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CO-OP NEWS

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BOARD OF DIRECTORS REPORT

Board Meeting Summary 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–8 pm

BY JEAN ROGERS, BOARD ADMINISTRATOR

From March 9, 2016: „ The Board approved a proposal to maintain

their position on Eden Foods’ court case, but to discontinue in-store signage and posting the statement on the website. The court case has been settled, Eden Foods is currently in compliance with the Affordable Care Act, and the information has been up for several years now. The Board will continue to monitor any other related actions by Eden Foods. „ Directors evaluated the Annual Meeting and Party, deeming the event a success and noting improvements and changes to consider for next year. „ The Board approved two resolutions: the first authorizing Co-op officers Jim

Ashby and Jon Edholm to sign documents related to the Co-op’s loan with WECU for costs related to the downtown expansion project, and the second authorizing them to sign construction contracts for the parking lot renovation. „ The group heard an update on the parking lot renovations. The project is currently a few days ahead of schedule, and the next major phase will be building the retaining wall. „ The meeting concluded with an executive session to conduct the annual evaluation of the General Manager, and to approve related monitoring reports.

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 www.communityfood.coop. The first 10 minutes of every Board meeting are reserved for member input. Next meeting: May 11 at 7 pm in the Roots Room at the Cordata store, 315 Westerly Road. Member-owners are welcome to attend the meeting. Hope to see you there.

Community Food Co-op General Manager Jim Ashby

360-734-8158

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

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 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.

Are We Friends on Facebook?

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f you aren’t already connected to the 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! www.facebook.com/CommunityFoodCoopBellingham

Letter to the Editor To the Community Food Co-op Re: Accuracy in Labeling The Co-op meeting/party is always fun, inspirational, and informative—thanks to everyone’s vision and hard work! One great benefit is learning about the goodness vs. the contaminants, carbon, and cruelty often hidden in what we consume. Our Co-op does much already, designating Fair Trade coffee, dolphin-safe tuna, and organic fruits and vegetables. But what about items originating in places where human rights or international laws are violated? Clearly, we must not sell things produced through slavery, such as seafood from Thailand. We also need assurance that products not come from places that are illegally occupied. For example, are goods labeled as grown or made in Israel in fact coming from Occupied Territories,

Thank You for Voting!

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he 2016 Co-op Board election is now closed. Look for the results soon on bulletin boards in both of our stores and at co m m unit y fo o d . co o p . We want to thank all four candidates for their time and for throwing their respective hats into the ring. We truly appreciate the enthusiastic volunteer spirit that infuses our fabulous Board of Directors.

whose land and water have been illegally expropriated through military imposition? The European Union is moving toward labeling products that come from occupied territories. Can our Food Co-op provide similar proof of origin, so consumers can decide?

James Loucky, Bellingham Greetings James, While we try to support our members in making informed decisions about the products they buy, it would be impossible for us have shelf signs to identify the many attributes of a particular product that our diverse group of consumers might consider important for their decision making. Consequently, we don’t label the country of origin on any packaged grocery items. Decisions about sourcing a product from Israel or any other country are made

by our merchandising department. The guidelines we’ve established for choosing products are mostly concerned with product attributes like growing method, additives, preservatives, etc. But, as you point out, we are also sensitive to issues of human rights abuse, forced labor, and other factors that aren’t strictly a product attribute. Decisions to use shelf signs or other means to call consumers’ attention to political or ethical considerations that might influence their purchasing decision are made by our Board of Directors. If you’d like more information about the process for bringing a proposal to the Board and the factors they consider please contact Jean Rogers, Board Administrator, jeanr@communityfood.coop.

Thank you for your letter, Jim Ashby, General Manager


Downtown Parking Lot Construction is Underway BY ADRIENNE RENZ, OUTREACH MANAGER

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f everything runs smoothly, the parking lot project will be complete by the end of June. If you have been to the Downtown store in the past month, you’ve seen the temporary fence and reduced parking spaces. I am happy to say that was the worst of it, as far as reduced parking spaces and congestion due to construction. Following is the project timeline and what you can expect to see over the next few months. Monthly updates will be provided as we enter each phase of the project, along with the main considerations for shoppers. Thank you for your patience and support as we head into this final portion of our Downtown store revitalization project.

PHASE 1

DONE!

