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CO-OP NEWS You’re invited!

to the annual meeting & party

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details on back page

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BOARD OF DIRECTORS REPORT

Board Meeting Summaries www.communityfood.coop 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–7 pm

Community Food Co-op General Manager Jim Ashby

360-734-8158

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

Board of Directors Contact

boardofdirectors@communityfood.coop 360-734-8158, ext. 216

Board Meetings

Meetings are on the second Wednesday of most months. Member-owners are welcome to attend. To share your suggestions or concerns at the 10-minute member-owner forum at the start of each meeting, contact Board Administrator Jean Rogers in advance, at 360-734-8158 or jeanr@communityfood.coop, 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 lauras@communityfood.coop Design: Matt Curtis mattc@communityfood.coop 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.

BY JEAN ROGERS, BOARD ADMINISTRATOR

From January 11, 2017:

From February 8, 2017:

the Cordata and Downtown store cultures, about the process of the Downtown store remodel, and about the response to his customer comment. Two directors agreed to follow up on his concerns. „ It was announced that the Co-op recently received a $1,000 donation for the Farm Fund. The donation will be directed toward raising the $10,000 in matching funds for the 2017 Next Step grant offering for local, sustainable farms making significant investments to scale up to serve the local wholesale market. „ The group confirmed the date of the spring strategic planning retreat on April 30, and reviewed plans for upcoming member engagement events, including the Annual Meeting and Party. „ The meeting concluded with a financial training, presented by Finance Manager Jon Edholm. The goal of the training was to increase directors’ familiarity with financial terms, fluency in interpreting Co-op financial information, and to identify any areas where more financial training is needed.

Standing Rock Sioux tribe’s efforts to stop the DAPL pipeline construction that could jeopardize the tribe’s water supply. The Co-op will divest from a small remaining amount (less than $1,000) with Wells Fargo as of August 2017. Directors voted to make a public statement concerning our divestment in solidarity with the Standing Rock Sioux. „ Directors reviewed their Board evaluations and discussed their strengths and areas they would like to improve. „ Directors discussed the recent member engagement event that featured a presentation by the new, local farmworkers union, Familias Unidas por la Justicia (FUJ) and brainstormed formats for upcoming events. „ The Board discussed the agenda for the upcoming Annual Meeting and Party.

„ A member voiced concern about perceived differences between

„ The Board heard a presentation by two Co-op staff about the

MORE BOARD INFORMATION MORE BOARD INFORMATION Complete minutes for this, and all Board meetings, and the governing policies are available at the service desk. Complete minutes are also posted at www.communityfood.coop.

Member Input: The first 10 minutes of every Board meeting are reserved for member input. Member-owners are welcome to attend the session or the full meeting. Hope to see you there.

Next Meeting: March 8 at 7 pm, Cordata Local Roots Room, 315 Westerly Road

It’s Time to Cast Your Vote BY MELISSA MORIN, CO-OP BOARD CHAIR

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re you feeling a strong sense of the importance of voting these days? I am, and it makes me grateful and proud to be a part of an organization grounded in democratic principles and practices. Regardless of where any of us stand on national, state, or local issues, as fellow member-owners we all agree that democratic member control is foundational to our co-op. Each year we get to exercise that democratic member control by electing Board directors to represent us in decisions that affect our collective investment in the Co-op. The role of the Board of Directors is to pay attention to and set the course for the long-term success of the Co-op. Directors govern the big picture, monitoring our performance toward achieving our strategic goals and ensuring the financial health of the business. Ultimately, our success as a grocery store means we are able to not only bring you great food and an informative and welcoming shopping experience, but that we can effect change in our community—supporting a just and viable local food economy, providing good local jobs, improving access to healthy food, and protecting our environment.

Part of how we make all that happen includes cultivating a diverse Board with individuals who each bring unique skills, knowledge, and experience to their decision-making role. Candidate information and voting instructions are arriving in Co-op member-owners’ mailboxes around March 1. Please read your election mailer to learn what our Board candidates feel they will bring to the Board as your representatives. You can also find more information on each candidate at voting.coop and meet the candidates in person at our Annual Meeting and Party on Saturday, March 18 (see back page). You have a say in our co-op’s future, and it’s that democratic power that makes our co-op a resilient vehicle for social change. So be informed, tell us what you think, and cast your vote! Not a Co-op member-owner yet? You, too, can participate in the only community-owned grocery store in Whatcom County. Ask any cashier or at the service desk for information about joining the Co-op. It is affordable, and voting is only one of the fantastic benefits of being a Co-op member-owner.

YOU HAVE A VOICE! Even in noncompetitive years, voting in the annual Board election is one of your most immediate ways to have a voice in the store that you own. Voting is an opportunity to learn about the candidates and to inform the Board of the issues and representation that matter to you. Participation in the voting process is a tangible reminder that the Community Food Co-op is more than just a great place to shop—it’s your great place to shop. Vote!


