They say, “If you want something done right, you’ve got to do it yourself.” Not me. I say, “If you want some-thing done right, you’ve got to do it yourself – or have your chickens do it for you.” It may be a bit wordier than the original, but the sentiment is becoming more relatable every day among friends of healthy gardens, animals, and delicious food, especially those who see first-hand the longstanding symbiotic relationship between chickens and gardening.

The United States’ relationship with chickens has long been evolving to reach the place where we find ourselves today. Herbert Hoover’s 1928 presidential campaign slogan boasted: , “A chicken in every pot.” In those days, chicken was considered the luxury meat, of which only the most successful men and women had the privilege eating. Now, decades after Hoover’s promise, chicken, in its hundreds of forms, is com-paratively hard to escape. But where are all the living chickens? Often when I think of chickens, I imagine open meadows, rural communities with rambling dirt roads, and adorable red barns; but the popularity of backyard chicken coops is altering my associations and bringing those chickens right into the city!

It is no surprise that chickens are rapidly becoming a sought-after addition to many households. Chickens are among the most affordable and helpful pets. They eat pests and weeds, which can siphon vitality from plants and soil. They lay fresh, nutritious, and unique eggs (my favorites are the light green and speckled ones!) and they produce outstanding manure for fertilizing plants (just be sure to compost the manure before using with plants, as the heavy amounts of

nitrogen can easily burn plants). In addition, having a coop of your own gives chickens the chance at a real life. More often than not, chickens that are factory farmed for their meat, under regulation of the largest meat production companies in the world, are never even allowed to see the light of day. In this sense, back-yard chicken coops improve the health of the people, the poultry, and the ecosystem in which we all exist.

When I visited Moe Mullen out at Carter Feeds, he shared with me two com-

mon misconceptions about starting a

backyard chicken coop. First, that in

order to have egg-producing hens, a coop

must also have a rooster. I learned that’s not true and that hens will lay

eggs just as frequently without the presence of a

rooster. The job of the rooster is to fertilize the eggs that the

hen’s bodies are already biologi-cally programmed to make.

The second misconception says that one must have a big flock

of chickens to have enough eggs. However, hens start laying eggs

when they are between 4-5 months old, and have the ability to lay an egg a day, especially in their first year of laying. This is good news for anyone considering adding chickens to the family, but may feel that to do so is a large endeavor. Another fortunate quality of the backyard coop is that chickens are a low-maintenance bunch; so starting small with a few chickens can be a relatively simple project. Chickens are social creatures, each with their own personality, so it is recommended to have at least two or three.

Explore coops with the Co-op

FOOD CONSPIRACY CO-OP

COMMUNITY NEWSvolume 39, issues 10 + 11 / november + december, 2010 / member-owned since 1971

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By Clare Healy

Take the tour!To learn more about backyard chicken coops, and how to start your own, join the Food Conspiracy Co-op for its Third Annual Chicken Coop Tour, Saturday, December 4. Check the Calendar and Events on page 12 for more details.

2

BOARD REPORTLinda Laev, Election Committee Chairperson

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It’s almost time for our annual meeting of Food Conspiracy Co-op owners, where we will tally the results of our election to choose new board directors. Board elections start in the spring (exact date to be determined).

The Co-op board consists of nine positions, of which seven will be up for grabs this spring. Board of direc-tors members are elected to three-year terms.

Will you consider joining the board? The Co-op needs a few good men and women to help make decisions about our future. Candidates should possess an eager-ness to learn about policy governance and an interest

in acquiring training and knowledge. Moreover, to be eligible to serve on the board, one needs to have been a Co-op member for at least six months.

The board welcomes any questions you might have about becoming a board director. Please feel free to contact me (lindalaev@gmail.com) or any member of the board to find out what being a board director is all about.

Completed applications need to be received by December 15, 2011. You can pick up a hard copy at the Co-op, or download one from foodconspiracy.org

From the October 6 meetingDr. Barbara Eiswerth, the founder and director of Iskash*taa Refugee Harvesting Network, ad-dressed the board. Dr. Eiswerth told us about how Iskash*taa , which in Somali means “working cooperatively” harvests excess fruits and vegetables from trees and gardens in Tucson and redis-tributes them to refugees and nonprofit organizations that serve people in need. In addition to Dr. Eiswerth, a Co-op Owner handed out literure about the 1Sky campaign, which works for a clean energy future. In addition to the board directors, Steve Spencer, the Co-op grocery manager, at-tended the meeting.

Wednesday, November 3 + December 1Food Conspiracy Board Meetings are held the first Wednesday of the month at 6:30 p.m. at the Friends Meeting House, 931 N. 5th Ave. All members are welcome. Stay involved in Co-op decision-making and accrue time towards a Co-op discount for your attendance. (For three hours of time accrued, members receive a month-long 5% discount.)

Learn about CSAs and how they work at the December 1st board meeting Community Supported Agriculture (CSA) is a way to buy seasonal food directly from a local farmer by paying an advance subscription. Guest speakers from two local CSAs—Tucson CSA and Sleeping Frog Farms—will talk about their CSA at the meeting. Participating in a CSA gives farmers and com-munity members a chance to get acquainted and develop an ongoing relationship. Farmers receive an agreed-upon payment early in the season. Community members can learn about their food and how it is grown or produced. This, in turn, can result in increased food security and a lower environ-mental footprint.

for October 2010

member-only thanksgiving saleNovember 20, 8 a.m.-10 p.m.

10% off purchases up to 74.9915% off purchases of $75-$149.9920% off purchases of $150+includes turkeys but not special orders

Food Conspiracy Co-op is closed on Thanksgiving and Christmas, and will close at 7 p.m. on Christmas Eve and New Year’s Eve.

HOLIDAY HOURS

What you missed and what’s up next

Food Conspiracy board meetings

3

GENERALLY SPEAKINGBen Kuzma, General Manager

Articles about health or nutrition are for informational purposes only. We recommend that you consult a healthcare professional for medical advice. Opinions expressed in this newsletter are those of the writers and not necessarily the views or policies of Food Conspiracy Co-op.

Submissions to Community News are encouraged and due by the 5th of the month prior to publication date. All unsolicited material—including letters—is subject to approval. Written submissions by email are preferred, but hard copies can be mailed or delivered in-person during business hours.

Letters to the Editor are welcome. Letters must be signed and include a phone number for author verification. We will withhold names upon request. The Editor reserves the right to edit for grammatical errors, clarity, and length. Please keep letters to 300 words or less.

The Community Calendar highlights events and meetings of interest to Co-op members. If you or your group would like to be considered for inclusion in the Calendar, please submit all information about the event to: newsletter@foodconspiracy.org. Be sure to include a contact name and phone number. Due to the quantity of submissions we recieve, we are not always able to publish all events.

UnClassifieds—Non-commercial ads of 50 words or less from Co-op members are free. Free ads include: personal messages, personal items for sale, lost & found, notices, and miscellaneous wanted. Limit one free ad per issue. Free ads to run more than one issue must be resubmitted. UnClassifieds from non-members, or those that do not meet the standards for free ads, are charged $0.40 per word. Full payment for ads must accompany the order. Ads for instruction and services offered for a fee are not free.

Moving? Please send us your new address, so we can keep the newsletter coming to you.

Please reuse, recycle, or pass this newsletter on to a friend. Thanks.

©2010 by Food Conspiracy Co-op Articles/art may be reprinted only with prior permission of the author/artist.

Member- owners are the base of the Co-op pyramid, and I’m happy to say our base has strengthened in the last year. Membership is up 24.9% since October. 1, 2009, leading to another successful fiscal year. What’s remarkable about this robust growth is that it has mostly come via current owners, who recommended the Co-op to their friends. Word of mouth recom-mendations trump paid advertising every time. In the next fiscal year, I hope you’ll help us strengthen our base by encouraging your non-owner friends to join the Co-op.

