How to make Homemade Butter

How to make Homemade Butter

Want a cool idea while you are locked in? What about fresh homemade cultured butter?

It is surprisingly easy to make your own butter. You need only two ingredients:

Making Butter


1 Cup Heavy Whipping Cream

2 Tbsp Cultured Buttermilk.


Mix Heavy Whipping cream with the Cultured Buttermilk and let the mixture sit two days in a warm place.

Making Butter

Before you start making butter let the mixture cool down for about one hour in the fridge.

Then whisk the mixture with a mixer or by hand.

Making Butter

After whipping the mixture for awhile, the butterfat and the buttermilk start to separate. Remove the buttermilk and add cold water. Press out your butter to remove all the remaining buttermilk. This step you have to repeat until the water stays clear.

Then you remove all water and the butter is basically ready. Now you can add salt or fresh herbs depending on how you like it.

Making Butter

I usually prepare only a small amount of this and eat it right away, but you can double the ingredients and prepare more and store it at least for two weeks in the fridge or freeze it.

Fresh homemade butter tastes best with fresh bread. At the Yelm Food Coop we have fresh bread delivery every Monday, Wednesday, and Friday.

And… of course, we also carry the heavy whipping cream and buttermilk from Smith Brothers Farms.

Recipe provided by YFC Staff member Doreen

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Protection against Corona Virus the Easy Way

corona virusAlthough COVID-19, Corona virus, is a major topic in the news, it doesn’t mean you are doomed to become infected. In this post we want to share with you some common sense precautions that everyone should take. Some being things you do every day anyway, but now you just do more thoroughly.

Simple Solutions to Combat the Virus

The Centers for Disease Control and Prevention (CDC) recommends several things for prevention. They are easy to do and don’t really cost a lot and don’t mean you have to change your lifestyle.

In an article here (, Dr. Tom Moorcroft, an osteopath focused on infectious diseases recommends the following:

  • Wash your hands with soap or use a hand sanitizer that contains alcohol.
  • Sneeze and cough into tissues or the crook of your elbow. If you get mucus or spit on your skin, clean it off right away. Avoid touching your face with unwashed hands.
  • Avoid close contact with people who are sick, especially people exhibiting respiratory symptoms and fever.
  • Stay home when you’re sick.
  • Regularly and thoroughly clean surfaces, such as counter tops and doorknobs, with a disinfectant.

Those of us who work at the Co-op know that point #1 is a daily action when working with food. To correctly wash your hands, use warm or hot water, use a normal soap, wash your hands for at least 20 seconds. Count this out in your head –{or maybe there’s an app already for your phone}. Then, rinse thoroughly and dry with a paper towel. After drying your hands, turn off the tap using the paper towel. You don’t have to use your food budget to buy special hand sanitize – just use normal soap correctly.

corona virus

Clean Surfaces to Combat the Virus

Point #5 is also easily done with many different types of cleaning solutions. Check your Co-op – they have a selection.

corona virus

Build a Strong Immune System against the Virus

What should be an obvious preventative measure that’s not discussed too much in the media might require you to change part of your life style – build or maintain a healthy immune system. Here’s what Dr. Moorcroft has to say on that:

On top of basic illness prevention, Moorcroft says the best (and only real) defense against disease is a strong immune system. Your body is better able to fight off illnesses when your immune system is really humming, he explains, and everyone should put in an effort to get theirs into tip-top shape. To do so, get enough quality sleep at night, stay hydrated, minimize overly processed foods, and get enough micronutrients in your diet.

In addition, the Co-op carries a number of remedies that may be helpful in strengthening your immune system and helping to combat any stray virus (of any type) that happens to get close to you:

corona virus

On that last point, your local food co-op is a good place to look for foods that will help get those micronutrients: vitamins, minerals and antioxidants. Since this is a really big topic, we’ll cover them in another post.

P.S. The agency (CDC) estimates that as of Jan 20, 2020 so far this flu season (2019-2020) there have been 9.7 million flu illnesses, 87,000 hospitalizations and 4800 deaths from flu, including 32 pediatric deaths. Compare to COVID-19 stats from the CDC: 99 cases, 10 deaths as of March 5, 2020

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Press Release


CDC WARNS OF Coronavirus disruption
February 25th, 2020
Yelm WA – With the news that the Coronavirus will most probably be coming to the USA. And the fact that the virus can last on food packaging for 9 days, the Yelm Food Coop wants to inform the people of Yelm that we will not be buying anything from China until the outbreak is over. The very few products that we do have from China have been in the store for a while and wouldn’t be contaminated.

