1. food and drink

Bimonthly newsletter of Billings’ only co-op grocery
and deli for healthful natural foods.
June/July 2011
Farm-to-Table
Experience
by Danielle Phillips-Dorsett, GEM Cashier
Around the world, communities accustomed to choosing their food based
on convenience and low prices are increasingly exploring a bourgeoning field in
gastronomy: Farm-to-Table, a movement about reconnecting with the food we
eat. This connection comes through visiting gardens, greenhouses, and ranches;
talking with farmers and producers about their business practices; and savoring
food prepared from local sources. The keystone to this movement is developing
an appreciation for the people who make it possible for us to eat fresh produce,
meat and grains.
Let’s talk about the perfect late afternoon dinner. It’s summer, and so of course
this means outdoor dining. The sun sits low in the sky, still giving off enough heat
to warm the wooden chairs. The music is a perfect pitch of birds chirping and
wind rustling through the leaves, but not enough to disturb the elegantly folded
napkins perched on clean white plates. Kids and dogs chase each other through
the smell of wildflowers and the spicy aroma wafting over from the grill. The
gathering of people consists of friends and family, some of whom have spent the
morning picking and chopping vegetables, brining chicken and kneading dough.
We sip our wine and nibble on crisp breadsticks, anticipating the piquant meal
to come.
Outstanding in the Field is an example of a company making farm-to-table
a reality throughout the country. This group of traveling artisan chefs rolls out
their signature “farm-tables” alongside fertile gardens, woodland windbreaks
and, occasionally, in an old barn or greenhouse. They serve a regionally authentic
menu, immaculately presentated, that has been prepared almost entirely from
locally-grown ingredients. There is often a notable local chef who oversees the
meal, serving sometimes hundreds of guests. Outstanding in the Field is on a
mission to inspire a love of quality local food culture.
Good Earth Market is doing this right here in Billings on five summer Sunday
nights in the Market: Local Foods, Local Producers and Local Chefs creating
exquisite meals and serving them at tables set up in the store. My mouth still
waters when I think about Stella Fong’s cucumber mint fresca, Jason Corbridges’
Flathead cherry wine braised bison, Tom Nelson’s lamb stew with dried figs and
Dirk Frickel’s beet and fennel salad.
To read more on food issues that extend from Farm-to-Table check:
www.farmtotableonline.org
www.outstandinginthefield.com
www.northernplains.org
The Town That Food Saved by Ben Hewitt
Sunday Suppers!
A Celebration of Local Food, Local Chefs, Local Friends
For the past three years, the Market has prepared a feast to highlight our
Local Producers, Local Products and Local Chefs. Sunday Suppers are our version
of Farm-to-Table — a five-course, family-style dinner with ingredients raised, picked
and processed locally. Farm-to-table dining reconnects us to the uniqueness of our
region through the food we eat and the community it cultivates. As we enter our
fourth year, we invite you to purchase a seat for an evening of eating well, striking
up new conversations and hearing stories of how talented Local Chefs prepare
fabulous Local Food.
Here’s the line-up:
Supper #1
July 31
Chef Thomas Nelson
Thomas Nelson Caterers
Supper #2 (vegetarian)
August 28
Chef Stella Fong
wine and food enthusiast
Supper #3
September 18
Chef Jason Corbridge
Café DeCamp
Supper #4
Chef & Date to be determined
Supper #5
October 30
5-Year Anniversary Supper
Chefs’ collaboration
In celebration of the fifth anniversary in our new location, the chefs are collaborating on
a fifth supper (and we’re serving more guests)! Look for details in the next newsletter.
Doors open at 6:30pm at the Good Earth Market. The cost is $35 per seat (to benefit
the GEM Building Fund). Wine and local beer are available for purchase.
Reservations will open for Suppers #1 and #2 on June 1; for Suppers #3–5, August 1.
Only 48 seats available. Sign up at Member Service Center in the store or call 259–
2622 with your credit card. Payment required at the time of your reservation, please.
See you for Sunday Supper at GEM! YUM!!!
How to Toss a Mediterreanean Salad
by Federico F. Ferrero,
Spring is warming us all with plenty of fresh
ingredients, greens and herbs available to give
us new energy and strength. After the last months,
you’re now confident with “our” three rules:
KWANTITY, KWALITY, KOOKING. Thus we will try to
apply them to the simplest of the dishes: the salad.
KWANTITY: A salad can substitute a whole meal,
especially in spring and summer, providing a lot of
vitamins, oligoelements and water. A small basin of
salad and a slice of whole wheat bread is a perfect
way to have a lunch, and you can also take it to
your workplace.
KWALITY: Choose the freshest, healthiest ingredients,
cooked or raw, and mix them as you prefer.
KOOKING: Fats and calories of a salad mostly come
from sauces and dressings that also cover the real
flavors and taste of the ingredients.
(the usual tip) MOVEMENT: 30 minutes of fast
walk every day or at least 5 days a week. Nothing
better than a salad at lunch and a good walk after
work to become fit after the long winter.
For further questions about food, nutrition and diet,
contact me at consulentenutrizionale@gmail.com.
md,
food expert and nutritional advisor (Italy)
Learn below how to toss a salad in a Mediterranean
lighter, but delicious way (* indicates ingredients
produced locally and available at GEM.)