Build the lower retaining wall Duration: approximately February 29– March 25 Activities: Dismantle the old Connection building, create truck access at the south end of the lot, excavate and build the lower retaining wall that will run just about where the bottom of the slope is now. Customer impact: This should be the worst time for parking availability and one of the worst times for conflicts between construction and customer traffic. The current store entrance will still be in use, and access from the parking lot shouldn’t be disrupted.

PHASE 2

IN PROCESS

can’t find a spot? 20 EXTRA SPOTS! use the “other” PARKING LOT! It’s across Holly Street from the Downtown store, located behind the Bakery Café, easily accessible from the alley: „ Denied in the main lot? Continue down Forest Street and turn right on Magnolia... „ From Magnolia Street, enter alley immediately past Aslan Brewing Company „ Coming down Holly Street? Turn right into the alley just past the Shell gas station

PHASE 3

LATE SPRING

Grade the hillside and build the upper retaining wall

Plaza, entry, and upper parking lot

Duration: approximately March 28–May 21 Activities: Install curb cut on Chestnut Street for construction truck access, excavate and build the upper retaining wall that will run just about six feet in from where the power poles are now in the alley. Parking and traffic flow impact: 25–30 spaces will be available in the area below the lower retaining wall. The current parking lot entrance and exits will still be in use. Customer impact: The current store entrance will still be in use, and access to the store entrance from the parking lot shouldn’t be disrupted.

Duration: approximately May 23–June 3 Activities: Install a sub base called ATB in upper lot (it isn’t as smooth as asphalt but smooth enough for shopping carts). Grade the area where the new plaza will be and pour the cement, install the new entry doors, install the bike structure.

Fond Farewells and Hopeful Hellos The final chapter in the epic story known as The Co-op Parking Lot, the Yew Tree, and the Connection Building. BY HOLLY O’NEIL, MEMBER INVOLVEMENT FACILITATOR, AND LAURA STEIGER, OUTREACH TEAM

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f you haven’t been following this story closely, let us provide a brief recap: improving the parking lot was the third phase of “renewing the downtown experience.” The process involved about 18 months of gathering input through Co-op memberowner forums and surveys and providing updates through the Co-op newsletter, website, and through the local press. In response to member-owner feedback, four alternative parking lot designs were developed and considered and, after much deliberation, the Board chose a final design. The decision was not an easy one, because it meant cutting down trees and removing the old Connection building. Throughout this story, one theme was consistent: let nothing go to waste. For the old Connection building, we put notices on our website, newsletter, and e-newsletter offering the building to any business or organization interested in moving it, and further offered to help pay for moving it. But alas, none of the groups who expressed interest ultimately were able to

Teela Taki plans to gift yew limbs to his uncle, a wood worker and bow maker, and to one day make his own bow from one of the limbs. Photo by Holly O’Neil

take it. So the old Connection building was deconstructed for maximum reuse, and any materials that weren’t reusable were recycled. Most of the glass went to a person framing an office inside a barn and to the daughter of James Zervas, the building’s original architect. Several large mirrors went to a horse arena to enable riders to check their form. We also gave away lots of insulation, lights, and cabinets. Much of the lumber and plywood was given to a very grateful father of five with a house that was in need of substantial repair.

PHASE 4

EARLY SUMMER

Lower parking lot and landscaping Duration: approximately June 6–July 1 Activities: Install new curb cut on Forest Street, install new sidewalks on Forest Street, widen sidewalk in front of current entrance, grade lower parking lot and install ATB. Final layer of asphalt will be laid in sections, lot will be striped, landscaping installed.

And, The RE Store spent a day gathering the materials for their business. Lastly, the Co-op will be repurposing many of the materials for construction of a bike shelter at the Downtown store. For the trees: the fir, maple, and pine were cut into firewood and loaded onto a truck by Lummi youth for the Lummi Elder program (this is a great program, by the way, if you have a tree that needs to come down). The yew tree produced about 75 limbs that were distributed evenly to all of the numerous people who requested them—men and women, old people and young, artisans and woodworkers, teachers and bow makers. One artisan will be using the stump and the entire root ball for sculpture and promises to let us know (in a few years) when it is done. In the end, we will have a much better parking lot, with better safety for pedestrians, better stormwater management, better bike parking, and so much more. But what makes this story so epic is really about our journey as a member-owned cooperative. The design of our Downtown parking lot was not done unconsciously or pushed through by some distant upper management. It was a careful process involving hundreds of members and our elected Board of Directors. There were real disagreements. There was questioning of values, and grappling with change and loss. And there was the joy of generosity and of sharing. The delight of a master woodcarver with beautiful wood in his hands, and the excitement of a young man who says, “I know an old guy who is going to teach me how to make a bow!” What makes this story so rich is that it is a real story of a Downtown community-owned grocery store, with real decisions, real joys and sorrows, and real people.


