Community Food Co-op NEWS • June 2018

CO-OP NEWS C OM M U N I T Y F O OD.C O OP

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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

From May 20, 2018 „ The majority of the meeting was dedicated to the spring strategic

planning retreat. „ Directors selected Saturday, March 30, for the 2019 Annual Meeting

and Party at the Bellingham Cruise Terminal. The Board will continue to discuss other venue options for 2020. „ The Board discussed follow-up with a member-owner who expressed concerns related to Whatcom Family Farmers. „ Directors approved the May general manager monitoring reports and May Board and committee minutes.

The Co-op Board of Directors at the strategic planning retreat in May. Left to right, back row: Ryan Peters, Melissa Morin, Ceci Lopez, Margaret Gerard; front row: Randy Rydel, Seth Mangold, Phil Buri, Brent Harrison, Caroline Kinsman. Photo by Matt Curtis.

Co-op Bakery CafÊ 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 Randy Rydel Board of Directors Contact boardofdirectors@communityfood.coop 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 lauras@communityfood.coop Design: Matt Curtis mattc@communityfood.coop Opinions expressed in the Co-op News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or 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.

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: June 13 at 7 pm in the Connections Building Classroom, 405 E Holly St., Suite 103

FINANCE REPORT

What is the Co-op Member-Owner Dividend?

BY JON EDHOLM, FINANCE MANAGER

A look into member-owner dividend distribution, and why we haven’t received one lately.

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any of us are accustomed to getting an annual dividend from the co-ops we belong to, such as REI. In the input we received from our annual meeting in March, several Co-op member-owners asked why they haven’t received a dividend from the Co-op recently and expressed an interest to learn more about how our dividend system works.

So, why don’t Co-op member-owners automatically get an annual dividend?

First, let’s review a little history. The member-owner dividend system (formerly known as the patronage dividend) was put into place by a member vote in 2006. The Co-op proposed the dividend system to its membership because, until then, we had no direct way to share the Co-op’s financial success with its member-owners.

Every year since then, the Co-op Board of Directors reviews the Co-op’s year-end financial statements to determine whether or not to declare a dividend. The driving force behind the decision is basically profitability. If there is no profit, the Co-op does not pay a dividend.

That is the case for this year, based on the Co-op’s lack of profitability in 2017.

Even in a year when the Co-op is profitable, the Board can choose not to pay a dividend based on desired cash on hand and projected expenses, but cannot do so in two consecutive years.

In years when a dividend is declared, the Co-op allocates its profits based on member sales versus non-member sales. For example, if 75 percent of sales are from members and 25 percent from non-members, then 75 percent of the profits are potentially available for dividends.

Of that amount, the Board determines how much to retain and how much to pay to member-owners. The Co-op must pay out a minimum of 20 percent of profits. The percentage paid out is determined by the size of the member profits, the cash the Co-op has on hand at the time, and other financial considerations.

In the first few years we paid only 20 percent in dividends, because the Co-op was saving money to acquire and build the store at

Cordata that opened in 2009. The most the Co-op has ever paid out is 50 percent.

Even in years when the Co-op issues dividends, not every Co-op member-owner gets a dividend.

There is a minimum dividend amount set to cover the associated administrative costs of processing the dividends. In other words, it makes no sense to pay someone a $1 dividend that might cost the Co-op $4 in administrative costs to process.

Historically, the minimum dividend amount has been $5. The most recent year the Co-op issued a patronage dividend was in 2015, based on 2014 profits. Because of new efficiencies, in 2015 the dividend minimum was lowered to $4 and a member needed to spend a minimum of $740 at the Co-op to qualify for the dividend.

Individual dividends are calculated based on the amount spent per member number. This is an important reason to always use your member number when you check out!

Will the Co-op declare a dividend in 2019, based on 2018 financial performance? Not likely. We are still working to pay down expenses associated with the recent Downtown store remodel and expansion.

But overall, 2018 is off to a strong start.

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FARM FUND REPORT

This is What’s Next for the Next Step Grant Recipients

BY JEAN ROGERS, FARM FUND ADMINISTRATOR

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he Community Food Co-op Farm Fund’s Next Step Project supports local farmers who are working to expand their farms and supply us with fresh, healthy food.

