The Digest Celebrating the Co-op Model by Natalie M. Rotunda
International Day of the Co-op usually falls on the first Saturday in July. This year, GEFC and co-ops everywhere will celebrate on Saturday, July 7th. Around 4:00 p.m., our parking lot will take on a festive air. Tables and chairs will go up under the big tent, and the young kids can participate in fun crafts and games, while the older kids can chat with family and old and new friends. years, guide today’s co-ops. Live music, anyone? And one of the best parts for our food-loving community: The guiding principles boiled down to leaving the evening meal preparation to four “pillars” our Deli cooks. • Co-ops are democratic. Annually, member-owners vote on memberAround 7 p.m., the parking lot will go candidates expressing a desire “dark,” as this year’s celebration comes to serve on the board. Board to an end. members meet monthly and are tasked with establishing policies Will we see you there? We hope so! and guidelines that apply fairly to Cooperatives all member-owners. They are not Food is just one reason co-ops involved in the store’s day-to-day exist. Look around and you’ll find operations. That function belongs cooperatives of many kinds that answer to the general manager—their only specific needs—affordable insurance, employee. housing, daycare, or a place to buy food that nourishes the body, mind, and spirit. • Co-ops are local. They’re part of the larger community in which The first successful food co-op sprouted they’re located, responding to the in Rochdale, England, in 1844. In the needs of the smaller community of month of October that year, 28 factory member-owners and non-memberworkers united to finance, as they were owner shoppers. able, a co-op where they and other factory workers could buy staples for • Co-ops are sustainable. Memberowners and other shoppers sustain their families. Their store was a welcome and support the co-op with their alternative to the company store, where every purchase, which, in turn they were charged high prices. supports and sustains our local Theirs was not the first-ever co-op. farmers and food producers. It was significant, however, for a different reason: the 28 factory workers had succeeded in establishing the guiding principles for co-ops of all kinds. And those principles, tweaked here and there over the ensuing 174
• Co-ops are cooperative. Co-ops thrive, thanks to the cooperative endeavors of member-owners, food producer partners, and the larger community. continued on page 8
www.goodearthfoodcoop.coop
Summer 2018 Manager’s Note by Amanda Hegreberg
Every summer we all find ourselves doing fun activities to keep busy in the few months of summer sun. This season we are putting on some of our classic events and adding in some new events for everyone to enjoy. Starting June 1st, running every Friday until August 31st, we have summer cookouts you can feel good about. Stop in from 11:30 am to 2:00 pm to pick up a freshly grilled lunch to enjoy. Rain or shine, Jerry and Matt will be there grilling for you. Our biggest summer event is the International Day of the Cooperative held on Saturday July 7th from 4:00-7:00 pm. At this yearly event you can stop in for music, art, food and to socialize with your cooperative neighbors. We love to celebrate being a cooperative, and we love when you celebrate with us! One of our newest events is the monthly cook off. Each first Sunday of the month we invite you to show off your cooking skills and compete in our themed cook off. June brings BBQ (any way you want), July: rhubarb, August: lemonade, and September: Apple. On the day of the cook-off entries can be delivered between 11:30 and 12:30 with an ingredient list and your contact information. We all get a chance to taste and vote for our favorites, and the entries with the most votes win prizes! We will be hosting our 2nd annual art fair August 25th from 4:00-7:00 pm. We have been working with artists for several months to host an event where they can meet you and sell their art. We had so much fun doing this event last year that we knew we would keep the tradition going. We look continued on page 6
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Get Involved
Board Members On the
Good Earth Management Calendar &
Want to get more involved with the Co-op, meet new people, and bring new ideas and energy to Co-op events? Have ideas about what the Co-op could do to better serve its member-owners? Contact the board to find out how you can contribute!
Bobbie Hentges
Member-Owner Appreciation Every weekend is Super Weekend in June!
Adam Konczewski
Summer Cook-Outs Every Friday: 11:30 pm - 2:00 pm See the ad on page 12 for more details
President
Sara Mruz Vice President
Steve Janasie JOIN THE BOARD!
