Community Food Co-op NEWS • September 2018

CO-OP NEWS

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SEPTEMBER 2018

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BOARD OF DIRECTORS REPORT

Board Meeting Summary

BY JEAN ROGERS, BOARD ADMINISTRATOR

www.communityfood.coop 360-734-8158 Cordata Store 315 Westerly Road Bellingham WA 98226 Open daily 7 am–9 pm

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–7 pm

Community Food Co-op General Manager Jim Ashby 360-734-8158 The Co-op Board of Directors Melissa Morin, Chair Caroline Kinsman, Vice Chair Phil Buri Margaret Gerard Brent Harrison Ceci Lopez Seth Mangold, staff representative Ryan Peters Randy Rydel Board of Directors Contact boardofdirectors@communityfood.coop 360-734-8158, ext. 216 Board Meetings Meetings are on the second Wednesday of most months. Member-owners are welcome to attend. To share your suggestions or concerns at the 10-minute member-owner forum at the start of each meeting, contact Board Administrator Jean Rogers at 360-734-8158 or jeanr@communityfood. coop, by the first Monday of the month.

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

Editor: Laura Steiger lauras@communityfood.coop Design: Matt Curtis mattc@communityfood.coop Opinions expressed in the Co-op News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or memberowners. Nutrition and health information is provided for informational purposes only and is not meant as a substitute for a consultation with a licensed health or dietary practitioner. Acceptance of advertising does not indicate endorsement by the Co-op of the product or service offered.

From June 13, 2018 Representatives from the Co-op’s CPA (Larson Gross) presented

the financial review for 2017. Total assets were up slightly from 2016. Debt and cash loss both decreased. Overall the Co-op is headed in a positive financial direction.

Hank Kastner gave a presentation on local agriculture and politics. He provided background on recent issues related to local water use, quality and quantity, and shared ideas for creating a positive, solution-oriented dialogue about local farming and environmental issues.

The meeting concluded with an executive session to discuss the search process for the General Manger position.

From August 8, 2018 The Board approved an endorsement of Proposition 1:

Bellingham Home Fund.

Representatives from Community to Community Development

(C2C) attended the open portion of the meeting reserved for

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 to provide an update on the current boycott of Naturipe products, and C2C’s efforts to improve working conditions for local farmworkers.

Directors discussed a request from Whatcom Family Farmers, asking the Co-op to rescind its support of the C2C boycott of Naturipe berries. The Board agreed to draft a letter clarifying its support of the boycott, what would be necessary to lift it, and Co-op support for both local farmers and farmworkers. The Co-op will continue to gather information for a review of the boycott, as planned, in October.

The Board heard a report on the Strategic Planning Committee’s work on updates to the Strategic Plan and policies related to equity, diversity, and inclusion.

Directors reviewed plans for Board candidate recruitment and agreed that areas of priority include experience and skills related to equity, diversity, and inclusion, and communication and education.

The meeting concluded with an executive session to discuss the General Manager hiring search.

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: Wednesday, September 12 at 7 pm, Cordata Roots Room, 315 Westerly Road

CO-OPS HELPING CO-OPS

Local Cooperation Among Cooperatives: That’s What’s Going On!

BY DEBORAH CRAIG, CO-OP DEVELOPMENT SPECIALIST, NORTHWEST COOPERATIVE DEVELOPMENT CENTER

A new network of Whatcom County cooperatives is beginning to take form. Over the last several months, a steering committee of local co-op employees and enthusiasts has been laying the groundwork for a network or alliance that brings together local cooperatives.

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ranching out from the Community Food Co-op’s Member Affairs Committee’s work in 2014, a group of co-op enthusiasts—known as the Co-op Education Project (CEP)— set out to educate the community on the benefits of a cooperative economy. A three-part series of classes, “How to Start a Co-op,” was well attended by our community. Based on this success, the CEP hosted two other events, in 2015 and 2017, focused on promoting the cooperative business model. They reached out to business educators and to other cooperatives to boost cooperative development in Whatcom County. The CEP group began to meet with other cooperatives and formed a Network Steering Committee.

Like other cooperative networks and alliances around the country, the local network hopes to promote cooperative business development, participate in joint marketing efforts and education opportunities, and to use our combined strength to foster a thriving cooperative business ecosystem. It will be exciting to see how this network grows and what it will do for our cooperative community.

The launch party for the network and the first member meeting will be Friday, October 26. If you are part of a cooperative enterprise, or you are starting a new cooperative, we would like to hear from you!

FOR MORE INFORMATION contact JoAna McNerthney at joanamcnerthney@gmail.com.

