Read VNF_April-May_07_final text version

This is Living ... Naturally

April/May 2007


Meet Martin and Atina Diffley, Gardens of Eagan farm


From the Editor

This is Living ... Naturally

13750 County Road 11 Burnsville, MN 55337 952.891.1212 · Fax: 952.891.1286

Published bi-monthly by Valley Natural Foods, a community-owned co-op welcome to all.

"Food is our common ground, a universal experience."

~James Beard

I may not speak Inuit, but I know Inuit mothers concern themselves with feeding their children just as I do. Food is our common ground. To me, "country food" is oven-baked chicken and mashed potatoes; for her it is frozen char. No matter what we call a meal, or the cultural differences in what we serve at the family table, we all eat food no matter where we live. Food is a universal experience more than ever as technology allows us to share recipes, seeds and even distribution. It is not uncommon to find fresh food at the grocery store that came from half-way around the world. Yet, as we reflect on living green, on what it means to sustain our environment for future generations, food becomes a key consideration. How much does it really matter where my food comes from? What if the chicken I prepare my family came from a large farm in Alabama rather than southern Minnesota? That's about a 1,000-mile difference. Consider the high consumption of fuel to transport my choice in chicken. The greater the transportation distance, the greater the emissions of green house gasses into our atmosphere. And that matters to the Inuit mother who finds that her way of life and traditional food choices are diminishing because of human-caused climate changes--global warming. Suddenly, my food choice is affecting someone else's a world away. See page 10 to learn about Global Warming 101. In this issue (published on recycled paper using soy ink), we will offer choices for you to make as a consumer that can significantly impact our world. The beautiful cover photo submitted by Atina Diffley of Gardens of Eagan should should inspire us to seek out local food produced only 18 miles away. You can read more about the Diffley family and the fresh food they have supplied our co-op for nearly three decades on page 8. As a food retailer, we feel we can make a global difference by reaffirming our commitment to building strong relationships with local growers and producers. We can also reward consumers who forgo plastic or paper altogether and use tote bags for groceries (more on page 12). Food is indeed universal. However, our common ground should be the sustainability of future food production for us all. Naturally Yours, Charli Mills


Charli Mills, Editor Susie Hessburg, Copy Editor Diane Hagler, Food Photography Triangle Park Creative, Design and Production Cooperative Printing, Printer

Cover Photos: Provided by Atina Diffley of Gardens of Eagan.


Susan McGaughey, General Manager Kathleen Boegemann, Operations Manager Jackie Dvorak, Financial Manager Kim Dvorak, Produce Manager Charli Mills, Marketing/Member Services Manager Paul Nutting, Meat & Seafood Manager Oona Patterson, Merchandising Manager Sarah Wall, Human Resources Manager Jill Webster, Deli Manager

Board of Directors

Bill Dumler, President Diedre Jones, Vice President Alan Rupp, Secretary Dick Ellsworth, Treasurer Chuck Burton Ruth Block Steve Cassity

Ads printed in this publication are not necessarily endorsed by Valley Natural Foods. Proud Member of:


1. 2. 3. 4.


Open and voluntary membership. Democratic member control. Member economic participation. Autonomy and independence. 5. 6. 7. Education, training and information. Cooperation among cooperatives. Concern for the community.

Co-ops are trusted for living up to their ethical values based on the following principles:

2 April/May 2007

This is Living ... Naturally

Insights from our Nutritionist

The Benefits of Green!

Americans have been diligently eliminating anything that is green from their diets. Working with children daily, I can safely say that green vegetables would be number one on their "yuk" list. Unfortunately, it rates pretty high on the "yuk" lists of adults too. Yet, green foods are high in crucial nutrients for good health. Number one on that list would be magnesium. Magnesium is probably the most deficient mineral for all Americans and is important for bone and tooth strength, well functioning muscles (including the heart), keeping the blood alkaline, regulating blood pressure, forming brain neurotransmitters and even energy production of the cell. Swiss chard, beet greens, and avocado alls are rich in magnesium. The chlorophyll molecule found in green plants is very similar to the hemoglobin molecule found in the body that carries oxygen to our cells. It is an energy booster and excellent blood cleanser. Chlorophyll is calming and strengthening to the digestive tract. Cooked escarole is great for calming digestive problems. Green foods are high in Vitamin A and beta carotene, both of which strengthen the skin and bones, promote healthy vision, activate the thymus gland which is crucial to a strong immune system, and assist in proper use and breakdown of proteins. The winter is very taxing on the immune system and spring is a great time to give it a good boost with the Vitamin A and beta carotene, plus the abundance of Vitamin C also found in many green foods. Green foods are rich in the antioxidants that protect our cells and organs, fight free radical toxins, trigger chemical reactions in our bodies, and are vital to a healthy immune system. Broccoli tops the list for green foods high in Vitamin C and both dandelion leaf and spinach are high in Vitamin A.

Iron is often found in abundance in green foods, especially the leafy greens like Swiss chard, kale, spinach and sea vegetables like dulse or kelp. Iron is essential for keeping hemoglobin levels adequate in the body and strengthening the immune system. Chlorella is a particularly nutrient rich green plant found in the algae family. The cell wall of chlorella has been found to bind with heavy metals, pesticides and carcinogens such as PCBs (from Healing with Whole Foods). High in mucopolysaccharides, chlorella actually stimulates interferon and promotes other immune-enhancing activities. Nucleic acid that is found in the body and is abundantly supplied by chlorella directs cellular growth, renewal and repair. Chlorella is also rich in Omega-3 fatty acids that are very anti-inflammatory and immune boosting. A very tasty and easy way to consume chlorella is to use some of the excellent green powders that can be conveniently added to juice or water. Add them to morning shakes to give a boost to the immune system, increase protein value and help stimulate energy reserves for the day. Spirulina is also a convenient powder that adds antioxidants and an easily digested protein to drinks. It has been especially helpful in boosting iron levels, improving skin health and treating malnutrition.

[by Eileen Johnson, RN, CCN]

Medicinal Charcoal in the 21st Century­A Super Natural Remedy

A natural healing class and demonstration with John & Kimberly Dinsley.

