Wednesday, June 8, 2011

While you're reading the news connecting ROUNDUP with BIRTH DEFECTS. . .

While you are perusing the latest news about the suppressed research that connected Roundup with BIRTH DEFECTS IN CHILDREN.  . .
 
 
. . . Look at this list of ROUND-UP FREE vegetables available from the Oklahoma Food Coop RIGHT NOW!
 
Buy extra! Preserve some now for winter eating. Cabbage? Think saurkraut. Greens? Think cooked greens, frozen in meal sized containers. (Wagon Creek dairy containers are great for recycling as frozen vegetable containers.) Radishes? OK, I can’t really think of a way to preserve them. . . well, it was only last month that I discovered that you could FRY them, so maybe fry them and then freeze them? WHY NOT? Yellow and zucchini? I have dehydrated a large pile of these veggies in the past and used them during the winter in soups, stews, and casseroles. Plus people in my house developed a liking for them as dehydrated munchies. (OK, you knew everyone at my house is sort of weird, so why are you surprised about this?)
 
It's times like this that give real meaning to the phrase -- "EAT WITH THE SEASON!"  Eating the same food, 24/7/365 is BORING. As the season changes, so should our diets. The producers of the Oklahoma Food Coop are rolling out a bountiful feast of food. We are lucky that we have the Coop which provides us with such easy access to such great food. Let's make sure the Coop AND our producers stay sustainable for the long term by buying some local food every month. Like today!
  • beets
  • cabbage
  • microgreens
  • kale
  • bok choy
  • arugula
  • leeks
  • choi choi
  • swiss chard
  • lettuce
  • cabbage
  • celery
  • red onions
  • white onions
  • garlic
  • candy onions
  • elephant garlic
  • purple garlic
  • mushrooms (maitake, shitake, reishi, lion’s mane, oysters)
  • red radishes
  • green onions
  • shallots
  • turnips
  • baby beets
  • full size beets
  • green knob onions
  • watermelon radishes
  • yellow squash
  • zucchini squash
  • patty pan squash
  • tomatoes (red and green)

Monday, June 6, 2011

It's Summertime. . . and the livin' is easy and the eatin' is good.

For some ambience, click on this link and put this music on (from Porgy and Bess, the iconic song --  Summertime, and the livin is easy, fish are jumpin' and the cotton is high.) http://youtu.be/vWFJLUBwpSY

Next, fix yourself your favorite cool summer beverage.  While regular tea is not an Oklahoma product per se, the Coop's fine beverage producers have fine teas blended right here in Oklahoma. Or, make a quick trip through your "tea garden" and bring in a variety of mint leaves, some bee balm, crush them a bit and steep them in hot water. Pour over ice and relax. Don't have a tea garden? Put that on your list of things to do. Don't have land for a garden? That's fine, herb tea plants grow great in containers and typically will do fine in dappled shade or on a sunny windowsill. 

Third. . . before we get to FOOD, let's talk just a bit about energy conservation.  Here are my two bestest and most effective ideas for energy conservation:
  • Cook outside!  Every BTU you cook with is a BTU that your air conditioner will have to remove, so you pay TWICE for the energy to cook inside:  Once when you cook the food, and then again when your AC works overtime to remove the heat and humidity. 
  • Shade the outside of your windows and doors.  For that matter, shade ALL of the exterior envelope of your home, but if you can't do that, get some shade over your windows and doors. These are typically the worst insulated systems in your building envelope. Even an expensive double pane/argon filled/low E coated window is still only R-3 or 4 at the most, compared with R-19 of the typically insulated 2 x 4" frame exterior wall.  (Or compared with R-33 of my 9 inch thick walls.) If nothing else is available, duct tape some auto sun shades together and hang over the exterior of the windows.
The reason for "exterior" shading is that once the sun hits the window or the door, even if you have curtains inside, the heat will get inside via conduction. Heat always moves to cold, and your nicely AC'd interior is surrounded by solar BTUs that are quite anxious to find their way inside your (hopefully) well-insulated building envelope.

The less money you spend on energy, the more money you can spend on local foods!  And eating local foods is much better than making energy corporations rich, don't you think?

Now for some summer foods.

One of my favorite summer salads is cucumber, tomato, and onion salad. Well, the way I am, I also add some chopped jalapenos.  Chop up the vegetables, mix equal parts oil and vinegar, add a dash of salt, and voila, great summer salad. As to amounts. . . I typically do two medium cucumbers (sliced as half moons), one medium onion (roughly chunked), and 4 tomatoes (use a serrated knife, slice in half, then slice each half in quarters. I would add 2 large jalapenos sliced in rings.  For this much veggie, I would use 1/4 cup oil and 1/4 cup vinegar and 1 teaspoon salt.  It's good freshly made, and it's really good the next day. And yes, you can use a chopped up walking onion from your garden instead of a regular bulb onion, or a handful of chopped fresh onion or garlic chives.

