3 Rivers Natural Grocery Co-op & Deli Currents July 2017

July 2017

1612 Sherman Blvd Fort Wayne IN 46808 (260) 424-8812

and seasonal foods include drying, freezing, curing, pickling and even cellaring (yes, putting your food in a root cellar; grandma did know best, didn't she?) For beginners, dehydrating and freezing foods are a snap---and no special equipment is required.

Freezing When it comes to nutritious preserved foods, freezing is second only to fresh foods. While freezing can affect the texture of some foods, most vegetables, fruits, meats, soups, and even herbs can easily be frozen in airtight containers for use all year long. The key is to start with cold foods so that the time it takes for them to freeze is very short. This minimizes ice crystals and preserves the color, texture, and taste of your foods.

Try freezing cold berries or chopped vegetables in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or Mason jar for storage. You’ll be able to pluck a single berry or measure 2 cups worth from the container without defrosting the entire batch.

Fresh herbs, like basil, thyme, mint, and chives, can be snipped into measured teaspoons or tablespoons and frozen in ice-cube trays topped up with water. Stored in a bag in your freezer, they're recipe-ready almost instantly.

And remember: a full freezer is an efficient freezer, so don’t be shy about filling it up!

Did you know? Nuts, seeds, and whole grains can be stored in the freezer to extend their shelf life and prevent spoilage.

Drying Dehydrating foods is a simple and easy way to keep vegetables, fruits, and even meats stored away until you are ready to use them. Drying preserves foods by taking all the moisture away; without moisture, bacteria cannot grow and your foods stay delicious for months—even years. While there are plenty of dehydrators available, many

continued on page 3

Hours: Sunday 10-8, Mon-Sat 8am-9pm

Want to enjoy the most healthful food—like local, organic fruits and vegetables—year round? Preserving the bounty you've grown yourself or purchased from your local food co-op or farmer's market makes it possible. And for those who live where the growing season is relatively short, it's great way to extend the season. Simple food preservation techniques can lock in flavor, help maximize your food dollars, support local agriculture, and give you a chance to really get to know the food you eat and serve to your family.

Produce possibilities Check out the list of what's in season in your area on our home page to jump-start your imagination. If it's June, that could mean local strawberries are plentiful--and ripe for freezing. In July or August, a big bubbling batch of tomato sauce or salsa could be just the thing. Of course, a walk through your garden or local co-op to see what's fresh and abundant is also a great way to identify preservation possibilities.

It's not just grandma's pantry Putting up jewel-toned jars of pickled beets and brandied peaches may be what comes to mind when you think "food preservation," and canning has become popular across generations, with plenty of unique recipes that appeal to a range palettes. But canning isn't all there is. Other simple ways to preserve local

From Co-op Stronger Together .

Preserving Your Organic Harvest

Freezer Pesto Stash some of this emerald sauce in ice cube trays and freeze. Then add to dishes when your garden full of basil is just a memory. Most people enjoy Parmesan cheese with their pesto. This recipe omits the Parmesan, which can be fresh when you serve it, for optimal flavor.

Ingredients 3 c Fresh Basil Leaves, packed firmly 2 cloves Garlic, peeled and smashed ½ c Pine Nuts (cashews or walnuts make fine substitutes) ½ c Extra Virgin Olive Oil Sea Salt to taste

Preparation In a food processor, pulse the basil, garlic, and pine nuts until finely chopped. Add the olive oil and process until the sauce is nearly smooth. Taste and adjust salt to suit your tastes, remembering that adding Parmesan later will add saltiness. Distribute rounded tablespoons of pesto into the wells of an ice cube tray. Freeze until firm, then transfer pesto cubes to an air-tight freezer storage container, such as a plastic freezer bag or glass Mason jar and store in the freezer until ready to use. Serving Suggestion Drop cubes into a simmering tomato soup for a burst of flavor or defrost one cube to spread on grilled cheese sandwiches.

© Liz McMann, Co+op, Stronger Together

2 3 Rivers Natural Grocery Co-op & Deli Currents July 2017

Own it! Interested in how being a co-op

owner works? Ask a cashier for more

information!

It’s easy to become an owner and you will own an equity share of a local business!

We are Co+op, Stronger Together!