Tuesday, April 24 · 6:30-8:30 p.m. $15/$10 members (pre-registration required) John Dinsley, author of The Complete Handbook of Medicinal Charcoal & Its Applications, and his wife Kimberly, will present a two-hour presentation on medicinal charcoal. The class will cover some of the history and science of charcoal, its many and varied applications, as well as demonstrating how to make and apply charcoal poultices. The medicinal uses of charcoal are as ancient as the pyramids of Egypt and as modern as the most sophisticated emergency room of the 21st century. Today, doctors, dentists, paramedics and medical centers use activated charcoal in a number of ways: · to disinfect and deodorize wounds · to treat poisonings and drug overdoses · to treat some forms of dysentery, diarrhea, dyspepsia, and infant colic · to treat poisonous snake, spider and insect bites Learn when and how to use charcoal internally or in baths and poultices. Whether for poisonings, drug overdoses, gastro-intestinal complications, certain allergies, or to reduce certain blood waste products, promote wound healing, relieve pink eye, gout, and more, medicinal charcoal is a super and natural home remedy. Visit or call 888-264-5568 for more information.

Eileen Johnson, RN, CCN is on-staff at Valley Natural Foods for free 20- minute consultations. Call Customer Service at 952-891-1212, #221 for her availability and to sign up for a consultation.

This is Living ... Naturally

April/May 2007 3

[by Sheryl Eernisse, Demo Coordinator]

Demonstrating Good Food

days. Romaine lettuce is a good source of vitamins A and C.

Smoked Ham


April and May start blooming with promise in Minnesota. Strawberries and watercress will be available from California until our own crops yield here in Minnesota. Waiting until June for local strawberries is rewarding--they always taste best in season. In the meantime, spring crops are already arriving. Here's what you can anticipate in season at Valley Natural Foods: belong to the onion family and are often wild-crafted in early spring. Local ramps come from Harmony Valley, WI. Ramps have a strong onion-garlic taste. Select ramps with firm bottoms. Avoid ramps with a red stem as they are over-mature. Ramps can be used in stir-fry, soups and homemade pizza. Use like you would an onion. Ramps contain vitamins A, B-complex and C and calcium, magnesium and potassium.

Ramps Romaine Lettuce

Easy Soup & Sandwich

Check out our Fresh Meal Solutions on line at

Slices in the meat & seafood department come from our local partner, Hidden Stream Farm of Elgin, MN. This nitrite, nitratefree ham is lean and has little fat and gristle. Because it is not pumped with dyes and fillers, it is duller in color than what you might see in a conventional ham. You will be pleased to notice the difference in taste, though. Lean ham can be a good source of protein. Try preparing it in a little bit of coconut oil.

Wild Edibles Cooking Class

will be led by our Meal Solutions demonstrator and recipe developer, Desiree Marceau on Tuesday, April 10 from 6:30-8:30 p.m. In this class you will learn about common edible plants and how to use them in a variety of dishes. Many of the plants we consider to be weeds today were actually cultivated as food throughout in our history. Depending on the growing season at the time of class, some of the dishes we may prepare are: · Chilled potato leek and nettle soup with chive blossoms · Crackers with wild violet butter · Quiche with assorted mushrooms, wild daylily greens, baby burdock and dandelion greens · Orzo pasta with wild greens pesto and roasted veggies · Lemon balm shortbread cookies The class has a fee of $35/$30 for members. Pre-registration at customer service is required due to limited class size.

Potato & Ramps Soup

1 C. cooked sliced ham, diced, 4 C. chopped ramps (including green part) 4 to 5 C. diced fingerling potatoes 3 Tbsp. flour 4 C. chicken broth 1 C. heavy cream Salt and pepper, to taste In a large skillet or Dutch oven, fry ramps and potatoes on medium-low heat until ramps are tender. Sprinkle with flour; stir until flour is absorbed. Stir in chicken broth; simmer until potatoes are tender. Stir in the cream and diced ham, heating thoroughly. Add salt and pepper to taste.

Antipasto Baguette Sandwiches

1 baguette 1/2 C. olive oil 1/4 C. balsamic vinegar 1 clove garlic, minced 1 lb. salami, sliced 1 lb. procuitto, sliced 1/2 lb. provolone, sliced 1 C. roasted red bell pepper 1/2 C. black olives, sliced 1/2 C. fresh basil, chopped 1 C. fresh arugula Cut the baguette in 4 equal pieces, then slice each in half lengthwise. In a small bowl, whisk together the olive oil, balsamic vinegar and garlic. Season with salt and pepper. Lay out the bottom of each baguette section on your counter. Drizzle with the balsamic dressing. Layer the meats, the cheese, the bell pepper, the olives, the basil and then the arugula. Drizzle again with the balsamic dressing. Top with the other section of baguette. Serve with the soup.

is now available. Valley Natural Foods recently partnered with LaBore Farms of Faribault to carry hydroponic lettuce raised without pesticides. It's exciting to think that we will have access to hand-picked romaine lettuce grown year round from a local source. Look for lettuce with tightly-packed heads. Wrap in paper towels and store in plastic in the refrigerator for up to five

4 April/May 2007

This is Living ... Naturally

Co-op Calendar

Saturday, April 7 Sunday, April 8


Food demonstrations are free and include samples and recipes, events are free and classes require pre-registration. Pre-register for a class by calling 952-891-1212, #221.

[Key: D = demonstration, E = free event, C = class]

Juicing for Smoothies (D) ..................................1:00­4:00 p.m.

Thursday, May 3

Cinco De Mayo Staff Salsa Contest (D) ..............3:00­6:00 p.m.

Friday, May 4

Cinco De Mayo Meal Solution (D) ....................3:00­6:00 p.m.

Tuesday, April 10

Valley Natural Foods to host An Inconvenient Truth at School of Environmental Studies (E) ................6:00­8:00 p.m.

Saturday, May 5

Some Like it Hot Juicing for Cinco De Mayo (D) ....................................1:00­4:00 p.m.

