Lindner Bison Ranch - Great Basin Community Food Co-op...Lindner Bison Ranch By Nicole Sallaberry ... square foot cottage on Plumas to our mansion on Flint. We upped our staﬃ ng

Lindner Bison Ranch — about 90 miles north of Reno in Lassen County — is owned and operated by Ken and Kathy Lindner. My family and I went to visit the Lindners shortly a� er we met them at our 4th Annual Love Your Farmer Dinner in February. � ey have an immaculate operation! � e bison are 100% grass-fed and GMO free! � ey use no chemicals or synthetic fertilizers on their pastures. � e bison on their ranch are some of the most majestic creatures that I have ever been in the company of. � e Lindners are doing more than just running a sustainable bison ranch; they are helping to re-establish an animal that almost went extinct.

During our visit, we learned many things including that bison are NOT really bu� alo. A package labeled “bu� alo” can contain 50% beef if it is sold in the U.S. � ere are unrelated species of African and Asian bu� alo but lots of people mis-takenly refer to the American bison as American bu� alo.

Ken and Kathy Lindner are also the authors of Standing Into � e Storm, a book about their journey from corporate America to bison ranching. You can � nd it in our tiny book selection upstairs in the Wellness/General Merchandise Department.

On the ranch they have repurposed old street cleaner

brushes that the bison rub up against and the Lindners are able to collect the � bers for the creation of a beautiful bison yarn that is very warm and nice. We hope to o� er it soon at the Co-op.

� e Lindners strongly believe that the bison are not a commodity but a precious gi� . � ey believe in using the entire animal from head to tail. � ey propose a sustainable menu for customers who buy the bison meat. � e menu can be found posted near the meat on the shelves in the GBCFC, at our register, and on their website under the News/Articles tab. � e key point is the 15% steak rule (steaks comprise 15% of the animal) and to eat

accordingly. � e Lindners say that bison is not beef and it is imperative to cook bison meat properly. You can also � nd recipes and cooking tips on their website: www.lindnerbison.com.

If you decide to try the meat from Lindner Bison Ranch please share your feedback with us or the Lindners di-rectly through their website. � e Lindners are committed to o� ering resources and exper-tise to make bison consump-tion a tasty, nourishing, and sustainable experience!

Lindner Bison Lindner Bison LindnerRanch — about 90 miles north of Reno in Lassen County — is owned and operated by Ken and Kathy Lindner. My family and I went to visit the Lindners shortly a� er we met them at our 4th Annual Love Your Farmer Dinner in February. � ey have an immaculate operation! � e bison are 100% grass-fed and GMO free! � ey use no chemicals or synthetic fertilizers on their pastures. � e bison on their ranch are some of the most majestic creatures that I have ever been in the company of. � e Lindners are doing more than just running a sustainable bison ranch; they are helping to re-establish an animal that almost went extinct.

During our visit, we learned many things including that bison are NOT really bu� alo. A package labeled “bu� alo” can contain 50% beef if it is sold in the U.S. � ere are unrelated species of African and Asian bu� alo but lots of people mis-takenly refer to the American bison as American bu� alo.

Ken and Kathy Lindner are also the authors of Standing Into � e Storm, a book about their journey from corporate America to bison ranching. You can � nd it in our tiny book selection upstairs in the Wellness/General Merchandise Department.

On the ranch they have repurposed old street cleaner

brushes that the bison rub up against and the Lindners are able to collect the � bers for the creation of a beautiful bison yarn that is very warm and nice. We hope to o� er it soon at the Co-op.

� e Lindners strongly believe that the bison are not a commodity but a precious gi� . � ey believe in using the entire animal from head to tail. � ey propose a sustainable menu for customers who buy the bison meat. � e menu can be found posted near the meat on the shelves in the GBCFC, at our register, and on their website under the News/Articles tab. � e key point is the 15% steak rule (steaks comprise 15% of the animal) and to eat

accordingly. � e Lindners say that bison is not beef and it is imperative to cook bison meat properly. You can also � nd recipes and cooking tips on their website: www.lindnerbison.com.

If you decide to try the meat from Lindner Bison Ranch please share your feedback with us or the Lindners di-rectly through their website. � e Lindners are committed to o� ering resources and exper-tise to make bison consump-tion a tasty, nourishing, and sustainable experience!

we grow community vol. 1 #3 ~ may 2013Co-Op NEWS

A quarterly publication for members of the Great Basin Community Food Co-op and surrounding communities

contents

Lindner Bison RanchBy Nicole Sallaberry

Ken and � e Betty feeding hay to the Lindner bison. Photo courtesy of the Lindner family

FEATURES:

Lindner Bison Ranch .................... 1

Nat’l Cooperative Grocers Assoc. ... 2

Natural Food Storage ................... 3

Local Teens Create Solution ........ 4

Move Your Money ........................ 5

Edible Landscaping ..................... 7

DEPARTMENTS:

Neighborhood Nature .................. 6

From the Co-op Kitchen .............. 8

Stay Healthy! ............................... 9

Directors’ Notes ......................... 10

HOO Highlights ...........................11

Calendar .....................................12

2 May 2013 www.greatbasinfood.coop2 May 2013 www.greatbasinfood.coop

Purpose Statement: To promote our local food system* and to serve as a sustainable cooperative model for access to wholesome food.

