WINTER PARK, Fla. A Rollins College senior says it was a recent health scare that pushed her to ask college leaders to add local, organically-grown, pesticide-free produce to menus on campus.

Katherine Hutcheson says she made a 180-degree turn in her eating habits after being diagnosed withpolycystic ovary syndrome.

Eventually, it got to the point where my body was shutting down," she said. "I didnt get my period for three months and I started to faint."

She started eating organic produce and pesticide-free food in hopes that a more natural diet would help her heal. As she started eating healthier, Hutcheson said it became her mission to help her college community access healthier options as well.

I want to empower people to know their local farmers, because we need food to survive at the root of it, she said.

While finding solutions to treat her condition, Hutcheson pitched an idea to serve local organic produce for students while also supporting local farmers at Rollins College.

Its important for us to be eating in a way that supports our health and so I decided, with my relationship with all local farmers working at the farmers market, that I (was going) to meet with the dining services and get them involved, she said.

Rollins Collegeexecutive chef Mark Kaba said after Hutcheson approached the dining team about what the college could do to help her and others, she quickly became a bridge between them and the farms in the area.

I think deep inside I was like, 'OK, this is a big ask, its a big challenge,' said Kaba.

Hutcheson, a psychology major who also teaches yoga at Rollins College, said she hopes sharing her health journey and spreading awareness will make a difference for thousands of Rollins College students.

When you plant that seed of hope it will bloom," she said. "Health and focusing my energy on healing myself has helped me be in the moment and experience the joy of life."

Rollins Dining Services representatives said about 20% of the student body has approached them to request organic foods.

Hutcheson said the goal is to slowly increase the use of local produce and organic foods by 30% at the college in the next couple of years.

Hutcheson no longer has PCOS symptoms and believes eating healthy, meditation and practicing yoga have been key to her healing.

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Rollins College senior's health journey pushed her to take action - News 13 Orlando

Milk and meat are grocery staples and at Sprouts Farmers Market, these items are getting innovative vegan makeovers. Last month, dairy-identical brand Bored Cow made its national retail debut at the grocery chains nearly 400 locations across 23 states.

Whats different about this brand? Instead of exploiting cows to make dairy, Bored Cowthe flagship brand of Tomorrow Foodsuses animal-free whey made by Perfect Day, a California food tech company working to make conventional dairy production methods obsolete with its precision fermentation technology. This base creates a functional vegan milk that steams, froths, and tastes identical to dairy milk.

Tomorrow Farms

Making functional dairy milk without animals in this way is a win for the environment as well. When compared to conventional and organic dairy milk, Bored Cows original flavor uses 96 percent less land, up to 67 percent less water, and emits up to 44 percent fewer greenhouse gas emissions.

Sprouts is now stocking Bored Cowwhich is loaded with calcium, B12, and Vitamin Din Original, Chocolate, Vanilla, and Strawberry flavors. We couldnt think of a better partner to bring Bored Cow to brick-and-mortar than Sprouts, Tomorrow Farms CEO Ben Berman said in a statement. We feel Sprouts shoppers are strongly aligned with our mission, and share in our passion for sustainable, plant-powered products.

Whether youre a longtime dairy drinker or a plant-based milk enthusiast, youll be thrilled with the taste, nutrition, and functionality of Bored Cow, Berman said.

Founded in 2002, the first Sprouts Farmers Market store opened in Chandler, Arizona, and the company expanded rapidly in the following years, opening stores in California, Colorado, Texas, and other states. Sprouts mission is to make healthy living affordable and accessible for everyone and its approach to elevating emerging companies is turning it into a hotspot for vegan innovators.

Meati

In addition to adding Bored Cow to its dairy case, Sprouts recently became the debut national retailer for Meati, a Colorado-based innovator in the vegan meat space. In March, Sprouts began stocking Meatis vegan chicken and carne asada steakswhich it makes from mycelium, the fast-growing root systems of mushrooms.

The benefits here are also vast. Instead of raising animals for meat, the company is able to grow the equivalent of hundreds of cows with just a teaspoon of mycelium spores into hundreds in a matter of days at its new Mega Ranch facilitywhere it aims to produce 45 million pounds of mushroom meat annually.

Meati worked with Sprouts to test its vegan meats in select Colorado stores, which proved quite popular, before rolling out nationally.

And Meati is not the only new vegan meat brand at Sprouts. California-based, premium plant-based meat company Abbots Butcher just touched down at Sprouts, bringing its plant-based chorizo and chopped vegan chicken into the retailers refrigerated case.