Since summer time is not much of a time to heat your oven, my favorite summer breads have always been skillet top breads.  I would simply use my regular bread recipes, only instead of forming into loaves, I would pinch of a bit of dough about the size of a golf ball, roll it out, and then bake it on a cast iron skillet.  I do this with AND without oil, getting subtle differences in the taste and surface texture.  Sometimes I deep fry the dough to make a yeast-raised fry bread.  That's "to die for" as they say these days. And if you want cornbread, just make your favorite cornbread batter and but cook it like a pancake batter.

One of the best summer foods is the simple hamburger.  Make it from ground beef, ground buffalo, ground lamb, mix it half and half with ground pork or even sausage. You can be creative with the seasonings.  I often mix finely chopped herbs with the ground meat before forming the burgers (sage, thyme, rosemary, crushed red pepper) and maybe add just a dash of teriyaki sauce.  Form into balls and press out with your hands, or put a ball of ground meat on the back of a saucer and place another saucer over it and lightly press to form a patty. 

Put it all together and throw it on the grill or into the skillet.  For the classic "onion burger"... after you put the patty on the skillet, cover it with thinly sliced onions. When you flip it, the onions caramelize as they cook. Handle the meat as little as possible.  Don't "massage" or "knead" it, mix it only enough to combine whatever you are adding to the ground meat or to mix the different kinds of ground meat. One of the interesting things about the ground meat bought from the coop is that it is typically very lean, so there isn't a lot of shrink during the cooking. 

And please, make extra!  You're getting the grill or the skillet hot, so why not cook twice the number of burgers that you need and refrigerate or freeze the others for eating later?  A great lunch is simply a cooked hamburger patty, smeared with some mayo or mustard, layered with onion, pickle, cheese, and wrapped in a leaf of romaine or slid into a bun. Burgers with eggs for breakfast?  WHY NOT?  Burgers with eggs AND chili AND bacon for breakfast?  WHY NOT?  INVITE ME! If you're worried about your ability to eat such good food, I'll help. 

I am really impressed with the amount of vegetables available this month through the cooperative. It is obvious that there has been tremendous growth in the capacity of the local food system between this year and last.  I am writing this Monday evening, and you'll find LOTS of vegetables still available.  Many vegetable producers add to their listings as the order progresses and they become more certain about what they will have available. 

Right now you can find various kinds of greens, cabbage, onions (several kinds), radishes, tomatoes, beets, turnips, cucumbers, microgreens, leeks, celery (this is a FIRST), carrots, garlic, fresh herbs, mushrooms, potatoes, jalapenos, zucchini and yellow squash. Makes me hungry just to write about this.  But extra, while the buying is good, and preserve for eating later!  Your freezer is your friend when it comes to eating local. You will want some nice local veggies this winter, won't you? Well, buy now so you can eat later.

And speaking of extra. . . how is your food storage doing these days?  We all know how I preach on this subject and in fact I can hardly write any bobaganda without reminding everyone that there are a hundred and one things that could happen tomorrow that would interfere to the point of ruination with the orderly working of our just-in-time food system.  Troubles on that scale would likely impact the coop.  If terrorists have hit the fuel supply, we wouldn't have fuel to run our delivery days just as the supermarkets wouldn't have for their supply trucks. So always remember this ancient wisdom. . . "Remember the time of hunger in the day of plenty."  The world is consuming MORE GRAIN every year than it is producing, and that means that we are slowly drawing down our world food security grain stocks.  This year's wheat harvest in Oklahoma was gravely harmed by the unstable weather we experienced (severe cold coupled with extensive drought), and there is no guarantee that this troubled weather cycle will not continue. 

As an experiment. . . do an inventory of all the food in your house, and then realistically ask yourself how long you could feed your household with that amount of food.  Would it be a radically different diet from what you're used to? If so, that's a danger sign, since a time of trouble is typically not a good time to start a new way of eating.

Store what you eat, and eat what you store. If you eat hamburger, then store hamburger.  And make sure you have a backup way to keep your freezer cold. I have a marine battery, an inverter, and a small generator, spent about $300 total.

Summertime, the living is easy, enjoy it while it lasts! Don't delay, the June order closes this coming Thursday!  Log in right now and get some of this good Oklahoma eatin' for your own household.  Y'all bon appetit, you hear?

Friday, May 20, 2011

Radish Home Fries

Radishes were in abundance on the May Oklahoma Food Coop order, and most people just slice them and put them in salads or nibble on them raw.  Weelllll. . . that's just the beginning of the possibilities. 
Why not try cooking them?

Radish Home Fries: a LOW CARB treat

1 pound radishes, washed, trimmed
1 small onion diced (or as I used this AM, one Walking Onion from my garden, the white onion at the bottom plus the scapes at the top, chopped)
2 tablespoons butter (From Wagon Creek, of course)
1 tablespoon EVOO (extra virgin olive oil)
Salt, pepper, crushed red pepper, and/or cayenne pepper, to taste and preferred heat, which in my case was a LOT, if I had had a jalapeno, it would have gone in there too!