Next Step gives a boost to farm expansion projects through grants and low-interest secured loans, and our 2017 recipients quickly made good use of the funding.

Here is a snapshot of how they have been using their Next Step funds.

Nick Spring and Sarah Robinson, Springtime Farm in Everson Project: farm property purchase and infrastructure expansion Accomplishment: invested in four new greenhouses, a walk-in cooler, and a wash station Quote from the farmer: “It’s going to give us expansion potential and a more sustainable farm, with long-term control over managing the land. It feels amazing to build a long-term business. We have access to more land now, and the goal is to increase production and product availability. We supply the Co-op and have a multi-year contract with the food bank.”

Amy and Skuter Fontaine, Terra Verde Farm in Everson Project: farm property and equipment purchase (cultimulcher and mower) Accomplishment: cultimulcher saved a lot of time and replaced rototilling; Skuter used to be out till 10 pm and now can be home in time to do deliveries Quote from the farmer: “The cultimulcher saved a lot of time with field prep and I don’t even know how we’d get into the blueberries without it (the mower). It’s been fantastic, really been helpful for our operations.”

Melissa and Mark Moeller, Misty Meadows in Everson Project: infrastructure improvements and increase flock Accomplishment: the farm has excess eggs for the first time Quote from the farmer: “New chickens are busting out eggs all over the place!”

Anna and Geoff Martin, Osprey Hill Farm in Acme Project: chick brooding infrastructure projects to enable poultry flock expansion Accomplishment: now hatching 750 chicks every 3 weeks; preparing to add another brooder next year and increase that to 1,000 chicks Quote from the farmer: “It (the new brooding room) is the core of the farm and hugely important, and knowing the Co-op has our back, we couldn’t do it without your support.”

Katie Pencke and Matthew McDermott, Alluvial Farm in Everson Project: land and equipment purchase and upgrade to local custom bulk feed mix from Scratch & Peck Accomplishment: increased from 10 to 50 animals (pigs) and sold all of them; signed first wholesale client Quote from the farmer: “Without the Next Step grant and loan, it (purchasing custom feed) simply couldn’t have happened.”

Carol, Jesse, and Griffin Berger, Sauk Farm in Concrete Project: purchase equipment (apple washer, automated fruit slicer, and heat pump dehydrator) Accomplishment: only organic honey crisp producer in our area Quote from the farmer: “The Next Step grant allowed us to purchase equipment that we use to make our grape and apple cider and our dried apples that are all available at the Co-op.”

Congratulations to the 2018 Next Step recipients:

Congratulations, Farm Fund!

The Growing Garden, Terra Verde Farm, Wanderwood Farm, Foothills Farm, Mariposa Farm, Southern Exposure Family Farm, Wild Acres Family Farm, Boldly Grown Farm, and Ashmore Farm.

We are thrilled to announce that the Sustainable Whatcom Fund of Whatcom Community Foundation has approved funding for the Next Step Project through 2021.

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T

e look forward to following these nine farms through the growing season and will report on their accomplishments in an upcoming publication.

hanks to you, our Co-op members who shop or donate to the Farm Fund at the registers, we have been able to steadily raise the matching funds to keep this

Katharine Isserlis and Erik Olson, Well Fed Farms in Bow Project: equipment purchase (seeder, cultivating tractor, disc harrow) Accomplishment: started supplying product to the Community Food Co-op through the Puget Sound Food Hub; picked up sales to another local business and plans to add additional buyers Quote from the farmer: “The increased production efficiency that I’ve gained through the tools purchased with the grant funds has definitely helped to move my farm in the direction necessary to grow larger volumes of produce with better consistency/quality and to find extra time and energy to market to new customers in Whatcom County.”

Feliciano Lopez, Lopez Bros. Farm in Mount Vernon Project: purchased 1,500 berry plants; wholesale potential for other unique organic produce Accomplishment: supplied berries to Community Food Co-op and Skagit Valley Food Co-op; recognized with the Innovator Local Farmer Award Quote: “We were pleased to add the delicious berries from Lopez Bros. Farm to our produce departments and are eager to continue working with them.”

