COMMUNITYFOOD.COOP • SEPTEMBER 2017 • FREE
BOARD OF DIRECTORS REPORT
Board Meeting Summary www.communityfood.coop 360-734-8158 Cordata Store
315 Westerly Road Bellingham WA 98226 Open daily 7 am–9 pm
1220 N Forest Street Bellingham WA 98225 Open daily 7 am–10 pm
Co-op Bakery Café 405 E Holly Street Bellingham WA 98225 Open daily 7 am–7 pm
Community Food Co-op General Manager Jim Ashby
The Co-op Board of Directors Melissa Morin, Chair Caroline Kinsman, Vice Chair Phil Buri Margaret Gerard Brent Harrison Ceci Lopez Seth Mangold, staff representative Ryan Peters Zach Zink
BY JEAN ROGERS, BOARD ADMINISTRATOR
From June 14, 2017
Interfaith Coalition thanked the Co-op for its donations and
sponsorships and support over many years and presented a plaque to the Board in appreciation of the Co-op’s community work. The Co-op’s CPA (Larson Gross) presented the financial review of 2016. Director Zach Zink gave a “Study and Engagement” presentation on the Hartman Group’s research on shopping trends and how they relate to co-ops. The Board reviewed the Board Development Committee’s suggestions for upcoming member engagement events and had no concerns about the plan.
From August 9, 2017
A member-owner talked about issues related to working conditions
and treatment of farmworkers at Sarbanand Farms in Sumas, noted that there could be a boycott in the future, and asked the Co-op to explore ways to support the farmworkers. The Board Development Committee discussed goals for the Board election and recruitment, including strengthening our democratic
process by providing good candidate information, working to increase member participation, and actively reaching out to more sectors of the community. Directors discussed a member-owner letter about an experience of racial bias. General Manager Jim Ashby described new policies and work being done in the stores to change behavior and awareness, and the Board discussed the importance of validating people’s experiences and for everyone to feel welcome and safe in the Co-op stores and community. The Board agreed to develop more specific policies to monitor standards of in-store experience related to equity and inclusion, and to continue to follow up with the member-owner who wrote the letter. The Board approved a proposal to support the farmworkers in Sumas through in-store communication to bring the issue to the attention of member-owners. Donations will be accepted at the registers and the Co-op has made a donation. Groups can make requests using the Co-op’s community support and advocacy request forms. The meeting concluded with an executive session authorizing the Executive Committee to take the lead on a project related to personnel.
MORE BOARD INFORMATION MORE BOARD INFORMATION Member Input: The first 10 minutes of every Board meeting are reserved for member input. Member-owners are welcome to attend the meeting. Hope to see you there.
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.
Next Meeting: September 13 at 7 pm, Cordata Roots Room, 315 Westerly Road
Board of Directors Contact
firstname.lastname@example.org 360-734-8158, ext. 216
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 email@example.com, 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
The Future of Blanchard State Forest
he Co-op Board of Directors encourages Co-op memberowners to be informed of matters that align with our core values and to participate in civic engagement. To that end, the Board directors encourage Co-op member-owners to learn more about the issues affecting the preservation of a local area known as Blanchard State Forest. The area includes the popular Oyster Dome trail and Samish Overlook as well as many other prized hiking, horseback riding, and mountain biking trails. After plans to log the area were announced several years ago, concerned groups agreed on a proposal that would conserve the core zone for recreation and environmental preservation. In the most recent
legislative session, the Washington State House passed a budget that included funding to protect Blanchard. But the Senate has not passed the full budget, thereby leaving the area in limbo. The Co-op Board of Directors encourages members to read more about the issue and to share your comments with your legislative representatives. RESOURCES: • “Without state budget, decisions for Blanchard forest, other public lands put on hold” at goskagit.com. • conservationnw.org/what-we-do/forests/blanchard-mountain • skagitlandtrust.org
Co-op News is produced by the Community Food Co-op and published eight times per year. Editor: Laura Steiger firstname.lastname@example.org
FRESH BUCKS IS STILL ON!
Design: Matt Curtis email@example.com 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.
It’s easy and free to use. Fresh Bucks gives up to $10 matching funds per day for fresh produce with one easy swipe of your EBT card.