Tuesday, April 10

Wild Edibles Cooking Class (C) ........................6:30­8:30 p.m. $35/$30 members (pre-registration required)

Sunday, May 6

Meal Solution: Mother's Day (D) ........................1:00­4:00 p.m.

Saturday, April 14

Healthy Pet Awareness Day (D) ........................1:00­4:00 p.m.

Tuesday, May 8

Cooking for Mom (C) ......................................6:30­8:30 p.m. $35/$30 members (pre-registration required)

Tuesday, April 17

Spring into Raw Foods (C) ................................6:30­8:30 p.m. $25/$20 members (pre-registration required)

Saturday May 12

Mothers Day Tea with Flowers (D) ......................1:00­4:00 p.m.

Thursday, April 19

Gluten-Free Day (D) ..........................................3:00­6:00 p.m.

Wednesday, May 16

Planning a Grad Party (D) ......................11:00 a.m.­2:00 p.m.

Saturday, April 21

About Asparagus (D) ........................................1:00­4:00 p.m.

Thursday May 17

Gluten-Free Day (D) ..........................................3:00­6:00 p.m.

Tuesday, April 24

Charcoal Remedies (C) ....................................6:30­8:30 p.m. $15/$10 members (pre-registration required)

Monday, May 28

MEMORIAL DAY REDUCED HOURS ............8:00 a.m.­4:00 p.m. Order your Mother's Day or Graduation cakes from the deli.

Ask about party platters and catering.Call Jill or Gina at 952-891-1212, #228.

Saturday, April 28

Asparagus Meal Solution (D) ............................1:00­4:00 p.m.

Sunday, April 29

Ladies Tea Meal Solution (D) ............................1:00­4:00 p.m.

10562 France Ave. S. Bloomington, MN 55431 Tel 952.942.9303 Fax: 952.252.0603


12400 Pillsbury Avenue South



Dr. Cynthia L. Shepard

Catherine Lund, D.V.M.


952.461.3675 [email protected]

P.O. BOX 217, NEW MARKET, MN 55054 HOME BUSINESS : (952) 469-8567 SOUTHFORK ANIMAL HOSPITAL: (952) 892-7970

Chiropractic · Pediatric & Pregnancy Care Acupuncture · Cranio-Sacral · NET · Applied Kinesiology Nutritional Consultation · Certified Doula

Providing Gentle Chiropractic Care for the Entire Family.

This is Living ... Naturally

April/May 2007 5

Living Gluten-Free

Valley Natural Foods started Gluten-Free Day years before we even opened our current store on County Road 11 and McAndrews. Hazel Hendrickson, pioneering member of our co-op for nearly 30 years lent us her time, expertise and compassion to teach us how to bake glutenfree breads and meals. We mourn her passing in February of this year. Her contributions to our co-op will live on in the legacy of Gluten-Free Day. Continuing to support the needs of our community in regards to living gluten-free, we are pleased to announce the expansion of our own in-house baking. We have hired a glutenfree baker to meet the growing demand for healthy, tasty and fresh-baked gluten-free items. Please be aware, though, that our kitchen also handles tree nuts and ingredients with gluten. While every care will be taken when baking gluten-free, we are not a dedicated gluten-free kitchen. If your gluten-free sensitivities are severe, please ask us about products we do carry from dedicated gluten-free kitchens. Gluten-Free Day is featured every third Thursday of the month between 3­6 p.m. Stop in and find out about free recipes, tips and samples.

Fresh Air Again

[by Laurie Brown, Owner of Restore Products]

Oh, we look forward to once again opening our windows and letting in fresh air. But as you know, Minnesotans must have patience as a chill often lingers longer than we would like. In the meantime, we can do things to greatly enhance the air we breathe. This is not a bad idea since according to the American Lung Association, our indoor air is 2 to 100 times more polluted than outside air. Here are some simple things one can do to reduce the air pollutants found inside the home. Toss out any synthetically fragranced air fresheners especially those in aerosol containers. These mask odors, but also add to the pollutants in your air. Instead, look for products like Orange Mate that use natural scents or odor eliminators that can absorb odors. Switch to an environmentally safe automatic dishwashing liquid that does not contain added bleach (sometimes called sodium hypochlorite). When bleach is heated in dishwashers it gets dispensed into the air in vapor form. Considering the suspected danger of chlorine bleach, one would hardly want to breathe it as frequently as dishwashers are used. Avoid dryer sheets. These are loaded with synthetic fragrances that coat laundry and do little else. Instead look for natural laundry soaps that contain a natural softening agent like salt. Many of our customers have told us that

they do not need to use any added softener after they switched to Restore Laundry Detergent. Use extreme caution when cleaning your oven. Many today do self cleaning; however, with the Teflon coating there still are concerns when ovens are heated to such high degrees. Open the window or run the exhaust fan and keep children and pets out of the room. If you do not have a self cleaning oven, switch to a non-toxic oven cleaner and try this first. If it does not remove stubborn stains, try cleaning those stubborn areas again and if this still does not work, then resort to a more toxic commercial cleaner on just those difficult spots. Follow directions carefully, spray close to the spill and do it on a day when you can air out your home. Be cautious of products that contain flame retardants using the chemicals polybrominated diphenylethers or PBDE's. These chemicals can be found in the organs of children and adults. Europe has already cut down on the amount of PBDE's used in their products. Although we want our families to be safe, you may at least be able to reduce the amount of flame retardant materials in your home. Clean air can no longer be taken for granted, but we can do things to improve the air we breathe. In the meantime, we can look forward to a breath of spring air, just around the corner, I hope...

Gluten-Free Lemon-Almond Cake

1 1/3 C. blanched slivered almonds 8 Tbsp. sugar 4 large eggs, separated 5 tsp. packed grated lemon peel 1/2 tsp. ground cinnamon Pinch of salt Optional: whipped cream or ice cream for topping Preheat oven to 375°F. Butter and flour (using rice flour) a 9-inch-diameter cake pan with 1-1/2" high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2 tablespoons sugar in processor; set aside. In a medium bowl, combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt. Using electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture; set aside. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 Tbsp. sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites. Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper. Serve with fresh whipped cream or ice cream on top, if desired. Serves 8.

