• Board of Directors Message
• Sweet Potato or Yams?
• Chia Seeds
• Celebrate Molasses!
• Thanksgiving Pies!
• ...and more!

• Mon & Fri 9am-6pm
• Saturday 10am-4pm
• Closed Sundays & Holidays

Board of Directors Message

Greetings from your Board of Directors

Your Board of Directors is actively looking at several ways that we can meet a couple of upcoming expenses.

The first one of these is the removal and replacement of the sidewalk on 1st St. We have until mid June, 2019, to have this completed in order to receive a refund from the Baker City Sidewalk fund, an amount close to $1,750.00.

The second major expense would be the replacement of the store's cooling system. The current evaporative coolers are old and worn out, needing to be replaced. For a store of this kind, it would be best to have air conditioning installed, and that will be very expensive.

We are looking at several steps we, as a Co-Op, can take to accomplish the above without incurring additional debt. As information is gathered and ideas formulated, we will apprise you via e-mail. Please be sure that your current e-mail address is with your member information if you wish to receive these updates.

Following is one of my favorite quotes. I invite all members to work with me and the Board of Directors to make our Co-Op a happy and successful source of goods for all our community.

“Folks are usually about as happy as they make their minds up to be.” ― Abraham Lincoln

Upcoming meetings for your calendar.

November 20th - Board of Directors - Regular Meeting, 6:00 PM at the Baker City Library Meeting Room

December 18th - Board of Directors - Regular Meeting, 6:00 PM at the Baker City Library Meeting Room

All members are welcome to attend the Board of Directors meetings and your comments and suggestions are always welcome; you may contact any board member, staff, or use the suggestion box in the store. The board may be contacted at bfcboard@bakerfoodcoop.org. 

Contact the board at bfcboard@bakerfoodcoop.org  

QUESTIONS ABOUT THE PRODUCTS WE CARRY? LOOKING FOR SOMETHING SPECIAL?

EMAIL US AT STORE@BAKERFOODCOOP.ORG

Working Members of the Month

Gayle Hammond and Deb Roehm

Members Who Worked 10 or More Hours

CINDY BACON
KATA BULINSKI
JOHN & SUSIE BUSCH
CORY CARTER
JANET DEXTER
GAYLE HAMMOND
KATHLEEN HANSEN
FRAN HART
KEN JOHNSON
CARLY KRITCHEN
LAURIE MCADAMS

 

JEANNE ANN MELLOTT
SUE & GEN NELSON
BEVERLY NEWTON
SANDRA OSBORNE
BARBARA PETERSON
MAUREEN STANCIU
NORRIS TIBBETTS
SANDRA VASSAR
KATHY VAUGHN
JILL WYATT

Become a working member and save more on your purchases while helping the Co-op. Save as much as 30% off your grocery bill! Call Gretchen, or Phoebe at the Co-op for more details. Or better yet... stop by and let us know your area(s) of interest and we’ll see if we can match you up!

If you have any ideas or concerns about things at the Co-op, please leave us a message at the store or email to BFCboard@bakerfoodcoop.org

Sweet Potato or Yam?

The terms ‘sweet potato’ and ‘yam’ are frequently used interchangeably, which contributes in creating the confusion. While both are tuber vegetables, they are actually very different. They belong to different plant families and are only distantly related.

Sweet Potatoes

...aka ipomoea batatas (scientific name) are starchy root vegetables and only remotely related to potatoes. Originating in Central or South America, North Carolina is currently the largest producer. Like a regular potato, the tuberous roots are eaten as a vegetable. The leaves and shoots may also be eaten as greens. Sweet potatoes have a long shelf life and are sweeter and moister than regular potatoes.

Long and tapered in appearance with a smooth skin, they can range in color from yellow to orange to red, brown, purple, and beige. The flesh also can range from white to orange and even purple. The flavors span from the pale-skinned, white-fleshed Hannah, only slightly sweet and most closely resembling the flavor of a regular potato to the darker-skinned, orange-fleshed Beauregard, Jewel, or Garnet varieties, which are commonly used in many popular side-dish recipes.

