The Digest GMOs: How to Avoid and Why
Winter 2015/2016
by Brooke Walsh
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first heard about GMOs in a high school science class, my teacher scoffing at them, then proceeding to use his own scientific understanding to convince us that worrying about genetically modified foods was unnecessary. His point was simple, and one still used today: since farmers have been specifically breeding crops to exhibit a variety of favorable traits for hundreds of years, there is nothing new, or inherently dangerous, about genetic modification. His argument was that it was essentially a more scientific means of the kinds of grafting and crosspollinating that have been happening since the beginning of agrarian history. But as the GMO experiment continues, more and more people are asking serious questions about the impact of genetically modified organisms and seeking to avoid them. So what makes GMOs different than other fruits and vegetables that were cultivated and cross-pollinated for favorable traits? And just how do you avoid them while shopping at the co-op? Genetically modified seeds are processed in a laboratory where genes can be added or silenced within the DNA of the seeds to produce the desired effect. This is completely different from traditional crosspollination and other methods because it happens directly at the DNA level. But why is this a problem? To begin with, many argue that the purpose of genetic modification is simply to allow the application of more insecticide without benefiting the nutritional value,
or any other aspect, of the plant itself. According to the Non-GMO Project, “Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition or any other consumer benefit.” It is somewhat difficult to say with
Manager’s Note by Noel Ashcroft
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ere at the Co-op we have had a lot going on with the annual meeting and election, and events seemingly always on the calender. I hope you all got to join your fellow owners, board, management and staff at the annual meeting and enjoyed some great food and company. I wanted to update everyone on the different community outreach events we have been involved with and thank everyone who has taken the time to help or participate. The first checks for the Co-op Coins program were cut recently, with SCSU Community Garden receiving $134.00 and Habitat For Humanity receiving $109.00. Thank you to all who donated the five-cent bag credit for these great causes. Other ongoing programs in place include:
• Military Personal recieve a 50% discount on all deli purchases. • Student Tuesdays is very popular— buy one/get one free in the deli for any student showing I.D. • Bicycle Benifits is a great program— scientific certainty that GMOs are buy a $5.00 sticker for your helmet and dangerous to human health because flash this each time you’re in the store the period of time that they have been to receive a 5% discount off your entire purchase. widely used in the food system is short in terms of long-term scientific research Additional daily happenings include, studies. Proponents argue that for this donating food to Anna Marie’s, reason they should be considered safe recycling food scraps to local farmers, to use. But a mounting pile of evidence involvement in local school events, and suggests the opposite is true -- there Boys and Girls Club fundraising, to are reasons to worry that GMOs are name just a few. unsafe for human consumption and they should be assumed unsafe until We’re always looking for more programs, so if you have any ideas to proven safe from long-term studies. share, please feel free to reach out to me; I would love to hear your insight. continued on page 8
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Get Involved Are you interested in getting more involved with the coop, meeting new people, and bringing new ideas and energy to events at the co-op? Do you have great ideas about what the co-op could do to better serve its member-owners?
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Staff Spotlight: Kadin Rose by Natalie M. Rotunda
S
omething you’re sure to pick up when you meet Kadin in her checkout lane is how much she’s interested in connecting with and helping shoppers, in both obvious and not-so-obvious ways. Caring and service-oriented; that’s Kadin.
adore animals of all shapes and sizes, so I most definitely see pets in our future. That Future Pet—know what kind of animal it will be? We would like to get a dog when we get an animal; it will be adopted from the Tri-County Humane Society.
Kadin, tell us about yourself. I am 30 years old, I am newly engaged, I have two amazing girls who are almost 3.5 years old and 17 months old. Their names are Elliot and Nova, respectively. How long have you been a staff member of Good Earth Food Co-op? I started working at the Co-op on September 9th, 2014. Tell us what brought you to the Coop. Had you been a member first? I loved that atmosphere of the Co-op— very loving and peaceful—and the staff. They always made me feel like they genuinely cared and were happy that I shopped there. I was not a member first, but loved the healthy yummy foods that they sold there, so I shopped at the Coop often. What is your job title and what do you like best about your job? I am a cashier, and I also assist in the health and beauty section. What I like most about my job is the ability to help people. Not only do I get to show people where their favorite grocery items
Do you garden? I, unfortunately, do not garden myself at home because we live in an apartment, but we do enjoy assisting our friends and family in their gardening endeavors.