*What is a food system? A food system includes all processes and infra-structure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, and disposal of food and food-related items.

Our Slogan:“Know your food. Know your water. Know your community.”

GOALS: • Provide great customer service through an atmosphere of genuine

human interaction that honors participation, equality, and respect. • Embody and increase awareness of the 7 Cooperative Principles. • Source wholesome food and other goods from growers, vendors, and

artisans within our local food shed using fair and just buying practices. • Connect farms to forks by making real food accessible to more people. • Practice and promote environmental stewardship. • Foster a work environment that is respectful and diverse, providing a

livable wage and bene� ts to a kind and knowledgeable sta� . • Aspire to create a social and economic network that is just,

trustworthy, and transformative.

Downtown LocatioN240 Court Street • Reno, Nevada 89501 • (775) 324.6133

Open 8 am to 9pm daily

www.greatbasinfood.coopfacebook.com/gbcfc

twitter.com/gbcfc

� e Co-op News is published on a quarterly basis. Look for issues in 2013 in February, May, August, and November.

Please contact Amber Sallaberry at [email protected], or 775-324.6133 x106 to discuss your article idea or advertising inquiry. You may also mail them to us, Attention: Co-op News.

EditorSGreta de Jong, Glee Willis,and Amber Sallaberry.

Staff Liaison/CoordinatorAmber Sallaberry

Newsletter Layout/DesignFrank Ozaki

Newsletter committeesOutreach, Education & Local Food

Opinions expressed in the Co-op News are those of the authors and do not necessarily re� ect the views of the Co-op sta� , board of directors, Co-op advertisers, or anyone else. Co-op members are welcome to respond.

vol. 1 #3 ~ May 2013

This last year was a big year for our little co-op. We moved for the third time in our retail history from our 500 square foot cottage on Plumas to our mansion on Flint. We upped our staffi ng from 6 to 26 wonderful employees. But probably the biggest milestone for us was hitting a million dollars in sales. It showed just how much we had grown, how worth-while the move had been, and lastly, it o� ered us entry into the National Cooperative Grocers Association (NCGA). We had been seeking admis-sion into the NCGA for several years; a� er surpassing that � nancial benchmark we � nally met enough of the NCGA criteria to be considered for associate membership.

But why should our local co-op have any interest in joining such an organization? Well, to start, the NCGA is the second largest organic buying power

in the US, giving its members increased purchasing power and sizable discounts. Col-lectively, it represents 134 diff erent co-ops in 36 states, a combined buying power of 1.5 billion dollars and over 1.3 million member owners. It advocates for its mem-bers on a local, state, federal

level, working most notably on manda-tory GMO labeling, advocating for fair trade practices, and for revision of WIC bene� ts to include organics. � ey o� er

an amazing support system — from operations to IT — and boast an amazing member network. For us, it was a sign: the Biggest Little Co-op had hit the big time!

� is last weekend I had the pleasure of � ying out to Min-nesota to attend the NCGA conference in St. Paul along with our founder and general manager, Amber Sallaberry. Each member cooperative

sent one board member and one general manager, � ooding the conference hotel with 300 co-op folks from every corner of the nation. Simultane-ously there were workshops, lectures, store tours and, of course, food. But for me it really all came down to the information I am was able to bring back to our store and the connections I made. All weekend I joked that it would have been better spent as one long speed dating event: there were just so many people to meet and so much informa-tion to glean. Each of these co-ops has experienced the same highs and lows, good

and bad, trials and tribula-tions as has ours and has in-sight into whatever challenges we may face. I know that I can call up Joel and Jocelyn from Portland, Alex and Pat from Vermont, Stacie and Cli� from California and ask any questions I may have of them. And not only will I get my answer but it will be both informed and professional. It will also be o� ered with the understanding of who we are as a co-op and where we are coming from, and it will be personalized: it will be from a colleague, a peer, and a friend. And that is invaluable.And that is invaluable.

National Cooperative Grocers association (NCGA)By Skye Telka, GBCFC Board Member

While stocking the shelves one evening this past winter, I ran into a GBCFC member who told me that it was her goal to shop and live plastic free. She mentioned a fabulous product that she discovered during her quest – Abeego: an alternative to plastic wrap and an ingenius new method of food storage. We talked about the upcoming screening of the � lm, Bag It, and how it would be good timing for the store to start carrying the Abeego products.

Near the end of Janu-ary a screening of Bag It in our Future Com-munity Cafe Space was sponsored by Artemesia Movie House and a founder of Reno Plastic Bag Ban. � e � lm ex-plores the environmental e� ects of non- renewable plastic bags such as the Great Paci� c Garbage Patch; the extreme detriment to marine life and birds; and the 40:1 outnumbering in the ocean of plastic particles outnumber to plankton. As a soon-to-be father, the documentary maker highlights particular chemicals such as pthal-ates and BPA that have been found to be particularly menacing to babies. Chemicals like pthalates can be found in our body care products (even baby shampoo!), toys, plastic food stor-age containers, and much, much more. In

the U.S., chemicals are considered innocent until proven guilty so hence insu� cient testing is conducted

to determine their long term e� ects before being released into the plastic stream and eventually ending up in our bodies and waterways. � e � lm estimates that the task of cleaning up the oceans would be equivalent to vacuuming the entire United States a dozen times! With such a gigantic task upon challenge for us, it behooves us to stop adding to the mess and to join

other cities that have banned plastic products.

