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Board Meeting Summary 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


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 Zach Zink

Board of Directors Contact

April 2017

„ There was no regular Board meeting in April. Instead, the Board of Directors met for its Spring Strategic Planning Retreat. 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

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

Next Meeting: May 10 at 7 pm, Cordata Local Roots Room, 315 Westerly Road

Congratulations New and Re-elected Board Directors T

he annual Board of Directors election closed on March 31, the votes have been tallied, and we’re happy to announce the results. First we’d like to thank everyone who voted in the election and thank the candidates for the effort and care they took to participate in the election. We welcome one newly elected Board director, Ryan Peters, and two re-elected directors, Ceci Lopez and staff representative Seth Mangold (elected by Co-op staff). In addition to the elected Directors, the Co-op is welcoming back former director Phil Buri. Phil was recently appointed to fill Megan Westgate’s remaining term after she stepped down to focus on her growing family, with a second child due to arrive any day, and busy work schedule. Our current group of Board directors continues to have an excellent balance of skills and experiences, and a deep commitment

to the Co-op community. As the new term starts, our directors are well-positioned to continue the work of realizing the goals of the Co-op’s 10-year strategic plan, following a few very busy years of expansion and renovations. All of the Co-op Board directors volunteer their time on the Board to represent the interests of Co-op member-owners, and they look forward to hearing from you! We’re excited to introduce the two new(ish) Directors below. You can always read more about our dedicated volunteer Board directors, view the Board’s meeting schedule, and learn more about Board operations on our website.

Introducing Phil Buri

Introducing Ryan Peters

I have been a member of the Community Food Co-op since my wife, Darcie, and I moved to Bellingham in 1995. Twenty-two years—and three kids—later I am delighted to return to the Board and give back to the Co-op I love. We raised our kids on organic food, and as they now go out in the world to seek their fortune, I want to help the next generation of families support local farmers and respect our planet. The Co-op stands as a vital alternative to an economy bent on maximizing profit regardless of the consequences. This is my second stint on the Board. I served 12 years from the late 1990s and stepped down to allow others to serve. When asked to fill a vacancy in 2017, I jumped at the chance. Outside the Co-op, I like to bicycle around Lake Samish and play my violin with the Bellingham Community Chamber Orchestra. (If you are an amateur string player, please join us!) I have been a lawyer for 30 years and practice law with Karen Funston and Tom Mumford at Buri Funston Mumford, PLLC. And starting this fall, my wife and I will have an empty nest with three kids in college. Yikes.

It will be my privilege to serve on the Board and help navigate the Co-op toward a positive future. My professional experience in the natural foods industry includes starting a value-added fermented foods business, product distribution, and now as a manager for an organic food import company. I’ve also lived and worked on a diversified organic farm and have traveled extensively. In college, I studied Communications and Sustainable Agriculture at the University of Hawaii Hilo. My current research interests are in economics, food history, cooperatives, and (of course) fermented foods. I enjoy studying food history, food trends, and business. I’ve traveled to visit my harvesting partners in the Amazon. I’ve also been a member for over seven years with International Capoeira Angola Foundation (an Afro-Brazilian martial arts community) in Hawaii and now Bellingham. I look forward to working with fellow Co-op member-owners, Board directors, and the general manager. Overall, I’m enthusiastic about cooperatives and grateful for the opportunity to engage with, learn about, and help promote this alternative business model. Also, the snacks at the Board meeting are pretty awesome.

2017 General Board Election

Total ballots received: 388 Total valid ballots received: 374 360-734-8158, ext. 216

Board Meetings

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

Our Cooperative Principles

• Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education, training, and information • Cooperation among cooperatives • Concern for the community Co-op News is produced by the Community Food Co-op and published eight times per year. Editor: Laura Steiger Design: Matt Curtis Opinions expressed in the Co-op News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or member-owners. Nutrition and health information is provided for informational purposes only and is not meant as a substitute for a consultation with a licensed health or dietary practitioner. Acceptance of advertising does not indicate endorsement by the Co-op of the product or service offered.


Basic Needs Drive: In Honor of James Herman Sanderson

James Herman Sanderson touched the lives of the staff and customers at the Cordata store, and eventually lived with the Hilty-Jones family. Pictured at left, and below, James enjoys time with his youngest friend, Elias Hilty-Jones. To honor his memory and charitable spirit, we are honored to host this Basic Needs Drive to support community members experiencing homelessness.

