HONEST WEIGHT FOOD CO-OP
H R OU S: 484 CENTRAL AVENUE • ALBANY N.Y.
(518) 482-2667 (482-COOP)
MONDAY – FRIDAY
7:00 – 8:00
SATURDAY 7:00 – 8:00
SUNDAY 9:00 – 7:00
ISSUE #367 NOVEMBER 2010 PRINTED with SOY INK on RECYCLED PAPER :
We’re looking What’s
for a few • If bees could talk… 4
• Angels in the garden 6
• Meet Megan – our baker
• Secrets of the ﬂour 11
Are you hankering to help? Do you hunger for heuristic heroism? Well, the Hon-
est Weight’s not-for-proﬁt “501(c)” could use your help. • More autumn events at
In an effort to expand the community outreach and community education the Co-op 14
work which forms such an important part of the Co-op’s mission, last year we • Holy basil! It’s Tulsi! 16
formed a not-for-proﬁt corporation tasked with developing community educa-
tion projects. If you have an interest in outreach and education, the new 501(c)
could really use your help. We’re recruiting members with energy and imagina-
tion to help us develop programs and to assist in carrying them out. We’re par-
ticularly interested in people with accounting or ﬁnancial management expe-
rience, as we have an opening on the 501(c) Board of Directors for a Treasurer.
Of course, membership hours at the Co-op will be awarded for work per-
formed on behalf of the 501(c). If you are interested, leave a note directed to
the attention of Bruce Huttner at the Service Desk. Include your name, member
at a glance
number, and contact information so we can get by Nancy Ellegate
back to you. The HWFC Board of Directors met on Tues-
day, September 7 and Tuesday, October 5.
Sara Mapelli performs a ritual dance with 12,000 bees! September Meeting
Why? (see page 4) Strategic Staff Work Group
This ad hoc committee is reconvening to
come up with a stafﬁng structure for the
new store. The Board asked for recommen-
dations by the beginning of December.
The Operations and Administrative Co-
ordinator has resigned. Division of her
duties and issues in the transition were
Plans to Sell Beer
The staff representative to the Board
asked whether plans to sell beer would re-
One of the quire a change in the Food and Product
many colorful Manual. It was noted that formal applica-
characters in a tions still need to be ﬁled to pursue such
(see page 6) continued on page 3
Board of Directors
President: Lynne Lekakis
Vice President: Karen Roth The Honest Weight Food Co-op (HWFC) is an organization owned and operated
Treasurer: Kyle Lawrence by its members. Its main purposes are to supply high quality natural foods at low
Secretary: Lexa Juhre cost to both members and non-members, and to bring people together through
Active HWFC members work three hours per month and receive a discount off
Bylaws Panel Ned DePew ticketed prices. Please see the Customer Service Desk for more information about
Bill Frye becoming a member.
518-810-7924 firstname.lastname@example.org Honest Weight is currently located at 484 Central Avenue in Albany, New York, a
Communications Lorrie Graham half-block west of Partridge Street.
Kyle Lawrence How to contact the Co-op… Postal mail – Honest Weight Food Co-op, 484 Central Ave.,
518-522-1201 email@example.com Albany NY 12206 • Phone – 518-482-2667 (482-COOP) • Email – coop@ honestweight.coop
Finance Kyle Lawrence Website – www.honestweight.coop
Governance Review Council Bill Frye
Membership Jessica Allen-Hayek
Cat Sitting in
Your Home GREAT GIFT
Nominating Bruce Huttner
Reusable Cloth Bags
Bonded & insured For Co-Op • Work • School • Travel
518-591-0085 Karenroth@att.net Call Lori Doyle Free Shipping
Not-for-Proﬁt Bruce Huttner
Nutrition Education Karen Roth
518-591-0085 Karenroth@att.net www.twentytoes.com
Personnel Lexa Juhre
Strategic Planning Lynne Lekakis
Karen Roth For Easy Storage
Governance Review Council
Stu Horn, chair firstname.lastname@example.org
Collective Management Team
(518-482-3312 + extension)
Member coordinator: Nate Horwitz (x104)
Outreach coordinator: Mariah Dahl (x120)
Education coordinator: Marta Goldman (x113)
coordinator: Jennifer Grainer (x106)
Finance manager: Alfred Bouchard (x107)
IT coordinator: Lexa Juhre (x101)
Front end manager: Katie Centanni (x109)
Grocery managers: Nancy Reich (x119)
Produce manager: Nick Bauer (x102)
Bulk manager: Bob Linn (x130)
Cheese manager: Gustav Ericson (x118)
Food service manager: Nicole Bailey (x108)
Bookkeeping, Taxes, Planning &
Articles in the Coop Scoop are Training
for informational purposes Complex situations welcome.