6 April/May 2007

This is Living ... Naturally

Local Bites

[by Oona Patterson]

Green Routes

Last summer, while perusing the Mill City Farmers' Market I was most taken by a booth handing out regional Minnesota pocket maps called Green Routes. A typical Green Routes map has 30 to 40 destinations, including places to eat, sleep, play, shop and learn. All of the businesses are small and unique and rooted in their communities. The maps are a great way to incorporate value for community into travel. The Green Routes maps were put together by an organization called Renewing the Countryside based in Minneapolis, the group behind the "Minnesota Cooks" calendars. The mission of the map program is to encourage rural business development and to support these businesses to go further "green." RTC offers "Greening Your Business" workshops to teach rural businesses how to use tourism to grow sustainably. Another part of the mission of Renewing the Countryside is to make connections between rural and urban communities. I version of the website which will allow asked Brett Olson, the creative director of custom maps to be printed. RTC to explain why these connections are For those who don't want a self-guided important. "In the Midwest, we are all 1 road-trip, this summer will bring Green or 2 generations away from being farm Routes Culinary Bus Tours, with stops at families. We're healthier farms where guest chefs will when we know where our A typical Green Routes prepare a meal. Their food comes from. We can upcoming book featuring both map has 30 to 40 then make healthy buying rural and urban Minnesota decisions and spend our destinations, including chefs and their recipes will be money in a way that available by State Fair time. places to eat, sleep, mirrors our value systems." As you plan your summer play, shop and learn. travels, why not pack your The first Green Routes were developed with help "shop local" values along with from Regional Partnerships at the a Green Routes map and explore some of University of Minnesota. Once the six the great local treasures Minnesota has to pilot regional maps were made, other offer. regions began contacting RTC to make More information about Green Routes their own maps. Olson's goal for future and Renewing the Countryside may be maps is to make the areas small enough to found at bike around in three days and visit a Oona Patterson is merchandising manager for Valley majority of the destinations. For now the Natural Foods. maps are available through their website and Olson hopes to soon complete a


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This is Living ... Naturally

April/May 2007 7

Local Profiles

[by Tara Carlson]

Diffleys' Organic Array

The song lyrics, "Oh beautiful, for spacious sky" does not even come close to describing the open sky and rolling organic farmland of Gardens of Eagan. Located in Dakota County's Eureka Township and owned by Martin and Atina Diffley, Gardens of Eagan is a fifth generation family farm, which has been in operation since 1857. Wearing a large brimmed sun hat, Atina soaked up the view of her entire farm and said, "This is not just any farm." Gardens of Eagan is an organic farm deeply rooted in family history and values. One hundred and fifty years ago, Martin's great great grandparents began to farm. Martin's uncles continued chemical-free farming in the "gardening district" of Eagan serving as mentors and role models to Martin. Atina described Martin as someone who was "growing vegetables as a child, which was a passion from the start." Atina drew inspiration from her mother. Together, Martin and Atina describe that they rely on the "latest agricultural advances and their family's 100+ years of small farm experience." Shortly after Martin and Atina began farming together, they were forced to find new land to farm because the land they rented from Martin's family had been sold to housing developers. Six years later, after viewing about 200 properties, the Diffley's found the current 100 acre farm they proudly call Gardens of Eagan. The farm is one of the longest certified organic farms in the country, having been first certified in 1975. The Diffley's goal is to grow the highest quality, certified organic produce for the local Twin Cities while maintaining and improving soil condition. Farming organically is a "completely different way of farming," explained Atina. After purchasing the new farmland,

8 April/May 2007


Harvesting kale, above; Martin and Atina Diffley, left; and lush rows of a healthy organic farm.

Martin and Atina needed to take their fields from chemical to organic through building and feeding the soil. To "keep the soil alive" and create a healthy system, "feeding the soil, not the plants" is the Diffley's main goal. Martin and Atina created organic, rich soil through planting specific types of grass and plants that take nitrogen from the atmosphere and incorporate it into the soil to enhance the nutrients and microbial life. To ensure consumers would receive the best organic produce, the Diffley's did not grow food on their land during their farm's transition

to organic. The complete soil clean-up process takes 36 months, but remains an ongoing process year after year. Crops are rotated yearly and every third year the soil is given a year off to maintain soil that Atina describes as, "so good, so vibrant, so alive!" "Organic farming is knowledge-based, not a recipe," said Atina and it is clear she and Martin have done their research. The Diffley's have found the natural rhythms of the land and created a balanced system in which diversity can flourish. "Thirtyfive percent of our total land is reserved

This is Living ... Naturally

for bio-diversity habitat," shared Atina. This means there are plenty of woods and undeveloped farmland for biological life, including birds, mice, ground hogs, and deer. Martin and Atina understand the importance of such animals on their property, as they refer to circle of life. "Without bio-diversity the predator would not have any prey and would therefore begin preying on the farmland." Keeping the balance and diversity in an organic system means being aware of the integral whole; "What affects one part of the system, affects all." Take just one minute to listen to Martin or Atina and in an instant, it is clear they have been positively affected by organics! On the Gardens of Eagan website they describe themselves as, "lovers of soil, kelp, water, seeds, plants, compost, tractors. We both love to be outside, where we can see and feel the weather. We love to feed people; to see the food we produce nourish and delight them." The seeds Martin and Atina have nurtured to life have provided the Twin Cities fresh organic produce for the last 32 years. In the Twin Cities, Gardens of Eagan sells directly to natural food cooperatives and stores, Lunds and Byerlys, wholesalers, and at their own roadside stand in Eagan, on Highway 3, between Cliff and Diffley Road. Atina beamed from ear to ear talking about the food they grow on the farm. "Our sweet corn is what we are famous for. It is just the best tasting in the world." The Diffley's are also well known for their kale, "the miracle food," described Atina. Grown as red, green, or dinosaur, kale is rich in calcium, iron, fiber, vitamin A, and vitamin C. Kale is called the "miracle food" because it stands out as an anticancer food. Research shows just one cup of cooked kale supplies 88.8% of the daily recommended value for Vitamin C, which is a wonderful antioxidant for the body. In addition to sweet corn and kale, Gardens of Eagan also grows beautiful bouquets of

