3 Rivers Natural Grocery Co-op & Deli Currents January 2018

January 2018

1612 Sherman Blvd Fort Wayne IN 46808 (260) 424-8812 Hours: Sunday 10-8, Mon-Sat 8am-9pm

Eat food. When Michael Pollan says, “Eat food,” what he means is, “Eat real food,” as in food that is unprocessed and doesn’t come from a factory. It sounds so simple, and yet, when you look at the snack you’re about to eat, it can be difficult to decide whether or not Michael Pollan (should he suddenly burst into your kitchen) would sign off on it as food. Is Greek yogurt mixed with bran cereal and raisins food? Although the components of this snack come in packages and could be considered processed, of course, it's food. Arguably, an organic apple and a handful of raw walnuts might be more "real." But in our current, complicated world, “food” exists on a spectrum, from just-out-of-the-garden to "is-that-actually-edible?" If you’re too strict with yourself about, say, packaging or processing, you probably won’t stick to your resolve when hunger hits and your fresh produce has rotted in your crisper and all you can find to eat is something that comes in a package. So what to do? Eat the foods you want to eat that are, in general, closest to the way you might encounter them at their source. Instead of always making the best choice, just make the better choice. Greek yogurt looks a lot more like milk than bright orange chips look like an ear of corn. I think Michael Pollan would agree.

Not too much. Wouldn’t it be funny if everybody decided to practice these three words and just stop eating too much? The diet industry would collapse! (Wait, that wouldn’t be funny. I write diet books for a living, so I’d be out of a job!) Unfortunately eating “not too much” is a lot harder than it sounds.

We’re biochemically primed to eat, and

to enjoy it. While this biochemistry undoubtedly led us to a more balanced diet when we were hunters and gatherers, it doesn't necessarily lead us to great eating in today's world. When we eat too many simple carbohydrates, we get a blood sugar spike, and then an insulin spike and a blood sugar crash, and the result is that we’re hungry again, even though we just ate. Many processed foods kick-start this reaction, making moderation and portion control goals seem insurmountable. So what’s an aspiring Pollan fan to do?

Two things. First, eat some protein with every meal and snack, especially if you're also eating starchy or sugary foods like bread, pasta, or fruit. This won’t necessarily stop you from overeating ever again, but it will help slow the blood sugar roller coaster, dulling that frantic “gotta eat more” feeling. With breakfast, add an egg, some tofu, yogurt, or some protein powder (in a smoothie or your oatmeal). Add nuts, cheese, or a little bit of meat to your snacks. The same goes for lunch and dinner. Beans, lentils, peas, lean meats, low-fat dairy products…you don’t have to overdo it (but make sure it’s always there).

Second, switch most or all of your grain foods to whole grains. Whole grain breads, pastas, cereals, and snack foods contain more fiber and nutrients, so you’ll be satisfied with less. Protein + wholegrain = eating “not too much,” without feeling deprived. We can do that, right?

Mostly plants. Don’t worry. Michael Pollan doesn’t want you to live on lettuce alone. He knows how much you love him, and he wants you to be happy. All he’s saying with his “mostly plants” advice is that we can

Are you welcoming 2018? Or holding the door closed tight? For some the new year is a fresh start in which the aim is bigger and better with resolutions to guide. For others the here and now and current state of things is good as it gets. Several sources say that just 8% of resolutions are achieved.

When it comes to eating, it’s clear that simpler is better. Changing your way of eating completely--going vegan, Paleo, or gluten free--may not be the best thing to do in one fell swoop. Perhaps one meal change or one day a week will become two. Or a switch in the drink at the coffee shop. Or eating at home one night that you haven’t normally. Be kind to yourself when it comes to food resolutions or you’ll likely end up several steps back from where you’ve begun.

Food/nature writer Michael Pollan sums up food resolutions succinctly in his book and film Food, Inc: Eat food. Not too much. Mostly plants. In other words: eat super natural.

Eat deliberately, with other people whenever possible, and always with pleasure. --Michael Pollan

2 3 Rivers Natural Grocery Co-op & Deli Currents December 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-1,825 Total Fully Invested Households-771 New Households-4 (Nov 20-Dec 19) *These numbers include Active & Inactive Owners

Cycle A Sales: January 3-16

Special orders due January 13

Cycle B Sales: January 17-30

Special orders due January 27

It’s the time of year when, whether you like it or not, you are being urged to make a resolution to get healthier, wealthier, smarter, or more organized. This month’s Co+op Deals fliers are no exception. Savings is always good, even if it comes with a side of encouragement to change. In Sales Cycle A you’ll find coconut oil, yogurt, probiotic drinks, frozen veggies, protein powder, snack bars (for those mornings or afternoons you’ve not had time to eat well), water, coconut water, many breakfast options, quick (but healthy) meals, potato chips with Himalayan salt, zero calorie soda, and even organic licorice!

