Member Appreciation Days Next Week
Next Wednesday the 23rd and Thursday the 24th are Member Appreciation Days! Come in and enjoy 10% off on one or both days. Seniors get an extra 5% off on Wednesday. Enjoy demos, samples, and prizes. Stock up on your favorite items. If you're not a member, join and save. See you next week.
Thai Cooking Class
Do you love Asian food? Learn how to make Spicy Mint Beef, Turkey Laab, and Thai Yellow Curry Vegatables in a class on Feb. 12. This class utilizes fresh and flavorful ingredients to yield an authentic taste of Thailand. All classes take place at Grace Episcopal Church at 6 p.m. Registration is required. Call Customer Service at 947-0191. More >
January is Fresh Start Month at Oryana
Join us for various health and fitness events as we take advantage of New Year's resolution energy. Also enjoy special savings of yoga and other fitness equipment in the Wellness department this month.
Yoga for Health demo and information with Michael and Libby Robold, January 17 and 19, 12 - 2 p.m. in the Wellness Department.
Sample a taste of Dave's GT Kombucha and Unity Vibration Kombucha, January 18, 4 - 6 p.m.
Fermented foods demo with Judi Mills, January 30, 12 - 2 p.m.
January 25 is Salt Day - Get to know more about the latest gourmet obsession… Salt! Learn the multitude of varieties, their health benefits, and how much is too much. Salt demo 12 - 2.
Oryana Competes in Canstruction
Oryana is participating this year in Father Fred's Canstruction event where we will compete with other businesses in designing and building a sculpture constructed entirely of canned goods. Our structure will be built from over 2200 cans, which will then be donated to the Father Fred Pantry. You can view all the entries Feb. 2 - 7 at the Grand Traverse Mall.
Call for Candidates
There is still time to submit your intentions to be a candidate for the Oryana Board of Directors. Candidates have until the General Membership Meeting in April to decide but the deadline for inclusion in the newsletter is January 25. More>
Genetically Engineered Salmon is Poised for Approval
The FDA is ready to approve genetically engineered salmon, aka Frankenfish, but is seeking public comment before giving it the green light. The creator of the fish, Aquabounty, genetically engineered an Atlantic salmon by inserting a Chinook salmon growth-hormone gene, as well as a gene sequence from an ocean pout. The company claims this engineering will make the new salmon grow twice as fast as natural salmon. As with all other genetically modified foods in the U.S. this GE salmon will not be labeled as such. Please go to the FDA comment page and register your concerns about allowing a potentially dangerous transgenic food into our food supply. For more information about the risks of GE salmon click HERE.
Co+o Grocery Deals this Week
Recipe of the Week
Jerusalem artichokes are not really artichokes, nor do they come from Jerusalem. They are a tuber native to North America and we have fresh, local ones right now in produce. You can eat them raw, make a gratin or “potato” pancakes, roast them, add them to salads, or use them to make a wonderful, creamy soup.
Jerusalem Artichoke Soup
2 tablespoons butter
1 medium onion, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
2 pounds Jerusalem artichokes, peeled, cut into chunks
1 quart chicken or veggie stock
1 bay leaf
Salt and black pepper to taste
Heat the butter in a soup pot over medium heat and saute onions and celery until soft, about 7 minutes. Add garlic and sauté for 1 minute.
Add the jerusalem artichokes, bay leaf, and stock and bring to a boil. Reduce heat to low, and simmer, until the jerusalem artichokes are very soft, about 30-45 minutes.
Remove the bay leaf and purée the soup using an immersion blender. Add salt and pepper to taste. Serve garnished with crispy browned onions, crispy bacon bits, or chopped parsley.
Manager's Specials in the Freezer
Evol Bowls various flavors $3.99
Wholly Wholesome Apple Pie $6.29
Kinnikinnick Gluten Free hamburger buns $2.99
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Quote of the Week
“Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.”
~ Barbara Kingsolver • Animal, Vegetable, Miracle