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07 Ocean Beach People’sOrganic Food Market News

December 2017

P e a c e a n d J o y t o E v e r y o n e

S A n d I e G O ’ S O n L Y C U S T O m e R O W n e d G R O C e R Y S T O R e

continued on page 10 . . .

Celebrating a Healthy Holiday As the year winds down many of us feel our schedules amp up with extra shopping, party-going and travel. Regardless of how you celebrate December, you may find yourself in the holiday vortex spun around by the fun, and also by the tendency to overindulge.

You are not alone. Many of us work diligently year-round to maintain a healthy lifestyle so that we feel good, and avoid illness. December’s activities can offset our good habits so that we may end the year exhausted and feeling poorly. Eating well and getting enough rest this month is the best gift you can give yourself, and you can share it with oth-ers—maybe even cre-ate some new traditions in the process.

Winter produce is diverse and festive, rich

in fresh fruits such as apples, pears, dates, kiwi, and vegetables, including dark leafy greens, winter squash, root crops, late season tomatoes and bell peppers. All of this bounty gives us many choices to support our health and well-being in holiday menus, gifts, and daily dietary choices for a busy schedule.

For instance, December marks the start of the citrus season, with clemen-tine and satsuma mandarins, ruby grapefruit, navel and Valencia oranges, honey tangerines, Minneolas, kumquats and more. Citrus is great holiday food because it’s high in vitamin C and bioflavonoids, both of which are important for fending off colds and flu. Pretty mandarins packed in a basket make a great gift. Fresh navel orange segments dipped in dark, antioxidant-rich chocolate are holiday treats. And who can resist a glass of freshly squeezed orange or grapefruit juice on a Saturday morning?

Are you going to a party and need to bring a dish to share? How about a plate of sliced ripe Bosc pears, whole walnut pieces, and a chunk of your favorite cheese? The pears offer plenty of minerals and fiber as do the nuts, which are also rich in Omega-3 fats. Protein, in the cheese, helps you feel full and satisfied with small servings. Stuffed vegetables make great appetizers. Stuffed raw cherry tomatoes, and baked stuffed mushrooms or baby potatoes make beautiful, delicious appetizers that quickly disappear. Herbs, minced vegetables, and whole grain bread crumbs can be used to make your own special stuffing.

People’s Co-op Owner Appreciation Days

Thursday, December 2110% off purchases*

Seniors with an active People’s membership

receive an extra Owner Appreciation Day Tuesday, December 19

* excludes no further discount items

Hol i d ay Hours a t Peop l e ’ s

Friday, December 8th, Close at 7 p.m.

Sunday, December 24th, Close at 7 p.m.

Monday, December 25thCLOSED

Sunday, December 31st, Close at 7 p.m.

Monday, January 1st,CLOSED

Board of Directors Present: Ofelia Alvarado, Andre Andersen, Derek Casady, Stephanie Mood, Andi Bri-ceno, Steve Myrick and Jamie Decker.Staff: Jim Kase and Gloria IsselhardGuests: Ellee Igoe, Nancy Kelly, Paul Maschel, and Phillip Gianopulos

Board Study

San Diego Small Scale Farming: Ellee Igoe from Soli-darity Farms spoke regarding their cooperative farm in Pauma Valley.

Outreach and Education

Jim read thank-you notes from the Pacific Southwest Chapter of the California Certified Organic Farmers for a donation that People’s made to their symposium as well as from the O.B. Town Council for a donation of organic orange juice for the Ocean Beach Pier Pancake Breakfast. Andi circulated the updated donation report for the year. The third quarter total was $3,537.30, year-to-date total was $16,437.18, and the 2017 budget is $27,713.

Planning Committee

Jim reported that the Dept. of Health has completed their inspection and the café was 100% in compliance. Hiring for the café staff will be completed this month. No date has been set for the soft opening pending final city code inspection.

Finance Committee

Steve reviewed the financial reports for September. Total revenue was down 3.5% for the month compared to September 2016 and down 2% year-to-date. Total cost of sales was up .3% for the month and down 2% year-to-date. Gross profit was down 10% and down 2.5% respectively. Sales per paid labor hour was $87.56 year-to-date compared to $88.52 in 2016. Labor to sales ratio for the month was 26.25% compared to 25.16% in September 2016 and 24.60% year-to-date, which is close to last year’s ratio of 24.26% . Utilities showed electricity use and cost up and gas and water costs down, compared to 2016, resulting in year-to-date total cost of minus 0.24% The Co-op’s duplex property showed normal income, and the only expenses were property taxes and insur-ance. The Co-op’s Voltaire East property showed property taxes and water expense with no income. Steve made a motion that the board approve up to $5,000 to replace the Deli’s ice machine. Vote: passed unanimously.Jim reported that the cost of repairs needed to service the elevator this month were covered by the mainte-nance agreement.

Nominating Committee

Andi reported that applications for board membership are available on People’s website and at the member-ship desk on the second floor of the Co-op. Commit-tee members will have a table set up at the entrance to People’s on the following Sundays: October 29, November 5 and 12, from 12 noon to 2 p.m. There will be information, board candidate applications, and committee membership applications available. All board members are encouraged to attend and talk to shoppers.

Meeting Notes for October 16, 2017

People’s Co-opBoard of Directors

GENERAL MANAGER’S MESSAGEby Jim Kase

Next Board MeetingMonday, December 18, 6 p.m.

•Outreach & Education Committee - Chair, Andi Briceno Meeting: December 11, 5:30 p.m.

•Planning Committee – Chair, Stephanie Mood Meeting: December 11, 6:30 p.m.

•Finance Committee – Chair, Steve Myrick Meeting: December 11, 7 p.m.

