Community Food Co-op NEWS • September 2016

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CO-OP NEWS

COMMUNIT YFOOD.COOP

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SEPTEMBER

2016

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FREE

BOARD OF DIRECTORS REPORT

Board Meeting Summaries www.communityfood.coop 360-734-8158 Cordata Store

315 Westerly Road Bellingham WA 98226 Open daily 7 am–9 pm

Downtown Store

1220 N Forest Street Bellingham WA 98225 Open daily 7 am–10 pm

Co-op Bakery Café 405 E Holly Street Bellingham WA 98225 Open daily 7 am–8 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 Jade Flores, Staff Rep. Brent Harrison Margaret Ingebrigtson Ceci Lopez Laura Ridenour Megan Westgate Zach Zink

BY JEAN ROGERS, BOARD ADMINISTRATOR

From June 8, 2016:

From August 10, 2016:

building project on Forest Street and requested an endorsement from the Co-op. After discussion of the issue the Board decided not to make an endorsement.

Jason Perry, CPA with Larson Gross, reported they found no issues in their review of the Co-op’s 2015 financial statements. He noted that there had been a net loss for 2015 and the Co-op had made significant capital investments in store upgrades, buildings, and equipment.

The Board selected three Study and Engagement topics to be discussed at the start of upcoming Board meetings: non-traditional approaches to co-op expansions (August), online ordering (September), and an update on the Farm Fund (October).

Directors reviewed and discussed the progress of the Downtown parking lot project, expected to be complete by mid-July.

The meeting concluded with an executive session about using policies and monitoring processes effectively to maintain compliance and a strong working relationship between the Board and General Manager.

October. Instead the group will identify objectives and work to refresh the current event offerings. The goal is to reach more member-owners and to provide enjoyable, meaningful member engagement events.

The Downtown expansion project is complete other than a few final details, and the final numbers should be well within budget.

General Manager Jim Ashby reviewed the Co-op’s year-to-date statements, noting that while sales were not impacted as much as expected by Whole Foods, our productivity needs to be stronger.

With the expansion project complete, operations will focus on improving efficiencies in our systems.

Highlights from the 2016 Consumer Cooperative Management Association Conference (CCMA) included community health initiatives, investing in the cooperative economy, equity and inclusiveness in the cooperative movement, effective governance, regional collaboration, healthy food access, and the future of food co-ops in the changing marketplace.

A member-owner talked about an effort to stop construction of a

The Board agreed not to hold a Dining with Directors Forum in

MORE BOARD INFORMATION MORE BOARD INFORMATION Complete minutes for this, and all Board meetings, and the governing policies are available at the service desk.

Complete minutes are also posted at www.communityfood.coop.

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

Next Meeting: September 14 at 7 pm, Cordata Roots Room, 315 Westerly Road

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 in advance, at 360-734-8158 or jeanr@communityfood.coop, by the first Monday of the month, if possible.

Our Cooperative Principles

• Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education, training, and information • Cooperation among cooperatives • Concern for the community Co-op News is produced by the Community Food Co-op and published eight times per year.

Editor: Laura Steiger 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 member-owners. Nutrition and health information is provided for informational purposes only and is not meant as a substitute for a consultation with a licensed health or dietary practitioner. Acceptance of advertising does not indicate endorsement by the Co-op of the product or service offered.

BELLINGHAM ENERGY PRIZE

An Update from Team Kilowatt Kitty: We’re in It to Win It

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hat a year it has been for the Bellingham Energy Prize! The City of Bellingham is still holding strong at fourth place, tied with the City of Bellevue (whose Mayor has formerly challenged Mayor Linville, along with the City of Anacortes).

With only a few months of the competition remaining, this community should be proud of everything we have accomplished so far.

About 3,000 residents have engaged in energy-saving measures such as scheduling a home energy assessment through the Community Energy Challenge, Puget Sound Energy, or the Opportunity Council’s Weatherization Program.

That also includes residents signing up online at BellinghamEnergyPrize.org where they can show their commitment to save energy, obtain a comprehensive list of rebates, track their energy usage, receive helpful energy saving tips, or read in-depth energy saving articles.