The board of directors, which is elected by the member-owners, forms the middle of our pyramid. The directors create Co-op policy, which they constantly work to improve. They also gather information from owners through outreach. Directors work about 10 hours/month, which includes time spent at a monthly board meeting (6:30-9 p.m. on the first Wednesday of each month), and committee meetings.

We spend significant time training our directors upon their election and throughout their three-year terms. Directors travel to meet with professionals knowl-edgeable in food co-op board development. In return for their time and energy, directors are eligible for a Co-op gift card ($50/director/month; $75 for the Board president) and 15% off store purchases. If you are a

Co-op owner who has some spare time and may be interested in becoming a board director – board elec-tions will soon be upon us – please contact us for more information.

Finally, it’s up to the Food Conspiracy staff ¬– the cashiers, managers, buyers, stockers, etc. – to

interpret the policies created by the board and work hard to realize the goals set forth in the

board’s ends policy, which is: • Access to safe products and healthful, nu-

tritious foods, as locally and sustainably produced as possible;• Socially responsible, ethical, and

cooperative business practices;• A sense of community and the

opportunity to participate in cooperative decision making;• Conscious lifestyle choices made with knowledge of:a) Do-it-yourself options; and

b) Healthy, social, ecological, and economic impacts;• Expanded presence in the Tucson community; and• Inclusive and diverse Co-op ownership

If you have any suggestions for ways we can improve, please leave a note in our suggestion box, located across from the deli case. If you have any questions about how to get on our pyramid (if you’re not already on it) please contact us in any way that’s convenient to you. We appreciate your support.

This time of year, we meet a lot of people who are new to the Co-op. Some are new to Tucson, too. For the uniniti-ated, here is a primer on how the Food Conspiracy Co-op works, with special attention paid to the three groups that make up our Co-op pyramid, namely member-owners, members of the board, and staff.

Taste Film, Talk FoodPrepare for an evening of fine art and good food. The fun kicks off at The Screening Room, with the Tucson premier of two great documentaries:

• What’s Organic About Organic? talks to a group of grassroots farmers and agricultural scientists who believe producing food organically can make a difference to your health. Moreover, they say there are other impacts likely

to be even more important. Learn more at www.whatsorganicmovie.com

• The battle for the American palate has been going on for more than half a century. Food Fight shows us how it started and what’s happening in the trenches. Best of all, you’re invited to arm yourself with a fork and knife and join Berkeley restaurateur Alice Waters in the counter-revolution against big agribusiness.

Following the screenings, we’ll make our way to downtown’s newest and coolest restaurant, 47 Scott, where we’ll enjoy drinks and appetizers and talk about food and farming. Your ticket entitles you to free food and one glass of beer or wine at the reception.

This food and film event is sponsored by Food Conspiracy Co-op, Slow Food Tucson, the Screening Room and 47 Scott.

HOLIDAY HOURS

Where: The Screening Room, 127 E. Congress St.When: 2 p.m. November 14Tickets: $15 at The Screening Room or the Food Conspiracy Co-op.

If you go

4

ingredients1 bunch kale (chopped fine) 1 cup chickpeas (cooked)diced red bell peppercup grated romano or parmesan cheesecup olive oilcup balsamic vinegar1 tsp fresh minced garlicSalt and pepper to taste

Instructions1. Put kale, chickpeas, red bell pepper and romano into medium bowl.2. In a small bowl whisk together the oil, balsamic vinegar and garlic.3. Pour on kale mixture and mix.4. Salt and pepper to taste.5. Serve room temperature or chilled.

RECIPE FROM THE AVENUE DELI

KALE SALAD with chickpeas and balsalmic dressing

You can shop for these ingredients at the Co-op, or pick up some already-made kale salad from the Avenue Deli.

Meet the board: Shefali Milczarek-DesaiBy Coley Ward

Shefali Milczarek-Desai joined the Food Conspiracy Co-op Board of Directors in September. The former lawyer is a work-at-home mom, who writes in her spare time (she’s working on a historical novel) and enjoys hiking and cooking with her husband, Gavin, and their 21-month-old son, Sagar. She recently took the time to answer a few questions. When did you join the Co-op?I joined the Co-op in 1997. Back then, I didn’t have a car and rode my bike everywhere, so the Co-op (and Fourth Avenue) became my community.

Did you grow up in Tucson?I was born in Toronto and moved to Phoenix as a young child. I went to college in Southern California, came to Tucson in 1997 for law school, and have been here ever since.

Hobbies?Writing, reading, hiking, backpacking, swimming, biking, sprint triathlons, and socializing!

Why did you join the Co-op’s Board of Directors?I care a great deal about food—where it comes from, how it was grown/produced, and what kind of impact it has on people, animals and [the] earth. Also, I want to be more a part of the Co-op community because that kind of community is essential to eating and living outside the domi-nant paradigm.

Favorite food?There are so many, but the thing I crave most often is chocolate.

Favorite book?“The Hobbit” by J.R.R. Tolkien, because that’s where my love affair with reading began at age nine.

Favorite movie?A film that sticks in my mind is Crouching Tiger, Hidden Dragon because it’s a splendid mix of action, folktale, and magical realism—with lovely scenery.

If you could have an organic, locally grown lunch with anybody, past or present, who would it be?Jane Austen. I would love to hear her take on our culture and society, and I think I’d probably spend the entire lunch laughing my head off!

This is the first in a series of interviews with members of the Food Conspiracy Board of Directors.

ADVERTISE IN COMMUNITY NEWSAdvertising in Community News is a great way to reach the active, engaged, and community-minded of Tucson. See the insert in this issue for ad rates and more information, or email: newsletter@foodconspiracy.org.

5

cooking fun with sweet potatoesBy Debbie Weingarten

Mornings on the farm are chilly now. We begin the day bundled in long-sleeve shirts, which we quickly shed once the sun rises over the peaks. As a declaration of fall, the sweet potato vines have taken over the farm like a giant green octopus. Their tentacles dip into the beds like hesitant toes into a cold pond, where they quickly take root and swell into tubers. The plants are gorgeous and green—the epitome of health—and though the paths between the beds have become impossible to walk, we can all appreciate the beauty of the Great Sweet Potato Take-Over.

Often confused with yams, which originate from Africa and are not related to sweet potatoes, sweet potatoes were domesticated (altered from its wild ancestors and propagated for agricultural purposes) in tropical South America over 5,000 years ago. Besides being incredibly delicious, sweet po-tatoes have a myriad of health benefits. They provide a high dose of antioxidant rich beta-carotene to our immune systems, contain anti-inflammatory properties, and are incredibly soothing to the stomach and intestines. Additionally, since the onset of Fall will have most of us sniffling and sneezing, sweet potatoes are a possible remedy, as they are rumored to be highly effective in curing the congestion of the nose, bronchi, and lungs.

Today, for the first time this year, we dug up three sweet potatoes. They were fat and lumpy and perfectly imperfect. Now we wait for the first good freeze, which will likely come just before Thanksgiving, and will bring our beloved plants to their dead, frost-blackened knees. Then, we dig them up and eat. Until then, we are like school children waiting for the bell, tapping our fingers, dreaming up recipes, and salivating.