MEDITERRANEAN SALAD
Any kind of salad green*
Tomatoes*
Grape tomatoes*
English cucumbers*
Herbs*
Lettuce*
Swiss chard*
Rhubarb*
Oats*
Boiled oat groats*
Boiled black or red beans*
Roasted flax seed*
Stewed lentils*
Grilled turkey or chicken breast*
Goat cheese (Amaltheia Dairy, Belgrade, MT)*
Mozzarella (“Montzarella,” Lifeline Dairy, Victor, MT)*
Anchovies
Olives
Capers
Extra virgin olive oil
Dressing
Wine vinegar
Fresh lemon
Pepper and salt
Choose four or five ingredients from the list above.
Remember that mixing more than 4-5 ingredients at
one time will make you lose something of their single
taste. Properly clean the greens, rinse in water and dry
them very well.
Use ingredients at room temperature and not from
the fridge. If you choose grilled or boiled ingredients
(chicken breast, beans, etc.), you can make them
gently warm before adding to the salad. When using
sliced tomatoes, remember to toss them separately
with a pinch of salt in advance and add them after
to the salad (tomatoes, in fact, need a little more salt
than any other ingredient).
Put ingredients in a bowl or in a small basin. In a small
cup put some salt, one or two spoons of wine vinegar
(or the juice of half a lemon if you like) and a small
grind of black pepper. Mix it and distribute it on the
salad. Fill the small cup again with a spoon of extra
virgin olive oil and pour it on the salad. Gently mix
the salad from the bottom to the top.
Remember that olives, anchovies, capers, fresh or dry
oregano and some drops of lemon give to any salad a
“Mediterranean taste,” taking some sea breeze and
sun into your plate and into your day. Buon appetito!
Local Food News
in the
Apple Gallery
Aligning with Light
KarEn TannEr
The Apple Gallery invites you to the opening reception
for karen Tanner and her new exhibit, Aligning with
Light, on Friday, June 3, 5:00–8:00pm. A Deli Special
(Bunny’s meatloaf, garlic mashed potatoes, mushroom
gravy and sweet peas) will be served from 4:30–7:00pm.
Earthshine with Kris and Scott Prinzing will play during
the reception. Tanner’s exhibition is up through July 30.
A Montana native, Tanner is inspired by nature. Her
contemporary acrylic and gold leaf paintings respond to
the opening of “light” seen both on the western horizon
and in the spirituality of the solstice. The metal leaf
seen in some of the pieces is reminiscent of the Catholic
Church’s iconic art, which influenced her as a child.
Karen Tanner, True Light: Dark Waters, 2011, acrylic and silver leaf, 24 x 12 inches
A graduate of Central High School and MSU–B, Tanner is
the fine arts educator at Billings Senior High School. She
was awarded a fellowship at the Art Institute of Chicago
in the summer of 2010. As well as exhibiting in local art
shows, she illustrated Silly Songs, published in 1998 by
Thinking Publications, and has twice won 1st Place for
her Bozeman Sweet Pea Festival poster designs.
by Theresa Keaveny, GEM Board Secretary
Saturday, March 25, 2011, found Jon Tester, U.S. Senator, and kathleen Merrigan, Deputy Secretary
of the U.S. Department of Agriculture, at the Good Earth Market for a roundtable discussion with over
two dozen local and organic producers, business people and GEM Members.
Sen. Tester, an organic farmer from Big Sandy, opened by highlighting the importance of local food
production. He brought Ms. Merrigan to Montana for three meetings to hear from stakeholders as USDA
policy is shaped and in anticipation of the next farm bill.
The Food Safety and Modernization Act, a bill passed in Congress last November to tackle food safety
problems faced mainly by large, centralized agricultural operations, was amended by Sen. Tester to ensure
that farms and small businesses that market products locally are not subject to the same regulations. “They
aren’t the problem,” said Tester. Ms. Merrigan noted the possibility that the measure would be revisited as
part of the Farm Bill debate.
Ms. Merrigan outlined steps that the USDA is taking to expand organic food production, including an
increase in the resources available for assisting producers to become certified organic, and technical
assistance and outreach to local and state officials about the importance of organic production. The USDA
has also expanded its research and outreach, emphasizing more locally grown and organic food in schools
and public institutions served by USDA programs.
“I couldn’t speak more strongly about our commitment to organic,” Merrigan said.
Participants raised concerns to Ms. Merrigan about the need to reduce barriers to local growers to market
their production at retail and public outlets, transportation costs and challenges, strategies to link organic
and local producers to school programs and nutrition programs, and innovations in farm-to-restaurant sales.
The recent USDA rule allowing for unrestricted Genetically Modified Roundup Ready alfalfa and its threat to
local producers and organic farmers was noted as a conflict with USDA’s increased emphasis on organic and
local production.
“I think we need to put everything on the table,” Sen. Tester said, speaking of the federal budget and
strategies to cut the budget while ensuring a stable, safe, sustainable food supply for the nation. Contact
Sen. Tester at senator@tester.senate.gov.
Note: We extend our sincere apology to Senator Jon Tester for misspelling his last name in our
April/May newsletter.
The latest goings-on at the Market are at www.goodearthmontana.com!