We are fortunate that most of our products are either local or from safe sources. We have new supplies of Vitamin C and Elderberry products arriving Tuesday. We would like to remind people that the best way to combat illness it to keep your immune system strong, with plenty of fresh fruit and vegetables, fresh air and plenty of sleep.

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Organic Food is Not Just A Luxury

Organic Food is Not Just A Luxury

Organic food is not too expensive for school meals, even by cash strapped school councils. Everyone could learn a lesson from Copenhagen where 90% of the food in public kitchens is now organic.

Organic foods are most often just brushed off as being a luxury, but it’s not. It is suggested that we are in a climate emergency, and the environmental impacts of all this cheap and ultra processed foods have too much of a cost in the long run, including on our health and well being. The public sector needs to step up and support more environmentally friendly farming practices, and international examples are showing that it is possible.

A few trail blazing countries such as Denmark and France are setting the world stage and leading the way using public procurement to improve their nation’s relationship with food, while supporting local farmers and producers to show everyone just how possible it is.

Report after report suggest the true scale of the climate and biodiversity emergency that we are facing, ultimately humanity’s ability to survive is at stake. Organizations such as the Intergovernmental Panel on Climate Change have made special reports on land use and food security, which are among the latest calls for an urgent transition to more sustainable, ethical, and healthy food and farming which will help to revitalize rural communities.

This report shows how agricultural intensification has fuelled soil degradation, deforestation, and biodiversity loss. We don’t need more of the same, and more GMOs, what we should be doing is moving towards nature and nature friendly farming which will help to repair and build soil health that will in turn protect the environment, wildlife, and us. This kind of farming is not new, it is called agroecology, and organic is just one way of doing it.

Present day we face collapsing insect populations and global soil loss, looking at what goes into school plates may seem less important. But food and farming are linked, if farmers are to use methods that are more protective of us and the environment there needs to be a stable market for what they produce. The public school sector is a steady demand for food and it sets children up to know these organic foods are the way to go. Rather than pumping money into intensively farmed meat or pesticide laden produce imagine if all that money went into local farmers, and helped to rebuild thriving rural communities all while contributing to a greener environment and protecting our health, wildlife, and environment.

Organic farming will deliver on these goals, and it will improve the environment, animal welfare, fewer pesticides, less antibiotics and GMOs, while supporting more jobs, better soil, collapsing beneficial insect populations, wildlife, and better overall human health and well being.

Over 15 years Copenhagen has collectively converted 60,000 daily meals that it serves in all public kitchens to being 90% organic, and it stayed within its existing budget. The French Ministry of Agriculture and Food has announced that half of all food served in its public canteens must be organic, sustainable, or of a specific quality by 2022, and the French Organic Food Agency announced that a record number of farmers had converted to organic production, increasing the number of organic farms by 13%.

Even the Scottish Government is supporting organic targets in schools through a Food For Life programme, and is also showing that it is possible to serve a proportion of organic ingredients and stay within budget. If these cash strapped local councils can put organic food on the table for school children, surely others can follow suit.

It may be time to realize that America is falling behind in many aspects, but it doesn’t have to stay that way. Americans can also lead the way. All these pesticides and antibiotics leach into the environment via soil and water and back to us and cause harm right from the get go. It is time to rethink current practices and make a change before it is too late.

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Food labels – can you trust them?

             pig treatment not on food labels        food labels cage free, free range

The following article about being able to trust food labels is reproduced in its entirety from the website with its permission:

“This article (3 Disgusting Reasons Why Why You Should Never Trust Food Labels) is free and open source. You have permission to republish this article under a Creative Commons license with attribution to Claire Bernish”


(ANTIMEDIA) United States — You cannot rely on food producers to put food labels on products in a sufficient enough manner to describe what you’re actually buying, and — in the case of meat and animal products — what you’re allowing to continue through your purchase.

1. “Progressive Farming. Family Style,” pig ‘producer,’ The Maschhoffs, slogan boasts — but if the Hormel supplier truly believes what the pigs it raises go through is family-oriented, the company could easily qualify for psychological assistance. Disturbingly, though, The Maschhoffs are far from alone.

Newly-released undercover footage from an investigation by the Animal Legal Defense Fund, which asEcoWatch noted, is “the nation’s leading legal animal protection organization,” proves The Maschhoffs slogan cannot be described as anything short of grossly deceptive. EcoWatch described the footage, though the details are no less disturbing in print than on video:

“Mother pigs and piglets alike are shown suffering and dying from a wide array of gruesome ailments. Undercover investigators documented pigs suffering for days or weeks with extreme prolapsed rectums, intestinal ruptures, large open wounds and huge, bloody ruptured cysts. The investigation also revealed that the pigs are left to go long stretches of time — up to three days — without food as the result of a failure of the electronic feeding mechanism,”and though workers were aware of the malfunction, they didn’t bother feeding the pigs another way.

