In Season SUMMER 2019
Apply for a 2020 SEED: Community Shopping Day Apply on our website. Deadline July 31. We’re looking for 12 great community organizations to support in 2020! Recipients receive a $2,000+ donation. Share this funding opportunity with those who strive to keep our community strong and vibrant.
March with us in the 2019 Pride Parade. Meet at 11 am on the Bakery Café patio or join us by 11:45 am at the parade start (corner of Halleck and Ohio streets). Parade starts at noon! Kids, pets, and bikes welcome!
Bakery Café 4th Anniversary Celebration
SEED: Community Shopping Day for Lhaq’temish Foundation/ Paddle to Lummi
Noon to 3 pm Join the fun on the Bakery Café patio for an anniversary and Co-op Pride kick-off party.
Two percent of today’s combined sales will be donated. Stock up and support this spectacular event! Learn more in this issue of In Season.
Co-op Bakery Café Open Mic Join us to play a tune, share a song, or just to listen.
Meeting and event details at communityfood.coop.
315 Westerly Road Bellingham WA 98226 Open daily 7 am –9 pm
Everyone Can Shop Anyone Can Join
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
In Season, Summer 2019
Board of Directors
Editor, Laura Steiger firstname.lastname@example.org Design/Production, Habiba Sial Printed on 30% PCW recycled paper. Back issues on website. Acceptance of advertising does not indicate endorsement by the Co-op. Nutrition and health information provided for informational purposes only; consult a licensed practitioner.
The Co-op is Whatcom County’s only member-owned grocer. Member-owners are welcome at Board of Directors and Member Affairs Committee meetings. Board Administrator, Jean Rogers email@example.com or 360-734-8158, ext. 311. Cover photo by contributing author Alissa Segersten.
National Watermelon Day
Co-op Bakery Café Open Mic Join us to play a tune, share a song, or read your work.
National S’mores Day
SEED: Community Shopping Day for The Community Boating Center
7 Annual th
Community Food Co-op
Farm Celebration A Benefit for the Co-op’s Farm Fund Details on the following page.
Two percent of today’s combined sales will be donated. Stock up and support local marine stewardship and recreation!
No Dividend Declared
Your Opinion Matters
BY JON EDHOLM, CO-OP FINANCE MANAGER
Our relationship with member-owners and shoppers is key to our success. We take pride in the goods and service we provide and continually look for ways to improve. To that end, we’re excited to introduce a new, additional way to hear from shoppers.
The Co-op did not generate a surplus (profit) for the fiscal year ended December 29, 2018. That means there will not be a memberowner dividend this year. For a more thorough explanation of the Co-op’s dividend system, read the story published in the April 2019 issue of the Co-op News, which is available on our website. We appreciate your ongoing support as we continue to work hard to serve you—our member-owners.
CHECK YOUR RECEIPTS! Shoppers will be randomly selected to complete a short online survey using a link printed on their cash register receipts. Customers who complete the survey will receive an offer for $5 off a future purchase of $25 or more. We value your feedback and we look forward to hearing from you!
2019 is the Year of the Co-op’s Farm Fund LARGEST FUNDING DISTRIBUTION IN PROGRAM HISTORY BY JEAN ROGERS, FARM FUND ADMINISTRATOR
2019 is shaping up to be the Year of the Farm Fund.
hanks to Co-op shoppers, local farmers, and community organizations, the Farm Fund has distributed $81,000 in 2019 ($48,000 in grants and $33,000 in secured loans) to Whatcom and Skagit farms and food projects—the most in the Farm Fund’s 18-year history. Together we truly are strengthening the local food system we rely on. That’s not all! The year of the Farm Fund continues. We recently received great news that the Sustainable Whatcom Fund of Whatcom Community Foundation has granted $15,000 to the Farm Fund low-interest secured loan program.
If we raise another $13,000, we can meet our goal of $100,000 for the secured loan program!
Whatcom Community Foundation CEO Mauri Ingram said, “Access to expansion capital is often limited for farmers with
smaller operations. The Farm Fund’s loan program makes those critical dollars available at a low interest rate. The best part is that your contributions will be recycled many times over, making it possible for multiple local farms to invest in their operations, their livelihood, and a stronger local food system.” The new funds could not have arrived at a better time. The loans, offered in partnership with Industrial Credit Union, are in high demand, and all available loan funds were already in circulation. Securing additional funding continues to be a high priority for 2019. If we raise another $13,000, we can meet our goal of $100,000 for the secured loan program! Ongoing support for the successful Next Step grant program (see facing page) is another important funding goal. Next Step grants, paired with investments by farmers, enable expansion projects critical to farm growth, resilience, and increased local food supply. Thanks to all those who have contributed to the Farm Fund. With your continued support, we look forward to stocking the Co-op shelves with even more farm fresh, local food.
Donations to the Farm Fund accepted at all Co-op registers. For more info contact Jean Rogers at 360-734-8158 ext. 311 or email firstname.lastname@example.org.
it’ll be a hoot! 7 TH ANNUAL
Community Food Co-op
Farm Celebration A benefit for the Co-op’s Farm Fund September 1, 4–8 pm at Boundary Bay Brewery Beer Garden in Bellingham $5 to $20 donation at the door. All ages, everyone welcome. Dancing • Music • Farmer Awards Celebrate Eat Local Month! Eat and drink local goods throughout the night (available by purchase).
The Next Step Project awarded $40,000 in grants to 11 Whatcom and Skagit county farms this year.
Photos courtesy of individual farms. Alluvial Farm: Kathryn Moran photography.
The 2018 grant recipients achieved great strides with projects to address climate change, implement labor saving efficiencies, and realize exponential sales growth. We look forward to following the exciting accomplishments of the 2019 grant recipients, starting with the six following farms.
Pablo Silva and Maura Vasquez of Silva Family Farm are purchasing organic blackberry, currant, and blueberry plants for their recently acquired 8-acre farmland, and will expand sales of organic strawberries and raspberries.
Jimmy Kintzele and Kara Allen of Southern Exposure Family Farm are building an automated solar-powered irrigation system that maximizes water conservation and minimizes energy consumption, saving endless hours spent watering their hillside terraces and greenhouses, using both well water and gravity-fed water collected from gutters and French drains.
Cabrera Farms owners Francisco and Zochitl Cabrera will purchase harvesting and irrigation equipment and participate in the Bellingham Food Bank’s innovative Mobile Health Project. The project, also supported by the Farm Fund, will provide free produce to farmworker families during the harvest season.
Chris Henderson and Mia Devine of Small Acres, already innovators in using solar power and on-site composting systems, will purchase a biodiesel walk-behind tractor and tools, and improve their wash/pack station.
Katie Pencke and Matthew McDermott of Alluvial Farms are purchasing organic grain in bulk to mix and mill feed on-site, as well as a walk-in freezer and cooler.
Christopher Gonzales and Aurora Lindquist of The Growing Garden have taken on ownership of the farm as longtime owner Brent Harrison retires. They have already constructed a new hothouse to extend the season for their fresh herbs and veggies, and reported, “It’s fantastic and already making a difference.”