Committees

Meetings are held in the Co-op’s Community Room

PAGE 2 WWW.OBPEOPLESFOOD.COOP December 2017

General Manager’s Operation Report

Sales in October of 2017 were down 6% compared with October of 2016, with year-to-date sales down 2.8%. All departments, with the exception of two, were down compared to October of 2016. People’s held an all-staff meeting at the Ocean Beach Woman’s Club during the third week of October and the Co-op closed at 6 p.m. so that all employees could attend. The meeting was held in a town-hall style with the General Manager giving a short presentation about where we stand as a busi-ness and as an organization, followed by a question and answer period. It was the first all-staff meeting held in more than a year. The annual Organic Certification inspection for the Produce Department took place on October 26 and we passed with flying colors. People’s Marketing Director, Amber Forest McHale, and Membership Coordinator, Kylie Oliver, represented the Co-op at two events this month at Point Loma Nazarene University (PLNU). One event, the Creation Care Fair was student centered, and the second event, PLNU’s Fall Festival was open to the

general public, with more than 5,000 in attendance. Attendees of both events were treated to organic cameo apples courtesy of People’s and recieved in-formation about Co-op membership, sustainable food choices, and more. All Co-op owners recieved a 10% discount on bulk items during two days in October. This not only yielded higher than normal sales in the bulk depart-ments, but also brought storewide sales up compared to the same days of the prior year. People’s Scholarship application period for col-lege-bound high school seniors continues to be announced in the Co-op’s newsletter. The end of the month saw the annual O.B. People’s Healthy Halloween Carnival, which had a solid turnout of costumed kids and adults alike. Clowns and a magician entertained the crowd while bags of healthy treats were handed out. Thank you to staff members Jamie Decker, Elizabeth Sampedro and Juan Villela who organized the event.

As 2017 draws to a close, it’s time to look back on what has been a year of transition for our Co-op. The year began with the retirement of the General Manager after twenty years of service, and the construction of the café, which-has taken longer to complete than projected. Year-to-date sales are down just un-der 3% from last year, and we are feeling the effects of not only more brick and mortar competition, but also from online delivery services as well. Despite our challenges, the commitment to our mission, vision and values remains strong and unwavering, and the need for cooperative businesses and organizations is as great, or greater, than ever.

With the New Year just around the corner, our forty-five year old grocery store is still a strong, cooperative presence in the community. And with more than fourteen thousand active member-owners, I am confident that we will not just survive our current challenges, but thrive and grow in 2018. As I write this message, the O.B. Garden Café staff is finalizing recipes and refining operations that will make the café a must-go-to destination not only for members of our commu-nity, but also for those residents residing throughout San Diego and visitors from all over the world.

Changes to look for in the New Year include department resets and updates, as well as a cut fruit and vegetable selection in the grab and go cooler with items such as pre-cut peppers and onions, stir fry mixes, seasonal fruits and vegetables and eventually, People’s house-made salsa and hummus. Our philosophy of using more, wasting less and having a smaller footprint on the planet will always be at the heart of the business as it grows. Thank you to all who shop, work and participate with the spirit of cooperation now and into the New Year.

7 Cooperative Principles Adopted by the International Cooperative Alli-ance in 1995, cooperatives around the world generally operate according to the same core principles and val-ues. Cooperatives trace the roots of these principles to the first modern cooperative founded in Rochdale, England in 1844.

#1 Voluntary and Open Membership

#2 Democratic Member Control

#3 Member’s Economic Participation

#4 Autonomy and Independence

#5 Education, Training, and Information

#6 Cooperation Among Cooperatives

#7 Concern for Community

PAGE 3 December 2017WWW.OBPEOPLESFOOD.COOP

Visit us at:www.obpeoplesfood.coop

Contact us at:General Manager

[email protected]

[email protected]

[email protected]

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

Editor - Amber Forest McHale

ADVERTISING DISCLAIMER:

[email protected]

Ocean Beach People’s Organic

Food Market News

Proofreader - Jamie Decker

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

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

All Community Room events are FREE. For a complete calendar schedule, please visit the Co-op’s website at obpeoplesfood.coop.

Additionally, please check with the workshop leaders to ensure that there have been no schedule changes.

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

H e a l t h y B i t e

Book the Co-op’s Community Room for Free

People’s Community Room is available free of charge on a first

come first serve basis to Co-op owners and to our Co-op

owners’ nonprofit, community service groups. To book the room or obtain information, please call

Kylie at (619) 224-1387.

Live Acoustic MusicFridays 5:30 – 7:30 p.m. Sundays 11 a.m. - 1 p.m.People’s Market DeliThe Co-op’s Deli continues to present the finest in folk, jazz, blues, and bluegrass performed by local musicians. Our highly acclaimed organic, vegetar-ian fare features a variety of award-winning soups, salads, entrees, baked goods and desserts. All food, including breakfast, lunch and dinner, is prepared fresh daily. Top off your meal with a complement of Fair Trade, certified organic teas and coffees, freshly made juices, and more. Bring a friend or make new friends here.

Pop-Up Toy DriveDecember 1 – December 15O.B. People’s Organic Food Market

Dive deep into the spirit of giving by bringing a new, unwrapped toy to People’s during the first two weeks of December! All toys will distributed to children from

low income households by the California Western Service Workers at their annual Christmas Party on December 16.

Raising an Authentic ChildFriday, December 1, 7 – 8:30 p.m.People’s Market Community RoomCindy Santi Making Connections presents a talk on raising an authentic child with integrity and the abil-ity to have a self-lead life. Attendance limited to 18; to RSVP call (208)290-3916. To ensure that there are parking spaces for shoppers, please do not park in People’s parking lot while attending this workshop. Free of charge.

Stress Release through MeditationTuesday, December 12, 7 – 8:30 p.m.People’s Market Community Room The Stress Release Response™, developed by Dr. Erhard Vogel from the Nataraja Yoga Ashram, is a uniquely powerful and effective process that when used sincerely, and regularly, may immediately turn your stress-inducing situations into positive experi-ences. Attendance limited to 18; to RSVP call (858) 337-7963. To ensure that there are parking spaces for shoppers, please do not park in People’s parking lot while attending this workshop. Free of charge.

Healthy ShoulderWednesday, December 13, 7 - 8:30 p.m.People’s Market Community RoomFor more than six years, Dr. Kino’s self-care protocol has made 80% of attendees of his Healthy Shoulder workshop feel less pain and more shoulder range of motion. Attendance limited to 18; to RSVP call (858)866-4545. To ensure that there are parking spaces for shoppers, please do not park in People’s parking lot while attending this workshop. Free of charge. Free of charge.

Cancer: Natural Cures & Prevention Thursday, December 28, 7 - 8:30 p.m. People’s Market Community RoomDo you know anyone who is battling or concerned about developing, cancer? There is hope even for seri-ous stage-four conditions. Natural therapy with prayer may produce real results. Prevention is even better. This workshop is for everyone. Attendance limited to 18; to RSVP email [email protected]. To ensure that there are parking spaces for shoppers, please do not park in People’s parking lot while at-tending this workshop. Free of charge.