Launching with Sprouts is an incredibly exciting step for us, Founder & CEO Kerry Song said in a statement. There is an undeniable shift taking place in how consumers are thinking about their food, and they are actively seeking out food made with ingredients that truly nourish their bodies.

Sprouts is a grocer they trust to feed themselves and their families, and we are honored to be a part of that, Song said.

Outside of the milk and meat sections, Sprouts is also supporting vegan food brands in other ways through its Innovation Centers, a display format it includes in its newer stores to showcase a rotation of smaller brands.

RollinGreens

This is where customers can now find Colorado-based brand RollinGreens line of vegan meats (called MEEAT) includes taco grounds, chorizo, salt & pepper beef, and a newly launched fajita chicken.

The Innovation Center is also how GrownAs* Foods got its elevated vegan mac and cheese in front of consumers last month.

We are thrilled to join forces with Sprouts and bring our delicious, plant-based mac and cheese to families across the nation within the chains new Innovation Centers, GrownAs* Foods Chief of Flavor, David Delcourt said in a statement.

This new format is helping to even the playing field within the grocery industry, not only making it possible for smaller brands like GrownAs* to expand their footprint, but also easier for consumers to try new products that align with their core values, Delcourt said.

Tomorrow Farms

And Sprouts support for food innovators comes at a time when retail sales of vegan food surpassed an $8 billion milestone last year, according to a recent report, with dairy-free milks leading the way. And plant-based food is a growth engine for the food sector at large, the report found. While total food and beverage unit sales remained mostly flat last year at just 1 percent, unit growth of plant-based foods is up by 23 percent.

Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.

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How Sprouts Market Became a Launch Pad for the Most Innovative ... - VegNews

Raw milk consumers and sellers are once again asking lawmakers to expand access to the controversial dairy product.

The Northeast Organic Farming Association contends raw milk, or unpasteurized milk, is healthier and tastes better than milk that has been through the sterilization process. They list benefits including high levels of calcium, amino acids and vitamins, as well as "beneficial bacteria" that can "rebalance a digestive system unable to process many foods, and can restore the immune system."

But, regulators are wary of the product.

"Raw milk can contain a variety of disease-causing pathogens, as demonstrated by numerous scientific studies. These studies, along with numerous foodborne outbreaks, clearly demonstrate the risk associated with drinking raw milk," the FDA says on its website.

Currently, Massachusetts dairies can only sell raw milk on their farms, and cannot bring it to farmers markets or do home delivery. On its website NOFA reports there are more than 24 farms in Massachusetts licensed to sell raw milk from their farm stores.

Sen. Anne Gobi of Spencer, who has previously sponsored legislation to expand access to raw milk, filed a bill (S 43) again this session to allow dairy farmers to deliver raw milk directly to consumers and from farm stands.

"We get calls all the time for people who would be consumers in the Boston area who, you know, just can't get the hour or more outside of the city to find a place to buy raw milk," Jocelyn Langer, executive director of NOFA, said at an Agriculture Committee hearing on the bill on Monday. "By allowing for delivery, the Legislature would support food justice and increase the economic viability of small dairies. We want farming to remain a viable business in this state, and for our food security and for the health and happiness that comes from eating fresh nourishing food."

Between 2013 and 2018, 75 outbreaks with 675 illnesses occurred in the U.S. that were linked to unpasteurized milk, according to a recent studypublicized by the CDC. In states where the sale of raw milk was expressly allowed, there was estimated to be 3.2 times greater number of outbreaks, according to the report.

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Raw milk supporters say it's part of 'food justice' debate - WBUR News

May 2, 2023 Chef Jon Dickinson grew up tending and eating tomatoes in his familys lush Santa Cruz garden.

I would eat them all dayyou just cant buy them like that in the store, he says. I got exposed to a farm environment and working with organic foods at an early age.

He was washing dishes and working food prep by his early teens, and cooking professionally by 14.

From there, across decades, hes traveled an arc with long stints at impressive restaurants, all of them in the Santa Cruz area.

When asked which ones he demurs.

That was surprising, but other things he said put it in context: One was personal (Im a shy, quiet, private person); the other was powerfulreflecting the wisdom and humility of more than a half century working at the craft.

My experience is all over the place, and Ive learned a lot over the years from different folks and different styles, he says. Im a good cookbut it doesnt matter how good you are if you dont have a good team around you. Its a collaborative effort on everyones partfrom the dishwasher to the maintenance to bussers.

At one point he adds this, an unprompted follow-up to the point that a chefs resume can be a helpful tool for readers to know what theyre getting into: Theyll experience good food. I can guarantee you that.

(He did tellEdibleoff the record where hes worked, and the list supports yet another something he said: If youve been out to one of the better restaurants in Santa Cruz, youve eaten my food.)

