CO-OP NEWS COMMUNITYFOOD.COOP
COMMUNITY FOOD CO- OP
ANNUAL MEETING & PARTY
CHANGE IN THE
5 TO 10 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 6:15 TO 7:45 PM BOARD CANDIDATE INTRODUCTIONS WHAT’S UP AT THE CO-OP EQUITY & CHANGE IN THE FOOD SYSTEM
BLUES BY TWO 5 TO 6:15 PM & FUN KIDS CIRCUS SHOW 7 TO 7:45 PM
DANCING 8 TO 9:30 PM
LATIN DANCE FUSION WITH DJ ANTONIO DIAZ AND SPECIAL GUEST HEATHER HAUGLAND INSTRUCTION BY RUMBA NORTHWEST
NO PARTNER OR EXPERIENCE NECESSARY
BOARD OF DIRECTORS REPORT
Board Meeting Summary BY JEAN ROGERS, BOARD ADMINISTRATOR
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 Phil Buri Margaret Gerard Brent Harrison Ceci Lopez Seth Mangold, staff representative Ryan Peters Board of Directors Contact firstname.lastname@example.org 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 at 360-734-8158 or jeanr@communityfood. coop, by the first Monday of the month. 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 email@example.com Design: Matt Curtis firstname.lastname@example.org 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 memberowners. 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.
From January 10, 2018
From February 13, 2018
The Board approved final revisions to the Co-op Bylaws and Articles of Incorporation to be presented to member-owners for a vote in the March Board election. Directors also approved a final disclosure document related to the proposed investment shares program. Directors approved concluding the Board election at the end of the Annual Meeting, in accordance with Washington state corporate law. The Annual Meeting and voting will end at 10 pm on March 24. The group discussed plans for an upcoming Town Hall event and the Annual Meeting and Party, and selected spring and fall retreat dates. The meeting concluded with an executive session with no decisions to report at this time.
The Board approved the General Manager’s monitoring reports and committee and Board minutes. Directors discussed the Consumer Cooperative Management Association (CCMA) conference taking place in Portland at the end of May. Four directors are thinking about attending. The rest of the meeting was dedicated to a training on cultural responsivity led by Dr. Breyan Haizlip.
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 14 at 7 pm, Cordata Roots Room, 315 Westerly Rd.
It’s Time to Vote in the Co-op’s Annual Election Hey, Co-op member-owners. It’s that most wonderful time of the year— time for the Annual Meeting and Party and election.
his year, in addition to voting for our Board directors—the people who represent us—we have an opportunity to vote on a proposal to amend the Co-op’s Articles of Incorporation and Bylaws. The proposed amendments will provide an exciting opportunity for Co-op memberowners to invest in their co-op. Why vote? The annual election is one of Co-op member-owner’s most immediate ways to have a voice in our community-owned store. Voting is an opportunity to learn about the Board candidates and to inform the Board of the issues and representation that matter to you. Participating 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. To enact the proposed changes to our Articles of Incorporation and Bylaws, approximately 700 affirmative votes are required. The Co-op Board and management believe this change is mutually beneficial to the Co-op and its member-owners, and they invite you to engage in this decision and cast your vote!
Who is eligible to vote? Co-op member-owners who are current in their annual dues payments and senior members who have shopped in the past year are eligible and encouraged to vote. One vote per member-owner number. How do voters learn more about the candidates and the proposed amendments? Eligible voting member-owners will receive (or may have already received) a mailing in early March with all the pertinent information. If you believe you are eligible to vote, but do not receive a mailer, please ask for information at the service desk in either store. How to vote? Member-owners can cast their votes online at voting.coop. Complete voting instructions and login information are included in the election mailer. When to vote? The election opens on March 1 and closes at 10 pm March 24.
VOTE! The annual election is one of the most immediate ways for Co-op member-owners to have a voice in our communityowned store.
