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In Season WINTER 2016

315 Westerly Road Bellingham WA 98226 Open daily 7 am –9 pm 360-734-8158

Everyone Can Shop Anyone Can Join

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

In Season, Winter 2016 Editor, Laura Steiger Design/Production, Habiba Sial Printed on 30% PCW recycled paper. Back issues on website. Acceptance of advertising does not indicate endorsement by the Co-op. Nutrition and health information provided for informational purposes only; consult a licensed practitioner.

Board of Directors The Co-op is Whatcom County’s only member-owned grocer. Member-owners are welcome at Board of Directors and Member Affairs Committee meetings. Board Administrator, Jean Rogers or 360-734-8158, ext. 311.

photo by Matt Curtis, styling by Habiba Sial

Meeting and event details at

Cordata Store

Vote to Keep Your Co-op Strong Mariah Ross, Co-op Board Chair

Every year in March, Co-op memberowners have the opportunity to help shape the future of the Co-op by voting in the Board of Directors election. All current member-owners will receive voting materials in the mail, including a description of each candidate and voting instructions. The candidates will also be introduced at the Annual Meeting and Party on Saturday, March 5. You can then vote either online or in person at the Annual Meeting, or vote any time from March 1 to March 31 at the voting kiosk at either store or online from your home computer. Your Co-op has become a $33-millionplus business with more than 250 employees. 2015 was a year of big change with the purchase of a new downtown building housing our brand new bakery, cozy bakery cafe, classroom/community meeting room, and expanded office space. We also saw improvements in the Downtown store with expanded upstairs seating, addition of a hot/salad bar, and updates to the bulk foods aisle with more updates to continue into 2016. The success of the Co-op directly strengthens our ability to reach our goals for diversity, sustainability, supporting local suppliers, providing good local jobs, and serving our community. Especially, it allows us to continue providing access to healthy food for all and a friendly and informative shopping experience. The role of the Board of Directors is to watch over and govern the Co-op to make sure everything is running smoothly. Directors determine the Co-op’s long-term strategic direction and monitor performance toward our current Strategic Plan. Having a knowledgeable and experienced Board of Directors helps us continue to achieve our financial, social, and environmental goals. The Co-op has a unique and essential role as the only member-owned grocery store in our county. Our strength comes from you—the member-owner. Please vote to keep your Co-op strong.








MEETING 6:15 TO 7:50 PM












our food • our farms • our future On the Cover— It’s citrus season! Enjoy the sweet, tart, juicy, best-of-the-season organic citrus available in our produce departments. Need recommendations (or a taste)? Just ask. We’re happy to help! photo by Matt Curtis, food styling by Habiba Sial

Winter Kids Corner Complete our fun citrus coloring page, found in the play area at either store, to be entered in a drawing for a $5 Co-op gift card! Congratulations to the winners of the Autumn Kids Corner lunch bag contest: Loralai Worms-Trubenbach, age 9, and Irene Dalrymple, age 9.

photos by Matt Curtis, styling by Habiba Sial


Mike in the Cordata deli will slice your charcuterie to order (with a smile!).

New to charcuterie? Try these simple serving suggestions. Add your favorite mustards or other condiments, but keep it relatively simple to let the flavors of these quality, handcrafted meats shine.

Fra’ Mani sopressata + Genepi Alpine tomme de savoie + hearty ale + Avenue Bread or Breadfarm crusty baguette

Fra’ Mani mortadella + Mama Lil's pickled peppers + Cucina & Amore jarred artichoke quarters + organic olive oil + crusty sweet roll

Robin Elwood, Downtown Deli Assistant Manager

The Co-op is proud to announce the arrival of Fra’ Mani and agents, or meat by-products, and are raised on pasture or in Creminelli charcuteries! Co-op deli staff sought out the highest deeply bedded pens. quality, artisan, handcrafted, additive-free Creminelli, the other main supplier of the meats for our shoppers, and we are excited Co-op’s new charcuterie assortment, is at to share them with you. Curious to learn least a fourth-generation family producer of the highest quality, more about what makes these two purveyors Salumi. The current generation moved from artisan, handcrafted, exceptional? Read on, and ask for a sample the Italy to Utah in 2007, bringing the company additive-free meats next time you are in the deli. with them, and searched for a landscape and Fra’ Mani, based in Berkeley, California, an heirloom breed of pig suitable for making represents approximately a decade of artisanal, their traditional recipes. Their Duroc-breed hand-packed, naturally cured meat. Started by slow-food chef Paul pigs are raised in open living conditions, with all-natural standards Bertolli, their mission is to “keep old world traditions alive...using similar to Fra’ Mani’s. ingredients of the highest quality from sustainable sources.” Their Many artisan producers pride themselves on the “story” that meat, chiefly pork, comes from family farmers committed to the goes with their food, and both Fra’ Mani and Creminelli’s websites well-being of their animals and their land. The animals are never put family origin and culinary vision front and center. However, any given antibiotics, artificial growth hormones, growth-promoting corporation can write a vague story to go with their product. What

Fra’ Mani capicollo + broccoli rabe + Jeff's Naturals pepperoncini peppers + anchovies + garlic

Creminelli prosciutto cotto + butter + Avenue Bread or Breadfarm crusty baguette or use in any sandwich or recipe calling for ham

Braise the broccoli rabe in olive oil with anchovies, garlic, and a little salt until tender. Slice focaccia through the middle to create two sides. Toast the bread to medium brown on its cut side. Brush with extra virgin olive oil and rub with garlic. Arrange the broccoli rabe, anchovies, and garlic all over the surface of the bread and top with thinly sliced spicy capicollo and Calabrian peppers. Serve open-faced.

sets these producers apart is a verifiable commitment to specific animal welfare and sustainability practices. And, of course, by their insistence that what they do creates an especially delicious product. The real test comes when a room full of professional meat eaters sits in a back room at the Co-op’s Cordata store passing around a plate of charcuterie. Andy Adams, a representative from Peterson (one of the Co-op’s distributors), was running the deli slicer and leading a training on the vocabulary and variety of Italian-style preserved meats. Andy led the group quickly through the definitions: salumi is a general Italian term for salted, cured, meats including salami, mortadella, sopressata, lardo, porchetta, cotta, etc. The cuts of meat, spices added, and curing times vary, but all of them originated as ways of preserving meat before refrigeration. They have endured due to both their durability and their tastiness. “One of the great things about salami calabrese is that, despite the Calabrian pepper flakes giving it some heat, you also taste the