Quarter and slice the radishes, put everything in the pan, fry 5 to 10 minutes until nicely browned on both sides. Serve in place of hash browns. Found online at one my favorite recipe sites, http://www.genaw.com/lowcarb/radish_home_fries.html

Monday, May 2, 2011

Structural Issues for the Oklahoma Food Cooperative

The board of directors and management of the Oklahoma Food Cooperative are working through a visioning process to develop some ideas for strategic direction and development of our operations going forward.  One of the issues that has emerged from that discussion is the thought that we have some structural issues.

In 2003, we incorporated using the legislation that was available, a cooperative organization statute originally enacted in 1919.  It did not allow for much flexibility in organizational structure and has a particular limitation on indebtedness as we go forward. Under our statute of incorporation, we can't borrow an amount greater than our paid-in capital.  This means that when we have 4,000 members, the most we could borrow would be $200,000, unless the value of our shares increased, at which time the limit would be 4,000 times the new value.  Since the value of our membership share, according to our Articles of Incorporation, must have some reference to the value of the cooperative, the board can't just arbitrarily increase the value of a share to say $500 thus allowing us to borrow a lot more money.

The reason this is a problem is in the context of buying a location for our operations center, which is one of the alternatives we have when our lease expires in a couple of years. We wouldn't be able to buy much of a warehouse if the most we could borrow was $200,000.

In 2009, a new cooperative statute was adopted by the legislature, the Limited Cooperative Act of 2009, which provides for a more flexible organizational structure for cooperatives.  Before I get to a discussion of the opportunities that it offers us, I want to spend some time on some details of our present incorporations that are in my opinion essential for our future going forward.

Incorporated to provide a benefit to the membership.
Cooperatives exist to provide benefits to their members.  In our case, the direct benefit we provide is a marketplace, a space where willing buyers and producers can meet and make exchanges.  Our present articles of incorporation say:
The purpose of this cooperative is to provide retail marketplaces that sell Oklahoma grown and/or Oklahoma processed foods and non-food items, for the mutual benefit of its producer and customer members.
Acting as the agent of producer members, the Oklahoma Food Cooperative will publicize to its members the products that its producer members have for sale, receive orders from customer members, provide a way for products to be delivered to other members of the cooperative, collect payment from the customers and forward the payments to the producers. Acting as the agent for customer members, we will provide them a catalog of available local food products that includes information about how and where the product was grown or processed. We receive their orders and notify the appropriate producers, arrange for the food to be delivered, receive and process their payments. For both producer and customer members, we will provide a basic screening of products and producers based on our published parameters, and education and training regarding the use and the advantages of local foods. The essential business of the cooperative is to provide a marketplace where our members who are willing buyers and sellers can meet.  
One member, one share, one vote.
This is the most basic aspect of the cooperative form of business organization.  A cooperative is an organization that is democratically controlled by its members.  While the cooperative may at some point issue additional classes of stock for the purpose of raising capital, those shares are non-voting.  Our articles of incorporation say:
This association shall be operated on a cooperative basis for the mutual benefit of its members as patrons and owners of the cooperative.
The connection of share value with the value of the cooperative.
The cooperative, as a business entity, has a value.  This is described on the financial reports of the cooperative, in particular, the balance sheet.  Our articles of incorporation provide that the value of a share is related to the value of the cooperative, with a minimum par value, as required by Oklahoma law, which is set by our Articles of Incorporation as $50.  The March 2011 balance sheet shows that the total assets of the cooperative are $211,220. The membership of the cooperative is about 4,000 people so the actual value of a share (assets divided by membership) is about $52.80.  This ratio has fluctuated quite a bit over the years, in the beginning it was way low. It is a sign of our historic strength that the value of a share has now risen above the par value. If this continues, the board will need to recognize this and adjust the value of a share accordingly. Like the stock market, a slow but steady increase in the value of a share is an indication of the growing strength of the coop, just as a declining share price would be a sign of problems. This mandatory ratio is important for the long-term health of the cooperative.

The Articles of Incorporation say:
The purpose of this article is to ensure that all of the value of the cooperative is owned equally by the members, and that the value of a share reflects the member's ownership in the cooperative, thus dividing the ownership of the cooperative equitably among all its customer and producer members. 
Core values.
In one of the earliest meetings of the Committee to Organize an Oklahoma Food Cooperative, we found unanimous agreement on a set of core values:  social justice, economic viability, and environmental sustainability.
The activities of the Oklahoma Food Cooperative are governed by its Core Values of social justice, environmental stewardship, and economic sustainability. The cooperative shall educate members, and the general public, regarding cooperative principles, the local food movement, its core values, and the practical implementation of these principles.
Going forward, there are a lot of ideas and thoughts going around. Three of them are structural issues, at least in part and I'd like to talk a bit about them here.

