Natural & Organic Turkeys are Here!

NATURAL TURKEYS  from Diestel Turkey Ranch in Sonora, CA $1.99/lb

No reservations needed.  While supplies last.

Diestel Turkeys are always raised without antibiotics, growth stimulants or hormones.

–No added salt solutions and ice-chilled for quality

–No antibiotics, growth stimulants, or hormones

–100% Vegetarian Diet, enhanced with vitamins and minerals

–Raised Gap Rated Step 3, raised in a barn environment with enhanced outdoor access

–No gluten, casein, carrageenan, phosphates, MSG, artificial ingredients or preservatives

Learn More

“We are proud to be one of the last turkey producers in the Western United States to take the extra time and attention required to mill our own feed. We allow turkeys to develop slowly, resulting in a more tender and juicy old-fashioned turkey flavor.”

Roasting Instructions

ORGANIC TURKEYS  from Organic Prairie are $2.99/lb

Organic Prairie meats are produced by an independent cooperative of organic family farms. No reservations needed.  While supplies last.

  • Organic Prairie certified organic turkeys roam freely, with unlimited access to fresh air and sunshine.
  • Organic Prairie only feeds 100% certified organic feed

Learn More

Roasting Instructions

Summer Break for Yogis

No yoga hours June – August.  We will resume yoga and meditation in September.

Join us for free film series as we explore the Future of Food in Pima County

Re-posted from Against the Grain Nutrition Blog:

The first movie in the series is The Future of Food, which will be shown this Saturday, May 6, at the Wheeler Taft Abbett Sr. Library in Marana. A post-film discussion will take place with Going Against GMOs author Melissa Diane Smith, farmer Anne Loftfield of High Energy Agriculture, and Nurse Janay Young.

On Saturday, May 13, at 2 pm, Genetic Roulette: The Gamble of Our Lives will be shown at the Joel Valdez Main Library downtown.

The series concludes with SEED: The Untold Story, which will be shown at the Murphy-Wilmot Library on May 20. The last time this movie was shown in Tucson – in the 500-seat main theater at the Loft Cinema on February 5 – it sold out.

All events are free, but seating is limited. So, make sure to get to each movie screening early to ensure that you can view the film. Each movie received a rating of 7.0 or higher on the Internet Movie Database.

Below are the details of each showing. Hope to see you at the movies!

Saturday, May 6See Facebook event page

The Future of Food, 90 minute movie, discussion

This film offers an in-depth investigation into the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled grocery store shelves for the past decade.

2-4 p.m, Wheeler Taft Abbett Library, 7800 N. Schisler Drive (just west of I-10)

Saturday, May 13See Facebook event page

Genetic Roulette: The Gamble of Our Lives,  90 minute movie, discussion

This seminal documentary provides compelling evidence to help explain the deteriorating health of Americans, especially children, and offers a recipe for protecting ourselves and our future. Free organic popcorn and organic snacks while supplies last. Bring your own water bottle.

2-4 p.m., Joel  D. Valdez, Main Library, downtown, 101 N. Stone Ave.

Saturday, May 20See Facebook event page

SEED: The Untold Story, 90 minute movie, discussion

In the last century, 94% of our seed varieties have disappeared.  As chemical companies control the majority of our seeds, farmers, scientists, lawyers, and indigenous seed keepers fight a David and Goliath battle to defend the future of our food.  Free organic popcorn and organic snacks while supplies last. Bring your own water bottle.

2-4 p.m., Murphy-Wilmot Library, 530 N. Wilmot Road

See full blog post at Against The Grain Nutrition blog

 

2017 Election Results

This year’s annual meeting was themed “We are Better Together” at the Rialto Theatre Foundation’s new venue 191 E. Toole.  Local small bites were catered by Caridad Community Kitchen and music by Cadillac Mountain.  Staff of Food Conspiracy were recognized  for their commitment and years of service.  We thank everyone from the Co-op’s local business partners and non profit organizations as well as the Board, staff and owners who attended.  Thank you to everyone who voted in this year’s election! Here are the results:

Board of Directors

Susan Silverman (71); three year term beginning March 2017

David Miller  (65); three year term beginning March 2017

Newly elected Board member David Miller 

Newly elected Board member Susan Silverman.

 

 

 

 

 

 

 

 

 

Cooperative Community Fund 

No More Deaths (26)

Round Up at the Register

Emerge! Center Against Sexual Assault (35)

Humane Society of Southern Arizona (27)

Local First Arizona Foundation (23)

Northern Jaguar Project (20)

People for Animals in the Prevention of Cruelty & Neglect (19)

Staff Representative, elected by Food Conspiracy Staff

Nick Super

Your Voice, Your Vote in Co-op Elections

Your Vote Your Voice!  Participate in Cooperative Economic Democracy

Food Conspiracy Co-op is governed by a nine person Board of Directors who each serves three-year terms.  Each year the Co-op member-owners normally elect three members to three-year terms.  This year there are two candidates for the three open positions.