Matt Parks Read the Board Update on page 4 to learn how you can become a member of Elizabeth Baklaich the Co-op Board. Amanda Hegreberg General Manager amanda.hegreberg@ goodearthfoodcoop.coop
Contact the Board board.directors @goodearthcoop.coop
Shop Super Sunday For daily menu updates,
like
the Good Earth Food Co-op on Facebook! 2
and enjoy a cup of organic, fair-trade coffee on us! www.goodearthfoodcoop.coop
BBQ Cook-Off June 3: 1:00 pm - 2:00 pm Drop off entries between 12:00 and 1:00, come taste and vote starting at 1:00! Bring your own warmer if needed. Rhubarb Cook-Off July 1: 1:00 pm - 2:00 pm Drop off entries between 11:30 and 12:30, come taste and vote starting at 1:00! Sweet or savory, give us your best rhubarb recipe. International Day of the Co-op July 7: 4:00 pm - 7:00 pm Join us to celebrate your co-op! There will be live music, great food, and lots of family-friendly activities and fun. Meet Your Board of Directors Every 1st Sunday: 12:00 pm - 2:00 pm Weekly Specials Go to page 6 to find a list of our weekly specials so you can save on select items every day!
Visit the Good Earth website for more event details, and “like” the Good Earth on Facebook for event reminders and more!
Please Note Advertisements and articles do not imply endorsement of any belief, idea, or service by the Board, management, or staff of the Good Earth Food Co-op.
Staff Spotlight: Andrea Mora Bielejeski by Natalie M. Rotunda
Drea joined front-end staff as a cashier in January 2017. Now she shares her time between cashiering and the produce department— and a part-time job bartending for a local restaurant. Food is a pretty important part of Drea’s life. Let’s hear more about it from her.
it with a spoon and a little salt on it. I remember trying to get it to work with the eggs but it didn’t work out. I love food—it’s a big part of my life.
Drea, tell us how you came to work at GEFC. One of my friends kept telling me I should come in, but I brushed it off for the longest time. I was really big into coconut oil (still am), and I came in here looking for it. After seeing for myself help people when they travel. My Mom how nice it is here, I came in one more used to teach, and once, she took a bunch time before asking for an application. of students to Costa Rica, and our guide was awesome. I’m not fluent in Spanish, This job has helped me a lot. When I but I can carry on a conversation. first started, I wasn’t comfortable in my own skin, but I am now! I just don’t want to stay in one spot for too long. Are you Minnesota-born? No, I was born in Costa Rica, but we When you were growing up, did you moved to Little Falls where I went to eat organic food? school. I have three brothers and one I think what got me into organic food sister, all younger than me. was my Mom. I delved into it more than she did, though. She’s such a great What do you like best about your cook, she is! Her chicken dinners stand job? out to me, and she would make poutine, The community. I’ve never had a job it’s a Canadian dish. It has French fries, where I can get to know my co-workers gravy, shallots, cheese curds. and the customers. I learn a lot from them. It’s comforting. Costa Rica has a wide variety of fresh foods, more so than here. Organic food What does your spare time look like? is cheaper than here. I had my first I spend time with my friends. I visit my avocado in Costa Rica and didn’t like Mom who lives in Royalton. I like to it (but I like them now!). That’s such a read a lot, and I get in some painting. great memory! I remember my dad gave My friend and I have a project, painting me a cut-up avocado and was eating an iguana, and we had a whole story to go with it. Now that the weather is nice, I like to be outside, and like to take walks.
Your mom’s a great cook; do you also love to cook? Yes, I do! Just recently, I had quinoa and roasted vegetables— Brussels sprouts, tomatoes, red onion, shallots, red and green pepper, garlic, zucchini. I fixed cod, the cod we have here, with it— onions, garlic and shallots, green pepper and I cut up a jalapeno. It was good! I eat lots of meat, and lamb is my favorite. It can be a little gamey, so I fix it with garlic and ginger. Since I started my second job, I haven’t cooked much, but I’m back on schedule now. I cook all my meals at home. What are some favorite foods that you like to buy here? I like the hydroponic Romaine we have, and celery. I can’t eat celery from anywhere else, in fact. Bananas, honey—honey’s an essential for me. I love the Golden Horn eggs, they’re from a small farm in Kimball. They’re so fresh, and the yolks are so dark. The eggs are blue, or brown, or spotted. We can’t keep them in stock, shoppers love them so much!
