Ocean Beach People s

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Presorted Standard

U.S. Postage Paid

San Diego, CA

Permit 906

8 A.M. - 9 P.M. DAILY obpeoplesfood.coop (619) 224–1387 At People’s, we are committed to promoting ecological sustainability with the products

and services we provide and

in the way we operate our business.

4765 Voltaire St. _{San Diego, CA 92107}

Ocean Beach People’s

Organic Food Market News

May 2021

S a n D i e g o ’ s B e s t S e l e c t i o n o f O r g a n i c P r o d u c 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 . . .

Celebrate World Fair Trade Day

~ The fair way to do business

10% off purchases*

* excludes no further discount items

For complete details,

please see page 3

P e o p l e

’ s O w n e r

Appreciation Days

Tuesday, May 11

through

Saturday, May 15

Celebrate

Fair Trade Day

at People’s

Saturday, May 8th

People’s will be raffling off

gift baskets filled with

Fair Trade items

thoughout the day.

Just fill out a raffle ticket!

World Fair Trade Day, a global celebration on the second Saturday, show-cases the small-scale producers at the heart of the fair trade movement and

the contributions they make to healthy and sustainable communi-ties around the world. When you choose authentic fair trade goods, your purchase casts a vote for small-scale farmers, producers, and artisans around the world. Fair trade is a movement that empowers farmers to organize and earn a livelihood within the highly competitive global marketplace. Through organizing, they are able to tend to what matters most— their family, communities, and the environment.

We all want to feel good about our food choices, and buying organic produce from local and regional farmers makes it easy. But what about food that comes from afar? In many communities around

Fair trade is the only mainstream model that guarantees a minimum price to help coffee producers through hard times such as the global pandemic. Since 1998, Fair Trade Certified™ coffees have generated over $740 million in financial benefits to producers. Just one cup might seem insignificant, but the Fair Trade seal ensures that every single cup counts toward a better future for the farmers who grew those beans. (source: fairtradecertified.org)

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Meeting Notes for March 15, 2021

People’s Market

Board of Directors

Interim General Manager’s Message

PAGE 2

May 2021

Next Board Meeting

Monday, May 17, 6 p.m.

• Outreach & Education Committee

– Chair, Janice DuVall

Meeting: May 10, 5:30 p.m.

• Finance Committee

– Chair, Steve Myrick

Follows Outreach & Education meeting

Board Committees

Market March 2021 2020 % Change Sales $906,871 $1,253,787 -27,67% Basket Size $40.86 $42.14 -3.03% Customers 22,499 29,968 -24.92%

As always, People’s member-owners are invited to attend Board of Directors meetings. We are currently meeting through Zoom.

To attend, please call (619) 224-1387 at least 48 hours in advance and leave your email address or cell phone number for the Membership Dept. Or, email

[email protected]

You will be asked to provide your owner number and to specify which meeting you would like to attend.

by Sarela Bonilla

Board of Directors Present: Lynn Wade, Janice DuVall, Kylie Oliver, Steve Myrick, Peter Doft, Jamie Decker, Paul Coogan, Torran Owens, and Jennifer Jiau. Staff: Sarela Bonilla and Gloria Isselhard. Guests: Loni Lavaliere, Stephanie Kent, Lisa Carman, and Mark Spitzer.

Thank you to every Co-op owner who attended People’s virtual Annual Meeting, and voted in the 2021 Board of Directors’ election. Thank you to all of the candidates who ran and congratulations to Steve Myrick and Stephanie Kent on their election as directors.

Although we are excited to be nearing our 50th anniversary in August of 2022, it’s no secret that we have struggled financially over the past few years. Even prior to the financial constraints brought on by the pan-demic, we had seen a decline in new and renewing owners, a slow and steady decline in sales and the challenges that we faced with our now closed O.B. Garden Café can still be felt today.

In October of 2020 People’s Board of Directors decided to make a change in management, take time to reassess our goals, get a clear look at our financial standing and make a plan for a successful future. To that end, the board has decided to hire an Interim General Manager from Columinate, a consult-ing company that focuses on supportconsult-ing co-ops through various challenges and changes.

Wynston Estis, our Interim General Manager, will be with us for the next six months, working on a safe and healthy reopening plan, supporting staff and managers in their roles, reviewing and renewing our practices and overall helping People’s to reclaim its position as a successful cooperative business, and a leader in our community that supports its owners, employees and shoppers.

Wynston began her work with co-ops in 1992 and has most recently been working with numerous co-op’s that were in need of a turn around like we do. People’s staff are delighted to welcome and work with Wynston and contribute to achieving the growth and change that lies ahead of us. We appreciate all of our owners and shoppers and are hopeful that with Wynston’s help we can become an even better version of People’s to serve all of you.

Board Study

Lynn asked the board members to send ideas to her regarding subjects for Board Study. Once received, she will create a calendar.

Executive Session

Lynn reported that the board held an Execu-tive Session at which the café was discussed.

New Business

Lynn reported that the Bylaws Committee has met and finished updating the bylaws. The update will be sent to the Co-op’s attorney for review.

Policy Governance: Lynn read from the C1 Gov-erning document regarding focusing our vision outside to the future and following policy governance principles.

Outreach and Education Committee

Janice said she has been in contact with stu-dents at Bastyr University who are doing research on food as medicine for cardiovascular disease. She said that she would like to work on developing an edu-cational program on food for cardiovascular health. Peter said that type of program could be construed as practicing medicine without a license, and we should be very careful about crossing that line.

Paul spoke of reaching out to schools, in particular, the Waldorf School. Jamie said that prior to the pandemic, People’s was very active in local schools, Girl and Boy Scout programs, and other youth organizations by hosting field trips to the Co-op, helping with their school gardens, as well as supplying food at their events. She said this type of outreach is good however, at the present time we need to work on operations.