The struggle for operations revenues.
The cooperative struggles to have enough operations revenue to pay for what needs to be done.  Most regular food cooperatives operate on a margin of 35% - 40%, whereas we make do with 20%.  We are able to do this because of the sweat equity our members invest. But that has become in itself an on-going issue.  First, we are expecting more and more work from a relatively small group of very committed people, and we periodically burn people out and they drop out.  Second, a volunteer work force means things like --
  • people are not required to show up,
  • people are not required to stay until a certain time,
  • people don't always do what they are asked to do.
Our operating revenues, from the beginning, have been closely connected with our operations.  This was by design of the founders. We discussed annual fees early on, and learned that our particular form of cooperative incorporation didn't really permit that.  And in any event, we felt that as a matter of organizational discipline, our operating revenues should derive from our operations. This would ensure that we would never lose our focus on the production and sale of local farm products. If we need operating revenue, the primary revenue stream has always been the commissions we levy on our sales.

Our sales have increased every year of our operation, and my hope has always been that our sales would catch up with our need for operations revenue, but that's just not happening at the present time.  As sales revenues have increased, so have operations expenses.  When we sell more meat, we need more dry ice and ice chests. When we sell more food, we need more people to sort it and move it around. We desperately need some systems analysis of our work, but funds to pay for that kind of professional evaluation are scarce. We are trying to do something -- operate on a 20% margin -- that no other food cooperative in the United States has succeeded in doing.  A couple of years ago I calculated that to replace our volunteer work force with paid staff would increase our budget by about $250,000.  Or in other words, the value of our sweat equity two years ago was $250,000/year. It is probably more than that now. And we could pay that by the simple expedient of increasing our margin to 35%, which would be a coop charge of 17% for producers and 17% for customers, not quite a doubling, but pretty close.

Or, we could double our sales without doubling our costs.

Or, we could find some additional sources of revenue. That's why we're doing the classified ads. Sure, we think they will be a good service to our members, but they also bring in money.

One of the ideas for additional revenue would be to invest some of our cooperative cash into products that are not produced by local producers in Oklahoma and will never be produced by local producers in Oklahoma, and make them available to our members.  This could be things like toilet paper, tropical spices, Texas citrus, Arkansas or Louisiana rice, Caribbean bananas.  The coop would buy those items wholesale and add a regular retail mark-up.

This has always been my favorite way of increasing coop revenues, but some people really don't like the idea.  I am obviously all for the development of a local food system, but I don't get all of my household's foods from local sources.  We buy orange juice and bananas and toilet paper.  And even though we generally shop at independent stores, that money pretty much vanishes quickly and doesn't do the local economy that much good.  We would much rather buy our citrus and bananas and toilet paper from the Oklahoma Food Cooperative, and have that money support the system that makes it possible for us to buy hamburger from the Semkin family and eggs from Calvan Parker.  And I'd that the profits from the sale of toilet paper and citrus and rice and bananas go towards keeping those products from the Crains and the Rinks and the Lusbys affordable. 

Yes, it would increase our costs, but these products would also make it easier for us to pay employees.

This is a structural issue insofar as it would take a serious debate and action by the board to do this.

So the search is on for additional sources of revenue to complement our sales revenue.  Raising the amount of the cooperative's commission charged to producers and customers is always an option, but in my opinion it should be a real last ditch thing, since that raises the costs.  Of course, the price of everything else that we buy is going up and the cooperative may not be able to insulate itself from the impacts of inflation forever.

Required Patronage.  One structure issue that might be resolved by changing our method of incorporation would be to add a requirement of patronage. That is, to be a member in good standing, you would have to buy X amount of product from the cooperative each year, and/or pay an annual fee or assessment, and/or volunteer X number of hours either on delivery day or on back-office work. The board could invite members to pay a voluntary fee now, but to make a mandatory rule regarding patronage would require re-incorporation under the Limited Cooperative Association Act of 2009.

As always, there are some devils in these details.  We don't necessarily have an absolute shortage of volunteers.  What we have is a shortage of people willing to show up at a definite date and time, work as instructed, be accountable for their results --  AND a shortage of cash to properly compensate them for their work. This of course sounds a lot like employees, and unless we are going to have actual employees, we have to be careful what we demand in this regard lest a government agency decide we are evading our legal responsibilities somehow.

Governance issues. In the beginning, all we had was the board of directors, so the board was governance and management altogether. Now we are way beyond that, but we still have some problems determining what is governance and what is management and the end result is an on-going problem with board involvement with management issues.  We are getting better at making those distinctions, but we still have a ways to go.  And part of our problem may be our governance structure. If I had the opportunity to go back and change one thing in our original incorporation paperwork, it would be to drop the election of a president, two vice presidents, a secretary, and the board appointment of a CIO and treasurer, in favor of electing all members of the board at large, and then the board would elect its own presiding structure and make provision for legal and financial records. The general manager would be unambiguously in charge of operations and the board in charge of governance.  But we didn't know then what we know now and hindsight is of course always 20-20.

