Community Food Co-op In Season • Winter 2017

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In Season WINTER 2017


Groundhog Day


Board of Directors Meeting



Full Moon


Cast your vote in the Co-op Board of Directors election all month long.


Valentine's Day


FEED your head!



Community Shopping Day


Poetry — Kevin Murphy, Matthew Brouwer, and Rena Rriest Art — Joel Brady-Power and Tele Aadsen, of Nerka Sea Frozen Salmon Food — samples galore




Member Affairs Committee Meeting

First Friday at the Co-op!




First Friday at the Co-op! FEED your head!


Oscar Ceremony




Music — Sweet Goodbyes Art — Kyra Anderson Food — samples galore

Mardi Gras/Fat Tuesday

Shop today and support our community! Northwest Youth Services will receive 2% of the day’s sales and all register donations made during February.



St. Paddy's Day Sample-tacular at the Cordata store!

Super Bowl Meeting and event details at

Cordata Store 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 – 7 pm

In Season, Winter 2017

Board of Directors

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.

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.

...and you're invited! COMMUNIT Y FOOD CO - OP


MARCH 18 5 to 9:30 pm


355 Harris Avenue in Fairhaven


MEETING 6:15 TO 7:50 PM



annual meeting & party MORE THAN JUST A GROCERY STORE




Taste St. Patrick’s OF





Hey, Co-op Kids!




voting begins

March 1

Enter our contest to win a retro Co+op Explorer metal lunchbox! Simply tell us, or draw a picture of, a favorite food from the Co-op that you like to pack in your lunchbox and tell us why it’s your favorite.

Entry forms are available in the play area of either store, or use your own paper to enter, but make sure to include your name, age, and phone number. Eight lucky winners will be selected at random. Good luck! Enter by March 15.

B   aked from Scratch with a Dash of Whimsy BY AMANDA RHINE, CO-OP BAKERY

The Co-op Bakery is ready to delight with traditional bakery treats, beautiful custom creations, and heavenly tasting allergen-free sweets and savories. Our talented bakers love a challenge, so dream big!


eople are going to indulge, and when they do they can feel good about choosing baked goods made from scratch right here at the Co-op. We strive to offer choices that are good for you, the farmers, the local economy, and the environment. With quality in mind, our ingredients are locally sourced and organic whenever possible, and are 100 percent free of artificial colors, flavors, and GMOs. Our three espresso bars are stocked with hand-crafted syrups and specialty drinks from the bakery as well, so you can feel good about enjoying that latte.

We make everything from scratch! We crack every egg, handroll every brioche … we even make our own graham crumbs. We take pride in the fact that we make every recipe by hand, every day, because freshness matters. We care about what’s important to our customers and stay informed about food trends so that we can deliver what people really want. Catering to allergens and offering alternative sweeteners is our specialty. Looking for something that’s gluten-free, vegan, soyfree, and alternatively sweetened? Try our Guilt-Free Chocolate

facing page photo by Matt Curtis, styling by Habiba Sial; photos this page clockwise from top left by Matt Curtis, Habiba Sial, and Matt Curtis

(above) Lisalyn frosts and decorates Chocolate Decadent cakes. Stop by the Co-op Bakery building and peek through the windows to see our busy crew at work. The 16 talented staff are proud of their impressive 71 years of combined bakery experience. In the course of one year, they crack open 150,000 eggs and use 9,360 pounds of butter. In 2016, the team baked 129,155 coveted cookies and 20,197 scrumptious scones! Clearly, most of us enjoy a freshly baked tasty treat!

Cake! Feeling extra sinful? Don’t worry, we make plenty of treats with local organic dairy products and organic cane sugar as well. No matter what you’re looking for, we can fulfill nearly any heart’s desire with a custom order. Valentine’s Day is coming up, which is quite festive here in the bakery. Don’t miss your opportunity to try our seasonal treats, made especially for this love-inspired holiday. Some of our favorites include the luscious Two Hearts Cheesecake, the floral-sweet balance of Vanilla Rose Cupcakes, and the absolutely divine Bleeding Hearts with two layers of moist chocolate cake filled with housemade raspberry sauce from local berries, and topped with a layer of chocolate ganache. Be still my heart! If it’s simply chocolate you crave, you’ll swoon over our decadent chocolate truffles. Made with quality, organic, Fair Trade Certified chocolate and coconut oil, these treats are so smooth and creamy they will melt in your mouth. And they’re vegan, too! (Just don’t tell your dairy-loving friend … they’ll never know it’s missing.) What really makes our bakery so special, though, is the people. There’s something magical about the crew behind the scenes. Full of pride, laughter, whimsy, and hard work, our synergy brings love and life to every baked good. So when you choose the Co-op bakery you can feel good about knowing that it was carefully prepared, packaged, and delivered by hand, with a lot of happiness and a lot of heart.

Co-op bakers are fluent in the language of love … and chocolate! Treat your valentine to something truly memorable this year. Vegan, gluten-free, and other options abound.

Cinnamon Rolls

Our newest recipe is the cinna-bomb! Co-op bakers worked for over a year to perfect this recipe. These beauties set the gold standard for fluffy, tender, cinnamon rolls; proofed overnight to enhance flavor, baked fresh every morning, and topped with a butter glaze. And when we say gold, we’re hinting at an extra-special ingredient: organic Yukon gold potatoes. Think old-fashioned Thanksgiving potato rolls. It’s the taters that take this traditional dough from delicious to scrumpdillyicous. Only $2.99.