1 Food 3 Ways

Sweet Potato and Poblano Salad with Honey and Rosemary (from epicurious)Ingredients: • 2 tablespoons honey• 1 1/2 tablespoons white wine vinegar• 1 tablespoon chopped fresh rosemary• 1 tablespoon minced shallot (about 1 small)• 2 teaspoons Dijon mustard• Dash of Worcestershire sauce• 1/4 cup olive oil• 2 1/2 pounds sweet potatoes, peeled, quar-tered lengthwise• Canola oil or vegetable oil (for brushing)• 2 fresh poblano chiles (about 8 ounces total), seeded, diced• 1/4 cup green onions, thinly sliced diagonally (about 2)• 1/4 cup chopped fresh Italian parsley

Directions:1. Whisk first 6 ingredients in small bowl. Gradu-ally whisk in olive oil. Season to taste with salt and pepper. 2. Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day. 3. Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pep-per. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Sweet Potato Pancakes with Honey-Cinna-mon Butter (from epicurious)Ingredients

For the honey-cinnamon butter • 1/4 cup unsalted butter, at room temperature• 1 1/2 teaspoons honey• 1/8 teaspoon ground cinnamonFor the sweet-potato pancakes • 2 large eggs• 1 cup buttermilk, plus more if necessary• 2 1/2 tablespoons vegetable oil• 1 cup store-bought pancake mix• 1 small pinch ground nutmeg• 1 small sweet potato, boiled, peeled, and mashed (about 1 1/2 cups)

Directions1. Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use. 2. In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consis-tency (it should be thick but still pourable).

3. Place a large, greased griddle or pan over me-dium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with the honey-cinnamon butter and a little maple syrup.

Curried Sweet Potato Soup with Coconut Milk (from about.com)Ingredients• 3 medium sweet potatoes• 4 Tbsp of olive oil• 1 brown onion, chopped• 2 garlic cloves, finely chopped• 2 stalks of celery, chopped• 1 Tbsp of garam masala• 1 tsp of curry powder• 1 tsp sea salt

• 5 cups of chicken or vegetable stock• 1 cup of coconut milk• 1/2 cup of water

Directions:1. Pre-heat the oven to 350F. Slice the sweet potatoes into 2 inch rounds. Place potatoes in a baking tray and drizzle with 2 tablespoons of olive oil. Season with a little salt. Bake for 1 hour or until tender. Remove from oven and set aside to cool.2. Meanwhile, in a large saucepan, heat the remaining olive oil over a medium heat. Add the onion and celery and fry, stirring often, for 5 minutes. Add garlic and fry for 30 seconds.3. Add garam masala and curry powder. Fry, stirring constantly with a wooden spoon, for 30 seconds. Remove the saucepan from the heat.4. Scoop flesh out of sweet potatoes and dis-card the skins. Place potatoes into the saucepan and stir well to coat in spices. Add stock and bring to the boil. Turn the heat down to medium-low and cover. Simmer soup for 15 minutes. Remove soup from heat and cool.5. Ladle soup into a blender or food processor and blend in batches until smooth and creamy. Place soup back into saucepan on a medium heat.6. Add coconut milk and water and stir well to combine. Simmer soup over a medium heat for 5 minutes.7. Divide soup into bowls and serve with a slice of crusty bread for dipping.

Debbie Weingarten is a writer, farmer, and educator. She is a co-owner of Sleeping Frog Farms, where she raises goats, chickens, and vegetables with her husband and the rest of her wonderful farm family.

6

On a budget: Eating well for lessAnna Lambert, Member+Owner

Used to shopping at supermarkets? Do you experience sticker shock when you visit the Co-op? Do you want to buy more natural foods, but don’t think you can afford them? Here are some simple ways to stretch your dollars while eating fresh, delicious organic and natural foods.

First, figure out your monthly food budget. The average U.S. con-sumer spends 12.4% of his or her paycheck on food, 7% of which is food cooked at home, and 5.4% of which is food consumed outside the house. If you don’t really know how much you actually spend for food on a monthly basis, try using that 12.4% amount as a baseline. Say, for example, you allot $75 a week to feed yourself. What percent-age of that amount do you spend on groceries you cook at home? How much is spent on visits to fast foods restaurants? Add up coffee drinks, sodas and other foods you purchase on the run. The total you spend on non-grocery shopping can be a bit shocking, so ask yourself: Am I willing to forego even a portion of that outlay and dedicate it towards organic foods?

There’s no need to feel you are depriving yourself by shifting how you spend. Dedicate a few weeks’ worth of your coffee house budget to buy a coffee press and some Fair Trade, locally roasted coffee. You’ll reap the financial benefits almost immediately. Instead of going to a fast-food restaurant three times each week, aim for one weekly

“quick bite” from the Avenue Deli, shared with a friend at one of the Co-op’s sidewalk tables. You’ll soon discover that once you align your use of food dollars with your intent to decrease some of your habitual eating patterns, you’ll also find new means of satisfying your taste buds.

Once you have your budget set, you’re ready to go shopping. One of the best ways to save money while in the store is to come having already prepared your list. In other words, to save money, make a habit of menu planning. Instead of picking up ingredients for a couple days’ worth of meals, concoct a general meal plan for the coming week or two, and always plan your meals around what you have in your cupboards. For example, if you already have Jasmine rice and some Asian condiments on hand, you can easily and cheaply pick up a bunch of scallions, some garlic, and seasonal greens for a stir-fry. Planning meals in advance encourages you to create the time and space to actually prepare your meals. You might find yourself looking forward to the quiet simplicity of chopping and stirring at the end of a busy day, or to sharing your newfound love of cooking with friends.

You’ve probably already heard that buying in bulk is less expensive than buying packaged food. For instance, a pound of quinoa costs around $3.69 in bulk, while its packaged version can cost upwards of five or six dollars per pound. Plan to gradually acquire bulk staples and seasonings that, in turn, will expand your possibilities—and bud-get!—for any given meal.

As well as shopping in bulk, buying local products provides you with the satisfaction of supporting your local farmer while sticking to your budget. Because local produce does not have to travel as far as out-of-state (or out-of-country), prices will more often reflect the cut costs of gas and transportation. Check the Co-op’s newsletter, visit its website, or ask one of the friendly Co-op assistants about new, local distributors and upcoming sales featuring local products.Browsing the Co-op for its weekly, bi-monthly and monthly sales is one of the best ways to stretch your budget dollars. While this article suggested bringing a list with you whenever you shop, never be afraid to snap up a good bargain when you see one. Write “three vegetables,” on your shopping list, then browse the produce section for the best deals. Your recipe may call for cheddar cheese, but fresh mozzarella just might be a better buy.

The Food Conspiracy partners with the National Cooperative Grocers Association (NCGA), a “virtual chain” of over 100 retail food co-ops nationwide. Look for their Coop Deals coupon books near the register for even more savings. Better yet, become a member-owner and enjoy the monthly selection of Basic Buys, deals that are just 10% mark-up above cost.

Finally, consider the added value—albeit less-tangible—of shopping at the Food Conspiracy Co-op. As a patron, you become part of a community that supports local agriculture, Fair Trade, and humane treatment of animals. Your dollars spent assist our local economy to thrive. When you become a member, you have a voice in how your Co-op is run, from selecting new board members, to deciding which community organizations benefit from collective donations. As a member-owner, you even receive an annual rebate. You experience the satisfaction of living more sustainably each time you bring your own container for peanut butter or purchase earth-friendly products. You may feel healthier and more energetic as you shift to foods that are bursting with nutrition and vitality. Bottom line: shopping at the Co-op is a winner for your pocketbook and your well-being!

This Thanksgiving, go Co-op for all your holiday shopping.Homemade sides, made fresh in the Avenue Deli.

Organic mashed potatoes with vegan gravyOrganic vegetarian stuffingHoliday piesCranberry chutneyVegan pumpkin puddingOrganic vegetable side dishesAnd more

All sold by the pound. To guarantee availability, please special order with the Deli by Monday, November 22.

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Chicken coops, continued...

Every year enthusiastic eaters swarm the annual Mesquite Milling Fiesta and Pancake Break-fast, to be served up the event’s famous mesquite pancakes. The popular pancakes, sold for $1 each and topped with prickly-pear syrup, are made with mesquite flour made from native velvet mesquite pods and organic wheat from Crooked Sky Farm in Glendale. The pods and wheat are ground just one week before the event.

