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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
1220 N Forest Street Bellingham WA 98225 Open daily 7 am–10 pm
From May 10, 2017
The Board reviewed the General Manager’s monitoring reports
and referred updates to the related Board policies to the Board Development Committee for review. Directors selected Saturday, November 18, for the fall strategic planning retreat. The group evaluated the spring strategic planning retreat and made suggestions for 2018.
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.
405 E Holly Street Bellingham WA 98225 Open daily 7 am–7 pm
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
Member Affairs Committee Grant Updates Jardin de Tierra y Libertad (Land and Liberty Garden)
• Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education, training, and information • Cooperation among cooperatives • Concern for the community Co-op News is produced by the Community Food Co-op and published eight times per year. Editor: Laura Steiger email@example.com Design: Matt Curtis firstname.lastname@example.org Opinions expressed in the Co-op News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or 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.
Next Meeting: June 14 at 7 pm, Connections Building Classroom, 405 E Holly Street, Suite 103
email@example.com 360-734-8158, ext. 216
Our Cooperative Principles
General Manager (GM) and to monitor the Board/GM relationship policies. The Board renewed the GM contract for the next year.
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.
Board of Directors Contact
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 firstname.lastname@example.org, by the first Monday of the month, if possible.
on monitoring policy. The meeting concluded with an executive session to evaluate the
MORE BOARD INFORMATION MORE BOARD INFORMATION
Co-op Bakery Café
Community Food Co-op General Manager
Holly O’Neil of Crossroads Consulting conducted a training session
MAC grant funds were used to purchase materials for fencing around the garden. Photo by Ramon Torres.
n January, the Co-op’s Member Affairs Committee presented Community to Community Development (C2C) with a $400 grant. Since then, C2C member farmworkers have been busy putting that grant money to excellent use and wanted to share this quick update with the Co-op membership. Farmworkers gathered in early spring to prune and care for the perennial crops planted last year, build a fence, and prepare the garden beds to start planting vegetable and additional blueberry bushes. The garden is five years old and has been tended by farmworker youth and their parents. The new Farming Cooperative, Tierra y Libertad, is creating a training space to teach others about agroecology and traditional farming practices from Oaxaca, Mexico. The food grown there will be eaten at the tables of the farmworker families working the land. The excess will be shared with other families who, for whatever reason, cannot grow their own or do not have access to organic produce. Depending on the quantity of product, some of it may be sold to help pay for garden expenses. Your Co-op membership and support make community projects like this a reality. Thank you for spending your shopping dollars at your local co-op and helping us reinvest in our community. Your support helps us realize our strategic plan goals for community engagement, stewardship, and advocacy.
Familias Unidas por la Justicia
n January, the Member Affairs Committee also awarded a $400 grant to Familias Unidas por la Justicia (FUJ), a local farmworker union that is ushering in a new era for farmworker justice in Washington state. On September 1, 2016, local farmworkers voted to unionize and be represented by FUJ, thereby becoming the second independent farmworker union in Washington state. Five hundred indigenous farmworkers formed an independent union, drafted a union contract, won an $850,000 lawsuit, and established a new Washington state labor law that guarantees both hourly and piece-rate farmworkers have the right to paid 10-minute rest breaks. On the heels of these impressive accomplishments, FUJ President Ramon Torres recently traveled to Washington, D.C., to receive the well-deserved 2017 Labor Rights Defender Award from the International Labor Rights Forum. The other award recipients were Eve Ensler, playwright and founder of V-Day and One Billion Rising, and Sindicato de Trabajadores de la Agroindustria y Similares, a Honduran agricultural workers’ union. As FUJ prepares for the first picking season under a union contract, it is looking to set up an administrative office with a space for members to access needed union services. The group is seeking donations to become firmly rooted and continue to lead the movement forward to economic justice for farmworker families in FUJ President Ramon Torres Whatcom and Skagit counties. DONATE AT gofundme.com/ farmworker-union-needs-office-space.