May 15–31 Donation boxes located at all three Co-op locations


he Co-op is hosting a Basic Needs Drive to collect supplies for the homeless community in Bellingham. Please donate new, unopened items from the high needs list (below right). After the collection drive has ended, the Co-op will coordinate with Northwest Youth Services and community volunteers to distribute care packages to people on the streets and in shelters. Over the past few years, Cordata staff was fortunate to befriend a homeless man by the name of James Herman Sanderson. He became so close to our staff that former front end team member Beau Hilty-Jones, along with his family, took James in as he finished his journey on this earth. In December, James passed as a result of ALS. With the permission of Beau and James’ family, we dedicate this Basic Needs Drive to his memory and with the desire to bring the care and hospitality to our homeless community that James brought to everyone he met.



A little about James, as shared by Hayley Forney, Cordata deli


ames was a veteran twice over, serving in the Vietnam War in both the Army and the Navy. He also experienced homelessness twice in his life. He worked as a Real Change vendor in Bellevue after the 2008 economic crash. In 2011, he relocated to Bellingham and became a fixture at the Cordata store. James never met a stranger and made friends easily. He quickly found his way into our hearts, bringing the staff flowers and chocolates as signs of appreciation for a job well done. Staff used to joke that he was the maitre’d of the Cordata café, welcoming all who came for lunch and sometimes dinner. He was the most hospitable and kind person I have ever met—making sure everyone was comfortable in his care. He talked with a lot of people living on the street to ensure people were aware of their options and he always listened to people’s problems.


(please donate new, unopened travel or compact sizes)






emery boards




feminine hygiene products


Bike to Work & School Day Friday, May 19, 7–10 am Celebration Stations in Bellingham and Whatcom County


icycling is fun—and it’s also great transportation! See for yourself when Whatcom County celebrates Bike to Work & School Day. Thousands of people of all ages will be out on the streets and trails on their bicycles. Get your bike out, pump up the tires, and enjoy the camaraderie. If your morning commute goes through Downtown Bellingham, stop by The Hub (in the alley of the 900 block of North State Street) for the best Bike to Work & School Day happening in town and enjoy the company of fellow cyclists. LEARN MORE at

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Ask the Nutritionist: Mango a Mango


ear Nutritionist: With Cinco de Mayo around the corner, I am trying to find creative ways to use mango. Can you please give me your best nutrition tips and recipe inspiration?

Mangoes Are Very Versatile Besides being super tasty, mangoes are a source of the antioxidant-rich vitamins C and A, as well as folate and potassium. One cup of diced mango provides 100 percent of your daily vitamin C and 35 percent of your daily vitamin A needs. Plus, if you find ripe mangoes in your grocery store there are more ways than one to eat them. Mangoes are a great way to sweeten a recipe without using sugar due to their creamy flesh that is easily blended, sliced, or diced into a wide variety of recipes. You can find mangoes used in everything from salsa, to dressings, to desserts. Hunting for the Perfect Mango Before you go hunting for the perfect mango, you must first know how you want to use the mango. There are two types you generally find in the grocery store, manila and ataulfo. The manila is larger in size, and both yellow-orange and green in color. The flesh is firm, lightly sweet and tart, and juicy. However, if they are too ripe their fibers can easily get stuck in your teeth. They have a large pit, but provide a lot of fruit flesh for larger recipes. Manila are the best for immediate snacking, dicing into salsas, or slicing into salads, as they tend to be more resistant to bruising. For summer snacking, simply cut the manila mango on either side of the seed and cut the “cheeks” into slices. Eat these like you would a melon. The ataulfo on the other hand is much smaller in size, more delicate and softer to the touch, and generally a golden yellow color. They are like nature’s sugar packet. The flesh is very creamy, tender, and



