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BOARD OF DIRECTORS REPORT 360-734-8158 Cordata Store

315 Westerly Road Bellingham WA 98226 Open daily 7 am–9 pm

Downtown Store

1220 N Forest Street Bellingham WA 98225 Open daily 7 am–10 pm

Co-op Bakery Café 405 E Holly Street Bellingham WA 98225 Open daily 7 am–8 pm

Community Food Co-op General Manager Jim Ashby


The Co-op Board of Directors Melissa Morin, Chair Caroline Kinsman, Vice Chair Brent Harrison Margaret Ingebrigtson Ceci Lopez Seth Mangold, staff representative Laura Ridenour Megan Westgate Zach Zink


Board Meeting Summary

You’re Invited


Familias Unidas por la Justicia (FUJ)— An Evening of Thanks, Honor, and Action

From December 14, 2016: „ The Board evaluated the fall strategic planning retreat and

identified priorities from the retreat for follow-up in 2017. „ The group discussed the Board election process including nominating committees, appointments, and other approaches commonly used by food co-ops as ideas to explore for future elections, though there will be no change to the process in 2017. Directors also conducted an exercise to identify a list of contacts for ongoing Board candidate recruitment, based on skills and qualities identified at the fall retreat. „ Directors selected topics and presenters for upcoming Study and Engagement sessions at Board meetings. „ The Board concluded the meeting with a report on plans for the Annual Meeting and Party, and discussion about creating a more effective 2017 annual work plan for Board committees. MORE BOARD INFORMATION Complete minutes for this, and all Board meetings, and the governing policies are available at the service desk. Complete minutes are also posted at Member Input: The first 10 minutes of every Board meeting are reserved for member input. Member-owners are welcome to attend the session or the full meeting. Hope to see you there. Next Meeting: January 11 at 7 pm, Cordata Roots Room, 315 Westerly Rd.

Saturday, January 14, 6–8 pm Co-op Connections Building classroom, 405 E Holly Street Free event; open to the public Hosted by the Community Food Co-op Board of Directors


ear from local farmworker union members about their historic decision to be represented by Familias Unidas por la Justicia, ushering in a new era for farmworker justice in Washington state. This is an opportunity to honor their victory, learn what the future holds, and affirm the impact and necessity of standing up for a just food system. Following the presentation, stay for snacks, beverages, and time to meet and talk with each other. CONTACT Jean Rogers, 360-734-8158, ext. 311, or

Board of Directors Contact 360-734-8158, ext. 216

Back by Popular Demand!

Board Meetings

Meetings are on the second Wednesday of most months. Member-owners are welcome to attend. To share your suggestions or concerns at the 10-minute member-owner forum at the start of each meeting, contact Board Administrator Jean Rogers in advance, at 360-734-8158 or, by the first Monday of the month, if possible.

Our Cooperative Principles

• Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education, training, and information • Cooperation among cooperatives • Concern for the community Co-op News is produced by the Community Food Co-op and published eight times per year. Editor: Laura Steiger Design: Matt Curtis Opinions expressed in the Co-op News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or member-owners. Nutrition and health information is provided for informational purposes only and is not meant as a substitute for a consultation with a licensed health or dietary practitioner. Acceptance of advertising does not indicate endorsement by the Co-op of the product or service offered.

CITRUS FEST II The Big Squeeze

Saturday, January 28 Starring delicious samples, screaming deals, and the overwhelming people’s choice award winner—navel oranges! Watch for details in our stores and on social media

FRONT COVER: The Co-op wishes you a Happy New Year. Illustration by Paseven.


