The Organic Press
The Newsletter of the
Volume 22* Issue 3
Hendersonville Community Co-op
Winter 2023
• Our Bakery Offerings for the Holidays • Home-baked Gifts • Pan-tastic Sheet Pan Recipes • Time to vote for the Board
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Organic Press Winter 2023
Table of Contents GM Musings 3 Damian Tody Editor: Gretchen Schott Contributing Writers: Gretchen Schott, Arrion Kitchen, Marisa Cohn, Robert Jones, Damian Tody, and Meghan Graham www.ncg.coop/resource-library/coop-stronger-togetherbrand, https://ncbaclusa.coop
We are the Hendersonville Community Co-op, a member-owned natural and organic food market and deli. We have been serving Hendersonville and the surrounding community since 1978 when 15 families joined together to purchase quality food at better prices. We offer the best in certified organic produce, groceries, herbs, bulk foods, vitamins and supplements, cruelty-free beauty aids, wine and beer, and items for special dietary needs. The Deli offers a delicious variety of fresh soups, salads & more. The co-op is open to the public and ownership is not required to make purchases. Everyone can shop and anyone can join. Opinions expressed in The Organic Press are strictly those of the writers and do not necessarily represent an endorsement of any product or service by the Hendersonville Community Co-op, board, management or staff, unless specifically identified as such.
Board’s Eye View 4 News & Views from Outreach Gretchen Schott
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Department News 6
Co-op Deli Holiday Menu 10 Pan- tastic Sheet Pan Recipes Nat’l Coop Grocers
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BYOBag 19 Gifting Ideas and Sustainable Stocking Stuffers Meghan Graham
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Co-op Connections 22
Organic Press Winter 2023
GM Musings
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I
t always amazes me how the holidays can seem so far off for most of the year and then suddenly, they start next week. The staff have done a great job and have been really busy getting ready so that you all can find your favorite foods and make your holiday meals complete without having to spend the entire time in the kitchen. All of your favorites will be here, and a few new ones as well will be available in the bakery and deli. If you haven’t seen the emails, you can check out the items that are available and even pre order your baked goods on the website. No holiday meal is complete without one of the homemade co-op pies. There are also some great options for trays to make your holiday entertaining easier. This is also the time of year that we get to exercise our rights as an owner and put into practice one of the cooperative principles. The 2nd principle is democratic owner control. We are always governed by our board of directors made up of nine owners of the co-op. The next few weeks will be our opportunity to participate in that process as we hold director elections. Voting is open and will run through December 1st. You can vote online at home or if you need some assistance, we can help you in the store. The voting site online has all the information you need to choose from our qualified candidates. If you have any questions, feel free to give us a call. If you did not receive the email with the voting information in it, please contact outreach@hendersonvile.coop. In cooperation, Damian
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A Board’s Eye View
Organic Press Winter 2023
V
oting season is upon us here at the Co-op. We encourage you to take a look at the candidates up for seats on our Board of Directors and cast your vote!
The Cooperative Business Model has proven to be sustainable for centuries. It works because Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity, and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Cooperative Principles The cooperative principles are guidelines by which cooperatives put their values into practice. ICA currently recognizes 7 cooperative principles. The first two are as follows: 1. Voluntary and Open Membership Cooperatives are voluntary organisations, open to all persons able to use their services and willing to accept the responsibilities of membership, without gender, social, racial, political or religious discrimination. 2. Democratic Member Control Cooperatives are democratic organisations controlled by their members, who actively participate in setting their policies and making decisions. Men and women serving as elected representatives are accountable to the membership. In primary cooperatives members have equal voting rights (one member, one vote) and cooperatives at other levels are also organised in a democratic manner. If you are an owner/member and you haven’t already had the chance to vote, please contact us to find out how: outreach@hendersonville.coop or board@hendersonville.coop Thank you, for being an owner/member at the Hendersonville Community Co-op. You are the foundation for our thriving business. Thanks for Cooperating!
