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HIGHLIGHTS OF THE MAY BOARD MEETING
The VFC board met on May 5, 2010 at St. Luke’s Episcopal Church.
Treasurer Mike Osheroff reported as of 4/30/10: Shorebank money market account, $20,112.01; Umpqua, checking account, $5,079.33. Account statements were mailed on April 28, 2010 to the 50 members who have not paid their share in full.
Committee reports:
Elections. Ballots are in and counted. Duly elected to the board: Bob Lindberg, Mike Osheroff, and Jim Tiefenthaler.
Membership. As of 5/5/10, number of members: 214; shares, 232. A script for contacting new members has been drafted; calls to new members welcome them and to help determine interests.
Outreach. The Home and Garden Idea Fair was a success with over 200 brochures distributed, and several dozen names added to the email contact list. Vancouver Farmers Market tabling begins this coming weekend. Uptown Main has Crafts in the Village where we’d like to have a presence if we can get volunteers. (A discussion among members and board present a the meeting indicated most members are recruited through the farmers market, and one on one.)
Arlene Mackey has agreed to serve as volunteer coordinator, and will coordinate special recruitment for event staffing. (Hoorah!!)
VFC will set up a Facebook page, as a volunteer, Brittany, has come forward to manage the site.
Site & feasibility. The committee met 5/3/10 and ran various scenarios through the consultant provided computer model, and concluded that it is not feasible for VFC to open a store without significant increase in membership numbers and in capital. Since we know the membership (including the board and committee members) want to get something going as soon as possible that will increase access to products generally offered by a food co-op, the committee is investigating alternatives, such as something like an on-line store. The committee with meet again on May 10th to work further on details.
FROM MARJ
Your co-op board and volunteers recently began looking into setting up a buyers club, a service similar to one that was around a number of years back. There were problems with the previous way of doing business so we were taking some time to set up the drop site carefully and do it as right as we can.
A search to see how others manage their site, their program, led one VFC member volunteer to discover www.oklahomafood.coop Oklahoma Food Cooperative, which runs its co-op totally out of a warehouse. No grocery store, just one mega-buying club, with a delivery for those members who want to purchase that service. I urge you to check out the site if you have not already done so.
Membership growth has been slow, as I’ve noted in this column before. The economics say we must have at least 700 members to open and support even a small (by grocery store standards) 3,000 square foot store. This is not the 60s or 70s when a co-op could open in a garage, and a handful of volunteers get together to split the cheese, beans and peanut butter. Grocery stores—and that is what we’d be—are much more regulated, and costs of set up and operation, greater.
So are we ready for an interim alternative? That’s what we’re looking into. Please, get out there and promote VFC, and get in here and volunteer!
Contact me at Marj@vancouverfood.coop.
Marj Casswell
president
By Mary Jane Butters
Nature never ceases to amaze me with its boundless ability to feed, soothe, and cure us - if only we open our senses to its possibilities. Part of discovering nature's nurturing qualities as contemporary humans is seeking out the lessons learned by those who have blazed trails before us. Over eons, people have fumbled their way through the woods, enduring scrapes, bruises, stomach aches, and even death in order to figure out how the vast diversity of wild-growing wonders can actually benefit our existence. A few of these "wonders" would seem pretty unlikely to the first-time observer. Take, for instance, the stinging nettle. If you've ever been unfortunate enough to innocently swipe a bit of bare skin past the leaves or stem of the stinging nettle, you probably came away from the experience with a nasty, burning rash and an even nastier opinion of the plant that "bit" you. The stinging sensation from the chemical irrita
nts on the nettle's needle-like hairs can persist for up to a week - no fun.
After one encounter with nettles, most of us stick to our first impression: steer clear of it. But there are lessons to be learned from our pioneering predecessors who dared to get even more intimate with the nettle than most of us would deem sensible. As it turns out, people have been using nettles for food, medicine, fiber, and gorgeous green dye for ages. When consumed, nettles are said to aid in allergy relief, purify the blood, soothe headaches, treat asthma and chronic coughs, dissolve kidney stones, treat high blood pressure and anemia, expel toxins from the body, relieve skin inflammations, and beautify the skin and hair. Who knew? I imagine it must have taken a whopping dose of bravery or sheer desperation for the first wandering soul to actually ingest a nettle plant!
To read more: http://www.mountainroseherbs.com/newsletter/10/may/nettles.php
BG Farmers Market Open for Fridays and Saturdays
The Battle Ground Farmers Market is open Fridays 2-6 and Saturdays 9-3 through October 2nd for it's sixth market season! Located on HWY 503 and Eaton Road (199th) we are in the Gardner Center Shopping Plaza parking lot. This is our second year of the wireless wooden token grant that enables shoppers to use their credit/debit/EBT cards for purchases at the market. Special discounts and consignment opportunities for local growers as well, contact us at battlegroundfma@yahoo.com or call 360 576-9767 for more information!
See what is happening on a weekly basis by visiting our blog at-
http://battlegroundfarmersmarket.blogspot.com
This year's market sponsors are Dan's Tractor and Sales, BG Best Western, BG Curves, Coldwell Banker Commercial, Washington State Farmers Market Association, Local Farms Healthy Kids Legislation, Clark/Cowlitz Farm Bureau, Barberton Grange and more! Additional special market sponsors are always welcome as the market grows leaps and bounds this year!
