How To Use this Site

All relevant information about using the site  can be found above on the Black Bar, as well as all available minutes, the 2011 Annual Reports and the complete Bylaws with Amendments. Click on the appropriate heading to access them. -admin-

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Cashiers needed for this week February 23 – 28

Monday, February 23                          10a-12p; 12p-3p; 3p-6p

Tuesday, February 24                         10a-12p

Wednesday, February 25                  10a-12p; 12p-3p; 3p-6p

Thursday, February 26                      10a-12p; 12p-3p; 12p-3p

Friday, February 27                            10a-12p; 12p-3p; 12p-3p

Saturday, February 28                      10a-12p; 12p-3p; 12p-3p 


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The Best and Worst…Pesticides in our Food

It pays to eat organic fruits and veggies!


The Clean Fifteen

  • Avacados
  • Sweet corn (non GMO)
  • Pineapples (non GMO)
  • Cabbage
  • Frozen Sweet Peas
  • Onions
  • Asparagus
  • Mangoes
  • Papayas (non GMO)
  • Kiwi
  • Eggplant
  • Grapefruit
  • Cantaloupe
  • Cauliflower
  • Sweet Potatoes

The Dirty Dozen

  • Apples
  • Strawberries
  • Grapes
  • Celery
  • Peaches
  • Spinach
  • Sweet Bell Peppers
  • Imported Nectarines
  • Cucumbers
  • Cherry Tomatoes
  • Imported Snap peas
  • Potatoes


Posted in Health Issues, News from the Co-op | Leave a comment

USDA Approves GMO Apples

Despite public opposition, USDA has just approved the genetically engineered (GE) “Arctic” apple.1  Tell food companies to reject this risky new product >

After decades of promises from the biotech industry that genetically engineered (GE) food would feed the world, cure the sick, reduce agricultural dependence on toxic chemicals, and save countless crops from imminent collapse, USDA has just approved a product they think will solve a problem humans have struggled with for centuries… an apple that doesn’t brown when you slice it… Seriously; we couldn’t make this stuff up.


While these GE apples are a waste of time and money, we don’t want to downplay the real concerns about them. Pre-sliced apples are already a frequently recalled food product. Once the whole fruit is sliced, it has an increased risk of exposure to pathogens. Since browning is a sign that apples are no longer fresh, “masking” this natural signal could lead people to consume contaminated apples, which is why some folks are calling it the “botox apple.” 

Further, since FDA does no independent, pre-market safety testing of GE food there are several unanswered questions about the safety of GE apples. “Silencing” the genes that make apples turn brown when exposed to oxygen could have unintended consequences that will only be tested by hungry consumers. Although these “botox apples” are primarily targeted to the fresh-sliced apple market they could also find their way into non-GE juice, baby foods, or apple sauce at the processing level – all products predominantly eaten by children and babies who are at increased risk for any adverse health effects.

Tell food companies parents do not want to feed their kids GE apples!

Like other GE products in the U.S., no mandatory labeling would be required. While Okanagan (the manufacturer) says they’ll require growers to label their whole apples as “Arctic variety,” the government has announced no plans to require labeling of these apples as GE. If approved, Okanagan’s non-browning “Arctic” apple would be first commercialized in Granny Smith and Golden Delicious varieties, with Fuji and Gala on the horizon.

Even the apple industry has opposed this genetically engineered product.  The U.S. Apple Association, Northwest Horticultural Council (which represents Washington apple growers, who grow over 60% of the apples in the U.S.), British Columbia Fruit Growers Association and other grower groups have already voiced their disapproval of these GE apples due to the negative impact they could have on farmers growing organic and non-GE apples through contamination, and to the image of the apple industry as a whole.

McDonald’s and Gerber have already indicated that they don’t plan to use these GE apples.

If the apple industry doesn’t want GE apples, and consumers don’t want GE apples, who do these apples really benefit? As usual, this product only benefits the biotech industry and big food processing companies.