FOOD ACTIVISM

Familias Unidas por la Justicia— An Evening of Thanks, Honor, and Action BY LAURA STEIGER, OUTREACH TEAM

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n January, the Co-op Board of Directors hosted an event for the community to hear from local farmworker union members about their historic decision to be represented by Familias Unidas por la Justicia (FUJ), ushering in a new era for farmworker justice in Washington state. Through an interpreter, Ramon Torres, president of Familias Unidas por la Justicia, told us about the farmworker-lead fight to form the second indepent farmworker union in Washington state and to negotiate a contract after 3 1/2 years of determination and hard work. “All of this started because of wage theft, no breaks, no lunches, bad housing conditions, and bad pay. We are immigrants, but we also have rights. If we look around, I’m the same as you. I’m also human. We have rights, and we have to fight for them. And that is what happened with us,” said Ramon. He added that he is proud to have fought for a better future for his children, family, friends, and co-workers. Modesto Hernandez, a member of Bellingham nonprofit Community to Community Development (C2C) and a farmworker, shared his story of devastating personal injury that resulted from working in unsafe, freezing conditions and of the discrimination he has faced in public. Attendees also sadly learned that farmworkers have continued to experience injuries during severe weather conditions in our county again this winter.

(from left) Ramon Torres receives a $400 check on behalf of the recently formed farmworker union Familias Unidas por la Justicia, and Modesto Hernandez and Edgar Franks receive a $400 check on behalf of the local nonprofit Community to Community Development. The funds were granted by the Co-op’s Member Affairs Committee and presented by committee members Jade Flores and Seth Mangold, Board director. Photo by Bob Ridgley, www.binaryrecordingstudio.com.

When farmworkers decided to organize over three years ago, they reached out first to our co-op because of our mission, vision, and values. After speaking at two Board meetings, our Board directors agreed to honor their request for a boycott of Driscoll’s, a berry company that distributed berries harvested at the Skagit Valley farm where farmworkers first started organizing against poor working conditions. After our co-op joined the boycott, the Olympia Food Co-op and Terra, in Bellingham, also signed on. Eventually, 15 regional stores were supporting the boycott and farmworkers hit the road to build support in Oregon and California.

On September 1, 2016, local farmworkers voted to unionize. Five hundred indigenous farmworkers formed an independent union, drafted a union contract, won an $850,000 lawsuit, and established a new Washington state labor law that guarantees both hourly and piece-rate farmworkers have the right to paid 10-minute rest breaks. “We don’t want to be rich, but want to have the ability to live in our communities. If I pick watermelons, I also want to be able to afford to buy a watermelon,” said Ramon. Edgar Franks, of C2C, shared the significance of this movement being lead by farmworkers—the people who have

been most marginalized in the food system. Edgar believes that Whatcom County can be a model for the nation in establishing a new economy based on local principles that value workers, and where everybody has a space and a voice in shaping a just food system that’s not based on exploitation. Ramon, Modesto, and Edgar’s presentation was enthusiastically received by Co-op member-owners with boisterous cheers and more than one standing ovation. They came specifically to thank us for our support and to reiterate that when we stand in solidarity with farmworkers great things can happen. They also reminded us that the fight’s not over yet, and neither are the aspirations of local farmworkers. Working with C2C, and also forming partnerships with local tribes, farmworkers are pursuing the purchase of 100 acres of farmland to form a worker-owned farm cooperative, and are also working toward opening an organic tortillaria in Bellingham lead by farmworkers. Organic farming is a priority for farmworkers because it minimizes the daily exposure to toxic chemicals otherwise experienced on conventional farms. It was our pleasure to honor the hard work and victory of Familias Unidas por la Justicia and to learn firsthand from the farmworkers who fought this historic battle. The Co-op’s Member Affairs Committee closed the event by presenting FUJ and C2C each with a $400 grant to further their important work. If you want to support the work of FUJ and C2C, consider making a donation.

MEMBER-OWNER AFFAIRS

The Co-op Is Conducting a Member-Owner Survey to Collect Your Feedback BY ADRIENNE RENZ, OUTREACH MANAGER

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very few years the Co-op conducts a shopper survey to assess how successfully we are meeting the needs of our shoppers. Our last survey was five years ago and helped inform our 10-year strategic plan. After extensive work on the Downtown store and the creation of the Co-op bakery café, it is time to check in again with you—our member-owners and community. Roughly 2,000 member-owners have been randomly selected to participate in the survey and have already received a letter requesting their input. In addition, we just completed a week of in-store shopper surveys. If you participated in either one of these, thank you. Your input is very important to the growth and development of the Co-op and will help in prioritizing our strategic plan goals as well as identifying how we are meeting your shopping needs.

