What’s affecting local women’s food choices and its impact on future generations
“Eat healthy,” you hear it all the time; doctors, media, and friends encourage us to eat better for our health. It is easy to say, but it is not always easy to do. A group of community members participated in a project; taking pictures of things that help them eat healthy as well as things that make it harder.
Oregon Health and Science University’s Oregon Rural Practice-based Research Network recently finished a research project on what affects maternal nutrition in Clatsop County. This was a “Photo Voice” project where 10 women took pictures of their food environment, in an attempt to identify the barriers and facilitators to good nutrition.
OHSU Research Assistant and Community Liaison Julia Mabry, is taking the resulting presentation around Clatsop County to those interested in food, medicine, and health. She will be the speaker at our lecture this month (March 2015).
“The results are moving, compelling and personal. The women’s stories about healthy eating are important for the public to hear,” Mabry said.
The presentation will cover why it’s important to study maternal nutrition and its effect on epigenetics, or chronic illness in the future. It will also address how personal behavior fits into the larger context of our environment. How our society’s food environment could change for the better will be up for discussion.
Beers to Your Health, our monthly food and wellness lecture happens Thursday March 12 at the Fort George Brewery Lovell Showroom, located at 14th and Exchange Street in downtown Astoria. Doors open at 6 p.m. and the talk starts at 7 p.m. This event is free and open to all ages.
By Angela Sidlo, Holistic Aromatherapist (also a Co-op Board member)
It won’t be long and springtime weather will arrive. I know it is time to get serious about using the essential oils that help to stay ahead of many of those allergy symptoms.
Scratching throat, itchy eyes, sneezing, nasal congestion, post-nasal drip and runny water eyes and nose, etc are the most common symptoms. The best course of action is simply inhaling a few essential oils blends daily to help me stay ahead of the ‘game’ and avoid a majority of these.
The correct term for allergies caused by pollen is Seasonal Rhinitis. Indicating that it occurs ‘seasonally’ and second involves namely the nasal passages and upper respiratory tract. Many different allergens cause any number of allergies, or allergic reactions. It is possible you will need to individualize for your situation.
What is a great first line of defense? Roman Chamomile and German Chamomile help many folks. So starting when the first signs of spring to really take hold you may want to start using an inhaler with several drops of either (or both) of these two essential oils. You should inhale 4 times a day.
There are other forms of allergies too. Food and contact allergies will act differently and the body will have a different response. Some people develop hives or swelling of the areas affected.
Others will develop eczema or psoriasis as a more chronic allergic form. Still others may develop mild forms of hives or other skin rashes.
The good news is that it means your body is paying attention to foreign substances that it thinks are attacking it. Your immune system goes into hyper-mode and over reacts. Unfortunately it is not good news either as it actually is bringing your body’s defenses down. If, and when a ‘real’ invader attacks your bodies reserves may be too depleted to put up a real fight!
Therefore, we need to get things under control so the body gets on the right track. Essential oils are wonderful in their ability to help the body balance itself at the cellular level. However, not only can the essential oils give you a wonderful enjoyment of smelling all those beautiful scents, they get your chemical makeup back into alignment or ‘balanced’. Then your body’s immune system can fight where and when it needs to fight.
Here is a list of a few essential oils known to help with inhalant or airborne allergens to varying degrees.
Some of the best-known ones are the Chamomiles – Roman Chamomile and German Chamomile, both have antihistaminic properties and are typically the first choice. Other essential oils include, Helichrysum, Lavender, Blue Tansy, Tarragon, Yarrow, Geranium. Patchouli, Clove Bud and Niaouli.
Remember there are other essential oils that may work just for you but no one else. The following essential oils may give you some relief too and include: Bergamot, Fragonia, Juniper Berry, Lemon, Lavindin, Orange, Palmarosa, Rosemary, Sage, Spikenard, Hyssop, Rose, Ravensara and Peppermint.
The former list may help with the symptoms caused or related to the allergic reactions instead of actually stopping the reaction.
Try a few oils in a, inhaler and inhale several times a day.
