Big Bike Issue • May - June 2008

The Wheatsville staff had an early morning meeting at 7:30 April 10th. Although the day started out rainy, sunny attitudes prevailed. Photo by Aldia Bluewillow May is EXPANSION-ASANA, A YOGIC APPROACH TO WHEATSVILLE’SRENOVATIONPROJECT! Bike Austin! by Dan Gillotte, General Manager Month! Bike Stories on Pages 7-13 As I write this in mid-April, we are on the precipice of beginning our big and long awaited expansion project! But, for you, dear reader, you have probably already seen some construction work on our site. I’m so excited to be getting started, that I just have to let out a big Woo-hoo! Your patience and enthusiasm have been appreciated through our planning process. The project is expected to take approximately 14 months in total, which puts completion sometime in May of 2009. We’ll be working with the talented folks at TF Harper and Associates to help us realize our vision for the new store. One great thing about this firm is their experience with grocery store remodels over the past 20 years or so. We expect that they will do a very good job for us on this project. We’re going to be taking a yogi-like approach to the expansion: remembering to breathe, staying flexible, etc. Look for Expansion-asana signs in the store to tell you what’s happening that week. We’ll communicate with you in a variety of ways throughout the process to let you know what to expect in any given week or month. The best way to stay apprised of what’s happening at the co-op is to sign up for my weekly emails. Just go to In This Issue: www.wheatsville.coop to get signed up. How Local Can You Go 2 We’re also communicating on the website in a special expansion section. Views From the Board / Future Headlines 3 Through May and June, the main focus Maintain Your Cool/ Deli & Kitchen News 4 for the construction will be on the retain- Tecolote Farm Tour Bear Beers/ Cheese Bites/ Bulk News 5 ing wall and parking to the east of the store and on converting the InStep build- Know Your Staff — Conti 5 ing to our new office, break room and Sunday, May 25th 11am - 2pm Is $10 Milk Too Hard to Swallow? 6 meeting room. Details of how future Wheatsville owners and organic farmers, Katie Kraemer and Yellow Bike’s 11th Birthday Party 7 stages will affect you are still being David Pitre invite Wheatsville owners to visit their farm. worked out, but in the earliest stages you Staff Anniversaries / Community Action 7 Tecolote Farm is a certified organic vegetable farm in oper- will notice less parking along the fence. If ation since 1994. Sundays are harvest days. They harvest for City Bike Projects Update 8 you can’t find spots, you should be able Monday basket deliveries in the morning, then clean, sort, and Bike Safety Checklist / Near Death Story 8 to find some in the back. Staff are going pack vegetables in the shady wash area after lunch. to be parking off site, to help free up as Human Power - Elected Officials 9 Coop members are welcome to join the Wheatsville tour many spots as we can for you. It would and should bring wide-brimmed hats, closed shoes, and water. Bike Austin Month Calendar 10-11 be a great time for more folks to bus, How to Not to Get Hit By Cars walk, or ride their bikes to Wheatsville. Please leave your pups at home. http://bicyclesafe.com/ The main store won’t be affected for a RSVP at www.wheatsville.coop. Directions and ride sharing Wheatsville Mid-Year Financial Report 12-13 while, probably until June or July. At that information will be available on our website. Toward A Perfect Wheatsville 12-13 point, it should get pretty interesting, so be sure to stay in touch so you’re not sur- Tecolote Farm’s CSA (community supported agriculture) deliv- Membership Report / New Invested Owners 14 prised by the changes taking place. It’s ery service started in 1995, and is Austin’s oldest CSA! Most Paul Holman Blood Drive Thanks 14 our plan to stay open during the entire of the farm’s harvest is delivered straight to the homes of project and to keep disruption as mini- their members, but some of the delicious heirloom and rare Coffee Economics 15 varieties also make their way to Wheatsville, Greenling, and mal as possible, but some disruption will Better Eating For Life —Fat 16-17 local restaurants. Since the farm has a typical 1-2 year wait be inevitable. We’ll be very appreciative for CSA delivery, folks are encouraged to come find the Member Owned Business Directory of demonstrations of flexibility from our Tecolote booth at either of the two big Saturday markets: http://wheatsville.coop/memberbusinessdirectory/mbdir.html owners and customers at times during Sunset Valley and Austin Farmers’ Market downtown. Just the project for sure! look for the tecolote- “owl” in Spanish (Aztec origin)! How Local Can You Go? Wheatsville Conducts Community-Wide Challenge to Eat Local June 15th-July 15th by Aldia Bluewillow, Breeze Editor

Want to eat more local foods, but curious just how local you can go? National Challenge Underway Wheatsville is hosting an “Eat Local America” challenge through- Wheatsville is joining nearly 70 other natural food co-ops out this summer, inviting area individuals to try to consume 80 per- coast-to-coast in Eat Local America. All are members of cent of their diets (or four out of every five meals) from food grown or National Cooperative Grocers Association (NCGA) – a busi- produced locally. ness services cooperative representing nearly 110 retail food The challenge will begin June 15th and continue through July co-ops nationwide. 15th. It’s honor system-based; those wishing to participate will simply Since peak harvest time varies throughout sign a large poster at Wheatsville the nation, the challenge duration may vary and try their best. from a one-week to one-month period, At Wheatsville, we define depending where people and stores reside. local food as food grown or Most participating co-ops will conduct the processed in Texas. During the Eat challenge based on their region as follows: Local America Challenge and June 15 – July 15 South, Southwest and throughout the year, we call atten- California tion to local food on our shelves by July 15 – Aug 15 Plains, Midwest and the bright green Locally Made Northwest signs. We also have a handy list on August 15 – Sept 15 Northeast, Mid- our website Atlantic, Ohio Valley (www.wheatsville.coop/local.html) and Upper Midwest with links to local producers and Beginning June 1, food lovers can learn about the distance they are from all participating Eat Local America initiatives Wheatsville. at www.eatlocalamerica.coopncga.coop/ eatlocalamerica. Why Eat Local? Eat Local America is not your typical chal- There are many benefits to eating lenge. Because it is framed around each local food. It’s good for the econo- region’s peak harvest times, length and timing my, because money from each varies for each co-op, as does the definition of transaction stays in the region. It “local.” The Eat Local America challenge cele- connects community members to brates the uniqueness of our regional food the people who produce their supplies, as well as a collective and emerging food, while helping to support passion for eating more local, organic foods. endangered family farms. Plus, since food doesn’t travel More About Eating Local far from where it’s produced, eat- Although we’re holding this challenge during ing local also helps protect the peak season for fresh produce, we hope to environment by reducing carbon educate our shoppers that it’s possible – and dioxide emissions. Local food is not too difficult – to eat local food year-round. more nutritious and simply tastes Fruit and vegetables can be preserved until the better, because it’s often harvested next harvest season, via canning, freezing and or processed the same day it dehydrating. But don’t think local is limited to arrives at the co-op. produce. Wheatsville is the go-to source for Although “local” is a buzz- local dairy products, including milk and arti- word used by many retailers, san cheese, as well as eggs, meat, poultry, Wheatsville has for years cultivat- salsa, granola, and baked goods. ed truly reciprocal, long-term rela- tionships with local growers and producers, offering its shoppers a convenient connection to fresh and delicious food of the highest quality. Eat Local America celebrates our dedication and commitment to local food for consumers and our sup- pliers.

Sign up for the Wheatsville E-mail List! A few times a month, you’ll get an e-mail from us informing you of upcoming events, new products or changes in the store. So far most folks on the list have been happy with its frequency and informative nature.We will also begin offering e-mail only deals and other special opportunities. Go to http://wheatsville.coop/list to sign up! The Wheatsville Breeze The Wheatsville Board of Directors usually We will not sell, lease, lend or otherwise disclose your email address to any other entity. is a publication of meets at 6pm the fourth Thursday of every month at 3105 Guadalupe (building North of store). WHEATSVILLE Check http://wheatsville.coop/pop_bodagenda.html for details Members are encouraged to attend. Something Use a Wheatsville FOOD CO-OP that you would like discussed at the meeting? Contact 3101 Guadalupe General Manager Dan Gillotte at 478-2667 or Credit Card! Austin, Texas 78705 gm(at)wheatsville.com Many of you already use credit 512-478-2667 ______cards at Wheatsville. Now, Wheatsville 2008 Board of Directors email aldia(at)wheatsville.coop there’s a really cool card, just website http://wheatsville.coop Rose Marie Klee, president for Wheatsville owners which Jane Kurzawa Cravey Stephanie Johnson Editor & Production- Aldia Bluewillow will benefit Wheatsville, in turn Bob Kinney David Pease benefiting you. Contributors - Eric Anderson, Amy Babich,Aldia Jimmy Robertson Tom Wald Every time you use your Bluewillow, Annick Beaudet, Ellie Biegel, Mike Crissey ® ______UFCU Wheatsville VISA card, whether it’s at Michael Bluejay, Mary Saucier Choate, Wheatsville or any other store, a portion of the fees normally charged to Mike Crissey, Gabriel Gallegos, The purpose of Wheatsville is to create a self- the retailer will go back to your friendly neighborhood grocery co-op. In Dan Gillotte, Paul Holman & Susannah reliant, self-empowering community of people that will other words, the more often you use your VISA® card, the more often Erler, Rose Marie Klee, grow and promote a transformation of society toward you will be contributing back to the growth of Wheatsville. Katie Kraemer, Merilee Kuchon, cooperation, justice, and nonexploitation. Monica Leo, Russell Pickavance, Jimmy It’s also pretty cool that this VISA® card is brought to you as a joint The mission of Wheatsville is to serve a broad Robertson, Allen Schroeder, Mateo range of people by providing them goods and services, effort of two local cooperatives, Wheatsville and University Federal Scoggins, $hane Shelton, Sara Smith, and by using efficient methods which avoid exploitation Niyanta Spelman, Dana Tomlin Credit Union. of the producer and the environment.The focus of this Please check the Wheatsville website (www.wheatsville.coop) for a Photos: by Aldia Bluewillow except where otherwise noted or not known , mission is to supply high-quality food and nondoctri- link to the application or visit UFCU’s website (ufcu.org) for more info. Better Eating for Life logo by Katie Cahill naire information about food to people in Austin,Texas.

Page 2 The Wheatsville Breeze, May-June, 2008 View From the Board by Rose Marie Klee, President of the Board of Directors

It’s springtime and our renovation project has sweet to be a part of this lovely and amazing community! practice of agriculture just started to hatch! By now you are seeing the We sincerely appreciate your patience and support during (not to mention the end- infant stages of the construction and metamor- this time of big change, and encourage you to communicate less hard work! THANK phosis of our long-time home on Guadalupe, with staff if ever you feel lost or disoriented—you are not YOU TO FARMERS and I hope that you are alone, and I know that EVERYWHERE!). It is excited about all of the we will manage to find truly wonderful to be things that this season of Calling all Board all of the love and seeing this movement of return to connection with change will bring. It is humor we need during our food, the farmers who provide for us, and to the interesting for me to look whatever challenges process by which this all happens. back on all of the discus- Candidates!! this transition may The board continues our work on the bylaws sions and careful deliber- bring. project and we are also beginning to actively seek This next election will have 6 seats up for election ation that has gone into And while these candidates who may be interested in running for the (2 of them staff reps) and we need candidates! our renovation project. I major physical changes board during our fall election. We want people who would be excited to recall conversations that are afoot, the board also Perhaps you might start to ponder what serve on the board during this dynamic and we had with owners continues to keep an Wheatsville means to you, and consider whether you thrilling time of expansion/renovation and growth. eye on ‘the big ball.’ three years ago: there was Your commitment to the co-op would be deepened might like to become involved in representing all of During our February certainly support for by serving on the board, especially since we have your fellow-owners as a board director. There are cer- making a few upgrades, some lofty goals we want to achieve – such as the board meeting, we tainly many levels of participation in our organiza- like a bigger produce sec- transformation of society! invited Max Elliott from tion, from shopping and reading the Breeze, to work- tion and better flow at the Being a board member will take an 8-15 hour Urban Roots to speak ing at the store; from being a proud owner who ends of the aisles, but a month time commitment, the term is currently for with us and help us spreads the word about us to friends, to serving on there was really huge two years, and you would receive formal and infor- learn a few things about the board. We welcome your involvement in whatev- enthusiasm for this proj- mal training on how to be a co-op board member. how their group bene- er way suits you best—after all, shopping at the store ect in anticipation of the If you are interested, please contact the board fits community and is one of the most important ways for you to support improvement for at boardemail(at)wheatsville.coop to find out fur- helps to transform soci- Wheatsville! I do hope that as you start to experience Wheatsville employees. ther details and receive an orientation packet. ety. We held our Spring the changes that our renovation project brings, you You, our owners, Owner Gathering at the will also perceive what makes us so special: that our expressed a deep desire Alamo Drafthouse, organization was hatched from a community of peo- to see roomier workspaces, better storage, and where we had some fun thinking of things that Wheatsville ple who came together to create a cooperative gro- the removal of ramps and steps that workers might be doing 20 years from now. At the gathering we cery store, one of the most essential of services. As we have to navigate as they move product from watched “The Real Dirt on Farmer John,” which was way proceed through this work on our physical infra- the receiving area to storage locations and more complex than I had imagined from seeing the movie structure I sincerely hope that we find renewed eventually onto our shelves. trailer. One thing that hit me again is just how challenging it opportunity to connect with our true capital, and the This caring for others is emblematic of is to be a farmer, in terms of the many skills required and fundamental thing that makes us great—YOU, our what our organization is about, and it is so the incredible adaptability needed to reshape the modern community of owners!