For those who have not received a letter or an in-store survey request, you will have an opportunity to provide input at our upcoming annual meeting on March 18 (see back page). We take your input seriously. First, to ensure we are meeting your needs as a community-owned grocery store we want to know what we can do to keep and earn more of your business. And second, we want to make sure that we are representing our member-owners input in the strategic plan goals that drive our partnerships and business planning. We take your feedback to heart. Thank you for working with us to build a strong cooperative business.

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Learn more at foodjustice.org and familiasunidasjusticia.org.

ALERT FOR

CORDATA SHOPPERS (AND EATERS) We’re excited to announce that we are installing a larger hot bar in the Cordata store in early March. The good news: expanded selection on the hot bar! The slightly inconvenient news: there will be a few days when salad and hot bar service will be unavailable. Thank you for your patience during the transition.

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NUTRITION & HEALTHY RECIPES

Ask the Nutritionist: Low FODMAP

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ear nutritionist: I have been diagnosed with IBS and struggle with severe GI symptoms after almost anything I eat. It greatly impacts my quality of life and my relationship with food. Is there a diet you would recommend I try to help alleviate some of the distressful symptoms I am experiencing?

Note: For a comprehensive list of high FODMAP foods check out the Monash University website at med.monash.edu/cecs/gastro/ fodmap/.

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ear Member: Digestive distress (including gas, bloating, constipation, frequent stools, etc.) is a common struggle for many individuals. IBS (Irritable Bowel Syndrome) in particular is the most common gastrointestinal condition seen by general practitioners. Typical suggestions for bowel regularity include: eat plenty of fiber-rich foods, drink adequate water, take a probiotic, and exercise daily. While on the other hand recommendations to reduce frequency include limiting caffeine, high fat foods, and insoluble fiber. Although these are great recommendations for the public, individuals with IBS may not find any relief, and may even experience further exacerbation of symptoms from some of the above suggestions. Welcome, the Low FODMAP diet! The Low FODMAP is a clinically studied diet, originally developed by a team of researchers and doctors at Monash University in Australia. It was designed to help manage GI symptoms in functional gut disorders like IBS by limiting specific short-chain carbohydrates called FODMAPs. The FODMAP acronym stands for the following: Fermentable Oligosaccharides (prebiotics such as beans/legumes, garlic, onions, leeks, asparagus, inulin, wheat, barley, rye, etc.) Disaccharides (lactose and therefore dairy products rich in lactose such as milk and yogurt) Monosaccharides (fructose found in apples, pears, watermelon, cherries, high fructose corn syrup, honey, etc.) AND Polyols (sugar alcohols such as sorbitol, mannitol, and xylitol as well as avocados, nectarines, peaches, plums, prunes, etc.)

Why does this diet work? FODMAPs are poorly absorbed in the small intestine and rapidly fermented by gut bacteria in the colon as fuel, leading to natural gas production. This is a normal process that even provides us with health benefits. However, if too many FODMAPs are not absorbed, gas production increases to a much greater extent in the colon causing severe distention, pain, and discomfort. Furthermore, if the bacteria have migrated up to the small intestine, this fermentation process can lead to even more uncomfortable and painful bloating because the small intestine is not designed to stretch like the colon. Finally, these malabsorbed carbohydrates can also draw water into the small intestine via osmosis causing urgent loose stools. How do you know if the Low FODMAP diet is for you? Try it out! Up to 86 percent of individuals with IBS find improvement in their gastrointestinal symptoms. Most will notice positive results within 3 to 7 days on a strict low FODMAP diet. However, this diet is not one for the long term as it can decrease bacterial diversity and be quite restrictive leading to possible nutrient deficiencies. Rather it should be seen as an elimination trial followed strictly for 4 to 6 weeks with an additional 3 to 4 week food challenge. Each individual has a unique FODMAP tolerance and unique total FODMAP load tolerance (the total amount consumed per day before symptoms arise). Therefore, it is recommended to work with a nutritionist or dietitian that specializes in the Low FODMAP diet to help you find your unique modified FODMAP diet. The end goal is to liberalize the diet as much as possible without an increase in symptoms. If you would like to learn more about the Low FODMAP diet, join me on March 6 for my Healthy Connections class, “Gut Health and the Low FODMAP Diet.” Registration information is online at communityfood.coop.

SELVA WOHLGEMUTH REGISTERED DIETITIAN AND NUTRITIONIST

HAVE QUESTIONS? Send them to contact@happybellynutritionist.com. Learn more about Selva’s approach to general health and well-being at www.happybellynutritionist.com, and see her recipes and other kitchen tips at www.poppiesandpapayas.com.