In Sales Cycle B there are vegan/vegetarian choices, probiotic rich sauerkraut, coconut water, frozen fruit, and lots of breakfast options (again). Much of this sales flier, however, is on snacks! If you’ve stuck with your dietary resolutions until the 17th you’ve likely made it farther than others. You may as well call the whole thing off--it’s game day! Or not...these sales will make it easier to stick to your new way of eating but still get your snack on. Organic refried beans, coconut or avocado oil chips, salsa, salsa, salsa, and organic snap pea snacks. No worries--we’ve got food for a fun (and healthy) feast! You’ll even find coupons to “double dip” on sale items! Between our bulk items, coupons, and deals you’ll always have a chance at savings.

As always, owners save 10% on case orders, even items on sale! Do take note of the deadlines for placing orders above! Go Co+op!

Mine. Yours. Ours: Owner News You Can Use

Enter for a chance to win a $5,000 getaway

for two!

New Year, Renew YOU! Orgain likes you just the way you are. But understands everyone needs to recharge every once in a while to be their best self and that’s why Orgain wants to give you a renewal getaway for two, valued at $5,000!

Stop into the co-op or visit our Facebook page for a chance at a prize pack. Head to Orgain.com/renew to enter the getaway sweepstakes!

RENEW YOU SWEEPSTAKES

Fox Trail Farms and the Certified Naturally Grown

Program Saturday, January 27, 1-2 pm

Mike McCoy of Fox Trail Farms in Albion will share the story of his farm’s journey to become a Certified Naturally Grown.

Learn about the differences between this certification and organic.

3 3 Rivers Natural Grocery Co-op & Deli Currents January 2018

benefit from eating more plant foods, aka vegetables and fruits and whole grains—you know, food (see item #1).

While some people take this all the way and eat only plants, (and that’s great too), Michael Pollan's just saying that a plant-based diet is the best diet. Plant foods are the richest, most bountiful sources of vitamins and minerals as well as fiber. They contain hundreds of thousands of phytochemicals, and many of these contain disease-fighting properties that a laboratory can’t duplicate. Just about anybody can add more plants to their plate. Add a fruit to breakfast, a leafy green and one other vegetable to lunch, and a leafy green and three other vegetables to dinner. Plus, whatever else you want to eat, because it’s your dinner, and you should enjoy it.

So why not jump in? Just do a little better than you did yesterday. It’s not so hard when you recognize that you don’t have to be perfect. Michael Pollan doesn’t expect you to be perfect, and he’s not judging you. He can't even see you. I promise. Just try to eat as much real food as you can, and try not to eat too much of it, and try to eat mostly plants. It’s easier than you think and the more you do it, the easier it gets.

Try the recipes included here for some not-too-complicated dishes to add to your mostly plant rotation.

(Eat Super Natural, continued from page 1)

VEGETABLE KORMA

Total Time: 30 minutes Servings: 4 Try this quick, rich vegetable korma made with a rainbow of veggies simmered in spiced coconut milk. It’s a perfect dish for winter when fresh vegetables are less plentiful. Plus, it is likely you will have the ingredients already on hand.

Ingredients 2 T Oil 1 c Yellow Onion, diced 1 tsp Fresh Ginger, mincd 3 T Garlic, minced 2 small Red or Yukon Potatoes, diced ½ c Water 1 c Tomato Sauce 2 T Curry Powder 12 oz Frozen Mixed Vegetables 1 c Light Coconut Milk Salt and Black Pepper to taste

Preparation Heat the oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes, then add the ginger, garlic and potatoes and sauté for 2 minutes more. Add the water, tomato sauce and curry powder and bring to a simmer. Stir well, cover with a lid and cook 6 to 8 minutes. Add the frozen mixed vegetables and coconut milk and simmer for 5 to 10 minutes until the vegetables are tender. Season to taste with salt and black pepper. Serving Suggestion This Indian dish is delicious served hot over basmati rice with a side of naan; garnish with fresh cilantro or chopped peanuts for color and crunch. Add cubed tofu, paneer or cooked chicken at the same time as the frozen vegetables for a heartier version. Substitute cream for the coconut milk if desired. © Co+op, Stronger Together

Resolutions to Revolutions Sunday, January 21, 3 pm Looking to make 2018 a healthier new year? Dr. Caitlin Hernandez will help you get on track to a healthier you. Free e-book with recipes and action steps included. Register at news@3riversfood.coop or in store. $5 class fee.

