CO-OP NEWS C OM M U N I T Y FO OD.C O OP
A PR I L
2 01 8
F R E E
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 email@example.com 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 firstname.lastname@example.org Design: Matt Curtis email@example.com 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 March 14, 2018 Dr. Breyan Haizlip reported on the input received at February’s Whatcom Town Hall: Diversity, equity and inclusion at the Co-op, and shared recommendations based on the input. The Board and Co-op operations are in discussion with Dr. Haizlip about next steps. The Board approved the Finance Committee recommendation not to approve a staff bonus for 2017. The Board approved a boycott of Naturipe products in support of Community to Community’s request not to sell the label until there
is assurance that workers at local Sarbanand Farms, which sells its berries to Naturipe and is owned by Munger Farms in California, are guaranteed a workplace with dignity and good working conditions. Directors reviewed plans for the Annual Meeting and Party and the Spring Strategic Planning Retreat. The meeting concluded with an executive session. There were no decisions to report at this time.
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: April 11 at 7 pm in the Connections Building Classroom, 405 E Holly St.
EQUITY & INCLUSION AT THE CO-OP
Feedback from the Whatcom Town Hall on Diversity, Equity and Inclusion at the Co-op At the March Co-op Board of Directors meeting, Dr. Breyan Haizlip presented an analysis of the input received from February’s Whatcom Town Hall that was attended by more than 100 community members.
s the Town Hall facilitator, Dr. Haizlip analyzed data collected during and after the event. During her report, she shared the current perceptions held by the community and the community’s aspirations for change at the Co-op that were revealed in the evaluation process. The Co-op’s next step is to set goals with measurable results to address these areas. In the same way that we create measurable outcomes for our sustainability work by setting and tracking the fulfillment of annual goals, we envision a similar metric for tracking progress toward a set of measurable goals to improve our organizational social responsibility. One goal we have immediately determined is to improve our outreach and connection to people and groups who are underrepresented both at the Co-op and in our community. If you are a member of an underrepresented group and would like to explore partnership opportunities with the Co-op, please consider applying for our various donations and sponsorships*, or contact Co-op Outreach Manager Adrienne Renz (360-734-8158 ext. 329 or adrienner@ communityfood.coop) to explore deeper collaborative opportunities. We’ve got our work cut out for us, and we are up to the challenge. We invite you to join us. Please continue to share your input, read our publications, and follow our social media for updates as we work on improving the Co-op to be more responsive to the needs of every member of our community. LEARN MORE at communityfood.coop/community-giving/ donations-sponsorships.
Naturipe Boycott Looking for Naturipe products? Co-op joins in boycott called by C2C.
he Co-op is no longer offering Naturipe brand products in solidarity with a boycott called by Community to Community Development (C2C). Last year, farmworker Honesto Silva died after falling ill while working at Sarbanand Farms, a local Naturipe grower in Sumas. Seventy eight workers were fired after Honesto’s death when they went on strike to protest working conditions on the farm. Sarbanand, which is owned by Munger Farms of Salinas, California, is poised to enter another season with the same unacceptable working conditions as last year. While the Co-op doesn’t stock Naturipe branded berries grown specifically at Sarbanand, we support C2C’s call for local grocers to drop all Naturipe products until their local contractor treats farmworkers with the respect and dignity they deserve. FOR MORE INFORMATION pick up a C2C fact sheet at the service desk in our stores.
Thanks for Voting Thank you for voting in the annual Co-op election. Democratic member control is one of the principles upon which cooperatives are founded, and one important way for member-owners to have a voice in their co-op. Election results are posted on the bulletin boards in both of our stores and on our website. (Election results were not available prior to newsletter production.)
CO-OP FARM FUND
Meet the 2018 Farm Fund Grant Recipients We are excited to introduce the 2018 grant recipients and share a brief introduction to their projects. Look for updates about these projects throughout the year.
ince 2000, the Co-op’s Farm Fund has granted funds to innovative projects that benefit local, sustainable, organic food and farming. Co-op Farm Fund projects benefit not only the grant recipients, but benefit our entire community by helping to ensure the future of a vibrant and resilient local farming community and an ongoing supply of local, organic food for all of us. The Co-op Farm Fund is partially funded by your donations—this is your money at work!