We make house calls.
only and are not intended to
Fast. Friendly. Cooperative.
diagnose, advise and/or treat 518-365-3157
medical conditions. Contact Info@bookkeepingwizards.com
your health practitioner. PO Box 5; Malden Bridge NY
For businesses, charities & individuals.
2 Coop Scoop
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NEWS AT A GLANCE, from page 1
Fundraising Upcoming Meetings
Comp Time Proposal There are plans for a promotion of the Currently, Board meetings are held on the
A proposal regarding comp time for sal- Building Blocks program during Novem- ﬁrst Tuesday of each month at 5:45 pm at
aried staff has been approved by the Per- ber and December. the First Unitarian-Universalist Society of
sonnel committee. It was recommended Positions Albany, 405 Washington Avenue. These
that the Co-op’s attorney review this pro- arrangements change on occasion and
The Operations and Administrative Coor-
posal before the Board considers it further. sometimes additional meetings are held,
dinator position is now vacant. The Col-
New Store Preparations so anyone planning to attend a meeting
lective Management Team requested ap-
should conﬁrm date, time and location.
The current ﬁnancial plans for the new proval to hire someone to ﬁll this position
store were reviewed. Agreements with the on a temporary basis. (Long-range plans
for store management are currently in
contractor have been approved.
Finance development and may result in different Guidelines
needs.) After discussion, it was agreed to
The Finance committee requested that post the position.
all committees start thinking about their There will also be a position for a Proj-
for Coop Scoop
budget requests for the coming year. Work ect Coordinator during work on the new article submissions
on the Co-op’s budget was to begin in store. The job description has been re- 1. You must include your NAME and PHONE
October. viewed and approved by both the Board NUMBER on all submissions. Articles without a
Executive Session and the Collective Management Team. name and phone number will NOT be accepted.
The Board met in executive session at the Submissions by e-mail are preferred.
end of the meeting. 2. Article deadline is the 10th of the month,
It was noted that committees are expect- at store closing time.
October Meeting ed to submit a report to the Board every
3. Handwritten copy is NOT accepted
New Store month, even if the committee has not without prior approval.
met. Committees were also reminded to
Various ﬁnancing options for the new 4. Please e-mail your article to both
submit their budget requests. email@example.com and
store were noted. When the results of the
recent appraisal are in, these can be act- Finances firstname.lastname@example.org.
ed upon. The Finance committee reported that All articles are printed at the discretion of
sales are a bit lower than expected, but the Editor and Editorial Board. It is a policy
expense control has been excellent. Staff of the Coop Scoop only to print articles
are working on ways of expanding sales. that have been signed.
EXERCISE for A Finance 101 workshop will be pro- Work credit for articles is only available if
pre-approved by the Scoop Editor.
GOLF vided for Board members and interested
members of the Collective Management
and other sports specific Team. This is intended to increase under-
standing of basic ﬁnancial information. Behind the
A holistic approach to fitness
Jeff Grayson Miller
Plans were discussed for the October
membership meeting, where elections for
Editor: Judy Trupin email@example.com
two Governance Review Council members
will be held. Production designer:
In-Home service / Mobile gym Executive Session
David Ford firstname.lastname@example.org
Online calendar editor: Susan Palmer 438-4344
518-281-3772 The Board met in executive session at the Advertising rep: Kimberly Morton 330-3262
end of the meeting. Distributors: Nancy Fisher, Doug O’Conner
www.FunctionFitness.com Printer: Brigar X-Press
November 2010 3
A report from the Food For Thought Film Series by Ruth Ann Smalley
Tales of the Bee
“The bees are always telling us all kinds of things we have to learn.