Tortillas Con Madre BY LAURA STEIGER, OUTREACH TEAM
Tortillas naturally enhanced with omegas 6 & 9 from organic pumpkin oil.
upita Nava grew up eating freshly made tortillas with every meal. By the age of 13, under the careful tutelage of her grandmother and mother, she was the tortilla maker for her family. As always, practice makes perfect and in 1995 Lupita and her husband, Gerardo Quiroz, started a corn tortilla business in Monterrey, Mexico, that Lupita’s younger brother still runs. In 1997, after the couple immigrated to Canada and then to the U.S., they often talked about opening another tortilleria. Lupita said, “It wasn’t until 2016, when I started making my own organic flour tortillas at home, that we seriously considered opening an organic flour tortilla factory.” With the knowledge Gerardo gained from 20+ years working in the organic industry, Lupita started to test different combinations of wheat flours and oils.
She determined that pumpkin oil best enhanced the flavor of the wheat flour and developed the Tortillas Con Madre recipe featuring five simple ingredients: organic artisan wheat flour, water, organic pumpkin oil, sea salt, and non-aluminum baking powder. “I learned that all pumpkins in the world originated in Mexico and felt this recipe, besides being very nutritional, was a bit more authentic Mexican because of the pumpkin seed oil in it,” said Lupita. Like most small businesses, Tortillas Con Madre is a family affair. “My husband helps me with the operations and the mechanical aspects. He also helps with marketing and USDA compliance. My son, Gerardo Jr., operates equipment during production and cleans and sanitizes it, and my daughters, Valeria and Nicole, help with packing and general cleaning. I manage sales and administration,” said Lupita.
LUPITA’S RECIPE TIPS— “Honestly, I eat Tortillas Con Madre with most of my Mexican dishes, but quesadillas are my favorite.” For the tastiest results, warm tortillas on a preheated skillet until soft and puffy.
FAVORITE MEMORY— “My favorite memory will always be watching the family work together during production. The satisfaction I get knowing that our Tortillas Con Madre have been made with care, and consumers are taking home a little piece of that and the passion we instill in each tortilla. “I feel proud to partner with such a passionate community of suppliers and customers. It’s important to understand that buying local creates jobs in our community. Local farmers harvest and mill local grains, local factories manufacture nutritional oils, and a local family helps with baking and packaging this flat bread for the delight of our community. It doesn’t get any better than that.”
Photo by Habiba Sial
LOCAL VENDOR PROFILE
LOCAL VENDOR PROFILE
Salsa Mama BY LAURA STEIGER, OUTREACH TEAM
By popular demand: salsa from Nola’s family to your family table.
t’s funny how seemingly unrelated circumstances can converge to forge a new path in a person’s life. The convergence for Nola Ovenell involved her recovery from cancer and installing a pool at her house. After getting a clean bill of health 15 years ago, Nola was so thankful that she determined to find work that was purposeful and fun. And, after Nola installed a pool at her house and it quickly became the neighborhood kid hangout, she needed a quick and healthy way to feed a lot of hungry kids. The answer: salsa. Nola started making big batches of homemade salsa to feed the kids. They loved it and always asked for salsa every time they visited. Eventually, the parents started asking if they could buy her salsa. Soon Nola and her husband, Mike, got busy building a commercial kitchen on their property and Salsa Mama was born.
Nola loves spending her days in her commercial kitchen in the woods, surrounded by the beautiful trees she loves and making healthful preservativefree salsa. The business has always been a family project. As well as holding down their own outside jobs, Salsa Mama is a steady side gig for Nola’s family. Husband, Mike, aka “the can man,” handles all of the recycling. Son, Ian, designed the labels when he was in high school and now he runs the website. Daughter, Caitlin, is in charge of labeling with sister-in-law, Debbie Zimmermann, also pitching in. Even Nola’s mother helps in the summer months, when she is visiting from Arizona. Nola said, “I never wanted to be a big conglomerate. I have 14 stores and that’s all I need. We make small-batch salsa. We strive for the best quality we can make and use absolutely no preservatives.”
NOLA’S RECIPE TIPS— For a super simple guacamolestyle dip, just mash avocados and mix in a container of salsa—done! People have also told her that her salsa is great for making a flavorful, savory chili. Simply add a container of salsa to your favorite chili ingredients: beans, meat or vegan protein, tomato sauce, veggies, or grains.
FUNNY MEMORY— “My first farmers market was a little tiny market at the hospital in Mount Vernon. I got there early and discovered that everyone needed a tent. I ran to the store but realized that the tent I got wasn’t a popup. It had 50 poles! I had poles everywhere! Finally, people must have felt sorry for me. Everyone pitched in and helped. I bought a popup tent before the next market.”
Photos courtesy of Beau Garreau (aerial view) and Jon Carroll (landings).
Canoes arrive at Lummi Nationâ&#x20AC;&#x2122;s Stommish grounds in 2018 on their way to a gathering in Puyallup. As per tradition, Lummi Nation Chief Bill James welcomes canoes to come ashore and share food and dance. As many as 100 canoe families from throughout Washington, Vancouver Island, and the coast of British Columbia will ask permission to come ashore onto Lummi territory on July 24 for the annual Tribal Canoe Journey. The community is welcome to attend the canoe landings and four days of ceremonies and celebration from July 24 through July 28.
Paddle to Lummi 2019 BY BETSY PERNOTTO, PADDLE TO LUMMI 2019 COMMUNITY CONNECTIONS COMMITTEE
The canoes are coming!
rom July 24 to July 28, Lummi Nation will host the Paddle to Lummi 2019, Sqweshenet Tse Schelangen/Honoring Our Way of Life. As many as 100 canoe families from throughout Washington, Vancouver Island, and the coast of British Columbia will ask permission to come ashore onto Lummi territory on July 24 for the annual Tribal Canoe Journey. Native Hawaiians, Maori, and Papua New Guineans were also invited to participate in this historic event. Four days of ceremonies and celebration will follow the canoe landings. Tribes will share their traditional stories, songs, and dances with each other at Lummi Wex’liem Center. On the final day of Paddle to Lummi, Lummi Nation will host a potlatch, giving away handmade gifts to the many guests who attend the event. The canoe journey was reinvigorated in 1989, when seven canoes participated in the Paddle to Seattle, which sparked new interest among Indigenous people—many of whom had not practiced canoe society traditions for many years—to learn and revive coastal cultural traditions. Since then, the Canoe Journey has rotated to different destinations along the Pacific Northwest Coast. Documentary filmmaker Mark Celletti (Journey to Squaxin Island  and 2008 Canoe Way: The Sacred Journey) said, “The revival of cedar canoe culture and Tribal Journeys is one of the most significant cultural movements of our time. It serves as an example of healing through tradition for indigenous cultures throughout the world.”