GODDESS BOWL

Total Time: 25 minutes; 15 minutes active Servings: 4

Veggies, whole grains and Sriracha tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation.

Ingredients 1 c dry Quinoa or Bulgur 1½ c + 1 t Water, divided ¼ c Tahini 1 T Apple Cider Vinegar 1 T Sriracha Sauce 1 T + 1 tsp Tamari Sauce, divided 1 T Honey ½ c Raw Unsalted Pumpkin Seeds 1 bunch Tuscan Kale, thinly sliced 2 large Carrots, shredded 2 medium Avocados, halved and pitted

Preparation Cook the quinoa or bulgur. In a small pot, bring 1 1/2 cups water to a boil, then add the grain. Return to a boil, and if using quinoa, reduce the heat to low and cook for 14 minutes, covered. For bulgur, bring to a boil for 1 minute, then cover and let stand for 15 minutes. Fluff the finished grain with a fork. While the grain cooks, place the tahini, cider vinegar, one tablespoon each tamari, honey, Sriracha sauce and water in a small bowl and stir with a fork until smooth. Add a bit more water if the dressing is too thick. Place the pumpkin seeds in a small sauté pan and swirl over medium-high heat. When they begin to pop and become fragrant, stir in the tamari. The tamari will coat the seeds and the pan will be dry. Transfer to a bowl to cool. Place a quarter of the cooked grains in each of four low, wide bowls. Arrange the raw kale and carrots on top of the grains, then slice the avocado halves in the skin and carefully scoop them out with a spoon. Fan half an avocado over each bowl. Top with sauce and pumpkin seeds. Serving Suggestion Grain and noodle bowls are the way to go for simple, flexible meals. The easy tahini dressing has enough Sriracha sauce to make it exciting, but if you don't like it hot you can always cut the amount in half. Customize with your favorite cooked or shredded veggies, proteins or sauces.

© Co+op, Stronger Together

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

Did you know that oranges aren't named for their color? "Orange" actually comes from the Sanskrit "naranga," or "fragrant."

Orange trees can be found as far north as Iceland, but the sweetest fruit is grown closest to the equator. Brazil is the world leader in orange (and total citrus) production, followed by the United States, Mexico, India, China, Spain, Italy, Iran, Egypt and Pakistan. Florida is second only to Brazil in orange production, growing three times more oranges than California. Texas and Arizona are other U.S. orange-producing states.

The orange is a type of berry (hesperidia), an ancient hybrid, possibly between the pomelo and the tangerine. It grows on an evergreen with fragrant white flowers. While one evergreen can produce as many as 60,000 flowers, only one percent of them will turn into fruit.

Oranges originated in ancient Asia, and from there they spread to India. The Moors, Italian traders and explorers, and the Portuguese introduced sweet oranges into

Europe around the 15th century, while orange trees were grown in the Caribbean after Columbus brought seeds there. Spanish explorers brought oranges to Florida in the 16th century, and Spanish missionaries delivered them to California in the 18th century.

Oranges are renowned for their vitamin C content. In fact, just one orange supplies more than 100 percent of your daily vitamin C requirement. Oranges are also a very good source of vitamin A, folate, potassium and manganese and a good source of dietary fiber, thiamin, niacin, vitamin B6, iron, phosphorus and copper. They also contain phytonutrients and flavanones.

There are more than 600 varieties of oranges, falling into two main types: one sweet, the other bitter. Predictably, the sweet is more popular. Sweet and bitter oranges come from two different species.

Sweet varieties include the Valencia, navel and blood orange. Thin-skinned and seedless, Valencia oranges are the world's most important commercial variety. Navel oranges are seedless and oval, with thick, easy-to-remove peels and segments that separate easily. The name comes from the second fruit at the end of the orange; it looks like a belly button. Washingtons are the most prominent navel variety. Cara cara oranges are a honey sweet navel with rosy colored flesh.

