Turkey Bone Broth from your Turkey Day Bird

Making bone broth from your bird is an excellent way to use all parts of your Thanksgiving turkey! Bone broth is one of the most nutritious (and affordable) foods you can make at home. Simmering bones and connective tissue along with herbs, vegetables, and apple cider vinegar releases protein, amino acids, B vitamins, and compounds that support joint health. In addition to bolstering your joints, bone broth promotes a healthy gut, fights inflammation, and supports skin health. You can use your turkey bone broth as a base for soups, stews, and sauces, but sipping a steaming cup of this restorative draft is traditional! Our recipe also utilizes scraps from meal preparation (think onion skins, herbs you didn’t use, and citrus peels) that would otherwise be tossed out. You can enjoy your broth immediately or store in glass containers to freeze. 


Turkey Bone Broth Recipe

Ingredients

  • 1 carcass from your roasted turkey (no need to remove any remaining meat and skin)
  • turkey giblets, optional
  • 1 large yellow onion, quartered
  • 6 cloves of garlic, smashed
  • 1 cup fresh herbs (parsley, rosemary, sage, thyme, oregano) with stems, okay to mix
  • 1 peel from citrus fruit (mandarin, orange, or lemon)
  • 1 tbsp apple cider vinegar
  • 2 bay leaves
  • 1-2 cups vegetable scraps (carrot tops and bottoms, celery tops and bottoms, garlic skins, or onion skins)
  • water enough to cover (about 7 quarts)
  • salt and pepper, to taste

Instructions

  1. Add turkey, giblets (if using), veggies and scraps, herbs, citrus peel, apple cider vinegar, and bay leaves to a large stockpot. Add just enough cold water to cover the contents of your pot. 
  2. Heat broth on medium-high heat until boiling. As soon as your broth is boiling, reduce heat to medium-low and simmer uncovered for 6 – 8 hours. Skim any foam that forms off the top of your broth. 
  3. Remove from heat. Carefully remove solids from your broth. Strain with a fine mesh strainer. Add salt and pepper to taste. Pour into glass containers for fridge or freezer storage. If freezing, allow 1 inch of space for broth to expand. As your broth cools, a layer of fat will form and solidify on the surface. Remove the fat layer before consuming. 

Bone Broth Variations

While plain bone broth is a nutritional powerhouse, you can add additional ingredients to get even more out of your broth!

For Digestion

Bone broth already contains compounds which promote gut health, but adding ginger to your simmer can increase the gut-healing benefits! Slice 2-3 inches of fresh ginger (no need to peel) and add to your pot with the rest of your ingredients before setting to simmer.

For Pain Relief and Fighting Inflammation

Your joints will rejoice when you drink bone broth, but you can up the whole-body anti-inflammatory properties of your broth by adding turmeric. Before setting your broth to simmer, add 2 tsp of turmeric powder and ¼ tsp of black pepper to the pot with all of your ingredients.

For Immune Support

Once your broth has simmered and cooled for about 20 minutes, you can add fresh garlic to help increase overall immune function. Crush 6 cloves of garlic using a garlic press or crush with the flat of your knife and mince. Add juicy crushed garlic to your broth and reap the benefits!

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A Conversation With Emma Torbert From Cloverleaf Farm

We were fortunate to have the chance to speak with Emma Torbert from Cloverleaf Farm to hear about the unique structure they have and the sustainable practices that they use. Emma got her masters in Horticulture from UCD and worked for the Agricultural Sustainability Institute at UC Davis for seven years. Cloverleaf is an 8-acre organic orchard and farm outside of Davis, California on the Collins Farm that specializes in peaches, nectarines, apricots, figs, berries, and vegetables. The Cloverleaf follows regenerative principles including no-till, rotational grazing, and cover-cropping. The farm is co-owned by Emma Torbert, Katie Fyhrie, Kaitlin Oki, Yurytzy Sanchez, Neil Singh, Tess Kremer, and Kyle Chambers; who all manage the farm together in a cooperative and consensus-based fashion. You can find The Cloverleaf Farm’s produce at the Sacramento Farmers Market on Sundays and at various grocery stores in Davis, Sacramento, and the Bay Area. 