Luckily it has only been we have only been for the past � � y years that we have been using plastics the way we do today and there are several alter-natives for storing and moving food. Today, you can � nd Abeego on the shelves at your local food co-op or you can opt to bring in cloth produce and bulk bags, empty jars and containers for packaging your shop-ping items. We can take actions that support and enhance the habitat and resilience of our neigh-borhood honeybees by creating natural environ-ment and plant forage for the little wizards. Vote with your dollar and sup-port local organic hon-eybee habitat enhancing

farmers and ranchers. [Make the e� ort to learn more about these pollinators and the di� erences between them, wasps, yel-low jackets, leaf cutter bees, mason bees, bumble bees, and more. If you see or hear of a swarm of honeybees (a sight to see!) this spring and summer contact someone from the Nevada Swarm Removal Page, a beekeeper from a Nevada beekeeping club, or even call the Co-op and we will do our best to connect you with a beekeeper. Beekeepers have the most experience and knowledge to safely move the bees

by using chemical free methods to a place they can prolif-erate.

Have you ever tried to pick up a piece of plastic trash that has been sit-ting in the sun for a while and it breaks into a million little pieces? � is is what is happening in our oceans, in the bodies of terrestrial and marine life, our waterways, veins, breast milk, and even � oating in the sky from time to time. � e job of gather-ing it all up seems a lot more complicated than the process of creating it. With honeybee forage, natural � bers, tree resin, and jojoba oil are four ways to keep the � oating garbage islands from growing, reducing marine mortality, and giving our babies and ourselves a break from little known chemical cocktails. Some research-ers think that managing the great garbage patches could be pro� table converting if the plastics are converted back into oil by means of pyrolysis. Others look to the magic capabilities of mycelium, fungus, and bacteria to break down hydrocarbons found in petroleum-based products. With a myriad of resources and innovations at hand I think we can do even better than to vacuum the United States 12 times.

How Bees, Natural Fibers, and Innovation Can ReplacePlastics in our Food Sheds and the Oceans

The Buzz on Natural Food Storage:

By Nicole Sallaberry

Abeego is slightly adhesive and mal-leable at room temperature and sti� ens when cool; holding the form you create. � e � uid and air resistant natural coat-ing keeps food fresh and is easy to clean.

Simply hand-wash Abeego in COLD water with eco-friendly dish soap and enjoy the long life of this breathable, plastic free innovation. More info at

www.abeego.ca

by using chemical free methods to a place they can prolif-

Have you ever tried to pick piece of plastic trash that has been sit-


by using chemical free methods to

ever tried to pick up a


baby shampoo!), toys, plastic food stor-age containers, and much, much more. In

the U.S., chemicals are

low jackets, leaf cutter bees, mason bees, bumble bees, and more. If you see or hear of a swarm of honeybees (a sight to see!) this spring and summer contact someone from the Nevada Swarm Removal Page, a beekeeper from a Nevada beekeeping club, or even call the Co-op and we will do our best to connect you with a beekeeper. Beekeepers have the most experience and knowledge to safely move the bees

the U.S., chemicals are considered innocent until proven guilty so hence insu� cient testing is conducted

of a swarm of honeybees (a sight to see!) this spring and summer contact someone from the Nevada Swarm Removal Page, a beekeeper from a Nevada beekeeping club, or even call the Co-op and we will do our best to connect you with a beekeeper. Beekeepers have the most experience and knowledge to safely move the bees

www.greatbasinfood.coop May 2013 3

4 may 2013 www.greatbasinfood.coop

Karthik Rohatgi and the Farm Fresh For Kids (FFFK) team are my new personal heroes! � is group of savvy high school students have put together a program that helps bring fresh, locally grown and organic produce to low income kids (ages 5-10) in need.

Karthik has been working with several of his friends on their FFFK project since 2011 but his desire to � ght for food justice began in New Jersey in the third grade when he participated in food drives.

To explain his motivation for creating the program, Karthik

says “Several years ago I real-ized that many low income families were depending on non perishables for the bulk of their diet and I didn’t feel that they could make a healthy balanced meal.”

FFFK is a program where blue coupon dollars are o� ered to families in need. Unlike the national SNAP food stamp program these coupons can only be redeemed from specif-ic farmers at farmers markets or at the Great Basin Commu-nity Food Co-op. To ensure that each program participant is getting the best health bang for their FFFK bucks, the monies can only be spent on fresh fruits and vegetables.