broccoli, thin-rind yellow and orange watermelons, as well as sweet delicious red watermelons, tomatoes, green and red peppers, cauliflower, and cabbage. When I asked Atina what her favorite part of organic farming is, she quickly replied without hesitation, "Eating of course!" As Gardens of Eagan eagerly awaits a wonderful harvest, we hope you anticipate the local luxuries of fresh farm organics. "Those in stewardship of the land need to take responsibility to preserve the land," said Atina. Without the hard work and dedication of farmers, such as the Diffley's, local organic sources would sadly not exist. "We need more organic farmers," explained Atina. Sharing their wealth of knowledge and experience, Martin and Atina have helped other farmers begin their own organic endeavors by renting land and equipment. Most recently Laura Frerich and Adam Cullip, second-year farmers of Loon Organics, a Community Supported Agriculture (CSA) organization, have gained a deeper understanding and appreciation for nature's precious gift of organic farming through Martin and Atina's help. The Diffley's believe, "It is our responsibility to educate others." Not only is it important to educate and establish a culture of consumers who support and think critically about protecting local organics, but also future organic farmers. Therefore, the Diffley's offer apprenticeships to students who have a passion for organic farming and who would like a hands-on educational experience. As Atina looks into the future she sees, "organic farms feeding people forever." Farmland turned into housing developments simply does not feed families. The Diffley's produced a documentary in 1990 called Turn Here, Sweet Corn. In the documentary Ron

Kroese said, "The land gives us food and we all depend on farming to eat...people forget that." While speaking to Atina she stated, "We need to start thinking as a culture" to protect local organic sources for years to come. In 200 years it is Atina's dream that Gardens of Eagan will still be providing organic food for people in the Twin Cities. To do this she plans to put a conservation preserve on the land, which would mean the farmland can never be developed into housing. Clearly, we are privileged to have Gardens of Eagan providing an array of fresh organic produce. "To eat fresh food is both a pleasure and a gift," described Atina. In the end, Martin and Atina deeply value the life and energy organic food gives to humans. The Diffley's sum it up best when describing who they are on their website. They love, "The entire cycle of life. Soil, water, air, seeds, weather, growing plants, insects, nutrients, human interaction, food, compost--returning to the earth to begin the cycle again. This we find exciting and inspiring. And...we love to feed people."

Tara Carlson is a graduate of the College of St. Catherine. She currently works in marketing and communications and in her spare time, she enjoys cooking, reading, and traveling.

Gardens of Eagan

A fifth generation family farm since 1857.

Certified, organically grown fresh produce: · · · · · · · · Specialty bicolor sweet corn Broccoli Tomatoes Yellow, Orange, and Red Watermelon Green and Red Peppers Green, Red, and Dinosaur Kale Cabbage Cauliflower

Visit Gardens of Eagan website for more information:

This is Living ... Naturally

April/May 2007 9

Stories of Cooperation

Global Warming 101

[by Kayla Schaefer]

Our arctic neighbors have problems will be solved." spotted an unlikely mammal off Craig Johnson holds similar the coast of Baffin Island. Killer views, saying that young whales have never been seen so people need to understand close to the coast of Iglulik, a that this is their challenge, city on Canadian Arctic's Baffin and it's important to connect Island, says John Stetson, with other communities that Global Warming 101 Expedition are involved in this issue. He manager and 20-year friend to practices what he preaches arctic explorer Will Steger. because his students are Stetson says, "The whales are very involved in this now able to get into the bays to expedition. predate on the seals in the iceless Last spring they helped field bays. They are able to get in and test the expedition's online kill them leaving far less for the Will Steger's Global Warming 101 Expedition team on Baffin web forms. And some of the Inuit hunters." Because of the Island, Nunavut, February 2007. donated food from the co-op warming climates the Inuit's could very likely include an ingredient or went to feed these hungry students while hunting season has been cut in half and two from Valley Natural Foods' very own they helped Steger and his team pack for they say if these were traditional times, shelves. the expedition. They also write an online there would be great starvation. magazine for students that chronicles the Valley Natural Foods eagerly donated It's to capture information like this that expedition and different aspects of climate more than 300 pounds of bulk food to the Will Steger and the Global Warming 101 expedition, including peanut butter, farina change, which is available on the Global Expedition is traveling across rugged Warming 101 website. and basmati rice. The co-op became Baffin Island for three months. The crew includes Steger, Stetson, Elizabeth Andre, involved in the expedition through the Student Exchange School of Environmental Studies. Abby Fenton and traditional Inuit Sticking to their entrepreneurial teaching hunters, Theo Ikummaq, Simon style, SES plans to send five students to Education is Key Qamanirq, and Lukie Airut. Traveling by Clyde River on Baffin Island for Earth The School of Environmental Studies dogsled across the ice and snow, the crew Week, coinciding with the week Steger (SES), a high school in Apple Valley, will visit five Inuit villages. Stetson says, and the expedition crew plan to be there. partnered with Will Steger more than a "The whole trip is based on the Inuit You may have seen the high school year ago. Craig Johnson, an people and how climate change is students at the co-op bagging groceries in environmental studies teacher at the affecting these people right here and order to raise money for their trip. Allison school, says Steger became interested in now." Mills, one of our very own Valley Natural SES because its unique teaching style Foods' employees, is one of the students At each location the expedition crew will aligns with how he has always learned. heading to Baffin Island. stay for one week in order to gather an It's obvious as soon as you log onto the oral history from Inuit elders about the "The kids will have an experience that expedition's website, that education is a effect climate change has had on their connects them with the world and then focus. Stetson says Andre and Fenton way of life. Using state-of-the-art connects them with the community at the have spent a lot of their time prior to the equipment, the crew will share daily expedition talking at schools. When asked front lines," Johnson says. The students video, photographs, audio and text will keep online journals to share their why youth are such a focus for this updates of their journey via their website experience. They hope to learn about expedition Stetson said, "It's fairly Stetson local research projects in order to obvious to me. Our children and our jokes that you can even check out what understand the impact climate change is children's children are where these they've eaten for dinner--meals that

10 April/May 2007

This is Living ... Naturally

having on this community. Johnson says the students will be immersed in the Inuit culture and perhaps even do a little dog sledding themselves. Depending upon funding, SES also plans to host Inuit students in the Twin Cities. Johnson adds, "This is a tremendous opportunity to connect cultures and to work with a world class kind of explorer, in the process of kids learning with other kids."

