The Chronicle SUMMER 2014

Reducing Karma’s debt Spotlight on bentonite clay Good luck, Talia! The Chronicle The members’ newsletter of Karma Co-op Summer 2014

Contents Submissions In memory of Dan Heap...... 3 We welcome submissions from any Karma member, staff, or board member! Report from the General Manager...... 4 Submissions may be sent by email to chronicle@kar- Report from the board of directors...... 5-6 macoop.org. The Chronicle will publish material related to Karma Co-op, subject to our editorial policy. Report from the Finance Committee...... 7-8 Letters to the editor must contain the writer’s full name and telephone number, although names will be with- Report from the Community Dev. Committee...... 9 held at time of publication upon request. Published articles are eligible for work credits (letters to the edi- Report from the Building Committee...... 10 tor, announcements, and pieces that have already been published elsewhere are not). Report from the Food Issues Committee...... 11 Report from the Social Events Committee...... 12 Chronicle staff for summer On the shelf...... 13 Content editor: Amanda Lewis Managing editor: Mara Eksteins In the aisle...... 14-15 Communications Managers: Product spotlight...... 16 Karen Fliess , karen lior Designer: Ellen Pauker Vegan corner...... 17-18 Copy editor: Caley Moore Recipe: Eggs Florentine Latino ...... 19 Proofreader/printing coordinator: Mara Eksteins Web manager/board e-news: Mara Eksteins

Chronicle Committee The Chronicle is published by members of Karma Co-op Layah Davis Karen Lior 739 Palmerston Avenue, Toronto, ON M6G 2R3 T: 416-534-1470 F: 416-534-3697 Mara Eksteins Caley Moore www.karmacoop.org Karen Fliess Ellen Pauker

The Chronicle is a link between members of this and other co- Amanda Lewis operative communities; the only viewpoints herein endorsed by Karma Co-op Inc. are those published as reports of the board of directors and its committees. This newsletter is printed on Enviro100 stock, which contains FSC-certified 100 per cent post-consumer fibre. The paper is certified EcoLogo, processed Cover: Strawberries by William Sharp, 1848, chlorine free, and manufactured using biogas energy. It is Wikimedia Commons union-made in Canada by Cascades Fine Papers.

•• 2 •• In memory of Dan Heap

Dan Heap, a former NDP member of Parliament and Toronto city councillor known for his commitment to social justice, died April 25 at age 88. The longtime activist was also instrumental in Karma’s launch in 1972. Richard Merrill Haney, Karma’s first president, wrote this tribute to Heap in 2011: “In the first years of the Karma Co-operative, we were a seedbed of community activism. Jane Jacobs, the famous urbanologist, and her son were among our first active members. John Sewell, the activist mayor of Toronto, was an honorary member. Jim Lemon, the president of the Confederation of Resident and Ratepayer Associations (CORRA), was an active member. Colin Vaughan, the alderman who successfully led the Stop Spadina movement, was a member. Ying Hope, the alderman who successfully started the Toronto Recycling Action Committee (TRAC), was a member. The founders of Roots, Michael Budman and Don Green, were both members of Karma and did some of their early market research at Karma before selling their first product, Earth Shoes.

Dan Heap and the whole Heap family have a quality that is rare in our society — an unswerving belief in the human spirit. They continually maintain hope in the face of nearly insurmountable challenges. They manifest their wishes for a just society.

We are eternally grateful to Dan.”

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•• 3 •• Report from the GM

by Talia McGuire

What a busy few months it has been at Karma! op and United Natural Foods, We welcomed spring with our second Spring Inc. (no small task!). We also Potluck and Member Appreciation Party, hosted said goodbye to Colette Slone as many other successful events, and experienced she embarks on a career in massage therapy. We a few freezer breakdowns, including a farewell will miss her kindness, feature-shelf magic, and to the frozen bulk freezer that has been in the love of worms. Best of luck to you, Colette! James Karma family and served us well since the 1970s. Byrne was recently hired and will be taking over Colette’s responsibilities. James is starting up his We’ve also gone own urban farming business and has experience through some working in co-ops. Welcome, James! staffing changes. The board has Thank you all for the well wishes and kind words hired Rachel you have extended to me as I start this new and Photo by Amanda Lewis Amanda by Photo Yanchyshyn (left) exciting time of my life. I am looking forward as interim gen- to the year ahead and can’t wait to see what’s in eral manager to store for Karma. The enthusiasm we have built replace me while over the past two years must maintain itself if I am away on ma- we are to become more viable and stronger as an ternity leave. Ra- organization. We can do it!! We have come so far chel, who joined and accomplished so much! Karma in 2006 and became staff I am so very proud to have played a role in see- in 2008, is well ing Karma through a difficult time, and I am ea- known to mem- ger to see where Karma will be upon my return. bers. She has a deep understanding of Karma’s It has been my sincerest pleasure to have worked philosophy and operations, which will prove in- with everyone at Karma. I will miss you all, but I valuable to her in her new role. I am confident her am sure I will see many of you in the store when energy, good sense, and fresh ideas will strengthen I come in to shop with one of Karma’s newest the co-op. Please offer your support to her during members. Sending all of my love to the best darn the transition. Congratulations, Rachel. food co-op there ever was!