—Wynne Marks, Cordata store manager

important program growing alongside our local farms.

When you read about their successes you can feel proud that you were part of the story. With your continued help we can put our support behind even more organic and sustainable farmers working to ensure a stable local food supply for our community.

Farm Fund donations are accepted at all Co-op registers and online at communityfood.coop.

Staff pick

Waterloo Flavored Sparkling Water Sometimes zero is a good thing: zero calories, zero sugar, and zero sodium.

So, there are zero reasons not to try these vapor distilled and cold-force carbonated sparkling waters.

Omega Nutrition Organic Pumpkin Seed Protein Powder

watermelon, lime, black cherry, grapefruit

“This protein powder is the best addition to your favorite smoothie. I don’t eat meat, so I have to make sure my smoothies pack a punch.

You can also add it to any smoothie from our deli, just ask your barista! It makes everything light and fluffy!!!”

$3.75/eight 12-ounce cans

Red Duck Taco Sauces

new

Spice up your tacos, and more. Use these sauces in burgers, stir-fries, or any dish that can use a boost of umami (and that is pretty much every dish). approachably mild, actually spicy, uniquely Korean

$4.75/8 ounces

Coolhaus Ice Cream Sandwiches Ice cream sammie lovers say: “Worth the dough for that dough!” “Better version of a birthday cake.” “Hands down the best sammie I’ve ever had.” cookie dough, birthday cake, gimme s’mores

$4.25 each

DeeBee’s Organics Superfruit Freezies (available frozen and unfrozen) The first 100% organic, freeze-at-home juice bar that has no refined sugars, artificial flavors, colors, or preservatives. DeeBee’s Organic sets a high bar for healthier, simple clean eating. grape, strawberry, tropical

$7.25/12 pops; 75¢ each

Rachel Horton Cordata Deli

NUTRITION & HEALTHY RECIPES

Ask the Nutritionist: Summer Produce

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ear Nutritionist: What are your favorite early summer produce options and why?

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n season, locally grown, and organic fruits and vegetables are no match to the large-scale supermarket varieties. Summer is here and it is time to thrive on the bounty of goods it brings.

Visiting the Co-op’s certified organic produce department, or a local farmers market, is a great way to get the biggest bang for your buck. Not only are you supporting the local economy and reducing environmental impact, but you are also getting the most vibrant, nutrient-rich foods possible.

Purchasing freshly harvested produce will ensure the highest quality. Not only can you see the difference, but you can smell and taste the difference too!

Did you know the color and smell of fruits and vegetables is due to their phytonutrient content?

The more vivid in color and the more aromatic a fruit or vegetable, the more concentrated the phytonutrients in the product. Phytonutrients are important compounds that have been found to have a wide variety of positive effects on the human body, including reducing inflammation, aiding in hormone regulation, encouraging the growth of good gut bacteria, and even playing a powerful role in preventing cancer.

Some phytonutrients decrease with food processing and are best consumed raw, while others increase with food processing and are best consumed cooked. To get the most health benefits out of your summer produce, enjoy a variety of raw and cooked plant foods daily.

So, let’s get to know some of summer’s earliest rock stars!

Strawberries & Raspberries Strawberries are amazing because they are in the top 5 produce items with the highest concentrations of vitamin C. Vitamin C plays a large role in eliminating free radicals and reducing inflammation. Just one cup of strawberries provides 100% of your daily vitamin C needs! Raspberries and strawberries are a rich source of polyphenols— phytonutrients that have far reaching health benefits.

Phytonutrients, specifically in raspberries, have been studied for their ability to induce programmed cell death (apoptosis) in cancerous cells. These polyphenols increase with each stage of ripeness. The riper the berry, the more intense flavor, and the more health benefits!

TIP: Make sure to buy organic strawberries. Conventional strawberries contain the most pesticides per weight out of any produce item tested by the Environmental Working Group.

Cherries Rich in powerful anti-inflammatory compounds, anthocyanins found in cherries have been shown to act similar to NSAID drugs, dampening the inflammatory response within muscle tissue. Furthermore, reductions in serum inflammatory marker CRP (c-reactive protein) were found after two servings of Bing cherries. This is an indication that cherry consumption may help reduce systemic inflammation within the body.