Resource: ncbi.nlm.nih.gov/pmc/articles/PMC4918736/

Honey Glazed Roasted Carrots By Selva Wohlgemuth Serves 2–4

Photo by Selva Wohlgemuth

INGREDIENTS 1 bunch carrots (with green tops) 1 tablespoon clover honey (or maple syrup) 1 tablespoon extra-virgin olive oil 1 tablespoon apple cider vinegar salt and pepper finely minced parsley or cilantro (optional)

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METHOD • Preheat oven to 425 degrees. Cut off the green carrot tops leaving an inch at the top of the carrot. Save the greens to make carrot-top pesto or to toss in salads if desired. Wash and scrub the carrots and towel dry to ensure they are completely dry. • Line a baking sheet with parchment paper and set aside. If the carrots are thin and long, leave whole and place on the parchment paper. If the carrots are a little thicker, cut in half lengthwise. Place onto baking sheet in a single layer. • Mix together the honey, olive oil, and vinegar in a small bowl. Drizzle over the carrots. Sprinkle with salt and pepper. Roast for 20 to 25 minutes until tender yet still firm, with browning spots. Remove from oven and sprinkle with freshly minced parsley or cilantro if desired. Serve immediately.


FARM FUND REPORT

Next Step Grants Continue to Grow Local Farms BY JEAN ROGERS, FARM FUND ADMINISTRATOR

become more available in local markets. Here is a look at our most recent Next Step farms and the projects they hope to accomplish. Over the course of the growing season, we will follow the progress of the Next Step farms and share their stories. Thanks to all our member-owners and shoppers who have made the Next Step grants possible. When you read these success stories, remember that you were part of making them happen. It takes a community that supports and appreciates the hard work of its farmers to create and sustain a healthy food system. We look forward to enjoying the delicious products from these local farms for years to come.

Alluvial Farm: With 13 years of farm experience, accomplished farmers Katie Pencke and Matthew McDermott are investing in infrastructure to provide local, pasture-raised pork. A double win for this Next Step grant is that Alluvial will be purchasing certified organic feed from local business Scratch & Peck Feed.

Lopez Brothers Farm: Located in Skagit County, the farm is investing in berry plants to expand the acreage in production over the next three years. Feliciano Lopez’s goal is to increase the yield of locally sourced, sustainably grown berries from farmworker-owned farms for the wholesale market. As part of his commitment to building a healthy local environment for farmworker families, Feliciano participates with Community to Community Development and farmworker union, Familias Unidas por la Justicia.

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Sauk Farm: The only grower of organic table grapes and organic honey crisp apples in Western Washington, Sauk Farm is expanding production of fresh apples and value-added products such as juice and dehydrated fruit. To deliver products that are affordable for wholesale markets, the farm is using a Next Step grant to purchase an apple washer, automated fruit slicer, and heat pump dehydrator.

Matt Curtis

Courtesy photo

Osprey Hill Farm: A 15-acre farm in east Whatcom County, Osprey Hill is expanding productivity with a 150 percent increase in pastured poultry production. The farm made building improvements and purchased equipment for the brooding stage of the chicks.

Courtesy photo

Zack Bent — zackbent.com

Terra Verde Farm: A family owned and operated organic farm, Terra Verde is purchasing 7 acres of land in addition to 15 acres they currently lease. To manage their expansion the farm is purchasing a “cultimulcher” to eliminate hours of field prep, reduce tillage, and improve soil structure; and a mower to keep fields clean post-harvest to reduce problematic bug pressure.

Spring Time Farm: A certified organic vegetable and flower farm entering its fourth year of production, Spring Time recently purchased a 37-acre farm. They will be purchasing a tractor and other equipment to prepare for expanded production, and will use the Next Step grant to make payments on the substantial investments related to the farm expansion.

Jessamyn Tuttle — jessamyntuttle.com

Misty Meadows Farm: A certified organic pasture-raised poultry farm, rated among the highest in the nation for animal husbandry practices, Misty Meadows is adding another flock of chickens to keep up with the demand for their eggs.

Courtesy photo

LEARN more about the Farm Fund at communityfood.coop. Farm Fund donations are accepted at all Co-op registers or by mail.

Diane Padys — dianepadysphototraphy.com

ncreasing the stable supply of healthy local food for Whatcom County residents is a primary mission of the Community Food Co-op Farm Fund. In 2015, the Co-op Farm Fund, with the support of the Sustainable Whatcom Fund of the Whatcom Community Foundation, created the Next Step Project to offer assistance to farmers making significant investments to increase the amount of local food available to local markets. Next Step grants help growing farms attain a scale that provides economic resiliency without overextending themselves in the process. The first round of grants was extremely successful and we are excited to announce the next group of recipients. You will recognize some steady Co-op suppliers, along with some wonderful newer farms that we hope will become familiar to you as their products

Courtesy photo

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Well Fed Farms: The farm produces certified organic vegetables and pastureraised livestock on 15 acres in Bow. Having grown steadily over the past eight years, Well Fed Farms is purchasing equipment to expand and increase their vegetable production and lower production costs. The farm recently secured a three-year lease as a stepping stone to their ultimate goal of purchasing land.

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Staff pick

new

Santa Teresa Peru from Pachamama Coffee Cooperative “Pachamama’s Santa Teresa Peru coffee is the bomb! It not only tastes great with a mellow, fruity flavor, but I love that it’s farmer-owned and all the profits go directly to the farmers. Win–Win!”

