Page 1


C O M M U N I T Y F O O D . C O O P


2 0 1 6



Board Meeting Summaries 360-734-8158 Cordata Store

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

Downtown Store

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

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

Community Food Co-op General Manager Jim Ashby


The Co-op Board of Directors Mariah Ross, Chair Brooks Dimmick, Vice Chair Megan Westgate Brent Harrison Laura Ridenour Jade Flores, Staff Rep. Caroline Kinsman Melissa Morin Zach Zink

360-820-5251 360-734-1351 630-592-5325 360-398-7509 970-372-8344 360-734-8158 360-224-9525 360-510-5382 509-331-4899

From January 13, 2016:

„ The group discussed a request from

„ The group heard an update from the

„ The

Eden Foods and referred the topic to the Member Affairs Committee for more research and review. „ The meeting concluded with an update on the parking lot expansion project at the Downtown store.

General Manager on the Downtown parking lot construction. „ The Board did not approve a staff bonus for 2015 due to current operating performance, lower cash balances, and capital projects planned for 2016.

Board approved signing on to the Whatcom Food Network’s recommendations for changes to the Whatcom County Comprehensive Plan that address the role of the local food system in our economy. „ Board director Melissa Morin was appointed to serve as Board Vice-Chair, replacing a director on leave of absence. „ Board director Jade Flores reported on the National Domestic Fair Trade Conference. „ The Board conducted an annual selfevaluation and agreed that the group has been cohesive, respectful, and effective. Areas of focus for 2016 include developing a diversity plan; succession planning; refreshing member linkage events; and building effective, transparent systems for working with issues and member concerns.

From February 10, 2016: „ Co-op

staff and member-owners attended the meeting to express concerns about the process for implementing new standards for staff attire and communication between management and staff. „ Directors reviewed the schedule for the 2016 Annual Meeting and Party. „ The Board discussed a request from Eden Foods to reconsider the Board’s position on Eden’s court case and agreed to formalize a decision at the March Board meeting.

MORE BOARD INFORMATION Complete minutes for all Board meetings and our governing policies are available at the service desk. Complete minutes are also posted at The first 10 minutes of every Board meeting are reserved for member input. Next meeting: March 9 at 7 pm in the Cordata Roots Room, 315 Westerly Rd. Member-owners welcome to attend the meeting. Hope to see you there.


Board Meetings

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

Our Cooperative Principles • • • • • • •

Voluntary and open membership Democratic member control Member economic participation Autonomy and independence Education, training, and information Cooperation among cooperatives Concern for the community

Co-op News is produced by the Community Food Co-op and published eight times per year. Editor: Laura Steiger Design: Matt Curtis Opinions expressed in the Co-op News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or member-owners. Nutrition and health information is provided for informational purposes only and is not meant as a substitute for a consultation with a licensed health or dietary practitioner. Acceptance of advertising does not indicate endorsement by the Co-op of the product or service offered.

VOTE NOW for your Board representatives. • Election notices were mailed to memberowners in February • Vote online at • Meet the Board of Directors candidates (and vote) at the Annual Meeting & Party on March 5 • Ballots may be cast at either store • Voting deadline is March 31 at 10 pm

A SPECIAL THANKS To all the volunteers who keep the Co-op running smoothly. Thank you so much! Ongoing opportunities in our stores are currently full. For updates on other volunteer opportunities, join our volunteer email list. Contact Karl Meyer at or 360-734-8158, ext. 160.


A Second Life for the Connection Building A concerted effort between the Co-op and local recycling businesses means less landfill


he former Co-op Connection building is moving on from its current incarnation on the corner of Forest and Chestnut streets. The building was designed in the 1960s by the late James Zervas, founder of Zervas architecture firm. The modernist building design reflected the influence of an apprenticeship that James Zervas served early in his career under renowned architect Frank Lloyd Wright. The Co-op worked diligently to find a new home for the intact building, and for a short while it looked like the building would be relocated. Sadly, due to zoning complications, that deal fell through and we moved on to the next best option— deconstruction focused on reusing as much of the building as possible.