2023-24 HCC Board Meeting Dates
This year, the board will hold 10 meetings at 6:00 p.m. on the third Monday of the month. The meeting for the coming month will be on November 27, 2023. No board meeting in December 2023. All Owners and Staff members are welcome to attend. If you would like to attend a meeting or have a concern or topic for the board to discuss, contact Angela Prodrick at at board@hendersonville.coop. Written information may also be sent to the Board of Directors of HCC, 60 South Charleston Lane, Hendersonville, NC 28792. Please include your name and contact information. The proposed Board meeting agendas may be viewed on the HCC website and on the Bulletin Board in the store.
Organic Press Winter 2023
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News & Views from Outreach Thanks to impermanence, everything is possible ~Thich Nhat Nanh
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ou may be emerging from the last few years and finding all manner of changes in our world, our community, and your own personal daily life. As we cross the threshold into this new calendar year, we are assessing what works, what doesn’t work; what changes we can make to accommodate the current climate for food, staffing, product availability and environmental stewardship. Choices are sometimes hard to make, but make them we must if we are to remain viable. We are adapting with the times; which means, the possibilities are bountiful.
Though the Newsletter will no longer grace your mailbox, the values and connections remain within the organization you know as the Co-op. We now share information about our sales, specials, partnerships, and store business through other channels: facebook, instagram, the website and emails. We are ever hopeful that the line of communication is open to you and any information you need or want will be readily available. We are here and hope to hear from you if you have questions, suggestions or concerns.
We have had to make some changes here at the Co-op. You’ve let us know that you’ve noticed and that you appreciate the effort and successes in those changes! Thank you. This issue of the Organic Press Newsletter comes to you virtually in an online format that is user friendly and attractive. Even though the electronic newsletter has been a long time coming, it is not easy to say goodbye to the newsprint-paper, hard copy, handson newsletter experience that the Co-op has been sending out consistently for decades. Before joining the staff here, I remember getting mine in the mail and combing through it. It felt as though I was getting to know the real people, the businesses and products that would come to mean so much to me and my family. I looked forward to reading and finding the connection that brought me closer to understanding the Co-op business model, the mission and policies that guide the decisions that have come to define this cooperative grocery store. I got familiar with the people behind the scenes; sharing a common value for good food, healthy lifestyles and community.
Change and adaptation has been the rule rather than the exception for a couple years now. We can see these changes through the lens of a common nostalgia and we can move forward, doing our best with what we have. Thank you for adaptiing and cooperating!
~Gretchen
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Organic Press Winter 2023
Department News What’s In Store For You?
Grocery ~ “Winter is coming.”
― George R.R. Martin, A Game of Thrones
T
he grocery department has you covered for winter comfort food. Look for our new dumplings in the freezer section by Laoban. They started as a pop-up dumpling shop in Washington, DC and have expanded to selling in grocery stores. These delectable dumplings are hand-made from scratch. Delicious combinations like pork and cilantro, or a grilled blend of spicy bok choy, shiitake mushrooms, scallions, and chili create fresh and zesty flavor profiles. We have three different options to choose from: pork and chive, ginger chicken, or veggie. Chinese New Year is January 22 and what better way to ring in the New Year than with some traditional Chinese cuisine with a modern twist? Jaju Pierogis are new in our frozen department also. They are made from scratch in Eastern Massachusetts from an old polish family recipe using simple ingredients. Their sweet potato; caramelized onion or potato; cheese pierogis sound amazing and would be a quick and warming snack or tasty addition to a meal.