Do you have pets? I have two dogs, but they’re not living with me right now. Every cat I’ve had has been an indoor/outdoor cat. Do you like to garden? I don’t have a garden, but a co-worker and I have been talking about spending time at the Community Garden at SCSU. We’ve been planting flowers throughout the yard— marigolds, bleeding hearts, and lilies-of-the-valley. Would you share some of your dreams for the future? I want to travel to Costa Rica, and all over the globe. Maybe be a travel agent,
www.goodearthfoodcoop.coop
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Good Earth Board Meetings Member-owners are invited to attend every third Thursday of the month at 6:15 pm in the Good Earth Community Room! Additions to the agenda must be submitted in advance.
Greetings from your Board In addition to our regular board work this spring and summer your Board is preparing for the relaunch of the “New and Improved” Capital Campaign. You can invest anytime, and keep your eyes peeled for more ways and reasons to invest in the future of the Good Earth. There has been much discussion about, “what makes co-ops unique?” and “why should I invest in my co-op?” Here are some thoughts.
Do something good for your community. Reasons for investment are not exclusively financial. The Co-op adds dimension in food choices and to the cultural tastes of the community. It is also a local gathering place and offers valuable resources to its shoppers and What makes a co-op fundamentally diners, whether members or not. different from most corporations is that a co-op is owned and democratically 1. Make it happen. When you invest in GEFC, you will have controlled by its members, the people earned your “bragging rights.” It who use its products or services. The isn’t every day that you have an purpose of the cooperative enterprise is affordable opportunity to support not to accumulate profit for investors, something that promises to bring but to meet the needs, goals, and desires enduring quality and value to your of its members. Any surplus generated neighborhood. by a co-op is reinvested in the business or returned to the members based on their use of its services. Membership 2. Set an example. Nothing worthwhile was ever accomplished without in the co-op is obtained through the leadership. With your investment in purchase of a member share in the the cooperative you take a stand for business, which does not change in others to follow. Your investment value (in contrast to publicly traded demonstrates your belief and corporations) and entitles the member to expectation that good that will come one vote in matters that come before the from it. members. One equal vote establishes a greater degree of mutual responsibility and accountability than in investor- 3. Build momentum. Your investment keeps the fire burning. owned companies. Members answer to each other rather than outside investors. The interrelationship that results from 4. Speed up the process. With every investment, the time for this mutual accountability minimizes improvements to be realized grows fraudulent, deceptive and damaging shorter. Your action transforms behavior. anticipation into expectation. According to Paul Hazen in his article in Forbes, May 13, 2010, investor- 5. Spend your money at home. The sooner you invest in the Good owned firms operate with built-in Earth Co-op, the sooner that more conflicts of interest as investors dictate of your money and your neighbors’ the direction of the business and often money will remain local, where sacrifice quality or ethical standards to it will return more value to your guarantee higher returns. This doesn’t community. happen with cooperatives. Co-ops don’t have an inherent conflict between their investors and the customers they 6. Plant a seed and watch it grow. If you invest in GEFC now you are serve. Their owners are the people providing seed capital that is crucial who use their services. This personal to its successful development. You involvement makes gambling with their have the opportunity to take pride in fate much less attractive. The only way seeing the cooperative flourish and an individual’s fortune will grow is if feed others in the same way that you the cooperative grows; a loss for the once nourished it. cooperative is a loss for each individual. Co-op executives don’t have the incentive to pilfer their businesses that executives at investor-owned firms do. Adapted from, “8 Reasons Why Now is a Good There are a number of compelling
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reasons why you should consider investing in the Good Earth Food Cooperative today. For starters, consider these:
www.goodearthfoodcoop.coop
Time To Invest in the Hudson Grocery Cooperative, hudsongrocerycoop.org
Hot Sun, Cold Drinks byLuke Salisbury, Bulk Manager
3. Refrigerate pitcher and allow tea to infuse. Chill green and white teas for 4-6- hours. Black, oolong, and herbal teas can be chilled for 8 hours to overnight. 4. Decant tea into a serving pitcher and enjoy! You can tone down the strength of the iced tea by diluting it with some filtered water. Serve over ice! Fruit Smoothies Sweet, colorful, portable, and delicious… fruit is nature’s candy. Not only are they refreshing and tasty, fruits are cram-jam full of many nutrients, including potassium, fiber, vitamin C and folate (folic acid). While eating fruit piece by piece is surely thrilling enough, combining your own specially curated fruit medley in the blender can take it to the next level. When certain fruits are in their seasonal prime, prepping and freezing them in batches is a great way to preserve them at their peak. You can then pop them in the blender as needed, to add variety and a thicker, icy consistency to your smoothie creations.