TIP: Anthocyanins are more concentrated in dark and tart cherries.

Dandelion Greens Dandelion greens, especially raw, are unique because they are one of the richest sources of prebiotics (food for good gut bacteria) called inulin and oligofructose. One cup of chopped raw dandelion greens provides a whopping dose of about 7g inulin and 5g oligofructose. These prebiotics provide fuel to good gut bacteria like Bifidobacterium spp., which produce B vitamins for our absorption and short-chain fatty acids that help fuel colon cells and prevent colon cancer.

TIP: If you cook the dandelion greens the content of prebiotics decreases by a third, but it is easier to eat a larger volume. In Greece, they blanch dandelion greens and then drizzle with extra virgin olive oil, lemon juice, and salt. So good!

Fresh Herbs (Oregano) Oregano is one of the most concentrated food sources of polyphenols called flavonoids, with more than four times higher antioxidant activity than blueberries! Plus, it has potent antibacterial properties due to its high concentration of polyphenols. It has been shown to inhibit the growth of pathogenic bacteria like E. coli and parasites like giardia and Blastocystis hominis.

TIP: Since many of the phytonutrients in herbs are fat soluble, make sure to pair fresh or dried herbs with quality oils like extra virgin olive oil for the biggest health punch.

Summer Squash This abundant garden vegetable is not only rich in potassium and fiber, but also rich in phytonutrients shown to have many positive effects including reducing the risk of ulcers, promoting the growth of friendly bacteria, and supporting overall health via anti-inflammatory and antioxidant capabilities. Plus, due to its rich fiber content, it can help balance blood-sugar levels and fuel friendly bacteria in the colon. It’s a win-win situation!

Tip: Turn zucchini into a delicate pasta by using a julienne peeler or spiralizer. Then toss with your favorite pesto or sauté with garlic and extra virgin olive oil.

So, I hope you load up on the season’s best local, fresh produce! Remember, every color and every smell offers something special. May the natural beauty of your exciting produce discoveries transform into a delightful and phytonutrient-rich dish to share with friends and family.

HAVE QUESTIONS? Send them to contact@happybellynutritionist. com. Learn more about Selva’s approach to general health and wellbeing at www.happybellynutritionist.com, and see her recipes and other kitchen tips at www.poppiesandpapayas.com.

Selva Wohlgemuth REGISTERED DIETITIAN & NUTRITIONIST

Summer Zucchini Pasta

By Selva Wohlgemuth Serves two, as a side dish

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his uber delicious take on your traditional pasta contains a variety of the season’s superstars including zucchini and oregano. Once tomato season hits, you can toss in some extra cherry tomatoes for added color and flavor.

INGREDIENTS 1 large yellow zucchini 1½ teaspoons ghee or extra virgin olive oil 2 cloves garlic, finely minced ½ teaspoon fennel seeds ¼ teaspoon chili flakes 1½ teaspoons packed fresh oregano, finely minced sea salt and ground pepper handful of feta cheese handful of finely grated Parmesan fresh thyme, for garnish DIRECTIONS • Peel zucchini into thin ribbons using a julienne peeler. Stop peeling once you get to the seeds and finely chop the remaining zucchini. Set aside the peeled zucchini strands and diced pieces.

• In a sauté pan, heat ghee over medium-low then add the finely minced garlic, fennel seeds, and chili flakes. Add the diced zucchini pieces and stir. Be careful not to have the pan too hot!

Keep at medium low and sauté 1–2 minutes until fragrant.

• Add the zucchini ribbons and the minced fresh oregano. Stir to combine. Add a generous pinch of sea salt and freshly ground pepper. Cover and cook another 2–3 minutes until zucchini ribbons are tender. Be careful not to overcook.

• Once the zucchini is tender, turn off the heat and toss in a handful of feta and grated Parmesan. Stir to combine. Season with additional sea salt and pepper, to taste. Using a large fork and spoon swirl the zucchini pasta into little mounds.

• Serve with grilled meat or fish, top with a Bolognese sauce, or just eat as is on its own … it’s that delicious!

Note: You can also stir in some cooked spaghetti pasta to increase the caloric density of the meal.