“Like” us on Facebook for news, free products, recipes, Deli specials and more!
Get Fresh
Bimonthly newsletter published by the
GooD EARTh MARkET
3024 2nd Avenue North
Billings, MT 59101
406-259-2622
www.goodearthmontana.com
SToRE hoURS
8am – 8pm Monday–Saturday • 10am – 6pm Sunday
DELI hoURS
8am –7pm Monday – Saturday • 10am – 6pm Sunday
MISSIoN STATEMENT
Good Earth Market integrates local, sustainable
food systems, cooperative values and environmental
stewardship in a lively community marketplace.
•
•
•
•
•
•
•
•
•
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•
GooD EARTh MARkET MEMBER BENEFITS
Support of the organization by belonging, promoting
and paying dues
Hundreds of Member Specials at reduced prices
Once-a-month 5% discount on your total purchase
Lower price on bulk/case special orders
Working Member discount
5% Senior Citizen discount (age 65 and above)
Member newsletter
Eligible to vote at annual meeting
Eligible to raise issues for the annual meeting and
run for the Board of Directors
Get Fresh is published as a service to Good Earth Market
Members. Articles from Members are welcome.
AD SIGN-Up FoR JUNE/JULY NEwSLETTER IS
BEFoRE JULY 15, 2011. The earlier, the better!
Email us at femgr@goodearthmontana.com
Alicia Reyer, Editor & Ad Coordinator
Jane waggoner Deschner, Design
Please notify us if your mailing address has changed. This
saves us money and enables prompt newsletter delivery.
Your Board
Carol Beam, President
248-1512
carol.beam@svh-mt.org
Greg Jahn, Vice President 252-3836
paperandclay@bresnan.net
Theresa keaveny, Secretary 651-8805
tkeaveny@imt.net
Alan ostby, Treasurer
698-5977
alanostby@180com.net
kevin Dowling
Dana pulis
heather Ristow
Thom Smithlin
256-9547
kdowling@worc.org
896-0739
dana@kineticmg.com
322-2073
ristowh@gmail.com
697-4772
thomasjsmithlin.jr@gmail.com
Is It Time to
Renew your
Membership?
Your Good Earth Market Membership Renewal
Date is stated on the mailing label on the back
of this newsletter. After that date, your annual
dues expire. We welcome your $10 Membership
Renewal which ensures that you’ll continue to
receive this GEM newsletter — and your Oncea-Month 5% discount and other Member sales
and benefits! Just come down to Customer
Service the Market and renew. Your Membership
Renewal helps keep GEM strong. ThANK YOU!
Get Fresh welcomes signed letters and articles. Our policy is to focus on our mission statement, be educational, positive
and politically neutral. Please email letters and drafts of articles to the Editor (femgr@goodearthmontana.com) at least
five working days ahead of the Ad Sign-Up Deadline for Board of Directors preview and feedback. Thanks!
Visit GEM’s Newsletter archive – www.goodearthmontana.com
Remember, as a Member of the Co-op, you have access to the financial information at all times. You will find
a detailed financial report for every month in the “Board Binder” that is kept in the Market. This includes the
annual report from Paul Strom, the accountant who performs a review of our financial statements.
by Carol Beam, Board President
June is a special month for us — it was June of
1994 that Good Earth Market was officially
formed. The Yellowstone Community Cooperative,
dba Good Earth Market, came into existence and
it has been seventeen years of cooperative evolution.
Together, we have developed a cooperative
movement that not only feeds our bodies, but
also feeds our souls. Together, we have built a
cooperative grocery store that continues to see
double digit sales growth!!!! Together, we have
created one of the best places to work in Billings.
Together, we have become leaders in developing
the local food movement — farm-to-restaurant
and farm-to-table are part of our daily lives.
Together, we continue to promote our lively
community market place — hosting events from
Earth Day celebrations to Local Producer Fairs
to Global Village fundraisers. Together, we are
improving our carbon footprint — insulating walls
and adding double-paned windows. Soon, we
will have shade trees to enhance our store front
and make an even friendlier picnic area.
As a member of this unique movement, I invite you
to take this opportunity to pause and reflect on your
relationship with your Co-op. It’s hard to imagine life
without the Good Earth Market, isn’t it? Let’s keep
the movement moving.
PS: Are you going through Lewistown anytime
soon? If so, make sure you stop in and visit the
Big Spring Co-op. Located in a former grain
elevator, the co-op is a treat to visit. They
have a wonderful bakery on site, plus all the
other goodies one would expect to find in
an organic co-op.
GM’s Update
by Perry Mcneese,
GEM’s General Manager
I am pleased to let you know that GEM reached a
huge MIlESTonE the first of May, 2011 — we were
accepted by and have joined the national Cooperative
Grocers Association (nCGA). They will help us reduce
costs and improve our service to Members, and we are
thrilled to be a part of the association! NCGA and its
growing membership illustrate the momentum behind
the local and organic food movement.