the Lummi people are honored to welcome all our relations traveling the traditional highways of the ancestors
Becky Kinley, special events coordinator for Lummi Nation said, “Participating in the Canoe Journey teaches our youth strong [Lummi] pride. In the canoe, as in life, whatever they have going on, they have to pull through it.” Canoe pullers train for months to make the arduous journey in which they might be paddling for hours at a time for several weeks. The Canoe Journey is a drug- and alcohol-free event, and some canoe families are also smoke-free. As the hosts, Lummi Nation will welcome 10,000 people to their shores and feed 5,000 or more guests each day. They will also provide camping facilities, showers, and bathrooms for the visiting
canoe families; activities and spaces for youth and elders; and give handmade gifts to the estimated 10,000 guests. “The Lummi people are honored to welcome all our relations traveling the traditional highways of the ancestors to participate in this year’s journey,” said Jeremiah Julius, tribal chairman of the Lummi Indian Business Council. “Together we will celebrate, honor, and preserve the unique cultural heritage of the Coast Salish people.” Paddle to Lummi 2019 is an opportunity for white settlers to learn about the culture of the Coast Salish people and to honor the first inhabitants of these lands and waters. The event is free, open to the public, and family friendly. Canoes will land at Lummi on the morning of July 24. Dances and celebrations will continue at Lummi Wex’liem Center from July 24–28. Your support for the Tribal Canoe Journey can strengthen and repair relationships between Lummi Nation and the surrounding community, honor the first inhabitants of these lands and waters, and help revitalize Native culture and identity.
WAYS TO SUPPORT THIS MAGNIFICENT CULTURAL EVENT Shop—Saturday, July 20, Community Shopping Day at the Co-op to benefit the Paddle to Lummi Learn—paddletolummi.org Donate—gofundme.com/paddle-to-lummi-2019 Volunteer—paddletolummi.org/stay-connected Attend—July 24–28 at Lummi Nation Watch—videos documenting previous canoe journeys at bit.ly/TribalJourneys2017 and bit.ly/CanoeJourney2017Video
Discover the Thousand Hills 100% Grass Fed Difference BY LAURA STEIGER, OUTREACH TEAM
Practicing regenerative agriculture and sharing the mission of holistic management with global partners.
ave you tried Thousand Hills grass-fed ground beef yet? We are confident that it is a superior product at an unbeatable price, and it tastes great too.
Thousand Hills cattle live freely on grass pastures
Thousand Hills cattle live freely on grass pastures that are not sprayed with synthetic pesticides or herbicides, and the cattle are never confined to a feedlot. In the winter, cattle consume stockpiled or stored forages, like hay. You can trust the Thousand Hills grass-fed label because it is certified by the American Grassfed Association.
REGENERATIVE AGRICULTURE Grass-fed is a great start, but the folks at Thousand Hills take their ranching practices even further. They believe that “regenerative agriculture is a broad set of holistic land management and grazing practices that build soil health, reduce erosion and runoff, increase biodiversity, maximize photosynthesis, sequester carbon, re-establish diverse grasslands, benefit pollinators and wildlife, eliminate dependence on chemical herbicides and synthetic fertilizers, and improve nutrient density in meat, while benefiting rural economies.” As part of their commitment to regenerative agriculture, Thousand Hills is an accredited Savory Global Network Hub. Savory hubs share the mission of “large-scale regeneration of the world’s grasslands through Holistic Management to address the global issues of desertification, climate change, and food and water insecurity.”
KNOWING OUR NOES All Thousand Hills ranchers adhere to a “Know No” policy: no confinement, no antibiotics, no artificial hormones, no GMOs, and no grain or grain byproducts—ever in the animal’s life. In the rare case an animal requires antibiotics due to illness or injury, it is treated and diverted to the conventional beef market, never to be sold under the Thousand Hills label. Cattle are currently sourced from small Midwestern independent family farms that follow the “Know No” policy. To meet increasing demand from our side of the country, Thousand Hills is expanding to include West Coast family farms.
SHARED VALUES It's always a pleasure to do business with other businesses that align with our basic values and goals, and Thousand Hills does just that. Grass-fed, family-farmed, and holistically managed, we thoroughly support their ambitious vision, mission, and goal.
HEALTH BENEFITS OF GRASS-FED BEEF According to the information shared on the Thousand Hills website, featured health benefits of eating 100% grass-fed beef include, “increased amounts of omega-3 fatty acids; vitamins A, D, E, & K2; and CLA (conjugated linoleic acid). Additionally, grassfed beef is shown to be lower in cholesterol, saturated fats, and calories when compared to grain-fed beef.”
Co-op shoppers will be pleased to know that Thousand Hills ground beef is never packaged in Styrofoam trays. The onepound packages are available in our self-serve meat case. They conveniently freeze well, too. Given the quality of Thousand Hills ground beef, our buyers hope to introduce more 100% grass-fed beef products from Thousand Hills in the future.
Watch—Thousand Hills Chief Regenerative Renegade, Matt Maier, discusses grass-fed labeling in a video at thousandhillslifetimegrazed.com.
Vision—Rescue the U.S. food system from collapse. Mission—Nourish soil, plants, cattle, and people by holistically grazing cattle for their lifetime. Goal—Convert 2,000,000 acres from extractive conventional ag practices to holistic regenerative ag grazing practices by 2025.
Learn—American Grassfed Association information is at americangrassfed.org and Savory Global Institute information is at savory.global.
The Revolution will be Delicious BY DAVE STRAUB, CORDATA PRODUCE DEPARTMENT
Meet the co-founders of Cooperativa Tierra y Libertad.
or some, the Mexican Revolution never ended, but is still fought by peaceful farmworkers with berries instead of guns. Meet Modesto Hernandez Leal and Ramón Barba Torres, co-founders and worker-owners of Cooperativa Tierra y Libertad. Through their struggle for farmworker equity, the values of the rebellion endure.
The Cooperativa’s logo depicts Emiliano Zapata with his gun edited out and replaced with a basket of berries. Zapata famously said, “I’d rather die on my feet than live on my knees.” A phrase that has continued to inspire the dispossessed over the last 100 years, including Ramón and Modesto. The exploitation of farmworkers is part of a historical context as
Photos by Matt Curtis
local farmworkers are proud to provide ethically produced berries from their farmworker-owned cooperative
Ramón Barba Torres (upper left) and Modesto Hernandez Leal (upper right), co-founders of Cooperativa Tierra y Libertad, hosted Co-op staff on a tour of their farmland in Lynden. Throughout the visit, the pair couldn’t resist their natural tendency to deftly tend the plants as we walked. Until the farm is making money, the co-founders contribute sweat equity and work without pay in order to launch the new cooperative.