The mandarin—a small orange with loose skin—is also considered a sweet orange. Clementines are a seedless mandarin.

Bitter orange varieties include the Seville, often used for marmalade, and the bergamot orange. Grown mostly for its essential oil, bergamot is used in cosmetics, toiletries and as a tea flavoring. There are also some oriental citrus, such as Naruto, Kitchli and Nanshodaidai, that are considered bitter oranges.

Arguably, there may be no better way to eat an orange than out of hand, but there is no shortage of possibilities. When it comes to juicing, don't stop at plain OJ, great as fresh-squeezed is. Adding a full orange or two to your smoothie packs a vitamin punch and changes flavor with your other added fruits or protein. (About 85 percent of all oranges produced are made into juice, by the way.)

Oranges add color and sweetness to jams, marmalades and salads. The stunning Cara Cara Salad on the next page features colorful oranges drizzled with a flavorful dressing.

Even though Thanksgiving and Christmas have passed there’s no need to wait for Cranberry Relish, especially one that includes mandarin oranges, crushed pineapple and Granny Smith apples. Orange marmalade or relish provides a sweet topping for a savory dish, too, as in a Marmalade Chicken, which can be served as is or used for stir-fries, chicken satay or "chicken fingers." Brie with Orange Preserves and Almonds makes a simple appetizer--just spread preserves over a brie round and bake at 400° for 10 minutes. Find all these recipes at www.strongertogether.coop.

In addition to including orange segments and orange juice in recipes, the zest is used in liqueurs such as Grand Marnier and Cointreau. To sweeten your next glass of grapefruit juice, try squeezing a little clementine juice into it. And don’t forget the zest! A little zest perks up dishes from pancakes to pasta! You can even zest ahead and stick in a bag or container in the freezer.

The peak seasons for oranges in the U.S. depend on the variety, but you'll generally find a good selection from November through April or May.

Choose oranges that are firm and heavy for their size. These will have higher juice content than lighter, spongy oranges. Avoid soft spots and traces of mold. Keep in mind that oranges don't have to be bright orange to be good. Smaller oranges are usually juicier than larger ones, and those with thinner skins are usually juicier than thick-skinned.

Select navel oranges with small-sized navels; larger navels indicate the orange was overripe when harvested. When choosing Valencia oranges, keep in mind that the green tinge near the stem doesn't mean the fruit is immature. Valencias turn a yellow-orange and then regain a touch of green from the chlorophyll returning to the peel.

If you're going to eat your oranges in a day or two, you can store them at room temperature. Otherwise, they'll keep in the refrigerator for a week or two. Don't store them in plastic bags, which may encourage moisture and mold; just let them gently roll around the crisper drawer.

Oranges by Co+op, Stronger Together

5 3 Rivers Natural Grocery Co-op & Deli Currents January 2018

ORANGE GINGER CARROT “NOODLES”

Total Time: 50 minutes; 20 minutes active Servings: 4

Ingredients 6 large Carrots 3 T Olive Oil, divided 1 T Fresh Ginger, finely chopped Zest from 1 large Orange ½ tsp Coarse Salt ¼ c Fresh Parsley, chopped ½ tsp Red Pepper Flakes

Preparation Heat the oven to 400°F. Slice the carrots lengthwise into thin planks, then stack and slice into sticks, about 1/4 by 1/4 inches or thinner. Place the carrot strips on a sheet pan with a rim and sprinkle with 2 tablespoons of olive oil, the ginger, and half of the zest. Add coarse salt and toss to coat. Roast for 30 minutes, stirring after 15. The carrots are done when they are tender when pierced with a knife and lightly browned on the edges. Cooking time will vary according to thickness. While the carrots cook, mix the remaining olive oil, orange zest, parsley and red pepper flakes in a small bowl. To serve, toss carrots with the olive oil mixture. Serving Suggestion Serve on top of or alongside cooked salmon fillets for a main dish, or place leftover cold soba noodles in a bowl, add the carrot “noodles” and drizzle with Thai peanut sauce.

Tips & Notes Buy the widest carrots you can find for this dish, because they will be easiest to slice. Don’t want to slice or spiralize carrots? Buy precut butternut squash noodles from Veggie Noodle Co. from our Produce Department!