Sign the petition urging food companies to reject GE apples! 

We’ll send your signatures along with a letter to the top fast food restaurants, supermarkets, and food companies to secure commitments from them that they will not sell or use this risky new product.

Thanks for everything you do,
Center for Food Safety

Posted in GMO FOOD, Health Issues | Leave a comment

Happenings at Real Food Co-op

Another Year at RFC…

As I write this note, this year’s Annual Meeting is just a few hours away. Time moves both slowly and quickly sometimes. It seems so long ago when our store first started in that tiny building south of the bridge, and yet, with just a blink of an eye, here we are today both bigger and better.

Our growth and success would not be possible without the support of our volunteers and member-owners. Thank you for making “real food” a reality in tiny Florence, Oregon.

I hope you enjoy this month’s newsletter. We have some great information to share with you, including the real scoop on cauliflower by Elsan.

Looking forward to celebrating with you at our Annual Meeting and Potluck Celebration at Homegrown (today, Sunday, 2/1, from 5:00 to 7:00 PM).


Real Food Co-op



Our New Board Members

It is with great pleasure that we introduce to you our newest Board Members at RFC:

Christine Delgado has been actively involved at the co-op since moving to the area. She works in the store as a cashier weekly, assists with produce orders, and has a great flare for display. She has owned successful businesses previously and brings this experience to the co-op. Christine is fun to work with and will be a great asset to the Board.

Pat Mills has been an active member for many years donating her time and skills in various capacities. She has great organizational skills and a passion for organic local food. Recently, she has been working with a Board Committee for community outreach.

Bob Spillman is a committed member of our co-op. He has generously shared his handyman skills and donated time as a cashier. Bob has a positive attitude about the co-op and his presence on the Board will be a true asset to the store.

Carol Sweet is new to the co-op and has jumped right into getting involved. She has been assisting with produce deliveries and is looking forward to donating her skills and time as a Board member. Great to work with, Carol will be a super addition to our Board.


A huge thank you for your service to outgoing board members: Eileen Angilletta, Randy Curtola and Michele LeBlanc.


Roots & Shoots ~ elsan

Curious about Cauliflower


Okay, what’s the scoop on colorless veggies? Does lack of chlorophyll mean lack of nutrition? I confess for years I ignored pale vegetables like creamy-white cauliflower heads. No place on my table. After all, I followed the rule of more nutrition in darker and colorful veggies. Until my curious nature looked beyond what seemed apparent. True, it’s still a good general rule, however, there are exceptions. Cauliflower is one curious vegetable I’ve grown to appreciate and enjoy.

Granted, it lacks chlorophyll but it’s chock full of many essential nutrients. Like all cruciferous veggies it’s rich in phytochemicals and antioxidants. Want more benefits? Try high fiber and water content, supports digestion, boosts the immune system and fights cancer and inflammation as well as good sources of Vitamins C and B-complex. Cauliflower and broccoli, another cruciferous, are natural sources of B-vitamin choline, important for sleep, muscle movement, learning and memory.


Typically, we see the white variety in produce sections. Surprisingly, cauliflower comes in rich colors like neon-green, orange and purple. And, yes, the color rule applies ~ they’ve more antioxidants than the white variety. Actually, the darker colors predate the white variety. Romanesca is my favorite. This almost comical-shaped, bright neon-green cauliflower is fun to serve. A conversation piece at any feast.

The cruciferous family, named for four petals in the shape of a cross, includes a long list of plants (see sidebar, “More than Broccoli”). First grown in eastern Mediterranean they originally resembled kale leaves with no central head. And, good for us, cruciferous plants haven’t been modified for more sweetness, less bitterness. If you don’t like that bold or bitter taste it might be worth reconsidering. Recent studies suggest the phytochemicals responsible for bitterness give crucifers, like cauliflower, their cancer-fighting power. More bitter, more healthy. Kale and Brussels sprouts top the list.

