals is an uphill battle. We’ve seen recent wins on pesticide issues in the courts and in some states, but it can take decades of fighting to end the use of a single pesticide. For example, Natural Resources Defense Council (NRDC) pe-titioned the federal Environmental Protection Agency (EPA) to end use of the brain-toxic pesticide chlorpy-rifos in 2007; thirteen years later, we’re still in court demanding that EPA protect public health. Meanwhile numerous similar organophosphate chemicals also remain in our fields and our bodies. We should all be able to eat without exposing anyone to toxic pesticides. That’s why NDRC supports more public investment in organic in schools, in the Farm Bill, in climate policy, and beyond. The stakes are high – but the solutions are within reach.

Allison Johnson is a Sustainable Food Policy Advocate at the Natural Resources Defense Council.To learn more about the Natural Resources Defense Council, a non-profit that works to safeguard the earth—its people, its plants and animals, and the natural systems on which all life depends, visit www.nrdc.org

AMA says dietary guidelines should say ‘meat and dairy is optional’ The American Medical Association (AMA) is calling on the Dietary Guidelines Advisory Commit-tee (DGAC) to indicate that meat and dairy products are optional. The latest call follows a 2008 recom-mendation that the organization made in the Cultur-ally Responsive Dietary and Nutritional Guidelines D-440.978 resolution. That recommendation was made because ‘racial and ethnic disparities exist in the prevalence of obesity and diet-related diseases such as coronary heart disease, cancer, stroke, and diabetes’, a letter written by the AMA dated August 13, 2020 said. The organization added that Black Americans have a higher risk of prostate cancer, colorectal cancer, and cardiovascular mortality. These cancers are ‘strongly linked to dairy, processed meat, and red meat consumption’ - which can also increase cardiovascular risk. According to the Physicians Committee for Re-sponsible Medicine, the 2020-2025 Dietary Guidelines for Americans should follow the recommendation of the American Medical Association—the largest organization of physicians in the United States—and state that “meat and dairy products are optional.” It could help protect millions of Americans from obe-sity, heart disease, type 2 diabetes, and other chronic disease epidemics that are now making COVID-19 more severe and deadly. The USDA and U.S. Dept. of Health and Human Services will use the DGAC’s report to develop the 2020-2025 Dietary Guidelines for Americans.

Organic Trade Association unveils blueprint to advance organic in climate change policy The threat that climate change poses to our world, our ecosystem and our health de-mands bold policy solutions, and, as the dev-astating impacts of a warming Earth mount, the push for the development of robust and comprehensive federal climate policy is gaining traction. Organic agriculture can be a part of the solution and help tackle climate change through its ability to reduce greenhouse gas emissions, store away huge amounts of carbon, and enable farmers to be resilient in an evolving climate. The Organic Trade Association has released a major report on organic and its ability to mitigate climate change, identifying policy opportunities to elevate the role of organic in the cli-mate change discussion, support organic farmers and encourage transition to organic farming. Reflecting close dialogue with organic stakeholders and the as-sociation’s membership, the white paper, “Advancing Organic to Mitigate Climate Change,” incorporates the key principles identified by the Organic Trade As-sociation’s Board of Directors to achieve meaningful climate policy solutions. The trade association also recently announced the launch of a Climate Task Force, open to all Organic Trade Association members. The task force will amplify the Organic Trade Association’s voice in climate policy discussions by advocating for policies that address the association’s core principles and sharing recommendations with lawmakers and key stakeholders. “Our climate crisis is real, is immediate, and affects us all. It is clear that urgent action is needed to help us mitigate and adapt to this crisis,” said Avi

Garbow, Organic Trade Association Board member and Environmental Advocate for Patagonia Works.