old and ubiquitous as civilization. Currently, in every developed nation in the world landless laborers do the hard work. Eastern Europeans pick Britain’s berries. Nicaraguans pick Costa Rica’s coffee. Indonesians pick Malaysia’s bananas. In Washington, undocumented farmworkers and guest-workers with temporary H2A visas grow our food in an agricultural system famously exploitative and racist. The idea for Cooperativa Tierra y Libertad emerged during the struggle, and eventual success, to form the first farmworker-led union in Washington. Over many hours, weeks, and months of meetings, the farmworkers discussed how it would be to work without bosses or supervisors. Two years later, local farmworkers are proud to provide ethically produced berries from their farmworker-owned cooperative. I visited Cooperativa’s 65 acres this spring. Rows of fledgling blueberries, raspberries, and strawberries stretched into the distance under a vista of Mount Baker. Ramón is 30-something, relaxed, and slightly skeptical in a way reminiscent of Zapata portraits. Modesto smiles constantly and moves with a youthful energy despite an old injury from working in dangerous conditions. Both are proud to be farmworkers. “They stuck well to the Earth and they are beautiful,” Ramón said of their recently transplanted blueberries. Modesto cupped his hands under a heavy cluster of blossoms to demonstrate hand
harvesting. The most skilled pickers see through the foliage and rapidly thumb only the ripest berries into their palms careful not to disturb the silvery coat of bloom dust that keeps the berries fresh.
we are doing this for families, so they can eat the fruits of their labor while also having opportunity, education, and the chance to become professionals if they want
During my tour they continued to work, pruning old growth and tearing up fistfuls of weeds while describing their dreams for the Cooperativa. Ramón gestured to vacant sections of land to grow corn for a future tortilla co-op, to plant an orchard, and to grow vegetables. They envision 10 families who cooperatively grow and sell their own food. “Families shouldn’t have to struggle for land,” Ramón said. Often farm work is endured by workers who hope better for their children, but Ramón, a father of two, doesn’t see farming and education as mutually exclusive. “We are doing this for families, so they can eat the fruits of their labor while also having opportunity, education, and the chance to become professionals if they want.”
creating an opportunity for cooperation between our two communities, separated by language and economic barriers, but who share the same values of healthy food access and farmworker equity
But each idyllic vision came with the caveat, “we need more money.” Plants damaged by the harsh winter need pruning and raspberries lay untrellised because they can’t afford to pay workers. Instead, the founders contribute sweat equity and plan to pay themselves wages when the Cooperativa becomes profitable. But that could take years. I asked how they survived in the meantime. “Thanks to God,” Modesto said. “Farmworkers suffer to bring berries to market. To work on this project for a better future is a gift from God, but first we must pay rent.” A sobering reminder that to peacefully change an exploitative system requires resources and the support of a community. At the Community Food Co-op, portraits of our hardworking local farmers hang proudly above the produce department. These farmers carved a life for themselves outside big agro-business. They are also white and followed a path of relative privilege with access to education, mentors, land, equipment, and, most importantly, money. Meanwhile, the faces of undocumented farmworkers and H2A guest-workers, who grow the vast majority of our food, are absent. Well, here they are, creating an opportunity for cooperation between our two communities, separated by language and economic barriers, but who share the same values of healthy food access and farmworker equity. Ramón and Modesto are hardworking, skilled, and their dreams of a better life for farmworkers deserves our support.
TO CONNECT Follow—@tierraylibertad_coop on Instagram Contact—email@example.com Shop—Buy their berries at the Co-op this summer or go u-picking at their farm starting June 30. Donate—Make checks payable to Cooperativa Tierra y Libertad and send to: TIERRA Y LIBERTAD, P.O. Box 963, Bellingham, WA 98227 Donations go toward new equipment and lease-to-own payments.
Photos by Habiba Sial and Matt Curtis.
NATURAL BLUEBERRY JAM BY DREENA BURTON, CONTRIBUTING AUTHOR
This jam is sweetened with only berries and dates. The dates also help thicken the jam, along with ground chia seeds. Try making it with your favorite summer berries!
Recipe reprinted from Plant-Powered Families by Dreena Burton, published by BenBella Books. Photo courtesy of Nicole Axworthy.
Makes 1¾–2 cups
3–3½ cups (roughly 1 pound) whole blueberries (can substitute raspberries, sliced/chopped strawberries, or a combination of the three; see note) ½ packed cup finely chopped pitted dates (see note) 2–3 pinches sea salt 2 teaspoons ground black or white chia seeds ½–1 teaspoon lemon zest to taste Extra sweetener to taste (optional; see note) 1. Combine the berries, dates, and sea salt in a saucepan over medium-low heat. Allow the mixture to heat up so the fruit breaks down and begins to bubble, then reduce heat to low, cover, and let simmer until the fruits break down further, about 10 minutes. 2. Add the chia and lemon zest, and let cook for another 3–5 minutes until the chia helps the jam thicken. Taste, and add extra sweetener if desired. 3. Let cool, then refrigerate.
BERRIES Measuring 3 cups of berries can produce quite variable amounts— for instance, if measuring whole strawberries, just a few can fill up 1 cup. So, for larger berries like strawberries, simply slice them a few times or roughly chop before measuring. A standard 1-pound clamshell container of strawberries is 3–3½ cups chopped strawberries. DATES The dates will darken the mixture slightly if using strawberries or raspberries instead of blueberries. Still, they don’t darken it much, and also help thicken the jam. Give them a try: it’s a different twist on jam, but it’s delicious! SWEETENER I don’t normally add extra sweetener, as I find the dates usually lend enough sweetness. However, depending on the type of berries used, and their ripeness, you may desire a touch of extra sweetener. Options include a few tablespoons of coconut sugar, a drizzle of pure maple syrup, or a few pinches of stevia.
Dreena Burton is one of the pioneering vegan cookbook authors. Vegan for more than 25 years, Dreena is also a mom to three “weegans.” She has charted her journey as a plant-based cook and mother of three through five bestselling cookbooks, including her most recent and beloved title Plant-Powered Families. Dreena has also collaborated with renowned plant-based physician Dr. Barnard on The Cheese Trap, and co-authored their most recent Cookbook for Reversing Diabetes. Specializing in oil-free, whole-foods vegan recipes, Dreena’s secret ingredient is her passion. Reputed for reliability, her recipes bring whole foods together in unexpected ways to yield delicious flavors and rich textures. Dreena’s recipes are regularly featured by groups including Forks Over Knives, Engine 2 Diet, UC Davis Integrative Medicine, Kris Carr, Blue Zones, The Humane Society, and The Food Network. Connect with Dreena’s online kitchen and community at www.dreenaburton.com.