Local Vendor



Amarilis Minaya, above, has a truly contagious energy. Her laughter and passion for her community is inspiring. She works in the Dominican Republic cooperative making cacao bolas while sharing stories with friends. Yexabela Villanueva, below, works with the Copalgsa farmers’ cooperative in San Martin, Peru. Her job entails cleaning, sorting, and preparing cacao beans from the collective’s cooperative farmers for export.


ith a strong background in social issues and human rights, BIJA’s eventual goal is to support one or two women’s cooperatives creative arts, and natural foods, husband and wife team Paul in the top 10 cocoa producing countries by 2025, and to support small, and Ari Newman founded BIJA Chocolates in 2014 artisan farmers’ cooperatives to work directly with with one simple mission: Changing Lives, One Bite the women’s groups with the potential to beneficially at a Time™ by investing in women’s co-ops. impact 25,000 people. the most complex, Why women’s cooperatives? Collectively, Paul There is so much more to share about what distinctively flavored BIJA is already doing and is planning for the future, and Ari have traveled to over 45 countries and have seen firsthand that women reinvest in their families bean-to-bar chocolate but I need to skip ahead to the rest of the story— and communities—that women change the world. the delicious chocolate. in the world Ari and Paul explained that, "BIJA was always The couple realized from the beginning that: more about people than chocolate. We knew “You can’t just have a mission, you also need to we needed to do something different, to bypass the massive cacao produce a quality chocolate bar. People may try your bar once for distributors and go directly to the source. So we created direct the mission, but they will buy it again if they love the taste,” said Paul. trade partnerships with a very select group of women’s cooperatives What makes BIJA chocolate bars so delicious? and cacao farmers in the Dominican Republic and Peru. Our farmers BIJA selects cacao beans that are very specific in flavor and are carefully nurture and harvest their organic cacao—producing the complex and highly aromatic. Then they carefully roast the beans most complex, distinctively flavored bean-to-bar chocolate in and conch the chocolate almost twice as long as other chocolate the world." companies (conching is the process of grinding the sugar granules, refining the cocoa mass, slowly aerating the liquid chocolate, and then extracting the acidic notes and bitterness). They also meticulously select ingredients that are 100 percent organic, use fair trade when available, and limit ingredients to five or fewer in every bar. Paul and Ari share their gratitude for “living in a community that provides so much support for local brands like BIJA. We feel so much support both from the Co-op as well as Co-op members and look forward to many more years of working together to bring sustainable chocolate and foods to the membership.” You truly can’t go wrong with any BIJA chocolate bar, so pick one up soon to start Changing Lives, One Bite at a Time™! Follow BIJA on social media and sign up for their newsletter at See an extended story about BIJA on our website at

photo above courtesy of BIJA Chocolates, photo below by Paul Newman/BIJA Chocolatesd



Bring Restaurant Flair to Your Home Kitchen

photo by Matt Curtis, styling by Habiba Sial


here are a few restaurant techniques that lend themselves to use by home cooks, and can greatly ease the task of home cooking. Pan roasting is one such technique that requires no special equipment, other than an oven-going skillet, and doesn’t require hours of preparation either. If you possess a skillet, a spatula, and a standard kitchen range with an oven, you can pan roast like a professional. The idea is to quickly sear your food in a hot pan, then turn it over and finish cooking it in the oven, a technique usually applied to meat, but can also work quite well with some vegetables. In this instance, I’m using a locally available fish with locally sourced hazelnuts to create one of my own favorite applications of pan roastingv

Pan Roasted Ling Cod with Hazelnut Butter INGREDIENTS ling cod fillet, one-half pound portion per person 1 stick butter, softened (but not melted) handful of roasted hazelnuts, crushed (see below) few sprigs of fresh thyme salt and pepper cooking oil



3. Cook just until flesh underneath begins to color, a little bit of brown along the edge is good, not too much. Quickly slide your spatula under the fillet from end to end, not from the middle, as this tends to break it. Carefully turn over the fillet and turn off the burner under the pan. Sprinkle with salt and pepper and transfer to the middle rack of preheated oven to finish.

1. Preheat oven to 350 F. Place one oven rack on the middle rails to center your pan and help fish to cook evenly. 2. Crush hazelnuts using either the flat of a large knife, the bottom of a bowl, or a food processor. Crumble into a sort of mealy texture with a few larger chunks, not a fine powder. 3. Strip thyme leaves off the stem, and mince. 4. In a small bowl, add softened butter, hazelnuts, and thyme leaves. Gently knead the butter to incorporate ingredients; folding it in on itself a few times should do the trick. Form butter into a cylinder, wrap in the paper it came in, and cool in the refrigerator to harden a bit.

1. Heat skillet over medium high heat, add a splash of oil. You want the pan hot, but not smoking hot. Just heat until the oil swirls easily around the pan. 2. Place fillet in the pan, skin side up if it has skin. I prefer the skin left on for this technique since I find it helps retain moisture in the meat. Many people don’t like to bother with skin. To each their own.

4. Bake approximately 10 minutes per pound of fish. 5. While the fish is in the oven, remove butter from the refrigerator. Slice off one round of butter, about as thick as your little finger, per portion of fish and set aside. Save the rest of the butter to anoint other future efforts, like steamed vegetables or another piece of fish.

5. Check fillet for pin bones, and remove them with your fingernails or tweezers.

6. When cooking time is up, check fish for doneness by pressing gently with your finger to make sure it flakes easily. If it begins to break, your fish is done. Top with a round of reserved butter and let stand a minute while the butter melts.

6. Cut fillet into individual portions. Half pound per person is usual, but use more or less as you like. It’s your meal, after all.

7. Serve with your favorite sides. I find a little squeeze of lemon compliments the flavors nicely. Enjoy!

$ $ $ $

You save $4 at the Co-op CO-OP – $554 FRED MEYER – $558 119 products in common

You save $17 at the Co-op CO-OP – $477 WHOLE FOODS – $494 105 products in common

You save $19 at the Co-op CO-OP – $434 HAGGEN – $453 101 products in common

You save $16 at the Co-op CO-OP – $262 SAFEWAY – $278 65 products in common

The graphic above compares prices of grocery products between the Co-op and four of our local competitors: Fred Meyer, Whole Foods, and Haggen and Safeway, which are both owned by Albertsons. We take our commitment to sharing honest information seriously, so we don’t ask department managers to tailor their lists to make us look good and the information hasn’t been edited before publication to improve how we compare to other stores. Comparisons for body care products, produce, meat, supplements, and a more detailed breakdown of the information included in this article, are available on our website.