Creminelli Calabrese Italian salami or Milano Italian salami + Coastal cheddar (England) or Fromager D’Affinois brie (France)

Fra’ Mani salame rosa + Mediterranean Organic roasted red and yellow peppers + Wildwood aioli + ciabatta roll

flavor of the heirloom pork. Unless a customer wants something different, slice it about as thin as a dime,” said Andy. At this point, Andy pauses and looks around the room. Everyone is eating salami calabrese. No one is listening to him. “Oh,” he said. “Should I slice some more of that and hand it around again?” The Cordata deli launched the new line of charcuterie first, and customers have been wildly responsive. Additionally, the deli team has some blockbuster sandwich suggestions utilizing slices of the various offerings. Downtown, the deli remodel delayed the arrival of these new products, but some of the smaller salami is available in the specialty cheese case. If all goes as planned, the full assortment will also be available in the Downtown deli by early February—sliced to order, with descriptions and samples galore. And, yes, it includes that salami calabrese that stops all conversation.

Learn more at and

photos by Dave Hanson

San Juan Island Sea Salt



Laura Steiger, Outreach Team

What do you get when you combine wonderfully wild and briny flavored salt. sea water, greenhouses, and sunshine? San An interesting by-product of this Juan Island Sea Salt! process is the production That’s what Brady of nigari, also called bittern. Ryan discovered, long Nigari is used as a coagulant sea water, after his less-successful in the making of tofu, and the greenhouses, initial childhood attempts salt farm sells it to people and sunshine at making sea salt on his who want to make their own parent’s stove. I’ve got homemade tofu. Who knew? to hand it to him—as a After careful monitoring kid growing up on San Juan Island and to achieve the preferred moisture content, pondering possible homemade gifts, sea San Juan Island Sea Salt is ground to a salt was a pretty brilliant idea. consistency similar to fleur de sel. The No longer relying on the kitchen stove, irregular crystal size, lots of minerality, and San Juan Island Sea Salt is produced using a slight moisture content make it ideal as solar energy. Seawater is filtered and a finishing salt to sprinkle atop your baked collected into 3-inch-deep ponds inside goods, meats, vegetables, chocolates and passive greenhouses. It takes 3 to 6 weeks caramels, egg dishes, or pretty much anything for the sun to finish a batch, and each that would benefit from a pinch of salt. Of greenhouse produces 200 to 300 pounds course, you can also use San Juan Island Sea of salt per batch. Salt in recipes, just like any common salt. Most brands of sea salt, produced by Due to a combination of the trace an energy-intensive process of boiling off minerals in the salt and our wet climate the water, are almost entirely pure sodium (and steamy kitchens), it’s completely chloride (NaCl), but the ocean is only natural if your San Juan Island Sea Salt about 80 to 85 percent NaCl. San Juan gets a tiny bit clumpy. When needed, just Island Sea Salt’s evaporative process retains give the jar a quick whack to loosen and the mineral wealth of the sea resulting in sprinkle on the salty riches of the sea.

After Brady Ryan collects the harvest on his salt farm (top), the salt is transferred to drying racks where moisture levels are carefully monitored before the salt is ground and packaged.

From the Salt Maker Our theory in salting is plain: The simpler the food, the more powerfully our salt impacts your experience of it. With that in mind, here are some of our favorite ways to harness the flavor of the sea. 1) Fresh cherry tomatoes with salt and vinegar 2) Avocado on toast with salt 3) Salt on a fried egg 4) Salt on a fresh-out-of-theoven chocolate chip cookie 5) Salt with nutritional yeast on popcorn

Take a virtual tour of the salt farm and be amazed by the wondrous beauty of salt crystal formations at

roasted chicken WI TH

ROOT VEGETABLES INGREDIENTS 1 3–5 pound chicken Several sprigs of thyme 4 cloves garlic, smashed, peel left on 6 tablespoons butter 6 tablespoons soy sauce 3-4 pounds assorted root vegetables, cut into 1”–2” chunks (see note) 8 cloves garlic peeled 3 tablespoons olive oil Salt Pepper


Jeremy Meadows, Cordata Deli Cook

At the Co-op we are big fans of eating local, seasonal produce whenever possible, which is in keeping with our status as unabashed sustainable-food-movement warriors. We are also crazy about local, seasonal produce simply because we like food that, you know, tastes good. And a good rule of thumb for determining how good (or bad) your produce is going to taste is to determine how far it has travelled to reach your plate. Remember, veggies get jet-lag too! In the meager months of winter, eating seasonally is a little more challenging. Many of the winter vegetables—especially the root vegetables like parsnips, carrots, rutabagas, etc.—take a little bit of coaxing and cajoling to bring out their full potential. Not that this is hard. Indeed, a quick toss with some olive oil, salt, and pepper and a little time in the oven is all it really takes to bring out the sugary, savory deliciousness hidden within these curious ground-dwellers. But if you want to take things to the next level, try this recipe. Through some wonderful symbiotic alchemy, the aromatic vegetables help to flavor the chicken, and the chicken juices impart incredible richness to the vegetables. It’s just delicious. It’s also really easy to make, and adapts well to use most any sturdy vegetables, which is good because rarely a month goes by when I don’t make it at least once.

Note: This time of year I like a mixture of carrots, parsnips, and rutabagas, but use whatever sturdy vegetables you prefer (beets are especially good). Just remember that cooking times vary. The vegetables mentioned cook evenly, but if you add less-dense vegetables, like potatoes, just cut them slightly larger, so that they cook evenly with the denser vegetables.