Kathryn Camfield has taken over Rachel’s re- Have a wonderful year. sponsibilities for ordering from some of Karma’s largest suppliers, the Ontario Natural Food Co- •• 4 •• Report from the board of directors by Alex Speers-Roesch, Lauren St. Louis, Roberta Benson, and Arel Agnew

Spring has finally sprung! We hope you are enjoy- Board update ing the change of season and all the spring produce in the store, with more to come. It has been a busy Recently Phillip Lakin left the board of directors. time for the staff, board, and committees with hir- The board would like to thank him for his contri- ing an interim general manager, opening the store butions during his time as a director. Whenever to guest shoppers, and working on the purchase a vacancy occurs on the board, the remaining of a new heating, ventilation, and air conditioning members may appoint a Karma member to serve (HVAC) system with the Building Committee and on the board until the beginning of the board term other community members. at the annual general meeting in October. If you are interested in becoming part of Karma’s board of di- Summer has often been a time of reduced sales at rectors, please contact us at [email protected]. Karma as many members head off on vacation or other summer experiences. No need to forgo your HVAC purchase trip, but consciously making as many purchases at Karma as you can over the next few months will Karma is in the process of installing a new HVAC help our bottom line. Stock up for the cottage or system for the store. The new system will provide your next canoe trip. better heating and air conditioning for the store with greater energy efficiency. It will replace an ag- Interim general manager ing heating unit and malfunctioning air conditioning system. Board members, the Building Com- As many of you already know, Talia McGuire will mittee, and select community and Karma members be going on a one-year maternity leave starting contributed countless hours assessing Karma’s June 21. We look forward to seeing Talia and her energy needs, soliciting bids, researching units, and new baby — and Karma member — shopping in negotiating terms. Thank you! It’s inspiring to see due course. All the best, Talia! the level of commitment of our members.

We’re very pleased to announce that Karma has Code of Conduct hired Rachel Yanchyshyn as interim general manager, and she began her new position June 1. To show our continued respect for Karma staff, Rachel has worked at Karma as a staff member for members, and guest shoppers, we have introduced the past six years. She is very familiar with store a Code of Conduct: operations, staff, and members of Karma. Rachel will have a training period with Talia before Talia Karma Co-op is a not-for-profit, member-owned starts her mat leave. co-op. Each one of us can contribute to making the co-op a welcoming space by being considerate

•• 5 •• Continued on next page Continued from previous page

of others. It is expected that all who participate taining community.” Congratulations to Nathaniel at the co-op treat each other with respect and Silva, the creative mind behind the winning slogan! dignity. Any disrespectful or abusive behaviour And thank you to everyone who submitted their may result in a refusal of service. We thank you ideas, and to members for participating in the voting. for your co-operation in making Karma a safe place to work and shop. Karma Lane

Attending an orientation session Recently Ed Janiszewski of the Seaton Village Resi- dents’ Association has been organizing to get lanes in New members who attend their first orientation the community named. Thanks to him, we now have session will now receive two member labour hours our lane named: Karma Lane! We appreciate Ed and for their attendance. For more information about his committee’s work very much. Some of the historic orientation sessions, including future dates and information came from the files of the Community who to contact, visit www.karmacoop.org/how-to- History Project, to whom we offer a big thank you. join/upcoming-orientation-meetings-2/. Read more about Seaton Village’s Lane Naming Proj- ect (http://svlanes.com/index.php), and keep your eye out for the new lane signage coming soon. Guest shopper program

The guest shopper program has now been fully Board member recruitment for 2014-15 implemented, and many new people are stop- ping by to check out the store. Please continue to Every year at this time, board members cast encourage your friends and acquaintances to give around for possible new members. We encourage Karma a try. We hope that this will make the store everyone to consider becoming a member. The more accessible to more people and that many of board needs an eclectic mix of people and skills. them will want to join as members once they realize Board members are credited for and expected to what a great community of people shop and work at spend six hours per month on Karma work, in- Karma — and then there is the great food! cluding the board meeting. If extra work is done, a board member may request up to four extra work hours a month. An orientation package, an ori- We will be organizing another door-to-door cam- entation session, and period on the board greatly paign to promote Karma and the guest shopper help new board members learn the ropes. program in the local neighbourhood. If you would like to participate in this neighbourhood blitz, please contact us at [email protected]. Several board positions will be available in Oc- tober. If you have questions or you want to learn more about becoming a board member, please Karma’s new slogan contact [email protected].

