When store customers shop using reusable sacks for bagging their groceries, they receive green recycle stamps at the top of their grocery receipt for each bag they use. 20 total stamps are worth $1.00, which can be used in a couple of ways:

• $1.00 off a store purchase (by presenting 20 collected stamps to the cashier at end of sale)
   
  Donating the green-stamped portion of receipts into the green stamp box located by the store exit doors (keep purchase portion of receipt for your records).

Valley Natural Foods selects Green Stamp Program recipients based on their project or organization’s sustainable impact on the local environment.

Be the next recipient of Valley Natural Foods Green Stamp Program by filling out a Community Donations Request Form (Word document, 82 KB). Forms are also available at the customer service counter. Make sure to indicate on the form “Green Stamp Program” along with your information.

Tremendous growth in the organic soy foods industry has occurred over the last two decades as consumers seek healthy dietary alternative sources of protein.  A new report from The Cornucopia Institute, lifts the veil on some companies that have been touting their “natural” or “organic” soy brands while engaged in the widespread importation of suspect soybeans from China and the use of toxic chemicals to process soy foods.

The report, Behind the Bean: The Heroes and Charlatans of the Natural and Organic Soy Foods Industry, and an accompanying ratings scorecard of organic brands, separates industry heroes—who have gone out of their way to connect with domestic farmers—from agribusinesses that are exploiting the trust of consumers.  For more, visit www.cornucopia.org. 

 Mozzarella Stretching Instructions

Ingredients:
Fresh mozzarella curds (found in the deli cheese cooler)
Kosher salt
 
Equipment needed:
1 pot of boiling water
2 stainless steel bowls (one for stretching and one for the ice bath)
1 large slotted spoon
 
Directions:
Begin by rinsing the whey off the curd. Cut curd into small (jellybean size) pieces. Place in a bowl allowing curd to warm slightly.

 To the pot of boiling water, add the kosher salt to taste (approximately 1/2 C. per gallon of water.) When the water is at a full boil, you are ready to start.

Take both stainless steel bowls. Fill one with water and ice, and place to the side. In the second bowl, put the desired amount of curd. Pour the heated water over the curd, enough to cover completely and let sit for 2 minutes.

When the curd begins to “knit” or melt together, take large spoon and gather the curd to the side of the bowl. Lift the curd out of the water and stretch and fold GENTLY 2 or 3 times until the curd begins to become completely smooth and shiny. 

Pull the curd back out of the water and form into balls, knots or your desired size or shape.
Taste it for desired saltiness and texture (more kosher salt can be added to the water). You have now made cheese!

 
Take the finished ball and place it in the ice-water bowl and allow mozzarella to cool (approximately 10 minutes). Take advantage of the quality of freshness and serve immediately.
 
To store the finished cheese, place with water from the ice bath in an air tight container and refrigerate or roll cheese in plastic wrap and twist ends like a piece of candy and refrigerate.
 
The cheese will last for 3 or 4 days when stored properly.

Valley Naturals foods’ “Beds and Breakfast” participants recently tended the plants and landscaping of our outside patio area, making the area look beautiful. Now that the weather is warming up, come see for yourself and enjoy your lunch or a refreshing smoothie outside! 

This interesting and refreshing Rhubarb Tea recipe comes from a farmer’s market cookbook in New Hampshire and is said to date back to the 19th century. It is the perfect recipe for abundant spring rhubarb. Rhubarb freezes well, so you can enjoy this refreshing tea throughout the summer. Now that rhubarb is at its peak, give this time-tested recipe a try. It just may become a family favorite for your perfect picnic. This recipe was passed down to us from Arlena Schott from www.arlenagwise.com

 Perfect Rhubarb Tea

Makes approximately two quarts.

8 C. rhubarb, cut into 1 inch pieces
8 C. water
Juice and grated rind of one orange or lemon (avoid the white pith under the rind)
3/4 C. sugar
I pint fresh strawberries, mashed (optional)

Simmer rhubarb in the water until tender (20-25 minutes). Strain, pressing on rhubarb with a spatula to extract all the juice. Stir in the lemon or orange juice and rind; mix in optional strawberries Add sugar, stirring until dissolved. Cool and serve over ice.

Bedding plants, flowers, hanging plants and vegetable starts from Glacial Ridge Growers have arrived at Valley Natural Foods! Stop by soon for the best selection.

Pricing:

Flower/Vegetables 4 pk..........$1.39

Hanging Plant...........................$16.99

Geranium 4” or 6”.....................$2.89

Single Plant & Vegetable........$1.69

Begonias...................................$1.99

Will Steger with Northland Students

One of our key relationships directly connected to sustainability has been our on-going relationship with the Will Steger Foundation. The WSF understands the vital role food production plays in the bigger picture of sustainability. They provide to-notch, science-based education for educators to help instruct the upcoming generations on climate change. Each year the WSF sponsors an education outreach called the Summer Institute.

This year, the 4th annual Summer Institute for Climate Change Education is on Wednesday August 19th, 8:30-4:30 pm at the University of Minnesota. Applications available for download: www.globalwarming101.com

The Summer Institute will focus on the international climate negotiations in Copenhagen and unveil a brand new curriculum on international climate solutions for grades 9-12. Keynote speakers include renowned author and climate activist, Bill McKibben, along with Will Steger.

Registration opens in May for 100 onsite participants ($75/teacher or $100/pair) and an unlimited number of participants for our online webinar ($25/teacher). Onsite participants will receive the Citizen Climate Curriculum and online participants will be able to download the curriculum free of charge from the Global Warming 101 website.

The institute will highlight the critical need for international cooperation on climate change solutions, and equip educators with the tools necessary to empower student learning and leadership on the topic. Educators will also learn about the Midwest youth delegation to Copenhagen, led by the Will Steger Foundation, and ways that they can follow the youth experience online through multi-media dispatches including text, images, and video. The Summer Institute will include break-out sessions on topics addressed in the curriculum, including cap and trade vs. carbon tax; equity in negotiation; climate technologies; carbon cycle and more. Visit www.globalwarming101.com to watch the Summer Institute video, download the application and learn more.

MIX is now available online!

The May/June issue of MIX – the publication for members and shoppers of the 11 Twin Cities natural food co-ops – is now available online.  Click the link to read the publication, which is available in its entirety as a PDF or on a story-by-story basis.  We thank you for your continued patronage!

Electronic Mailing Replaces Postage for the MIX publication at Valley Natural Foods

In an ongoing effort to improve efficiencies, Valley Natural Foods will no longer mail the MIX publication to members. Printed copies of MIX will still be available at the store, free of charge.

Getting into the Swing of Spring?  Gardening, tennis, golf, and all the fun spring and summer activities can leave you sore, sprained, bruised and strained.  A strong anti-inflammatory, Immortelle Essential Oil (Helichrysum) is a good choice for relief.  It’s anti-spasmotic and analgesic properties make it a good choice for the first aid kit and gym bag.

FOR EXTERNAL USE ONLY. NOT TO BE USED ON CHILDREN UNDER 12.  NOT TO BE USED IF PREGNANT OR NURSING.