SAVE THE DATE Community Food Co-op Town Hall:

Privilege & Responsibility October 11 at 6 pm (location pending) At the Co-op’s first Town Hall in February 2018, Co-op and community members shared experiences, feelings, and thoughts about equity, diversity, and inclusion at the Co-op. At this second Town Hall, we are presenting the work that has been done since then and asking for your feedback before finalizing our updated Strategic Plan and policies that will include our commitment to organizational social responsibility.

We look forward to gathering together again and hearing from you!

KEEPING OUR DOLLARS LOCAL

you voted for it ...

let’s invest!

Our goal is to raise

3 million

$

in shares by December 31, 2018.

Take an information card for more details.

Keep Your Investment Local.

Invest in Your Co-op!

“I like to invest my money locally and support local businesses.”

BY JON EDHOLM, FINANCE MANAGER

—Barbara, Co-op member-owner

In March, Co-op member-owners overwhelmingly approved changes making it possible for member-owners to invest in the Co-op and we’re now getting the campaign off the ground.

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s of mid-August, 11 Co-op member-owners have already made the decision to put their money where their favorite food comes from. Our goal is to raise $3 million in shares by December 31, 2018. With your support we can reach that goal.

Why Invest in the Co-op?

Reason #1: We want you to own the bakery building! The Co-op Corner at Holly and Forest streets, with the new bakery building and downtown store, has quickly become a cornerstone and welcoming icon to Downtown Bellingham. The Co-op received a 2018 City Center Award for the innovative renovation of the bakery building. The transformation of the building was magnificent, and we want Co-op member-owners to own this valuable asset, rather than the bank.

Reason #2: Your investment could earn more money than it would at a bank. Earn from 2.75% up to 5% on your investment.

Reason #3: An overwhelming 97% of Co-op member-owners who voted in the March 2018 Board Election approved a proposal to change the Co-op’s Articles of Incorporation and Bylaws, thereby making this investment opportunity possible.

Reason #4: Cooperative Principle No. 3 is Member Economic Participation, and one of the unique characteristics of a co-op is the ability to raise capital from its member-owners. Just as the Co-op invests in the local economy, our member-owners can invest in us!

How to Invest If you are interested in investing, request an Investment Shares packet via email at investment@communityfood.coop. The packet includes all the information you need to make your investment, including a Disclosure Statement and Share Purchase Agreement documents.

Want your investments to support your local community? It simply doesn’t get more local than this! Together we make great things happen and we keep our community strong and vibrant.

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EAT LOCAL MONTH

September is Eat Local Month

BY LAURA STEIGER, OUTREACH TEAM

Co-op shoppers love to eat local every month, but in September local food takes center stage in our community for Eat Local Month!

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ustainable Connections hosts a bevy of fun events all month long, and the Co-op is proud to partner with them to kick off the month at the annual Hootenanny to Benefit the Co-op’s Farm Fund on September 2 in the Boundary Bay Brewery Beer Garden.

Following the Hootenanny, folks can see where their food comes from on the self-guided Whatcom County Farm Tour on September 8 and 9. There’ll also be a Tasty Farm Tour Brunch and a Farm-toPint Pairing, both on September 8; and a Wine, Cheese, and Chocolate Tasting on September 9.

Throughout the month 19 local restaurants will each offer a $6 and $12 Eat Local Month Special created with the freshest ingredients from Whatcom and Skagit county farms. There’s no better time to eat out and discover a new local restaurant.

Visit sustainableconnections.org to discover all the Eat Local Month activities and pick up one of their handy guides with coupons for local grocers, including the Co-op.

When we shop, eat, and buy local, our entire community benefits.

At the Co-op, the local love continues well beyond September! We love working with local businesses and farmers every day, all year long.

Of course, September is the zenith of local farm production.

In the produce section there is a bounty of fresh, local, organic goodness available from more than 50 Whatcom and Skagit farms. But the local love doesn’t stop there. We also carry products from more than 70 local food crafters and artisans.

The list at right is just a partial list of our local suppliers; there are simply too many to include! To prioritize shopping for local items at the Co-op, simply look for the local symbol throughout the store.

How does all that local love add up? In 2017, the Co-op purchased nearly $1.5 million in goods from Whatcom County providers. When we add in goods from the immediate five-county area (Whatcom, Skagit, Snohomish, San Juan, and Island counties) the total jumps to more than $2.25 million in goods.

Not only do we buy local, we also keep dollars circulating in our local community. In 2017, we circulated nearly $8.5 million through wages and benefits paid to our staff and via donations to local organizations.