Bellingham Food Bank Seed Money Project In 2018, Seed Money will partner with up to five farms to supply fresh, local produce to Bellingham Food Bank. Here’s how it works: the food bank pre-pays wholesale contracts in March. Farms will grow one or two in-demand crops: cabbage, beets, or winter squash. When crops are ready for harvest, farms call Bellingham Food Bank’s Small Potatoes Gleaning Project and the gleaners harvest, pack, transport, and deliver the produce to Bellingham Food Bank. Farmers are responsible only for growing the food and providing an invoice for what has been harvested. City Sprouts Farm’s Birchwood Community Farm Stand Since the Birchwood area Albertsons grocery store closed in 2016, residents have sought solutions to food availability. The v (BCFS) will be centrally located in the Birchwood neighborhood to provide fresh, locally grown produce once a week. Birchwood farmers including City Sprouts Farm, Wild Rye, and Ten Fold Farm will provide fresh vegetables, eggs, and other food items such as locally made bread. The BCFS addresses food access issues and will give customers the opportunity to meet local growers. The stand also provides a marketing opportunity for farmers and producers to sell their goods based on cooperation rather than competition. Weekly information about organic, sustainable vegetable production and how to prepare the available produce will also be provided. Matheson Farms’ New Rancher Camp New Rancher Camp is a five-day intensive course for people interested in becoming farmers or ranchers. Participants learn new skills and discover a holistic approach to farming, life, and land management. The retreat-style hands-on camp teaches about livestock, business, grazing, and more. The camp hopes to help to fill the demand for skilled farm and ranch workers and to meet the future demand of retiring farmers and ranchers who would like to find someone qualified to take over their operations. Matheson Farms is a 60-year-old multi-generational local ranch that produces wholesome grass-fed and humanely raised beef and yak.
Sustainable Connections’ Food To Bank On Started by the Co-op’s Farm Fund and now a Sustainable Connections program, Food To Bank On (FTBO) is a farm incubation project providing resources and mentorship to support the success of new farms while providing fresh, local food to area food banks. In 2018, FTBO will provide an annual series of agriculture-focused business planning workshops and projects to help participants develop successful, long-lasting farm businesses; contract with participating farms to grow food for partner hunger relief agencies, paying wholesale market rates; connect beginning farmers with experienced mentor farmers available for questions, guidance, experience, and to exchange farm visits; provide scholarships for farmers to attend relevant conferences and workshops; give farmers free access to Sustainable Connections’ resources; promote FTBO farms and provide marketing assistance; increase farmers’ access to professional business planning services; and collaborate with WSU Extension to offer farmer field days and Good Agricultural Practices trainings. Twin Sisters Farmers Market Twin Sisters is a cooperatively run mobile market that serves Nugent’s Corner and Kendall every Saturday from June through October. Its mission is to support development of a strong local food system in the Foothills region of Whatcom County by increasing affordable access to locally grown, healthy foods. Grant funds will be used to purchase unsold produce (at wholesale rates) remaining after the market closes and deliver it to Foothills Food Bank. This would allow participating farmers to bring more produce to the market, making the market more appealing to customers, while reducing risk for farmers supplying the market with perishable produce. Community members will benefit by having a greater selection of produce at the market, and the 150 families served by Foothills Food Bank distributions will benefit from the additional fresh local produce. WHO BENEFITS FROM THE CO-OP’S FARM FUND? WE ALL DO! Donations accepted at any Co-op register. For information contact Jean Rogers, Farm Fund Administrator, at 360-734-8158 ext. 311, or firstname.lastname@example.org.