There have been dozens of amazing suggestions from folks all over Bellingham about what Bellingham should do with its (sure to win) $5 million. Everything from funding projects for low-income households

to a biomethane sewage plant has been recommended. The winnings need to be spent on an energy-efficient project that benefits the community as a whole, so we encourage everyone to submit their ideas on the Bellingham Energy Prize Facebook page or in the News and Events section of BellinghamEnergyPrize.org.

The local business community has rallied, with over 60 local businesses, including the Co-op, participating by informing their employees, hosting community events like the Happy Hours of Power, or starting Energy Prize Groups that compete against each other for the biggest energy savings.

So far, the groups have prevented over 34,400 pounds of carbon emissions.

Bellingham Energy Prize mascot, Kilowatt Kitty, continues to make special appearances at parades, concerts, neighborhood association meetings, and on a very special Sanitary Service Company garbage truck to help spread the word about the competition.

This fall, and for the final months of the competition, there is still much to look forward to, including some sweet prizes for

signing up online at the Energy Center of BellinghamEnergyPrize.org.

If you’re wondering what exactly you’re signing up for, it’s pretty simple: you’re signing up to reduce energy, however you can, and promising to be conscious about the energy you use. Sure, you’ll receive helpful tips on energy-saving measures in your home and access to detailed articles, but really you’re making a statement that shows you care about our planet and that you’re willing to (in the words of Kilowatt Kitty) save energy … right meow.

LOCAL FOOD SCENE

September is Eat Local Month We are committed local lovers! We love our local farmers, food producers, product vendors, and our local community!

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f you’re a local lover, like us, we make it easy for you to select local products in our stores.

Just look for the local signs when you shop to support local businesses.

What is considered “local” at the Co-op? It’s local if it was grown or processed, and warehoused and shipped, from within Whatcom, Skagit, San Juan, Island, or Snohomish counties.

Although not fitting the criteria for local, Farmer Direct is a special designation for produce grown outside of the five-county area that is delivered directly to our stores by the growers.

Farmer Direct generally includes produce that thrives in the hotter, drier climate across the mountains (think peaches, plums, and apples). Our personal relationship with these farmers makes us feel they are almost local!

Hootenanny Fun-raiser for the Co-op’s Farm Fund

More About Eat Local Month

On Sunday, September 4, we’re kicking up our heels at the fourth annual Hootenanny Fun-raiser to Benefit the Co-op’s Farm Fund. Join us in the Boundary Bay Brewery Beer Garden from 6 to 9:30 pm for square dancing, farmer awards (see page 10), music by Hot Damn Scandal, and delicious local grill and beer from the good folks at Boundary Bay. $5 to $20 suggested donation.

Sustainable Connections Food & Farming Program announces the return of the monthlong celebration highlighting local foods, farms, and fishers. At the height of harvest season, Eat Local Month is a reminder to celebrate the bounty in Whatcom’s backyard, and support the folks who grow, raise, and prepare our food by buying locally.

Eat Local Month makes eating local easy! Participate in a number of ways: • Take the Eat Local Month Challenge online or at special Eat Local Month events • Try the Eat Local Month specials at restaurants around town • Spend $10 at local markets on food from Whatcom, Skagit, Island, and San Juan counties • Attend an Eat Local Month event, like the Whatcom County Farm Tour • Fill out your Eat Local Passport to win prizes You can visit with the Co-op during the fabulous annual Whatcom County Farm Tour, a free self-guided tour that highlights diverse family-owned farms and provides exciting educational activities at 12 tour stops. The tour is always on the second Saturday of the month (September 10), and the Co-op will be welcoming people to one of our favorite local farms, Twin Brook Creamery in Lynden!

Visit EatLocalFirst.org to take the Eat Local Month Challenge, find a local meal plan, find a restaurant featuring a delicious Eat Local Month special, learn about participating grocers, and find a calendar of events. Then, pick up your Farm Tour & Eat Local Month Guide and Passport at the Co-op and collect passport stamps to enter to win one of four grand prize packages—each with over $100 in local food prizes.