When we shop, eat, and buy local, our entire community benefits!

In 2017,

8.5

$

million In 2017,

2.25

$

was spent in Co-op staff wages and benefits, along with donations to local organizations.

million

was spent on goods purchased by the Co-op from Whatcom, Skagit, Snohomish, San Juan, and Island counties.

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Shop for local products in every department.

Acme Ice Cream • Acme Valley Foods • Alaska Wildsides • Aslan Brewing Co. • Atwood Ales • Avenue Bread • Barlean’s • BelleWood Acres • Bellingham Coffee Roasters • Bellingham Flat Bread • Bellingham Pasta Co. • BIJA Chocolates • Booda Organics • Boundary Bay Brewery • Bow Hill Blueberries • Breadfarm • Café Akroteri • Cascade Shrub Farm • Cauldron Broths • Cedar Grove • Chocolate Necessities • Chuckanut Bay Distillery • Cooperativa Tierra y Liebertad • DeWilde’s Nursery • Dirty Knees Nursery • Edaleen • Erin Baker’s • Fairhaven Organic Flour Mill • Flax 4 Life • Flora Inc. • Flying Bird Botanicals • Foothills Flowers • Fresh Breeze Organic Dairy • Gluten Free Angels • Glutenfreeda • Golden Glen Creamery • Gothberg Farms • Grace Harbor Farm • Hammerhead Coffee • Hempler’s • Holmquist Hazelnut Orchards • Hopewell Farm • Hosa Hot Sauce • Jackie’s Jersey • Kombucha Town • Kulshan Brewing • Lopez Island Creamery • Lynden Ice • Mad Cat Salsa • Maniac Coffee Roasters • Midnight Farmer Microgreens • Misty Meadows Farm • Moka Joe • Moon Valley Organics • Myshan Dairy • Nature’s Path • Nerka Sea Frozen Salmon • North Cascade Meats • Pangea Ferments • Pizza’zza • Pleasant Valley Cheese • PNW Farmers Co-op • Puget Sound Food Hub • Ralf’s Bavarian Bakery • Saku Tea • Salsa Mama • Samish Bay Soaps • San Juan Salsa Co. • San Juan Sea Salt • Sauk Farm • Sea Witch Botanicals • Seafood Producers Cooperative • Skagit Valley Family Farm • Spice Hut • Spring Time Farm • Sunseed Farm • Takaya • The Bagelry • The C Shop • The Growing Garden • Tony’s Coffee • Twin Brook Creamery • Uprising Organic Seeds • Wander Brewing • Wild Pacific Seafood • Wildroot Botanicals • Windy Meadow Nursery

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FARM FUND REPORT

Welcome to Award Season (for farmers!)

Every year we gather on Sunday during Labor Day weekend for the Hootenanny to Benefit the Co-op’s Farm Fund. We hope you were able to join the Co-op and Sustainable Connections at this fun and festive kickoff for Eat Local Month featuring great food, frothy beer, dancing, music, and camaraderie.

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ne of the highlights of the Hootenanny is the presentation of the annual Farmer Awards to recognize the achievements of deserving local farmers. Farmers are nominated by their fellow farmers, people who work with the farm community, and the customers and fans of the farms and farmers.

Every 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. Look for the October issue of our In Season magazine in which we will share the 2018 Farmer Award winners.

New Farmer Award Nominees (highlighting an outstanding new farm) ff Colin

Fischer and Jen Finch, Wanderwood Farm Whittaker, Oak Meadows Farm ff Giana Wakim and Matt Cioni, The Crow’s Farm ff Griffin Berger, Sauk Farm ff Linda Versage and Walter Brodie, Blanchard Mountain Farm ff Matthew McDermott and Katie Pencke, Alluvial Farms ff Rob Jordan, Vertical Fog Farm ff David

The 2017 Farmer Award recipients gather for a photo during the last year’s Hootenanny to Benefit the Co-op’s Farm Fund. The Hootenanny is the kickoff event for Eat Local Month and takes place annually on the Sunday of Labor Day weekend at Boundary Bay. The 2017 award winners were (from left) Innovator Farmer: Feliciano Lopez, Lopez Brothers Farm, and Jason Weston, Joe’s Gardens; New Farmer: Kevin and Briana Buck, Twin Cedars Farm; and Co-op staff standing in for Mentor Farmer: Myrle Foster, Circle F Farm.