They are giving us messages, and their crisis is our crisis. Deﬁnitely.”
– Gunther Hauk, Spikenard Honeybee Sanctuary
“What are the bees telling us?” asks weaves through the footage, often in- Modiﬁcation, both of crops and of the
Queen of the Sun, September’s Food terpreted for us by biodynamic farm- honeybee queens, may also be weaken-
for Thought Film. As honeybee die- er Gunther Hauk. In the 1920s, Stein- ing the hives. If, as suspected, geneti-
offs continue, ﬁlmmaker Taggart Siegel er predicted that continued industrial cally modiﬁed plant genes are being
takes up this question with beekeepers style beekeeping would destroy honey- transferred to honeybee gut bacteria,
around the world. From rooftop hives bees by the end of the 20th century. The it is unknown how that will affect bees
in London and New York City, as well Colony Collapse Disorder we’re seeing and honey. The artiﬁcial insemination
as beekeepers in France, Italy, Australia now, Hauk says, is “the bill we are get- of queen bees drastically limits the gene
and New Zealand, the messages come ting for all we have done to the bees.” pool, and is believed to produce queens
in, teaching us about our shared crisis with much shorter life spans.
Original Sins of Agriculture
with the honeybee, but also about the
And we have done a lot to the bees. Honeybees on Every Farm
richness of our shared history.
Taggart’s three-year effort has result- “Monoculture is the original sin of ag- “Bees are telling us to become true care-
ed in a beautiful, moving, and lyrical riculture,” asserts Michael Pollan, with takers,” states Gunther Hauk, advising
production, full of insights from bee- huge repercussions for pollinators. us that “the honeybee belongs on ev-
keepers, many of whom are organic or When nothing grows but almond trees ery farm.” This sentiment was shared
biodynamic. We also hear from an en- for miles, honeybees must be trucked in by the panel of beekeepers, and the en-
tomologist, a biochemist, a philosopher just for the pollinating season. No oth- couraging number of beekeepers in the
and a playwright, with cameo appear- er bee forage exists to support them af- audience.
ances from Michael Pollan and Van- ter the bloom. In America, according to The panelists were all involved in ed-
dana Shiva. We see honeybees at work Pollan, up to three quarters of all honey- ucation, along with maintaining their
interacting with ﬂowers and beekeepers bees are transported thousands of miles hives. Ron Breland, a beekeeper in West
interacting with their hives. to pollinate almond monocultures. Nyack, runs an organic nursery and
Philosopher Rudolf Steiner’s power- Then there are the pesticides, because bee sanctuary, with an annex in Hud-
ful indictment of modern beekeeping monocultures act as pest magnets. En- son. Breland is experimenting with hive
tomologist May Berenbaum cites a class design, and stewarding a hive for the
of pests, called neonicotinoids, that children at the Rockland Country Day
may be particularly damaging: “Bees
are vulnerable because they are built to
pick up small particles, and they don’t Gunther Friedmann, Demeter Biodynamic
have the ability to break down toxins.” beekeeper, keeps his bees outside of Stuttgart,
While French beekeepers successfully Germany.
lobbied to ban neonicotinoids, they are
still in use elsewhere.
Along with monoculture, migration
and pesticides, we’ve added mites and
modiﬁcation to the honeybee stress
load. Blood-sucking mites have become
a serious infestation, spreading easily
as bees from all over the globe are im-
ported to pollination sites. David Heaf,
a British biochemist, cautions that the
tendency to treat honeybees with mi-
ticides is “going against natural selec-
tion” and will likely produce stronger
mites and weaker bees. He is experi-
menting with special hives, in which he
lets “bee and mite co-evolve.”
4 Coop Scoop
Food For Thought: An Evening of Socially Relevant Cinema is co-spon-
sored by Honest Weight and WAMC/Northeast Public Radio. Along with a
documentary ﬁlm, the monthly event features food samples from the
School. Dan Kerwood, of the Southern Co-op and a panel discussion highlighting social, political,
environmental and community issues. Next up:
Adirondack Beekeepers Association,
says he is “educating, trying to replace
fear with knowledge,” and Kerry Greﬁg
has worked with a hive for the Center
for Discovery, a non-proﬁt center for in-
dividuals with disabilities.