National Cooperative Grocers Association, founded
in 1999, is a business services cooperative for
consumer-owned food co-ops located throughout
the United States. NCGA represents 119 food co-ops
operating more than 150 stores in 33 states with
combined annual sales of $1.3 billion. NCGA unifies
natural food co-ops in order to optimize operational
and marketing resources, strengthen purchasing
power, and ultimately offer more value to natural
food co-op shoppers everywhere. Additionally,
NCGA is a winner of the dotCo-op Global Awards
for Cooperative Excellence in recognition of the
application of cooperative values and principles
to drive cooperative and business success. For
a map of co-op member locations, visit www.
ncga.coop. To learn more about co-ops, visit
www.strongertogether.coop or www.go.coop.
As a member of NCGA, Good Earth Market will have
access to NCGA’s national purchasing and promotional
programs, marketing and financial tools, training and
development activities and other resources.
The first step of our new affiliation will be to
switch our store supplies to NCGA. This program
provides sustainable and less expensive supplies and
containers. It will take us a little time to start folding
in other NCGA programs, but we will give you
updates in future newsletters as we move forward.
We celebrate
earth Day
every day
at GeM!
Working Member
Spotlight
by Carol Van Tuinen,
Working Member Coordinator
I have belonged to food co-ops since I was twenty
years old and starting a family. My parents believed
in eating healthy, but it was my sister-in-law who
influenced me to support co-ops and eat organically
produced food. I had a hand-cranked food mill that
I used so I could feed my son mostly whatever my
husband and I were eating. When I bought some
commercial baby food for the convenience on a
road trip, my son would not eat it. Fortunately,
I had brought the mill along.
Carol Van Tuinen, Working Member Coordinator
Board Notes
Aside from the good food, I want the social aspects
of meeting like-minded people, supporting Local
Producers, paying the “real” price for food which
affects everyone along the food chain, and doing it
all in a democratic environment, to be a part of my
life. Good Earth Market provides that opportunity
and I appreciate it.
On the subject of the “real” cost of food (by definition
more expensive) I think it is important to GEM’s long
term success to find ways to keep those costs minimal
without sacrificing the integrity of the concept. I think
one of the ways to do this is by maximizing the selling
capacity of the store. As an owner and a working
member in our democratic endeavor, I feel empowered
to contribute towards this goal by facilitating the
means for other member/owners to actively participate
in the growth of our enterprise.
Working Member Program
GEM thrives on the support and engagement
of Working Member/Owners! We currently have
Working Members doing laundry and keeping the
store spiffy, assisting with building maintenance and
earning extra discounts. Others work on committees
or make product samples available to customers,
but there is a lot more that could be done. If you
are interested in helping GEM grow and becoming a
Working Member, complete an application (located
by the stairs) and return it to GEM. As GEM’s
Working Member Coordinator, I will contact
you to discuss your best fit.
What’s New?
DEli~We are all so proud of our current Deli
staff — a super team working hard to please our
Member/Owners. Have you noticed our new
listing of allergens on your favorite salads? We
are in the process of listing the allergens of all the
products the Deli offers. Allergens that the Good
Earth Market recognizes are wheat, dairy, soy, tree
nuts, peanuts and eggs. If you have other dietary
concerns, please ask. We endeavor to label all of
our salads as to their gluten content — a red apple
indicates it is made with gluten-free ingredients.
We are also developing a vegan labeling system.
We cater to special needs, allergies and intolerances,
so don’t hesitate to ask your Deli specialists about
our delicious food!
rEfriGEraTED/frozEn~A couple new items
you can find in the Refrigerated Department are
duck eggs (seasonal — only available for a couple
months) and two new drinks: KeVita comes in six
different flavors and is a great source of probiotics;
Amazake Shake comes in coconut, hazelnut and
almond. These drinks are dairy and gluten-free.
Stop in a give them a try! The Frozen Department
has added a vegan pepperoni pizza by Tofurky
and Udi’s now makes gluten-free hamburger
buns (classic and wholegrain) and hotdog
buns. Also an amazing new breakfast treat are
gluten-free donuts by Kinnikinnick in cinnamon
sugar and maple glazed.
fronT EnD~Please join us in congratulating Sarah
Daniels as our new Assistant Front End Manager! Our
Front End Staff samples products from 2:00–5:00pm
Monday through Friday. Stop in and try something
new — you never know what you may discover! Also,
the Front End staff now meets monthly for continued
training to better serve you. AND, we made the
switch to BpA-free credit card paper to protect both
you and our Cashiers! The negative effects of BPA
have recently appeared in headlines, and one of the
most frequent ways of contamination is through the
thermal paper we touch every day.
GroCEry~Look for several new local products
in the Grocery Department. Located on the
cookie rack next to the chocolate bar end cap are
chocolate chip and peanut butter cookies from
On the Rise Bakery in Bozeman. Also in the same
area is delicious gourmet fudge from Ah-Fudge in
Billings which comes in gourmet chocolate, organic
peanut butter and chocolate mint flavors. Johnny’s
Selected Seed Co. is an employee-owned seed
company specializing in their own unique seed
varieties, certified organic since 1979. Also,
distribution of Dave’s Killer Bread has been
discontinued by Wheat Montana. We are searching
for another distributor.
BEEr/WinE~We have a NEw growler exchange
program with Red Lodge Ales — $8 for a growler
fill and $5.25 deposit on the growler. Choose from
their seasonal beers (which are not available in six-
Local Producer Spotlight
rEMEMBEr JEannE, Buy loCal
family-based farms and ranches in business would
be good for the environment, keep more of our food
dollars in our communities, and give people access to
food produced outside the industrial food system.