SUSTAINABILITY NEWS

The Co-op Recognized as a U.S. Green Power Leader

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e might be small, but we are mighty! The Co-op is proud to announce that we are included in the EPA Green Power Partnership Top 30 Retail list. The list represents the largest green power users nationwide among retail partners within the Green Power Partnership.

We are happy to congratulate our fellow co-ops that also made the list—Frontier Natural Products Co-op and Outpost Natural Foods—and B Corp Certified New Seasons Market. Just for a little perspective, also on the list are businesses such as Kohl’s, Starbucks, and Wal-Mart. No big deal! The combined green power usage of the top 30 organizations amounts to nearly 3.3 billion kilowatt-hours of green power annually, which is equivalent to the electricity use of nearly 300,000 average American homes each year. In 2016 the Co-op’s green power will come from a mix of PSE Green Power Renewable Energy Certificates (REC) and

3Degrees Inc., PSE’s Green Power program outreach partner. All our RECs from 3Degrees are Green-e certified and are generated in the Pacific Northwest. Along with the solar energy we expect to generate in 2016, our offsets are projected to cover 102 percent of our electricity use for the year. Yep, just another way that our Co-op Rocks!

LEARN MORE Find the report at epa.gov/greenpower and click on Top Partner Rankings.

CO-OP COMMUNITY NEWS

Earth Day with Frank and Beans Energize the Earth! An Earth Day Happy Hour Celebration Friday, April 22, 4–6 pm Boundary Bay Brewery Beer Garden

Bellingham Energy Prize

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he city of Bellingham is one of 50 semi-finalists in a competition to win the Georgetown University Energy Prize. Whichever community achieves the greatest reduction of energy use and sets a good example for others to follow will win $5 million. Individuals can obtain monthly updates showing actual energy savings, personalized advice and tips for homes, comparisons on how energy use stacks up against similar homes, available rebates and incentives,

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ring your family to an Earth Day Celebration and have fun learning about saving energy and our Earth! The Co-op is once again pleased to participate in this fun event. Be sure to stop by our table where we’ll be sharing the Co-op’s impressive sustainability successes, and don’t miss a performance by the loveable Frank and Beans as they entertain you with highlights from The Real Food Show, our fun elementary school assembly about healthy food and healthy living. Dance to bluegrass music from the Elopements and take a photo with Kilowatt Kitty and learn about the Bellingham Energy Prize. Savor a local Boundary Bay beer (or root beer) and feast on delicious eats from a food truck while enjoying activities, games, and coloring for the whole family.

guides and articles about saving energy, and more at bellinghamenergyprize.org. Participants can even join a group and challenge others to see who can save the most energy! Join the growing number of community members who are doing their part to make Bellingham No. 1! Let’s win the $5 million for our fair city! LEARN MORE www.bellinghamenergyprize.com

LEARN MORE Details at Boundary Bay Brewery Facebook events.

Bellingham Votes The Co-op is supporting “Bellingham Votes” on Facebook. It is Bellingham’s first business driven, nonpartisan, get-out-the-vote organization. Connect on Facebook to stay in the loop on the upcoming general election in November.

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In the meantime, here are a few deadlines you should be aware of: April 18—Deadline for new Washington state voter registration (in person only) April 25—Deadline for voter registration, address change, and other updates


Play the Farm Fund Game! In 2016 the Co-op Farm Fund donated a total of $8,000 to these seven inspiring local food and farming projects. Congratulations to the 2016 Farm Fund Grant recipients.

A. “Sustainable Grazing Management in a Changing Climate” field day for local farmers. Goal: climate resiliency, holistic farming practices, and benefits of the cooperative model. B. Training and demonstration equipment with oxen on several Whatcom County farms. Goal: skill sharing, reduction of fossil fuel dependence.

Have fun matching the farm to their proposal and learn more about this year’s innovative projects. (Check your answers below.)