Board of Directors  Directors represents all of the owners of the Co-op and as such is responsible for the operation of the business through the General Manager.  The Board also works to form a vision to guide the Co-op into the future.

Cooperative Community Fund Grants                                                                             

Food Conspiracy Co-op’s Cooperative Fund (CCF) is one of 38 local Cooperative Community Funds in the country, all of which are sponsored by the Twin Pines Cooperative Foundation. Since the CCF’s creation in 2001, Food Conspiracy Co-op has participated and has invested several thousand dollars into our CCF.   In coordination with the Board election each year, the interest earned from our CCF is donated local nonprofits. Every year owners elect which nonprofit organizations will receive a Cooperative Community Fund Grant.

Round Up at the Register

This election cycle Round Up at the Register is added to the ballot for owners to choose which local non profits will benefit from our collective impact.   Every other month, together shoppers round up their spare change  for the selected non profit.  At the end of the month, all change collected is sent to that organization.

Electronic Voting or Paper Ballots

Member owners who prefer paper ballots can vote by paper ballot in the store.  You may also vote by via the website in a computer provided in the store.  You will be able to vote for them online starting February 1 and go through February 26th at the Annual Meeting.  Voting online will close at midnight on Saturday, February 25th. Choose the most convenient way for you to vote, just vote!

Sorry. This form is no longer available.

Food Conspiracy Gift Cards, a perfect “10”

We do not have online purchase capability for gift cards.  You can contact us if you wish to purchase a gift card and we can process it over the phone.

  1. load any amount
  2. can be used again and again
  3.  never expires
  4.  you choose Co-op; they discover the perfect gift
  5. share the Food Conspiracy experience
  6. delight friends and family with a gift you know they’ll love
  7. takes stress out of gift selecting
  8. keeps it local
  9. you’ll love gifting; they’ll love receiving
  10. a gift for any occasion; stocking stuffer, get well, birthday

Shopper Satisfaction Survey

Food Conspiracy Co-op regularly conducts Shopper Surveys with the assistance of the National Cooperative Grocers. In the 2013 Shopper Survey, we heard prices were a concern for Co-op owners and shoppers. Since then we have introduced the Co+op Basics program, a selection of everyday value-priced products for everyone. In addition, we’ve offered more sales and promotions including the P7 Community Truckload Sale with deeply discounted items, several department specific sales, and the Summer in the City gift card promotion with a 10% bonus on Co-op gift card purchases.

Recently, we introduced a weekly Fresh Deals flyer to highlight great values on fresh foods including produce, cheeses, meats, and more! The Shopper Survey is live! This year’s survey, shorter than prior years, will include questions about expansion. Survey participants will automatically be entered into a drawing for one of five $50 Co-op gift cards.

The Shopper Survey will be conducted online and open until Wednesday, December 7th. Thank you in advance for your continued support and valuable input.  Take the survey now.   Note: If you have already completed the Food Conspiracy Co-op Satisfaction Survey via email invitation, we ask that you not submit another survey.

ReZoNation Heritage Turkeys

ReZoNation Farm heritage turkeys are hatched and raised Avra Valley Arizona. They are fed grasses, insects, natural turkey grower feed, and locally grown vegetables and greens. They will have a higher percentage of dark meat and leaner portions of breast meat.  Because they raised the old fashioned way, heritage turkeys require different preparations than their modern day counterparts.  See below for how to prepare a heritage turkey.

ReZoNation Farm Saturday November 14, 2015. Photos by: Mamta Popat

Kara and Jaime de Zubeldia raise pork seasonal turkeys and honey at ReZoNation Farm.

ReZoNation Farm Saturday November 14, 2015. Photos by: Mamta Popat

Young turkeys in October at ReZoNation Farm in Avra Valley.

 

 

 

 

 

 

 

Recipe for Roasted Heritage Turkey

 

 

 

 

‘Tis the Season for Turkeys

This season Food Conspiracy is offering Mary’s Natural antibiotic-free turkeys and Mary’s Organic turkeys.  Read below for a description of the meaning of the labels.

Mary’s Organic Free Range: $3.49/lb

Mary’s Antibiotic Free, Free Range: $1.99/lb

Local ReZoNation Heritage Turkeys: $8.99/lb

Talking Turkey: A Poultry Primer

Nutritious and versatile, poultry is an affordable staple in many omnivore households. Poultry lends itself to a variety of cooking methods—baking, grilling and stir frying, for example—and flavorings from sweet and savory to hot and spicy.