The campaign presented awards to stores and
restaurants that sold and promoted local foods.
Good Earth Market was one of the first to receive
this award. Jeanne later served on the GEM Board to
promote local food purchases. Today, GEM offers an
impressive selection of local foods.
Jeanne believed in bringing producers and consumers
closer together. With that belief came the Community
Food Buying Club, an order-in-advance program
that provides consumers an opportunity to buy
food directly from local producers four times a year.
Until her death in April, Shepherd rancher Jeanne
Charter never stopped using her gift for creative
thinking to make locally produced food available
to more people. She knew firsthand how difficult it
could be, especially when her family’s locally raised
beef was chased out of a Billings supermarket after
the store received a “friendly” phone call from the
big packing company that supplied the store.
Jeanne was instrumental in developing an amendment
to the federal Food Safety Modernization Act
which was signed into law this year. Without that
amendment, local producers and processors all over
America would have been driven out of business by
a regulatory regime designed for industrial-scale food
producers and processors.
Jeanne knew that, even in an agricultural state like
Montana, many people were frustrated at being
forced to buy their food through the industrial
food system. Over a decade ago, Jeanne began an
effort through Yellowstone Valley Citizens Council,
an affiliate of Northern Plains Resource Council, to
create local markets for local foods.
One of the most profound things I learned because
of Jeanne is that if you care about protecting the
environment, buying food from local sources trumps
buying organic. While organic food itself may be
pure, the fuel to get it here has to be mined and
burned and with it comes enormous impacts. The
ideal of course is organic, local food. But next time
you need to decide organic versus local, remember
Jeanne and choose local.
Jeanne led us in an effort we called the Community
Food Campaign. She understood that keeping
Written by Teresa Erickson, Staff Director of
the northern Plains Resource Council.
WhAT’s neW? DEParTMEnT uPDaTES ConTinuED BEloW…
pack bottles) or go with one of their flagship beers.
Madison River Brewery in Belgrade has a new
flavor called hop Juice Double IpA — smooth and
strong. Stone Brewery in Escondido, CA, has
entered our market with three flavors: an IpA and
pale ale in six packs, and Arrogant Bastard Ale in
a 22 oz. bottle. From Shmaltz Brewing, look for a
delicious and bitter R.I.p.A. (a rye-based IpA).
MEaT/fiSh~We have two new exciting items:
Blacktail Mountain Ranch Beef burger and
steaks and Rocky Mountain elk. Blacktail Ranch
in Rollins, MT, raises HighMont Beef, a cross breed
of Scottish Highland and Piedmontese. They produce
a very lean beef that is exceptionally low in calories,
fat and cholesterol. Check out their brochure in the
freezer section. We will also be carrying ground elk
meat and steaks from Montana Elk Company,
Townsend, MT.
WEllnESS~Get ready for summer with our new
full line of Body Nourish Facial Care — from the
Flower Essence Facial Steam to the Soothing
herbal Jelly Mask. This all natural, 85% organic,
phytonutrient-enriched line will help to revive tone,
texture and radiance to your skin! Kick up your
energy with Genesis Today Pure Energy shots
located at the front registers; help your body recover
from the sun with antioxidant rich super-fruit juices.
ProDuCE~See the article Where have the Grapes
Gone? on page 7.
Mark’s Bike
In April, GEM employee Mark Cacal’s primary
means of transportation, his bike, was stolen.
On May 16, to Mark’s astonishment, a brand new
bike was locked to GEM’s racks; and an envelope
with a key and an unsigned letter was left at the
store. We called an employee huddle to share and
celebrate this generous act of kindness. To the
person or people involved — ThANk YoU for
your thoughtfulness and selfless contribution
to our community! You made our day.
P
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Green Clothing
by Elizabeth Byron
Everybody has clothes. Where did the clothes
come from? How were they made? What is their
environmental impact?
There are four main types of fiber used to make
clothing: polyester, nylon, rayon and cotton.
Polyester is made from petroleum and petroleum
products; it releases greenhouse and acid gases
into the atmosphere while being produced. Nylon
is made from oil or petroleum, just like polyester.
If anything, nylon is worse for the environment
because it releases several toxic and hazardous
chemicals into the air while being manufactured.
Rayon is made from wood pulp and usually means
that forests are being cut down. Deforestation can
lead to problems in the surrounding environment.
Cotton takes up about 3% of the world’s farmland,
but accounts for 25% of the world’s pesticides
and herbicides. Many pesticides are known to be
toxic. One pound of pesticides is used to make
three t-shirts from non-organically grown cotton.
Thousands of deaths occur every year due to
pesticide poisoning or improper use of pesticides
in cotton growing countries.
Once the cotton is harvested and taken to a factory,
it is treated with chlorine bleach to make it white.
Chlorine bleach can cause health problems in the
lungs of the workers. After this, the cotton is dyed.
It is not uncommon for the dyes to contain heavy
metals that can leak from the clothes into a person’s
body and accumulate in places like the liver and the
brain. After the dying and printing process is done,
the clothing must be shipped to the store. This
results in the burning of fossil fuels, and the release
of greenhouse gases.