METHOD 1. Preheat the oven to 450˚ F. 2. Pat the chicken dry with paper towels. Season the cavity generously with salt and pepper and place thyme sprigs and smashed garlic in the cavity. Truss the chicken. Let sit at room temperature while you prepare other ingredients. (Alternatively, you can use a combination of bone-in chicken pieces such as breasts, thighs, etc., placed on a wire rack over the pan.) 3. Melt the butter in a small saucepan over medium-low heat. Stir in the soy sauce and set aside. 4. Place the vegetables and peeled garlic in an 8" x 13" casserole, or other highwalled dish that will hold them comfortably. Add the olive oil

and a large pinch of salt and pepper and toss to coat. 5. Nestle the chicken on top of the vegetables, breast side up. Brush about half of the butter/soy sauce mixture all over the chicken. 6. Roast for about 50–60 minutes or until the chicken registers 165 degrees in the thickest part of the thigh, basting with remaining butter/soy sauce mixture once or twice in between. 7. Remove the chicken to a platter and let it rest for 10–15 minutes. Meanwhile, stir the vegetables and return to the oven while chicken rests. 8. Remove the vegetables from the oven. Carve the chicken and serve with the vegetables.

how many items

COST MORE plus how many additional items were equal in price

at our competitors



80 94 39 60 OF

52 91 17 29 OF




items cost more + 5 cost equal




items cost more + 5 cost equal

items cost more + 6 cost equal

items cost more + 11 cost equal

Comparing Organic Apples to Organic Apples Terry Parks, Merchandising Manager

Just like most price-conscious shoppers, Co-op staff is always researching to see how our selection and prices stack up against the other grocers in town— but with a slightly different purpose. Our goal is to regularly survey prices in our local marketplace to ensure that the Co-op continues to provide good value and competitive pricing for our shoppers. Our price comparisons focus on identical products across a variety of departments. With Whole Foods Market entering our community next summer, we are even more committed to doing our pricing homework, and therefore we are in the process of a comprehensive pricing review for all areas of the Co-op. We believe this review will yield even more favorable values for many products in our stores. For this survey, we compared our pricing with Haggen, Fred Meyer, Terra, Safeway, and (for wellness products) Super Supplements.

We are still competing favorably against low-price retailers Fred Meyer and Super Supplements, and are optimistic that we will gain even more ground on these competitors in 2016. As compared to our 2015 survey, the overall price difference on wellness products between Super Supplements and the Co-op has remained steady. The same is true of the price difference on grocery items at Fred Meyer. In the produce department, we gained significant ground and are now only 5.6 percent over the total basket cost at Fred Meyer, compared to 16 percent in 2015. Safeway is a newcomer to our price comparison survey, and while they have fewer grocery items to compare (49 against an average of 87 for all competitors) they are certainly a competitor in the natural and organic product marketplace. Our grocery basket came in 6.9 percent higher, but produce was just about even.



FRED MEYER 28 items

CO-OP $71

FRED $67

We performed well against Haggen and Terra. In 2015, the price gap between Haggen and the Co-op grew in our favor. In grocery, the Co-op now beats Haggen’s prices by 4.5 percent (compared to only 2 percent in 2015). Our produce prices continue to be about 10 percent lower than Haggen’s prices (similar in 2015). Our prices as compared to Terra were very good for both grocery and wellness (10 percent and 5 percent lower respectively). The landscape for natural and organic products continues to get more and more crowded. This makes our work as a cooperative to sustain and build value for our member-owners even more important. We will continue to research and source products locally, regionally, and nationally in order to maximize the selection of quality goods that we are able to offer at an affordable price for all.


SAFEWAY 49 items

CO-OP $76 HAGGEN $84

CO-OP SAFEWAY $246 $263

FRED MEYER 84 items

CO-OP $399


HAGGEN 91 items

TERRA 94 items

FRED MEYER 25 items

CO-OP $525

FRED $376 CO-OP $492 HAGGEN $514

CO-OP $480

Price comparisons are based on identical products. Since product availability varies from store to store, the number of identical products compared is shown in each shopping basket along the top of the illustration.

TERRA $524

TERRA 60 items


CO-OP TERRA $1,510 $1,583

SUPER CO-OP $1,549 $1,736

FRED $509


20,000+ we’re community owned by you








“I love this co-op. Awesome mix of local foods, fresh deli, and essential oils. Also amazing smoothies made fresh.” –Parisa T. from Sunnyvale, CA on Yelp

Love us? Yelp about it! If anything is not to your satisfaction please tell us, so we can improve.

Cascadia Weekly 2015 Bellingham's Best Grocery Store

“This weekend was the first time we hit the new bakery and the goodies are great. Wholesome quality ingredients and I am liking this place.” –Arthur S. from Bellingham on Yelp

American Red Cross Good Neighbor Award 2015

$32,564 total 2015 donations Community Food Co-op’s Farm Fund

contributions in 2015 for local food & farming • Co-op shoppers—$9,564 • Whatcom Community Foundation—$15,000 • Community Food Co-op—$8,000

“This is my favorite place to get groceries. The produce is all fresh & they support local farmers. Everything is labeled clearly & the prices are really good. I like how they make you feel like family when you come here. They learn your name & actually take interest in your life. The deli area always has good fresh food. I enjoy the Turkey Basil Pasta Salad. They have a good salad bar, fresh soups, made to order sandwiches, & a hot already made option. I like how they are always searching for new things to bring in & always have an open mind about new products. This is a great place to shop.” –McGoats T. from Lynden on Yelp

Bellingham Alive! 2015 GOLD for Best Health Food Shop & Best Grocery Store




Eat Good Food


Save Money at the Co-op

Adrienne Renz, Outreach Manager photo by Matt Curtis

It is possible to eat well and save money! To make your dollars Don’t worry, we aren’t paying our farmers or employees any stretch further at the Co-op, we significantly lowered prices on less. We’re working with food co-ops across the country, using the more than 100 products throughout our stores strength of our group buying power to negotiate with our new Co+op Basics program. lower prices for all co-op shoppers. The program Co+op Basics offer our lowest prices, every may look different at other co-ops, but in our we have day, on a variety of popular grocery and household stores you’ll find more than 100 Co+op Basics significantly staples—the building blocks for hearty meals and items, and the selection will continue to grow over day-to-day living. Look for the purple Co+op Basics lowered prices the next few months. Look for Co+op Basics when signs on products like pasta, beans, butter, cleaning you shop, or ask a friendly staff member to help supplies, baby formula, flour, milk, eggs, and more. you locate these money-saving products. Co+op Basics has now replaced Co+op Essentials—a similar Every time you shop at the Co-op you vote with your dollars program we introduced a couple of years ago. Both pricing to support our local community and participate in our BIG goals to programs offered everyday low prices throughout the store, but grow the co-op economy, grow our local food system, and increase Co+op Basics has some big advantages. healthy food access. Thanks to money-saving programs like Co+op • The number of low price items has significantly increased. Basics we don’t need to sacrifice our budgets to live our values. • Savings throughout our stores, look for the purple signs. Co-op staff is always working to bring you the best prices on • More people will have access to healthy food. The low price is the quality products Co-op shoppers want and expect (read the the same for everyone, whether they are members or not. price comparison story on page 8 to see how we stack up against • AND member-owners can save even more money when other grocers). We look forward to serving you in 2016 and they special order by the case at the new low price. making your Co-op experience the best it can be.