The panelists also brought good
news. Kerry Greﬁg said their hives have
done well without mite treatment: “We
let the mites and bees duke it out.” Dan
Kerwood works mostly with wild bees,
who seem to be making more of a come-
Big Business of Bottled Water
Is access to clean drinking water a basic human right, or an article of commerce
to be bought and sold? Tapped is an unﬂinching, behind-the-scenes look at an
unregulated industry that aims to privatize and sell back to us a resource that
should never become a commodity: Our Water. From plastic bottles to the oceans
where so many of them end up, this inspiring documentary follows the trail of
bottled water, and portrays communities caught at the intersection of big business
and the public good.
All screenings at The Linda, WAMC’s Performing Arts Studio, 339 Central Ave., Albany.
6pm reception, 7pm ﬁlm. More info and tickets ($6): www.wamcarts.org/artsched.html, or
call 518-465-5233 ext4.
Massimo Carpinteri, a Slow Foods Beekeeper,
keeps his bees in Piedmont, Italy.
back, as he ﬁelds more calls from folks
who want him to come and remove
wild hives from their property. For him,
“the biggest thing is the monoculture.”
As he notes, “my bees bordering Amish
farms do fantastic.”
What would it take to get honey-
bees on every farm? That’s a ques-
tion we could all be considering. Ker-
wood told the audience that if you have
land, many beekeepers would be hap-
py to place a hive there. Hauk sees it as
a “more pressing problem than climate
change,” even quoting Rudolf Steiner:
“Everybody should be interested in bee-
keeping—our lives depend on it.”
November 2010 5
A Gardener’s Diary… by Julie Harrell
This farm tale starts, like many a mod- itworks Botanica, which moved to way
ern farm tale, with a phone call. My good out in Latham near the Toyota dealer, so
friend and sister Wendy called from Cali- I could get the proper white candles from
fornia with a simple request: Would I be a sacred store. This is during a big rain-
willing to create a small ﬁve-day altar storm so I didn’t go check the garden. On
consisting of an apple, a white candle and the way back my 50-year-old brain is try-
fresh white ﬂowers, and continue her an- ing to conjure ﬂowers for the angel altar
gel blessing prayer for three people across which was to be located inside the tipi if
the continent? Well, my ﬁrst reaction was, and when this slacker ever made it hap-
sure, I’ll do it for my friend. Wendy works pen. I go home, go to sleep and dream
hospice, and her elders seemed to live for that a sweet, wonderful, unnamed person
years once she begins their care. Every gave me white ﬂowers speciﬁcally for the
time I went to Wendy’s house in Stinson angel blessing. I woke up knowing I had
Beach, I always heard bells from some- white ﬂowers coming to me. Even though
where out there. My only real concern three days had gone by since the angel
was, where in the heck would I ever ﬁnd blessing request, it was going to happen
the requisite white ﬂowers? It’s ofﬁcially soon. While driving (I get my best in-
fall and o’dark thirty here in upstate New sights driving evidently) I realize that the
York. I kind of ﬁgured all the white ﬂowers other plant volunteers, ﬁve beautiful nico-
have faded. I have never bought ﬂowers, tania sylvestrious tobacco plants who ap-
preferring to grow them myself (cheap-
er!). Still, I was committed to somehow
ﬁnding a way to make this happen with-
out a visit to the ﬂower store. Did I take a
really close look at what was growing in
my gardens? Of course not.