Footage (included below *warning: graphic) also reveals the common industry practice whereby runt and sickly piglets considered unusable as product are killed by workers smashing their heads on the ground — known by the euphemistic term, “thumping.”

While commentary about the commonality of these problems in the U.S. pig producing industry could fill vast tomes, the inability of Americans to vote with their wallets in trusting food labels constitutes the most imperative aspect of this issue. Those inured to descriptions of arrant animal abuse on factory farms aren’t likely to change their buying practices to run such operations out of business.

But everyone should be able to understand a food product’s origins, quality, and manufacturing through accurate labeling — so those who want can choose ethically raised, organic, or other specific products to suit their desires. This particularly pertains to people just beginning to change their eating habits. But if food labels deceive people, how can anyone reliably move toward healthier or more ethical choices?

2. “Free-range”-labeled chicken illustrates this point handily. For those who don’t have time to research what that description means — or those who don’t even realize they should — the label suggests chickens milling peacefully about on the open ‘range,’ free from cages or any other constraints. In actuality, free-range generally describeswarehoused chickens who, though not in horribly restrictive battery cages, nevertheless might not set foot outside — or even see daylight — for the entirety of their short lifetimes.

Technically, the birds should have access to some outdoor enclosure, however, “no information on stocking density, the frequency or duration of how much outdoor access must be provided, nor the quality of the land accessible to the animals is defined,” writes the Humane Society of the United States. And, alarmingly, “[p]ainful surgical procedures without any pain relief are permitted.”

Clearly, the vision of chickens pecking around in a sunny meadow is not what the free-range label has in mind. Nor does the popular label, “cage-free,” another poultry product industry favorite term, also inaccurately summoning to mind chickens who — if they must be considered product — at least live somewhat normal lives. Again, not so much.

3. Eggs labeled cage-free come from hens who don’t have the misfortune, as typical industry hens, of being confined with five to ten other hens in wire-mesh cages where they’re given the space equivalent to an iPad. However, they don’t fare much better — and the label cage-free should be a matter of debate.

Though cage-free hens are able to actually spread their wings, up to 100,000 of them typically inhabit a single warehouse — where ‘overcrowding’ could be a rather laughable  understatement. Sure, they might not be confined in cruel battery cages, but the sheer number of hens occupying such warehouse spaces can severely stress the birds, who frequently lash out by violently pecking at others. To reduce injury to their product, such ‘farms’ are permitted to “debeak” the birds — an incredibly painful practice where the tips of chickens’ beaks are seared off without any pain-relieving medicine.

According to Michigan State University animal scientist Janice Swanson, who led a study about egg production techniques, as recounted by Gizmodo’s iO9, “cage-free birds have more feathers and stronger bones and exhibit more natural behaviors. But crowded aviaries also come with risks: reduced air quality, and twice the likelihood of dying. Over the course of their three-year study, less than 5 percent of birds in cages died, compared with more than 11 percent of cage-free birds. One of the most common causes of death was pecking by other chickens.”

On Friday, The Maschhoffs issued a statement about the investigation into the horrific footage published by the Animal Legal Defense Fund, which reaffirmed the company’s putative commitment to ensuring its pigs’ welfare. Though the company had previously said it would not allow such abuse to occur, The Maschhoffs now claim the manager in charge of the Nebraska facility in the footage has been terminated and all employees will be re-trained to uphold the rights of animals. While the undercover footage belies a different reality, The Maschhoffs President Bradley Wolter, said in a statement:

“As animal caregivers with a long-standing history of excellent animal welfare, we are appalled by the level of animal care depicted in the video at this sow farm. We are aggressively implementing improvements that will help to ensure excellent animal care every day and on every farm, and prove our ongoing commitment to the responsible and humane care of our animals.”

What’s most apparent in the vast variance of food labels now plastering our food is the inability to fully trust their accuracy in describing the processes and practices employed before the products arrive conveniently on store shelves. With descriptions like “Family Style,” “free-range,” “cage-free,” and many similar, it would seem the industry has striven to improve factory farming practices and overall food quality.

Such food labels deceptively grant consumers a guilt-free and time-saving method to buy products conscientiously — when, in actuality, the deft manipulation of language by the agribusiness industry constitutes just so much propaganda.


As always though, do your own research and draw your won conclusions. And ever, “caveat emptor”!