1. Bellingham Food Bank ____ 2. Matheson Farms ____ 3. McIntyre Family Farm ____ 4. Off Ox Project ____ 5. Pachamama Organics ____

C. Acquire hand tools for the newly forming Nooksack Tool Co-op. Goal: strengthen equipment access for small farmers in Whatcom County and foster collaboration between farms. D. Seed Money Program pays new farmers for seeds in exchange for growing produce for this organization. Goal: increase healthy food access and grow new farms. E. Purchase of a field cultivator tractor implement for a bilingual, nonprofit incubator farm. Goal: supports aspiring farmers to overcome barriers to farm ownership. F. Purchase of multi-farm, portable sheep shearing equipment and sheep shearing training for local farmers. Goal: equipment and skill sharing.

6. Twin Sisters Market ____ 7. Viva Farms ____

G. Enclose the new East County mobile farmers market trailer with rigid, waterproof material. Goal: increase access to healthy food in underserved communities. Answers: 1. d, 2. a, 3. f, 4. b, 5. c, 6. g, 7. e

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

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Questions? Contact Farm Fund Administrator Jean Rogers at jeanr@communityfood.coop or 360-734-8158, ext. 311.

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Staff pick

NEW

in store for

Newman’s Own Licorice Twists

APRIL

“We’re like licorice. Not everybody likes licorice, but the people who like licorice really like licorice.” –Jerry Garcia “The Newman folks got this one right, as did Jerry. No artificial flavors, colors,

VeganEgg From the makers of other indispensible vegan foods, like the ever-popular Vegenaise, you can now find VeganEgg in the same cooler as the poultry eggs. Local blogger and Twitter-user @veganinbham said: “Made an AMAZING #vegan quiche today! Want to thank the @TheCoopInBham for carrying @FollowYourHeart #VeganEgg.” Follow Clarissa’s blog at veganinbellingham.com.

Whatcom Blue from Twin Sisters Creamery in Ferndale After patiently waiting for the savory Whatcom Blue to finish aging, Co-op cheese buyers were first in line to sell this aged, full bodied, creamy cheese (other than the creamery itself)! Crumble on a salad of fresh spring greens or enjoy with pasta, meats, or on a cheese board with fruits and honey.

or preservatives! Best licorice around by far.”

Fior di Latte (fresh mozzarella) from Ferndale Farmstead Cheese Artisans in Ferndale

Design Your Own Smoothies! All three of our organic smoothie bars offer an option to design your own smoothie with boosters and fresh green options of your choice. Try a TropiKale with fresh ginger!

Fior di Latte, or blossom of milk, is a fresh, whole-milk mozzarella with a delicate flavor and texture. Great as an ingredient in cooked dishes or in a marinade with your favorite balsamic vinegar, olive oil, and salt and pepper.

Fresh in the Co-op Deli Fresh spring favorites have returned to our scratch-made deli selections, both in the hot bar and the deli service cases. Look forward to Curry Cashew Tomato, Artichoke Orzo, Tuna Pasta, and all of our classic potato salads! When the local organic asparagus crop arrives, we’ll be grilling and using this spring delicacy in a variety of our dishes.

april Flash Sales: Some great Flash Sales and product tastings coming your way. Sunday, April 3:

Sunday, April 10: Bulk Nuts

Karl Meyer Community Outreach Team

Applegate Natural Sunday Bacon $3.99/8 oz ($6.49 regular price—that’s 39% off!) Taste a sample (and savor the aroma): Downtown 11 am–1 pm, Cordata 2–4 pm

10% off all varieties, including: Peanut. Hazelnut. Pistachio nut. Macadamia nut. We can’t stop naming nuts!

Even more exciting Flash Sales are planned for the second half of April! Get connected today, so you don’t miss out on any deals tomorrow. Sign up for our twice-monthly e-newsletter at communityfood.coop, on our Facebook, or text THECOOP to 22828 to receive a simple signup form sent directly to your smart phone.

Flash sale prices are a Co-op member-owner benefit and available only while supplies last. Not a member-owner yet? Ask your cashier or service desk staff about joining the Co-op. We love to show our appreciation to our member-owners with these deals and other cool benefits.