The event is organized by Desert Harvesters, a nonprofit volunteer-run, grassroots group that promotes the harvest of native, wild, and cultivated desert foods and also advocates for the planting of indigenous, food-bearing shade trees (such as the Velvet mesquite) within rainwater harvesting “gardens” (in home landscapes and public rights-of-way). Funds raised at the event support the group’s educational efforts in the community, including demonstra-tions, publications, and tasting events.

Three public hammer mills are also on site for the public to grind their own pods into flour. Pods must be clean, dry and free of stones, leaves, and other debris. Pods (cleaned and free of mold/fungus and debris) can be left with the Desert Harvesters in sealed food-grade containers (preferably 5-gallon plastic buckets with lids) with the owner’s name and phone number. Desert Harvesters staff will mill the pods within a week and call the owners when the flour is ready. If the flour is not picked up within 10 days of notification it becomes property of Desert Harvesters.

The event will also feature live music, organic coffee and native teas, and roving entertainers. Informational tables from other local food efforts will also be at the event. In case of rain, the event will move to the Dunbar Auditorium, just north of the garden.

Mesquite milling and pancake fiesta

This year’s Pancake Fiesta features the release of a new cookbook, “Eat Mesquite!,” pub-lished by Desert Harvesters. The cookbook includes the group’s famous pancake recipe, along with nearly 50 other mesquite recipes culled from over 150 community contributions. It offers recipes for breakfast, lunch, dinner, dessert and more, as well as information about the culinary and medicinal uses of mesquite and tips for harvesting, milling, and cooking with it. $20. You can get more information about the cookbook at DesertHarvesters.org

Where: Dunbar/Spring Community Garden, NW corner of University Blvd. and 11th Ave.When: 8 a.m. to 2 p.m. November 6Pancake Breakfast: 9 a.m. to 12 p.m.Mesquite milling cost: $2 per gallon of whole pods, with a minimum of $5. This generally works out to a cost of $1.50 to $2 per pound of flour milled.More info: For information on how to collect, store and prepare beans visit DesertHarvesters.org.

If you go

New “Eat Mesquite!” cookbook debuts

At the Marana Heritage Farm, where I work, the clatter of the hens and rooster throughout the day reminds me of the support they contribute to keep the farm running smoothly and sustainably. In fact, the rest of the farm crew and I have just completed an expanded—and might I add, very spectacular—chicken and turkey run around our existent chicken coop. The run will allow the chickens and turkeys to graze and have some wandering room during the day, while still keeping them safe before they return to roost at night. A big tip for anyone building their own chicken coop: use heavy-duty fencing (try horse fencing) and secure it a few feet down in the ground to make certain the chickens are adequately pro-tected from possible intruders and predators. My last recommendation for those building their own coop is to invite friends, family and neighbors

to join in the craftsmanship! A “chicken cooping” party will help make the building go faster and will elevates the fun and number of helping hands. Constructing it as a group will also spread knowledge in our community of the wonders of backyard chicken care. At this rate, I would not be surprised if we see yet another presidential slogan involving chickens – “a chicken in every backyard” perhaps?

Clare Healy is a Tucson native who spent most of her childhood romping around the beautiful Arizonan desert, eating delicious homemade pies, and perfecting the fine art of hide-and-seek. Clare is preparing to take on a year-long AmeriCorps posi-tion at the Marana Heritage Farm and afterwards attend the University of Arizona to further her career in sustainable agriculture and food justice.

The Co-op Discount Network is now available online at http://www.foodconspiracy.org/about/co-op-discount-network/

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This is a brief note to let everyone know that I have resigned from my position as the Marketing and Membership Manager at Food Conspiracy. Though my time here was short, I hope to have had some posi-tive influence on the Co-op, however small that might be. My last task is to share with you an update on what’s new, improved, and up and com-ing at Food Conspiracy.

The new deli cooler and grocery shelving have been installed. These improvements

will allow us to continue in our search and commitment to bring you the best source and variety of organic, local and sustain-able foods. With that in mind, you may have noticed a few new products on the shelves, like Gaea grape leaves, Manitoba hemp nut butters and Izze sparkling juices.

We’ve also added an additional seating area in the front of the store for your din-ing pleasure, complete with free WiFi!

We are happy to be sponsoring a new event: Taste Film, Talk Food, which will

be held on Sunday, November 14. We’ve partnered with Slow Food Tucson, the Screening Room, and 47 Scott for the Tuc-son premier of two food films, followed by a happy hour soiree. More information on this event can be found on page 3. Finally, the Third Annual Chicken Coop Tour is planned for December 4, and should be a wonderful follow-up to last year’s event. See page 12 for details.

Coley Ward has taken the reins, so I turn this over to him now.

Greetings, Food Conspiracy Co-op mem-bers. By the time you receive this news-letter I’ll have been on the job for over a month. An introduction is overdue.

A little about me: I’m 31. My wife and I recently celebrated our first wedding an-niversary with a hot air balloon ride. I play on two soccer teams, and this November I’ll compete for the first time in the 110-mile El Tour de Tucson bicycle race. Prior to joining the Co-op, I was a reporter for the Arizona Daily Star, where I spent three years writing about music, business, the downtown Warehouse District, and a slew of other topics. Before moving to Tucson, I worked for a consumer rights advocacy group in Atlanta.

I took this job because I wanted a chal-lenge. So far, I haven’t been disappointed.

The Co-op is a company in transition. I arrived amidst discussions about a new store, a new name, and other bold propos-als. These ideas are all very exciting and, at times, a little dizzying. But while the suggestions batted around have sparked debate, I’m excited to find that no one dis-agrees about the importance of continuing the Co-op’s commitment to local, healthy, and sustainable food.

At the Star, I wrote stories about the people who make Tucson a dynamic place to live. Now, my job is to tell the story of the Co-op — to spread the word about the people who make this a special business, and the commitment to environmental-ism, social justice, and education that have enabled the Co-op to thrive for nearly 40 years.

I’m looking forward to meeting all the mem-bers. Please contact me if you have any advice for the new guy.

A note from your new Marketing and Membership Manager

Community ConnectionsFrom the outgoing marketing managerBy Melina Lew

By Coley Ward

Street Fair SaleGet 10% off everything in the store during the Fourth Avenue Street Fair, on Wednesday, Dec. 8.

Due to the street fair, the store will close at 7 p.m. Dec. 10-12.

the co-op’s annual meetingWhen: March 5, 2011 Where: St. Mark’s Presbyterian Church, 3809 E. Third St.

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• As a kid, I loved the smell of turkey cooking, the gravy, cranberry sauce. Once, my older sister ate a whole can of olives and got sick.

• - Sue Carolan, cashier

Food favorites: Holiday food traditions

Community Supported Agriculture (CSA) is a way to buy seasonal food directly from a local farmer by paying an advance subscription. Guest speakers from two local CSAs — Tucson CSA and Sleeping Frog Farms — will talk about their CSA at the December 1st Co-op Board Meeting.

Participating in a CSA gives farmers and community members a chance to get acquainted and develop an ongoing relationship. Farmers receive an agreed-upon payment early in the season to support their season’s harvest. In addition to fresh, local food, community members can learn about their food is grown, increase food security and lower their environmental footprint.

Food Conspiracy Board Meetings are held the first Wednesday of the month at 6:30 p.m. at the Friends Meeting House, 931 N. 5th Ave. All members are welcome. Stay involved in Co-op decision-making and accrue time towards a Co-op discount for your attendance. (For three hours of time accrued, members receive a month-long 5% discount.)

Learn about CSAsand how they work in Tucsonat the Co-op Board Meeting

on December 1st

Next month’s question:

What food do you want to eat more of in the new year?