The Co-op Board, management, and staff thank our community of member-owners for your ongoing support and participation in the Co-op. Election results will be announced in stores and online by early April.
30th Annual Fairhaven Plant and Tree Sale Saturday, March 31, 10 am–3 pm Hillcrest Parking Lot (corner of Old Fairhaven Parkway
and 14th Street) Sponsored by Fairhaven Neighbors
arden sale features local growers while benefiting community nonprofits. This one-day-only event features truckloads of lush plants and other garden and gift items brought in direct from a variety of local and regional growers. Shoppers will find a huge range of perennials, specialty grasses, ornamentals, trees, native plants, herbs, berries, organic veggie starts, bamboo, metal art, and much more. Vendors generously donate a portion of sales to Fairhaven Neighbors, which in turn uses proceeds for neighborhood projects such as the Fairhaven Community Garden, and to help support other local nonprofits. This cheery sale is a fun and rewarding way to shop local … plan to make your garden heart happy! LEARN MORE at Facebook.com/FairhavenPlantAndTreeSale or contact Lisa Heisey at 360-220-4747.
Bellingham Food Bank’s Garden Project
ant to grow your own produce or help others to do so? The Garden Project is recruiting volunteers and garden recipients. Each year, the program builds 25 raised bed vegetable gardens for low-income Bellingham residents, free of charge. In addition to the garden bed, program participants receive free resources for two years, which include educational workshops, organic seeds and plant starts, basic tools, a growing guide, a seasonal newsletter, and access to a garden mentor. The Garden Project comes to life with the collaborative efforts of volunteers, participants, and staff. IF YOU ARE INTERESTED in receiving a garden or volunteering as a garden builder or mentor, contact email@example.com.
Co-op Garden Centers Open Now
hile you’re waiting for the Co-op’s exciting garden events—Compost Days and Garden Day—stop by the Co-op Garden Centers and get ready to garden! Seeds, compost, soil, and supplies are scheduled to arrive the first week of March. Throughout the season, vegetable, herb, and flower starts along with other garden essentials will continue to arrive. Stop by often to see what’s new in the Co-op Garden Centers at both our Cordata and Downtown stores!
Photo courtesy of Fairhaven Neighbors
Whatcom Conservation District 25th Annual Native Plant Sale and 11th Annual Expo Pre-Order deadline: Monday, March 12 Open sale: Saturday, March 24, 9 am–2 pm Whatcom Community College outside Roe Pottery Studio
237 W. Kellogg Road, Bellingham
hatcom Conservation District’s annual plant sale promotes the stewardship and conservation of our natural resources. The 40+ tree and shrub species sold at this sale are conservation grade, which means they are graded on their ability to survive, not on their ornamental value. Planting native trees and shrubs can provide many positive benefits to your property and the natural environment such as improved water quality, enhanced fish and wildlife habitat, reduction of wind and soil erosion, cleaner air, reduction of energy costs, and beautification of your property. This sale is a great opportunity to purchase low cost native plants and get them in the ground before the growing season begins. Experienced conservationists will be available to answer your native plant questions. LEARN MORE and find order forms and plant descriptions at whatcomcd.org or 360-526-2381.
COMPOST DAYS March 9–April 22 at both stores
get 1 FREE bag of compost when you
buy ANY 2 Cedar Grove bags
save the date
a special gardening fair • garden center sales • expert talks • and more!
GARDEN DAY april 14 SATURDAY
Staff pick Good Health Peanut Butter Filled Pretzels
“They are delicious, super crunchy, salty goodness! I basically can’t stop eating them.”
American Flatbread Hot Frustas (in the frozen section) Handcrafted by real people with real ingredients and delivering real restaurant-quality results. uncured pepperoni bacon, bbq pulled pork, tomato & cheese
$7.75/two per package
Traderspoint Creamery Organic Grassfed Yogurt in Glass Rich, creamy yogurt loaded with naturally-occurring enzymes, beneficial bacteria, and nutrients. plain, raspberry, wildberry, banana mango, low-fat vanilla
Jilz Gluten-free Crackerz Crunchy, tasty, simply delicious seeded crackers. Paleo-, keto-, and vegan-friendly. original, mediterranean, tuscan
Alexia Premium Vegetable Sides (in the frozen section) Love Alexia’s yummy fries, hash browns, and other potato sides? Try their savory vegetable-based sides for a delicious break from spuds.