C   o-op Prices Lower Than the Local Competition BY JIM ASHBY, CO-OP GENERAL MANAGER

The brands used in the comparison started primarily in the natural products industry but are now available in all kinds of stores.


ur merchandising staff and department it possible for NCG to negotiate a very managers regularly stay aware of good supply agreement with our major prices at other stores, but a few times supplier as well as develop the cost-saving every year we conduct Co+op Deals and Co+op a formal competitor Basics programs. price comparison. The How we compare to comparisons for this article Whole Foods is worth for the first time ever are from late December noting since this is the the Co-op basket of and early January. first time they’ve been products was less than included. The Whole I am very pleased to report that for the first Foods total basket cost at any of the other time ever the Co-op was $63.56 higher than stores surveyed basket of products was the Co-op for the 203 less than at any of the grocery and body care other stores surveyed. products we carry in That’s right, the cost of the comparable common. Given their reputation, it was basket of products at the competition was not surprising to see that Whole Foods as much as 6 percent higher than the Co-op. came in higher overall, but it was somewhat Even Fred Meyer, which has historically been surprising to see they carried fewer our toughest price competition, was slightly national brand products in common with higher than the Co-op. the Co-op than either Fred Meyer (235) or Natural products have been the fastest Haggen (251). growing segment of the grocery business Five years ago, the Co-op board and for many years. Every company in this management set a strategic goal of improving intensely competitive industry is focused access to healthy food. We’re very proud on attracting and retaining natural-food that our combination of competitive shoppers. As a relatively small communityprices in every department, strong Co+op owned business, maintaining competitive Deals promotions, and the broad range of prices with the larger chains has always everyday low-priced items in the Co+op been a challenge. It is very gratifying that Basics program have gotten us closer to we’ve been able to deliver superior value achieving this important goal. We believe for your shopping dollar in this very tough it is testament to the power of community competitive market. ownership as well the as the strength of One way co-ops like ours are able to cooperation among cooperatives. stay competitive is by working together The following page explains how to to realize some of the benefits of the big maximize your shopping dollars and save chains. The development of the National even more money at the Co-op. If you have Co-op Grocers (NCG), a co-op of co-ops, questions about these savings opportunities, allows us to leverage the buying power of just ask any Co-op staff. We’re always happy co-ops nationwide. This leverage makes to help. Thanks for your support.

Smart Shopping

Co+op Deals Coupon Book

FOR ALL SHOPPERS Issued every two months. Coupons books in stores.

at your Co-op


s you can see from the price comparison on the adjacent page, prices at the Co-op are already comparable to our competitors. In fact, prices are often considerably lower than at other local stores. But, who doesn’t want to save even more money? Here are simple ways to save at the Co-op. And, if you haven’t already heard, we recently dropped prices significantly on 80+ items in our meat department, including the most frequently purchased items.

Double Savings

FOR ALL SHOPPERS Sale items + coupons = DOUBLE SAVINGS. Look for signs in our stores.


Owner Appreciation Coupons

Our lowest prices on everyday basics in every department. Look for signs in our stores.

Issued three times per year. Published in our In Season magazine.

Co+op Basics


Fresh Deals

FOR ALL SHOPPERS Sales in produce, meat, deli, specialty cheese, and bakery. Posted in the foyer every Tuesday and on our website.


flash sale a co-op owner benefit!

Deep discounts available for a limited time period. Get alerts via e-newsletter, social media, and store signs.

Co+op Deals

Special Orders

60+ items on sale every day. Look for signs in our stores. Twice-monthly sales flyer in stores and on website.

Order by the case at the service desk. Tip: Place special orders when products are on sale for the greatest savings.


photos by Matt Curtis

Flash Sales




awn breaks early on July first. Forty miles off the Southeast A smooth back breaks the surface. Scales glitter—silver, amethyst, Alaska coast, light splinters the Fairweather Range as our jasper, jade. With the line tight in one hand and a precarious bellyhooks descend into the blue. It’s not yet 3 am. to-rail pose, I promise this will be quick. Meeting So begins the Nerka’s salmon season. For the her golden gaze, I lower the gaff. All my weight next three months, she’s the 43-foot workplace, goes into that killing blow. home, and universe my partner Joel and I share If Joel is a salmon charmer, I am a whisperer, we chase silver at sea for weeks at a time. We are trollers. Not murmuring thanks as I slice her gills. A gesture— dreams across this to be confused with net-based trawlers, Joel meaningful, hokey, or hollow, depending who you surging ocean often describes trolling as the most inefficient ask—I murmur anyway. commercial fishery. He says this affectionately. The hooks go back out. I reach for the salmon, Trolling’s one-fish-at-a-time, quality-over-quantity knife in hand. Two quick slices, there rolls the ethos is what we love about our work. head. Entrails go flying with another few cuts, to And we do love it. Ours is a family operation, two boat kids lucky eager seabirds, both fulmars and albatross, clamoring in our wake. I enough to build a living out of the life we both cherish. Even the flush the remaining blood from the veins and trim any lingering loose Nerka herself is family. Joel’s parents, Don and Mary Jean, had her tissues. Joel, next to me, tends his catch with matching precision. built in 1979. She took Joel to sea when he was just two weeks old. We’ll do a final inspection before they go into the Nerka’s Twenty-two years later, he made the leap from carefree crew to negative-40 degree hold. This is the distinction of frozen-at-sea Cap’n J. I joined him in 2006. We’ve been a team since. (FAS) salmon: unlike “fresh” fish (delivered up to five days after A sudden tug catches my eye. I engage the line and pull in one being caught), our sashimi-safe fish are blast-frozen before passing lure after another, a meticulous rainbow of squid-like “hoochies” into rigor mortis, freezing the clock on cellular breakdown. Thawed alternating with brass “spoons.” Joel devotes himself to the enigmatic nine months later, a properly handled FAS salmon boasts the taste art of enticing king and coho salmon to bite. He’s a salmon charmer. and texture of one just pulled from the sea.

facing page photo by Tele Aadsen, photos this page clockwise from top left by Jeff Thomas, Joel Brady-Power, Joel Brady-Power, and Martin Gowdy.