NUTRITION & HEALTHY RECIPES
Ask the Nutritionist: Magnesium
ear Nutritionist: I have been struggling with muscle cramps and have a hard time falling and staying asleep. Is there anything you can recommend to help alleviate these symptoms?
uscle cramps and spasms in the soles of feet and legs, as well as twitching of the eyelid, can all be telltale signs of a magnesium need. Magnesium can also be very helpful in promoting relaxation and therefore good quality sleep. Did you know that more than 60 percent of Americans are not getting adequate amounts of magnesium in their diet? This is most often related to 1) not eating enough magnesium-rich foods, 2) lower amounts of magnesium in our soil today than there used to be in the past and 3) taking medications that deplete magnesium stores (some of the most common are acid blockers, antibiotics, and birth control). Also, chronic stress, alcohol abuse, and malabsorption can all contribute to magnesium deficiency. Magical Magnesium Magnesium is the fourth most abundant mineral in the body and often doesn’t get the attention it deserves. It plays an important role in over 300 enzymatic reactions in the body that can affect you from your nervous system all the way to your bones. Magnesium is required for DNA synthesis, reproduction, energy production, blood pressure regulation, insulin metabolism, adrenal function, nervous system transmission, and more. The recommended dietary allowances (RDAs) for adult men and women are 400 mg and 310 mg daily. However, most Americans are not getting enough. Magnesium Deficiency/Insufficiency Although severe magnesium deficiency is rare, low or insufficient levels of magnesium have been associated with several health conditions such as Alzheimer’s, insulin resistance and Type 2 diabetes, hypertension, migraines, muscle and period cramps, and ADHD. Many symptoms associated with a magnesium deficiency are often neglected or overlooked. Indicators of poor magnesium status include anxiety, depression, menstrual cramps and PMS, sleep disorders, low stress tolerance, muscle cramps, constipation, elevated blood pressure, and more. How Can You Get More in Your Diet? Aiming to get adequate magnesium from diet is the best approach, because magnesium-rich foods also provide other essential nutrients and fiber. Chlorophyll and therefore green veggies are a major source of magnesium. Some other excellent food sources include nuts, seeds, and whole grains. Some beans and legumes, fruit, and fish provide moderate amounts of magnesium as well.
HAVE QUESTIONS? Send them to email@example.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.
¼ cup, dry
½ cup, dry
¼ cup, dry
¼ cup, dry
½ cup cooked
½ cup cooked
¼ cup, dry
½ cup, dry
1 cup, boiled
Selva Wohlgemuth What About Magnesium REGISTERED DIETITIAN Supplements? Supplemental & NUTRITIONIST magnesium is very safe and can provide quick relief of symptoms. It is a supplement I often recommend if someone has a lot of magnesium-wasting risk factors. However, it’s best not to take more than 350mg of supplemental magnesium per day unless recommended by your health care provider. Some types of magnesium can be better tolerated and absorbed. Magnesium oxide acts as a laxative, and therefore only individuals that need stooling support should supplement with magnesium oxide. Magnesium citrate can cause loose stools, but only if taken in large dosages. Magnesium glycinate is highly absorbable and does not influence stools. Magnesium is best taken 30 minutes prior to bed due to its relaxing effects. CALM Magnesium (magnesium citrate): Start with 1 teaspoon and gradually increase to 2–3 teaspoons if needed. Magnesium Glycinate: Start with 100mg pill. Then increase if needed to 2–3 pills, depending on recommended dosage. Epsom Salts: Take a hot bath with 2 cups of Epsom salts. Soak for 20–30 minutes, 1–2 times per week.
Try my Zesty Cilantro Lime Quinoa Salad on the facing page for a delicious dish that includes several natural sources of magnesium.
NUTRITION & HEALTHY RECIPES
Zesty Cilantro Lime Quinoa Salad By Selva Wohlgemuth Serves 6 ith lots of lime juice and zest as well as fresh cilantro, this salad is sure to brighten your day. Also, quinoa, pumpkin seeds, black beans, and spinach are all great sources of magnesium! Per serving this salad has 119mg of magnesium (~30% of RDA).