Last Reminder: Co-op Now Seeking Board Candidates Leadership for a Sustainable Future Application Deadline: January 19, 2017


o you care about healthy food, local farms, and a resilient community? Would you like to be part of guiding a local, democratically run, member-owned business? Do you want to help create the Co-op’s future? If so, you should consider running for the Board of Directors. The Co-op’s Board is a collaborative team of nine directors that provide oversight, advice, and monitoring of the Co-op’s development and growth. Through thoughtful discussion, information gathering, and review of member input, the Board provides the leadership to keep our co-op strong and moving forward. And, along the way, the Board manages to have a good time. The Co-op Board elections will be held in March 2017. Stop by the service desk at either store and ask for a candidate packet. Attend a Board meeting and see the process in action. CONTACT

Board Administrator Jean Rogers, 360-734-8158, ext. 311, or


Co-op Volunteer of the Year BY KARL MEYER, OUTREACH TEAM

Congratulations to the 2016 Co-op Volunteer of the Year— Alex McIntyre! My first encounter with Alex was an email he sent in response to a request for volunteers at the Annual Meeting and Party (AMP). The AMP is where I need the most help from our volunteers as it takes a lot of work to set up a space to feed and entertain 600 member-owners. Alex said the following in his email: “I would love to help out at the Co-op Difference annual meeting and event party. If you still need an extra hand, I would be willing to do what is needed to throw an awesome event. Hope to hear back soon. Thanks, Alexander McIntyre.” I replied with all the tasks and times for which I needed volunteer help and Alex said he would be happy to do any of them and could be there the whole day if needed. It can be a little tricky assessing the commitment level of new volunteers and I was thinking … this guy seems too good to be true but what the heck, I’ll bring him in early and get him in on hauling around all those heavy tables and chairs that the rental place delivers. Alex showed up on time and ended up helping all day long with hauling, decorating, parking, cleaning, and hauling all the heavy tables and chairs back at the end of the night. Since then, Alex and I have become friends and he has been helping in a variety of ways, including participating with me at a healthy smoothie presentation for a kid’s camp. Alex has one of those bikes with a blender that can make smoothies as a side biz. He has also been helping Co-op

Sustainability Coordinator Melissa Elkins with a waste audit, helping direct traffic in the parking lot during construction, and more. Alex is currently an Environmental Studies student at Huxley College with an emphasis in Urban Planning and Sustainable Development. Alex gives me faith in the future. He volunteers at many, many places in town and on campus. He arrived at the interview for this story fresh from volunteering at Bellingham Food Bank. When I asked what he did there, he said he started by helping people lift their heavy boxes of food. But now they have him working in the truck and doing the produce pickup, sorting, cleaning, and organizing. I could go on at length about what I like about Alex. Instead I’ll share just a few things that stood out from my interview notes. He can’t remember the last time he purchased gas. He has received 4.0 grades his entire college career. He’s an avid outdoors person who loves hiking and climbing. He is currently working with students on campus and others in an effort to build a 75-megawatt wind farm in Washington. He wants to volunteer more with the homeless and the elderly. His diet is mostly plant based. Money is not something that makes him happy. He says less is more, and that his health and fulfilling his passions and ethical values are far more important to him than money.

He volunteers because he likes to meet new people, loves being part of the Bellingham community, and feels blessed to be able to give back. We are grateful that Alex generously volunteers some of his time at the Co-op. Thank you, Alex!


19th Annual Martin Luther King Jr. Conference “Working Passionately and Unrelentingly for Justice”

17th Annual Bellingham Human Rights Film Festival Thursday, February 16, through Saturday, February 25 Fairhaven College Auditorium

Presented by the Whatcom Human Rights Task Force

Free Saturday, January 14, 10 am to 3:30 pm Whatcom Community College, Syre Student Center


Free, open to the public of all ages. Students and educators encouraged to attend.


eynote Speakers: Dr. Sabah Randhawa, president of Western Washington University, and Dr. Karen Dade, associate dean of Woodring College of Education. Workshops, resources, and clock hours for teachers. Registration begins at 9:30 am.


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he Bellingham Human Rights Film Festival returns for its 17th year of presenting films and hosting speakers and dialogue promoting human rights and advocacy on issues that affect us globally, nationally, and locally. The free opening night festivities on Thursday, February 16, at the Pickford Film Center include two films, “Our Future” and “Disobedience,” a fun reception, and a silent auction to raise funds for the free festival. FOR A COMPLETE LIST of films and venues see


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Ask the Nutritionist: Healthy New Year Arm Yourself with Healthy Snacks When hunger strikes between meals, it is best to be prepared. Stocking healthy snacks at work, whether in the staff refrigerator or in your drawer, can set you up for success. Bring a bag of fresh cut veggies and hummus, whole fruit, nuts, or seeds for easy eating.  