© Co+op, Stronger Together

CARA CARA ORANGE SALAD

Total Time: 10 minutes Servings: 2

Ingredients Salad ½ c. Slivered or Sliced Almonds, toasted 2 leftover cooked Chicken Breasts (preferably grilled)* 2 Cara Cara Oranges 4 handfuls of Mixed Greens, washed & spun dry *substitute protein of your choice

Miso Vinaigrette 3 T White Miso* ¼ Garlic Clove 1 T Honey 2 T Mirin 2 T Rice Wine Vinegar ½ tsp Toasted Sesame Oil ¼ c Olive Oil 2 T Water *To make this gluten-free, be sure to look for brown-rice based white miso.

Preparation Add all of the vinaigrette ingredients to a blender. Process until smooth. If it seems too thick, adjust the consistency with a little water. Set aside. In a small pan, toast the slivered almonds over medium low heat. Transfer to a bowl. Dice the chicken into bite site pieces. To prepare the oranges, you have 2 choices; peel them by hand leaving the white pith intact (which is what I did), or you can slice off the outer skin leaving just the flesh. Then, slice the oranges into rounds. To serve, portion the salad onto plates. Top with grilled chicken, orange slices and toasted almonds. Drizzle some of the vinaigrette over the salad and serve extra on the side.

© The Clever Carrot

Total Time: 45 minutes Servings: 6 While rice and beans and citrusy salsa might seem an unusual pair, the combination is refreshingly delicious in the cold of winter.

Ingredients Rice and Beans 1 T Coconut Oil 1 Yellow Onion, diced (reserve 2 tablespoons raw onion for the salsa) 2 Garlic Cloves, peeled and minced ½ tsp Allspice ½ tsp Thyme ¼ tsp Red Chili Flakes 1 14-oz can Coconut Milk 1 c Water 1 c Brown Rice, rinsed and drained 1 15-z can Kidney Beans, rinsed and drained 1 ½ T Red Wine Vinegar Salt and Pepper to taste

Salsa 2 Kiwis, peeled and diced 2 Oranges, peeled, seeded and diced

1 tsp Fresh Ginger, finely minced 1 small Jalapeño, seeds and ribs removed, finely minced 2 T Lime Juice 2 T Yellow Onion (minced in previous step)

Preparation In a large pot, heat the oil over medium-high heat. Sauté the onion for 2-4 minutes. Add the garlic and cook for another minute. Add the allspice, thyme, chili flakes, coconut milk, water and rice, and bring to a boil. Reduce the heat to simmer, cover the pot, and cook for approximately 30 minutes, or until the rice is tender and most of the liquid is absorbed. While the rice is cooking, gently stir together the kiwi, oranges, 2 tablespoons minced yellow onion, ginger, jalapeño, and lime juice in a mixing bowl. Set aside. Once the rice is done, add the kidney beans, red wine vinegar, and salt and pepper to taste. Stir well. Serve with the orange kiwi salsa on the side.

Serving Suggestion This Jamaican-style dish is delicious with grilled meats or fried fish and a ginger beer. Try the salsa on broiled, steamed or baked flaky fish or just with a handful of plantain chips.

RICE AND BEANS WITH ORANGE KIWI SALSA

6 3 Rivers Natural Grocery Co-op & Deli Currents December 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.

Other new products: Canyon Bakehouse gluten free in blueberry bagels or Honey White Heritage; Udi’s gluten free multigrain sandwich bread and white English muffins; Siete Cassava & Coconut Amazing Grain Free tortillas; MyBread original gluten free flatbread pita; Dynamic Health organic beetroot concentrate, 4505 pork rinds in jalapeno fried cheddar or smokehouse bbq, Hippea chickpea puffs in Sriracha Sunrise; Nancy’s ginger peach kefir; Naturi Greek yogurt in pineapple + coconut or pure whole grassfed. In our Bulk Department we now have brown sugar in the bins or pre-bagged. Get just the amount you want for your baking!

Remember--it’s citrus season in our Produce Department! Cara Cara and Mango oranges have arrived and other varieties are on their way to the cooler! Also new in Produce: fresh wheatgrass in 4 oz and spinach in small bundles (not bagged). Over in Wellness you’ll find Enzymedica Activated Coconut Charcoal, Nutiva MCT Oil and liquid coconut oil; and Orgain Protein Powders just in time for our giveaway (see page 2).

What’s your cheat food? Is it chips? Pringles in particular? If so, The Good Crisp Company may be just what you’ve been waiting for! These gluten free, non-GMO “stacked chips” are made with certified sustainable palm oil. You’ll find them in the chip aisle in original (this flavor is also milk/dairy free), sour cream & onion, and BBQ.