INGREDIENTS For the Dressing 1/4 cup extra virgin olive oil 1/8 cup apple cider vinegar zest and juice of 1 large lime 1 1/2 tablespoons honey 1/2 teaspoon ground cumin 1/4 teaspoon chipotle powder (or more if you like it spicy) 1/2 teaspoon sea salt For the Salad 1/2 red onion, finely diced 1/2 cup chopped cilantro 1 1/2 cups cherry tomatoes, diced 1/3 cup roasted & salted pumpkin seeds (I use Eden Organic Spicy Pumpkin Seeds) 1 can black beans, rinsed and drained 2 1/2 cups cooked and cooled quinoa* 2 cups raw baby spinach avocado (optional) queso fresco (optional)
METHOD • In a large bowl, whisk to combine all the dressing ingredients. Then add the chopped onion, stir, and allow to marinate. This softens the onion and makes it less spicy. • Meanwhile chop and prepare the rest of the salad ingredients. As you finish prepping the salad ingredients, toss them on top of the dressing. Finally, when all salad ingredients are in the bowl, mix everything together. The longer the salad sits, the more flavor it has. Optional: Garnish salad with avocado or crumbled queso fresco. *To make the quinoa: In a medium sauce pan add 1 cup quinoa, 1 3/4 cup fresh water, and 1/4 teaspoon sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 10–15 minutes until the water has been absorbed. Fluff and allow to cool.
Photo by Selva Wohlgemuth.
Baby Greens and Beet Salad with Lemon Chia Dressing
By: Co+op, stronger together Total Time: 20 minutes, servings: 4-6
INGREDIENTS 4 cups lightly packed arugula 1/2 cup lightly packed fresh parsley leaves 1 clove garlic 1/3 cup shredded Parmesan cheese 1/4 cup frozen peas, thawed 1 teaspoon fresh lemon juice 1/2 teaspoon salt 3 tablespoons olive oil 1/2 teaspoon lemon zest 1 pound whole wheat penne pasta
njoy the fresh flavor of a simple homemade salad dressing atop this seasonal salad.
INGREDIENTS (DRESSING) 5 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon minced shallots 1 tablespoon Dijon mustard 2 teaspoons chia seeds 1 to 2 teaspoons honey Pinch each of salt and black pepper INGREDIENTS (SALAD) 1 5-ounce package baby greens 1 small beet, peeled and shredded 1 1/2 cups strawberries, sliced 1 cup goat cheese, crumbled walnuts (optional) PREPARATION • Whisk together all of the dressing ingredients in a small bowl and set aside. • In a large bowl, gently toss the baby greens, beets, and strawberries with a few tablespoons of dressing. Taste and add more dressing if desired. Top with the goat cheese crumbles, and walnuts, if desired, before serving.
By: Co+op, stronger together Total Time: 25 minutes, servings: 4-6
PREPARATION • Process the arugula, parsley, garlic, Parmesan, and peas in a food processor until they form a smooth paste, stopping to scrape down the sides of the bowl twice. Add the lemon juice, salt, and olive oil and process, scraping down as needed, to make a smooth, creamy pesto. Place the pesto in a bowl, and stir in the lemon zest. • Cook the pasta according to package directions; drain and toss with the pesto. Serve with additional Parmesan cheese, and freshly-ground black pepper to taste. SERVING SUGGESTION Spread this light, fresh pesto on a prepared pizza crust and top with goat cheese before baking or broiling, and cut in small triangles for a seasonal appetizer. Add halved cherry tomatoes and snips of fresh herbs or garlic scapes if you like.
Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.
Runa Clean Energy Drink “I like Runa in the morning because it’s a gentler caffeine than coffee with no added sugar. It’s yummy and refreshing!”
GT’s CocoYo Living Coconut Yogurt
Unsweetened dairy-free yogurt offers billions of living probiotics that can support healthy digestion. Made with the meat of raw, young coconuts.
vanilla, pure ginger turmeric
Beyond Meat (in the refrigerated meat alternatives case) Vegan burgers packed with 20 grams of plant-based protein. The juicy deliciousness of a traditional burger with the upsides of a plant-based meal. Perfect for the grill! Free of soy, gluten, and GMOs.