Finance Committee

Steve reviewed the Financial Statements for February. The revenue for the market and café was down 26.9% compared to February 2020, and year-to-date it was down 25% compared to the prior year. Sales per paid labor hour was $91.31 as of February 2021 compared to $100.82 in 2020.

Jamie reported that we were approved for a second Paycheck Protection Program (PPP) loan and it has been deposited in the bank. The loan is expected to cover six payrolls. The application for forgiveness of the current loan has been submitted to our credit union.

Nominating Committee

Paul reported that the Candidates’ Meet & Greet did not take place due to an edit made in error to the Zoom meeting’s passcode.

A minimum of 350 votes is required in order for the election to be valid. Lynn said she would check the vote count weekly and Peter offered to help.

Interim General Manager’s Operations Report

Gross sales were down 27.67% for the market compared to March of 2020. For the first quarter of

the year we are down $897,264, or 25.98% in sales compared to the first quarter of 2020. Our organization posted a net loss of $32,620 in March of 2021, com-pared to a net income of $93,167 in March of 2020.

At People’s Organic

Food Market

You Own the Store!

March 2021 total personnel costs at the market came in at 29.95% of gross sales, with an increase of 2.15% from 27.8% last month. In the first week of March People’s received a second PPP loan. We received full forgiveness of our first PPP loan at the end of March 2021.

Throughout March we saw a slight decline in People’s Curbside shopping as more owners begin to get vaccinated and feel safer shopping in person, how-ever the program has still been a source of sales as well as a continued support for owners who use the platform for shopping and special orders. Our curb-side team is still adding products as well as updating item descriptions.

In early March People’s reset its Certi-fied Organic Produce Department. Utilizing mostly existing materials and purchasing new sign holders, Produce Manager Mike Garcia and Facilities Manag-er Juan Villela, with the support of staff, broke down and rebuilt the displays in just under five hours. The main intention was to create better visibility from the front of the market through the Produce Department, improved pathways, and accessible displays.

From the start of March through early April there was a heightened focus on our Annual Meeting and Board of Directors’ Election. With over 11,000 active owners we struggled to engage our owners during election time and worked diligently to get the 350 consumer votes necessary for a valid election. With in-person voting running alongside e-voting, we did have a valid election which will be reported on in more detail next month.

At the end of March and the first quarter of

2021, we completed our Quarter 1 inventory, and this time we opted to use RGIS, an inventory service com-pany. While it is convenient to employ their services, we are planning to do an in-house inventory count for Q2 in order to achieve more accuracy.

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Visit us at: www.obpeoplesfood.coop

Contact us at:

Interim General Manager

[email protected] Editor [email protected] Membership [email protected]

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

Editor - Amber Forest McHale

ADVERTISING DISCLAIMER:

[email protected]

Ocean Beach

People’s Organic

Food Market News

People’s Co-op will not knowingly accept newsletter advertise-ments that are deceptive, misleading or expressly incompatible with our mission and goals. People’s Co-op does

not endorse, advocate or guarantee offers, viewpoints or representations made by advertisers in the newsletter.

Our Cooperative Community

People’s Curbside –

Online Grocery Store is Now Open!

Shop & Pay Online, then Pick Up at the Co-op

Ocean Beach People’s Organic Food Market is excited to introduce People’s Curbside, a new service where you can shop your Co-op online. We’ve already added more than 8,000 products that are

available at People’s to the online grocery store. Please keep an eye out, as we will be adding more products and product information weekly. If there is a particular item that you are looking for and you don’t see, please let us know and we’ll do our best to make it avail-able on People’s Curbside as soon as we can.

Currently, you can place orders Monday through Friday by noon with order pick up available Tuesday through Saturday between 1-2 p.m. You’ll find designated parking available to pick up you order located just east of the Co-op behind People’s O.B. Garden Café at 4741 Voltaire St., 92107. Please note that the café is closed for business.

It’s easy to create a People’s Curbside account, which is linked to your Co-op owner number. Included in the many features People’s Curbside offers, once you’ve started shopping online, you can easily reorder items or whole orders you’ve purchased in the past with the click of a button. You can also see cur-rent sale items as well as view People’s Co-op Basics, which feature everyday low prices on many popular grocery and household items. Additionally, Co-op owners will be able to use their discount savings when the market offers Owner Appreciation Discount Days.

To access the online grocery store please visit People’s website at www.obpeoplesfood.coop

Spring into Summer with Savings

at People’s Organic Food Market

Summer is on the way, and the Co-op has great deals on essentials for all your outdoor fun — refresh-ing drinks, snacks on the go and body care items for healthy skin. Look for Co+op Deals coupons through-out the market and save on favorite brands, including Simply Organic, Dr. Bronner’s, Herb Pharm, Organic Valley, Muir Glen, Wallaby and Garden of Life — more than 25 coupons in all! May/June coupons are valid through June 30, 2021.

To get a head start on your next shopping trip, check out a preview of the coupons on our web-site at www.obpeoplesfood.coop While we no longer offer printed coupon books, you’ll enjoy the same great deals by using the coupon tear pads found in the market. Be sure to look for Co+op Deals sales and our everyday low price Co+op Basics items to save even more money at the Co-op!

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Here’s how it works:

Pick the day you want to shop for your Owner Appreciation 10% discount between Tuesday, May 11 and Saturday, May 15, 2021

Once at the register, give the cashier your owner number and let them know that you would like to use your discount.

Receive your 10% discount on that transaction.

I m p o r t a n t t o K n o w !

Your owner number can only be used one time for the Owner Appreciation Discount savings. If someone other than the primary shareholder (i.e. the person whose name is on the ownership card) asks for the Owner Appreciation Discount (for in-stance a roommate or spouse), that counts as the one-time use. You do not need a coupon to access the discount, you simply need to give the cashier your owner number.

*Excludes no further discount items.

If you have any questions, please don’t hesitate to ask any cashier or call People’s at (619) 224-1387.

Another People’s Co-op Benefit:

Owner Appreciation

S a v i n g s !