Conclusion
This is a brief outline of some of the issues going forward. Everyone in the cooperative need to be thinking about these things since they will be on the agenda going forward.  The earliest that any juridical change could occur would be the 2012 Annual Meeting, but if we decide on structural changes those details will be hammered out in advance of that. Thus, we need an on-going discussion in our cooperative discussion groups about structural issues.

Friday, February 4, 2011

Request for public comment about a possible change in the Oklahoma Food Coop's product standards.

In 2010, at the request of several producers, the Standards Committee began studying the issue of co-packing in our product standards. 
 
"Co-packing" is where a producer hires another business to produce a prepared or processed food product for him or her.

Our present product standards do not explicitly address co-packing. We permitted it to date because (a) a prepared/processed food producer can buy regular  wholesale ingredients for their product(s), (b) a producer can hire employees to produce his or her prepared food products, (c) therefore, a  producer can hire a co-packer to produce a prepared food product and in  accordance with our present prepared/processed food standards, buy wholesale ingredients for their product, and not personally produce any of the product  or do any of the work.

Because of differences of opinion, both within the committee in and in  comments we have received, we are presenting two versions for public comment.  As a result of comments received, we may select one of the two to forward to the board as our recommendation, or we may send them both to the board. As a result of comments from customer and producer members, the wording may change.
 
Version 1.0 takes care of a primary concern of the board about our first proposal submitted to them after public comment last year, which was to require that the contract with the co-packer specify  the use of local production for meat or poultry or eggs if those were ingredients and that the contract be inspected to ensure that this was there.  It requires that at least one ingredient in the product must be either grown by the producer or sourced from an Oklahoma source.
 
Version 1.1 is a response to committee, member, and board comments about the need to require either some work or production from the producer for a product to be legitimate in our system. Since using a co-packer does not use the producer's labor to make the product, Version 1.1 takes the process a step further and requires that one or more of the "primary definitive ingredients" of the product be produced by the producer hiring the co-packer.  So a producer could hire a co-packer to make strawberry jam, as long as he or she provided the strawberries.  They could not buy strawberries from the regular wholesale system,  or from another local producer, and then hire a co-packer to make the jam.
 
While a regular prepared/processed food producer  could produce a food item for sale that includes nothing that was actually grown by the producer, the producer and his/her family and/or employees are "producing" their work as an essential "ingredient" of the finished product. This proposal would close our system to those with simply a good idea, a tasty recipe, and capital to hire a local co-packer and buy ingredients.

The argument against that is that even a product produced by a co-packer that includes no local ingredients does strengthen the local food system, since co-packers are an essential aspect of a local food system and it would be better for our members to e.g. buy a "small Oklahoma brand" ketchup than to go to the supermarket and buy a national brand produced in California or somewhere else.

Some of the producers however feel very strongly that a producer should either be providing the work or some of the ingredients for it to qualify for sale through us, since our hypothetical locally co-packed/ingredients sourced wholesale product could get into supermarkets and have a market there.
This does not impact in any way prepared or processed food producers who do their own labor, or hire employees to help make their products.

I am at this time not sure if this would negatively impact any of our existing producers. I expect that to come out during  public comment period.

So as you can see, there is, a kind of a fundamental "existential" issue for the coop that must be addressed here that should not/cannot be resolved by the Standards Committee by itself.
 
This public comment period will run until Wednesday, February 9. 

Those who subscribe to the public discussion group can comment by sending email to okfoodret@yahoogroups.com or post at http://groups.yahoo.com/group/okfoodret/ .  Those who subscribe to okproducers@yahoogroups.com can send email to okproducers@yahoogroups.com .  Comments may be sent privately to me at bwaldrop@cox.net and they will be forwarded to the committee and included in our report to the board, which will be in the minutes for the meeting.  We expect to send this to the board and that it will be voted on at the meeting on February 13th.  If people want to speak to the board about this, they can do so at that time.  Do not send email to members@oklahomafood.coop or producers@oklahomafood.coop as it will be automatically deleted by the system since only those with the password can post to those listservs.
 
Thanks for your assistance in this aspect of the governance of the coop.
 
Bob Waldrop, chair, Standards Committee

Co-packed Products, version 1.0

1. In order to sell a prepared or processed food product, where the
production is carried out by a co-packer, a coop member must apply for
and be approved as a Food Producer Using a Co-packer, using the
application published at the coop's website. No producer may use a
co-packer to prepare foods for sale through the Oklahoma Food
Cooperative without applying for and being approved as a Food Producer
Using a Co-packer.

2. Existing producers of prepared foods using co-packers are
grandfathered in as Food Producers Using a Co-packer, but they must
complete the application form and send it to the Compliance Committee,
and their co-packed products must meet these standards. Any co-packed
products that they sell, that do not meet these standards, must be
brought into compliance within six months or removed from their list of
products sold through the cooperative.

a. If a producer rents a facility to make a prepared food product, and
the labor is done by the producer, his or her household, and/or
employees, this is not considered co-packing under these standards.