FARM FUND REPORT
The Co-op Farm Fund In Action I n 2017, the Co-op Farm Fund awarded four grants to projects that each have a unique quality and worthy mission that enhances and strengthens our local sustainable organic farming community. The Farm Fund is funded entirely by donations from Co-op shoppers and member-owners, the Sustainable Whatcom Fund of the Whatcom Community Foundation, and the Co-op. None of these projects would be possible without your support. Here is a small snapshot of your money in action!
protected from deer and rabbit damage, which has increased dramatically in recent years. The project has recently partnered with the Center for Local SelfReliance to grow rare heirloom tomatoes for seed-saving, toured a group of philanthropists who intend to start a farm to grow for Food Not Bombs, donated several hundred pounds of food to the Bellingham Food Bank, hosted classes offered by a permaculture consultant, and provided an extensive hands-on education for youth from Whatcom Hills Waldorf School, Explorations Academy, and the Bellingham Unitarian Fellowship.
Viva Farms Viva Farms supports aspiring farmers by providing bilingual training in sustainable organic farming, and access to land, infrastructure, equipment, marketing, and capital. Viva Farms has educated over 500 small farmers (100+ Spanish speakers) and is currently incubating 11 independent farm businesses (seven Latino owned). The Farm Fund Grant will be used for the construction of a pole roof for a new Food Safety Certified wash/pack station. Many markets remain closed to the incubator participants at Viva Farms, and other small local farmers in the area, due to the requirement to be Good Agricultural Practices (GAP) certified. The wash/pack equipment upgrade and GAP training and certification are funded by a USDA grant, all Viva is lacking is the roof structure. This structure will not only allow Viva Farms to become GAP certified, it will also provide an area that is more suitable for GAP and Food Safety training for Viva farmers and other farmers in the area.
Ciel Foundation The Skywood Food Forest, funded by the private nonprofit Ciel Foundation, is an example of regenerative agro-ecology on an acre of land. It is two and a half years into transforming what was an ornamental nursery with three primary goals: 1) establishment of a demonstration site of intensive, beyond organic, food production using permaculture no-till, agroecological techniques; 2) production of food to donate to the local community; and 3) education through demonstration of innovative food-growing techniques, tours, and workshops. The Farm Fund Grant will be used for fencing around the developing food forest with the primary goal of excluding herbivores that are damaging and inhibiting its development. Currently only about one-third of the development is
Saturday, June 24, 1–4 pm Matheson Farms, 236 W Smith Road, Bellingham Free;
Off Ox Project
Regino’s Farm (a Viva Farms partner) is owned and operated by Regino and Martina Gutierrez. Photo by Hillary McMullen.
Ranching for Resilience Field Day
The Off Ox Project is a small grassroots educational project (soon to be nonprofit) working to preserve traditional ox farming techniques through the demonstration, education, and practical application in sustainable agriculture and forestry. The Farm Fund Grant will be used to purchase a new yoke. Each year the oxen grow into a bigger yoke, and they still have three or four more yoke sizes to grow into. The yoke is an essential part of the project. The second phase of the project is establishing the West Coast Ox Drovers Association. This organization will connect ox farmers and interested ox farmers up and down the west coast to practice, share, and preserve skills for generations to come.
Bellingham Food Bank Seed Money Project This innovative program introduces new organic farms to wholesale crop production for sale to Bellingham Food Bank (BFB). Volunteer gleaners harvest crops thus minimizing the cost to both hungry families and new farm businesses while providing an opportunity to test out a business relationship between farmers and emergency food providers. Seed Money benefits its five organic partner farms by providing upfront capital funding to developing farms to grow crops that are specifically in demand at the food bank: beets, cabbage, or winter squash. Supporting farms interested in exploring wholesale production will strengthen not only our local agricultural economy but also make local produce available to local institutions currently buying from other sources. A survey of 2016 Food Bank Fresh purchasing agreements shows that 4 out of 10 of our wholesale partners actually started their relationship with BFB through the Seed Money Project. Seed Money also dramatically increases consistent access to fresh, local, organic produce for low-income community members. Most food bank families are unable to afford much of the food that is grown in Whatcom County and rely on the food bank for most of the fresh produce they consume.
space is limited, registration required Register
on Matheson Farms Facebook or mathesonfarms.com/ farm-field-day Co-sponsored by a Co-op Farm Fund grant
our a working farm and meet the yaks and cows. Learn how a holistic approach to livestock grazing and ranch management is healthier for the land and the climate, and better for producers and consumers, too. All ages are welcome and people can drop in at any time, but following is the schedule of what will be happening at the farm during the afternoon.
