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OPEN DAILY SEE WEBSITE FOR HOURSobpeoplesfood.coop

(619) 224–1387

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07 Ocean Beach People’sOrganic Food Market News

July 2020

San Diego’s Best Selection of Organic Produce

S A N D I E G O ’ S O N L Y C U S T O M E R O W N E D G R O C E R Y S T O R Econtinued on page 10 . . .

P e o p l e ’s M a r k e t

O r g a n i c P r o d u c e D i s c o u n t

D a y s !

Co-op Owners receive 10% Off

all Produce*July 14, 15 & 16

*excludes no further discount items

People’s will be OPEN on

July 4th, 8 a.m. - 2 p.m.

Here’s To Your Health: Medicinal Beverages

If you look down the boxed tea aisle at the Co-op, you’ll find an array of teas offer-ing remedies for everything from congestion to indigestion. Many of us may have heard of medicinal beverages such as herbal teas, and as shoppers increasingly use them for wellness, it would appear there is some truth to these health claims. The question is, how much truth?

What Is an Herbal Tea? The most common type of medicinal beverage you are likely to encounter is herbal tea. Unlike typical black and green teas, which are created by steeping the leaves of the tea plant in hot water, herbal teas are brewed from the leaves, stems, flowers, roots, bark or rhizomes of a variety of herbs. As a result, these blends, also known as tisanes, are more concentrated, allowing a direct infusion of the herb and any properties it might have. This makes the health benefits more powerful and immediate than those from a green tea or black tea. Anecdotal reports suggest that some tea drinkers have had great success addressing problems like sore throats or headaches with herbal teas in a matter of minutes.

Medicinal Beverages: The Benefits Herbal medicine has been in practice since ancient times, with herbal teas being used in China as far back as 2000 B.C.E. The medicinal beverages we use today are often made using the same techniques, but modern technology and

Meeting Notes for May 18, 2020

People’s MarketBoard of Directors

GENERAL MANAGER’S MESSAGEby Jim Kase

PAGE 2 WWW.OBPEOPLESFOOD.COOP July 2020

Next Board MeetingMonday, July 20, 6 p.m.

• Outreach & Education Committee – Chair, Janice DuVallMeeting: July 13, 5:30 p.m.

• Finance Committee – Chair, Steve MyrickFollows Outreach & Education meeting

Board Committees

Market May 2020 2019 % Change

Sales $760,910 $1,096,695 -30.62%

Basket Size $59.68 $26.65 124%

Customers 12,818 41,661 -69.2%

As always, People’s member-owners are invited to attend Board of Directors meetings. We are currently meeting through Zoom. To attend, please call (619) 224-1387 at least 48 hours in advance and leave your email address or cell phone number for the Member-ship Dept. Or, email [email protected] You will be asked to provide your owner number and to specify which meeting you would like to attend. This will enable us to invite you to the Zoom meeting.

Board of Directors Present: Lynn Wade, Sarela Bonilla, Jamie Decker, Janice DuVall, Peter Doft, Paul Coogan, Jennifer Jiau, Kylie Oliver, and Steve Myrick.Staff: Jim Kase and Gloria Isselhard.Guests: Alice Rogoro and Judith Starker.

Board Study Lynn reviewed the subjects covered in the Board of Directors’ (BOD) manuals, which have been provided to new board directors.

New Business Jamie made a motion that the BOD pass a resolution to add Sarela Bonilla as a signer on the U.S. Bank Payroll checking account. Peter seconded. Vote: in favor – 7, abstained – 1. Motion passed. Peter made a motion that the BOD approve up to $1,200 to get Webcart, an e-commerce shopping cart software program, up and running. Paul second-ed. Vote: passed unanimously. Lynn advised that all directors are consid-ered to be members of all board committees. Steve called attention to the fact that the Executive Commit-tee is comprised only of board officers and that it is not open to guest participation. Jim noted that this year’s Consumer Coop-erative Management Association (CCMA) conference will be held virtually. The cost to attend is $25 per person and that a group of 10 receives a 10% discount. He will register the BOD as a group.

Outreach and Education Committee Lynn and Steve responded to questions regarding the protocol for notifying Co-op owners of meeting schedules. Emails are sent to those who re-quest to attend 24-hours prior to the meeting. It was suggested that this should be revised to 48-hours. Guests who are in attendance at the meetings will be muted and may use the “raise hand” feature in Zoom or chat window to speak and ask questions. A board member will be assigned to monitor the chat win-dow so that the chair does not have to. Note: raising a hand during the meeting may not be seen, as only a certain number of chat windows can be viewed at one time. Jim thanked Peter for offering to be a speaker at the upcoming Live Well Advance San Di-ego conference in December. Janice will be assisting Peter by researching the content of the presentation.Lynn said that the next topic for Board Study will be new board member orientation.

Finance Committee Steve reviewed the April financials. Sales for the market were down 32% for the month and down 5% year-to-date. Total revenue for the market and café was down 36% for the month and down 9% year-to-date compared to 2019. The target for labor as a percentage of sales is 26%, and for April it was 35.25%. The ratio of sales per paid labor hour was $100 as of April 2020 com-pared to $89 in 2019. Steve made a motion that the BOD approve up to $1,200 for the purchase of Plexiglas dividers at each cash register station. Sarela seconded. Vote:

passed unanimously. Board consensus is to continue to keep the sale of the café property listed as there is no cost to do so. Currently the site is being used to assist with the Co-op’s Curbside Pickup program.

Nominating Committee Sarela presented the proposed slate of board officer nominations. They were as follows: President, Lynn Wade; Vice President, Paul Coogan; Secretary, Jamie Decker; and Treasurer, Steve Myrick. The slate was elected unanimously.

Policy Governance Jim reported on sections B1 and B3. Jamie reported that the Financial Officer and the CPA are working to complete the 2018 and 2019 financial reviews.

General Manager’s Operations Report Gross sales were down 30.6% at the market compared to May of last year. The decline is due to the restrictions in place to help prevent the spread of the novel coronavirus. We reduced hours of operation by 30%, closed the bulk section to self-service and restricted access to the second floor, including the Deli. Year-to-date, sales are $564,996 behind last year in gross sales, or 10.2%. Our organization posted a net profit of $1,033 in May of 2020, compared to $16,133 last May. Year-to-date, our net profit is $66,471 this year compared to $69,641 in 2019.

May personnel costs at the Co-op were 30.03% of gross sales, due to the reduction in sales and the added labor hours related to our response to the virus. The staff continues to be incredibly positive and resilient throughout the current situation, and we all owe them a great deal of thanks for persevering during a very difficult time.