As with other foods, knowing where and how your chicken, turkey, Cornish game hen, and other poultry have been raised can help you choose the products that are right for you (and provides information about animal welfare and environmental impact).

Understanding some commonly used poultry-producing terms can help put you in the know. However, it’s important to know that some of the terms are regulated, while others are not. When in doubt about poultry terms or what’s offered at your local grocery store, ask for more information at the meat counter.

Poultry Terms

Organic

marys-organicPoultry that meets the requirements of the National Organics Program (NOP) has been raised in housing that permits natural behavior, with outdoor access, has been fed certified organic feed (including pasture), has not been given antibiotics or hormones and has been processed organically. The USDA organic label requires producers to follow production and handling practices in accordance with the national standards; certifying agents ensure compliance through annual inspections.

Free-range

marys-naturalThis USDA regulation means that the animal has been allowed access to the outside. The government doesn’t specify that poultry must go outside, for how long, or the amount or kind of space that must be provided, but the idea is that poultry is free to roam outdoors and engage in natural behaviors (this is the way most poultry was raised before high-density confinement was introduced in the 1950s). And poultry that exercises produces leaner meat.

Natural

USDA allows this label to be used when a product contains no artificial ingredients or added colors and is only minimally processed. The label must explain what “natural” means, so be sure to read on. It might say “no added colorings or artificial ingredients; minimally processed,” for example.

“No hormones added”

This means just that, but keep in mind that Federal regulations prohibit the use of hormones in raising poultry, so this term should apply to all poultry anyway. Regulations also require that if a poultry label says, “no hormones added,” it must also say, “Federal regulations prohibit the use of hormones.”

“No antibiotics added”

This means that the producer has provided documentation to the USDA that the animals were raised without antibiotics.

Cage-free

Poultry that’s cage-free is allowed to roam, but not necessarily outdoors. This allows poultry to engage in some natural behaviors, such as walking, nesting, and perching. However, this term is not regulated by USDA nor by third-party certifiers for poultry, though it is regulated for eggs.

Pastured poultry

This is a term coined for chickens raised on grass pasture all of the time after the initial brooding period. However, this term does not guarantee that poultry feeds only on pasture.

Fresh

A “fresh” poultry label means that the temperature of the raw poultry has never been below 26 degrees F. (Frozen poultry, on the other hand, has a temperature of 0 degrees F or below.) A turkey could be kept at 27 degrees F for weeks or even months, though, and then sold as “fresh.” Buy from a grocer who can tell you how long the “fresh” poultry has been in storage.

To locate local poultry sources (including farms and co-ops), check out the Local Harvest website.

A little turkey tutorial

You might want to keep in mind when shopping for your Thanksgiving turkey that a plump, round shape means an abundance of tender meat. Other tidbits that might come in handy:

  • Fresh turkeys and heritage or heirloom turkeys cook faster than most commercial turkeys and turkeys that have been frozen.
  • A hen is a female turkey (smaller) and a tom or gobbler is a male turkey (larger). Neither is more tender than the other.
  • Brining (soaking) a turkey before cooking adds flavor and moisture. Sometimes brined turkeys have artificial ingredients, but you can also find turkeys that are brined with just sea salt, spices, and water. Or you can brine your own.
  • Heritage or heirloom turkeys typically have denser, moister and more flavorful meat than most commercial turkeys. That’s because they have a higher proportion of dark meat, are customarily fed more diverse diets and are more active. It’s also because they take longer to reach maturity (about 26 weeks versus 14 weeks for commercial turkeys) and turkeys add fat as they age; heritage turkeys have an additional fat layer under their skin that keeps meat moister during cooking. Individual breeds have specific flavors (chat with your grower or grocer to find out more).
  • Wild turkeys have more dark meat and are more intensely flavored than domesticated turkeys. (Did you know that a wild turkey—which weighs half what a domestic turkey weighs—can actually fly?)
  • An “oven-ready” turkey is ready to cook, while an “oven-prepared” turkey is fully cooked and ready to eat.
  • Basted turkeys are injected or marinated with liquid (like broth or water), fat (like butter), and seasonings. Commercial turkeys often include artificial ingredients, but they must be stated on the label, along with the total quantity of the injected solution (3%, for example).
  • What size turkey do you need? The rule of thumb is one to one and a half pounds of turkey per person (this also allows for some leftovers).
  • Find tips on roasting your turkey in Turkey Roasting Tips.
  • For vegetarians, consider purchasing a Tofurky or other “mock turkey,” made from wheat protein or tofu.