Eat the Rainbow STARTING WITH RED CHERRIES BY ALISSA SEGERSTEN, CONTRIBUTING AUTHOR
These jewels of the summer produce season offer a bevy of health benefits, as well as being irresistibly delicious. HEALTH BENEFITS OF SWEET CHERRIES
Photo by Habiba Sial
1. Cherries are very high in antioxidants. Cherries are considered to have a high ORAC value (oxygen radical absorption capacity). What does this mean for you? Our bodies produce free radicals every day, and some people produce more than others. For example, when you are hypersensitive to a particular food or food group and you continue to eat that food, your body produces more free radicals than usual. Free radicals steal electrons from your cells, causing damage to cell membranes, proteins, and DNA. Having a lot of antioxidants in your body from the food you eat allows the free radicals to use electrons from the antioxidants, instead of your cells. The key is to lower the amount of free radicals your body produces, and increase the amount of antioxidants you consume. Eating a bowl of fresh (or frozen) cherries each day is a great way to do this! 2. Cherries reduce inflammation. Studies have shown that dark sweet cherries can reduce markers of inflammation such as CRP (C-reactive protein), as well as pro-inflammatory cytokines (immune system messengers) such as TNF-a. What does this mean for you? TNF-a creates a more inflammatory environment in your body, meaning you might feel more pain and aches all over when higher levels of TNF-a are circulating in your body. It is also produced in larger amounts when you have an autoimmune condition like rheumatoid arthritis. Research shows that a cherry-enriched diet reduced inflammation markers in animals by up to 50 percent! Certain plant chemicals called anthocyanins found in dark red and purple plant foods, especially dark sweet cherries, are responsible for inhibiting TNF-a production.
3. Cherries have been shown to reduce gout attacks. Research shows that the consumption of cherries can be an effective and natural anti-gout therapy. Daily consumption of 10–12 cherries has been shown to significantly reduce inflammation and gout attacks in gout patients. 4. Cherries protect against cognitive decline. Reducing oxidative stress is a key ingredient for decreasing cognitive decline. Cherries reduce oxidative stress in spades. The phenolic compounds in cherries play a key role in protecting the brain’s neuronal cells from cell-damaging oxidative stress. One study found that 12 weeks of sweet Bing cherry juice consumption (200mL per day) was able to improve cognitive performance in adults with mild to moderate dementia. 5. Cherries protect against cardiovascular disease. The anthocyanins in dark cherries help by inhibiting lipid peroxidation, meaning that cherries can help prevent the oxidation of LDL cholesterol—oxidized cholesterol is a key factor in the development of cardiovascular disease. The phenolic compounds in cherries have also been shown to lower blood pressure. References: Blando, F., & Oomah, B. (2019). Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits. Trends In Food Science & Technology Kent, K., Charlton, K., Roodenrys, S., Batterham, M., Potter, J., & Traynor, V. et al. (2017). Consumption of anthocyanin-rich cherry juice for 12 weeks improves memory and cognition in older adults with mild-to-moderate dementia. European Journal Of Nutrition Kim, D., Heo, H., Kim, Y., Yang, H., & Lee, C. (2005). Sweet and Sour Cherry Phenolics and Their Protective Effects on Neuronal Cells. Journal Of Agricultural And Food Chemistry Kelley, D., Adkins, Y., Reddy, A., Woodhouse, L., Mackey, B., & Erickson, K. (2013). Sweet Bing Cherries Lower Circulating Concentrations of Markers for Chronic Inflammatory Diseases in Healthy Humans. The Journal Of Nutrition
Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, wholefoods diet. Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Learn more at nourishingmeals.com.
Cherry Chocolate Chunk Ice Cream BY ALISSA SEGERSTEN, CONTRIBUTING AUTHOR
It’s summer! Time to break out the ice cream maker and whip up some dairy-free ice cream. Plus, it’s cherry season right now.
very summer, my family enjoys the messy task of pitting dozens of pounds of cherries for the freezer. Having a good cherry pitter that can handle the task of many cherries is key! Your children can remove the stems and help use the pitter. It’s quite satisfying watching all of those pits fall into the container, while the pitted cherries shoot out into a bowl! I just pour the pitted cherries into large containers for freezing. Use your frozen cherries for cherry ice cream, cherry smoothies, or cherry-oat crisp. With all of the health benefits sweet cherries have, doesn’t it make sense to eat a bowlful a day while they are in season, and freeze some to enjoy throughout the year? This coconut milk-based ice cream is a perfect way to indulge in both antioxidant-rich cherries and dark chocolate. Serve it as a sweet treat after dinner or a healthy mid-afternoon snack.
Be sure to use full fat coconut milk in this recipe. The hemp seeds give it some extra creaminess, healthy fats, and amino acids. You can easily omit the chocolate, if desired. You can also replace the cherries with blueberries, strawberries, or diced mango. All variations are delicious! Chilling the coconut milk beforehand helps to solidify the cream into ice cream during churning. This nutritious dairy-free ice cream is full of beneficial fats found in the coconut milk and hemp seeds. It’s quite simple to make your own ice cream, and once you do, you’ll likely never go back to the store-bought stuff! *Don’t have an ice cream maker? Watch a video that explains three easy methods to make ice cream without a machine: bit.ly/icecreammethod.
CHERRY CHOCOLATE CHUNK ICE CREAM
Learn more about Alissa Segersten at nourishingmeals.com. Photos by Alissa Segersten.
from The Whole Life Nutrition Cookbook Dairy-free, paleo • About 8 servings
2 cans full fat coconut milk, chilled 6 to 8 tablespoons raw honey or coconut nectar ¼ cup hemp seeds 1 teaspoon vanilla powder ½ teaspoon almond extract 1½ cups chopped frozen cherries ¼ to ½ cup finely chopped dark chocolate bar, dark chocolate chips, or raw cacao nibs
1. Place the chilled coconut milk, honey, hemp seeds, vanilla, and almond extract into a high-powered blender and blend until smooth. 2. Pour into your ice cream maker.* Add the chopped frozen cherries and chocolate chunks, chips, or cacao nibs. Process according to the directions that came with your ice cream maker. I usually let mine churn for 20 to 25 minutes and then transfer to a container for storing in the freezer. 3. Freeze for 2 to 3 hours or until ready to serve. Serve each bowl with fresh cherries if desired.
Berry Season! BY JESSIE KNOLES, DOWNTOWN PRODUCE DEPARTMENT
Summer is officially here and so begins local fruit season in Washington. tarting with juicy, ripe berries delivered fresh throughout the week to our produce departments, we’re hoping to make this summer your tastiest yet. Later in the season, we’ll begin to see stone fruits such as peaches and nectarines delivered from some of the same experienced growers. For now, start your summer off with fresh local and organic cherries and raspberries.
summer is the best season to be working (and eating!) in the produce department
We have a plethora of cherries available this season—Attica, Bing, and Lapin. Our selection offers a host of flavors spanning from sweet to tart. Each variety is unique and has various uses: eat straight by the handful, bake a dessert, try a cherry soup, or even a smoothie or cocktail. Stocking these seasonal fruits has given me an appreciation for the character of local cherries and the local growers the Co-op is lucky to work with. With fresh deliveries arriving regularly, summer is the best season to be working (and eating!) in the produce department. Pro-tip: because berries are so delicate, be sure to grab yours earlier in the day, to ensure the best quality. Our produce departments provide high-quality organic cherries, delivered “farmer direct” by the growers themselves—allowing your co-op to work firsthand with the folks that grow our food. Our produce departments see the labor of love and hard work that goes into caring for the orchards, growing and harvesting the fruit at the peak of ripeness, and delivering each batch direct to our stores. We appreciate our experienced and dedicated farmer-direct growers!