15% off

select items MAY 3–30

mostly free of fibers. This mango is great when blended or pureed to naturally sweeten desserts, dressings, or smoothies. If you find a more firm ataulfo it can also be used in salads or salsas. I personally love a small slice of ataulfo mango in fresh rolls or simply paired with ripe avocado slices for a transcending tropical dessert. However, mangoes may not be for everyone due to their high fructose content. Some individuals have either a genetic or conditional fructose intolerance which may lead to GI distress if consumed in large amounts. If you are struggling with a fructose intolerance, or are currently following a low FODMAP diet, then mangoes are best avoided or enjoyed in small amounts. Replace mango with other tropical favorites like pineapple or papaya. My Favorite Ways to Use Mango • Dice up into a salsa • Blend into a dressing • Whip up with Greek yogurt • Roll up in fresh rolls • Pair with avocado • Cut up like a melon • Throw into a salad • Blitz into a smoothie • Drizzle with lime juice and coconut milk • Stir into chia pudding • Heat up with a pinch of cayenne • Freeze into popsicles

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HAVE QUESTIONS? Send them to Learn more about Selva’s approach to general health and well-being at, and see her recipes and other kitchen tips at

Chipotle Spiced Mango Pico de Gallo By Selva Wohlgemuth Makes 2 cups INGREDIENTS 1 ataulfo mango, peeled and finely diced ½ lime juiced, plus more to taste 2 tablespoons finely minced red onion 2 tablespoons chopped fresh cilantro ½ red or yellow bell pepper, finely diced 1 roma tomato, diced 1/8 teaspoon chipotle powder Salt to taste METHOD • Mix together all the ingredients in a small bowl. Adjust lime juice and salt to taste. If you want more heat, increase the amount of chipotle powder as desired. Serve with chips or tacos, as a garnish to salads, or with white fish like halibut or cod. • Note: When choosing an ataulfo mango for this recipe, pick one that gives only slightly to the touch. You don’t want one that is too ripe or else it won’t keep its texture. Or replace with a ripe manila mango. • Alternative: For a nightshade-free version, swap the bell pepper and tomato with finely diced middle eastern cucumber (about ½ cup) or diced avocado (ripe but firm) and replace the chipotle powder with ¼ teaspoon ground cumin. If you would like to add a bit of heat, add a touch of peeled fresh ginger root grated with a microplaner.



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Photo by Selva Wohlgemuth.


Asparagus and Bell Pepper Quiche By Renee Russel Total Time: 40 minutes Servings: 4-6 slices The fresh taste of asparagus shines in this irresistible quiche! INGREDIENTS Filling 1/2 pound asparagus, trimmed and cut into 1-inch pieces 1/3 cup red pepper, diced 1/2 cup shredded cheddar cheese 1 pre-made 9-inch pie crust Quiche 6 eggs 2 cups half and half 1 teaspoon ground black pepper 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon dried thyme METHOD • Preheat oven to 325°F. • Bring a small pot of salted water to a boil, and gently steam or blanch the asparagus and peppers until al dente, roughly 3 minutes. Drain and cool. • In a medium-sized bowl, combine the cooked vegetables and cheese. Mix well and scoop the filling into the pie shell. • Crack the eggs and add them to the bowl. Beat them slightly, then whisk in the half and half and spices. Pour the mixture into the pie shell, over the vegetable filling. • Bake on a center rack in the preheated oven until completely set. Recipe by Renee Russel for Stronger Together. Reprinted by permission from Find more recipes and information about your food and where it comes from at Nutritional Information 674 calories, 51 g. fat, 62 mg. cholesterol, 836 mg. sodium, 44 g. carbohydrate, 9 g. fiber, 17 g. protein

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Baked Crab and Asparagus Spread

Chocolate Strawberry Fool

By Co+op Stronger Together Total Time: 45 minutes; 20 minutes active Servings: 6-8

By Co+op Stronger Together Total Time: 50 minutes total; 20 minutes active Servings: 4

When you want an elegant appetizer that will inspire raves, this delightful spread delivers.

This easy and elegant parfait makes any meal or occasion just a little more special.