Cauliflower is one vegetable found year-round though it’s best in winter. With all crucifers it’s important to have the freshest veggies without bruises, spots or mold. Look for even heads that feel heavy in your hand. Due to a low respiration rate heads are usually wrapped and when properly stored they retain their flavor and nutrition for about a week in the crisper.

When ready to use wash heads upside down in a large bowl of cold water then pat dry. Steam lightly till barely tender. Resist boiling or nutrients will be lost. Eat raw in salads or with dips. A novel recipe is to steam then rice cauliflower and make tortillas/crepes. A terrific change and gluten free.



Ferment Your Way to a Healthier You!

Saturday, February 28, 2:00 to 4:00 PM at RFC.

Laurie Stone will demonstrate how easy it is to ferment foods at home. She will discuss the many health benefits of fermented foods such as increasing the bio- availability of vitamins, increased probiotics, and natural preservation.


Photo credit:

Fermentation is the process in which a substance breaks down into a simpler substance. Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating beer, wine, bread, kimchi, yogurt and other foods.

Laurie’s passion for cooking led her to use food as a healing art form. When her son was born with many food allergies and an undiagnosed immunodeficiency dysfunction, she saw this experience as an opportunity to challenge her creativity with cooking. It also sparked her interest in nutrition. This led her to seek an education as a holistic nutritionist.

Laurie graduated as a C.H.N. from The Wellspring School for Healing Arts in June of 2013. She joined her husband, Mark Stone, Licensed Acupuncturist, in practice at Stonehaven Center of Balance and Well Being in Florence, Oregon. Laurie’s education had an emphasis on Traditional Chinese Medicine (TCM). She utilizes both TCM and holistic approaches to allow for more possibilities in helping clients bring balance into their bodies.

Laurie is experienced in alternative cooking and meal planning for those with food allergies. She has worked with people who have liver disease, diabetes, menstrual issues, gout, autoimmune disease and cholesterol issues. She feels that food should be the foundation for the healing process. Laurie believes the body has an innate intelligence giving it the ability to heal itself when it is provided with the nourishment it needs.


Many Hands Event Photos

Thanks to board member Sally Daugherty for passing along photos from our Many Hands Make Light Work Annual Inventory Event that took place in January (see sidebar “Event Updates”). Thanks to everyone who came out to help.





What’s an ISA?

An ISA is an “In-Store Assistant.” ISAs are super important volunteers that help keep our store functioning. 

Help includes: stocking, cleaning, putting away delivery items and more.

ISAs can work for just an hour (or more) and they can work whenever it fits into THEIR schedule…no need to sign up, just come on in!

Best of all, ISAs can apply their hours toward a working member discount for the following month. What could be better than helping to keep our store running and saving on fresh, healthy, and tasty food at the same time!

Email the store for more information.

More than Broccoli

Looking to increase the variety of crucifers in your life? Here’s a list to help you get started…


  • Arugula
  • Bok choi
  • Broccoli
  • Broccoli rabe
  • Brussels sprouts
  • Cabbage
  • Cauliflower
  • Chinese broccoli
  • Chinese cabbage
  • Collard greens
  • Daikon
  • Garden cress
  • Horseradish
  • Kale
  • Kohlrabi
  • Komatsuna
  • Land cress
  • Mizuna
  • Mustard – seeds and leaves
  • Pak choi
  • Radish
  • Romanesca
  • Rutabaga
  • Tatsoi
  • Turnips – root and greens
  • Wasabi
  • Watercress


Event Updates

Several events took place in January, including Winterfest, our Annual Inventory and NextStep Electronics Recycling.

Winterfest was a huge success! It was a nice, intimate setting with great food. The main focus of the meal was local food that is available now or that had been preserved for the winter. Real Food Co-op and Homegrown will be donating $300 toward a greenhouse for the Siuslaw Elementary School Garden. Other co-op member donations equaled $130. Thank you for supporting our community and our children!