Project lead Re-Use Consulting is carefully deconstructing the building, with the assistance of Co-op Facilities Manager Aaron Longstreth and The RE Store. Our goal is to reuse the majority of materials, recycle what isn’t reusable, and send less than 5 percent of the material to the landfill. You can help! To reach our goal of maximum reuse, we need to find good homes for the materials recovered from the building. Contact Aaron at 360-9277801 or to inquire about available materials. In the coming months, we’ll share more photos of the process, and update you with stats on the materials salvaged. Correction: The phone number for Aaron was incorrect in the original publication. It has been corrected in this version. Dave Bennick, of Re-Use Consulting, and Co-op Facilities Manager Aaron Longstreth carefully remove window furring and glass panes during the initial deconstruction work in the former Co-op Connection building. Photos by Matt Curtis.


Parking Lot Update Downtown parking lot construction has begun. What does this mean for you?


here is a temporary decrease in available parking in the main lot, but additional parking is available behind the new Co-op Bakery. We are doing our best to mitigate the disruption in parking, but at times it will be unavoidable. When complete, the parking lot will

provide an entrance and exit off both Forest and Chestnut streets, improved pedestrian safety, and increased storelevel parking that will make the short inconvenience very worthwhile. Thank you for your patience!

ADDITIONAL PARKING BEHIND THE CO-OP BAKERY CAFÉ ACCESSIBLE FROM THE ALLEY BETWEEN MAGNOLIA & HOLLY: „ from Magnolia Street enter immediately past Aslan Brewing Company „ from Holly Street enter just past the Shell gas station

C O - O P


C O M M U N I T Y F O O D . C O O P


2 016



Dining with Directors Recap Our Farms, Our Food, Our Future BY JEAN ROGERS, BOARD ADMINISTRATOR


haring the accomplishments of the Community Food Co-op’s Farm Fund with a packed room of Co-op memberowners and local farmers was a night to remember. Farm Fund Committee Chair Laura Ridenour opened the meeting, commenting that: “Despite all the shifts in our diets, the rise of farmers markets, and the ubiquity of the local food enthusiast, the food movement has only just begun. Farmers and farm workers have some of the most demanding jobs in the world AND deserve our close attention and support. The Farm Fund is a critical way that we, as Co-op member-owners, can invest in supporting small farmers and in turn, increase locally produced food.” The good news is that the Farm Fund has provided $200,000+ to more than 50 local food and farming projects through grants, loans, scholarships, and emergency funds. Donations have come from the Co-op, Co-op member-owners, the Whatcom Community Foundation, and other local donors. Over a delicious meal catered by the Co-op deli, the group talked about where they see the Farm Fund making a real difference, how to grow the Fund, ways to increase the impact of the Farm Fund, and initiatives that member-owners would like see the Co-op support in the future.


C O - O P


The animated discussion resulted in pages of ideas and possibilities for how we could build the Farm Fund’s resources and better support local farmers. The suggestions will be used by the Farm Fund Committee to shape the future of the program in ways that strengthen local, sustainable agriculture as effectively as possible. It was especially inspiring to hear from a number of local farmers about how they used Farm Fund grants and loans to build their businesses, explore new farming techniques, and increase production. They described both the benefits of successful projects and the challenges involved when small farms venture into innovative projects. The evening was a wonderful representation of what the Co-op is all about: coming together as a community over delicious, healthy food while creating solutions and sharing ideas for the future of our local farms and food security. That’s the “Co-op Difference” we keep talking about—as member-owners with an equal stake in a values driven, community-owned business, we are “stronger together” and as a result, so is our food system.

Laura Ridenour, Farm Fund committee chair, shares an overview of the history and the tremendous accomplishments of the Farm Fund, and then asks, “What’s next?”