What beverages might be a nice pairing with these winter snacks? A local North Carolina brewery, Fonta Flora, has some intriguing seasonal beer offerings. They integrate local ingredients to create artisan craft beers. Pine Zips is a coniferous India pale ale that is fermented clean and crisp with a resinous mouthfeel and a dry finish. It’s incredibly aromatic with deep notes of pine. Pine Zips ability to invoke a season is unlike anything experienced before. For a gluten-free seasonal beverage there is the Fonta Flora Tipsy Cranberry and Lime. Fermented with real cranberry and aged on fresh house-zested and juiced limes, this wildly delicious, limited offering will make you never want to drink any other seltzer ever again. Inspired by a popular Northeastern cocktail known as the cape coddler, this seasonal offering only comes around once a year. Wishing everybody a warm and cozy winter season! ~Marisa
Organic Press Winter 2023
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Produce ~
Meat & Seafood ~
O
t has been a beautiful fall here in western NC, but now the days are getting shorter, and it is time to prepare for colder weather.
ften overlooked and thrown out, carrot greens contain an impressive list of nutrients. Dietary fiber, vitamin C, calcium, Iron, lutein, and zeaxanthin, lots of potassium, and vitamin K. This means that this green can benefit you in many ways. Vitamin C and other antioxidants help give your immune system a boost. Lutein helps with your eye health. Dietary fiber is important for digestive heath. Potassium can help reduce tension and strain in blood vessels and arteries, thus relieving strain on the cardiovascular system, helping regulate blood pressure and lowering your risk of heart attack and stroke. There are a good number of ways to use carrot greens. I have used them in addition to salad greens and often juice them. It is convenient to just put a whole washed carrot in the juicer. There are a surprising number of recipes that utilize carrot greens from carrot top pesto, sauteed carrot greens, to simply added to hummus or a carrot top chimichurri sauce.
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Warming, one dish meals are a staple this time of year. We have lots of great local, grassfed beef options such as: chuck roasts, rump roasts, rib roasts, beef for stew, and ground beef. It’s hard to beat a meltingly tender pot roast on a cold winter day. We also have a great variety of natural pork, organic chicken and loads of house made sausages.
Are you already using your carrot greens? I would like to hear what you do with them. Or, if not and you try them, let me know what you think about them.
For more ideas check out our ‘Pan-tastic’ recipes for easy one-dish meals on page 14. Our seafood case is stocked with a great assortment of sustainable seafood options. This time of year is great for NC Oysters, Speckled Sea Trout, Flounder and more. We can also order many items you don’t usually see in our case – if there is something special you are looking for, please don’t hesitate to ask.
~ Robert
~ Chris Department News cont. on page 8
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Department News continued~ Wellness
Organic Press Winter 2023
Reprinted by permission from grocery.coop. Find recipes, plus information about your food and where it comes from at grocery.coop.
Pantastic! Sheet pan dinners simplify mealtime with easy prep and quick cleanup. Sheet Pan Cod with Sweet Potatoes and Olives
Italian Sausage with Fall Veggies
Serves 4. Prep time: 55 minutes; 15 minutes active.
Serves 4. Prep time: 1 hour; 15 minutes active.
1 pound sweet potatoes, sliced 1⁄3 inch thick 1 ⁄2 cup Kalamata olives, halved 1 15-ounce can of artichoke hearts, drained and rinsed 1 tablespoon fresh rosemary, chopped 2 teaspoons fresh lemon zest 1 ⁄4 cup extra virgin olive oil, divided 3 ⁄4 teaspoon salt, divided 4 6-ounce cod fillets 1 tablespoon fresh lemon juice 1 ⁄4 cup fresh parsley, chopped Black pepper
2 medium parsnips, peeled and sliced 1 small sweet potato, cubed 1 small red onion, thinly sliced 4 cloves garlic, peeled and chopped 1 tablespoon fresh sage (or 1 teaspoon dried) 1 ⁄2 teaspoon freshly ground black pepper 1 ⁄2 teaspoon salt 2 teaspoons vegetable oil 1 pound uncooked plant-based or Italian meat sausages 1 ⁄2 bunch kale, stemmed and chopped
1. Heat the oven to 425°F. Add the sweet potatoes, olives, artichoke hearts, rosemary and lemon zest to a sheet pan, then drizzle with three tablespoons of the olive oil. Sprinkle with ½ teaspoon of the salt and toss to coat. 2. Roast the sweet potato mixture for 15 minutes. The sweet potato slices should be tender when pierced with a paring knife. Turn the potato slices with a spatula, then top with the cod fillets. Drizzle the cod with the remaining olive oil, sprinkle with remaining salt, then return to the oven for 10 to 12 minutes, or until the fish is opaque and flakes easily. 3. Drizzle the fish with lemon juice, sprinkle with parsley and pepper, and serve one cod filet and about one cup of vegetables per person.