Cloverleaf seems to break the mold of what a traditional farm functions like. Traditionally farms are passed down generationally within families, but all of your farmers come from diverse backgrounds, how did that model get started at Cloverleaf?

“We started out a group of four women and then the farm passed through a number of different partners. As different people were leaving we were realizing that for the sake of future transitions and the longevity of the farm operation a worker-owned cooperative farm would be best, although we are currently still structured as a partnership. There are currently seven partners right now.”

“We’ve been working with the California Center for Co-op Development for the last four years trying to figure out a way that everybody can own equal equity in the farm. 2014 was the first time that we started profit sharing and equity sharing. The equity sharing is not yet equal but that is what we are working with the CCCD on.”

“One of our core principles in our vision statement is working as a team. An important thing in thinking about farm management for us is recognizing everybody’s different skills and working together without an established hierarchical structure. We rotate who gets to be the crew leader every couple of weeks, so they are essentially the boss for those two weeks, which means everyone gets a chance to step into a leadership role.”

How do you limit your greenhouse emissions?

“In terms of limiting our carbon footprint, we do a number of things. In terms of the transportation of our food, we try to deliver as locally as possible. We purposefully choose markets that are closer and do not take our products further than the bay area. We are always making the decision to try to sell closer to home.”

“As for what happens in the field, all of our vegetables get grown no-till. Our orchards and all of our annual crops are no-till, which means that we don’t use a tractor very often at all. In doing that we use less fossil fuel. We’ve also put solar panels around the farm, and can’t wait until we can add more.” 

“Something else that really contributes to greenhouse gas emissions is water use. We use moisture sensors so that we use as little water as possible. We tread that fine line of watering as little as possible without stunting the growth of the trees in our orchards.”

What are your pest management practices?

“We are an organic farm so we don’t spray any pesticides while the fruit is on the trees. We do use pheromone sprays, which disrupt the mating cycles of a lot of stone fruit pests. We put out raptor perches and owl boxes. The main pests that we have trouble with are ground squirrels and gophers.”

How do you try to limit your food waste?

We’ve been trying lots of different things for many years and I feel like this year it’s all coming together, we have very little food waste coming from our farm right now. Our compost pile is pretty tiny right now considering the size of our farm.

“We have an Ugly Fruit club, which allows people to buy our third-grade fruit at a discounted price. We also create a lot of value-added products like jams and dried fruit, which allows us to still sell our less aesthetic fruit instead of wasting it.”

“Something else that we do is donate to the food bank, especially this year when we’re worried about our community being food insecure.”

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How to make Kombucha

How To Make Kombucha

If you followed our blog post last month about how to make your own kombucha SCOBY, then you are ready to make your first batch of kombucha! If you haven’t followed those steps yet, give it a try and you’ll be able to follow this tutorial in just a few weeks!

If you already have your SCOBY ready to go then read on. 

Most store-bought Kombucha goes through two rounds of fermentation. The first round takes 5-10 days and is done with the SCOBY you have just made. The first round of fermentation is to build up probiotics in the kombucha from your SCOBY! The second fermentation is done in brewing bottles and does not use the SCOBY. The process is meant to build up CO2 in kombucha and infuse any other flavors. The second fermentation is not necessary for producing kombucha but I think it is well worth the week wait! Try some of the flavor combinations below!

Materials:

  • A 2 liter to 1-gallon jar
  • More tea
  • 2-3 brewing bottles
  • Sweetener
  • Scoby
  • Fruits and/or herbs
  • Clean hands! This is an active culture and should only come into contact with very clean equipment

Instructions:

Once your SCOBY is complete, the liquid it is in will taste way to vinegary to drink! Dump all but 10-12 oz of that first batch. Then make some tea! The ratios will vary depending on the type of tea you wish to use. For this tutorial, I used Organic Jasmine from the Davis Food Co-op Bulk selection, but you can use earl grey, gun powder, white tea, oolong, yerba mate, or decaf/herbal tea. For each 1 cup of tea add ¼ cup unrefined sugar, agave, honey, or another sweetener. The sugar is necessary to feed the SCOBY! Let the tea cool to at least 80 Fahrenheit. Be sure to wash your hands thoroughly and in between touching anything, and I mean anything! Your SCOBY is a living culture and can grow mold if you are not clean in your processes. Remove your SCOBY, then add the tea to your jar with the small amount of original kombucha and place your SCOBY back on top of the liquid. Close the lid and set in a box in a cool place for 3-10 days.