Schedule: Noon–1:15 pm ������ Lunch available for purchase 1:15–1:25 pm �������� Welcome 1:25–1:45 pm �������� Benefits to the consumer for local grass-fed/finished meats 2–2:45 pm �������������� Tour the farm 3–3:15 pm �������������� The Versatile Yak 3:15–4 pm �������������� Visit displays Photos courtesy Matheson Farms.
LEARN MORE about the Co-op Farm Fund at communityfood.coop. Donations to the Farm Fund can be made at any Co-op register or online.
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Forager Project Creamy Dairy-free Cashewgurt
$1.99 each (5.3 ounces)
Brazi Bites (find them in the frozen section)
No tricks, no flourishes, just what nourishes. A yogurt alternative that is rich in probiotic goodness. Certified organic, non-GMO, kosher, and free of lactose, gluten, and soy. wild blueberry, lemon, strawberry, vanilla
These little nuggets of naturally gluten-free goodness are great as an afternoon snack or as an accompaniment to any dish you’d serve with bread. Check out their website for some inventive recipes!
Tucson Tamales $6.49/package of two tamales Unwrap some happiness and enjoy Tucson Tamales. Every tamale is hand rolled and gently steamed. The masa is made with organic and non-GMO corn and non-GMO expeller pressed canola or sunflower oil instead of lard. Gluten-free. In the frozen section. green chile pork & cheese tamales, jalapeno & cheese tamales, black bean & cheese tamales, green corn tamales, blue corn & veggie tamales (vegan)
Grillos Pickles $6.26/pint bread & butter chips and Italian dill chips $7.49/quart Italian dill spears and hot Italian dill spears The Grillo’s Pickles recipe originated in Italy and has been passed down in the Grillo family for over 100 years. Handpacked with crunchy cucumbers, fresh (never frozen!) white California-grown garlic, and fresh-cut dill. Grape leaves are used as a preservative for a natural crunch without any chemicals. Gluten-free, vegetarian, vegan, kosher.
FRESH BUCKS IS BACK! June–October
Melissa Elkins Sustainability Coordinator
It’s easy and free to use. Fresh Bucks gives up to $10 matching funds per day for fresh produce with one easy swipe of your EBT card.
NUTRITION & HEALTHY RECIPES
Ask the Nutritionist: Getting Sweaty and Staying Hydrated
ear Nutritionist: As an outdoor enthusiast, I love to spend many hours on the trails, biking, running, and hiking. Do you have any recommendations on how to best stay hydrated for optimal performance?
s we approach summer, everyone is playing hard outside. With all the fun, strenuous outdoor activities, such as trail running, mountain biking, hiking, etc., we need to make sure we stay hydrated. And by hydrating I do not mean simply drinking a glass of water before and after your workout, or drinking a beer as a tasty hydrating reward after a long grueling ride or hike. There are more factors to address for optimal performance and for overall health and safety. In the summer months we naturally have increased water losses as the temperatures soar and our bodies attempt to maintain a core temperature around 98.6 degrees Fahrenheit. Sweating is one of the mechanisms that assist in maintaining this core temperature. If we add additional strenuous exercise to hot summer days, we are going to sweat even more, losing anywhere between 300 milliliters to over 2 liters of sweat per hour depending on the exercise intensity, duration, heat acclimatization, humidity, etc. Why is this important? Water losses greater than 2 percent of your body weight can impair cognition and performance, whereas severe water losses of 6 to 10 percent of body weight can impact heart function, sweat production, and blood flow to the skin and muscles. Getting Sweaty Since sweat not only contains water, but also sodium (salt) and smaller amounts of other electrolytes such as potassium and magnesium, it is important to rehydrate in times of high sweat losses with water that contains some salt. This is especially true if you sweat a lot or tend to have very salty sweat. Although salt content is highly variable between one person to the next, it is estimated that on average about 1 gram of sodium is lost per liter of sweat. That is a lot! This is important to note because it is often overlooked by recreational athletes who are aware of the importance of staying hydrated and drinking plenty of water before, during, and after their workout, but do not replenish their sodium. This can lead to hyponatremia (low plasma sodium) causing symptoms of bloating, puffiness, weight gain, nausea, vomiting, headaches, confusion, and can possibly even cause death if untreated.