At Trout Farm Inn his food, which will be served starting tomorrow, May 3, feels like a snuggly match fora local institution recently reborn and applying ambition to its food, drink and family-friendly swimming pool program.

Its a menu defined by simple, smart, accessible and comforting grub withlocalat the center of its identity.

Share plates roll through smoked wings to creamy hot artichoke dip to Manilla clams steamed in white wine, garlic, shallot, tomato, butter and fresh herbs (appetizers run $13-$24).

Soups and salads dip into promising things like a smoked trout chowder with fennel, red potato, onion, cream, lemon and dill ($12) and the Trout Farm Caesar with Grana Padano cheese, garlic croutons and anchovies ($14).

Lunch looks lovely, and reminds me why its my favorite meal of the day: three different Trout Farm tacos (short rib, pulled pork or fish), a signature burger, fresh rockfish-and-chips, Kalua pulled pork sliders ($15-$16) and a flexed-up rundown of sandwiches like the big Italian, fried chicken, meatloaf or turkey club, most available as a half with a choice of soup or house salad ($16-$18).

Entrees close the day with oomph. Think braised chicken thigh and leg in a rustic red wine-tomato-herb sauce ($27), whole rainbow trout ($28), short ribs ($34), mushroom cashew cream pasta ($22), mustard-crusted salmon ($32) and more.

The Trout Farm Inn snack bar and pool, which opened briefly last summer, is undergoing repairs and expected to reopen once the hot weather kicks in. The snack bar will have a separate menu, serving up smash burgers, hot dogs and fries.

Dickinson lives in Boulder Creek, just up the mountain from Trout Farm Inn, so hes digging the mellow commute. He sounds that much more fired up, however, for the sparkling new space.

Its really cool to get to work in a brand new building with brand new equipment, he says. Its just gorgeous.

Trout Farm Inns bar-restaurant is open daily 11am-3pm for lunch, 3-5pm with a bar menu and 5pm-close (tentatively around 9 or 10pm) for dinner. | 7701 E. Zayante Road in Felton |(831) 335-4317,thetroutfarm.com.

Mark C. Anderson is a writer, photographer, editor and explorer based in Seaside, California. Reach @MontereyMCA by way of Instagram and Twitter.

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Trout Farm opens Its New Restaurant and Bar - Edible Monterey Bay

Maybe youve heard: A mutated form of parasitic mushrooms called cordyceps is converting billions of humans into hyper-scary, hyper-athletic and hyper-contagious zombies.

Theyre rampaging across the planet, devouring faces and spewing infectious spores.

Thats the fiction at the heart of The Last of Us, a smash hit series on HBO, which is built on scientific fact and then layered with creative liberties and a mass-panic apocalypse.

IRL, cordyceps actually do invade insect hosts after a spore lands on them and deploys its mycelia tendrils. Once the bug is paralyzed or dead, the fungus erupts out of the insect with a fruiting body (what most know as a mushroom), spreading its spores to other insects of the same species.

Like the shows heroes, Joel and Ellie, Watsonville-based chef Dory Ford is one step ahead of the mushroom zombies, which keeps with a theme.

When he captained Monterey Bay Aquariums kitchens, he was ahead of the curve on smart and local sourcing before sustainability was a buzzword. When he moved on to school projects, he helped reinvent student nutrition. When he launched a catering juggernaut called Aqua Terra Culinary, he refinedand even redefinedhow organic food, chic clients and limited food waste could harmonize.

Before millions of HBO viewers started Googling cordyceps, he was well into a fund-raising campaign to begin cultivating them while plunging into mycelium science lessons from other species (hence the name of his new farm-laboratory, MycoSci).

Ford laughs when he first learns that the mushroom hes focused on became the demon protagonist of a deliriously popular show inspired by a video game.

Yeah, we like to get ahead of the game, he says.

Mushrooms like the dark. So maybe this saga should start in a dark place.

When COVID brought its own sort of apocalypse, Ford was forced to close his restaurant and catering operation. The professional passion of his last three and a half decades went poof. It would be fair to say he fell into a zombie-like state.

My entire business modelmy entire lifes workdisappeared, he says. I was not well. What was I gonna do? I cant sit at home and watch Netflix. I have ADHD; my leg bounces up and down.

A psychedelic savior came into the picture organically. A loved one told Ford about 1) her hope to get off prescription antidepressants and 2) her curiosity in psilocybin-based treatments, i.e., the increasingly widespread (and increasingly legal) use of so-called magic mushrooms to relieve everything from anorexia nervosa to post-traumatic stress.

He offered to help and, after some successful therapeutic doses, went looking for more medicine.

