Newsletter - January 27, 2026

Our organic sale items this week-

Tahini 16oz jar now $13.99 (was $17.99) Imagine! A $4 saving! 
Walnut Butter 8oz Jar now $12.99 (was $14.99)
Hemp Heart Butter 16oz jar now $11.99 (was $18.99)
Almond Flour 16 oz pack now $17.99 (was $21.99)

Sale ends February 2, 11:59 PM.      

Our free gift to you this week is a one pound pack of alive, organic almonds with all orders. These almonds are grown by the Koretoff family. They have been farming in the great Central Valley of California for five generations. The almond trees grow in fertile, alluvial  soil, irrigated by water originating in the snow melt of the high Sierras.

Remember Free Shipping on all orders over $150.

Dear brothers and sisters,

We present some articles for your inspiration and edification: –

First, we create a green drink for winter by juicing  some heirloom and historic apples, namely Newton Pippin, George Washington’s favorite, then Black Twig followed by Winesap. We put the juice in a blender and add romaine lettuce, red dandelions, parsley, curly kale and Dinosaur Kale. We blend! In a flash ,a green drink, vital and alive!

With Spring just around the corner, Ben, our favorite gardener, exhorts us to start planting now! He recommends onions, peppers, cauliflower, cabbage, leeks, and garlic. If you don’t have a garden, imagine growing them in containers on your porch or patio.Or work with friends and neighbors in a community garden.  How abundant your harvests will be! 

Then, Fully Raw Kristina then guides us into creating carrot cupcakes. She puts carrots, mulberries, raisins, pitted dates, ginger, and cinnamon into a food processor and grinds them into a base for the cupcakes. She then makes a delightful topping of cashews, coconut water, pitted dates, lemon, cinnamon, vanilla, and salt.

Ben Azadi  forthrightly explains how bread used to be a superfood, it built entire civilizations. But today bread is an  industrial artifact created from enriched wheat flour, vegetable oils, seed oils, preservatives,  dough conditioners and enzymes.

Please accept our best wishes for a vibrant winter and springtime of good health, prosperity and success to you and family,

Jesse Schwartz PhD
President
Living Tree Community Foods

We invite you to share your favorite recipe using tahini. Go ahead and put it together as a video. It could be for a Middle Eastern type hummus or a creamy rich salad dressing. If we share your video with brothers and sisters in our newsletter, we will award you a gift certificate for $150.

Email entries to jesse@livingtreecommunity.com

Contest ends February 3rd.

If you have a love for live, organic food and at the same time possess an entrepreneurial spirit and want to get involved in the organic food industry, why not talk with us? We are seeking investors and business partners.

We offer competitive rates for 2 and 3 year loans which we back by collateral.

In the past decade, US organic retail sales increased by an average of 8% per year.

In 2023, the US organic marketplace posted record sales.

For further details email jesse@livingtreecommunity.com

Jesse Schwartz PhD
President
Living Tree Community Foods

(Zero Hedge) Research published in the journal Thorax analyzed data from more than 101,000 participants in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial. Over an average follow-up period of 12 years, researchers identified 1,706 incident cases of lung cancer, including 1,473 cases of non-small cell lung cancer—the slower-growing form—and 233 cases of the more aggressive small cell variant.

Participants in the top quartile of ultra-processed food consumption, adjusted for energy intake, showed a 41% higher risk of lung cancer compared with those in the lowest quartile (hazard ratio 1.41). The associations held for both non-small cell (37% higher risk) and small cell (44% higher risk) subtypes.

Ultra-processed foods typically include items formulated with multiple industrial processes and additives, such as preservatives, emulsifiers and artificial flavors. Examples in the study ranged from ice cream, packaged sauces and confectionery to soft drinks, ready-made burgers, pizza and processed meats. On average, the energy-adjusted ultra-processed food consumption was 2.8 servings per day, with lunch meat contributing 11.1% to total UPF intake, diet or caffeinated soft drinks 7.3%, and decaffeinated soft drinks 6.6%, the study found. UPFs are described as nutritionally poor, with high energy density, low fibre, fewer micronutrients, and excessive sugars, sodium, fats and additives.

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