Summer 2015

Volume 31, Issue 3

New and Noteworthy at the Co-op

What’s noteworthy at the Co-op these days? Our tremendous assortment of locally produced goods! From farms and orchards to our own Okanogan-produced body care specialists, your Co-op offers plenty for the locavorian in us all.

For starters, the Co-op prides itself on supporting local food producers throughout the region. As an agriculturally diverse area, the local and regional offerings are truly amazing all season long.

Currently the Co-op sells greens from Shannon Gilbert of 8th Street Greens, Okanogan, and veggies from Annie Dooleage of Iris Rock Farm, Omak. In the fruit section we have Apple Cart Fruit cherries, owned and operated by Michael Simon, Tonasket. As the season progresses look for more locally grown produce to continue to come in – there are 18 different and various producers whose food we carry.

Shoppers will also find a plethora of locally produced Health and Beauty (HABA) items on our shelves. We stock soaps from Lost Creek Organics (Lisa Eversgerd of Chesaw), Earth Soap Company (Cyndi Benitez of Tonasket), and Plain-N-Simple (Tree Kiesecker of Wauconda). The herbal salves we carry are sourced from several local producers, including One Pine’s Buckhorn Mountain Salve (from Chesaw), Highly Natural Herbs’ Old World Salves (Russ and Vicki Fiorini of Wauconda), and Crazzy Woman Creek Enterprises’ Healing Salve. Crazzy Woman Creek Enterprises is owned by Kathy Johnson, and the Co-op carries a fairly full line of her products. (Read more on Kathy’s business further down.)

The Co-op has recently received a new shipment of summer clothing for women – all Fair Trade, made in Nepal and Ecuador. Additionally, the latest assortment of hats and baskets are in and shoppers can enjoy checking out the new Tula Hats, from Austin Texas. They offer great UV protection and are very well made, using natural palm fibers. The natural colored shopping baskets are for sale at a special membership discount right now so get yours while they last!


The ideal applicant will have excellent customer service skills and communication abilities. The ability to multi-task and learn about all aspects of the store is a must.

This is a year round job and requires a very detail oriented person. The applicant must be over 21 years old.

You must be able to work any shift, including weekends. Good cash handling skills, a strong sense of responsibility, and dedication are also necessary. Prior knowledge of our products and services is helpful but not required – we will train you.

Applications at front counter. Please apply in person (no phone calls or email.)

Position available for a motivated, energetic person.

Must be available afternoons, evenings, and weekends. Duties will include cleaning, stocking, inventory, and general customer service. Must be over 18 years old.

Applications at front counter. Please apply in person at 21 W 4th Street, 98855 (no phone calls or email.)

Slow Food Okanogan

~Submitted by Carey Hunter, Slow Food Okanogan Board of Directors

The goal of Slow Food Okanogan is for people to know about the food they eat, where it comes from, how it tastes (is supposed to taste), and how food choices affect not only our health but the rest of the world.

We envision a new agricultural system that respects local cultural identities, is clean and actually enriches the soil in which it is grown, leaves minimal if any carbon footprint, and is fair to those who raise it, giving them a livable wage or compensation for providing us with the healthiest food possible. We have many exciting plans and hope you can join us at our tasting, educational, and awareness raising events.  Visit our website at or our Facebook page to see what we’re up to.

Feel free to contact us anytime if you have questions about membership, ideas or concerns in regards to Slow Food Okanogan and we will be happy to converse with you about your ideas.  As a member, you will be in our email database and receive monthly minutes from our meetings, information, and invitations to our events, plus opportunities to share your perspective and serve as a Slow Food ambassador.  Right now we have a special where, if you join or renew, you get $5 off one of our stellar Slow Food Okanogan T-shirts.

Slow Food Okanogan is a chapter of the international Slow Food movement based out of Italy, which began in 1986 as a response to McDonalds wanting to put one of their stores in Rome. There are over 100,000 Slow Food members in 800 chapters in 180 countries. Slow Food strives to preserve traditional and regional cuisine and promotes farming of plants, seeds, and livestock characteristic of the local ecosystem.

8th Street Greens Are In Stock and ABUNDANT at the Co-op!

Co-op shoppers are very fortunate to have a great source of mixed salad greens to enjoy, and 8th Street Greens, owned and operated by Shannon Gilbert, are “Locally Grown the Healthy Way!”

Located in Okanogan, this farm provides fresh, seasonal greens, vegetables, and fruits to its community via a CSA Program, grocers, restaurants, and caterers.

For more information check out their page at Local Harvest or at

“We steward the soil with all organic ingredients, rototill as little as possible, conservatively use water, invite beneficial insects with nectar-laden flowers, and celebrate the elements.”

Look for 8th Street Greens salad blends, spinach, and various seasonal vegetables in the Co-op produce cooler



Look for the SALES throughout the Co-op, displayed with white shelf tags below the items.

Current Tonasket Co-op Members receive special discounts on these products.

Some are one-time deals, some are monthly sales, and others are introductory promotions.
Price tags show member prices and non-member prices, with the sales being for our Co-op Members only.

Up to 90% of Americans Could be Fed Entirely by Local Agriculture

New farmland-mapping research published June 1st shows that up to 90 percent of Americans could be fed entirely by food grown or raised within 100 miles of their homes.