Know All Your Ingredients




ear Nutritionist: What is your top recommendation for a healthy start in the New Year? Dear Member: The short answer is to change your weekday routine into a healthy routine! Make every workday count!

Many of us spend most of our working hours sitting and typing. In addition, work environments can greatly impede the ability to make easy healthy choices. Therefore, it is important to become an advocate for your own health. This perspective alone can greatly enhance wellness throughout the workday. Planning in advance can be the biggest first step towards an enhanced daily work routine. Many people may get breakfast on the go (or skip it completely), eat lunch out, and snack on processed goodies between meals. These eating habits can be positively changed by following seven tips towards workday wellness.

Always Take Time to Eat a Balanced Breakfast Eating breakfast in the morning can help your mind and body stay fit and fueled throughout the day. Skipping breakfast entirely or grabbing a coffee and a muffin can cause your blood sugar to roller coaster and your energy level to wane. Adding protein to your morning meal can balance blood sugar levels and stabilize appetite. Some meal ideas include: • Two-egg veggie scramble with corn tortillas and refried beans • Apple and two tablespoons peanut butter • Steel-cut oats with chopped almonds, ground flaxseed, berries, and plain Greek yogurt • Chia seed pudding with coconut milk and bananas • Whole-wheat toast topped with avocado, soft boiled eggs, sliced tomato, salt and pepper • Dinner leftovers!

Although the best option is to bring lunch from home, it can be difficult to always be prepared. Therefore, create a list of restaurants or grocery stores nearby that offer whole food choices. If you can identify every ingredient in your meal, then you are in the clear! Plus you get the benefit of walking back and forth.

Build the Perfect Work Lunch A good starting point is to make sure you have all your macronutrients covered in your meal: complex carbohydrate, protein, and fat … and of course plenty of veggies. An easy rule to live by is 2 cups non-starchy veggies (variety is best), 1/2 to 1 cup whole grains/starchy veggies, 3 ounces of lean protein (fish, eggs, tempeh, legumes, chicken, etc.), and tasty fat-rich toppings (1 tablespoon extra-virgin olive oil, 1/2 avocado, or 1/4 cup nuts and seeds). This combo will help keep you full and fueled until dinner.

Tuscan Bean & Pasta Salad By Selva Wohlgemuth Serves 4 INGREDIENTS For the marinade: 4 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon apple cider vinegar 3/4 teaspoon Italian seasoning 1 clove garlic, finely minced 2 teaspoons honey ½ teaspoon sea salt ¼ teaspoon ground black pepper For the salad: 1 16-ounce can garbanzo beans, drained and rinsed 2–3 cups cooked whole-wheat rotini pasta (substitute with gluten-free bean pasta) 3 tablespoons sundried tomatoes, chopped 1 cup finely diced zucchini (1 medium) ¼ cup parsley, finely chopped ¼ cup red onion, finely diced baby spinach*

Bring a Water Bottle And Put It in Plain Sight Staying adequately hydrated is key in monitoring appetite and staying focused. Keeping a water bottle on your desk can be an effective gentle reminder to drink throughout the day. Aim for 9 to 13 cups of fluid per day.

Keep Moving Adding 5-to-15-minute movement breaks into your day can help support circulation, reduce stress, and help regain focus. Try to break every one to two hours to stretch and move your legs. Great ways to add movement into your day include: • Cut your lunch in half: eat the first half and walk the second • Walk to your favorite lunch location • Walk up and down a few flight of stairs • Stretch at your desk.

Create a Spirit of Wellness Sometimes the work environment is the most difficult aspect to change. Being an advocate for workday wellness can be challenging but may also inspire others to join. Even making simple changes in your day-to-day work routine can positively impact those around you. In the spirit of making lunches easy, quick, and tasty, I have a delicious recipe for you. It meets the guidelines for building the perfect work lunch, and it is vegan and gluten-free to boot. You can even bring this to a work potluck because it keeps fresh like a charm.