Current Co-op Membership Total Owner Households-1,811 Total Fully Invested Households-758 New Households-7 (May 28-June 20) *These numbers include Active & Inactive Owners

Cycle A Sales: July 5-18

Special orders due July 15

Cycle B Sales: July 19-August 1

Special orders due July 29

Got the grill going non-stop this summer? Good thing we can keep you stocked up for your outdoor eating! Find Annie’s condiments like mustard, 2 for $5 and Hilary Veggie Burgers 2 for $5 on sale in July Sales Cycle A. In Sales Cycle B we are featuring Applegate Farm Hot Dogs and condiments and pickles from Woodstock.

On the run to ball games or want to keep working in the garden or get that extra mile in? Kind Bars are 10 for $10 in July Sales Cycle A are perfect for a quick boost. Evolve plant based protein shakes (Mocha or Toasted Almond) are brand new and on sale all month for $2.69.

Also new to the shelves and on sale all month are Good Culture Cottage Cheese with 14-19 grams of protein, 2 for $3, in the Deli Grab-n-Go and the unique Pok Pok Som drinking vinegar sodas in 3 flavors, also in the Deli Grab-n-Go. We can’t wait to try these as the flavors sound delicious and intense!

New coupon books are out--delivered to owner mailboxes and just for owners for the first part of July. Non-owner shoppers will find the books at the front of the store near the middle of the month. Tear-off pads will be posted near the products with a coupon as well. Happy saving!

As always, owners save an extra 10% products ordered by the case, even those on Co+op Deals or Owner Bonus Buys. Cases are most often in quantities of 6 or 12. Go Co-op!

July 11*, 6:30-8:30 pm 1st Tuesdays

Southern Appalachian Fiddle Music Jam (NOT bluegrass)

*postponed from July 4th

July 18, 6:30-8:30 pm 3rd Tuesdays

Traditional Irish Music Jam

Music in the Café ♫♪ Come to listen or bring an instrument to play along!

Mine. Yours. Ours: Owner News You Can Use

You may have noticed the seemingly continual “Now Hiring” sign on our door and posted on Facebook. We’ve had some folks move on, retire, make a career change, and all of those usual things that occur in the workplace. We’re searching for just the right folks to join our team in serving you from all our departments. As you shop you may notice some of our new additions or familiar faces in different departments--be sure to give them a warm co-op welcome and extend a bit of patience as they learn the ropes. As always, we strive to bring you knowledgeable and friendly staff that can direct you to the products you seek and stock our shelves with items you want. Not finding something you’d like to buy from a your locally owned co-op? Be sure to drop a product request in the box at the front of the store. If products are available and we have room and they fit our product guidelines we are happy to bring them into the mix!

3 3 Rivers Natural Grocery Co-op & Deli Currents July 2017

Want to Learn More? The Canning Across America (http://www.canningacrossamerica.com/) and the National Center for Home Preservation (http://nchfp.uga.edu/) websites contain a wealth of information. Also, our local Purdue Extension Office (https://www.extension.purdue.edu) and, us, your neighborhood co-op are good sources for written information and classes to help you can, cure, freeze, pickle and dry this season's abundance.

References The Ball Complete Book of Home Food Preserving Judi Kingry and Lauren Devine, Robert Rose, 2006 Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods Sandor Ellix Katz, Chelsea Green Publishing, 2003 The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables Carol W. Costenbader, Storey Publishing, 2002 The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (Revised Edition) Linda Ziedrich, Harvard Common Press, 2009 The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials Erin Coopey, Quarry Books, 2013 The Canning Kitchen: 101 Simple Small Batch Recipes Amy Bronee, Penguin, 2015 The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Jennifer McGruther, Ten Speed Press, 2014

recipes are possible using a regular home oven.

Fresh herbs can be dried in a microwave or just hanging from your ceiling! The best thing about drying is that it uses very little energy, and the preserved foods are lightweight—easy to store and transport (perfect for camping!).

Did you know? Dipping fruit slices in pineapple or citrus juice before drying can preserve their color and prevent browning. It’s delicious, too!

Canning Home cooks have been preserving food in jars for centuries, and these days we have plenty of resources to do so safely and with confidence. Canning does require some special equipment, available at many co-ops and hardware stores, and recipes designed and tested for safety. After the initial investment in jars, a canner, and a few accessories, the expenses are minimal and the results can be phenomenal. Canned goods go far beyond the usual tomatoes and green beans. Modern canning recipes allow you to create unique and memorable foods for gifting or for enjoying yourself.

Did you know? Home-canned goods should be used within a year for optimal quality, but are safe for much longer, as long as safe canning methods were used.