In 2012 the FFFK raised about $2,000 to help provide fresh fruits and vegetables to children in need. It raised funds initially by going door-to-door but now it is putting out cash donation containers with informational brochures at doctors’ o� ces and vari-ous other locations. Karthik has applied for grants, hosted booths, and direct marketed. GBCFC will soon be an FFFK program donation site. An-other excellent place to donate and learn more about the program is on its website at: www.farmfreshforkids.org

“Farm Fresh for Kids has served or will be serving the patients at � ve clinics in

the Reno-Sparks area. � e main goal of our program is to provide fresh, locally grown produce for elementary school-aged children and their families. Our goal in focusing on 5-10 year old children is to instill good nutritional habits at a younger age, which will hopefully last a lifetime.”

Be sure to look for more infor-mation on the FFFK Program in June at your co-op!

local teens create solution forhealthy food access in washoe county

By Amber Sallaberry

www.greatbasinfood.coop May 2013 5May 2013 May 2013 5

move your money…to the co-op!

Co-op members know that one way to shape the future of our commu-nity and our planet is to vote with our dollars by supporting local farmers and business owners rather than the multi-national corporations that have come to dominate our politics and society. What would happen if thousands of us with-drew our money from the giant banks whose reckless actions were responsible for the collapse of the global � nancial system? What if we were to put it to work in small, local banks and busi-nesses instead?

We would end up with an amazing com-munity-owned grocery store called � e Great Basin Com-munity Food Cooperative! In 2011 hundreds of our committed member-owners

moved money by making sizeable loans and investing their membership equity to help our co-op relocate into our cur-rent space at 240 Court St. Without any formal lending from a bank our co-op pulled together nearly $709,000 in loans, equity, donations and grants. � e results are clear and can be seen in our amazing storefront, the new DROPP distribution center and the recent health department certi� cation of our commercial kitchen.

June 2013 marks our second big push for this same kind of membership invest-ment. Our big goal is to � nish the com-

munity café upstairs so that we can o� er additional fresh, wholesome,

and delicious prepared foods to our members. � e café space

will host community seat-ing, a salad bar, hot food

bar, custom sandwich station, fresh smoothies, juices, co� ee, teas, baked goods and more! Our goal is to raise an addi-

tional $100,000 so that we can � nish the café as soon as possible.

If you would like to help our co-op expand while moving your money away from a traditional pro� t-driven bank, please con-sider loaning it to the Co-op instead. We promise to feed it, care for it, and useit to build a more sustainable local econ-omy instead of gambling it away in the global � nancial casino. Member loans can earn up to 3 percent interest and can be made for terms of ranging from 1 to 7 years. Th e minimum loan amount is $1,000. However, if you aren’t ready to commit that amount, yet still want to show support, then consider investing your full membership share of $200 (for anyone who hasn’t already done so). Ask any cashier for details on how you canpay 10 years (the full share) of your mem-bership today. For additional information please contact Amber Sallaberry [email protected].

www.greatbasinfood.coop May 2013

whose reckless actions were responsible for the collapse of the global � nancial system? What if we were to put it to work in small, local banks and busi-nesses instead?

We would end up with an amazing com-munity-owned grocery store called � e Great called � e Great Basin Com-munity Food Cooperative! In 2011 hundreds of our committed member-owners

certi� cation of our commercial kitchen.

June 2013 marks our second big push for this same kind of membership invest-ment. Our big goal is to � nish the com-

munity café upstairs so that we can o� er additional fresh, wholesome,

and delicious prepared foods to our members. � e café space

will host community seat-ing, a salad bar, hot food

bar, custom sandwich station, fresh smoothies, juices, co� ee, teas, baked goods and more! Our goal is to raise an addi-

6 May 2013 www.greatbasinfood.coop

Neighborhood NatureEATING WITH THE SEASONS

In Ayurveda (literally meaning life science) there are three body types: kapha, pitta, and vata. We each have all three body types, but tend to be domi-nant in one or two types -- one person’s balance being di� erent from another’s. � is is o� en why what works for one per-son may not work for another since each of us is unique.

We also have cycles, as in nature. � e cycles are occur within our lifetimes, such as childhood, adulthood and old age. � ere are more also cycles such as the seasons and also in the times of day. Working within these cycles can help as-sure optimum health such as eating with the seasons.

In Dr. Douillard’s book, Th e 3-Season Diet, he refers to these body types as Spring (Kapha), summer (Pitta) and winter (Vata). � ese are not literal

translations, but are representative of the qualities of these body types. When we eat with the seasons we are more likely to stay in balance.

During the spring we have all these wonderful greens to eat that help us cleanse and renew our bodies a� er the heavier eating of winter. � is will help us take o� the few extra pounds we may have gained in the winter. During the summer we get lots of delicious fruits and vegetables loaded with carbohy-drates that help us get through the more active and long summer days. � en comes late autumn when we start feeling colder and need the squash, root veg-etables and more grains to stay warm. If you eat meat, winter is the time of year to eat meat to help stay warm.

If you are a spring person or have a spring imbalance, then you will want to extend this by staying with the spring

harvests a little longer. If you are a sum-mer person then you will want to extend that way of eating and likewise if you are winter you will want to extend the winter eating and cut the spring way of eating shorter.