are, but I get to help people feel good inside and out by complimenting them, suggesting different items for them to try, and showing them that I care about them. I enjoy connecting with people. Has St. Cloud always been your home? I grew up and lived in Kimball, Minnesota, and moved five years ago to Saint Cloud for college. What did you study in college? I studied Emergency Medicine; in particular, Paramedic. I know you have children at home. Do you also have pets? We do not have any pets as of yet, but we
What do you like to do when you’re not working? Do you have hobbies you’d like to tell us about? When I am not at work, I enjoy yoga, music, spending time with my family and friends. I’m also a big “birth junkie,” and I love helping moms by giving them natural suggestions and remedies for pregnancy and child birth. Also, I love helping emotionally because our society has made birth so scary, which it shouldn’t be. It’s natural and should be trusted. I’m also a big advocate for normalizing breastfeeding and for people’s rights when it comes to their and their families’ well-being. Big into car seat safety. I’m also a big advocate for spreading peace and love... EVERYWHERE!
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Good Earth From the Board of Directors hat is a co-op? What is special stay the same. W our co-op? Why do co-op’s Board Meetings matter?about Why is the continued existence Early in 2016 we will mail out a survey
Member-owners are invited to attend every third Thursday of the month at 6:30 pm in the Good Earth Community Room!
Additions to the agenda must be submitted in advance.
Mind Body & Spirit GIFTS & BOOKS
Downtown St. Cloud mindbodyspirit-online.com
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stones & crystals • books & music jewelry • Native American items soaps & candles • original artwork unique gifts • herbs, oils & incense intuitive/psychic readings classes & workshops • guest speakers ene work body & energy
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and strength of the Good Earth Food Co-op important? What should be the direction and focus for our co-op? The past few years have brought many changes to the Co-op and it is time again to examine these questions and others like them. Finding answers to these questions is one focus for the Board of Directors as we reflect on where those changes have brought us and envision where we want to head in the future.
to some of our member-owners. Because the cost of mailing a survey to all our member-owners is prohibitive, we will only be sending it to a sampling of our membership. However, the survey will also be available to everyone on-line and we hope to have strong participation. Additionally, within the store we will also be asking for feedback and opinions in a variety of ways, and as always the Board and General Manager encourage e-mails or phone calls whenever Questions like these do not generally member-owners have questions or have clear and easy answers. Even concerns they would like to share. within the Board, most would be answered nine different ways! Our In addition to reaching out to our shoppers 3,000+ member-owners all have their and members for their ideas and opinions own ideas too. One of the tasks the about the store, the board is exploring Board of Directors will focus on this ways to communicate more easily with year is taking those different ideas and our member-owners and shoppers. We collaborating with our general manager are still in the brainstorming stage of to ensure that our co-op will continue to this project, which is being led by the meet member-owner needs in the years member engagement committee. Any to come. members who would like to be more involved in decisions about the direction Our co-op has a strong foundation and of the co-op are encouraged to join one history. In 1971 the Good Earth Food of our committees. Committee meetings Co-op began as a buying club in the are listed on the community room basement of the Saint Cloud Newman calendar and more information about the Center. Five years later, in September of committees can be received by calling or 1976, the first Articles of Incorporation e-mailing the board or general manager. were filed and the Co-op was officially The member-engagement committee is recognized by the state. Whether especially looking for new members, but that makes 2016 the 40th or the 45th member-owners interested in the finance anniversary of the Co-op, the coming or board development committee are year is an important anniversary for our also encouraged to consider attending store, and the fact that we have been in meetings. For anyone considering business this long is a testament to our running for the board in the future, success in meeting our shoppers’ needs. committees are also a great way to get a Nonetheless, the needs of our co-op taste of the work the board does. community have changed in the last 45 years and as we contemplate both the The cooperative exists to serve its past and the future, the co-op Board of member-owners and in order for this Directors is looking to our membership to happen the board must hear and to help us chart the way forward. understand the needs and values of our membership.. As a board we are grateful In October, we held a co-operative cafe to member-owners who share their to ask people to share their ideas. We ideas with us and hope that as we solicit want to hear what people value most opinions in the coming months many about our co-op, what they would like more people will take the time to share. to see changed, and what they hope will
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Breezy Hill Orchard
by Brooke Walsh
Through the fall season, you saw lots of apples at the Good Earth. In season, the majority of the Co-op’s organic apples come from Breezy Hills Orchard—a family owned farm in Maple Lake. The farm is an organic oasis among the normal sea of corn and soy monoculture. And it has a rich and inspiring history.