Come September, we’ll trade the Gulf of Alaska for our land-home in Bellingham. Joel will spend the winter repaying the Nerka for her service, doing repairs and preventative maintenance. I’ll continue the business Don started, sharing our catch with chefs and grocers throughout Whatcom and Skagit counties. Many have been with Nerka Sea Frozen Salmon since our 1998 origin; January 2017 marks the Co-op/Nerka’s 10-year anniversary. Studying the orange flesh, I wish our partners could have the gift of knowing these fish as we did, from wild lives finning the shadows of glaciers to their final moments, as quick and respectful as we could make them. Alaskan salmon are a “Best Choice,” yet responsible fishery management alone doesn’t ensure sustainability, and fisherfolk are a tiny group without political weight. To preserve future abundance, we need our partners to read Amy Gulick’s Salmon in the Trees to understand the critical symbiosis between healthy forests and healthy salmon; visit SalmonBeyondBorders. org to learn how Canadian mining threatens Southeast Alaska’s biggest coho spawning rivers; watch The Breach to see how dams have devastated Pacific Northwest stocks, then join Save Our Wild Salmon’s “Free the Snake” campaign. Sustainability requires conscientious consumers who are active salmon advocates. For now, though, dawn is breaking. Another 18 hours on deck await, a laborious marathon blurring into tomorrow, and the tomorrows after that, as we chase silver dreams across this surging ocean, just my salmon charmer sweetheart and me.

Facing page: Joel takes in the majesty of Southeast Alaska from his “office.” This page from top left: (1) The Nerka trolls for king salmon below Mt. Fairweather. (2) Tele lands a king on the Fairweather Grounds. (3) Tele emerges from the -40 degree fish hold after hand-dipping each individual fish. Known as glazing, this is the final step in frozen-at-sea salmon. (4) Joel and Tele deliver their king salmon catch in Sitka, Alaska, and prepare to barge them down to Washington.

Meet Tele and Joel during the February First Friday Art Walk and taste their smoked salmon. The couple’s photography will be featured in the Downtown store mezzanine through the end of February. Learn more at and follow Nerka's fishing adventures @fvnerka on Facebook.

Healthy Connections Classes 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.

WINTER CLASSES 2017 The Co-op offers cooking, nutrition, and wellness classes throughout the year at the 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.

Pakistani Cuisine

Nourishing Winter Feast

Good and Cheap

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.

Join Alissa Segersten, author of The Whole Life Nutrition Cookbook and Nourishing Meals, and mother of five, for scrumptious and surprisingly easy-to-make recipes for winter health and happiness. On the menu: one-pot Thai chicken and vegetable curry; leftover rice and veggie breakfast stir-fry; smoked salmon and potato chowder; sautéed kale with caramelized balsamic onions, and more!

Karina Davidson demonstrates recipes from New York Times bestseller Good and Cheap: Eat Well on $4 /Day by Leanne Brown. We’ll enjoy creamy tomato soup, salad of cold Asian noodles with veggies and peanut sauce, and peanut chicken and broccoli with coconut rice. For dessert—caramelized bananas served over vanilla ice cream. This class is offered with the financial support of United Way of Whatcom County. All students will receive their own copy of Good and Cheap.

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

Downtown • reg at WCC • $35

Cordata • reg at CO-OP • $5

Downtown • reg at WCC • $39

Feeding Your Microbiome

Get to Know Your Digestive Type

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 pan-fried Jerusalem artichoke and endive salad with probiotic dressing; Moroccan sweet potato and chickpea stew; and cinnamonapple compote with toasted walnuts. All recipes are vegan, gluten-free, and organic.

with Isabel Castro Monday, Feb. 13, 6:30–8:30 pm

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 • $39

Downtown • reg at WCC • $55

The Art of Coffee Extraction

Stretching in a Nutshell

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.

Improve agility at any age with gentle, rhythmic movements. Learn about the pros and cons of different stretching techniques and how to incorporate a short dynamic stretching routine for the shoulders into your day or workout. Susan Guttzeit is a licensed massage practitioner and co-owner and master instructor with AIS (Active Isolated Stretching) Northwest.

with Hayley Boothe-Forney Saturday, Feb. 4, 10:30 am–noon

Downtown • reg at CO-OP • $10

with Alissa Segersten Thursday, Feb. 9, 6:30–9 pm

with Susan Guttzeit, LMT Wednesday, Feb. 8, 6:30–8 pm

Cordata • reg at CO-OP • free

Become a health detective! Learn how to read your digestive symptoms to discover your digestive type. Then, gain simple everyday tools to bring it back into balance. Using ayurveda, you’ll get a commonsense perspective on digestion, and how to take control of your health, naturally. Isabel Castro is a Certified Ayurvedic Practitioner and is passionate about empowering others through education.

Downtown • reg at CO-OP • $5

Natural Approaches to Cancer Care

with Jim Ehmke, CN Wednesday, Feb. 15, 6:30–8:30 pm Between the prevalence of environmental carcinogens, and risky lifestyle and dietary choices, we live in a precancerous culture. Jim Ehmke will talk about a wide range of cancer prevention and therapeutic strategies including diet, herbs and nutrients, chemo, radiation, and more.

Cordata • reg at CO-OP • $5

with Karina Davidson Thursday, Feb. 16, 6:30–9 pm

Downtown • reg at WCC • $10

Kids Can Cook: Winter Comfort Food

with Annalee Dunn Saturday, Feb. 18, 11 am–1 pm

Annalee Dunn of Tiny Onion Cooking School teaches a lively hands-on class for kids, ages 7 to 13, featuring kid-friendly comfort foods. The menu includes winter vegetable shepherd’s pie, stuffed shells and red sauce, and carrot-zucchini cupcakes. Gluten-free variations available if requested ahead of time.