$6.49/two 1/4-pound patties
Luna Rica Bars Gluten-free bars made with organic ingredients and rich, creamy nut butter filling. Satisfy your cravings with nutritious goodness you can feel good about.
$2.25 each chocolate peanut butter, salted caramel nut, chocolate coconut almond
I and Love and You Cat Food Real meat is always the first ingredient in this grain-free food. Packed with protein to keep kitties healthy and satisfied. No fillers or artificial anything.
$1.49/3-ounce can beef pate, chicken pate
$17.99/5-pound bag poultry a plenty, surf ‘n chick
Kenya Sky Downtown Front End
We Won a Climate Award! Improving energy efficiency in a retail grocery setting and fostering resilient, regenerative farming communities BY LAURA STEIGER, OUTREACH TEAM
e’re all familiar with the tried-and-true award season saying—it’s an honor just to be nominated. Well, sure, that’s true. But it’s even better to have your work recognized by winning! In that spirit, we want to share appreciation for the hard work of Melissa Elkins, the Co-op’s Sustainability Coordinator. Melissa is steering the Co-op toward increasingly impressive accomplishments in its sustainability programs and this award is just the most recent acknowledgement of that work. The Co-op was awarded “Outstanding Company for improving energy efficiency in a retail grocery setting and fostering resilient, regenerative farming communities” in the inaugural National Co+op Grocers (NCG) Climate Collaborative Awards. NCG noted the following factors in the Co-op’s award: “Offsetting 102% of their electricity use with their own 126 solar panel array and renewable energy certificates, diverting 90% of their waste from the landfill, and investing in efficient lighting and refrigeration systems has earned their co-op the only 2017 EPA EnergyStar Certificate issued to a grocery store west of the Rockies and puts them among the top 30 retailers in the country in utilization of renewable energy. If that weren’t enough, they also invest profits back into their community in many ways, including an innovative Farm Fund supporting local sustainable farming projects.” You can read more about the Co-op’s sustainability work in our newly published Sustainability Snapshot. Pick one up in the store or read it on our website. If you really want to dig into the data, our full annual report to the Sustainable Food Trade Association is also linked on our website. Congratulations to Melissa and to the entire Co-op staff who work daily to implement innovative sustainability strategies in our co-op. Make every day Earth Day!
From left: Lara Dickinson, Climate Collaborative Co-Founder; Melissa Elkins, Co-op Sustainability Coordinator; and Robynn Shrader, National Co+op Grocers CEO. Photo courtesy of New Hope Network.
in landfill Waste Reduction Diverting, reducing, and eliminating waste is an ongoing challenge. We closely monitor our numbers throughout the year.
Our 2018 Sustainability Snapshot is available online or in print at the service desk. Here are a few highlights!
In 2017, we revamped our customer-use waste stations to improve presorting of FoodPlus! (compostables), PTAG (plastic, tin, aluminum, glass), and paper. We won’t stop pushing the envelope of waste reduction!
We are the only supermarkets on the West Coast to hold ENERGY STAR® certification. Sustainability Coordinator Melissa Elkins shines a light on the solar panels at our Cordata store.
Washington State Sales
We sold over $1 million more in local- and state-produced goods in 2017!
We take a leadership role in energy efficiency, not only to reduce costs, but to lighten our energy use and carbon footprint.
The Co-op consistently ranks in the EPA and Green Power Partnership Top 30 Retail, a nationally-ranked list of renewable energy users in the retail sector.
Puget Sound Food Hub
Two chargers were installed at the Cordata store.
Word spread quickly in the juicer community!
Two chargers were installed at the Downtown store.
Wow! That’s shocking!
Car Charges To say our car charging stations are popular is an understatement! We welcome shoppers who get a charge out of clean air and fuel efficiency.
diverted from landfill in 2017
4806 NUMBER OF CHARGES
Puget Sound Food Hub is a robust farmer-owned cooperative operating in the Puget Sound region to market, aggregate, and distribute locally produced food from farms to restaurants, hospitals, preschools, grocery stores, universities, and more. Their good food principles, ethical buying practices, and cooperative values align well with the Co-op. They are an important source of local vegetables, fruits, meat, dairy, cheese, eggs, beverages, and seasonal products we offer.