Professor Elliott Campbell, with the University of California, Merced, School of Engineering, discusses the possibilities in a study entitled “The Large Potential of Local Croplands to Meet Food Demand in the United States.” The research results are the cover story of the newest edition of Frontiers in Ecology and the Environment, the flagship journal for the Ecological Society of America, which boasts a membership of 10,000 scientists.

“Elliott Campbell’s research is making an important contribution to the national conversation on local food systems,” influential author and UC Berkeley professor Michael Pollan said. “That conversation has been hobbled by too much wishful thinking and not enough hard data—exactly what Campbell is bringing to the table.”

Farm to Table

The popularity of “farm to table” has skyrocketed in the past few years as people become more interested in supporting local farmers and getting fresher food from sources they know and trust. Even large chain restaurants are making efforts to source supplies locally, knowing more customers care where their food comes from.

“Farmers markets are popping up in new places, food hubs are ensuring regional distribution, and the 2014 U.S. Farm Bill supports local production—for good reason, too,” Campbell said. “There are profound social and environmental benefits to eating locally.”

Local food potential has declined over time, which Campbell said was an expected finding, given limited land resources and growing populations and suburbanization. The surprise, though, was how much potential still remains.

Feeding Cities

Most areas of the country could feed between 80 percent and 100 percent of their populations with food grown or raised within 50 miles. Campbell used data from a farmland-mapping project funded by the National Science Foundation and information about land productivity from the U.S. Department of Agriculture. With additional support from the University of California Global Food Initiative, he found there is enough land to assure that eating locally doesn’t have to be a passing fad.

“These results are very timely with respect to increasing interests by the public in community-supported agriculture, as well as improving efficiencies in the food-energy-water nexus,” said Bruce Hamilton, program director for NSF, which supports a spectrum of emerging technologies that might help alleviate growing agricultural demands. Feeding cities

Campbell and his students looked at the farms within a local radius of every American city, then estimated how many calories those farms could produce. By comparing the potential calorie production to the population of each city, the researchers found the percentage of the population that could be supported entirely by food grown locally. The researchers found surprising potential in major coastal cities. For example, New York City could feed only 5 percent of its population within 50 miles but as much as 30 percent within 100 miles. The greater Los Angeles area could feed as much as 50 percent within 100 miles.

Diet can also make a difference. For example, local food around San Diego can support 35 percent of the people based on the average U.S. diet, but as much as 51 percent of the population if people switched to plant-based diets.

Campbell’s maps suggest careful planning and policies are needed to protect farmland from suburbanization and encourage local farming for the future. “One important aspect of food sustainability is recycling nutrients, water and energy. For example, if we used compost from cities to fertilize our farms, we would be less reliant on fossil-fuel-based fertilizers,” Campbell said. “But cities must be close to farms so we can ship compost economically and environmentally. Our maps provide the foundation for discovering how recycling could work.”

Member Appreciation Day is the 3rd Tuesday of each month.
Members may bulk-order from the UNFI Catalog at 15% above wholesale.
Stock up now!

Producer Spotlight: Crazzy Woman Creek Enterprises

One of our year-round local suppliers is Crazzy Woman Creek Enterprises LLC. Owned and operated by Kathy Johnson of Cayuse Mountain Road east of Tonasket, the company specializes in an ample line of body products and herbal tinctures.

Kathy and her husband Carl have lived in the area since the late 90’s. She has been making salves and ointments for around 30 years. “When I started reading hand lotion ingredients and saw five different types of alcohol in there, I decided to make my own,” Kathy states, "knowing full well that what we put on our skin absorbs right into our bodies."

One of CWC's most versatile products is Frank’s Toothache Tincture. Not merely for toothache relief, the tincture is touted as being “the most versatile synergistic blend of herbs there is.” Kathy learned of its healing properties first-hand, then started making it with Frank’s approval.

The store stocks Frank’s Toothache Tincture as well healing salve specific for many skin ailments, CWC shampoo bars, Nice Pits! deodorant, Rhoid Relief, Bug Rub, and more. For her complete line of products and their ingredients visit her website at or chat on


Leann – “I love the fresh salad mix from 8th Street Greens!”

Julie – “I’m glad to be able to buy local greens in reusable bags rather than plastic containers.”

Melissa – “Bug Rub, locally made bug spray, all natural doesn’t irritate my kids’ skin or smell bad. It really works!

Michelle – “Love the organic coconut flakes! Whiz up 1 cup with 2 cups water, add a couple of dates and it’s the best coconut milk ever!”

Alice – “Stoneyfield ‘Oh My Organic Cream Top Yogurt’- a variety of fruit flavors with a nice cream top, chunky fruit, and a smooth, not too sweet texture. Delicious!”

Co-op Board of Directors meets on the THIRD MONDAY of each month, at 6:00 pm . in the North Valley Hospital Board Room in Tonasket, at 126 S Whitcomb, in the Administration Building. (subject to change)


This edition of the Co-op News was edited by River Jones,
and published as a service to the members of the Tonasket Natural Foods Co-op.

Letters and articles are welcome from members.
Please email your submission for consideration to us at .

Views expressed in The FireStarter are those of the author(s) and do not necessarily represent those of the Co-op management, directors, or membership. Acceptance of advertising does not indicate endorsement by the Co-op of the produce/ service offered. Newsletter editors and store management will review all submitted articles to determine suitability for publication.

Co-op Board of Directors:
Sunny Lanigan, Chair
Cassandra Schuler, Vice Chair
Rob Thompson, Treasurer
Ron Jones-Edwards, Secretary
Ricky Foster
Aaron Kester