Welcome to Award Season (for farmers!) Every year at the Hootenanny to Benefit the Co-op’s Farm Fund (see back page), the Co-op and Sustainable Connections present Farmer Awards that recognize the achievements of deserving local farmers. Farmers are nominated by their fellow farmers, people who work with the farm community, and the CSA subscribers, customers, and fans of the farms and farmers.
very one of these farmers received enthusiastic nominations and has made outstanding contributions to local food and farming, so we are honored to recognize this year’s Farmer Award nominees. In the October issue of our In Season magazine, we will share the 2017 award winners. Join us in celebrating and recognizing the accomplishments of all these talented local farmers!
New Farmer Nominees • Colin Fischer and Jen Finch, Wanderwood Farm • Kevin and Briana Buck, Twin Cedars Farm • Meghan Payne, Wild Rose Farm • Michael Deitering, Chubby Bunny Farm • Richard Kauffman, Riverhaven Farm
Rogue Elements Adventure Film
oin the Teton Gravity Research team as they embark on an adventure filled with fury and glory, and witness the unimaginable. Warning: may be unsuitable for viewers not accustomed to watching folks shred righteous amounts of freshy pow pow. Co-sponsored by Community Food Co-op.
(2016 winner: Anna Morris and Jared Danilson, Slanted Sun Farm)
Innovator Farmer Nominees • Anna and Geoff Martin, Osprey Hill Farm • David Whittaker, Oak Meadows Farm • Feliciano Lopez, Lopez Brothers Farm • Griffin Berger, Sauk Farm • Jason Weston, Joe’s Gardens • John and Dorie Belisle, BelleWood Acres
Local farmers rock (with their socks off ) at Broad Leaf Farm in Everson. Farm Fund recipient in 2016.
Rogue Elements Tuesday,
September 26, 7:30 pm, Mount Baker Theatre
(2016 winner: Susan and Harley Soltes, Bow Hill Blueberries)
Mentor Farmer Nominees
• Brent Harrison, Growing Garden • Cheryl and Tom Thornton, Cloud Mountain Farm Center • Clayton Burrows, Growing Washington • Jason Weston, Joe’s Gardens • Mike Boxx, Boxx Berry Farm • Myrle Foster, Circle F Farms (2016 winner: Mike and Kimberly Finger, Cedarville Farm)
w/ID & kids 16 and under: $10 One
2016 Farmer Award Winners. From left, Harley Soltes, Susan Soltes, Kimberly Finger, Mike Finger, Anna Morris, and Jared Danilson.
WIN A $50 CO-OP GIFT CARD!
Enter the #coopgrown Contest e want to see your #coopgrown garden photos! Simply upload your garden-related photos to one of our social media channels and remember to tag your photo #coopgrown. All photos will be entered in a contest to win a $50 Co-op gift card. The entry deadline is September 30. A winner will be selected in early October and tagged on social media, so check our Facebook, Instagram, or Twitter to see if you’re the lucky winner!
FIND Community Food Co-op on
SHare your garden pics with #coopgrown
ENJOY the garden photos from your community
LEARN MORE: tetongravity.com/ films/rogue-elements
NUTRITION & HEALTHY RECIPES
Ask the Nutritionist: Quick and Healthy Breakfast Suggestions
ear Nutritionist: In the past, I always had good intentions of providing a healthy breakfast before the kids left for school. However, more than not I easily succumb to the quick and easy, not so healthy options like cereal and milk. Now that school has started, and the busy mornings are upon us, do you have any suggestions for quick AND healthy breakfast ideas that are not cereal?