Operations continue to adapt to the new real-ity of the pandemic, and the recommendations made by the CDC, The State of California and The County of San Diego Department of Health. We are now looking to slowly ease restric-tions by remaining open continuously from 8 a.m. to 8 p.m. and reserving our first hour for seniors age 65 and older, as well as those who have compromised immune systems, or are managing a physical disabil-ity. Access to the Deli on the second floor for take-out orders and to use a customer restroom began at the end of May and will continue as long as we can maintain appropriate distancing. We are also return-ing to taking cash payments as well as using paper ownership forms. We will be emailing and sending postcards to owners who were not able to renew due to prior pandemic restrictions.

As summer begins this year, there is a sense of cautious optimism in the air. We are slowly (some not so slowly) emerging from isolation, not just physically, but emotionally and socially as well. While the past few months have been extremely disruptive to our communities and our economy, there is a light at the end of the tunnel. It isn’t the light that we left behind when we entered our current situation, it’s what I see as a brighter light. It’s a light that shines with hope and possibility, reflection and introspection, illuminating a better world to come.

I don’t mean our problems will “vanish in the warm weather,” but that many of us see things more clearly now than we did before, and we are more willing to embrace change along with the discomfort and disruption it may bring. For example, shopping local and supporting small businesses may not be as convenient as ordering from an online purveyor, but it underpins the social and economic fabric of our communities. Another is taking responsibility for ourselves and our effect on others during a pandemic, in what we take for granted, and in what benefits some of us but not all of us, to the detriment of everyone.

The inequity in our society is not new. Tragic injustices like those that have occurred in recent weeks have been all too common for hundreds of years, and they continue to happen. It is up to all of us, each of us, to shine the light on injustice. Those of us who have the power to bring about change must to strive to do so not just in the streets, but at the dinner table, in the board room and in how we live, because BLACK LIVES MATTER!

July 2020WWW.OBPEOPLESFOOD.COOP

Visit us at:www.obpeoplesfood.coop

Contact us at:General Manager

[email protected]

[email protected]

[email protected]

Advertising Representative – Jamie DeckerAd deadline is the 5th of the preceding month.

Editor - Amber Forest McHale

ADVERTISING DISCLAIMER:

[email protected]

Ocean Beach People’s Organic

Food Market News

Proofreader - Jamie Decker

People’s Co-op will not knowingly accept newsletter advertise-ments that are deceptive, misleading or expressly

incompatible with our mission and goals. People’s Co-op does not endorse, advocate or guarantee offers, viewpoints or representations made by advertisers in the newsletter.

At Ocean Beach People’s Organic Food Market, You Own the Store! For updates and current information

please visit www.obpeoplesfood.coop

continued on page 11. . .

Our Cooperative Community Fresh Recipes for the Table

recipes provided by © 2020 National Co+op Grocers

Sweet and Spicy Refrigerator Pickle Relish

Chef’s note: Cucumbers are naturally high in water so their relative concentration of nutrients is low. Nonetheless, cucumbers contain potassium, magnesium, vitamin C, folate, beta carotene, and vitamin K.

This relish can liven up any number of summer-time favorites. It pairs well with favorites like plant based sausages, barbecued tempeh, grilled cheese, and cheese and cracker platters.

Serves 6. Prep time: 15 minutes active; 4½ hours total.

1 lb. cucumber, seeded 2 large jalapeños, seeded 1/2 tsp. salt1/4 cup apple cider vinegar 2 Tbsp. sugar

Use the shredding blade in the food processor to shred the cucumbers and jalapeños. (You can also grate or finely chop the vegetables by hand.) Place the shredded vegetables on a clean kitchen towel and sprinkle with salt. Toss with your fingers to mix. Let stand for 5 minutes. Wrap the towel around the vegetables, hold it over the sink, and twist the towel to wring out the liquid. Put the cucumber mixture into a medium bowl, add the apple cider vinegar and sugar, and stir to mix. Refrigerate 4 hours or longer until serving. Keeps for up to 2 weeks in the refrigerator, tightly covered.

Curbside Pickup at People’s We are pleased to offer our valued owners a new service - online ordering and pickup. At this time, this service is reserved for senior member-owners who are age 65 or older, or member-owners who have compromised immune systems, or are managing a physical disability. Days to place your order include Monday, Wednesday and Friday by noon. Days to pick up your order are Tuesday, Thursday and Saturday between 1 p.m. - 2 p.m.

Additionally, People’s is offering a sliding scale donation for the service. Our goal is to make the pickup service accessible to everyone during this time. Donation options are located at the end of the online order form.

One order per owner per week please. Processing takes 24 hours, so please plan ahead. Upon placing your order we will gather your items and then email you the total amount with a link to pay. Upon order payment we will email you with your pickup time.

Questions? Call Peo-ple’s at (619) 224-1387 and ask for the Membership Dept. You can also email the Membership Dept. at [email protected]

People’s Market Updates • People’s is now Open 8 a.m. – 8 p.m., with the first hour (8 a.m. – 9 a.m.) reserved for senior shoppers and those with compromised immunity or a physical disability. • Refunds and credits have resumed. Please remember to save your receipts. • The Bulk Food, Herbs and Spices, Body Care and Household Depts. remain closed to self-service due to a county-wide mandate. We will continue to prepackage items from these departments until the mandate is lifted. • Outdoor seating in front of Co-op has been ar-ranged for Deli dining, with tables set at a minimum of 6 feet apart. Summer is here, relax and enjoy lunch alfresco style.

Enjoy Summertime Savings with Co+op Deals Coupons Before you head outside to exercise and bask in the sun, be sure to visit Ocean Beach People’s Organic Food Market for great deals on smoothie ingredients, snacks on the go, backyard picnic fixings and sunscreen. Find Co+op Deals coupon tear pads on Co-op shelves for more than $45 in summertime sav-ings from Muir Glen, Yogi Tea, Endangered Species, Dr. Bronner’s, Woodstock, Alba Botanica and other favorite brands. The July/August coupons are valid through Aug. 31, 2020. As you may know, we offer a bimonthly coupon book through our affiliation with the National Cooperative Grocers. Beginning in July and through the remainder of the year, NCG will not be printing the full coupon books. However, you can still get all of these great deals through coupon tear pads at People’s! And, for your planning purposes, you can find a PDF version of the coupon book on our website at www.obpeoplesfood.coop Coupons are just one of the ways you can save money at People’s. Look for Co+op Deals sales and our everyday low price Co+op Basics items throughout the market!