While the 50+ acres that make up the farm had been traditionally used as a dairy farm during the early 20th century, it slowly expanded to include a few small orchards and grow some vegetables. But in 1993, Bob and Jayne Lynch decided to begin an experiment that would change the course of the farm’s history forever—they converted it to organic farming practices. Many felt they were foolish, but their convictions to work in harmony with nature did not waiver, even through the very difficult work of learning to farm organically.
that he now mentors other orchardists. Breezy Hill does offer apples direct from the trees in it’s Maple Plain Orchard. Visit their website organicbreezyhill. com for more details.
time. They are great for snacking.
Keepsake While this apple is not the prettiest, it keeps extremely well for long periods of time -- becoming best for eating in Breezy Hill Orchard grows the follow- Jan. or Feb and able to be kept fresh all the way until April. It has lovely aroing types of apples: matic tones and yellow flesh whose flavor mellows with age. State Fair This apple is medium sized, with beautiful stripes and tones of reddish orange and yellow. The flesh is firmer than most varieties, juicy and sweet. It’s excellent for eating fresh. Sweet Sixteen Sweet Sixteen apples are firm, crisp and aromatic. They have a slight acidity, are large and have red stripes. Honeycrisp This is the belle of the ball. Honeycrisp apples are the perfect combination of tart, crisp and sweet and were developed right here in MN. Snow Sweet A great slicing apple, the snow sweet’s flesh is vea QAXZB ry slow to oxidize once exposed to air. This firm apple is sweet with rich overtones. Connel Red Rich in color, these apples keep very well for long periods of
As they began to reach retirement age they started to think about selling the farm, but their son, Patrick, decided to take over. Patrick still runs the farm today. Patrick’s background in environmental sciences inspired him to take the farm to a new level, expanding the orchards and committing wholeheartedly to growing organically. He earned organic certification in 2002. The effort is both of business and intellectual interest to Patrick, who has worked with state entomologists and other orchardists to collect a vast body of research that will continue to help organic farmers run their businesses with organic farming practices. Patrick became such an expert in his field
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Featured Artist: Javlyn Tischer by Natalie M. Rotunda
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here is usually a story behind every piece of artwork. For Javlyn Tischer, one of the Good Earth’s helpful cashiers and also a featured artist, what you see on her canvases comes about because she was inspired by music or nice people who touch her life in some way.
in her room, sometimes by herself, sometimes with a fellow painter friend. “I’m really comfortable painting there,” she says. Lately, she’s given some thought to stepping outside her comfort zone and painting “on location,” maybe even letting the natural setting inspire what she paints. What happens when a painter using acrylics goofs or later doesn’t like what she’s done? Toss the canvas and start fresh? “Acrylic paint is really forgiving,” Javlyn answers. “You can always paint over it. Once, I painted a flower and didn’t like part of how it looked, and I did over that part.”
“I could sit down and paint anytime,” she says. “I really enjoy painting when I’m inspired, that’s when I’m most excited to get it done. And when I really have a fun idea, that’s when I’m most excited to paint. Sometimes, it’s just not coming along, and it’s time to retire for the night.” She believes in pacing herself and not rushing to finish a painting in one sitting. Art was always Javlyn’s favorite subject in high school. When her sister started painting with acrylics before Javlyn, and she fell out of it, she gave her acrylic paints to Javlyn. “Originally, I started to paint my room walls. When I got older, I was ready to change it. Ever since, I’ve been painting on canvas.”