Film Night “Chasing Coral”Thursday, December 14, 7 p.m. Ocean Beach Green Center“Chasing Coral” is a 2017 documentary film featuring more than 500 divers, scientists and photographers around the world who document the disappearance of coral reefs. Coral reefs are the nursery for all life in the oceans, a remarkable ecosystem that sustains us. Yet with carbon emissions warming the seas, a phenomenon called “coral bleaching,” a sign of mass coral death-has been accelerating around the world. Learn more about this educational film and watch the trailer at www.chasingcoral.com. The Ocean Beach Green Center is located at 4843 Voltaire Street #B,

Healthier Holiday Eating Tips If holiday eating leaves you concerned about foods high in fat and calories or overeat-ing in general, here are some tips to help enjoy the meal with-out increasing your waistline.

Lower the fat. Use half the butter or oil in baked goods and replace the other half with unsweetened applesauce or mashed banana. For dip recipes, try using plain, low-fat or nonfat yogurt in place of mayonnaise.

Reduce the sugar. In baked goods, such as quick breads, cookies, pie fillings, custard, puddings and fruit crisps, reduce the sugar by one-fourth to one-third. When you use less sugar in recipes, add spices such as cinnamon, cloves, allspice and nut-meg or flavorings such as vanilla extract or almond flavoring to enhance the sweetness of the food. Don’t reduce sugar in yeast breads because it provides food for the yeast and promotes rising.

Be sodium savvy. Drain liquid from canned vegetables and rinse with water. In many recipes, salt may be reduced or deleted altogether. Choose fresh or low-sodium versions of products such as low-sodi-um soups, broths, soy sauce, canned vegetables and tomato products. When the recipe calls for seasoning salt, such as garlic salt, celery salt, or onion salt, try using herb-only seasoning, such as garlic powder, celery seed, or onion flakes. Or use finely chopped herbs, garlic, celery, or onions. Don’t cut salt out of yeast breads because it helps control the rising action of yeast.

Increase fiber. Try using whole-wheat flour and bread, bulgur, whole-wheat pasta, brown rice, oatmeal, whole cornmeal or barley in recipes and dishes. Substitute whole-wheat flour for half of the all-purpose flour in a recipe. Vegetables are another great way to increase the fiber content in dishes, add a variety of vitamins and minerals, and make meals stretch further. Add vegetables to chili and spaghetti sauce. Add extra vegetables to quiche fillings, cas-seroles and salads. Beans such as kidney, pinto or navy beans are great for soups or stews. Fruits can be added to muffins, pancakes, desserts, and salads.


People’s Announces Co-op Scholarship In an effort to reach out to the local community and to assist students in fur-thering their education, Ocean Beach People’s Organic Food Market, a California food cooperative, is sponsoring two $1,000 scholarships for all eligible college-bound high school seniors. The application period runs from October 1, 2017 to March 1, 2018. By offering these scholarships, Ocean Beach People’s Organic Food Market is reaching out to extend knowledge and apprecia-tion of the cooperative business model in order to effect change. To access the application, please go to the Co-op’s website at www.obpeoplesfood.coop. From the home page menu, click on the Board of Directors link, then click on 2018 Scholarship.

Want More of People’s? Visit Ocean Beach People’s Organic Food Market on Face-book (facebook.com/oceanbeachpeoples), Instagram (instagram.com/obpeoplesorganicfoodmarket) and Twitter (twitter.com/Peo-plesOrganic) for up to the minute news and action alerts, as well as reminders of Co-op events and groovy pictures of staff, owners, and the Co-op’s fresh food!

Our Cooperative Community Fresh Recipes for the Table

recipe provided by

Physicians Committee for Responsible Medicine©

Serves 8

1 15-ounce can fava beans1 medium tomato, diced2 - 3 cloves roasted garlic1/4 cup onion, diced1 tablespoon fresh parsley, choppedsea salt and pepper to taste

Press fava beans through a strainer to remove outer skins. Place in food processor and add tomato, roasted garlic, onion, and parsley. Purée ingredients. Add salt and pepper to taste. Serve with warm, crusty bread.

Nutrition information per serving: 62 calo-ries, 3.3 g protein, 11.6 g carbohydrate, 0.3 g fat, 5% of calories from fat, 0 mg cholesterol, 127 mg sodium.

Serves 8

1/2 cup balsamic vinegar1/2 cup vegetable broth1 tablespoon olive oil2 tablespoons water2 cloves roasted garlic, crushed4 portobello mushrooms4 cups romaine lettuce, leaves torn

Give a Co-op Gift Card! Looking for the perfect gift? People’s offers rechargeable gift cards—you decide the amount and your gift recipient chooses the treats that appeal to them. Whether it’s for a delicious afternoon lunch from the Co-op’s Deli, a shopping cart filled with the freshest organic produce, or herbal remedy from the Co-op’s Wellness Department, People’s rechargeable gift cards make gift giving simple.

A Benefit of Ownership Did you know that a senior discount is available to seniors who have an active People’s ownership? Please see any cashier for a Senior Discount Applica-tion form.

Bag Raffle Winners Congratulations to our recent bag raffle winners: Dorothy, Kevin, Landon, Grace, Sunny, Ryan, John, Anna, Julia, Stephen, Melinda, Elizabeth, Chance, Jill, Michelle, Kayla, Glenda, Katie, Gary, Goli, Marleia, Shea, Esther, Nik, Judy, Debbie, Lee Ann, Irene, Sima, Allison, Holly, Jeffery, Linda, Alicia, Randy, Shawna, John, Alison, Betty, Melissa,

If you haven’t participated yet, please join in. All it takes to receive a raffle ticket—which entitles you to the Co-op’s daily drawing of a $30 Peo-ple’s Co-op gift card—is to bring your own large grocery bag, or box when you shop. Each large bag that you bring in and use, entitles you to one raffle ticket. Don’t forget the Coffee Cup Raffle upstairs in the Deli. Each time you use your own cup, you’ll receive a raffle ticket for a $5 People’s Co-op gift card.

Donations from Shoppers Donation boxes located at each of the first floor registers at People’s feature non-profit organizations that focus on food, land, and animal welfare. New organizations are rotated in every three months and funds donated by shoppers are sent directly to the non-profit. Recently, People’s customers donated: $107 to Mama’s Kitchen, a nonprofit that offers meal delivery to women, men, and children vulnerable to hunger due to HIV, cancer, or other critical illnesses; $166 to the Feral Cat Coalition, a non-profit dedicated to re-ducing the suffering and overpopulation of feral and abandoned cats through a free, humane trap-neuter-return program; and $171 to Ocean Beach Elemen-tary, specifically for their students’ organic garden project. Thank you shoppers! For more information on the donation box program, please email Amber at [email protected].