Toby Stanger Cordata Grocery
cauliflower risotto with parmesan cheese & sea salt, butternut squash risotto with parmesan cheese & sea salt, white cheddar riced cauliflower with black pepper, riced vegetable pilaf with sea salt
NUTRITION & HEALTHY RECIPES
Ask the Nutritionist: Health and Antibiotic Use Dear Nutritionist: What are your top tips to help prevent side effects associated with antibiotic use? Although at times overused, antibiotics are sometimes necessary to overcome a serious bacterial infection. However, their use can cause several negative side effects. Antibiotics kill bacteria in the gut and therefore can lead to abdominal discomfort, gas, bloating, and diarrhea. Below are my top gut-healing tips during and after antibiotic administration. 1. Probiotic-rich foods such as yogurt and kefir (and probiotic supplements) should be taken 2 hours prior to or 3–4 hours after taking antibiotics. The timing is very important because the antibiotics will kill any live bacteria. Nancy’s plain kefir and yogurt are especially helpful and have been used in the hospital setting to reduce the risk of developing Clostridium difficile infections. It is best to switch between the two products, because the probiotic strains differ between each. Continue to consume probiotic rich foods for 1 week or up to 4 weeks after antibiotic treatment. Nutritionist Tip: Take 1/4 cup of kefir or yogurt at the specified times. Continue to eat one serving of probioticrich foods per day to support good gut health moving forward. 2. In addition to taking probiotic-rich foods, probiotic supplementation can be very helpful. Look for a product that contains a mixture of both Bifidobacterium and Lactobacillus species. Products that highlight specific strains, for example L. acidophilus LA-5, indicate higher quality. Also, S. boulardii, a beneficial yeast, can be very helpful as well. Nutritionist Tip: Ask your health care provider which probiotic is best for you. 3. It is essential to support your liver and kidneys, because they filter and clear bacterial die-off. Stay hydrated by drinking plenty of water. Aim for 2 liters
of water per day or more to keep urine light in color. A milk thistle supplement can support the liver during the increased demands. Nutritionist Tip: Not all milk thistle supplements are created equal. Ask your health care provider which products are of highest quality. 4. If you are struggling with nausea, ginger tea can help. Simply simmer a few slices of raw ginger root in water for 5 minutes, pour into a mug, add extra lemon juice, and a sweetener if desired. Nutritionist Tip: You can also purchase ginger tea bags. Just make sure it contains real dried ginger root and not just ginger flavoring. 5. If you are struggling with diarrhea, enjoy foods rich in soluble fiber such as psyllium husk, bananas, applesauce, oats, cream of buckwheat, white rice, and flaxseeds/chia seeds. On the other hand, foods rich in insoluble fiber (whole grains and cereals, raw veggies, raw nuts and seeds, etc.) can promote diarrhea. Also, it is best to limit coffee due to its bowel stimulating effects. Nutritionist Tip: Make a porridge that includes a variety of soluble fiber-rich foods such as oatmeal with grated apple and chia seeds. 6. Drinking bone broth between meals can be very soothing to an irritated gut due to its rich glycine content. You can make your own by following my recipe on the Co-op’s website or purchase a quality bone broth from
Happy Belly Porridge
by Selva Wohlgemuth
he following recipe highlights many of the previously mentioned foods that can help keep your gut health in check while taking antibiotics. It includes both yogurt and kefir to provide multiple strains of beneficial bacteria. Plus, it contains plenty of soluble fiber from oats, chia, and flaxseeds. Soluble fiber is not only soothing to the GI tract, but also acts as a vehicle to transport the beneficial bacteria to the colon. Furthermore, the soluble fiber acts as a food source for the good gut bacteria. It’s a win-win! Makes 1 Serving INGREDIENTS ¼ cup dry rolled oats, gluten-free 1½ tablespoons of chia/flaxseed mixture (½ and ½) ½ teaspoon ground cardamom or cinnamon (or both) pinch of sea salt 1 cup water ¼ cup nut milk (or use water) ¼ cup plain full-fat Nancy’s yogurt ¼ cup plain full-fat kefir ½ cup blueberries drizzle of organic pure maple syrup (optional)
Photo by Selva Wohlgemuth.