An artistic person I once interviewed told me that creative people usually have other creative outlets awaiting discovery. A newspaper writer friend quit that gig and became a successful writer of romance novels. But she was also a gifted canvas painter, as well. Does this trait hold true for Javlyn? “I do enjoy sewing,” she says. “I like to go to thrift shops, and I’ll find something. My favorite thing is old dresses, and then I alter them the way I like to do them.” Is she a dress designer in the making? “I don’t know if I want to design dresses exactly,” she says, “but it is fun to change the dresses if I need to.” Sometimes, artists have the gift of selfawareness about their talents. Javlyn is one. “I’ve been painting since, say, seventh or eighth grade. I’d like to say that my artwork has improved since then. In my opinion, I have improved but my style has stayed the same.” Just about any creative person—musician, writer, painter, quilter, crocheter, knitter, wood artist—would consider it a tribute to their art if others recognized it as theirs. When the question was put to Javlyn, “Would others say, ‘Javlyn did this canvas?’” she believes they would recognize it as hers.
But she has tried and likes this creative twist—painting on an old dictionary page or newspaper, burning the edges, then gluing the page onto a canvas. “I bought an old dictionary at a thrift shop,” she says, “and used pages from Since she started painting, Javlyn’s it.” portfolio contains over 30 canvases. She While Javlyn says she has a hard time displayed some of them in October on defining what she does (“it’s not really the Co-op’s gallery wall. Will she sell realistic or abstract”) she does love any of them? “I may,” she answers, “but her creative life. Up till now, the place will have to figure out which ones that where her art comes to life has been will be.”
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STAFF PICKS Amanda
Amanda ranks her favorite picks this way: Blue Sky (Organic) Orange Divine Soda absolutely tops the list, closely followed by Almond Perfect Bars. She loves the Almond Perfect Bars because of all the good things in them, and because the protein packed into each bar makes her feel “full” much longer. The bars are kept in the dairy cooler in the back of the store. Her last pick is Stacy’s Parmesan Garlic Pita Chips.
Kadin
“Things that I love from the Co-op are Synergy Kombucha, Passionberry Bliss, Vitamineral green by HealthForce SuperFoods, and the dried mangos from the bulk department.”
Kelsey
Kelsey quickly lists her favorites as the Tapuat Kombucha drink from Door County, Wisconsin. “Not too sweet, not too kombucha-ish.” She also loves the organic, farm-fresh eggs from DCBL of Avon. “It’s like having your grandma and grandpa deliver your eggs,” she says. Something else Kelsey loves is anything from the Prairie Drift Farm. “They’re a young couple and we carry most of our produce from their farm.”
Get to Know your Board: Gwen Feddema
by Brooke Walsh
How long have you served on the Coop Board? This fall will be the start of my fourth year on the Board.
(Least Favorite?) Well, that’s a hard one. I’ve gone from How is it similar or different now? eating hardly any vegetables in my late As I mentioned, I went from extremely teens and twenties to really loving a host picky to consciously working on integrating more and more vegetables. I didn’t eat my first salad until I was 22, and I had to have a crouton in every bite. Now I eat nearly all the veggies my parents tried to get me to eat as a child. It’s so fun to be able to order food off a menu without all the caveats
What did you do prior to serving on the board? Or in addition to? I’ve been a licensed social worker for sixteen years, and I have worked in many different human service settings. I am going into my sixth year at my current job which primarily involves working with people who are in rehabilitation from significant injuries or illness. I feel fortunate to do the work that I do, it is very fulfilling. Aside from social work, I was a realtor for about six years, which allowed me to have more flexibility to be at home with my daughter. Real of them. This past year, I added sweet Estate was an interesting experience and peppers and even the dreaded onion I learned a lot there as well. to my meals! My favorite vegetable changes by season. What is your favorite thing about being on the Board? What was your diet like growing up? I find it extremely satisfying to be a My parents had a huge garden (with free bigger part of something I strongly labor to weed it—me and my brothers); believe in. The co-op is an amazing they did a lot of canning and cooked store, community, and entity to help home-made meals. We ate primarily create change in the way we look at whole foods. Chips and pop were a rarity food as a society. I appreciate all the in my home. At the time I was pretty experience and knowledge I’ve gained vegetable averse aside from corn and being a part of the board, and I enjoy potatoes, which my mom said “didn’t count because they were starch.” When working with my co-directors. I was in college, I subsisted on diet coke What is your favorite vegetable? and noodles. Scary, I know.