Karma’s new slogan, as voted by members in the recently held slogan contest, is “Sustainable food, sus- •• 6 •• Report from the Finance Committee: How have we been reducing our debt? by Howard Kaplan

At the end of January 2013, Karma’s debt load bership fees, minus the wholesale cost of goods and reached the worst level we have ever seen. In the minus expenses like staff and hydro, generated a cash subsequent 12 months, ending January 2014, surplus of about $46,000, which was more than half Karma reduced that debt load by about $81,000. of the $81,000 debt reduction. As this cash was de- This debt reduction does not mean that Karma posited into our credit union accounts, it paid down made a surplus or profit of $81,000 over those 12 a portion of our line of credit. However, that surplus months; our financial statements show the profit needs to be broken into two parts. About two-thirds, as being only $15,000. Understanding how we or $31,000, went to meet a non-cash expense called repaid so much debt on so little profit is interest- “depreciation” or “amortization.” It appears on our ing: it illustrates some subtleties of our financial account books as an expense, but it doesn’t need to statements, and it shows us that we cannot achieve be paid out to anyone else. When we made earlier another $80,000 reduction by the same means. major capital purchases, such as renovations or freez- ers, we said that for accounting purposes we were The largest part of our debt load is our line of credit: spreading the cost over a number of future years. we can borrow up to $300,000 to meet current Depreciation is simply this year’s portion of earlier needs, with the building serving as the lender’s se- years’ spread-out costs. The $31,000 was available to curity. At the end of January 2013, we had borrowed pay down our debts, but we couldn’t call it “surplus” about $240,000, or 80 per cent of our limit, but that on our financial statements — it went toward pay- did not represent our full debt. We also had about ing expenses related to past purchases rather than $24,000 in outstanding cheques that had not yet current ones. The remaining $15,000 does get called cleared the banking system, about $33,000 in debts “surplus” or “profit” on our statements. to suppliers, $11,000 in miscellaneous liabilities, and $61,000 in building loans from members. This Another large factor, about $24,000, came through did not all need to be repaid immediately, but it did reducing our inventory. We were carrying too much need to be repaid eventually. Against this, we had stock, relative to our sales; not only had we bor- cash reserves of only $13,000. By a very conservative rowed too much on our line of credit to purchase measure, total debt minus ready cash, the result was it, but we were also losing too much to spoilage and $355,000. It is important to note that the $100 mem- other forms of shrinkage. Whenever we could avoid ber loans are not considered debt for this purpose — fully replenishing our inventory to replace what we those loans will be discussed in more detail later. sold, the savings went directly toward reducing our debt. Since we were simply replacing one kind of The largest factor in reducing our debt was conduct- asset — inventory — with a different kind — cash ing our business successfully. Over the 12 months in — the $24,000 we avoided spending did not count question, the total we collected in sales and mem- as profit, though it did reduce our debt.

Continued on next page •• 7 •• Continued from previous page

Several smaller items together resulted in about The way we reduced our debt over the last year will $4,000 in cash improvement. We collected about not be typical of future years. More than a quarter $5,000 (called “accounts receivable”) that was owed of the reduction came from reducing inventory; to us, primarily as the final payment on the grant we cannot decrease it any further and, if our sales from which we purchased our cash register system, continue to improve, then we will need to increase but we needed to prepay over $1,000 in expenses. the inventory somewhat, thereby incurring some debt. We are not currently owed $5,000, so we The $100 member loans are an interesting part of will not have the benefit of receiving it. A small this picture. In legal and accounting terms, these contribution to further debt reduction will come loans are not considered debts, because “debts” if a higher proportion of our members make $100 include only money owed to entities outside the loans, whether or not they abandon those loans co-operative. For accounting purposes, members when they leave Karma. This summer’s purchases are inside the co-operative when they make these of a new heating-cooling system and a replacement loans, which were formerly mandatory. Although freezer will increase our debt, at least temporarily. the loans are now optional, Karma collected about The largest contribution to debt reduction must $8,000 more in loans than it paid back during the continue to be an operating surplus, which we can 12-month period. In part, this is because some achieve only by increasing sales, collecting all of members do not reclaim their loans; we estimate the membership and other fees that members have that a little more than half of the $8,000 net in- committed to pay, and controlling expenses. crease occurred because some members, inactive for the previous few years, never asked to have their loans refunded. It is important to note that, All of the figures in this article are unaudited estimates despite Karma’s ups and downs, we have never reviewed by the Finance Committee. Official figures for the needed to defer repayment of a member loan to period June 1, 2013, through May 31, 2014, will be avail- anyone requesting it. able in our audited annual statement, available a few weeks before Karma’s annual general meeting in late October.

