Whole Foods makes eating organic a little easier

In an economy where the need to save any extra cash is apparent, people are often quick to dismiss the idea of eating organic and creating home-cooked meals. Naturally, this is all done while the nagging voice in their minds reminds them of how organic food helps the environment, the economy and, arguably most importantly, the body.

However, a balance between the two can be achieved.

The Whole Foods Co-op on East Fourth Street holds the tools to help educate people on what they are eating, how to cook and how to save both time and money.

The co-op, which celebrates its 40th anniversary this year, offers an abundance of resources to assist both members and non-members in navigating the sometimes intimidating, oftentimes confusing, organic market.

“I shop here and buy local as often as possible,” said Kevin Girard, a Whole Foods customer from Duluth. “The produce is always fresh and the people are always nice.”

The benefits of going organic are plentiful, but one of the main advantages is taste. Customers say organic food simply tastes better, due to not only a lack of pesticides and preservatives but also because the produce is in season. Fresh, vine-ripened tomatoes in the summer straight from a Duluth farmer are much more palatable, they say, than those tomatoes you’ll find in the winter that have been sprayed or injected with additives to preserve the produce on its often 2,000-plus mile journey.

“We have many local suppliers,” said Shannon Szymkowiak, promotions and education manager of Whole Foods. “Our policy is that local, organic produce is our top choice. In the height of the season, 70 to 75 percent of our produce comes from local suppliers.”

She added that most people are held back from buying organic and cooking on their own because they assume it is too expensive and time consuming. In reality, saving time and money are the primary things people gain from learning to cook.

The amount of time it takes to drive to a fast food restaurant, wait in line, order, wait for the food, drive back to the house and eat the food can be as much as if one had prepared a burger at home.

The added benefits to home preparation are plentiful, including the ability to control what is being put into the burger — salt, sugar, additives — and the likelihood of having leftovers to incorporate into the next day’s dinner.

“People are becoming disconnected from their food, and that’s problematic,” Szymkowiak said.

Don’t know where to start with any kind of cooking (yes, even a burger)?

Whole Foods offers cooking and education classes year round. Classes include topics such as gluten-free cooking, comfort food recipe tweaks, vegetarianism, bread making, the Mediterranean style of eating and specific cuisines, such as Caribbean.

If you are considering making some changes, but need a little push to get involved and motivation to stay involved, check out the Eat Local Challenge. The challenge runs Aug. 15 through Sept. 15. During this time, people make pledges to eat local.

Szymkowiak said it can be as simple as someone saying he or she will eat one locally grown food item a day or as dedicated as eating only locally grown food items over the course of the challenge.

“It’s really up to each individual, which is a great way for a person to begin eating organically,” she said. “The challenge gives people the tools to obtain their goals — no matter what they may be.”

The Eat Local Challenge works in conjunction with multiple co-ops nationwide.

The co-op has more than 5,700 member-owners. There is a one-time membership fee of $100, which can be paid over the course of two years. Co-op members enjoy benefits such as monthly member-owner specials, advantage coupons, voting rights and more. For more information, call 728-0884 or check out www.wholefoods.coop.