Boundary Bay Brewery Cedar Dust IPA Late July Organic Cantina Dippers $3.99/8 ounces These chips provide the perfect chip-to-dip ratio so you can pile ’em high with the good stuff. blue corn, white corn

#5638 Pachamama Santa Teresa Peru

$9.49/six-pack of 12-ounce cans Awarded the 2015 Best Beer in Bellingham by Bellingham Tap Trail! Brewed with four varieties of big hops and a unique blend of malts.

Pangea Ferments Handcrafted in Bellingham from mostly local veggies. Raw, 100% organic, and packed with probiotics. 16-ounce jars: sauerkraut $8.99 / three seed sauerkraut $9.99 / kimchi $11.49

Kite Hill Plain Cream Cheese Style Spread $6.99/8 ounces Complex flavor with a velvety smooth texture and a bit of tang. Already receiving rave customer reviews!

Kite Hill Artisan Almond Milk Yogurt $1.99/5.3 ounces Traditionally cultured soyand dairy-free yogurt. vanilla, strawberry, blueberry, peach

Boomerang’s Handheld Aussie Inspired Pies

Tom Emrich Information Systems Coordinator

$3.99 /two 6-ounce pies All natural and so good, you’ll keep coming back for more! mac & cheese, steak & potato, southwest chicken, spinach & mushroom


CO-OPS IN THE CO-OP

Pachamama Coffee Cooperative BY LAURA STEIGER, OUTREACH TEAM

Stay Healthy; Save Money Don’t miss this opportunity to save on products from a few of our absolute favorite suppliers!

20% OFF all Gaia Herbs

20% OFF all Veriditas By Pranarōm

Photos courtesy Pachamama.

Co-ops Working Together for the Benefit of Farmers and Shoppers

25% OFF all Trace Minerals Research

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ur bulk department managers are excited to make a special announcement about our expanded selection of premium coffee from Pachamama Coffee Cooperative. Pachamama is a co-op that is 100 percent owned and governed by the farmers who grow the coffee. Pachamama’s membercooperatives represent thousands of families in Peru, Nicaragua, Guatemala, Mexico, and Ethiopia. They grow single-origin Arabica coffee on small farms and harvest by hand. This premium coffee is imported, roasted in small batches in California, and shipped to the Co-op fresh to order. All profits are paid to Pachamama’s farmerowners who received an average of more than $10 for every pound of coffee sold last year. The Co-op is the only store in Bellingham selling Pachamama’s coffee. Because of the special relationship between our bulk buyers and the Pachamama cooperative, we recently expanded the selection in both of our stores and can now offer this coffee at an even lower price. There’s no better time to give this 100 percent organic premium coffee a try. Let us know which variety is your favorite: Breakfast Blend, Nicaraguan, Peru, Five Sisters, French Roast, or Farmer’s Extra. All only $10.99/pound. LEARN more about the cooperative, meet Pachamama’s farmers, and watch videos about coffee growing and production at pacha.coop.

On sale through March 31

Meet the Pachamama Coffee Cooperative farmer-owners! Because the cooperative is farmer-owned, Pachamama’s coffee growers received an average of more than $10 for every pound of coffee sold last year. That’s well beyond the average price paid to growers—proving the power of the cooperative business model. The Co-op is the only store in Bellingham to carry premium coffee from Pachamama Coffee Cooperative.


COMMUNITY GIVING

March Community Shopping Day

Futures Northwest Shop on Saturday, March 18, to benefit this cause!

Two ways you can support this month’s organization:

Futures Northwest student chef confers with Bellingham Technical College culinary arts students.

Community Shopping Day „ SHOP on Saturday, March 18. The

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

Donate the Difference „ ROUND UP your purchase amount

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

High school students get a chance to experience college lecture classes of all sizes.

„ Register donations are also

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

spare change adds up to big change for our community

Recent Donations:

Area high school students and their college mentors gathered in August to plan for college. Photos courtesy Futures Northwest.

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utures Northwest is on a mission to level the college playing field and empower students from underserved communities to achieve their career and college dreams. The organization’s school-based programs remove barriers to success by providing academic support, leadership training, financial literacy skills, and college advising. It also supports families so they can become full partners in navigating the college decision-making process. Futures Northwest will use the donated funds to transport students to a College Student for the Day event at Bellingham Technical College, Whatcom Community College, and Western Washington University. Funds will also support a new program for individuals in the community—called ACES (Adult Career Experts)—to meet informally with students on a monthly basis to share career experiences, encourage students, and participate together in fun, casual events. Learn more at futuresnw.org or by calling 360-647-8775.