3. Definitions. For the purposes of this co-packing standard, these
are the definitions of prepared and processed foods.

a. A co-packed product is a product that is produced by a business
separate from the producer, his or her household, and/or employees,
based on a contract or agreement with a coop producer. For the purposes
of this standard, cured meats, sausages, luncheon meats and other
charcuterie, offered by producers, prepared by a processor that is licensed by the USDA or the state of Oklahoma, on
behalf of a coop food producer, are not considered to be "co-packed".
This copacking standard is not intended to cover any primary food
products like raw meat, raw whole vegetables, unmilled grain, etc.
Grain may be cleaned, and meat may be cut and packaged, by third parties
and not be considered co-packing.

b. A Prepared Food Product is any food that has been prepared in a
manner which changes the food from its original state, but which does
not require a Processing Authority Letter from an agency that
issues processing authority letters.

c. A Processed Food Product is a prepared food that requires a
Processing Authority Letter issued by an agency that issues processing
authority letters to be legal for sale,

4. All co-packed prepared and processed food products, as defined
herein, sold through the Oklahoma Food Cooperative must comply with all
applicable laws and
government regulations, and the producer warrants to the Coop that the
prepared and/or processed products to be sold by the producer comply
with the relevant laws and regulations.

5. Ingredients. The requirements for ingredients of prepared and
processed food products in the existing standards of the Oklahoma Food
Cooperative apply to all co-packed products. Any meat or eggs must be
sourced from non-CAFO Oklahoma sources, and at least one ingredient in the
recipe must be sourced from Oklahoma sources or raised
by the producer himself/herself. If the product contains meat or eggs, the
contract with the co-packed must specify the use of non-CAFO Oklahoma
production, and the coop's inspector must verify that the contract contains
a clause to that effect. Proprietary information about recipes may be
blacked out in the copy of the contract that is inspection.

6. The co-packer must be located in the state of Oklahoma.

7. Producers using a co-packer must include the name and location of
their co-packer in the description of their products, and identify which
ingredient(s) are sourced from Oklahoma or raised by the producer
himself/herself, for example:

Strawberry jam. Ingredients: sugar, strawberries, pectin. Co-packed by
the Desirable Foods Company, Bug Tussle, Oklahoma, using Oklahoma
strawberries.

Or,

Zucchini-Cheese-Hamburger Casserole. Ingredients: zucchini, cheese,
noodles, hamburger, basil, herbs. Made with hamburger and zucchini from
my farm. Co-packed by the Desirable Foods Company, Bug Tussle, Oklahoma.

6. All applications for co-packed products must include a copy of the
contract(s) with the co-packer. However, any proprietary information
included in such contracts may be inked out to avoid disclosure of such
proprietary information.

+++++++++++++++++++++++=

Co-packed Products, Version 1.1

1. In order to sell a prepared or processed food product, where the
production is carried out by a co-packer, a coop member must apply for
and be approved as a Food Producer Using a Co-packer, using the
application published at the coop's website. No producer may use a
co-packer to prepare foods for sale through the Oklahoma Food
Cooperative without applying for and being approved as a Food Producer
Using a Co-packer.

2. Existing producers of prepared foods using co-packers are
grandfathered in as Food Producers Using a Co-packer, but they must
complete the application form and send it to the Compliance Committee,
and their co-packed products must meet these standards. Any co-packed
products that they sell, that do not meet these standards, must be
brought into compliance within 1 year or removed from their list of
products sold through the cooperative.

a. If a producer rents a facility to make a prepared food product, and
the labor is done by the producer, his or her household, and/or
employees, this is not considered co-packing under these standards.

3. Definitions. For the purposes of this co-packing standard, these
are the definitions shall be used.

a. A co-packed product is a product that is produced by a business
separate from the producer, his or her household, and/or employees,
based on a contract or agreement with a coop producer. For the purposes
of this standard, cured or dried meats, jerkeys, sausages, luncheon meats
and other
charcuterie, offered by producers, prepared by
a processor that is licensed by the USDA or the state of Oklahoma, on
behalf of a coop food producer, are not considered to be "co-packed".
This copacking standard is not intended to cover any primary food
products like raw meat, raw whole vegetables, unmilled grain, etc.
Grain may be cleaned, and meat may be cut and packaged, by third parties
and not be considered co-packing.

b. A Prepared Food Product is any food that has been prepared in a
manner which changes the food from its original state, but which does
not require a Processing Authority Letter from an agency that
issues processing authority letters.

c. A Processed Food Product is a prepared food that requires a
Processing Authority Letter issued by an agency that issues processing
authority letters to be legal for sale.

d. Primary definitive ingredient. A primary definitive ingredient is an
ingredient that gives a food product its nature or character as a food
product. A product may have more than one primary definitive ingredient.

Examples:
+ The primary definitive ingredient of a jam or jelly is the fruit or
vegetable that provides its identity. For strawberry jam, the primary
definitive ingredient is strawberries. For apple-peach jam, the primary
definitive ingredients are apples and peaces.