CERTIFIED DO-GOODERS

B the Change The Co-op is happy for the opportunity to work with like-minded businesses that believe we can all do good, while doing well. Now we have a reliable mechanism to identify these businesses thanks to Certified B Corporations—a global movement of people using business as a force for good.™

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ertified B Corporations meet the highest standards of overall social and environmental performance, transparency, and accountability. They aspire to B the Change and use the power of business to solve social and environmental problems. There are more than 1,500 Certified B Corporations in over 120 industries and 40 countries with one unifying goal—to redefine success in business. Many of the products carried in our stores are from Certified B Corporations and when you choose to purchase products from these companies, you, too, can B the Change! You can support B Corporations by looking for the Certified B Corporation seal on products throughout our stores—familiar names like Dr. Bronner’s, Seventh Generation, Runa, Klean Kanteen, and so many more, and including a few of our favorite recently B Corp certified local businesses. Thank you for B-ing the Change by shopping at the Co-op! LEARN MORE www.bcorporation.net

Do we have local B Corp companies? Totally! Moon Valley Organics in Deming, started in 1998, has stayed true to its passion of living ethically and sustainably. Moon Valley’s body care products are developed with the intention to nourish and heal your body, mind, and spirit, as well as to care for the Earth. The products contain sustainable, organic material, and packing is chosen that does the least harm and is recyclable and renewable. Moon Valley is growing to include national distribution while maintaining their connections with local businesses like the Co-op.

Aslan Brewing Company in

Brenthaven, now

Bellingham is a sustainable microbrewery and restaurant exclusively brewing 100 percent USDA Certified Organic beer. Community outreach is of one Aslan’s key pillars. By staying connected with local nonprofits and community organizations, Aslan bolsters its contribution to social and environmental well-being. The brewpub is a community hub and frequently hosts fundraisers and events for local campaigns and organizations, making it more than just a beer-centric eatery.

headquartered in Seattle but established (and much beloved) in Bellingham, has a mission to achieve Zero Impact™ on the environment without compromising the quality and integrity of its products. The business accomplishes this in three ways: • crafting products that last a lifetime, and standing behind them with a lifetime guarantee • reducing impacts by a change in packaging strategy that eliminated the use of over 100,000 boxes per year • offsetting its carbon footprint through investments in carbon credits and donations to green charities

What other B Corp stuff do we carry? Grocery: Alter Eco, Beanfields, Dang Foods, Essential Living Foods, Guayaki, Happy Family Brands, King Arthur Flour, Manitoba Harvest, Organic India, Plum Organics, Runa, Tanka

Supplements and body care: Dr. Bronner’s, Dr. Hauschka, EO Products, Essential Living Foods, Garden of Life, Manitoba Harvest, Moon Valley Organics, New Chapter, Nubian Heritage, Organic India, Preserve, Seventh Generation, The Honest Company, Topricin, W.S. Badger

Frozen and Refrigerated: Hilary’s Eat Well, Tofurky

Household Products: Chico Bags, Ecover, Klean Kanteen, Method, Preserve, Seventh Generation, The Honest Company, World Centric

What’s the Co-op doing to promote B Corp? We’re holding Flash Sales in the latter half of April that will feature big savings on B Corp products. Info coming in our e-newsletter, Facebook, and in-store signs.

Find more B Corp products throughout the store by looking for the B Corp logo.


COMMUNITY GIVING

April Community Shopping Day:

Two ways you can support this month’s organization:

Sean Humphrey House

Sean Humphrey House is a nonprofit organization in Bellingham whose mission is to optimize the quality of life for low-income individuals living with HIV/AIDS who are unable to live independently.

Community Shopping Day „ Shop on Saturday, April 16. The

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

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Donate the Difference „ Round up your purchase amount

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

Sean Humphrey, at approximately 30 years old.

he house opened in 1996, following the death of R. Sean Humphrey in accordance with his final wish to establish a peaceful place that would provide housing, nutrition, medication, and support to people with HIV/AIDS without regard to economic or personal circumstances. Sean Humphrey House is one of only two Adult Family Homes licensed by the state of Washington to provide these critical residential services to individuals living with HIV/AIDS. Community Shopping Day funds will be used to provide housing, health services, meals, and medication management, and for community outreach to help prevent new infections and dispel the myths and prejudices that surround HIV/AIDS.

LEARN MORE www.seanhumphreyhouse.org

spare change adds up to big change for our community

Last Month’s Donations:

$2,026.53

In March we donated $2,026.53 to Lummi Island Foundation for Education. Thank you for shopping at the Co-op on the third Saturday of the month and supporting our community!

Thanks for your contributions!

Each of the six furnished studio apartments has a private entrance and bathroom, and is adjoined to a community living space. Services and housing are provided without regard to economic or personal circumstances; residents may come from hospitals, shelters, or the streets.

Images courtesy of Sean Humphrey House.

The house is conveniently located near the city center, bus lines, several city parks, and the city library.