Nick Spring, owner of Spring Time Farm, one of many farmers in attendance, talks about the necessity for farmers to take risks and try innovations on their farms, and how funds from the Farm Fund can facilitate those trials.

For more information, to make a donation, or to watch a video about the Farm Fund go to and click on the Farm Fund icon.

C O M M U N I T Y F O O D . C O O P

Photos by Matt Curtis. Helen Solem, owner of Sumas River Farm, explains how three Farm Fund loans have benefited her farm.


2 016


Two ways you can support this month’s organization: Community Shopping Day „ Shop on Saturday, March 19. The

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

Donate the Difference „ Donate the Difference at any

Co-op register throughout the month. Cast of the 3rd annual Lummi Island Summer Theater Camp. Sponsored by L.I.F.E., in partnership with Beach School PTO. Photo by Sharon Grainger.

March Community Shopping Day Saturday, March 19

Lummi Island Foundation for Education (L.I.F.E.)


ounded by Lummi Island residents in 2009, Lummi Island Foundation for Education (formerly Beach School Foundation) is committed to sustaining and enhancing education at Beach School and for children on Lummi Island through current and long-term financial support and stability. Recently, the nonprofit organization has funded costs associated with the International Baccalaureate Program, Salish Sea Curriculum, World Language Program, Lummi Island Summer Theatre Camp, and Lummi Island Boys and Girls Club education programs. Community Shopping Day funds will be applied to inquiry-based learning that will enhance elementary students’ appreciation of world languages and cultures and the Salish Sea environment.

spare change adds up to big change for our community

Show your support by rounding up your purchase amount at any register. Just let your cashier know that you’d like to Donate the Difference.


A Beach School student discusses impressionism during “How We Express Ourselves,” an I.B. Unit of Inquiry. Students explore ways we discover and express ideas, feelings, nature, culture, beliefs, and values; how we reflect on, extend, and enjoy our creativity and our appreciation of the aesthetic. Photo by Erna Gregory.

Last Month’s Donations


The Co-op rang up 1,311,015 register transactions in 2015. If folks had donated only 10¢ to the Co-op Farm Fund or to Community Shopping Day groups every time they shopped, we would have raised $131,101 for our local community! Just imagine what could be accomplished if we each pitch in just one thin dime every time we shop. Let’s Donate the Difference to grow the Farm Fund and support local community organizations!

C O - O P


In February, we donated $2,045.32 to the Alternative Humane Society of Whatcom County. Thank you for shopping at the Co-op on the third Saturday of the month and supporting our community!

C O M M U N I T Y F O O D . C O O P


2 016



Ask the Nutritionist: Meatless Monday


ear Nutritionist: I’ve heard about the Meatless Monday campaign, and I’d like to try it for my family. Do you have suggestions for how to get my meat-loving family to try a vegetarian meal once a week?


One-Pot Tomato & Swiss Chard Pasta by Lisa Samuel Servings: 6 1 pound whole wheat linguine 1 pint grape tomatoes 2 cloves garlic, thinly sliced 1 bunch swiss chard or kale, leaves stemmed and shredded 1/2 teaspoon red pepper flakes 2 teaspoons sea salt 2 tablespoons extra-virgin olive oil 4–5 cups water fresh basil freshly grated Parmesan cheese, for serving


ear Member: Going meatless once a week is a great way to help you and your family be healthier, save money, and help the environment! When planning meatless meals, think about them the same

1. Combine pasta, tomatoes, garlic, swiss chard or kale, red pepper flakes, olive oil, salt and 4 cups of the water in a large pot or straight-sided skillet. Bring to a boil over high heat. 2. Boil mixture, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated, about 9 to 12 minutes (depending on the cooking time of your pasta, check package directions). 3. As the pasta is cooking, add extra water as needed if it seems too dry. 4. Divide among 6 bowls and garnish with basil and fresh parmesan.