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Understanding a Non-Profit Organization

So what is a non-profit organization (NPO)?

Since the membership of the Yelm Cooperative voted in Jan 2012 to reorganize our business from a Washington state non-profit corporation to a federal non-profit corporation, under the IRS Code 501(c)3, there have been many questions about what that means. To simplify the explanation, we are summarizing a white paper created by Social Venture Partners Boulder County, Boulder, CO, entitled Understanding Financial Statements.

Although this was written as a guide for Directors of a non-profit organization (NPO), it is information that all members and donors or other stakeholders should be familiar with.

These 2 parts of the post presents the differences between NPOs and for-profit organizations as presented in the SVP white paper:

Understand the differences between profit and non-profit organizations

It is important to remember that there is a fundamental difference between non-profit and for-profit organizations. A for-profit organization exists for the sole purpose of making money for its owner or shareholders. A non-profit organization exists to fulfill a societal mission, contributing to the community, and hence it is given a special exemption from paying taxes (section 501(c)3 section of the IRS Code). For this reason, non-profits can accept gifts and grants, and the companies, organizations, or individuals making these gifts can use them as tax deductions. Non-profits may also run fundraising events to collect money in a tax-free manner. Unlike for-profit organizations, no one is legally permitted to make money or profit from the success of a non-profit. A non-profit is allowed to make money on a yearly basis and save that money to enhance programs in future years, to build a nest-egg for rainy days, and to pay their employees reasonable wages that are comparable with the local marketplace. Another fact that is often confused is that non-profits pay no taxes whatsoever. This just isn’t true, it depends on the state as to whether they pay sales taxes or other fees, and any income generated by a means that is not directly related to its mission is taxable as “unrelated business income tax” (UBIT).

See non-profits as a business

Outside of some basic differences in taxation and measurements of success for non-profits, it is imperative to recognize that in most (if not all) other respects, these organizations must conduct their business in the same manner as a for-profit business. They need to be able to make payroll. They need to pay their bills in a timely manner. They need to build up a good credit history. They need to build up enough financial reserves to survive difficult economic times. They need to understand how much (if any) money they are making or losing on various programs, so they can accurately predict how much outside support they will need in order to continue operating these programs. They need to understand whether they have a reasonable administrative overhead in operating their organization. While a host of other comparable processes could be enumerated, the bottom line is that even non-profit organizations have a bottom line. This does not in any way say their goals or missions are the same; they are not! But they are businesses that face all of the usual business challenges. Non-profits have noble missions and a need for passion in serving a critical social role. However, unless solid business practices are adhered to and board members are actively reviewing and making decisions based on financial statements, the organization will likely not be around to serve those key missions. These organizations must be run in a business-like fashion; not with the goal of making a profit, but rather with the goal of meeting social, educational, religious, or other causes that are deemed beneficial to the community and to society at large.

We hope this has been helpful in clearing up some of the confusion and misunderstand that has existed since we changed the Yelm Cooperatives’ structure.

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Florence Vincent Wants You to Know What’s in Your Food

Florence Vincent Wants You to Know What’s in Your Food

florenceEvery October, Florence Vincent launches a personal campaign to label foods that contain GMOs (genetically modified organisms). Although the U.S. government and the state of Washington have yet to join the 64 countries around the world* that mandate labeling, including Vietnam, Jordan, Sri Lanka and most of the European Union, for one month in one small corner of Yelm you can find out exactly what’s in your food. That corner? The Yelm Food Co-op.

“I go around the store and I label everything. I look at all the packaging,” she says.  “Anything that is organic is automatically GMO-free, but with anything that doesn’t say so on the package or have a non-GMO verified label on it, I look up the company and find out what their policies are. I’ve been doing that for quite a few years.”  Fortunately, she says, “We have very, very little in the store that is not GMO-free.”

Florence’s passion for the subject arises out of her love of healthy, organic food. Back in her native England during the 1980’s, she helped a friend run the legendary Odette’s restaurant and eventually started her own – the first entirely organic establishment in the country, Elephants and Butterflies. “At the time there were vegetarian organic places, but none that also had organic meat,” she explains.  

After moving to America, she became involved with the Yelm Co-op just three months into its existence. “I just loved the concept,” she says. “I decided to volunteer to help. Because I’d had retail experience in my life, they jumped on it because nobody else had that.” Soon, she was asked to be manager and buyer, and for five years was the primary buyer for the store.

The experience taught her something about herself. “Managing was not my strength; buying was my strength,” she says. “I love buying. I have always loved looked at new things, and tasting.” These days, she and General Manager Barnaby Urich Rintz travel to trade shows to try new products and bring back the best for Co-op customers.

