Wednesday, August 20, 2014

Self Massage: Feel Like a Million Bucks!

by Dr. Sam Sanzone, DC, Chiropractor & Co-op Wellness Educator

Let’s face it, daily living can be pretty punishing on your body. Muscle tension, knots, painful trigger points, and stiff muscles are just some of the complaints I hear from patients in my office on a regular basis. In working with folks to help diminish their symptoms and maximize their enjoyment of life I will regularly empower them with self myofascial release (self-massage) techniques using foam rollers and other tools. My appreciation of the benefits of this type of work stems from an earlier career as a licensed massage therapist prior to attending graduate school to get my chiropractic degree. Click here to read more and register for Dr. Sam's free class on September 9!

Wednesday, August 13, 2014

Should We Start a Co-op Farm?

Where do you see the Concord Food Co-op in the future?

The Co-op staff have been thinking out of the box! With the recent acquisition of Cafe Indigo on Hall Street in Concord - now called The Co-op Bakehouse - the Co-op staff see that the Co-op has limitless possibilities with the enthusiasm of our General Manager, Paula Harris, guiding us. Some of us have been here long enough to have witness multiple Concord store expansions, purchasing our Concord building, and the start of our New London store. We're constantly chatting with our fellow member-owners and customers and listen to their requests. This inspires us to keep thinking outside the box for the Co-op's future. And, in this case, that means thinking outside the building! Watch the video and take a survey to lend your voice....

The Great Vegetable Swap Out: Not Your Standard Starch!

by Maria Noël Groves, RH (AHG), 
Registered Clinical Herbalist & Co-op Wellness Educator

I adore bread, potatoes, corn, and rice as much as every other American, but let’s face it: Most of us could use some inspiration to eat fewer carbs and more veggies. One way to significantly up your veg quota is to swap all or some of your standard starch for a veggie-based pseudo-carb. I’m not talking about weird processed vegetable cellulose packaged gunk. Let’s stick to real, whole foods!

We’re at the height of harvest season on the cusp of summer-to-autumn offerings, it’s the perfect time to branch out with farm-fresh goodies. Here are a few ideas to get you going. I highly recommend checking out the linked recipes - the pictures alone will have your mouth watering!!... read more

Friday, June 27, 2014

Live Action Salad Station

By Jaimie Jusczyk, Marketing Specialist

Executive Chef Scott wanted to showcase the beautiful and delicious produce that has been arriving in store from local farms, and what better way than with a Live Action Salad Station on June 26, 2014. Chef Scott set up a display in the Concord store produce department with the help of the produce manager, Shawn. [Read more...]
Executive Chef Scott Jones

Tuesday, June 24, 2014

Green Cleaning with Essential Oils

By Kelly Lang, Health Coach & Co-op Wellness Educator

Using all-natural cleaning products is be one excellent step toward living a greener lifestyle because the chemicals found in typical cleaning solutions can be some of the most toxic both to the environment and your health. One way to upgrade to all-natural cleaning products is to learn how to use essential oils. Essential oils are highly concentrated aromatic extracts from plants, and most are naturally antibacterial. In some cases essential oils are also antiseptic and anti-fungal, making them a powerful germ-killing, mold-eradicating option without the toxic side effects... click here to learn more about green cleaning with essential oils AND Kelly's FREE class on July 8!

Thursday, June 19, 2014

Grafton Village Cheese and The Imported Grape

by Jaimie Jusczyk, Marketing Specialist at the Co-op

The June Cheesy Wine Down Wednesday at the Co-op had some extra special guests from Grafton Village Cheese Company in Vermont. Dane Huebner, the master cheese-maker, with Mary were well received by our foodie participants and gave a very informative talk about cheese making before guiding us around a plate of aged cheddars, a clothbound cave aged cheddar, a maple smoked cheddar and a Vermont Leyden. Grafton Village Cheeses are handmade in small batches in Vermont. All the cheeses are suitable for vegetarians and use unpasteurized milk. Their international and national award winning cheeses are made with predominately Jersey cows milk that is rBST-free from small local family owned farms. [Read more...]
Cheesy Wine Down Wednesday at the Concord Food Co-op

Wednesday, June 18, 2014

Love Your Skin Even If You Love the Sun

By Maria Noël Groves, RH (AHG)
Love this $5 sunhat from the feed store!
Registered Clinical Herbalist & Co-op Wellness Educator

Summer is just about here! Sitting out in the sun on a nice summer day is the epitome of a relaxing good time. But, excess sun exposure can damage the skin over time, encouraging wrinkles and skin cancer to take hold. Take a queue from hot climates. Your best sunscreen is a tightly woven sun hat, sunglasses, light, loose-fitting clothes, and hanging out in the shade when possible. The runner up: a good sunscreen... (read more)