Store Tours for Children! Dear teachers and homeschoolers, did you know that People’s offers store tours for children? The goal of the store tour is to teach children about the impor-tance of good nutrition, organic foods and sustainable living practices. On the tour, children will receive healthy snack samples as well as a take-home activity book that contains games and puzzles to reinforce what they learn on the tour. Important reasons to eat organic food and other nutritional infor-mation are also included for families to read. Ocean Beach People’s Organic Food Market believes that informed choices made by consumers have far-reaching impacts on the local and global commu-nity. Additionally, since children are the future, teaching them good nutrition and environmentally sound lifestyle choices is essential. Store tours are available free of charge and are approximately one hour long. To schedule a tour, please call People’s at (619) 224-1387 and ask for Jamie or Amber.

During the December revelry, food often be-comes the centerpiece. Joyous overeating is followed by strict resolutions to lose weight come New Year’s Day, and many people struggle to undo the damage to their cholesterol level or blood pressure caused by eating lots of fatty foods. If you’re ready for some-thing new, try the following low-fat, cholesterol-free recipes. What you won’t see are the extra pounds that usually build up around this time of year. And, whether you are celebrating on Christmas, Kwanza, during Hanukkah, or hosting a holiday party, you can give your family and friends more than a brightly wrapped package. The gift of health will make a greater impression on loved ones.

Roasted Garlic and Fava Bean Paté

Mixed Greens with Pan Grilled Portobello Mushrooms

continued on page 10 . . .


Body Care & Wellness

Dr. Bronner’s

Zum Wash Liquid Soap 8 oz. $9.99 reg. 10.69

Zum

Alaffia

Health ForceAll Health Force Products 15% Off

Baobab Powder 7 oz. $17.99 reg. 19.99

ParadiseAll Paradise Products 10% Off

Sappo HillGlycerine Creme Bar Soap 3.5 oz $1.49 reg. 1.85

Includes Earth’s Blend Multivitamins, Orac-Energy Greens, Protein and Greens, Protein and Greens Chocolate Bar, Olive Leaf and more!

Includes Digestion Enhancement Enzymes, Liver Rescue,MycoForce Immunity, Shilajit Supreme, Oxygen Supreme and more!

This “superfood” is wild-harvested and hand-processed using traditional methods in northern Togo by Alaffia’s Fair Trade collectives

Arnica-Menthol Organic Magic BalmHelps cool and soothe sore muscles and achy joints without synthetic ingredients

Frankincense & Myrrh variety - free of parabens sulfates and phthalates

All varieties including fragrance-free

Earth Friendly Ecos Dishmate 25 oz. $2.49 reg. 3.79

Dish liquid in assorted varieties

Natural ValueBathroom Tissue 4 pack - 2 ply/250 sheets $1.59 reg. 1.99

Blue label variety only

BiokleenBac-Out Stain + Odor Remover 32 oz. $5.99 With live enzyme cultures, botanicals, and plant-based surfactants

Tru Melange Travel Tin Candle 3.5 oz. $4.25 reg. 4.99

Inspiration variety - with patchouli and tangerine essential oils

Aura Cacia Aromatherapy Car Diffuser each $8.75BallGlass Canning Jar 24 oz. $1.65 reg. 1.95

Includes 5 refill pads

Household & General Merchandise

reg. 10.29

reg. 8.35

What’s New at People’s Market?

2 oz. $6.79 reg. 7.99

BulkQ Real – Organic Tri-Color Quinoa: Quinoa an in-credible grain providing all nine essential amino acids as well as a good source of protein, iron, and dietary fiber. This beautiful va-riety naturally produces a blend of colored quinoa in the field. When cooked, each seed has its own unique texture and savory, nutty flavor that comes together to form a delicious dish. Organic Black Quinoa new, too!

Bob’s Red Mill – Organic White Rice Flour: The refined version of organ-ic brown rice flour, organic white rice flour can be used interchangeably with brown rice flour. White rice flour is naturally gluten-free, rich in carbohydrates and low in fat. It can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces. Please note that People’s Bulk Dept. is not a gluten-free dept. due to wheat flours being located in the same area.

Napa Valley – Organic Toasted Sesame Oil: Ideal for dressings, sauces and marinades, this oil is made from sesame seeds that have been roasted at low temperature for a rich and smooth sesame flavor.

GroceryAnnie’s Homegrown – Organic Grass Fed Classic Mild Cheddar Macaroni & Cheese: The same delicious taste of Annie’s Organic Classic Mild Cheddar with the goodness of cheese made with milk from grass fed, California cows with year round access to pasture. Organic Grass Fed Shells & White Cheddar and Organic Grass Fed Shells & Real Aged Cheddar new, too!

Amy’s – Organic Tomato Basil Pasta Sauce: This is the classic sauce that is used in all of Amy’s Italian dishes. Made with organic, vine-ripened tomatoes, extra virgin olive oil, garlic and fragrant basil. Gluten free and vegan! Light in Sodium Tomato Basil, Family Marinara and Light in Sodium Family Marinara new, too!

Napa Valley – Organic White Wine Vinegar: This vinegar is made from a blend of fine California white wines which are then aged in oak barrels, not stainless steel tanks.

Artisana – Organic Raw Almond Butter Squeeze Pack: Experience the delightful texture and clean aroma of Artisana’s raw, uniquely energizing almond puree. A great way to add protein, essential vitamins and minerals to your diet. Knead, squeeze and eat.

Muir Glen – Organic Fire Roasted No Salt Added Diced Tomatoes: These California grown tomatoes go from the field to can in 8 hours! Keep a can in your pantry for easy use when making soups, sauces and stews.

Primal Kitchen – Green Goddess Dressing & Marinade made with Avocado Oil: Made from a creamy, zesty classic blend of organic herbs and spices, and featuring B12-rich nutritional yeast, organic cage-free eggs and organic apple cider vinegar.

PerishablesWildbrine – Raw Organic Kraut: Wildbrine ferments organic green cab-bage with salt to produce a kraut with that original tartness and home-style crunch you crave. Contains naturally occurring probiotics.

Good Culture – Organic Classic Cottage Cheese: Creamy organic cottage cheese made from organic milk and cream from grass-fed cows. Contains Celtic sea salt along with live and active cultures.

Amy’s – Single Serve Cheese Pizza: The classic favorite, perfectly sized for one pizza fan. Made with Amy’s house-made pizza sauce and grated part-skim mozzarella cheese over a tasty, tender crust. Made with organic tomatoes and organic flour.