Walking the house dog Shasta, preparing meals, planning fundraisers, or simply spending time with residents—volunteers provide integral support.

A house resident relaxes during a peaceful afternoon of fishing.

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CO-OP COMMUNITY EVENTS (AND COMPOST SALES)

globalFEST On the Road: Creole Carnival Tuesday, April 12, 7 pm Mount Baker Theatre Tickets and info: mountbakertheatre.com Co-sponsored by Community Food Co-op

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reole Carnival honors the roots of African musical currents crossed with a fusion of sounds from the Americas. A trio of international artists explores Carnival, the worldwide pre-Lent festival that’s everyone’s favorite excuse for a party. Brazilian samba band Casuarina unites with native Haitian jazz-fusion singer Emeline Michel and Jamaican single-string guitarist Brushy One String to celebrate each country’s own rich traditions of music, dance, costume, and cutting loose. Over the past decade, globalFEST has become one of the most dynamic global music platforms in North America, growing from an acclaimed festival into a catalytic nonprofit organization for the performing arts. globalFEST spotlights artists who represent diverse global styles, bringing down

Haitian jazz-fusion singer Emeline Michel performing at Toronto’s Winter Garden in February. Photo courtesy of Massey Hall | Malcolm Cook

boundaries between countries and creating cultural opportunities for collaboration. What started as an annual showcase in New York has grown into an international sensation, building audiences for world music at SXSW, Bonnaroo, and beyond.

Feed Your Head! Headed downtown for Art Walk? Check out First Fridays at the Co-op to feed your head with music, art, and food

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oin us to celebrate the abundant local talent in our community as we continue to Feed Your Head with live music, art, and delicious treats from 5:30 to 7:30 pm every First Friday at the Downtown store. In March, we hosted our first First Friday event. Visitors were mesmerized by world-

Artists—Show Us Your Stuff!

class musician Erin Corday and friends. Bellingham artist Joanne Plucy greeted art walkers as they toured her painting exhibit. We also experienced a Cheese Quake—cracking open and breaking down an 80-pound wheel of Ambrosia Parmigiano Reggiano—and noshed on delicious Co-op bakery Irish cream cupcakes and Jack’s Paleo Cookies. A few tasty sips rounded out the evening. Starting in April, the Downtown deli will offer a chef’s choice seasonal hot bar special on First Fridays. Check Facebook or the event calendar on our website for monthly event details and let us Feed Your Head!

Cordata Compost Days Through April 17

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f you’re a local artist and would like to be considered for participation in the rotating art shows at either of our stores email lauras@communityfood.coop and include a link to view your work or attach work samples. We consider any 2D art: painting, drawing, photography, collage, etc. All submissions will be reviewed and art must be deemed appropriate by Co-op staff for display in an all-ages public space.

Buy two bags of Cedar Grove Compost at $5.89 each, and get the third bag free! At the Cordata store only.

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edar Grove plays an important role in diverting organic waste from landfills. From two local facilities, they compost more than 350,000 tons of residential and commercial yard and food waste annually.

Pictured: Painting by local artist and Co-op employee Joanne Plucy

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HEALTHY CONNECTIONS

CLASSES

Healthy Connections classes offer something for everyone. Pick up a Healthy Connections Spring Classes 2016 flyer to learn about all 48 classes offered in April, May, and June. Or, check our class listings at communityfood.coop.

Looking Ahead to April and May: Explore ways to improve your health through wellness classes (many classes cost only $5 or are free):

Detox and Fasting

with Jim Ehmke, CN April 6

Spring Cleanse and Reboot

with Selva Wohlgemuth, RDN April 11

Intro to Self-Hypnosis with Erika Flint, CHT April 13

How to Read Blood Test Results with Jim Ehmke, CN April 20

Non-toxic Home and Body Care with Terri Wilde April 26

Diabetes Education: X Marks the Spot with Mira Swiecicki, OD April 27

Brain and Eye Health

Pick up some pro cooking tips, recipes, and techniques with some awesome teachers:

with Jim Ehmke, CN May 4

Get Rid of Chronic Low Back Pain

Hawaiian Comfort Food

with Ralph Havens, PT May 5

Natural Solutions for Stress, Depression, Anxiety, and Addiction with John Donald, LAc May 5

with Robert Fong April 5

The Art of Wine: a Mediterranean Tour with Ryan Wildstar Thursdays, April 7–28

Sensible Supplementation

Middle Eastern Flavors

with Karl Mincin, CN May 9

with Emily Moore April 12

Addressing Anxiety

with Rives Thornton, LMHCA and Nina Spadaro, D. Ed. May 10

April in Paris

Take Control of Your Heart Health

Ahoy, Lummi Island!