“While the nation’s conventional agricultural sector’s emissions and practices contribute to our worsen-ing climate, there is a time-tested climate solution that regenerates our soils, nourishes our commu-nities, and safeguards our envi-ronment from harmful synthetic chemicals: organic agriculture.” Garbow, a nationally recog-nized environmental leader who served as the General Counsel at the Environmental Protection Agency from 2013-2017, added,

”The Organic Trade Association, through the work of its members, the Climate Task Force and its research and analysis, will ensure that organic is well-positioned to play a leading and cost-effective role in stemming and ultimately reversing the effects of our changing climate.”Editor’s note: You can read the 33-page Advancing Organic to Mitigate Climate Change at www.tinyurl.com/y5eee8m3

USDA proposes rule to strengthen organic enforcement The United States Department of Agriculture (USDA) Agricultural Marketing Service (AMS) is proposing amendments to the USDA organic regu-lations with the aim to strengthen oversight and enforcement of the production, handling, and sale of organic agricultural products. The proposed amend-ments are intended to protect integrity in the organic

supply chain and build consumer and industry trust in the USDA organic label by strengthening organic control systems, improving farm to market traceabil-ity, and providing robust enforcement of the USDA organic regulations.

When finalized, the proposed rule will: • Reduce the number of uncertified businesses in the organic supply chain;

• Standardize organic certificates;

• Require the use of import certificates for all imported organic products;

• Increase the minimum number of unannounced inspections;

• Increase inspector qualifications;

• Strengthen fraud prevention procedures; and

• Increase data reporting requirements to make it easier to identify and focus enforcement resources on higher-risk locations, activities and commodities. “Organic agriculture is one of the fastest grow-ing sectors in the food market,” Under Secretary for Marketing and Regulatory Programs Greg Ibach said in a news release. “As the organic market has grown, organic supply chains have become more complex. Stronger market oversight is needed to protect farm-ers and consumers who choose the organic option.” The public is invited to submit comments on the proposed rule during the 60 day open comment period that began August 5, 2020. To submit a comment visit the Federal eRule-making Portal at http://www.regulations.gov. You can access the proposed rule and instructions for submitting public comments by searching for docu-ment number, AMS-NOP-17-0065. More information about the proposed rule is available on the USDA website at www.tinyurl.com/yxz3ycvf


P E O P L E ’ S R E S T A U R A N T D I R E C T O R Y

. . . continued from page 1food supply

4765 Voltaire St. San DiegoA CALIFORNIA COOPERATIVE

Ocean Beach

Organic Food Market

San Diego’s Only Customer Owned Grocer!

PEOPLE’S

Featuring an Award-winning Full Service Deli& the Best Selection of Organic Produce in Town!

Advertise in the Ocean Beach People’s Organic Food Market Newsletter and reach more than 13,000 readers each month! People’s newsletter has a hardcopy print and online distribution. For rates and more information, please contact Jamie Decker [email protected] or call (619) 224-1387.Reduced advertising rates available for People’s member-owners.

Ocean Beach 4230 Voltaire St.(619) 223-2880

Although it started as a health crisis, CO-VID-19 quickly filtered through the political, social, economic, technological, and financial systems. Business interruptions resulted in a chain reaction that is projected to contribute to food crises in many parts of the world. “Although harvests have been successful and food reserves are available, global food supply chain interruptions led to food shortag-es in some places because of lockdown measures,” writes the author of the commentary, Franziska Gaupp, an IIASA (International Institute for Applied Systems Analysis) researcher working jointly with the Ecosystems Services and Management (ESM) and Risk and Resilience (RISK) programs. “Prod-ucts cannot be moved from farms to markets. Food is rotting in the fields as transport disruptions have made it impossible to move food from the farm to the consumer. At the same time, many people have lost their incomes and food has become unafford-able to them.”

The World Food Program has warned that by the end of 2020, an additional 130 million people could face famine. In the fight against the global COVID-19 pandemic, borders have been closed and a lack of local production has led to soaring prices in some countries. In South Sudan, for example, wheat prices have increased 62% since February 2020. Difficult access to food, and related stress could then lead to food riots and collective violence.