People’s is offering a one-time use

10% off Owner Appreciation Discount*

Tuesday, May 11 - Saturday, May 15

Want More of People’s?

Visit Ocean Beach People’s Organic Food Market on Facebook (facebook.com/oceanbeachpeoples) and Instagram (instagram.com/obpeoplesorganicfood-market) 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! Thank you to Co-op owners for voting in the

2021 Board of Directors’ Election. Returning board member Steve Myrick, receiving 312 votes is joined by incoming board member Stephanie Kent, receiv-ing 196 votes. Thank you again for your participation, which insures the second cooperative principle: Democratic Member Control.

Steve Myrick Stephanie Kent

People’s Co-op 2021

Board of Directors’ Election Results

Holiday Recipe - Mother’s Day

recipe provided by Cathy Banks

Lemon Ricotta Muffins

Looking for something special to serve for Mother’s Day breakfast or brunch? Cathy’s Lemon Ricotta Muffins are an ideal choice to share with your Mom, Aunty or Grandmama. You can also enjoy them with a cup of Fair Trade tea or coffee, or with a glass of chilled oat milk for a snack. As versatile as they are delicious, these lemony-lite muffins are cake like, too! That means that they can be frosted and turned into cupcakes for dessert.

Makes 12 muffins

2 cups unbleached white flour 1/2 tsp. baking soda

1/2 tsp. baking powder Pinch of sea salt

1/2 cup unsalted butter, softened

2 Tbsp. plus 1 tsp. freshly grated lemon zest 1 cup ricotta cheese

1 free range, pasture raised hen’s egg 1 Tbsp. freshly squeezed lemon juice 1/2 tsp. almond extract

1 cup cane sugar or xylitol

1/3 cup sliced almonds, optional for topping Pre-heat oven to 350°. Whisk together the flour, baking soda, baking powder and salt in a medium size bowl. In a large bowl, combine the but-ter, cane sugar or xylitol, and lemon zest. Beat until fluffy. Beat in the ricotta. Add the egg, lemon juice and almond extract and mix to combine. Beat slightly, batter should be smooth. Add the dry ingredients and mix until just combined. Line muffin tin with baking cups or oil lightly. Divide the batter into the prepared muffin tins. Decide if you are going to frost any of your muffins. Then, if desired, sprinkle the tops of the muffins you won’t be frosting with sliced almonds.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean and the muf-fins are lightly golden brown. Cool and enjoy!

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Frontier Co-op

Applewood Smoked Sea Salt

$16.95 lb.

reg. 19.95

This medium -grind flaky sea salt is smoked over true Eastern Washington applewood at low temperatures. Aged applewood is one of the most popular fruit woods used in smoking foods because it yields a dense, fruity-sweet flavor, unlike most other woods. Season barbecued tempeh and vegetables, marinades, brines and chutneys with this richly flavored salt.

Norpro

BBQ Tongs

18”

$8.45

reg. 9.95

Locking tab pushed down keeps tongs together for easy storage, pull up to open.

Tru Melange

Evening Peace Candle

8 oz.

$10.95

reg. 11.95

Made from 100% pure beeswax from North American apiaries.

Shoyeido -

No Further Discount

All Shoyeido Incense

10% Off

May Bulk Herbs & Spices Specials

May General Merchandise Specials

.

Includes Peace, Love, Joy, Cherry Blossom, Eternal Treasure, and more!

May Body Care & Wellness Specials

Pranoram-

All Morocco Method Products

10% Off

Morocco Method -

Europharma -

Sunwarrior -

All Sunwarrior Products

10% Off

All Europharma Products

15% Off

Probulin -

All Probulin Products

10% Off

Organic Essence-

packaged in paper!

Includes Warrior Blend Protein, Lean Meal Illumin8, Algae Oil,

Collagen Building Peptides, and more!

All Pranoram Products

20% Off

Includes essential oils, hydrosals, diffusion oils, and more!

Includes Euro Hair Oil, Blood of the Dragon Styling Gel,

Diamond Crystal Mist, shampoos, and more!

Includes Curamin, Curamed, Zinc plus Selenium, and more!

Organic Deodorant

2.2 oz.

$9.79

reg. 11.49

Natural, Lavender, Wood Spice and Lemon Tea Tree varieties.

Includes Colon Care, Daily Care, Women’s Health Probiotics,

Daily Digestive Enzymes, and more!

H e a l t h y B i t e

Three Cheers for Chia

Once best known as a novelty item, this tiny seed is a protein powerhouse.

by Lisa James

The 1970s is mostly remem-bered as the decade of fads that included pet rocks and mood rings. One of the biggest hits was the Chia Pet, an earth-enware creature that came with a packet of seeds. You would soak the seeds until they formed a gel, then apply the gel to the moistened pottery. As the chia sprouted it would form a plush blanket of green, creating a living sculpture that paired well with your lava lamp.

It’s amazing how things can change over the years. Chia, once a fad item, is now praised for providing significant nutrition in a compact package. But it turns out that this newly found respect for chia isn’t so new after all.

An Ancient Food Rediscovered

Evidence suggests that chia (Salvia hispanica) was first used for food around 3500 BCE. Along with corn, beans and another seed crop called amaranth, chia became a dietary mainstay for the Aztecs, Mayans and other pre-Columbian peoples, who also incorporated chia seeds into their medicines. The fact that chia was offered to the Aztecs’ emperors as tribute from conquered tribes and to their gods in religious ceremonies reflects the esteem in which this seed was held in the Mesoamerican world.

Much of Aztec civilization was destroyed during the Spanish conquest of what is now South and Central America. As a revered food of the gods, chia was suppressed and replaced by such European crops as barley and wheat. It survived as a minor crop in Guatemala, Mexico and Nicaragua, where it was made into a beverage with water, lemon juice and sugar.

Protein and More

One reason chia was so valued by the ancient Americas’ native peoples was its ability to fuel activity for long periods of time; they called chia “the running food.” Many of today’s fitness enthusiasts, looking at chia’s nutritional profile, have come to the same conclusion.