•• 8 •• Report from the Community Development Committee

Photos by Emily Van Halem The Community Development Committee has been working on a lot of different projects lately and is ex- cited to share some noteworthy news!

Introducing Karma Lane: On May 6, Toronto City Council approved the naming of the lane that many of us use to get to Karma. The new street signs will be going up shortly — look for them on your next visit!

Jane’s Walk: Karma was a stop on a successful Jane’s Walk around Seaton Village on May 4. Over 40 people attended the walk and stopped by Karma to check out the store.

Welcoming guest shoppers: Did you know that Karma is now open to guest shoppers? The CDC has been working hard to get the store ready to welcome new folks who may not be acquainted with all of its quirks. You may notice new signage up all over the store, and a map of the store’s layout is on its way.

New slogan and brochure: A brilliant Karma member came up with our new slogan: Sustainable Food, Sustaining Com- munity. You can see the new slogan on our brand-new brochures. Grab a couple from the cash register and give them to your friends. Outreach: This summer, we are going out into the community Potluck: to let people know about the joys of joining Karma! On May 24, we held our third community potluck. If you are outgoing and love to talk about your co- It was a successful event that brought together op, join us and help spread the word. Get in touch members and non-members, delicious dishes, and with us by emailing [email protected]. great conversation. •• 9 •• Report from the Building Committee by Cathy Tafler

Choosing an HVAC system

Thanks to the hard work of many Helping with Karma members and friends of Karma, the board reached a decision regard- building projects ing which type of heating, ventilation, and air conditioning (HVAC) system to around Karma choose to replace the existing electric Have you ever wanted to work on a resistance heating unit. The board also design or construction project at Karma? considered whether or not repair- ing the existing unit was feasible and You can earn your member hours by worthwhile. working on one of these projects!

Karma’s electricity use was analyzed 1. Handrail at steps on Palmerston using Toronto Hydro’s smart meter to help make the final decision. Thanks 2. Front door/entry area: to Sam van Berkel and Doug Hart for (a) automatic door closer doing that analysis. (b) threshold repair (c) weatherstripping It was decided to replace the existing electric resistance heating unit with a (d) air curtain heat pump. Any members who would (e) handrail for ramp like further detailed information about the options reviewed and the final 3. Bread storage shelves decision can contact Ernst von Bezold, board representative to the Building 4. Brick on north interior and Committee. east exterior walls 5. Exterior pavement

Please contact us at [email protected] if you want to discuss any of the projects, or if you would like to help out!

•• 10 •• Report from the Food Issues Committee The Canadian Organic Growers Conference by Ken MacDonald

The organic vision

On behalf of Karma’s Food Issues Committee, on members: increase your food budget by 50 per cent February 22 I attended the 2014 Canadian Organic and incorporate more organics, turn off the TV, Growers Conference at the U of T’s Chestnut Con- learn to cook, empower yourself. ference Centre just north of City Hall. The conference kicked off with a keynote speech on financial “What’s the Big Deal about Pesticides?” was a change by Woody Tasch, author of Inquiries into refresher on pesticides with biochemist Donald the Nature of Slow Money (2010). Slow money is Davis and author Rick Smith. Davis offered some about redefining progress, and he pointed to the tidbits, such as if your broccoli has a hollow stem, thoughts of Wendell Berry, E.F. Schumacher, and it has been getting too much fertilizer and expe- Jeremy Grantham in his critique of Western econo- riencing too rapid growth. Smaller broccoli heads mies out of sync with nature and natural processes are more nutritious, as are smaller fruits and veg- (see www.slowmoney.org). etables in general — focus on quality not quantity. Rick Smith, co-author of Slow Death by Rubber My first workshop was “Changing Perspectives on Duck and Toxin Toxout, talked of his history with GMOs and What Happens When GMOs Escape,” food co-ops and his experience with toxins, not- with panelist Thierry Vrain, who worked as a scien- ing that there are very few good studies showing tist for Agriculture Canada for 30 years. Vrain noted chemical residues in the body. that 90 per cent of GMO plants are of the Roundup Ready variety. According to Vrain, Roundup sales We wrapped with “Toxic Dilemma,” a panel fea- are increasing, and already there are Roundup-resis- turing Cynthia Curl, Donald Davis, Harry Stod- tant weeds (half of the acreage in the United States dart, Woody Tasch, and Thierry Vrain. So much has superweeds), so much so that there appear to be territory was covered, from the possibility of using plans to move to the toxic herbicide 2,4-D to replace existing corporate structures to create sustainable Roundup. Crop yields from Roundup Ready grains agriculture, to the organic movement lacking a have not increased, but genetic pollution, such as leader, and that it is no longer a movement! pollination contamination, has. To sum up, it appears there are many diverse As of 2014, 64 countries now regulate GMOs, and attempts to move organics forward, sometimes in North America allowable Roundup residue was against quite stiff institutional resistance, and in increased from 2 parts per million to 20 parts per other ways flowing around resistance, gathering million. Vrain’s responses to the problems of pesti- strength and momentum from multitudinous un- cides and herbicides may be familiar to Karma derground resources of slow money and fast people!