First Friday Local Dinner Theatre We’ll be celebrating Eat Local Month all month long, starting with a special First Friday at the Co-op Local Dinner Theatre from 6 to 8 pm on September 2 with alllocal specials on the Downtown hot bar, a great theater show featuring entertainer Karla Milugo and musician Paige Woods, and an art show by Rose Drummond.

More info online at eatlocalfirst.org.

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NUTRITION & HEALTHY RECIPES

Ask the Nutritionist: Caramelize Your Veggies

Farewells and Hellos

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ear Nutritionist: I know vegetables are good for me, but I don’t really like them.

Do you have any tips for making them delicious?

This is Lisa Samuel’s final contribution to her long-running “Ask the Nutritionist” column as she has shifted her focus to parenting her young son, Theo, and writing and blogging about travel, entertaining, cooking, and lifestyle with a young child. You can continue to follow her at simmstown.com. We wish to thank Lisa for her sage advice and delicious recipes over the years.

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ear Member: I get this question so often! One of the simplest tricks to making vegetables more delicious to a picky eater is to roast them. Roasting brings out the natural sugars in the vegetables, caramelizing them and making them taste sweeter. And you can roast all kinds of veggies: cauliflower, broccoli, asparagus, zucchini, mushrooms, kale … the options are endless. In general, just coat them with olive oil and sprinkle with salt and any herbs or spices you like. Roast in a 425°F to 450°F oven until the vegetables are caramelized.

In November, Selva Wohlgemuth assumes the role of “Ask the Nutritionist” columnist. Have questions? Send them to contact@ happybellynutritionist.com.

Learn more about Selva and her approach to general health and wellbeing at happybellynutritionist.com, and see her recipes and other kitchen tips at poppiesandpapayas.com.

Whole Roasted Cauliflower

Tahini Sauce

1 head cauliflower, tough leaves removed and stem trimmed 1 cup white wine 1 tablespoon sea salt, plus extra for sprinkling at the end 1 teaspoon whole coriander seed 1 teaspoon whole cumin seed 1 teaspoon red pepper flakes ¼ cup extra virgin olive oil, plus extra for drizzling at the end Handful of parsley or cilantro 2 bay leaves

1 cup tahini 1 clove garlic, ground to a paste with a little salt 3 – 4 tablespoons freshly squeezed lemon juice Zest of one lemon ½ teaspoon sea salt Water

1. Preheat oven to 475°F. 2. Place cauliflower in a pot and add enough water to cover (or almost cover). Add wine and seasonings. Stir. Bring the broth to a boil and then reduce to a simmer, cooking about 20 minutes or until the cauliflower is very tender. Use a fork to test. It should slip in and out very easily.

3. Remove the cauliflower from the water, brush with olive oil, and place on a baking sheet or an oven-safe skillet. Place in the oven and let roast for about 45 minutes, or until very dark and beginning to blacken in some spots.

4. Remove from the oven and drizzle with extra olive oil and a sprinkling of sea salt. Serve warm or at room temperature with tahini sauce and zhug (Yemeni hot sauce).

Or, sign up for one of Selva’s Healthy Connections classes: “Delaying Diabetes” on October 4 and “AntiInflammation Menu” on October 25.

Charred Pepper Tacos co+op, stronger together Total Time: 30 minutes; 15 minutes active Servings: 6 Roasted peppers add sweetness to these zippy and satisfying tacos. Make the most of autumn’s bounty and throw a few ears of corn on the cob on the grill, remove the kernels, and add to your tacos, or serve the grilled corn on the cob on the side.

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1. Add tahini paste to a large bowl. Add garlic, lemon juice, lemon zest, and about ½ teaspoon sea salt. Whisk together with a fork, making a thick paste. It will turn a strange color and consistency and you’ll think you’ve ruined it.

2. Add cold water, a few tablespoons at a time, until the tahini becomes the consistency of a thick sauce. Taste for lemon and salt and adjust, as desired.

Tahini sauce will keep in the refrigerator for one week.

1. Heat the oven to 450°F. On a sheet pan, toss the pepper strips with 2 tablespoons olive oil and roast in the oven for about 15 minutes, stirring halfway through, until peppers are tender and turning black on the edges. Remove from the oven.