After 5-10 days, make a new set of tea and set aside to cool to AT LEAST 80 degrees Fahrenheit.

While your tea is cooling, you can start the second round of fermentation prep! Remove your SCOBY and set aside on a clean plate. Pour some of the SCOBY tea through a filter (cheesecloth works well!) and funnel or carefully pour into your brewing bottles leaving about 1.5-2 inches of air at the top. Add some flavor and sweetener! Close the lids and set in a box in a cool place for 3-10 days.

Keep 10-12 oz of the original first-round kombucha and add the cool sweet tea, then gently put your SCOBY back in. Cover the jar with a breathable cloth. Place it in a cool, dark place for 5-10 days. The longer it sits the stronger and more tart or vinegary it will taste. This batch will be ready to bottle around the time your brew bottles are ready to be opened!

When you are ready to drink the finished kombucha after its second fermentation, place them in the fridge 4 to 6 hours before you plan on opening. If you open them at room temperature, the Kombucha will shoot out like champagne! Filter again and it is ready to drink! Yum!

Store opened kombucha in the fridge until you’re ready to drink!

Flavor ideas: 

Finished Lavender Kombucha, just needs to be strained!
  • Ginger and Dates, (2-3 Tbsp of fresh ginger and 1 date per 16 oz)
  • Ginger, Cardamom, and Sugar, (2-3 Tbsp of fresh ginger, 2-3 Cardamom seeds or 1/4 tsp of ground Cardamom, and 1 tsp of Sugar per 16 oz)
  • Strawberries (no sugar needed! They are sweet enough!), (1-2 Large Strawberries per 16 oz)
  • Lavender and Agave (3-5 lavender flower stalks and 1 tsp of agave per 16 oz)
  • Lavender, Sage, Rosemary, and Agave (1-2 stalks of each herb and 1 tsp of agave per 16 oz)
  • Elderberries and Blackberries (no sugar needed! They are sweet enough!), (2-3 of each berry per 16 oz)
  • Mulberries (no sugar needed! They are sweet enough!), (2-3 berries per 16 oz)

Tips:

  • Making Kombucha on a budget? Save the bottles from store-bought Kombucha for the second fermentation. If you use these bottles, you will need to burp them every day, meaning you will unscrew the lid to release the CO2 build up! They cannot handle the pressure build-up and are prone to break or cause the lid to shoot off!
  • Place the bottle of finished kombucha in the fridge 4-6 hours before opening! This will decrease the pressure to make it safer to open. If you leave the un-burped bottles in the fridge for too long before opening the CO2 pressure will simply build-up at the colder temperature and still shoot out like champagne! (see video!)
  • Taste your first round fermentation kombucha before started the second round. See how it tastes, is it strong enough or does it need more sugar? After a few batches of fermentation, you will start to get a feel for what the kombucha should taste like before bottling!
Left to Right: Ginger Date, Strawberry, Lavender Agave

Written by Madison Suoja, Education and Outreach Specialist

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Zero-Waste Kitchen: Towels, Napkins, and Rags

At the Davis Food Co-op, there are many designs of kitchen towels! Or buy some pretty fabric and make some yourself! Stick to 100% cotton or linen to ensure that they are commercially compostable once they’ve run their course. 

Carry a cloth napkin with you! Then you can avoid paper napkins when you get takeout or during your lunch break!

Making your own Rags

Materials:

  • Old Cotton Shirts
  • and/or Old kitchen towels
  • Good scissors
  • Needle or sewing machine and thread (optional)

Hold onto your old 100% cotton T-shirts and cut them into rags! Old kitchen towels that are stained also make great rags! Start by cutting off the sleeves and cutting out any seams. The best rags are 6-8 inch squares. Start by making the larger rags, and use the sleeves and odd spots to make small rags. Do not worry about making every rag a square, these are not for show and any shape will do! The small rags are great for small messes and for cast iron care!

Use up the whole shirt! There is no need to cut off the bottom hems.