COVID-related supply chain chaos, however, meant there was no psilocybin to be found easily. Ford ordered a grow box online and began experimenting with cultivation for personal use.

He deflects any notion of a lightbulb moment; instead, he simply applies his problem-solving skills. Still, that led to some lightbulb-like revelations.

As a chef, you spend years dealing with something caught, killed, picked or cut, he says. By the time you get something, its at the end of its lifespan.

His new task presented a different paradigm.

When you get involved from a farming perspective, youre creating life, he says. The instructions are a little different. You watch something grow, and you give them reverence.

Theres enlightenment that came with that for me: Im OK with things. Im not going to crawl out of my skin. It allows you to carry on, to touch base with like-minded people, to find out youre not alone.

Mycelium author, researcher, entrepreneur and author Paul Stamets likes to talk about how mushrooms can rescue the planet, which sounds hyperbolic but might be an undersell.

He writes and talks about how mycelium can decompose toxic and biological waste and prevent pests like ants and termites from destroying homes and crops. (Stamets has eight patents to prove it.)

He spotlights how it can convert cellulose into usable fuel and how it filters pathogens from polluted streams. He notes how it resists bacteria, which is why many antibiotics can be found in mushrooms. He observes how it can repair habitat post-natural disasters, perhaps on a Last of Us level.

His TED Talk on life-saving mycelium mojo has more than 8.6 million views. The 17-minute talk is fast-moving and fascinating and merits viewing for Good Times readersas does the spellbinding 2019 Fantastic Fungi: The Magic Beneath Us documentary he stars in. Both videos deserve a spot in soil science curriculums everywhere.

I love a challenge, he says to start the TED Talk, and saving the Earth is probably a good one.

Last week, another TED Talk, Could fungi actually be the key to humanitys survival? circulated on TED Recommends mailing lists.

Maybe for the future, if we can learn from fungi, says mushroom researcher and restaurateur David Andrew Quist, we might be able to transform ourselves and our society in ways that are in greater harmony with nature.

The short answer, for Ford is, Hell yes, we can.

One way to get there is by way of taste buds and tummies. So far, this look at shroom superpowers doesnt include their flavor flex. Its a pause to salute all the healthy, tasty and umami-rich elements available from enoki and oyster, morel and maitake, shiitake and porcini and cremini. But not much is known about cordyceps taste profile, at least among most Americans.

That was a theme when Ford hosted his first public tasting event in three years at Elroys Fine Foods in Monterey last week, which featured live mushroom packs of cordyceps. According to Ford, some of the most common reactions are: What is that? Can I touch it? and Thats delicious!

People left surprised and intrigued, he adds.

The last reaction tracks back to the flavor front: What he prepared reflects cordyceps versatility and depth. (As do dishes from MycoSci partner chef Colin Moody, whos crafted everything from cordyceps arancini to cordyceps maple ice cream with cordyceps streusel.)

On April 28, Ford sauted the cordys for 30 seconds, then laid the brilliant orange against a soba noodle salad background of seasonal greens like kale, snap peas, asparagus, baby zucchini, green beans and scallions with a bit of radish, sweet corn for balance and a miso dressingspiked with cordyceps powder.

It does really well with all those Asian-leaning notes, he says.

That makes sense: As opposed to most Westerners, traditional Chinese medicine practitionersand eatersknow cordyceps well, partly because the fungi hail from the high mountains of China, where they grow wild on caterpillars. (MycoSci raises them on a proprietaryand sterilizedsilkworm larvae substrate.)

Their historic applications include combating kidney disease, fatigue and dipping sex drive. Some studies have shown that they offer antioxidants, slow tumors, aid people with type 2 diabetes, soften the effects of arrhythmia heart conditions and slow down inflammation.

In my test run with MycoScis debut productconvenient snack packs of seasoned cordycepsI felt more energized for an afternoon workoutanecdotal evidence, yes, but an experience that syncs with reports that cordyceps improve blood flow.

Interestingly, the U.S. Department of Veteran Affairs has solid knowledge of the mushroom. It describes a range of specifics on its portal for holistic, alternative and medicinal methods (aka Whole Health).

It is sometimes considered an adaptogen due to its immune-boosting properties Whole Health reports. Small studies have shown and can be beneficial in renal damage for improving quality of life and cellular immunity after chemotherapy treatment, and for supporting liver function for those with hepatitis B.

Cordyceps possess other charms. To start, theyre not a Schedule I controlled substance by the federal government (as is psilocybin). MycoSci stands ready to pivot at least in part toward medicinal psychedelics if and when regulations change When they catch up, as Ford saysbut for now, its the little-mushroom-that-could theyre focused on.