A Benefit of Ownership Did you know that a senior discount is available to seniors who have an active People’s ownership? Please see any cashier for a Senior Discount Applica-tion form.

Give a Co-op Gift Card! Looking for the perfect gift? People’s Co-op offers recharge-able gift cards—you decide the amount and your gift recipient chooses the treats that appeal to him or her. Whether it’s for a shopping cart filled with the freshest organic produce or herbal remedies from our Wellness Department, People’s rechargeable gift cards make it simple. Gift cards are available for purchase at the Co-op and online at www.obpeoplesfood.coop

Message from the Board of Directors

Thank You. Thank You. Thank You. The Board of Directors wants to thank all of our member- owners and shoppers for your support, patience and understanding over the last few months. We know that this time period has been very stressful for our community, the country and the world. The staff and board have strived to make your shopping experience as safe as possible. This may have made your shopping experience a little more time consuming. Physical distancing and limiting the number of shoppers in the Co-op are good actions to take to protect people’s health, but are not always conducive to an efficient and comfortable shopping experience. We thank you for accepting these changes and for your continued support of your Cooperative. We will continue to make safety our primary concern as we make your shopping experience at People’s more enjoyable. The expansion of shopping hours and the opening of the upstairs Deli for hot food, soups, salads, sandwiches, bakery items, and fresh juices for take-out are examples of the Cooperative’s efforts to help you meet your nutritional needs. The Cooperative will continue to do this as we follow regulations issued by the municipali-ties and focus on the safety of our employees, member-owners and shoppers. Thank you again for your past support and your continuing support in the future.


H e a l t h y B i t e s 5 Herbal Products for SummerLockdowns prevented 60 million U.S. coronavirus infections Coronavirus stay-at-home orders prevented about 60 million infections across the United States, according to a study published last month in the jour-nal Nature. A separate study from epidemiologists at Imperial College London estimated that stay-at-home orders prevented about 3.1 million deaths in 11 Eu-ropean countries, and reduced infection rates by 82 percent. “Without these policies employed, we would have lived through a very different April and May,” said Solomon Hsiang, director of the Global Policy Laboratory at the University of California at Berkeley. As U.S. businesses reopen, 20 states are reporting rising numbers of new cases.

Coronavirus and public restrooms As reported by Marc Fisher in the Washington Post, whether you’re at an outdoor park, restaurant, or even a grocery store, having to use a public restroom generally requires the user to step into a “tight, intimate, and potentially germ filled space.” The COVID-19 virus survives in fecal matter up to a month after a person has recovered and a high pres-sure flush from an uncovered toilet can send a plume of potentially germ-laden water droplets 6 feet in all directions, including up and over a stall wall. While it is unproven whether the virus can spread this way at this time, experts do warn that people using public toilets should focus on distancing and mask wearing. Editor’s note: At People’s, we have installed seats with lids on all of our toilets as an extra safety precau-tion. Additionally, because air hand dryers can blow germs into the air, we continue to offer recycled content paper towels for hand drying.

Yes, masks work Severe acute respiratory syndrome coronavi-rus 2 (SARS-CoV-2) causes COVID-19 and is spread from person-to-person through close contact. Mean-while, mask wearing is the topic of fierce debate in this country, as recently reported by NPR Shots. People opposed to mask mandates have staged protests and in some places politicians have received threats for trying to impose them. Meanwhile, a growing number of scientific studies support the idea that masks are a critical tool in curbing the spread of the coronavirus. There’s some evidence that masks protect the wearer, and even stronger evidence that they protect others from catching an infection from the person wearing the mask. Additionally, infected people can spread the virus just by talking. A meta-analysis of 172 studies that looked at various interventions to prevent the transmission of COVID-19, SARS and MERS from an infected person to people close to them. The analysis, which was published in The Lancet on June 1, found that mask wearing significantly reduces the risk of viral trans-mission. (NPR, The Lancet)

California provides virus data portalThe State of California has launched a user-friendly

data portal at www. update.covid19.ca.gov that tracks COVID-19 cases statewide and by county, gender, age and ethnicity. The portal also outlines statewide hospitaliza-

tions and testing efforts. The data presented on the portal is updated

daily and will include additional information as it is available.

Usually when we think of seasonal herbs and extracts, we think of winter colds and flu. But as weather warms, our increased activity and time spent outdoors inspires another collection of season-related products. Here is a group of five products from Herb Pharm, the maker of high quality herbal extracts that, while certainly not limited to use in summer, have particularly useful ap-plications during the warmer months. These products were specifically designed to help the body cope and recover from the strains, bruises, wounds and weath-ered, damaged skin that can come with increased outdoor activity.

Soothing Throat Spray makes an excellent first-aid spray for cuts, scrapes and scratches. Its ac-tions are similar to those in soothing a sore throat in that propolis and echinacea work to reduce inflamma-tion and acts as an antiseptic to limit or prevent infec-tion. Among its blend of ingredients, propolis and sage are antimicrobial while Saint John’s wort speeds the healing of skin and relieves pain from damaged and irritated nerves. Echinacea also helps in both of these respects. An added benefit of propolis is that its resinous nature creates a protective coating over the wound. Due to its alcohol content, Soothing Throat Spray may sting at first when applied to broken skin.

Original Salve is ideal for speeding the healing of all types of skin conditions including wounds and inflammations. It serves as a soothing anti-inflamma-tory and vulnerary (skin healer) for burns, includ-ing sunburn. The burn should be cooled down first with cool running water (never ice water) or soaked in a bath of cool water. Otherwise, the oil base will trap heat in the skin. Once the heat has dissipated, gently apply Original Salve to the affected area. Another perfect summer application of this salve is for chapped and cracking skin as seen in “gardener’s hands” and dry feet.

For many, summer is a time for get out and move more. Think kayaking and sailboarding, hikes into the backcountry, running around the local park, and generally using the body for more outdoor

activities. Trauma Oil is useful for many conditions including strains and inflammations of muscles and joints. It is specifically indicated where the trauma has been overt, such as sprains, contusions, fractures and dislocations. Trauma Oil should be gently mas-saged onto the traumatized area, and then covered with a cotton cloth. Trauma Drops serve as an internal adjunct in all cases that warrant the topical use of Trauma Oil. Summer exploration can bring us into contact with poison oak and poison ivy. Resins on these plants initiate a reaction in many (but not all) people that manifests as blisters and severe itching after a day or two. If you are sensitive to poison oak/ivy and have been exposed, try to get the area washed as soon as possible with hot soapy water. As much as possible, try to prevent the soapy water from run-ning onto non-affected skin. If preventive measures do not work, Soothing Oak & Ivy compound will quickly relieve the intense itching and can minimize the spread of blisters. The herbs in this formula are individually extracted to provide a broad-spectrum of plant compounds. Avoid getting the spray in eyes or on sensitive skin. A washcloth dipped in ice water can also be applied to these areas for temporary relief.Skin and muscles get an added dose of wear and tear during the summer months. Preventive measures such as proper stretching, use of sunscreen, and general safety awareness can preclude many of the injuries common to the summer months.