FEBRUARY 2017

Northwest Youth Services $2,092.98 JANUARY 2017

Friends of the North Fork Community Library $1,798.01

A GROUP OF DEVOTED PEOPLE WITH PASSION AND VISION CAN MAKE A DIFFERENCE IN OUR COMMUNITY

DECEMBER 2016

Foothills Food Bank $1,985.32 Thank you for shopping at the Co-op on the third Saturday of the month and supporting our community!

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Futures Northwest students join a college psychology class at Whatcom Community College.

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IT’S THE CO-OP DIFFERENCE


HEALTHY

Healthy Connections classes offer something for everyone.

CONNECTIONS

To learn about upcoming classes, check our class listings at communityfood.coop.

CLASSES

Upcoming Classes Through April Take Control of Your Intestinal Health

Take Control of Your Immune System Health

Cordata • reg at CO-OP • $5

Cordata • reg at CO-OP • $5

Roast Vegetable Feast

Make Magic through Mindful Manifesting

with Jim Ehmke, CN Wednesday, March 1, 6:30–8:30 pm

with Kate MacKenzie Thursday, March 2, 6:30–9 pm Cordata • reg at WCC • $39

Coffee and Food Pairing

with Hayley Boothe-Forney Saturday, March 4, 10:30 am–noon Downtown • reg at CO-OP • $15

Restoring Gut Health with a Low FODMAP Diet

with Jim Ehmke, CN Wednesday, March 15, 6:30–8:30 pm

with Dvorah Carrasco, LMHT Thursday, March 16, 6:30–8:30 pm Downtown • reg at CO-OP • $10

Take Control of Your Hormonal Health

Street Foods of the World: Tacos

Cordata • reg at CO-OP • $5

Downtown • reg at WCC • $39

All About MegaFood

Detox, Fasting, and Cleansing

Downtown • reg at CO-OP • free

Cordata • reg at CO-OP • $5

Basic Nutrition

Greek Dinner

with Jim Ehmke, CN Wednesday, March 29, 6:30–8:30 pm

with Karla Youngblood and Jessika Neuret Thursday, March 30, 6:30–8 pm

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

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

Natural Approaches to Inflammation

with Jim Ehmke, CN Tuesday, April 4, 6:30–8:30 pm Cordata • reg at CO-OP • $5

Downtown • reg at WCC • $39

Downtown • reg at CO-OP • $5

Inner Peace Through Meditation

Wild Spring Greens

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

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

Vietnamese Street Food

with Rishi Tulsidasananda Tuesday, April 4, 6:30–8 pm Downtown • reg at CO-OP • free

Downtown • reg at CO-OP • $10

Downtown • reg at WCC • $35

Downtown • reg at WCC • $45

Back Health Basics

Wine Tasting 101

Chef’s Choice

Native American Flute

with Catherine Dayhoff, LAc Wednesday, April 5, 6:30–8 pm Downtown • reg at CO-OP • $5

Cordata • reg at WCC • $95

Downtown • reg at WCC • $49

Downtown • reg at CO-OP • donations accepted

Bokashi Composting

Black Cod and Beyond

Downtown • reg at CO-OP • free

Cordata • reg at WCC • $55

Zero-Waste (and DIY!) Cosmetics

Mexican Kitchen: Fiesta!

Downtown • reg at CO-OP • $10

Downtown • reg at WCC • $45

with Selva Wohlgemuth, RDN Monday, March 6, 6:30–9 pm

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

Good and Cheap

with Karina Davidson Thursday, March 9, 6:30–9 pm Downtown • reg at WCC • $10

Rave for Jesse Otero:

“Jesse’s a superb chef. We’re really lucky to have him here!”

Spanish Tapas

with Jesse Otero Monday, March 13, 6:30–9 pm Downtown • reg at WCC • $39

The Blueprint to a Better You with Terri Hase Tuesday, March 14, 6:30–8 pm Downtown • reg at CO-OP • $5

Hearty Soups and Stews

with Cindy McKinney Wednesday, March 15, 6:30–9 pm Downtown • reg at WCC • $35

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

with Peter Ali Wednesday, March 22, 6:30–8 pm

Rave for Cindy McKinney:

“Wow—very organized. I feel well-nourished!”

Thirty Minute Meals

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

Downtown • reg by email to pci@wwu.edu • $25

Tao Fawu Qigong

with Michelle Guske and Erin Kidulson Tuesday, March 28, 6:30–7:30 pm Downtown • reg at CO-OP • free

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

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

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

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

with Robert Fong Tuesday, Apr. 25, 6:30–9 pm

with Ana Jackson Thursday, Apr. 27, 6:30–9:30 pm

Crepes Savory and Sweet with Cindy McKinney Tuesday, April 11, 6:30–9 pm Downtown • reg at WCC • $39

Rave for Karina Davidson:

“The perfect combination of great food, great instruction, real world kitchen smarts … I love every class I’ve taken with Karina.”

