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7 DAYS A WEEK
7 AM – 9 PM
(541) 482–2237
(541) 488–0470 (fax)
237 N First Street
Ashland, OR 97520
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Press Room
Welcome to Our Press Room
If you would like to speak to a spokesperson right away, please contact Annie Hoy by phone at 541-482-6431 or by email at outreach@ashlandfood.coop
Co-op Re-elects Two Board Members
The ownership of Ashland Food Cooperative voted to re-elect board members Gwyneth Bowman and Peter Hoyt in the 2010 board election.
There were 401 verified ballots cast. Three contained no votes. The auditors were unable to verify 35 votes.
Total Votes for Gwyneth Bowman - 385
Total Votes for Peter Hoyt - 386
Ms. Bowman currently serves as the Board President and Mr. Hoyt as the Vice President. Officer elections will take place at their next meeting on Wednesday, August 11 at 6:00 pm in the Community Classroom at 195 A Street in Ashland.
Ashland Food Co-op is southern Oregon's only Certified Organic Retailer and only consumer-owned food cooperative.
For more information contact Annie Hoy at 541-482-6431.
USDA Seeks Comments on Controversy Surrounding Confining Organic Livestock
The new USDA organic pasture rule strengthening the requirement for grazing and pasturing livestock may not apply to beef cattle and other ruminants in meat production. In fact, the USDA’s National Organic Program (NOP) is seeking comments from farmers and consumers on a proposal to allow some level of confinement in feedlots for, as an example, organic beef cattle during the last four months of their lives during the “finishing” period prior to slaughter (when industry standards would feed them mostly grain/corn).
The Cornucopia Institute, a farm policy research group based in Wisconsin, surveyed a broad spectrum of organic meat producers to better understand their production practices. The results reveal a wide range of practices. Read more of the story here.
Secret documents detail Monsanto's seed business domination amid antitrust fears
According to an investigative story by the Associated Press, the practices of seed giant Monsanto squeeze competitors, control smaller seed companies and
protect its dominance over the multibillion-dollar market for
genetically altered crops. Activists who oppose the company's aggressive tactics have called attention to this before. But this new report sheds new light on Monsanto as part of the US Justice Department's look into Monsanto's business strategies and licensing agreements. And, at least two state
attorneys general, are trying to determine if the practices violate
U.S. antitrust laws. Read the full story here.
Study Finds Kids Prefer Healthy School Meals
The Chefs in Schools Initiative aims to prepare school meals that are both healthy and delicious, and it turns out the kids are responding positively. The study sought to analyze the value of the Chefs in Schools Initiative, which was launched by Project Bread in 2007 with the help of the Office of Mayor Thomas M. Menino, Boston Public Schools, and the Boston Public Health Commission. Read the rest of the story...
Natural Products Association Gives AFC a Socially Responsible Retailer Award
The Socially Responsible Retailer Award recognizes Natural Products Association member companies that excel in integrating social responsibility in multiple aspects of their businesses including volunteerism, education, employee empowerment, environment and health.
Ashland Food Cooperative started as a buying club in 1971 in its southern Oregon community, and has grown into a full-service cooperative grocery with more than 6,000 owner households. A strong supporter of the local economy, growers, and producers, the Co-op provides a unique selection of high quality and organic gourmet specialty foods, and wines and beers sourced from around the corner to around the world. Ashland gives back every year through its Community Grants program, awarding yearly grants of up to $1,500 to local non-profit organizations. It is a charter member of the Ashland Green Business Program and Ashland Renewable Pioneers. The co-op offers a Community Oven culinary and wellness program, which provides cooking classes, in-store culinary demonstrations, and wellness lectures. Community Oven also includes a free Pantry Basics class for owners to introduce them to simple menu planning and basic cooking using whole, organic foods.
For more information, contact Annie Hoy, Ashland Food Co-op, 541-482-6431
GMO Sugar Hits US Food Supply
June 15, 2009
Read the whole story here
Ashland Food Co-op is a supporter of Slow Food. Find out why.
Want more information about the peanut/salmonella issue? Find out how AFC and other food co-ops nationwide are responding.
The Board
Co-op News
News Title:
Co-op Re-elects Two Board MembersDate:
Wednesday, July 07, 2010News Item:
The ownership of Ashland Food Cooperative voted to re-elect board members Gwyneth Bowman and Peter Hoyt in the 2010 board election.There were 401 verified ballots cast. Three contained no votes. The auditors were unable to verify 35 votes.