While I’m waiting for my miraculous
white ﬂowers to appear out of thin air so I
can do this very special angel blessing for
a really old friend, the lone pumpkin in
our yard ﬁnally turned a beautiful shade
of orange. This big mambo pumpkin be-
gan life as an unwanted seedling in an
otherwise nasturtium, garlic and carrot
pumpkin appeared. This pumpkin got so peared this summer in the asparagus
bed. I saw the little leaf peek out and at
big that we were all amazed that it man- beds, would provide me with numerous
ﬁrst had no idea what plant it was, but de-
aged to stay on the side of the cattle pan- fresh white trumpet ﬂowers. These volun-
cided since it ap-
el hoop trellis. The tenacity was amazing, teers started out as two little plants from
and made us wonder what was holding it the Co-op Garden Shop years ago. Why
ly near the cattle
on. Finally, after close inspection, we real- I never looked in the garden for these
panel hoop trellis,
ized that it was also growing a thick vine white ﬂowers is beyond my understand-
I’d go ahead and
to accommodate its, well, hind quarters. ing. I assumed the ﬂowers were all gone
see what it sprout-
The big mambo volunteer pumpkin came but, in fact, they were waiting to become
ed. Pretty soon we
into the world on its own volition, almost part of a ﬁve-day angel blessing for three
had lovely ﬂowers
got weeded, then against all odds, grew people.
that looked kind of
its own support system. That’s pretty po- And the pumpkin stands alone, with its
squash like, then
etic, and certainly ﬁts into the cooperative strong support system holding the world
all of a sudden a
model of living. steady. Blessings to you all this fall. May
Meanwhile, I’m still wondering what to we who remain close to the Earth always
ster green striped
do for white ﬂowers. I drove to Ada’s Spir- be fed.
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6 Coop Scoop
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November 2010 7
Co-op Worker Profile by Hope Perlman
Who bakes those yummy
mufﬁns, breads and treats you ﬁnd in
the bakery case every day? Well, for the
M E G A N
last ﬁve months, Megan Meduna has
shared the job with Donna Quinn. Me-
gan works four days a week, waking up
M E D U N A
when most of us are still dreaming, and
concocting the baked goods sold in the
Originally from the Albany area, Me-
gan took a circuitous route back home.
She grew up in East Berne, and earned
her associate in culinary arts at the
Culinary Institute of America in Hyde
Park. As an internship, Megan worked
for six months at Esalen Institute in Big
Sur (Calif.), taking classes in exchange
for a small salary and room-and-board.
Eventually she moved to Hawaii, where
she honed her skills in the industrial
kitchen of a large hotel and in a small,
privately owned bakery.
Megan found Hawaii beautiful, but
ultimately missed her family and life
back east. She returned home, and after
a stint in a Mediterranean restaurant, an favorites is her zucchini-ricotta muf-
found herself at HWFC. ﬁn, which she says is a “spin-off” of her
Honest Weight feels like a natural ﬁt mother’s recipe for zucchini pancakes.
for Megan. Her mother was an organ- Before she leaves every afternoon, Me-
ic farmer and does aroma therapy for gan plans what to make the next day,
family and friends. and prepares her wet and dry ingredi-
Megan loves the Wellness depart- ents so they will be ready to mix the
ment, joking, “I like to be clean and next morning. Every day she plans
pretty.” She grew up using natural two gluten-free and three or four veg-
soaps and shampoos, and enjoys exper- an mufﬁns, a dairy mufﬁn, and two
imenting with all the new products she breads.
ﬁnds here. She especially likes Giovan- Outside of work, Megan enjoys the
ni shampoo. outdoors. She ran cross-country in high
Asked what she likes about work- school and still enjoys regular long-dis-
ing at the HWFC, Megan says, “I get to tance runs. A member of the Albany
be creative.” Part of her work is to look Running Exchange, she participates in
up new recipes, or invent them. She the occasional race. One day she would
has been particularly interested in in- like to compete in a triathlon. When
creasing her repertoire of gluten free she isn’t running, Megan likes to hike
baked goods, because there is a large with her dog and hopes one day soon to
demand for them. One of her non-veg- hike the entire Appalachian Trail.
8 Coop Scoop
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November 2010 9
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10 Coop Scoop
Little Known Facts About Some Flours in Bulk
“Pumpernickel.” A comment made by the son of the by Lisa Vines op: dark rye, barley, white spelt, whole spelt, Mt. Mar-
founder of Champlain Valley Milling, Inc. about the cy white bread, Meadow all purpose white with germ,
possible origin of the word “pumpernickel” led to some interest- whole wheat pastry, and whole wheat bread ﬂours.
ing insights. The real origin of the word might be related to Teu- Champlain Valley Milling is the largest organic mill in the
tonic scatological humor instead of to Franco-Teutonic rivalry. Northeast. They focus on organic ﬂours, some of which almost
The two possible etymologies share, however, an acknowledg- beg to be called “heirloom.” What do I mean by “heirloom?”
ment that European pumpernickel bread can be a challenge to Some of these ﬂours originate from grains that have not only ex-
some human digestive systems. (Sigh. To use a common phrase: isted but have been also harvested by humans for millennia.