What can you do to help the environment and still
have a nice wardrobe? Try the following:
• Buy clothing made in America.
• Buy naturally-made clothing. There is a growing
• selection made from organically grown cotton,
• bamboo, hemp or recycled materials.
• Consider buying second-hand clothes.
• Buy fleece made from recycled plastic.
Help paint the world green!
Elizabeth is a 15-year-old passionately committed
to protecting the earth.
Billings
Educational
Academy
a unique and personal approach
to your child’s education
Margo Haak,
primary educator, director, owner
In a holistic environment that emphasizes
self-respect and concern for moral, social and
ecological challenges, each student at Billings
Educational Academy is given the opportunity
to work to his or her full potential. Primary
educator Margo Haak has taught all ages in a
multitude of educational settings during her
nearly 40 years of teaching experience. Please
contact us and come for a visit.
Billings Educational Academy
PO Box 22592
Billings, MT
406-248-4031
Teach Your Children Well:
Meaningful Ways to Bring
Sustainability Home
by adrianne Wallace, Early Childhood Educator
You’re doing your best to make choices that sustain the good of our planet and the good of our community,
knowing that as you do this the children in your life are learning by watching you. Perhaps you involve them
in your recycling, composting and gardening efforts, and engage them in conversation about healthy food
choices. Now, how about taking it to the next level? Though children learn much from watching us, they learn
primarily from doing and what do children do most? PLAY!
Play IS the way children grow their imaginations, physical and cognitive skills, emotional strength and moral
development. Just as we provide children with space to run and puzzles to challenge their bodies and minds, we
need to provide children with toys and materials that stimulate their compassion and creation of values. As a parent
and educator, I have seen the power that a simple, hand-made toy can have in teaching lessons that add meaning
and purpose to children’s lives. Whether it’s a wooden train, cloth doll or ball made from wadded up, used plastic
sacks and rubber bands, making toys WITH our children provides these important lessons and opportunities:
• Reinforces bonds of love and trust (and it’s fun!)
• Connects children with the natural world (especially when materials are gathered from nature)
• Fosters a sense of ownership and responsibility for the care of the toy
• Develops the tools of practice and patience (for which they are well rewarded)
• Establishes that important relationships (with things and people) may wear, tear or break —
• and be lovingly repaired
• Provides tools for self-expression and endless lessons in caring for and relating with compassion
• and commitment to self and others
HUGE, huh?! Little toys can be a BIG deal! All of this and IT’S EASY! (Look for books available on natural toy
making with children, endless on-line resources as well as two upcoming workshops at the Good Earth Market
for you and your children!)
So, what do WE, (the adults here), get out of all of this? Well, for starters:
• Children who value relationships and become active, compassionate members of our community
• Children who value the natural world and have a respect for Earth’s resources
• Children who develop and sustain a deep sense of self-worth, expressed through play with
• lovingly made toys
What if we could all take these values into the worlds of work, society, government and global policy and have fun
doing it? Let’s teach our children well, make some beautiful toys and memories and see what wonderful ways our
kids will apply the values we instill in them now to their selves, their friendships, our communities and the world!
Adrianne Wallace is the teacher/director of Merry
Hearts Play Circle — a nature-based early childhood
exploration program for 3–5 year olds that uses
natural toys and materials to stimulate all of the
above lessons and more! Please contact her for
enrollment information at 670–8654 or
www.merryheartsplaycircle.com.
A big ThAnK YoU to Bill Kehler for
donating his Member Loan to the GEM
Building Fund! Watch for a new project
in front of the building in June.
STROM & ASSOCIATES P.C.
Income Tax Preparation
for Individuals and Small Businesses
…
Electronic Filing of Federal
… and State Returns
Electronic Refund…
Checks or Deposits
Refund Anticipation Loans
Call 252-2765 for your appointment.
Mention this ad and receive a 10% discount on tax prep fees.
Where Have
the Grapes Gone?
by rachel Guidi, GEM Produce Manager
Good Earth Market’s produce Department is unique. We carry the largest
selection of organic produce in all of Yellowstone County and, during
our growing season here in south central Montana, we have an extensive
selection of locally grown vegetables and fruits. Another difference between
our Produce Department and the produce at conventional grocery stores is that at
GEM the selection and prices fluctuate with the season as well as with our Member/
Owners’ desires.
Our main produce distributor is Spokane Produce, based in Spokane, Washington.
The bulk of their clientele are conventional grocery stores, but, fortunately for us,
they also have a full line of certified organic produce.
We have been spoiled by large supermarkets with their constant availability of
almost any variety of fruit you desire at any time of the year. But, life doesn’t really
work that way in the “real” world. We are still at the mercy of many variables
such as poor weather that destroys crops, unreliable transportation, road closures,
crop changes and many other factors. I personally find it reassuring to know that
our organic food systems are still controlled by environmental factors that can’t
be manipulated by human beings. And, as many of you have noticed during your
shopping trips, there are certain items that GEM doesn’t carry because they simply
aren’t in season. Grapes, strawberries and melons in the winter are perfect examples.
During the summer months, the highlights of GEM’s Produce Department are the
local harvests. By now we all realize the benefits of local produce on our economy,
environment, taste buds and personal health. Our orders from Spokane Produce
dwindle during the summer months while our orders from Danly Farms, Negaard
Farms and other Montana farmers blossom.