Try this simple blend:
Roman Chamomile – 4 drops
(You may want to try German Chamomile or Helichrysum in place of Roman Chamomile)
Lemon – 3 drops
Lavender – 3 drops
Blend these in an amber bottle and then place a drop or two on a tissue or place several drops in an inhaler.
If you have nasal congestion that is causing you grief add one drop of peppermint to the above mix. One of the best things that may help this time of year is to start using some of the anti-histaminic essential oils prior to the season actually starting. If you know what you have seasonal allergies now is the time to watch the daily pollen counts.
In the spring before the conifer type trees start to pollinate simply use just a little Lavender and if your sinuses start to hurt – sniff a little peppermint. Just a little inhale in the morning and night for a few days and you may not be bothered. Allergy symptoms can make you miserable and if not controlled you can end up with sinusitis and other problems.
To relieve your congestion make sure you drink plenty of fluids. When your body is reacting to an inhalant allergen your body will naturally increase the flow of fluids in your nasal passages. In turn, your body will need more water. It is very important for you to increase the amount of fluids you consume.
Water is best but soothing teas may help relieve the itch and scratch in your throat. Keeping the fluid thin and running helps your body rid itself of the allergen.
Start now and be prepared before the pollen starts to fly.
Simple Allergy Relief Blend
Lavender – 5 drops
Bergamot – 2 drops
Lemon – 1 drop
Juniper Berry – 1 drop
Peppermint – 1 drop
Blend these together in glass bottles. Then put these drops in an inhaler. Use when you feel congested or need relief to breath more easily.
When your Sinuses are a problem:
Eucalyptus globulus – 10 drops
Helichrysum – 5 drops
Peppermint – 3 drops
Blend these essential oils together in a glass bottle. Then place several drops (3-5) in a bowl of hot water (not boiling). Hot water from the faucet usually is warm enough. You can cover your head with a towel if desired and ‘Steam’ yourself for about 10 minutes. Keep your eyes closed during the steaming. Repeat every 4-8 hours as needed for sinus congestion.
So spring in to action and get a jump on those allergy symptoms by using essential oils to help your body fight back!
You can find many essential oils in the Co-op’s wellness department.
Angela Sidlo is a certified holistic aromatherapist in Astoria, Oregon and formulates custom blends for people who want to use essential oils as part of their wellness program.
If you’re new to the Co-op (whether you’ve just started shopping or recently joined), this is the event for you. Co-op GM Matt Stanley will lead you through the aisles to learn about the cooperative model, and basics such as how to shop in bulk and where the shopping carts are located. Class participants each receive a $5 Co-op gift card too! Sign up with a cashier or e-mail [email protected]. Eating Health & Saving Money
March 19 at 5-5:30 p.m.
Co-op GM Matt Stanley leads shoppers through the aisles of the store with tips on eating healthy without breaking the bank. There are many ways to save money on good food, such as shopping the sales, ordering cases, and shopping in bulk. Class participants each receive a $5 Co-op gift card too! Sign up in advance at the Co-op or by e-mailing [email protected].
For the second year in a row, we’re joining forces with the smart ladies from American Association of University Women (AAUW) to host a lecture called “Food Culture of the Lower Columbia: the growing Farm to Table Movement” in February. Farmers and chefs will make up a panel that will discuss the opportunities and challenges of sourcing fresh local food on a commercial scale. The panel includes Eric Bechard of Albatross, Marco Davis of the Columbian Café, Johnny Besch of Pickled Fish, Fred Johnson of Fred’s Homegrown and Teresa Retzlaff of 46 North Farm.
AAUW will lead the discussion in a question and answer format that the group traditionally uses at its candidate forums. Meredith Payton of AAUW came up with the concept of featuring local food culture in an educational way and asked if the Co-op would like to be involved. Last year the duo teamed up to do a lecture on local food culture, and this year’s theme places an emphasis on the growing farm to table movement.
“When Meredith Payton from AAUW and I talked about a theme for this year’s lecture, the farm to table movement made a lot of sense because there has been an increased interest regarding local sourcing at restaurants in the area, and we at the Co-op are lovers of local food,” our marketing director, Zetty Nemlowill said.