Thanks to everyone who came out to help during our annual inventory: Randy Curtola, Tom O’Ryan, Eileen Angilletta, Wanda Hill, Daphne Jones, Ian Dobbins, Carol Barbee, Bob Spillman, Sally Daugherty, Michele LeBlanc, Calvin Steventon, Erin Leonard, Judy Kinsman. Having so many helping hands ensured the process went quickly!


The NextStep Electronics Drive was a success! We collected over a ton of electronics! Thanks for participating. Look for it again in May.



Oven-Roasted Cauliflower

Courtesy Emeril Lagasse and Food Network.

Oven-Roasted Cauliflower


5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)

1/4 cup extra-virgin olive oil

1 tablespoon sliced garlic

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons grated Parmesan

Chopped chives, for garnish



Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

House Parties and Clubs

Jen Nelson, our General Manager, is available to speak about the co-op at your next house party or club meeting. Jen will share about our products and the community benefit of the RFC, along with our mission and goals.



This is a great opportunity to share the RFC with others in our community. Contact Jen by email or at 541-997-3396

About the Real Food  Co-op

Thank you for supporting the RFC!

1379 B Rhododendron

Florence, Oregon 97439

(541) 997-3396



Mon-Sat: 10:00 to 6:00

Sun: Closed

General Manager

Jen Nelson

Assistant Manager

Calvin Steventon

Working Member Coordinator

Laurie Stone

Board of Directors

Erin Leonard,  President

Sally Daugherty

Christine Delgado

Pat Mills

Bob Spillman

Laurie Stone

Carol Sweet

Posted in About Co-op, Board News, Board of Directors Meeting Minutes (click on heading to view), Co-op Newsletter and Weekly Articles, Community/Member Support, Event Calendar, Health Issues, Info for Volunteers, Jen's Corner, News from the Co-op, Organic products, Recipes, recycling, Upcoming Events | Leave a comment

The Trouble With the Genetically Modified Future

964NOV 16, 2014 6:03 PM EST

By Mark Buchanan

Like many people, I’ve long wondered about the safety of genetically modified organisms. They’ve become so ubiquitous that they account for about 80 percent of the corn grown in the U.S., yet we know almost nothing about what damage might ensue if the transplanted genes spread through global ecosystems.

How can so many smart people, including many scientists, be so sure that there’s nothing to worry about? Judging from a new paper by several researchers from New York University, including “The Black Swan” author Nassim Taleb, they can’t and shouldn’t.

The researchers focus on the risk of extremely unlikely but potentially devastating events. They argue that there’s no easy way to decide whether such risks are worth taking — it all depends on the nature of the worst-case scenario. Their approach helps explain why some technologies, such as nuclear energy, should give no cause for alarm, while innovations such as GMOs merit extreme caution.

The researchers fully recognize that fear of bad outcomes can lead to paralysis. Any human action, including inaction, entails risk. That said, the downside risks of some actions may be so hard to predict — and so potentially bad — that it is better to be safe than sorry. The benefits, no matter how great, do not merit even a tiny chance of an irreversible, catastrophic outcome.

For most actions, there are identifiable limits on what can go wrong. Planning can reduce such risks to acceptable levels. When introducing a new medicine, for example, we can monitor the unintended effects and react if too many people fall ill or die. Taleb and his colleagues argue that nuclear power is a similar case: Awful as the sudden meltdown of a large reactor might be, physics strongly suggests that it is exceedingly unlikely to have global and catastrophic consequences.

Not all risks are so easily defined. In some cases, as Taleb explained in “The Black Swan,” experience and ordinary risk analysis are inadequate to understand the probability or scale of a devastating outcome. GMOs are an excellent example. Despite all precautions, genes from modified organisms inevitably invade natural populations, and from there have the potential to spread uncontrollably through the genetic ecosystem. There is no obvious mechanism to localize the damage.