Just “google it” to get the full story.) And, many of the ﬂours in the Bulk section of the Co-op that
And why would the son of Champlain Valley Milling be inter- have the special “local product” label are from Champlain Val-
ested in the origin of the word “pumpernickel”? Champlain Val- ley Milling. Those concerned about buying locally grown foods
ley Milling, Inc. offers organic pumpernickel rye, as well as many should consider spelt, because it is a grain that grows in our cli-
of the other organic ﬂours available in the Bulk section of the Co- mate. This is a tough climate for grains we normally associate
with bread and baked goods. Studies are underway to investigate
the possibility of growing more winter wheat here. Winter wheat
menus at ellocomexicancafe.com Vegetarian & Vegan Friendly is planted in August and harvested almost a year later, in July.
ing Special gluten-free menu Organic, heirloom, local… What else does this company have
er v- Sun
S es going for it? …Add family-run.
Tu “EL PATIO” Champlain Valley Milling is a family-run company founded in
is OPEN 1885, when Sam Sherman and his sister Anne Moisan bought the
Champlain Valley Seed Growers, a local seed co-op in the West-
port area. Located on the New York side of Lake Champlain, the
company is run by the family and three employees (and is, as
noted above, the largest organic mill in the Northeast).
A bit about some of the different ﬂours:
Rye. Coarse rye meal is commonly called “pumpernickel” ﬂour.
Regular rye ﬂour, however, consists of only the endosperm and
not the outer layers of bran and germ. Champlain Valley Mill-
ing’s rye ﬂours come from South Dakota.
465 Madison Ave. Albany Spelt. Spelt (triticum spelta) is an ancient grain. Along with emmer
(between Lark and the Park) 436-1855 and einkorn, it has been cultivated for thousands of years. Rich
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November 2010 11
Whole Wheat Bread
Our very dear friend Pete Spoor came Add 3 tablespoons of the melted
for dinner one night with a loaf of de- butter, another ¹⁄₃ cup honey, and a
licious whole wheat bread. I have bit of salt to the mixture. Stir; then
searched for the recipe and this is the add 2 cups of whole wheat ﬂour.
closest I’ve found. The recipe is from: Knead, using more whole wheat ﬂour
http://allrecipes.com/Recipe/simple-whole- if necessary. Place into a greased
wheat-bread/Detail.aspx. bowl, turning to cover all surfaces
with butter/grease of choice.
3 cups warm water
Cover with a towel and let rise in a
1 TBS yeast
warm place. When double in size,
²⁄₃ cup honey
the dough should be punched down
5 cups Mt. Marcy bread ﬂour and divided into three loaves. Place
5 TBS melted butter each into greased 9×5-inch loaf pans.
Salt Cover and let rise again—about an
3½ cups whole wheat ﬂour hour.
Mix water, yeast, and ¹⁄₃ cup honey in Set oven to 350° and bake for 25–
a large bowl. Add 5 cups bread ﬂour 30 minutes. If desired, brush melted
and stir. Let sit 30 minutes. It should butter on top of baked bread to
get bubbly. prevent crust from hardening.
in niacin and ﬁber, with more nutritional
value than its common wheat cousin and
close in value to oats, it is a wise choice for
people concerned with high cholesterol.
Spelt protein is easier for some people to
digest than wheat protein. Spelt can be
used in ﬂour and baked goods to replace
soft red winter wheat. It has a slightly
nutty ﬂavor and is known as farro in Italy.
Champlain Valley Milling’s spelt is grown
in New York state, so it certainly qualiﬁes
as a local product. White spelt is lighter in
ﬂavor and color than the whole spelt.
Pastry Flour. Pastry ﬂour, as the name
indicates, is intended for pastries and oth-
er baked goods that need a tender crumb.