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What is the most interesting experience you’ve had the Co-op? I find nearly all experiences at the Coop interesting. From just checking out what veggies are in, to looking for my favorite soups in the deli, as well as the fun stuff like breaking my whole bottle of Kombucha all over the front end of the store. What is your favorite recipe? If I’ m just feeding myself then I like spicy vegetable stir fry or mushroom/ veggie tacos. The ingredients vary by what’s in my cupboard and/or garden. Do you have any hobbies? What do you like to do for fun? My all time favorite hobby is to travel. Whether it’s a day trip in the car to another city or a flight across the ocean, it’s all exciting to me.
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GMOs: How to Avoid and Why by Brooke Walsh
“In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs,” according to the Non-GMO Project. “In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale.”
creating increased risk for humans or animals consuming these crops.
to less developed countries, where saving seeds is a means of survival.
Additionally, most GMOs are designed to be sterile—once planted and grown
As mounting evidence of the health, humanitarian and environmental risks of GMOs grows, how can you shop for food to avoid them? Buying organic is a great way to avoid GMOs as much as possible. Certified Organic foods are not allowed to contain GMOs. So an organic piece of corn or bag of popping corn should be GMO free, even though conventional corn is one of the most common genetically modified seeds.
There are a variety of risks associated with GMOs—both risks to human health and the environment. Over 80% of GMOs are engineered to be pesticide resistant. As a result, pesticide use has increased 15 times since GMOs were introduced. This not only means GMOs are more likely to contain heavy pesticides on the fruits and veggies themselves, but their growth also has a greater impact on the environment. It is also argued that as genetic science becomes more and more sophisticated, scientist are realizing that DNA is not a simple program code for how processes occur. More and more research into genetic human diseases has uncovered that often one genetic mutation has a cascade of effects. In reality, changing the genetic codes within organisms could lead to a spiral of effects, damaging the crop in more ways than intended. And,
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Continued from page 1
the farmers must purchase new seeds to be able to plan their next harvest. This is a huge shift in the way that human food has been grown for centuries, when farmers have reserved some of their crops to save seeds for the next year’s planting. In the U.S., companies that manufacture GMO seeds have slapped farmers with lawsuits for attempting to save seeds. And the humanitarian problems related to these single-use seeds grow exponentially as they move
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“... An organic farmer can’t plant GMO seeds, an organic cow can’t eat GMO alfalfa or corn, and an organic soup producer can’t use any GMO ingredients,” says the Organic Trade Association. Farmers seeking organic certification not only have to prove they are not growing with GMO seeds, but also that the foods they produce are not coming into contact with GMOs, from farm to table. But when you can’t or don’t want to buy organic, there are other ways to do your best to avoid GMOs. Continued on page 9
GMOs: How to Avoid and Why by Brooke Walsh
The Non-GMO Project (nongmoproject.org) offers a list of verified foods that do not contain GMOs. Using their website is a great way to check up on packaged products you enjoy to see if they contain GMOs. Certain foods are at a higher risk for containing GMOs than others. In order from most likely to least likely to be genetically modified, the highest risk crops are sugar beets, soy, canola, cotton, corn, papaya, zucchini and yellow summer squash and alfalfa.
Continued from page 8
Additionally, the following additives and ingredients often present in prepared food are at a high risk of being GMOs: Amino Acids, Aspartame, Ascorbic Acid, Sodium Ascorbate, Vitamin C, Citric Acid, Sodium Citrate, Ethanol, Flavorings (both natural and artificial), High-Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid, Maltodextrins, Molasses, Monosodium Glutamate, Sucrose, Textured Vegetable Protein (TVP), Xanthan Gum, Vitamins, Yeast Products. Therefore, if a product is not labeled organic or non-gmo verified, it is important to avoid products made from high-risk crops or additives. While many countries have put strict regulations on GMOs, such as labeling of GMO foods, the U.S. does not require labeling of GMO foods. However, some GMOs may be labeled with a 5-digit PUL, starting with the number 8. You can look at the labels of conventional produce to try to spot this label. If it is there, then you know it is a GMO. However, this is a voluntary labeling system and few, if any, GMO producers choose to use it.
