My first few Thanksgivings as a vegan were a little awkward, to say the least. A lot of “What Ifs” would run through my mind: “What if someone makes fun of me? What if someone wants to talk about animal rights? What if someone wants me to eat something not vegan?!” It was only after a little experience that I came to realize these “What Ifs” can be handled in a classy, respectful way that make them more of a “No Big Deal” situation, allowing a vegan and their company to enjoy any social dining situation.Social food gatherings are all about sharing in good company and good food so a vegan... Read more
For most folks, Thanksgiving is that time of year where family and friends gather to count their blessings whilst they eat, drink and be merry. Same goes for those of the vegan persuassion. An herbivore Thanksgiving is always a decadent and delicious affair. If you yourself are looking to keep the turkey off your table or if you have a family... Read more
By Bridget GuruBeant Welch, LMT
Take a drive on country roads in Georgia and you are bound to see row after row of tall, shady, evenly-spaced pecan trees. Georgia has led the nation in producing pecans since the early 1800’s. Designated as Georgia Pecan Month by Georgia Governor Nathan Deal, November is the peak month of harvest, which yields about 88 million pounds in an average season, enough to make 176 million pecan pies!
Pecans are native to the United States, and provided a great source of foraged food energy and protein for the pre-agricultural natives of our country.... Read more
By Sandy Beck
For the one-percent of the U.S. population diagnosed with celiac disease, eliminating gluten is a matter of life and death. Gluten sensitivity may affect up to 10 percent of the population and many people are electing to reduce or eliminate gluten from their diets. The only test for gluten sensitivity is a trial elimination of gluten to determine if specific symptoms improve.
Gluten is a protein found in the edible seeds of various grains—wheat, barley, rye and triticale (a cross between wheat and rye). Gluten-free grains include corn, rice, amaranth,... Read more
New Leaf’s Collaboration with America’s Second Harvest of the Big Bend
For more than a decade, New Leaf Market Co-op has solicited donations from its customers to help America’s Second Harvest of the Big Bend carry out its mission of feeding the hungry. If you’re a regular New Leaf shopper, the annual fundraising drive may be familiar... Read more
Do you love cheese and like to support local businesses and farms? You can go to local farmer’s markets for tasty local dairy products, eat at a farm to table restaurant like Miccosukee Root Cellar, participate in farm tours, or simply come to our fine co-op for cheeses from our three top local producers: Sweet Grass Dairy, Smith Family Goat Dairy, and St. Andrew’s Bay.
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Deep, dark smooth chocolate sourced from Ecuador and Peru surrounds these sumptuous bite-sized truffle delights. Pure organic coconut oil sourced from India combined with milk and cacao creates the silky-smooth, melty filling. Only available at community-owned food co-ops, this exclusive 8-pack of Swiss-made, organic, fair trade truffles from Alter Eco launches with two new flavors, Salted Caramel and Sea Salt, to accompany their wildly-addictive Black and Velvet Truffles. These co-op-exclusive truffle assortments are available for a limited time at food co-ops around the country, and are... Read more
By Crystal Wakoa
At last, the air is crisp and cool. Evening temperatures call out the need for sweaters and a yearning for the comfort of hot soup. Nothing fits the bill like winter squash. The name is a bit of a misnomer, as winter squash are planted in the spring along with summer squashes, but take much longer to ripen. Harvested in the fall, the squashes’ hard outer shells allow them to be stored without refrigeration all winter long.
Of the dozens of varieties of winter squash to choose from, butternut, acorn and sugar pumpkin (aka a small Halloween pumpkin) are most... Read more