FAQs Our biweekly flyer focused on packaged grocery. Look for the DOUBLE SAVINGS deals. Q: When are these deals available? A: Every day! No sales dates or other restrictions. Q: Can I use manufacturer’s coupons? A: Absolutely! If you find a manufacturer’s coupon in the paper or online, feel free to redeem it at either of our stores.

flash sale

Membership at the Co-op has its perks! Look for red Flash Sale signs to find great items at a deeply discounted price.

a co-op owner benefit!

Q: Can I special order cases or use my Member-Owner Appreciation Coupon? A: Yes, and all purchases will count toward your patronage rebate. Q: How can I leave feedback about Co+op Basics? A: Leave a comment at the service desk. As Whatcom County’s only communityowned grocer, your input matters!


Order any product by the case and get a minimum 15 percent discount off the shelf price; save even more by ordering when products are on sale.


Save by buying just what you need; buy a pinch or a pound.

Healthy Connections

Classes Eating with the Seasons: A Traditional Chinese Medicine Perspective

with Cadie Federmeyer, LAc Monday, Feb. 1, 6:30–7:30 pm The ancients taught that when we are in rhythm and harmony with the cycles of nature and cosmos, we will live long and healthy lives. In this class we will explore the different energies of the seasons, foods, herbs, and recipes through the lens of Chinese Medicine and other crosscultural traditions. Cadie Federmeyer is a Licensed Acupuncturist in practice at Belllingham Natural Family Medicine.

Downtown • reg at CO-OP • $5

Winter Soups for the Body and Soul

with Karina Davidson Tuesday, Feb. 2, 6:30–9 pm To warm the body and soothe the soul, Karina Davidson prepares four hearty healthy soups: Greek chicken, rice, and zucchini stew; classic beef and black bean chili with yams and black kale; inimitable Hungarian mushroom soup; and coconut curry butternut squash soup.

Downtown • reg at WCC • $39

WINTER CLASSES 2016 The Co-op offers cooking, nutrition, and wellness classes throughout the year at the Downtown Co-op Connections Building and the Cordata store. Cooking classes feature local organic ingredients whenever possible. Since 2009, the Co-op has partnered with Whatcom Community College on food and wine classes.

Take Control of Your Health: Q and A

dynamic stretching routine for the shoulders that you can incorporate into your daily routine. Susan Guttzeit is a master teacher of AIS (Active Isolated Stretching).

can take now to drastically reduce your experience of seasonal allergies and to even prevent them.

Bring your health questions for an open discussion!

Cordata • reg at CO-OP • free

Cordata • reg at CO-OP • $5

Year of the Monkey

Healthy Treats for Your Sweetheart

with Jim Ehmke, CN Wednesday, Feb. 3, 6:30–8:30 pm

Make Your Own Mozzarella with Julie Kamin-Martin Thursday, Feb. 4, 6:30–8:30 pm

Learn how to create soft, creamy, and delicious mozzarella in your own kitchen! Julie Kamin-Martin (founder of Oly-Cultures) will demonstrate the process from start to finish. Students will learn about the acidification of the milk proteins, creation of the curds and whey, the proper method for kneading, how to store fresh mozzarella, and a variety of recipes and ideas for serving your homemade mozzarella. At the end of the class, students will be able to enjoy the fresh-made product.

Downtown • reg at CO-OP • $40 (includes mozzarella-making kit)

Advanced Coffee

with Hayley Boothe Saturday, Feb. 6, 10:30 am–noon For the true enthusiast: an advanced exploration of the fine arts of cupping and tasting coffee. Co-op coffee instructor Hayley Boothe, along with guest presenter Sara Galactica, will encourage students to think and taste outside the box of traditional coffee norms. We’ll explore novel and exciting coffee and food pairings.

Downtown • reg at CO-OP • $10

Pakistani Cuisine

with Azma Khan Wednesday, Feb. 3, 6:30–9 pm Pakistani native Azma Khan offers a menu of Pakistani favorites—very similar to North Indian cuisine but with a stronger Persian influence. Enjoy chicken palau, dal masoor, vegetable curry, and cucumber salad, all accompanied by spicy masala chai.

Downtown • reg at WCC • $35

Why Stretch?

with Susan Guttzeit, LMP Monday, Feb. 8, 6:30–8 pm Do you find it challenging to find time to stretch? What are the REAL benefits of stretching and what’s the best way to stretch? In this class Licensed Massage Practitioner Susan Guttzeit will demystify stretching and discuss the pros and cons of different stretching techniques. Learn a short

with Robert Fong Tuesday, Feb. 9, 6:30–9 pm It’s the Year of the Green Monkey and Robert Fong is in the kitchen to celebrate. He’ll cook Buddhist Lohan Jai (a traditional vegetarian stew); Beijing duck and bean sprouts; double steamed chicken, dragon eye, and ginger soup; and winter melon braised with dried scallops and bamboo shoots. For dessert, tapioca coconut pudding. Come to eat and enjoy a meal with Fong’s family recipes.

Cordata • reg at CO-OP • $5

with Alissa Segersten Thursday, Feb. 11, 6:30–9 pm Learn how to make raw organic chocolates, strawberry white chocolate hearts, chocolate lava cakes, raspberry coconut ice cream, no-bake chocolate custards, almond butter chocolate chip cookies, and more! Menu is free of grains, dairy, soy, refined sugar, GMOs, and is organic.

Downtown • reg at WCC • $39

Downtown • reg at WCC • $59

Freedom from Food Obsession

with Sharon Mayson and Alicia Kochan, LAc Tuesday, Feb. 9, 6:30–8:30 pm Certified Health Coach Sharon Mayson and Licensed Acupuncturist Alicia Kochan present a class designed to help you change your eating habits and align with your true self. We’ll address both the physical and emotional causes for cravings and overeating. This class and the corresponding guide book will take you through the process of learning new healthy habits, retraining your brain, and changing your relationship with food.

Cordata • reg at CO-OP • $10

Spring Allergies—an Ayurvedic Approach

with Katrina Svoboda Johnson Wednesday, Feb. 10, 6:30–8:30 pm We are linked with nature and the changes of the seasons. For some people this shows up as harrowing springtime allergies. If this describes you—and you know who you are— come to this class to learn the steps you

Spices of India

with Balabhadra Monday, Feb. 15, 6:30–9 pm Journey with Balabhadra to the realm of exotic spices and seasonings— including some lesser-known spices that make Indian food so seductive and mysterious. We will make basmati rice and cauliflower pilaf with black mustard seeds and black cardamom, fried mung dal croquettes in herbed yogurt with ajwain and hing (asafoetida), and spicy potato stuffed poblano peppers with chat masala. Student participation is encouraged!