with Jim Ehmke, CN May 18

Relieve Stress Permanently with Richard Tran, DC May 26

with Karina Davidson April 18 with Robert Fong April 19

Make Your Own Soft Cheese

Northwest Paella

Venetian Bar Plates

Make Your Own Hard Cheese

High-Class Appetizers

Raw Desserts

Gluten-Free Baking

Alaskan Halibut

Olive Oil & Vinegar

Spring Soups

Natural Fermentation

Greek Dinner

East Indian, West Indian

Let’s Get Spicy!

Make Your Own Kombucha

with Jesse Otero April 25

with Mark Solomon April 30

with Sara Southerland May 2

with Robert Fong May 19

with Karina Davidson May 10

with Andy Walton May 23

with Cindy McKinney May 11

with Sarah Chan May 24

with Katrina Svoboda Johnson May 12

with Julie Kamin-Martin May 25

with Mark Solomon April 23

Make Your Own Soft Cheese Saturday, April 23, 1–4 pm In this 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.

Cheese-maker Mark Solomon, soon-to-be formerly from Seattle, is offering his cheesemaking classes one last time before moving to Oregon. These popular classes have been known to fill to capacity. n the course of his cheese-making career, Mark has made hundreds of wheels of hard cheese—cheddar, gouda, parmesan, and many other varieties—and countless batches of various soft cheeses. Cheese making is both an art and a science, and Mark doesn’t skimp on the science—keeping meticulous records and experimenting with ingredient proportions and timing. This experimentation allows him to provide the sort of guidance that a book or online recipe doesn’t. As for the artistic aspect, Mark said you have to tune in to how the cheese feels, looks, and smells at each step in the process—

with Emily Moore May 17

with Jean Layton, MD May 18

with Robert Fong May 3 or 4

Last Chance to Discover Your Inner Cheese Maker

I

with Jesse Otero May 16

Make Your Own Hard Cheese Saturday, April 30, 1–4:30 pm Mark Solomon and fellow Healthy Connections class instructor Emily Moore stretch the mozzarella.

and once again, there’s no comparison between reading a recipe and having an experienced mentor in the room. Mark has been teaching at the Community Food Co-op since 2011. He has also taught at Cooks World, Dish It Up, and Cellar Homebrew, all in Seattle, and in Gig Harbor and Olympia. If you’ve ever wanted to try your hand at making cheese, don’t miss this opportunity.

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. Both classes held at the Co-op Connections Building, 405 E. Holly Street. $59 each. Register at 360-383-3200 or www.whatcomcommunityed.com.


NUTRITION & HEALTHY RECIPES

Ask the Nutritionist: Whole Grain, No Pain

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ear Nutritionist: I know whole grains are good for me, but I haven’t tried anything other than brown rice and quinoa. I’m bored with those choices. Can you help?

D LISA SAMUEL REGISTERED DIETITIAN AND NUTRITIONIST

ear Member: Whole grains are good sources of carbohydrates, and carbohydrates provide energy for your body and brain—energy to help keep you running full steam ahead all day long! Whole grains are naturally full of fiber and nutrients, and eating whole grains has been associated with

Send your nutrition questions to lisa@nourishrds.com. 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 www.nourishrds.blogspot.com.

reduced risk of heart disease, stroke, cancer, diabetes, and obesity. Whole grains can be found in a variety of textures and flavors, adding to the pure enjoyment of eating. When we think of grains, we typically think of wheat. There are many varieties of wheat, including spelt, emmer, farro, einkorn, kamut, durum, and forms such as bulgur, cracked wheat, and wheat berries. But there are also many

different types of grains besides wheat, including amaranth, barley, buckwheat, corn (including whole cornmeal and popcorn), millet, oats (including oatmeal), quinoa, rice, rye, sorghum, teff, triticale, and wild rice. Buying grains from the bulk bins can be a great way to experiment. Just buy a small amount of a grain and then see if you like it. To get you started, here’s a recipe for a Spring Lamb Stew with Farro.