• Brownfield Orchards near Chelan has been growing premium fruit for generations. Produce staff always look forward to the arrival of their organic cherries, peaches, and apples. • PDQ Farms, a one-acre family farm in Zillah, takes pride in delivering their delicious cherries to our stores. They love to make the trip together as a family and are sure to stop by the deli for a meal after each delivery. • The Okanogan Farmers Co-op, in Okanogan County, is a collective of five small organic family farms and believes that by working as a collective, sharing knowledge and resources, they can offer much more than they could as individual farms. Go, co-ops! Local cherries and raspberries will start your summer fruit season with a punch of flavorful and unique eating and cooking opportunities. See you in the produce department!
Photo by Habiba Sial.
Photo by Alissa Segersten.
Chocolate Raspberry Tart BY ALISSA SEGERSTEN, CONTRIBUTING AUTHOR
his decadent vegan tart can be made with any berry, but I especially like the combination of tart raspberries and sweet chocolate. The tart is best served the day it’s made. You can also use a smaller tart pan (an 8-inch works well) and halve the ingredients. Be sure to use the full fat coconut milk that comes in a can. Recipe from The Whole Life Nutrition Cookbook. About 10 servings
Crust: 3 cups hazelnut meal ¾ cup arrowroot powder ¼ cup coconut sugar ¾ teaspoon sea salt 6 tablespoons cold coconut oil 2 to 3 tablespoons cold water Filling: 2 cups raw cashews, soaked for 3 hours ½ cup raw cacao powder ½ cup maple syrup ½ cup coconut milk 1 to 2 teaspoons vanilla 1 pint fresh raspberries
1. Preheat oven to 350° F. Grease an 11inch round tart pan with coconut oil. 2. Place the hazelnut meal, arrowroot powder, coconut sugar, and sea salt into a bowl and mix together. Add the coconut oil and mix it in using your fingers or a pastry cutter until fine crumbs form. Then add the water and stir together with a wooden spoon until mixture forms a ball. Press dough into the bottom and up the sides of the tart pan. Bake for about 25 minutes. Then remove from oven and cool completely. I like to put it into the refrigerator to speed up the cooling process.
Learn more about Alissa Segersten at nourishingmeals.com.
3. To make the filling, place the cashews into a bowl of water and let soak for about 3 hours. Then drain and rinse. Place soaked cashews into a highpowered blender. Add the cacao powder, maple syrup, coconut milk, and vanilla. Blend until super smooth, adding more coconut milk by the tablespoon if needed. 4. Pour chocolate filling into cooled crust and chill for 2 hours. 5. Pop tart out of the pan by pushing it up from the bottom. Place onto a serving platter. Decorate the top with the raspberries. Serve.
Classes Food Preservation: Pickling and Fermentation with Jennie Goforth
Tuesday, July 2, 6:30–8 pm Probiotics are essential, and in this class we will learn how to select produce, prepare, and ferment delicious and healthful probiotic-filled foods like sauerkraut. Expand your knowledge with quick pickling, and learn about storage methods to safely preserve these pickled products.
Downtown • reg. at WCC • $29
Food Preservation: Freezing, Drying, and Root Cellaring with Jennie Goforth
Tuesday, July 9, 6:30–8 pm Round out your food preservation knowledge by learning about three important techniques: freezing, drying, and root cellaring/microclimate storage. This informationfilled class covers cost comparisons of all preservation methods, tips to improve quality in frozen foods, better organization of freezer space, how to select (or build) a food dehydrator, making powdered concentrates from scratch, microclimate food storage options and techniques (even without a root cellar), and much more!
Downtown • reg. at WCC • $29
Rave for Jennie Goforth: “Informative. Loved the sauerkraut demonstration!”
Eat Your Weeds! with Terri Wilde
Thursday, July 11, 6:30–8:30 pm Many plants often considered weeds are both nutritious and delicious, and some—like purslane, which contains more omega 3 fatty acids than any other leafy vegetable—could even be considered superfoods. In this class, we will identify local edible weeds and learn recipes for preparing these common garden weeds that add variety to our diet without putting agricultural strain on the planet. Samples provided. Terri Wilde is an organic farmworker, forager, and wild-foods educator.
Downtown • reg at WCC • $29
SUMMER CLASSES 2019 The Co-op offers cooking, nutrition, and wellness classes throughout the year at the Co-op Connections building and the Cordata store. Cooking classes feature local, organic ingredients whenever possible. Since 2009, the Co-op has partnered with Whatcom Community College on food and wine classes.
Ayurveda: Eat Right for Your Type with Bharti Nagal
Saturday, July 20, 9 am–2 pm Join Bharti Nagal for the first in a series of classes combining yoga practice and ayurvedic cooking. We’ll begin this workshop with pranayama, a series of breathing exercises that increase energy and improve mental clarity. After that, Bharti will introduce the concept of the doshas, the three body or constitution types, and how to alter recipes according to the needs of each. The menu includes sabzi (vegetables), rice, dal, and mithai, a classic delicately spiced Indian sweet.
Downtown • reg at CO-OP • $75
Thursday, July 18, 6:30–8 pm
Native American Flute Workshop
with Janette Carroll, DDS Dr. Janette Carroll provides an introduction to holistic dentistry, covering mercury fillings and safe mercury removal, metals in the mouth, root canals, extractions and cavitations, implants, ozone, meridians, gum disease, BPA-free fillings, sleep apnea, and more. Learn how the health of the mouth relates to your overall health. Dr. Carroll practices holistic dentistry in Mount Vernon.
Downtown • reg. at CO-OP • free
with Peter Ali
Tuesday, July 23, 6:30–8 pm Peter Ali shares the haunting melodies and rich lore of the Native American cedar flute. Peter, whose heritage is of the Maya and Lower Pima tribes of Central Mexico, is a self-taught flutist whose music comes straight from the heart. Peter will bring cedar flutes (key of A) for students to play or you can bring your own.
Downtown • reg at CO-OP • donations accepted
Thursdays, July 18 through Aug. 15, 6:30–8 pm
Seals and Sea Lions of the Northern Hemisphere
with Johanna Serbousek
This five-week workshop combines nutrition education and sugar detox within a supportive group environment. Learn how to prepare mentally, physically, and emotionally for a three-week vacation from sugar and processed foods. Students will receive many handouts and helpful resources to supplement class lessons. Johanna is a Nutritional Therapist Consultant and is licensed and trained to lead the Restart® program. This class is limited to 10 students.
Cordata • reg at CO-OP • $250 for all five sessions (for information about sliding scale $180-250, please email firstname.lastname@example.org)
with David Drummond
Wednesday, July 24, 6:30–8:30 pm Join wildlife biologist/naturalist David Drummond for a multi-media presentation devoted to the pinnipeds—seals and sea lions. We’ll explore their amazing adaptations, bio-ecology, distribution, habitat preferences, and fascinating behaviors through stunning photographic slides, factual research, and personal accounts in this fun and interactive class.