Downtown • reg at WCC • $35

Paleo Gourmet

with Karina Davidson Tuesday, Feb. 16, 6:30–9 pm Learn to make fabulous Paleo-style meals that non-Paleo family and friends

THE WINE GLASS ICON indicates that a glass of wine, beer, or a non-alcoholic beverage is included in course fee will love. Starting with a Southwestern vegetable soup, Karina Davidson will produce two complete dinner menus: roast chicken with root vegetables, and a black kale and orange salad with sherry vinaigrette; and baked salmon with a sesame-garlic glaze, whipped yams with coconut milk, and stir-fried broccoli. For dessert, we will roast pears and apples with cinnamon and cardamom.

Downtown • reg at WCC • $49

Dumplings Three Ways

with Mary Ellen Carter Wednesday, Feb. 17, 6:30–9 pm Whether you’re familiar with pelmeni, kreplach, or pierogis, they’re all Eastern European variations on the dumpling. In this hands-on class, we’ll try our hand at three different fillings: meat, cheese, and mushroom sauerkraut with a sour cream dipping sauce. We will serve the dumplings with another earthy favorite: roasted beet borscht. Registration is limited, so sign up early!

Downtown • reg at WCC • $49

Take Control of Your Own Intestinal Health

with Jim Ehmke, CN Wednesday, Feb. 17, 6:30–8:30 pm Take control of your own intestinal health. This class will cover all the major organs of the digestive system as well as strategies and holistic therapies for digestive health. We’ll discuss acid reflux, Crohn’s, IBS, colitis, hemorrhoids, colon cancer, ulcers, and much more. Certified Nutritionist Jim Ehmke specializes in identifying the causes of difficult conditions and applying effective therapies.

Cordata • reg at CO-OP • $5

Make Your Own Milk Kefir

with Julie Kamin-Martin Monday, Feb. 22, 6:30–8:30 pm Learn how to create your own milk kefir, an age-old probiotic beverage. Julie Kamin-Martin, founder of OlyCultures, provides a step-by-step demonstration on how to ferment and


gluten free

hands on

= wine, beer, or non-alcoholic beverage included in course fee Please do not wear strong fragrances to class. Contact Kevin Murphy at 360-734-8158, ext. 313, or


our nursery opens february 1st !

get ready for spring !

Sushi: Roll Your Own

with Robert Fong Tuesday, Feb. 23, 6:30–9 pm

workshops begin february 13th beginning feb 1st hours: mon-sat 10-5, sun 11-4 6906 goodwin road, everson | (360) 966-5859

management. Counselor Heather Harmony will share the format and contents for 10 sessions from her “Monthly Mindfulness Sound Circle” group. Feel free to use the material as you wish; use ideas at home, school, clubs, camp, etc. Heather will share tips on using ideas individually as well as offer support if you want to set up your own group.

Downtown • reg at CO-OP • $5

Make and eat temaki and futomaki sushi. Use only your hands to form nori rolls, and a bamboo mat for fat rolls. Mix and match: albacore tuna, sockeye salmon, spicy scallops, mango, avocado, cucumber, shiso, and wasabi.

Downtown • reg at WCC • $49

Masa Favorites

with Ana Jackson Thursday, Feb. 25, 6:30–9:30 pm Learn to make tamales, handmade quesadillas, and salsas to go with them! We’ll make rajas tamales (with chile poblanos, cheese, and corn); quesadillas made with handmade tortillas, and stuffed with nopales and chorizo; and a variety of salsas including traditional salsa fresca, tatemada from Sonora (roasted tomatoes and chiles), verde tatemada Guadalajara style (with tomatillos), and peanut salsa.

Brain Wave Training

Downtown = Co-op Connections building, 405 E Holly St, Bellingham Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham reg at CO-OP = register online at reg at WCC = register at 360-383-3200 or

community | education | sustainability

Cordata • reg at CO-OP • $40 (includes kefir-making kit)

Downtown • reg at WCC • $39 check our website for more classes vegan

store your milk kefir. Julie will also lead discussion on some of the numerous ways milk kefir can be used in the home, such as in baking, desserts, facials, and even hair rinses. Participants will also be invited to sample milk kefir products.

with Carolyn Hallett, CCH, and Joan Cross Monday, Feb. 29, 6:30–8 pm Learn how neurofeedback can be used to address a wide range of mental and neurological issues and how an out-of-balance brain can be retrained for optimal performance, clarity, and vitality. Neurofeedback practitioners Carolyn Hallett and Joan Cross use innovative drug-free technology to help individuals with conditions including migraines, memory loss, insomnia, and many others.

Anti-Inflammation Menu

with Selva Wohlgemuth, RDN Wednesday, March 2, 6:30–9 pm Nutritionist Selva Wohlgemuth presents easy, delicious dishes featuring anti-inflammatory superstars. Enjoy samples of seared salmon, lentil salad with capers and parsley, warm beet salad with Dijon vinaigrette, golden turmeric latte, and walnutcrusted chocolate avocado treats.

Downtown • reg at WCC • $35

Take Control of Your Immune System Health

with Jim Ehmke, CN Wednesday, March 2, 6:30–8:30 pm Learn all about the immune system and how to keep yours effective. We’ll talk about different strains of flu, viruses, chronic fatigue, fibromyalgia, dental infections, and more—and strategies for dealing with them. We’ll consider vaccines, antibiotics, and possible alternatives. Certified Nutritionist Jim Ehmke has been a practitioner of diverse alternative therapies since 1976.

Downtown • reg at CO-OP • $5

Cordata • reg at CO-OP • $5

Mindfulness and Focus for Conscious Kids

Parisian Bistro

with Heather Harmony, MSW, CC Tuesday, March 1, 6:30–8 pm Learn fun ways to teach kids focus, mindfulness, and emotion

with Karina Davidson Thursday, March 3, 6:30–9 pm Karina Davidson brings the flavors of a Parisian bistro to Bellingham. We’ll start with an endive and romaine class listing continued on next page

salad with bacon and croutons, followed by chicken Dijon served with fabulously lush mashed potatoes and sautéed broccolini. For dessert, it’s a surprisingly simple-to-make bittersweet chocolate tart with a raspberry and red wine sauce.

bread. For dessert, enjoy chocolate Guinness cake!