Now that the icy manacles of winter container of your choice. have finally loosened, we can finally play upon (and dig into) the newly 2. Cover and let it sit untouched at room temperature for 12-24 hours. thawed earth. As we’ve passed through the much pined-for benchmark of Spring, summer heat is slowly dialing 3. When it’s ready, pour the mixture through your filter. If desired, you up, and the notion of frosty air and extra can filter it again to remove the layers seems like distant fiction. Cue finer particles. Store your cold press the ice cubes, frozen fruit, and chilled coffee covered in the refrigerator. beverages! Our very own Ben from the Good Earth deli has honed in a tropical smoothie Here are a few of our favorite cold To serve recipe that is sure to set even the most libations to help temper any Minnesota Cold- press is STRONG. Serve it over sultry summer day to rights. ice, diluted to taste with water, milk heat wave. (or milk alternative), or both! Add sweetener, if desired. Although it’s Homemade Cold-Press Coffee Cold-press coffee is brewed at room brewed cold, cold-press coffee can also temperature. This process results in a be mixed with hot water and served like Ben’s Tropical Delight smoother, less acidic product than hot- regular coffee! brewed coffee. It’s the perfect pick me 20oz (two servings) Iced Tea up on a hot summer’s day! Cold brewed tea offers a distinctly different flavor profile that it’s hotYou will need brewed counterpart. It’s decreased 1 Frozen Banana • 1 part coffee, coarsely ground astringency and dryness give iced tea a generally broader appeal to folks on ½ cup strawberries (Fresh • 4 parts water (room temperature or the fringe end of tea familiarity. It’s or Frozen) colder) very easy to prepare cold brewed tea. Simply use cold water instead of hot and ¾ cup frozen mango • Jar, pitcher, or other container with refrigerate while it brews. Serve finished a lid (or plastic wrap) tea within 8-12 hours of brewing to ¾ cup Pineapple enjoy at its peak freshness. • A filter * * Your filter can be a regular coffee filter, several layers of wet cheesecloth, 1. Measure tea. The general rule here a wet kitchen towel, a French press, or a is 1 tablespoon of tea for every cup very fine mesh sieve. of water.
Add milk or non-dairy milk to your preferred consistency Blend and enjoy!
Instructions
2. Mix in the corresponding amount of water, using chilled and filtered 1. Mix coffee grounds and water in a water if available.
www.goodearthfoodcoop.coop
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Manager’s Memo Continued from page 1
forward to seeing you at the event. If you would like to participate, please contact us at communityoutreach@ goodearthfoodcoop.coop. Wrapping up our summer time events is the Annual Meeting held on September 8th at the Newman Center, where the co-op got its start. Our theme this year is “rustic,” and our menu for the dinner speaks of local producers and how much love goes into those local goods. Social hour starts at 4:30 and the meal starts at 5:30. During this time we will have local producers at the event so that you can talk to them about their great products and hear more about the local foods. The annual meeting starts at 6:15 and it is at that time where you can hear about all the good work the Co-op has done in the last year. We look forward to seeing you at one or all of these great events all summer long!