Innovator Farmer Nominees

Bright Spot Farmer Nominees

(highlighting a farmer who has contributed innovative and sustainable practices to local farming)

(a new category for 2018 featuring noteworthy farmers who were nominated outside the other three categories):

ff Amy

ff Erik

ff Jason

ff Helen

and Sküter Fontaine, Terra Verde Farm Weston, Joe’s Gardens ff Matt Steinman, Foothills Farm ff Tom and Cheryl Thornton, Cloud Mountain Farm Center

Olson, Well Fed Farms Solem, Sumas River Farm ff Roslyn McNicholl, Rabbit Fields Farm

Mentor Farmer Nominees (highlighting a farmer who has shared experiences, skills, and support with other local farmers)

Special Thanks

ff Anna

Martin, Osprey Hill Farm ff Diane Szukovathy and Dennis Westphall, Jello Mold Farm ff Dusty Williams, Broad Leaf Farm ff Jason and Nathan Weston, Joe’s Gardens ff Melissa Moeller, Misty Meadows Farm ff Mike Finger, Cedarville Farm

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Thank you, Amy and Sküter Fontaine of Terra Verde Farm, for giving back to the Farm Fund by generously donating a percentage of your u-pick blueberry sales!

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Staff pick “The Golden Oasis Smoothie is my favorite.

It’s perfectly balanced!

Sweet dates and bananas are complemented by spinach to help you get your daily dose of greens. The golden milk spices are balanced out by the smoothness of the coconut milk. It’s unique and delicious!”

Pizza’zza Ice Cream Sandwiches

Pizza’zza bakes cookies made with flour from Fairhaven Organic Flour Mill, fills them with Lopez Island Ice Cream, and sprinkles them with San Juan Island Sea Salt. A quadruple threat of local deliciousness. double chocolate chip cookies with mint chip ice cream, peanut butter cookies with chocolate ice cream, chocolate chip cookies with vanilla ice cream

new

$5.49 each

Hosa Fermented Hot Sauce

Chiles + vinegar + sugar + salt. That’s all!

The slow fermentation process amplifies flavors and activates the natural heat of the chiles. Handcrafted in Bellingham.

$9.99 each

Pangea Ferments Sauerkrauts

We added two new flavors to this already super-popular line of fermented foods made right here in Bellingham with 100% organic ingredients, time, and love. garlic dill sauerkraut, curtido sauerkraut (a Central American style kraut)

$9.99 each

Capello’s Gluten-free Frozen Pizzas Pizza for all! Cappello’s specializes in high-quality gluten-and-grain-free products that everyone loves.

We also sell their yummy gnocchi and fettucine.

Kate Goldman Bakery Café Assistant Manager

cheese, sheep’s milk cheese, uncured pepperoni

$11.49-13.49 each

NUTRITION & HEALTHY RECIPES

Ask the Nutritionist: Falling Back into a School Routine

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nce the heat of August is behind us and the more temperate days of September start to round the corner, the school routine is about start up again. Planning healthy snacks for when kids return home from school is a very important aspect of a wholesome diet. Habits are learned at a young age, and if parents set a good example, then the children will follow.

The key for success is making healthy choices available at all times. If a child (or even an adult) gets to choose between chips or veggies with dip, it is hard to negotiate. However, if the only available option is veggies with dip, then the choice is easy!

Mary’s Gone Crackers vs. Rice Crackers Rice crackers, whether plain or flavored, are easy to overeat.

Plus, they are very low in protein and fiber, so they don’t keep you satisfied until dinner. On the other hand, it’s hard to overeat the hearty seed filled crackers from the Mary’s Gone Crackers line. Pair these nutritious crackers with some slices of organic cheese, top with avocado, or dip into hummus.

Veggie Sticks and Dip vs. Chips and Salsa If veggies are prepped and ready to grab and chips are not even in the house, children (and adults) will eat them! An assortment of baby bell peppers, sugar snap peas, and baby carrots, require very little prep and are super delicious when dipped in a homemade ranch dip (see recipes below) or even some hummus.

Plain Organic Yogurt vs. Fruity Yogurts Even if they are organic, fruity yogurts have a lot of added sugars. For example, a 6-ounce serving of Wallaby’s strawberry whole milk yogurt has 21 grams of sugar whereas the same serving of the plain whole milk yogurt contains 7.5 grams. For a healthy snack, choose the plain whole milk yogurt and top with a handful of fresh strawberries and maybe even a sprinkle of chopped roasted nuts like walnuts or almonds.