Downtown • reg at WCC • $39

Clear Toxic Emotions for Sound Sleep

with Santosha Nobel, CHT Monday, March 21, 6:30–8 pm

Downtown • reg at WCC • $49

Life Purpose and Hand Analysis

with Robin Mayer Monday, March 7, 6:30–8 pm The real transformative power in discovering one’s life purpose comes when this information is brought directly into day-to-day life. In this free talk, we will explore how the information contained in your specific fingerprints can offer perspective on current circumstances, and relationships to the bigger picture of where your life is heading. Robin Mayer is an Advanced Hand Analyst with Bellingham Hand Analysis.

Downtown • reg at CO-OP • free

Chef’s Choice

with Robert Fong Tuesday, March 8, 6:30–9 pm Join Chef Fong as he presents his best take on quail, crab, and calamari. Be surprised and delighted with his culinary artistry. For adventurous eaters only!

Downtown • reg at WCC • $55

Elimination Diet 101

with Alissa Segersten and Tom Malterre, CN Thursday, March 10, 6:30–9 pm An elimination diet is a method for identifying the links between a wide range of physical ailments and particular foods. Tom and Alissa, co-authors of The Elimination Diet, team up to explain this process and share diet recipes that will expand your culinary horizons. Enjoy creamy, green detox soup; a pineapple green smoothie; baked winter squash; turkey and carrot hash; brown rice tortillas; pomegranate chicken tacos; a simple salad with green goddess dressing; and pumpkin-seed butter energy bars. The class menu contains no gluten, dairy, eggs, nuts, soy, or GMOs.

Downtown • reg at WCC • $39

Peruvian Table

with Jesse Otero Monday, March 14, 6:30–9 pm Peru’s ethnic and geographic diversity is reflected in its fabulous cuisine. Join Jesse Otero in an exploration of the Peruvian kitchen as he creates the unique vegetable salad known as causa, traditional seafood ceviche, and Chinese-style roasted chicken with yucca root.

Downtown • reg at WCC • $45

From Stress to Serenity

with Monique Arsenault, CCH Tuesday, March 15, 6:30–8 pm Join Certified Homeopath Monique Arsenault for a holistic inquiry into the importance of stress in our lives—how we can manage it better and how to make it work to our advantage. We will learn simple techniques to help identify causes of stress, as well as how to sustain a sense of serenity in the midst of it.

Join Certified Hypnotherapist Santosha Nobel for a discussion of the importance and impact of our subconscious and unconscious sides, and their role in sound sleep. Experience relaxation techniques, hypnotherapy, and guided imagery journeys to learn how to identify and clear old emotions and beliefs for a better night’s rest.

Downtown • reg at CO-OP • $5

Korean Cuisine

with Robert Fong Tuesday, March 22, 6:30–9 pm Robert Fong prepares three spicy and not-so-spicy old-school Korean dishes with ease and care. Treat your taste buds to bibimbap (lots of stir-fried vegetables mixed with steamed rice and kimchee), bulgogi (thinly sliced marinated grilled sirloin wrapped with shiso), and fried sweet-chili garlic chicken.

Downtown • reg at WCC • $45

with Karina Davidson Wednesday, March 16, 6:30–9 pm Learn how to make a robust deluxe corned beef and cabbage dinner from Karina Davidson. Karina will also make classic Dublin lamb stew and Irish soda

Downtown • reg at CO-OP • $20

In Vino Veritas

with Ryan O’Connell-Elston Thursday, March 31, 6:30–8 pm Poet and historian Ryan O’ConnellElston leads a multi-media exploration of the artistic dimensions of the Latin phrase in vino veritas (in wine, there is truth), as we delve into the myths, poetry, art, and philosophy of ancient Greece and Rome. Ryan Wildstar, instructor in the popular “Art of Wine” series, provides complementary wine and food pairing. Class fee includes wine. You must be 21 or older to attend this class.

Downtown • reg at CO-OP • $30

Robert Fong presents the distinctive comfort food from 1950s-era Hawaii. We’ll feast on beef teriyaki burgers with grilled onions, chicken long rice (actually Hawaiian chicken noodle soup), and tako poke (octopus salad).

with Jim Ehmke, CN Wednesday, March 16, 6:30–8:30 pm

St. Patrick’s Day Feast

Learn to make luxurious and healing skin and hair care products with essential oils, herbal infused oils, and hydrosols (such as rosewater). With Michelle’s help, each student will make a healing and age-defying oil for their skin type or a hair treatment. Demonstrations and recipes include facial and eye treatment blends; treatments for scars, psoriasis, hair loss, and dandruff; and more. Class fee includes supplies and notes/recipes.

with Robert Fong Tuesday, April 5, 6:30–9 pm

Take Control of Your Hormonal Health

Cordata • reg at CO-OP • $5

with Michelle Mahler Monday, March 28, 6:30–8 pm

Hawaiian Comfort Food

Downtown • reg at CO-OP • free

Learn all about the body’s endocrine system. We’ll discuss all the major glands of the endocrine system and how hormones interact, as well as hormonal therapies, fertility options, and PMS. Certified Nutritionist Jim Ehmke has been a practitioner of diverse alternative therapies since 1976.

Organic Skin and Hair Care with Essential Oils

Downtown • reg at WCC • $49

A Good Night’s Sleep

with Genevieve Wohlford, ND Thursday, March 24, 6:30–8 pm Come learn about why a good night of sleep is one of the core foundations of overall wellness. Dr. Wohlford will discuss both the benefits of sleep and ways to promote a good night of sleep. Genevieve Wohlford is a naturopathic physician in private practice in downtown Bellingham.

Downtown • reg at CO-OP • free

Detox and Fasting

with Jim Ehmke Wednesday, April 6, 6:30–8:30 pm Nothing improves body chemistry more dramatically or more quickly than detoxification. We’ll discuss colon cleansing, enemas, colonics, and other gut cleansing systems. Learn why longevity is directly linked to calorie restriction and the advantages of intermittent fasting.