Co-op Plans New Home in Capitol — Organic Farmers to Sell Produce in Rotunda by Mike Crissey, Board member

I’m sorry. I should have warned you— but for the the GM as he determines how to accom- Go Green Racer, Go! record, I’m sure those coffee stains will liven up the plish our goals. In short, you give us the Co-op’s Solar Panels Charge 20,000 Electric Cars carpet, drapes and that drab, old thing your partner ideas and the GM makes them happen. Wheatsville, Yellow Bike Donate 10,000 Bicycles For Carbon- planned on wearing today— this isn’t exactly true. I We also hope this will give our future Free Weekend can’t say it’s a lie either. It’s what one of our owners boards a framework to constantly and We see our co-op becoming more of an environmental leader saw while dreaming about Wheatsville in 2028. consistently improve our cooperative year with a smaller impact on our environment. Several people saw At our most recent owner gathering, we board after year. Wheatsville becoming the first carbon-neutral co-op. One saw members asked attendees to write a headline for a What did we learn besides at least one the highway replaced with wheat grass. Bicycling for others story they’d like to see about our co-op 20 years from owner’s faith that we will outlive our state remained an integral part of the culture of the co-op. One now. We gave them some things to think about: government? owner predicted cyclists clad in Wheatsville green would win • We are 10,000 owners strong after 30 years; how the Tour de France. many owners will we have in 20 years? What would Wheatsville GM Tells Legislature: it mean if all of us did something together? What No Space Veggies! John Coltrane Quartet To Play kind of voice would we have? We see the co-op bolstering our relation- Wheatsville’s “Jazz On The Roof” • How many stores will the co-op have? ship to our food from governmental poli- Gluten, Dairy And Soy Got You Down? • Will we own anything else? A farm like Weaver’s cies to where and how our food is pro- Don’t Worry, You’ve Got Wheatsville Way in Philadelphia or The Wedge in Minnesota? A duced. Owners predicted the co-op would Wheatsville Donates Record 20% Of Profits gas (or biofuel) station like Hanover Consumer Co- boycott genetically engineered futuristic To Local Groups op in New Hampshire? A green mercantile store like foods, our general manager would testify For all the focus on the future, there were some reminders for co-ops in Minnesota? A warehouse like The Wedge or before governmental agencies, and we us. We own more than just a grocery store. We have the alter- La Montanita in New Mexico? Our own tofu and would all lead a successful nationwide native to one-size-fits-all retailers where your diet is dictated tempeh production like Oryana Natural Foods ban on pesticides. Others saw that we by someone’s balance sheet. We strive to share the success of Market in Traverse City, Michigan? would have our own farm (with a bumper our co-op with our community. We shouldn’t forget our enter- • How much money will the co-op make? What will tomato crop) or a bison ranch. Many prise has grand goals, nothing less than the transformation of that mean for our food shed and the marketplace? hoped we could one day exclusively sell society. What could it mean for your rebate check? What local and organic products. could the co-op do with our profit to further our mis- sion? Would we give grants like the Wedge? Would Sixth Industry Invaded By DOGGONE IT! WHERE DID YOU GO? we have a Texas co-op start-up fund? Co-ops Under Wheatsville’s Members- if you’ve moved and you’re not getting the Breeze in the Leadership mail, please take a minute to update your address. Bringing Home The Bison— Texas Governor Becomes Co-op’s Ranch, Burgers Best In State Wheatsville’s 50,000th Owner YES! UPDATE ME! Why the fortune telling? We intended the exercise to We see Wheatsville and co-oper- help us as individual owners realize what we want atives not only growing but Member Number from our co-op in the future. There is a saying, “if you becoming the preferred business Name don’t know where you are going, any path will get model. We envision our cooper- you there.” As your board of directors, we’re trying to ative and the cooperative princi- Address broaden our focus beyond the day-to-day operations ples spreading. Some see City State Zip of the store. We want to think about where we are Wheatsville stretching across heading over the next five, 10 or 20 years and devel- the state from El Paso to Dallas Phone op strategies to get there. to Houston to Brownsville and Email The headlines will influence us as a board as we hemming in our larger competi- Mail to Wheatsville Address Update, Attn. Gabriel, 3101Guadalupe, Austin TX plot the course for the co-op. Trust me, we’re excited. tors. Others envisioned 78705 or drop in the box at the Member Center or email changes to And we’re going to talk about them and study them. Wheatsville leading another membership(at)wheatsville.coop The board’s focus on these ideas will in turn influence wave of cooperative start-ups.

The Wheatsville Breeze, May-June, 2008 Page 3 Here’s How to Maintain Your Cool by Mike Crissey, Perishables Buyer

O for a lodge in a garden of cucumbers! Invest in insulation. Homemade gel-type ice packs the flutes O for an iceberg or two at control! running If it takes more than 20 minutes to get O for a vale that at midday the dew cumbers! From Russia with Love horizon- O for a pleasure trip up to the pole! from the grocery store to your house, 2 cups water tally. Rossiter Johnson, Ninety-Nine in the Shade consider some kind of insulation, to 1/3 cup vodka (80 proof) I found trap cold air in and keep hot air out. An Food coloring (optional) one Web site Spring has barely sprung and we’ve already ice chest is probably ideal, but you Freezer or vacuum bag (http://www.cockeyed.com/science/ins topped 90º. But don’t cry over spilt ice cream could also buy an insulated blanket or ulation/insulation01.php) where soup yet. Here’s some tips from the coolest thermal bag. Even a corrugated card- Pour liquids into bag; add food color- intrepid scientist Rob Cockerham department at Wheatsville to keep your per- board box – ideally waxed or otherwise ing (hopefully a color that says don’t ran a hilarious fifty-seven hour ishables from perishing on your way home. waterproofed – will work (look at your eat or drink me) and freeze. If your gel experiment using seven different insulating coffee sleeve or the inside of pack is too hard, thaw insulators, If you can’t beat the heat, avoid it. an old light socket sometime). The it out and add more including flutes in the middle of the cardboard alcohol until you get It seems we Texans have no problem with Styrofoam (the limit convection (think of hot air rising the desired slush. 100° temperatures, but ice cream, yogurt and clear winner), and cold air falling) and the air trapped frozen vegetables aren’t as tough. Dairy will corrugated card- inside the flute limits conduction (heat It’s Ice-o-propyl spoil in two hours at room temperature (70° 1 cup rubbing alcohol board, dirty dia- moving from particle to particle.) F). Ratchet that up to 90° and they’re bad 2 cups water pers, homemade Styrofoam is an even better insulator within an hour. Ice cream and frozen foods 2-1 quart size freezer Rice Crispy than cardboard for the same reasons. begin to thaw and melt as soon as they’re bags treats, goose taken out of the freezer. Try to schedule Chill out before you shop. down, aluminum shopping trips for mornings and evenings Pour liquids into bag, foil, and balloons. when temperatures are more moderate. Your groceries will stay colder if you remove air and seal bag. Place bag seal (4) Since you went to the trouble chill your container and the air inside side down into another bag, remove to build your own ice chest, you Plan for your perishables. before your start filling it with gro- air and seal second bag. Place in freez- should likely cover or paint it ceries. Why spend time and money on er. If your gel pack is too hard, thaw it If you’re running errands, make the grocery with a reflective material to limit a chest or bag if you’re going to use out and add more alcohol until you store your last stop. If you’re miserable and heat radiation, namely the sun. your groceries to cool it down? Just get the desired slush. sticking to your seat, just imagine what’s You could paint your ice chest putting your backpack in the refrigera- happening to your chilled foods. The Texas white or cover it in something like tor will help a bit. A bag of ice or an ice Surfacting Up sun can quickly convert your car into an Liquid dish detergent the sunshade from a car. Keep the pack or two in the bottom of your box oven. Don’t bake those potatoes until you’re Freezer or vacuum bag sun from beating your groceries to or bag will also help. ready. When shopping, cold items should be death. You don’t have to burn money to the last into your cart and the first out of Squirt liquid dish detergent in bag keep groceries cool. For people who A Cool Bag your cart. It also helps to group them togeth- until about 3/4 full, seal and then have plenty of time but no money, here er. They’ll help keep each other cool in your freeze. For people who are more handy are some DIY ways to beat the heat. cart and let you know which groceries Ice Chest 101 with a needle and thread than a should be your priority while bagging and Homemade Ice Packs hobby knife, owner Tina Shay unloading at home. If you’re thinking of making your own found a website (http://www.craft- You can use empty plastic and glass ice chest, there are a few things to ster.org/forum/index.php?topic=2383 “Wrap, then bag it in a tight, little bottles and plastic freezer bags to make remember. 41.0) with an idea to make your package and there you have it.” your own blocks of ice. Fill them about (1) Your container should be water- own cold bags. You’ll need a 3/4 full of water and throw them in proof. If water can get out, hot air can windshield shade or two, strong Properly packing your cold items is the most your freezer. I also think these methods get in. Water-soaked cardboard will thread, some kind of fastener with important step. Although you may be could work with paperboard milk or also conduct heat. snaps or Velcro and ingenuity. tempted to forgo a paper or plastic bag, soymilk containers, which are coated (2) Your container should be as air- “I think a simple box with an they’re better than nothing. Besides keeping with polyethylene inside and out. You tight as possible. Hot air will try to overhanging flap (with or without your temperature sensitive items grouped can make them even colder if you add flow into the colder air inside your a shoulder strap) would be the together, bags will act as a barrier against salt to the water. The salt lowers the box. You don’t want this to happen. easiest pattern,” Shay said. “You heat by blocking out light and trapping cold freezing point of water, which means it (3) Choose an appropriate insulator. could use the usual frozen food air. will turn to ice at a colder temperature. Styrofoam and cardboard are good packages to help determine the choices. They’re excellent insulators, size of the bag needed, or use the readily available and easy to form. If dimensions of a bike basket/sad- Deli Times!by Dana Tomlin, Deli Manager you’re using cardboard, try to have dlebag attachment.” Kuchon In the Kitchen It’s hot. I know that it’s an understatement this time of by Merilee Kuchon, Kitchen Manager year. I always find that I’m not motivated to cook at home; the kitchen gets hot and I have to clean up. The only plus is that when I clean up, I get to play in water. Grillers and smokers unite! Barbecue Certain vegeta- The deli on the other hand is always acookin’, making all of our deli goodness lives in the heart of Texas, and the time bles, like zucchini, — keepin’ your kitchen (and mine) from overheating!!! for outdoor cooking is here! Whether yellow squash, bell Wheatsville is also in the beginning of our expansion. I am very excited you’re grilling steaks, chicken or veggies, peppers, asparagus, and portabella mush- about this, also a little nervous, but happy, and looking forward to serving our or smoking ribs and brisket, there are rooms stand up well to grilling and bene- owners in expanded ways. The transition time will be interesting, definitely two basic preparations that will make fit from a marinade to keep them moist keeping us all on our toes. I am going in with the attitude of flexibility–willing your barbecue go above and beyond the and flavorful. A simple mix of oil, vine- to do whatever it takes to make it all happen and choosing to keep my attitude ordinary: dry rubs and marinades. gar, spices and herbs takes minutes to supportive. To me, this is a great opportunity for the staff to work together as A dry rub is ideal for whole cuts of prepare and your chosen veggies can an entire store— lending a hand in departments we don’t usually work in. I meat, like brisket, ribs, pork chops and soak up some great flavors during the am excited to meet the crew of people that will be working ON our New steaks. Spices used in a classic dry rub half-hour it takes to get your grill hot. Wheatsville, plus the new crew of people that will be working IN our New are traditionally smoky; I use a combina- Depending on what’s in my pantry, I Wheatsville. And the end product— so worth it. There may be times when tion of paprika, chili powder, cumin, tend to whisk together some olive oil, our selection is a little tighter than pre-renovation time; we will do our best to brown sugar, salt, oregano, black pepper vinegar or citrus juice, black pepper or keep your favorites in stock. When we are full force again, we will be bringing and cayenne, but you can certainly other spices, chopped fresh herbs, and back your faves and then some. adjust amounts or alter ingredients minced garlic or shallots. Place your Outdoor Grilling…in the Shade, right? based on your tastes. The spice mixture prepped veggies in a bowl or zip-top should be applied liberally to the cut, plastic bag and add your marinade ingre- Check out our meat department for some of your favorite cuts, like the rubbed in and patted down. For best fla- dients to sufficiently cover them. The veg- Coleman rib eyes. Coleman is a great company, no hormones, no antibiotics, vor, wrap the meat in plastic wrap and gies can stay at room temperature; just all vegetable grain diet and the best thing of all, Certified Humane Handling. refrigerate it – depending on the size of flip the bag over once or twice while you I recommend grilling fresh veggies. Last weekend, I grilled up some the cut you can let it rest anywhere from get your grill fired up. Shake off the asparagus tossed with olive oil and some sea salt. I left them on the grill just a half-hour for a pork chop or steak to excess marinade and you’re ready to go. until they turned bright green, still crunchy with freshness, but tender. two days for a ten pound brisket or rack What I like to do is keep the excess Squeeze some fresh lemon on them after they’re done— delish! of ribs. While your fire gets hot, bring marinade on hand while the veggies cook Hey, and if you just can’t face grilling in the heat, the deli does some your meat to room temperature, then and then lightly toss the hot veggies with mighty yummy grilled portabellas that we marinate in balsamic vinaigrette. toss it on your grill and get ready for the leftover marinade before serving for Highly delectable. greatness! extra flavor. Delicious!

Page 4 The Wheatsville Breeze, May-June, 2008 Bear Beers Get to Know Your Staff! by $hane Shelton, Beer & Wine Buyer Conti interviewed by Ellie Biegel, HR Coordinator