Community Shopping Day
shop on Saturday, April
April’s SEED recipient
Communities in Schools Whatcom-Skagit strategically partners with school staff and community organizations to align and deliver needed resources and social and emotional supports, so that students can focus on learning. Support includes mentoring, tutoring, individualized case management, after-school programs, and linking families to basic needs that students desperately need.
Sierra Truesdale, AmeriCorps Communities In Schools Whatcom-Skagit Site Coordinator, snaps a selfie with a 6th grade girls' group while celebrating the upcoming holiday break, end of semester, and achievement of academic goals with cookies, hot cocoa, and mindfulness coloring activities.
of the day’s total sales will be donated
SEED funds will support needed student activities as identified by staff, parents, and students at Alderwood Elementary School: equipment for physical education, books for the literacy program, and materials for afterschool programs. LEARN MORE, DONATE, OR VOLUNTEER at whatcomcounty.ciswa.org or 360-676-6470 ext. 4894
The Communities In Schools Whatcom-Skagit team takes a break during the annual Site Coordinator Training in Kent. Photos courtesy of Communities In Schools Whatcom-Skagit.
recent 2% Saturday
ROUND UP your purchase amount and Donate the Difference at any Co-op register throughout the month.
Let’s Move! Blaine in March 2018
Growing Alliances in February 2018
Whatcom Human Rights Task Force in January 2018 COMMUNIT Y FOOD CO - OP
annual meeting & party MORE THAN JUST A GROCERY STORE
DOORS OPEN AT 5 PM
CLASSES Upcoming Classes Through Late May
Wines of the Veneto
with Laurent Martel Monday, April 16, 6:30–8:30 pm Downtown • reg at WCC • $39
Wild Spring Greens and Tonics with Terri Wilde Monday, April 16, 6:30–8 pm Downtown • reg at CO-OP • $15
Cordata • reg at CO-OP • $5
Downtown • reg at WCC • $45
Intro to Transformational Breath
Fermentation and Sprouting for Health
with Carolyn Hallett Wednesday, April 4, 6:30–8 pm
with Kristi and Blake Allen Thursday, April 5, 6:30–8:30 pm Downtown • reg at CO-OP • $5
Tai Chi Yang Style 8 Form
with Kelly Hong-Williams Fridays, April 6–May 25, 8:45–9:45 am
Downtown • reg at CO-OP • $80 for all eight sessions
Tai Chi Yang Style 24 Form
with Kelly Hong-Williams Fridays, April 6–May 25, 9:45–10:45 am
Downtown • reg at CO-OP • $80 for all eight sessions
Healing Your Allergies with NAET with Hollie Levine, ND Monday, April 9, 6:30–8 pm Downtown • reg at CO-OP • $5
with Robert Fong Tuesday, April 10, 6:30–9 pm Downtown • reg at WCC • $45
with Antonio Diaz Tuesday, April 17, 6:30–9 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
Advance Care Planning 101
with Whatcom Alliance for Health Advancement Wednesday, May 1, 6:30–8 pm Cordata • reg at CO-OP • free event
Your Voice, Your Legacy: Writing Legacy Letters
with Margi Fox Wednesdays, May 2, 9, and 16, 2:30–4:30 pm Cordata • reg at firstname.lastname@example.org • $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
Healthy Batch Cooking
with Laura McWilliams Monday, May 7, 6:30–9 pm
Downtown • reg at WCC • $45
with Jesse Otero Monday, April 23, 6:30–9 pm
with Robert Fong Tuesday, April 24, 6:30–9 pm Downtown • reg at WCC • $55
Downtown • reg at CO-OP • $20
with Robert Fong Tuesday, May 8, 6:30–9 pm Downtown • reg at WCC • $49
Food, Body, and Life Purpose
Mexican Kitchen: Mi Casa es Su Casa
with Sarah Clarke Wednesday, May 9, 6:30–8 pm
Downtown • reg at WCC • $39
Basics of a Plant Based Diet
with Ana Jackson Thursday, April 26, 6:30–9:30 pm
Downtown • reg at CO-OP • $25
with Whatcom Alliance for Health Advancement Wednesday, April 11, 6:30–8 pm
MELT Hand and Foot Treatment
with Michelle Smith Thursday, May10, 6:30–8:30 pm
Cordata • reg at CO-OP • free event
Cordata • reg at CO-OP • $10
New Mexico Cuisine
Crepes Savory and Sweet
Make Your Own Sourdough Pizza
Downtown • reg at WCC • $45
Downtown • reg at WCC • $39
Advance Care Planning 101
with Cindy McKinney Thursday, April 12, 6:30–9 pm
with Caryn Boyd Diel Monday, April 30, 6:30–7:30 pm
with Andy Walton Tuesday, May 1, 6:30–9 pm
Downtown • reg at CO-OP • $10
with Jesse Otero Monday, May14, 6:30–9 pm Downtown • reg at WCC • $39
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 email@example.com. Please do not wear strong fragrances to class.