Photo by Selva Wohlgemuth.

METHOD • Mix together the olive oil, lemon juice, vinegar, Italian seasoning, minced garlic, honey, sea salt, and pepper in a large bowl and set aside. • Cook the pasta according to package instructions. • Drain, rinse under cold water, and drain again. • Add the garbanzo beans, pasta, sundried tomatoes, diced zucchini, parsley, and red onion and mix to combine. For best flavor allow the bean/pasta mixture to marinate 3 hours or overnight. • Season with additional salt and pepper if desired. • Toss with fresh baby spinach prior to serving. *Note: For the perfect work lunch, place 1 1/2 cups fresh baby spinach in the bottom of your food container and top with the bean and pasta mixture. Then shake the container to combine prior to eating.

HAVE QUESTIONS? Send them to Learn more about Selva’s approach to general health and well-being at, and see her recipes and other kitchen tips at


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Community Cooperator of the Year

Co-op Cooperator of the Year


Congratulations to the Community Food Co-op’s Co-op Cooperator of the Year—the entire Co-op staff!

Congratulations to the Community Food Co-op’s Community Cooperator of the Year—Mardi Soloman!


ver the years the Co-op has given this award to some of our most beloved community members and organizers. These Cooperators bring people together, create a sense of community, improve the quality of life of everyone around them, explore common values, and publicly share their knowledge, wisdom, and skills. And they always seem to be the kind, caring, and heartfelt people that we are so lucky and grateful to have living among us. I can’t say enough great things about Mardi and the impact she has had on our community. Mardi’s main focus right now is to help Whatcom Farm to School continue to grow and tackle even more important projects. What is Farm to School? The website says it best. “It’s a movement. It’s a partnership. It’s a meeting of minds and hearts all focused on finding practical ways to get more fresh and local food into school meals, and teaching children to learn to love healthy food.” What could be more important than that? Mardi sees herself as a connection maker and I can attest to that as she helped me launch the Co-op’s “The Real Food Show,” which has now been seen by over 15,000 kids in 43 schools. She set me up with the right people to talk to and has opened doors for many in similar situations. She listens to the needs of others and helps determine the best way to make things happen. Mardi is involved in and connected with a myriad of organizations in our area—too many to list—that are focused on the health and well-being of our children and the community. Her latest project is working on a statewide Farm to School network. “By increasing connections and communication, all our programs will rise,” said Mardi. Though Mardi’s current connections are impressive, they were nearly eclipsed by her much earlier almost brush with fame while attending Occidental College with fellow student Barak Obama. But, Mardi and Barak never crossed paths as youthful college students. It is with much gratitude that we award Mardi Solomon with the 2016 Community Cooperator of the Year award. Congratulations, Mardi!


hen it came time to select the Co-op Cooperator award the Member Affairs Committee was faced with a daunting task—how to possibly choose from among the many accolades for individual Co-op staff and contributors. Then, the obvious answer presented itself. Who worked hard through the many transitions the Co-op underwent in 2016? Who kept providing top-notch customer service despite some challenging working conditions? Who worked around construction obstacles yet continued to cook up some of the best tasting and highest quality food in town? Who helped shoppers safely navigate the parking lot during construction? Who implemented several new programs this year, including Flash Sales and First Fridays at the Co-op? Co-op staff, that’s who! And that is why each and every member of our staff earned the 2016 Co-op Cooperator of the Year award! Kudos to the best team any co-op could possibly ask for. You kept things rolling during the many transitions and you made it look easy. Co-op’s Rock because the people that work at co-ops ROCK IT every day! Thank you for everything you do to make the Co-op great!

Cordata store nominees (from left): Alicia, Hayley, Seth, Cameron, Brittany, and Lacee. Not pictured: Jeannine and Mike.

Learn more about Whatcom Farm to School at

Congratulations to the other Community Cooperator nominees: Dan Van Dyken, Elka Fink, and Susan Toch.


ur thanks to everyone who took a moment to share their nominations for both of the Cooperator of the Year awards. The Co-op is pleased to recognize the contributions of community members and Co-op Board and staff with these annual awards. Downtown store nominees (from left): Josh, Erin, Steve, and Tiffany (not pictured).