•• 11 •• Report from the Social Events Committee Photos by Susan Green and Karen Fliess by Tom Smarda

Spring came and went in dribs and drabs, with a bit of a grunt here, a major push there, sometimes just hanging over the split-rail cedar fence, catching its breath, pedalling its hoofs up and over into summer. Whew, we made it. Now everything is lush and green. We can still hold back those complaints about a heat wave for the time being until the scent of lilacs gives way to the blast of orange day lilies.

Even taking into account my personal body scrubs, and bath salts bias, I experienced Karma’s Spring Well- to anyone interested — and ness Fair on April 26 as a huge hit! Once she had a steady stream of again I got to mix and mingle, playing takers. Tracey and I go way my guitar, as members shopped and back. As we would begin yet explored the various healing displays and treatments. another conversation, oops, somebody would stop by, Judy Keffer was at the store, bright and early, to pro- and Tracey would resume mixing up another of her vide free detox acupuncture to anyone interested. All famous preparations. Once again I was relegated to one had to do was sit quietly in the members’ lounge playing my guitar and adding some ambience. in a meditative pose as five extremely thin acupuncture needles were inserted into each ear to align and Unfortunately, I was not able to make it to Karma’s balance the body’s energy. Plant Exchange on May 24. Susan and Stefani said that it also went really well. Little baby plants were already Did any of you ever get told by your parents to stop waiting for them to distribute when they arrived to slouching when you were on the couch watching TV, set up, and there was a steady stream of traffic as more because it was bad for your posture? That’s what came seedlings arrived for the exchange and were taken to mind when I watched Susan Green use her mitzvah by others to a new home. It was a perfectly beautiful technique to align members’ postures. It seemed that sunny day with white fluffy clouds, 24° Celsius. many began their session somewhat sheepishly with their shoulders crunched together, wondering what By the time this issue of The Chronicle hits the store, would come next. Shortly afterward, with Susan’s the Social Events Committee will have hosted Karma’s expert guidance, they were standing straight, a couple Everything (Else) Exchange — as I’ve said before, of inches taller, and smiling radiantly. kind of like a free flea market without the fleas. We’ll be taking a hiatus for the summer and be back in Sep- While Stefani Brown, ever the gracious host, made tember with a harvest-related event that we hope will sure that anyone wanting tea and cookies was amply appeal to all. Until then, have a wonderful summer! supplied, Tracey TieF mixed and matched wholesome natural ingredients to provide custom face masks,

•• 12 •• Photo by Joanna Wojewoda On the shelf: Bentonite clay by Amanda Lewis

One of my favourite products at Karma is located in the health and beauty section, just opposite the office door. Cara, our bulk buyer, and Leah, our health and beauty buyer, teamed up to bring bentonite clay to our co-op. This lightweight, multi- purpose bulk item comes from Frontier Natural Products and, at about $30.00 per kilogram, it is one of the best deals at Karma.