with Antonio Diaz Tuesday, May 15, 6:30–9 pm Downtown • reg at WCC • $45
Gluten-free Baking: Quick Breads with Jean Ryan, ND Wednesday, May 16, 6:30–9 pm Downtown • reg at WCC • $35
Mexican Kitchen: Tacos de Canasta with Ana Jackson Thursday, May 17, 6:30–9:30 pm Downtown • reg at WCC • $39
Eating for Adrenal & Hormonal Balance with Selva Wohlgemuth, RDN Monday, May 21, 6:30–9 pm Downtown • reg at WCC • $35
Best Chinese Home Cooking with Robert Fong Tuesday, May 22, 6:30–9 pm Downtown • reg at WCC • $55
with Karina Davidson Wednesday, May 23, 6:30–9 pm Cordata • reg at WCC • $49
Introduction to Muscle Response Testing with Richard Tran, DC Thursday, May 24, 6:30–8 pm Downtown • reg at CO-OP • $5
with Eric Bablinskas Tuesday, May 29, 6:30–7:45 pm Downtown • reg at CO-OP • $10
with Gabe Garms Thursday, May 31, 6:30–9 pm Downtown • reg at CO-OP • $20
Modern Middle Eastern
with Karina Davidson Thursday, May 31, 6:30–9 pm Cordata • reg at WCC • $49
To learn about upcoming classes, check our class listings at communityfood.coop.
Garden Day Celebrate spring gardening at the Co-op Garden Centers! Saturday, April 14, 11 am–1 pm, Downtown & Cordata Stores
EVENTS AT BOTH STORES ff Great deals to get your garden growing. ff WSU Master Gardeners share advice and answer gardening questions. ff Connecting Kids to Healthy Food seed planting activity hosted by Common Threads Farm AmeriCorps Food Educators. Watching a small seed transform into a sprout and then a plant is a magical experience for kids. Seeds donated by one of our favorite seed suppliers Uprising Seeds; potting soil and compost mix from Cedar Grove.
special event — everyone welcome!
ff Garden Day Giveaway. Enter to win an Annie’s Garden Kit valued at $90! Kit includes a countertop compost bin, box of compostable bags, knee pads, gardening gloves, and a gardening tote with tools.
CO-OP TALKS AT THE CORDATA STORE Co-op Talks: short informational and inspirational presentations on gardening topics featuring knowledgeable local gardeners, innovators, designers, and experts in their field. Attend one session, or join us for the entire series.
Your Delicious Habitat: The Future of Edible Landscaping in Bellingham 11:15–11:30 am with Paul Kearsley, Ecological Designer Your yard can supplement your diet with fresh greens, herbs, and vegetables for 10 months of the year. This can save money, provide nutritious food, and create habitat for local wildlife. And harvesting these crops is often the only care they need. Learn about a few easy perennial starters and explore these ideas as they expand across entire neighborhoods.