METHOD • If you have a clean small coffee bean grinder, quickly pulse the chia/flaxseed mixture 2–3 times to coarsely chop the seeds. This is optional, but it helps you absorb more of the fatty acids within the flaxseeds. • In a small saucepan, add oats, chia/flaxseed mixture, cardamom, and a pinch of sea salt. Add water and cook over medium, stirring often. Allow the mixture to become gelatinous, as the chia seeds soak up the water. Add nut milk and cook to desired consistency. Stir to keep mixture from sticking to the bottom. Remove from heat when done. • Place the mixture into a bowl and top with yogurt and kefir. Quickly heat blueberries in a glass bowl in the microwave for 30 seconds to 1 minute and pour on top. Drizzle with maple syrup if desired.
Selva Wohlgemuth REGISTERED DIETITIAN & NUTRITIONIST
the store. Nutritionist Tip: Drink bone broth during and 1 week after treatment for gut healing effects. You can also use a collagen protein powder such as Great Lakes Hydrolyzed Collagen for same effects. 7. Slippery Elm Bark powder is very soothing to an irritated gut. You can purchase bulk powdered slippery elm at a health food store or local herb shop. Nutritionist Tip: Mix 1 tablespoon slippery elm bark powder with ½ cup boiling water. Stir immediately until it becomes a cohesive gelatinous mixture. Eat between meals for best effect. HAVE QUESTIONS? Send them to firstname.lastname@example.org. 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.
Community Shopping Day
shop on Saturday, March
March’s SEED recipient
Ethan Reynolds holds a plant start while Ruby Friese watches in the background. Students in Grow for It! (an after-school enrichment program in the Blaine School District) plant, grow, harvest, and prepare food. The program teaches kids where their food comes from and gets them excited to try new veggies and make healthy food choices. Let’s Move! Blaine will host a culminating event for participants and their families that includes dinner, a raffle for local produce baskets, and gift cards for fun physical activities.
Let’s Move! Blaine links schools and families with community resources to promote community health and well-being with a focus on healthy eating and physical activity. The group sponsors family-oriented events, fun runs, and after-school enrichment programs. The SEED donation will help fund water bottle filling stations in Blaine schools, so students have easy access to drinking water throughout the school day.
(from left) Jaclyn Sanders, former program manager; Dan Persse, Board chairperson; and Board members Kelle Rankin-Sunter, Mardi Solomon, and Heidi Holmes take a break during a Let’s Move! Blaine planning retreat. Photos courtesy of Let’s Move! Blaine.
LEARN MORE, DONATE, OR VOLUNTEER at letsmoveblaine.net, @letsmoveblaine on Facebook, or 360-201-1664.
recent 2% Saturday
of the day’s total sales will be donated
ROUND UP your purchase amount and Donate the Difference at any Co-op register throughout the month.