When skin is damaged, preventing infections and speeding healing with Herb Pharm’s external and internal use products is one of the best ways to stay healthy and get back to summer fun.

This content is provided for educational purposes only and is not intended as medical advice or as a substitute for the medical advice of a health care practitioner.

Your Actions Save Lives Protecting yourself and your family comes down to common sense: Staying home except for essential needs and activities. Practicing social distancing. Wearing a cloth face mask when out in public. Wash-ing hands with soap and water for a minimum of 20 seconds. Avoiding touching eyes, nose or mouth with unwashed hands.

What to Do if You Think You’re Sick Call ahead: If you are experiencing symptoms of COVID-19 (fever, cough or shortness of breath), call your health care provider before seeking medical care so that appropriate precautions can be taken. San Diego County operates a website offering infor-mation on free COVID-19 testing sites at www.tinyurl.com/y8bdjzn4 For more information about what Californians can do to prevent the spread of COVID-19, visit www.covid19.ca.gov California continues to issue guidance on pre-paring and protecting California from COVID-19. Consolidated guidance is available on the California Department of Public Health’s Guidance web page at www.tinyurl.com/sgbxepw

The keto diet and COVID-19 Keto diets, which are high in fats and low in carbohydrates, have received some attention in the context of treating or preventing COVID-19. This may be because there is some evidence to suggest that keto diets could help boost the immune system. However, much of that evidence is based on animal studies rather than human trials. Also, an upcoming clinical trial from Johns Hop-kins University in Baltimore, MD, proposes to look at whether or not a ketogenic intervention might help intubated COVID-19 patients by reducing inflamma-tion. The intervention would necessitate the admin-istration of a specially devised ketogenic formula through enteral feeding. It would be a last-resort procedure for those in a critical condition. There is currently no evidence to suggest that following a keto diet could help a healthy person prevent or treat infection with SARS-CoV-2. However, there is evidence to suggest that keto diets can expose people to certain health risks, such as raising cholesterol levels. Keto diets may also have side effects, such as flu-like symptoms, head-aches, nausea, and changes in blood pressure.

(Medical News Today)


Body Care & Wellness

Honey Girl Organics - No Further Discount

All Pranarom Products 20% OffPranarom - No Further Discount

Zatik - No Further Discount

Navitas OrganicsEssential Superfood Blend 8.8 oz. $19.49 reg. 22.99

All Zatik Products 20% Off

Terry Naturally - No Further Discount

All Terry Naturally Products 20% Off

Humble Brands - No Further Discount

All Humble Brands Products 20% Off

Includes Healthy Knee & Joints, Curamin Pain Relief, Extra Strength Curamin Pain Relief, CuraMed, Tri-Iodine, and more!

Organic Cacao & Greens variety. This proprietary blend includes plant-based nutrition for protein, fiber, antioxidants and digestive support.

Includes Black Seed Oil, shampoos, conditioners, facial cleansers, facial toner, sunscreen, and more!

All Honey Girl Organic Products 20% OffIncludes Facial Cleanser, Foaming Facial Wash, Facial TonerFace & Eye Creme, Night Creme, Rose C Serum, and more!

Includes essential single oils and blends, aromatic hydrosols, and more!

Includes all deodorant varieties and hand sanitizer.

Frontier Co-op - Organic & Fair Trade Peppermint Leaf, Cut & Sifted $18.95 lb. An aromatic peppermint with a cooling and refreshing scent. This peppermint is sustainably grown and harvested in the high desert region of the Pacific Northwest, a prime location for growing herbs.To prepare as a tea, pour 8 oz. boiling water over 1 1/2 tsp. of herb. Cover and steep for 5 - 10 minutes, strain and serve immediately.

Bee’s Wrap - Resuable Food StorageLunch Pack 1 sandwich and 2 medium wraps $16.95 reg. 18.95

Pack a lunch, store food, and wrap leftovers. The best part? Zero plastic waste!

To-Go WareBamboo Utensil Set adult & child sizes $7.59 - $10.99Includes fork, knife, spoon, chopsticks & carry case with a carabinar.

NorproGrip-EZ Ice Cream Scoop each $5.59 reg. 6.95

Designed with a deep curve for forming effortless perfect scoops

Bulk Herbs & Spices

What’s New at People’s Market?

General Merchandise

More Ways to Save with Co+op Basics Looking to stretch your grocery budget? So are we! That’s why we’re pleased to offer People’s “Co+op Ba-sics” program. Co+op Basics offers everyday low prices on many popular grocery and household items. From peanut butter to beans and tomato sauce to olive oil, you’ll find value-priced brands as well as low prices on some of your everyday favorites. For savings on Co+op Basics products, look for the purple and white Co+op Basics sign!

reg. 21.95

reg. 8.95 - 12.95

Grocery Kale Bros (formally Kip’s) – Choco Keto Kale Chips: Made from fresh organic kale dehydrated at low temperatures and sweetened with prebiotic fibers and stevia root. Classic Keto Kale Chips new, too!

Navitas Organics – Organic Cacao + Reishi Longevity Blend: A deli-cious, convenient mix of organic, minimally processed cacao and medicinal reishi mushroom powder. With its rich dark chocolate taste, it’s an ideal 1:1 swap anywhere you would use unsweetened cocoa powder. Boost smoothies, brownies, hot chocolate, warm cereal, cakes and even savory recipes. Organic Keto Cacao Powder new, too!

Clean Cause – Organic Zero Calorie Berry Mint Yerba Mate: With zero sugar, and zero carbs, this sparkling yerba mate beverage features 160mg of natural caffeine per can. It’s sweet, but not too sweet. Organic Orange Gin-ger and Organic Cherry Lime varieties new, too!

Earth’s Best Organics – Organic Squash & Sweet Pea Baby Food Puree: Simple food that is simply delicious. For babies 6 months and older. Packaged in BPA-free resealable pouches. Organic Pumpkin Cranberry Apple, Organic Banana Blueberry, and Organic Pear Carrot Apricot new, too! Check package of each variety for age appropriate enjoyment.

