Tips to Stay Safe and Limit Waste

By Mahlea Rasmussen, Education Coordinator
Inspired by Bea Johnson's Zero Waste Home

We are in uncertain times and some of you may be second-guessing some of your zero waste practices and replacing them with safety measures for you and your family. I was proud not to have chemical cleaners in my home and never used plastic gloves - but now those products are being suggested for staying clean and safe. Here are some tips to keep your home safe while working towards more sustainability.

Switch to on-line banking and billing as common practice

Most companies have switched to online methods for billing and banking. Take advantage of these services to limit your contact with outside materials that could be contaminated.
Zero Waste Home, p. 176

You can also go to the following websites to stop some mail from cluttering up your mailbox and limit your contact with outside materials entering your home:
Stop direct mail
Stop credit card and insurance offers
Zero Waste Home, p. 173

Turn off the TV and digital media

In these times of isolation and quarantine, it is easy to turn on the TV and turn off life. Make sure you are taking time away from electronic distractions. Save a little energy and get creative. Take this chance to connect with your family or partner you find yourself quarantined with. A game night, hike or making dinner together are all activities that do not require a screen.
Zero Waste Home, p. 185

Repair it

For the time being, a lot of stores are closed and it is important to limit one's trips out of the home. This takes away the option of simply throwing a needed item away and replacing it. This is a good opportunity to see if you can fix it! If you don't know how to fix the item, there are tons of how-to videos on YouTube and ifixit.com for electronics.
Zero Waste Home, p. 23

Learn how to make it

Due to recent food shortages, and with all of us trying to limit our trips to the grocery store, it may be a more economical option to buy ingredients to make things, like bread. Here are a couple of links for homemade bread from my favorite bloggers, along with a recipe for flour tortillas from Zero Waste Home (p. 71).
Sourdough Tips for the Occasional User
No Knead Artisan Bread

Flour Tortillas
Ingredients

4 cups flour
1 1/2 tsp salt
1 tsp baking powder
1/2 cup cold butter
1 cup warm water
 

Directions

  1. Combine dry ingredients in a large bowl.
  2. Incorporate the butter into the mixture and mix with your fingertips until it resembles coarse crumbles.
  3. Add the water and combine until soft dough forms.
  4. Separate into 12 small balls.
  5. Roll out each ball as thinly as possible and cook in a pan over medium heat for 20 seconds on each side.

Preserve It

To help make your trip to the grocery store a little more worthwhile and avoid waste, there are a few things you can do to preserve your perishables.

Dry it - if you are lucky enough to own a dehydrator this is the time to bust it out. Use it to make things like dried fruit, kale chips or jerky. You can also use your oven at a low setting. Check out food-hacks.wonderhowto.com to learn how, and for other great ideas.

Freeze it - Along with soups, broth and berries did you know you could freeze avocado and eggs? Respectfood.com has a list of 15 uncommon and surprising things you can freeze for later.

Refrigerator pickles - if canning intimidates you, try making small batches of pickles. You can also use this method of preserving for other vegetables. I like carrots, jalapeños, and cauliflower. Here is a simple recipe from www.simplyrecipes.com to get you started.

Ingredients

1 pound Kirby or other small cucumbers
1 small sweet yellow onion
1 cup apple cider vinegar
1 cup water
1/4 cup granulated sugar
1 tablespoon kosher salt
1 1/2 teaspoons pickling spice, homemade or store-bought
  1. Wash and dry the jars and cucumbers: Wash 2 wide-mouth pint jars and their lids in hot, soapy water. Set them aside to dry.
  2. Rinse the cucumbers well under cold water, pat them dry, and then set them on a towel to dry completely.
  3. Slice the cucumbers and onion, then pack them in the jars: With a sharp knife or a mandoline slicer, slice the cucumbers and onion into slices 1/8- to 1/4-inch thick.
  4. Firmly pack the cucumbers and onions into the jars, fitting in as many as you can without smashing the vegetables. Leave 1/2-inch or so of headspace at the top of the jars.
  5. Make the brine: In a small saucepan over medium-high heat, bring the vinegar, water, sugar, salt, and pickling spice up to a simmer. Stir occasionally and continue simmering until the sugar and salt are dissolved.
  6. Pour the brine over the vegetables: If you have a canning funnel, use it here to make it easier to fill the jars. Carefully pour or ladle the hot brine into each jar, filling the jars until the cucumbers and onions are covered. It's ok if a few small pieces poke out the top.
  7. Cool and refrigerate for 24 hours: Screw on the lids, then let the jars cool to room temperature (about an hour). The cucumbers will start bright green but will become darker and more "pickle-colored" as they cool.
  8. Place them in the refrigerator. Wait at least 24 hours before eating the pickles to let the flavors develop. Use them within one month.