Living on One Earth, Globally

Only You Can Prevent Climate Change

"If everyone around the world lived as those in America, we would need five planets to support us," --WWF Director-General James Leape,

How many earths would we need if everybody lived as you do? Check out to see. You will notice that the amount of local food you purchase, the frequency of travel, and the size of your home here in the Twin Cities does impact the earth. But it doesn't have to be difficult or even expensive to decrease the number of earths we require.

Think Globally, Act Locally

Valley Natural Foods will screen An Inconvenient Truth at the School of Environmental Studies (SES) Tuesday, April 10 from 6­8 p.m. SES is located at 12155 Johnny Cake Ridge Road in Apple Valley.

Think Global, Shop Local

Craig Johnson comments that there is no clear cut right answer to global warming. He's right, it's complicated, but there are things that we do know. We do know that when you buy your food from a farmer in California or New Zealand it takes a lot more resources to get to your table, than if you buy from farmers in Iowa or Minnesota. Those resources put unnecessary stress on the earth. Buying local drastically decreases waste generated from transporting your food, leaving your air cleaner. It also means that you are supporting sustainable agriculture in the region. But these are not just local benefits. As Steger's expedition and the students at SES are trying to tell us, our actions can affect the people and animals in the arctic and we are the only ones that can change this. Stetson says, "We really feel that in the state of Minnesota there is a consensus of people who are willing to make the changes; we feel they are smart people." He says change starts at the local level, moves to the state and so on. That change can start immediately, with us! The Global Warming 101 Expedition and the co-op are using the polar bear as a symbol to remind consumers that they can make a difference to climate change with their purchase choices. "Save the Polar Bears, Shop Local," is the co-op's campaign. The original artwork was created by Dalen Butler, one of the SES students who will go to Baffin Island in April. When we use our dollar to support a local, sustainable farm, we improve the chances for the polar bears to survive by preventing unnecessary waste which affects climate change. Make the polar bears (and your community) proud and shop local.

An Inconvenient Truth is a Sundance Festival hit which offers a passionate and inspirational look at one man's fervent crusade to halt global warming's deadly progress in its tracks by exposing the myths and misconceptions that surround it.

Refreshments from Valley Natural Foods will include organic Alakef coffee, local Pastureland and Northern Lights cheese and Great Harvest bread. The screening and food is free. There will be a silent auction including a gift basket of local food from Valley Natural Foods and a signed and framed poster of Will Steger to benefit the Baffin Island Cultural Exchange fund. Meet the five high school students from SES and their teacher, Craig Johnson, who will be joining Will Steger's expedition team in the community of Clyde River on Baffin Island. Valley Natural Foods will also discuss their campaign: Save the Polar Bears, Buy Local Food as part as the co-op's commitment to Think Globally and Act Locally.

Suggestions to Try:

1. Bring your own grocery bag and you will receive a green stamp which you may use towards discounts. 2. Bring your own mug and receive a discount on your hot drink from the java bar. 3. Reduce packaging by reusing your old containers and shopping for bulk items. 4. Buy local products identified with the local icon. 5. Ride your bike, walk or car pool when you can. 6. Take the one-towel challenge: after washing your hands in a public restroom, take just one paper towel, not two.

Kayla Schaefer is freelancing on behalf of Valley Natural Foods, as she settles in New York City. If everyone lived like her they would need 2.5 earths (according to She hopes to get it down to one.

This is Living ... Naturally

April/May 2007 11

Relating to the Board

Six Month Financial Report

Six-Month Financial Report to the members as prepared by Dick Ellsworth, Treasurer of the board of directors. Summary of operations through December 31 follows:

2006 Sales Gross Profit Operating Income Interest Expense

Net Income before taxes

Welcome New Member-Owners

Affeldt, Teresa & David Allender, Candice & Kropf, Don Anderson, Debra Arkley, Rhonda & Stuart Bassette, Gwen & Peter Berhow, Andrew Blanz-Ackerman, Bobby & Matthew Boeser, Jill & Todd Borkowski, MaryAnne & David Boyer, Rebecca Bristol, Dave Carbone, Richard & Beverly Carpenter, Shawn Caswell, Ron & Sharon Cely, Oshanda Christianson, Kim & Dave Cohen, Ben & Libby Cynor, Heidi & Jamie Dale, Teri & Mark Deneed, Jodi Dopp, Stephen & Kelly Dunham, Dennis & Ila Ebhardt, Sherri & Michael Eccles, Charla & Jeff Eliason, Rachel & Peter Elster, Patrick & Kelly Engelking, Virginia & Michael Erickson, Julie & Lance Ettlin, Christina & Ulrich Ewing, Mark & Kathy Finden, Susan & Steve Franz, George & Christine Freier, Brenda & Mark Freshwater, Larry & Sharon Friesen, Roxanne & Stan Gauche, Nancy Lee & Paul George,Dennis & Goddeyne,Kelly Groom, Heidi & Tom Gudmundson, Erik Guerra, Cynthia & Ryan Hamann, Dallas Hardy, Matthew Heiberg, Hoff & Mary Helgesen, Karen & Christiana Henle, John and Jackie Hoff, Justin and Michelle Hollatz, Pam & Lee Hruby, David and Bonnie Hunter, Karen & Rick Jaenicke, Connie & Scot Jedlund, Susan & Steven Johnson, Sheila Joubert, Jerry & Cathy Kandler, Dorie & Dave Kartheiser, James & Janet Kelly, Nola Kim, Nellie Klosterman, Lisa & Crenshaw, Waller Korngable, Barbara Kuiu, Ursi & Yahya, Abdiga Laihinen, Bart & Hilary Larson, Nancy & Lang, John Lauderbaugh, Darlene & Mark Lindberg, Donna Loesch, Kim & Tim Lufkin, Stacy & Steve Lynch, Gregory & Collemy, Fred Mangseth, Lisa Manske, Linnea & Douglas Mason, Carl & Lisa Mateo, Isis & Randall McCarty, Thomas Medrud, Joyce Mercer, Lori & Paul Meyer, Geoffrey Minder, Edythe Mitchell, Dove and Georgia Molloy, Julie & John Moran, Rebecca & Jeff Muelken, Cheryl & Jennifer Mulcare, Dawnlyn & Thomas Myers, Dane Nash, Ralph & Kathleen Oliver, Claudia Olson, Philip & Ben Penz, Janet Perrault, Doris Peterson, David & Debra Peterson, Juli & David Phelan, Linda & Francis Proudfoot, Ann & Jim Reid, Lisa & Tony Reitz, Kenneth & Ramona Rhodes, Richard & Holly Robitaille, Robert Rotter, Geralyn & Bernard Rusche, Joseph & Joanne Sankary, Gary & Cheryl Seabright, Mary & Lenzmier, Kenneth Seal, Eric & Jacquelyn Sittig, Kelly Skaufel, Jodell Skupas, Nancy & Bryan Smetak, Michael & Natalie Soileau, Rebecca & James Stein, Dennis & Lois Stewart, Natalie and Mike Strandemo, Neut & Pat Thome, Melissa & Jeff Thompson, Rhonda & Jon Vagle, Melvin Waller, Greg & Kara Weinberger, Steve & Sondra West, Diane & Lyndon White, Melissa & Donald Whited, Travis & Debra Wilfarht, Lori & Jeff Williams, Jennifer & Stephen Wolf, Amy & Steve Wood, Suzanne & Gerald