PerishablesSan Diego Tempeh – Chickpea & Sunflower Seed Tempeh: Locally made and featuring organic ingredients, this tempeh is free of gluten and soy. Using a traditional Indonesian fermentation process the finished product is raw, nutritious and delicious. Black Bean & Green Lentil and Green & Yellow Split Pea varieties new, too!

Miyoko – Cultured Vegan Pepper Jack: Made from allergen-friendly oats, potatoes, and legumes, each rustic thick slice provides 3 grams of plant pro-tein. Free of soy, gluten and palm oil. Cheddar Slices new, too!

Bean Vivo – Organic Maui Onion Bean Snack Dip: Maui inspired, this grab and go snack features white beans -- rich in healthy macro and micro-nu-trients and chock-full of fiber -- paired with a blend of yellow onions, coconut and garlic. Each container comes with a side of gluten free crackers.Organic Adobe Chipotle Black Bean Snack Dip new, too!

Sweet Nothings – Organic Strawberry Plant-based Frozen Dessert: A frozen grab-and-go snack made from organic fruits, nuts and seeds. At only 90 calories, this non-dairy iced treat is just right when you need a light bite or sweet treat. Organic Blueberry Beet variety new, too!

So Delicious – Dairy Free Oatmilk S’mores Ice Cream: Pull up a log and enjoy a scoop of graham cracker-flavored oatmilk frozen dessert with choco-late bits and marshmallow-flavored swirls of CocoWhip™ topping. It’s like sit-ting in a circle and singing a song of yum. Caramel Apple variety new, too!

Kite Hill – Dairy Free Sour Cream: This new almond milk sour cream is the dairy-free dollop you’ve been waiting for. Spoon it onto tacos, baked potato, or even in baked goods for a refreshingly creamy finish.

WellnessHost Defense Mushrooms – Elderberry Plus Syrup ~ Elderberries and Mushroom Mycelium: This tasty syrup is ideal for people seeking to sup-port daily immune function, cardiovascular and respiratory health as well as antioxidant activity with superfood mushroom mycelium and elderberries.


Deli/Bakery

People’s Hummus

$7.49 per pound reg. 8.49

reg. 6.49 You Save $1.49

Perishables

July 1- 15

Bulk

Deli items feature Organic ingredients

Prices on SpecialsWhile Supplies Last

Grocery & Household

reg. 1.45 each You Save .45 each

reg. 4.99 each You Save $1.99 each



reg. 4.95 You Save .96


reg. 3.99 - 5.59 12 oz. You Save .99 - $2.09


Chocolate Brownies


Organic India

Organic Tulsi TeaAssorted varieties

$3.99 18 bags

Hope

Organic HummusOrganic Guacamole

2 for $6 8 oz.

Luna & Larry’s - Organic!

Coconut BlissAll varieties

$5 pint

wildbrine

Organic SauerkrautRed Beet & Cabbage,

Arame & Ginger, Green

$4.99 18 oz.


Mountain High - Organic!

Buckwheat Groats

$2.99 per pound


Whole Raw Cashews

$7.99 per pound

reg. 11.99 You Save $4

Yellow Popcorn

$1.29 per pound


Quick Rolled Oats

99¢ per pound


Mountain High - Organic!

French Lentils

$2.29 per pound

Organic!

Seventh Generation

Dish Liquid Assorted varieties

$3.49 25 oz.

Topo Chico

Sparkling Mineral WaterAssorted varieties

4 for $4 12 oz.

Rebbl - Organic!

Super Herb ElixersProtein ElixersAll varieties

$3 - $3.50

Kashi

Organic CerealAssorted varieties

2 for $6 16.3 oz.


Mediterranean Organic

Organic OlivesAssorted varieties

2 for $6 8.1 - 8.5 oz.

reg. 4.99 - 5.59 each You Save $1.99 - $2.59 each

Alden’s Organic

Organic Ice CreamAll varieties

$5.99 1.5 quart

Mary’s Gone Crackers

Organic Thin CrackersSea Salt, Garlic, Cayenne

2 for $6 5 oz.

Organic!

Organic!


July 16 -31Deli/Bakery Perishables

Bulk


Strawberry Cake


Tempeh Cutlets


Prices on SpecialsWhile Supplies Last

Deli items feature Organic ingredients

Grocery & Household




reg. $4.15 each You Save .65 each

Mountain Valley

Spring WaterBottled in glass!

3 for $5 33.8 oz.

reg 4.55 each You Save $1.55 each

Seventh Generation

Free & Clear Baby WipesSafe for hands, face, and bottom

$3.49 64 oz.

reg. 4.99 - 6.59 assorted sizes You Save $1.49 - $1.60

Plant Snacks

Cassava ChipsAssorted varieties

2 for $5 5 oz.


SunRidge Farms

Organic Tri Color Quinoa

$2.99 per pound


Organic Pinto Beans

$1.99 per pound


Dried Mango

$9.99 per pound


Crystalized Ginger

$6.99 per pound


Mountain High

Garbanzo Beans

$1.99 per pound

Organic!

Ojai Cook

Organic MayonnaiseMade with cage free eggs

$3.49 16 oz

Alden’s Organic

Frozen NoveltiesSelect varieties

$3.50 - $4.99

Organic!

reg. 5.79 - 5.99 You Save $1.80 - $2

reg. $4.59 You Save $1.10

Nature’s Path - Organic!

EnviroKidz CerealAssorted varieties

2 for $7 10 - 11.5 oz.

Emerald Valley

Organic SalsaMild, Medium, Hot

$2.99 14 oz.

Chickapea

Organic PastaAssorted varieties

2 for $6 8 oz.

Bitchin’ - This Dip is Nuts!

Sauces & DipsAll varieties

$4.49 7 - 8 oz.

This Dip is Nuts is Organic!

reg. 6.49 - 6.69 You Save $2 - $2.20


Health-Ade

Organic KombuchaAll varieties

2 for $5 16 oz.

Field Roast

Plant Based SausagesItalian, Bratwurst, Smoked Apple Sage,

Apple Maple Breakfast, Mexican Chipotle

$3.99 9.3 - 12.95 oz.

Organic!


O r g a n i c P r o d u c e

What’s on your Fourth of July menu? Whether you’re planning a backyard cook out with the family, or an intimate picnic at the park, put a little extra fireworks in your celebration this year by enlivening some of your traditional favorites! All it takes is a tweak here and there to transform the ordinary into the extraordinary. Here are just some pos-sibilities.