DID YOU KNOW? The Co-op hot bars feature vegetarian and vegan dishes on Meatless Mondays! Menus at

way you would any meal, by including a good source of protein, a fiber-rich carbohydrate, and healthy fats. Good sources of plantbased protein include beans and legumes, whole grains, soy, nuts, and nut butters. Dairy products, like milk and cheese, are also a great source of protein. To keep it interesting for your family, try a new recipe each week. Ask your kids to look through magazines or websites to pick out new meals, and then make them together. Sometimes it’s easiest to start with familiar meals, like pasta or tacos.

Smoked Gouda Risotto with Kale and Mushrooms Co+op Stronger Together Total Time: 60 minutes Servings: 6 2 tablespoons olive oil 2 cups diced yellow onion 4 cloves garlic, minced 1/2 pound button mushrooms, quartered 1 1/4 cup Arborio rice 2 tablespoons tomato paste 2 teaspoons tamari 1 teaspoon smoked paprika 1 teaspoon salt 1/2 teaspoon ground black pepper 3 tablespoons lemon juice 3 1/2 cups vegetable broth, divided 4–5 cups roughly-chopped kale (1 large bunch) 1/4 pound smoked Gouda cheese, shredded 1. Preheat oven to 350°F. 2. In a large Dutch oven, heat the olive oil over medium-high heat.

Experiment with herbs, spices, and bright dressings or sauces to add lots of flavor to your dishes. You might find the meals so delicious you end up going meatless more than once a week! Send your nutrition questions to lisa@ Lisa Samuel is a Registered Dietitian and Nutritionist and founding partner of NourishRDs. You can find more of her non-diet advice on the NourishRDs Facebook, Twitter, Instagram, Pinterest, and blog at

3. Sauté the onions for 5 minutes, add the garlic and mushrooms and sauté until the mushrooms begin to soften. 4. Add rice and stir while sautéing for about 2 minutes. 5. Add tomato paste, tamari, paprika, salt, pepper, lemon juice and 3 cups of the broth and stir to combine. Bring to a boil, stirring occasionally, then cover with a tight lid and place in the oven for 20 minutes. 6. Remove from oven, uncover and return the pan to the stove over medium-low heat. 7. Stir in the kale and another 1/4 cup of broth. Cook for another 5-10 minutes, adding more broth if needed, until the kale is tender, rice is creamy and liquid has been absorbed. 8. Remove from heat and stir in the cheese. Serve warm.

Nutritional Information Per Serving: 329 calories, 21 g. fat, 41 mg. cholesterol, 759 mg. sodium, 32 g. carbohydrate, 4 g. fiber, 6 g. protein Reprinted by permission from Find more recipes and information about your food and where it comes from at

new is in store...

Vegetable Korma Co+op, stronger together Total Time: 30 minutes Servings: 4 2 tablespoons vegetable oil 1 cup diced yellow onion 1 teaspoon minced fresh ginger 3 tablespoons minced garlic 2 small red or Yukon potatoes, diced 1/2 cup water 1 cup tomato sauce

Hedlin Farms, Skagit County ($2.99/pound)

Safe Catch Tuna ($3.99/Elite 5 oz; $4.49/Wild Albacore 5 oz) Every fish is tested for mercury. Fishing methods minimize environmental impact.

Organic Rojo Chiquito and Organic Orca Beans;


Given frequent rains and cool temperatures it is very challenging to grow dry beans west of the Cascades, but because of our direct partnership with these two farms we are now able to sell hard-to-find local dry beans. Find them in the bulk aisle.

Rojo Chiquito

Whatcom County ($6.99/pound)

($4.99/11 fl oz) An infusion of nitrogen creates a cascading, creamy, stout-like effect.

Stumptown Nitro Cold Brew Coffee

Ely Pole

Organic Ely Pole Beans; Spring Time Farm,

Bellingham ($4.75/6 oz box) The cookies you’ve always loved. Now in smaller sizes and packaged in a handy box.

($3.19 16 fl oz) GT’s Kombucha combined with the balancing and cleansing abilities of fresh-pressed ginger juice.