2. In a medium-sized saucepan, heat 1 tablespoon olive oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft. Add the spices, tomato paste, broth, and beans and stir well; simmer for 10 to 15 minutes. Season with salt and pepper.

3. To assemble the tacos, spoon some of the bean mixture and roasted peppers onto a tortilla, and sprinkle with cilantro and freshly squeezed lime juice. Top with sour cream or salsa, if desired.

3 bell peppers, seeded and cut lengthwise into 1/2-inch strips 3 tablespoons olive oil, divided 1 small yellow onion, diced 2 garlic cloves, minced 2 teaspoons ground cumin 1 tablespoon chili powder 2 tablespoons tomato paste 2/3 cup vegetable broth 2 15-ounce cans black beans, rinsed and drained Salt and pepper to taste 1/4 cup fresh cilantro, chopped 1 lime, cut into quarters 12 corn tortillas Salsa and sour cream (optional)

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LISA SAMUEL REGISTERED DIETITIAN AND NUTRITIONIST

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Serving Suggestion Use small corn tortillas for a “street taco” appetizer-sized version of these zippy and satisfying tacos. When bell peppers are in season, be sure to make extra oven-roasted peppers to add to soups, stews, casseroles, and sandwiches.

Nutritional Information 340 calories, 13 g. fat, 0 mg. cholesterol, 260 mg. sodium, 44 g. carbohydrate, 10 g. fiber, 11 g. protein Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

FUN STUFF

Ask a Farmer Earlier this year, a Co-op member-owner suggested we provide an avenue for kids to connect with farmers, and voila—“Ask a Farmer” was born and the questions are starting to roll in. We’re sharing the first two questions and answers here. f you want to Ask a Farmer, just look for the forms in our stores and submit your question in the play area.

Q: Do you use the lining of a calf’s stomach to make cheese still? (Loralai, age 10)

Q: What kind of cow will give me strawberry milk?

(Bronson, age 5)

A: Remember in the Little Miss Muffett nursery

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A: A dairy cow! All cows produce plain milk, but luckily for us

there are lots of berry farmers where we live. So people can add strawberries to milk to make delicious strawberry milk!

Now, I have a question for you, Bronson: Q: How do you make a milkshake?

A: Give a cow a pogo stick!

rhyme when it talks about curds and whey? Well, cheesemakers need to add something to milk to separate the solid (curds) from the liquid (whey).

Many cheesemakers use rennet to do this and it is often made with an enzyme from a calf’s stomach.

Some cheese labels state “made with vegetarian rennet.” Vegetarian rennet is made from plants or microbes in fungus and yeast. If you try making cheese at home (which is super fun—try it!), you can use lemon juice to separate the curds and whey.

CO-OP SAVINGS

Double Savings at the Co-op Another money-saving tip for Co-op shoppers is to look for the DOUBLE SAVINGS coupons throughout our stores. These are items that are on sale and offer additional coupon savings on top of the already low sale price—so you save twice!

L Co+op Basics is Expanding Since 2015, the Co+op Basics program has included our lowest prices on products in every department in our stores.

We’re happy to announce that this popular, money-saving program is getting even bigger and better.

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ow the program includes even more trusted organic brands that Co-op shoppers know and love. A few new additions include half gallons of Organic Valley milk, Equal Exchange bulk coffee, Earth’s Best baby food, Woodstock ketchup and mustards, and So Delicious coconut yogurts.

Just look for the purple Co+op Basics signs when you shop to get the best prices on all of your pantry and household basics.

Co+op Basics is one of the ways we work to achieve our strategic goal of making high quality, nutritious, culturally appropriate, and affordable food more accessible to all. Co+op Basics prices are available to every Co-op shopper.

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ook for these deals (on sale through September 20). Double Savings are available to all Co-op shoppers.

Annie’s Homegrown Frozen Pizza Poppers $1.89 (reg. $3.59)

47% off

57% off Cascadian Farm Cereal $2.04 (reg. $4.69)

57% off

Avalon Organics Biotin B or Tea Tree Mint 14 oz shampoos $4.39 (reg. $9.99)

56% off

Watch our social media and read our e-newsletter for notices about upcoming Flash Sales.

