The Organic Press The Newsletter of the Volume 18 * Issue 4 Hendersonville Community Co-op Fall 2018 • 35th Anniversary Celebration Potluck • Vote for the HCC Board • Pumpkin & Elderberry Cheesecake 2 www.hendersonville.coop Organic Press Fall 2018 Table of Contents GM Musings 3 Damian Tody Editor: Gretchen Cummins Board’s Eye View 4 Contributing Writers: Gretchen Cummins, Andrea Larsen Chris Beeson, Marisa Cohn, Robert Jones, Natalie Broadway, Launa Tierney, Damian Tody, Department News 6 Andrea Larsen We are the Hendersonville Community Co-op, a member- owned natural and organic food market and deli. We Calendar 10 have been serving Hendersonville and the surrounding community since 1978 when 15 families joined together to purchase quality food at better prices. We offer the best Board Elections: in certified organic produce, groceries, herbs, bulk foods, Meet the Board Candidates 12 vitamins and supplements, cruelty-free beauty aids, wine and beer, and items for special dietary needs. The Deli offers a delicious variety of fresh soups, salads & more. Deli Contest Criteria 15 The co-op is open to the public and ownership is not required to make purchases. Everyone can shop and anyone can join. News & Views from Outreach Opinions expressed in The Organic Press are strictly Gretchen Schott Cummins 18 those of the writers and do not necessarily represent an endorsement of any product or service by the Hendersonville Community Co-op, board, management or staff, unless specifically identified as such. The same Staff Picks 19 is true for advertisers. Interested in advertising in The Organic Press? Over 2,500 copies of the newsletter are mailed to our owners monthly Co-op Connections 20 and additional copies distributed within our store and the community. Space is limited and rates are reasonable. Call 693-0505 to reserve your space today. Submission Deadline All submissions, including articles and advertisements, must be received at the co-op by the 7th of the month preceding the issue. 100% Recycled Paper Organic Press Fall 2018 www.hendersonville.coop 3 GM Musings can’t believe how fast this year has flown by. It seems like yesterday that my children were get- I ting out of school for the summer and things were starting to warm up. Now we have come to the beginning of what will hopefully be another wonderful fall season in the mountains. This is such a great time of year to get outside and go hiking, biking or camping. Whatever strikes your fancy. The other thing that fall time signals is the fact that the holidays are right around the cor- ner. It continues to amaze me how fast the holiday season seems to arrive again. The co-op always has plenty of ways for you to make your holiday meals great. You can find great deals in the gro- cery department and delicious food from the deli, so you don’t have to spend your whole holidays in the kitchen. October also means that we will be taking pre-orders for turkeys so don’t forget to check in with the meat department for more info on that. We look forward to helping you make the holidays delicious. This is also the time of year that we get to exercise our rights as an owner and put into practice one of the cooperative principles. The 2nd principle is democratic owner control. We are always governed by our board of directors made up of nine owners of the co-op. The next month will be our opportunity to participate in that process as we hold director elections. This issue contains all the information you need on candidate bios, voting info and directions on how to make your vote count. This year we have four candidates running for three seats on the board. Each candidate is very qualified and can bring something unique to the board and the co-op. Please make sure that you check out their information in this issue of the newsletter or online at hendersonville.coop. As always you will be able to vote by paper ballot or online. All voting will end on November 15th. In Cooperation, Damian You may have seen our new bicycle repair station and sunflower bike racks as they’ve emerged at the front of the community room building. If you ride your bike, please take advantage of these green initiative tools! 4 www.hendersonville.coop Organic Press Fall 2018 A Board’s Eye View Honoring 35 years ere at the Hendersonville Community Co-op, we celebrate many things. We celebrate the Hfamily who walks through the doors for the very first time in search of sustainable food. We celebrate the owners who have loyally shopped and supported the HCC for years. We celebrate the staff and their dedication to make the store inviting, comfortable, clean and filled with organic items that we can trust. We celebrate the many classes offered that not only enrich the lives of owners and shoppers, but encourage healthy living. We celebrate all of the outreach the HCC has so generously bestowed upon local groups such as The Boys and Girls Club, WIC, The Veterans Healing Farm and so many other organiza- tions in our community. I personally celebrate all of the meals that I have had from the hot bar! Let’s face it, our HCC blows the competi- tion out of the water when it comes to all it does for our our health, our shopping experiences and our community. Here we are, decades from where it all began as a buying club. That deserves a major call to honor our co-op! What other grocer can you say you partner with? You have a voice at HCC! It’s our collective voice that got us to where we are today. There was a need for wholesome food at fair prices in 1978, and 15 families created a buying club to meet that need. A short five years later, HCC was incorporated. Just look at where we are now! From 15 founding families to over 3000 current owner families and a beautiful building that we own! Join us November 10th for our annual Harvest Dinner, at the historic Oriole Mill, as we gather together to recognize and reminisce about where it all began 35 years ago. You’ll also have the opportunity to meet and vote for prospective board directors. We’ll look for you on November 10th: share good food, supportive company and a chance to make memories you can share the next 35 years, as we rejoice in harmony with our love for HCC! -Andrea Larsen 2018 HCC Board Meeting Dates This year, the board will hold 10 meetings at 6:00 p.m. on the fourth Tuesday of the month. The meetings for the next two months will be on October 23rd and November 27th. We will not meet in December. All Owners and Staff members are welcome to attend. If you would like to attend a meeting or have a concern or topic for the board to discuss, contact Steve Breckheimer at 828-749-9104 or email at [email protected]. Written information may also be sent to the Board of Directors of HCC, 60 South Charleston Lane, Hendersonville, NC 28792. Please include your name and contact informa- tion. The proposed Board meeting agendas may be viewed on the HCC website and on the Bulletin Board in the store. Organic Press Fall 2018 www.hendersonville.coop 5 6 www.hendersonville.coop Organic Press Fall 2018 Department News What’s In Store For You? Grocery ~ e are proud to now be selling food from Pata- The development of ancient grains, such as buckwheat Wgonia Provisions. In 2012, the outdoor apparel and kernza, is an effort to treat the soil kindlier. These giant Patagonia entered the food business. It launched an can be grown as cover crops that replenish the soil, offshoot company called Patagonia Provisions that sells rather than deplete it in the ways conventional agricul- a range of healthy, ethically sourced, and shelf-stable ture does. products, including wild salmon, bison jerky, ancient cereal grains, soups, chilis, snack bars and more. Patago- Kernza is a perennial grain that produces for five years, nia has consistently defied market expectations, favoring reducing the need to till the soil and with a 10-foot root social and environmental well-being over quick and easy system that retains water. Finding uses for these grains, profit margins. It was only a matter of time before the whether in breakfast cereals or in the award-winning pale company delved into the food industry. In the words ale that Provisions has developed with Hopworks Brew- of Patagonia founder, Yvon Chouinard, “People need ery, will encourage farmers to plant them and move away a new jacket every five or ten years, but they eat three from less resilient mono-crops. times a day. If we really want to protect our planet, it starts with food.” The latest in the Patagonia Provisions line is mussels. They are available in three flavors: lemon-herb, sofrito Today, modern technology, chemistry and transporta- (peppers and onions) and smoked. All are bathed in tion combine to put more distance between people and olive oil and mussel broth. They’re from a small fishery their food than ever before. Patagonia Provisions is in Galicia, Spain; a country on the Galician coast that is about finding solutions to repair the food chain. They one of the first places to implement an organic certi- are researching and learning about the best practices fication for mussel aquaculture; and second, mussels for sourcing each product.