Growing Alliances in February 2018
Whatcom Human Rights Task Force in January 2018
Whatcom Civil Rights Project in December 2017 COMMUNIT Y FOOD CO - OP
annual meeting & party MORE THAN JUST A GROCERY STORE
DOORS OPEN AT 5 PM
CLASSES Upcoming Classes Through Early May Culinary Herbs and Spices for Health
with Michelle Smith, RDN Thursday, March 1, 6:30–8:30 pm Downtown • reg at CO-OP • $10
Small Plates of the World: Basque Tapas with Jesse Otero Monday, March 5, 6:30–9 pm Downtown • reg at WCC • $45
with Ryan Peters Tuesday, March 6, 6:30–7:30 pm Downtown • reg at CO-OP • $5
Get to Know Your Digestive Type with Isabel Castro Wednesday, March 7, 6:30–8 pm Downtown • reg at CO-OP • $5
Tour de France
with Karina Davidson Thursday, March 8, 6:30–9 pm Cordata • reg at WCC • $49
In Your Eyes: The Secrets to Health with Jonathan Ley Monday, March 12, 6:30–8 pm Downtown • reg at CO-OP • $5
Festive Spring Brunch
with Cindy McKinney Tuesday, March 13, 6:30–9 pm Downtown • reg at WCC • $45
Dandelion and Alder
Downtown • reg at CO-OP • $10
Downtown • reg at WCC • $45
Downtown • reg at WCC • $55
with Natasha Clarke Thursday, March 15, 6:30–8 pm
with Demetree Robinson Friday, March 16, 2–3:30 pm Cordata • reg at CO-OP • $5
All About Chicken
with Robert Fong Tuesday, March 20, 6:30–9 pm Downtown • reg at WCC • $49
Yarrow and Cedar
with Natasha Clarke Thursday, March 22, 6:30–8 pm Downtown • reg at CO-OP • $10
Choosing a Diet for Optimal Health
MELT Hand and Foot Treatment
Cordata • reg at CO-OP • $180 for all six sessions
Cordata • reg at CO-OP • $10
with Demetree Robinson Thursdays, April 12–May 17, 2–3:30 pm
Crepes Savory and Sweet
with Cindy McKinney Thursday, April 12, 6:30–9 pm Downtown • reg at WCC • $45
Wines of the Veneto
Good and Cheap
Wild Spring Greens and Tonics
with Karina Davidson Tuesday, March 27, 6:30–9 pm
with Terri Wilde Monday, April 16, 6:30–8 pm
Downtown • reg at WCC • $10
Downtown • reg at CO-OP • $15
Vegetarianism and Spirituality
with Chidananda Jaganath Thursday, March 29, 6:30–8 pm
with Antonio Diaz Tuesday, April 17, 6:30–9 pm
Downtown • no registration, donations accepted
Downtown • reg at WCC • $45
Fermentation and Sprouting for Health
with Kristi and Blake Allen Thursday, April 5, 6:30–8:30 pm Downtown • reg at CO-OP • $5
Alaskan Spot Shrimp
Downtown • reg at WCC • $55
Downtown • reg at CO-OP • $5
with Hollie Levine, ND Monday, April 9, 6:30–8 pm
with Andy Walton Wednesday, April 18, 6:30–8:30 pm Downtown • reg at CO-OP • $20
Five Ingredient Dinners
with Kate MacKenzie Thursday, April 19, 6:30–9 pm Downtown • reg at WCC • $39
with Caryn Boyd Diel Monday, April 30, 6:30–7:30 pm
Advance Care Planning 101 with Whatcom Alliance for Health Advancement Tuesday, May 1, 6:30–8 pm
Cordata • reg at CO-OP • free event
Make Your Own Sourdough Pizza with Andy Walton Tuesday, May 1, 6:30–9 pm Downtown • reg at WCC • $39
Your Voice, Your Legacy: Writing Legacy Letters
with Margi Fox Wednesdays, May 2, 9, and 16, 2:30–4:30 pm Cordata • reg at email@example.com • $36 for all three sessions
All About Asparagus
with Cindy McKinney Wednesday, May 2, 6:30–9 pm Downtown • reg at WCC • $39
Soups of the World
with Karina Davidson Thursday, May 3, 6:30–9 pm Downtown • reg at WCC • $39
with Robert Fong Tuesday, May 8, 6:30–9 pm
Downtown • reg at WCC • $45
MORE CLASSES ONLINE!
with Jesse Otero Monday, April 23, 6:30–9 pm
LOCATIONS: Downtown = Co-op Connections Building, 405 E Holly St, 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.
Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham
QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or firstname.lastname@example.org. Please do not wear strong fragrances to class.
Downtown • reg at WCC • $39
Downtown • reg at WCC • $39
Intro to Transformational Breath
with Ana Jackson Thursday, April 26, 6:30–9:30 pm
Cordata • reg at CO-OP • free event
Downtown • reg at CO-OP • $5
Cordata • reg at CO-OP • $5
Mexican Kitchen: Mi Casa es Su Casa
with Whatcom Alliance for Health Advancement Wednesday, April 11, 6:30–8 pm
with Laurent Martel Monday, April 16, 6:30–8:30 pm
with Carolyn Hallett Wednesday, April 4, 6:30–8 pm
with Robert Fong Tuesday, April 24, 6:30–9 pm
Advance Care Planning 101
with Jonathan Ley Monday, March 26, 6:30–8 pm
Healing Your Allergies with NAET
with Robert Fong Wednesday, March 14, 6:30–9 pm
with Robert Fong Tuesday, April 10, 6:30–9 pm
Downtown • reg at WCC • $49
To learn about upcoming classes, check our class listings at communityfood.coop.
ST. PATRICK’S DAY
A Taste of St. Patrick’s Saturday, March 10, 1-3 pm Community Food Co-op Cordata store Free, everyone welcome
Samples • Painted Hills Corned Beef • Dessert from the Co-op Bakery • Boundary Bay Brewery Irish Red Beer. The Irish Red will be on sale for $8.99/six-pack only on March 10 and only at the Cordata store!
Live music by Lindsay Street Enjoy the festivities with Lindsay Street’s upbeat, varied arrangements featuring accordion, violin, mandolin, guitar, percussion, banjo, whistles and more. Slainte!
Fun with Felix Bring the kids to see what the Co-op’s favorite scientist is up to!
Giveaway Enter to win a basket of Co+op Basics.
food and beverage samples
fun kids activities
LEARN MORE at bit.ly/tasteofstp
he following recipe looks like a delicious St. Paddy’s Day meal. Perhaps experiment with replacing some of that beef stock with Boundary Bay Brewery Irish Red beer.
Irish Bangers and Mash By: Co+op, stronger together Total Time: 30 minutes Servings: 4 A traditional Irish dish. And the translation? Sausage and mashed potatoes. This recipe features cabbage in the mash! INGREDIENTS 1 pound potatoes, peeled and cubed 2 tablespoons butter, unsalted 2 cups chopped or shredded cabbage 2 1/2 cups onion, chopped 1/4 cup milk salt and pepper to taste 8 links pork sausage 2 cups beef broth 1 tablespoon cornstarch
METHOD • In a medium saucepan, cover the potatoes with water. Bring to a boil and simmer 15 minutes, or until tender. • As the potatoes are cooking, melt 1 tablespoon butter in a large skillet over low heat. Add cabbage and 1/2 cup onion and sauté until soft but not brown. Remove from heat and reserve. • Drain the cooked potatoes and mash by hand. Incorporate the milk and butter into the potatoes until well mixed, and fold in the cooked cabbage and onions. Season to taste. • Fry sausage in another skillet over medium-high heat, until browned. Remove the sausage from the pan. • In the pan juices, sauté 2 cups chopped onion until lightly browned. Add beef broth, bring to a boil, and simmer 5 minutes. Thicken with cornstarch. • Place one scoop of potatoes in the center of a serving plate, top with two sausages, and cover with gravy.
Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop. Nutritional Information Calories: 485, Fat: 23 g, Cholesterol: 68 mg, Sodium: 451 mg, Carbohydrate: 50 g, Dietary Fiber: 6 g, Protein: 22 g
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