Fermenting Fermentation brings us some of our favorite foods: cheese, yogurt, beer, wine, pickles, and even chocolate. Nearly every culture in the world makes use of the natural preservative effects of fermentation. Fermentation works by transforming the natural sugars in foods into tart and flavorful foods that tend to resist spoilage at cool temperatures.

Fermentation is made possible by the action of beneficial bacteria— the same bacteria that keep our immune and digestive systems healthy. So fermented foods are not only practical, they also deliver a healthy dose of probiotics. Another benefit of fermentation is that no special equipment is required. You can get started with as little as a knife, a cabbage, and some sea salt, and couple of weeks later you’ll be enjoying sauerkraut!

Did you know? Every ferment is unique because of the bacteria and yeasts that are naturally present in the air and foods in that region. The same recipe can taste different across the globe!

See page 3 for an article on quick pickling as another way to preserve your bounty.

Find the above preservation books (and others!) available for purchase in store. Remember, owners save 10% on list price for books.

Oven Dried Tomatoes Ingredients Olive Oil or Parchment Paper Fresh Tomatoes (Roma or paste tomatoes are best) Sea Salt

Preparation Set your oven dial to its lowest setting (140–150°F is ideal). Line a baking sheet with parchment paper or lightly brush with olive oil. Prepare tomatoes by slicing in half lengthwise and scooping out most or all of the seeds.

Place cut-side up on the baking sheet and lightly sprinkle with sea salt. Place sheet in oven and leave oven door slightly ajar to encourage air flow. Dehydrate in the oven for 6–10 hours or until leathery, but not brittle. Cool completely, then store in a transparent air-tight container. Shake container daily for 7 to 10 days to evenly distribute any residual moisture. If condensation develops on the container, open and return tomatoes to the oven for more drying. ©Co+op, Stronger Together

4 3 Rivers Natural Grocery Co-op & Deli Currents July 2017

2. Prep the “potion” The main ingredient in pickle brine is vinegar. White vinegar is most common, but you can also use cider vinegar or wine vinegar, just not balsamic because it’s too syrupy. Combine 1 cup vinegar with ½ cup water.

Add a few pinches of good ole NaCl. Salt draws moisture out of the vegetables, and encourages the growth of useful bacteria. Finally, spice it up. This is where it gets fun. Many "pickling spice" blends are available and work beautifully, but warning, we might judge you for being boring (JK!). Consider a visit to the bulk aisle at your local food co-op, and try making your own blend with mustard seed, dill seed, dry coriander seed, red pepper flakes, bay leaf, black peppercorns or garlic.

Combine all the ingredients in a saucepan, stir to dissolve, and bring to a boil.

Try This: Instead of diluting the vinegar with water, try including a ½ cup of white or brown sugar with a dash of cinnamon. Engage those senses!

3. Prep your veggies Trim off any inedible pieces of your vegetable (e.g., the ends of green beans or root ends of onions). If you're cutting your vegetables into pieces, make sure they're all about the same size for pickling consistency.

4. Submerge and chill Place your vegetables in a clean, dry container. Glass jars are the best because they won’t absorb any odors from the pickles (here’s to reuse!) and they’re oh-so lovely. Pour the boiling brine into the jar and submerge the veggies completely (you can add water to bring up the level if needed). Refrigerate for at least one hour and let the brine work its charms. The longer you brine, the tastier the pickle.

Depending on your veggie, quick pickles keep in the fridge for weeks, if not months, meaning constant crunchy snacks galore. So holler, pickling is a pickle no longer!

Pickling can be just that—a pickle. True pickling is an ancient miracle for food preservation, but involves a drawn-out fermentation process requiring canning equipment, sterilization procedures and a whole lotta waiting around. Kudos to you if that’s up your alley, but the truth is, some of us simply don’t have the time or patience to be as DIY-savvy as our worldly ancestors.

So if you’re a little fickle about pickling, we understand. But did you know that there’s a fast and easy way to preserve and chill those fresh garden veggies without having to wear a lab coat?

Allow us to introduce quick pickling for those of you not ready to go all in. Where science meets cool foodie niche.

1. Pick your pickle Although cucumbers are the most common for pickling, you can pickle almost any vegetable such as baby carrots (not the bitty mature carrots which you find in packages, but miniature immature ones with the skin still on), shallots, onion, asparagus, cauliflower, green beans, zucchini, okra, and beyond. The fresher and crispier the produce, the better the final product. (See the recipe to the right for a quick pickled beet!)