Cut your kitchen towel into 2 or 4 rectangles, depending on how big you want them. it is nice to have a variety of sizes! Use your needle and thread or sewing machine to hem the edges. Fold ¼ inch of each side in and use a simple stitch to hold it in place. A zig-zag stitch will work the best to stop strings and runners from coming loose. 

Two rags from one very old dish towel. I folded the raw edges over and used a cross-stitch on my sewing machine to keep it from fraying.

Tips:

  • Keep a separate bag for dirty rags. The rags are often covered in oil from a cast iron, dust from the bathroom, and various kitchen messes that you do not want staining your clothes! Once your stack is running low, it is time to wash them all including the bag! 
  • The great thing about using cotton, if you ever clean something that seems to gross to keep the rags, toss them in your city compost bin! 

Why this Makes a Difference

More than 13 billion pounds of paper towels are used each year in the USA. At the Davis Food Co-op alone, 4,491 units (single rolls or multipacks) of paper towels were sold in 2019. Rags are a great way to limit or completely stop your need for paper towels!

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How to Freeze Fruits and Veggies

Freezing Fruits

Wash fruits and sort for damaged fruit before freezing. Some fruits do best with a sugar or sugar-syrup preparation. Blueberries, currants, and cranberries do fine without sugar.
Here’s a trick for freezing delicate berries like strawberries or raspberries: Arrange them in a single layer on a baking sheet. Once frozen, transfer to a plastic freezer bag or container. You can also prepare delicate berries with sugar or sugar syrup.

For fruits that tend to brown, like apples, peaches, nectarines, and apricots, treat with ascorbic acid (Vitamin C).
To make an ascorbic acid wash: Dissolve 1/2 teaspoon of ascorbic acid powder (or finely crushed vitamin C tablets) in 3 tablespoons water. Sprinkle this mixture over the cut fruit.
An acceptable substitute: Slice the fruit and dip the slices in an acidulated water bath — about one-quart water plus a tablespoon of lemon juice — before drying and freezing.

If you are freezing fruits for smoothies, there is no need to make an ascorbic acid wash.

Banana Ice Cream Recipe

Summer Day Coffee Smoothie

Dark Cherry Smoothie

Strawberry Rhubarb Sage Empanadas (Rhubard freezes super well! Cut into the size you want in your future pies before freezing!)

Freezing Veggies

The best vegetables for freezing are low-acid veggies. When freezing vegetables, first blanch them briefly in boiling water. Then quickly submerge the veggies in ice water to prevent them from cooking. Dry thoroughly on paper towel-lined sheet pans.
Why blanch? Blanching prevents enzymes from damaging color, flavor, and nutrients. Blanching also destroys unkind microorganisms that might be lingering on the surface of vegetables. Pack vegetables snuggly to avoid air contact.
If you are freezing vegetables for stock, there is no need to blanch.

Veggie Stock Recipe

Garren Vegetable Bake (Zucchini and Pea save very well in the freezer!)

Veggie Scrap Snacks

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Make and Maintain your Own Beeswax Wraps!

Beeswax wraps are a great way to eliminate or limit plastic use in the kitchen. They make great bowl covers and can even replace ziplock bags! We have some premade in our Kitchen section of the Co-op and at the end of this blog, you can learn how to refresh them and keep them usable!

Wash your wraps with cold water. Using soap and a sponge will cause them to deteriorate faster, so only use if necessary. Often times, rinsing your wrap is enough! Do not use hot water or a scrub brush, it will cause the wax to come off the cloth.

Materials:

  • Cotton fabric
  • Beeswax pellets or block
Use a cheese grater to turn a block into pellets

Three methods:

  1. Oven and Cookie sheet 
  2. Paintbrush and Pot or Crockpot
  3. Parchment Paper and Iron

Cut your fabric into various sizes; 6” X 6”, 8” X 8”, or any special sizes you may need, I have a special 12” X 16” wrap for my 9” X 13” pyrex dish.