Community Shopping Day

shop on Saturday, June

June’s SEED recipient

16

2%

Bellingham Arts Academy for Youth’s mission is to enrich the lives of children through exploration in the arts and through the development of character, confidence, creativity, and community. And, that every child should have access to arts programs regardless of socio-economic background.

SEED funds will help support a scholarship program and reduced tuition after-school arts enrichment programs in Title I schools for students who otherwise would not have access to the arts.

LEARN MORE, DONATE, OR VOLUNTEER at baay.org or 360-306-8531.

of the day’s total sales will be donated

Cast photos of past Bellingham Arts Academy for Youth productions: (top photo) School of Rock (2017, directed by Maddy Hamilton and Erica Ewell) and Us and Them (2018, directed by Ian Bivins). BAAY has a robust offering of summer programs for youth from 4 to 17 years old. Visit baay.org for inspiration and details.

Photos by Juliette Machado.

recent 2% Saturday

ROUND UP your purchase amount and Donate the Difference at any Co-op register throughout the month.

donations

$1,990

$2,074

$1,978

ReUse Works in May

Communities in Schools Whatcom-Skagit in April

Let’s Move!

Blaine in March COMMUNIT Y FOOD CO - OP

annual meeting & party MORE THAN JUST A GROCERY STORE

SATURDAY

DOORS OPEN AT 5 PM

HEALTHY CONNECTIONS

CLASSES Upcoming Classes Through Late July The Social Entrepreneur’s Road Map with Alan Seid Monday, June 4, 6:30–9 pm

Learn how to start your business from scratch in nine simple steps. This class is for new entrepreneurs who have a service to offer—holistic practitioners, healers, coaches, therapists, counselors, even lawyers—but who don’t know how to market or monetize their gifts. Alan Seid has spent over 10 years studying business and marketing, with a special focus on expanding your reach via the internet.

Downtown • reg at CO-OP • $40

Wild King Salmon

with Robert Fong Tuesday, June 5, 6:30–9 pm

At the height of salmon season, let Chef Fong delight you with seared king salmon belly with tomato and cilantro salsa; fillet of Hawaiian-style king salmon gravlax; and salmon, spot shrimp, and scallop poke.

Downtown • reg at WCC • $55

Great Northern Whales

with David Drummond Wednesday, June 6, 6:30–8:30 pm

Charismatic, intelligent, and graceful, the great whales have inspired and fascinated humans through the millennia. In this class, wildlife naturalist David Drummond guides an investigation of both the myticeti (baleen) whales, including gray whales, right whales, and humpbacks; and odontoceti (toothed) whales such as sperm whales. David Drummond has spent many years onboard coastal and deepwater vessels from the Arctic to Antarctic, and has collaborated with whale researchers and world whale projects.

Downtown • reg at CO-OP • $10

À Table

with Karina Davidson Thursday, June 7, 6:30–9 pm

Come to the table for a French feast! Karina Davidson serves a chicken liver pâté (with some alternative hor d’oeuvres for those not fond of pâté), salad of haricots verts (green beans) and toasted walnuts, and beef and mushrooms with Madeira sauce served with purée de pommes de terre (mashed potatoes). For dessert, we’ll make a chocolate tart with raspberry-red wine sauce. Course fee includes choice of wine or non-alcoholic beverage.

Cordata • reg at WCC • $49

Introduction to Muscle Response Testing

Cybersecurity

Luscious Lemons

Muscle response testing can be used as a diagnostic tool to uncover imbalances in our physical, nutritional, and emotional health. Learn how to use the method to determine the most effective strategies or treatments for your body. Richard Tran is a Bellingham chiropractor in practice at Color Chiropractic and has used these approaches since 2003.

Learn the basics of cyber security and the internet usage. We’ll talk about how ads, data mining, and Google affect your online experience, and dispel common myths about web security. No technological skills or knowledge required.

Emerson Powers studied computers and security for two years at WCC and has completed his first year of studies at WWU. He has a passionate interest in this topic and in sharing what he knows with the community.

