Get your turkeys here

The Food Conspiracy Co-op has two different types of frozen turkeys for sale this month: Mary’s Natural Turkeys are $2.19/lb and Plainville Organic Turkeys are $3.39/lb. Get yours while supplies last! Good news — contrary to earlier reports, both the organic and natural turkeys are gluten-free.

Sorry, no pre-orders. Birds are available on a first-come, first-served basis. Please remember it may take up to three days to defrost your frozen turkey.

These turkeys are raised on healthful grains and allowed to roam in areas four times the size of the average commercial turkey ranch. Their high protein diet provides the optimum amount of nutrients for the turkey to grow into a bigger and more flavorful turkey than one typically found in the supermarket.

Dragoon’s new Belgian-style ale benefits Tucson Fire

Tartan 479 is a Belgian-Style Blonde Ale, brewed as a fundraiser for the Tucson Fire Department’s Pipes and Drums Corps. A portion of every growler of Tartan 479 that the Food Conspiracy Co-op sells goes to help the Pipes and Drums in their mission of honoring their fallen brothers and sisters. It’s available on draft in our taproom and at select bars and restaurants in the Tucson area.

It is made from a blend of North American 2-Row and German pils malts, with a bit of Vienna Malt and unmalted barley. It is lightly dry-hopped with Cascade and Sterling hops and is fermented with a Belgian Abbey ale yeast. The result is a balanced Blonde ale–bready and toasty, with a lightly spicy sweetness and subtle fruity hop nose.

Food Conspiracy Co-op Featured in Zócalo and Arizona Daily Star

The Food Conspiracy Co-op was featured in the October issue of  Zócalo

Magazine about our water harvesting and urban micro farm. See page 45.

Also, our new cookbook, Tucson Cooks, was featured in the Arizona Daily Star.

Run for the Board of Directors

The Food Conspiracy Co-op will elect new Board of Directors members in the spring, with the winners announced at the Annual Meeting in early March. This election will fill 5 seats. Each seat serves a three-year term, adjusted according to the Bylaws if necessary to ensure continuity on the Board. (see Bylaws, Article 4.3).

Interested in running for the Food Conspiracy Co-op’s Board of Directors? Head over to the Board of Directors page of this website and download an application.

To run for the board, you must be 18 or older, have been a primary or secondary owner of the co-op for six months prior to the election, and have no conflict of interest with the co-op (Conflict of Interest is explored in Bylaw Article 4.7)

The Food Conspiracy Board will officially endorse up to nine candidates. To receive an endorsement from the Board of Directors you must meet the below minimum requirements:

  1. Attend at least two regular meetings of the Board of Directors in 2013. Board meetings are held on the first Wednesday of every month from 6:30pm-8:30pm. There is no meeting in the month of July.
  2. Attend an Orientation for Prospective Board Candidates sessions scheduled throughout the year. 2013 Schedule: Saturday, Sept 14; Wed, September 18th; Sat, October 12th; Wed, Oct 16th. Wednesday sessions will run from 6–7 p.m. and Saturday sessions from noon to 1 p.m. Please RSVP to and let us know what session you plan to attend.
  3. Agree to abide by the Director’s Code of Ethics and Code of Conduct.
  4. Submit your candidate application, two references, and a picture of yourself, to the Elections Committee before 5 p.m. on November 1, 2013, in electronic format.
  5. In the event that more candidates meet all endorsement requirements than the Board can officially endorse (2 candidates +1 per vacancy), each candidate will be interviewed by an interview committee (to include 2 Board Members and 2 non Board Members). Interviews will be held on Saturday November 2nd, and Monday, November 4th. After the interviews, the interview committee will make recommendations about which candidates will be endorsed.

Owners may also nominate themselves for a seat on the Board by submitting a petition signed by 100 owners or one percent of the total number of owners in good standing, whichever is greater (see Bylaws, Article 4.3). Petitions must be submitted by November 1, 2013, in accordance with Bylaw 4.3. While nomination by petition is acceptable, the elections committee strongly encourages interested owners to fulfill the endorsement requirements, as this is the best way to ensure that potential Board members fully understand the work and responsibilities of the Board.