There are some big bad bear beers hibernating in the top of the Dearest Wheatsville family, singles cooler, and if you’re lucky they just may grab you. Bear I have been proud to serve you all for the past four Republic Brewing Company is the premier brewpub, restau- years. I am sad and excited to announce that I am moving to rant and micro-brewery in Sonoma County, Albuquerque, New Mexico to pursue a Master’s degree in California and they make some great beers. Nurse-Midwifery. Thanks for the good times. I’m sure I’ll be Racer 5 is a hoppy IPA. This is a full bodied beer using back! American grains and the unique floral qualities of two Pacific Before I go, I want to make sure you know a little more about Mike Conti, a Northwest hops, Columbus and Cascade. Awards highly regarded member of our staff. Conti, who goes by his last name, worked include the 2004 L.A. Commercial Brewing diligently for almost a year as our full time, ever-so-necessary dishwasher. The Competition, Silver Medal Winner; 2004 World Beer deli team really appreciated his dependability and consistently good work. In Cup, Silver Medal Winner; 2001 Real Ale Festival, San Diego, Gold Medal Winner; 2001 Real Ale Festival, March, he transferred to the grocery team, which was a much needed change by Chicago, Gold Medal Winner; 1999 Great American that point. He hit the ground running and quickly became a valued member of that Beer Festival, Gold Medal Winner. team. Red Rocket Ale is a crimson colored beer and it is very bold and potent so you have been warned. It EB: Where are you from and when did EB: What is your favorite product was originally created as Scottish red ale but the brew- you get to Austin? at Wheatsville? er states that it has taken on flavors of its own. Red Rocket uses a very complex recipe using five different grains to MC: I grew up in Watertown, NY and MC: As you may have gathered, I’m achieve its unique flavor. The caramel malt used is a mixture of Belgian spent six years in Albany before moving rather fond of beer, and Shane Caravienne and Hugh Bairds Crystal malts. Red Rocket is a full bodied, down to Austin in the spring of 2006. stocks some tasty brews. Hop Rod, hoppy brew which finishes on the palate with caramel Arrogant Bastard, Chicken Killer, all malts. Centennial and Cascade hops are used for bittering and aroma. EB: What is your the North Coast, St. Awards include the 2004 L.A. Commercial Brewing Competition, Gold favorite part about Peter’s, and New Medal Winner; 2004 West Coast Commercial Brewers Competition, First working at Belgium stuff…never Place; 2003 California State Fair, Gold Medal Winner; 2001 Real Ale Wheatsville? an easy decision to Festival, Chicago, Bronze Medal Winner; 1999 Great American Beer MC: Working for a make. Festival, Silver Medal Winner; 1998 Great American Beer company where Festival, Silver Medal Winner. responsibility to the EB: What are you Hop Rod Rye is Essentially a strong American IPA community and dem- most excited about made with 20% rye malt. Darker in color, Hop Rod Rye ocratic decision mak- having in the reno- boasts a huge hop aroma and flavor accompanied by a ing aren’t just stat- vated store? slightly sweet, malty finish. Awards include the 2004 ed commitments, but California State Fair, Silver Medal Winner; 2002 National MC: Functional work- are foundational to Real Ale Festival, Chicago, Gold Medal Winner; 2001 San spaces. I think every the entire business Diego Real Ale Festival, Silver Medal Winner & Best of employee would agree that being structure, is pretty rewarding. While Show (Runner Up). able to sustain such steady and the actual day-to-day work environ- Pete Brown’s Tribute Ale is American brown ale with the addition of sizable growth within our current ment is a bit more standard than the molasses and brown sugar for more body and slightly higher alcohol con- facilities is a minor miracle. While tent. Awards include 2004 Great American Beer Festival, Gold Medal ownership side of a consumer coopera- the scale and atmosphere of the Winner, Brown Porter Category; 2003 California State Fair, Bronze tive, you still get to go home knowing store is an important part of its Certificate Winner. that your sweat and labor went charm, I don’t think anybody’s All of these beers are great so do your self a favor and try one today. towards something better than, say, gonna be brokenhearted over hav- financing your CEO’s sweet Tuscan villa. ing room to move in the walk-in That, and the free food. coolers, pulling out backstock with- Musings of a New Cheese Buyer out getting rained on, or working in EB: What is your favorite place to go (or by Sara Smith, Cheese Buyer a deli that doesn’t resemble a sub- thing to do) in Austin? marine. MC: Riding my bike with or without any Due to the overwhelming requests for better environmental pack- aging, the cheese department has started using the Nature Works particular destination is far and away EB: What is your fantasy vacation? my favorite activity. I hadn’t been on a PLAstic containers for our grated and shredded cheeses, olives, MC: I can’t say as I really have one, bicycle in years when I moved down here, fetas, and fresh mozzarellas. Naturally derived from corn or other plants, NatureWorks but I always like traveling to places and now I really can’t imagine living with- PLA uses up to 50% fewer fossil resources than conventional plastic. I’ve never been before. I guess out one. Wheatsville wants to know your favorite cheese recipes! Have a great recipe that Portland and San Francisco would As far as places go, Lovejoy’s is calls for some delicious Dutch Parrano Cheese? Perhaps you’d like to share the recipe rank pretty high on that list in the for that special quiche everyone always asks you about. Send us your prize winners near and dear to my heart. Equally good US. Everyone who has ever been to and your home cooked meals! Tell us how you love to eat that special cheese you’ve for hanging out in large packs or sitting Ireland makes me insanely, insanely decided to splurge on. Send us a picture of a cheese sculpture you’re particularly proud alone and scribbling in a notebook, taps jealous. The fact that I still haven’t of! The more creative, the better. Any recipe that is made with cheeses from Wheatsville and bottles galore, and so much person- crossed the Mexican border is sim- will be featured with that cheese, and shared with your co-owners and customers. ality that your “Keep Austin Weird” t- ply inexcusable. A road trip is long Include a picture of yourself and we’ll feature you, as well! Send your recipes and shirt will spontaneously combust. Best interesting pairings to ssmith(at)wheatsville.coop. overdue. bar in town, hands down. Have fun creating!

Good Days and Good Eats by Allen Schroeder, Bulk Buyer

WOW!!! That sums up the I and my fellow bulkers, Konchok, Ryan, New Items emotions I feel when I see the and Bruce, will continue to be careful maneu- I only have one new item this past month, those delicious sales growth numbers for the vering around everyone. Luckily, we can, and Whispering Hills Organic Pecans from East Texas. Go ahead, Bulk Foods department. As is do chat with you as you shop and as we refill sample one. Compare them with those from West Texas. In true with all the departments the bins. By talking with you, we learn more my opinion East Texas wins. in the store, the bulk foods sales here at Wheatsville and more about the food we sell, and how to are increasing dramatically, sometimes better than better serve you. Consider the Wheatsville Coffee Grinding 20% compared to the same month last year. staff as a brain trust; you share a little good It excites me to no end to see the bulk aisles full food info with us; we retain it and, in turn, To help your fellow shoppers, when you grind coffee with of customers helping themselves to all we have to share your tidbit of info with many others. our grinders, after it seems done, lift the lid and tap with offer. I see patience and smiling and friendly conver- Oh and by the way, y’all are so nice about your finger tips or tap the side of the machine to be sure all sation going on as you slowly make your way excusing yourselves for being in our way. your beans have fallen in and been ground. This leaves the through this part of the store. If y’all are becoming You’re NOT in our way—if anything, we’re in chute clean for the next customer. frustrated with the tight space we live in, you’re not your way. You’re only here a few minutes and showing it. Thank you. You all must be looking for- we’re in the aisles eight hours a day. You’re Thanks again for choosing Wheatsville and being so awe- ward to the remodel as much as we are. the reason we’re here! some. Tell your friends about us.

The Wheatsville Breeze, May-June, 2008 Page 5 Sounds from the Dairy Cooler— Is a $10 Gallon of Milk Hard to Swallow? By Mike Crissey, Perishables Buyer

Unfortunately, your receipt is right. From the dairy cooler almost twice as much as a bushel of corn and they’re easier “It is very hard for me to imagine that the economy to the freezer, prices are climbing. Eggs, butter and milk right now to grow. Fertilizer for corn has been hard to find. could ever get so bad that somebody could not afford to go (and their soy counterparts); chocolate, cereal, crackers, The International Monetary Fund estimates that corn to buy a Double Cheeseburger from McDonald’s or a and bread; beer, bacon and beef; ice cream, veggie burgers ethanol production in the United States accounted for at Whopper Jr. from us for $1.,” Chidsey said. “If you go to and frozen dinners. least half the rise in world corn demand in each of the past the grocery store, I really challenge you to find something According to the U.S. Bureau of Labor Statistics, food three years. Meanwhile, the world still has the same for under $1.” prices nationwide climbed 4.8 percent last year. The price amount of arable land now 1.6 billion acres as it did 20 Philpott accurately and gloomily predicts – Grist’s edi- of a gallon of conventional milk rose 12 percent last year to years ago. torial bent, after all, is “gloom and doom with a sense of $3.80 a gallon; eggs are 35 percent more costly than a year Food costs worldwide skyrocketed 23 percent from humor.” “So laugh now – or the planet gets it!” Grist com- ago at $2.18 a dozen. Prices generally were up 4 percent as 2006 to 2007, according to the U.N. Food and Agriculture mands. – that higher commodities prices alone won’t stop of February, but cereals, baked goods and dairy products Organization (FAO). Grains climbed up 42 percent, oils 50 the cheapening of our food because “industrial food pur- continued to climb. percent and dairy 80 percent. The FAO predicts consumers veyors... will use any means necessary to absorb higher Someone’s getting rich, right? Not the farmers and still face at least 10 years of more costly food. input costs and preserve their share.” Like using cheaper, ranchers, they get about 19 cents for every dollar you “It’s not likely that prices will go back to as low as alternative “formulations” for eggs, for example. spend on food (down from 31 cents per dollar in 1980), we’re used to,” said Abdolreza Abbassian, economist and So what do we do? according to the USDA’s Economic Research Service. The secretary of the Intergovernmental Group for Grains for the Pollan admits that advocating higher food prices rest goes to pay for marketing the food, everything to get it U.N. Food and Agriculture Organization. seems counterintuitive. “You are ceding popular high from the farm to your plate. ground to McDonald’s when you Wholesalers like United Natural do that.” But he says higher food Foods Inc. – the largest wholesale dis- prices “level the playing field for tributor to the natural and organic sustainable food that doesn’t rely industry in the United States (includ- on fossil fuels.” ing Austin’s own White Mountain, Ignoring the petroleum used Wheatsville and Whole Foods) – made for fertilizer, it takes much less about 18 cents for every dollar you gasoline to get fresh tomatoes, spent on organic tomato sauce, eggs, eggs and cheese from local farms milk and even produce. They get to to your plate than the 1,500 miles keep just above a penny and a half. the average American omelet Not grocery stores; they make could have traveled. A shorter about 18 cents for every dollar you supply chain should mean less spend and keep from a penny to three pricey gasoline is burned. I have cents. Natural foods stores, including the suspicion we have a couple Whole Foods and co-ops, on average examples of this in the dairy make about 35 cents for every dollar cooler right now: Kim you spend. Whole Foods pockets Alexander’s (the pink carton) between three to six cents. Co-ops and Henry & Joan Ludwig’s (the keep one or two cents. white carton) eggs. What’s going on? Prices for the I feel like Kim’s and Henry’s four grains that feed us and almost eggs are among the best items we everything else we eat (corn, wheat, soy and rice) have Glancing across the dairy cooler doors, more price sell at the co-op. For a long time, much of the value of their gone up from what some economists have called “a perfect changes could be on the way. Producers and suppliers plan eggs was rooted in principle. They’re both family-owned, storm” – rising demand for meat, dairy and grains for the more increases this summer. The suggested retail price for both use no hormones or antibiotics, both are so local growing worldwide population; rising prices for petrole- a half-gallon of Organic Valley milk in May is over $5; it’s they’re within a bicycle ride. Now, they’re less expensive um, which is used to make fertilizer and ship our food; and the same price for a half-dozen of organic brown eggs. A than the organic eggs from Organic Valley and some other rising demand for biofuels to offset rising gas prices. pound of organic butter could cost $6.50. That organic gal- conventional eggs I could be buying for us. In the U.S., corn prices have climbed 70 percent from lon of milk should get $8. Remember your food dollar. What makes up the last year and it was selling at $6.17 for May delivery, while But Michael Pollan, a UC Berkeley journalism profes- largest portion? Paying everyone who touches your food, wheat prices have tripled in the past year. In early April, sor and author of The Omnivore’s Dilemma: A Natural including me, eats up almost 39 cents of your food dollar wheat was $10 a bushel, down from its all-time high of History of Four Meals and In Defense of Food: An Eater’s on average; packaging costs you 8 cents. Trucking food about $13.50 a month earlier. Soybeans were selling at Manifesto, argues that the rising cost of food may be a good from the farm your plate costs about 4 cents. The business- $13.45 a bushel, their highest price ever. thing (April 2, 2008; The New York Times). es along the supply chain share about 4 cents of profit on Stocks of these grains are at 40-year lows. This is kind He has accused us of being “as addicted to cheap food your dollar. of scary, considering the U.S. is the leading producer of as we are to cheap oil.” Americans on average spend less Fewer hands touching your food means more money maize and soy in the world and the fifth leading producer than 10 percent of income on food, down from 24 percent for you. The USDA’s Economic Research Service hints at of wheat worldwide. in 1947, he says. (About that oil addiction? Feeding our- this. The marketing portion of your dollar (money spent In March, representatives of about 80 of America’s selves accounts for 17% of U.S. fossil fuel consumption, getting it from the farm to your plate) changes with the largest baking companies, representing more than 85 per- according to Pollan.) amount and type of products people buy. Meals in a restau- cent of our baking industry, marched in Washington to Cheap foods are cheap because their raw ingredients rant (even fast-food) and microwave dinners cost more protest the dangerously low supplies of wheat, rye and (corn, soy, wheat, rice) are government-subsidized; they after leaving the farm than a bunch of bananas in the pro- other grains. (and cotton) were helped with $26 billion in the latest fed- duce section. The Commodity Futures Trading Commission held a eral Farm Bill, Pollan says. Most of the tongue-twisting Over the last two decades, the amount we spent on public meeting with the U.S. Department of Agriculture, ingredients on the back of processed food are corn, soy and food after it leaves farms has increased from 73 cents of our exchanges, traders, merchandisers and producers in April. wheat, according to Pollan. And they’re molded into food dollar in 1982 to 81 percent in 2002, according to the The CFTC called the meeting after grain and cotton indus- shapes, fortified with more nutrients and sweetened with USDA’s Economic Research Service. try organizations – including the National Grain and Feed high-fructose corn syrup. So it’s not just what we’re paying for food but whom Association – claimed the commodities market was broken. If farmers are planting corn for fuel, they’re not plant- we’re paying for our food. Local farmer Kim Alexander described the squeeze ing corn (which is likely genetically modified) for high- Although Texas is the second largest agricultural state from rising grain prices in a March letter to our co-op. fructose corn syrup. Products using high-fructose corn in the nation, we’re losing more farmland than any other, “These are the greatest price upheavals in feed grain mar- syrup – breads, cereals, soft drinks, and condiments – will according to the Sustainable Food Center. Nineteen coun- kets in a generation. … This may be good for corn farmers, cost more because it will be in shorter supply. Higher prices ties are facing more farmland loss than anywhere else in but it isn’t for livestock farmers,” Kim wrote. “Corn is food could also make it more economical for ranchers and farm- the country, the center says. Closer to home, only 11% of for animals not fuel for automobiles and any government ers to pasture their livestock and let them eat grass than the food available in Central Texas is grown locally. program that believes differently is feed them grain. If we don’t support our local farmers and farmers backwards.” Feed makes up Following Pollan’s across the state despite these higher prices, soon they won’t between 60 percent to 75 percent of “We don’t do you or us any good if we go out logic we could see real sugar be here. Not even the largest food companies in the country the cost to raise livestock for of business because we aren’t profitable. … used in Coca-Cola and Pepsi are immune. slaughter or for eggs and milk. The old farmer philosophy of ‘stack it deep and in North America if the price In March, Brazil-based JBS SA, the world’s largest beef Corn and soybeans are both sell it cheap’ may work for Wal-Mart but is not of high-fructose corn syrup producer, bought the fourth- and fifth-largest meatpackers used for biofuel and can fetch one we endorse,” were greater than the tariffs in the U.S. – National Beef Packing Co. and Smithfield Beef higher prices from biodiesel subsi- Kim Alexander of Alexander Family Farms on sugar. Group – for a combined $1.1 billion. dies in the U.S. and abroad. Not in a March letter to Wheatsville Co-op. Days after the NY New Mexico Sen. Jeff Bingaman is worried about the only does it take corn and soy out Times article, Tom Philpott, mergers, which he claims “would give a single company of the food stream, but the higher food editor for Grist Magazine control of about one-third of the domestic market and a prices can lead some farmers to and a founder of Maverick monopoly in many areas.” JBS could potentially make switch to biodiesel “cash crops” from rice and wheat. Farms, noted a fast-food fire sale of sorts in his biweekly ranchers short-sell their cattle, knowing they have nowhere Some farmers seem to be following the money. After blog. At McDonald’s he saw a Big Mac combo meal, with else to go, Bingaman told the Alamogordo Daily News. producing a record-high amount of corn last year with fries and a Coke, for $4.29. Wendy’s offered something sim- Pollan reminds us that “perhaps more than any other, record prices, U.S. farmers plan to plant 8 percent fewer ilar for just more than $5. Domino’s was selling a one-top- the food industry is very sensitive to consumer demand.” acres of corn this year, according to a March report by the ping large pizza for $10. Papa John’s started tossing three- Look what has happened to organic food in the past U.S. Department of Agriculture’s National Agricultural topping pies for $11. (Pizza could have ingredients includ- decade. It’s the fastest-growing sector in agriculture, with Statistics Service (NASS). ing rice, soy, corn, flour, dairy and meat. How is it so 20 percent annual growth for the past 10 years. Sales of Meanwhile, farmers plan to plant 18 percent more cheap?) organic food hit $15 billion in 2005. acres of soybeans, 74.8 million acres, 1 percent below 2006’s In a follow-up Philpott pointed out a Wall Street So let’s vote with our dollars and decide which pro- record high, according to the statistics service. And farmers Journal interview with Burger King CEO John Chidsey. ducers we’d like to weather the costs buffeting our food. in Kansas, New York and Pennsylvania are expected to Chidsey admits fast-food chains benefit “from the pressure Let’s keep control of our food by deciding who is making it plant their largest soybean crops in history. Soybeans fetch people feel from a disposable-income standpoint.” for us and under what circumstances.