Lemon is a quintessential flavor of summer—lending a bright refreshing quality to the recipes that feature it. Cindy McKinney creates a lemon-rich menu of chicken picatta with capers and lemon, lemon and chive risotto, and orzo salad with roasted vegetables in a lemon vinaigrette. To round out the meal, Cindy will make a lemon tart with berry topping, and lemon and rosemary cookies.

with Richard Tran, DC Thursday, June 7, 6:30–8 pm

Downtown • reg at CO-OP • $5

Conversational Intelligence with Lynne Brisdon Tuesday, June 12, 6:30–8 pm

Conversations are your currency for having quality relationships at work and at home, and are a defining factor of your success. Understanding the neuroscience behind conversational patterns allows you to move from conversations that miss the mark to conversations that create trust and healthy connections, and even trigger growth, innovation, and new insights. This workshop is presented by Northwest Corner Coaches.

with Emerson Powers Monday, July 9, 6:30–8 pm

Downtown • reg at CO-OP • free

Gary Ingram provides an overview of the latest solar energy options for this region. He’ll talk about how solar works, technological options, consumer credits, and more. Gary Ingram is a sales representative for Banner Power Solutions in Burlington.

Aromatherapy for Anxiety and Pain Relief

Shop Well, Eat Well

with Michelle Mahler Tuesday, June 19, 6:30–8 pm

Help yourself naturally with essential oils. These remedies can aid in relief of stress, insomnia, anxiety, depression, panic attacks, nightmares, sleep disorders, headaches, and many other conditions and symptoms. We will discuss commonly used oils such as lavender, bergamot, rosemary, rose, and others, and how to apply them. Take home notes on safe application, recipes, and how to use them at home.

Class fee includes supplies to make a 1/3 oz. roll-on.

Downtown • reg at CO-OP • $20

Ethiopian Cuisine

with Assefa Kebede Tuesday, June 26, 6:30–9 pm

Assefa Kebede, former owner and chef at Vancouver’s award-winning Nyala African Cuisine, shares favorite recipes from his native Ethiopia.

Enjoy yedro infele (chicken thighs cooked in red pepper sauce), gomen wat (spinach and kale) and, of course, injera, the distinctive sourdough flatbread that accompanies all Ethiopian meals.

Downtown • reg at WCC • $39

Summer Soup, Summer Salad with Karina Davidson Thursday, June 28, 6:30–9 pm

Karina Davidson pairs fabulous salads with complementary summer soups. We’ll enjoy farmers market pasta salad with tomato and vegetables, and French green lentil soup; Spanish chicken, green bean, and wild rice salad with fresh orange-sherry vinaigrette matched with ajo blanco, a delicious white gazpacho; and summer steak salad with ginger-lime dressing, served with butternut, apple, and ginger bisque.

Downtown • reg at WCC • $39

Downtown • reg at CO-OP • free

Berry Bonanza

with Karina Davidson Thursday, July 12, 6:30–9 pm

Celebrate Bastille Day in style. We’ll begin with a Kir royal and an amuse-bouche of gruyere gougeres (cheese puffs) and will continue with tomato dijon tarte and salmon Nicoise salad, before wrapping up the celebration with raspberry-almond clafoutis with whipped creme fraiche. Course fee includes a choice of wine or a non-alcoholic beverage.

Cordata • reg at WCC • $49

QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.

An abundance of berries is one of the great benefits of a Pacific Northwest summer. Karina Davidson will make two versions of strawberry shortcake: one a thick moist cream cake frosted with strawberry whipped cream, the other a strawberry-cream cheese scone, suitable for breakfast or dessert.

Karina will also create a classic blackberry pie with a lattice crust and a blueberry glacé tart.

Food Preservation and Canning Series

Russ Duncan of the Co-op produce department, assisted by his daughter Ruby Mae, present a lunch menu kids can learn to make for the whole family.

In this hands-on class, we’ll enjoy grilled cheese sandwiches with cut veggies; quesadillas with watermelon and radish wedges; and pasta with peas, fresh basil, and Parmesan cheese. Designed for ages 7–13.

Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham

with Karina Davidson Tuesday, July 24, 6:30–9 pm

Downtown • reg at WCC • $39

Kids Can Cook: Special Summer Lunch

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.