Nelly’s Organics bar in Peanut Butter & Coconut is all you can want when trying to stay healthy but “need” a sweet treat. This bar is wholesome, raw, organic, non-GMO, gluten free, vegan and ethically sourced with no artificial ingredients. Not only does it taste amazing this bar is high in protein, contains vitamin E, vitamin A, essential fatty acids and fiber!

Join us for Dinner & a Movie

Featuring the documentary Prescription Thugs

Friday, January 26, 7 pm

In this follow-up to his film Bigger Faster Stronger, director Chris Bell turns his

camera on the abuse of prescription drugs and, ultimately, himself. After witnessing

friends and relatives face tragedy as they become addicted to prescription drugs, Bell

sets out to explore the goals of pharmaceutical companies and doctors in

this ever-growing market and asks how are they any different to back-alley drug-

pushers? His journey leads to experts on the nature of addiction in our culture as well as

to pharmaceutical whistleblowers that testify to the solely dollar-driven aims of pharmaceutical companies. As Bell learns

more about the nefarious side of an industry he had been brought up to trust, he

falls down his own hole of addiction, bringing a very intimate style and

conclusion to this investigation.

Hot bar, salad bar, and café selections available for purchase.

Discussion will follow.

Lifeway Kefir has been stocked on our shelves for decades (they’ve been around since 1986). Their mission is one we could claim as our own: “We’re here to provide the best in probiotic and nutritious foods. We’re here to improve the health of our customers. And we’re here to leave the world a better place than we found it.” They’ve expanded their line beyond the drinkable kefir to this new kefir cup, a more traditional yogurt style version. Find it in our dairy case in blueberry lavender, strawberry rosehip, and natural (unsweetened).

AMISH AQUAPONICS will be at our sampling station on Saturday, January 13,

10-2! Give their lettuce a try!

7 3 Rivers Natural Grocery Co-op & Deli Currents January 2018

General Manager Janelle Young

Management Staff April Bickel

Alisha Dunkleberger Robin Holman Jason Johnson

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

January 2, 6:30-8:30 pm 1st Tuesdays

Southern Appalachian Fiddle Music Jam (NOT bluegrass)

January 16, 6:30-8:30 pm 3rd Tuesdays

Traditional Irish Music Jam

Music in the Café ♫♪ These toe tapping tunes are played by a different gathering of musicians each

week. Come to listen or bring an instrument to play along!

Well Read Women Book Club Thursday, January 18, 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’s book is Reading Lolita in Tehran. Questions? Call Sarah at the Little Turtle Branch Library at 260-421-1335.

DISCOVER A NEW YEAR OF HEALTHY Happy New Year, and happy new savings! Your co-op is here to help you start 2018 on a great note, with Discover, your new free bimonthly guide to saving money and living well. Discover is the result of more than 140 community-owned cooperative grocers working together, to bring you great food and delicious deals. With more than $50 in coupon offers, along with timely tips and a great seasonal recipe, the January-February edition of Discover will launch you into a great new year of good health. This updated coupon book includes health tips and a recipe! Owners should watch mailboxes in early January and all shoppers can expect to find the books in store mid-month. Tear off pads will also be placed near corresponding items. Save on resolution-ready products for the whole family, like Dr. Bronner’s, Love Grown, Kevita, Westbrae, Stonyfield Yogurt, Alba Botanica, Aura Cacia, Sambucol, Organic India, Liberte, Evolution Fresh and Woodstock. Coupons are valid through February 28, 2018.

JANUARY FEATURED ARTIST

SATURDAY, JANUARY 20, 10 am-4 pm BUY ART · SUPPORT LOCAL

Rosie Strothman Fiber Artist Rosie Strothman works with fabric and thread in many colors and combinations as her “canvas” and “paint.” You’ll find her beautiful scarves, wrist warmers, hats, pins, and purses a beautiful accessory that will be complemented by many! You may even find a piece of art to display!

8 3 Rivers Natural Grocery Co-op & Deli Currents December 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 January 2018

PRESORTED STANDARD

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

IN THIS ISSUE:

Eat. Super. Natural, pages 1 and 3

Co+op Deals, Orgain Giveaway, page 2

Fruit of the Month: Oranges, pages 4 & 5

This Just In!, page 6

January Events, pages 6 & 7

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