Erin Baker’s Mini Cookies;

GT’s Organic Raw Kombucha Gingerade

Organic CB’s Nuts Peanut Butter ($8.49/16 oz)


No added oils, no added sugars, no emulsifiers, no salt, just fresh roasted peanuts ground into jars, one at a time, and shipped straight to our stores. Tour their facility in Kingston, Wash.


2 tablespoons curry powder 12 ounces frozen mixed vegetables 1 cup light coconut milk Salt and black pepper to taste

4. Add the frozen mixed vegetables and coconut milk and simmer for 5 to 10 minutes until the vegetables are tender. Season to taste with salt and black pepper.

1. Heat the oil in a large pot over mediumhigh heat. 2. Add the onion and sauté for 5 minutes, then add the ginger, garlic and potatoes and sauté for 2 minutes more. 3. Add the water, tomato sauce and curry powder and bring to a simmer. Stir well, cover with a lid and cook 6 to 8 minutes.

Nutritional Information Per Serving: 280 calories, 12 g. fat, 0 mg. cholesterol, 483 mg. sodium, 39 g. carbohydrate, 10 g. fiber, 9 g. protein Reprinted by permission from Find more recipes and information about your food and where it comes from at


What’s New in the Co-op Bakery Café The bakery café just keeps getting better and better. If you haven’t visited lately, you just don’t know what you’ve been missing! Now also serving: „ fresh Bagelry bagels (Bellingham’s

Staff pick Melissa Arbiter Meat & Seafood Manager Downtown Store

favorites; toast ’em up and slather with butter, cream cheese, or chevre) „ tempting varieties of pressed-to-order hot, delicious paninis (prepped daily in the Co-op deli) „ yummy new Co-op deli scratch-made breakfast options (ham or veggie English muffin breakfast sandwiches, sausage or veggie breakfast burritos, bacon eggsadillas, and chicken or veggie quesadillas)

February 20. Who says the Northwest is dreary all winter? The Bakery Café boasts the biggest, sunniest patio seating in downtown (be sure to check the forecast). Plenty of bike parking, too.

“Jack Mountain Meats pork is the best pork I’ve ever tasted. The meat is melt-in-your-mouth tender and the fat is a treat as well! One bite of this pork and you will break into your happy dance!”

Barista tip: get your eggsadillas and quesadillas toasted on our new panini grill! „ Dr. McDougall’s instant oatmeal cups

(certified organic, non-GMO, vegan, and gluten free) „ Dr. McDougall’s noodle cups (vegan) and pad thai (vegan and gluten free) „ Grace Harbor whole or chocolate milk and vanilla, honey, and plain cream-top yogurt (local!) „ to-go containers of our most popular varieties of scratch-made Co-op deli soups

We keep the refrigerated baked goods case full of our in-house bakery’s finest stuff.

DID YOU KNOW? The Co-op bakery makes fresh chai every Monday for all

Don’t forget, we have Co-op bakery freshly baked cream puffs every Friday, Saturday, and Sunday! Available only in the Co-op bakery café.

three of our espresso bars. Co-op baristas use about 40 quarts of fresh chai every week to make your delicious chai lattes!

Look for the round black and white Jack Mountain Meats label on vacuum-packed cuts in the meat department.


C O - O P


C O M M U N I T Y F O O D . C O O P

Paninis are prepared fresh daily in the Co-op deli and grilled to order in the Co-op bakery café.