A wonderful Ayurvedic recipe that can be used all year and is very digestible is kicheree. � is dish varies, but has basmati rice, split mung beans, veggies in season and some delicious digestive herbs such as fennel, cardamom, cumin, and turmeric. Prepared with love this dish is sure to nourish your body.

Namaste

What is best for our beautiful planet – is what is best for usBy Casey Jo Robbins, AHEAyurvedic Health Educator


Have you ever noticed that as you approach the entrance to the Great Basin Food Coop you stroll past a unique assortment of plantings? Let me introduce � e Edible Landscape: a collection of culinary and medicinal herbs, vegetable production beds, a super-food garden, vari-ous berry shrubs, and espaliered fruit trees.

What is edible landscaping? Consider it an attractive way of planting a yard with valuable resources that feed and nourish you and your family with wholesome, fresh produce. � ere is a nationwide trend of turning lawns into productions gar-dens. More and more people are � nding pleasure in tending to food plants and tasting the freshness of crops grown right outside their kitchens.

� e Co-op’s Edible Landscape is a dem-onstration garden that provides ideas for you, Co-op Member Owner, to incorporate edible plants into your landscape. Looking

for a shade tree? Why not consider a hardy almond? Love to cook? Why not grow some thyme, oregano, and rosemary as fresh culinary herbs to add to a dish?

If you are new to growing food, you may wish to get tips on growing in our regions from Co-op members with green thumbs. I invite you to join the Edible Landscape team for 2 hours every � ursday morn-ing at 9 am. � rough hands-on gardening activities, you learn side-by-side with these volunteers about food production in our unique climate.

Everybody eats, so why not eat some of that from your own backyard? Peel back part of your lawn and renew the age-old tradition of ornamentals surrounding a home with a productive landscape. Using designs that suit your spare time, edible landscaping is a convenient way to grow produce, herbs, nuts and edible � owers in attractive and harmonious groupings, without the use of dangerous chemicals. As you nurture

your edible landscape, it will sustain you and your family with bene� ts that go far beyond just good food. A toast to eating your yard!

Jana Vanderhaar, RLA,Verdant ConnectionsLandscape Architecturejana@verdantconnections.comwww.verdantconnections.com

EDIBLE LANDSCAPING: EAT YOUR YARDBy Jana Vanderhaar

GET INSPIREDBY THESE FABULOUS

BOOKS ABOUTEDIBLE LANDSCAPING

Edible Landscaping: Now you can have your gorgeous garden and eat it too! 2010. Rosalind Creasy, Sierra Club Books, San Francisco, 407 pp.

Designing & Maintaining your Edible Landscape Naturally. 1986. Robert Kourik, Metamorphic Press, 370 pp.

TEN REASONS CO-OPS ROCK!• Cooperatives are democratic busi-

nesses and organizations, equally owned and controlled by a group of people. There are worker co-ops, consumer co-ops, producer co-ops, � nancial co-ops, housing co-ops, and more. In a coopera-tive, one member has one vote.

• Because cooperatives are democratically owned by community members, co-ops keep money (and jobs) in their communities.

• Cooperatives aren’t a far off theory.

Cooperatives offer achievable and practical solutions to many economic, environmental, and social problems that can be implemented right now.

• Co-ops aren’t charity; they’re empowering means for self-help and solidarity.

• Members of cooperatives equally share the burden in hard times and equally share the bene� ts in good times.

• Cooperatives are more resilient in economic downturns and in

impoverished communities. When other businesses may shut down or lay off workers, co-op members pull together to work out solutions.

• Cooperatives are an international movement. There are thousands upon thousands of cooperatives around the world that are making major differences locally and globally.

• Cooperatives strive to make people’s lives, communities, and economies more just, equitable, and democratic.

• There’s no one right way to do a co-op. They can be � exible to � t different community and individual needs. There are big co-ops with thousands of members, and there are small co-ops with 3 members.

• Cooperatives are owned and governed by their members! This gives those taking the service or buying the product control of the organization - in the coop world the consumers are the ones who determine the corporation's values as well as what to do with pro� ts.


From The

Co-op Kitchen

Honey-LimeCilantro Shrimp

Ingredients:

45-50 med. shrimp, deveined & peeled8-10 soaked skewers1/2 cup honey Locally made1 T apple cider vinegar5 drops dōTERRA lime essential oil1 drop dōTERRA cilantro essential oil

Preparation:

Skewer the shrimp and place on grill.

While shrimp is cooking warm the honey in the microwave.

Add vinegar, 5 drops dōTERRA lime essential oil and 1 drop dōTERRA cilantro essential oil and mix well.

Brush on shrimp in the � nalmoments of grilling. Good withquinoa, rice or pasta!

http://www.doterra.com/summersizzle/maincourses.html

Delicious, Nutritious Kale Guacamole!By Anastasia Bobadilla

Have you ever turned down guacamole, because it is a “high calo-rie” treat?? Well, I’m sharing this recipe because I’d like to put guacamole back on your menu and give you permission to eat as much as you’d like. � is recipe calls for two of the most nutritious ingredients you can eat: avocados and kale. Don’t be afraid of this guacamole, it is both deli-cious and incredibly good for you; a toast to your health and a reward for your body. Go ahead – indulge!!