2005 $4,172,217 1,480,077 147,085 61,254


Change $413,901 157,498 47,351 (9,051)


$4,586,118 1,637,575 194,436 52,203



Sales increased $413,901, or 9.9%, from the prior year six-month period, but fell $150,000, or 3%, short of budget. This reflects the rather lackluster performance in the retail sector during the latter half of 2006. Despite the sales results, gross profit continued to increase and hit budget for the current period. Operations contributed $158,548 of

cash during the current six-months and helped to repay $294,105 of loan principle. Total cash amounted to $370,331 at December 31, 2006. Sales to members were 60% of total sales during the recent six-month period, demonstrating members support for the staff and management in the operation of the store and the meeting of members' needs. Let's keep working together.

Java Drive Specials

April Chocolate Cream Pie Frappé May May Day Latte

Green Coffee in the Deli­ BYO Mug

It's estimated that an average coffee drinker produces 22.75 pounds of waste each year in disposable cups and lids. To do the math on your own consumption, visit projects/coffee.waste/. Replace your waste and support green living by bringing your own mug. Bring your own (BYO) mug to the Deli or Java drive-thru service and receive a discount on the coffee drink of your choice. Starting April 1 we will also be selling our own stainless steel travel mugs. Buy a mug and receive your first coffee drink free. We always serve high quality Alakef Coffee, roasted in Duluth. Alakef supports fair trade and sustainable agriculture.

12 April/May 2007

This is Living ... Naturally

Common Scents

[by Corinne Wiles]

Aromatherapy for Man's Best Friend

With the arrival of spring comes flea and tick season. Pure plant essential oils are a wonderful addition to your pet's protection. Here are several recipes I've found helpful. 10 drops Grapefruit Seed extract 7 oz. distilled or spring water 4 drops Clary Sage essential oil 1 drop Citronella essential oil 7 drops Peppermint essential oil 3 drops Lemon essential oil Mix ingredients together and store in a blue or brown glass spray bottle. I usually make up a bottle of each. The spray is good if you don't want the fragrance on your hands.

Flea-Free Essential Oil Blend

1/2 oz. (15 ml) base oil (jojoba or sweet almond work well) 4 drops Clary Sage essential oil 1 drop Citronella essential oil 7 drops Peppermint essential oil 3 drops Lemon essential oil Mix all ingredients together and store in a blue or brown glass bottle. You can add these drops to a doggie bandana or cotton collar or apply 2 to 4 drops topically to the neck, chest, legs and tail base of the dog.

Bye-Bye Ticks Blend

To make tick repellant, replace the essential oils in the above recipes with: 3 drops Geranium essential oil 2 drops Rosewood essential oil 4 drops Lavender essential oil 2 drops Myrrh essential oil 1 drop Bay essential oil The above recipes use the gentlest essential oils in the least dilution possible, yet are still effective. I've had wonderful

luck using these as an alternative to synthetic pesticides. To protect against both fleas and ticks I use one in the morning and the other in the afternoon. This practice prevents over-application. Ingredients are available in the Valley Natural Foods wellness department. NOTE: Cats are a different animal and do not respond well to essential oils. Do not use these blends on your feline friends. These recipes are for canine use only.

Corinne Wiles, Reiki Master, QiGong Practicioner, and cofounder of Nirvana Herbal Hair Care, Inc. has worked in the health food industry for 30 years and resides in Edina

Flea-Free Essential Oil Spritz

1 tsp. vegetable glycerin 1/2 oz. (15 ml) grain alcohol or vodka 1 tsp. sulfated castor oil

Join us for the Living Green Expo


Saturday & Sunday, May 5­6, 2007 10 a.m.­5 p.m. · Minnesota State Fair Grounds, Grandstand Building Admission is free!

The 2007 Living Green Expo features over 200 exhibitors showcasing things in many shades of green. Come and connect with others, find resources, and get in on the latest green technologies. Learn from the experts in more than 50 workshops on everything from how to compost and reduce toxicity in your home to using the latest energy-saving technology and cooking with organic, locally grown food. This family-friendly event features art displays, activities for

Your first class is FREE*

kids, an exciting music lineup, and the best in local and organic foods. Parking is free, secure bike storage is available, and the Expo is accessible by bus. Visit for more information on exhibitors, workshops, and activities.

