Do you miss mayo because you’re avoiding soy and canola oils? The new paleo-friendly mayonnaise from Primal Kitchen (an enterprise of Mark Sisson from Mark’s Daily Apple) is now available locally at Willy Street Co-op! It tastes amazing, and uses only quality, real food ingredients suitable for paleo/primal diets: avocado oil, organic cage-free eggs, organic egg yolks, organic vinegar (from non-GMO beets), sea salt, and rosemary extract.
Making your own paleo mayo isn’t difficult, but the option to purchase is a convenience many have been waiting for. Previous options, even “made with olive oil” products, are still mostly soy or canola! Often, they also contain sugar, stabilizers, and other junk. I’m happy to report that this is the real thing.
The glass jar contains mayo with a superb silky texture, amazing tangy taste, and none of the worries about poor fat choices or unwanted ingredients. This is easily the best mayonnaise I’ve ever tried, and it worked well both on lettuce wraps and in a tuna salad. It’s a delicious, nutrient-dense food made the way you would if you had the time.
If you don’t live near Willy Street, ask your store to carry it, or you can order from Amazon.
Here’s a good way to enjoy Primal Kitchen paleo mayo:
Joe’s salmon spread
15 oz can traditional style wild salmon, drained
1 cup Primal Kitchen mayo
¼ cup diced carrots
¼ cup diced celery
¼ tsp white pepper
Add more mayo if needed. Mix and stuff lettuce leaves, or spread on your choice of wraps.
Once you’ve navigated a few grocery stores from the perspective of a modern day caveman, you’ll notice some recurring disappointments. Only a few cuts of meat are from pastured animals, and if there’s someone to ask they’ll probably try to “educate” you on the superiority of corn-fed. Vegetables are mostly grown in a tempest of chemicals, then shipped hundreds or even thousands of miles. Eggs are from chickens who may be “cage free” but are still fed a highly unnatural diet based on corn and soy, and seldom if ever see the light of day. Choices are meager among your few packaged “staples” like coconut milk & oil, nut flours, or even pure dark chocolate. What is plentiful, comprising nearly the entire center of the store, are all manner of fabricated “foods”: brightly colored nutritional time-bombs engineered from combinations of highly processed wheat, corn, sugar, and industristrial seed oils — little that your grandmother would recognize as edible.
It doesn’t need to be like this. Perhaps you’re lucky enough to live near a more sophisticated outlet – maybe something like Whole Foods. You’ll probably pay a little more, and there’s still (in the words of founder and CEO John Mackey) “a bunch of junk” but you’ll find a better selection of the things you want: organic produce, grass-fed meats, healthy fat options, etc. A few good choices are also starting to appear at stores like Costco and Target, as well as better independent grocers. Certainly (weather permitting) your nearest farmers’ market can be a gold mine of real foods at fair prices. There is, however, another choice – one with benefits you may not have thought possible. Astonishingly, if you don’t have this option now you can get together with your tribe and call it into existence! Behold the modern food co-op.
I bet I know what you’re thinking: a bunch of hippies offering up tofu burritos and wormy little apples (“That’s how you know they’re organic, man!”) in a dusty little shop smelling of patchouli and… something. I’m just old enough to remember some of that, and to confess fond memories of ice bean cones, Guerrilla cookies, and my first dried pears. With the passage of the nourishing sands of time, the guiding touch of the market’s invisible hand, and no small effort by hardworking visionaries, food co-ops have matured into something altogether different. In cities and towns nearly everywhere you’ll find clean, professional storefronts as unique as snowflakes but sharing common principles and the overarching mission of putting customers first – because those customers are also the owners.
You could say the first co-ops were hunter-gatherer tribes sharing their efforts to ensure that all would eat. Cooperation is a natural instinct precisely because it works. The first cooperative enterprises of the neolithic world, however, are generally identified with the cooperative movement of 19th century Europe. The Rochdale Pioneers of Lancashire, England in 1844 still exert an influence today in the form of the Cooperative Principles underlying most consumer co-ops. The movement enjoyed a second period of growth since the 1970’s when many “second wave” cooperatives started, and some see a third wave beginning now.
A coop is typically formed to address a community’s unmet needs. Perhaps a beloved mom-and-pop store has gone out of business. Or maybe there is simply nothing around for miles. In other cases, customers seeking particular (often more natural) foods are perceived as too small a market to warrant catering to. In response, a group of ordinary folks get together and start their own store or buying club. These can be worker-owned, or more often customer-owned. Initial capitalization is often via advance membership sales and a bond drive. Typically, members who invest in an annual share recoup the investment after $100-200 in purchases, and get a vote on certain key decisions. Leadership provided by a member-elected board follows articles of cooperation, a specific mission statement, and the cooperative principles. Product is ordered, shelves are stocked, and a new co-op is born.
Walk into a modern Co-op and you’ll likely find a clean, well-stocked grocery store with an emphasis on natural and organic foods. Of particular interest to paleo folks: lots of organic fruits and veggies, local grass-fed meats, good eggs, an excellent bulk department, and packaged items like coconut milk and oil. Member-owned businesses enjoy a tradition of being ahead of the curve in supporting options others don’t yet care about. Co-ops were among the first to offer plentiful organic, vegetarian (some see “paleo” as the new “vegetarian”), and gluten-free options. This applies not only to packaged products but often fresh-made deli and bakery items. (My store, for example, has recently introduced a line of grain-free hot dishes.) If you want something that isn’t stocked, most co-ops are happy to special order it for you. By shopping at a co-op, you’re probably also doing more to support local farmers and producers, and benefiting from the somewhat decentralized distribution network.
If you’d like to start your own co-op there are a lot of resources available to help. With a little digging, you’ll probably be able to find assistance with everything from planning to financing. You’ll find, as Thomas Jefferson allegedly once said, that the harder you work the luckier you’ll get. One good place to start is http://www.foodcoopinitiative.coop/. Another is your nearest successful co-op. They won’t do the heavy lifting for you (maybe a little in some cases) but they’ll probably treat you more as a kindred spirit than a potential competitor. When assembling your core founders, remember to reach out to those with legal, public relations, real estate, or other helpful experience. Above all, never lose focus on the goal of serving your customers, particularly member-owners. At the end of the day the future of any business is determined by the customers, and this is especially true when the customers are running the show. Whether you get involved with an existing store or start your own, help to make it a place where good food (however you define that) is plentiful and affordable.