Send an email tonewsletter@foodcon-spiracy.org and tell us! We’ll publish the best responses in the next newsletter.

This is the first in a series that asks Co-op members a different food-related question each issue. For this issue, we asked the Co-op staff, “what is your favorite holiday food tradition?” Here are a few of their responses:

Last Thanksgiv-ing we served the carrot, coconut and kale salad that we make here at the Co-op. I love that salad. I make it at home a lot. - Kelly Kriner, Avenue Deli manager

Passover – chicken soup and matzo balls. One of the few family gath-erings we had growing up. -Steve Spencer, grocery manager

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CALENDAR

Now through December 4Exhibit: “America by Food”Catch the Smithsonian’s “Key Ingredients: America By Food” at the Tohono O’Odham Nation Cultural Center and Museum in Topawa, AZ. Explore the two ingredients that are keys to American cuisine: regional traditions and international influences. For more information about the exhibits and special programs please, call Himdag Ki at: (520) 383-0202.

Wednesday, November 3Food Conspiracy Board MeetingAll members are welcome. Stay involved in Co-op decision-making and accrue time towards a Co-op discount for your attendance. (For three hours of time accrued, members receive a month-long 5% discount.) 6:30 p.m. at Friends Meeting House, 931 N. 5th Ave.

Friday, November 5Govinda’s Natural Foods presents DIWALI: The Festival of LightsDiwali is considered the Hindu New Year. It is the festival of lights that marks the return of Sri Rama, an incarnation of the Godhead to the city of Ayodha after a 14-year exile. It symbol-izes letting spirituality and the Lord enter our lives. Please join us for this cultural experience! 6:00-9:00 p.m.Saturday, November 6Food Conspiracy Co-op In-Store Demo DayVisit the store between 4:00 and 6:00 p.m. to sample a variety of yummy crackers and cheese.Saturday, November 6Water Harvesting Workshop In this hands-on workshop, we will install a wa-ter cistern, learn how to read a site’s runoff, and do basic calculations on available water flow. We will learn how to plan and install earthworks to hold rainfall on site and talk about contours, plant selection, and mulching. Sponsored by the Sonoran Permaculture Guild. Central Tuc-son location. Time: 9:00 a.m. - 4:30 p.m. Cost: $69, includes all class materials and handouts. Contact Dan Dorsey at: dorsey@dakotacom.net, call: (520) 624-8030, or visit: www.sonoran-permaculture.org.

Saturday, November 6Desert Harvesters’ mesquite milling and pancake breakfast fiestaDesert Harvesters invites you to its annual Mesquite Milling and Pancake Breakfast Fiesta. Come eat mesquite, mill your pods, and learn about harvesting food from the desert! Three public hammer mills will be available so you can grind your own pods into flour. Pods must

be clean, dry and free of stones, leaves, and other debris. Also, this year Desert Harvesters releases a new cookbook, Eat Mesquite!, which includes the famous pancake recipe, along with nearly 50 other mesquite recipes culled from over 150 community contributions. Enjoy live music, organic coffee and native teas, and rov-ing entertainers. 9:00 a.m. – 12:00 p.m. (pan-cakes, $1.00 each), 8:00 a.m.- 2:00 p.m. (milling, $2 per gallon of whole pods, with a minimum of $5) at Dunbar/Spring Community Garden, NW corner of University Blvd. and 11th Ave. For more information about the event, visit: www.DesertHarvesters.org.

Sunday, November 7The 3rd Annual Jewish Food Festival Join local artisans, live Israeli dancers, and over fourteen local restaurants, including Acacia at St. Phillips, Maynards Market, and Bluefin. Best of all, Shlomo and Vito’s chef Jon Wirtis will try and break the world record for largest matzo ball. All proceeds go to the Community Food Bank, Primavera Foundation, and Congregation Or Chadash. 11:00 a.m. – 4:00 p.m., at Brandi Fenton Memorial Park, 3482 E. River Road.

Thursday, November 11Sierra Club Rincon Group Program: Our State Parks Under Attack. The film “Postcards from the Parks” is a whirl-wind tour of our unique parks and tells how the Arizona Heritage Fund expanded and improved them before the 2010 Legislature assaulted them in a budget-cutting frenzy. After the 40-minute film, Bill Thornton leads a discussion of the challenges our parks face and possible answers to them. 7:00 p.m. - 8:30 p.m. at the Volunteer Center of Southern Arizona, 924 N. Alvernon Way. Free and open to the public.

Thursday, November 18Food Conspiracy will open at 9:00 a.m.

Saturday, November 13Local Food Workshop + Tours: Sleeping Frog Farms (first tour of the new Cascabel farm!)Local Food Concepts concludes their Fall 2010 Local Food Workshop & Tours with a trip to Sleeping Frog’s new farm! Includes: local food inspiration and learning, snack, walking tour and a light, local food supper. RESERVA-TIONS REQUIRED. SPACE IS LIMITED. For Tour Fees, schedule and more information, call: (520) 395.0663 or email: LocalFoodConcepts@comcast.net.

Sunday, November 14Prepare for an evening of fine art and good

food. The fun kicks off with two great docu-mentaries: What’s Organic About Organic? and: Food Fight. Following the screenings, there will be a happy hour at downtown restaurant 47 Scott. Tickets are $15, which includes the mov-ies and one glass of beer or wine. Appetizers will also be served. You can buy tickets at the Food Conspiracy Co-op or at The Screening Room. 2:00 p.m., at The Screening Room, 127 E. Congress St. This food and film event is spon-sored by Food Conspiracy Co-op, Slow Food Tucson, the Screening Room, and 47 Scott.

Tuesday, November 16Tucson Organic Gardeners: Organic Gar-dening Speaker PanelBring your gardening questions to The Tucson Organic Gardeners monthly meeting. A panel of organic gardening experts will be at our annual

“Organic Gardening Speaker Panel” to answer all your questions. Programs are held the 3rd Tuesday of each month, from Sept through April, and are free and open to the public. St. Mark’s Church, 3809 E. 2nd St. in the Geneva Room at the NE corner of the church complex. For more information, phone: (520) 670-9158 or visit our website at: www.tucsonorganicgarden-ers.org.

Saturday, November 20Food Conspiracy Co-op In-Store Demo DayVisit the store between 4:00 and 6:00 p.m. to sample chips and snacks. Try out some munch-ies before your holiday party!

Saturday, November 20Food Conspiracy Co-op Thanksgiving Members-Only Sale. 10% off purchases of $0-74.99,15% off purchases of $75-149.99,20% off purchases of $150+.Includes turkeys but does not include special orders.

Thursday, November 25Thanksgiving DayFood Conspiracy Co-op will be closed for the holiday.

Wednesday, December 1Food Conspiracy Board MeetingThis month’s meeting will include a visit from local CSA providers (Tucson CSA and Sleeping Frog Farms). Community Supported Agriculture is a way for us to buy local, seasonal food di-rectly from a farmer through a weekly member-ship/subscription. All members are welcome. Stay involved in Co-op decision-making and

COMMUNITY CALENDAR

NoVEMbER

DECEMbER

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accrue time towards a Co-op discount for your attendance. (For three hours of time accrued, members receive a month-long 5% discount.) 6:30 p.m. at Friends Meeting House, 931 N. 5th Ave.

Saturday, December 4Food Conspiracy Third Annual Chicken Coop TourCurious about what it would be like to raise chickens in the city? Food Conspiracy is hosting a self-guided tour of backyard chicken coops around Tucson. See a wide variety of creative coop styles and sizes, talk to backyard chicken keepers, learn about raising chicks, and also see other backyard sustainability practices like cisterns, desert gardens, rainwater harvest-ing basins, solar ovens and more. All money raised from ticket sales will be donated to the Watershed Management Group’s Co-op to offer subsidies for installing backyard chicken coops. Tickets are $5 and are available at Food Con-spiracy. 10:00 a.m. – 3:00 p.m. Contact Coley Ward for more information at: (520) 624-4821 or email: marketing@foodconspiracy.org.