Flash Sales are a wildly popular Co-op member-owner benefit that offers deep discounts on products for a limited time, usually one day while supplies last. You can sign up for our twicemonthly e-newsletter on our Facebook or website. Not a Co-op member-owner yet? Join today! Ask any cashier or service desk staff about the benefits of ownership.

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Staff pick lifefactory glass bottle & active flip cap ”Could these bottles be any cooler? Made in the U.S. and France with fun, colorful silicone sleeves and glass

It ’s New! Coolhaus Architecturally Inspired Gourmet Ice Cream $5.99/pint Unique, sweet-meets-savory flavors you can’t find anywhere else! All-natural, handmade, and organic whenever possible.

Dirty Mint Chip, Balsamic Fig & Mascarpone, Chocolate Molten Lava Cake, Salted Caramel

that won't hold odors and won't heat up your water!

Stay hydrated, stay stylish!”

Tony’s Coffee Organic Cold Brew $2.99/10 ounces The Northwest’s first organic cold brew with milk.

Life is complicated; keep your cold brew simple.

Plain and Chocolate

Herb Pharm tinctures for kids

AJ’s All Natural Walla Walla Sweet Onion Mustard

Erica Dudrow Cordata Mercantile

$4.99/9 ounces Bring the flavor of Walla Walla onions to your pantry!

Small batch, creamy Dijon-style base. Great on grilled meat and vegetables, and on sandwiches.

Miyoko’s Kitchen European-style Cultured Vegan Butter $6.99/8 ounces Tastes, melts, bakes, and browns just like butter! The only butter alternative on the market without palm oil.

Photo and styling by Matt Curtis

$11.79 to $11.99/ounce Finally, a full line of tinctures with the correct herbal dosing for children. Just in time for back to school immune boosting!

LOCAL FASHION REPORT

Steppin’ out in Style — Co-op Style Have your Co-op gear yet? Not only is it 100 percent on point; but in early October, people sporting their Co-op gear will get 50 percent off any espresso drink at all three Co-op locations! That includes not only shirts, hoodies, and hats, but our Co-op tumblers, too. Don’t delay. Get geared up today.

Totally radish is right!

Get pumped!

Keep on truckin'. The first lot sold out, but a new batch is on order.

It’s hard to put into words how soft and comfy this hoodie is: snarfle-snuggle-snoozle-plush?

The new ceramic sipper mugs look cool even when keeping that bevvy hot (or cold)!

Baseball shirt can also be utilized for wiffleball, table tennis, or disc golf.

Color Us Grateful Thanks for reading the Co-op News!

Every once in a while we host a contest for our readers—just for fun! And that’s exactly what we did in the June issue, which featured a coloring page that readers could color and submit for the chance to win a $10 Co-op gift card.

We received several lovely entries and enjoyed seeing all of your colorful creations.

Congratulations to Lilly, the lucky winner! Here's her awesome interpretation to the right.

COMMUNITY GIVING

September Community Shopping Day:

Two ways you can support this month’s organization:

Whatcom Literacy Council

Community Shopping Day

donate the difference

Shop on Saturday, September 17, to benefit this cause!

Shop on Saturday, September 17.

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

Donate the Difference Round up your purchase amount

and Donate the Difference at any Co-op register throughout the month.

Register donations are also

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

Employees of Mt. Baker Roofing participate in Whatcom Literacy Council’s Workplace Literacy program.

Photos courtesy of Whatcom Literacy Council.

Volunteer tutor Anne (right) works with a student during a basic computer skills class held at a Whatcom County library.

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hatcom Literacy Council’s tagline is “Opening Doors. Changing Lives.” And, that is exactly what they do. Since 1978, the Whatcom Literacy Council (WLC) has been helping adults in Whatcom County improve their literacy skills and learn English. Through customized, individual tutoring and focused small group classes, adult learners acquire critical skills needed to become more self-sufficient.

Learners work with the Whatcom Literacy Council to set achievable goals that allow them to: • • • • •

Improve their parenting skills Increase their employment opportunities Attain their U.S. citizenship Further their education Enhance the stability of their daily lives

More ways to support Whatcom Literacy Council: • Purchasing online from Village Books or smile.amazon.com? Use the links on the WLC website and a portion of your purchase will be donated to WLC. • Volunteer! Become a tutor or help with promotion and fundraising. spare change adds up to big change for our community

Volunteer tutor Becca (left) helps learner Liudmyla improve her English and introduces her to resources at the local library.