Did you know that avocados are PACKED with vitamins? � ey proudly contain A, C, D, E, K & B vitamins (thiamine, ribo� avin, niacin, pantothenic acid, biotin, B-6, B-12 and folate) and potas-sium too. Avocados protect against and � ght breast cancer, prostate cancer, oral cancer, strokes and heart disease. � ey

help you to better absorb nutrients and are incredibly healthy for your heart, brain and eyes.

And kale?! I can hardly say enough about this nutritious food. Kale is incred-ibly high in � ber, iron, calcium and omega 3 & 6 fatty acids. It is packed with immune-boosting carotenoids and � avonoids. It is an anti-in� ammatory food that protects against colon, blad-der, breast, prostate, ovarian and gastric cancer, promotes cardiovascular health, is excellent for detoxi� cation, strength-ens the bones, lowers blood pressure, promotes a healthy immune system, and contributes to healthy vision.

So celebrate your health and enjoy a big bowl of guacamole this week. Your body will thank you for it!

Ingredients:

1 bunch dino kale

2 limes

1 handful fresh cilantro

1 small red onion

3-4 tomatoes

4 ripe avocados

salt/pepper/chili powder to taste

Instructions:

Combine all ingredients except avocados and salt/

pepper/chili in a food processer. Blend well.

Mash avocados by hand into the rest of the ingredients.

Finally, add salt, pepper and chili powder to taste. Enjoy!

1 bunch dino kale


1 small red onion

3-4 tomatoes

4 ripe avocados


Instructions:





cancer, strokes and heart disease. � ey Ingredients:

1 bunch dino kale

2 limes


1 small red onion

3-4 tomatoes

4 ripe avocados


Instructions:





www.greatbasinfood.coop May 2013 9www.greatbasinfood.coop may 2013 9

It May not have been a long, cold, lonely winter but here comes the sun anyway! And with the sun comes all those great outdoor adventures of summertime. � e GBCFC Wellness Department is ready to help out� t your summer safaris. Let’s consider the opportunities.

Beachin’ itWhether you are showing just a little skin or a whole lot of yourself to the great outdoors you are going to need sunscreen. � e Wellness Department o� ers only paraben-free products. Our sunscreens include MyChelle’s Replenishing So-lar Defense SPF 30 and Daily Defense Cream for the fairer skinned amongst us. Alba’s Sport SPF 45 is perfect for the more adventurous sun lover. And we even have something for those littlest of beach bums - Badgers Baby Sunscreen SPF 34 (a good choice for children as well as ba-bies). And, if you missed a spot, 99% Aloe Skin Jell or Badger’s Sun Balm will take the sting away from sunburns.

road tripNothing says summer vacation like a road trip. Wellness is fully stocked with those cute little bottles of travel size shampoos, conditioners, lotions and creams. Keep the vibe in the car mellow yet alert with Aura Cacia’s Aroma � erapy Car Di� user. A drop of cinnamon oil can be energizing

and focusing and is said to enhance active reasoning when di� used into the air. Who doesn’t need that? Are you considering long stretches of Nevada highway with only mini-marts between those miles? No problem. Pack a few Garden of Life Raw Meals, and wait! Mix them in your mason jar turned traveling mug with our new product Cuppow lids. To stay on top of your supplement needs on the road pack some Dr. Ohhira’s shelfworthy probiotics and some Omega Swirls to Go. Load up on vitamin C and D-Calcium packets and you are ready to hit the road.

campingYour Wellness Department is ready to set up your environmentally friendly camp kitchen with biodegradable dish soaps, natural � ber sponges and all kinds of cooking gadgets. Do NOT be the one who forgets the corkscrew. We have 3 gallon Enviro Bottles and Abeego natural food storage wrappers. It’s always a good idea to have a � rst aid kit when out in the wilds and Wellness is ready to help with fabric bandages, DEET-free insect repellants, Ojas Anti-Itchy, homeopathic products for bruises and sore muscles, salves for scrapes, and the ‘must have’ of � rst aid kits – Sovereign Silver Gel. Headed into the desert? Don’t forget Giovanni’s Cucum-ber Towelettes for waterless washing up and Desert Essence 100% pure jojoba oil for skin and hair protection.

farmers’ marketCheck out our beautiful and sturdy Afri-can baskets. You can clip one of Wellness’s Aqua Basics stainless steel water bottles right onto your basket and stroll through a market like a pro.

While you are stocking up for summer fun checkout some of the new Wellness products. We are now carrying Cell Food. � is product is used as an aid in oxygen therapy and has been shown to enhance the body’s ability to absorb oxygen at the cellular level. Come upstairs and read all about it.

We are also now carrying doTerra Essen-tial Oils. Essential oils are those natural aromatic compounds found in seeds, stems, roots and � owers of plants. do-Terra’s oils are a certi� ed pure therapeutic grade which means that they must contain only the aromatic compounds of the plant and be free of any contaminants. doTerra’s guarantee is a consistent, safe standard of quality in every essential oil. � ey are used aromatically in an air di� user that can act in either a stimulating or calm-ing way on the immediate environment depending on which oil is used. (Road trip!) Or doTerra can be used topically and can be safely applied to the skin for health or cosmetic properties. And some doTerra oils are labeled for internal use as a dietary supplement, a rarity in essential oils.