“There will likely be more shocks hitting our global food system in the future. We need global collaboration and transdisciplinary ap-proaches to ensure that the food chains function even in moments of crises to prevent price spikes and to provide all people with safe access to food,” concludes Gaupp.

Third, the case challenges USDA’s severe restriction on which foods are covered and require disclosure. The vast majority of GE foods (by some estimates over 70%) are not whole foods, but highly processed foods with GE ingredients, like sodas and oils. Yet in the final rule USDA excluded these “highly refined” products, unless the GE material was “detectable.” “A disclosure law that exempts 70% of the foods it is supposed to disclose is not a meaningful disclosure law: it is a fraud and allows producers to keep their GMO ingredients secret,” said Tara Cook Littman of Citizens for GMO Labeling, a plaintiff.Fourth, the exclusive rules restrict retailers and pro-ducers from voluntarily providing more meaningful information to consumers, such as using the terms GE and GMO. The only voluntary labeling allowed is “derived from bioengineering” and only in certain circumstances. The federal law preempted state disclosure laws that used the normal GE/GMO terms and properly required the labeling of all GE foods, so voluntary additional disclosure under the federal rules is imperative. “PCC believes that our members and shop-pers have a right to transparency about the food they eat, and that retailers and manufacturers have a fundamental 1st Amendment right to provide truthful information to customers. The USDA rules unlawfully restrict that protected speech and do not provide the transparency on GMO foods that consumers de-serve,” said Aimee Simpson, Director of Advocacy & Product Sustainability for PCC Community Markets, a plaintiff. The lawsuit seeks to have the court declare the regulations unlawful and nullify them, and then return the issue to USDA with orders to fix the unlaw-ful portions of the rules. The 2019 rules implement a 2016 federal law

. . . continued from page 4bioengineered that for the first time required the labelling of GE foods. Congress passed the federal law after several states (Vermont, Connecticut, and Maine) passed GE labeling laws, with numerous other states poised to do the same. The labeling is required to be imple-mented by food manufacturers in January 2022.(cartoon image source: mike flugennock)

. . . continued from page 3cleanupgive ILACSD a snapshot of what is impacting our region year to year. A link to a form will be sent to all registrants helping to gather that data. Your cleanup and findings will be shared on our Volunteer Impact Map to track cleanup totals, all day long, countywide!

Need help with supplies? For those volunteers who do not have cleanup supplies or internet access to submit their data, Sup-ply and Data Hubs will be stationed throughout the county, hosted by our Community Champions, where volunteers can pick up bags, gloves, and data cards and pencils to keep track of litter data, and return completed data cards. Registration is required to receive these materials.

Interested in supporting a Litter Hotspot during your cleanup? Litter hotpots are streets and sidewalks in San Diego communities that are impacted by litter and could largely benefit from some extra care. Vol-unteers interested in cleaning up these previously identified locations will be asked to fill out a survey emailed to you once you’ve registered for the event. Litter Hotspots will be assigned to volunteers by I Love A Clean San Diego staff.

To register for this cleanup event, please visit www.tinyurl.com/y6m9pzma. You’ll receive an email with full requirements and details on how to prepare.Learn more about ILACSD by visiting www.ilacsd.org


Fruit of the Month for Co-op Kids

Free Piece of Organic

Bring the coupon and the fruit to the cashier for redemption.

Parents, you may redeemthis coupon for one

Organic Apple, Organic Orange, or Organic Banana

during the month of September.

Cashier, fill out this section:Owner #:Number of children:Cost:

Kids’ Co+op Explorers

Fresh Recipes for the Table

recipe provided by © 2020 National Co+op Grocers

Gril led Pear Salad with Strawberries and Chèvre

Any number of cheeses will complement this salad, including chèvre goat cheese and mascarpone, which have a neutral flavor, allowing the pear and strawberries to shine.

Serves 6. Prep time: 15 minutes.