2 016


New at the Downtown Store—First Fridays Feed Your Head: join us for downtown art walk every first Friday


eginning in March, the Co-op is excited to host an evening of food, music, and art every First Friday in our Downtown store. And we’re starting out with a bang, or a quake—a Cheese Quake to be specific! Stephanie, from our specialty cheese department, will crack open an 80-pound wheel of Ambrosia Parmigiano Reggiano. The process is something wondrous to behold; try to arrive by 6 pm to see the cheese team break it down for you. The freshly cracked cheese will be available for


Are We Friends on Facebook?

sampling and for purchase that night only at $13.99 a pound (reg. $15.49). We’ll also have samples of the Co-op bakery’s Irish Cream Cupcakes, cookies from Jack’s Paleo Kitchen, and a few other tasty treats. Live music will be provided by Melosonica with Erin Corday & Triptych, and the featured artist will be Joanne Plucy. In April we’re looking forward to live music by Lindsay Street, artwork by Michael Heath and his students and, of course, we’ll also have some goodies for you to sample. Stop by the Downtown store from 5:30 to 7:30 pm every First Friday and Feed Your Head!

Hector the French bulldog only wears his heartshaped glasses on First Fridays at the Co-op. He’s an imaginary dog, but that doesn’t make us love him any less. We hope you will add us to your “go-to” list every Downtown Art Walk. Ruff.


Flash Sales at the Co-op


id you hear that loud buzz on January 31? It was the hum of Co-op shoppers loading their baskets full with our first Flash Sale item—organic navel oranges for the incredibly low price of 49¢ per pound! Y’all bought more than 1,500 pounds of oranges that day. Obviously, Co-op shoppers know a great deal when they see one! Flash Sales are a new benefit for Co-op member-owners only, and the best way to get in on the deals is to sign up for our twicemonthly e-news. You can sign up via our Facebook or website, or better yet simply grab your smart phone and text THECOOP to 22828 and you’ll get an immediate reply with a simple signup form. If you sign up before March 31, you’ll also get a coupon for $1 off any espresso drink at the Co-op bakery café. So, get on our e-news mailing list to receive notices about Flash Sales, Co+op Deals, Double Savings, and links to recipes and other fun stuff.

The Babcocks of Buck Brand Citrus traveled from California to share samples of their unique organic citrus varieties during our first very popular Flash Sale.

Super Nachos to Go: Our first Facebook weekly giveaway basket.


f you aren’t already connected to Community Food Co-op on Facebook, you might want to hit that “Like” button. In February, we started weekly Facebook giveaways. Every Tuesday morning we post the weekly giveaway basket, and everyone who likes and comments on that post is entered in a random drawing to win. Check it out, join the fun, and good luck!

UPCOMING Flash Sale:


Sunday, March 20 Bionaturae Organic Tomato Paste (reg. $2.79)

Bionaturae Organic Strained Tomatoes (reg. $3.79) CommunityFoodCoopBellingham

while supplie

C O - O P


C O M M U N I T Y F O O D . C O O P


s last

2 016




CLASSES Mindfulness and Focus for Conscious Kids

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

Anti-Inflammation Menu

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

Cordata • reg at CO-OP • $5

Parisian Bistro

with Karina Davidson Thursday, March 3, 6:30–9 pm Karina Davidson brings the flavors of a Parisian bistro to Bellingham.


gluten free


Locations: Downtown = Co-op Connections Building, 405 E Holly St, Bellingham


Attending class at the new Co-op Connections building?

Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham CO-OP = register online at WCC = register at 360-383-3200 or

= a glass of wine or a non-alcoholic beverage is included in course fee

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.

Please do not wear strong fragrances to class. Questions? Contact Kevin Murphy at 360-734-8158, ext. 313, or

We’ll start with an endive and romaine salad with bacon and croutons, followed by chicken Dijon served with fabulously lush mashed potatoes and sautéed broccolini. For dessert, it’s a surprisingly simpleto-make bittersweet chocolate tart with a raspberry and red wine sauce. A glass of wine or a non-alcoholic beverage is included in course fee.

Downtown • reg at WCC • $49 •

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 pumpkinseed butter energy bars. The class menu contains no gluten, dairy, eggs, nuts, soy, or GMOs.

Downtown • reg at WCC • $39

Life Purpose and 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! A glass of wine or a nonalcoholic beverage is included in course fee.