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www.goodearthfoodcoop.coop
Shop the Co-op’s
Weekly Produce Deals to save on fresh, organic fruits and veggies
Naturopathic and Functional Medicine
We are a full service general and family practice that puts you back in charge of your health. We focus on hard to cure and manage conditions like: • Heart health and prevention • Customized Healthy Diet Modification • Chronic disease and pain • Metabolic disease like autoimmune • Lyme disease • Pediatrics
We are proud to celebrate
National Heart Health Month St Cloud
22 Wilson Ave NE, #205 St. Cloud, MN 56304 320 253-4112
Free 15 minute phone consults
Y o u r
s y m p t o m s
t e l l
Alexandria
510 22nd Ave E, #202B Alexandria MN 56308 320 219-6800
[email protected]
y o u r
s t o r y .
www.goodearthfoodcoop.coop
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Celebrating the Co-op Model by Natalie M. Rotunda
Continued from page 1
A mini-history—and how GEFC fits the co-op model The decade of the 1970s saw the beginning of Minnesota’s co-op movement. GEFC—not its name then—opened its doors at the Newman Center in 1972, next moved to St. Cloud’s east side, eventually migrating to our present location. A savvy board of directors in our morerecent history took a giant step into the future by voting to expand our space, thanks to a vacancy immediately to the east of our store. Since our early days, GEFC has fit like a round peg in a round hole into the coop model:
International Day of the Co-op For three hours on Saturday, July 7th, our co-op community will gather to celebrate GEFC and one another with good food, good conversation, live music, art, crafts, and games. Talk with our food farmers, a little or a lot, and sample their wares. Check out local artists who will display their work (and buy any that you like).
This year’s theme – Rustic Monthly Cook-off Calendar Compete in monthly cook-offs, any, You are cordially invited to attend the many, or all of them. 2018 Annual Meeting, held this year The rules are simple: Drop off your at the Newman Center, on Saturday, dish or beverage by the appointed September 8. time, attach a recipe (it helps judges determine category, vegan/vegetarian A social hour from 4:30 to 5:30 kicks or non-vegan/non-vegetarian). Our off the evening’s food festivities. Sit food samplers will put their taste buds down to dinner at 6:15 p.m., and stay to work picking the winner. With your for the annual meeting that immediately permission, your winning entry’s recipe follows. may find its way into a future issue of this newsletter. Did we mention there is Feast on… no entry fee? • Appetizer Course: Bread baked by Backwards Bread Company, and Will you be next month’s winner? You’ll soup cooked in our Deli. never know unless you enter! • The Main Course: Roasted vegetables and Local Harvest • June: BBQ foods Market barbecue pork on slider • July: Rhubarb—sauce, cobbler, buns baked by Backwards Bread; buckle… barbecue tempeh; or Jackfruit sliders. • August: Lemonade, or another favorite cold beverage • Beverages: local wines and/or cider. • September: Apple—cobbler? Some of our local farmers and food crisp? applesauce? Any way you producers will join us for this year’s make it. dinner meeting. It’s another opportunity • October: Pumpkin—soup, pie, to meet and get to know the people who grow our food. bars, you name it! • November: Pie, sweet or savory Will we see you there? • December: Cookies Member-Owner Appreciation Weekends • January: Chili Four times a year—June, September, December, and March—members are • February: Wings treated to Super Weekends all month • March: Quick breads long. Ten dollars off your purchase of • April: Hotdish $100 or more means you save all month long when you shop Saturdays and • May: Pie Sundays—appealing? Annual Meeting
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www.goodearthfoodcoop.coop
• Are we democratic? Check! • Are we local? Check! • Are we sustainable? Check! • Are we cooperative? Check! Two other Minnesota co-ops that fit the model • Crow Wing Co-op has served the Brainerd community since 1979 • Northeast Community Cooperative in Minneapolis renamed itself in 1999 to Eastside Food Co-op. Two years ago, they completed a multi-million dollar expansion. They, like GEFC, belong to the Principle Six (P6) Cooperative Trade Movement. Co-op events—they unite our community No two co-op communities are exactly alike. Each offers events unique to their own communities, events that memberowners want and support. A sampling of GEFC‘s smorgasbord of events:
continued on page 9
Co-op Model
by Natalie M. Rotunda Continued from page 8
Our Mission and Our Ends Statement Part of the Board of Directors’ work involves writing our Mission and our Ends Statement. They’ve expressed these two important principles this way. “The Mission of the Good Earth Food Co-op is to offer nutritional foods and other products at the lowest feasible prices and to promote healthful lifestyles, to encourage cooperation among food producers and consumers, and to support environmental quality.” The Board adopted our Ends Statement on August 17, 2017. It spells out in more detail just what GEFC is all about. “Because of the Good Earth Food Cooperative, our community is healthier and more sustainable: 1. Our customers have a source for fairly priced, trusted products that support a healthy lifestyle and a range of dietary needs. 2. Our customers have a welcoming place to gather that is founded on inclusiveness, sincere connections, and meaningful relationships. 3. Our customers experience greater connections to local producers. 4. Our customers contribute to a local, sustainable food system; cultivate a global perspective; and have an understanding of the consequences of consumer choices. 5. Our cooperative will promote environmental stewardship in its operations and produce selections. 6. Our owners and employees benefit from a thriving cooperative business. 7. Our local business community is supported by the Good Earth Food Cooperative and its customers. Stay connected to your Co-op Community Follow us on Facebook @ GoodEarthFoodCoop, see what’s new and leave a comment on things you like. Visit www.goodearthfoodcoop.coop. you’ll find daily Deli specials and the current copy of this newsletter, The Good Earth Digest
Join us for
brunch every Saturday & Sunday
Visit the GOOD EARTH DELI for made-fresh-daily comfort foods, from delicious soups to hot entrees. For menus, check out the Co-op’s website and Facebook page.
www.goodearthfoodcoop.coop
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Member Spotlight: Bill Dalton by Natalie M. Rotunda
Bill Dalton’s wife, Anne, joined GEFC about 33 years ago, the year after they moved to St. Cloud. He’s led a fascinating life that began elsewhere. Here’s Bill’s story. Bill, will you tell us about yourself? I was raised in the hill country of the Smoky Mountains of Tennessee. We didn’t have electricity where we lived, but we lived well, though we were poor. I left when I was 13, moved to Florida and stayed for 11-1/2 years. I went to college in Tallahassee. I met my wife, Anne, in grad school. She was studying for her library of science degree. We got engaged, married, and were together for 48 years. fruits or vegetables if they don’t have bug bites. What did you study in college? The foods I grow have them. And Physics. I wanted to know how things don’t be afraid to eat cabbage worms. worked. I earned my doctorate, and They taste like cabbage. Anne and I moved to St. Cloud, and I taught at St. Cloud State University for You’re a fairly regular diner in our 30 years, and I do research. Deli, I hear. You’ve been gardening for quite a I like organic food. I just come over while. Tell us about that. here and eat in the Deli. I like the soups and buy quarts to take home and Anne and I have been organic gardeners eat. I buy 90% of my food from here. for 50 years, even when we were in grad school. She did all the cooking, and she Tell us about your family. Three never cooked with anything that wasn’t boys? organic. It didn’t even come into the house. We have three sons. One son lives in San Francisco, one lives in Seattle, We bought 8-1/2 acres with woods and one lives in the Twin Cities. Two where mostly oak trees grow. I strictly engineers and one medical doctor. buy organic food, and I still garden. I grow collards, kale, cucumbers, lettuce, My youngest son is the last to marry. carrots, anything you can think of. I He’s getting married this Spring in the don’t grow many fruit trees, though. Twin Cities. His wife-to-be is from there. I also grow prairie flowers, wildflowers. I won’t grow what most people grow. And I have one granddaughter. Those flowers don’t attract pollinators. My boys and I don’t get together too Do you use compost on your garden? often. Recently, we spent a week in Tennessee, where I grew up. No, the only things I use are leaves and grass clippings. Anne and I invested a lot of time in raising our boys, and they all grew up You have an interesting view on eating organic food. the bug bites we may find on fresh produce. They were all raised in the woods. We went to the Boundary Waters many If a food has bug bites on it, it’s probably times. One of those times, Anne was good for you. One way or the other, expecting our youngest son. you’re going to get bugs. I won’t buy