Oven and Cookie Sheet method

  1. If you are using a block, use a cheese grater or knife to finely chop
  2. Preheat oven to 300F
  3. Place a wrap or two, however many will fit without touching on your sheet and sprinkle some of the beeswax pellets on top. (see photo)
  4. Place in the oven for 30-50 seconds, until the pellets have all melted then remove from the oven. 
  5. Do not let the wraps cool on the pan. Carefully pick them up by the corners and place on a cooling rack (cookie cooking rack or collapsable clothes rack workes well).
  6. Once cooled (which only takes about a minute!) inspect to see if you added enough wax. The wrap should be coated lightly on both sides, with no bare spots.
  7. I think it is helpful to crumple them in a ball a few times and flatten back out before first use. 
Sprinkle the cloth with pellets, the more your use the thicker the wax coating will be

Crumble in a ball after it has cooled the first time you use it.

Paint Brush and Pot method

Beeswax cools very quickly, this method does not work well in the winter! The wax cools too quickly on the brush. Do this method in a warm place.

  1. Place the pellets or block in a double boil pot set up or a crockpot. 
  2. Once melted, use a paintbrush to lightly coat both sides of the wrap. 
  3. Once cooled (which only takes about a minute!) inspect to see if you added enough wax. The wrap should be coated lightly on both sides, with no bare spots.
  4. I think it is helpful to crumple them in a ball a few times and flatten back out before first use. 

Parchment Paper and Iron method

  1. If you are using a block, use a cheese grater or knife to finely chop
  2. Place a piece of fabric on a piece of parchment paper, sprinkle some pellets on top and then top with another piece of parchment. 
  3. Iron on low for 15-20 seconds or until all the pellets have melted.
  4. Let them cool for a few seconds then place on a cooling rack (cookie cooking rack or collapsable clothes rack workes well).
  5. Once cooled (which only takes about a minute!) inspect to see if you added enough wax. The wrap should be coated lightly on both sides, with no bare spots.
  6. I think it is helpful to crumple them in a ball a few times and flatten back out before first use. 

How to Keep your (handmade or store-bought) wraps coated and sticky!

After a while, your wrap will gradually become less stick and have less beeswax coating. You can simply recoat it! The oven or parchment paper and iron methods work the best for re-coating!

Written by Madison Suoja, Education and Outreach Specialist

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Why Glass Jars Make Going Plastic-Free Easy

(7/12/20: Unfortunately the Davis Food Co-op is not allowing outside containers such as jars right now because of the Covid-19 pandemic. This page will be updated once the situation has changed and outside containers are allowed in our store once more.)

There is a truth about going plastic-free that none can deny, which is that it takes a certain level of preparation. If you want to avoid reaching for plastic bags, cutlery, or straws out of convenience then you need to have brought your own sustainable version along with you or be willing to go without. And going without isn’t always an option. 

But what one quickly realizes is that toting around their own sustainable silverware, to-go ware, and a stash of reusable bags takes up a fair bit of space. This is why it is important to find ways to optimize your strategy for going plastic-free to make it feel as easy for you as possible. That’s where glass jars come in.

Many people find when going zero-waste that glass jars are the swiss army knives of storage whether it’s for dry goods in your pantry or taking your lunch on the go. If you take your coffee and lunch in a couple of jars you can rinse them out and hit the bulk section of the grocery store.

Perfect for taking coffee or lunch on the go

Of course, there are many amazing options for this purpose out there already. From stainless steel tiffins to stasher bags to candy-colored Klean Kanteens, we are certainly living in an age where eco-friendly to-go ware is abundant. So why choose to use a glass container? Because it is extremely cheap and can suit just about any purpose you can think of.

As was stated above a good rinse is all that is necessary to transition your jar from your lunch container to your coffee cup to your shopping vessel. This means that you have less specialized items that you need to buy to go plastic-free and you end up carrying around less stuff.

If you haven’t made a rainbow salad in a jar, pasta salad in a jar, overnight oats, or chia seed pudding before we couldn’t recommend it more. The end result is fewer dishes to wash and a photo-worthy meal.

Great for grocery shopping

A mason jar is typically the perfect companion to shopping in the Bulk section of the grocery store. While the Co-op is not currently allowing outside containers in the store yet, now is the perfect time to be comping up with new strategies for sustainability once the current crisis is over. Once we have made sure that the health of our community has been protected we need to make sure to safeguard the health of our planet as well. And shopping in the Bulk department isn’t just good for the planet, it’s good for your wallet. By skipping the packaging you also avoid price markups and can buy the exact quantity of an item that you need without any going to waste.