Saturday, December 4Food Conspiracy Co-op In-Store Demo DayVisit the store between 4:00 and 6:00 p.m. for breakfast-time samples: Nature’s Path Cereal and Tempt Hemp Milk.Wednesday, December 8Co-op Winter Street Fair SaleReceive 10% off everything in the store.

Saturday and Sunday, December 4-530th Annual Cascabel Community FairArts, live music, food and a raffle. The Oasis Bird Sanctuary will conduct tours. 10 a.m.-4 p.m. More info at 520-212-2529.

Wednesday, December 8Co-op Winter Street Fair SaleReceive 10% off everything in the store.

Thursday, December 9Sierra Club Rincon Group Program: So-noran Desert Heritage Proposal. Join Jim Vaaler, a longtime Arizona public lands activist and Sierra Club outings leader, for a beautiful and informative slide presentation on the Sonoran Desert Heritage Proposal covering more than a million acres of Bureau of Land Management lands west of Phoenix. This proposal includes a National Conserva-tion Area, three special management areas, a number of wilderness areas, and the Sonoran Desert National Monument. Jim reveals unique natural features that only the most adventurous have seen, such as Black Butte, Sentinel Lava

Field, and Face Mountain. Free and open to the public. 7:00 p.m. - 8:30 p.m. , Volunteer Center of Southern Arizona, 924 N. Alvernon Way.

Friday, December 10—Sunday, December 12Fourth Avenue Winter Street FairThe store will close at 7:00 p.m. during the fair.

Saturday, December 18Food Conspiracy Co-op In-Store Demo DayVisit the store between 4:00 and 6:00 p.m. for samples of Food Should Taste Good Chips.

Friday, December 24Christmas EveThe store will close at 7:00 p.m.

Saturday, December 25Christmas DayFood Conspiracy will be closed for the holiday.

Friday, December 31New Year’s EveThe store will close at 7:00 p.m.

Saturday, January 1New Year’s DayFood Conspiracy will be closed for the holiday.

mind/body/spirit

Jyoti (Light) Meditation ClassesOngoing classes that teach a simple meditation technique. Sponsored by the Science ofSpirituality. Free (no donations). Sundays, from 3:00–4:00 p.m. Friends Meeting House, 931 N. 5th Ave. www.sos.org. Questions? Call: (520) 625-8312 or email: gdshively@cox.net.

Gentle Yoga and MeditationDevelop the foundations of a healthy yoga practice, including gentle movement, breath awareness and mindfulness for balance and mind/body health. Practice setting inten-tions, relaxation and renewal. $12/class or $40 for 4-class pass. Tuesdays 6:30–7:45 p.m. and Wednesdays, 5:30–6:45 p.m. 2777 N. Campbell Suite 205. www.healingpathyoga.net. Call or email to register, or for more information about individual and therapeutic yoga sessions for health challenges. Jessica Byron RYT, PYT: (520) 370-3499, or email: healingpathyoga@gmail.com.

Women’s Empowerment GroupThis on-going group is a safe and sacred place

to explore and develop personal power and emotional integrity. Modalities used include group discussion, energy work, mind/body awareness techniques and feminine intuition! $35/week. Mondays 7:00–8:30 p.m. 529 E. Roger Rd. www.bobcatintegrativeconsulting.com. Call: (520) 822-4983, or email: cat@sonoracohousing.com.

Healing Self, Family and RelationshipsA new way to heal unresolved mental or physical pain, problems or conflicts, by releasing blocks from our family history that limit us. Constellation group meets the first Saturday of each month, 9:00 a.m.–12:00 p.m. Cost for group: $35. To register, or for more information, call John Dore, Ph.D.: (520) 906-1768 or email: dorejj@aol.com.

Carlos Castaneda’s Magical PassesWould you like to learn the movements taught by the ancient seer’s of Mexico for recovering energy? Our practice group meets Tuesdays and Thursdays at 6:00 p.m. New students and veteran practitioners welcome. RSVP at least one hour before by phone: (520) 790-8837 or email: hemingwayaubry@aol.com. See you there, fellow dreamers.

Govinda’s Sunday FestivalEvery Sunday from 5:30–8:00 p.m. at Govinda’s Natural Foods. Musical Mantra Meditation at 5:30 p.m. Spiritual discourse at 6:00 p.m. Ancient arati ceremony consisting of music, chanting and dancing at 6:30 p.m. Govinda’s legendary 8-course feast for $3 at 7:00 p.m. Govinda’s Natural Foods, 711 E. Blacklidge Dr. For more information, call: (520) 792-0630. www.govindasoftucson.com.

Wednesday Night Men’s GroupThis on-going group, facilitated by Robert Harris, M.A., assists men in increasing their personal awareness, emotional integrity and capacity for intimacy. It is focused on self-exploration. Wednesdays 7:00–8:30 p.m. at 529 E. Roger Rd. $35/week. A personal interview is required. www.bobcatintegrativeconsulting.com. Call: (520) 822-4982 or email: bob@sonoracohousing.com.

Butoh/Viewpoints Movement/ Theatre WorkshopsGuided improvisational movement exercises, games, and meditations for a holistic way of being. Every week is a different class with different explorations. Drop-ins welcome. All levels of movement and experience welcome—from beginner movers to well-seasoned shakers. Mondays, 6:30–7:30 p.m., $8-12 sliding scale; Sundays, 11:00 a.m.–1:00 p.m., $10–15 sliding scale. Rhythm Industry Performance Factory, 1013 S. Tyndall Ave. www.jodinetzer.com.

ONGoING EVENTS

JANUARy

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Nia Dance ClassNia blends eclectic dance forms, martial arts and yoga for a lively and inspiring workout. Nia is movement medicine for body, mind, and spirit. Move to live, to breathe, to love, to be in the moment, to express yourself, and to sense joy in your own being. Wednesdays, 10:00 a.m. at Arizona Ballet Theatre, 2512 East 6th St., across from Rincon Market. $8 drop-in or buy a pass. Call or email Tama to sign up or for more info: (520) 884-5909 or niadance@live.com.Qigong ClassesOngoing, weekly classes start every other month; each series includes 6–8 classes for $60–80. Hour-long classes start at 10:00 a.m. and 5:00 p.m. Private instruction and seasonal workshops are also offered. Instructor has 10 years of experience, 5 years teaching. Jade Screen Center, 3844 E. Pima St. For more information, call: (520) 326-8456. www.Jade-ScreenCenter.com.

Capoeira MalandragemCapoeira is a martial art, although many dancers and performers (modern dance, hip-hop and music videos) have adopted some of its unique movements and dynamics. New students are encouraged to join anytime. Discounted month-ly memberships available. tucsoncapoeira.org. For more information, call: (520) 603-8043, or email: besouro@capoeiramalandragem.com.

Saguaro AikidoStressed out? Feeling out of balance? Increase your capacity to move in harmony with stressful situations through an innovative approach to Aikido. Increase peace in your heart through the practice of blending, both gently and with appropriate power, to the challenges of life. Tuesdays, 5:00–6:00 p.m., are focused on energy awareness and gentle movements. Rhythm Industry Performance Factory, 1013 S. Tyndall Ave. Call Catherine at: (520) 289-7117 or email: catherine@saguaro-aikido.com for the full schedule of classes.

Nia, Bellydance, Pilates and more!The DanceLoft offers classes geared toward adults in Nia, Bellydance, Pilates, Modern, Ballet, Jazz and Hip Hop. 620 E. 19th St., #150. Classes range from $8-12. Call: (520) 250-4664. www.thedanceloft.com.

