Let’s Toast: Vegan Pumpkin Spice Creamer


If you’re not part of the pumpkin spice craze yet, then gather ’round. This vegan coffee creamer recipe is sure to make you a follower. Unlike other commercial coffee creamers, this one is made with almond milk, maple syrup, real pumpkin (imagine that!) and variety of fall-friendly spices. Whip up a batch and keep it  in the fridge all winter long. You can even make your own pumpkin puree from scratch with our recipe here. Feel free to adjust the sweetness and spice levels to your own tastes, but this is the version we found to be the most flavorful.

2 cups unsweetened almond milk
3 tablespoons pumpkin puree
3 tablespoons maple syrup (the real stuff)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon vanilla

Put all the ingredients in a pan over medium heat and whisk until incorporated. Let cool slightly and pour into a jar. Before adding to coffee give it a good shake!


Warm Your Head, Hands and Heart

It’s time to start thinking about how you’ll bundle up this fall and winter and we want to make sure you’re stylish while you do it. We offer not only beautiful, high quality knits, but fair-trade and sustainably produced knits, to boot.


Top Row, Ganesh Himal Trading Co.: Founded in 1984 in Nepal, Ganesh Himal Trading Co. set out to create a business that empowered marginalized populations, like women and refugees. 30 years later, they are a part of the Fair Trade Federation, an organization dedicated to promoting respect and fair interaction, at all levels, between producers and consumers. Why will this line of knits make you feel extra cozy? Ric and Denise, the founders of Ganesh Himal Trading Co. say,”We have always felt that for profit businesses can be as good at modeling “fair trade” as non-profit businesses and so have tried to incorporate that diversity in our own model of who we partner with.” Be sure to bundle up with their hats mittens and scarves this season. To learn more about Ganesh Himal Trading Co. click here.
Middle Row, PACT: PACT has set out to not only provide people with beautiful socks, tights and clothing, they are also on an educational mission to inform consumers about the hardworking farmers behind the garments they wear. PACT wants to remind us that just as food doesn’t come from a grocery store, clothing doesn’t come from a department store- the cotton used to make clothing begins in a farmer’s field. They use strictly Non-GMO cotton seed, wind energy and non-toxic water-based dyes that aren’t harmful to the environment. And on top of all the good they do for the planet, the folks who work for them are treated and paid fairly. Slip into their organic cotton socks. Your feet will thank you. For more PACT and their efforts to create sustainable goods click here.
Bottom Row, AndesGifts: AndesGifts has set out to prove that affordable, high quality, handmade products don’t have to come at the price of sacrificing ethically and sustainably sourced goods. They work closely with the women of Bolivia and Peru to create models that are most beneficial to their communities. They abide by the principles of fair trade, giving their hundreds of knitters opportunities for education, better diet and the pride of providing for their families. AndesGifts makes a variety of hats, scarves and legwarmers for both kids and adults. Go ahead and wrap your little monster up in the monster hats and mittens from AndesGifts. To learn more about AndesGifts and their work in South America click here.

Food for Thought Film: Blackfish

This month the Co-op is partnering with the University of Idaho Department of Fish & Wildlife Sciences to present the award winning film Blackfish. Blackfish is a 2013 documentary directed by Gabriela Cowperthwaite. The film premiered at the 2013 Sundance Film Festival in January 2013, and was later picked up by Magnolia Pictures and CNN Films. The documentary focuses on the captivity of Tilikum, an orca involved in the deaths of three individuals, and the consequences of keeping orcas in captivity. The film includes shocking footage and emotional interviews that examine orcas’ unique personalities and behaviors, the species’ cruel treatment in captivity, the lives and losses of the trainers and the impacts of sea parks that capitalize on training marine wildlife to perform for audiences.

We are pleased to announce that several former SeaWorld trainers from the film will be attending our screening and hosting a question and answer session immediately following the movie. Although this will be an open forum, there will be a focus on the impacts of the film and how viewers can get involved if they’re interested. Discussion will continue the following day with events taking place on the University of Idaho campus.

Blackfish will be shown on Thursday October 16th at the Kenworthy Performing Arts Center with doors opening at 6:30 PM. Screening is FREE!

UI Events open to the public Friday, October 17th:

• Panel Discussion & Workshop w/ former SeaWorld Trainers 9:30 – 11:30 AM in the UI Law School Courtroom

• Research seminar “Emerging Science on the Effects of Captivity on Orcas” with Dr.s Jeff Ventre and John Jett, at Fish & Wildlife Sciences from 12:30 – 1:30 PM

How To: Make Your Own Pumpkin Puree


Pumpkin pie, pumpkin muffins, pumpkin soup, pumpkin scones… is your head spinning yet? Now that it’s October, it’s officially pumpkin season! If you have a list of seasonal recipes you’re just dying to dive into, why not try your hand at making your own pumpkin puree. The canned stuff is fine, but the flavor from freshly roasted and pureed pumpkin is out of this world. And it’s so easy to make. BONUS: We have a ton of local squash and pumpkins from Mendenhall Farm right here in Moscow.

Now, let’s be clear- not all pumpkins are created equal. While you can roast and puree any old pumpkin, you want to make sure that for cooking and baking you use sugar pumpkins. They’re smaller and have a sweeter and more flavorful flesh. To make your own pumpkin puree you will need:
2 pie pumpkins

Preheat oven to 350 degrees. Slice pumpkins in half and scoop out the seeds. Save them for later if you like roasted pumpkin seeds! Place pumpkins skin side down on a baking sheet and place in oven for about 45 minutes or until fork tender. Remove from oven and let cool. Scoop flesh out of skin and blend in a food processor until smooth. You can preserve pumpkin puree by processing a water bath or refrigerate for up 3 days or freeze for up to six months.