nderstandably, mornings can often get hectic. However, a little advance preparation can result in a good breakfast routine. The key to a superstar breakfast for anyone young or old is making sure to have adequate protein, whether it’s plant or animal based. Although cereal and milk can be quick and easy, it just doesn’t provide the protein punch to keep you going until lunch. Also, most cereals come with a ton of added sugar. A low-protein breakfast can easily make you hungry and ravenous just a couple hours later. For sustained energy and concentration, a combination of both protein
Say No to These Common Breakfast Meals: Instant Oatmeal Packets or Quick Oats: Usually instant
oatmeal packets are sweetened with added sugar. Plus, the quick oats have been refined to have less fiber, which allows them to cook quickly. Without the added fiber they will quickly spike your blood sugar, especially if they are made with water and topped with added brown sugar and raisins. Instead, opt for old fashioned rolled oats or steel cut oats topped with a handful of nuts and Greek yogurt. Cereal or Granola with Less Than 1 to 2g of Fiber per 10g
of Carbohydrates: Many breakfast cereals have been highly processed and sweetened. This makes the cereal very easy to digest and quickly spikes blood sugars. Choose one that is less processed and contains adequate fiber. I like Blue Heron Bakery Granola, which is sweetened only with dates. Toast with Butter and Jam: One simple swap can make this a
better start to the day. In place of the butter and jam, top whole wheat bread with natural almond or peanut butter. Just Fruit: Fruit is a healthy whole food. However, when
eaten without adequate protein it can quickly spike blood sugars. For a better alternative pair fruit with a handful of nuts or a scoop of nut butter. Flavored Low Fat Yogurts: Dairy products such as regular
yogurt and milk contain natural milk sugars. If choosing a low fat, sweetened dairy product, blood sugars will spike and crash. Plus, if you pair these with fruit, then it is a double whammy. Instead choose whole fat plain yogurts to increase satiety and stabilize blood sugars. An even better option would be plain Greek yogurt, which is naturally higher in protein and lower in sugar than regular yogurt. Sweetened Coffee Drink: Skipping breakfast and drinking
a flavored sweetened coffee beverage will do you more harm than good if you want to maintain focus and energy. If unable to make time for a substantial breakfast, order a coffee with a splash of half and half and eat a few hardboiled eggs.
and fat along with a whole grain or a piece of fruit can help slow the blood sugar rise and mellow the blood sugar drop after your meal. Research studies have found that a high-protein breakfast better curbs hunger than a high-carbohydrate breakfast by reducing hunger hormones after the meal and slowing stomach emptying. Furthermore, a recent study on overweight teens found that a high-vprotein breakfast which contained 35g of protein prevented body fat gain and stabilized blood sugar levels among teens who would normally skip breakfast.
SELVA WOHLGEMUTH REGISTERED DIETITIAN AND NUTRITIONIST
Say Yes to These Balanced Breakfast Meals for the Busy Morning: Overnight Oats: INGREDIENTS: ½ cup old fashioned oats + 1 tablespoon ground flaxseed or chia seeds + 1 scoop protein powder + 1/3 cup plain Greek yogurt + 1 cup of milk/nut milk + 1 tablespoon maple syrup + pinch of salt + ½ cup frozen berries or diced fruit DIRECTIONS: Combine all the ingredients except the fruit in a 16-ounce mason jar, put on lid, and shake vigorously until all the ingredients are fully combined. Top with fruit, put on lid, and refrigerate overnight. Granola with Yogurt and Berries: INGREDIENTS: ½ cup Blue Heron Bakery Granola + 1 cup Nancy’s Full Fat Plain Yogurt + ½ cup blackberries DIRECTIONS: Place the yogurt in a bowl and top with granola and berries. Avocado & Egg Toast: INGREDIENTS: 1 toasted hearty slice of whole grain Bread Farm Bread + ½ avocado + 1 olive oil fried egg + optional sliced tomato DIRECTIONS: Spread the avocado on the toasted bread, layer with tomato slices and a pinch sea salt. Top with fried egg. Grab & Go: INGREDIENTS: 1 hardboiled egg + ¼ cup of trail mix + 1 piece of fruit Simple Fruit & Veggie Smoothie: INGREDIENTS: 1 scoop protein power + 1 medium banana + handful spinach/kale + 1 tablespoon ground flaxseed + 1 cup milk/nut milk + 1 tablespoon nut butter + ice cubes DIRECTIONS: Blend all the ingredients together until smooth. Add optional squeeze of lemon juice for added zest.
Photo by Selva Wohlgemuth. Quinoa Egg Breakfast Cup INGREDIENTS: 2 eggs + handful spinach (or any leftover dinner veggie) + ½ cup cooked quinoa + sprinkle feta cheese + salt and pepper DIRECTIONS: Oil a mug or bowl with olive oil or butter. Whisk the eggs. Season with salt and pepper. Stir in the remaining ingredients until combined. Transfer to the oiled mug/ bowl and microwave on high for 1-2 minutes or until cooked through. Hearty Mug Breakfast Burrito: INGREDIENTS: 9-inch whole wheat flour tortilla + 2 eggs + salsa + onion + canned beans + cheese DIRECTIONS: Press the whole-wheat flour tortilla into a large mug. Crack in your eggs and whisk with a fork while being careful not to tear the tortilla. Stir in some salsa, a little chopped onion, a couple tablespoons canned beans and a sprinkle of cheese as desired. Cook on high in the microwave for 1-2 minutes. Top with optional avocado and hot sauce. Balanced Dinner Leftovers: Leftovers are not just for lunch or dinner. They are great especially when you are having a hectic morning. Just make sure there is a protein (seafood, meats, beans, legumes, tofu or tempeh, etc.), a whole grain starch (potatoes, brown rice, quinoa, etc.), and veggies.