LEARN MORE at whatcomliteracy.org CONTACT (360) 752-8678, info@whatcomliteracy.org

Recent Donations:

A GROUP OF DEVOTED PEOPLE WITH PASSION AND VISION

JUNE

Ferndale Community Meal Program

CAN MAKE A DIFFERENCE IN OUR COMMUNITY IT’S THE CO-OP DIFFERENCE

$1,984.23 JULY

Bellingham Childcare & Learning Center

$1,731.23 AUGUST

Friends of the Nooksack Samish Watershed

$1,718.01

Thanks for your contributions!

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HEALTHY

Healthy Connections classes offer something for everyone.

CONNECTIONS

Pick up a Healthy Connections Fall Classes 2016 flyer to learn about all of the classes offered from now into December. Or, check our class listings at communityfood.coop.

CLASSES Upcoming Classes Introduction to Holotropic Breathwork with Laurel Watjen Tuesday, September 6

Experience Your Core with Brandis Gunderson, MPT and Ella Barney Wednesday, September 21

Take Control of Your Own Intestinal Health with Jim Ehmke, CN Wednesday, September 7

Heavy Metals and Detox with Nolan Noska, ND Thursday, September 22

Matrix Energetics with Ralph Havens, PT Monday, September 12 Juicy Joints with Carolyn Hallett, CCH Wednesday, September 14 Intro to Reiki with Carolyn Jackson, LMP Thursday, September 15

Cooking with Sea Vegetables with Kate MacKenzie Monday, September 26 Wonton and Char Siu with Robert Fong Tuesday, September 27 Bokashi Composting with Nicole and Coulby Styles Wednesday, September 28

Make Your Own Sourdough Pizza with Jesse Otero Monday, September 19

Autumn Soups for the Body and Soul with Karina Davidson Thursday, September 29

Making Friends with Your Dragon with Dvorah Carrasco, MA, LMHC Tuesday, September 20

Raw Desserts with Sara Southerland Monday, October 3

Take Control of Your Immune System Health with Jim Ehmke, CN Wednesday, September 21

Salish Sea Food with Robert Fong Tuesday, October 4

Good and Cheap: You Can Have It All

BY KEVIN MURPHY, OUTREACH TEAM

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n October 5, the Co-op presents “Good and Cheap”: a cooking class designed to prove the premise that you can have it all—meals that are nutritious, inexpensive, delicious, and easy to prepare.

The Co-op is pleased to announce that this class will be offered with the financial support of United Way of Whatcom County.

“Community Food Co-op and United Way of Whatcom County have shared core values,” said Tamara Tregoning, United Way Director of Development. “So this class is a great fit. We hope this will open the door to more partnerships between our organizations as we work together to build a stronger community for all.”

Delaying Diabetes with Selva Wohlgemuth, RDN Tuesday, October 4

Thirty-Minute Meals with Cindy McKinney Thursday, October 13

Anti-Inflammation Menu with Selva Wohlgemuth, RDN Tuesday, October 25

Good and Cheap with Karina Davidson Wednesday, October 5

Natural Fermentation with Andrew Walton Monday, October 17

Basic Nutrients with Jim Ehmke, CN Wednesday, October 26

Mexican Kitchen: Sopas and Empanadas with Ana Jackson Thursday, October 6

Gluten-free Baking with Jean Layton, ND Tuesday, October 18

Better Brain Health with Carolyn Hallett, CCH Thursday, October 27

Introduction to Depth Hypnosis with Christina Miglino Tuesday, October 18

Italian Vegetarian with Virginia Whalen Tuesday, November 1

Wellness with Essential Oils with Michelle Mahler Wednesday, October 19

Mushrooms and Human Ecology and Health with Robin Yeager Tuesday, November 1

Cooking with Spices with Jesse Otero Monday, October 10 Scents and Sensibility with Mystique Grobe, ND, LAc, and Deb Raper Monday, October 10 A Touch of Thai with Robert Fong Tuesday, October 11 Eating with the Seasons with Cadie Federmeyer, LAc Tuesday, October 11 Take Control of Your Hormonal Health with Jim Ehmke, CN Wednesday, October 12