Cordata • reg at CO-OP • $5

The Art of Wine: a Mediterranean Tour

simple salade verte with vinaigrette moutarde. We’ll enjoy a main course of salmon on a bed of creamy leeks topped with a red wine compound butter, with French green lentils and roasted carrots on the side. Dessert will be a Parisian favorite—espresso éclairs. A glass of wine or a nonalcoholic beverage is included in course fee.

with Ryan Wildstar Thursdays, April 7–28, 6:30–8 pm

Join wine educator and artist Ryan Wildstar for the latest offering in “The Art of Wine.” This four-session multimedia Mediterranean tour features an in-depth exploration of the art and wine of Portugal, Greece, Corsica, and Sicily. We’ll look at how the “terroir” of each place—the unique combination of soil, climate, and environment—manifests in the fine wines and seminal works of art, literature, music, and film of that locale. Each session features four wines and carefully chosen food accompaniments. Class fee includes wine. You must be 21 or older to attend this class.

Downtown • reg at WCC • $139

Spring Cleanse and Reboot with Selva Wohlgemuth, RDN Monday, April 11, 6:30–8:30 pm

Put the spring back into your step with a gentle plant-based cleanse. Learn why a seasonal reboot is vital for optimal health and well-being and how you can benefit from the seasonal bounty to support your natural detoxification system. Join nutritionist Selva Wohlgemuth for science-based nutrition information and a cooking demonstration highlighting carrot soup with asparagus spears, collard wraps filled with spring’s best, and more.

Downtown • reg at CO-OP • $19

Downtown • reg at WCC • $49

Ahoy, Lummi Island! Middle Eastern Flavors

with Emily Moore Tuesday, April 12, 6:30–9 pm Explore the delicious and diverse flavors of the Middle East. We’ll make herbed lavash crackers to spread with baba ganouche, the famous Lebanese roasted eggplant dip; and with muhamara, an Armenian spread made with roasted red peppers, pomegranate syrup, walnuts and garlic. Also on the menu: dugun tshorbashi, a traditional Turkish wedding soup made with chicken or lamb, and an egg and lemon broth; and matsva khiar, a quick Persian salad with cucumbers, sultana raisins, yogurt, and herbs.

Downtown • reg at WCC • $45

April in Paris

with Karina Davidson Monday, April 18, 6:30–9 pm Bellingham becomes Paris for an evening! The festivities begin with a check our website for more classes vegan


gluten free

with Robert Fong Tuesday, April 19, 6:30–9 pm Robert Fong joins forces with Nick Green, sous chef of the nationallyacclaimed Willows Inn, to create deliciously out-of-this-world food. We’ll enjoy halibut skins wrapped around clams and rolled in seaweed, chioggia beets made to look like prosciutto, and more. Watch Chefs Green and Fong collaborate on a surprise entrée, and taste the results.

Downtown • reg at WCC • $69

How To Read Blood Test Results

with Jim Ehmke, CN Wednesday, April 20, 6:30–8:30 pm The tests are back and you have the numbers—but what do they mean? Learn how to interpret your own blood test results. Like all testing methods, the blood test has its advantages and disadvantages, its strengths and weaknesses. This will be a detailed discussion on the subject. Bring your test to class.

Cordata • reg at CO-OP • $5

hands on

Downtown = Co-op Connections building, 405 E Holly St, Bellingham Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham reg at CO-OP = register online at reg at WCC = register at 360-383-3200 or = wine, beer, or non-alcoholic beverage included in course fee Please do not wear strong fragrances to class. Contact Kevin Murphy at 360-734-8158, ext. 313, or

Attending class at the new Co-op Connections building? A small parking lot is available behind the building; enter from the alley. From Holly Street enter the alley just past the Shell gas station; from Magnolia Street enter the alley immediately past Aslan Brewing Company.

Natural Solutions for Stress, Depression, Anxiety, and Addiction

with John Donald, LAc Thurs., April 21, 6:30–7:30 pm Explore the underlying reasons for these patterns and learn some tricks you can do yourself to feel better, as well as treatment options that deliver sustainable results. John has 18 years of experience practicing acupuncture and functional medicine. Class time will be split between lecture and Q&A.

Cordata • reg at CO-OP • free

Make Your Own Soft Cheese with Mark Solomon Saturday, April 23, 1–4 pm

Seattle cheese-maker Mark Solomon leads a hands-on class. We’ll make yogurt cheese, ricotta, mozzarella, and burrata in class. We’ll also talk about making chevre, quark, and cream cheese. Learn about cheesemaking equipment and how to get the best results in your kitchen. Plenty of samples served.

Downtown • reg at WCC • $59

Northwest Paella

with Jesse Otero Monday, April 25, 6:30–9 pm Paella is one of the iconic dishes of Spanish cuisine, a rice-based meal with endless variations. In this class we will discuss the ancestral beginnings of paella while creating two delicious versions: a spicy sausage and shellfish paella; and a mushroom, olive, winter squash paella.

Downtown • reg at WCC • $45

Non-toxic Home and Body Care

with Terri Wilde Tuesday, April 26, 6:30–9 pm Household and body care products— including laundry detergents, shampoos, cleaning products, makeup, and many others—frequently contain dangerous chemicals that receive little testing and oversight. Terri Wilde, local naturalist, herbalist, and farm worker talks about non-toxic alternatives to these products, and how to identify which products are dangerous and which are not.

Downtown • reg at CO-OP • $5

Diabetes Education: X Marks the Spot

with Mira Swiecicki, OD Wednesday, April 27, 6:30–8 pm A discussion of target glucose levels and more. Learn how to set reasonable blood sugar, body mass index, weight loss, and exercise goals. Optometrist Mira Swiecicki has been running a diabetes education program in Lynden for eight years. She has been practicing optometry in Lynden for 19 years and in Bellingham for two years.

Cordata • reg at CO-OP • free

So Good, We Put Our Name on It Laura Steiger, Outreach Team

Walk down the aisles of the Co-op’s wellness departments and you’ll notice something new. Well, not exactly new but a newly redesigned label for our in-house supplements. Co-op brand supplements offer Co-op shoppers a great deal on high-quality products, manufactured to current Good Manufacturing Practices, by a company that is committed to environmental sustainability and social responsibility—just like the Co-op! Before we put our line of supplements on our store shelves, we searched for suppliers that could meet our high standards. Our supplement manufacturer has been owned and operated by the same family since 1924. Their 85-plus years of manufacturing experience results in consistent and safe products. What's more, their facility is certified organic by Quality Assurance International, a leader in organic certification, as well as third-party certified by the Natural Product Association. All manufacturing procedures and standards for cleanliness are periodically audited by the FDA. They are also a member of the Organic Trade Association. Our confidence in our supplements is reflected in the clarity and completeness of our labeling. Full disclosure labels list the details of each product’s contents. Labels disclose information about artificial flavors, colors, and preservatives in addition to gluten and common allergens. In line with the Co-op’s commitment to environmental sustainability and social responsibility, our manufacturer is dedicated to supporting green initiatives.