Chia supplies more than just protein. It is rich in omega-3 fatty acids, and contains significant micronutrient stores, including B vitamins, boron, calcium, iron, potassium and vitamin C.

Athletes aren’t the only ones interested in chia. One of chia’s most no-table properties is the thick gel it forms when mixed with water. Known scien-tifically as a hydrophilic colloid, this soluble fiber regulates electrolyte balance, helps keep the body hydrated and allows the intestinal tract to function properly. In addition, chia gel provides a sense of fullness and helps slow the conversion of dietary carbohydrates into glucose, or blood sugar. This helps prevent the blood sugar rollercoaster created by consumption of simple sugars, which can play havoc with not only glucose control for people with diabetes but also with appetite control for anyone trying to watch their weight.

Chia seeds can be used in baked goods and salads, or they can be eaten in sprout form. Chia seeds are also a popular ingredient in healthy smoothies. From food to fad to food again, chia has come full circle. It may not be, as it was for the Aztecs, the subject of religious devotion. But scientific understanding of chia’s nutritional benefits has made it the latest dietary superstar.

Protein, the basic building material of muscle and other tis-sues, is made up of units known as amino acids. Unlike many other plant-based foods, chia seed provides a complete, readily absorbable set of essential amino acids, those that the body can’t produce on its own. And chia—at between 19% and 23% protein by weight—contains more of this major nutri-ent than most seeds and grains.

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All Europharma Products

15% Off

What’s New at People’s Market?

More Ways to Save

with Co+op Basics

Looking to stretch your grocery budget? So are we! That’s why we’re pleased to offer People’s “Co+op Ba-sics” program. Co+op Basics offers everyday low prices on many popular grocery and household items. From

peanut butter to beans and tomato sauce to olive oil, you’ll find value-priced brands as well as low prices on some of your everyday favorites. For savings on Co+op Basics products, look for the purple and white Co+op Basics sign!

Certified Or ganic

Produce Specials

May 1 - 15

May 16 - 31

Cantaloupe

$1.15 lb.

reg. 2.49

Strawberries

$3.69 lb.

reg. 4.39

Cara Cara

Oranges

$1.99 lb.

reg. 2.29

Hokto Kinoko

Brand Mushrooms

$2.29

3.5 oz.

reg. 2.99

Anahiem

Peppers

$2.99 lb.

reg. 3.59

Hass Avocado

4 count bag

$2.99

per bag

reg. 3.75

Grocery

Eat the Change – Organic Mushroom Jerky: A savory snack that is

nutri-ent dense with 150 calories or less per bag. Each mushroom is handpicked, marinated and smoked to create 5 delicious varieties including

Habanero BBQ, Maple Mustard, Hickory Smokehouse, Sea Salt & Cracked Pepper, and Teriyaki Ginger.

White Leaf – Organic Biodynamic Baby Food: Produced by a small

fam-ily run business, every aspect of White Leaf baby food has been conceived with the health and wellness of babies in mind. Varieties include Pumpkin Nectarine, Peach Oat, Sweet Potato Beet, and Pear Banana Kiwi. Earth’s Best – Organic Very Vanilla Letter of the Day Cookies: Chock

full with vanilla flavor, these cookies offer toddlers a creative way of learning their ABC’s while enjoying a wholesome snack that is an excellent source of iron, zinc and six B vitamins. Oatmeal Cinnamon Letter of the Day variety new, too!

Kashi – Organic Berry Fruitful Whole Wheat Biscuit Cereal: This

ce-real has a little secret: there’s a filling made with a blend of Concord grapes, apples, raspberries and strawberries packed within each and every biscuit. Each serving offers over half your recommended daily dose of whole grains.

Cool Chef – Organic Ranch Dressing: Toss it with fresh greens in your

salad, mix it with your slaw, use it as a dip for cut vegetables or even as a drizzle topping on pizza. Free of dairy and gluten. Locally made in San Diego!

Perishables

Springhill – Organic European Style Unsalted Butter: This butter is

made in the European style. Springhill separates the cream, then lets it set for 3 days with the culture before churning it just like in the old days. Made with Jersey milk.

Cocojune – Organic Cultured Coconut Yogurt: Dip your spoon into the

velvety taste of Strawberry Rhubarb and Vanilla Chamomile varieties.

Each serving of Cocojune includes some of the world’s most researched probiotic strains, such as “BB-12” and “LA-5”. Cocojune believes in using cultures with proven potency, as not all strains are created equal.

Alden’s – Single Serve Vanilla Ice Cream Sandwich: Made with real

vanilla, and stick-to-your-fingers cookies, these old school ice cream sand-wiches will transport you to the long days of summer all year long. Dairy and Dairy-free varieties.

Body Care

Badger Balm – Clear Zinc SPF 40 Protect Land and Sea Sunscreen:

Available in a tube or a tin, this reef safe sunscreen is formulated with just 4 naturally nourishing ingredients. And it’s one of the first sunscreens ever to be certified Protect Land + Sea, a new seal verifying that a product is free and clear of the pollutants that harm coral reefs, sea turtles, and other aquatic life. To sum it up—good for you, and good for our planet.

Aura Cacia – Calming Chill Pill Fizzy Bath: This fizzy bath helps you

relax and renew with a unique blend of calming lavender, refreshing citrus and balancing patchouli. Fizzy bath is formulated with jojoba oil and coconut-derived surfactants that leave the skin soft and silky smooth.

Aura Cacia – Clearing Breezeway Fizzy Bath: Breezeway Fizzy bath

provides a clearing experience with a fresh, camphor-like aroma. A blend of eucalyptus, lavandin, lavender and rosemary essential oils with jojoba oil and coconut-derived surfactants that leave the skin soft and silky smooth.