Last but not least, don’t miss the whole line of MyChelle as the spring featured SALE, and check out our blackboards for more sun care products from Ala� a and Everyday Shea that will be on sale in June and July.

here comes the sun!…With Locally-Made Products from your Wellness Department

Stay Healthy

By Carroll Charlet


Thank you to our member-owners for a terri� c start of 2013! Our actual sales beat the projected budget in each of the three months of the � rst quarter. You are giving us a bigger slice of your grocery dollar and we are greatly appreciative. First quarter revenues at $576,000 were $100,000 greater than our original budget and up $200,000 from last year’s � rst quarter. Once we can show a trend of $500,000+ quarters of revenue we will move from af-� liate member of the National Cooperative Grocers Associa-tion to full NCGA member-ship -- giving us lower prices. Sta� did a great job control-ling expenses and managing gross margins. While we had a net loss in the � rst quarter of $49,094, our operating cash � ows were almost break-even at ($9,295). � is is a notewor-thy accomplishment given our growth trajectory.

Assets on our balance sheet as of March 31, 2013 totaled $600,108; a decline of $83,000 from last year. � is might seem counterintuitive with our expansion, but it all makes sense. A reduction of $93,000 in � xed assets was the primary driver and this resulted from signi� cantly higher depre-ciation expense over the last 12 months. You will hear us discuss depreciation frequently as it a key � gure in operating cash � ows. For accounting purposes we deduct deprecia-tion in our income statement, but for managing our everyday cash needs it does not � gure into the equation.

Along with the impressive rev-enue growth in the � rst quarter, we also realized an impressive jump of 300 new members to a total membership of 5,530 owners. Your total member investment (excluding loans) at the end of March was $173,000 compared to $132,000 last year.

Member equity grows when you initially sign up but also when annual membership is renewed. As you know, we are planning another big growth initiative this year with the opening of our upstairs café. Coincident with the café grand opening, we will kick o� a ma-jor new membership drive and will need all the help you can give us to attract new members.

� ere are generally 4 stages in any business cycle includ-ing start-up, growth, maturity and � nally, decline. A� er 12 months operating in our new and fabulous location on Court Street, the GBCFC is now in the growth phase of our business cycle. � e most signi� cant � nancial goal for your Board at this junc-ture is to reach break-even cash � ows. � e good news is that we have a fantastic opportunity in front of us if we continue to see higher than planned revenues. With

greater volume through our store, we may realize stable cash � ows more quickly than anticipated in our original budget. Operating in a more sustainable manner translates, most importantly, into a bet-ter customer service experi-ence which, in turn, cascades into all kinds of seen and unforeseen opportunities for � e Great Basin Community Food Coop.

� ank you again for your business and overall participa-tion in our community. If you have any questions regarding the � nancial statements please join us at the quarterly Co-op Board of Directors Finance Committee meetings held at the Coop on the third Monday of the month at 5:00 pm.

To contact the board, e-mail [email protected]

Directors’ Notes

GBCFC First quarter 2013 Financial updateBy Maureen Mullarkey, Director and Treasurer


Member-Owners!Enjoy 10% o� your groceries

any time before August 15, 2013. Must have coupon present to

redeem. Only one coupon allowed per member per quarter.

10% OFFGROCERIES

Name:Susan Cole

How long have you been HOOing at the Co-op?Since February of 2012.

What do you do when you’renot HOOing?I love to spend time with my grandson and family. I enjoy sharing my passions and knowledge with others and learning from other people.

What made you want to be a HOO?I wanted to be part of the food movement in Reno as well as have an opportunity to continually learn and share my knowledge with others.

What kinds of things doyou do as a HOO?I get to make connections with people every day. I also help stock products and answer customer questions about our products. I am here to help, so wherever there is a need I will � ll it. You can � nd me in the coolers stocking and cleaning, � lling � rst aid kits, emptying garbage containers, � ling, and laminating signs for the store.

What’s your favorite thingto buy at the co-op?Anything Ryan creates is delicious! I also enjoy Lattin Farms’ zucchini, Earth Alchemy’s pea pods, and Eagle Peak’s Sweet Sleep.

What are your hopes and dreamsfor the future of the co-op?� at the Co-op will continue to grow and share healthy local foods with the public. � e Co-op creates a sense of fel-lowship and of community; I would love to see more people share in all the things the Co-op o� ers.

If you would like to learn more about becoming a Hands On Owner (HOO) at your co-op contact [email protected]. � e bene� ts of joining the HOO Program are immense! You get to meet other wonderful co-op members, you are eligible to receive in-store discounts, you help YOUR co-op to thrive and you can place bulk special orders at wholesale cost. What are you waiting for?

HOO HIGHLIGHTSHighlighting Wonderful

Hands-On Ownersof the GBCFCBy Hannah Gaither, GBCFC Board Member

Look for additional coupons in each quarterly newsletter!