INGREDIENTS 1 tablespoon olive oil 1 bunch asparagus, trimmed and cut into 1/2-inch pieces 1 cup chopped canned artichoke hearts 1 cup chopped fresh tomatoes 3 cloves garlic, chopped 1 6-ounce can lump crab meat, drained 1/2 teaspoon sea salt 1/8 teaspoon black pepper 2 eggs 1 8-ounce package Neufchâtel or cream cheese, softened 1/2 cup milk 1/3 cup grated Parmesan 2 large pinches smoked paprika 1/4 cup slivered almonds

INGREDIENTS 2 cups sliced fresh strawberries, divided 1/4 cup sugar 1/2 teaspoon vanilla extract 1/2 cup heavy whipping cream, very cold 2 ounces semisweet chocolate, finely chopped

METHOD • Heat oven to 375°F. Heat the olive oil in a sauté pan, then add the asparagus, artichokes, tomatoes and garlic. Sauté for about 5 minutes until asparagus is just tender. Remove from the skillet and place in a small, oiled baking dish. Stir in the crabmeat, and add salt and pepper. • In a food processor, blend together the eggs, Neufchâtel and milk until fully incorporated. Pour the egg and cheese mixture over the crab and veggies, then top with Parmesan, smoked paprika and almonds. Bake uncovered on the middle rack in the oven for 25 minutes. Remove from the oven and serve hot with toasted baguette slices or crackers.

METHOD • Place 1 cup of strawberries in a small bowl and add the sugar and vanilla extract. Mash the strawberries into small pieces using a fork. Refrigerate for 30 minutes. • Pour the cold whipping cream into a cold, medium-sized bowl. Using a beater, whip the cream until it holds stiff peaks. Fold the mashed strawberries and 3/4 of the chocolate into the whipped cream. • Using a tablespoon, fill a wide-mouth glass (such as a martini glass or tumbler) 1/3 full with the whipped cream, then top with a layer of sliced strawberries. Repeat with more whipped cream and another layer of strawberries. Top with remaining whipped cream and garnish with chocolate shavings. Nutritional Information Calories: 244, Fat: 15 g, Cholesterol: 41 mg, Sodium: 14 mg, Carbohydrate: 28 g, Dietary Fiber: 2 g, Protein: 2 g

Nutritional Information 210 calories, 14 g. fat, 100 mg. cholesterol, 440 mg. sodium, 10 g. carbohydrate, 4 g. fiber, 14 g. protein

Reprinted by permission from Find more recipes and information about your food and where it comes from at

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Staff pick Blueberry Dream almond milk, apple juice, blueberry, banana, avocado

Chocolove Peanut Butter Cups



“These are my new fave! They are a perfect sweet treat for any day, and are great for gifting. I prefer the creamy, delicious milk chocolate and peanut butter, but the dark chocolate almond butter is also terrific for those more sophisticated palates!”

Golden Oasis hemp milk, coconut milk, banana, dates, spinach, golden milk spice blend



$ 360-734-8158

Nate Wright Cordata Front End Manager

Blueberry Dream or Golden Oasis Smoothie Redeem at any Co-op location. Expires 5/31/2017. Limit one coupon per purchase. No cash value. Void if altered, transferred, reproduced, exchanged, sold, or purchased. Cannot be combined with other coupons or discounts. Co-op Bakery Café 405 E. Holly Street Open daily 7 am to 7 pm


Demo Days at Cordata Sunday, May 14, 11 am–2 pm Continues on the second Sunday of every month through October Cordata store


e’re excited to announce a fun, new event coming to the Cordata store. In cooperation with Sustainable Connections, we’ll host Demo Days on the second Sunday of every month through October. Demo Days will feature recipes and tips for using Harvest of the Month items. Join us for the first Demo Day on Sunday, May 14, and discover new, tasty ideas and recipes for radishes. The often-underappreciated radish not only adds a peppery zing to salads, but there are a wide variety of


inventive recipes that will make it fun and easy to add this vegetable to your culinary repertoire. Co+op Stronger Together also reports that: “Radishes are a very good source of dietary fiber, vitamin C, folate, zinc and potassium. They’re also a good source of riboflavin, vitamin B6, calcium, magnesium, copper and manganese. That’s a lot of nutrition for just 19 calories per cup.” Radishes are particularly delicious in late spring and early summer when they become available from our local farmers and are harvested at the peak of crispness and freshness. Given our harsh winter, we are hopeful that spring radishes will arrive soon primarily from a few of our favorite local, organic farms: Rabbit Fields Farm and Spring Time Farm. LEARN MORE about radishes at fresh-from-the-source/radishes.




JUNE salad greens

JULY broccoli

AUGUST tomatoes

SEPTEMBER cucumbers

OCTOBER cauliflower

Just for Mom The second Sunday in May is Mother’s Day and we are stocked to the rafters with great gift ideas that the mom in your life will surely appreciate.