When shopping in Bulk you’ll want to bring as many jars with you as you can carry. At the Davis Food Co-op, the Bulk section is full of amazing options for grains, beans, nuts, and even candy. You’re sure to find something you didn’t expect that you’ll want to try!

All you need to do to use your jars in Bulk is to write the tare weight, which can be determined with a scale located in Bulk, and the product PLU. There is masking tape for this purpose available in the Bulk Department. They’ll know what to do with all of the numbers at the checkout.

If you’re a pro at bringing your jar and know what your staple items are you can always put the tare and PLU on your jars with a label maker or write them on the lid with a sharpie to streamline the process.

Clear Kitchen Organization

If you use your mason jar to stock up on your favorite treats or staple pantry items at the store, unloading your items is a breeze. No need to open boxes and tear through layer after layer of plastic packaging, all you do once you get home is put your items away in your cupboards. But even if weren’t able to shop in bulk on your last trip to the store your glass jars can still come in handy in your pantry.

Decanting your grocery items into glass jars not only removes the visual clutter of all the packaging but also allows you to better visually assess what you have stocked. Most importantly though, decanting helps you extend the shelf-life of the products you have purchased.

Does this mean I need to go out and buy a bunch of mason jars?

Not at all! There are so many products that are packaging in glass jars you are likely to already be buying that it is likely unnecessary that you’d need to go out of your way to buy jars themselves. From tomato sauce to yogurt or even ice cream, there are many products that are sold in glass jars that would be convenient for you to wash and reuse. If you decide that you’re committed to the #jarlife then by all means buy some for yourself, just don’t forget that you can still find them in great condition secondhand! We also sell many different varieties of glass jars here at the Co-op to suit whatever needs you might have.

We hope that you found these tips helpful, and if you already are aware of the wonder of glass jars then please share this article with someone who needs some inspiration to reduce their plastic use! Share your jar meals and hacks with us on Facebook or Instagram using the hashtag #dfcplasticfree.

Written by Rachel Heleva, Marketing Specialist

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Natural Teeth Whitener

Simple, effective, and affordable!
Made with only 3 ingredients…

Looking for a way to brighten your smile without the harsh chemicals? Well we have a great natural solution for you!

Turmeric

Turmeric is a bright orange root vegetable closely related to ginger. When dried and ground into a powder it becomes an earthy spice that is popular in Middle Eastern, Asian, and Indian cuisine.

The bright color compounds found in turmeric are responsible for the whitening effect and with consistent usage it’s been shown to have results similar to using activated charcoal.

In addition turmeric is well-known for its anti-inflammatory and antimicrobial properties and truly stands out when it comes to oral health.

Studies have shown that brushing your teeth with turmeric is comparable to using mouthwash when it comes to removing plaque building, killing bacteria, and reducing inflammation! Turmeric has also been shown to prevent gum disease and relieve oral pain.  

Coconut oil

Coconut oil is known for its versatility, popularly used in everything from lotions and lip balms to baked goods and popcorn, so it’s not much of a surprise that it is also amazing for oral care.

Coconut oil is rich in anti-microbial fatty acids, such as lauric acid. Studies have shown that lauric acid attacks harmful bacteria that cause bad breath, tooth decay, and gum disease.

By preventing plaque build-up and improving gum health coconut oil helps to keep your teeth white. 

Baking soda

Baking soda, or sodium bicarbonate, is generally used as a leavening agent in baking and is  popular as a deodorizer due to its ability to absorb smelly food particles. You may have also seen baking soda listed as an ingredient in some toothpastes as it is well known for its oral care benefits, specifically teeth whitening!

When brushing with baking soda it acts as a mild abrasive that can help remove stains. Some may worry that this abrasion could damage tooth enamel but according to the American Dental Association, silica particles commonly used in toothpaste as an abrasive agent are actually much harder than baking soda particles.

Baking soda also acts as a mild base which helps to alkalize your mouth, creating an environment that is hard for bacteria to grow in.  

All three of these ingredients have their own oral health benefits and when combined they make for an extremely effective teeth whitener that’s affordable, all natural, and easy to make!

To Make:

Only 3 ingredients needed:

  • 2 tbsp Coconut Oil 
  • 1 tsp Turmeric Powder
  • 1 tsp Baking Soda
  • 2-3 drops of essential oil (optional)

Mix all the ingredients together in a glass jar.