Page 6 The Wheatsville Breeze, May-June, 2008 Celebrate the Eleventh Birthday of Yellow Bike Project on May 31st By Russell Pickavance, Yellow Bike Project

Ah, bikes. Do you know that feeling you get when is the time to show the world that helping the our fund-raising you’re going the perfect speed, and the hills of our environment can be done with two wheels, two efforts to support beautiful city just melt under your wheels? We are pedals, and two legs. this important lucky here in Austin. We have a great city that The Yellow Bike Project turns 11 this year, and construction loves its bikes. We get the we have a lot to celebrate. Along project. challenge of making bik- with helping thousands of people ing more accessible and learn bike maintenance, and Come help safer for our citizens. We receive bikes, we are moving to a us wrap up get the responsibility of bigger and better location so that Bike Month teaching kids how to ride we can better serve the Austin with a bang at safely, teaching adults how community. our annual to fix their own bikes, and We’re pleased to Yellow Bike teaching drivers that there announce that on Thursday, Birthday are other, cooler ways to March 20th, the City Council Celebration on get around. Bike Month is our chance to celebrate authorized the City to negotiate a 50-year lease Saturday, May 31st. the successes that we feel everyday when we ride with Yellow Bike Project on approximately one Although our location is still to be determined, our bikes. Bike Month is a chance for us to help a acre of land at 1200 Webberville Road. The City’s our birthday party is guaranteed to be the biggest young person find a safe way to school, or to teach legal department is now drafting the terms of the bike bash on record. There will be beer from New people that their bicycle is the same as a car on the lease, which we hope to sign during Bike Month. Belgium and Shiner and tea from Sweet Leaf Tea. road and that it’s okay to take a lane. Bike Month Once the lease is signed, we will begin the process There will be bike art from the Austin community, of building a a silent auction and a 3000 sq ft raffle, bands and djs, facility on the track stands and Guess What!! We have staff site as our tricks, and bikes, anniversaries to celebrate! new head- bikes everywhere. quarters. This Visit our website, austinyellowbike.org, $hane Shelton, 1 7 years as of 6/14 larger facility will incorpo- for more information Bill Bickford, 9 years as of 6/10 rate a learn- on the party and our Ricky Shaw, 5 years as of 5/27 ing center for new space. If you more commu- would like to make a Mariah Downing, 2 years as of 5/30 nity outreach tax-deductible dona- Mark Maddy, 2 years as of 6/9 programs including bike tion to the cause, you can do so on our website http://www.austinyellowbike.org/donate.htm Jimmy Evans, 2 years as of 6/13 maintenance workshops , or mail a and bicycle safety courses. check to us at 2013 E. 51st street. If you’d like more Erin Welch, 1 year as of 5/8 With a clear picture of our info on our project, send an email to austinyellow- Joseph Ramirez, 1 year as of 5/15 new headquarters now in bike(at)gmail.com. mind, we are stepping up Andrew Bogle, 1 year as of 5/21 Ride on, Austin. George Pryor, 1 year as of 5/24 Konchok Rodrick, 1 year as of 5/26 Community Action Wednesdays Josiah Schaddelee, 1 year as of 5/30 The group selected for May is the Yellow Bike Project Managing Money for Social Responsibility and for June is the Investor Activism as a Moral Issue ACLU Central Texas Chapter Politically, we can all hope an Obama nomination and Presidential victory will take us closer to a better world. And in terms of results, consumer activism is a very effective means to achieve positive environmental, social, political, and economic change. But the third leg of a progressive’s stool, and one that should not be ignored or rationalized, is a citizen’s responsibility to invest ethically. Investor Activism as a Moral Victory Most Americans take the stance that it is OK to invest in morally corrupt com- pany stocks either because a stock is in a mutual fund (where they erroneously believe they have no control) or simply because when it comes to making money, morality and personal profit are mutually exclusive. These assumptions The Austin Yellow Bike Project is dedi- are simply ignorant rationalizations and based on a clear lack of understanding cated to providing human-powered trans- about Wall Street and how the investment paradigm works. For example, if one portation for the people of Austin, running Our rights as individuals depend on our will- hundred people refuse to invest in the war profiteer Halliburton (HAL), it will a community bike shop, and educating ingness to defend them.The ACLU of Texas not directly affect the direction of the stock price. Yet if an organized campaign kids and adults. Our project promotes has established or is supporting projects to of five million people sells their HAL stock, it will affect the stock price nega- cleaner air, land, and water, while encour- target specific civil liberties issues: tively. Remember, a company executive’s compensation and job security is aging people to meet their transportation Police Accountability, Cyber-Liberties, the Banned Books Project, and the Prison & Jail dependent on the stock price going up. And as far as mutual funds go, it is needs through an active lifestyle and community participation. Accountability Project. incumbent upon the investor to research a fund’s s prospectus and weed out the immoral stocks (as viewed by the investor) and contact the fund company and tell them you will either 1) refuse to buy or 2) sell the mutual fund. If an investor is not willing to take responsibility for his or her mutual fund selec- tions, it is hypocrisy plain and simple. In the end, even if an investor’s actions have no direct economic affect, you’re still achieving a higher moral victory and your entire life and self-esteem will be better because of it. Ellen Feldman Take action. If you want to seriously invest with a progressive intellect and a moral compass, Arrowhead Asset Management, a fee-only “socially responsi- Massage Therapy ble” (SRI) investment management firm in central Texas, can offer professional Swedish help. If you would like further information about our cost structure and our * investment philosophy, contact Ralph (Rocky) Boschert or check out our web- Reiki site at www.texasorp.com. Client references are available upon request. * * Polarity Arrowhead Asset Management * Shiatsu PO Box 2049, Wimberley, Texas 78676 Aromatherapy Austin: 751-7363 Toll Free: 800 299-4646 * E-mail: arrowbiz(at)texasorp.com by appointment 451-5045 (Advertisement)

The Wheatsville Breeze, May-June, 2008 Page 7 City of Austin Bicycle Program Updates

Hello Wheatsville Co-opers. Your City of Austin Bicycle Last, but certainly not least, the Bicycle improved surface and bicycle/pedestrian bridge Program is delighted to be a part of your special May Program would like to update you on six projects along the north side of Cesar Chavez between Mopac Bicycle issue of the Breeze. We would like to take this that are currently underway. These projects are a and Lamar. The route will continue on to the Shoal opportunity to provide a quick update on what has been mix of on and off-street facilities that serve to Creek Trail northbound over a bridge that connects to keeping us busy. eliminate barriers to bicycling, improve connec- 3rd St. The proposed bikeway will continue along 3rd In March, the Bike Program held four public meet- tions between existing facilities, and get more peo- St to a two-way facility on Trinity for one block north- ings to discuss updating the existing Bicycle Plan ple on bicycles. bound to a two-way facility on 4th St from Trinity to (passed by Council in 1998). Cyclists and other commu- IH-35. The two-way bicycle facility on 4th St will be nity stakeholders from all over the city provided staff • Improvements to Barton Springs Road have located directly south of the commuter rail tracks. with feedback on the existing Plan and recommenda- included painted bicycle lanes between Lamar There will also be a bike/ped bridge installed tions for improvements in bicycle routes, policies and Boulevard and Robert E. Lee Road. Additional between Red River and IH-35 to facilitate crossing general programs. A secondary set of public meetings bicycle lanes will be painted west of Robert E. Lee Waller Creek. The bikeway will then continue under are tentatively planned for September. to the Mopac access road. This project should be IH-35 on 4th St. On the east side of IH-35, the bike- During the meetings in September staff will present completed before the end of the year. way crosses north one block to 5th St and stays on 5th a revised draft of the Bicycle Plan that will include the for the reminder of the facility. On the east side of IH- • A plan for the Pfluger bridge extension is also hundreds of comments received from the residents of 35 the route is signed and is striped from Pleasant underway. The northwestern “nub” of the bridge the City. After the September meetings, the Plan will be Valley to Springdale. This project shall be completed will be extended over Cesar Chavez towards revised and submitted to comment by an internal techni- by the end of the year. apartments planned for construction at Cesar cal advisory committee. We hope to have a final draft for Chavez and Lamar. approval of the City Council before the end of the year. • Lake Austin Boulevard’s bike lanes are getting reconstructed. The bike lane will be from five to seven The Bicycle Plan Update will also include the recom- • The roadway through the Gables site will con- feet wide and will be made of a monolithic concrete mendations from the Mayor’s Street Smarts Task Force, tinue northeast from the Pfluger Bridge extension gutter that will eliminate the “ridge” often created by a group formed in March 2007 by the Mayor and former under the Union Pacific Railway Bridge. This proj- a curb and gutter. This project should be completed professional cyclist Lance Armstrong, tasked to advise ect, the “Bowie Railroad Underpass tunnel” will by summer 2010. the City of Austin on how to increase bicycle use. The allow cyclists and pedestrians to easily access the Task Force formed four subcommittees: Policy, shopping and eateries located near 5th and Lamar • Boggy Creek Trail is being constructed to provide Infrastructure, Law Enforcement, and Education and (The Market District) by way of the Pfluger Bridge. access to the Martin Luther King Boulevard Transit Promotion. These subcommittees met various times Oriented Development area and to provide bicycle throughout the year and produced a final report that • The Lance Armstrong Cross-town Bikeway and pedestrian access to and through this park. Work will be submitted to Council for approval in May will extend six miles from Veterans Avenue and on the trail should be completed by summer 2011. (National Bike Month!). This final report includes recom- Lake Austin Blvd to 183 and Airport Blvd. The mendations from each subcommittee on how to “trans- east/ west corridor will be made up of on and off- For questions or comments regarding bicycling in form Austin into a world class bicycling city.” Please see road facilities. Starting at Lake Austin Blvd, the Austin, please contact, Annick Beaudet, City of http://www.ci.austin.tx.us/council/streetsmarts.htm for more bikeway will extend southbound on Veterans near Austin Bicycle Program Manager at 974-6505 or information and a copy of the final report. Austin High School. The bikeway will include an Annick.beaudet(at)ci.austin.tx.us.

BEFORE YOU RIDE, CHECK YOUR BIKE FOR SAFE OPERATION BELL OR HORN HANDLEBARS AND GRIPS Be sure it works properly, Have your bicycle inspected twice a year by a bike mechanic. Adjust frequently for comfort and growth. load and clear. Keep at least 2 1/2 inches of handlebar SADDLE stem down in the frame, then tighten securely. Handlebar grips should fit snugly, Adjust frequently for comfort and growth. LIGHTS AND and worn ones replaced. Tighten saddle and seat post nuts securely, REFLECTORS leaving at least 2 1/2 inches of seat post If reflectors are damaged down in the frame. or lost, for your safety, replace them immediately. Lights and reflec- tors should be visible at dusk and at night; headlights from 500 feet, FENDERS rear reflector from 300 feet. Flashing lights and pedal and spoke Be sure they are undamaged mounted reflectors are very visible to motorists. Don’t ride at and securely fastened. night without a light.At some angles, an unlighted bike is invisi- ble to motorists. Use state-approved reflectors. BRAKES (coaster or hand) TIRES Check before your first Inspect frequently for wear or leaks. Remove embedded ride. Must brake evenly stones, nails, glass, etc. Keep inflated to the correct pressure every time, no slippage. which is stamped on the sidewall of the tire. Periodically inspect and CHAIN maintain brakes.The Check frequently for PEDALS WHEELS coaster brake arm must damage and stretch, and Reflectorized pedals add safety in night riding. Should rotate smoothly without wobbling from side to side.If be securely fastened to readjust if necessary. It is imperative that the shoulder of the pedal necessary, should be realigned.Axle nuts should be kept tight. the frame. Lubricate frequently axle be securely tightened against the crank SPOKES with light oil. arm. Replace worn or damaged pedals. Replace broken spokes promptly. Keep them tight.