Children’s Creative Movement/Pre-Ballet Fun movement classes in a nurturing environ-ment. Saturdays, 9:00–9:55 a.m. for 3–4 year-olds and 10:00–10:55 a.m. for 4–6 year-olds. 620 E. 19th St., Ste 150. $42/month. Contact: www.thedanceloft.com or call: (520) 250-4664.

Peace Circle: Peace Practices for Peacemakers 5:30–7:00 p.m. November 2 and every 1st Tues. Fronimo’s Greek Café (front room). 3242 E. Speedway. New topic introduced at every Cir-cle; to learn current topic, contact Judy Francis at: (520) 393-3202 (eves) or email: judyfrancis@ tds.net. www.cultureofpeacealliance.org

Curves Laughter Yogha ClubCome laugh for the health of it! Every Sunday at 5:30 p.m. 2816 N. Campbell Ave., in the Albertson’s Center, Glenn/Campbell. Free and open to the public. Donations gratefully accepted. www.laughteryogawithgita.com. For more information, call Gita: (520) 777-7544.

Women’s Support GroupsIrene Anderson, M. Ed., LPC., facilitates groups addressing personal transformation, relation-ships, communication, healthy boundaries, trauma resolution, self care and living with health issues. Groups are held at 51 W. Wet-more Rd, Suite 11 on Fridays 7:30–9:00 a.m. and 12:00–1:30 p.m. and Saturdays 10:30–12:00 p.m. Admission to group is by interview at no cost. Groups meet weekly for six closed sessions and each group session is $35. Call Irene at: (520) 624-3717 for more information or to schedule an interview.

Creating Positive Change: the Power of the HeartWhether you aspire to change your life or the world, this meditation class provides valuable tools. Enhance vitality and restore the optimism needed to accomplish your ideals, inspire others, and avert “burnout.” Tuesdays, 5:45–7:15 p.m. Beginner’s review session, 5:30 p.m. Near Campbell and Speedway. Adjacent parking. Newcomers welcome! 4 classes for $48 or $15/class. Contact Bonnie about scholarships for non-profit employees/volunteers and students, or for further information and address. Phone: (520) 730-5889, or email: bonnie@applied-meditation.org.

Traditional AikidoAikido is a martial art that promotes non-violent conflict resolution. The movements are graceful, circular and executed from a strong, balanced center. The training develops balance, flexibility and self-confidence in the face of an attack. Suitable for all ages, including seniors. Estab-lished AikiKids! Program available. Aikido at The Center, 3100 N Stone Ave., #222. Visit: www.aikidoatthecenter.org or call: (520) 887-3986 for more information.

Introduction to Massage TherapyAttend a free, introductory workshop and learn how you can become a professional Massage Therapist! An admissions team, faculty and staff will be on-hand to answer questions about Cortiva’s educational programs and offer a pre-view of a day-in-the-life-of a massage therapy student. 6390 E. Broadway Blvd., on the SE corner of Broadway and Wilmot. Please RSVP via e-mail: jcrum@cortiva.com or by phone: (520) 407-5147.

Tucson Community Meditation CenterWeekly sits, instruction and retreats in Mindful-ness Meditation. Events are open to the public and free. Beginners welcome. Find out more at: tucsonmeditation.org.

Dances of Universal PeaceThe Dances of Universal Peace are simple, meditative and uplifting group dances. They represent and integrate many of the world’s spiritual traditions, helping to create peace and unity within and without. Second Saturday of every month, 7:00-9:00 p.m. Yoga Oasis, 2631 N. Campbell Ave. $5 to $10 donations accepted. For more info, contact Joanie at: (520) 820-8180 or email: joanie.sawyer@gmail.com.

Institute for Shamanic ArtsEnhance balance and experience healing using shamanic practices available to everyone! Bi-weekly Shamanic journey circles, and weekly workshops are offered on a variety of topics. The Institute for Shamanic Arts is housed in the WomanKraft Castle, 388 S. Stone Ave. Visit: www.shamanworld.com or call Quynn: (520) 954-2004 for more info.

Dance, Drum and Shotokan Karate ClassesBarbea Williams Performing Company offers dance, drum and Shotokan Karate classes in their newly renovated performing arts studio and gallery located inside Dunbar Cultural Center. We offer ongoing classes for children, teens and adults. Call: (520) 628-7785 or email: barbeabwpc@gmail.com for fees, dress code and registration info.

Wisdom-Healing Group The Wisdom-Healing Group meets every Thursday at 7:00 p.m. We practice awakening our true Self in order to heal relationships and resolve problems using the higher conscious-ness of the Energy Field of family constellations. Donation suggested. Email John Dore, Ph.D. at: dorejj@aol.co or call: (520) 906-1768.

Couple’s Massage Class for Intimacy & Pain Relief

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Get confident and creative as you to learn to reduce pain and build intimacy. Second Wednesdays, 10 a.m. to noon at New Moon Haven, 16256 North Oracle Rd. Third Saturdays, 10 a.m. to noon at Caritas Center for Healing Arts, 330 E 16th St. $50 per couple. Register at: rockingthebody.com or call: (520) 449-2128.

arts/community/environment

Watershed Management Group WMG’s Co-op offers hands-on workshops most weekends. Participants learn how to develop backyard green practices, like grey water systems, landscapes, and cisterns that capture rainwater; vegetable gardens and fruit trees suitable for the desert; and chicken coops and compost systems. For events, visit: www.water-shedmg.org/calendar. Email Co-op Coordinator: co-op@watershedmg.org or call: (520) 396-3266.

Desert Sky Community SchoolOngoing K-5 enrollment for 2010-2011 school year. School tours by appointment. A tuition-free Waldorf-inspired education at this non-profit charter school includes arts, music, move-ment, and two foreign languages in all grades. 122 N Craycroft. Visit: www.desertskyschool.org or call: (520) 745-3888 for more info.

Join Sky Island Alliance in the Field!Volunteers wanted for outdoor weekend field work to help restore the health of our public lands. Opportunities include habitat restora-tion, documenting unlawful, user-created roads, and monitoring for the presence of mammal species in important inter-mountain corridors. Come on out and get your hands dirty, your boots muddy, and your soul clean! For more information, contact Sarah: (520) 624-7080, ext. 23 or sarah@skyislandalliance.org

Bentley’s Open MicrophoneFridays, 7:00 p.m. at Bentley’s House of Coffee & Tea, 1730 E. Speedway, just west of Campbell. 11th year running! Free—your food and beverage purchases help keep this open mic going. Visit: www.bentleyscoffeehouse.com for more info.

Fire Dancing ClassesOn-going opportunities to learn fire arts and performance, including poi, staff, hula hoop, bel-lydance and more! Visit: www.elementalartistry.com or eafire.ning.com, or call: (520) 661-2787.

Green Party of Pima CountyFirst Tuesday of each month, except November, beginning at 7:15 p.m. First Christian Church, 740 E. Speedway (courtyard entrance at NE

corner). Parking is in the lot just west of the church. Free and open to the public. More info at: www.pimagreens.org or call: (520) 798-6169.

Tucson Origami ClubFirst Saturday of every month, 10:00–11:30 a.m. Dao’s Tai Pan, 446 N. Wilmot. Free instructions; bring your own origami paper (or make your own at home from recycled paper). For infor-mation, call M. Craig: (520) 331-0602 or email: morigami2@yahoo.com.

Tucson Women’s ChorusOngoing enrollment for Tucson Women’s Cho-rus Fall Series. A cappella multicultural songs. No auditions, sight-reading, experience, or performing necessary. Central Group: Mondays, 7:00 p.m. St. Mark’s Presbyterian, 3809 E. 3rd St. NW Group: Thursdays, 7:00 p.m. NW UU Congregation, 3601 W. Cromwell. Open to girls w/ singing adult. FREE first visit. $80/adult, girls/free. Scholarships. Pro-rated enrollment throughout series. Visit: tucsonwomenschorus.org or call: (520) 743-0991.