It helps to use slightly softened, but not melted, coconut oil.

Turmeric is also notorious for staining anything and everything yellow (except your teeth!) so be cautious when measuring and mixing it.

For less coconut taste opt for a refined coconut oil which will have a much more mild coconut flavor compared to unrefined.

You can also add a few drops of peppermint essential oil to make the mix more pleasant tasting!

To Use:

After brushing your teeth with regular toothpaste and rinsing, scoop a pea-sized amount of the homemade teeth whitener onto your toothbrush and use it just like you would toothpaste.

You may want to use a separate toothbrush from your regular one as the turmeric will most likely stain the brush.

Store in a sealed jar at room temperature. 

Use up to once a day or every other day for best results.

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Plastic Free July

We all know that we could do a little more for our planet every day. However, right now it feels harder than ever to avoid the use of single-use plastics. Because of the current concerns regarding the spread of Covid-19 many who would like to be more sustainable or were already in the habit of reaching for reusable materials can no longer do so as easily. In order to support ourselves and our community, it’s perfectly understandable to be buying plastic-packaged food, using single-use cups, or getting takeout from local restaurants. But if we all can pick just one area to reduce our consumption of plastic during this difficult time we can come out of this crisis with better habits and a cleaner planet. This is why we are inviting all in our community to participate in Plastic Free July and pledge to reduce their plastic waste. 

What is Plastic Free July?

Plastic Free July is a global movement that is meant to inspire people to do their part to reduce plastic waste. It encourages people to realize the role that they play in keeping their communities clean and the environment healthy. 

So instead of trying to make a permanent lifestyle change, you commit to avoiding single-use plastics just for the month. You don’t even need to quit using all plastic, committing to no longer using just plastic bags or straws is enough and maybe can even show you how easy it is to adjust to more sustainable habits. 

How do I get started?

 Permanently going Zero Waste can feel daunting for many of us, especially once you realize just how much waste each of us is generating every day. That’s why Plastic Free July is all about making small, sustainable changes to your daily routine. If you’re not even sure what you could change in your routine you can take the Pesky Plastics quiz to find out!

Until we can bring our own coffee cups to our favorite cafes or actually dine in at our favorite restaurants instead of eating out of plastic takeout containers, we just have to get a little creative in order to show our planet some love. This can mean finding a way to commute that lowers your carbon footprint trying out a plant-based diet or simply eating more home-cooked meals.

So instead of trying to make a permanent lifestyle change, you just commit to avoiding single-use plastics for the month of July. The little changes that we each make to our daily routines have the power to add up to big results.

Eat more consciously

One of the most challenging areas to avoid plastic waste is in the foods we buy, or rather, wrapped around the foods that we buy. Almost everything we eat seems to either be shrink-wrapped or capped with some sort of plastic material. You don’t need to stress about only buying things that are plastic-free going forward, this is especially hard right now because of COVID, but you can just choose one type of food that you normally buy and find a plastic-free version of it. For example, frozen fruit often comes in plastic bags but here at the co-op, we carry an organic brand that comes in paper.

Another type of food that it is especially hard to find without plastic is meat, but there’s an easy workaround for this. You can walk up to the meat counter at the co-op and ask the butcher to wrap your meat in paper. Or you could even take it a step further and consume a plant-based diet, which could allow you to forego a large amount of packaging altogether. Plastic Free July is all about making changes that you feel you can maintain going forward so it’s whatever works for you.

DIY

Many of the products that we use to clean our homes would be easy to make ourselves, which is better for our wallets and the landfills. We have a post about making your own disinfectants, and there is a natural solution for just about anything you can think of out there on the internet.

This tour is meant to highlight many of the common areas where shoppers encounter plastic and to suggest ways that you can avoid adding it to your basket! We hope that this helps some of you decide to take the pledge and go plastic-free this July.