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Deli/Bakery

Raw Taco Salad

$7.49

per pound reg. 8.49

Perishables

May 1- 15

Bulk

Deli items feature Organic ingredients

Prices on Specials

While Supplies Last

Grocery & Household

reg. 1.79 each You Save .79 each

reg. 4.65 each You Save $1.15 each

reg. 4.45 You Save $1.46

reg. 5.35 You Save $1.36

Goddess Bars

$9.99

per pound reg. 10.49

reg. 1.39 You Save .40

Grain Millers - Organic!

Quick Rolled Oats

99¢

per pound

reg. 11.99 You Save $4

Organic Black Beans

$1.99

per pound

reg. 2.39 You Save .40

Organic Mung Beans

$2.29

per pound reg. 2.59 You Save .30

Coarse Bulgur Wheat

$1.79

Woodstock - Organic!

Raw Whole Cashews

$7.99

per pound

Seventh Generation

Free & Clear Baby Wipes

Thick and soft for messy messes

$2.99

64 count

Chickapea - Organic!

Chickpea Lentil Pasta

Assorted varieties

2 for $7

8 oz.

Gimmie - Organic

Seaweed Snacks

Assorted varieties

2 for $3

.35 oz.

Muir Glen - Organic!

Diced Tomatoes

Salt, No Salt Added varieties

4 for $4

14.5 oz.

reg. 6.79 -7.69 8.3 - 10 oz. You Save $1.80- $1.70

Beyond Meat

Plant-Based Meat

Breakfast Sausage Links, Meatballs

$4.99 - $5.99

reg. 5.59 You Save $1.10

Straus Family Creamery

Organic Yogurt

All varieties except Greek

$4.49

32 oz.

Cascadian Farm - Organic!

Frozen Vegetables

Broccoli, Peas, California Blend,

Shelled Edamame

2 for $4

10 oz.

Organic Valley _ Organic!

Shredded Cheese

3 Cheese Mexican, Mozzarella

2 for $7

6 oz.

So Delicious - dairy free!

Coconutmilk Yogurt

All varieties

3 for $4.98

5.3 oz reg. 1.99 each You Save .33 each

Forager Project - Organic!

Grain Free Cereal

Assorted varieties

$3.99

7 - 8 oz.

Topo Chico

Sparkling Mineral Water

Bottled in glass!

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May 16 - 31

Deli/Bakery

_Perishables

Bulk

Lemon Date Bars

$7.99

per pound reg. 8.49

Cilantro Jalapeno

Hummus

$7.49

per pound reg. 8.49

Deli items feature Organic ingredients

Grocery & Household

reg. 18.49 You Save $2.50

reg 1.79 each You Save .54 each

Seventh Generation

Dish Liquid

Assorted varieties

2 for $5

19 oz.

Artisana - Organic!

Raw Almond Butter

Made with California almonds

$15.99

14 oz. reg. 3.65 You Save .66

Mountain High - Organic!

Tri Color Quinoa

$2.99

per pound

reg. 2.49 You Save .50

Brown Flax Seeds

$1.99

Multi Colored Popcorn

$1.49

Organic Cashews

$12.99

per pound reg. 14.99 You Save $2

Mountain High

Organic Green Lentils

$1.99

per pound

Bionaturae - Organic!

Strained Tomatoes

Packed in glass - crafted in Italy

2 for $5

24 oz.

Honest Tea - bottled in glass!

Organic Tea

Just Black Tea, Just Green Tea

4 for $5

16 oz.

reg. 3.29 You Save $1

Maya Kaimal

Organic Chana

Assorted varieties

2 for $7

10 oz.

Health-Ade - Organic!

Kombucha

All varieties

2 for $5

16 oz reg. 7.79 You Save .80

Alden’s

Organic Ice Cream

All varieties

$6.99

1.5 quart

reg. 3.19 - 10.99 8.75 - 32 oz. You Save .90 - $3

Harmless Harvest - Organic!

Coconut Water

From fragrant young coconuts

$2.29 - $7.99

Organic!

Beyond Meat

Plant-Based Meat

Burgers, Hot Italian Sausage,

Brat Original

$4.99 - $6.99

reg. 7.79 - 9.49 8 - 14 oz. You Save $2.80 - $2.50

Organic!

Dry Roasted

No Salt

Late July - Organic

Cantina Dipper Chips

White Corn, Blue Corn varieties

2 for $5

8 oz.

Prices on Sales

While Supplies Last

Lilly’s

Hummus

All varieties except Kalamata

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Organic Produce

Beauty, Inside and Out

Fruits and vegetables come in terrific colors and flavors, but their real beauty lies in what’s inside. To get a healthy variety, think color; different colors give your body a wide range of valuable nutrients, like fiber, folate, potassium, and vitamins A and C. Compared to people who eat only small amounts of fruits and vegetables, those who eat more generous amounts —as part of a healthy diet — are likely to have reduced risk of chronic diseases. These diseases include stroke, type 2 dia-betes, some types of cancer, and perhaps heart disease and high blood pressure. Eating a balanced diet and making other lifestyle changes are key to defending your body’s good health.

Fiber

Diets rich in dietary fiber have been shown to have a number of beneficial effects, including decreased risk of coronary heart disease.

Excellent fruit and vegetable sourc-es: navy beans, kidney beans, black beans, pinto beans, lima beans, white beans, soybeans, split peas, chick peas, black eyed peas, lentils, artichokes, raspberries, mangos and persimmons.

Folate

Healthful diets with adequate folate may reduce a woman’s risk of having a child with a brain or spinal cord defect. Excellent fruit and vegetable sourc-es: black eyed peas, cooked spinach, great northern beans, asparagus, and citrus including oranges, lemons, and limes.

Potassium

Diets rich in potassium may help to maintain healthy blood pressure. Good fruit and vegetable sources

include sweet potatoes, tomato paste, tomato puree, beet greens, white pota-toes, white beans, lima beans, cooked greens, carrot juice, and prune juice.

Vitamin A

Vitamin A keeps eyes and skin healthy and helps to protect against infections.