Bokashi Compost: Turn Your Kitchen Waste Into Gardening Gold in Just Weeks 11:30–11:45 am with Nicole and Coulby Styles, Compost Masters Bokashi is a fermentation process that is perfect for people who create kitchen waste, are short on space to compost, but still want to put their food waste to good use in the garden without much hassle.
Basics of Seed Saving 11:45 am–noon with Krista Rome, Resilient Seeds Learn important seed-saving concepts from planning to harvest to get you started toward greater self-sufficiency and gardening resilience. Information on dry bean and grain growing in Whatcom County, the easiest doorway to seed saving, will also be available.
Consult with Master Gardeners
april 14 11 am TO 1 pm
Downtown & Cordata Stores
No-till Mulched Gardening: Gardening to Keep your Soil Alive and Healthy 12:30–12:45 pm with Terri Wilde, Garden Educator In the footsteps of Ruth Stout, Masanobu Fukuoka, and Dr. Elaine Ingham, we will strive to increase soil biology and maintain mycorrhizal nutrient transporting networks by using perennial food systems, plant guilds, and mulching.
Garden Planting Strategies for Self-reliance and Food Storage 12:45–1 pm with Bill Sterling, Community Organizer and Permaculturist Bill Sterling, a local treasure and inspirational icon of self-sufficiency, will share his 50 years of expertise and experience in the pursuit of self-reliance. Bill encourages each individual to avoid conformity and follow their own instincts and ideas.
COMPOST DAYS March 9–April 22 at both stores
get 1 FREE bag of compost when you
buy ANY 2 Cedar Grove bags
Shop the Bulk Aisle on Earth Day and Every Day There is no doubt why our bulk food aisles are always bustling with activity. Co-op shoppers purchase literally tons of food from the bulk departments every year, and the rapid turnover keeps products fresh and full of flavor.
ur diverse bulk selection of more than 900 items includes many organic, local, fair trade, and hard-to-find products. We also have a variety of bulk liquids, grind-your-own nut butters, alternative sweeteners, spices, and gluten-free flours and oats. Co-op shoppers are savvy to the benefits and savings available when they buy bulk. Shopping bulk reduces packaging waste, is affordable, and allows shoppers to purchase only the quantity they needâ€”from one teaspoon to a 40-pound bag. Take a trip down the bulk aisle soon to scoop up a variety of ingredients and spices that will take your meals from the ordinary to the extraordinary!
Keep calm and bulk on: Bulk Department Managers (from left) Mike Wood and Tim Flores work diligently to keep hundreds of items fresh and ready for your bulking pleasure.
Reduce, reuse, recycle! Shopping the bulk aisle is fun and easy.
CAUTION: shoppers may experience waste reduction, cost savings, freshness, and convenience!
Annual Meeting and Party
n March 24, our vibrant community gathered under one roof to share a meal and celebrate what it means to be a Co-op. We’d like to thank Rosalinda Guillen, Amanda Grelock, Alex Chose, and Adrienne Renz for their rousing and meaningful presentations on our theme for this year’s meeting—Equity and Change in the Food System. We’d like to thank our kitchen, deli, and bakery staff for their delightful catering, which, again, was a hit. A shout out to produce and bulk for bringing their fine samples. Karl Meyer, the ringleader, gets a high-ten! The rest of you, and you know who you are—we appreciate your hard work. Finally, a giant THANK YOU to our memberowners for bringing your cooperative spirit (and scorching dance moves) to the AMP.
SAVE THE DATE
SAVE THE DATE
Dine Out for Maple Alley Inn
Children’s Art Walk and Musical Performance
Tuesday, May 1, Co-op Bakery Café
njoy a sandwich, panini, smoothie, espresso drink, coffee, tea, or one of our many tasty bakery treats. A percentage of our café sales will benefit the Maple Alley Inn, a weekly meal program of the Opportunity Council. LEARN MORE at www.dineoutbham.com.
Friday, May 4, Downtown Store
ark your calendars for the ever-popular annual Children’s Art Walk. Along with displaying art in our Downtown locations, we’ll also host a special musical performance in the Downtown store mezzanine featuring local musician Erin Corday and her talented students.
Recipes, nutrition information, events, and more.