Links with ideas:

https://trashisfortossers.com/plastic-free-july-during-a-pandemic/

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@mariacanfora asked if i could post ideas for someone who wants to start zero waste in a new home. these are the easiest switches we use the most. (PLEASE KEEP IN MIND I’VE BEEN COLLECTING ITEMS FOR OVER 5 YEARS – you don’t need as much as I own) •I have dads old work rags (about 12), but a cut up old towel or T-shirt work great! •newspaper to clean windows, mirrors, make trash bin liners •luffa gourd cut up into pieces for dish sponge, cleaning sponge, body sponge, soap dish •olive oil for cooking, taking off makeup, moisturizing, taking sticky labels off, buffing wood •block of soap (this was made by a friends grandmother) can be cut up to clean dishes, body, clothes, hands, even hair if your scalp isn’t sensitive •citrus vinegar cleaner (steps in older post) to clean almost everything in the house, get rust off metal lids, help unclog drains •reusable cloth tote (I’ve seen folks DIY from shirts) to serve as shopping, lunch, beach, going out bag (I have 3 use the most but own 7) •my favorite jars are ones I bought food in – salsa, jam, applesauce, olives, etc. – let lid and jar sit in the sun a couple days to get smell out after washing (I have too many jars to count) •utensils don’t have to be fancy cutlery, take what you have at home on the go (we own about 15 of each) •the best cloth napkins I have feel like bedsheets (you could diy) and were from the thrift store (we own about 15) and I use them on the go as well •i like bamboo reusable straws because they can be composted at the end of their life and are the cheapest option (we have 15 variety) •metal tiffins, if you need them, I have found cheaper at asian markets than online sellers (we own 3) •the produce bags pictured were free – grey bag was what my bedsheets at Marshall’s came in (organic cotton too!) and the other two fancy shoe bags were given to me by friends (we own ~15) 🌱of everything shown, my olive oil is the priciest. trying to be mindful of your waste should not be expensive or complicated. what are some cheap changes you made?

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Composting Guide

Compost can be used as a fertilizer for your plants and garden with no risk of burning like with synthetic fertilizers. It also contains many beneficial microorganisms that keep away plant disease.

There are two types of home composting, Hot Composting and Cold Composting. Cold composting takes very little effort but will take much more time to produce compost. Hot composting requires more effort but will produce compost much quicker. Here is guide for the two:

Cold Composting

What you will need:
  • A large bin or hole in your yard
  • Worms (if you are digging a hole in your yard you wont need to buy many)
  • Dried yard trimmings (leaves, small pieces of wood)
  • Paper or egg cartons (and egg shells!)
  • A little healthy nutrient dense soil
  • Food Waste (can be added as you produce)

Food Waste:

Stick to leafy greens and produce with low acidity:

  • Banana peels
  • Chard, Kale, Cabbage, Lettuce, Spinach, etc
  • Carrots, beets, and other roots

Avoid high acidic produce:

  • Lemons
  • Oranges
  • Onions
  • Garlic
  • Leeks

Instructions:
  1. Prep your bin or dig your hole. 
  2. Add yard trimmings and paper to the bottom on the bin.
  3. Then add your nutrient dense soil and worms. 
  4. Add food scraps as you acquire them.
  5. Mix the compost pile whenever or never. 
  6. It will take 6 months to a year to get completed compost

Hot Composting

What you will need:
  • A large bin or hole in your yard
  • Worms
  • Dried yard trimmings (leaves, small pieces of wood)
  • Paper or egg cartons (and egg shells!)
  • A little healthy nutrient dense soil
  • Food Waste (can be added as you produce)
  • Water

Food Waste:

Stick to leafy greens and produce with low acidity:

  • Banana peels
  • Chard, Kale, Cabbage, Lettuce, Spinach, etc
  • Carrots, beets, and other roots

Avoid high acidic produce:

  • Lemons
  • Oranges
  • Onions
  • Garlic
  • Leeks

Your pile should maintain 1 part food waste and 2 parts dried yard trimmings. A healthy pile will 141F to 155F. This temperature will kill all weed seeds and disease pathogens.

Instructions:
  1. Prep your bin or dig your hole. 
  2. Add yard trimmings and paper to the bottom on the bin.
  3. Then add your nutrient dense soil and worms. 
  4. Add food scraps as you acquire them.
  5. Mix the compost pile 2-4 times a week. Check the temperature during each mix.
  6. It should stay damp, add water if needed.  
  7. It will take at least a few weeks to make compost.
  8. Use it in your garden and mix it in with soil when repotting indoor plants!

Written By Madison Suoja, Education and Outreach Specialist

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