Excellent fruit and vegetable sources include sweet potatoes, pump-kin, carrots, spinach, turnip greens, mustard greens, kale, collard greens, winter squash, cantaloupe, red pep-pers, and Chinese cabbage.

Vitamin C

Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy.

Excellent fruit and vegetable sourc-es include red and green peppers, kiwi, strawberries, sweet potatoes, kale, can-taloupe, broccoli, pineapple, Brussels sprouts, oranges, mangoes, tomato juice, and cauliflower.

Sweet Potato and Apple Salad

Sweet and savory are the first words that come to mind when eat-ing this salad. We like the soft sweet potatoes with the crisp apple texture. 2 sweet potatoes

1 red delicious apple, chopped into bite size pieces

1 green apple, chopped into bite size pieces

1 cup of raisins 1 cup of golden raisins 1/2 cup walnuts, chopped 1/2 cup green onions, chopped 1 Tbsp. olive oil

1/2 Tbsp. apple cider vinegar. Start by cutting the sweet pota-toes into bite size pieces. In a large pot bring 3-4 cups of water to boil. Add sweet potatoes and let boil for about 15-20 minutes, or until tender but not mushy. Drain and set aside. In a medium mixing bowl combine apple pieces, raisins, walnuts, green onions, olive oil and apple cider vin-egar. Toss together with a sprinkle of sea salt if desired. Add sweet pota-toes to the salad. Lightly toss salad to combine ingredients.

Serve immediately or refrigerate for later.

Vegan Mexican Pizza

This easy to put together meal is filling and delicious. You can add any type of toppings you like.

4 corn, flour or spelt tortillas 1 can black beans, rinsed & drained 1-2 cups vegan pepper jack or ched-dar cheese

1 cup salsa

1 avocado, diced into cubes 1/2 red onion, diced

1 cup shredded red cabbage 1/4 cup fresh cilantro, chopped 1 Tbsp. olive oil

1 Tbsp. lime juice 1/2 tsp. ground cumin 1/4 tsp. ground red pepper Sea salt and black pepper

Preheat oven to 400°. Arrange tortillas on a baking sheet. Spoon black beans on each tortilla, about 3 Tbsp. each. Sprinkle vegan cheese over each tortilla. Bake for 7-8 min-utes. Remove tortillas from oven once slightly golden brown. Top each tor-tilla with salsa, chopped red onions, cubed avocado, shredded red cab-bage and cilantro. To make dressing, in a small bowl combine olive oil, lime juice, ground cumin, red pepper, sea salt and black pepper. Mix together. Drizzle a small amount of dressing on each tortilla pizza. Enjoy!

Confetti Salad

This salad is light on calories but rich in plant protein!

1/2 cup cooked lentils

1/4 cup yellow bell pepper, diced 1/4 cup grape tomatoes, halved 1/4 cup zucchini, diced

1/4 tsp. minced garlic 3/4 tsp. olive oil pinch of ground cumin sea salt and black pepper fresh parsley, to garnish

In a bowl combine all ingredi-ents. Toss to mix everything with olive oil and seasoning. Top with fresh parsley if using. Ready to eat immedi-ately or refrigerate for later.

Mini Zucchini Pizzas

(yes, more pizza!)

2 medium zucchini, sliced 1/4 cup pizza sauce

1/2 cup shredded vegan cheese Vegan meats, diced vegetables, or spices for topping (optional)

Preheat the oven to 375˚. Lay the zucchini slices on a baking sheet. Top each slice with sauce, then sprinkle with vegan cheese. Bake for 12 min-utes. Serve immediately.

(sources: easyveganrecipes, peta,

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Food for Thought:

USDA’s certification of organic hydroponic producers

N e w s B i t e s

A new ruling issued by the U.S. District Court in San Francisco affirms the legitimacy of the U.S. Department of Agriculture’s certification of organic hydroponic operations. The court stated that “USDA’s ongoing certification of hydroponic systems that comply with all applicable regulations is firmly planted in [the Organic Foods Production Act],” which established the USDA National Organic Program. The battle over whether hydroponic and aquaponic produce can be considered organic has waged for years, with those opposed arguing that such operations undercut the livelihood of organic farmers who have taken on the daunt-ing task of supportdaunt-ing and creatdaunt-ing healthy soil.

(source: Blue Book Services)

A c t i o n A l e r t

Let’s Tell Our U.S. senators:

Take action on plastic pollution

The Surfrider Foundation is working closely with allies in the Capitol to reintroduce bold federal legislation to tackle the plastic pollu-tion crisis. The legislation is entitled the Break Free From Plastic Pollution Act.

Every year, about 11 million metric tons of plastic waste escapes into the ocean from coastal nations. The United States generates the most plastic waste per capita of any country in the world and is among the top contributors to plastic pol-lution in the coastal environment, either illegally dumped in the U.S. or collected in the U.S. for recycling and exported to countries where it was inadequately managed. This bill recognizes that we cannot recycle our way out of this problem and provides a comprehensive approach to reduce plastic pollution, including policies to reduce un-necessary plastic packaging and shift responsibil-ity to producers, as well as to improve recycling infrastructure.

Plastic wrappers, polystyrene foam containers, and other plastic items that we only use for a few seconds can take hundreds of years to degrade in the ocean. Right now, there are actually more microplastics in the ocean than stars in the galaxy.

The Break Free From Plastic Pollution Act will:

• Require producers of packaging, containers, and food-service products to design, manage, and finance waste and recycling programs.

• Ban certain single-use plastic products that are not recyclable.

• Establish minimum recycled content require-ments for beverage containers, packaging, and food-service products.

• Prohibit plastic waste from being shipped to developing countries.

• Establish a temporary pause on permitting new and expanded plastic production facilities while the EPA creates and, as necessary, updates regula-tions on plastic production facilities to protect frontline and fenceline communities from direct and cumulative impacts on public health. To add your name to this action alert urging our federal elected officials to sup-port the Break Free From Plastic Pollution Act

please visit tinyurl.com/53k6cydk Thank you.