From Co-op Stronger Together .

Quick Pickling Makes Food Preservation Easy

Easy Quick Pickled Beets

This recipe requires just 1 hour of active preparation but 4-7 days of pickling.

Ingredients 1 lb Beets, 2½ inch diameter 1 small White Onion, slivered ½ c White Wine Vinegar 1 tsp Salt ¼ c Sugar ½ c Water 2 1-Quart Canning Jars with Lids 1 tsp each Whole Cloves, Whole Allspice, a couple of Bay Leaves, optional

Preparation Scrub the beets and place in a large pot, cover with water, and bring to a boil. Boil the beets until they are tender when pierced with a paring knife, about 25 minutes. Drain, and run cold water over each beet, slipping the skins off and paring off the tops and root tips. Let the beets stand until cool enough to slice. Thinly slice beets, then pack into the two 1-quart canning jars, alternating with sliced onions. In a 1-quart non-reactive pot, combine the vinegar, salt, sugar and water. Add optional spices, if desired. Bring to a boil over high heat, then pour the liquid over the beets in the jars. Screw the lids on the jars tightly, then refrigerate for 4-7 days before serving.

© Robin Asbell, Co+op, Stronger Together

Looking for a traditional “Bread and Butter Pickle” recipe? Try this one on the Co+op, Stronger Together site: http://strongertogether.coop/recipes/bread-butter-pickles

Misozuke (Miso Pickles Preparation Toss the cucumbers with the salt and place in a colander in the sink. Put a heavy weighted bowl on top of the cucumbers to help press out any excess liquid. Let sit for 4 hours or up to overnight to drain. Pat the cucumbers dry. In a large bowl, gently mix the cucumbers with the garlic, sugar, miso and vinegar. For a spicier pickle, eliminate the sugar and add 1/2 teaspoon of red pepper flakes to the miso mixture. Place the miso pickles into a pint- or quart-sized Mason jar with a tightly fitting lid and allow the pickles to sit at room temperature for 30 minutes, or up to 2 hours. Rinse the pickles and pat dry before serving. Refrigerate any leftover pickles for 2 to 3 weeks.

Serving Suggestion Misozuke is a term that refers to the many delicious kinds of pickled vegetables served as a snack or a garnish in Japan. They’re delicious with a tofu rice bowl, or on a sliced chicken sandwich with wasabi mayonnaise. © Co+op, Stronger Together

Dress up your tofu rice bowl or chicken sandwich with these easy and flavorful miso pickles.

Ingredients 1 lb Seedless Cucumbers, sliced into ¼-inch thick rounds (do not peel) 2 tsp Salt 1 Garlic Clove, thinly sliced 1 T Sugar ½ c White Miso 2 T Rice Vinegar Red Pepper Flakes (optional)

5 3 Rivers Natural Grocery Co-op & Deli Currents July 2017

Go plastic free this July! Challenge yourself to not take the single use plastic bag, the straw that comes at your favorite eatery, or the plastic cutlery you automatically take when you get take out. Bring your own containers from home for filling up in the Bulk Department and bring your coffee cup to refill at the coffee station. Join our Facebook event (https://goo.gl/7bpn8a ) for tips, facts, and a chance at a giveaway at the end of the month.

T-Shirt Reusable Tote Sunday, July 23, 2 pm

Calling all kids! This month we’ll be crafting! In an effort to help your family go plastic free for

July we will be making reusable bags out of t-shirts!

You may bring an old t-shirt if you wish (the bigger the t-shirt the bigger the bag will be).

This is a family activity--parents and grandparents are welcome to bring a t-shirt and make a

tote too!

Kids

We are screening the film Bag It, a documentary about the impact of plastic use, in the café on Friday, July 23, 7 pm. See page 7 for details.

Berry Yogurt Ice Pops

A tasty and healthy way to beat the heat and extend the berry season.

Ingredients 2 c Fresh Berries, washed and chopped (use a single kind or a variety) ¼ c Sugar 2 T Honey ¼ c Water 1 tsp Lemon Juice 1½ c Plain Greek Yogurt*

Preparation In a saucepan, bring the berries, sugar, honey and water to a boil. Simmer for a few minutes to dissolve the sugar, remove from heat, and pulse in a food processor until just chunky. Place the mixture into a small bowl and cool it in the refrigerator for 15-20 minutes. Whisk or fold the yogurt and lemon juice into the berry mixture until thoroughly combined. Pour the mixture into molds (see Tips & Notes) and freeze for at least 5 hours. Run molds under hot water to release the ice pops.