Corn on the Cob * Pull back the husks on corncobs, leaving the bottoms intact. Remove the silk, then soak the corn in water for about half an hour. Now you’re ready to season the corn cobs: slather with chipo-tle sauce, sour cream, or horseradish; or drizzle with maple syrup or bal-samic vinegar and olive oil; or rub with a combo

of softened butter and Parmesan cheese. Tie the husks over the seasoned corn and grill.

* Serve corn on the cob with an array of condiments, such as pesto, Mexi-can seasoning and lime juice, and herbal butters (simply combine softened butter with your favorite herbs and spices, like oregano, basil, thyme, and marjoram).

Side Salads * Jazz up your coleslaw by making it with shredded green and red cab-bages, grated carrots and chopped jicama. Then, dress with tamari or soy sauce blended with sesame oil and vinegar. Toss in some roasted cherry tomatoes, green onions, and lightly salted peanuts. * Serve warm new potato salad with a vinaigrette and plenty of fresh dill and black pepper. Or make it a sweet potato salad with a ginger and orange dress-ing and top with golden raisins and toasted pecans. To make dressing, combine orange juice with minced fresh ginger, wine vinegar, olive oil and honey. * Transform your favorite baked bean recipe by including different beans. Try black beans, adukis, or even limas. Add some grains for a tasty ad-dition, like quinoa or barley, or even some tiny, cooked pasta. Top with a dollop of sour cream mixed with molasses, or a spoonful of cranberry sauce, pineapple chunks, or apricot chutney. * Elbows and shells are great, but pasta salad can also feature bow tie pasta, orzo, soba noodles, ramen, etc. For a quick and stunning side, toss spiral pasta with sautéed leeks, grilled tempeh cubes, grape tomatoes, fresh mozzarella, and pesto. Sprinkle with roasted cashews. Inspired? No doubt you’ll think of many new twists to try on old favorites, once you get started. Happily, there’s still plenty of picnic weather ahead.

Flavorful Food for the Fourth

2 zucchini, cut lengthwise into 1/4-inch slices2 red bell peppers, seeded and sliced into large strips1 small eggplant, cut into 1/2-inch rounds1/2 pound fresh mozzarella, salted or buffalo style, cut into thick slices1 Tbsp. olive oilPinch salt and black pepper1/4 cup fresh basil, julienned (optional)

Marinade1/4 cup olive oil1/4 cup red wine or balsamic vinegar1 Tbsp. fresh garlic, minced1 tsp. dried basil1 tsp. dried oregano

In a large bowl, combine all marinade ingredi-ents. Add the prepared vegetables and marinate 30 minutes, turning often. Heat your gas or barbecue grill on medium-high. Remove the vegetables from the marinade and grill until cooked through, about 5 minutes, turning often. Season the mozzarella with olive oil, salt, and pepper. Arrange mozzarella slices around the edge of a serving platter. Remove the vegetables from the grill and layer the eggplant first in the center of the platter, then zucchini, and top with bell peppers. Drizzle with leftover marinade and garnish with basil.

Gril led Summer Vegetables with Fresh Mozzarella

White Bean & ChardPasta Salad

1/2 pound small shell or tube-shaped pasta2 Tbsp. olive oil1/2 small yellow onion, diced1 tablespoon minced garlic (about 3 cloves)1/4 pound carrots, diced 1 pound chard, washed and roughly chopped, with any toughstems removed1 15-ounce can navy beans, drained and rinsedDressing1/2 cup lemon juice (about 2 lemons)2 Tbsp. olive oil1 tsp. dried dill1 Tbsp. Dijon mustard1/2 cup grated Parmesan cheeseSea salt and pepper to taste

Bring a large pot of water to boil and cook the pasta until al dente. Drain, rinse and set aside. In a medium-sized skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onions, garlic and carrots for a few minutes, then add the chard and cook a few minutes more until it is tender. Remove the skillet from the heat, stir in the white beans and set aside to cool.


Action Alert Food for Thought: How Stimulus Dollars are Spent will Affect Emissions for Decades

Red and processed meat increases risk of kidney diseaseConsuming red and processed meat increases the risk for chronic kidney disease, according to a study published in the Journal of Renal Nutrition. Research-ers followed diet records for participants from the Tehran Lipid and Glucose Study and tracked protein sources and chronic kidney disease incidence rates. Results showed that those who consumed the most red and processed meat increased their risk for disease by 73% and 99%, respectively, when compared to those who ate the least. Substituting one serving of red or processed meat with a serving of a different protein source such as legumes or grains lowered the risk for disease by up to 30%. Possible protective mechanisms associated with replacing meat with a plant based diet include lower dietary acid load, lower intake of advanced glycation end products, and in-creased intake of nutrients associated with improved kidney function.

Teenagers create 13-mile ‘Bee Byway’ to save native bees Joshua Nichols and Luke Marston are using their STEM skills to save the declining bee population. Bees are important insects, sup-porting their local ecosystems by providing food and habitats for other species. Nichols and Marston, both 14, are members of the award-winning robotics team Ruling Robot

Pesticide Action Network & You: Taking Action for Farm Workers U.S. farmworkers and their families are on the frontlines of chemical-dependent agriculture, facing more risk of pesticide exposure than any other sec-tor of society. It’s time for this to change. More than two million farmworkers perform some of the most demanding manual labor in this country, cultivat-ing and harvesting the crops that feed us all. Yet these workers are some of the least protected from on-the-job harms — including exposure to highly hazardous pesticides.

As residents of rural, agricultural communi-ties, farmworkers and their families can also be exposed to health-harming pesticides drifting into homes and schools from nearby fields, or seeping into drinking water sources. This chemical expo-sure takes a heavy toll. Research clearly shows that farmworkers not only experience more chemical poisonings from on-the-job exposures than any other sector, they also face higher rates of long term health impacts than the general public, includ-ing cancer, birth defects and learning disabilities.

Pesticide Action Network (PAN) works in coalition with farmworker advocates across the country to improve conditions for our farmwork-ers. Recently this non-profit won new, stronger national rules to protect farmworkers on the job. These rules included better safety training, access to information on the hazards of specific pesti-cides, youth protection (youth under 18 may no longer apply pesticides) and emergency assistance (employers must provide transportation to medi-cal facilities and all relevant pesticide information in the event of a pesticide poisoning incident).

You Can Help Too! Building a food system that’s healthy for all means connecting the dots. The same chemicals that put farmworkers and rural communities at risk can coat fruits and vegetables on plates across the country. Here’s how you can help:

Support enforcement of stronger rules to protect farmworkers on the job. Sign up for PAN Alerts at www.panna.org/take-action/sign-alerts-news to find out how you can help keep the pressure on the EPA to imple-ment safety changes. This simple action can have positive, impactful and lasting effects.