A Near-Death Story of Virtual Violence and Communal Redemption By Mateo Scoggins

Riding my bike west on Barton Springs road early on the morning of I have had several accidents with cars in my long bicycle history, but never with the January 16, 2008, heading out of Zilker Park near the botanical garden, I unbelievable clarity that I was inches (an inch?) from death. It hung on me like a ghostly was grazed/clipped by a black Chevy pick-up going 50+ mph. I still shadow. How do I, as a bicycle transportation advocate, push people out onto the road, have this visceral memory/sensation, feeling the side of the truck sliding knowing that one of them (you? me?) will have a showdown with a car/truck and lose. along my shoulder and then the slap of the mirror hitting my left arm. Can we manage this risk in some way? Avoid roads with no shoulder? Take the entire The clip pulled me from the tiny shoulder out into the road where a car, lane? Wear a helmet? I know there is lots of advice out there about cycling safely, but I felt following close behind the pickup, swerved dramatically to avoid run- like a sucker. The speed/mass discrepancy between cyclists and cars is so great… Are we ning me over. I somehow stayed up on my bike, got off the road quickly, crazy? and tried to figure out what had happened. The shock of the violent con- As a member of the Yellow Bike Collective, I knew that I had to get some peer perspec- tact out of nowhere and the absurd contrast of my speed and the speed tive. I asked for help, and within hours the collective responded with unbelievable empa- of the vehicles left me more than rattled, feeling vulnerable, exposed and thy and support. I got stories (much scarier than mine), advice on how to be more visible silly for “sharing the road.” (and not the obvious stuff), calm reassurance that the end justifies the means (one less car The truck driver tracked me down 5 minutes later, a half-mile down on the road…), and most importantly, I got invisible hands lifting me up, dusting me off, the road. He was a very shaken old-school Austin hippie, not the psycho and setting me right back on that bike. Within a day I was on the road, getting jitters hear- fascist I had imagined. He never saw me (“I was watching the traffic.”) ing cars come up behind me, but determined. I doubt this incident would have kept me off He felt the impact and looked in his rear view mirror to see me wobbling my bike, but having the luxury of a passionate, focused and clever community of bicyclists in the road. He thought the car behind him hit me. He told me he was so saved me in more ways than one. I am grateful to that driver that came back to face his vic- glad I was alive, he wanted to hug me. We hugged. I thanked him for tim, to Austin for continuing to strive to be a bicycle town, and to the Yellow Bike Project coming back and told him to watch out for cyclists. volunteers, fighting the good fight everyday, all day, mile after human-powered mile.

Page 8 The Wheatsville Breeze, May-June, 2008 Human Power-Will Elected Officials “Walk the Walk?” by Amy Babich,

By the time this sees print, it is probable that Nobody really likes public meetings. They’re as now, money is scarce Austin will have elected three new city council usually an annoying mixture of boredom, anger, and the air is filthy, members. In recent years, only about 10% of and stupidity. City government can be very exas- people would like to Austin citizens who were registered to vote actual- perating, but we do need to pay attention to it. If save money and stress ly voted in the city council elections. So it’s defi- we don’t pay attention, we may wake up one day by walking instead of nitely worth it to vote—your vote does count. to find that walking and bicycling have been driving to the store. But Often, however, people feel that they don’t decreed illegal. We all like to think that people are Austin won’t spend the really know anything about city government or not mean enough or crazy enough to ban walking necessary money on sidewalks. What’s more, city council. People may also feel that it doesn’t or bicycling—but really, people can believe almost Austin has no policy for a temporary fix for pedes- make much difference who runs our city govern- anything, and do almost anything, no matter how trians until sidewalks can be built. ment. The prescribed remedy for this is to attend crazy. Something’s got to give. one of the various public forums in which the can- So we really must go to public meetings some- At the bicycle forum, only Demling and didates for office present their views and answer times. Government is too important to leave to Cravey said they would support an increase in questions. Unfortunately, some of these forums are politicians and corporate lobbyists. As public bicycle and pedestrian staff and funding. The oth- very dull indeed. meetings go, the bicycle candidate forum was ers did not see the necessity for this. It’s a shame. This year, for a change, there was a candidate very, very good. But it needs a bigger hall. I’m sure One candidate kept talking about making Austin forum that I was actually interested in attending. It that twice as many people will attend the next one. walkable by building town centers. But he could took place on Monday, April 7, at the LCRA build- see the need neither to fund sidewalks, nor to pro- ing on lake Austin Boulevard, and was sponsored A Sidewalk Story vide an alternative walkway where sidewalk does by the Austin Cycling Association, the Yellow Bike Two days after the bicycle forum, an interesting not exist. program, and the League of Bicycling Voters. It sidewalk story appeared in the Statesman. Travis If you’d like to help, you can e-mail the entire was about as good as an Austin city council candi- County built most of a much-needed sidewalk Austin City Council at once from the City of date forum can be. That is, it was a public meeting, along Brodie Lane south of Slaughter, but stopped Austin website. Tell them we need sidewalks now, not a happy hour or an interesting science talk. So at the Travis County border, a quarter mile away not 500 years from now. They will need to hear it had the basic drawbacks of public meetings as from the intersection at Slaughter Lane. The City this many times before there is any chance that entertainment. But then, we did not attend for the of Austin, whose responsibility it is to finish the they will listen. sake of entertainment. We attended in order to get sidewalk, has no immediate plans to do so. Heavy Training information from the candidates, and also to give Michael Curtis, of the city bicycle/pedestrian pro- them information about what is important to bicy- gram, said that there is a huge backlog of unbuilt Many years ago, I bought the worst bicycle in the clists (and, to a lesser extent, pedestrians). sidewalks, and that the city spends 5 to 7 million world for $5 at a yard sale, and gave it to a friend The bicycle-centered candidate forum will dollars annually (out of a budget of over 2 billion) of mine who didn’t have a bicycle. He didn’t have need a bigger hall next year. There were over 60 on sidewalks. He said further that right now all a car, either. My friend and I biked together to seated people and almost as many standees. the sidewalk money is being used to put wheel- Barton Springs, but we had to keep trading bikes Most people in the audience were clearly bicy- chair curb cuts in existing sidewalks. on the way back, because his bicycle was so hard clists, and many (including one candidate, Alan Austin’s air quality fails to meet even the min- to ride. To ride this bicycle uphill was to be con- Demling) had come on bicycles, which were imum federal standards, gasoline prices are rising, vinced that one was about to die of a heart attack. parked outside the building. All the people made and people need to walk more instead of driving Still, it was faster than walking, and my friend the room very hot. It was a hot evening. cars. The mayor and city council keep saying that rode the bike about 5 miles a day—to work and All the candidates were tired—during the two Austin encourages people to walk and bicycle in back—until he got his next paycheck, Then he months of campaign season, they attend several of place of driving. But it’s not true. spent $300 on a brand-new, smooth, light, easy-to- these forums per day. But they were gratified at The case of the sidewalk at Brodie and ride bicycle. After riding the heart attack machine the full house—one candidate told us that they’re Slaughter highlights our city’s misplaced priori- for over a week, he was very strong and fit, and accustomed to lackluster forums with a crowd of ties. Many people who live near this corner would could ride for hours in the heat without difficulty. five or six. rather walk than Alan Demling in Place 1 and Robin Cravey in drive to the shopping Place 4 were easily the favorites among bicyclists. center less than half a In Place 3 (currently held by incumbent Jennifer mile from their Kim), no one was really very good. Kim has the homes. And Travis advantage of having been present for the 2006 County has built most attempt to impose a bicycle helmet law on Austin of a sidewalk. But for no reason. (Most bicyclists who oppose a bicy- Austin doesn’t have cle helmet law in Austin actually wear helmets. the staff or the funds But it’s no fun when the police start issuing tickets to finish the job. to everyone riding a bicycle without a helmet. It The economy is discourages people from bicycling.) in a downturn. When, FREE MAMMOGRAMS for Low-Income Women The Community Women’s Wellness Center offers free breast exams and mammograms to low- income women 50 and older, residents of Travis County, with limited or no health insurance. Women receive comprehensive breast examinations, learn how to do breast self-exam, and get blood pressure & weight checks. Call 232-4707 for eligibility and appointments. A project of the University of Texas School of Nursing.

The Wheatsville Breeze, May-June, 2008 Page 9 Celebrate Bike Austin! Month! From our friends at the Austin Cycling Association www.austincycling.org

May is Bike Month, and probably the best- Texas Bicycle Coalition (1902 E. In addition to Bike to Work Day, May is filled with known event during Bike Month is Bike to 6th) events planned by Austin area bicycle organizations, Work Day. Mark your calendars now for City Hall Plaza (sponsored by City of groups and bike shops. Activities Friday, May 16, and plan your route to Austin employees) include commuter classes, include a stop at one of several breakfast Texas One Center (505 Barton group rides, the Political stations around town. Or hit them all! Springs Rd.) (also sponsored by City Pedal/Civic Bicycle of Austin employees) Cruise, bike mainte- The Austin Cycling Association is coordi- Mellow Johnny’s (4th and nance clinics, bike-in nating the event, with the gracious support Nueces) movies and music, of several breakfast station sponsors, Bicycle Sport Shop (517 S. community celebra- including long-time Bike Month supporter Lamar) tions and bike Wheatsville Coop. Each stop will feature Shoal Creek Blvd. at the Far parades, bicycle- light breakfast snacks and beverages, and West Bridge (sponsored by Clif related art shows, offers an opportunity to visit with other Bar) and much more. For bicycle commuters. information on all of Additional breakfast station loca- the Bike Month happen- Here are the locations confirmed so far tions will be added as sponsorships ings, check out the cool (the location is the sponsor, unless other- are confirmed in the next few calendar on the Bike Month wise noted): weeks. For more information, con- page of the Austin Cycling Wheatsville Coop (3101 Guadalupe) tact Monica Leo at austinbike- Association webpage at austincy- Whole Foods (6th and Lamar) month(at)gmail.com cling.org. May is Bike Month. Let’s Ride!

Bike Austin! Month Rides & Activities

Friday, May 2nd Saturday, May 3 Tuesday, May 6 Civic Bicycle Cruise The Hundred Acre Wood AHCC Packet Pick-up Location: City Hall Plaza Overnight Ride & Location: REI North, 9901 Cap. of Texas Hwy. Time: 4:45 pm; ride at 5:00 pm Time: 4 pm to 7 pm Bike advocates ride with elected officials and Camping Event enjoy the common denominator of two wheels. ______Explore Austin’s brand new Town Lake Park Location: Start at Yellow Bike Project, 2013 E. 51st bikeway and environs. Join your elected officials St.; Destination: The Hundred Acre Wood and community leaders in this convergence of Time: start time to be announced Cost: Free! Wednesday, May 7 politics and the joy of cycling. The Hundred Acre Wood is a new event space locat- Contact: Scott Johnson (512) 389-2250 ed 20 miles east of downtown Austin in Manor, AHCC Packet Pick-up Texas. On May 3rd they are hosting a Mixed Media Spin City Cycling, 11415 RR 620 N., Ste. K Shower Arts and Crafts fair leading to a night of Time: 4 pm to 7 pm Bicyclists’ Happy Hour camping under a meteor shower. Note that there is ______very limited parking space at the Yellow Bike Project. Location: The Rio Grande Restaurant, 301 San Please plan to have you, your bike and Jacinto Blvd. (on the Lance Armstrong Bikeway) luggage/camping gear dropped off by a friend or Thursday, May 8 Time: Happy Hour 6:00 pm until 7:30 pm family member. Baggage transport will be provided Follow the Civic Bicycle Cruise to its final desti- at no cost by The Hundred Acre Wood folks. AHCC Packet Pick-up nation, or join the group after the ride, for Registration: Although this is a free event, we need a snacks, libations, and lively conversation. Freewheeling Bicycles, 2401 San Gabriel head count so please go to ACA Home Page and fol- Time: 4 pm to 7 pm Valet bike parking. low the link to register for the event. Complimentary snacks and libations. ______Live music by Jim Keaveny and Shand Walson Contact: Eric Anderson at bikeeric(at)yahoo.com 3-1-1 Pothole Ride Sponsored by REI ______Location: Meet at REI downtown Time: 3:30 p.m. Saturday, May 3rd We’ll fan out from the downtown REI to locate those teeth-jarring, frame-cracking, chain-rattling cracks Capital Area Bicycle & and holes that threaten to ruin our morning com- mutes. Our list will be reported to the City of Austin Pedestrian Summit for repair. After-ride event at REI will reward partici- Location: University of Texas Jester Center, pants for their efforts. Speedway & 21st St. Contact Scott Johnson at 389-2250. Time: 9 a.m. to 4 p.m. ______Help promote bicycling as a viable transportation mode for all persons in the region by sharing Sunday, May 4 ideas and bridging disciplines between regional bicycling leaders engaged in planning, advocacy Inside Austin and implementation. Attendance is FREE, 8:00 a.m. thanks to Austin Cycling Association, Capital Tired of driving to the country for a good bike ride? Area Metropolitan Planning Organization, U.T. Come join us for a ride entirely within Austin, follow- Austin, and Texas Department of Transportation. ing established city bicycle routes. We’ll start in Saturday, May 10 Register on-line at www.campotexas.org/pro- North Austin and go through Hyde Park, UT, the grams_bicped.php Capital grounds, Congress Avenue, Travis Heights, $ ACA’s Armadillo Hill For more information, contact Barton Springs, Zilker Park, Deep Eddy and Greg.Griffin(at)ci.austin.tx.us Tarrytown, all at a leisurely pace. Start at Pillow Country Classic $ Elementary School, 3025 Crosscreek Dr. From Routes from the 6-mile kids-and-family ride to Mopac/Loop 1 take the Steck exit. Go east one block 100+ miles in the beautiful, low-traffic edges of Armadillo Hill Country to Shoal Creek. Take a left (North) on Shoal Creek the Texas Hill Country. A premier Austin area Blvd. and Crosscreek Drive is the ONLY right turn on Classic Packet Pickup ride and a fundraiser for Austin Cycling Shoal Creek Blvd. between Steck and HWY 183. Association’s bicyclist safety education and free Location: Bicycle Sport Shop, 517 S. Lamar **PLUS BEGINNER RIDE** There will also be bike helmets for area children. Time: 12pm to 4 pm a Beginner’s Ride of 10 - 12 miles with delayed start Go to www.austincycling.org/dillo for details. Pick up your rider packet for the AHCC and and a separate ride leader. Contact: Laura King 512/923-9700 or email shop for those last-minute items you need to get Contact: Preston 512/345-1154. you and your bike ready for the event. dillo(at)austincycling.org