Amy’s – Meatless Pepperoni Pizza: How do you make a pepperoni pizza taste like one, without the pepperoni? Simple. Use paprika, cayenne pepper and fennel, blended with organic tofu, to create that spicy, peppery taste and texture that pepperoni lovers crave. Sprinkled with Monterey Jack, ched-dar and mozzarella cheeses to round out the traditional flavors. Made with organic tomatoes and organic flour.


Deli/Bakery

Tofu Nuggets

$6.89 per pound reg. 7.89

reg. 3.59 You Save $1.09

Perishables

December 1 - 15

Bulk

reg. .99 You Save .19

Nature’s Path

Organic WafflesAll varieties

$2.50 7.4 oz.Deli items feature Organic ingredients

Prices on SpecialsWhile Supplies Last

Grocery


reg. 1.95 You Save .40


reg. 2.99 You Save $1


Eden

Organic BeansAssorted varieties

$1.55 15 oz.

GoMacro

Organic MacroBarAssorted varieties

$1.99 2 - 2.3 oz.

reg 2.45 You Save .96


reg. 3.49 . You Save .99


Brown Cow

Cream Top YogurtAll varieties

80¢ 5.3 oz.

Once Again - Lightly Toasted

Organic Almond ButterSmooth, Crunchy

$15.99 16 oz.

Organic Valley - Organic!

Extra Large Brown Eggs

$4.39 1 dozen

Kevita

Organic Sparkling Probiotic DrinkAll varieties

$2.50 15.2 oz.

Chocolate Pudding


Santa Cruz

Organic ApplesauceAssorted varieties

$2.99 23 oz.

So Delicious

Coconut Milk YogurtUnsweetened Plain, Vanilla

Made with Organic ingredients

$4.69 24 oz.


Equal Exchange - Organic & Fair Trade

Love Buzz Coffee

$8.99 per pound


French Roast Coffee

$8.99 per pound


Thompson Raisins

$2.99 per pound


Organic Walnut Halves

$9.99 per pound



Breakfast Blend Coffee

$8.99 per pound

Organic!

Organic & Fair Trade

Annie’s Homegrown - Organic!

Macaroni & CheeseAssorted varieties

$1.49 6 oz.

Jovial - packed in glass!

Organic TomatoesWhole Peeled, Crushed, Diced

$3.39 18.3 oz.


December 16 - 31Deli/Bakery Perishables

Bulk


reg. 3.39 - 4.79 6 - 8 oz. You Save .40 - .80

Cardamom Raisin Cookies


Cashew CranberryQuinoa


Prices on SpecialsWhile Supplies Last

Deli items feature Organic ingredients


Rumiano - Organic!

Cheese Slices & BlocksAll varieties

$2.99 - $3.99


Grocery


reg. $20.99 You Save $5




Santa Cruz - Organic!

Cranberry Nectar White grape juice and cranberry blend

$3.39 32 oz.

Lundberg

Organic Rice PilafAssorted varieties

$2.49 6 oz.

Bob’s Red Mill

Organic FlourAssorted varieties

$5.69 5 lb.

reg 4.55 You Save $1.16

Annie’s Naturals

Organic Dressing Assorted varieties

$2.99 8 oz.

Maranatha - Organic!

Raw Almond ButterCreamy, Crunchy

$15.99 12 oz

Alden’s

Organic Ice CreamAll varieties

$5.99 48 oz.

Organic Valley

Organic Butter Salted, Unsalted

$4.99 1 lb.



Breakfast Blend Dark

$8.99 per pound


White Basmati Rice

$2.39 per pound


Whole Raw Cashews

$9.99 per pound


Organic White Quinoa

$2.39 per pound


Lundberg - Organic!

Brown Basmati Rice

$2.19 per pound

Organic!

Organic!


Alter Eco

Organic Chocolate BarAssorted varieties

$2.49 2.82 oz.

Rudi’s Organic Bakery

Organic English MuffinsWhole Wheat, Spelt

$2.99 12 oz.

Wholly Wholesome

Organic Pie ShellsTraditional, Whole Wheat

Sale does not include gluten-free shells

$4.99 14 oz.


G i f t s f o r t h e H o l i d a y s

No matter how you celebrate the winter sea-son, albeit with pine cones, a menorah or Christmas tree, giving gifts to friends and family can be both fulfilling and challenging. Fulfilling because there is something wonderful about giving—and challenging because you don’t want to add to the earth’s burden of bearing more ‘stuff’. What follows is a suggested list of useful gifts that won’t end up as clutter. Remem-ber this, the best gift you can give to any loved one, is the gift of your time spent together.

A is for Art The next time you’re at Peo-ple’s, take a moment to enjoy the delicious local art and photography that’s displayed on the walls. Drop by the Information Desk on the second floor if you are interested in purchasing a piece. 100% of each sale goes directly to the artist or photographer.

B is for Books A book makes a wonderful gift! Choose from an eclectic assortment of covering everything from fresh, fast food to fermented veg-etable recipes to alternative health care for adults, children, and pets, to herbology and more.

C is for Calendars Resolve to keep track of appointments this New Year. Then use your calendar pages to make interesting wrapping paper for gift giv-ing in the months ahead.

D is for Dates Have you

tried the coco dates? Take three dates, tie with a ribbon and you’ve got a delicious present.

E is for Essential Oils Not only do they smell good, but they have healing properties, too.

F is for Fair Trade Tea, Coffee and Chocolate Need we say more?

G is for Gift Card Can’t decide what to give? Buying a rechargeable People’s Gift Card at the Co-op lets the recipient do the choosing for you.

H is for Handmade Coin Purses and Zipper Pouches created from 95% recycled post-consumer material. Featuring fun and whimsical designs!

I is for Incense If your friends have a favor-ite scent, People’s probably sells it, including Sandal-wood and Cedar for a “woodsy” ambiance.

J is for Jam and Jelly Who

wouldn’t enjoy a jar of Morello Cherry, Royal Fig, or Black Current jam to spread on multi-grain toast or thinly sliced mana bread?

K is for Kitchen Gadgets Your favorite chef friends will thank you for tools that can be used to cook things. Choose from spice jars and colorful silicone-wrapped food storage containers to wooden citrus reamers and sushi rolling mats. Plus there are cups and bowls, strainers and stirrers, travel mugs and glass drinking straws . . . the list goes on!

L is for Lotion, both body and face Hydrating and soothing lotions are always wel-come during the drying months of winter.

M is Mulberries You can use them in any recipe calling for blackberries or raspberries and they blend well with other fruits, especially apples and pears. Mulberry muffins make a great gift.