In the United States, most tubers sold as yams are actually members of the sweet potato family. The primary reason for this is simple marketing. Back in the mid-20th century when orange-fleshed sweet potatoes were introduced in the United States, they were labeled ‘yams’ to avoid confusion with the common white-fleshed sweet potato that was already popular in the country. The word ‘yam’ was derived either from the Spanish ‘name’ or Portuguese ‘inhame’, both of which come from the Wolof word ‘nyam’ or ‘nyami’, which means to sample or to taste.

Yams

...while also starchy edible root vegetables, they are rather of the Dioscorea genus. Originating in Africa and Asia, they are now commonly found in the Caribbean and Latin America, as well. They are a relied upon staple in many African diets due in part to their long shelf life, as well as nutritional value.

Compared to sweet potatoes, yams can grow very large. With over 200 varieties in existence, size can vary from that of a small potato to up to 5 feet or more and have even weighed well over one hundred pounds. They are cylindrical in shape with brown, rough, barklike skin that is difficult to peel, but softens after heating. The flesh color varies from white or yellow to purple or pink in mature yams.

Compared to sweet potatoes, yams are less sweet and much more starchy and dry. Traditional preparation takes many forms, similar to that of a sweet potato; although, the most common is peeling and boiling. Yams, unlike sweet potatoes, must always be cooked thoroughly, as some types can be toxic when raw.

In the U.S., true yams can be quite difficult to find. They are imported and rarely found in local grocery stores. Your best chances of finding them would be in international or ethnic food stores. Wild yam powder can be found in some health food and supplement stores under various names. Yam flour used to make a dough that is served as a side to stews and casseroles or used similarly to instant mashed potatoes is available in the West from grocers specializing in African products.

Whether you call it a sweet potato or a yam, there are many health benefits to be had, including... a good source of beta-carotene, rich in antioxidants, particularly carotenoids, and according to some studies, may improve blood sugar regulation and reduce LDL (bad) cholesterol. One potential adverse effect for some people that are at risk of kidney stones is that sweet potatoes do contain oxalates.

Chia Seeds

Chia is an edible seed that comes from the desert. Typically grown in South America, they have a very mild, nutty flavor, which makes them easy to add to foods and beverages. They are frequently sprinkled over yogurt or added to smoothies. Loaded with healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium, they are a great way to start the day or for a quick pick-me-up...

Autumn Harvest Chia Pudding

(one serving -10 minutes to prepare and chill overnight)

Combine almond milk, chia seeds, honey, vanilla, pumpkin, and cinnamon in a small bowl and whisk thoroughly for one minute. Pour into a jar or bowl, cover tightly, and refrigerate overnight. Top with raisins and pumpkin seeds when ready to serve and enjoy! Experiment with different flavors such as using molasses instead of honey or dried cranberries instead of raisins. Maybe try sliced almonds or pomegranate seeds instead of pumpkin seeds.

Nutritional Information (pertains to recipe as listed): 403 calories, 19g total fat, 0mg cholesterol, 193mg sodium, 54g total carbohydrate, 15g fiber, 31g sugar, 10g protien, 106% vitamin A, 4% vitamin C, 52% calcium, 21% iron

CAN’T FIND WHAT YOU’RE LOOKING FOR?
THE CO-OP CAN SPECIAL ORDER IT FOR YOU. JUST ASK!!

Celebrate Molasses!

 Molasses - a sweetener claimed to be much healthier than sugar. Unlike refined sugar, molasses contains several vitamins and essential minerals including vitamins B-1, B-3, and B-6, as well as calcium, potassium, copper, iron, magnesium, manganese, phosphorus, chromium, cobalt, sodium, and selenium. Known as having a dense nutritional content a single tablespoonful is also high in protein and provides a burst of sugar and carbohydrates.

But... just what is molasses? Simply, it is a thick syrup made during the sugar-making process.