Downtown • reg. at CO-OP • $10
Past Life Regression
with Annie Alexander, PhD
Saturday, July 27, 1–4 pm
Certified Hypnotherapist Annie Alexander invites you to explore your past lives through hypnosis and guided visualization. Access details of previous lives that can shed light on present-day issues and challenges. Emerge with a better understanding of your mind-body connection, enhanced creativity, and inspiration for the next steps of your personal journey. Annie Alexander has a PhD in clinical psychology.
Downtown • reg at CO-OP • $30
with Bharti Nagal
Thursday, July 25, 6:30–9 pm Bharti Nagal demonstrates the preparation of a simple ayurvedic meal, explaining the basic principles of ayurveda along the way. According to ayurveda, one can attain health and well-being by balancing the three doshas, or biological energies present in the human body and mind. The meal will be a tri-doshic celebration including khichadi (lightly spiced rice and lentils), chutney, halva (warm, nourishing dessert using semolina), and ghee (clarified butter).
Downtown • reg at WCC • $45
vegetarian hands on
LOCATIONS: Downtown: Co-op Connections Building, 405 E Holly St, Bellingham Cordata: Roots Room at the Cordata store, 315 Westerly Rd, Bellingham REGISTR ATION: CO-OP: register online at www.communityfood.coop WCC: co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com Please do not wear strong fragrances to class.
check our website for more classes
with Mystique Grobe, ND, LAc, and Marie Matteson, MS
Monday, July 29, 6:30–8 pm
Nutritional Lifestyle is a new field that uses DNA mapping to assess an individual’s health strengths and challenges and to develop a personalized nutritional approach based on the results. Nutritional genomics can be applied to affect and prevent some gene expressions.
Downtown • reg at CO-OP • $5
Balanced Plant-Based Living with Michelle Smith, RDN
Thursday, Aug. 1, 7–8:30 pm
with Samantha Ferraro
Thursday, Aug. 8, 6:30–9 pm Join local food blogger and cookbook author Samantha Ferraro of The Little Ferraro Kitchen as she shares an array of Mediterranean bites perfect for a Mediterranean summer party. Recipes include silky smooth summer gazpacho, heirloom tomato bruschetta with labneh, turmeric yogurt-marinated chicken kabobs, and fennel fattoush salad with mint and pistachios.
Downtown • reg at WCC • $45
Introduction to Ayurvedic Cooking
Mediterranean Summer Pantry
Contact Kevin Murphy at 360-734-8158 ext. 313 or email@example.com.
Join Registered Dietitian Nutritionist Michelle Smith as she describes the basics of plant-based eating, as well as other lifestyle changes that support and deepen the transition to a more plant-based diet. In addition to diet, Michelle will discuss exercise, keeping your stress in check, and the importance of sleep. We’ll wrap up the session by brainstorming actionable steps you can take to adopt these healthy new habits. Light snacks provided.
Downtown • reg. at CO-OP • $10
Calypso Kitchen: East Meets West, a Curry Affair with Sarah Chan
Tuesday, Aug. 6, 6:30–9:30 pm When the East Indians came to the West Indies, they brought with them a plethora of spices and cooking techniques that over time have developed into a uniquely Caribbean fusion cuisine. The menu is eggplant fritters served with curried chickpeas, mango chutney and tamarind sauce, lamb curry, rice curry with corn and vegetables, and “mother-inlaw”—a spicy condiment made with peppers, bitter melon, daikon, and lemon juice.
Downtown • reg at WCC • $45
Introduction to Nonviolent Communication with Alan Seid
Tuesday, August 13, 6:30–9 pm Nonviolent Communication (NVC) is a time-tested methodology for fostering exceptional personal and professional relationships; offering compassionate understanding to others; preventing and resolving misunderstandings and conflicts; and speaking your truth in a way that is clear, powerful, and likely to lead to harmony and mutual understanding. Alan Seid has been a certified NVC trainer since 2003.
Downtown • reg. at CO-OP • $20
Ayurveda: Discovering the Six Tastes with Bharti Nagal
Saturday, August 17, 9 am–2 pm Become empowered by connecting with your inner self. The workshop will begin with sukshma yoga, a series of movements for daily practice. We’ll then explore ayurvedic nutrition by delving into the science of the six tastes that ensure proper digestion and assimilation of nutrients. The menu includes pulao (spiced vegetable fried rice), raita (a yogurt-based accompaniment), and mithai (a classic delicately spiced Indian sweet). This is the second in a series of six in-depth ayurveda workshops combining yoga and cooking.
Downtown • reg at CO-OP • $75
Kids Can Cook with Annalee Dunn Tuesdays & Wednesdays in July, 11 amâ&#x20AC;&#x201C;1 pm For ages 6â&#x20AC;&#x201C;10 Annalee Dunn emphasizes fresh local ingredients, while utilizing basic home-cooking techniques and style. She has been teaching kids to cook through the Tiny Onion Cooking School in Bellingham since 2015.
$65 per session LOCATION & REGISTR ATION: Downtown: Co-op Connections Building, 405 E Holly St, Bellingham WCC: co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com
Summer Road Trip Eats
Science in the Kitchen
Road trip! Explore special dishes from all over the U.S., while featuring ingredients from the Pacific Northwest. Learn to make Southern fried chicken and slaw sliders, New England popovers and veggie chowder, Southwestern bean burritos and Navajo frybread, and Midwest-inspired chili-topped spaghetti and soda floats.
By popular demand, we will be back in our kitchen laboratory for two days of new experiments highlighting the amazing scientific properties of food. We will turn juice into noodles, make our own cheese, have tea with yeasted crumpets, and make homemade candy and popcorn treats.
Dough, Dough, and more Dough
What could be more fun than playing with a ball of dough? Make fresh pasta dough, yeasted pizza dough, cookies, shortbread tart dough, and savory street foodstyle hand pie dough. Weâ&#x20AC;&#x2122;ll knead and roll our way to plates of delicious baked goods!
Celebrate the bounty of the Pacific Northwestâ&#x20AC;&#x201D;when you use fresh local ingredients even basic cooking techniques lead to exciting and delicious results. Our menu will be local fresh fish sticks, blueberry pies, market veggie sushi rolls, veggies and pasta with fresh pesto, and summer drinks to chill out with.
Tues. & Wed., July 9 & 10
Tues. & Wed., July 23 & 24
Tues. & Wed., July 16 & 17
Tues. & Wed., July 30 & 31
QUESTIONS OR DIETARY RESTRICTIONS?
Please contact Kevin Murphy at 360-734-8158 ext. 313 or firstname.lastname@example.org with any food allergies, dietary restrictions, or other questions one week prior to class start date. Accommodations may not be possible in all classes.
Join us in welcoming
Friday, August 30, 7pm
at Mt. Baker Theatre
as she presents her latest
A Better Man
A Booked at the Baker Presentation 1200 11th St. in Historic Fairhaven
and 430 Front St. in Lynden â&#x20AC;˘ Open Daily â&#x20AC;˘ villagebooks.com
Tickets: Mount Baker Theatre & mountbakertheatre.com. Include book!