+ The primary definitive ingredient of a hamburger casserole is the
hamburger. The primary definitive ingredients of a hamburger-cheese
casserole are the hamburger and the cheese. The primary definitive
ingredients of a hamburger-zucchini-cheese casseroles are the hamburger,
cheese, and zucchini.

4. All co-packed prepared and processed food products, as defined
herein, sold through the Oklahoma Food Cooperative must comply with all
applicable laws and
government regulations, and the producer warrants to the Coop that the
prepared and/or processed products to be sold by the producer comply
with the relevant laws and regulations.

5. Ingredients. The requirements for ingredients of prepared and
processed food products in the existing standards of the Oklahoma Food
Cooperative apply to all co-packed products, except as provided below.

(a) Any meat or eggs must be sourced from non-CAFO Oklahoma sources, and

(b) at least one of the primary definitive ingredients must be raised by
the producer himself/herself.

(c) If the product contains meat or eggs, the contract with the co-packed
must specify the use of non-CAFO Oklahoma production, and the coop's
inspector must verify that the contract contains a clause to that effect.
The contract must specify the use of the producer's production of the
identified primary definitive ingredient(s) and forbid substituting
additional amounts of said definitive ingredient not grown by the producer.
Proprietary information about recipes may be blacked out in the copy of the
contract that is inspected

6. The co-packer must be located in the state of Oklahoma.

7. Producers using a co-packer must include the name and location of
their co-packer in the description of their products, and identify which
ingredient(s) are sourced from Oklahoma or raised by the producer
himself/herself, for example:

Strawberry jam. Ingredients: sugar, strawberries, pectin. Co-packed by
the Desirable Foods Company, Bug Tussle, Oklahoma, using strawberries raised
on my farm.

Or,

Zucchini-Cheese-Hamburger Casserole. Ingredients: zucchini, cheese,
noodles, hamburger, basil, herbs. Made with zucchini from
my farm and hamburger from Oklahoma sources. Co-packed by the Desirable
Foods Company, Bug Tussle, Oklahoma.

6. All applications for co-packed products must include a copy of the
contract(s) with the co-packer. However, any proprietary information
included in such contracts may be inked out to avoid disclosure of such
proprietary information.

Saturday, January 29, 2011

My welcome speech to today's Annual Meeting of the Oklahoma Food Coop

Below is the text I wrote for my welcome speech this morning at the Annual Meeting of the Oklahoma Food Cooperative.  Well, I suppose I departed from the text a few times but pretty much everything is there that I said, although I also rearranged it a bit as I presented it.  I mention reading some Wendell Berry poetry to prepare the speech, and one poem I read, which I didn't use, is this little ditty. . . and while as far as I know he has never even heard of me, he might as well have been writing about me, as those who know me well may attest ;)))).

A Warning to my Readers, by Wendell Berry
Do not think me gentle
because I speak in praise
of gentleness, or elegant
because I honor the grace
that keeps this world. I am
a man crude as any,
gross of speech, intolerant,
stubborn, angry, full
of fits and furies. That I
may have spoken well
at times, is not natural.
A wonder is what it is. 




WELCOME to this 7th Annual Meeting of the Oklahoma Food Cooperative.

So how's the food?  Some of this is the speech I had intended to give last year, which plans were somewhat derailed by a little problem caused by decades of eating a conventional diet out of grocery stores. I stayed up late last night reading Wendell Berry poetry, to find just the right words to begin my welcome speech. And I found them.

The Apple Tree
by Wendell Berry

In the essential prose
of things, the apple tree
stands up, emphatic
among the accidents
of the afternoon, solvent,
not to be denied.
The grass has been cut
down, carefully
to leave the orange
poppies still in bloom;
the tree stands up
in the odor of the grass
drying. The forked
trunk and branches are
also a kind of necessary
prose—shingled with leaves,
pigment and song
imposed on the blunt
lineaments of fact, a foliage
of small birds among them.
The tree lifts itself up
in the garden, the
clutter of its green
leaves halving the light,
stating the unalterable
congruity and form
of its casual growth;
the crimson finches appear
and disappear, singing
among the design.

I could certainly stand up here and talk for hours about the many adventures of the amazing portable Oklahoma Food Cooperative, the apple tree in the growing garden of local food security here upon our beloved land. I think this poem describes us, in some detail. We are certainly nothing if not emphatic among the accidents of the afternoon, and the morning too for that matter. Who could have predicted that this day would come, when I would stand here and welcome you to our seventh annual meeting, and tell you that between December 2003 and December 2010, we facilitated the marketing of $3,122,357.01 in locally produced food and non-food products?

The apple tree is a very diverse eco-system in and of itself, and so are we. There are branches and leaves and flowers and fruits and of course birds flitting among the leaves and occasionally taking a little bite out of one of our apples, and how can we begrudge them that? I just cut off those spots and make apple butter. And we have producers and customers and volunteers and management and officers and committees and route drivers and site managers and administrative assistants and many others who could be mentioned.