First, sugar cane or sugar beets are crushed and the juice is extracted. The juice is then boiled down to form sugar crystals, which are removed from the liquid. Molasses is the thick, brown syrup left after the sugar has been removed from the juice. This process is repeated several times and each time a different type of molasses is produced. Cane molasses is a by-product of the refining of sugar from sugar cane juice and beet molasses is a by-product of the extraction of sucrose from sugar beets. These varieties vary in color, consistency, flavor, and sugar content. Molasses comes in three varieties - light, dark, and blackstrap. The nutritional content and quality of molasses depend on the method involved in its refining process, the ripeness of the plant from which it is extracted, and the quantity of sugar that is extracted.

Light Molasses

This is the syrup made from the first boiling. It is the lightest in color and sweetest in taste. It is most commonly used in desserts, sweet dishes, and baking.

Dark Molasses

This is the type created from the second boiling. It's thicker, darker, and less sweet. It is also frequently used in baking and produces a more distinct color and flavor (think pecan pie).

Blackstrap Molasses

This is the syrup produced after the third boiling. It is the thickest and darkest in color and also tends to have a bitter taste. It is obtained from raw cane sugar and caned sugar refining. Blackstrap molasses, also known as final molasses is the most concentrated form and contains the most vitamins and minerals. For that reason, it is said to have the most health benefits.

Un-Sulfured and Sulfured

Molasses extracted from ripe sugarcane does not need sulfur and retains its rich and light flavor. Molasses labeled as "sulfured" has sulfur dioxide added to it. Sulfur dioxide acts as a preservative to molasses that has been extracted from young sugar cane to prevent it from spoiling. Sulfured varieties tend to be less sweet than un-sulfured products.

Refined and Un-Refined Brown Sugar

‘Refined’ is simply white sugar that has had some of the molasses added back in whereas ‘unrefined’ or ‘partially refined’ is where the sugar still contains some of the molasses from the original refining process. Un-refined brown sugar may be factory labeled as raw, natural, turbinado, demerara, and muscovado, among other names, depending on origin and the refining process.

Thanksgiving Pies!

Thanksgiving... a time for caring, for sharing, and for pies! Pumpkin Pie? Pecan Pie? What’s your favorite? Maybe apple, pear, or peach? Or perhaps a luscious cream pie? So many to choose from! While I won’t even try to compete with your favorite recipe for some of the more traditional selections, I have located a couple of my personal favorites that you might like to try. Hope you enjoy!

SHOOFLY PIE

Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. In a second bowl combine molasses, hot water, and soda. Pour one-third of molasses mixture into *prepared crust. Sprinkle one-third of the flour mixture on top of molasses mixture. Continue alternating layers to finish with the flour mixture. Cover pie crust edge with foil and bake at 375 degrees for 35 minutes (remove foil from crust edges after first 15 minutes of the baking time). Yield: one 9” pie Serve with fresh whipped cream.

*Crust Preparation: Stir together 1¼ cups flour and ½ teaspoon salt. Cut in ⅓ cup shortening. Sprinkle cold water to form ball. Knead flat and roll out crust. Place crust in pie plate finishing edge and bake at 450-degrees for 5 minutes. Cool.
 

SWEET POTATO PIE

Beat together sugar and eggs. Add potatoes, vanilla, and melted butter. Mix together. Add milk. If adding nuts, fold into batter last. Bake for one and one-half hours at 350 degrees.

November’s full moon is typically known as the Full BeaverMoon, as this was the month to set beaver traps before the swamps froze, to ensure a supply of warm winter furs. It is also known as the ’Full FrostMoon’.  November’s full moon occurs on the 23rd at 3:39 A.M. (PDT).

Ryder Brothers
For all of your stationery & office supply needs.

We also carry a fine selection of toys, games, and even chocolates!

Hours:
Monday - Friday: 8:30 to 5:30
Saturday: 10:00 to 3:00
www.ryderbrothers.com
www.facebook.com/Ryder.Brothers.Stationery/
 

Did you know that we are opening a second location in La Grande?

In fact, we’ re open now and already have a fine selection of toys available.

Open Tuesday through Saturday, we are located on the corner of

4th  & Washington Streets in La Grande. Check us out!