A Higher Purpose – John Mackey on Creating the High Trust Organization

John Mackey, CEO of Whole Foods Market, delivered a very eloquent essay on what is wrong and what is right in our society, culture, and politics.  Three things that are absolutely necessary for success in a business, a market, and a political system are: Transparency, Trust, and Genuine Concern for People.

That is what Whole Foods, as a company, embodies as a mission and vision.  The same type of mission and dedication to these three tenets should be a part of our political system.  The reason that we are in this current political and economic climate is because there is limited transparency, very minimal trust, and a lack of care for people – or the END CONSUMER.

By embracing these ideals, and by caring for our fellow human man (caring as in hand-ups NOT hand-outs), we will see TRUE PROFITABILITY – as people, business-owners, stockholders, and community members.

Please take the time to read John Mackey’s essay here: http://www2.wholefoodsmarket.com/blogs/jmackey/2010/03/09/creating-the-high-trust-organization/

By: Tisha Casida


Baked Bread by Paul Alhadef Photography

We have come across a very good site featuring various articles on what we like to call “real food”.  This is food that is (according to this site, as well as our standards):

  • Organic
  • Humanely raised (animals on pasture, not in factories)
  • Grown locally when possible
  • Whole and unrefined (real maple syrup instead of high-fructose corn syrup)
  • Processed as little as possible (raw milk instead of pasteurized and homogenized)
  • Nutrient-dense (enzymes, vitamins, minerals, and probiotics)
  • Free of additives and preservatives
  • Free of synthetic and chemical ingredients
  • Not genetically modified
  • Traditionally produced and prepared


Step by Step, We Can Change to Real Food

By: Tamrah Jo Ortiz

In an attempt to find ways to help my dad in his battle with cancer, I fell down the rabbit’s hole of nutrition, organic eating, shopping locally and the sustainable lifestyle.  And I, in my usual mode of patience and caution (cough, cough) moved my family over to Real Food in one month.   I spent every penny of my monthly grocery budget ($400 for a family of 4) on the organically grown/harvested/low or no processed items I needed to provide us with nutrient-rich, healthy food.  I had put myself in the position of ‘sink or swim’ – this is also known in the poker world as being “all in” and let the chips fall where they may… I was “all in.”

That first month was a nightmare!  14 hour days in the kitchen became the norm as I sprouted grains to dry and grind for flour, made deep bone broths for the base of all my own sauces, soups and gravies, struggled to find the perfect recipe to turn my sprouted wheat flour into palatable pasta my family would eat and struggling to lift the 22 quart stock pot full of chicken rice soup from the stove to the counter to cool.

My shelves and counters were covered with jars of beans, legumes and grains in different stages of soaking/sprouting.  The refrigerator held pans of potatoes and rice, soaking to remove the excess starch, for easier digestion.

But I did it.  I persevered and at the end of 4 months, I could name off at least a dozen benefits/changes I could see if my everyday life – gone were the night sweats that had haunted me since my hysterectomy.   The muscle soreness and joint stiffness and low grade fevers I had struggled with for years were a thing of the past.   I had lost over 50 pounds without counting calories, hiring a personal trainer or depriving myself of sweets, carbohydrates, sugar or fats.

Would I encourage you to do what I did?  Nope, at least not the way I did it.   Especially not if you work full-time.   It would be just too much.

So, in the hopes of enticing you to get you and your family back to real food, I’ll be sharing with you transitioning steps to take you through the process gradually, without the stress, tears and heartache I went through.  In the coming months we’ll move from making simple changes in our buying choices to learning how to ‘cook from scratch’ without spending all day, every day in the kitchen.

Read the rest of the story on Page 9 of The Good American Post, National Edition – Quarter 1 (down-loadable from website).

Trinity Brewing Company = Great Beer, Fabulous Food, and Easy on the Environment

At a last-minute meeting suggested by good friend and advertising client Bill Morris, with BlueStar Recyclers, we frequented Trinity Brewing Company in Colorado Springs.