You can also spark a conversation about building a food system that’s healthy, thriving and sustainable for all — including farmworkers. Dig deep into the PAN website at www.panna.org to find blogs and resources to pass along to your online community, friends and family.

N e w s B i t e s

The COVID-19 pandemic and subsequent lockdowns have led to a record crash in emissions. But it will be emission levels during the recovery—in the months and years after the pandemic recedes—that matter most for how global warming plays out, according to a new Nature commentary from researchers at the University of California San Diego.

While the skies have been noticeably cleaner, countries like the U.S., Mexico, Brazil, South Africa and others have recently relaxed laws controlling pollution and vehicle energy efficiency standards.“This trend is worrisome because policy decisions being made now about how to save economies will determine how much CO2 enters the atmosphere over the coming decade,” said Ryan Hanna, lead author of the Nature piece and assistant research scientist at UC San Diego.

The key in determining post-pandemic emissions is how governments choose to spend stimulus monies; whether they use it to prop up fossil fuel incumbents or bolster clean energy transitions already underway. Whether the coming recovery is green or dirty will have an outsized effect on climate. Accord-ing to the authors’ analysis, this year’s crash in emissions, by itself, would lead to levels of atmospheric CO2 in 2050 about 10 PPM lower than the trajectory the world was on before the pandemic. By com-parison, whether the recovery is green or dirty amounts to a difference of 19 PPM in the atmosphere by 2050—nearly double the impact on the climate.

Ensuring a green recovery will require government action. Yet, government responses have so far been mixed. The European Union and South Korea remain largely committed to their respective “Green New Deals,” while other governments are falling short. The Trump administration in March rolled back U.S. auto fuel economy rules, committing the nation to higher transport emissions, now the largest source of warming gases in the U.S. In the same month, China authorized more coal power plants than it did in all of 2019.

To read the full Nature piece, go to the Nature.com website at tinyurl.com/yd5mxrq3

Falcons, based in Newport News, Virginia. Using a geographic information system, Nichols and Marston plotted a 13-mile “Bee Byway,” identifying dozens of sites across Newport News where they, along with volunteers, could plant native and bee-friendly plants. With this pollinator corridor, bees are protected from isolation, improving their chances of survival. During the pandemic, Nichols and Marston have delivered plants to more than 60 homeowners to keep the Bee Byway project rolling along, and over the summer, they hope to host a scavenger hunt at Bee Byway sites to help educate the community about bees and ways to save them. (The Daily Press)

U.S. Appeals Court bans dicambaAfter a surprise ruling from the Ninth Circuit Court of Appeals last month, the EPA announced it was revoking registrations for several formulations of the herbicide dicamba, effectively banning its sale and use on US farms. Dicamba has been used for de-cades, but only recently became the center of contro-versy after it caused damage on millions of acres of crops. At the center of the controversy are documents appearing to show willful negligence on the part of

Bayer and BASF, which manufacture the herbicides. Bayer — already belea-guered from a slew of lawsuits around the safety of the main ingredient in its product Roundup — stands to lose nearly $100 million in sales this year from the decision, and says it plans to appeal. Read more on the subject at www.foodprint.org/blog/goodbye-to-dicamba-for-now/


P E O P L E ’ S R E S T A U R A N T D I R E C T O R Y

. . . continued from page 1tea

4765 Voltaire St. San DiegoA CALIFORNIA COOPERATIVE

Ocean Beach

Organic Food Market

San Diego’s Only Customer Owned Grocer!

PEOPLE’S

Live Acoustic Music at People’s DeliFridays, 5:30 - 7:30 p.m. & Sundays, 11 a.m. - 1 p.m.

Advertise in the Ocean Beach People’s Organic Food Market Newsletter and reach more than 13,000 readers each month! People’s newsletter has a hardcopy print and online distribution. For rates and more information, please contact Jamie Decker [email protected] or call (619) 224-1387.Reduced advertising rates available for People’s member-owners.

Ocean Beach 4230 Voltaire St.(619) 223-2880

research show there may be more to the herbs that they consist of. As an example, many people may have heard of chamomile tea being taken to help with an upset stomach, but recent studies have shown that it is capable of far more than that. A randomized double-blind study of 57 patients with generalized anxiety disorder showed that over the course of eight weeks, those who drank chamomile tea experienced a significant alleviation in anxiety symptoms versus those who did not. Another study showed that cham-omile inhibited the release of inflammatory prosta-glandin molecules from white blood cells, similarly to some non-steroidal anti-inflammatory drugs. An additional study shows the flavonoid apigenin, which is most abundant in chamomile flowers, inhibits gastrointestinal cancer growth and blood supply to cancerous tumors. Though like all herbs, chamomile cannot cure, prevent or treat diseases, the benefits of this particular herb may go well beyond easing a

simple stomachache. Chamomile is only one of many of multi-purpose herbs, though. Many herbal tea manufacturer use a combination of herbs, including fennel, peppermint and the aforementioned chamomile, to formulate tea blends, specifically designated for health purposes such as pregnancy care, gas relief and seasonal al-lergy relief. With this type of versatility available and more uses for herbs coming out of the scientific com-munity, we may see a throwback to the apothecaries of old, where people can come into a shop for an ailment and purchase an herbal tea that will alleviate their symptoms.

Alternative Options While herbal teas are one of the most common items of discussion regarding medicinal beverages, there are other options available that are rising in popularity. One of these alternative beverages is kombucha, a tea variant that is made by mixing and

fermenting a colony of yeast and bacteria with tea and sugar. Kombucha is purported to have a wide array of benefits including reducing headaches, aiding with constipation and offering general detoxifying effects. One thing to note about kombucha is that due to the fermenting process, it contains trace amounts of alco-hol. It also may have some negative effects including stomach upset and infections, but these are largely attributed to home brewers using unsanitary brewing conditions. However, one thing to consider with both store-bought kombucha and even other herbal teas are allergic reactions. Due to the concentrated nature of medicinal beverages as opposed to other drinks, consumers still need to be careful of side effects the same way as they would with the treatments that these beverages emulate. Shoppers should talk to their healthcare providers about any questions they may have. (source: WF Consumer Bulletin)


. . . continued from page 3recipes

Red, White and Blue Salad

S U G G E S T I O N, COMMENT & QUESTION BOX

The suggestion box is located just inside the Co-op.

You can also email suggestions and comments

to [email protected] When emailing,

please put “Suggestion Box” in the subject line.