Page 10 The Wheatsville Breeze, May-June, 2008 Monday, May 12 Thursday, May 22 Bicycle Maintenance 101 Bike-in-Movie Night REI Gateway (9901 N. Capital of Texas Hwy.) Location: Waterloo Cycles, 2815 Fruth St. Time: 6:30 pm Time: 7:00 pm Maintaining your road or mountain bike can be a Liberating film from the theater, removing you daunting task when you don’t know where to from your car, fueling discussion, inspiring people begin. Topics to include: to . . . act, ride, play, ride. Films may be non-con- I. Installation/Removal of wheels ventional, informative, and hopefully inspiring. II. Flat Tires/Tubes Movies to be determined. Bring chairs or some- III. Bike cleaning thing to sit on, food, drink and your friends. IV. Lubrication For more information: waterloocycles.com V. Fine tune brake adjustment using barrel adjuster ______VI. Other sources of information: REI bike shop, • Wheatsville Co-op (3101 Guadalupe) books, websites, cycling clubs. • Whole Foods (6th and Lamar) Cost: $15 for REI Co-op members, Friday, May 23 $20 for Non-members Check www.austincycling.org/bike_month.php for Register: Customer Service at (512) 343-5550 more breakfast station locations. and ______This class is limited to 6 participants. Contact: Monica Leo (512) 635-4738; austinbike- month(at)gmail.com Saturday, May 24 ______Tuesday, May 13 Street Cycling/Road I Advanced Bicycle Friday, May 16 Course Designed to provide cyclists of all skill and experi- Maintenance Bike to Work Day – Free ence levels with comprehensive information nec- Location: REI Downtown Minor Bike Tune Ups essary to ride safely in traffic. Instruction from Time: 6:00 p.m. Preston Tyree on how to avoid crashes, how not Class topics and details coming soon. and Snack Stop by REI to fall, safe bicycle handling and control, signal- ing, how to make an emergency stop, how to Registration required: Please call REI Downtown Location: TBA Customer Service at (512) 482-3357 safely cross railroad tracks, and how to avoid the Cost: $25 for REI Co-op Members; ______“right hook.” $30 for Non-members Location and Time: Class size limited to 6 participants. Classroom: 5/23 - REI Downtown, 5:00-9:00 pm ______Wednesday, May 21 On-Bike: 5/24 - Cafe Mundi, 1704 E. 5th, 8:00am - 1:00pm. The Ride of Silence 2008 Cost: $65 (Unless you’re a ride starter for the Thursday, May 15 ACA, in which case ACA will pay your fee). Time: 7:00 p.m. Contact: Preston Tyree, preston(at)Street Location: Pfluger Bridge over Town Lake Cycling.org Commuter Clinic On this day, bicycle riders all over the world will ______REI Gateway (9901 N. Capital of Texas Hwy.) ride in honor of fellow cyclists that have been Time: 7:00 p.m. injured or killed while cycling on public roadways. Saturday, May 31 Want to commute by bike but Meet at Pfluger Bridge for an eight-mile ride. • Have questions and fears; Organizers ask that you wear a helmet, maintain Yellow Bike Project’s • Can’t figure out a good, safe route; silence, ride no faster than 12 mph, and obey • Don’t have a way to secure your bike? stop signs and traffic signals. Some riders will 11th Birthday Party/ This clinic takes a look at commuting in Austin and wear black armbands in memory of riders killed, covers a variety of topics and concerns of the bicy- or red armbands if they themselves have been Raffle/ cle-commuting newcomer. Topics include bike injured. selection, clothes, tools and finding a route that More information at www.rideofsilence.org Art works for you. Instructor Preston Tyree doesn’t ______own a car and has never been hit after 100,000 Show miles of urban commuting. Thursday, May 22 Location: Contact REI Gateway 343-5550 Not decid- Bicycle Maintenance 101 ed at presstime Bike to Music/Third Location: REI Downtown Time: To be Time: 6:30 pm determined Thursday Maintaining your road or mountain bike can be a Help Yellow daunting task when you don’t know where to Bike Project Location: Waterloo Cycles, 2815 Fruth begin. Topics to include: celebrate their Time: 7:30 pm I. Installation/Removal of wheels 11th Birthday in Bikes, music, and Third Thursday quirkiness com- II. Flat Tires/Tubes style. Although their official bine to create an essential Austin Bike Month III. Bike cleaning birthday is January 25, they’ve had their birthday event. Check back here for more details as the IV. Lubrication. bash during Bike Month for several years. As event date nears, or go to waterloocycles.com. V. Fine tune brake adjustment using barrel always, the party will include a bike-themed art ______adjuster. show, bands, and beer. New this year is a raffle of VI. Other sources of information: REI bike shop, a classic and classy road bike. Check back at books, websites, cycling clubs. www.austinyellowbike.org for more information as Friday, Cost: $15 for REI Co-op members, the happy day approaches. $20 for Non-members ______May 16 Register: Customer Service at (512) 482-3357 This class is limited to 6 participants. Bike to Saturday, May 31 Real Ale Ride Work Day — Mountain Biking Basics Breakfast Stations Location: REI Gateway (9901 N. Capital of Texas Location: Real Ale Hwy.) Brewery, 231 San Escape the stress of sitting in your car in bumper- Time: 7:00 p.m. Saba Court, Blanco, to-bumper traffic by riding your bike to work Get geared up to hit the trails! Mountain Biking Texas instead! You’ll feel invigorated and relaxed when Basics will teach you what to look for when pur- Ride begins at 8:30 you arrive – and you’ll look forward to the ride chasing a new mountain bike or fixing your exist- am home all day. Plan to stop at one of these locations ing one, as well as touching on gear, clothing, Rides of 15, 30, 50, for free food and drink on your way to the office. safety, and good mountain biking locations 65 and 80 miles. This Locations: around Austin. Basic skills will be covered such year’s proceeds ben- • City Hall Plaza as balance, climbing, descending, cornering, efit the Blanco Public • Texas One Center braking, and getting past obstacles. Library. • Texas Bicycle Coalition More information at REI Gateway Customer More information • Mellow Johnny’s (4th and Nueces) Service: 343-5550 available at • Bicycle Sport Shop (Lamar location) www.realaleride.com

The Wheatsville Breeze, May-June, 2008 Page 11 Wheatsville’s Mid-year Financial Report: Financially Strong and Ready for Expansion! Prepared by Dan Gillotte, GM

Wheatsville Food Co-op continues to have excellent financial performance thanks to the great hard The income statement, also known as a profit and work of our staff and the amazing support of you, our owners! This excellent performance allows us loss statement or P/L, is the financial record of our co- to be on a great financial footing as we head into our project. Our great financial success gives us an op for any given period. It includes all of our sales, excellent cash position, which is very important for a successful project and the long term health of our expenses, and our total earnings before income our co-op. tax. Since this is a mid-year report, it will be brief, but we’ll look at the major financial categories Sales for this period were our highest ever for the beginning with the income statement. first half of the year at an incredible $4,061,468. (I can’t help but note, that when I started at Wheatsville in 1998, annual sales were hovering around $3.8 mil- lion...) Our adjusted gross margin was strong, as we con- tinue to benefit from our association with the National Co-op Grocers Association and some better pricing from our main distributor. We have experienced increasing fuel surcharges that we have been absorb- ing up to this point. Despite higher fuel costs and so on, Wheatsville has not raised shelf prices unless the manufacturer’s price to us has gone up. We spent more than ever on personnel at the co- op at over $780,194. Personnel is our second biggest expense after the cost of goods with about 22¢ of every dollar spent at Wheatsville going to pay our great staff who now number over 85, full and part time! In addition to wages, Wheatsville has various benefits including a staff discount, sick and vacation pay, available health, vision, and dental insurance and a new 401K plan added this year. Our earnings on operations was one of the high- est in our history, and even though we spent over $92,000 on planning our renovation in this period, we still had one of the strongest earnings before income tax in our history. Because of this great performance, we have been able to give staff our fourth mid-year bonus in as many years of approximately $25,000! I am very pleased that our operation is so successful as to be able to offer the highest wages in Wheatsville history and to offer such significant mid-year and end-of-year bonuses. Your support makes it possible. Moving to the Balance Sheet, we see essentially a snapshot of the co-op’s financial picture at a given moment in time, in this case, Dec. 1, 2007. Our balance sheet is extremely strong and shows a co-op that is in a tremendous state of readiness for our next phase. We have plenty of cash on hand with no debt to speak of. Our current ratio, a figure used to measure the health of a business, is an astonishing 4.38 to 1! Better than 2 to 1 is considered good in financial circles and is what Wheatsville has historically achieved. This ratio is one good indicator that we are in a very strong position in regard to our ability to pay off our liabili- ties in a timely manner. In every way, our financials continue to impress our colleagues in the co-op world as well as NCB, the National Co-op Bank, who is helping us finance our expansion. I am very proud of all we have done to strengthen the co-op and get on extremely solid finan- cial ground. I thank you for your continued incredible support!

Toward A Perfect Wheatsville by Jimmy Robertson, Board Member

Last summer I had the pleasure of eating dinner with mark 100-Year Plan project (2007). At Brattleboro whether or not we are in compliance with them. As a several other owners at one of those periodic “dinner Food Co-op the owners figured out what they want- result of the policies adopted by the board last fall, we with the board” events. Three or four times a year a ed to be like in 100 years and then wrote a set of poli- now must annually evaluate how well we’re doing at few members of the board, a few owners of the co-op, cies to guide their boards and staff toward getting things like serving a broad range of people, avoiding and GM Dan Gillotte “dine and shine” on there. Back here in Austin, we started thinking about manipulation of consumers, minimizing exploitation Wheatsville, our deli-catered event devoted to con- how we might make our policies more responsive to of producers or damage to the environment, supply- versations about the co-op. That particular evening Wheatsville’s own unique heritage and vision. ing high-quality food and non-doctrinaire informa- the conversation turned to Wheatsville’s mission and During the summer and fall of 2007, the board tion, and promoting a ”transformation of society principles as expressed in our official Preface to the reviewed its Ends policies. We decided that a new toward cooperation, justice, and non-exploitation.” Bylaws. We talked about whether these early, found- policy should be adopted that would include These inquiries are now part of a regular conversa- ing statements were still relevant after all these years Wheatsville’s Mission Statement, as stated in our tion among the board—and ideally the whole and whether or not the co-op was actually still guided Bylaws. The new policy would also include the Wheatsville ownership—about whether Wheatsville by them. Someone asked are we doing any of this? International Cooperative Alliance Co-op Principles, is actually practicing what we stand for. From now and a lively conversation ensued about what we real- which, since we support them, should also be a stan- on, once a year, we’ll be answering that question ly stand for. dard against which we regularly evaluate our per- raised at last summer’s dinner (are we really doing About that same time the board started talking formance. Finally, we agreed that most of our current any of this?) and hopefully having some lively con- again about one of its own policies, the so-called “A” ends statements should be retained in the revised pol- versations about it! or “Ends” policies.1 A few years back we had adopted icy because they still seemed valid. The General Manager is responsible for monitor- a set of “ends” statements, but then recently got inter- The challenge of having A policies like this is to ing compliance with the A policies. The board’s job is ested in the Brattleboro (Vermont) Food Co-op’s land- interpret what they really mean and then determine to keep Wheatsville aligned with its Mission and

Page 12 The Wheatsville Breeze, May-June, 2008 Goals. The May board meeting will be the first time opportunity to review, comment on and modify the and to add a provision allowing for up to $1 million this new policy gets reviewed, so everybody please proposed changes leading up to a store vote this fall. in investor shares. The charter was modified again in stay tuned for a report on how we’re doing. The board of directors is also looking into how July 1993 to address investment dividends, provi- Wheatsville will comply with the state’s new sions for dissolution of the co-op, and indemnifica- Changes to Wheatsville’s Bylaws and Charter Business Organization Code. Starting in 2010, tion and limitation of liability for board members. In other action, most owners probably know by Chapter 251 of this Texas statute (regarding So in conjunction with the Bylaws update now that the board is engaged in a process to revise Cooperative Associations) replaces the old Texas Co- process, the board is studying what changes we and update the co-op’s Bylaws. Since the spring of op Association Act, under which Wheatsville is cur- might need to make to the charter as we transition to 2007 we’ve been studying ways to simplify, con- rently incorporated. Transitioning to the new Texas the new statute, and what effect, if any, those changes dense, modernize and generally improve the Bylaws. statute requires focusing on our current charter, or might have on the Bylaws. One of the board’s most As mentioned at the recent Owner Gathering, revis- Articles of Incorporation, originally adopted in 1976. important tasks in this process is to achieve the mean- ing the Bylaws requires the approval of Wheatsville’s Our current charter says this: ingful involvement of Wheatsville’s owners, and owners. Here’s what our current Bylaws have to say This Association is organized for the purpose of prior to an election we’ll be providing plenty of about this: acquiring, producing, building, operating, manufac- opportunities for owners to get informed and These bylaws may be adopted, amended, or turing, furnishing, exchanging and distributing any involved with these changes. For now, you can read repealed by a simple majority vote of the active type of property, commodities, goods and services for up on our current Bylaws and Articles of members voting in a store vote or in person at a the primary and mutual benefit of the members of Incorporation at www.wheatsville.coop. Stay tuned! membership meeting attended by at least 400 active the Association; and to engage in any other activities members. Bylaws amendments may be proposed by and exercise any other powers which are not incon- 1 The Wheatsville board adheres to “policy governance,” an industry-wide frame- work for co-op board behavior developed by John Carver. Mr. Carver has written a 2/3 vote of the Board of Directors or by member- sistent with the Texas Cooperative Associate Act. extensively about how co-op boards can function in a way that invigorates their com- ship voting at a membership meeting. (Article 9 – (Article IV, Articles of Incorporation for West Campus munity, meeting the needs of the owners and securing short- and long-range opera- tional achievement. Food co-ops around the country – Wheatsville included – Adoption of Bylaws, The Wheatsville Bylaws) Neighborhood Co-op, January 5, 1976) embrace the theory and practice of policy governance. The board has a full set of poli- Right now the board’s intent is to complete its In August of 1982, Wheatsville amended its char- cies which we routinely monitor, and when necessary, evolve. Please read the full set proposal this summer in time to give owners an ter to change the official name to Wheatsville Co-op of current board policies at www.wheatsville.coop.com.

The Wheatsville Breeze, May-June, 2008 Page 13 Sign Up for Our Weekly Email Updates by Gabriel Gallegos Membership Coordinator

With our renovation just around the corner, I would like On April 7, 2008 our board of directors Questions/comments/ to ensure that Wheatsville’s owners are well informed amended the Membership Administration address updates? Drop me a on what will be happening throughout the project and Guidelines. Copies of the most recent ver- line at membership how it will affect each and every one of us. To do so, we sion are available at the member center for wheatsville.coop. Please are trying to recruit as many owners as possible to join the taking. Please remember that if you are include your name and Wheatsville’s Weekly E-mail. You can sign up on our an Investing Owner on a “payment owner number. website www.wheatsville.coop, or at the cash register. required” status, you must finish investing Congratulations to Topics addressed in our e-mail include renovation talk your capital ASAP to avoid potential account Wheatsville’s newest and the latest breaking co-op news! closure and regain ownership benefits. Invested Owners!!! Keep up the great work!