1. Heat the oven to 400°F. In a large roasting pan, combine the parsnips, sweet potato, red onion, garlic, sage, pepper and salt, and drizzle with vegetable oil. Toss to coat. Pierce each sausage link four times on one side with a paring knife, then turn over and pierce four more times. Place the sausages on the vegetables and cover the pan tightly with foil. 2. Bake for 20 minutes, then uncover the pan, stir and turn the sausages, and roast for 15 minutes longer, uncovered. The vegetables should be tender when pierced with a paring knife; if the vegetables are in larger chunks, they may need more time to cook. When the vegetables are tender, add the kale to the hot pan and stir, then roast for 10 minutes longer. Serve hot.
Roasted Cauliflower and Potatoes with Feta
Sheet Pan Steak with Blue Cheese and Broccoli
Serves 4. Prep time: 45 minutes; 15 minutes active.
Serves 2. Prep time: 20 minutes.
1 small cauliflower 2 medium Yukon Gold potatoes, unpeeled 1 large carrot 2 tablespoons olive oil 1 teaspoon paprika 1 ⁄2 teaspoon salt 4 ounces feta cheese, crumbled 1 ⁄2 cup chopped parsley
8 ounces button mushrooms, halved or quartered 1 small red bell pepper, cored and sliced vertically 3 cups broccoli florets 2 tablespoons olive oil, divided 1 tablespoon balsamic vinegar 1 teaspoon salt, divided 1 ⁄2 teaspoon freshly ground black pepper 8-ounce ribeye or strip steak, about one inch thick 2 tablespoons crumbled blue cheese
1. Heat the oven to 425°F. Slice the cauliflower into large florets with a knife so that the flat side of the florets can make full contact with the pan and caramelize during baking. Dice the potatoes into 1⁄2 -inch cubes and slice the carrots crosswise, about 1⁄3 -inch thick. 2. Place on a large rimmed baking sheet, drizzle with olive oil and sprinkle with paprika and salt. Toss vegetables to coat and spread out on the pan. 3. Bake for 30 minutes, shaking and turning the pan halfway through. When the vegetables are tender and easily pierced with a knife, remove from the oven and toss with feta and parsley. Serve hot.
4 Turnkey Sheet Pan Dinners.indd 3-4
1. If your broiler element is at the top of the oven, move the top rack to 6 inches below the broiler. Place the mushrooms, peppers, broccoli and half the salt on the sheet pan and drizzle with half of the olive oil. Toss to coat. Move the vegetables to the sides of the pan, making room in the center for the steak. If desired, cut the steak into two even portions. Rub the steak with the remaining olive oil and sprinkle both sides with remaining salt and pepper. Place in the center of the pan. 2. Broil the steak for 4 minutes, then take the pan out and turn the steak, and broil for 5 minutes longer. Remove from the broiler; transfer the steak and vegetables to plates, and sprinkle steak with bleu cheese.
One Pan Lemon Chicken Serves 4 to 6. Prep time: 5 hours total; 20 minutes active.
3 tablespoons olive oil 2 tablespoons fresh lemon juice 1 tablespoon lemon zest 1 tablespoon fresh rosemary, chopped 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon black pepper 2 pounds boneless, skinless chicken thighs (about 6 to 8) 1 medium sweet potato, unpeeled, cut crosswise in 1⁄2 -inch slices 1 large parsnip, sliced in rounds 1 large onion, cut in 8 wedges 1 ⁄2 cup chopped fresh parsley
Make endless combinations of oven-roasted vegetables and proteins: The sheet pan method works well with fish, chicken or beef, and you can always take the veggies-only route.