Candidates will have opportunities to present themselves to their fellow owners at two “meet the candidates” events in the month of February, when voting is happening, and through candidates’ statements published in the co-op newsletter.

Why Eating Local Matters

By Deanne Chevis, Local First Arizona

This article first ran in the July+August 2012 issue of the Food Conspiracy Co-op’s newsletter, Community News.

Up to 98% of what Arizonans eat comes from outside the state. At the same time, Arizona exports about 98% of food grown or produced here. This requires an elaborate transport system with storage facilities, middlemen and trucks and heavy reliance on fossil fuels.

You might guess that farming could be more profitable if Arizona farmers sold to Arizona consumers. It’s true. Food system analyst Ken Meter calculates that if everyone in Southern Arizona spent just $5 more a week buying directly from local farmers, average farm sales would nearly double, jumping from $300 million to $587 million. Since regional farmer-to-consumer sales currently constitute only $2 million of the $3.3 billion total consumer food sales – a mere .006% — the growth potential is enormous.

The Arizona Farm Bureau reports that Arizona agriculture is a $10.3 billion industry and it’s growing. Southern Arizona now enjoys an expanding number of farms. Among local food cultivators are the Desert Treasures Citrus & Date Groves, English Fruit Farm, Forever Young Farm, Grassroots Company, San Xavier Cooperative Farm, Sleeping Frog Farms and Walking J Farm.

Local food, like local business, is a critical economic driver for Tucson. Buying from a local farmer, not only supports that farmer, it supports local jobs. For example, Walking J Farm in Amado uses a Tucson hatchery for its turkeys; sources feed containing non-GMO corn grown in Cochise County from Chiracahua Pasture Raised Meats; purchases pet supplies from a local store; and will soon hire a garden foreman to support an expansion of their Community Supported Agriculture (CSA) program.

Like local business owners, local farmers create second tier jobs by hiring local graphic designers, accountants, sign makers and other professionals and by making purchases of feed and supplies from other local proprietors. In other words, farmers are rooted in their community economically as well as agronomically.

You don’t have to give up foods you love that don’t grow in Arizona. And you don’t have to spend any additional money. Within your existing budget, try to shift $5 a week to produce, meat

or foods, like jam or honey, which are grown, raised or produced in Arizona. If you can, join a

CSA, where you pay in advance to a farmer for a fixed period. This gives the farmer a steady income stream, while you receive a share of fresh produce each week.

Buying more local food strengthens farms and improves food quality, while keeping more money in our community. By buying local we keep our money where our home is and that’s good for all of us.

Look for local food producers and growers on the Local First Arizona online directory on the Local Food and Agriculture page at

You can park in back

Just a reminder that customers are always invited to park in the gravel lot at the rear of the

Recipe: Quick and Easy Pasta with Mushrooms and Leeks

Here’s a great recipe from Yong, co-owner of Forever Yong Farms. Enjoy!


Quick and Easy Pasta with Mushrooms and Leeks

8 oz Farfalle pasta

8-12 oz mushrooms

8-10 oz leeks – white and pale green parts only

2-3 TB olive oil



Thyme and/or oregano leaves  (optional)

More olive oil

Parmesan cheese


Halve and wash the leek under running water to rid of any dirt. Slice thinly crosswise.

Finely chop mushrooms.

Heat a 12-inch skillet over medium heat.

Add oil, leek, pinch of salt, pepper; sauté, stirring often. 3-4 minutes.

Add chopped mushrooms and cook until tender. Stir and shake the pan often.13-14 minutes.

Meanwhile bring salted water to boil.

Add about 2 TB of the hot water into mushrooms and leeks pan and stir while it is cooking. Repeat one more time.

Add thyme and/or chopped oregano leaves.

Cook pasta according to your taste.

Drain pasta and reserve ½ cup of pasta water.

Transfer drained pasta into the skillet.

Add olive oil, pinch of salt and pepper. If it seems too dry, add the hot pasta water.

Mix well to combine.

Sprinkle parmesan cheese on top.


Serves 2-3.

Introducing Sunizona greens

We’re proud to introduce three new locally-grown products to our produce department, courtesy of Sunizona Family Farms, located in Cochise County: bagged organic micro greens, petite heirloom lettuce, and organic petite power greens. Check ’em out!