------Our Newest Invested Owners 2/13/08 – 4/10/08 ------Ty Lane Cyndi Ferris Gabriel Maxit Susan Shelton Kristin Johnson Ana Klausmann Kay Lynn Mcnabb John Hurt Troy Felton Greg Lindsey Annie Harding Laura S Fowler Andrea Basinski Julie Vander-Ploeg Sanaz Faili Chad Peters Lisa Laratta Ashley Menger M Ryan Kimbro Andrij Bamber Dirk Vander-Ploeg Ben Appl Sunni Zuniga Kam McEvoy Betty Edmond Margaret Darby Charles Crawford Genevieve E Davis Julia Lail Candy Smith Alex Bajoris Beverly Barrett Margaret Doan Andrew Townsend Dorothy N Scurry Liz Jones Jared Frost Richard Ribb Bob Slaughter Marques Johns Christina Billiot Gregory Tenenbown Vicki Horn Brian Kremer Robby Larkin Bobbie Moore Martha Rogers Christina Castillo Shannon Honigblum W K Licari William Gooch Robert Colson Brianne Havens Meredith Kuchon Christine Pareja Shannon Leigh Kemp Walter Lin Winnie Hsia Marisa Secco Candace Wendt Michelle Valek Cristin Kroeger Stephanie Savage Teri Allison Scott Dubble Cherrie Smith Carolyn Fleming Monica Gaudin Daneen Machicek Mark Rayner Dickey Joy James Shahin Amini Randall Davis Cassie Mulder Nancy Knight Elizabeth Melvin Stephni M Demarest Marti Bier Daniel Mee Randy Garst Charlotte Keith Nara Takakawa Jessica W Brown Bratten Thomason Mat Darby Paul Labuda Ella Schwartz Gunnar Hedman Nicol Schriner Peter Eschbacher Celia Campos-Ortiz Leah Bojo Paula Gruber Mark Deinert High Hope Ranch Rachel Zierzow Matthew Durtcee Xochitl Gostomski Beth Beutel Ann Tarleton Julia Heskett Hillton Lindley Saro Helpinstill Matthew Jasek Virgilio Altamirano Alex Locklin David Preston Julie Williams Jennifer Balkan Vera Stoynova Piret Sari – Tate Regina Mullen Barnes Alexis Smith Leah Becker Kanya Lyons Jessica Shipley Rachelle Adams Bridgett Wallace Javier Toribio Garza G’nell Smith Kirk Johnson Katja Taute Zachary Martin Reagan Taylor Candace Mcgriffy Joann Assawamatiyanout Amy Connor Eric Harvey Dennis Hodges John Foxworth Rebecca Cohen Liliana Hashemian Nathaniel R Ben-Attar Angela Lee Kelly Whitis Drake Wilson John R Ripley Philip Benavides Robyn S Cloughley Anne-Charlotte Patterson Craig Towns Lynn Osgood Deborah Lykins John Walewski Rebecca Odum Ryan Mc Reynolds Becca Kahn Debra Evans Angela K Moore Joshua Dilworth Patrick Bartel Sandra Y Mendez Leary Kelly Denise Geihm Susan Gebhard Joy Henderson Addie Broussard Sarah Blanchard

To Dan, Aldia, Judith, Tammy, Kim, Shane, Allen, and Everyone!

DEAR WONDERFUL WHEATSVILLIANS, Paul & I want to thank you so much for everything you did to host and support the blood drive. The blood drive was great in so many ways-including boosting Paul’s spirits. Seeing people help and give blood brought a good feeling of support. The event also raised awareness and also donations to Paul’s fund to help with expenses. We are Wheatsville Member Directory We Wanna grateful for that! Thank you. Community Service Organizations Adopt Action For Animals Animal rights is alive in Austin! Paul’s Austin doctor recommended Timothy______879-7437 www.actionforanimalsaustin.org Your Mac Crossings Care Circle Information for families about in-home after- death______care & alternatives to the funeral industry. www.crossingscircle.org. Got an old G4, G5, he be seen at MD Anderson in Dress for Success Austin Provides free interview suits to referred iMac or iBook sit- ______low income job-seeking women 916-4322. www.dressforsuccess.org ting around since you got your Intel Houston. We are there now. We are ______EarthSave, Promoting food choices that benefit health for all life. Stormi27(at)aol.com Front Lion Organization Frontline action projects for cultural & communi- Mac? We would appreciate the dona- ______ty awareness. Dianah Birdsong 803-5873 myspace.com/frontlionorg tion of iMacs, G5s, G4s, or peripherals glad that he is being seen at MD GreenGirls.net women who care deeply about our environment. . Be part of our like DVD Burners, LCD monitors, laser network______and have fun being powerful together. www.greengirls.net Anderson. Thank you again! The Inside Books Project All-volunteer non-profit which sends free literature & printers, USB printers, or external ______educational materials to Texas prisoners.647-4803. insidebooksproject(at)yahoo.com firewire hard drives, etc. We can’t offer SAY NO TO GMOs Grassroots education, activities & resources for con- you a tax-deduction but you will defi- Susannah Erler & Paul Holman ______sumer choice & genetically viable future 303-1400 www.saynotogmos.org Rainforest Partnership an Austin-based nonprofit focused on pre- nitely amass some good karma. Call ______serving tropical rainforests www.rainforestpartnership.org Aldia at 478-2667 or email her at TexPIRG, Texas Public Interest Research Group Austin-based aldia(at)wheatsville.coop to place your consumer and environmental advocacy www.texpirg.org ______Mac in a loving home. Vegans Rock Austin! Austin vegan community organization/site. Are you our MySpace friend? ______Ross Abel 477-4912 Here to rock. www.veganaustin.org We Wanna Adopt Your PCs, Resources, info, http://myspace.com/wheatsvillecoop Vegetarian Network of Austin too! Our PC guy says we could use a contacts,______fun. 896-5018 www.vegnetaustin.org (Check out our videos! We've uploaded two of our television commercials including YELLOW BIKE PROJECT Urban free bike program. Bikes recy- few speedy PC laptops. Email him at cled. Donations accepted.457-9880 www.austinyellowbike.org it(at)wheatsville.coop. one from a few years ago featuring our friend Toni Price!)

Page 14 The Wheatsville Breeze, May-June, 2008 It’s 8 AM, Do You Know Where Your Coffee Came From? story and photos by Niyanta Spelman, Rainforest Partnership

None but the best-informed North American coffee Here’s another indication of the use of chemi- make ends meet. When asked how much they would drinkers were aware of it, but the international coffee cals. Recently, we drove across Costa Rica to a farm need to be able to send their kids to school (not too market was hit by a tidal wave in 2001. That’s when in the southeast, near the Osa Peninsula. We passed much to ask), they say they would need $400 a large quantities of raw beans – “green” beans, ready dozens of towns in all kinds of rural areas – along month, twice what they make now. for roasting – began to come out of Vietnam. mountain ridges and in high valleys. Every town we This sounds like a lot, but it would cost con- Vietnam had been a big producer until the 1950s, went through had a chemical distributor, and the sumers very little. The farmers’ problem – and their when war with the United States reduced pro- opportunity – is that they are at the far end of a duction to minimal levels. But when the U.S. – long, long chain. Coffee beans are typically sold by far the world’s biggest coffee market – lifted to beneficios – coffee processing plants that trade sanctions and normalized diplomatic rela- remove the coffee bean from the fruity berry, tions in 1995, the stage was set. Vietnam’s pro- strip off the hulls, and dry the beans for trans- duction tripled in three years, and the interna- port. The beneficios ship the coffee in 100- tional market was flooded with cheap Robusta. pound sacks to roasters, most of which are asso- Raw coffee prices dropped by almost 50 percent. ciated with the Costa Rican elite or large That change in US policy probably was transnationals. The roasters, packers, whole- undertaken without much thought for the salers, and retailers all get their cuts. American effects it might have on other coffee-producing consumers buy their coffee beans at $8 a pound; countries in Asia, Africa and Latin America. only about $1 of that finds its way back to the Certainly few American consumers knew any- farmer. thing about it, or recognized its ramifications. So the math is simple: Instead of $1 per But the effects were enormous. By 2001, farmers pound, farmers need $2. The total cost needs to in Costa Rica and elsewhere in the Central increase from $8 a pound to $9 a pound. By America couldn’t sell their coffee for enough to increasing the retail price of organic coffee by 12 Sun grown coffee plantations around Turrialba even meet their production costs. percent, we could provide a decent life for The Central Americans faced two major dis- Central American coffee farmers, even if every- advantages. First, Central American coffee farms are distributor was usually the biggest store in town. one else kept the same cut. mostly hilly; coffee must be picked by hand. (Some of The chemicals are freely available – with inadequate But it may be easier than that. Many Austin cof- the hills are so steep that coffee pickers dangle from a labeling, inadequate education in fee houses roast their own rope to reach the beans.) In contrast, the farms of use, and substantial incentives to coffee, taking “green” beans Vietnam (and, for that matter, Brazil, still the world’s the sales staff to sell just as much as in exactly the form they biggest producer) are mostly flat. That means coffee they can. None of the bulk coffee come from the beneficios. can be picked more quickly by hand, and in many If consumers demanded organ- that Wheatsville sells is Many of the beneficios are cases can be picked by machines. Second, wage rates ic produce – or at least a reduction sourced from Vietnam. co-ops, and take a minimal in Vietnam are about one-tenth the wage rates in in pesticide and herbicide use – profit. If the coffee house Central America. farmers would adapt. But the Almost all the coffee is could deal directly with the Some Costa Rican farmers tried switching to incentives all work the other way. Organic and Fair-Trade beneficio, we need not organic production, hoping that the premium for With a few exceptions, nobody include the cuts for the roast- organic coffee would help cover their costs. Some knows or cares about the condi- certified. er, packer, and wholesaler. succeeded, but others found that the premium (about tions under which coffee and simi- That means cheaper coffee, $20 per 100-pound sack of unroasted beans), when lar products are grown, and the or more for the farmer, or combined with the overall drop in price, wasn’t only issue is the yield per hectare. Organic produce both. enough. Some farmers just let the coffee rot in the is imperfect, thus harder to sell and often worth less Perhaps more important, it also means the coffee fields; it wasn’t worth the expense to hire coffee pick- than those laden with chemicals. Chemical inputs is no longer anonymous. If there’s a quality problem, ers. Many farmers aban- are expensive, the coffee house/roaster doesn’t take it up with a doned coffee entirely and but low yields transnational conglomerate that has completely lost turned their land into and hard-to- track of its sources. Instead, they deal directly with pasture, instead. Dairy sell produce the farmers who produced the coffee. For the first and beef markets may be are even more time, consumers can learn about the soil, the water, less lucrative, but they so. the air, the biodiversity, the surrounding forest. They were a lot more stable. A visit to can learn about the farmers themselves: Whether And cows are easier to a pesticide they make enough to care for their families and what look after than coffee store in happens to their children. Some won’t care, but some plants. Turrialba for a will. Some will even pay a premium for the “story,” Despite the enor- closer look cherishing the lack of anonymity. mous drop in price, many showed the If we just learn more about where our produce coffee farmers hang on by large store comes from, we can do much to support a sustainable their fingernails. Coffee lined with livelihood for people here in Latin America and else- farming has been in the customers as where. Indirectly, we’ll be supporting the health and family for decades; or well as sale of preservation of the environment and the forests that they don’t know how to pesticides that are important for all of us and for the planet. Abandoned coffee farm turned to pasture with nitrogen fixing produce anything else; or, are banned trees remaining despite the price drop, cof- elsewhere and Niyanta Spelman is the executive director of Rainforest fee remains their best cash including Partnership (www.rainforestpartnership.org), an Austin- crop. The key to making money in the current market some of the “dirty dozen” – the persistent organic based nonprofit that works with local communities in Latin is to maintain yields at the highest, possible amounts. pesticides that have been banned by international America to protect tropical rainforests from deforestation. The quality of the coffee is secondary; most roasters convention. Niyanta is traveling through Central and South America combine coffee from so many farms and regions that to identify partner communities, and wrote this article the quality of any given farmer’s product is unimpor- while living near Turrialba, Costa Rica. You can reach A living wage for $1 a pound Niyanta at niyanta(at)rainforestpartnership.org. tant. Yield is everything. (One exception: growers of Vietnam was able to Jamaican Blue Mountain coffee largely avoided the undercut other pro- trauma, mostly because of the loyalty of Japanese cof- ducers because wages fee drinkers.) are so much lower there, but we’re not Yield and the “dirty dozen” talking about big The pursuit of high yield has resulted in high and salaries. A Vietnamese HYDE PARK GYM increasing use of fertilizers, herbicides and pesticides. coffee picker gets 25% OFF FOR WHEATSVILLE MEMBERS! So the field – ordinarily full of all kinds of life, from about $1.50 a day, (ONE-TIME DISCOUNT - NEW GYM MEMBERS ONLY) microbes to trees – is effectively dead, except for the compared to $16 a one plant that brings in income. This appears to be day in Costa Rica. • NO CONTRACTS entirely typical of Costa Rican farming for all kinds of Even the small farm- •• FRIENDLY crops. Got snails? Use a molluskicide. Insects still eat- ers who grow organic, ing your crop? Switch to a more potent insecticide. fair trade coffee ••• COMFORTABLE Just like Western medicine, some chemical additive around Turrialba, •••• ALL FITNESS LEVELS will fix whatever ails you. And don’t bother with pre- Costa Rica only make vention; it’s faster and easier to solve the problems about $200 a month – 4125 GUADALUPE ST, AUSTIN TEXAS 78751 after they arise. barely enough to

The Wheatsville Breeze, May-June, 2008 Page 15 Better Eating for Life An easy, step-by-step guide to your best nutritional health ever! by Mary Saucier Choate, M.S., R.D., L.D., Food and Nutrition Educator Co-op Food Stores, Hanover and Lebanon, NH