Supplements are shipped in boxes that use partially-recycled materials and recyclable crushed paper as packing material. The fully recyclable amber glass bottles are made from 35 percent recycled material, and the white plastic caps are also fully recyclable. All promotional materials also utilize post-consumer fibers. The manufacturing facility makes use of natural skylights to save energy and provide a pleasant work environment, and all unusable computer hardware and equipment is recycled. Each year since 2006, our manufacturer participates in donating 11 million children’s multivitamins to Vitamin Angels—the only nonprofit organization solely dedicated to providing vital nutrition to those in need internationally and domestically. Through its “Operation 20/20” campaign, they plan to eradicate childhood blindness caused by vitamin A deficiency worldwide by the year 2020. Over 30 percent of the world’s population suffers from micronutrient deficiencies. The Co-op, along with Vitamin Angels and our manufacturer, believes every person has a right to basic nutrition. Co-op brand supplements do not include extra costs for marketing and advertising, and we pass those savings directly to our shoppers. Additionally, Co-op member-owners can save an extra 25 percent when they place an advance order for three or more of any wellness item. When searching for natural, premium supplements to promote overall wellness and global sustainability—look no further than the Co-op’s own brand.

photos by Matt Curtis


Erin Baker’s


WHOLESOME BAKED GOODS Laura Steiger, Outreach Team

photos courtesy of Erin Baker’s™ Wholesome Baked Goods

We’ve all been there, rushing out the door to work, school, an appointment, or to catch the bus while neglecting breakfast in our haste. In 1994 Erin Baker purchased her first Kitchen Aid mixer and, inspired by her mother’s wholesome baking, set her sights on creating a solution to this common situation—a healthy, grab-n-go breakfast treat. Erin set up shop in a rented 4-H kitchen, and from those humble beginnings her business has grown to become an impressive local success story. Erin Baker’s™ Oatmeal Raisin Homestyle Granola was featured in Oprah magazine, the bakery was profiled in an episode of Unwrapped on the Food Network, and when flying Delta Air Lines you can nosh on an Erin Baker’s™ Breakfast Cookie included in the airline’s in-flight snacks. Of course, the Co-op was way ahead of any of those highfalutin accolades—we’ve been fans since the beginning, and you can still buy the full assortment of breakfast cookies and granola (also in bulk) in our stores. Beyond the delicious, whole-grain treats Erin Baker’s™ Wholesome Baked Goods makes in its Ohio Street bakery in Bellingham, there are plenty of other reasons to love this local business—1 million of them in fact. After learning that many children were arriving at the Whatcom County chapter of the Boys and Girls Club without eating breakfast, Erin established the “Help Feed 1 Million Kids Program.” In 2015, the business delivered more than 8,300 Breakfast Cookie Minis, in colorful kid-friendly packaging, to Boys and Girls Clubs across Washington state and to Homeport Learning Center in Bellingham—that’s 100,000 breakfasts for hungry kids! But Erin didn’t stop there. Her company also partners with the Mt. Baker Ski Area to provide a free Erin Baker’s™ Breakfast Cookie or cup of Homestyle Granola and milk to kids of all ages in Mt. Baker Ski Area’s Winter Ride Program. In addition, 100 percent of the proceeds of all Erin Baker’s™ Wholesome Baked Goods sold at the ski area benefit the children of the Winter Ride Program, providing scholarships and gear to kids who otherwise might miss out. Just like Erin Baker’s™, the Co-op is passionate about giving back to our local community and increasing access to healthy food for everyone. Next time you’re in the Co-op, stock up on some Erin Baker’s™ Wholesome Baked Goods to help ease your morning rush, and know that with every purchase you are supporting a local business that in turn supports local kids.

From the Cookie Maker Toast your favorite flavor of breakfast cookie for a delicious toasty treat.

A percentage of every purchase of an Erin Baker’s™ product is donated to the “Help Feed 1 Million Kids Program” that provided 100,000 breakfasts to kids at Boys & Girls Clubs in Washington in 2015. Below, Erin visits kids at the Bellingham club.




when you

spend % 0 –  74 OFF $





you spend % when 75 –  149






Member-Owner Flash Sales

When we get screaming deals, we like to pass on the savings to our member-owners. Simply text THECOOP to 22828 to get Co-op savings alerts via email.

when you spend % 150  and up


Look for the red Flash Sale signs.


Valid February 1–29.

flash sale

Must present coupon to receive discount. Limited to one coupon per owner. Must be presented at time of purchase to receive discount. May not be combined with other coupons or discounts or be applied to special orders. Valid only for Co-op member-owners.

a co-op owner benefit!

The next volume discount Owner Appreciation Coupon will be offered in July.

Parking Lot Revamp what to expect construction Timeline

and how to make the best of it

how will it affect me?

• Construction begins in February • Planned completion in May

HOW can i avoid it?

• Expect temporarily reduced parking • Different parts of the lot will be closed during different phases of construction

thank you for your patience!


• Busy parking lot times are 5 to 7 pm • Shop at our convenient Cordata store located at 315 Westerly Road

• Greater pedestrian safety • Increased handicap access • Easier entrance and exits • Better stormwater management • More bike parking • More trees planted than lost • 30 spaces added at store level











(facing page) by Laura Steiger, photo by Matt Curtis, styling by Habiba Sial








blissfully soothing moisturizer enlightened blend $12.79/2.3 oz • $33.99/8.4 oz

two-inch pillars of pure, hand-poured aromatherapy $10.49 each




local, fair trade, organic, drinking chocolate chokola, lavender mint, vanilla orange, especial, vanilla rose $12.75/7.5 oz


vegan • raspberries and chocolate on second thought—buy extra $2.49 each (reg. $2.99) (sale price valid Feb. 3–16)

FEELING CRABBY? CO-OP DELI THAI SHRIMP CRAB CAKES the chef recommends a side of pesto aioli to cure what ails you $11.99/pound (reg. $12.99/lb) (sale price valid Feb. 3–16)

Community Food Co-op In Season • Winter 2016  
Community Food Co-op In Season • Winter 2016