RoastedPumpkin4 RoastedPumpkin3

5 Spot: What Makes a Co-op A Co-op?

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By Sarah Quallen, Co-op Volunteer Writer

Since, according to my five-year-old son, the Moscow Food Co-op is my favorite place to go and my favorite thing to do is to go to the Moscow Food Co-op (they’re two different things, I swear), I frequently get asked: What, exactly, is a co-op? Well…

1. A co-op is a business. It sells foods and goods, and it is not a not-for-profit (did you notice that double negative?) So. A co-op is usually incorporated, and does make a profit.

2. But a co-op exists for the benefit of its members, and many co-ops are community driven and support local charitable and social organizations. A good example at the Moscow Food Co-op is “A Dime in Time,” which donates your bag refund money, should you choose to give, to a new organization every month.

3. Co-op owners are co-op members. If you belong to a co-op, then you are an owner who has the right to vote for board members, who then vote on policies and business decisions like hiring management.

4. Unlike business investors who invest to make a profit, people who invest in or begin a co-op do so through a shared need to get services or products they were unable to get elsewhere. And, since members are owners, there are financial rewards as well. At Moscow Food Co-op, members get a 10 percent discount on case purchases and receive discounts on items throughout the store during regularly-scheduled “member days.” At the end of the year members often earn dividends.

5. Most co-ops choose to comply with seven basic principles as a guideline for structure, according to Co-op, Stronger Together’s website. These principles are: voluntary and open membership; democratic member control; economic member participation; autonomy and independence; education, training, and information; cooperation among cooperatives; and concern for community. One can see with ease that the Moscow Food Co-op successfully follows all of these principles.

The next time someone asks me, “What is a co-op?” I can answer them with aplomb! Now, so can you.

Beet Read: Food and the City


Written By Rachel Caudill, Co-op Good Food Book Club Volunteer Coordinator

 Join us in reading the October Co-op Good Food Book Club book, Food and the City: Urban Agriculture and the New Food Revolution by Jennifer Cockrall-King. The Book Club will meet Sunday, October 26, from 6:00-7:30 p.m. at a member’s private residence to discuss Food and the City. Email bookclub@moscowfood.coop for more information and directions.

With this month’s newsletter theme being “The Cooperative Issue” what book could be better than one spotlighting urban centers around the world working cooperatively to create thriving and secure local food systems? That’s just what Cockrall-King does with her book Food and the City by taking us from the dismal industrial grocery store situation—and all of its problems—to the local farmers and cooperatives working together to create something truly vibrant, healthy, and secure.

Bill McKibben says, “All over the world I’ve watched urban dwellers begin to figure out that they can start growing food, too. It’s one of the loveliest trends on earth, and Jennifer Cockrall-King does a fine job of capturing its tremendous growth.”

As a food writer and avid gardener, Cockrall-King was poised to notice—then document—a massive revolution in our food system that is now well underway. She began seeing more and more food-centric gardens in her neighborhood and community, and then she saw the same thing happening in towns and cities much further afield. It was not an isolated phenomenon.

From the book’s introduction: “Clearly the urban-agriculture movement wasn’t happening in a vacuum. The more I learned about the desperate situation we were in as industrial consumers, the more I grew to appreciate how revolutionary, subversive, and necessary the open-source, chaotic, decentralized nature of the urban-agriculture revolution seemed. If the pundits’ predictions of a catastrophic failure of a century-long experiment in an industrialized, and more recently, globalized food system ever came to pass, community gardens, urban chickens, public orchards, urban beekeeping, commercial urban farms, open sharing of knowledge, and even the science fiction-like promise of vertical farms were poised to coalesce into a new urban food revolution. A shorter food chain…was the future.”

Cooperation, and in this case food cooperatives, are and will be instrumental in this thrilling and epic shift. As Barry Estabrook, author of Tomatoland, writes, “Cockrall-King makes a compelling and inspiring case that small-scale, urban farming may be the key to fixing our broken industrialized food system.” Come find out how!

Please join us to discuss Food and the City: Urban Agriculture and the New Food Revolution (Prometheus Books, 2012) by Jennifer Cockrall-King on Sunday, October 26, from 6:00-7:30 p.m. Remember to email bookclub@moscowfood.coop for the meeting location and directions and/or to receive email reminders about the Good Food Book Club. Food and the City by Jennifer Cockrall-King is available through your local library. If you are interested in buying the book, check out the area’s local used bookstores or visit BookPeople of Moscow where Book Club members receive a discount. For more information about the Good Food Book Club, check out the Outreach section of the Co-op website at www.moscowfood.coop.

Pumpkin Decorating


Instead of carving your pumpkins the traditional way this year, try your hand at drilling holes to make your design. If you fill your pumpkins with battery-operated white string lights you can poke some of the lights through the holes- adding some extra twinkle. To decorate your pumpkins you will need:

-several pumpkins or squash in varying shapes and sizes
-a knife
-a metal spoon
-a drill and drill bits in varying sizes

Cut a hole in the top or bottom of the pumpkin and scoop out the flesh and seeds, reserving seeds for roasting if you like. With a pencil draw your design directly on your pumpkin. Use drill to make holes in the shape of your design. Place string lights inside.