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, coauthors of The Elimination Diet, team up to explain this process and share diet recipes that will expand your culinary horizons. Enjoy creamy,

with Jim Ehmke, CN Wednesday, March 16, 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

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.

Take Control of Your Hormonal Health

St. Patrick’s Day Feast

with Karina Davidson Wednesday, March 16, 6:30–9 pm

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. A glass of wine or a non-alcoholic beverage is included in course fee.

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.

Downtown • reg at CO-OP • free

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 bread. For dessert, enjoy chocolate Guinness cake! A glass of beer or a non-alcoholic beverage is included in course fee.

Downtown • reg at WCC • $39 •

Advanced Coffee

with Hayley Boothe Saturday, March 19, 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 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

Clear Toxic Emotions for Sound Sleep

with Santosha Nobel, CHT Monday, March 21, 6:30–8 pm 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. A glass of wine or a non-alcoholic beverage is included in course fee.

Downtown • reg at WCC • $45 •

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

Organic Skin and Hair Care with Essential Oils with Michelle Mahler Monday, March 28, 6:30–8 pm

Learn to make luxurious and healing skin and hair care products with essential oils, herbal infused oils, and hydrosols (such as rosewater). With Michelle Mahler’s help, each student will make a healing and agedefying 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.

Downtown • reg at CO-OP • $20


CLASSES continued

In Vino Veritas

with Ryan O’Connell-Elston Thursday, March 31, 6:30–8 pm Poet and historian Ryan O’Connell-Elston leads a multimedia 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 pairings. Class fee includes wine. You must be 21 or older to attend this class.

The Art of Wine: a Mediterranean Tour

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 multi-media 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

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

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). A glass of wine or a non-alcoholic beverage is included in course fee.

Downtown • reg at WCC • $49 •

with Selva Wohlgemuth, RDN Monday, April 11, 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.

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.

Cordata • reg at CO-OP • $5

Downtown • reg at CO-OP • $19

Detox and Fasting

with Jim Ehmke Wednesday, April 6, 6:30–8:30 pm

“You’ve got a great thing going with those food and wine classes, we find we eat better in your classes than we do going out to restaurants.” —a frequent class attendee

Intro to Self-Hypnosis

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

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.

with Erika Flint Wednesday, April 13, 6:30–8 pm Learn what hypnosis really is and how you can use self-hypnosis to achieve the changes you want to make in your life. This powerful tool can provide significant results in as little as 12 minutes a day. Erika Flint is a Board Certified Hypnotist and a Certified Professional Hypnotherapy Instructor.

Cordata • reg at CO-OP • free

April in Paris

with Karina Davidson Monday, April 18, 6:30–9 pm

Downtown • reg at WCC • $49 •

Spring Cleanse and Reboot

with Terri Wilde Tuesday, April 26, 6:30–8 pm

Downtown • reg at WCC • $45

Bellingham becomes Paris for an evening! The festivities begin with a 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.

Downtown • reg at CO-OP • $30

Non-toxic Home and Body Care

lemon broth; and matsva khiar, a quick Persian salad with cucumbers, sultana raisins, yogurt, and herbs.

Ahoy, Lummi Island!

with Robert Fong Tuesday, April 19, 6:30–9 pm Robert Fong joins forces with Nick Green, sous chef of the nationally acclaimed 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. A glass of wine or a nonalcoholic beverage is included in course fee.

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

Make Your Own Soft Cheese

with Mark Solomon Saturday, April 23, 1–4 pm

Downtown • reg at CO-OP • $5

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 cheese-making 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

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 has had a Bellingham office for two years.

Cordata • reg at CO-OP • free

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. A glass of wine or a nonalcoholic beverage is included in course fee.

Downtown • reg at WCC • $45 •

Make Your Own Hard Cheese with Mark Solomon Saturday, April 30, 1–4:30 pm

Seattle cheese-maker Mark Solomon teaches how to make cheddar and gouda—two great cheeses that provide a window into the production of many hard cheeses. We’ll talk about cheese chemistry, equipment, starter cultures, and more. We’ll also taste and evaluate the featured cheeses.