Downtown • reg at CO-OP • $25

Make Your Own Sourdough Pizza

with Jesse Otero Monday, Feb. 20, 6:30–9 pm

Chef Jesse Otero gives a hands-on lesson in the art of pizza making— we’ll be mixing, shaping, and stretching dough, so be prepared to dive in! Learn how to work with naturally fermented dough as well as how to feed and maintain a sourdough culture, and how to replicate high-temperature baking in a home oven.

Downtown • reg at WCC • $45

Alaskan Spot Prawns

French Winter Bistro

with Robert Fong Tuesday, Feb. 21, 6:30–9 pm

with Karina Davidson Tuesday, Feb. 28, 6:30–9 pm

Enjoy guest Alaskan spot shrimp fisherman Tom Traibush’s tall tales, real adventure stories, and lots of his great shrimp! We’ll have it seared, stir-fried, and made as nigiri sushi. Whole prawns, tails only, peeled, and au naturel—this class will be a connoisseur’s delight!

Downtown • reg at WCC • $49

Make Your Own Kombucha and Kefir Water

with Julie Kamin-Martin Wednesday, Feb. 22, 6:30–8:30 pm Julie Martin (founder of OlyCultures) will guide students through the steps and options for making kombucha including the different teas and sugars that can be used, the stages of the fermentation process, and the equipment and bottles to use. She will also demonstrate how to make water kefir, another fermented beverage that is a dairy-free alternative to milk kefir. Both of these fermented beverages are probiotic and teeming with beneficial bacteria.

Cordata • reg at CO-OP • $25

Pasta Favorites

photos by Matt Curtis

with Cindy McKinney Thursday, Feb. 23, 6:30–9 pm

Kids Can Cook: Liven Up Your Lunch

with Annalee Dunn Saturday, Feb. 25, 11 am–1 pm

Liven up your lunch! Annalee Dunn of Tiny Onion Cooking School teaches a fun hands-on lunch-themed class for kids, ages 7 to 13. The menu includes chicken salad pitas, tomato coconut soup with grilled cheese croutons, and meatball sub sandwiches. Vegetarian and gluten-free versions of all dishes can be provided if requested before class.

Downtown • reg at CO-OP • $25

Introduction to Transformational Breath

with Kristi and Blake Allen Monday, Feb. 27, 6:30–8:30 pm

Cindy McKinney cooks five fabulous pasta dishes for your enjoyment. The menu includes creamy marsala sauce with chicken and mushrooms; pepperonata— Italian sausages, onions, and tri-colored peppers simmered in wine and tomato sauce; one-hour meat sauce (that tastes like it takes all day); red pepper pesto cream sauce; and Asian black pepper stirfry noodles with tofu and spinach.

Transformational Breath is a self-empowering breathing process that uses conscious connected breathing combined with movement, sound, and specific bodywork to release physical restrictions in the body, open the breath, transform trauma, and bring greater joy and well-being into one’s life. Kristi and Blake Allen are both certified facilitators and trainers with the Transformational Breath Foundation.

Downtown • reg at WCC • $39

Downtown • reg at CO-OP • $5



Downtown = Co-op Connections Building, 405 E Holly St, Bellingham Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham

CO-OP = register online at

Please do not wear strong fragrances to class.

WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or

check our website for more classes • Questions? Contact Kevin Murphy at 360-734-8158 or

Karina Davidson presents the rustic yet elegant dishes of a French bistro in winter. The evening begins with a slice of pissaladiere—a tart commonly known as Provençal pizza—followed by an endive salad with Gorgonzola and walnuts. For our main dish, she will make the hearty and healthy poulet Basque—a chicken dish with peppers, onions, and tomatoes, served with rice cooked in chicken stock and a hint of lemon. A dessert of tarte au citron (lemon tart) completes the meal. Course fee includes a wine option.

Cordata • reg at WCC • $45

Take Control of Your Intestinal Health

with Jim Ehmke, CN Wednesday, March 1, 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

Roast Vegetable Feast with Kate MacKenzie Thursday, March 2, 6:30–9 pm

with Hayley Boothe-Forney Saturday, March 4, 10:30 am–noon Join an adventure in stovetop espresso and food pairing. We will create cappuccino, pairing it with the Co-op bakery's biscotti—a traditional breakfast in Italy. We will also pair sipping chocolate with stovetop espresso and we will get modern with espresso tonics—stovetop espresso chilled and poured over tonic water, ice, and lime. (Sounds crazy but it's delicious.)

Downtown • reg at CO-OP • $15

Restoring Gut Health with a Low FODMAP Diet with Selva Wohlgemuth, RDN Monday, March 6, 6:30–9 pm

Registered Dietitian and Nutritionist Selva Wohlgemuth cooks a low FODMAP (also called “low fermentable”) dinner while also providing a bounty of nutritional information. The menu includes slow simmered bone broth soup with shredded chicken and root veggies over wilted greens, and a pecan berry crisp with coconut whipped cream. All dishes are gluten and dairy free. Following a diet low in FODMAPs (a type of short chain carbohydrates) can have great benefits for people suffering from a wide range of intestinal issues including IBS.

Downtown • reg at WCC • $35

Wellness Chef Kate MacKenzie demonstrates the joy of roasting vegetables (accompanied by delicious proteins). Kate prepares three dishes: a medley of roasted sweet potatoes, beets, and Brussels sprouts, with the Co-op’s own sweet Italian sausage; polenta topped with roasted fennel, shiitakes, leeks, and garlic-roasted chickpeas; and balsamic-roasted butternut squash, parsnips, and carrots, with herbed chicken. Vegetables have never tasted better! Course fee includes a wine option.