Even though saturated and Better Eating for Life seeks to help you move toward a whole-foods eating style, not out of trans fats may have a greater role in drudgery or a sense of restriction, but from a joyous discovery of delicious foods that are a raising cholesterol levels, eating too delight to eat, as well as a boon to good health. much cholesterol in your diet also This program provides gentle, accurate guidance to improving your meal and snack contributes to high blood choles- choices and your level of physical activity. It is not intended to substitute for the expertise and terol levels. High blood cholesterol advice of your personal healthcare provider. Please discuss any decisions you make about diet levels can lead to heart disease and or exercise with your own healthcare provider, who knows your health and medical history stroke because of the fatty intimately and can best advise you on your proper course of action. buildup of cholesterol deposits My goal is to provide credible nutrition information in a lively way that is immediately on artery walls. useful to the reader. Quick tips abound, easy recipes follow most steps, and the use of jargon For people without heart dis- is avoided. The series is based upon the latest nutrition guidelines: the 2005 Dietary ease or other risk factors, the Guidelines for Americans, the MyPyramid Food Guidance System, and information from American Heart Association and health organizations such as the American Institute for Cancer Research, the American Heart other national health organizations Association, the American Diabetes Association, and the American Dietetic Association. recommend a limit of 300 milligrams I hope that whether you are an interested consumer, a parent, a healthcare professional, of cholesterol a day. a nutrition educator, or just a casual recipe hunter, you will find something of value to help If you have an elevated LDL-choles- move you, and those with whom you share these ideas, toward a healthier eating style and terol level, diabetes, high blood pressure, or active life. other heart- or artery-related disease, a lower level of 200 mg a day is recommended. Because cholesterol is produced in the liver, choles- terol is found only in foods of animal origin, such as meat, poultry, fish, eggs, and dairy products. Cholesterol is never found naturally in plant foods, but it can be Step Ten The Heart Connection added. For example, potatoes are naturally cholesterol- Eicosapentaenoic acid (EPA) and docosahexaenoic acid free, but if potatoes are made into chips and then fried in Make Friends with (DHA) are the more complex forms of omega-3 fatty acids lard, the chips will contain cholesterol from the lard. that are found in fish and shellfish. Our bodies can make these forms in a limited amount from the alpha-linolenic acid How Much Oil? Fat we consume, but this conversion can be hampered by a diet Eating the right amount of the right kinds of oils is the high in saturated and trans fat. A diet that is too high in goal. For a person who requires 2,000 calories a day, the I find no sweeter fat than sticks to my own bones. –From omega-6 fatty acids can also interfere. latest guidelines recommend 6 teaspoons of oils from “Leaves of Grass” by Walt Whitman EPA and DHA are the forms of omega-3 fatty acids plant and fish sources each day. (Step 2 of Better Eating for from seafood that are recommended by the American Heart Life explains how much oil is recommended for your per- Trans fat, tropical oils, cholesterol – eat it or not? Association (AHA) for the protective heart benefits that they sonal calorie level.) Thinking about fats and oils can be very confusing. may provide. The AHA recommends two servings of fatty Recommended sources of unsaturated liquid oils Fat, especially when in the form of healthful liq- fish per week. uid oils, is as essential to a healthy eating plan as pro- include canola, corn, olive, soybean, and sunflower oil; tein or carbohydrate. Our bodies need a certain foods such as nuts, olives, some fish, and avocados; and amount of fat to function normally and to absorb Saturated fats foods that are composed mainly of oil including mayon- and transport the fat-soluble vitamins A, D, E, and K This kind of fat can raise cholesterol levels, increasing heart naise, most salad dressings, and soft tub or spray mar- as well as health-protective plant compounds such as disease risk. Saturated fats are found mainly in fatty meat and garine. carotenoids (i.e. beta-carotene, lycopene, and lutein). dairy products such as full fat milk, butter, and The table below gives the oil content of some com- Fats are also part of every cell membrane in our cheese. They are also found in baked mon high-oil foods. body. They are crucial for a healthy immune system; goods, cookies, and snacks. In general, they play a role in the regulation of inflammation, these fats are solid at room temperature. blood pressure, and blood clotting, cholesterol Oil Content of Selected Foods metabolism, and body organ insulation. They are important for the proper development of the brain, Tropical Time Out nervous system, and vision. Coconut, palm kernel, and palm oils are For good health, the 2005 Dietary Guidelines often referred to as tropical oils, because for Americans recommend specific daily intakes for of the temperate region of the world unsaturated liquid oils because of their heart- and where they originate. Unlike other plant health-protective benefits. oils, these are predominantly made up of In addition, the guidelines recommend limiting saturated fatty acids. Coconut oil contains solid fats in the diet because they contain more 92 percent saturated fatty acids, palm ker- artery-clogging saturated fats and/or trans fats than nel oil contains 82 percent, and palm oil oils. Solid fats are saturated fats and trans fats, which has 50 percent. Compare this with olive oil tend to stay firm at room temperature. These fats (14 percent), canola oil (6 percent), or soy- tend to raise undesirable low-density lipoprotein bean oil (15 percent). (LDL)-cholesterol levels in the blood, which, in turn, increases the risk for heart disease. Trans fatty acids Trans fatty acids are unsaturated fatty acids Fats and Oils 101 that have been processed with additional Monounsaturated Oils hydrogen atoms, forcing the unsaturated fatty acids to become more like saturated This healthful group includes olive, canola, peanut, fats: solid at room temperature, resistant to and avocado oils and the oils found in nuts. Research rancidity, and able to raise blood choles- has shown that replacing solid fats with monounsatu- terol levels, even more readily than saturat- rated oils can help to lower undesirable LDL-choles- ed fat. *Avocados are part of the fruit group; nuts and seeds are part of the meat and terol levels. Trans fatty acids are found in partially beans group. These choices provide servings from both oils and the additional food hydrogenated vegetable oils, shortening, group at the same time. Polyunsaturated Oils cakes, pies, and cookies, snack foods, fried foods, and solid stick margarine. Polyunsaturated oils include those made from soy- beans, corn, safflower, sunflower, and other nuts and seeds as well as those from fish. Like monounsaturat- Natural Trans Fats Fats Forward ed oils, replacing solid fats with these oils can help to Ruminant animals (for example, cattle, sheep, and goats) have The following steps provide ideas for meals and snacks reduce cholesterol levels. But unlike mono’s, polyun- a four-chambered stomach, in which trans fat production that are delicious and move your fat intake into a healthful saturated oils also provide essential fatty acids that we occurs naturally. Small amounts of trans fatty acids are pres- balance. Eating too much of any kind of fat, even if it’s must obtain from our diet, since they are indispensa- ent in the fat of foods from these animals: dairy products, heart-healthy, will cause added weight gain and increase ble to our health, and our body cannot create them. beef, lamb, and goat meat. the related risk factors for chronic disease. There are two types of these essential fatty acids: linoleic acid (omega-6) and alpha-linolenic acid • To keep your daily oil intake on target, choose often foods (omega-3). Alpha-linolenic acid is found in plant What About Cholesterol? that are naturally low in saturated fat, such as fruits and veg- foods, such as soybean and canola oils, flax, hemp, Cholesterol is an important part of every cell membrane. etables; whole grains and foods made from grains like cereals, and walnuts. Linoleic acid is found in soybean, corn, While not technically a fat, it is in the lipid family, which rice, and pasta; vegetarian protein sources such as tofu, tem- sunflower, and safflower oils, whole grains, beans, includes fatty acids. Our bodies make enough cholesterol to peh, and veggie burgers; low fat or fat free dairy products; and walnuts. meet our needs, even if we never eat any. lean fish and shellfish; nuts, beans, and peas.

Page 16 The Wheatsville Breeze, May-June, 2008 • Include two or more meals of fatty fish in your diet Poached Salmon with Greens each week such as salmon, mackerel, and herring. Serves 4 Making Friends with Fat on • Choose walnuts as a snack several times per week. 1 lb. salmon fillets the Web • Add a teaspoon or two of flaxseed oil on salads. 1-1/2 cups water Essential Fatty Acids in Vegetarian Nutrition Flaxseed oil and good balsamic vinegar make a great 1/2 cup dry white wine or water This well-researched article explains specific strategies dressing! The flaxseed oil has a delicious nutty taste. 2 green onions, sliced 1 bay leaf vegetarians may wish to consider to optimize their essen- tial fatty acid intake. www.andrews.edu/NUFS/essential- • Sprinkle one or two teaspoons of ground flaxseed on 1/2 package of frozen no-salt-added chopped fat.htm hot breakfast cereal, or blend into a fruit smoothie. spinach, or Swiss chard The Flax Council of Canada provides flax nutrition • Use the Nutrition Facts label to find products with the 1/8 tsp. ground nutmeg information, tips, and recipes. www.flaxcouncil.ca least amount of harmful saturated fat and trans fat 1/4 cup shredded part-skim mozzarella cheese grams. For products that contain less than 0.5 g of total Freshly ground black pepper The International Olive Oil Council fat in a serving, manufacturers may state “0g” of trans fat Lemon slices (optional) Learn all about olive oil, how it is made and graded, and or “not a significant source of trans fat.” Cut salmon into four pieces, rinse, and pat dry. Set how to use it. www.internationaloliveoil.org • Try using heart-healthy monounsaturated fats such as aside. In a large skillet, over high heat, combine The American Heart Association (AHA) recommends olive, canola, and peanut oils in cooking. water, wine, green onions, and bay leaf. When mix- ture begins to simmer, gently add salmon, and eating fish two times per week as a good source of pro- tein without the high saturated fat found in fatty meat • Select a liquid or tub margarine that has water or liquid return to a simmer. Then cover, and let cook for 8 products. Read more about the potential heart benefits of vegetable oil as the first ingredient, no trans fat, and 2 to 10 minutes or until fish flakes easily with a fork. fatty fish. grams or less of saturated fat. Remove fish. Meanwhile, cook spinach according to package http://216.185.112.5/presenter.jhtml?identifier=4632 • Scan the ingredient labels of packaged foods to find directions. Drain well in a colander. Place in a small USDA Study Shows Trans-Fatty Acid is Non- products made with healthful oils. bowl, sprinkle with nutmeg, mix in cheese. Preheat broiler. Place fish on the well-oiled Detectable in Peanut Butter While hydrogenated fat is an ingredient in some commer- ♥ Avoid or limit foods and ingredients that are high in rack of an unheated broiler pan. Top with spinach- cial brands, the amount found was insignificant. saturated fat such as whole milk; cream; regular ice nutmeg-cheese mixture, and season with pepper. www.ars.usda.gov/is/pr/2001/010612.htm cream; full-fat cheese; bakery goods; saturated oils like Broil four inches from the heat for 1 to 2 minutes, coconut oil, palm oil, and palm kernel oil; high-fat until cheese melts. Garnish with lemon slices. processed meats like sausage, bologna, salami, and hot dogs; fatty red meats that aren’t trimmed; and solid fats Per serving (1/4 pound fillet and 1/4 cup spinach mixture): like shortening, regular stick margarine, butter, and lard. 190 calories, 27 g protein, 8 g fat, 2 g carbohydrate, 1 mg Cookbooks featuring Omega-3 and sodium, 47 mg cholesterol. Monounsaturated Fats • Keep track of the fat you eat for a few days to be sure • The Mediterranean Heart Diet: How It Works and How to you are on the right track with your total fat intake. Reap the Health Benefits, with Recipes to Get You Started by Tuna and Walnut Melt Helen V. Fisher with Cynthia Thomson, Ph.D., R.D. Serves 4 • Seafood Twice a Week by Evie Hansen “Good for You” Recipes • The Mediterranean Vegan Kitchen: Meat-Free, Egg-Free, Dairy- 1 6-oz. can tuna in water, drained Free Dishes from the Healthiest Place Under the Sun by 1/2 cup chopped apple Donna Klein Featuring Healthful Oils 1/4 cup nonfat plain yogurt • The Flavors of Olive Oil: A Tasting Guide and Cookbook by Give these recipes a try to expand your oils repertoire. 1 Tbs.chopped green onion Deborah Krasner 1 tsp. Dijon mustard • Cucina Fresca; Verdura: Vegetables Italian Style; Cucina 1/2 tsp. curry powder Rustica all by Viana La Place 4 slices whole wheat bread, toasted Tangy Citrus-Cran Flax Muffins 4 Tbs. chopped walnuts, toasted Serves 12 4 -1oz. slices reduced fat cheddar cheese Ground flaxseed is used in this recipe, but don’t stop here. It makes a delicious topping on hot or cold cereal and on salads. Combine tuna, chopped apple, yogurt, green onion, Dijon mustard and curry powder. 1 cup cranberries, coarsely chopped Spread about 1/2 cup of the mixture on each 1/4 cup sugar slice of bread; sprinkle with 1 tablespoon walnuts. 1 1/2 cups orange juice, divided Top with cheese slices. Broil 5 inches from heat 2 3/4 cups unbleached all-purpose flour until cheese is melted, about 2-3 minutes. 1/2 cup milled flaxseed 1/2 cup sugar Per serving: 262 calories, 25 g protein, 8 g fat, 24 g carbohy- 2 tsp. baking powder drate, 559 mg sodium, 26 mg cholesterol. 1 tsp. baking soda 1/2 tsp. salt 1 tsp. orange peel, grated Sweet Pepper-Walnut Dip 1 egg, beaten Makes 1-1/2 cups 1/4 cup canola oil We published Step One of Better Eating for Life starting in the January, 2007 issue of our member newsletter, the Wheatsville Breeze, and we will print the next eleven steps, one in each issue. 1 small jar red bell peppers In a medium bowl, combine beaten egg, oil, orange juice, Copyright © 2006 by the Hanover Consumer Cooperative Society, Inc. Hanover, New Hampshire 03755 All 2 Tbs.fine unseasoned dry breadcrumbs rights reserved. Better Eating for Life logo by Katie Cahill and 1/4 cup sugar. Gently fold in cranberries. Set aside. 2 Tbs.extra-virgin olive oil In a large bowl, mix together flour, milled flaxseed, 1/2 1-1/2 Tbs. grated onion cup sugar, baking powder, baking soda, salt, and orange 1 Tbs. lemon juice peel. Pour liquid mixture into dry ingredients. Stir until 1/2 tsp. salt, or to taste ingredients are just moistened. Do not over-mix. Fill 1/4 tsp. ground cumin muffin cups 3/4 full. Bake at 375oF for 30-35 minutes. 1/4 tsp. sugar 1/8-1/4 tsp. cayenne pepper Per muffin: 242 calories, 5 g protein, 6 g fat, 42 g carbohydrate, Pinch of ground cloves 245 mg sodium, 18 mg cholesterol 1 cup coarsely chopped walnuts 1 Tbs. pine nuts, toasted, for garnish

E-Z Olive Tapenade To make Dip: Serves 4 Coarsely chop the peppers. You should have about 1 cup. Combine the rest of the ingredients in a food processor until smooth. (Some of the walnuts 1/2 cup pitted and finely chopped green or black olives can be added after blending, if some texture is 1 Tbs. capers desired.) The dip should have a cake batter consis- 2 anchovy fillets (optional) tency. If too thick, blend in some hot water, a tea- freshly ground black pepper spoon at a time. If too thin, add more bread- 1 tsp. olive oil crumbs. Transfer to a serving bowl. Garnish with pine nuts if desired. Mash all of the ingredients together to form a paste. Serve with whole grain crackers or pita crisps Spread on toasty whole grain bread slices.

Per 2 Tbs. serving: 30 calories, 0 g protein, 3 g fat, 1 g carbohy- Per tablespoon of dip: 51 calories, 1 g protein, 5 g fat, 2 g drate, 226 mg sodium, 0 mg cholesterol carbohydrate, 54 mg sodium, 0 mg cholesterol.

The Wheatsville Breeze, May-June, 2008 Page 17