*Serving Suggestion Freeze the ice pop mixture in ice cube trays, and serve two or three in a tall glass of ginger ale for a fun summer cooler. For a non-dairy version, substitute soy yogurt or coconut milk yogurt for the Greek yogurt.

© Co+op, Stronger Together

Celebrate Summer!

Strawberry Tomato Gazpacho

This summer soup is as refreshing and flavorful as it is beautiful!

Ingredients 1 lb Strawberries, washed, hulled, and coarsely chopped 1 lb Tomatoes, coarsely chopped 1 c Green Bell Pepper, chopped 1 c Cucumber peeled, seeded, and chopped ½ c Onion, chopped 1 clove Fresh Garlic 1 Fresh Jalapeño, seeds and stem removed Zest of 1Lime 4 T Fresh Lime Juice 1½ T Balsamic Vinegar ½ tsp Salt

Preparation Blend all of the ingredients together in a blender, in small batches if necessary. Stir well and taste for salt. This soup is at its refreshing best when served just under room temperature. Refrigerate the fruit and vegetables shortly before blending if you plan to serve it immediately.

© Co+op, Stronger Together

6 3 Rivers Natural Grocery Co-op & Deli Currents July 2017

This Just In!: New & By Special Request Featured new items and news! Make your own product request using the slips on the

board at the front of the store.

.

Oh yeaaaaah...Are you a fan of the creamy, cinnamon horchata you get a Mexican restaurants? But your body tells you to avoid the dairy or you are a vegan? Califia Farms Pure Horchata with Almond Milk is now in our cooler ready for a hot day on your porch. With only 80 calories and no dairy this may become your summertime treat. It would make a great addition to your cold brew or even frozen into popsicles. Delish!

Goat Milk and Goat Milk Kefir from South Whitley farmers Goat and Small join the dairy cooler lineup! You may have seen them at the Fort Wayne Farmer’s Market--now you can buy their goat milk thru the week!

Also new to shelves this month: Eden Apple Butter (organic and regional), on sale July Sales Cycle A; Grain-free granolas from Grandy Oats and Purely Elizabeth; and Zucchini Spirals and Butternut Spirals from Veggie Noodle Co., enjoy fresh or cooked.

Well Read Women Book Club

Thursday, July 20, 6:30 pm

Become a well read woman of nonfiction: one book, poem, or essay at a time. Everyone is welcome to attend this inclusive, accepting group for women. This month we will be reading Bad Feminist: Essays by Roxane Gay. Questions? Get a book on hold at www.acpl.info or call Sarah at the Little Turtle Branch Library at 260-421-1335.

You’ve been loving Hail Merry gluten-free, vegan goodness since we first brought them in a few years ago. We’ve continued to expand the line and, by shopper request, have added their Caramel Sea Salt Macaroons. They may be small but their flavor is intense! Find them in the Deli Grab-n-Go.

Also new and local--organic, cold pressed, unpasteurized vegetable juices from Juice Jar, right here in Fort Wayne! You’ll find 2 flavors in the Deli Grab-n-Go: Heart Beet and Detoxifier. We’re hoping you love these--they have a short shelf life so they are always super fresh!

WrawP Organic Veggie Wraps are a great bread alternative. The ingredients? Just Organic Apple, Organic Zucchini, Organic Onions, Organic Flax Seeds, Organic Coconut, Organic Oregano, Organic Turmeric, Black Salt!

Butternut Spirals with Spinach

Use the Butternut Spirals for a healthy, quick to the table meal. Easy peasy!

Ingredients 5 ounces butternut squash spirals Handful of fresh spinach 1 clove garlic, sliced Olive oil Sea salt & black pepper to taste

Preparation To make it, just toss the following ingredients into a skillet over medium heat and sauté for 3 to 4 minutes.