Chef’s Choice

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

It’s razzle-dazzle in the kitchen as Chef Fong improvises using his favorite foods from land, air, and sea. Take a chance on this class — you won't be disappointed!

Downtown • reg at WCC • $49

Good and Cheap

with Karina Davidson Thursday, March 9, 6:30–9 pm See Feb. 16 class description.

Downtown • reg at WCC • $10

Cordata • reg at WCC • $39 vegan

Coffee and Food Pairing


gluten free

hands on

Thirty Minute Meals Spanish Tapas

with Jesse Otero Monday, March 13, 6:30–9 pm

Jesse Otero features dazzling tapas from Spain. You’ll be wowed as you learn to make spicy sausages stewed in red wine, roasted mushrooms with cabrales cheese, chile-braised potatoes with honey, and a few seasonal extras.

Downtown • reg at WCC • $39

The Blueprint to a Better You

with Terri Hase Tuesday, March 14, 6:30–8 pm

Learn how to develop a blueprint to a better you. You can use a personal blueprint to increase balance, hope, and clarity; reduce stress; and measure your progress along the way. Improve your life! Terri Hase is a Professional Certified Coach and a member of the Northwest Corner Coaches.

Downtown • reg at CO-OP • $5

Hearty Soups and Stews

with Cindy McKinney Wednesday, March 15, 6:30–9 pm For the cold days of winter and early spring, Cindy McKinney makes white bean soup with sausage and greens; vegan red lentil coconut curry; Southwestern pork and hominy stew; classic beef Burgundy; and Italian wedding soup with turkey meatballs, orzo and spinach.

Downtown • reg at WCC • $35

Take Control of Your Immune System Health with Jim Ehmke, CN Wednesday, March 15, 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.

Cordata • reg at CO-OP • $5

Make Magic through Mindful Manifesting

with Dvorah Carrasco, LMHT Thursday, March 16, 6:30–8:30 pm Join Dvorah Carrasco for a fun and uplifting expressive arts workshop using mindfulness exercises and collage to explore what you really want to attract into your life. No artistic ability needed. Dvorah is a licensed mental health therapist and certified expressive art therapies practitioner.

Downtown • reg at CO-OP • $10

Natural Approaches to Inflammation

with Jonathan Ley Monday, March 20, 6:30–8 pm

Achieve true health by dealing with the root causes of illness, pain, and inflammation, rather than merely managing or suppressing symptoms. If you have a health issue you haven’t been able to resolve with either conventional or alternative treatment, or if you would just like a lot more energy and vitality, this class is for you. Jonathan Ley is a chartered herbalist, certified detoxification specialist, and life coach.

Downtown • reg at CO-OP • $5

Vietnamese Street Food

with Robert Fong Tuesday, March 21, 6:30–9 pm Robert Fong prepares classic Vietnamese street dishes with flair and care. Treat your taste buds to the exotic flavors of oxtail pho, grilled lemon grass chicken, and spicy herb salad. A culinary adventure!

Downtown • reg at WCC • $45

Native American Flute

with Peter Ali Wednesday, March 22, 6:30–8 pm Peter Ali shares the haunting melodies and rich lore of the Native American cedar flute. Peter, whose heritage is of the Yaqui tribe of Sonora, Mexico, is a self-taught flutist whose music comes straight from the heart. Peter will bring cedar flutes (key of A) for students to play or you can bring your own.

Downtown • reg at CO-OP • donations accepted

with Cindy McKinney Thursday, March 23, 6:30–9 pm

Cindy McKinney shows off fabulous meals you can cook in practically no time! Enjoy lemon brandy chicken with shallots and a quick pan sauce; potato zucchini, red pepper, and feta frittata; ragu of wild mushrooms and fresh herbs over polenta; kung pao chicken; and risotto with peas, leeks, and ham.

Downtown • reg at WCC • $39

Your Voice, Your Legacy: Writing Legacy Letters with Margi Fox two Tuesdays, March 28 and April 4, 1–3 pm

In this two-session workshop, we’ll write legacy letters for ourselves and our heirs. The first session focuses on the past—writing signature stories about ourselves and others. The second session looks at the present and toward the future—offering our hopes, blessings, and tributes. Margi Fox teaches professional writing at Western Washington University. This class is sponsored by the Palliative Care Institute. More information at

Downtown • reg by email to • $25

Tao Fawu Qigong

with Michelle Guske and Erin Kidulson Tuesday, March 28, 6:30–7:30 pm Learn about qigong and how it can improve your health. Tao Fawu qigong is only taught at Kulshan College of Intuitive Medicine (KCIM) and is a gentle, handsoff form of evolved traditional healing. KCIM offers free treatment labs and low-cost clinics to the Bellingham and Seattle communities. Michelle Guske and Erin Kidulson are Tao Fawu medical qigong student practitioners.

Downtown • reg at CO-OP • free

Take Control of Your Hormonal Health with Jim Ehmke, CN Wednesday, March 29, 6:30–8:30 pm

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.

Cordata • reg at CO-OP • $5

Basic Nutrition

with Jim Ehmke, CN Tuesday, April 4, 6:30–8:30 pm

Learn about the basic nutrients on which we all rely: not just protein, fats, and carbohydrates, but air and water as well. We’ll discuss how to balance these nutrients for optimal health, why so many people are drinking more water but not truly hydrating, and the role of air in proper nutrition. Certified Nutritionist Jim Ehmke has been a practitioner of diverse alternative therapies since 1976.

Cordata • reg at CO-OP • $5

Back Health Basics

with Catherine Dayhoff, LAc Wednesday, April 5, 6:30–8 pm

Licensed Acupuncturist Catherine Dayhoff discusses practical steps to a pain-free life. Learn about anatomical structures surrounding the spine that are influenced and affected by injury; the effect of digestion on inflammation; and practical techniques you can use to reduce pain at home, work, and play. Catherine practices acupuncture and integrative medicine at Bellingham Orthopedic Acupuncture.