Bistronomy 101

with Karina Davidson Thursday, April 13, 6:30–9 pm Cordata • reg at WCC • $49

LOCATIONS: Downtown = Cordata = Co-op Connections Building, Roots Room at the 405 E Holly St, Bellingham Cordata store, 315 Westerly Rd, Bellingham REGISTRATION: CO-OP = register online at www.communityfood.coop WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com. QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop. Please do not wear strong fragrances to class.


COMMUNITY PLANT SALES

Whatcom Conservation District 24th Annual Plant Sale and Expo

29th Annual Fairhaven Plant and Tree Sale

Pre-Order Sale: ends Monday, March 13 Open Sale: Saturday, March 25, 9 am–2 pm Whatcom Community College at the Roe Studio 237 W. Kellogg Road, Bellingham

Saturday, March 25, 10 am–3 pm Hillcrest Chapel Parking Lot (corner of Old Fairhaven Parkway and 14th Street in Bellingham)

Join in the celebration of spring by purchasing low-cost native plants. Choose from 40 different species of native, bareroot trees and shrubs along with a variety of potted perennials. Some species include Western red cedar, Sitka spruce, Pacific crabapple, paper birch, oceanspray, red flowering currant, Pacific rhododendron, coast penstomon, and more. Several local nursery vendors and environmental organizations will provide even more plant purchasing options. The festivities include a variety of fun, earth-friendly educational opportunities, entertainment, and food. The purpose of the annual plant sale is to promote the stewardship and conservation of our natural resources. Proceeds support the Whatcom Conservation District’s conservation education programs.

Sponsored by Fairhaven Neighbors, this popular community event is free to attend and brings more than a dozen local plant nurseries together with all kinds of plants for home and garden (and great gifts, too). Shoppers will find wonderful variety, including perennials, ornamentals, trees, native plants, herbs, vegetable starts, berries, bamboo, garden art, and much more. Vendors donate a portion of sales to Fairhaven Neighbors, which in turn uses proceeds for neighborhood projects and to help support other local nonprofits. Previous beneficiaries have included Skookum Kids, Northwest Youth Services and the Community Boating Center.

Find order forms and plant descriptions at www.whatcomcd.org or by request at 360-526-2381 or WCD@whatcomcd.org.

Find more information at Facebook.com/FairhavenPlantAndTreeSale or contact Thom Prichard at 360-671-5517.

FUN COMMUNITY CLASSES

Community Education: WSU Whatcom County Extension Master Composter Recycler Course

DIY Class: Make Reusable Produce Bags

Schedule: April 20–May 25, Thursdays 6–8 pm plus three Saturday Field Trips Deadline to apply: March 15 Cost: $90 materials included, build your own bin; $40 students/scholarship

Wednesday, March 22, 6–8 pm Ragfinery, 1421 N. Forest Street, Bellingham Cost: $17

Want to learn how to make fantastic compost? Want to help others learn? WSU Whatcom County Extension is hosting a hands-on course about home composting, soil building, recycling, and sustainability. The six-week training program is for community members who wish to enhance their home composting skills and help others in the community by volunteering to teaching workshops, visiting schools, and creating demonstrations. Enrollees will build their own home compost bins and tour county composting and recycling operations … because a rind is a terrible thing to waste!

Learn to sew simple fabric bags to replace plastic bags at the grocery store. Great for produce or bulk foods. These reusable, machine washable bags can be made exactly to your size preference and aesthetic. Participants bring sharp scissors and a seam ripper. All other materials provided. Bring special fabric(s) if desired.

Learn more at www.whatcom.wsu.edu. Contact: abbie.lindeberg@wsu.edu or 360-778-5814.

SATURDAY

MARCH 4

AT THE

Learn more and register at ragfinery.com or 360-738-6977.

CORDATA STORE

1–3 pm

FOOD & BEVERAGE SAMPLES LIVE MUSIC FUN FOR KIDS SPECIAL DEALS

10

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COMMUNITY PROJECT

The Premiere of the Poem Booth Transforming abandoned phone booths in the age of cell phones.

H

ave you noticed some activity around the abandoned phone booth on the outside of our Downtown store along Forest Street? For several months now, a team of three dedicated artist-writeractivists have been putting a plan into action to create something beautiful from the former eyesore. Along with gussying up the booth, the team solicited poetry submissions from the community and selected a featured poem that will be on display in the Poem Booth from March 1 to May 31. The prompt for the writing content was, “If you could call anyone, anywhere, any century (including this one), what would you say?” We are excitedly anticipating the unveiling of the booth and the winning poem while pondering who we would call.

Stop by the booth soon to read the winning poem, and go to the Poem Booth Bellingham website to read the runner-up poems. Every three months, a writing contest will be hosted with a new prompt and another featured poem will be selected for display at the booth. Will you be the next featured poet? In addition to three months of acclaim, the winner of the first contest received $25 cash and a $25 Community Food Co-op gift certificate, so what have you got to lose? Check the website for submission guidelines and get in touch with your inner poet! Learn more at poembooth.weebly.com.

