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February Producer of the Month

Made with 100% organic herbs.

Trish, of Good Body Products

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GM REPORT: The Power of Investment PDF Print E-mail

February 2017
by Sabine Rhyne, General Manager

In the words of the International Cooperative Alliance (established in 1895), “Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity, and solidarity.” If there were ever a moment for reflection on, and the expression of, those deep and impactful values, now would be one of those moments.

So, to review, still in the words of the ICA: co-ops in general, and our Co-op in particular, were created “by associations of individuals to meet their common

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PRODUCER OF THE MONTH: Good Body Products PDF Print E-mail

February 2017
by Jon Megas-Russell 

The origins of Good Body Products started in Chicago in 2010 during a gig of Trish and Chris Thomas’ band, The Natch. Trish was feeling sick and quickly realized that she was not sick but pregnant with their first child, Myla – now six years old. Upon finishing this leg of their tour they headed back to their home in New York City and circled the wagons around what to do next. They enjoyed their day jobs of digital marketing and consulting and their moon lighting in a rock

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BOARD OF DIRECTORS: Shareholder Ownership PDF Print E-mail

February 2017
by Emily Kornheiser 

Sometimes when I'm filling my jar with oats, or selecting the perfect grapefruit I forget that the Co-op is more than a grocery store. And we are. To my eyes two things stand out that make the Co-op the dynamic powerful organization of community that it is: shareholder ownership and our focus on the ends. Both shareholder ownership and our focus on the ends shapes our decisions—both as a board and as an organization­—beyond the bottom line or profit motive. Yes,

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BEAN OF THE MONTH: Yellow Split Peas PDF Print E-mail

February 2017
by Chris Ellis, Staff Nutritionist

I am looking down the line of bins in the Bulk section containing beans and legumes of all shapes, sizes, and colors when the green and yellow split peas right near one end catch my eye. Their colors are brilliant compared to most of the other legumes. Split peas in general are not popular choices for bean consumption since they have an unfortunate negative image. I, however, love the flavor, texture, and taste of both colors of these underutilized legumes. One

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RECIPE: Yellow Split Pea Dal PDF Print E-mail

(Adapted from www.splendidtable.org)

INGREDIENTS

1 cup yellow split peas
2 small potatoes (Yukon gold), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon ground turmeric
2 teaspoons (or to taste) crushed red chili peppers
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 medium-size tomato, cored, and diced
2 tablespoons finely chopped fresh cilantro leaves and tender stems (optional)
1 teaspoon coarse kosher or sea salt

DIRECTIONS

Measure the peas into a medium-sized saucepan. Cover them with water and rinse by rubbing them between your fingertips (I just use the fingers of one hand). The water will become cloudy and may have some debris, like the odd skin from the peas (even though they are skinless). Drain this water. Repeat twice. Measure and pour 3 to 4 cups water into the pan and bring to a boil over medium-high heat. You will see some foam; scoop it out and discard, or drain it and add fresh water and bring to a boil again.

Add potatoes and turmeric to the peas, stirring once or twice. Lower the heat to medium-low and cover. Stir occasionally, until peas are tender but still firm-looking and potatoes are cooked, 20 to 25 minutes. The peas often stick to the bottom of the pan.

While the peas and potatoes cook, preheat a small skillet over medium-high heat. Once the pan feels hot (a palm held close to the bottom will feel the heat), about 2 to 4 minutes, sprinkle the chilies, coriander, and cumin into it. Toast the spices, shaking the pan very frequently, until the chilies darken and smell smoky-hot and the seeds turn reddish brown and smell incredibly aromatic (nutty with citrus undertones), 1 to 2 minutes. Transfer this spice blend to a blender or food processor and plunk in the tomato. Puree, scraping the insides of the jar as needed, to make a smooth, reddish-brown paste.

Once the peas are cooked, scrape the spiced (as in well-seasoned) tomato paste into the pan. I usually pour some of the liquid from the pan into the blender or processor container and process it for a brief second to wash all the goodness into the water. Pour the washings back into the pot. Stir in the salt.

Crank up the heat to medium and boil the dal, uncovered, stirring occasionally, to allow the flavors to mingle and the sauce to slightly thicken, 10 to 15 minutes. If you want a thicker sauce, mash some of the peas and potatoes with the back of your spoon. Serve warm. Add cilantro during the cooking or add as a garnish before serving.

YIELD: 6 servings

 
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