Granola Bar: Granola bars are often high in easy-to-digest
carbohydrates and low in fiber, protein, and fat. Instead opt for a new “crunchy” Lara Bar or an RX Bar for more stable energy and satiety.
HAVE QUESTIONS? Send them to firstname.lastname@example.org. Learn more about Selva’s approach to general health and well-being at www.happybellynutritionist.com, and see her recipes and other kitchen tips at www.poppiesandpapayas.com.
Bonafide Drinkable Veggies Bone Broth $6.49 each (12 fluid ounces) Organic farm-fresh vegetables plus handcrafted organic bone broth makes drinking veggies tasty and nourishing.
Good Culture Cottage Cheese Cups
glow, revitalize, thrive
$2.25 each (5.3 ounces)
Gaia SleepThru “I love Gaia SleepThru. It helps me not wake in the middle of the night with a racing brain. 100% high-quality herbs with no grogginess, just
Creamy organic cottage cheese with live, active cultures. Zesty flavors and made with the milk of happy grass-fed cows.
a good night’s sleep!”
classic, pineapple, blueberry açaí chia, strawberry chia, kalamata olive
Yellowbird Hot Sauces $5.99 each (9.8 ounces) Spicy condiments with spunky character. Made with real ingredients deep in the ♥ of Texas. jalapeño, serrano, habanero, sriracha
Harmless Harvest Coconut Probiotics $5.75 each (11 fluid ounces) Uses the whole edible coconut (not just the coconut water) for delicious organic on-the-go nourishment. strawberries, original, blueberries & açaí, mangos & acerolas
Sarah Schermer Cordata Wellness
September Community Shopping Day
Orca Food Pantry by WCC Foundation
Two ways you can support this month’s organization:
Shop on Saturday, September 16, to benefit this cause!
Community Shopping Day
Donation collection bins are in each campus building.
SHOP on Saturday, September 16.
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.
Caite Holman, WCC Foundation Director, weighs staff and faculty donations collected over the summer before adding the donations to the pantry.
Register donations are also
accepted on behalf of: Co-op Farm Fund, Bellingham Food Bank, and Co-op Member-Owner Seed Fund (provides financial assistance for Co-op memberships).
spare change adds up to big change for our community
Recent Donations: AUGUST 2017
Recreation Northwest $1,753.10
Jackie Rumble, 2016-2017 director of campus advocacy for the Associated Students, helped launch the Orca Food Pantry. Photos courtesy of Whatcom Community College.
t is estimated that up to 50 percent of all college students struggle with food insecurity. The Orca Food Pantry at Whatcom Community College is open to any student coping with food insecurity. Students can take what they need from the inconspicuously located pantry without feeling self-conscious. The pantry is filled by donations from college faculty and staff, food drives, and with funds from community grants. SEED funds will be used to shop at the Co-op and restock the pantry’s shelves. A small portion may also be used to purchase Co-op gift cards for hungry students. LEARN MORE or make a donation at whatcom.edu/about-the-college/foundation or call 360-383-3320.
YWCA Bellingham $1,829.19 JUNE 2017
Local Food Works! $1,912.89 Thank you for shopping at the Co-op on the third Saturday of the month and supporting our community!
C O - OP
N E W S
C OM M U N I T Y F O OD.C O OP
S E P T E M BE R
The pantry is in a cabinet inconspicuously located, so students can visit without feeling self-conscious about availing themselves of this resource.
Healthy Connections classes offer something for everyone. To learn about upcoming classes, check our class listings at communityfood.coop.
Upcoming Classes Through Early November Take Control of Your Own Intestinal Health
with Jim Ehmke, CN Tuesday, Sept. 12, 6:30–8:30 pm Cordata • reg at CO-OP • $5
with Gary Ingram Thursday, Sept. 14, 6:30–8 pm Downtown • reg at CO-OP • free
Getting Rid of Pain and Inflammation with Jon Ley Monday, Sept. 18, 6:30–8 pm Downtown • reg at CO-OP • $5
Reset Your Digestion
with Isabel Castro Tuesday, Sept. 19, 6:30–8 pm Downtown • reg at CO-OP • $5
Autumn Soups for the Body and Soul with Karina Davidson Wednesday, Sept. 20, 6:30–9 pm Downtown • reg at WCC • $39
How to Make Less Trash
with Jenica Barrett Thursday, Sept. 21, 6:30–8 pm Downtown • reg at CO-OP • $5
Rave for Andy Walton:
“The instructor has a wonderful passion for learning and sharing his knowledge.”