The local food items I’m really looking forward to this summer are the garlic
scapes from Danly Farms, which make the most fantastic pesto I’ve ever had,
and the grape tomatoes from Negaard Farms (they’re already here!) which
taste like candy and I snack on obsessively. But that doesn’t mean that I’m willing
to sacrifice foods such as bananas, avocadoes and mangoes from South America,
or a knockout balsamic vinegar from Italy. For my household, I have personally
decided that I will spend all of my food dollars at the Good Earth Market (except
for sojourns to Café DeCamp). I think a good rule of thumb is to spend most of
your food dollars on items that grow naturally and abundantly and spend a little
more sparingly on items that aren’t grown here. However you decide to spend your
food dollars, I think we need to realize that we can’t have everything we want all
the time and some of the best things in life are worth waiting for.
By the way, are the red grapes back in season yet?
What local fruits and veggies are you
most excited for this summer?
Steve haradan, Member: “Strawberries and tomatoes!”
Joanette wagner, Member: “All the summer tomatoes because there’s
nothing better than tomatoes with a drizzle of olive oil, or Danly Farms
wax beans — purple or yellow.
I subscribe to their CSA.”
(pictured to the right)
Sarah Daniels, GEM Assistant Front
End Manager: “Peaches, but they’re
not here yet, and fresh, local melons
from the Melon Patch Kids.”
“All things come to him who
“waits — provided he knows
“what he is waiting for.”
~Woodrow Wilson
Staying Hydrated
by Christine Stubbe, nd, yellowstone naturopathic Clinic
Did you know water makes up at least 60% of your body weight? Hot, dry
summer weather can be dehydrating and taking the proper precautions to maintain
your ideal percentage of body water is critical. It is particularly important to ensure
that children, elderly and critically ill persons are hydrated, as well as people
engaging in intense exercise.
Dehydration can cause signs and symptoms that are important to recognize.
Insufficient water can drain your energy and make you feel tired. Most commonly,
people respond to a dry mouth as a sign of dehydration, but other symptoms
include muscle cramps, nausea and vomiting, heart palpitations, confusion,
weakness, lightheadedness, darker urine and a decrease in sweat production.
Dehydration can lead to serious conditions, such as heat exhaustion which can
progress to heat stroke, which is a life-threatening condition.
What are electrolytes and why are they important? Electrolytes are charged
ions such as sodium, chloride, potassium, magnesium and calcium which create
an electrical current in our cells. They play an important role in muscle and nervous
system function. Electrolyte levels can fluctuate with a change in body water and
can become too low or too high. This can be caused by dehydration, as well as
some medicines, and also by vomiting, diarrhea or kidney problems. Hydrating with
water is sufficient for most people, but those exercising and sweating heavily also
need to replenish electrolytes, lost in sweat.
The key to proper hydration is prevention. A person’s body can be dehydrated
long before thirst kicks in, maybe even days. The thirst mechanism becomes more
unreliable with age.
Hydrating tips:
• When drinking caffeinated tea, coffee, soda or alcohol (which are dehydrating
• beverages) be sure to drink 1 cup of water for each cup of beverage.
• Skin turgor test. Grasp the skin on the back of your hand with two fingers to
• form a tent and release. If you are hydrated, your skin should snap back into
• place quickly.
• How much should we drink daily? While the amount varies per individual,
• most sources recommend 2-3 liters daily for adults.
• Forget to drink? Carry a water bottle with you wherever you go. Depending
• on the size of the bottle, have your goal to finish the bottle or two bottles by
• the end of the day.
• During exercise, drink water with some electrolytes at least every 1/2 hour.
• Sports drinks may contain too much sugar and there are natural alternatives
• at the health food store. A basic electrolyte drink at home consists of water
• with salt and baking soda. EmergenC type packets are easy, tasty ways to get
• some electrolytes.
• For someone who is not sweating heavily, electrolytes that come from a diet
• rich in fruits and veggies should be sufficient.
• Add lemon or lime, or a splash of juice to sparkling water for variety in flavor.
• Decaf tea can make a nice iced tea on hot days.
• Lavender Lemonade: Steep some sprigs of lavender in hot water, add lemon
• and/or lime juice and some Stevia, if sweetness is desired. Let it cool or add
• some ice cubes for a delicious and refreshing summer beverage.
Christine Stubbe is a resident naturopathic physician at Yellowstone Naturopathic
Clinic and Frontier Cancer Center. She can be reached at 259–5096.
Share Your Recipes!
Share your favorite recipes with fellow Members! We will feature them in the
store, on our website and on our Facebook page. We’re looking for recipes that
incorporate as many local and seasonal ingredients as possible — whether from
your garden or GEM. If we choose your recipe, you’ll receive a $15 gift card!
Submit recipes at the Market by filling out a form located at Member Service
or download the file at our website (see Shared Recipes). Let’s share the bounty!
…a place for every age, body type, occupation and ability.