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www.goodearthfoodcoop.coop
What keeps you busy? I keep busy reading, gardening, cutting wood. I heat my house with wood. I like to read historical fiction, history told through the eyes of a fictional person. I just finished David Reich’s book on genetic archaeology and the migration of people, Who We Are and How We Got Here. Do you miss teaching? I miss the students, but I taught long enough, 43 years. What do you like best about GEFC? I like the Deli the best. It’s the only place in St. Cloud that I know of where I can get cooked organic food. I like the staff. They’re friendly people. I’ve known some of them for many, many years. I like the stuff they put on the shelves. The staff checks them out very carefully, and they’re very selective about what they put on the shelves. I like the idea of supporting “locally grown.” That way, you can get to know how the food is grown and a little about the farmer. I like Travis’ (Backwards Bread) molasses rye bread. It’s the only bread I eat.
- All natural, non-GMO ingredients. - No preservatives or added fats. - Made with love by a small, local company.
super sunday Every 1st Sunday of the month member-owners get $10 off any purchase of $100 or more! www.goodearthfoodcoop.coop
Save a tree and stay informed! Request to receive our e-newsletter by emailing info@ goodearthfoodcoop.coop 11
DIY Summer Skincare by Hannah, HBC manager
Sunscreen is an essential part of any summer routine. Your skin is the largest organ you have, so you’ll want to be sure to take care of it!
into whatever jar or tin you will use for storage. Small mason jars (pint size) are great for this. It will not pump well in a lotion pump!
5. Stir a few times as it cools to make sure zinc oxide is incorporated. Here is a recipe that I have used multiple times, and the cool part is that it has a 6. Store at room temperature. natural SPF of 20! Additional Notes: Ingredients ½ cup Almond or Olive Oil • ¼ cup Coconut Oil (natural SPF 4) • ¼ cup Beeswax • 2 Tablespoons Zinc Oxide (I recommend using a non-nano version that won’t be absorbed into the skin. Please be careful not to inhale the powder.) • Up to 1 teaspoon Red Raspberry Seed Oil – optional • Up to 1 teaspoon Carrot Seed Oil – optional • 2 tablespoons Shea Butter (natural SPF 4-5) - optional • Optional: Essential Oils, Vanilla Extract, or other natural extracts to suit your preference (Do not use citrus essential oils as they increase sun sensitivity!) Instructions •
•
This sunscreen is not waterproof and will need to be reapplied after sweating or swimming.
•
Make sure not to inhale the Zinc Oxide– use a mask if necessary!
•
Add more beeswax to make thicker sunscreen, less to make smooth sunscreen.
•
I recommend coconut or vanilla extract or lavender essential oils for fragrance.
•
Store in a cool, dry place or in the fridge.
•
I prefer to store in a small canning jar and apply like body butter. It will be thicker, especially if you use coconut oil in the recipe.
•
Remove the Zinc Oxide and this makes an excellent lotion recipe!
1. Combine all ingredients (except the zinc oxide) in a glass jar that is at least pint sized. I have a mason jar that I keep just for making bodycare recipes, or you can reuse any glass jar from pickles, spaghetti sauce, or other foods that you might have lying around.
2. Fill a medium saucepan with a
couple inches of water and place over medium heat.
3. Put a lid on the jar loosely and place in the pan with the water.
4. As the water heats, the ingredients
in the jar will start to melt. Shake or stir occasionally to incorporate. When all ingredients are completely melted, add the zinc oxide, stir in well and pour
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www.goodearthfoodcoop.coop