Yoga · Tai Chi · Belly Dance · Pilates Meditation · Gift certificates

* Mention this ad. New students only.

651.994.0124 or 13455 NICOLLET AVE. S. SUITE 104 · BURNSVILLE

This is Living ... Naturally

April/May 2007 13

New Products


thinkThin is a natural high protein bar that delivers 20 grams of protein. Draped in rich delicious chocolate, this great tasting bar has only 2 effective net carbs. thinkThin was developed as an "inner beauty food" designed for those who "think" about what they eat. These bars appeal to consumers with special dietary needs because they are glutenfree, sugar-free and fortified with 18 essential vitamins and minerals.

Staff Salsa Contest 2007

On Thursday, May 3 from 3:00-6:00 p.m. we will be asking you to vote for your favorite Staff Salsa. Each department will create a salsa recipe. You can sample, vote and take home new recipes. Here is one of our favorites from last year:

Sassy Tropical Salsa

1/2 fresh ripe pineapple diced 1 mango peeled and diced 3 large fresh strawberries, diced 1 jalapeno minced 1/2 red onion minced 3/4 minced chipotle pepper (canned) 2 tsp. red pepper flakes 2 1/2 Tbsp. finely chopped fresh mint 3 Tbsp. fresh lime juice Salt to taste In a large bowl combine all ingredients. Cover and place in refrigerator until ready to serve. Serve with tortilla chips.

Half and Quarter Sides of Beef

Our beef is all natural, with no added hormones or antibiotics. Quarters and sides are cut to order and then wrapped free of charge. Front Quarter­$2.79 lb Hind Quarter­$2.99 lb Side of Beef­$2.89 lb

Acupuncture works!

It belongs to everyone and should be available to all.


thinkGreen Totes

Just in time to help you make your Earth Month commitment, we now have high quality, all cotton tote bags for your grocery shopping. Purchase a bag that shows your commitment to thinking globally and acting locally. Each time you use your bag you will receive a green stamp worth 5¢. Save your green stamps or donate them to our charity of the quarter (currently Thomas Lake Elementary School's Shop the Co-op program). thinkGreen is a super-food nutrition bar for optimum vibrance. Every bar is packed with beneficial nutritious ingredients including immuneboosting broccoli and spirulina, antioxidants from green tea and nutrients from chlorella and alfalfa. With over one tablespoon of powerful greens, thinkGreen is pure food that is high in fiber, gluten-free and free from trans-fats and cholesterol.

Under $20,000 $20,000­$25,000 $25,000­$30,000 $30,000­$50,000 $50,000+

Acupuncture treatments $15* $20* $25* $30* $35*

Add'l treatments within a week + $15 each + $15 each + $20 each + $20 each + $25 each

*First appointment paperwork fee for all income levels is $10.

Private treatments are $65.00. Call to schedule an appointment. Appointments available Monday­Friday and some Saturdays.

Acupuncture, Herbal formulas, Tuina massage

Terri Ellingsworth

L.Ac., Dipl.Ac. (NCCAOM)

Open by appointment · 952-432-4353

Browning Complex, 13335 Palomino Drive, Suite 202, Apple Valley, MN 55124

14 April/May 2007

This is Living ... Naturally

Monthly Savings

grocery coupon · clip and save! deli coupon · clip and save! meat coupon · clip & save!

$ 00

off 1 lb. minimum

Alakef Bulk Coffee

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-1.00-4509

1 1 1 1

25 25



off final purchase

Boars Head Deli Roast Beef

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-.25-45151

75 75


off final purchase

Valley Natural Foods' Homemade Bratwurst

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-.75-4508

grocery coupon · clip and save!

deli coupon · clip and save!

meat coupon · clip & save!

$ 00

off one box


off final purchase


off final purchase

Organic India Tulsi Teas

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-1.00-4509

Cady Creek Cheddar Cheese

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-.25-45152

Hidden Stream Farm Smoked Sliced Bulk Bacon

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-.75-4508

grocery coupon · clip & save!

produce coupon · clip & save!

$ 00

off one

Living Harvest Hemp Milk

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-1.00-4503

Organic Juicing Carrots

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-2.50-4501



off one 25 lb. bag


meat coupon · clip & save!


off final purchase

Any Variety Fresh Fish Item

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-.35-4508

general mechandise coupon · clip and save!

produce coupon · clip & save!

$ 00

off one

Save the Polar Bears Mug, T-shirt or Bag

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-1.00-4520

50 75


off 1 lb. minimum purchase

Any Variety Bulk Apples

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-.50-4501

deli coupon · clip & save!

produce coupon · clip and save!



off final purchase


off final purchase

Watch for Co-op Advantage Savings throughout the store!

Boars Head Deli Turkey

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-.25-45151

Red Chard or Rainbow Chard

Coupon good thru May 31, 2007. Limit 1 item per coupon, 1 coupon per customer. Not good with any other offers. Good while supplies last. V-.75-4501

This is Living ... Naturally

April/May 2007 15

13750 County Road 11 Burnsville, MN 55337 Store Hours

Monday­Thursday · 8 a.m.­9 p.m. Friday & Saturday · 8 a.m.­8 p.m. Sunday · 10 a.m.­8 p.m.

Java Drive

Monday­Saturday · 6:30 a.m.­8 p.m. Sunday · 9 a.m.­8 p.m.


Member-owned & open to everyone

Our mission is a healthy community!

Celebrate Spring!

with the Co-op Advantage Coupon Book

Spring is near, and we think there's no better way to celebrate than with good food. That's why we're offering another great coupon book this spring. It's chock full of big savings on your favorite brands like Lundberg Family Farms, Seeds of Change, Traditional Medicinals, and many more! You'll also find several mouthwatering recipes to tempt your family & friends. This coupon book is just one small way for us to say "thanks" to you, our co-op member-owners. Your continued support makes our co-op more than just another grocery store. Your investment, patronage and input help us better serve you, support our local community and build connections with other communities across the country and around the world. Watch your mailbox in late March or early April for this special offer. Coupons are valid through May 31, 2007.



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