Farm to Table with Russ Duncan Mondays, July 1, 15, 29, & Aug. 5, 11 am–1 pm For ages 10–14 Russ Duncan, assisted by his daughter Ruby Mae, presents a four-session course highlighting the journey of food from farm to table as well as developing kitchen skills.
$119 for all four sessions or $35 per individual session LOCATION & REGISTR ATION: Downtown: Co-op Connections Building, 405 E Holly St, Bellingham WCC: co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com
Salad, Salsa, Dressing
Experience the textures and flavors of summer, and work on basic knife skills. On the menu: red, white, and blue potato salad; garden salad with fresh rosemary balsamic vinaigrette; Caesar salad with authentic garlicky lemon dressing; and corn chips served with a couple of different salsas including Russ’ famous fresh mango salsa.
Learn the art of pizza making! We’ll make New Havenstyle pizza sauce and refrigerator-proofed pizza dough, along with local cheese and topping options. With guidance from ace pizza chef Russ Duncan, students will learn to hand toss, assemble, and fire personal pizzas. Each student will also go home with a dough ball and fresh sauce for advanced pizza independent study.
Learn how to cook perfect eggs to order, classic omelets, and a seasonal root vegetable hash cooked in a cast iron skillet. Make breakfast the best meal of the day!
Mastering classic sauces and dishes that show them off is a key part of becoming a chef. In this class, we’ll make meatballs with red sauce, poached egg with hollandaise, grilled asparagus with lemon garlic/roasted jalapeño aioli, and seared steak with pan-reduction sauce.
Monday, July 1
Monday, July 15
QUESTIONS OR DIETARY RESTRICTIONS?
Please contact Kevin Murphy at 360-734-8158 ext. 313 or email@example.com with any food allergies, dietary restrictions, or other questions one week prior to class start date. Accommodations may not be possible in all classes.
Monday, July 29
Monday, Aug. 5
check our website for more classes
Support the work of local organizations focused on protecting salmon, orcas, and our freshwater and marine environments. Northwest Salmon Enhancement Association has completed 400 habitat restoration projects to support fulfilling its mission to protect salmon habitat in Whatcom County. (n-sea.org)
Earlier this year, the Co-op announced our commitment to cease the purchase and sale of any chinook/king salmon from the coastal waters of Oregon, Washington, or British Columbia. The decision is aligned with the Co-op’s Stewardship & Advocacy Strategic Plan goal to “energize our member-owners to support positive change around core issues that affect the Co-op and the community’s future.” We are keenly aware that this action alone is not adequate to protect the health of the Southern Resident orca population. It will take a concerted effort to protect and improve habitat for orcas to survive in the Salish Sea.
OUR SALMON PROVIDERS You will continue to find salmon products in our stores, including wildcaught chinook/king salmon from Alaska, and a variety of coho/silver, sockeye, and keta salmon. We are fortunate to have great relationships with our providers, fishing in Alaska and closer to home, and we have confidence in their fishing and processing methods. Learn more about the Co-op’s salmon providers and explore additional resources and ways to support the protection of salmon, orcas, and our freshwater and marine environments at communityfood.coop/helping-orcas-inthe-salish-sea.
Thank you for being a member-owner of your locally grown & cooperatively owned grocery store. We own it!
pick your discount!
The Center for Whale Research, located in Friday Harbor on San Juan Island, is “dedicated to the study and conservation of the Southern Resident killer whale (orca) population in the Pacific Northwest.” (whaleresearch.com) Long Live the Kings has “worked to restore wild salmon and steelhead and to support sustainable fishing” utilizing on-the-ground fieldwork, scientific innovation, and broad partnerships to rebuild salmon and steelhead populations in Hood Canal and Puget Sound. (lltk.org)
Not a co-op member-owner yet?
GIVE US A TRY!
MEMBER-OWNER APPRECIATION COUPON SPEND $1 & GET
SPEND $75 & GET
SPEND $150 & GET
5% OFF 10% OFF 15% OFF OR
The next volume discount Owner Appreciation Coupon will be offered in October. Must present coupon to receive discount. Limited to one coupon per owner. Must be presented at time of purchase to receive discount. May not be combined with other coupons or discounts or be applied to special orders. Valid July 1–31. Valid only for Co-op member-owners.
SPEND $35 & GET $5 OFF Must be presented at time of purchase to receive discount. May not be combined with other coupons or discounts. Valid July 1–31. Not valid for Co-op member-owners.
Facing page by Laura Steiger, photo by Matt Curtis, styling by Habiba Sial.
Helping Salmon and Orcas in the Salish Sea
Children of the Setting Sun Productions has hosted two art shows in our Downtown store and several events that provided an opportunity for Co-op member-owners to learn from our Lummi neighbors about their lifeways and the tribe’s work to help ailing orca populations. (settingsunproductions.org)
DARN TOUGH SOCKS Hike • Bike • Run • Everyday Legit lifetime guarantee! $15.95–$21.95
PLANT SNACKS CASSAVA ROOT CHIPS Naturally grain-free, gluten-free, and nut-free. Cassava sustainably grown and harvested in Brazil. $3.49 vegan cheddar, lime, sea salt, beet with vegan goat cheese
BADGER NATURAL MINERAL SUNSCREEN Non-whitening. Clear zinc oxide. 98% organic ingredients. Family-owned, family-run, and family-friendly company. $15.99
TANKA BUFFALO MEAT WITH CRANBERRIES Traditional Native food from the heart of the Lakota Sioux Nation. “Be Tanka and live in harmony with spirit and earth.” $7.89 bites, $1.99 stick
LIMITLESS SODA Lightly caffeinated sparkling water. Zero calories • Zero sugar Zero artificial ingredients 99¢ watermelon, ginger mint, blood orange, lemon lime, grapefruit lime, cucumber pear
de si In n po ou C
EVERYONE CAN SHOP! ANYONE CAN JOIN Three convenient Bellingham locations open daily: Cordata Store Downtown Store Co-op Bakery Café 315 Westerly Road 7 am –9 pm
1220 N Forest Street 7 am –10 pm
405 E Holly Street 7 am – 7 pm
We’re 50! Stroll With Us Down Memory Lane
he Co-op will celebrate its 50th anniversary in 2020, and we are reaching out to anyone who has Co-op stories, photos, or memorabilia to share. Whether your Co-op connection is from the early days or from yesterday, we invite you to share what has been meaningful, funny, inspiring, or otherwise memorable about your Co-op experience. The Co-op has always been much more than just another grocery store. It has been a unique community, and we look forward to hearing what the Co-op has meant (and still means) to you.
TO YOUR LOCAL
CO-OP D O O F
During most of the past five decades, our day-to-day lives weren’t as well-documented as they are in our current moment of ever-present cell phone photos and social media feeds. That’s why we need your help. Besides, we’re almost 50 and some of those memories are starting to get a bit fuzzy! We invite you to stroll with us down the Co-op’s memory lane. Contact Laura at firstname.lastname@example.org or 360-734-8158 ext. 312.