The phone booth to poem booth renovation in process. Exciting things to come!

LOCAL PRODUCT

Cauldron Broths: They’re “Good to the Bone”! BY LAURA STEIGER, OUTREACH TEAM

MADE IN BELLINGHAM

T

here’s a new local product in our freezer cases that we want to introduce. It’s local, organic, non-GMO, sustainably produced, and created with care in small batches for your good health. Cauldron Bone Broths are made in Bellingham and, just like the Co-op, the company visits, tours, and gets to know its suppliers to explore shared commitment, values, and collective integrity. Because of these personal relationships, Cauldron can follow the raw materials used in its products all the way through the processing chain and has complete confidence in its suppliers and their farming practices. Recently, bone broth rapidly soared in popularity. It is one of those old-timey foodstuffs that in generations past was made in kitchens across our country and has experienced a well-deserved revival. Back in the day, when folks purchased meat at the local butcher, it was simple and affordable to stock up on bones and simmer them for hours to make a rich, nutritious broth. But, with the advent of grocery store meat departments, people lost the habit of utilizing the whole animal and started to favor the convenience cuts that are still common today. Chef Gabriel Claycamp, the founder of Cauldron Broths, has a mission to not only produce a high quality, nutritious product, but to also reduce food waste and create a viable market for ingredients that are often overlooked and undervalued. Every gallon of broth is made with five pounds of bones and one pound of vegetables. The company sustainably sources organic ugly produce, the stuff not perfect enough for most grocery stores, and

bones and feet from organic, grass-fed animals that contain the nutrients and collagen that make Cauldron’s broths so savory and nutritious. These are ingredients that otherwise would never be harvested, would end up in the waste stream, or would be underutilized in pet foods, thereby never realizing their true nutritional or market value. To learn more about the health properties of bone broth, read Co-op Nutritionist Selva Wohlgemuth’s column in the November 2016 Co-op News. In short, Selva explained that: “It is rich in collagen and an easy to absorb protein source that along with adequate vitamin C supports joint health, skin, hair, and nail growth. Also, the minerals and vitamins leached from the bones and veggies into the broth, makes this an easy to digest and nourishing food, especially during times of heightened stress.”

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There will be several opportunities to sample Cauldron Broth’s products in early March: during First Friday Art Walk at our Downtown store from 6 to 8 pm on March 3; at Selva’s class on “Restoring Gut Health on a Low FODMAP Diet” on Monday, March 6 (learn more in Selva’s column on page 4), and at the Annual Meeting and Party on Saturday, March 18. We welcome Cauldron Broths to our freezer case and invite you to take some home to create a delicious, healthful meal full of umami and organic goodness. LEARN more at cauldronbroths.com.

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You’re invited!

COMMUNIT Y FOOD CO - OP

Please join us

at the Annual Meeting and Party for a night of great food and entertainment, along with an informative meeting highlighting the many ways our co-op uses the success of our values-driven business model to serve as a vehicle for social change in our community and beyond. We’ll hear about the many ways our co-op is working to increase access to healthy food, strengthen local farms, raise the bar for our already-high sustainability practices, and use our business success to support our community. We’ll also meet the candidates who are offering their skills, time, and energy to serve on the Board; and General Manager Jim Ashby will give an update on the many exciting Co-op projects and plans taking place. We welcome everyone to gather and celebrate over a delicious buffet catered by the Co-op deli, a smorgasbord of samples from local vendors, activities for kids, live music, Latin dance fusion, and an evening of fun and community. All of the work to support local food access, strengthen our community, and keep the Co-op flourishing and nationally recognized as a leader is possible because of our member-owners. Thanks to each and every one of you for being part of the Community Food Co-op.

annual meeting & party MORE THAN JUST A GROCERY STORE

SATURDAY

MARCH 18 5 to 9:30 pm

BELLINGHAM CRUISE TERMINAL 355 Harris Avenue in Fairhaven

DOORS OPEN AT 5 PM BUFFET STARTS AT 5:30 PM

CO-OP CATERED • UNTIL IT’S GONE

MEETING STARTS AT 6:15 PM BOARD CANDIDATE INTRODUCTIONS WHAT’S UP WITH THE CO-OP THE CO-OP EFFECT: PEOPLE, FOOD, & SUSTAINABILITY

BLUES BY TWO 5 TO 6:15 PM & FUN KIDS CIRCUS SHOW STARTS AT 7 PM

DANCING 7:40 TO 9:15 PM LATIN DANCE FUSION WITH DJ ANTONIO DIAZ INSTRUCTION BY RUMBA NORTHWEST

NO PARTNER OR EXPERIENCE NECESSARY

a special event!

save the date:

gardening education

Garden Day

April 15

stay tuned for details!

at the Cordata store

10 am — 12 noon

and fun for kids, too

everyone can shop... anyone can join!

www.communityfood.coop

360-734-8158

Community Food Co-op NEWS • March 2017  
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