Make Your Own Sourdough Pizza with Andy Walton Monday, Sept. 25, 6:30–9 pm Downtown • reg at WCC • $39
Tao Fawu Qigong
with Kate Johnson-Kiefer and Thomas Renteria Tuesday, Sept. 26, 6:30–7:30 pm Downtown • reg at CO-OP • free
Take Control of Your Own Immune Health
with Jim Ehmke, CN Tuesday, Sept. 26, 6:30–8:30 pm Cordata • reg at CO-OP • $5
Fall Harvest Dinner
Quail and Seasonal Vegetables
Cordata • reg at WCC • $45
Downtown • reg at CO-OP • $10
Downtown • reg at WCC • $59
Meze: Tapas of the Eastern Mediterranean
Beer Tasting: Porters and Stouts
with Kate MacKenzie Wednesday, Sept. 27, 6:30–9 pm
with Courtney Pineau and Karla Youngblood Thursday, Sept. 28, 6:30–8 pm Downtown • reg at CO-OP • free
with Karl Mincin Monday, Oct. 2, 6:30–8:30 pm Downtown • reg at CO-OP • $5
with Cindy McKinney Tuesday, Oct. 3, 6:30–9 pm Downtown • reg at WCC • $39
with Ryan Peters Wednesday, Oct. 4, 6:30–8:30 pm Downtown • reg at CO-OP • $29
Local Food Systems: From Field to Table with Ciera Mead 5 Saturdays: Oct. 7–Nov. 4 and Sunday, Nov. 12, noon–3:30 pm
NOTE: The first five sessions of this class meet at noon on Saturday, the sixth is a class dinner on Sunday, Nov. 12. Downtown • reg at CO-OP • $60
with Nicole and Coulby Styles Tuesday, Oct. 17, 6:30–8 pm
with Jesse Otero Monday, Oct. 16, 6:30–9 pm Downtown • reg at WCC • $39
Beers of Fall and Winter
with Coco Ryan Wednesday, Oct. 18, 6:30–8 pm Cordata • reg at WCC • $35
Life of the Arctic Polar Bear
with David Drummond Wednesday, Oct. 18, 6:30–8:30 pm Downtown • reg at CO-OP • $10
Inflammation and Auto-Immunity with Richard Tran, DC Thursday, Oct. 19, 6:30–8 pm Downtown • reg at CO-OP • $5
Rave for Demetree Robinson:
“Great presenter. Very pleasant and knowledgeable. Inspirational.”
with Robert Fong Tuesday, Oct. 24, 6:30–9 pm
with Coco Ryan Wednesday, Oct. 25, 6:30–8 pm Cordata • reg at WCC • $35
Mexican Kitchen: ¡Tamales!
with Ana Jackson Thursday, Oct. 26, 6:30–9:30 pm Downtown • reg at WCC • $39
Family Thanksgiving with Russ Duncan Saturday, Oct. 28, 10 am–1 pm
Downtown • reg at WCC $59 for parent and child, $20 for each additional family member
Healthy Easy Meal Planning with Sara Southerland Monday, Oct. 30, 6:30–9 pm Downtown • reg at WCC • $35
with Robert Fong Wednesday, Nov. 1, 6:30–9 pm Downtown • reg at WCC • $49
Cooking for Those Who Don’t
Native American Flute
Downtown • reg at CO-OP • $15
Cordata • reg at CO-OP • $5
Downtown • reg at CO-OP • by donation
Take Control of Your Own Hormonal Health
Holiday Gifts from the Kitchen
with Matthew Schall Monday, Oct. 9, 6:30–9 pm
with Jim Ehmke, CN Tuesday, Oct. 10, 6:30–8:30 pm Cordata • reg at CO-OP • $5
with Demetree Robinson Friday, Oct. 20, 2–3 pm
with Cindy McKinney Saturday, Oct. 21, 11 am–1:30 pm Downtown • reg at WCC • $39
Restoring Gut Health with a Low FODMAP Diet
Downtown • reg at WCC • $55
Downtown • reg at WCC • $35
Introduction to Transformational Breath
Downtown • reg at CO-OP • $5
Cordata • reg at CO-OP • $5
with Robert Fong Tuesday, Oct. 10, 6:30–9 pm
with Kristi and Blake Allen Thursday, Oct. 12, 6:30–8:30 pm
with Selva Wohlgemuth, RDN Monday, Oct. 23, 6:30–9 pm
with Jim Ehmke, CN Tuesday, Oct. 24, 6:30–8:30 pm
with Peter Ali Thursday, Nov. 2, 6:30–8 pm
LOCATIONS: Downtown = Cordata = Co-op Connections Building, Roots Room at the 405 E Holly St, Bellingham Cordata store, 315 Westerly Rd, Bellingham REGISTRATION: CO-OP = register online at www.communityfood.coop WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com. QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or email@example.com. Please do not wear strong fragrances to class.