Downtown • reg at WCC • $59

THE WINE GLASS ICON indicates that a glass of wine, beer, or a non-alcoholic beverage is included in course fee

Co-op e-news Sign up for e-news before March 31 and get $1 off any espresso drink at the Co-op bakery café. Sign up via our Facebook or website. Better yet, simply grab your smart phone and text THECOOP to 22828 and you’ll get an immediate reply with a simple signup form.


Planting Guide









THE CO-OP GARDEN CENTERS ARE OPEN It’s garden season! Stop by often. New products will be arriving throughout the coming months.

AVAILABLE NOW: Organic seeds: Uprising Seeds (local), High Mowing Seeds: Ed Hume, a Pacific Northwest favorite Cedar Grove: compost, potting soil, mulch (Cordata store only), booster blend Organic soil/amendments: Coco-Coir (local), Hendrikus, Biochar (local), Biodynamic Fertilizer Tools, gloves, plant markers, seed starting kits, bird feeders, and more

Arugula Beans Beets Broccoli Brussel Sprouts Cabbage Napa Cabbage 360-734-8158

everyone can shop... anyone can join!

Cantaloupe Cauliflower



Local starts/herbs: Sunseed Farm (organic), Joe’s Garden Local annuals /perennials: Thompson Greenhouse, Windy Meadows, Cascade Cuts (herbs & bulbs, too!)

Collards Corn Cucumbers Eggplant Fennel



28th Annual Fairhaven Plant and Tree Sale

Leeks Lettuce


Green Onions Onions Pak Choi Peas Peppers Salad Mix Spinach Winter Squash Summer Squash Strawberries Tomatillios Tomatoes Flowers







Nasturtiums Pansys & Violas

Whatcom Conservation District 23rd Annual Plant Sale & Expo

Sweet Peas Cosmos Marigold


Zinnia Snapdragon Herbs

ore than a dozen local nurseries and PLANT & TREE SALE specialty vendors will come together for the 28th Annual Fairhaven Plant and Tree Sale, Saturday, March 26, where gardeners will find a fabulous selection 10 am–3 pm of plants all at one convenient location. In addition to great prices and expert advice, Hillcrest Chapel parking lot vendors bring a wonderful assortment of (corner of Old Fairhaven Parkway perennials, ornamentals, trees, native plants, and 14th Street) herbs, vegetable starts, berries, bamboo, garden décor, and much more. Sponsored by Fairhaven Neighbors A portion of sales are donated to the Fairhaven neighborhood association and proceeds benefit neighborhood projects and support other local nonprofits. Information at or contact Thom Prichard at 360-671-5517.







Basil Cilantro Dill Marjoram Parsley Perennial Herbs Summer Savory Chamomile Plant with Caution - May Need Protection Plant with Wild Abandon

Many thanks to Sunseed Farm—visit them at

oin the celebration of spring by purchasing PLANT SALE & EXPO low cost native plants at Whatcom Conservation District’s (WCD) Annual Plant Pre-Order Sale: Sale and Expo. There will be 40 different species Through March 14 of native, bareroot trees and shrubs along with a variety of potted perennials. Several Open Sale: local nursery vendors and environmental Saturday, March 26, organizations will provide even more plant 9 am–2 pm purchasing options. The festivities include fun, earth-friendly educational opportunities, Whatcom Community College entertainment, and food. Roe Studio The annual plant sale promotes stewardship 237 W. Kellogg Road, Bellingham and conservation of our natural resources, and proceeds support WCD’s conservation education programs. Plants can be purchased individually at the open sale. Pre-orders are sold in bundles and require a $100 minimum purchase. Order forms and plant descriptions at or by request at 360-526-2381 or

Community Food Co-op NEWS • March 2016  
Community Food Co-op NEWS • March 2016