Who would benefit from consuming salt during exercise? • Individuals with natural high-sweat production (about 1.2 liters of sweat per hour). • Those that have very salty sweat—do you have salt crystals on your skin post workout? • Participants in strenuous exercise that is longer than two hours, which I know happens a lot in the mountain biking and hiking community here in Whatcom County. Euhydration (normal state of body water) How can you stay in euhydration? Here are some great tips and tricks to keep your performance up and your health in check! • Drink 2 to 4 milliliters of water per pound of body weight 2 to 4 hours before exercise to allow enough time to rid excess fluid and achieve pale yellow urine. • Add a little salt to your pre-workout meal. • Stay hydrated during exercise as able. Some may benefit from a salty snack break. (See above for those who would benefit.) • Athletes can also weigh themselves before and after a strenuous activity to determine sweat losses. For every pound lost rehydrate with 2.5 cups of water. Once again, if sodium losses are high, adding a little salt will be beneficial. • Drink cold beverages to help reduce core temperature and thus improve performance in the summer heat. • Do not restrict salt in post-exercise meals, especially when large sweat losses have occurred. • Avoid drinking alcohol during the recovery period because it has a diuretic effect (stimulates increased fluid loss via urine). Afterwards you can meet up at a local brewery and celebrate the adventures of summer.
SELVA WOHLGEMUTH REGISTERED DIETITIAN AND NUTRITIONIST
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.
So drink up, stay hydrated, add a little pinch of salt, and play hard because summer is just around the corner.
RefreshME! Sports Beverage Serves 1 The refreshing recipe below is perfect after a sweaty adventure. Not only does it have a little salt (170 milligrams) and a little potassium, but it also has 100 percent of your daily vitamin C (which helps reduce exercise-induced oxidative stress). Plus, it offers a little fruit sugar for energy and a little protein for muscle repair. INGREDIENTS 1 naval orange 1 lemon 1 lime 1 pinch sea salt ½ cup water Optional: 1 tablespoon hydrolyzed collagen* 4 to 6 ice cubes
DIRECTIONS • Juice the orange, lemon, and lime with a citrus juicer and add the fresh juice to a glass (makes about ½ cup). Then add the salt, additional water, and optional collagen. Stir well to combine. Add ice cubes, a straw, and enjoy! Note: The total fluid volume of this beverage is only about 12 ounces (if the ice cubes are melted). Therefore, you may need to hydrate with more fluid post-workout to make up total fluid losses. * Hydrolyzed collagen is made from beef hide and is a very easy to digest protein. It can be mixed into cold and hot liquids without any additional color or flavor. It is a wonderful way to support your joints, skin, nails, and hair. Because it is easily digested and absorbed, it is a great post-workout protein source. Need recommendations? Just ask any Co-op wellness staff for recommendations for hydrolyzed collagen or electrolyte products that can be added to water for post-workout replenishment.
Photos by Selva Wohlgemuth.
June Community Shopping Day
Local Food Works! Shop on Saturday, June 17, to benefit this cause!
Two ways you can support this month’s organization: Community Shopping Day
Mt. Baker High School students in Tamara Whitcomb’s horticulture class pose with a truckload of veggie starts they grew for Local Food Works! to share with clients at Foothills Food Bank.
SHOP on Saturday, June 17. The
Co-op will donate two percent of its total sales from this day.
Donate the Difference ROUND UP your purchase amount
and Donate the Difference at any Co-op register throughout the month. 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: MAY 2017
Hearing, Speech & Deaf Center $1,966.44
Library Learning Garden volunteers gather at the hoop house, which was constructed in 2014 with assistance from Co-op Farm Fund grant. Photos courtesy Local Food Works!
ocal Food Works! promotes food security, self-reliance, and sustainable living practices by cultivating and sharing knowledge, skills, and resources throughout the Foothills community. Annual projects include Liberty Garden kits that are distributed to clients at three local food banks, Bean Tipi kits distributed to all kindergarten through second grade students in the Mt. Baker School District, the Start Growing project in partnership with Mt. Baker High School horticulture students to grow veggie starts for food bank clients, and the Deming Library Learning Garden with a blueberry patch and native plants project used for preschool story time, youth gardening club, and community workshops. SEED funds will be used to purchase supplies for all of the annual projects including seeds, native plants, soil, compost, garden tools, materials for additional raised garden beds, and printing costs for educational materials. LEARN MORE at localfoodworks.wordpress.com or 360-937-3671.