It has less protein than bread ﬂour and
more starch. Whole wheat pastry ﬂour
isn’t as granular as regular whole wheat
ﬂour, so it’s an easier substitute for regu-
lar white ﬂour in recipes.
Bread Flour. Bread ﬂour contains high-
er levels of protein than regular ﬂour. This
protein develops into gluten when yeast
bread is kneaded, capturing the bubbles
of carbon dioxide produced by the fer-
menting yeast. Mt. Marcy bread ﬂour is
named for—yes—the highest peak in the
Integrative Medicine &
state of New York.
Etcetera. Champlain Valley Milling, Inc.
is also working on a frika mix, which is
Holistic Primary Care
a combination of frika (a form of green
spelt), basmati rice, emmer (an ancient a sensible approach to your health
grain, perhaps older than spelt) and rye.
It is prepared like a rice and served as a
Sources Ronald L. Stram, MD
Science of Cooking: Ask the Jennifer Enos, ANP-BC
Inquisitive Cooks, available at
“Spelt—What is it?” at www.spelt.com
“Spelt,” available at www.hort.purdue. The Center for Integrative Health & Healing
edu/newcrop/afcm/spelt.html 388 Kenwood Avenue, Delmar, NY • 689-2244 • www.cihh.net
12 Coop Scoop
HEAL YOUR BRAIN WITH NEUROFEEDBACK
A Safe, Drug-Free Treatment for:
* ADD/ADHD * Migraine headaches
* Age-related memory loss *PTSD
* Anxiety * Seizure disorders
* Autistic spectrum disorders * Stroke
* Barriers to peak performance * Depression
* Bipolar disorder *Insomnia
* Chronic pain * Chronic fatigue
*Traumatic brain injury
Neurofeedback teaches your brain
to heal itself!
For more information contact :
Cindy Perlin, LCSW
Solar. Thermal. Wind
November 2010 13
For class descriptions and to check the calendar online, visit
www.hwfceducation.wordpress.com. NOVEMBER AT THE CO-OP
All services, workshops, and classes offered at
HWFC are free and open to the public.
Aqua Chi Math Tutoring
Saturdays, 2:15–5:15 pm Fridays, 6–8 pm Traditional Music Jam
This treatment uses ionization to Math students of all levels are
Every Sunday, 4:30–7 pm
detox the body through the pores of welcome to drop in for free math help.
the feet. Join this acoustic round-robin style
Reﬂexology music jam with your traditional
Chair Massage With Daniel Kunuria. instrument. Musicians of all skill
With Paul Jenson. Fridays, 2–5 pm Mondays, 2–5 pm levels are welcome!
With Karden Rabin. 11/16. 6–8 pm With Laura Lee Ross. Trash to Treasure with
Sign up ahead of time in the store or Fridays, 8 am–12 noon
stop by to see if there’s an opening. Promote better healthy by
manipulating pressure points in the 11/28. 1–3 pm
Energy Medicine feet. Sign up ahead of time—these Help rescue materials that would have
with Ruth Ann Smalley appointments go fast! ended up in our landﬁlls and create
11/7. 1–4:30 pm some interesting treasures—this class
11/14. 9 am–12 noon
Reiki with Jeanne-Marie is a lot of fun!
Learn to use your body’s energy to live Thursdays, 11 am–2 pm
Traditional, 20-minute Reiki sessions.
Yo Ba Chi Gung
a longer, healthier life.
Saturdays, 12:30–2 pm
Knit & Stitch Reiki & Tarot Join Tim Stoddard on a gentle journey
Fridays, 12 noon–2 pm with Cynthia Reed toward health and vitality. Limited
Knitters, sewers and crocheters of all Thursdays, 9–11 am class size—sign up ahead of time!
levels are welcome. Bring your work or A short Tarot session will determine Please note that all classes and
come in with a problem to solve! how you can beneﬁt most from using workshops are cancelled from
Reiki for healing. November 20 through November 24.
Statements, representations or recommendations made by or conduct of the presenter represent the views and opinions of the presenter only. They
do not represent the viewpoint, endorsement or position of the Honest Weight Food Co-op, its Board of Directors or its employees. Honest Weight
Food Co-op disclaims any responsibility or liability for the statements, representations or recommendations and/or conduct of any presenter.