More good news: Cordyceps are relatively easy to grow and fetch a premium price of over $25/pound. The quality of what MycoSci is producing proves impressive enough that, pending negotiations, Far West Fungi is open to buying their entire supply.

The little Cheeto-looking fungi also catch the eye, which helps their visibility at independent grocers where MycoSci mushrooms are increasingly available.

In addition to Elroys, they appear at Far Wests spots in Santa Cruz, the San Francisco Ferry Building and Rainbow Grocery Cooperative in S.F. In MycoSci, Far West CEO Ian Garrone finds a fitting partner for what his family business wants to do.

Were always trying to bring in local, sustainable agriculture, especially with mushrooms, and not a lot of people are doing cordyceps, he says, noting he sells 100 pounds a week, previously all from China. It allows us to support local, provide more niche organic artisan mushrooms, get oxygen in your systemand it has great flavor, a little sweetness, something you can use in food and as a potent medicinal.

MycoScis one full-time employee is grow director Michael Bandy, who studied ecology and evolution at UCSC. He then started cultivating mushrooms in his basement before developing a full-send fungi farm in a 4,500-square-foot facility.

His main charge currently: scaling the cordyceps cultivation effort by tweaking light levels, substrate amounts and more. Hes looking at what he calls a wide spectrum of potential nutrient ingredients, all veganthink nutritional yeast, spirulina and kelp, among many others.

The plan sounds good overall: working on optimizing life force with mindfulness.

Operating and processing as efficiently as possible, he says.

Hes audibly stoked by the challenge and is excited to apply his experience in extractions, tinctures and cultivation, using fancy tools like rotary evaporators and high-precision liquid chromatography-mass spectrometry usually reserved for the likes of pharmaceutical and forensic laboratories.

But as much as anything, he sounds most eager about advancing understanding of a range of shroom species, which gets at the big-picture thoughts running through the mycelium minds of Stamets and Ford.

Bandy articulates a vision of elevating the food and supplement industry in the United States by using science to inform growing and extraction practices and product development, which sounds cutting edge but isnt exactly. That was how many food systems worked before yield and timing took precedence over nutrition and quality.

With our analytical tools, we can learn to grow our mushrooms in a way that will maximize beneficial compounds and nutritional density, he says. This is not new technology. It canand shouldbe applied to our entire ag system.

Put differently: Sleep peacefully, free of zombie-stalked nightmares, knowing the mushrooms will not create the next apocalypse.

Its the mushrooms that will prevent it.

More at mycosci.com. The cordyceps-soba noodle-salad recipe is available at instagram.com/myco.sci

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Upstart Mushroom Farm MycoSci is Growing Big Ideas in ... - Good Times

If Earth Day is all about the environment and ecology you know, healthy organic food? another of Santa Barbaras long-running family-oriented festivals takes an altogether different tack: were talking corn dogs and cotton candy. Were also talking farming, enthralling exhibits, and a full focus on fun. Yes, its the Santa Barbara Fair & Expo, also back in full force for the five-day festival, April 26-30. There will be two stages of non-stop music and performances, including perennially popular magician Frank Thurston and hypnotist James Kellogg, Jr. each of whom will roll out their act a dozen times over the span of the fair. This years main attraction may well be motocross superstar Adam Jones, the 2007 X Games Los Angeles Freestyle Gold Medalist.

Of course, most kids and teens will tend to veer toward the carnival midway, which this year boasts more than 30 rides and attractions, including such scream yourself hoarse diversions as Super Shot Drop Tower, Mega Flip, and something called Turbo Speed (which requires 10 tickets, twice as many as any other ride), along with old chestnuts like the Tilt-a-Whirl which subject graced Bruce Springsteens second album about half a century ago on his. Visit https://earlwarren.com/fair-and-expo for info and tickets.

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Furry Critters, Fat-Filled Food, and Fabulous Fun at the Fair & Expo ... - Montecito Journal

Moms have a special place at Natural Grocers. The company was co-founded by Margaret Isely an enthusiastic, encouraging mother, who embodied genuine care for her family, community and employees (lovingly referred to as "Crew").

Margaret's quest for health began in 1955. Shortly after the birth of Margaret and Philip Isely's second child, she became ill. When conventional medicine did not provide adequate relief, Margaret turned to the Nutrition Education mavericks of the time. With the implementation of eating nutrient-dense, natural foods and taking dietary supplements, she saw a remarkable improvement in her health. This became the foundation for a dream: that everyone should be able to afford to support their nutritional health and live in a healthy, regenerating environment.

Margaret's vision lives on as Natural Grocers seeks to empower healthier communities through nutrition education, access to organic and natural products and world-class customer service in what has grown to 166 stores in 21 states.