Throughout her years with the store, she’s noticed a common thread. “The customers make the co-op what it is. There is this core group, getting larger all the time, that will not let go of the co-op. They support it right the way through. The co-op just keeps going by the sheer will of its customers that want it to be there.”

As for the future?  “It’s been nice getting more involved with the community,” she says. “I hope that more and more people will take a look at what we’re doing and realize that eating good food is actually going to save them money in the long run.”

*To learn which countries mandate labeling GMO products, click here.

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The EWG’s “Dirty Dozen” food additives

The Environmental Working Group is a non-profit, non-partisan organization dedicated to protecting human health and the environment. Here is their 2014 list of the worst dozen food additives found in the world’s food supply.

Be an informed shopper and look out for these. As always, do your won research and draw your own conclusions.

This article ( is part of our information program at the Yelm Cooperative.


Nitrites and nitrates are used as preservatives in cured meats such asbacon, salami, sausages and hot dogs. Nitrites, which can form from nitrates, react with naturally occurring components of protein calledamines. This reaction can form nitrosamines, which are known cancer-causing compounds. Nitrosamines can form in nitrite or nitrate-treated meat or in the digestive tract.


Potassium bromate is used to strengthen bread and cracker dough and help it rise during baking. It is listed as a known carcinogen by the state of California, and the international cancer agency classifies it as a possible human carcinogen (IARC 1999; OEHHA 2014).


Propyl paraben is used as a preservative in foods such as tortillas, muffins and food dyes. People can be exposed to it either as a direct additive or as result of contamination during food processing and packaging
Propyl paraben acts as a weak synthetic estrogen


A wide variety of foods contain BHA, including chips and preserved meats. It is also added to fats and to foods that contain fats and is allowed as a preservative in flavoring.

The National Toxicology Program classifies it as “reasonably anticipated to be a human carcinogen,” the international cancer agency categorizes it as a possible human carcinogen, and it’s listed as a known carcinogen under California’s Proposition 65 (NTP 2011; IARC 1986; OEHHA 2014).


Is not a listed carcinogen, but some data have shown that it does cause cancer in animals. Rats fed BHT have developed lung and liver tumors (EFSA 2012). BHT has also been shown to cause developmental effects and thyroid changes in animals, suggesting that it may be able to disrupt endocrine signaling (EFSA 2012)


Propyl gallate is used as a preservative in products that contain edible fats, such as sausage and lard. It is classified as GRAS even though a National Toxicology Program study reported an association with tumors in male rats and rare brain tumors in two female rats (NTP 1982


An alkaloid found in chocolate that has effects similar to caffeine.  The producer’s estimated average human consumption rate was five times higher than the level the company reported as safe (NRDC FOIA 2013). But it is now listed as GRAS without the FDA’s approval.


The truth is that when you see the word “flavor” on a food label, you have almost no clue what chemicals may have been added to the food under the umbrella of this vague term.
In addition to the flavor-adding chemicals themselves, flavor mixtures often contain natural or artificial emulsifiers, solvents and preservatives that are called “incidental additives,” which means the manufacturer does not have to disclose their presence on food labels.


Artificial colors are often used to increase the appeal of foods that have little nutritional value. Questions have been raised about the safety of one class of synthetic colors, called FD&C (Food, Drug & Cosmetics) colors, and contaminants in other artificial colorings as well.


Diacetyl, used as a butter flavoring in microwave popcorn, is associated with a severe and irreversible respiratory condition called bronchiolitis obliterans, which leads to inflammation and permanent scarring of the airways


Phosphates are frequently added to unhealthy highly processed foods, including fast foods. In people with chronic kidney disease, high phosphate levels in the body are associated with heart disease and death (Ritz 2012).


Additives containing aluminum, such as sodium aluminum phosphate and sodium aluminum sulfate, are used as stabilizers in many processed foods.  While significant scientific uncertainty remains around whether there may be links between aluminum-based food additives and health effects, their widespread use warrants putting them on the “watch list.”

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Teens spending more on food than clothes

teens just ran an article about a recent survey on teen spending that showed that they are now spending more on food than on clothing. Piper Jaffray’s “Taking Stock with Teens” survey is in it’s 27th year and this is the first time that food has taken the lead.

What’s important for us in the food awareness arena is to note that the bulk of the spending is for lower priced food since teens tend to have limited budgets. So they spend in the so-called “quick service restaurants”, QSRs. Sounds much better than “junk food restaurants, but the name doesn’t change the food.

You can read the whole article here. They don’t mention quality of food since that is not the thrust of the survey.

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