1 clove garlic, pressed3 tablespoons balsamic vinegar 1 tablespoon honey, to taste1/4 cup extra virgin olive oil, plus 1 tablespoon for pears 1/2 teaspoon salt1/2 cup package mixed greens, washed and dried3 large pears, sliced1 tablespoon fresh lemon juice, for pears2 cups strawberries, halved2 oz. chèvre cheese, crumbled 1/4cup toasted walnuts, coarsely chopped Cracked black pepper

In a jar, combine the garlic, balsamic vin-egar, honey, ¼ cup olive oil and salt. Shake well to mix. Preheat the grill or a grill pan. Cut the pears into quarters verti-cally, then cut out the stems and cores. Toss pears with lemon juice in a large bowl. When the grill is ready, drizzle

the remaining olive oil on the pears, then place the slices, cut-side down, on the grill. Turn when marked, about 1–2 minutes. When both cut sides are marked, transfer to the bowl. Spread the mixed greens on a platter, then top with cooled pears, strawberries, chèvre and wal-nuts. Grind pepper over salad to taste. Drizzle with dressing and serve immediately.

Banana Beet Muffins

Serve these unique muffins with some nut butter or jam for a veggie-rich breakfast or snack.

Serves 12. Prep time: 15 minutes active; 35 minutes total.

1 1/2 cups whole wheat pastry flour1/2 cup rolled oats2 teaspoons baking powder 1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon nutmeg1/2 teaspoon cinnamon1/2 cup mashed banana1/2 cup vegetable oil1/2 cup maple syrup3 large eggs2 cups grated beets, peeled

Chick’n and Veggies in Chipotle Lime Soup

Serve up this flavorful soup with crispy tortillas and, if you prefer, a dollop of sour cream to add a little creaminess.

Serves 6–8. Prep time: 25 minutes, active; 35 minutes total.

1 tablespoon extra virgin olive oil 1 large onion2 cloves garlic, chopped6 cups non-chicken stock1 teaspoon salt1 teaspoon chipotle powder1 lb. sweet potato, 3 cups, cubed 15 oz. canned corn, drained, or 2 cups, frozen15 oz. canned black beans2 cups Tofurky Plant-Based Chick’N, shredded 2 tablespoons fresh lime juice ½ cup cilantro1 large avocado1 large lime, wedges

In a large pot, warm the olive oil over medium-hih heat, then add the onions. Stir until they start to sizzle, then reduce the heat to medium-low, and stir occasionally for about 10 minutes. Add the garlic and stir for a minute, then add the stock, salt, chipotle powder and sweet potato. Cover the pot and bring to a boil over high heat, then re-duce heat to medium, cover and simmer for about 10

minutes or until the sweet potato pieces are tender when pierced with a knife. Add the canned corn, black beans, chick’n and lime juice and return to a boil, then reduce to low and simmer for 5 minutes. Serve in bowls, topped with fresh cilantro and avocado, with lime wedges on

the side.The soup keeps for four days, tightly cov-ered, in the refrigerator.

Preheat oven to 375 degrees F. Line a 12-cup

muffin tin with muffin papers. In a large bowl, combine flour, oats, baking pow-der, baking soda, salt, nutmeg and cinnamon. In a separate bowl combine banana, oil, maple syrup and eggs. Stir until smooth. Stir the banana mixture into the flour mixture until just mixed, then stir in beets. Scoop 1/3-cup portions of batter into muffin tins, and bake for 18–20 minutes. Test with a toothpick inserted in muffins. If the toothpick emerges with wet batter, bake an ad-ditional 5 minutes. Remove from pan and let cool before serving.

Did You Know? Beets boost eye health!Don’t toss those beet tops. Beet greens are a good source of lutein, an antioxidant that helps protect the eyes from age-related macular degeneration and cataracts. They also contain a wide variety of phytochemicals that may help improve the health of your eyes and nerve tissues.

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