MOTHER'S DAY DEALS FROM NATURAL GROCERS

Natural Grocers invites customers to celebrate and pamper moms, while maximizing their dollars, this May.

April 28 May 20: Shoppers can save ongroceries, gifts and more.[i]

May 12 14: Save even more with special Mother's Day weekend sales.[iii] With savings up to 38% off, customers can treat mom without burdening their budgets.

{N}POWER FAMILY PERKS

Members of {N}power, Natural Grocers' free loyalty program, will have access to additional Mother's Day promotions on groceries and gifts throughout the store, including:

RECIPES OF THE MONTH

For those looking for delicious, healthy recipes that celebrate the flavors of spring, but skip the fuss, look no further. From breakfast to dessert (including their No-bake Strawberry Lemon Tartlets), the Nutrition Education Department at Natural Grocers has you covered for Mother's Day and beyond.

GIFT OF NUTRITIONAL COACHING + $5 COUPON

For those looking for one more gift idea for mom, (or themselves) Natural Grocers invites its customers to book a FREE, one-hour in-person, nutritional health coaching session and earn a $5 Natural Grocers coupon.[vii]

ABOUT NATURAL GROCERS BY VITAMIN COTTAGE

Natural Grocers by Vitamin Cottage, Inc. (NYSE: NGVC) is an expanding specialty retailer of natural and organic groceries, body care products, and dietary supplements. The products sold by Natural Grocers must meet strict quality guidelines and may not contain artificial colors, flavors, preservatives or sweeteners, or partially hydrogenated or hydrogenated oils. The Company sells only USDA-certified organic produce and exclusively pasture-raised, non-confinement dairy products, and free-range eggs. Natural Grocers' flexible smaller-store format allows it to offer affordable prices in a shopper-friendly, clean, and convenient retail environment. The Company also provides extensive free science-based Nutrition Education programs to help customers make informed health and nutrition choices. The Company, founded in 1955, has 166 stores in 21 states. Visit http://www.NaturalGrocers.com for more information and store locations.

[i]Unless otherwise noted, offers are available only from 4/28/23 to 5/20/23 and are redeemable only for in-store customer purchases at participating stores. Quantity limited to stock on hand, no rainchecks. Unless otherwise noted, all discounts are on regular prices, cannot be redeemed for store credit or cash, or combined with other offers. Pricing excludes taxes and is subject to change without notice. Natural Grocers reservesthe right to correct errors. Void where prohibited by law.

[ii] No purchase necessary. A purchase will not increase chances to win. Open only to legal residents, 18 years or older, of the following states: AZ, AR, CO, ID, IA, KS, LA, MN, MO, MT, NE, NV, NM, ND, OK, OR, SD, TX, UT, WA and WY. Void where prohibited by law. Sweepstakes starts on 4/28/23 and ends on 5/20/23. Natural Grocers employees, including members of their households, are not eligible for this offer. For official rules and complete details, visit http://www.naturalgrocers.com/sweepstakes. Sponsor: Vitamin Cottage Natural Food Markets, Inc

[iii]Offers are available 5/12/23 to 5/14/23 for in-store customer purchases at participating Natural Grocers stores. Quantity limited to stock on hand; no rainchecks. Natural Grocers reserves the right to correct errors. Void where prohibited by law.

[iv] Offer available only to registered {N}powermembers and are subject to program terms and privacy policy available at http://www.naturalgrocers.com/npower. Offer valid 5/12/23 through 5/14/23. Limit 1 per {N}power account. Quantity limited to stock on hand; no rainchecks. Natural Grocers' loyalty programis free to join and offers exclusive discounts, digital coupons, rewards benefits, and other members-only features. To join {N}power, visit http://www.naturalgrocers.com/join or text 'organic' to 72345.

[v] Offer only valid 5/12/23 to 5/14/23 to registered {N}power members at participating Natural Grocers stores. Quantity limited to stock on hand; no rainchecks. Natural Grocers reserves the right to correct errors. Void where prohibited by law.

[vi]Enter phone number at checkout to redeem. Offer is available to registered {N}power members only. Under price reflects 1/2 dozen eggs, 1/2 package of Natural Grocers Brand Organic Bread and 1/3 bottle of Natural Grocers Brand Maple Syrup 8oz. Offer ends 5/31/23 and is redeemable only for in-store purchases at participating Natural Grocers stores. Pricing subject to change without notice. Quantity limited to stock on hand; no rain checks. Natural Grocers reserves the right to correct errors.