EAT LOCAL MONTH EVENTS
Downtown Market Walk
Eat Local Month
he self-guided Downtown Market Walk showcases the best of downtown Bellingham’s local grocers, markets, and specialty food shops. Taste samples at each of the 12 locations and play Market Walk Bingo for the chance to win local food prizes! INFORMATION AND MAP: eatlocalfirst.org.
September is one of our favorite months of the year. It is the month when our community takes the time to celebrate the local bounty of Whatcom County farms. Sustainable Connections has a fabulous slate of Eat Local Month events lined up again this year. Here’s just a sample of what to expect during the month, and a few of the events that the Co-op is collaborating on. Pick up a Farm Tour & Eat Local Month Guide in our stores or find information online at eatlocalfirst.org.
! Eat Local Month
Downtown Market Walk Party at the Co-op! Stop by the Downtown store for live music, circus entertainers, and samples from local vendors like Ferndale Farmstead Cheese Artisans and Maniac Coffee Roasters.
Meet the Farmers from the Puget Sound Food Hub Cooperative You’ve eaten their food,
now meet the farmers from the Puget Sound Food Hub Cooperative and sample fresh-from-the-farm produce! Hopewell Farm • Cedarville Farm • Hedlin Farms • Boldly Grown Farm • Bow Hill Blueberries
September 3, in the Boundary Bay Beer Garden
The Co-op and Sustainable Connections kick off Eat Local Month in style!
Saturday, September 16, 10 am to 2 pm
10 to 11:45 am: The Sweet Goodbyes Noon to 2 pm: JP Falcon Band
$5 to $20 donation at the door. All ages, everyone welcome.
Learn WSU Master Gardeners & Community First Gardens will be on hand to answer
questions and share information about composting and recycling. Includes a kid-friendly hands-on worm compost demo!
Play Face painting and other fun kid activities • Bellingham Circus Community Street Performers at the Co-op and around town • Della and Wren amaze with juggling, hat tricks, and rope tricks • Strangely brings his rollicking, sing-along, one-man cabaret riot • Clay Mazing the Vaudeville Cowboy • Harmony Lyrics Hula Hooping • and more surprises!
6 pm: Doors open
6:20 pm: Clay Mazing the Vaudeville Cowboy performance (and our emcee for the evening)
LEARN MORE: pugetsoundfoodhub.com, thesweetgoodbyes.com, jpfalconband.com.
6:30–7:30 pm: Square dance with caller John Hatten and the “Co-op Square Dance Ramblers,” an ensemble of some of Bellingham’s best old-timey musicians. Join in or enjoy from the sidelines (this is always a highlight of the party; beginners and all ages welcome) 7:30–8 pm: Farmer awards and Farm Fund and Eat Local Month info presentation
Whatcom County Farm Tour Saturday
and Sunday, September 9 and 10 Free,
8–9:30 pm: Dance to The Penny Stinkers! Eat and drink local goods throughout the night (available by purchase)—delicious local Boundary Bay BBQ.
all ages welcome.
elf-guided farm tour with a total of 12 stops between the two days. Meet your local farmers, pet some cute farm animals, and see where your food comes from! INFORMATION AND MAP: eatlocalfirst.org.
LEARN MORE: bit.ly/hootenanny2017
everyone can shop... anyone can join!
co -op party
Music on the Loading Dock
Hootenanny to Benefit the Community Food Co-op’s Farm Fund
Saturday, September 16, 10 am to 2 pm