Healthy and Delicious Treats with Demetree Robinson Thursday, October 20

Orchard Mason Bee Care with Valeri Wade Wednesday, November 2

Natural Approaches to Inflammation with Jonathan Ley Thursday, October 20

Detox and Fasting with Jim Ehmke, CN Wednesday, November 2

Holiday Gifts from the Kitchen with Cindy McKinney Saturday, October 22 Daily Self-Care Practices with Katrina Svoboda Johnson Monday, October 24

Freedom from Food Obsession with Sharon Mayson and Ann Whitney, RN, MSN Thursday, November 3

The class is offered as part of the Co-op’s ongoing partnership with Whatcom Community College and is open to the public, though some slots are reserved for low-income clients of the Opportunity Council.

College students—this class is aimed at you as well!

“Good and Cheap” is based on the best-selling cookbook of the same name by Leanne Brown. Subtitled How to Eat Well on $4/Day, the book is available online as a free PDF that has been downloaded more than 1,000,000 times.

The $4/day figure is the budget for individuals living on food stamps.

Ace cooking instructor Karina Davidson will teach the class, and the $10 registration fee will include generous samples of butternut squash soup, chorizo and white bean ragu with polenta, and other yummy tight-budget dishes, not to mention a copy of the book.

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celebr ates

LO CAL FAR M I NG

Local Farmer Award Nominations

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At last year’s Hootenanny we had the pleasure of recognizing the contributions of the local farming community with Local Farmer Awards, co-presented by the Co-op’s Farm Fund and Sustainable Connections’ Food and Farming Program.

Fellow farmers have nominated the following people for the 2016 Local Farmer Awards:

NEW FARMER AWARD NOMINEES

INNOVATOR FARM AWARD NOMINEES

highlighting an outstanding new farm

highlighting a farmer who has contributed innovative/sustainable practices to local farming

Anna Morris and Jared Danilson, Slanted Sun Farm “Best new farmers I’ve met in a long time! Positive, focused on helping low-income shoppers, community oriented, innovative, dedicated.”

“Selling through Twin Sisters Market. Developing new products, creative, and passionate.”

Steve Pabody, Triple Wren Farms Steve’s goal is to be the premiere full-season cut flower farm in Whatcom County. With contracts in Seattle, as well as several weddings and events under his belt, he’s well on the way to achieving this goal.

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Susan and Harley Soltes Bow Hill Blueberries “Susan and Harley have sure done a lot to help the food hub and innovate with value-added blueberries.”

“Always innovating, established a camp for underserved middle school youth.”

Anna Martin, Osprey Hill Farm Anna is innovating the way poultry is processed on a small scale. With a USDA-certified facility, she makes it feasible for small farms to process chickens and sell them without costly infrastructure investments.

Michael Deitering, Chubby Bunny Farm

Michael Koenen, Burk Ridge Farms

Chubby Bunny Farm is devoted to changing the minds and palates of the local community, and beyond, and collaborating to provide access to previously underserved segments of the population.

Burk Ridge Farms is not only a production farm, but also offers a mobile slaughter unit to help other small farms operate. Humane practices are paramount, from the fully grass-fed beef operation to the mobile slaughter unit that eliminates the stressful transportation of animals from the field.

Jason Weston, Joe’s Garden

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Quoted material below was submitted on nomination forms.

“His use of walk-behind tractors may be the way of the future for small farmers. I can’t wait to transition my own farming to that lowimpact, low-cost machinery.”

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It felt so right to recognize the significant contributions made by these skilled, hardworking farmers, and to have an opportunity to publicly thank them and share our appreciation, that we decided it should be an annual part of the Hootenanny!

2015 Local Farmer Award winners: 2015 NEW FARMER AWARD Mariposa Farm and Springtime Farm

2015 INNOVATOR FARM AWARD

Join us at the Hootenanny— 6 pm Sunday, September 4, in the Boundary Bay Brewery beer garden—to show your appreciation for all of these farmers, and to donate to the Co-op’s Farm Fund and support even more local, sustainable, organic farms.