Flowers to Brighten Her Day Choose from a selection of Fair Trade Roses from One World, beautiful mixed bouquets from local farms such as Floare la Mare and Spring Time Farm, and our usual assortment of mixed bouquets from Charlie’s.

For Garden Enthusiasts

frosting, and topped with a pretty flower. Or, you can’t go wrong with smooth, satisfying, organic, fair trade chocolate! Our mercantile department has a selection of beautiful stationery, scarves, earrings, and other handcrafted and unique gifts like Alaffia fair trade handmade mini market baskets (on sale for only $12.95 through May 16). Or, pick up a pretty serving tray and treat mom to breakfast in bed or brunch on the deck (weather cooperating). And what goes better with brunch than a fresh mimosa? Start with a sparkling beverage of choice (traditionally champagne) and embellish with mom’s favorite flavors—organic strawberries; fresh squeezed orange, grapefruit, lemon, or lime juice; fresh mint leaves; or cream.

Our garden center is in full swing and brimming with local starts, herbs, and hundreds of annual and perennial plants for every gardener and landscaper. May also brings a grand selection of organic tomato plants from Sunseed Farm and basil from Growing Garden. The Downtown store garden center is excited to introduce a new local supplier this year, Dirty Knees Nursery.

Sweets and Other Treasures Of course, the Co-op bakery will have plenty of their pretty Mom cakes—a 4-inch chiffon cake made with gluten-free ingredients, strawberry filling, buttercream


Woodstock Wagon Giveaway and Sale Enter to win May 17–30

W However you celebrate Mother’s Day, your mother will appreciate the thought you put into creating a special day for her. And, seriously, if you live far away and can’t be with your mom to celebrate—don’t forget to call!

OODSTOCK wants you to get Hooked on Organic. Visit the Co-op, from May 17 to May 30, and save $5 on any four WOODSTOCK organic condiments, pickles, or relish, and enter to win a coveted WOODSTOCK wagon! WOODSTOCK celebrates foods that make you feel great about what you buy, eat, and serve your family. They believe in options that are simple, pure, and good for our world. Give your barbecue the perfect finish with WOODSTOCK’s organic condiments, pickles, and relish. Because organic is always Non-GMO and so much more, WOODSTOCK invites you to get Hooked on Organic this summer!


May Community Shopping Day

Hearing, Speech & Deaf Center

Two ways you can support this month’s organization:

Shop on Saturday, May 20, to benefit this cause!

Community Shopping Day „ SHOP on Saturday, May 20. The

Children in HSDC’s annual 1K Family Run/Walk in Seattle. The 2017 Run/Walk will be Saturday, June 3. Register online at

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

Donate the Difference „ ROUND UP your purchase amount

and Donate the Difference at any Co-op register throughout the month. „ Register donations are also

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

spare change adds up to big change for our community

Recent Donations: APRIL 2017

Ariele Belo, Hearing, Speech & Deaf Center (HSDC) director, communicates via American Sign Language (ASL) with an HSDC advocate. Photos courtesy of Hearing, Speech & Deaf Center.


earing, Speech & Deaf Center’s mission is to work with clients who are deaf, hard of hearing, or speech-challenged to help them achieve their maximum potential through effective communication with family and community. Services include: case management and advocacy for the deaf and hard of hearing, audiology and hearing aids, assistive technology, speech-language pathology, early childhood education and intervention for children with hearing loss and speech challenges, and American Sign Language (ASL) interpreting services. SEED funds will be applied to the creation of deaf-friendly videos that use American Sign Language (ASL) to increase the accessibility of websites and the services of Whatcom County organizations for community members who are deaf or hard of hearing. LEARN MORE:

Lighthouse Mission Ministries $2,414.55

CONTACT: 360-647-0910 phone, 360-647-8508 TTY, 360-255-7166 videophone


Futures Northwest $1,999.09 FEBRUARY 2017

Northwest Youth Services $2,092.98 Thank you for shopping at the Co-op on the third Saturday of the month and supporting our community!

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Lindsay Klarman, HSDC executive director, signing at an event with Hillary Clinton.


MARCH 2017


HSDC staff assists a client with his hearing aids.


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Healthy Connections classes offer something for everyone.