N is for Navel Oranges, and we have the best in town Drop two in your loved one’s stocking for a sunny treat.

O is for Organic Fruit Basket Peruse the Produce Department and pick out a bounty of health-ful, colorful fruit. No need to order a fruit basket from a catalogue, People’s offers the best looking, best tasting certified organic fruit in town.

P is for Persimmon Persimmons are a good source of vitamin C and are rich in fiber – the Fuyu variety offers layers of flavor, reminiscent of pear, dates and brown sugar with nuances of cinna-mon. Their texture varies from crisp and succulent when young, to a tender and gelatinous texture as they mature.

Q is for Quinoa and Quartz Crystals Quinoa is an ancient grain that is also known as a superfood because of its nutritional properties. Since it’s gluten-free, folks with wheat allergies will be happy to receive a plate of quinoa cookies. Quartz crystals make good paper weights and are fun to carry around in your pocket.

R is for Recycled Aluminum Foil True, this is an unusual gift, but you must admit this stuff is versatile. Make foil stars to hang at the window. Later, crumple up a handful and use it to scrub your pots. It really cleans! Foil can also be used instead of dryer sheets. Crum-ple it into ball, then

toss in the dryer with your clothes and bedding. R is also for reusable straws. People’s offers three sizes of glass straws – so you’ll never have to use a yucky plastic one again! S is for Sprout Jars and Scarves After preparing sprout seeds in the jar, your gift recipient can go for a winter walk all bundled up in their new scarf!

T is for Tangerines December is the begin-ning of the tangerine season. Gobble up a bag of Sat-sumas and give another bag to your favorite neighbor because they’re so darn sweet.

U is for unique and one-of-a-kind rings, bracelets and necklaces Stop by People’s jewelry counter, located across from the Book Dept. and check out the locally made baubles and adornments.

V is for Vitamins Almost everyone can ben-efit from a multivitamin from time to time. If need be, the Co-op’s Wellness Dept. offers “mini tab” vitamins for the little mouth in your family.

W is for Water and Wine Take your pick—we all need to drink something. W is also for reusable water bottles, which People’s carries in as-sorted sizes and colors.

X is for Xylitol A natural sweetener, xylitol actually good for your teeth, and may help to stabilize insulin and hormone levels.

Y is for Yogurt Pretzels We know folks love these, because we are always refilling the bulk bin that holds this creamy, crunchy treat.

Z is for Zum Bar Soap Handcrafted, skin softening soap that satisfies your need to be clean and your desire to be pampered. And it’s a bulk soap, so you can cut off a little piece or a hunk of a chunk.

Fuyu Salad with Citrus VinaigretteServes 4

Salad2 ripe Fuyu persimmons sliced horizontally2 oranges, peeled, deseeded and cut into chunks1 small cooked sweet potato, peeled and cut into chunks2 cups mixed salad greens

Citrus Vinaigrette1/2 cup fresh orange juice3 Tbsp. white wine vinegar1 Tbsp. lemon juice1 Tbsp. minced shallot1/2 cup extra virgin olive oil1/4 tsp. dried thymezest from the orangepinch of sea salt and freshly ground black pepper

Garnishchopped hazelnuts pecans, or walnutsParmesan cheese goat cheese or feta cheesepomegranate seeds optional

To make the dressing, pour the orange juice into a small sauce pan and bring up to a boil. Turn the heat down to a strong simmer and reduce by half. Pour the reduced orange juice into a small bowl and add the rest of the ingredients for the dressing and whisk. Taste for seasoning. For a stronger orange flavor add more orange zest, for more acidity add more vinegar, for a stronger punch of tartness add more lemon juice. Assemble: Divide the salad greens among 4 plates. Arrange the sliced persimmon. Add the butternut squash, oranges, cheese, and any other garnishes that you are using. Pour dressing over each salad and serve. Recipe adapted from www.lowcarbmaven.com


N e w s B i t e s Food for Thought: Report emphasizes human-caused climate change

Organic onions superiorResearchers in Ireland have found that onions grown using organic methods contain higher antioxidant levels than onions grown with conventional (aka com-mercial) methods. The organic onions also had up to 20% higher flavonol content than conventional onions. Plants naturally produce substances called phyto-chemicals. Flavonols are just one of many groups of phytochemicals, but they have the advantage of being better researched than many other phytochemicals, according to the May 2013 issue of Antioxidants and Redox Signaling. Like most of the phytochemicals, fla-vonols are active antioxidants that may protect your health through their ability to fight inflammation and neutralize free radicals. Researchers have found that the way we treat the soil affects the soil biome and, in turn, the food from it. (Journal of Agricultural and Food Chemistry)

Dicamba crop damageHundreds of soy and cotton farmers are reporting widespread crop losses caused by the herbicide dicamba—a broad-spectrum herbicide, drifting from neighboring farms growing genetically engineered soy and cotton. One dispute between two Arkansas farmers led to a shooting death. Arkansas’ plant board voted to ban any spraying of dicamba for 120 days and Missouri briefly barred its sale last July. One member of a dicamba advisory panel set up by the manufacturer of dicamba, Monsanto, says he had urged the company for years to change course because “even the best, most conscientious farmers cannot control where this weed killer will end up.” (The Salt/The New York Times)

Dicamba impacts beesHoney production is down about a third in parts of Arkansas, Mississippi and Missouri where dicamba is sprayed. One farmer says dicamba drift is the most likely explanation for the lack of blossoms and the reason his honey production is off by 40 to 50%. (The Salt/NPR)

NYC opts for Meatless Mondays New York City Mayor Bill de Blasio has announced that 15 public schools will offer Meatless Monday as part of a pilot program, with the potential to expand throughout the school system. New York joins a growing group of cities that are reducing meat consumption, with recent Meatless Monday proclamations issued in Pittsburgh, Sacramento, and Vancouver, B.C. According to research from the Johns Hopkins Center for a Livable Future, scientific adviser to the Meatless Monday campaign, livestock production is a major driver of climate change, con-tributing to nearly 15 percent of global greenhouse gas emissions. Based on predictions, if upward trends of meat and dairy consumption continue, global mean

temperature rise will more than likely exceed 2 de-grees Celsius, the level that scientists agree we must stay below to avoid the most catastrophic climate change scenarios. In addition to reducing climate impact, diets that favor plant-based instead of animal protein can lower the risk of chronic preventable diseases like cancer, heart disease, type 2 diabetes and obesity.The Meatless Monday movement has been integrated into schools, restaurants, hospitals, college campus-es, corporations, and communities. Free resources to start Meatless Monday are at www.meatlessmonday.com/start-a-campaign.