Co-operative Principles

The Seven

Th ese seven (7) Co-operative Principles were established by the � rst successful co-op in Rochdale, England in the 1840s. � ey were later amended by the Interna-tional Co-operative Alliance in 1996. All true cooperatives use these guidelines to put their values into practice.

• Voluntary and Open Membership — Co-operatives are voluntary organizations, open to all persons able to use their services and willing to accept the responsibilities of mem-bership, without gender, social, racial, politi-cal or religious discrimination.

• Democratic Member Control — Co-op-eratives are democratic organizations con-trolled by their members, who actively par-ticipate in setting their policies and making decisions. Men and women serving as elect-ed representatives are accountable to the membership. In primary cooperatives, mem-bers have equal voting rights (one member, one vote) and cooperatives at other levels are organized in a democratic manner.

• Member Economic Participation — Mem-bers contribute equitably to, and democrati-cally control, the capital of their cooperative. At least part of that capital is usually the com-mon property of the cooperative. � ey usually receive limited compensation, if any, on capi-tal subscribed as a condition of membership. Members allocate surpluses for any or all of the following purposes: developing the coop-erative, possibly by setting up reserves, part of which at least would be indivisible; bene� ting members in proportion to their transactions with the cooperative; and supporting other activities approved by the membership.

• Autonomy and Independence — Co-opera-tives are autonomous, self-help organizations controlled by their members. If they enter into agreements with other organizations, includ-ing governments, or raise capital from exter-nal sources, they do so on terms that ensure democratic control by their members and maintain their cooperative autonomy.

• Education, Training and Information — Co-operatives provide education and training for their members, elected repre-sentatives, managers and employees so they can contribute e� ectively to the develop-ment of their cooperatives. � ey inform the general public — particularly young people and opinion leaders — about the nature and bene� ts of cooperation.

• Cooperation among Co-operatives — Co-operatives serve their members most e� ectively and strengthen the cooperative movement by working together through lo-cal, national, regional and international structures.

• Concern for Community — While focus-ing on member needs, cooperatives work for the sustainable development of their com-munities through policies accepted by their members.

Member Name: ____________________ Member #:____________ Date:_________

Calendar

2 4 0 C o u r t S t r e e tR e n o , N V 8 9 5 0 1

w w w. g r e at b a s i n f o o d . c o o p

NOTE: Beginning on Th ursday March 28th until the end of September there are weekly Edible Landscape workshops with Jana Vanderhaar outside at the co-op.

We have roughly 6 farm tours planned for the summer/early fall of 2013, all dates and details will be announced soon in a mass email. Email [email protected] for more info.

MAYSaturday May 18th, 9:00am-1:00pm – Annual GBCFC Spring Seedling Sale!

sunday, May 19th, 10:00am-12:00pm – Annual NDOA Gardening workshop for KIDS at VSA Lake Mansion – Jana Vanderhaar, Todd Rissone, Am-ber Sallaberry

Sunday, May 26th, 3:00pm – How to Cook and Love Snap Peas with Melissa Gilbert

JUNEsunday, june 2nd, 3:00pm – DIY Natural Oral hy-giene & Biocompatible Dentistry w/ Dr. Ocean

sunday, June 9th, 3:00pm – “Essential Oils For Life’s Little Emergencies” with Jodi Patterson and Jen-nifer Agnew from DoTerra Essential Oils

sunday, June 16th, 3:00pm – “Making Herbal Oils and Salves” We will be learning how to use fresh

and dried herbs to make herbal oil and salve. We will also be learning about a few of my favorite healing herbs. You will take home a salve that we will make in class. No supplies needed.

sunday, June 23rd, 3:00pm – How To Make Cheesy Gluten-Free Crackers with Heidi Englund

Thursday, June 27th at 6:00pm – Join Ken and Kathy Lindner of Lindner Bison Ranch for an educa-tional session about their ranch and the bison that they raise.

JULYsunday, July 7th, 3:00pm – Kids Art Class with Sheila La Drew

Sunday, July 14th, 3:00pm – Using Essential Oils To Help Balance Your Emotional Well Being with Jodi Patterson and Jennifer Agnew of DoTerra Essential Oils

sunday, July 28th, 3:00pm – How to cook and love avocados with Melissa Gilbert

AUGUSTSunday, August 11th, 3:00pm – Back To School Health Tips with doTERRA Essential Oils

Great Basin Community Food Co-op Workshops, Classes & Events

All events are free and open to the public. please RSVP to [email protected] to save your seat.

SAVE THESE IMPORTANT DATES: Spring Seedling SaleSaturday, May 18, 2013 • 9am-1pm

Annual Membership Potluck Party at the River SchoolSaturday, September 7, 2013 • 4pm - ??

Shanna Strong (at right) helps a participant during her Do It Yourself Bodycare Workshop.

� e Lattins from Lattin Farms at the 2013 Annual Love Your

Farmer Dinner.

Documents

Lindner Bison Ranch - Great Basin Community Food Co-op...Lindner Bison Ranch By Nicole Sallaberry ... square foot cottage on Plumas to our mansion on Flint. We upped our staﬃ ng