CAN MAKE A DIFFERENCE IN OUR COMMUNITY
Lighthouse Mission Ministries $2,414.55 MARCH 2017
Futures Northwest $1,999.09 Thank you for shopping at the Co-op on the third Saturday of the month and supporting our community!
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Garden Club member Oona transplants herbs in the Deming Library Learning Garden in 2016.
A GROUP OF DEVOTED PEOPLE WITH PASSION AND VISION
Library Garden volunteer Kelly levels the sign made by his son in 2016 to welcome people to the Deming Library Learning Garden.
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IT’S THE CO-OP DIFFERENCE
Healthy Connections classes offer something for everyone. To learn about upcoming classes, check our class listings at communityfood.coop.
Upcoming Classes Through August Intuition and Wellness
with Monique Arsenault Thursday, June 1, 6:30–8:30 pm Downtown • reg at CO-OP • free
Addressing the Root Causes of Autoimmune Conditions with Ralph Havens, PT Thursday, June 15, 6:30–8 pm Downtown • reg at CO-OP • $5
Rave for Cindy McKinney:
“Great class. Fun instructor.”
with Cindy McKinney Monday, June 5, 6:30–9 pm
Say No to Sugar
with Demetree Robinson Wednesday, June 21, 6:30–8 pm Cordata • reg at CO-OP • $15
Downtown • reg at WCC • $45
with Alissa Segersten Thursday, June 22, 6:30–9 pm
Downtown • reg at WCC • $35
with Karina Davidson Tuesday, June 6, 6:30–9 pm Cordata • reg at WCC • $45
The 8-Shields Model for Activists
with Alan Seid Tuesday, June 6, 6:30–9 pm Downtown • reg at CO-OP • $5
Summer Menu for Healthy Blood Sugar
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 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
with Robert Fong Tuesday, June 13, 6:30–9 pm Downtown • reg at WCC • $49
Take Control of Your Bone Health
with Jim Ehmke, CN Tuesday, June 13, 6:30–8:30 pm Cordata • reg at CO-OP • $5
Kids Can Cook: Garden Party
Cold Brew Coffee
Downtown • reg at WCC • $59
Downtown • reg at Co-op • $10
Teens Can Cook: Power Breakfast
Kids Can Cook: Home Cooking Basics
with Annalee Dunn Monday, July 17 & Thursday, July 20, noon–2 pm
with Jean Layton, ND Tuesday. July 18, 11 am–1 pm Downtown • reg at WCC • $35
Calypso Kitchen Summer Feast with Sarah Chan Tuesday, July 18, 6:30–9 pm Downtown • reg at WCC • $39
Your Inner Critic & Your Inner Artist: A Dialog
Downtown • reg at WCC • $39
Downtown • reg at CO-OP • free
Natural Approaches to Cancer
Beer Tasting 101: IPAs
Cordata • reg at CO-OP • $5
Cordata • reg at WCC • $35
Italian Summer Menu
Kids Can Cook: Global Fusion Finger Food
with Azma Khan Monday, June 26, 6:30–9 pm
with Jim Ehmke, CN Tuesday, June 27, 6:30–8:30 pm
with Karina Davidson Thursday, June 29, 6:30–9 pm Cordata • reg at WCC • $45
Beer Tasting 101: Beers of Summer with Coco Ryan Monday, July 10, 6:30–8 pm Cordata • reg at CO-OP • $35
How To Read Blood Test & Hair Analysis
with Jim Ehmke, CN Tuesday, July 11, 6:30–8:30 pm Cordata • reg at CO-OP • $5
with Cindy McKinney Wednesday, July 12, 6:30–9 pm Downtown • reg at WCC • $39
Bastille Day Celebration
with Karina Davidson Thursday, July 13, 6:30–9 pm Cordata • reg at WCC • $45
with Jenna Bean Veatch Wednesday, July 19, 6:30–9 pm
with Coco Ryan Thursday, July 20, 6:30–8 pm
with Annalee Dunn Monday, July 24 & Thursday, July 27, noon–2 pm Downtown • reg at WCC • $59
Eat Your Weeds
with Terri Wilde Monday, July 24, 6:30–8 pm
with Hayley Forney Saturday, July 29, 10:30 am–noon
with Annalee Dunn Monday, July 31 & Thursday, August 3, noon–2 pm Downtown • reg at WCC • $59
Teens Can Cook: Delicious, Nutritious
with Jean Layton, ND Tuesday, August 1, 11 am–1 pm Downtown • reg at WCC • $35
with Suzy Hymas Wednesdays, August 2, 16, 23, 6:30–8 pm Downtown • reg at WCC • $59
Rave for Annalee Dunn:
“I liked the food and chopping up stuff.”