Genetically engineered applesGolden Delicious “Arctic” apples, genetically en-gineered to resist browning when cut, entered the market in October. Major apple-growing trade groups, including the U.S. Apple Association and the Northwest Horticultural Council, opposed the “Arc-tic” apple because of concerns that cross-pollination to other orchards will cause importers, such as China and Europe, to reject U.S. apples or require costly testing. The grower intends to introduce genetically engineered “Arctic” granny smith, fuji and gala apples next. (Biotech-now.org)

Regenerative Organic certification?The Rodale Institute unveiled draft standards for a new Regenerative Organic certification, developed by a coalition of farmers, ranchers, nonprofits, scientists and food brands. When finalized, Rodale reports that the Regenerative Organic certification will exceed organic standards to be even more climate friendly, humane, just and environmentally sound. The Or-ganic Consumers Association says that as we veer toward climate catastrophe, sustainable claims “don’t cut it” and regenerative organic farming that returns atmospheric carbon to the soil is the next stage of organic farming and civilization. (Organic Consumers Association)

Carbon dioxide level surges Carbon dioxide levels have surged to the highest point in 800,000 years due to human-caused pollution and a strong El Nino, the World Meteorological Or-ganization reported in October. The key greenhouse gas’ concentrations reached an average of 403.3 parts per million in 2016, up from 400 parts per million the year before, and the increase was 50 percent greater

than the average over the last 10 years. The organiza-tion said the change could mean worsening “severe ecological and economic disruptions,” because the last time CO2 levels were this high the planet was 2 to 3 degrees Celsius warmer, and sea levels were as much as 65 feet higher than they are now.(Bloomberg, BBC News)

Human glyphosate levels doubleA new study has shown that glyphosate levels in humans have more than doubled since 1993; glypho-sate-resistant genetically engineered crops were first introduced into the United States in 1994. The research, conducted by the University of California at San Diego School of Medicine, was published in the Journal of the American Medical Association. “Prior to the introduction of genetically [engineered] foods, very few people had detectable levels of glyphosate,” says study author Paul Mills. “Our exposure to these chemicals has increased significantly over the years but most people are unaware that they are consuming them through their diet.” (Organic Authority)

First ever glyphosate Testing Biobank MetricBio has launched the first ever Glyphosate Biobank, to help shed further light on the levels of glyphosate in the U.S population and to help re-searchers to investigate human health issues sur-rounding the world’s most used herbicide.The Glyphosate Biobank, which is being coordinated by The Detox Project alongside MetricBio, is being funded by members of the public who would like to find out the levels of glyphosate in their urine. The Detox Project team has been researching infor-mation on glyphosate and glyphosate-based herbi-cides for more than 10 years. From this research they believe there are five very important points that everyone needs to know about this widely used chemical:1. Glyphosate is the world’s most used herbicide.2. In 2015 the World Health Organization’s cancer agency IARC declared that glyphosate is a probable human carcinogen. 3. Glyphosate is found regularly in food and water.4. There is no safe level of glyphosate according to independent science.5. 90 % of the soybeans and 70 % of the corn and cotton grown in the United States are glyphosate-tolerant genetically engineered crops.

A major federal report published by 13 agencies last month names humans as the primary cause of global climate change. “This assessment concludes, based on extensive evidence, that it is extremely likely that human activities, especially emissions of greenhouse gases, are the dominant cause of the observed warming since the mid-20th century,” the document says, adding that “there is no convincing alternative explanation.” This runs afoul of the Trump administration’s stance on the subject. A White House response emphasized “remaining uncertainty” and access to “affordable and reliable energy needed to grow economi-cally.” (Politico, The Hill]


4765 Voltaire St. San DiegoA CALIFORNIA COOPERATIVE

Ocean Beach

Organic Food Market

Live Acoustic Music at People’s DeliFridays, 5:30 - 7:30 p.m. & Sundays, 11 a.m. - 1 p.m.

San Diego’s Only Customer Owned Grocer!

PEOPLE’SA t t r a c t A t t e n t i o n ! G e t N o t i c e d !

Advertise in O.B. People’s Organic FoodMarket News and reach up to 14,000 readers!

Advertising rates available by contacting Jamie Decker at (619) 224-1387. Or, email Jamie at [email protected]

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

2 cups radicchio, leaves torn2 cups endive, leaves tornsalt and pepper to taste

Clean mushrooms, removing stems, and set aside. Whisk together balsamic vinegar and next 4 in-gredients. Add half of vinegar mixture to a large skil-let and heat until mixture starts to simmer. Add mushrooms, tops down. Cover, reduce heat to me-dium and cook 3 minutes. Turn mushrooms and cook an addi-tional 4 to 5 minutes, until tender. Combine romaine lettuce and next 3 ingredients in a large bowl. Add remaining vinegar mixture, toss well. Divide lettuce equally between eight salad plates. Slice mushrooms and divide equally between eight plates. Add salt and pepper to taste. Serve immediately.

Nutrition information per serving: 86 calo-ries, 5 g protein, 11.6 g carbohydrate, 1.8 g fat, 18% of calories from fat, 0 mg cholesterol, 86 mg sodium.

The benefits of eating as many plant-based foods during the holidays are many. Fruits, vegeta-bles and nuts provide insoluble fiber that helps your digestive tract stay regular. This is especially impor-tant when your diet may be heavier than normal with extra helpings of starchy foods. Soluble fiber, found in many fruits and vegetables—such as the pectin in apples, helps clear fats from your bloodstream and circulatory system. Bitter greens, like endive, esca-role and dandelion, support the liver, taxed as it may be from fats and alcohol. Generally speaking, cooked vegetables are easy to digest. The nutrients they provide are easily assimilated and help support your immune system. Raw foods provide extra water and bulk, helping you feel full faster so you are less likely to overeat. By including raw and cooked fruits and vegetables into your holiday schedule, you’ll find that they can help you stay healthy and balanced during what can be a hectic time. Shopping for gifts can be stressful so why not create your own gifts with food? An artfully arranged plate of dried organic apricots, figs, dates and nuts is a great gift –you’ll be surprised by how quickly it gets eaten. Use an attractive wooden or straw plate, run a ribbon over the plate and top it off with a reused bow. How about a sack of fresh hazelnuts with a nutcracker and pick? Make your own herb vinegar with fresh herbs and organic vinegar. Or make garlic infused oil. Use an attractive bottle with a hand drawn label along with a recipe card for your favorite salad dressing or marinade. If you garden, make notes for herbs and vegetables to grow for next year’s gifts, such as fresh dried culinary herbs, or herb sachets for the bath or linen drawer, canned salsa, hot pepper jelly, and so on! The possibilities for bringing more healthful traditions into the holidays are endless. Not only do they help you and the people you love feel good and

. . . continued from page 1holiday

strong, they reflect a style of giving that affirms life’s bounty. Healthy eating, delicious edible gifts, and creative one-of-a-kind inspirations offer alternatives to the holiday mall and heavy eating habits that have taken over what has traditionally been a time of year marking the end of the harvest, a time to be together, share a meal and reflect.