Biologists still don’t understand how genes interact within a single organism, let alone how genes might spread among organisms in complex ecosystems. Only in the last 20 years have scientists realized how much bacteria rely on the so-called horizontal flow of genes — directly from one bacterium to another, without any reproduction taking place. This seems to be one of the most effective ways that antibiotic resistance spreads among different species. Similar horizontal exchange might be hugely important for plants and animals. No one yet knows.

In other words, scientists are being irresponsibly short-sighted if they judge the safety of GMOs based on the scattered experience of the past couple decades. It’s akin to how, ahead of the 2008 financial crisis, analysts looked at 20 years of rising house prices and assumed they would always go up. The honest approach would be to admit that we understand almost nothing about the safety of GMOs, except that whatever happens is pretty likely to spread.

Science is at its best when it acknowledges uncertainty and focuses on defining how much can be known. In the case of GMOs, we know far too little for our own good.

To contact the author on this story:
Mark Buchanan at

To contact the editor on this story:
Mark Whitehouse at


Posted in GMO FOOD, Health Issues, Monsanto, Organic products, Special Interest | Leave a comment

A Genetically Altered Microbe

Who Made That Flavor? Maybe A Genetically Altered Microbe
For practically our whole history of cooking and eating, we’ve gotten our spices and most flavors (not to mention all the other basic nutrients that keep us alive) straight from plants.

But researchers and biotech companies are starting to produce some of these nutrients and flavors — especially the high-priced ones – in their laboratories.

Posted in GMO FOOD, Health Issues, Organic products | Leave a comment

Thich Nhat Hanh: in 100 years there may be no more humans on planet earth

It’s past time to get active folks…..

The National Wildlife Federation tells us everyday that 100 plants and animal species are lost to deforestation. Extinction of species is taking place everyday. In one year there may be 200,000 species going into extinction. That is what is happening; that is not the problem of the future.  …
Now a second global warming is taking place. This time because of deforestation and industrialisation; man-made, maybe in 100 years there will be no more humans on the planet, in just 100 years. After the disappearance of 95 per cent of species on the earth by the mass extinction the earth took 100 million years to restore life on earth. If our civilisation disappears it will take some time like that for another civilisation to reappear. When volcanic eruptions happened the carbon dioxide built up and created the greenhouse effect. That was 251 million years ago. Now the building up of carbon dioxide is coming from our own lifestyle and our industrial activities.
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Benton County Voters Will Decide On GE Crop Ban Next Year

Here’s a note of optimism from Benton County, via a friend:

the “ … group had enough signatures to “easily qualify,” and the measure is now awaiting a number.”
In Benton County, a group called Benton Food Freedom filed signatures this week for a May 2015 ballot measure that would ban genetically engineered crops in the county, according to the Corvallis Advocate.Benton County Supervisor of Elections Jeff Doty confirmed Friday that the measure will appear on the May ballot. He said the group had enough signatures to “easily qualify,” and the measure is now awaiting a number.

Posted in Event Calendar, GMO FOOD, Monsanto | Leave a comment

2015 Annual Meeting & Potluck Celebration

2015 Annual Meeting PosterMark your calendar to attend our 2015 Annual Meeting and Potluck Celebration. Past meetings have proven to be a fun way for members to celebrate our success with others who care about our mission and to learn about what’s planned for our store in the coming year.

This year’s meeting will be held on Sunday, February 1, between 5:00 and 7:00 PM, at Homegrown Public House. Please label your potluck dish(es) with a complete list of ingredients to help members who may have food sensitivities.


We look forward to celebrating with you!


Posted in About Co-op, Board Meeting Agendas, Board News, Community/Member Support, Event Calendar, Jen's Corner, News from the Co-op, Special Interest | Leave a comment

Water Solutions

New Wave Enviro products are  available through Real Food Co-op. New Wave offers 10-stage water filters, shower filters, BpA free water bottles and more. Click the link below to see the full line of their products or stop in to see the catalog at our store. Contact Jen at the store to order New Wave Enviro products.

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