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Central office nominees Kris (left) and Karl. Photos by Matt Curtis.


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January Community Shopping Day

Friends of the North Fork Community Library

Two ways you can support this month’s organization:

Shop on Saturday, January 21, to benefit this cause!

Community Shopping Day

Young patron Logan is a proud Summer Reading prize winner. Prizes for Summer Reading are funded every year by the Friends of the North Fork Community Library.

„ SHOP on Saturday, January 21.

The Co-op will donate two percent of its total sales from this day.

Donate the Difference „ ROUND UP your purchase amount

and Donate the Difference at any Co-op register throughout the month.

Presenter Alexa Andrews has fun sharing stories, songs, and rhymes with some of the library’s youngest patrons.

„ Register donations are also

accepted on behalf of: Co-op Farm Fund, Bellingham Food Bank, and Co-op Member-Owner Seed Fund (provides financial assistance for Co-op memberships).

spare change adds up to big change for our community

Recent Donations: DECEMBER 2016

Foothills Food Bank $1,985.32 NOVEMBER 2016

Whatcom Dispute Resolution Center $2,308.36

Many patrons in the North Fork Community Library’s service area do not have access to high-speed internet at home so they come to the library to surf and work on the web. Photos courtesy of Whatcom County Library System.


he mission of the Friends of the North Fork Community Library is to bring the joy of reading and access to the world of ideas to people of all ages by providing quality library services in a community gathering place that will be welcoming to everyone. The group raises funds to provide cultural and civic programs, after-school events, and sponsorships for summer reading programs. The Kendall and Columbia valleys are known food deserts. To further educate the community about healthful home-cooked food, Community Shopping Day funds will be used for free showings of the Cooked series on Netflix in tandem with free classes initially planned to focus on Dutch oven cooking, canning, cob oven cooking, fermentation, dehydration, gardening and seed saving, and foraging and gleaning. Learn more at or by calling 360-599-2020.


Make.Shift Art Space $1,877.73 Thank you for shopping at the Co-op on the third Saturday of the month and supporting our community!


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A patron pays for a treasure she found in the Friends of the North Fork Community Library’s ongoing book sale. Proceeds from the book sale help fund things like snacks for teen programs, building maintenance, and the upcoming paving of the library’s parking lot.



Healthy Connections classes offer something for everyone. To learn about upcoming classes, check our class listings at

Intro to Self-Hypnosis

Working with Personal Planets

Wholesome Gluten-free Baking

Celebrate World Hypnotism Day (Jan. 4) and learn a powerful form of self-hypnosis that supports your New Year’s resolutions. In this 90-minute hands-on workshop you will learn the top five self-hypnosis techniques for keeping you motivated and on track for your wellness goals. Whether you’re planning to lose weight, stop smoking, start exercising, or remove a bad habit, these easy-to-learn techniques will introduce you to the power of hypnosis and help you realize your goals.

Practical astrologer Patricia Herlevi provides guidance in how to work with the three personal planets—Venus, which deals with what we value, the arts, and what we attract into our lives; Mars, which relates to our desires and ambitions and how we pursue them; and Mercury, the communication planet, which also rules our brains, and thinking and learning styles.

Alissa Segersten demonstrates a basic gluten-free bread with four variations— cinnamon swirl, multigrain, onion-poppy seed, and garlic-rosemary-sea salt—as well as carrot-hazelnut breakfast bars, brown rice flour tortillas, and molasses spice cupcakes. All recipes are free of gluten, egg, dairy, soy, xanthan gum and refined sugar.

with Erika Flint Wednesday, Jan. 4, 6:30–8 pm

Cordata • reg at CO-OP • free

Winter Blues Buster

with Jennavieve “JJ” Joshua Tuesday, Jan. 10, 6:30–8 pm

As the daylight shrinks, you can take easy proactive measures to keep your spirits from shrinking too. Join Jennavieve “JJ” Joshua, a life coach and small business consultant for over 20 years, in this fun and informative workshop. Learn practical tips to increase your experience of happiness and well-being. You will leave with your own custom “Happy Map” to support your health and happiness strategies for the winter months and beyond.