. . . continued from page 4recipes

Serves 82 pounds red new potatoes, quartered1 tsp. olive oil1/8 tsp. sea salt1 tsp. dried rosemary, crushed

Preheat oven to 375 F. Place new potatoes in a large bowl. Drizzle with oil. Add sea salt and rose-mary, mix thoroughly. Spread on a cookie sheet and bake at 375 F for 50 minutes.

Nutrition information per serving: 129 calo-ries, 2.6 g protein, 28.7 g carbohydrate, 0.7 g fat, 4% of calories from fat, 0 mg cholesterol, 154 mg sodium.

Rosemary New Potatoes

The Last Word

Winter Health Tip:Two simple ways to skip a cold or flu Wash your hands often. Doctor’s agree that fre-quent hand washing can ward off more viruses and illnesses than any vaccine or other medical interven-tion. Hand washing prevents the spread of germs from surface to surface and prevents the spread of viruses and bacteria. So lather up, and avoid being down and out this winter.

Avoid using antibacterial products. Companies love to tell us that their antibacterial products will help kill more germs and keep you healthier. The problem is, these products also kill the good germs that would help ward off disease carrying germs, making the bad germs stronger. Using natural, or-ganic soaps and cleansers will help to keep your body healthy and happy!


Fruit of the Month for Co-op Kids

Free Piece of Organic Fruit for Kids!

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

Parents, you may redeemthis coupon for one

Organic Apple or Organic Banana during December

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

S U G G E S T I O N, COMMENT & QUESTION BOX

The suggestion box is located just inside the Co-op. You can also email suggestions and comments to [email protected] When emailing, please put “Suggestion Box” in the subject line.

Dear Gentle Reader, In last month’s issue of People’s newsletter, I erroneously cut off the last sentence in my response to a comment regarding the dangers of feeding dogs macadamia nuts. Due to the important nature of the comment, we are reprinting it in its entirety in this issue. Amber, Editor

Dear People’s, Can you post that macadamia nuts are poisonous to dogs? Even two of these nuts can be fatal. Thank you so much, Chris

Dear Chris, Thanks for sharing this tip, especially as we enter the holiday season where nuts are a featured ingredient in many recipes. While dogs do appreciate peanut butter, according to the American Kennel Club, “The consequences of [dogs] eating macada-mia nuts include vomiting, ataxia, weakness, hyperthermia, and depression. If you suspect your dog may have eaten even a small amount of macadamia nuts, consult your veterinarian immediately.” Keep your furry friends safe! Amber, Editor

Dear People’s, Please put signs with prices on all of the vegetable and fruit bins and shelves. It’s hard to comparison shop when so many items are missing the pieces. LindaDear Linda, We strive to have clear and consistent signage on all of the items that we sell. Thank you for your suggestion, we will redouble our efforts. Jim Kase, General Manager

Dear People’s, Please provide more vegan options, including vegan hot dog buns, vegan salmon, and vegan cheese. Jonathan

Dear Jonathan, We have offered vegan burger and hot dog buns in the past, but even in the peak of summer, with the buns on sale, they sell so slowly that we cannot keep a fresh supply on the shelf. We do carry vegan cheese, including Field Roast, Kite Hill, daiya, Miyokos and Treeline. We would be happy to order a case of vegan “salmon” for you. As a member-owner, you would receive a 10% case discount. David O., Perishables

Dear People’s, I love the Deli, but I wish you used less soy and wheat. I don’t think soy is healthy. Bob

Dear Bob, Thank you for the comment. The Deli works to provide many options for many palettes. Besides our organic salad bar, rice, beans and steamed vegetables, you can always put in a special order, with 48-hours notice, for one or more of the many soy and/or wheat free items that we prepare and that you like most. Celeste, Deli

Dear People’s, Please offer Xyla brand xylitol. It’s made from North American hardwood rather than corn. Thank you, Julie

Dear Julie, Thanks for the tip, I will definitely look into this product. In the mean-time, please note that the xylitol that we do offer, Xylo Sweet, is sourced from corn that is non-genetically engineered. Tressa, Wellness

Dear People’s, It would be awesome if Owner Appreciation Day was “choose your own day.” I can’t seem to plan my shopping needs around the day you offer and so I usually miss out on it. Andrea

Dear Andrea, Thank you for your input. People’s Owner Appreciation Days have been set for the year. We are looking at ways to offer the Owner Appreciation Day benefit to more member-owners in 2018. Jim Kase, General Manager

Dear People’s, Please offer sodium and sugar-free Ezekiel Bread. Allen

Dear Allen, We have carried this variety of Ezekiel Bread in the past and it did not sell well. We can special order a case of six for you if you would like. They arrive at the Co-op frozen. David O., Perishables

Dear People’s, I’ve been a member-owner since 2012 and there used to be more wheat-free and refined sugar-free baked goods in the Deli. Can you make more? If you did, I would buy more. Molly

Dear Molly, We’re glad you like the bakery treats! We do make quite a few treats with maple syrup, agave and Bob’s Red Mill gluten free flour, but it looks like we need to increase our production. Are there any particular bakery items that you would like to see? Have you heard about our special order policy? Just give us 48-hours notice and we’ll have your treats ready! Celeste, Deli

Dear People’s, I suggest you put up a sign in the alley parking lot that reads: For O.B. People’s Shoppers Only. Or something like that. There are people parking there that are not shopping at People’s. Linda

Dear Linda, Thank you for your suggestion. The parking in the alley is located di-rectly behind the duplex unit that People’s owns. We did post private parking signage in that lot in the past, but we were informed by the City of San Diego that we may not have designated parking for our business on the property of a private residence, even if we own it. Jim Kase, General Manager

Documents

Ocean Beach People’s Organic Food Market News · PDF fileplate of sliced ripe Bosc pears, whole walnut pieces, and a chunk of your favorite cheese? ... Clowns and a magician entertained