1. In a storage container large enough to hold the chicken pieces, whisk the olive oil, lemon juice and zest, rosemary, and salt and pepper. Add the chicken and toss to coat. Marinate overnight or at least 4 hours. 2. Heat oven to 425°F. Spread the prepared vegetables in a large roasting pan. Drain the marinade from the chicken into the pan and toss with the vegetables. Place the chicken on top and put in the oven. Roast for 40 minutes, shaking the pan to loosen the vegetables every 10 minutes. When the chicken pieces are browned, test for doneness by inserting an instant-read thermometer into the thickest part of a thigh. It should read 160°F. When the chicken is fully cooked and the vegetables are tender, place them on a serving platter and top with parsley.
8/29/22 4:5
Home-baked Gifts Looking for a simple, thoughtful gift idea? These irresistible holiday treats are sure to delight. Peanut Butter Snickerdoodles Servings: 32 cookies. Prep time: 25 minutes; 15 minutes active.
1 stick butter, softened 1¼ cups light brown sugar 1 cup crunchy peanut butter 1 teaspoon vanilla 1 large egg 1 cup flour ½ teaspoon salt ½ teaspoon baking soda ½ cup sugar, preferably turbinado (raw) sugar 1 tablespoon cinnamon 1. Preheat the oven to 375 F. Line two sheet pans with parchment paper and reserve. 2. In a stand mixer fitted with the batter paddle, or in a large bowl using an electric mixer, cream the butter. When soft and light, add the brown sugar and beat until fluffy, about 2 minutes. Add the peanut butter and beat to mix; scrape the bowl. Add the vanilla and egg and beat until smooth.
3. In a medium bowl, stir the flour, salt and baking soda. Then, with the mixer on low speed, stir into the butter mixture. Scrape the bowl and continue until well mixed. 4. In a medium bowl, mix the sugar and cinnamon and reserve. 5. Portion rounded tablespoon-sized scoops of dough, roll between your palms to make a ball, then drop each one in the cinnamon sugar and roll to coat. Place each dough round on the sheet pan, with 2 inches of space between. When all the balls are on the pan, use a fork to gently flatten each one, making a fork mark across the top. 6. Bake for 9 to 10 minutes, just until puffed and lightly golden. Cool on racks before storing. Stored in an airtight container, the cookies keep for a week at room temperature.
Reprinted by permission from grocery.coop. Find recipes, plus information about your food and where it comes from at grocery.coop.
Strawberry Thumbprints
Salted Toffee Chocolate Bars
Servings: 36 cookies. Prep time: 2 hours; 1 hour active.
Servings: 24 bars. Prep time: 25 minutes; 15 minutes active.
By Robin Asbell
1 1 ⁄2 cups all-purpose flour 1 ⁄2 teaspoon baking powder 1 ⁄2 teaspoon salt 1 stick unsalted butter 1 ⁄2 cup sugar 1 large egg yolk 1 teaspoon pure vanilla extract 1 ⁄4 cup strawberry jam 1. Line two baking sheets with parchment paper. In a large bowl, whisk together flour, baking powder and salt. In a separate bowl, beat butter and sugar with a mixer on medium-high speed until light and fluffy. Beat in egg yolk and vanilla. Reduce speed to low. Add flour mixture, and mix until combined. 2. Roll dough in 1-inch balls, and place 2 inches apart on parchment-lined baking sheets. Press an indentation in each cookie with your thumb. If the edges crack a little, just press them gently back together. Chill the pans for 30 minutes. While the cookies chill, preheat the oven to 350 F. 3. Use a teaspoon to fill the indentations with jam. Bake for 8 minutes, then switch the position of the pans between upper and lower racks and bake for about 8 to 9 minutes more, until the cookies are lightly golden on top. 4. Place the pans on racks and allow the cookies to cool for 5 minutes, then transfer the cookies onto the racks to cool completely. Store in an airtight container for up to one week.