14 continued on page 16 Coop Scoop
Apply NOW for Our Spring Classes!
November 2010 15
Focus on Herbs
by Lynne Latella
The Queen of Herbs
Meaning “matchless” or “incompara-
ble one” in Sanskrit, Holy Basil, or Tul-
si, has held the status of Queen of Herbs
throughout the ages. It is the most im-
portant and sacred herb in the Hindu
religion and has been successfully used
by Ayurvedics for centuries to treat re-
spiratory ailments, digestive and skin
disorders, dental problems and many
other health issues.
Not to be confused with the pungent
culinary herb, Tulsi is used in formu-
las to treat malaria, the common cold,
stomach disorders, heart disease, head-
aches, food poisoning, inﬂammation,
bronchitis and asthma. The essential
oil is used in cosmetics and skin prep-
arations because of its antibacterial
properties. For centuries, Tulsi leaves ing insect bites, healing infections and of caffeine, thus reducing the jittery
have been mixed with grains to repel treating certain skin conditions. It has side effects.
insects. been shown that Tulsi can counter- • Oregon’s Wild Harvest Happy Tea
Modern research has shown that Holy act halitosis and help maintain den- – Stress formula that contains Tulsi,
Basil contains powerful anti-stressor tal health. In its powdered form, it has passionﬂower, chamomile, skullcap
properties more potent than those con- been used as toothpaste to clean teeth and lavender.
tained in ginseng. It has been suggested and strengthen gums. • Oregon’s Wild Harvest Holy Basil
that chewing 12 Holy Basil leaves twice New studies indicate that Tulsi may Tea Blend – Available in bulk.
a day can relieve stress. It may also be help to stabilize blood sugar, thereby
effective as a pain reliever, anti-inﬂam- • New Chapter Supercritical Holy
being useful for diabetic conditions.
matory agent and as treatment for fun- Basil – The active molecules in these
However, results aren’t conclusive. Un-
gal and bacterial infections. Compo- capsules promote a health response
fortunately, most research has been
nents in this herb contain anti-oxidant to inﬂammation and elevate the
performed solely on animals, so appli-
properties which help neutralize free spirits.
cations for humans cannot be totally
radicals. • Oregon’s Wild Harvest Capsules
veriﬁed at this point. However, centu-
Taken internally and applied topical- ries of effective use by Indian herbalists • Gaia Adrenal Health – Contains
ly, this herb has been useful in sooth- and its revered place in medicinal his- Tulsi, rhodiola, ashwaganda, wild
tory may indicate that its healing prop- oats, schizandra to support a healthy
erties are very real. adrenal function.
To advertise in the As an adaptogen, Tulsi is helpful in • Gaia Holy Basil Capsules
Coop Scoop… balancing various body functions and • New Chapter Zyﬂamend Softgels
alleviating stress, anxiety and depres- – Contains Holy Basil, turmeric,
Prices for camera-ready ads are: $25 sion. The Co-op carries a variety of teas rosemary, ginger, green tea, Hu
for our smallest 1-column size; $50 and health preparations that include Zhang, oregano, skullcap, barberry,
for ¼-page; $90 for ½-page; $130 for
the healing beneﬁts of Tulsi. Some of balkal and Chinese golden thread
a full page — with several other sizes
and prices in between.
the products are as follows: for help with inﬂammation, and
One free ad is provided with ads pre- • Organic India Tulsi Tea – Support cardiovascular and joint function.
paid for a year. Ready-to-print artwork for stress, depression and anxiety. Although Holy Basil is well tolerat-
must be submitted by the 15th of the The varieties include the Original ed in most people, those who are preg-
month preceding publication. formula, Lemon Ginger, Green Tea, nant, nursing or trying to conceive
For more information about Coop Pomegranate Green, Chai Masala should not take this herb. It also should
Scoop advertising, contact Kimberly and Vanilla Crème. Although some be avoided by those who are taking
Morton at kimberly_morton@hotmail. anti-coagulants.
of these are blended with black or
com, or (518) 330-3262.
green tea, Tulsi moderates the effects
16 Coop Scoop