I was stunned (as a food-snob) at their tantalizing menu, that included a “key” to decipher amongst meals that were: Meatless, Vegetarian, Vegan, and Gluten-Free (not to say that their menu does not cater to the carnivore).  You can find items such as:

– The Farmers Salad: Made from ingredients from local farms.

– Colorado Bison Sliders: Small sandwiches available in a variety of flavors and combinations.

– Stuffed Bell Pepper: An organic bell pepper full of seitan, salsa cruda. cayenne cream cheese, all served on a bed of quinoa.

– Brewery Biscuits & Gravy: Homemade biscuits made with TRINITY Soul beer, smothered in vegetarian sausage country gravy.

That’s just the food, their beer-menu is equally eclectic and unique, with such names as: The Soul Horkey Ale, Sunna Wit Beer, Flo India Pale Ale, Farmhouse Saison, and Awaken Coffee Stout.

Cheers to this fine local company that is supporting local economies, local farmers, and a healthy/happy society.

Find their complete menu and additional information on their company online at: http://trinitybrew.com, and don’t be surprised to find the various staff members and advertisers of the Southern Colorado Good American Post indulging in this local pub’s offerings.

By Tisha Casida

Las Canarias – Fine Dining with Local Fare

On a recent trip to San Antonio, our Good American Post staff was able to indulge in local cuisine at the Las Canarias restaurant located on the River Walk.

A menu that touts itself as “refined American cuisine, hand-selected from the finest offerings of our local Ranchers, Farmers, Dairymen and Vintners” is sure to please one’s palate.

Menu items that were of special interest to our crew included:

– Ropas Vieja on Local Tortilla (with Fresh Jalapeno, Avocado and Queso Fresco)

– Trio of Stuffed Medjool Dates (with Blue Cheese and Bacon)

– Jumbo Lump Crab Cake (with Smoked Tomato Remoulade)

– Piquillo Peppers (Cage Free Egg Salad with Guanciale)

The weather was gorgeous, the atmosphere perfect, and the relaxed dining delectable.  The complete menu can be found on their website.

Good Food – Mini's Cupcakes in Salt Lake City, UT

Photo Coutesty Paul Alhadef Photography www.alhadefphoto.com

On a recent trip to Salt Lake City, our Good American Post (GAP) staff was able to indulge in the finest cupcake store we had ever encountered.  Mini’s Cupcakes, a locally-owned and eclectically-decorated cupcake store tantalized our sweet-tooth with various concoctions like:

Breakfast at Tiffany’s -Madagascar Vanilla Bean Cupcake with Tiffany Blue Creme Cheese Frosting topped with edible gems

The Diva – Dark Belgium Chocolate Cupcake with Pink Creme Cheese Frosting

Lemon Pie – Lemon Cupcake filled with tart Lemon Curd with Toasted Swiss Meringue Frosting

Southern Comfort – A traditional southern Red Velvet Cake (not so much red) with Creme Cheese Frosting topped with pecans

Leslie Fiet, the owner and chef-baker, was kind enough to let us take our time ordering and enjoying the cupcakes and various cupcake paraphernalia that is located throughout the shop.

Upon examining her menu, I was pleasantly surprised at the number of ingredients (nearly everything) sourced locally, and as a marketer, very happy to see her marketing these aspects of her business, that are key to enticing consumers like myself and our GAP-Staff.

Mini’s is committed to buy local whenever possible for the products we use in our baking and sandwich making.  As a small business, we appreciate the support of our community and we in turn want to support other locally owned and operated businesses.”

In addition to this, she is committed to high-quality natural ingredients.

“In today’s world of fast and processed food we sometimes forget to ask what is in our food and where it comes from.  We are proud to tell you that our cupcakes are made from scratch using the best ingredients possible.  We are still looking for a few local providers for some items, so if you know of some place that we may be able to support please let us know.”

Cheers to this local business, we can’t wait to get back to Utah!

By Tisha Casida


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