Join us for
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St. Cloud Unitarian Universalist Fellowship 3226 Maine Prairie Rd. (320) 252-0020
www.uufstcloud.org Sundays at 10:30AM
Visit the Good Earth deli for made-freshdaily comfort foods, from delicious soups to hot entrees. For
A Welcoming Congregation • Seeking Truth • Building Community • Promoting Justice www.goodearthcoop.coop
menus, check out the Co-op’s website and Facebook page. 9
Member-Owner Spotlight: Christie Hamak by Natalie M. Rotunda
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hristie is a Minnesota-born gal. Born in St. Cloud Hospital, she grew up in Clearwater where she spent most of her life—until about eight years ago, that is, when she and husband Brent moved their family to a home near Sartell. After spending her first year at St. Olaf College, Christie finished her college career at St. Ben’s.
member number before I can give it to them. What do you like to do in your spare time? I love to read inspirational books, take walks, swim, practice yoga. Is there anything I’ve missed asking that you’d like to share? I really enjoy the Co-op, and I enjoy what they bring to the community. I enjoy that my kids get to know a little about health; they learn a lot there. I do feel a connection going to the Co-op.
Tell us about your family. We have two sons, Logan and Lance. They were born three years and three days apart! Any pets at home? We do. We have a dog and two cats. Rosie is our dog, and Dominos and Cheetos are our cats. Do you work outside the home? I’m a yoga instructor at Fitness Evolution, and a personal trainer from my home, training clients on the Pilates Reformer and Pilates Chair. I love it! Did you grow up on an organic-foods diet? I didn’t even know what “organic” meant! My mom was a great cook and always cooked from scratch. I wasn’t always as healthy as I am now, but I wasn’t a terribly unhealthy child. I’m really conscious of what I eat. I only eat foods that are good for me. Growing up, if someone gave me a marshmallow or candy bar, I’d eat that. You know, push the veggies away at the dinner table. I wasn’t seeking out exercise. I didn’t have the tools and I do now. In tenth grade, a kinesiologist talked to me about food and I did a pretty thorough cleanse. After the cleanse, I felt so good, and a light went on. I lost, not gained, weight my first year in college. Nothing negative toward my mom, she was the best cook in the world. When I switched [to good eating], my body felt better. I’m just very, very into health and teaching my kids about it. What brought you to Good Earth Food Co-op?
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I have been shopping at the Co-op for years! I feel it is very important to eat healthy, organic foods. It’s good medicine. What are your must-have foods from GEFC? I love so many items there! Love the fresh organic soups. It’s where we go when we’re in town running errands and the kids get hungry. The deli provides a healthy meal, fast. Instead of unhealthy fast food at you-knowwhere! Our family’s new favorite item: spinach and cheese stuffed tortillas (non-GMO and gluten-free and yummy!!!). I also buy a lot of non-food items there, like Purple Prairie soaps, and even my mascara. My husband enjoys going to the Coop, too. If he’s in town, he’ll call me and ask if I want to meet him there for lunch. What do you like best about being a member? I love the atmosphere at the Co-op. Very friendly and helpful staff! You’re treated like a good friend, and it’s a nice, warm community! Sometimes, we’ll stop there four times a week. I don’t like to waste food, so we get a little bit here and a little bit there. It’s so amazing! Most of the checkout staff know my
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Become a member today!
Centennial Plaza 2010 Veterans Drive Saint Cloud, MN 56303 Tel: (320) 253-9290
[email protected] [email protected]
STORE HOURS Monday - Saturday 8:00 am - 9:00 pm Sunday 10:00 am - 7:00 pm
Benefits include: • A 5% discount to use once each month. • Monthly specials exclusively for member-owners. • A 10% case discount on pre-ordered products. • Patronage refunds based on your purchases during profitable years. • Reduced or free admission to Good Earth classes and events. • And more! For more information or to apply for membership, please visit GoodEarthFoodCoop.coop or see one of our friendly staff members.
Or Current Resident Centennial Plaza 2010 Veterans Drive Saint Cloud, MN 56303
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