Downtown • reg at CO-OP • $5

Bokashi Composting

with Nicole and Coulby Styles Thursday, April 6, 6:30–8 pm

Bokashi means “fermented organic matter” in Japanese. This composting method is great for those lacking the space for a traditional compost setup because it is done right in your kitchen with a five-gallon bucket. The process is complete and ready to add to the soil in one month! You’ll learn how to create your own starter, and how to add the microbe-rich finished product to your garden, planters, or existing compost bin. Nicole and Coulby Styles have taught permaculture and related topics at the Chuckanut Center, Whatcom Hills Waldorf School, and other venues.

Downtown • reg at CO-OP • free

Zero-Waste (and DIY!) Cosmetics

with Jenica Barrett Monday, April 10, 6:30–8 pm

Get tips on how to convert your makeup routine into a zero-waste one and learn about eco-friendly alternatives to wasteful chemicalladen makeup and personal

Crepes Savory and Sweet care products. Students will get a hands-on lesson in making nontoxic, eco-friendly mascara and lip balm, which they will take home with them at the end of class. Jenica Barrett is a passionate advocate of the trash-free lifestyle, a subject she blogs on at

Downtown • reg at CO-OP • $10



Downtown = Co-op Connections Building, 405 E Holly St, Bellingham Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham

CO-OP = register online at

Please do not wear strong fragrances to class.

WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or


Cindy McKinney demonstrates delicious crepe recipes both savory and sweet. Savory offerings include Asian BBQ pork-filled crepes with an array of toppings including julienne snow peas, green onions, carrot, cilantro, chopped cashews, and more; and chicken and wild mushroom baked crepes with a sherry and Parmesan white sauce. On the sweet side, enjoy crepes Chantilly, made with sour cream crepe batter and topped with fresh strawberries and whipped cream; and blintzes, filled with ricotta and cream cheese and topped with blueberry sauce.

Downtown • reg at WCC • $39

check our website for more classes • vegan

with Cindy McKinney Tuesday, April 11, 6:30–9 pm

gluten free

hands on

Bistronomy 101

with Karina Davidson Thursday, April 13, 6:30–9 pm

Leading a food tour of Paris recently, Karina Davidson was knocked out by a humble Parmesan soup at the venerable bistro, L'Ami Jean—of all the culinary delights sampled in three weeks, this soup stood out. Tonight, Karina demonstrates this soup along with green lentil and beet salad (as served at Au Passage), and a classic cod en cocotte with tomatoes, olives, and chorizo. Dessert will be strawberry and hazelnut cream tart, as made at Frenchie, the acclaimed Paris “neo-bistro.” Course fee includes a wine option.

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

Greek Dinner

with Cindy McKinney Wednesday, April 19, 6:30–9 pm

Cindy McKinney presents a full dinner menu of Greek favorites. Enjoy, and learn how to make, tiropita (cheese and onion stuffed pastry), pork souvlaki with tzatziki (yogurt, cucumber, and dill sauce), roasted lemon potatoes, baked veggies, and lemon gelato.

Downtown • reg at WCC • $39

Wild Spring Greens

with Terri Wilde Thursday, April 20, 6:30–8:30 pm

Learn about the abundance of vitalizing wild green food available in the spring. Terri Wilde shares tips on finding, identifying, cooking, and eating plants of our area such as (depending on availability) nettles, winter cress, salmonberry stalks, cattail, miner's lettuce, clover, chickweed, and dandelion.

Downtown • reg at CO-OP • $10

Cordata • reg at WCC • $49

Street Foods of the World: Tacos

with Jesse Otero Monday, April 17, 6:30–9 pm


our nursery opens february 1st !

community | education | sustainability

register online

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

Join an exploration of one of Mexico’s most famous exports— the taco. Chef Jesse Otero demonstrates recipes for tacos al pastor (with pork and pineapple) and chicken black mole tacos, as well as delicious salsas and sauces to accompany them. Learn about the history of the taco and regional variations from throughout Mexico.

Downtown • reg at WCC • $39

Detox, Fasting, and Cleansing

with Jim Ehmke, CN Tuesday, April 18, 6:30–8:30 pm

Nothing improves body chemistry more dramatically or more quickly

Wine Tasting 101

with Laurent Martel Mondays, April 24–May 8, 6:30–8 pm

Spend three evenings learning the basic language of wine. In a class geared for the novice, instructor Laurent Martel will lead sessions dedicated to component, aroma, and comparative tastings of the world's major grape varieties. Develop confidence in your palate as you learn to discern the many flavors in a glass of wine. Laurent Martel has over 30 years experience in the wine industry. Must be 21 years or older to register; picture ID required at each class. All wine fees are included in the class fee.