Downtown • reg at CO-OP • $5

Intro to Qigong and Tai Chi with Kelly Hong-Williams Tuesdays, Jan. 17–Feb. 7, 12:15–1 pm

Join certified Tai Chi and Health Qigong instructor Kelly Hong-Williams for a four-session class of gentle exercise. The complementary practices of qigong and tai chi align breath, movement, and awareness, and have been shown to reduce anxiety, depression, and chronic pain while promoting energy and strength.

Downtown • reg at CO-OP • $32

Take Control of Your Heart Health with Jim Ehmke, CN Wednesday, Jan. 18, 6:30–8:30 pm

Certified Nutritionist Jim Ehmke provides a detailed overview of cardiovascular health. Go beyond cholesterol to understand the real causes of heart disease, of which cholesterol is only one aspect. Get useful tips on the role of exercise, diet, and stress, as we discuss blood pressure, the bacterial link to plaque in arteries, antioxidants, and more.

Cordata • reg at CO-OP • $5

with Patricia Herlevi Wednesday, Jan. 18, 6:30–8 pm

Downtown • reg at CO-OP • free

with Alissa Segersten Saturday, Jan. 28, 11 am–2 pm

Downtown • reg at WCC • $45

Eating for Energy

Scandinavian Smorgasbord

Increase your understanding of the relationship between eating patterns and energy flow. Are you tired or toxic? How much does digestion drain your energy? Learn about super foods and lifestyle adjustments that support sustainable energy enhancement. Clinical Nutritionist Karl Mincin has been in practice for over 30 years.

Smorgasbord is a spread of savory delights in the Scandinavian style—warming dishes designed to keep the fierce chill of winter at bay. Jesse Otero will prepare a festive smorgasbord including items such as rye crisps with eggplant caviar, beet-cured trout with soured cream and pickled onions, Olivier salad with chicken and potatoes … and a few surprises!

with Karl Mincin, CN Monday, Jan. 23, 6:30–8:30 pm

Downtown • reg at CO-OP • $5

Year of the Red Rooster with Robert Fong Tuesday, Jan. 24, 6:30–9 pm

Celebrate the Year of the Red Rooster in style as Chef Fong cooks Sichuan crispy fragrant duck, crystal shrimp, steamed winter melon soup, lamb braised with black flower mushrooms and fresh bamboo shoots, and garlic spinach.

Downtown • reg at WCC • $59

Intro to Depth Hypnosis

with Christina Miglino Wednesday, Jan. 25, 6:30–8:30 pm

Depth Hypnosis strives to go beyond the treatment of symptoms and address the root causes of undesirable patterns. Depth Hypnosis draws on Buddhism, shamanism, and trans-personal psychology as well as other forms of hypnotherapy. This class will include a group guided meditation and some discussion of our experience. Christina Miglino is a certified hypnotherapist and Reiki master.

Cordata • reg at CO-OP • $5

Winter Soups for the Body and Soul with Karina Davidson Thursday, Jan. 26, 6:30–9 pm

To warm the body and soothe the soul, Karina Davidson prepares four hearty, healthy soups: Cuban black bean; Hungarian mushroom, broccoli, and potato; beef Burgundy and orzo; and super-duper chicken and rice with black kale, sweet red pepper, and zucchini.

Downtown • reg at WCC • $35

with Jesse Otero Monday, Jan. 30, 6:30–9 pm

Downtown • reg at WCC • $39

Calypso Kitchen: Trinidad Feast with Sarah Chan Tuesday, Jan. 31, 6:30–9:30 pm

Sarah Chan of Calypso Kitchen creates a festive Caribbean menu to drive away the winter blues. We’ll enjoy Trinidad callaloo with coconut, spinach and taro leaves; cinnamon fried plantains; eggplant fritters made with chickpea batter and served with chutney and chickpea curry; and refreshing ginger chai with honey and lemon zest.

