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Featured articles, updates and news from your Silver City Food Co-op.

Cooperatives: Partners in Community

As we all know, the world is in a period of sweeping, fast-paced change, a situation reflected in the lives of all earth dwellers, even those of us living in the comparatively isolated town of Silver City, NM. Many facets of our lives are assuming unfamiliar forms, owing to a tidal wave of technology that is creating its own momentum, carrying us uneasily through uncharted waters. Although uncertainty has, indeed, always been a defining characteristic of life, the global nature of our current transformation and the velocity with which it is occurring is a new and often challenging situation. We are, all of us, searching for ways to make sense of things and to contribute in ways that are beneficial for all.
As individuals, we might ask ourselves how we can help to improve our lives and the lives of those around us. One way to do this is by becoming a member of a food cooperative in your home town. In dealing with the challenges that now confront us, co-ops are at the vanguard of a movement to create and maintain sources of healthy, sustainable food. Environmental issues (especially as they relate to our food system) and community-building are at the core of this effort and have the potential to support and expand our local economies.
As the word “cooperative suggests,” any effort put forth to these ends is a democratically organized project. The principles of cooperation have always existed amongst people working together within groups, but the cooperative “movement” began with the application of these principles to business organizations in 19th century Europe, primarily in France and Britain. Cooperative enterprises are now flourishing worldwide. More than one billion people throughout the world are members of co-ops that span a wide range of organizations, but all place people at the center. They adhere to a broader set of values than those associated purely with making a profit. Because co-ops are owned and democratically controlled by their members, the decisions made by cooperatives balance the need for profitability with the needs of their members and the wider interests of the community.
2014 is a special year for the Silver City Food Co-op. We are turning 40! Beginning in 1974, the Co-op has grown from a buying club composed of just a few people into a thriving downtown business that provides healthy food and educational programs for Silver City and the surrounding region. Striving to meet the needs of folks here at home, within the context of the current issues of the global community, we are now working to develop projects that revolve around hunger issues and sustainable food production in our locale. One program, established in 2009 in partnership with the Volunteer Center of Grant County (tvcgrantcounty.org), is a local Food Pantry which provides supplemental food for people in need. Secondly, in 2010 the Co-op collaborated with other organizations to establish the Grant County Food Policy Council (gcfoodpolicycouncil.org), dedicated to identifying important food issues and monitoring the local food system, coordinating connections between leaders in both the public and private sectors, and identifying policies, projects and partnerships that cultivate a sustainable food system.
These are just two examples of the types of projects that are at the heart of our commitment to helping to create a healthier, stronger community. We are part of a maturing co-op movement that is establishing itself as an influential force dedicated to the well-being of all people. As we move forward, the Silver City Food Co-op is continuing to develop an outreach program that is based on sharing and inclusiveness. When you support your local food co-op, you are acting to change our world in a positive way.

Totally Addictive Kale Crisps

•1 bunch of kale
•1/2 lemon
•1 Tbsp. maple syrup
•1 tsp. salt
•1 tsp. tamari
•2 Tbsp. olive oil
•1/4 cup sesame seeds

1. Preheat oven to 200 F.
2. Wash kale thoroughly and spin dry, trying to remove as much water as possible.
3. Tear kale away from stem. Each kale leaf should be torn into about 6 or eight pieces
4. Place all ingredients except for the kale into a bowl, whisk together.
5. Add the kale and mix together with your hands, gently massaging the leaves with the dressing.
6. Lay kale out on a cookie sheet or pizza pan and place in oven. Set timer for 30 minutes.
7. At 30 minutes, remove from oven and gently unstick kale from pan if it has stuck and replace for another 10-15 minutes until kale is dry and crispy.
8. Allow to cool. Can store in fridge for up to a week.

Eat Local Eat Salad Make Your Own Dressing

We are quickly getting into Greens Season!  If you want to eat locally produced foods you need to eat what is in season.  Greens grow well here, especially during the cooler spring weather.  Make greens a bigger part of your diet by eating more lettuce, kale, mustard, arugula, spinach, chard, tatsoi, bok choy, collards.


You should not need measuring cups or spoons, just make the dressing in a clear jar so that you can see your oil and vinegar.  This should make about one cup of dressing.

1 part olive oil- extra-virgin organic

1 part vinegar- i often use all balsamic.  you could use half balsamic half apple cider.  you could use all apple cider or another vinegar.

a spoonful of mustard- or more

two spoonfuls of something sweet- maple syrup, honey, agave, jam….

a spoonful of nutritional yeast

a spoonful of whole mustard seeds

some freshly ground black pepper

shake shake shake and ready to go.  if you eat plenty of salad you should go through the dressing fast enough to leave it on the counter, otherwise, keep it in a cool place.  i like to put it on my leftover grains with some raw chopped up kale, onion or grated carrot and beet.

adjust it, change it, add more things: crushed red chili flakes, lemon juice, fresh minced garlic, fresh minced herbs, salt…

make the ingredients a family.

maple mustard balsamic oil pepper yeast mustard seeds

honey mustard cider oil pepper seeds

raspberry jam balsamic oil lemon juice pepper

lemon juice cider oil mustard pepper

oil lemon juice cider vinegar fresh oregano crushed red chili salt

molasses mustard mustard seed balsamic oil black pepper

I have probably never made this salad dressing the same way twice.