YOGA~
• Over 35 classes a week
• 13 certified Yoga Alliance teachers
• Skill levels from beginner to advanced
MASSAGE~
•8
therapists to serve your needs
Perfect Balance Yoga & Massage
712 Carbon Street, Suite D Billings, MT 59102
294-9642 www.perfectbalanceyoga.com
PrSrT STD
uS PoSTaGE
PaiD
BillinGS MT
PErMiT #1
GOOD EARTH MARKET
3024 2nd Avenue North
Billings, MT 59101
Change Service requested
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Birth
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Hap
994–Jun
June 1
Time to renew your membership? Check your
GEM MEMBERShIP RENEWAL date below!
Come Learn with Us!
Check out our June and July clinics, classes and
workshops. We hope the topics are of interest and
the times convenient. As always, we welcome your
topic suggestions for future offerings.
To register for most of these, stop by Member
Service when you’re at the Market or call 259 –2622.
CLINIC, LECTURES, CLASSES, woRkShopS~
All are held upstairs; we can accommodate
everyone! Some are free; please pre-register for all.
Revolutionary Core Training for
Back Pain and Injury Prevention
Sara hatfield, core training expert
• Saturday, June 4, 10:00am
FREE
• with
constipation, and having better memory and metabolism! Learn
about essential fats and their vital role in our health, signs and
symptoms of deficiency, optimal ratios of omega 3s and 6s, and
easy food sources. Clipboards and handouts are provided.
KIDS! Get Ready for a Butterfly Summer
Adrianne wallace
• Saturday, June 11, 10:00 am
$10 per child (ages 2 & up)
• with
This fun, easy craft morning will provide your child
with a beautiful and durable butterfly (or fairy)
costume for hours of imaginative play. Listen to stories
that reinforce values of embracing change and growth
as you paint your wings and get ready to fly! Preregistration required. Class limited to 10 participants.
Acupuncture, Chronic Pain and More!
A strong center is the basis for all healthy
movement in your daily life. Learn how to use your
core properly in your daily life to prevent injury
and reduce back pain. No crunches necessary!
You will also learn about a very common injury
called diastasis recti and how it contributes to back
pain, guy gut and that mummy tummy that just
won’t go away, no matter how hard you exercise.
www.maternalfitnessmt.com
• with kara Burpee, licensed acupuncturist
• Thursday, June 16, 6:00 –7:00 pm
FREE
“Food is Medicine” Store Tours
• with
• with Tracy konoske, ms, rd
Join natural nutritionist and dietitian Tracy Konoske,
for her upcoming grocery store tours! Sign-up and
payment for both tours is available only at www.
healthylifestylesmt.com. Cost for each tour is $29
if paid before June 5; $35 after.
• Living
with Food Allergies, Sensitivities and
Intolerances, 5:30 –7 pm June 9, Thursday
Food plays a role in many health conditions — from autism
to irritable bowel syndrome to migraine headaches. We’ll learn
about diseases and disorders associated with sensitivities, signs
and symptoms, blood tests, long-term health complications,
food substitutions, meal planning, eating on the go, and how
to shop on a budget. Many resources provided.
• Just the Fats, Ma’am, 5:30 –7 pm June 14, Tuesday
Imagine not having dry skin, allergies, mood swings and/or
Acupuncture is primarily known in the West as
an effective treatment for chronic pain. We will
discuss the many health benefits of acupuncture
and Oriental Medicine, including its effectiveness
in treating acute or chronic pain.
KIDS! Twig Toy Making
Adrianne wallace
June 18, 10:00 am
$5 per child (ages 2–6)
• Saturday,
Make wooden toys with your children while teaching
them important values about sustainability. Children
bond with their toys. When their toys are made
from repairable natural materials, we are given the
chance to teach, through care and repair, that Earth’s
resources and personal relationships are valuable and
can be mended with some care and attention. Preregistration required. Class limited to 15 participants.
Tea Tasting
• with
Riza Gilpin, Tumblewood Teas
July 13, 5:30 –7:30 pm
• Wednesday,
FREE
.
Attention tea lovers! In this interactive workshop,
participants will learn about the characteristics of all
tea types — green, black, white, oolong and herbal
— and how to identify them, along with how to taste
and describe their characteristics. Discover summer
iced favorites, too. Class limited to 15 participants.
Reduce Your Genetic Risk
Christine Stubbe, nd
Yellowstone Naturopathic Clinic
• Wednesday, July 20, 6:00 –7:00 pm
FREE
• with
Your genes impact you on a moment-by-moment
basis throughout your entire lifespan. You will
learn just how much control you have over your
own genetic expression and how you can positively
influence your genes and ultimately, your health.
GEM Book Club
• with
Danielle phillips-Dorsett, GEM Cashier
June 22, 6:00 pm
• Wednesday,
Danielle likes to get folks together to discuss
contemporary food literature. The idea is to foster
a conversation about movements, health trends,
and political, social and economic concerns that
influence our food culture. Everyone is invited and
book-inspired refreshments will be provided. Books
are available for purchase at the Market.
June 22: The Transitional handbook
by Rob Hopkins
More than a book, this manual for a movement
“shows how we can move from feeling anxiety and
fear in the face of ‘peak oil’ to developing a positive
vision and taking practical action to create a more
self-reliant existence.”
Sign-up for one of our sunday
suppers — a chef-prepared
farm-to-table meal. Reservations
open June 1; seating is limited.