Zuni Bike ClubLearn bicycle mechanics! Fix a flat! Earn hours to get parts or build a bike. Open Saturdays, 9:00 a.m.–12:00 p.m., 6054 E. 30th St. Ques-tions? Call: (520) 260-6242.

Nature Conservancy Rainwater Harvesting Tours The Nature Conservancy is now offering free public tours of their 2+ acre central Tucson site featuring rainwater harvesting cisterns, passive water harvesting berm and basin designs, water harvesting curb-cuts, native landscaping, and green building construction. For more info and a current tour schedule, contact: (520) 547-3437. Groups may schedule tours at times other than the regular schedule. To participate in a tour, simply show up and meet at the front entrance (NE corner) of The Nature Conservancy’s office building at 1510 E Ft. Lowell Dr.

BICASLearn about the repair and maintenance of bicycles. Tucson’s Bicycle Non-Profit offers community classes. Saturdays, 1:00–4:00 p.m. Classes are $20 each. Work/trade and Spanish translation is available. To register or for direc-tions, call: (520) 628-7950.

Cheese-making classSample fresh curds and cheese. Learn to press curds into cheese. Meet the animals that give the milk. $30. Email John at jcholzfamily8848@gmail.com to sign up for a 2-hour class.

Desert CronesThe Desert Crones features programs and meetings for women over 50. Programs include guest speakers, writing workshops, and drum-ming circles. Thursdays, 1:00–3:00 p.m. Fellow-ship Square, Villa III, 210 Maguire Ave. Free. For more information, call: (520) 731-3039 or (520) 981-7049.

WomanKraftArt classes and gallery showings validating and empowering women artists and other under-represented groups. A variety of arts and crafts classes are offered each month. Tuesdays, Wednesdays, Fridays and Saturdays, 1:00–5:00 p.m., February-May and July–December. 388 S. Stone Ave. Call: (520) 629-9976.

Global ChantWednesdays, 6:00–7:15 p.m. McBride Fellowship Hall, Grace St. Paul’s Episcopal Church, 2331 E. Adams. Free, interactive chanting. For more information, call: (520) 326-4674.

ACCION ConnectionArts Marketplace partners with ACCION Inter-national to bring the much-needed resource of micro lending to our creative community. Roberto Valdez-Beltran is at the Arts Marketplace Studio for advice, planning and support. First & third Wednesdays of every month, 1:00–3:00 p.m. Walk-ins welcome! Arts Marketplace Studio, 40 W. Broadway (between Church and Stone). For more information, call: (520) 882-3988, or visit: www.artsmarketplace.org.

Iskashitaa Refugee Harvesting Network Volunteers and donations are needed to help feed families rather than landfills while assist-ing refugee families in Tucson become fluent in English and adjust to a new culture. Join our team to help harvest fruits and vegetables, redistribute the food to refugee families and nonprofits, assist in our office, organize fundraisers, or photograph our events. Visit our website at www.fruitmappers.org to download an application and sign up for events. Contact Beth McMahon for more informa-tion at (520) 440-0100 or eam4586@gmail.com.

Got a few extra 4 or 5 gallon plastic buckets? Don’t recycle, let us reuse! Call 406-2259

Understanding and practicing heart connected communication even in difficult situations by reading Marshall Rosenberg’s book “Nonviolent Communication”. The group is going to start on Mondays at 7 p.m. to 8:30 p.m. and is near Ft. Lowell and Swan. About 2/3 of the time will

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be giving and receiving empathy. Contributions of $5 to $15, but no one will be turned away for lack of money. I led a group for about 1 year in New York City. Contact me if you want to join at: (520)398-4578 or spoonfuloflove@netzero.com.

MISS IT? NEED IT? You can get it at the Co-op! Our knowledgeable staff can track down products we don’t usually carry and, in most cases, special order that item for pick up in just a couple of days. Just ask us!

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For more information or to sign up as a garden mentor contact Brook Bernini at 5622-0525 ext 267 or bbernini@communityfoodbank.org

Do you have vegetable gardening experience and want to support others in your community? Become a Garden Mentor!

Community Food BankCommunity Food Resource CenterGarden Mentor Program

The Food Bank pairs volunteer Mentors with new gardeners in the Home and School Gardening Programs. • Mentors commit to supporting a new gardener for two growing seasons.• Once a month, Mentors call or visit the gardener’s home to provide advice, tips, or hands-on help.• Mentors don’t have to know all the answers, just help new gardeners find them!

We strive to partner Mentors with someone in their neighbor-hood. Mentors can also recruit and support their friends, family, or neighbors through this mentorship.

The Food Bank provides: • Mentor training and orientation• Garden materials • Ongoing support during the mentorship process

Mentor training and orientation will begin in January.

The Owner Linkage Committee needs your help in developing events and activities for sustained, effective communication. Our primary purpose of this communication is to create opportunities for educational dialog among the Board and Owners relating to Co-op ends, and to foster Board-level consideration of Owner values and ideas. Please contact Natanya by phone: (520) 398-4578 or email: natanyasiegel@netzero.net for information regarding the next committee meeting.

SPECIAL ORDERTURKEYS

Shelton’s Frozen All-Natural Turkeys, $2.99/lbDelicious hormone- and antibiotic-free turkeys. Vegetarian-fed, free range birds!

Size ranges: 10-16 lbs (hens), 16-20 lbs (hens), 20-24 lbs (toms)

Shelton’s Frozen Organic Turkeys, $3.99/lbDelicious organic turkeys. Vegetarian-fed, free range birds!

Size ranges: 10-14 lbs, 14-16 lbs

Fresh Heritage Turkeys, $6.99/lbTraditional heritage breed turkeys. Vegetarian-fed, free range birds!

Size ranges: 8-14 lbs.

All turkey orders must be placed by Monday, Nov 15. Turkeys will be available for pickup from

Friday, Nov 19 to Monday, Nov 22.Order early for best size selection. Limited quantities available.

These Turkeys are frozen!Please remember that they can take up to three days to defrost.

Food Conspiracy Co-op

The Community Calendar highlights events and meetings of interest to Co-op members. If you would like to be considered for inclusion in the Calendar, please submit all information about the event to: newsletter@foodconspiracy.org. Be sure to include a contact name and phone number. Due to the quantity of submissions we receive, we are not always able to publish all events. Sub-missions for the next issue must be received by December 5.

NEXT IsSUE

Community News is printed with 100% soy ink!

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Watch for these local produce items from area farms:

SEPTEMBERapplessquashgarlic

onionspeppers

basiltomatoes

OCTOBERapplessquashbasilchardpumpkins

November-Decemberapples

apple ciderchard

pumpkinswinter squash

Lots new at the Food ConspiracyWe’ve installed new shelving in the grocery department and added a larger cooler for the Avenue Deli. There’s more new stuff on the way, too, including a new cooler for fresh meats. These additions will give us the opportunity to provide you with more product choices. And don’t forget about our new Demo Days, when products will be available in-store for sampling. On Saturday, Nov. 20, stop by the store between 4-6 p.m. and try some chips and snacks! While you’re at the Co-op, take advantage of our members-only sale. Spend $74.99 or less and get 10% off your purchase. Spend $75-149.99 and get 15% off. Spend more than $150 and get 20% off! The sale includes turkeys but does not include special orders.

And night owls, don’t forget... the co-op is open until 10 p.m. every day!

412 n. Fourth Avenue · Tucson, AZ 85705www.FoodConspiracy.org

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FOOD CONSPIRACY CO-OPCOMMUNITY NEWS