Dear People’s, You require face masks. Yet a couple was in here today with their kids and the kids did not have masks. One of them was sick with a mucus-y cough! Don’t you require people to be healthy to enter? This jeopardizes all of us. Pamela

Dear Pamela, Thank you for shar-ing what you observed and for your concern for the safety and well-being of others. The County of San Diego Health and Human Services has issued orders that, “All persons two years old or older who are present in the county shall have possession of a face covering described in Califor-nia Department of Public Health Face Covering Guidance issued on April 1, 2020, when they leave their home or place of residence, [and] shall wear the face covering when-ever there are customers, clients or guests in a business or within six feet of another person who is not a member of their family or household.” People’s staff has been directed to alert a supervisor if a situation such as you have described arises. This will allow us to address the situation immediately and appropriately. On numerous occasions we have supplied parents with disposable face masks for their children to wear while shopping at the Co-op. As posted at the entrance to the market at the request of the county, we ask that anyone who is experiencing any symptoms of COVID-19, in-cluding fever, sore throat, and / or respiratory discom-fort, to refrain from entering the Co-op. We understand that this is not always convenient for parents/ guard-ians or caretakers if they are caring for an ill child, however we continue to ask that all shoppers be mindful of the health orders put in place, both for the health and

safety of themselves and of others. Thank you for your continued support and for shopping at People’s. Sarela, Store Manager

Dear People’s, I love the tempeh bacon from the Deli salad bar. Could you sell it separately? I would buy a bunch of it for salads that I prepare at

home. Tammy

Dear Tammy, We will package some of this item and make it available in the first floor grab and go cooler. Thank you for the suggestion. Cheers, Mike, Deli

Dear People’s, Thank you for serv-ing our community for so many years. As you are probably aware, many people are gluten intolerant. Have you thought about adding more gluten-free food to the Deli’s hot case? It seems that the food has been the same for over ten years. Perhaps it’s time to offer more variety. Thanks again for all you do offer. We couldn’t imagine shopping without People’s as our go-to store. Corey

Dear Corey, Thank you for the important feedback. We will definitely increase the gluten-free options in the hot case. Mike, Deli

Dear People’s, I just wanted to let you know that dur-ing these crazy times, your staff is even more incred-ible than ever. Everyone is so friendly and helpful! I know what a difficult time this must be for everyone but they always are there to assist you, offer sugges-tions, and greet you and wish you a great day! More reasons to shop at the amazing OB People’s Organic Food Market! Larry Zeiger

Dear Larry, Your heartfelt message is deeply appreci-ated. When it was received, we posted it so that all staff members could read it. Thank you for letting us know that we are being helpful and meeting your needs at the Co-op. We are grateful for your continued support of People’s. Amber, Editor

All persons two years old or older who are present in the county shall have possession of a face covering described in California Department of Public Health Face Covering Guidance . . .

This colorful salad could be the star of any sum-mertime meal, but it also makes the perfect side to grilled Portobello mushrooms. Consider a tomato-ba-sil bruschetta appetizer or slice of angel food cake for dessert — both of which go well with the balsamic in the salad.Serves 6. Prep time: 15 minutes.

2 Tbsp. balsamic vinegar 2 Tbsp. extra virgin olive oil2 Tbsp. honey1/2 tsp. salt1/2 tsp. black pepper4 oz. mixed greens8 oz. fresh mozzarella balls, small 2 cups strawberries, sliced2 cups fresh blueberries1/4 cup almonds, coarsely chopped

In a cup, combine the balsamic vinegar, olive oil, honey, salt and pepper. Whisk to combine. Place the mixed greens in a large salad bowl. Sprinkle the mozzarella balls, strawberries and blueberries on top of the greens. Drizzle the dressing mixture over the salad and sprinkle with almonds. Toss the ingredients together and serve.

Peach and Mint Smoothie

This flavorful smoothie can stand on its own for breakfast or a healthy snack. You can also comple-ment it with a bowl of granola or some more fresh fruit — fresh berries and other stone fruit, like cher-ries and plums, will pair well with the peach flavor.

Serves 2. Prep time: 10 minutes.

1 cup low-fat Greek yogurt 1 large frozen banana12 large spearmint leaves, plus two sprigs2 large peaches, sliced

1 tsp. lemon juice Honey (optional)

In a blender, add the yogurt, frozen banana, mint, peach slices and lemon juice, in that order. Blend, using the tamper if you have a high-speed blender, or scraping down and repeating as needed. If you like your smoothies sweet, add a tablespoon of honey and blend. When creamy, pour into glasses, garnish with mint and serve.

Strawberry Lemon Bars Nothing says summer more than a classic scoop of vanilla ice cream next to these bars. The cool sweetness of the ice cream pairs perfectly with the slight tartness from the lemon.

Serves 12. Prep time: 25 minutes active; 1½ hours total.

Crust1 3/4 cups whole wheat pastry flour 1/2 tsp. salt1/2 cup powdered sugar1 stick butter, sliced1/4 cup cold water

Filling2 cups fresh strawberries (or frozen strawberries, thawed, with juices)3/4 cup fresh lemon juice1 Tbsp. fresh lemon zest 1 1/4 cups sugar1/4 cup all-purpose flour1/4 tsp. salt5 large eggs1 large egg yolk

Glaze 1 cup powdered sugar2 Tbsp. milk

Preheat the oven to 350 degrees F. In a food processor, combine the whole wheat flour, salt and ½ cup powdered sugar. Pulse to mix. Add the butter slices and pulse until crumbly. Drizzle in the water and pulse to make a crumbly dough. Press into a 9 x 13-inch baking pan (preferably metal) to form an even crust on the bottom. Bake for 15 minutes, until lightly toasted. Rinse the processor, then place the berries in the processor bowl and purée completely (if using frozen berries, let them thaw and add along with juices). Add the lemon juice, zest and sugar and pro-cess to mix. Add the all-purpose flour, salt, eggs and egg yolk and process until smooth and well-mixed. Pour over the crust. Bake for about 25 minutes, until the bars are just set. Let cool on a rack. When the bars are completely cooled, place 1 cup powdered sugar in a cup and stir in the milk with a fork. Drizzle the powdered sugar mixture across the bars, then let set for 10 minutes before slicing into bars.

Why purchase organic strawberries? USDA tests found that conventional (non-organic) strawberries were the fresh produce item most likely to be contaminat-ed with pesticide residues, even after they are picked, rinsed in the field and washed before eating. For these reasons, in 2020, strawberries are once again at the top of the Environmental Working Group’s Dirty Dozen™ list.

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