12 graham crackers broken into 24 squares 2 sticks butter 1 cup brown sugar 3 ⁄4 cup chopped pecans 1 ⁄2 teaspoon coarse salt 3 ⁄4 cup bittersweet chocolate chips 1. Preheat the oven to 350 F. Line a cookie sheet with aluminum foil. Place the crackers on the foillined sheet, with their edges touching. In a small saucepan, melt the butter over low heat, then stir in the brown sugar. Turn the heat to medium high, bring the mixture to a boil, then reduce heat to simmer, stirring occasionally, and cook for 10 minutes until the sugar has melted. Pour the sugar mixture over the graham crackers, and spread with a spatula to cover evenly. 2. Sprinkle with pecans and bake for 10 minutes, until bubbly. Place pan on a cooling rack and use the tip of a spatula to nudge the crackers apart. Sprinkle with coarse salt. When the pan has cooled, melt the chocolate and drizzle it over the crackers. Let cool until firm; remove from the pan, and break into pieces. Store, tightly covered, at room temperature for up to a week.
Line a gift box or cookie tin with tissue paper and arrange the baked goods inside. Tie a colorful ribbon or bakers twine around the outside for a festive flourish.
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Organic Press Winter 2023
International Cooperative Principles • Voluntary and Open Membership • Democratic Member Control • Member Economic Participation • Autonomy and Independence • Education, Training and Information • Cooperation Among Cooperatives • Concern for Sustainable Communities
Bring Your Own Bag
Reduce, Recycle, Reuse, Donate!
Bring your own bag - canvas, paper, plastic, etc. It’s a great way to reduce waste, recycle bags, and donate to worthy non-profits. EVERYONE WINS!
Make a Difference Every Time You Shop!
Our Mission:
Our mission is to serve our nation’s veterans by growing and donating high-quality fruits, vegetables, and flower bouquets to veterans and their caregivers free of charge. Additionally, we support veterans by offering workshops on innovative gardening techniques and foster a thriving microcommunity of veterans and civilians who build deep friendships and cultivate emotional, physical, and spiritual health.
Sustainable Stocking Stuffers at the Co-op
Give the gift of handmade, sustainable, fair-trade items handpicked by the co-op!
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Co-op Connections A Co-op Owner Advantage Alternative Health Saluda Healing Center: Bonnie L. Williamson, DC. Chiropractic, ChiroYoga, acupuncture, neuromuscular re-education, colonics, detoxification, psychotherapy, regression therapy and neurofeedback. 43 Pearson Falls Rd., Saluda, NC. 828-749-3875. 10% off initial visit for co-op owners. Henderson Chiropractic: Joseph Silva 1630B Spartanburg Hwy, Hendersonville. 828-696-2455. 20% discount on all services. Regular fees for individual services range from $18 up to $250. Healing Therapies, Inc, BEYOND SURGERY: Judy Lynne Ray offers Guided Imagery + Healing Touch sessions for pre and post surgical clients. 828 553 -8146. $70 fee includes book and tape. 10% discount on initial session. Acu-Na Wellness Center, +170 Old Naples Rd, Hendersonville. (828) 974-7058. Mary Houge, L.Ac., LMBT, and professional team. Using a new ground breaking system we help women with menopause symptoms naturally. We also offer acupuncture, massage, facial rejuvenation, lymphatic treatments, Chinese herbal remedies, and natural supplements www.Acu-Na.com. 15% discount on Co-op owners first visit. Popiel Holistic Therapy - Susan Popiel RN, CST is certified in Craniosacral Therapy, Clinical and Process Acupressure, and Zero Balancing. Experience the deeply restorative power of skilled touch. Call 828-490-7175 to schedule. www.susanpopiel.com $10 off of 1st visit for Co-op owners. Original Healing LLC: Dr. Rick L. Lee, ND, MS-hm, MS-n, 828-209-6999; 124 Homestead Circle, Hendersonville, NC across from AdventHealth, offers Naturopathic services for lifestyle diseases, body chemistry analysis, advanced low energy laser therapies, Cleanse and detoxification programs, hair analysis, herbal remedies, natural supplements and more. For the month of January 10% off all nutritional products and 15% off for all services for co-op owners.