Cordata • reg at WCC • $95

Local Vendor

Ferndale Farmstead Artisan Cheese BY LAURA STEIGER, OUTREACH TEAM


uring the annual Whatcom Farm Tour in September, I had the Larsen family, who had farmed it for three generations. The family pleasure of visiting Ferndale Farmstead Artisan Cheese and is committed to maximum resource conservation on the 500taking home three cheese selections: scamorza, acre dairy farm. They practice no-till agriculture; fior di latte, and caciotta. During the subsequent capture manure to build soil health in the grass days, my household happily noshed on lasagna, fields; and use sand beds in the barn, which are every piece of panini, and ate lots (and lots) of fresh mozzarella. healthier for the herd than sawdust, particularly in cheese is carefully It made for some spectacular and memorable our wet climate, and can be reused (unlike sawdust home-cooked meals. that needs to be replaced after every use). crafted by hand Deliciously fond memories, but I digress. After months of preliminary research, The Ferndale Farmstead Artisan Cheese story construction began on the creamery in 2013. really begins in the seeds and soil of this family Raffaele Mascolo, a renowned cheese guru from operated seed-to-cheese farm. Their story reminds me a bit of the Italy, lived with Daniel for a year to consult on nearly every aspect of children’s song about the Old Lady Who Swallowed a Fly: they build the creamery from design to recipes. The cheesemaking equipment the SOIL to plant the SEED to grow the GRASS to farm the FIELDS was imported by boat from Italy, and a small culture house in Italy to feed the COWS to get the MILK to make the CHEESE for you to continues to do all the culture mixing for the creamery. The initial EAT. Luckily, the Ferndale Farmstead Cheese Artisans story has a cheese production took place in June 2015 and local sales started much happier ending than that poor old lady—an ending where we later that year. all get to eat authentic Italian-style cheese! Every piece of cheese is carefully crafted by hand using Raffaele’s Three generations of the Wavrin family are involved in the authentic recipes, and a blend of old-world technique and a gleaming business: farming, milking, providing veterinary care, cheesemaking, array of state-of-the-art equipment. This meticulous preparation and bookkeeping. Daniel Wavrin, the third generation, is passionate and attention to detail is what takes Ferndale Farmstead Artisan about the cheesemaking side of the operation. If you ever have the Cheese well beyond the ordinary. It’s no surprise that their authentic opportunity to take a tour with Daniel do not hesitate. He is a fount Italian-style cheese is already winning awards. of knowledge, and the farm and creamery are something wondrous Follow Ferndale Farmstead Artisan Cheese to behold. on social media and at The dairy in Ferndale, which supplies 100 percent of the milk for the creamery, was purchased by the Wavrin family in 2009 from the


Fresh, whole milk mozzarella with a delicate flavor and smooth texture. Great for snacking or use in caprese and other salads, grilled cheese, or other baked dishes.


Tempting bite-sized version of the fior di latte fresh mozzarella packed in brine to retain the cheesemaker’s intended flavor profile.


from soil to seed to grass to fields to cows to milk to cheese to you

Mild flavor and soft texture. Pairs well with fruit or a thick slice of crusty bread. Won first place in the People’s Choice Award at the Washington Artisan Cheesemakers Festival!


A relative of fior di latte mozzarella, but with a bolder and more buttery flavor. Great in recipes like lasagna where a gooey melted cheese is desired.


photos courtesy of Ferndale Farmstead

Rich, creamy aged cheese with a smooth, almost silky, texture. The natural rind lends a sweet flavor. Great on a cheese plate or in your picnic basket.


A young cheese with a sharp, grassy flavor. A great substitute for cheddar. Try it on pizza or in baked dishes.

The Community Shopping Days program has a bright new look for 2017!



% 5 COUPON Appreciation


the more you spend, the more you save

when you spend up to $74.99

2017 SEED Recipients JAN

Friends of the North Fork Community Library


Northwest Youth Services


Futures Northwest


Lighthouse Mission Ministries


Hearing, Speech & Deaf Center (HSDC)


Local Food Works!


YWCA Bellingham


Recreation Northwest


Orca Food Pantry by WCC Foundation


Whatcom County Farmland Preservation Fund


Bellingham Giving Circle


Whatcom Civil Rights Project

10% OFF

when you spend $75–$149.99

15% OFF

when you spend $150 and up

Valid February 1–28. The next volume discount Owner Appreciation Coupon will be offered in July. 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.

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

fter 16 successful years, we thought it was high time for a little touchup, so the Community Shopping Day program has been refreshed and renewed as the Community Food Co-op SEED program. The program is fundamentally the same. The Co-op will continue to donate 2 percent of our total sales on the third Saturday of every month, and Co-op shoppers can continue to donate at the register any day during the month to benefit the recipient organization. You may have already noticed the updated look on the bulletin boards at the front of our stores and at the registers. By increasing visibility for the program we are planting the seed and hope to grow donations for these worthy community organizations. Local community organizations apply for the donation program in the summer and are selected by the Co-op’s Member Affairs Committee and Board of Directors with regard to how their work supports these categories: food and sustainable agriculture; social justice, peace and human rights; ecological issues; education; health and well being; or community development. In 2016, the Co-op donated a total of $23,743.38 to Community Shopping Day organizations and we collected $1,354.97 in donations at our registers. We’re planting the SEEDs for 2017; together let’s grow these donation totals!

WILD THING LUMMI ISLAND WILD SMOKED SALMON local splendor from the Salish Sea Sockeye $6.49/4 ounces, Keta $6.39/5 ounces


New York Times bestselling cookbook by Leanne Brown • $16.95




luxurious and soothing calendula and comfrey bergamont geranium, coconut lemon, lavender, lemon vanilla $7.99/1.9 ounce embossed tin


raspberries and chocolate vegan and absolutely delicious $2.49 each through February 14 (reg. $2.99)

TEECCINO CHICORY HERBAL COFFEE so satisfying, so smooth, zero caffeine vanilla nut, mocha, french roast $10.79/11 ounces

de si In n po ou


The Co-op is grateful to work with organic citrus growers that go beyond the ordinary to provide us with unique varieties of citrus that boast great flavor and mouth-watering juiciness. This is only a sample of the juicy goodness available in Co-op produce departments. Curious about a new variety? Ask any produce staff and they will be happy to talk citrus with you!

Peel into Citrus Season BUDDHA'S HAND

Minimal juice or flesh. Used for zesting, baking, or can be candied.


Bright orange skin. Balance of sweetness and acidity. Very juicy.


Pink flesh. Sweetness balanced by a mild strawberry to cranberry-like finish.


Striped-red-orange to dark burgundy flesh. Seedless. Taste is reminiscent of raspberries, plums, and pomegranates.


Cross between a tangerine and grapefruit. Sweet orange flavor with tang of a tangerine.


Delicious, sweet yet tangy. Can be eaten completely including the peel.


Overall blush on exterior peel with a deep red interior color. Distinctly sweet taste and juiciness.


Cross of a Temple tangor, a Dancy mandarin, and an Encore mandarin. Deep orange rind color. Very sweet and rich flavor.


Slightly sweet mild grapefruit flavor without bitterness and very little acidity. Pith around segments is bitter.