 

I hope this inspires you to continue on your sustainable journey and helps keep you and yours safe.

More Co-op News

Meet Board of Director Trine Ostergaard

Trine Ostergaard is a newly elected Ashland Food Co-op Board of Director. She brings a world, literally, of experience to the table and has a sincere passion and love for the Co-op. We are thrilled to have her aboard and asked her to answer a few questions.

Tell us a little bit about yourself.

Meet Board of Director Dean Williamson

Dean Williamson is a newly elected Ashland Food Co-op Board of Director. He brings to the table a plethora of co-op experience and a love of chocolate chip cookies. We are thrilled to have him aboard and asked him to answer a few questions.

Tell us a little bit about yourself.

Staff Picks: Favorite Local Products

September is Love Local Month!  All month long we’re celebrating our local farmers and vendors with demos, events and more. Here are some of our staff's favorite local products.

Mike_SpecialtiesDepartment.jpg

How Can I Reduce My Plastic Use at the Co-op?

By Rianna Koppel, Sustainability Coordinator

Plastic pollution today is a global dilemma. Did you know that more than 40% of plastic is used once, then tossed? In 2015, 79% of total plastic waste ended up in landfills or the environment. How can our co-op help reduce the amount of single-use plastics? Luckily, we offer a variety of options for owners.

Stainless Steel Straws

Meet Pachamama Coffee Cooperative

By Lauren Taber, Pachamama Coffee Cooperative

Pachamama Coffee Cooperative started in 2001 with a few simple questions in mind: what would it look like to take Fair Trade a step further? How can coffee farmers be in direct relationship with end consumers in the United States?

We found that the answer was even simpler: cooperative ownership. Pachamama Coffee has been 100% farmer-owned since day one, and is currently owned by 140,000 small scale family farmers across the coffee producing regions of the world.

Community Cider Backyard Fruit Drive

How often can you browse the shelf at your neighborhood grocery store, see a bottle of hand crafted, local cider and say, “Hey, I help make that!” Well, at the Co-op you can.

2018 Board Election Results

The AFC Board of Directors is pleased to announce the results of the 2018 Board Election. There were three excellent candidates running for two Board positions. In total, 905 votes were cast.

Congratulations to the following candidates who will serve three-year terms on the Ashland Food Co-op Board of Directors.

Thank you for voting!

BOD_Election%20Results_E-Blast_800x534-05%20(1).png

 

Meet Store Manager Barry Haynes

By Barry Haynes, Store Manager

Twenty three years ago my wife and I began our quest to relocate our family from the midwest to the west coast. We were looking for a beautiful area with an  engaged community that would enable our children to thrive. Equally important, we wanted our new home to have a vibrant natural food store. When we arrived in southern Oregon, we felt as though we hit the jackpot.

Beat the Heat

When the heat of summer takes over, it can be hard on our bodies and moods. Don’t let the scorching temps get you down, cool off with one of these refreshing Staff recommendations.
 

Report from the Board of Directors: Strategic Plan Update

By Jeff Golden, External Relations Committee Chair

Ashland Food Co-op is striding into the future with careful intention. We’re especially focused on the three top priorities of our strategic planning process, a collaboration of our board and management team. A quick update:

Riding off into the Sunset

 

By Annie Hoy, Retiring Marketing Manager

Since I was born and raised in far West Texas, I cannot help but use some imagery from what is so familiar to me.