U.S., China agree to cooperate

on climate crisis

In a joint statement last month, the United States and China announced they have agreed to cooperate with each other and other countries to “tackle the climate crisis.” The two powers, often at odds, will keep discussing “concrete actions in the 2020s to reduce emissions aimed at keeping the Paris Agreement-aligned temperature limits within reach.” John Kerry, the Biden administration’s climate envoy noted that “this is the first time China has joined in” calling climate change a “crisis.” (source: The Week)

Boosting carbon sequestration

on organic farms

Organic agriculture’s proven ability to lock carbon away in the soil is a critical tool for combatting climate change. Now, a new study directed by the University of Maryland in collaboration with The Or-ganic Center, digs down into the specific ways that or-ganic farmers can take their climate change fighting power to the next level. The study looks at three best management practices: the use of organic soil amend-ments, conservation tillage and cover crops. While all three farming practices boost carbon sequestration, the study found that using best practices for organic soil amendments like compost and manure has the biggest impact in the shortest period of time.

Two benefits of

choosing organic

Research continues to show that eating organic produce reduces expo-sure to pesticides and an-tibiotics. UC Davis Health (www.health.ucdavis. edu) notes that organic produce has been proven to reduce consumers’ ex-posure to pesticides and

antibiotics. That’s a significant benefit, as pesticide exposure has been shown to lead to neurodevelop-mental issues and has been linked to higher cancer risk. Consumers shopping on budgets can pick and choose which organic foods they purchase, as UC Da-vis Health notes that certain foods have been shown to have higher pesticide residues than others. Apples, celery, grapes, spinach, strawberries and tomatoes have high levels of pesticide residues, so choosing organic versions of these foods is a wise choice. Another benefit? Organic agriculture reduces envi-ronmental degradation. The Organic Trade Associa-tion notes that synthetic pesticides and fertilizers used on some conventional farms can deplete the soil of valuable nutrients and increase environmental degradation. Organic farmers do not use such pes-ticides or fertilizers, instead utilizing such practices as composting, cover cropping and crop rotation, each of which can have positive, long-term effects on soil quality.

Organic Valley launches $1M loan fund

for farmers to go solar

Dairy co-op Organic Valley is rolling out a major loan initiative to help its farm suppliers adopt renew-able energy, with the goal of tripling the number of Organic Valley farmers using solar energy within the next three years.

G o P a p e r l e s s & S i g n u p f o r

t h e C o - o p ’ s e - n e w s l e t t e r @

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P E O P L E

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

. . . continued from page 1

fair trade

4765 Voltaire St. San DiegoA CALIFORNIA COOPERATIVE Ocean Beach

Organic Food Market

San Diego’s Only Customer Owned Grocer!

P

EOPLE

’S

Featuring an Award-winning Full Service Deli & the Best Selection of Organic Produce in Town! Advertise in the Ocean Beach People’s Organic Food Market

Newsletter and reach more than 13,000 readers each month!

People’s newsletter has a hardcopy print and online distribution. For rates and more information,

please contact Jamie Decker at

[email protected] or call (619) 224-1387.

Reduced advertising rates available for People’s member-owners.

Ocean Beach 4230 Voltaire St.

(619) 223-2880 the world, impoverished workers are paid low wages

while their land is depleted by industrial agriculture. Luckily, the Fair Trade Certified label can help us steer clear of foods grown under such conditions. When a product sports a Fair Trade Certified label, it means producers were paid wages that allow them to support their families and contribute to the betterment of their communities. Fair Trade farm-ers deal one-on-one with importfarm-ers (rather than middlemen), and Fair Trade encourages democratic decision making, transparency, gender equity, and independence.

By choosing Fair Trade, we can support the environment, too. Since Fair Trade supports small-scale farmers, it encourages biodiversity (think shade-grown coffee and cocoa, which protect wildlife habitats) and sustainable practices like organic farming. There’s no need to sacrifice quality with Fair Trade either; one emphasis of Fair Trade is supporting farmers in improving the quality of their crops.

Fair Trade Certification is not yet available for every kind of food, but it’s a growing trend; you’ll spot the label on coffees, teas, spices, chocolates, sugar, vanilla, fruits, wines and other foods. Fair Trade Certified non-food items like clothing and accessories, body care items and home and garden products are also available. On your next trip to the Co-op, try looking for the Fair Trade Certified versions of your favorite prod-ucts—and feel great about helping to improve the lives of farmers and conserve the environment.

Reprinted by permission from welcometothetable.coop. Find recipes and more information about your food and where it comes from at www.welcometothetable.coop

Fresh Recipes for the Table

French Bistro Salad

Serves 4. Prep time: 20 minutes active; 1 hour total. Serve this salad with a slice of warm quiche or a bowl of French onion soup for a perfect Mother’s Day brunch.

Marinade

1/4 cup extra virgin olive oil, plus 1 tablespoon for baguette

2 tablespoons white wine vinegar 1 teaspoon dried basil

1 scallion, white part, minced 1 tablespoon fresh lemon zest 1 pinch red pepper flakes 1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 ounce chèvre cheese log, cut into 8 rounds 1 small baguette, cut into 8 1-inch-thick slices 4 ounces arugula

1/ cup cherry tomatoes, halved

4 slices vegan bacon, cooked and crumbled

Place chèvre slices in a glass or ceramic storage dish, then pour the marinade over the cheese. Cover and refrigerate until time to serve (between one and eight hours).

Preheat the oven to 350 F. Remove the cheese slices from the marinade and place them on a plate, gently wiping the extra marinade and herbs back into the storage dish to reserve.

Line a sheet pan with foil. Pour about a table-spoon of olive oil in a cup and use it to brush the baguette slices. Place the baguette slices on the pan and bake for about four minutes to toast. Take out the pan and preheat the broiler.