To learn about upcoming classes, check our class listings at


Upcoming Classes Through June Brain and Eye Health

with Jim Ehmke, CN Tuesday, May 2, 6:30–8:30 pm Cordata • reg at CO-OP • $5

Nourishing Everyday Breakfast

with Alissa Segersten Thursday, May 4, 6:30–9 pm Downtown • reg at WCC • $39

Ahoy, Lummi Island

with Robert Fong Tuesday, May 9, 6:30–9 pm Cordata • reg at WCC • $75

Sephardic Jewish Cuisine

with Samantha Ferraro Wednesday, May 10, 6:30–9 pm Downtown • reg at WCC • $39

Rave for Assefa Kebede:

“Very interesting to hear his comments on Africa, foods, spices, and his pottery and beekeeping. Fascinating!”

Ethiopian Cuisine

with Assefa Kebede Thursday, May 11, 6:30–9 pm Downtown • reg at WCC • $35

Northwest Paella

with Jesse Otero Monday, May 15, 6:30–9 pm

Paleo Diet for Auto-Immune Support

Elimination Diet Cooking

with Virginia Rose MacDonald Wednesday, May 17, 6:30–8:30 pm Downtown • reg at CO-OP • $25

Rave for Andy Walton:

“The instructor has a wonderful passion for learning and sharing his knowledge.”

Make Your Own Sourdough Bread

with Karina Davidson Tuesday, May 16, 6:30–9 pm Cordata • reg at WCC • $49

Nonviolent Communication (NVC) and Activism with Alan Seid Tuesday, May 16, 6:30–9 pm Downtown • reg at CO-OP • $5

Fermented Vegetables

Take Control of Your Bone Health

with Ryan Peters Tuesday, May 30, 6:30–8:30 pm Downtown • reg at CO-OP • $29

Cordata • reg at CO-OP • $5

Cordata • reg at WCC • $65

with Ralph Havens, PT Thursday, June 15, 6:30–8 pm

with Robert Fong Wednesday, May 31, 6:30–9 pm

Downtown • reg at CO-OP • free

Nutrition for Fertility and Healthy Conception

Celebration Appetizers

Downtown • reg at WCC • $35

with Cindy McKinney Monday, June 5, 6:30–9 pm

with Jim Ehmke, CN Tuesday, May 23, 6:30–8:30 pm Cordata • reg at CO-OP • $5

Just Halibut

The 8-Shields Model for Activists

with Robert Fong Wednesday, May 24, 6:30–9 pm Downtown • reg at WCC • $49

Downtown • reg at CO-OP • $5

with Mira Swiecicki, OD Wednesday, June 7, 6:30–8:30 pm Downtown • reg at CO-OP • $15

Fresh Fruit, Vibrant Veggies with Alissa Segersten Thursday, June 8, 6:30–9 pm


Cordata • reg at CO-OP • $15

Cordata • reg at WCC • $45

Summer Menu for Healthy Blood Sugar

Downtown • reg at WCC • $49

with Demetree Robinson Wednesday, June 21, 6:30–8 pm

“Gluten-free options that actually taste great and are healthy! Will be trying these at home.”

“Love Robert’s approach to cooking. Everything he makes turns out delicious.”

with Robert Fong Tuesday May 23, 6:30–9 pm

Say No to Sugar

Chef’s Choice

Rave for Robert Fong:

Just Halibut

Downtown • reg at CO-OP • $5

Rave for Alissa Segersten:

with Alan Seid Tuesday, June 6, 6:30–9 pm

additional session added!

Addressing the Root Causes of Autoimmune Conditions

Downtown • reg at WCC • $45

with Karina Davidson Tuesday, June 6, 6:30–9 pm

Take Control of Your Heart Health

with Jim Ehmke, CN Tuesday, June 13, 6:30–8:30 pm

Food and Wine Pairing

Downtown • reg at WCC • $35

with Selva Wohlgemuth, RDN Monday, May 22, 6:30–8:30 pm

with Robert Fong Tuesday, June 13, 6:30–9 pm Downtown • reg at WCC • $49

with Monique Arsenault Thursday, June 1, 6:30–8:30 pm

with Andy Walton Thursday, May 18, 6:30–9 pm

Wild Salmon

Downtown • reg at WCC • $45

Intuition and Wellness

Downtown • reg at WCC • $39

Advanced Bistronomy

with Alissa Segersten Thursday, May 25, 6:30–9 pm

Downtown • reg at WCC • $39

Essential Oil Remedies: Anxiety and Pain Relief with Michelle Mahler Monday, June 12, 6:30–8 pm Downtown • reg at CO-OP • $20 