Food meets physics in this action-packed and informative class! Kitchen experiments will give students the chance to observe how liquid turns to a solid with homemade butter, how yeast is alive with soft pretzels, the states of chocolate in lava cakes, color-changing lemonade and no-blender slushies, and polymer-chain fruit gummies. Experiment results (in most cases) will be eaten on the spot.

Students should bring a bag lunch to class. Designed for ages 7–13.

Downtown • reg at WCC • $55

Bastille Day Celebration

Downtown • reg at WCC • $29

Downtown • reg at WCC • $39

with Annalee Dunn Thursday, July 19, 10 am–2:30 pm

Join Registered Dietitian Nutritionist Michelle Smith for a discussion of healthy eating and a downtown store tour highlighting ways to balance nutritional, budgetary, and ecological concerns—and, of course, the need for deliciousness! We’ll have free samples and coupons for savings on Co-op products. The class is free, but preregistration is necessary and class size is limited. Everyone is welcome.

with Russ Duncan Monday, July 16, 11 am–1 pm

Join Azma Khan for a homestyle vegetarian Pakistani feast of alu gobi (potatoes and cauliflower), channa (garbanzo) pulao, and masoor dal (red lentils). All dishes are gluten-free. Pakistani cuisine is similar to North Indian, but with a stronger Persian influence.

Azma Khan is a native of Lahore, Pakistan, who has lived in Whatcom County since 1993.

Kids Can Cook: Science in the Kitchen

with Michelle Smith, RDN Wednesday, July 11, 6:30–8 pm

LOCATIONS: Downtown = Co-op Connections Building, 405 E Holly St, Bellingham

Please do not wear strong fragrances to class.

with Azma Khan Wednesday, July 18, 6:30–9 pm

with Gary Ingram Tuesday, July 10, 6:30–8 pm

Downtown • reg at CO-OP • free

Downtown • reg at WCC • $39

Vegetarian Pakistani

Solar Energy

Downtown • reg at CO-OP • $5

with Cindy McKinney Tuesday, July 17, 6:30–9 pm

with Jennie Goforth Wednesdays, July 25–Aug. 15, 6:30–8 pm

Learn how to safely can, freeze, dehydrate, and ferment your favorite foods to increase nutrition throughout the year. Take advantage of our amazing local produce and reduce waste in your kitchen using appropriate, well-researched, and up-to-date techniques. Instructor Jennie Goforth teaches food safety and preservation classes at WSU Skagit, and has been preserving food at home for over 20 years.

location varies • reg at WCC • $25 per session or $89 for all four sessions (session details online)

To learn about upcoming classes, check our class listings at communityfood.coop.

you voted for it ...

let’s invest!

Our goal is to raise

3 million

$

in shares by December 31, 2018

For more information, visit communityfood.coop/invest-in-your-co-op

COMMUNITY ART EVENTS

“Palouse” by Yvette Neumann.

June Art Shows: Dine with a Dash of Organic Local Art Downtown

store: Yvette Neumann, abstract paintings

Cordata

store: Whatcom Community College student art exhibit

W

hile you’re grabbing a bite of delicious organic food or refueling for summer fun with an espresso or smoothie, come on in and sit a spell in our dining areas and enjoy the work of talented local artists.

16th Annual Imagine This!

Home & Landscape Tour Saturday,

June 23, 10 am–5 pm Whatcom County $10 self-guided; purchase at the Co-op, Village Books, and the RE Store.

Açaí Bowls—now at the Bakery Café!

Açaí (AH-sigh-EE) is a ‘superfood’ tropical palm fruit packed with phytonutrients, antioxidants, a nd healthy omega fats.

Tickets:

$45

VIP Bus: purchase online.

D

o it yourself-ers will delight in a day of exploring innovative and eco-friendly homes, urban farms, tiny houses, and sustainable landscapes.

LEARN MORE and purchase VIP tickets at WhatcomHomeandLandscapeTour.org.

www.communityfood.coop

360-734-8158

We blend frozen açaí, top it with sliced banana and oat granola, and drizzle it with honey. And it’s all organic!

Just 7.99 for the basic 16-ounce bowl—only at the Co-op Bakery Café!