[vii]No purchase necessary. Coupon is redeemable only for in-store purchases at participating Natural Grocers stores. Promotion subject to change without notice. Natural Grocers reserves the rightto correct errors.Void where prohibited by law. Minimum$5purchase required.

SOURCE Natural Grocers by Vitamin Cottage, Inc.

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Celebrate Mother's Day with Natural Grocers - PR Newswire

Nearly every year since 2004, the Environmental Working Group (EWG) has released two lists surrounding pesticide use in produce. The first is the ominously titled Dirty Dozen, and the second is the more positive-sounding Clean Fifteen. Just recently, the nonprofit, which claims to help individuals live their healthiest life, delivered its 2023 versions of these lists. But what exactly is the purpose behind them? And how closely should we pay attention to the findings?

With its Shoppers Guide to Pesticides in Produce, the EWG claims its goal is to educate the public about pesticides on popular fruits and vegetables. This, it notes, is so that consumers can make the best decisions for their families when navigating the produce section of their grocery stores.

The guide always includes two lists: the Dirty Dozen and the Clean Fifteen. Based on produce tested by the USDA and the FDA, the first aims to inform consumers about the non-organic fruits and vegetables that have the highest levels of pesticide contamination. And the second list details the fruit and vegetables that have the lowest levels.

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The 2023 Dirty Dozen list isnt that dissimilar from 2022s version, only this time it also features blueberries and green beans in the number 11 and number 12 spots respectively, instead of celery and tomatoes.

Strawberries and spinach are in the top spot once again and are followed by kale, collard, and mustard greens, which all feature in third place. The rest of the producenectarines, apples, grapes, bell and hot peppers, cherries, peaches, and pearshave shuffled places a little, but all were on the list last year.

According to the EWG, 210 pesticides were found on all of these items. All of the produce on the Dirty Dozen had at least one sample with at least 13 different pesticides, it notes. Some had as many as many as 23.

Again, the Clean Fifteen list isnt that dissimilar from last year, only this time it features carrots instead of sweet potatoes in the number 15 spot. This year, sweet potatoes have moved up to number 13, and watermelon is at number 14. Avocados are at the top, followed by sweet corn, pineapple, onions, papaya, frozen sweet peas, asparagus, honeydew melon, kiwi, cabbage, mushrooms, and mangos.

Almost 65 percent of Clean Fifteen fruit and vegetable samples had no detectable pesticide residues, notes EWG.

According to the EWG, consumers need to know the annual Dirty Dozen and Clean Fifteen lists because pesticides, which are substances that help to keep pests away from crops, are toxic by design and exposure to them can lead to a higher risk of chronic disease, like cancer.

Based on this, the EWG recommends that for those fruits and vegetables that are on the Dirty Dozen list, consumers look for organic produce alternatives, which are grown in a farming system that aims to avoid the use of man-made fertilizers and pesticides, instead.

However, while research does suggest that pesticide exposure is toxic in high doses, many experts also claim that consumers shouldnt be too concerned about cancer risk when it comes to pesticide traces on non-organic fruit and vegetables.

In terms of cancer prevention, we dont have any conclusive evidence or research findings showing that eating non-organic fruits and vegetables increases your cancer risk or that eating organic foods reduces that risk, Candice Schreiber, RD, CSO, LD, told The James at the Ohio State University Comprehensive Cancer Center, in October 2022.

Schreiber also notes that organic foods can also contain pesticide residue. This is because organic farming does sometimes use natural pesticides to keep pests away from crops. But again, many experts maintain this isnt something to worry about.

Potential residues on either conventional or organic produce are in [tiny] amounts that are not linked to any adverse health effects, Tamika Sims, PhD, of the science-based nonprofit International Food Information Council, told Healthline in 2020.

The US Department of Agriculture Agricultural Marketing Service has issued reports confirming that overall pesticide chemical residues found on foods are at levels below the tolerances established by the US Environmental Protection Agency and do not pose a safety concern, she added.

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While many people would like to shop for organic foods to limit pesticide exposure, this isnt accessible to everyone. This is because organic food is typically more expensive than non-organic food, but also because its not always readily available either.

According to some estimates, around 23.5 million Americans live in food deserts in the US. These are regions where people (disproportionately, people of color) must travel more than one mile to reach a supermarket. There are usually high concentrations of fast-food restaurants in these areas, but farmers markets are nonexistent.

But, in circumstances where people cant access organic options, fearmongering around pesticide use on non-organic fruits and vegetables can dissuade people from attempting to eat produce altogether, say many dieticians, and this is incredibly damaging to health. Both organic and non-organic fruits and vegetables are packed with essential vitamins, minerals, and antioxidants.