Natural Fermentation

with Alissa Segersten Thursday, June 22, 6:30–9 pm Downtown • reg at WCC • $35

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


Plant with Wild Abandon The Co-op Garden Centers have what you need to get your garden growing.


eed inspiration? Just take a gander at the variety available on our seed racks featuring vegetable, herb, and flower seeds appropriate for our local plant-hardiness zone. Select from local organic seeds from Uprising Seeds, Non-GMO Project Verified organic seeds from High Mowing Seeds, or seeds from Pacific Northwest family-owned and familyoperated Ed Hume Seeds. Don’t need an entire seed packet or want a head start? Select from our vegetable, herb, and flower starts from all-local (and many organic) sources including Growing Garden, Sunseed Farm, Joe’s Garden, Windy Meadows, Thompson’s Greenhouse, and new this year at the Downtown store only, Dirty Knees Nursery. Don’t miss the organic seed potatoes from Irish Eyes and our great selection of organic tomato plants from Sunseed Farm. We also carry a thoughtfully selected supply of soil and compost from Cedar Grove, and fertilizers from Hendrikus (made in Issaquah and featured regularly on Cisco’s gardening show), and a bevy of other garden essentials. Wondering when to plant? Check the handy Whatcom County Planting Guide from Sunseed Farm in the “Learning Center” at As Nick Guilford, our friend and owner of Sunseed Farm, said in his planting guide, it’s time to “plant with wild abandon”!

Enter the #coopgrown Contest



Get clickin’ and hashtag the heck out of your beautiful #coopgrown garden progress


ow that gardening season has begun, let’s have some fun on social media! Snap a picture of your garden, tag your photo with #coopgrown, and share it on Twitter, Instagram, or Facebook. Your pictures can be of anything garden related. Just have fun sharing your adventures in gardening and remember to tag your photos. The contest will run through September 30, after which date a winner will be selected to receive a $50 Co-op gift card. Visit the Co-op garden center soon to pick up your seeds, starts, and other supplies and get growing!

Mother’s Day is Sunday, May 14 Alaffia Mini Market Baskets make great gifts. These fair trade handwoven African grass baskets are uniquely beautiful works of art that provide livelihoods, healthcare, and bicycles to West African communities.

SALE PRICE $12.95 (through May 16)


Learn more at


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FIND Community Food Co-op on


SHare your garden pics with #coopgrown


ENJOY the garden photos from your community


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visit us on the web at for full contest rules


26th Annual Master Gardener Plant Sale Saturday, May 13, 9 am–2 pm Hovander Homestead Park, Ferndale


ach spring, Master Gardeners of Whatcom County host their biggest fundraiser of the year. This very popular event offers unique plants at reasonable prices. • 20 varieties of locally grown tomatoes • specialty perennials, herbs, handgrafted fruit trees, and native plants • plant clinic & information booth • mini workshops throughout the day • food and partner nursery vendors and displays Photo courtesy Master Gardeners of • cash, checks, and credit/debit Whatcom County. cards accepted • sale proceeds support the WSU Whatcom Master Gardener Program • visit the Hovander Demonstration Gardens In 2016, Master Gardeners provided 7,000 hours of volunteer service to our community with education, stewardship, leadership, and sharing skills with youth and adults. LEARN MORE at

Cascade Cuts Plant Sale Saturday, May 20, 9 am–4 pm 632 Montgomery Road, Bellingham (King Mountain neighborhood)


ascade Cuts wholesale nursery opens its doors to the public just one day every year as a fundraiser for Sustainable Connections Food & Farming Program. Shop from a large variety of: • high-quality vegetable and herb starts • annual and perennial flowers • hanging baskets • greenhouses filled with a multitude of familiar and unique plants • coffee trees, hops, compost tea machines, and more The sale is the biggest fundraiser of the year for Sustainable Connections Food & Farming Program. All sales go to programs that support our local farmers and food system, such as the new farmer training program Food to Bank On, the annual Whatcom County Farm Tour, and much more.