Kids Can Cook: Kid-Friendly Tapas
with Annalee Dunn Monday, August 7 & Thursday, August 10, noon–2 pm Downtown • reg at WCC • $59
Downtown • reg at Co-op • $10
Teens Can Cook: Stir It Up with Jean Layton, ND Tuesday, July 25, 11 am–1 pm Downtown • reg at WCC • $35
with Cindy McKinney Wednesday, July 26, 6:30–9 pm Downtown • reg at WCC • $39
Greek Summer Menu
LOCATIONS: Downtown = Cordata = Co-op Connections Building, Roots Room at the 405 E Holly St, Bellingham Cordata store, 315 Westerly Rd, Bellingham REGISTRATION: CO-OP = register online at www.communityfood.coop WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com.
with Karina Davidson Thursday, July 27, 6:30–9 pm
QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or firstname.lastname@example.org.
Cordata • reg at WCC • $45
Please do not wear strong fragrances to class.
H ello, Summer!
Hello, Summer! Friday,
Laura, Alice, and Dinger spreading the Co-op love at last year’s game.
et’s celebrate the long awaited return of summer in style! We’ll have live music, a fun giveaway, free reusable shopping bags (first come, first served), and lots of samples featuring the freshest and yummiest of summer treats from the Co-op’s produce, wine, and meat departments. Plus, tips for staying hydrated and protecting your skin while enjoying the summer sun. Look for posters in our stores and information on social media for details.
H ello, Summer!
Bellingham Bells Game Sunday, July 2, at Joe Martin Field Gates open 2 pm, first pitch 3:05 pm Sponsored
H ello, Summer!
MEAT LIVE MUSIC!
by Community Food Co-op
Free tickets available starting June 1 at the Co-op First
June 23, 4–6 pm, Cordata store
H ello, Summer!
H ello, Summer!
come, first served. Limit 5 tickets.
H ello, Summer!
oin us for Family Fun Day Sunday at the ballpark. Pick up your free tickets at the service desk in either store before they are gone. Additional tickets may be purchased at bellinghambells.com. From 2 to 3 pm there’ll be face painting, balloon art, and a bounce house for the kids. The Co-op is also hosting local circus performers to add to the festivities and a nonprofit info fair. The Patriot Brass Ensemble will play prior to the game and will also perform the national anthem. Bring a blanket and chairs if you would like to hang out in the picnic porch area along the left field line. See you at the ballpark!
WINE Hinders & Tidswell play Americana-Roots music that will grab your ears with hooks and harmonies while filling your mind’s eye with cinematic visions of endless highways and all the adventures that lay along them. Listen at bretthinders.com.
Demo Day at Cordata
WIN A $50 CO-OP GIFT CARD!
Sunday, June 11, 11 am–2 pm, Cordata store
emo Day at Cordata will feature the June Harvest of the Month item: salad greens. Stop by to get tips, recipes, and new ideas to incorporate more salad greens in your meals. From arugula to totsoi, learn more about salad green varieties and find recipe ideas at strongertogether.coop/article/salad-greens.
everyone can shop... anyone can join!
FIND Community Food Co-op on
SHare your garden pics with #coopgrown
ENJOY the garden photos from your community
The Meat, Wine, and Produce Departments will have the freshest, most flavorful samples of the season. Bring your tastebuds!