Downtown • reg at WCC • $39

Bone Health and Osteoporosis with Jim Ehmke, CN Wednesday, Feb. 1, 6:30–8:30 pm

Understand bone chemistry, bone building, and bone health. Jim Ehmke will give details on a comprehensive program for increasing bone density. He’ll discuss the role of calcium and other minerals and vitamins, the pros and cons of bone density testing, the effectiveness of hair tissue analysis, and more.

Cordata • reg at CO-OP • $5

Feeding Your Microbiome with Alissa Segersten Thursday, Feb. 2, 6:30–9 pm

Support local biodiversity—in your own body!—and boost health by eating foods rich in beneficial microorganisms. Alissa Segersten demonstrates how to make fermented vegetables, coconut water kefir, and kombucha, and also prepares gut-friendly recipes for panfried Jerusalem artichoke and endive salad with probiotic dressing; Moroccan sweet potato and chickpea stew; and cinnamon-apple compote with toasted walnuts. All recipes are vegan, gluten-free, and organic.

Downtown • reg at WCC • $39

The Art of Coffee Extraction with Hayley Boothe-Forney Saturday, Feb. 4, 10:30 am–noon

Co-op coffee educator Hayley Boothe-Forney, with support from Bellingham Coffee Roasters, provides an introduction to two of the most common manual brew methods: the Chemex and the French press. Get hands-on practice with these two methods of extraction, and experience how these methods draw out different tastes from the same coffee.

Downtown • reg at CO-OP • $10

Pakistani Cuisine

with Azma Khan Monday, Feb. 6, 6:30–9 pm

Pakistani cuisine is similar to classic North Indian with a stronger Persian influence. Azma Khan, native of Lahore, Pakistan, prepares authentic and delicious versions of chicken tikka masala, lamb pulao, red dal masoor, and masala chai.

Downtown • reg at WCC • $35

On Sushi

with Robert Fong Tuesday, Feb. 7, 6:30–9 pm

Sushi chef Seiji McCoy of Blue Fin Sushi lends his expertise as he shares the stage with Robert Fong. Learn how to roll your own spicy tuna temaki sushi, while tasting albacore, avocado maki sushi; grilled musubi; and Seiji’s surprise futomaki sushi. Come to roll, come to eat!

Downtown • reg at WCC • $55 LOCATIONS: Downtown = Co-op Connections Building, 405 E Holly St. Cordata = Roots Room at the Cordata store, 315 Westerly Rd.

REGISTRATION: CO-OP = register online at WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or

QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or

Please do not wear strong fragrances to class.

vegan gluten free

vegetarian hands on

Staff pick MyCommunity Comprehensive Immune Support from Host Defense Mushrooms

“Winter is coming … but don’t fret! I take Comprehensive Immune Support at the first sign of a cold or any time my immune system is compromised. I was skeptical at first, but now it’s a coldseason staple for me. This product is winning!”

Lummi Island Wild Smoked Salmon and Tuna Varieties This local, sustainable fishery uses ethically sound reefnet salmon fishing and troll-caught tuna fishing methods. Lightly Smoked Wild Keta Salmon gift boxes: $23.99/two–6 ounce pouches; regular, garlic, black pepper (Downtown store only) Canned Albacore Tuna: ventresca $7.49/3.75 ounces; regular $6.99/6 ounces Smoked Wild Salmon: sockeye $6.49/4 ounces; keta $6.39/5 ounces Northwest Albacore Tuna Medallions (sashimi grade!) $7.49/6 ounces

Primal Kitchen Salad Dressings


$6.99/8 ounces Paleo and delicious! Full of healthful ingredients and natural fats with no synthetic vegetable or seed oils and no artificial colors, flavors, or fillers. honey mustard vinaigrette, greek vinaigrette, ranch dressing

R.W. Knudsen Organic Veggie Juices price varies/32 ounces All R.W. Knudsen Family® products are exclusively fruit-juice sweetened without artificial flavors or preservatives. tomato sriracha $3.99 tomato red bell pepper $3.99 carrot ginger turmeric $6.49 beet juice $7.49

Amanda Rhine Co-op Bakery

everyone can shop... anyone can join!


Community Food Co-op NEWS • January 2017  
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