Whatcom Food & Farm Finder The 2017-18 Whatcom Food & Farm Finder from Sustainable Connections has arrived in our stores! Pick one up the next time you shop.


he guide includes nearly 120 local businesses offering everything from apples to zucchini, locally made spirits to heritage animals, fine dining to casual fare, and one-stop shopping locales. It also includes a seasonal harvest calendar, a food-related event calendar, and a handy pull-out map. “We want to help make finding local food as easy as possible,” says Sara Southerland, Sustainable Connections Food & Farming Program Manager. “The Whatcom Food & Farm Finder is one of the best tools in our region—find every kind of local ingredient you could want and tons of great ideas for getting out and enjoying our local food scene.” By the way, the gorgeous cover art was created by one of the Co-op’s very talented baristas, Ciara Sana!

Photo courtesy Sustainable Connections.

LEARN MORE at or 360-647-7093.

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Take-and-Bake! New in the Co-op Deli Grab-and-Go Case Delicious dinners ready in a flash. Just take home, heat, and eat! Add a salad or some crusty bread and voilà, your meal is complete.

• GMO-free



$ 360-734-8158

any Take-and-Bake Entree

Redeem at Cordata or Downtown locations. Expires 5/31/2017. Limit one coupon per purchase. No cash value. Void if altered, transferred, reproduced, exchanged, sold, or purchased. Cannot be combined with other coupons or discounts.



Dirty 12 / Clean 15 New cards for 2017 are available now. Pick up in our produce department or at the service desk.


njoy a rotating selection prepared • Organic and local whenever possible fresh daily in the Co-op deli kitchens • No harmful additives with the same care and thoughtfully selected ingredients you’ve come to • Certified organic and certified humane Smart Chicken expect. We source seasonal ingredients that are GMO-free, and are organic and • Environmentally friendly packaging locally grown whenever possible. from sustainable resources Take-and-Bake was launched in April with our most popular, delicious, and tried-and-true entrees. Continue to check back for new additions to the rotation. We’re even working on adding a vegan option! Current selection may include: Roasted Jalapeno Bacon Mac & Cheese ($10.99 each), and Spinach Manicotti, Chicken Verde Enchilada, or Butter Paneer with Coconut Rice ($13.99 each). Entrees serve 2 to 3 people.

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o t e 1 7 d i u G s ’ r e S p h p o o p per’s Guoi duce Sh r e P t o n i P s e e d s i t c Pesti c i d es in Pro d uce

he prepared foods department has been working diligently behind the scenes to add pizza to our Take-and-Bake selection. We’ve ordered the dough roller, searched for the most functional and environmentally friendly packaging, and tweaked the recipes to absolute perfection.

Take-andBake Pizzas!

very year the Environmental Working Group (EWG) tests pesticide residue levels on conventionally grown produce and publishes the results in the handy Shoppers Guide to Pesticides in Produce—more commonly known as the Dirty 12 and Clean 15 lists. The Dirty 12 are the produce items that contain the highest levels of post-harvest pesticide residue; conversely, the Clean 15 contain the lowest levels. Appearing on the Dirty 12 list for the first time: pears. Luckily for us, the Farmer Direct pears we get

• No produce from the Dirty 12 list

from orchards in Eastern Washington are organic. We do carry a few select varieties of non-organic pears from local growers such as BelleWood Acres. Additionally, EWG notes that “a small amount of sweet corn, papaya, and summer squash sold in the U.S. is produced from genetically modified seeds. Buy organic varieties of these crops if you want to avoid genetically modified produce.” As a reminder, the Co-op deli has made a commitment to never use any produce item on the Dirty 12 list in any of our housemade deli food unless it is certified organic. Thanks, deli cooks, for keeping it organic and healthy in the Co-op kitchens!

Our 14-inch pizzas will be prepared with housemade dough and marinara sauce, and packaged on a compostable, oven-ready tray with a recyclable lid. Selection may include: 3 Cheese, Pepperoni, and Veggie Combo (spinach, tomato, red onion). Only $12.99 for a 14-inch pizza.


LEARN MORE about the issues associated with pesticides and see a comprehensive list of test results at, or pick up a Dirty 12/ Clean 15 wallet-sized card in our stores.

everyone can shop... anyone can join!


STR UC T I360-734-8158 O N SU: C T IO N S:


Community Food Co-op NEWS • May 2017  
Community Food Co-op NEWS • May 2017