7 3 Rivers Natural Grocery Co-op & Deli Currents July 2017

General Manager Janelle Young

Management Staff April Bickel

Alisha Dunkleberger Jason Johnson

Rosemary Mausser

NEWSLETTER STAFF

Editor/Design & Layout Heather Grady

Three Rivers Co-op Natural Grocery & Deli

1612 Sherman Blvd. Fort Wayne, IN 46808 (260)424-8812 www.3riversfood.coop

Want more? Owners can sign up for our owner only newsletter to get unadvertised specials, deli menus, fliers, and

info about events. Non-owner shoppers can receive a monthly

newsletter as well. Send an email to

news@3riversfood.coop or visit our webpage at www.3riversfood.coop/

newsletter/

BOARD OF DIRECTORS President

Scott Kammerer

Vice President Daniel Whiteley

Secretary/Treasurer James Ringswald

Stephanie Demorest

Sarah Hyndman Lindsay Koler Robert Novak

Aaron Schneider

Friday, July 21, 7 pm

Try going a day without plastic. In this touching and often flat-out-funny film, we follow "everyman" Jeb Berrier as he embarks on a global tour to unravel the complexities of our plastic world. What starts as a film about plastic bags evolves into a wholesale investigation into plastic's effects on our oceans, environment, and bodies. We see how our crazy-for-plastic world has finally caught up to us...and what we can do about it. Hot bar, salad bar, and café selections available for purchase.

Join us for Dinner & a Movie Featuring the documentary Bag It!

Facts About Plastic Use: Some 4 to 5 trillion plastic bags—including

large trash bags, thick shopping bags,and thin grocery bags—were produced globally in 2002. Roughly 80 percent of those bags were used in North America and Western Europe. Every year, Americans reportedly throw away 100 billion plastic grocery bags3. (Worldwatch Institute)

The average American family takes home almost 1,500 plastic shopping bags a year. (National Resources Defense Council)2

Plastic bags were introduced into supermarkets in 1977. (The New York Times)

Scientists estimate that every square mile of ocean contains about 46,000 pieces of floating plastic2. Researchers have found that plastic debris acts like a sponge for toxic chemicals, soaking up a million fold greater concentration (than surrounding water) of such deadly compounds as PCBs and DDE. These become highly toxic poisons to marine animals who frequently consume these particles. (Secretariat of the Pacific Regional Environment Programme)

Plastic bags can take up to 1,000 years to break down, so even when an animal dies and decays after ingesting a bag, the plastic re-enters the environment, posing a continuing threat to wildlife. (Worldwatch Institute)

At least 267 different species are known to have suffered from entanglement or ingestion of plastic marine debris. (Worldwatch Institute)

The amount of petroleum used to make a plastic bag would drive a car about 115 meters. It would take only 14 plastic bags to

drive one mile! (Secretariat of the Pacific Regional Environment Programme)3

Each year, 1 trillion plastic bags are consumed worldwide. That’s nearly two million plastic bags used per minute. (Earth Policy Institute)

About 191 million barrels of hydrocarbon gas liquids were used to make plastic in the U.S. in 2010. (U.S. Energy Information Administration)

There is now six times more plastic debris in parts of the North Pacific Ocean than zooplankton. The Great Pacific Garbage Patch is twice the size of France.1 (The Telegraph)

Environment Damage From Plastic Bottles Americans consume 190 billion sodas, juice

drinks, and other beverages packaged in plastic or glass bottles and aluminum cans each year. That’s over 650 containers per person per year—or almost two containers a day for every person living in the United States. (Center for Climate and Energy Solutions)

Only 14% of plastic water bottles are recycled. (inhabitat)

Here at 3 Rivers we offer both a post-consumer recycled plastic bag (3¢ each) and a recycled paper bag printed with soy ink (7¢ each). In 2014, we started encouraging customers to bring reusable bags and we began offering a co-op branded bag at a special price for owners. Our spending on bags went from $11,000 per year to $6,000. Currently on an average day a 150 out of 350 shoppers take a bag. That means 200 of you don’t! Could you go plastic free this July? Take the challenge and let us know of your success!

8 3 Rivers Natural Grocery Co-op & Deli Currents July 2017

1612 Sherman Blvd Fort Wayne IN 46808 Hours: Sundays 10 am-8 pm, Mon-Sat 8 am-9 pm

www.3riversfood.coop

(260) 424-8812 July 2017

PRESORTED STANDARD

U.S. POSTAGE PAID FORT WAYNE, IN PERMIT NO. 2092

IN THIS ISSUE:

Preserving Your Organic Harvest, page 1

Co+op News, page 2

Preservation, continued, page 3

Quick Pickling, page 4

Plastic Free July, Celebrate Summer Recipes, page 5

This Just In! Picnic Perfect, page 6

Dinner and a Movie, Facts About Plastic Use page 7

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