The Co-op offers monthly food and wellness lectures at Fort George Brewery called “Beers to Your Health”. Every second Thursday of the month the good folks at the brewery let us use their events space in the showroom (a former Cadillac dealership located in the Lovell Building) on 14th and Duane Street, which is less than a block away from the Co-op. We join the ranks of the Maritime Museum, Clatsop Community College, and Lewis & Clark National Historical Park in organizing these Thursday evening talks for the community. These are fun and casual events where you can order a craft beer and food to munch on from the taproom.
When: Thursday February 12, Doors open at 6 p.m. (food and drinks available for purchase) Presentation 7 p.m. to 8 p.m.
Where: Fort George Lovell Showroom, 1483 Duane St. Astoria
Bored with cooking and want to spice things up a bit? Or perhaps you’re trying to lose weight or your doctor has told you to stay away from salt. Either way, we’ve got an event coming up for all cooks. There are methods to make food taste flavorful while being healthy, according to a local spice expert. Pat Milliman, owner of Pat’s Pantry in Astoria, will be the guest speaker at our monthly lecture, “Beers to Your Health” at Fort George Brewery.
“Sometimes it’s as simple as a Tuscan seasoning, a Mediterranean blend on oven baked chicken breasts adding flavor without salt. You can bring flavors together in a way that salt does. Lemon or citric acid can achieve that,” Milliman said.
For foodies looking for the next culinary adventure, Milliman says Zahtar; a Middle Eastern spice has been popular in the last few years. And her personal current favorite is Aleppo Pepper, a deep red crushed chili with a bit of heat and a fruity flavor. She takes it out to eat, sprinkling it on her pizza, or mixes it with scrambled eggs for breakfast—adding the spice to anything that needs a pop of flavor.
Milliman owns Pat’s Pantry with her partner Tom Leiner. The couple specializes in custom blends, combining flavors, to make it simple for their customers to add creativity to their standard recipes. The most exciting part of the business is not so much about spice, but about cooking and food in general.
“I love food. I love everything about food. I love cooking it I love talking about it, I love eating it with people, I love reading about it. I read cook books like most people read novels. In this business I get to talk to people about food every day because people are coming in sharing information with me or asking for information. I love that exchange. I’m always amazed in this little town, how many people end up here from all over the world. So I’ve met some really interesting people, and had great conversations about food,” Milliman said.
Beyond her store, Milliman is an active community member, pitching in at local non-profits; a board member of North Coast Food Web and host of “Food Talk” on Coast Community Radio.
You can attend Milliman’s lecture on Thursday January 8th at the Fort George Lovell Showroom (14th and Duane Streets in Astoria). Doors open at 6 p.m. and the talk is from 7-8 p.m. Food and drinks are available to purchase. The event is free and open to all ages.
We met our goal to provide 15 local domestic violence survivors the gift of good food from the Co-op. With your generous donations, we supplied the Harbor (Clatsop County Women’s Resource Center) with $50 Co-op gift cards. Staff there picked a set of folks who especially needed some help and hope during the holidays. It all started with a guy who won a $100 Co-op gift card for taking our survey in the fall. He decided to give it to a few people who might need it more than him. Then we started collecting money from shoppers at the registers. This is a great support to your local Co-op too. Thanks so much for your generosity!
Julie, the director of the Harbor picking up Co-op gift cards.
THIS EVENT HAS BEEN POSTPONED DUE TO EXTREMELY HIGH WINDS IN THE FORECAST. STARVATION ALLEY WILL SPEAK AT OUR APRIL 9 LECTURE AND HAVE SAMPLES OF THEIR JUICE FRIDAY DECEMBER 12, 11-1.
We’re excited to have the farmers of Washington state’s first and only certified organic cranberry farm at our next monthly lecture Beers to Your Health at Fort George Brewery. Jared Oakes & Jessika Tantisook of Starvation Alley Farms will tell their story of transitioning their bogs to organic and helping others do the same.
Starvation Alley encompasses a total of 10 acres in Seaview Washington and Long Beach. The couple took over the farm where Oakes grew up in 2010. They wanted to farm cranberries organically, but were told by farmers and other experts that it wasn’t possible. They explored that assumption and eventually gained organic certification for their farm.