Bentonite is a healing clay made from volcanic ash. Once bentonite clay is hydrated, its electrical properties are activated; as it swells, its negative charge bonds with the positive charge common in many toxins, and it absorbs and holds these toxins as a sponge would. It then releases its healing minerals — including calcium, iron, magnesium, potassium, and silica — into the body. Bentonite also absorbs about 2 tablespoons of bentonite clay, 1 to 2 excess hydrogen from cells, enabling them to replen- tablespoons of baking soda, 1 teaspoon of sea salt, ish with more oxygen. Bentonite clay is alkaline, and and peppermint to taste (about 25 drops of oil or some take it internally to balance bacteria and aid ½ teaspoon powdered). You can also add cinna- in digestion. It can be used as a clay poultice, in the mon powder or clove powder for their antibacte- bath, as a mudpack, and in skin-care recipes. rial properties and spicy taste. Add powdered stevia if you want a sweeter powder. Stir or shake I primarily use bentonite clay in face masks and the ingredients together in a jar. You can make remineralizing tooth powder. The face mask is larger batches if you’d like; kept dry, it will last for simple: in a glass or ceramic bowl, use your fingers months. To use, simply dip your wet toothbrush to mix about 1 teaspoon bentonite clay with 1 in the powder or sprinkle the powder on your wet teaspoon honey, and add water to thin as needed. brush (if multiple brushers are using the same Apply to the face, avoiding the eyes, and wash off powder, or to avoid cross-contamination, it’s best before the clay hardens. Any leftover mixture can to sprinkle the powder or use separate jars). This be kept covered in the fridge, and it’s lovely to ap- tooth powder is economical and easy to customize, ply a cold mask on a hot summer evening. keeps toothpaste containers out of landfills, and promotes oral health — what’s not to like? Enjoy I’ve adapted my favourite remineralizing tooth experimenting with this wonderful healing clay! powder from the website Wellness Mama. Mix •• 13 •• In the aisle by Karen Fliess

Vital statistics There was a lot going on at Karma the day I interviewed Marie. Paul DeCampo had just fin- Name: Marie Lorenzo ished an orientation, Stefani Brown and Susan Occupation: Financial analyst at the YWCA Green were encouraging shoppers to stop at Length of Membership: 20 years the Social Events Committee’s Plant Exchange, (with a 10-year break) and the Karma potluck was that evening. Status: Cash trainer

How did you discover Karma? I was a political activist when I moved to Toronto. I joined a women’s rights group and made friends, and a lot of them were members of Karma. It was a really good fit for me because I loved the idea of getting things in bulk rather than in packaging, and I was getting interested in food choices around organics and pesticide use. I had seen some of the health-food stores in down- town Toronto, but in fact Karma was cheaper, much cheaper.

And are those still the reasons why you shop at Karma? Increasingly, I’ve thought it’s important to be a member of a co-operative. I think it’s one of the possible ways that we actually will change the world. It’s hard to convince people of alterna- tives when they think that nothing else but going mainstream will work, so it’s great to be part of an alternative way of organizing, both business and consumption.

What is in your basket today? I have bagels, the bulk bagels. I love the half-price section for produce and shop there a lot. I have a bunch of half-price organic bananas, a great deal

Photo by Karen Fliess •• 14 •• Continued on facing page for me as we eat a lot of bananas. A big happy part Are there any next steps that you see for Karma? of my shop today is the fiddleheads; I love this about Even though I’ve been active in various communities, I the season. And I love that I can get organic bulk haven’t gotten caught up too much in the debate about nuts of a very high quality on a consistent basis. I how to save Karma or how to grow it.. . . My reaction have hazelnuts, walnuts, almonds, and pecans. I [to Karma’s recent struggles] has been simply to try to also have Harmony Organic milk. I buy it to make shop here more and to recommend it to my friends. yogourt together with the starter Karma sells. It’s the Whenever I can, I bring it up and say how great it is. I best-quality yogourt — when you have made it your- think a couple of people have come that way. self at home, it really tastes different. What book are you reading right now? What is one product you discovered at Karma? I’m reading a book called Daring Greatly by Brené Zevia, a sugar-free pop. My son is addicted to it. It’s Brown. It’s about shame and vulnerability. really cool to have an alternative to the caffeinated sug- ary stuff. It’s flavoured with stevia (which you can also Other than Karma, what else do you think is one buy at Karma in crystals); that’s why it’s called Zevia. of Toronto’s little-known gems? I am part of a community garden. There are a num- Is there a product you would recommend to ber of community gardens in Toronto that are lightly Karma members? supervised by the city. Maybe that is a little-known Tracey TieF’s products from Anarres Natural secret. It’s relatively simple to get on a waiting list, to Health. I am very fond of her Mamalicious Baby get offered a spot to garden and to grow your own Balm, a healing cream good for diaper rash, psoria- vegetables. The City of Toronto has a reference to it sis, and eczema. She makes a great sunscreen that on their website. They will find you a location that is Karma also sells. I like that about Karma, that we appropriate for you, give you the people to contact, actually make room for unique products that would and from then on it’s a community-run initiative. be very hard to find elsewhere in the city, and Tracey is one of our own members. I think we’ve had other Is there anything else you would like to add about members make things that are special to the store, your experience at Karma? like the beautiful cutting boards, for example. I will put in a plug for the environmental organization I work at as a volunteer, WHEN, Women’s Is there a memorable experience that you have Healthy Environments Network. We are a small had at Karma? non-profit, and we’ve been able to work with Karma Recently I came to the talk about Gingerich’s eggs, very successfully, because we share a lot of the same given by the owner’s son. They are the most expen- values. Maybe Karma members would like to know sive eggs we have here, pastured organic eggs. I loved that Karma supports organizations like this by mak- the workshop, and it spurred me to research the sub- ing small donations of food to an event we might ject more. It also made me realize that I would like hold or letting us have a table here in the store. I to go out to the farm and buy the eggs direct before think there are other organizations Karma supports. they are refrigerated. I really like that Karma is doing It’s great because we get cross-promotion as well. these workshops and having this exchange.