Salmon Creek Farmers Market
Salmon Creek is going to have a farmers market starting this summer near Three Creeks Library. Stayed tuned, more information will be in next month's newsletter.
CLARK COUNTY FOOD SYSTEM COUNCIL
The Food System Council (FSC) is a citizen advisory board comprised of individuals from many sectors of the community food system. These constituents come together around common interests and beliefs about a healthy sustainable food system for Clark County. Committee formation and support is coordinated by Clark County Public Health.
The FSC is open to the public and guests are welcome. Monthly meetings include general business items specific to the council membership but guests may participate in educational and topic discussions and can volunteer to assist on specific work activities such as community forums.
FSC Vision:
To have a healthy community and thriving local food system that:
- Provides access to healthy and culturally appropriate food for all residents,
- Values and preserves community land for food production,
- Maximizes the use of local, regional and seasonal foods, and
- Meets the needs of the present generation without compromising the needs of future generations.
FSC Mission:
The Clark County Food System Council increases and preserves access to safe, local and healthy food for all residents of Clark County.
FSC Strategies:
- Strengthen the connections between food, health, natural resource protection, economic development and the agricultural community.
- Research, analyze and report on information about the local food system.
- Advocate and advise on food system and food policy implementation.
- Promote and provide education on food system issues.
Food System Council – Background
In 2003, Community Choices released the Clark County Community Report Card which revealed a high percentage of overweight, obesity, and diabetes among Clark County residents. To address these issues, Community Choices convened partners to apply for a Steps to a Healthier US grant coordinated by the Centers for Disease Control and Prevention and the U.S. Department of Health and human Services. The grant was awarded and the Steps to a Healthier Clark County Initiative (Steps) began. The focus of the grant is to reduce rates of overweight, obesity, diabetes, and asthma by increasing access to physical activity, healthy foods, and smoke free environments.
Creating a community environment that ensures a sustainable supply of healthy food (including locally grown fruit and produce) is an important step in addressing obesity (and related morbidity and mortality.) With this in mind, Steps convened a community workshop in 2006 entitled “Healthy Food Forecast: What is Your Role?” at which participants discussed the health, safety and sustainability of our regional food supply and considered the feasibility of a local food policy council.
Workshop attendees supported the concept of creating a local food policy council which would provide advice and guidance to local policy makers regarding gaps in the local food system and potential solutions.
Steps responded by creating a Food Policy Team. The Team researched the topic and considered models from other states, drafted a framework for a Food Policy Council, and presented this information to Clark County Public Health. Clark County Public Health made a commitment to house the Clark County Food System Council and fund a staff person to support its efforts when the Steps grant ends in September, 2008.
The Clark County Food System Council formed in August 2007. The Council’s 19 active members represent health, nutrition and education, food security, resource conservation, agriculture, distribution and manufacturing, and the community. The Council currently meets on the fourth Thursday of each month from 4:00 to 6:00 p.m. The meetings are open to the public.
Meetings are currently held at the CASEE Center, 11104 NE 149th Street, Brush Prairie, but occasionally are held at other locations. For more information about the council, or to be put on the list to receive upcoming agendas and minutes, please contact Tricia Mortell at 360-397-8000 x7211 or tricia.mortell@clark.wa.gov.
Co-ops are springing up all over the country. Take a few minutes from your gardening, bike riding, or relaxing outside and check out these articles about start up co-ops. With two case studies, this issue provides a glimpse into some exciting things happening in the co-op grocery world.
To read more, go to: http://r20.rs6.net/tn.jsp?et=1103415327214&s=1192&e=001J2CiC3U-KF_rmhAFy9cpZxt0MhsZjG8O_79VTZ6wHrwXLo9vaJmYaKps-on4R2bGnvldrUs-rl7V2pEXwhCyn_9RX4EsJxmNq--8pdxsVjh3gS-u3YsK4svMJgCDIrJy0SJdGQaCRDkLltd6MaiN5wlFPutnRkbIqQiJE__bMh8
The Omnivore's Dilemma by Michael Pollan
"A brillant, eye-opening account of how we produce, market, and agonize over what we eat. If you ever throught 'what's for dinner' was a simple question, you'll change your mind after reading Pollan's searing indictment of today's food industry." ~The Seattle Times
Apple Cranberry Crisp
INGREDIENTS
7 apples, unpeeled, cored and chopped; use a few more if they are small apples
4 teaspoons fresh lemon juice
1 vanilla bean cut into bits; or use 1/2 teaspoon of vanilla extract
3/4 cup fresh cranberries (optional)
1/2 cup maple syrup
1/4 cup chopped walnuts (optional)
1 teaspoon ground cinnamon
1 cup quinoa flakes, or gluten-free oats
1/2 cup coconut oil
DIRECTIONS
Preheat oven to 375 degrees.
Put the apples in a 9x13x2 inch Pyrex casserole dish.
Sprinkle the lemon juice over the apples.
Sprinkle the cut vanilla bean, or extract over the top of the apples.
Stir the mixture around a bit with a spoon.
Combine maple syrup, cinnamon, and quinoa (or gluten-free oatmeal) in a bowl. Cut in coconut oil.
Sprinkle mixture over apples.
Bake 45 minutes or until topping looks crisp.
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