“It is hard, especially in the beginning because we didn’t have any support. If you want to learn to grow organic apples you could probably find enough stuff on line, call universities, or get advice from professionals. That wasn’t available for cranberries. As new farmers transitioning to organic we lost a lot of production for the first two years, hence the value added products,” Tantisook said.
Starvation Alley created a brand of juice that attracted the attention of the emerging craft cocktail industry. The farmers sell their product to 70 accounts, mostly bars in Portland and Seattle. They sell their juice and cranberries at farmers markets and locally at Astoria Co-op. The juice is raw, unsweetened and undiluted cranberries. It is not heated or pasteurized which Tantisook says enhances the health benefits and taste.
Starvation Alley Farms is building its research database with a goal of spreading sustainable farming and educating consumers about the food system and the importance of supporting local farmers. They are working with two other cranberry growers on the Long Beach Peninsula to transition to organic certification. There are currently only about 300 acres of organic cranberry farms in the U.S. out of 39,000 total acres of producing cranberry bogs.
Tantisook and Oakes will be here at Astoria Co-op Grocery on Thursday December 11, 4-6 p.m. offering free samples of their juice. Anyone from the public is welcome to stop by and meet the farmers and sample their products. They will then present at Beers to Your Health at the Fort George Lovell Showroom (14th and Duane St. in Astoria) starting at 7 p.m. Doors open at 6 p.m. The talk is free and open to all ages.
Artisan Cheese-maker Cynthia Clark admits her business, Crooked Cow Cheese in Naselle, WA, is a way to pay for what she calls her cow habit.
“Most little girls want horses and I always wanted soft brown cows,” Cynthia said.
The Co-op recently started carrying Cynthia’s raw cheddar. Cynthia says she is passionate about caring for her cows, feeding them the best food she can afford, and treating them well. For example, she milks them just once a day, resulting in less stress for the animals. The end result is happy cows and a quality product.
The name, Crooked Cow, comes from the name of one of her three cows. Crooked, is a gigantic Brown Swiss cow. Cynthia says her milk has the right balance of fat and protein, making it ideal for cheese. Cynthia makes wheels of cheddar cheese from her cow’s milk and ages them in a temperature controlled cave for more than 90 days, creating a phenomenal flavor.
On the weekend prior to Thanksgiving, Cynthia will be at the Co-op offering samples of Crooked Cow Cheese. Stop by on November 22 from 11-1 to meet Chythia and taste her delicious cheese.
And we’ll also be having our monthly free tour, talk and taste class during the tasting. This event focuses on the local and regional artisan cheeses the Co-op carries. Sign up in advance. The tour happens November 22 from 11:30-noon.
Astoria Co-op Grocery wants to hear from you. Throughout the month of October 2014, the community is providing input into how the Co-op grows with a survey. You can also provide written comments in the store and via email at [email protected]. In December, the Co-op board will compile all the input and draft a strategic plan which will guide the Co-op’s growth.
The Co-op board of directors and management team had a retreat in February 2014, in which a vision for the future was born. Below is a graphical rendition. Throughout the year, we’ve been asking Co-op owners and the community for feedback regarding the vision. To see the process the Co-op has undertaken, click here.
With three thousand consumer owners, plus the greater community at large, giving everyone a chance to have a voice in growth isn’t necessarily easy, and there’s no black and white approach. But we’ve been lucky to have an experienced guide through this process, Holly O’Neil, who has worked with several other food co-ops that have led successful expansions including Community Food Co-op (Bellingham, WA), Port Townsend Food Co-op (Port Townsend, WA), and North Coast Co-op (Arcata, CA).
Please take a look at the Co-op’s vision for growth. We’d love to hear from you!
We’re having a screening of the film, Food for Change, at our monthly food and wellness lecture “Beers to Your Health”. See the story of the cooperative food movement in America on Thursday November 13, at 7 p.m. in the Fort George Lovell Showroom. Doors open at 6 p.m. Food and drinks available for purchase. Free and open to all ages.