Misty Meadows

2015 MENTOR FARMER AWARD Dusty Williams, Broadleaf Farm

MENTOR FARMER AWARD NOMINEES

highlighting a farmer who has shared experiences, skills and support with other local farmers

Mike Finger, Cedarville Farm

Tom & Cheryl Thornton, Cloud Mountain Farm Center

“I’m relatively new to the farming scene in Whatcom County but know he’s been changing how people eat here for 20-plus years and he’s been a steadfast developer and leader of the farmers market.”

Mike started the first CSA farm in Whatcom County and has been offering his assistance to other farmers ever since. A mentor farmer in the Food to Bank On program, he provides technical assistance to up-and-coming farmers on a formal and an informal basis.

Now established as a nonprofit, the farm center provides internships, education programs for farmers and home gardeners, and hosts community events, all while operating a nursery and conducting field trials testing varieties and growing systems of fruit and vegetables to discover what grows well in our region.

Roslyn McNicholl, Rabbit Fields Farm

Sarah Pabody, Triple Wren Farms

“Roslyn has always been willing to go out of her way and lend advice.” Rabbit Fields Farm started with the help of Dusty Williams, the 2015 Mentor award winner. Roslyn has paid this assistance forward by becoming a mentor in the Food to Bank On program and coaching new farmers on her own brand of female-run farming.

“When we moved to the area last year, Sarah was so incredibly welcoming and open with sharing her skills, information, and expertise. She let me visit her farm to tour and get involved in harvest, allowed me to tag along on her trip down to the Seattle Wholesale Growers Market and other deliveries, ran a small private workshop for a couple flower farmers/designers to have some focused, small-group learning on arranging, and just has been willing to share resources and answer questions by email whenever I reach out.”

Clayton Burrows, Growing Washington

Chris Benedict, WSU Whatcom County Extension

“Often, I see him graciously purchase produce from struggling Whatcom farmers and work them in our CSA. He never says no to any farmer who needs to borrow cooler space, use machinery or one of our trucks if theirs should breakdown. Clayton helped subsidize Growing Veterans for (from my memory) at least 3 years, by paying their farm managers salaries, providing seeds, supplies and advice.”

Chris is the go-to guy for talking through soil, plant, or animal issues on-farm. His commitment to production research trials and best practices is significant, and he is an extremely valuable resource for farmers throughout Whatcom County.

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COMMUNITY EVENTS

The Greatest Show on Earth (or at least in Whatcom County) Thanks to all who joined in the fun at the Co-op’s 19th annual Community Party!

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Photos by Matt Curtis

e kicked off the party this year with a ribbon-cutting ceremony to celebrate the completion of the Downtown parking lot. Then we had a parade through the store and down Holly Street to Maritime Heritage Park—complete with marching band, shopping cart drill team, 12-foot Earth ball, a giant peace dove, and staff and community celebrants—delighting and surprising many shoppers and folks along the route. What a festive way to start a fabulous day!

As always, the party was a huge hit with attendees and participants. Thank you to all the volunteers, staff, Board directors, and community members for being part of this special day.

Co-op Trivia Raffle Winners

C TRIVIA RAFFLE

Answers:

ongratulations to the Trivia Raffle winners, selected randomly from all the entries collected at the Community Party: John Primrose, Sabrina Russo, and Alysia Rosario. They each won a $20 Co-op gift card.

Thanks to everyone who visited the Co-op info booth and played the trivia game with us.

everyone can shop... anyone can join!

1. In 2015, 80% of all Co-op produce sales were organic.

2. In 2015, 81% of all Co-op egg sales were from free-range chickens.

3. In 2015, shoppers at the Co-op could recycle or compost 91% of our product packaging.

4. In 2015, the Community Food Co-op gave the local community grants, sponsorships, and small donations for a grant total of $67,972.

5. The Cordata Co-op opened in 2009.

6. The U.S. has over 30,000 cooperative enterprises, which contribute an estimated $154 billion to the economy annually. TRUE

www.communityfood.coop

360-734-8158