•• 15 •• Product spotlight: spices by Karen Lior

One of my favourite things about Karma is the spice area, a veri- table treasure trove of spices and herbs to be enjoyed and purchased. I appreciate the vast variety and the exotic names. And I very much appreciate the prices. I think Karma has the best prices for organic herbs and spices in Toronto. The labels on the jars are inviting, and you can take off the lids to savour the scents of the spices and herbs. I look at the spice display sometimes in other markets, but I know the products at Karma are priced better and of higher quality. There is such a huge range of spices, herbs and mixtures, like Proven- çal herbs or spices for curry. Best of all, I like filling the little paper bags with some wonder- fully perfumed mixture and bringing it home to enrich my spice drawer. The spices and herbs at Karma are a treat.

Photo by Joanna Wojewoda •• 16 •• Karma has a wide range of cruelty-free and tasty products for those Vegan corner wanting to cut out or reduce their intake of animal products. by Siue Moffat Photo by Joanna Wojewoda

Millet! What is it and why One cup of cooked millet contains recommended should I eat it? daily values of the following nutrients: copper 31.1 % Millet has been cultivated for 10,000 years in East phosphorus 24.8 % Asia and even longer in Africa. The cereal grain manganese 23.5 % rivalled wheat’s popularity during the Middle magnesium 19.1 % Ages in Europe. Currently, millet is a staple in the protein 11 % diets of people living in West Africa, India, and East Asia. Grown easily in dry climates, the cereal is resistant to drought and actually grows best in desert-like conditions.

Millet is considered one of the least allergenic grains available for consumption. It is gluten-free and has not been manipulated in a laboratory, un- like wheat.

Sometimes eaten like porridge, with milk and sweetener, millet is also made into flour and used to make different breads. East Indians use millet flour in roti, and Ethiopians use teff, a type of millet, in their injera flatbread. Millet is mostly cooked and eaten like rice, however, and it takes on whatever flavours you add to it. How to cook millet: Rinse and drain 1 cup millet. Bring millet and 2 For North Americans, millet, like any other whole cups water to a boil. Cover, reduce heat to grain, can take some getting used to. We are so medium-low, and cook 20 minutes. Remove obsessed with rice that it often doesn’t cross our from heat and fluff with fork. Mix in season- minds to try a different grain, even if it is 100 times ings. Makes about 3 cups. healthier than white rice. Millet has a nutty flavour, which comes out more when you toast it before Millet can also be cooked to resemble mashed cooking, and a rougher texture than rice. potatoes. Increase the water to 3 cups. Add your favourite non-dairy butter substitute. Continued on next page

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Here’s a funny Karma millet story. I’ve been eating millet for a couple of decades. I always thought it was just okay, being a little too coarse for my liking, but I ate it because it was Grilled winter squash with millet good for me. A few months ago, I got my Kar- ma millet in bulk like I always do. A few days pilaf and coconut chutney sauce later, I pulled out the millet to use it and I was 1/2 cup coconut milk 1 small onion shocked — I had couscous instead of millet! I 1/3 cup mango chutney 1 small carrot cooked it and called Karma to let them know 1 tbsp. lime juice 2 cloves garlic of the mislabelling. As it turned out, Karma, as 2/3 cup millet 1 tsp. each, crushed: well as some other shops, have started selling a 1 2/3 cups veggie stock mustard seeds, cumin seeds, millet that is smaller than the type I was used or water fennel seeds to. This new millet is in fact very much like 2 medium acorn or 4 cups chopped napa cabbage couscous. It’s softer and more flavourful than delicata squash 1/4 tsp. salt any millet I have eaten in the past. Even after 4 tsp. oil 1/8 tsp. cayenne cooking it, I was convinced it was couscous! Couscous is wheat — yet another reason to give millet a try.