And like the apple tree, we are solvent. We did about $840,000 in product sales this year, and that was an increase of 21% over 2009. In 2009, our sales increased about 7% over 2008. And as we all know, the economy has not been kind the past couple of years. Like the apple tree, we are growing, more people are buying more local foods. So we must be doing something right.

Growing of course is not always a linear process, but if we do as well in 2011 as we did in 2010, we will edge right up to the one million dollars in sales in one year mark.

From the beginning, we have had to constantly run to keep up at least even with circumstance. No one had ever done anything quite like this, so we didn't have much in the way of models to copy. But we managed to survive our mistakes thus far, and make it to another annual meeting, and have good news in our financial statements, about which more will be said later in the meeting.

And our good news is good news all around. It's good for the land, good for farmers in rural areas, good for everyone everywhere who eats. And I know we all need some good news, because there is an abundance of bad news out there. But I'm not here to tell scary stories today, this is a day of celebration, a gathering where we come together and put our heads together and try to figure out how best to send ourselves into the coming year, to take what we have received and hand it on, learning from our mistakes, going forward, doing better.

In permaculture, we talk about invisible structures. These are human cultural artificats – governments, systems, processes, economies, from the smallest to those that are worldwide in their scope. Invisible structures are often like icebergs, there is a little bit that you can see up top, but there is a lot that you don't see. The coop is an invisible structure, and while we see some of what we do, there is no way that we can see, much less verbally describe, all that is going on around here.

This structure is founded on personal responsibility. Anyone can go along to get along, that's a no brainer. That's in part why the world and usn's within it are in the situation we are in. But throughout history, those who have made a difference for the cause of goodness, beauty, truth, and wisdom have been people willing to take personal responsibility for goodness, beauty, truth, and wisdom and to incorporate those invisible structures into their own lives, thus giving a visible sign for all to see. So if you want more wisdom and beauty and goodness in the world, your job first and foremost is to live wisdom, beauty, and goodness in your own life. And pardon me if folks think this is hubris, but with all of our faults and bumbling, the Oklahoma Food Cooperative is a structure of beauty, wisdom, and goodness, and your active participation in it helps heal the world.

This better world that we can see so vividly, is a time and place of hope and promise. Even hosts of genetically modified evil descend to destroy, out of sight and thus out of mind, hope creeps slowly and carefully along a way that leads to a better world. The promise of tomorrow is not a genetically modified nightmare of soylent green. The hope we carry is not the death of our species in an orgy of trans fats, corn syrup solids, pink slime, and mechanically separated chicken parts. We can see the true hope and promise of tomorrow because right now we are busy creating that tomorrow of sustainability and justice, beauty and wisdom, truth and authenticity. I know it seems like that the reign of the genetically modified orc is rampant, but what is actually going on is the tumultuous birth of promise and hope. That doesn't mean that this is an easy time, ask any woman who has given birth about that, or a farmer who has had to pull a calf. It does mean that the tumult and the suffering – as well as our work for goodness, beauty, truth, and wisdom – has meaning and is not purposeless. This purpose that we read into these events is, of course, itself another invisible structure that we brought into being, but that does not make it any the less real. Self-fulfilling prophecies are the best kind of prophecies, because they always come true. We just have to be careful about which prophecies we choose to self-fulfill. We should be able to see clearly and without ambiguity where we want to go. As our vision develops, our journey towards it will become more clear, more sure, and more direct. And all along the way, as my grandmother Opal Cassidy, born on a farm outside of Davidson, Oklahoma in the year 1904 used to say, we will “get the right eats”.

The Man Born to Farming by Wendell Berry
The Grower of Trees, the gardener, the man born to farming,
whose hands reach into the ground and sprout
to him the soil is a divine drug. He enters into death
yearly, and comes back rejoicing. He has seen the light lie down
in the dung heap, and rise again in the corn.
His thought passes along the row ends like a mole.
What miraculous seed has he swallowed
That the unending sentence of his love flows out of his mouth
Like a vine clinging in the sunlight, and like water
Descending in the dark?

I welcome all y'all to this seventh annual meeting of the Oklahoma Food Cooperative, and the best advice that I can give you as we start this business meeting is, Y'all bon appetit, you hear?



Monday, January 24, 2011

Endorsers of Chelsey Simpson for President of the Oklahoma Food Cooperative

This page will be continually updated as new names are sent in.

Bob Waldrop, first president and general manager, member #4
Martha Kendall Holmes, member of the Standards Committee, member #349
Aaron Killough, Moore-OKC SW site manager, candidate for Secretary of the Coop, member #1971
Shelley Smith, member of the Standards Committee
Deedra Hovey, member of the Board, OKC-Zoo site manager
Matt Burch, Urban Agrarian
Tricia Dameron http://www.oklavore.com 
Jonalu Johnstone member of the first Board of the Coop, Financial team volunteer
Walter Kelley, member of the first Board of the Coop, Secretary of the Coop (2 terms)

(organizations/affiliations given for identification only)