Counseling Services Janice Mewborne, ACSW: Private Psychotherapy Services. 714 Oakland St. 828-692-0029, 10% off private pay Lella Holland, LPC: Psychotherapy, regression therapy and neurofeedback. 43 Pearson Falls Rd., Saluda, NC. 749-3875. 10% off initial visit for co-op owners. Terri Morgan, LPC, LCAS; Psychotherapy & Substance Abuse Services, Downtown 828-458-1188. 25% off first session /10% off ongoing sessions. Confidential Counseling: Shirley M. Nicholson, Psychotherapy & Hypnotherapy Services. Downtown office. 828-242-7806. 15% discount for co-op owners.
Joan King, BCH, NGH Board Certified Clinical and Sports Hypnotherapist, NLP Performance expert. Since 1992 training amateur and professional athletes how to access their peak performances, Flat Rock, 828-696-2547, www.pmi4.com. For co-op owners 25% discount on first session, 10% discount for ongoing sessions. Asheville Nutrition Therapy, your food and nutrition experts! Carol Shimberg, MHS, RD, LDN. Individualized nutritional counseling with registered dietitians and licensed nutritionists. Office located in South Asheville. Blue Cross BlueShield covers 6 visits per year for members, no co-pay or deductible! Call Carol Shimberg at 828-3293855 or email at cshimberg@gmail.com. 20% discount to all coop members. Mark W. Neville, MDiv: Holistic Health Professional specializing in care of spirit, life-changes, end-of-life, grief. 828-367-7685. 10% off for Co-op owners.
Fitness & Spiritual Well-being Spiritus Studio, yoga and wellness center: Arlene Riley, South Park Plaza, 110 Joel Wright Rd, Hendersonville.. (828) 551-8545, www. spiritusstudio.com. 10% discount given to co-op owners for yoga classes. Joan King, BCH, NGH Board Certified Clinical and Sports Hypnotherapist, NLP Specializing in mind-body-spirit training for golfers & others to move into “the zone” for peak performances, Flat Rock, 828-696-2547, www.pmi4.com. For co-op owners 25% discount on first session, 10% discount for ongoing sessions. A Gentle Stretch Wellness - Fitness for 55+ Certified Instructor, Suzanne Tindol offers classes as follows: Yoga with Therapeutic Influences; Low - Moderate Aerobics; Strong Bones for Osteoporosis/Osteopenia and Tai Chi for Arthritis and Fall Prevention at the First United Methodist Church. Call Suzanne to register 910-308-8982. New students that mention the Coop will get 4 classes + 1 free for $20. Frank Iborra, AP, Dipl. Ac. - Profound healing of core issues to restore emotional, physical and spiritual health and balance with (NSEV) acupuncture. Initial Visit: $65.00 for owners, $75.00 for nonowners, 954-815-1235. www.whitecranehealingarts.com
Massage & Bodywork David Henry:Nationally Board Certified Reflexologist , Certified Quantum Energy Practitioner, Comprehensive Reflexology Inc. 217 Linda Vista Drive, Hendersonville, NC 28792 828-778-9985.Email: david_henry@bellsouth.net $10 off first session http://davehenry.reflexology-usa.org Fountain of Youth Day Spa Hot stone massage, Swedish massage, reiki., neuromuscular massage. 516 Kanuga St. Hendersonville. 698-2954. 10% off for Co-op owners on each & every visit Discount offers are subject to change without notice.