Make the sauce: Blend the coconut milk, mango chutney, and One of the best millet recipes I have come across is from lime juice. Set aside. The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay. Here is a truncated version of the recipe. Toast millet in heavy-bottomed pot at medium heat for 5 minutes. Add veggie stock or water and bring to boil. Reduce heat to medium-low and cook, covered, until done, about 20 minutes.

I also have a chocolate orange millet cake in Cut squash into 1-inch slices, removing the seeds, and grill my Lickin’ the Beaters 2 cookbook. Email me if squash on barbecue with 2 teaspoons oil. Grill for 3 to 4 minutes you want the recipe! [email protected] on each side.

Heat the remaining 2 teaspoons oil in a pan. Sauté the onion, carrot, garlic, and spices for about 5 minutes, stirring frequently. Karma vegans! Having trouble finding your Add the cabbage, salt, and cayenne. Sauté for another 5 minutes, favourite foods? Email me! until cabbage is wilted.

Combine cooked vegetables with millet. Serve millet with grilled squash and sauce.

•• 18 •• Eggs Florentine Latino by Ernst von Bezold

Recently at Karma I was bagging some wonderful spinach for eggs Florentine Latino. When I explained to another member that a nice ripe avocado in the hollandaise sauce stabilizes the sauce’s texture and colour so it can sit conve- niently longer while people come to Sunday brunch, the other shopper was enthusiastic and we got to talking about recipes. And about the upcoming issue of The Chronicle.

Quick hollandaise sauce Latino:

Melt a couple of tablespoons of butter in a saucepan over medium heat. Mix in twice as much olive oil. In a separate bowl, whisk until smooth 3 whole eggs, the juice of a medium lemon, and a whole ripe avocado. Add the egg mixture to the pan and whisk together with the butter and oil. Adjust heat and whisking to available time if you are busy, or stay with it for smoothness until egg is just cooked. Add salt to taste. Serves about 4.

There are a number of beautifully quick and robust recipe options that can be accordioned out from this basic combination: steam or stir-fry spinach, salmon, bacon, etc. The longest-cooking ingredients go in the pan first. Note: if using bacon, fry it.

Place wilted spinach and other toppings (if using) in individual portions on your favourite toasted or warmed bread. We like to use warm croissants (and if any croissants are left over, in bite- sized pieces they also make for very luffy French toast, dipped or soaked in a batter of whipped egg whites and folded-in yolks, with milk, vanilla, and salt, plus cinnamon and maple syrup to serve). Top each with a poached egg, if desired.

Over the objets d’art, spoon or pour the warm hollandaise sauce Latino.

Our aim is to: General Manager: Talia McGuire • Create a community of actively participating members; INTERIM GENERAL MANAGER: RACHEL YANCHYSHYN • Foster a healthy connection to the food we eat, the Assistant General Manager: Michael Armstrong people who grow it, and the other organizations who Retail Associates: JAMES BYRNE, KATHRYN CAMFIELD, share our beliefs; CARA GOLD • Co-operatively educate ourselves on environmental Produce Manager: Michael Armstrong issues; and Grocery Buyers: KATHRYN CAMFIELD, PAUL DIXON, CARA GOLD • Exercise political and economic control over our food by Health & Beauty Buyer: Leah operating a viable co-operative food store. bulk buyer: cara gold Bookkeeper: Denise Stapleton Member Records Secretary: Kirsten Heyerdahl Contact your co-op get involved! Member Labour Coordinator: Paul Dixon Board of Directors: [email protected] Building Committee: [email protected] Board of directors Chronicle Committee: [email protected] President: Alex Speers-Roesch Community Development Committee: [email protected] Vice President, Secretary for Staff Relations, Finance Committee: [email protected] Social Events Committee Liaison: Paul Danyluk Food Issues Committee: [email protected] Membership Communications Secretary, Community Member Labour Coordinator: [email protected] Development Committee Liaison: Arel Agnew Orientation Committee: [email protected] Treasurer, Membership Secretary, Finance Committee Liaison: Yves Cheung Planning Secretary, Building committee Liaison: store hours: Ernst von Bezold Engagement Co-secretary, Food Issues Committee Monday: CLOSED Liaison: Lauren St. Louis Tuesday: 9 am – 9 pm Engagement Co-secretary, Orientation Committee Wednesday: 9 am – 9 pm Liaison: Roberta Benson Thursday: 9 am – 9 pm Corporate Secretary, chronicle Committee Liaison: Friday: 9 am – 9 pm Stephen Targett Saturday: 10 am – 6 pm Sunday: 10 am – 6 pm

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