In a large bowl, toss the arugula and tomatoes with the reserved marinade and spread on a platter or on four dinner plates. Top each baguette slice with a slice of marinated cheese and broil for about two minutes, until the cheese starts to melt. Arrange the toasts around the salad, and sprinkle the salads with crumbled bacon.

Banana “Nice” Cream

Serves 2. Prep time: 10 minutes active; 4 hours total (including freezing the banana slices).

Top these frosty treats with some strawberries or chopped nuts, such as pistachios or peanuts! 3 ripe bananas (2 cups), peeled, sliced and frozen 1/4 teaspoon vanilla

1 tablespoon almond milk (or other milk) 1 tablespoon chia seeds

Place the sliced bananas and chia seeds in a food processor bowl and process, breaking down the ba-nana into small bits. Scrape down the baba-nana, add the vanilla and almond milk, and process until smooth. As soon as there are no lumps, transfer to bowls to serve or to a storage tub to freeze.

Did You Know?

Bananas are fairly rich in fiber and resistant starch, which may feed your friendly gut bacteria and help safeguard against colon cancer.

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Fruit of the Month for Co-op Kids

Free Piece of Organic Fruit

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

Parents, you may redeem this coupon for one Organic Apple, Organic Orange,

or Organic Banana during the month of May.

Cashier, fill out this section:

Owner #:

Number of children:

Cost:

People’s Co-op Kids’

The Last Word

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 People’s, Please put burgers back on the Deli menu twice a week. Thank you.

Dear Burger Lover, At People’s Deli we have three varieties of plant-based burgers. These include our classic Tofu Nut Burger; the ever popular Sweet Potato Burger; and a fan favorite, the Brocco Burger, made with the organic grain, kasha. If you call and let us know which one is your favorite, we can make it and have it available for you when you stop by. Please give us 48-hours notice for special orders to be fulfilled. Additionally, we are planning to bring back our Daily Specials menu and there is an option to add burgers to our Friday offerings. We are leaning towards the Sweet Potato Burger as it’s the most popular.

Cheers, Mike, Deli

Dear People’s, Please offer more affordable butter! Either more options or smaller sizes. $11 dollars is too much. Michael

Hi Michael, We agree, butter can be a bit costly. Recently we began carrying Springhill Organic Euro-pean Style Unsalted Butter. This butter currently retails for $4.59 and tastes truly delicious. The milk that it is made with comes from Jersey cows, which means that it is extra rich and creamy. We also offer Straus Creamery butter at $8.49 as well as Meyenberg goat milk butter for $6.89. David O., Perishables

Dear People’s, I feel like the most of the Deli customers are regulars. I have been eating at the Deli sometimes 2 times a day for years! How come the chef never changes the menu? It’s the same food and recipes day in and day out. Please add more variety! Nicola

Hi Nicola, We hear you! Our Deli Manager has been training staff to be fully proficient in all menu items currently offered before giving them free rein in recipe choices. But we agree, even though the recipes are deli-cious and the Deli has won awards, it’s time to diversify the menu offerings. Thank you for the reminder. Sarela, Interim General Manager

Dear People’s, Please offer Impossible Meat. Christine

Hello Christine, We are choosing not to bring this brand of plant-based meat to People’s due to the fact that it contains “heme” soy leghemoglobin, which makes Impossible Meat products appear to bleed. Soy leghe-moglobin is a genetically engineered ingredient. The Center for Food Science reports, “In order to manufac-ture its burgers, Impossible Foods takes DNA from the roots of soy plants, where a small amount of “heme” is produced, and inserts it into genetically engineered yeast that is then fermented to mass produce heme. This is the first time that people have consumed this product. The U.S. Food and Drug Administration (FDA) is sup-posed to require testing in this situation to make sure that this novel protein does not cause allergic reactions in people. Unfortunately, instead of requiring Impos-sible Foods to file a new Food Additive Petition, FDA

allowed the company to use a weak regulatory process called ‘Generally Recog-nized As Safe’ (GRAS) where the company does its own research and chooses its own reviewers to self-certify that its product is safe for human consump-tion.” People’s does offer Beyond Meat burgers, sausages, and meatballs that you might enjoy. The Beyond Meat brand is selling well and is very popular with Co-op’s shop-pers. David O., Perishable and Amber, Editor

The Basics for Nontoxic Cleaning

Tips from Annie Berthold-Bond Learning to clean from scratch—making home-made reci-pes—can truly work if you take time to understand a bit about the chem-istry behind how the materials work.

Here are some ingredients that I find to be the safest, most effective, and useful for cleaning.

Baking Soda - A commonly available mineral full of many cleaning attributes, baking soda is made from soda ash, and is slightly alkaline (it’s pH is around 8.1; 7 is neutral). It neutralizes acid-based odors in water, and adsorbs odors from the air. Sprin-kled on a damp sponge or cloth, baking soda can be used as a gentle nonabrasive cleanser for kitchen countertops, sinks, bathtubs, ovens, and fiberglass. It will eliminate perspiration odors and even neutralize the smell of many chemicals if you add up to a cup per load to the laundry. It is a useful air freshener, and a fine carpet deodorizer.

White Vinegar and Lemon Juice - White vinegar and lemon juice are acidic—they neutralize alkaline substances such as scale from hard water. Acids dissolve gummy buildup, eat away tarnish, and remove dirt from wood surfaces.

Mold Killers and Disinfec-tants—for a substance to be registered by the Envi-ronmental Protection agency (EPA) as a disinfectant it must go through extensive and expensive tests. EPA recommends simple soap to use as a disinfec-tant. There are many essential oils, such as lavender, clove, and tea tree oil (an excellent natural fungicide), that are very antiseptic, as is grapefruit seed extract, even though they aren’t registered as such. Use one teaspoon of essential oil

to 2 cups of water in a spray bottle (make sure to avoid eyes). A grape-fruit seed extract spray can be made by adding 20 drops of extract to a quart of water.

Make sure to keep all home-made formulas well-labeled,

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