Zesty Marinated Asparagus By Melissa Elkins, Co-op Admin Team (and former Co-op Sassy Sampler)

Ingredients

Photo by Lisa Samuel

Spring Lamb Stew with Farro By Lisa Samuel Ingredients ½ pound lamb stew meat 2 tablespoons extra virgin olive oil, divided 2 leeks, sliced 1 fennel bulb, cored and sliced ½ teaspoon salt, or to taste Pinch red pepper flakes ¼ cup white wine 3 ½ cups water or homemade chicken stock without salt 1 cup farro 1 cup fresh or frozen peas 2 tablespoons fresh tarragon, chopped Zest of one lemon

Instructions 1. Preheat oven to 325 degrees. 2. Season the lamb stew meat with salt. Place a heavy-bottomed, oven safe pot over medium heat. Add one tablespoon of the olive oil and then add the lamb in one layer. Let brown well on one side before turning the pieces to brown the other side. Remove the lamb from the pan and place in a bowl. 3. Reduce the heat to medium-low. Add the other tablespoon of olive oil, the leeks, fennel bulb, salt and red pepper flakes. Sauté about 5 minutes, until vegetables are starting to soften. Add the white wine and stir. Add the water or chicken stock and then stir in the farro. Bring the liquid to a boil and then reduce to a simmer. Place a tight-fitting lid on the pot and place the pot in the oven. Let cook for about 1 ½ to 2 hours, or until the lamb is tender and the farro is cooked. 4. Remove from the oven and stir in the peas, tarragon and lemon zest.

¾ cup balsamic vinegar 1 garlic clove, minced 1 tablespoon Dijon or stone ground mustard ¾ cup extra virgin olive oil 2 pounds fresh asparagus, trimmed and cut into 2½" pieces 2 teaspoons grated lemon zest ¼ cup chopped fresh parsley ½ teaspoon sea salt ½ teaspoon fresh ground black pepper

To make the balsamic vinaigrette 1. Combine the vinegar, garlic and mustard in a bowl with a whisk. Add a pinch of sea salt and whisk. 2. In a steady, slow stream add olive oil to the mixture, whisking constantly. Set aside and proceed with recipe.

Photo by Melissa Elkins

Instructions 1. Bring a large pot of water to a boil. Blanch asparagus just until tender and bright green, about 1 minute. 2. Plunge asparagus into a bowl of ice-cold water to halt the cooking process. 3. Drain asparagus and place in a large resealable plastic bag (or leak-proof container). 4. Pour in vinaigrette and seal bag. Mix asparagus with vinaigrette thoroughly. 5. Refrigerate at least 3 hours (or overnight), turning bag occasionally. 6. Just before serving, drain vinaigrette into a bowl. 7. Arrange asparagus on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. 8. Serve reserved vinaigrette in a small dish on the side. Don’t leave out the parsley and lemon zest—they add the extra “zesty” to the dish. You can also make this with store-bought balsamic vinaigrette—use 1½ cups.


Photos by Frederick Sears and Matt Curtis

ANOTHER YEAR, ANOTHER FANTASTIC ANNUAL MEETING & PARTY BY KARL MEYER, COMMUNITY OUTREACH

Thanks to all the volunteers, staff, Board directors, suppliers, entertainers, and member-owners who helped make the Annual Meeting and Party a successful and meaningful event. The Annual Meeting and Party is truly a celebration of our Co-op community.

Silent Auction Benefited Growing Veterans

W everyone can shop... anyone can join! www.communityfood.coop 360-734-8158

e would like to thank and acknowledge Hayley Boothe, Cordata assistant deli manager and coffee aficionado, and the folks at Bellingham Coffee Roasters for their very generous gift that was raffled off at our Annual Meeting and Party. The raffle resulted in a $360 donation to Growing Veterans, and the high bidder won a dreamy prize of coffee goodness including a 6-month coffee subscription to Bellingham Coffee Roasters, a Chemex coffeemaker, a coffee extraction lesson with Hayley, two locally made coffee mugs, and a Co-op gift card!

Once again, well over 600 of us gathered together to eat well, get informed, vote, and be entertained in a variety of ways. I especially thank all the elders and children who made their way to the event this year. Enjoy these photos as they tell the story of an evening that was enjoyed by many.

The Survey Results Are(n’t) In

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hanks to everyone who took the time to fill out the survey at the Annual Meeting and Party. We appreciate your input about the Farm Fund and our publications, and we are looking forward to compiling the results. Our member-owners help us keep the Co-op on the right track! Congratulations to Suzanne Redhed, who was randomly selected from the 140 completed surveys, to win a $50 Co-op gift card.

Community Food Co-op NEWS • April 2016  
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