Total Votes for Gwyneth Bowman - 385
Total Votes for Peter Hoyt - 386
Ms. Bowman currently serves as the Board President and Mr. Hoyt as the Vice President. Officer elections will take place at their next meeting on Wednesday, August 11 at 6:00 pm in the Community Classroom at 195 A Street in Ashland.
Ashland Food Co-op is southern Oregon's only Certified Organic Retailer and only consumer-owned food cooperative.
For more information contact Annie Hoy at 541-482-6431.
News Title:
4th of July HoursDate:
Tuesday, June 29, 2010News Item:
The Co-op will open at 11am and close at 7pm on the 4th of July.You can get your last minute holiday items after the parade and before the fireworks.
The Ashland Chamber of Commerce has a flyer with the day's schedule at their website.
Happy 4th of July everyone!
Date:
Thursday, April 15, 2010News Item:
Farmers/Ranchers Square-off in Debate About 100% Pasture Versus FeedlotsCORNUCOPIA, WI: The new USDA organic pasture rule strengthening the requirement for grazing and pasturing livestock may not apply to beef cattle and other ruminants in meat production. In fact, the USDA’s National Organic Program (NOP) is seeking comments from farmers and consumers on a proposal to allow some level of confinement in feedlots for, as an example, organic beef cattle during the last four months of their lives during the “finishing” period prior to slaughter (when industry standards would feed them mostly grain/corn).
The Cornucopia Institute, a farm policy research group based in Wisconsin, surveyed a broad spectrum of organic meat producers to better understand their production practices. The results reveal a wide range of practices.
Cornucopia found that the vast majority of organic beef producers graze their beef cattle on pasture until slaughter, never confining them to a feedlot. Approximately 60% of organic beef producers never feed any grain to their cattle (100% grass-fed). And another 20% maintain their cattle on pasture but provide small amounts of grain. The new rule’s proposed exemption for ruminant slaughter stock from obtaining feed from pasture is therefore not needed by the vast majority of farmers and ranchers producing organic beef.
The balance of organic producers say they need to depend on feedlots for finishing their cattle on grain in order to conform to market demand for meet that grades-out at choice under the USDA inspection system.
“In order to accommodate all production models we are asking the USDA to implement a new labeling approach for organic meat that better reflects the realities in organic agriculture,” said Mark Kastel, Cornucopia’s Senior Farm Policy Analyst.
The three labels proposed for organic meat from ruminants would be “Organic — Grain Finished,” "Organic — Pasture/Grain Finished,” and “Organic — 100% Grass Fed.”
Consumers are increasingly interested in grass-fed meats. Some would likely be surprised to find that “organic” and “grass-fed” are not synonymous. The environmental advantages of grass-based livestock agriculture, its nutritional superiority as well as animal welfare benefits are reported not only in scientific articles, but are also covered extensively in the popular media, ranging from Mother Earth News to Time Magazine, Forbes and the Oprah Winfrey Show.
Producers of organic grain-fed beef strongly believe that consumer preference and the marketplace dictate their production practices. American consumers have grown accustomed to the texture and flavor of meat that’s gained by corn-feeding cattle in a feedlot. The USDA’s current grading system for meat also rewards high levels of intramuscular fat in beef — which is more easily achieved through finishing cattle on grain instead of grass.
As an alternative, some organic farmers and ranchers also add small amounts of grain to their animal’s diet while they remain on pasture. This approach helps with weight gain and the flavor familiar to many consumers and leads some organic supporters to feel that it more accurately reflects the environmental and animal husbandry values the organic label is based on.
“We think the three-tier labeling system will help farmers and ranchers better develop their markets and consumers will gain transparency and choice in their consumption of organic meat,” Kastel explained.
The NOP is accepting public comments on its proposed feedlot exemption from pasture for organic beef ruminants until April 19. Mailed comments must be postmarked by that date and email comments are accepted until midnight on the 19th at www.regulations.gov (search for AMS-TM-06-0198 on the site).
To view The Cornucopia Institute’s research paper on organic beef production practices and the proposed new labeling system, go to http://www.cornucopia.org/category/reports/.
The Cornucopia Institute, a Wisconsin-based nonprofit farm policy research group, is dedicated to the fight for economic justice for the family-scale farming community. Their Organic Integrity Project acts as a corporate and governmental watchdog assuring that no compromises to the credibility of organic farming methods and the food it produces are made in the pursuit of profit. Their web page can be viewed at www.cornucopia.org.
Donations
Ashland Food Co-op generously donates to our community.
Our Community Donation program gives either $25 worth of the product of your choice or a $25 Gift Card for your organization. Just pick up a Donation Request Form at the Information Desk or download one to fill out and bring in.
For information about our Community Grants, click here.