Organic Press Winter 2023
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BodyHarmony Massage - Karen Cash LMBT I most frequently work integrating Swedish, Neuromuscular Therapy, Trigger Point Therapy, Craniosacral Therapy, and Matrix Energetics. 25% off your first Session for coop members. 828-890-5996 or 828-329-4858 BodyHarmony@bellsouth.net Skin Care Traditions, an organic skin salon. 3754 Brevard Rd, Ste.104, Horse Shoe, NC 28742. 828.890.9018 www.skincaretraditions. com, see us on facebook. 10% off co-op members always. Dr.MarieAndersson.com - Sage Wellness Group 820 Flemming Street Hendersonville, NC, 28791 828-696-8900 Co-op owners $15 off first appointment. Anna Utter Esthetics: Local, Organic Skin Care Products, Holistic Facials and Body Treatments, Waxing, Eyelash and Eyebrow Tinting. 2704 Greenville Hwy b, Flat Rock, NC (828) 231-9755 annautteresthetics.com 25% off initial visit for coop owners. Janet Miles, LMT #14739 828-551-0835 Experience wholistic, deeply relaxing bodywork integrating Shiatsu, Tuina, Swedish and Healing Touch. Deep Tissue and Reflexology sessions also available. 30 years of experience in Eastern and Western modalities, practicing in South Africa, New Zealand and the US. Co-op Owners receive a 10% discount on their first massage. venusdemilo2013@yahoo.com
Retail
Crystal Visions: 5426 Asheville Hwy. (Hwy 25), Naples. 828-6871193, metaphysical & spiritual books, gifts, classes and events, www. crystalvisionsbooks.com. 15% off regularly priced jewelry. Skeele Services, Skip Skeele, owner. 828-778-5392. Over 25 years remodeling experience and 10 years experience with solar daylighting to brighten dark rooms and solar attic fans to help keep attics cooler. 5% discount on light tubes or attic fan installations for Co-op owners.
Services & Classes Earth School -- Nature Awareness & Self Reliance. Lovetheearth.com. Richard Cleveland. (828) 507-1920 15% discout to co-op owners. MAC 2 YOU. iPhone, iPad, MacBook, iMac and Apple Watch individualized help and basics for beginners, seniors, and pc converts. Contact Elizabeth Shore 828-290-9140 or visit: Mac2You.biz 10% discount to co-op owners. Carol Shimberg, MHS, RD, LDN, registered dietitian, licensed nutritionist available for nutritional counseling, disease management, weight loss and healthy lifestyle coaching. Blue Cross Blue Shield accepted. Call Carol at 828-329-3855 or email at cshimberg@aol.com 10% off to all Coop owners. Momleta Asheville/Hendersonville - Jennifer McDonald Owner And Instructor, Registered Dietitian, Certified Diabetes Educator and Certified Personal Trainer - 248.303.8807 jen.mcdonald@momleta.com Positive Mind, Positive Vibes, Positive Life. $20% off enrollment, workshops and classes for Co-op Owners Veg Jaunts and Journeys is a full-service travel agency specializing in travel for vegans. Please see www.vegjauntsandjourneys.com. Contact Kim at 774-269-6558 or kim@vegjauntsandjourneys.com. 10% off trip planning fee for co-op owners. KITTY KARE Treat your feline friends to a stay-cation when you’re away! Expert pet sitting in your home. Nothing but the best for your kitties! Bonded and insured. Excellent references Call 828-489-8009 email Laura: kittykareofflatrock@gmail.com 10% discount for co-op owners. Three Spirals Life Coaching with Merylee McMahan Wellness, Fitness, and Weight Loss life coaching to help you reach your goals. Get the results you want, NOW! Free 30 minute consultation. www.threespiralslifecoaching.com Call Merylee at 828-489-1575 or email threespiralslifecoaching@gmail.com 15% discount for co-op owners.
60 South Charleston Lane Hendersonville, NC 28792 828-693-0505
PRSRT STD U.S. POSTAGE PAID Monroe, GA Permit No. 15 Return Service Requested