Many people may worry about eating produce that isnt organically farmed and ultimately eat less of it over the long run if organic produce isnt readily accessible, Crystal Karges, RDN, told Healthline. Feeling stress or fear around certain foods or farming practices takes the joy away from eating and can potentially prevent people from consuming foods that would be beneficial to their diet.

The bottom line is, if youre worried about pesticide use and organic options are available and accessible to you, then go ahead and follow the EWGs listings. But if this isnt an option, remember that eating fruits and vegetables is still vital for good health, organic or non-organic.

Simply follow the advice of dietitians and health experts and choose the fruits and vegetables that you enjoy that are affordable and accessible for you and your family, Sylvia Klinger, DBA, MS, RD, told The Packer. But choose to eat more every day for better health and a longer life.

Charlotte is a writer and editor based in sunny Southsea on England's southern coast.

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EWG's 2023 Dirty Dozen and Clean Fifteen Lists Are Here. How ... - VegNews

GRASS VALLEY, Calif. May 1, 2023 Today, Nevada County Supervisor Hoek and staff broke ground on the McCourtney Road Transfer Station (MRTS) Improvement Project along with Bobo Construction, Hansen Brothers Enterprise, and Waste Management. This project will repurpose the existing transfer stations footprint to accommodate the increased traffic and demand for recycling and solid waste services and allow for the current State mandate for organic food waste collection and diversion, according to a county news release. In plain English, shorter lines!

Planned improvements include:

1) Quick and easy site access. 2) Plenty of unloading stalls with a new transfer station building. 3) Improved access to Household Hazardous Waste and recycling facilities. 4) Improved areas for green waste, construction, and demolition. 5) Food waste diversion facility to comply with California state regulations. 6) New public receiving area to maximize flexibility for known and unknown needs for the next 30 years.

The project is slated to be completed in Fall 2024.

MRTS provides solid waste and recycling transfer services for the communities of Grass Valley, Nevada City, and the unincorporated areas of western Nevada County and was constructed in 1994 after the adjacent McCourtney Road landfill was closed.

MRTS has seen an increase in traffic and needs more capacity to accommodate the volume of vehicles regularly delivering waste to the site, in addition to providing organic food waste collection and diversion programs as outlined in SB1383 and AB1826 and directed by the State of California. Segregated food waste cannot be accommodated in the current facility design.

The project will cost $22 million over two years and has been included in the Countys Capital Facilities Plan since 2012. Over $4 million in taxpayer dollars were saved by making minimal reductions to the projects scope and rebidding the project in November 2022.

Construction is planned through the Fall of 2024. Customers will be able to check the MRTS camera for live traffic conditions.

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Nevada County Breaks Ground on McCourtney Road Transfer ... - YubaNet

Colorado plant protein company RollinGreens announces the launch of its latest shelf-stable offering, ChicKen Chopped Fajita. Made with pea protein and and clean-label ingredients, each package of ChicKen can replace one pound of conventional chicken.

The new ChicKen Chopped Fajita features a special recipe by Co-Founder Chef Ko, and includes the brands texturized protein blend (fermented shiitake mushrooms, pea protein and rice) along with garlic, peppers and onion seasoning.The pre-seasoned product can be prepared in 10 minutes, and offers 56 grams of protein per pack.

In addition to being shelf-stable for up to two years, the product is also kosher-certified and free from gluten, soy, oils, nuts, and GMOs.

Originally founded as an organic food truck in Boulder, CO, RollinGreens previously sold products like Millet Tots and Cauliflower Wings before pivoting to meat alternatives. Its line of plant-based MEEATS includes Ground Taco, Chorizo and Classic Salt & Pepper.

RollinGreens gained US national attention when the founders appeared on pitch show Shark Tank in 2020; during the appearance, the brand raised $500,000 from investor Robert Herjavec in exchange for a 20% stake in the company.

Other vegan companies to have gained success on Shark Tank include Everything Legendary plant-based burgers, meat-free deli maker Unreal Deli, pet food brand Wild Earth, and seaweed bacon innovator Umaro Foods.

We thrive on helping to make lives healthier, tastier and easier, said Co-Founders Ryan and Lindsey Cunningham.By creating more innovation in the Mexican category, we are expanding on the usage occasion. This product speaks directly to our core flexitarian customer. We are meeting many wellness trends with fermentation, digestibility, clean label, large protein bites, taste, texture, and convenience as this lives in your pantry, and is ready in under ten minutes with easy cleanup!

RollinGreens products can be found online and at major retailers, including Kroger, Walmart, and Thrive Market.

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RollinGreens Launches Chic'Ken Chopped Fajita to Expand Plant ... - vegconomist - the vegan business magazine