Fresh Fruit with Nuts vs. KIND Bar Although KIND bars taste good (and are handy when on the go) they are not the best choice if you are trying to encourage eating whole foods at home. Also, how fast can you eat a KIND bar? Usually they are done in no time. Instead of stocking the pantry with sugary bars, offer kids an apple and a handful of almonds or 2 tablespoons of nut butter. Not only will the fiber keep them feeling full for longer (7.5 grams vs 3.0 grams) but it also takes them a lot longer to eat thereby providing adequate mental cues that they have filled up on a healthy snack.

Selva Wohlgemuth REGISTERED DIETITIAN & NUTRITIONIST

Homemade Iced Tea vs. Bottled Iced Teas Staying hydrated is very important because often we mistake thirst for hunger. Having options available besides water may make it more enticing for children to reach for some fluids during snack hour. Unfortunately, bottled iced teas or beverages often have added sugars, and lots of them. Choosing to make homemade ice tea with only a small amount of honey is the smart way to go, plus it saves a lot of money. Republic of Tea offers caffeine-free teas including Passionfruit Mango Red Tea, Ginger Peach Red Tea, White Hibiscus Passionfruit Iced Tea, and Strawberry Vanilla Red Tea. You can also check out the BULK tea section at the Co-op or visit some of the local herb shops in town for delicious caffeine-free tea blends.

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

Homemade Ranch Two Ways

By Selva Wohlgemuth

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Greek Yogurt Ranch Dip

Vegan Ranch Dip

(1/4 cup serving = 45kcal), makes 2 cups (approx.)

(1/4 cup serving = 55kcal), makes 2 cups (approx.)

INGREDIENTS 2 small containers 2% Fage yogurt 2 tablespoons apple cider vinegar/lemon juice 2 teaspoons maple syrup 1½ teaspoons onion powder 1½ teaspoons garlic powder ¾–1 teaspoon sea salt to taste ½ teaspoon dried parsley ½–1 teaspoon dried dill fresh ground pepper to taste ¼ cup water

INGREDIENTS 1 package Mori-Nu soft silken tofu 2 tablespoons apple cider vinegar/lemon juice 2 tablespoons extra virgin olive oil 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon maple syrup ¾–1 teaspoon sea salt to taste ½ teaspoon dried parsley ½ teaspoon dried dill fresh ground pepper to taste

DIRECTIONS: Place all the ingredients into a blender and blend until smooth. Scrape down the sides with a spatula, if needed, to make sure all the spices are incorporated. Taste and adjust seasoning as desired. Transfer into a glass mason jar and store in refrigerator.

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Photo by Selva Wohlgemuth

aking a homemade ranch dip is super easy, cheap, and healthy! The calories are much lower and the ingredients are clean. All you need is a blender and 5 minutes of time. Pair with veggies as a dip or drizzle into wraps.

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Community Shopping Day

shop on Saturday, September

September’s SEED recipient

Whatcom Peace & Justice Center supporters participate in the annual Mother’s Day March for Peace through Bellingham in 2017. Photos courtesy Whatcom Peace & Justice Center.

2%

The Whatcom Peace & Justice Center works to create a voice for peace and social justice in Whatcom County through partnerships with local community and religious organizations, direct action, public witness, and education on alternatives to violence and war.

of the day’s total sales will be donated

SEED funds will help to update materials for the “It’s Your Life” alternatives to military service education program for high school students and the publication of a guide to nonviolent survival after high school.

LEARN MORE, DONATE, OR VOLUNTEER at whatcompjc.org or 360-734-0217.

Join Whatcom Peace & Justice Center and Village Books for the 2018 International Day of Peace 6-9

pm Friday, September 21 Majestic, 1027 N. Forest St.

The

“Violent Pasts, Peaceful Futures” Hundreds in Whatcom County gather every year on International Day of Peace in solidarity with people around the world. In 1982, the United Nations declared this day an annual worldwide 24-hour cease-fire to envision what our world can look like without weapons, violence, and oppression.

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At the April 2017 People’s Climate March in Bellingham, volunteers with the Whatcom Peace & Justice Center connect the dots between the well-funded Pentagon budget and the underfunding of environmental protections.

recent 2% Saturday

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

donations

$2,122

$1,889

$1,880

Bellingham Arts Academy for Youth (BAAY!)

Brigid Collins Family Support Center

Whatcom Food Network

June

July

August COMMUNIT Y FOOD CO - OP

annual meeting & party MORE THAN JUST A GROCERY STORE

SATURDAY

DOORS OPEN AT 5 PM

HEALTHY CONNECTIONS

CLASSES

For class listings with full descriptions: • Visit www.communityfood.coop and click on the “Classes & Events” tab on the left column.

• Pick up a class schedule in the store.

DIY Low-Waste Cosmetics with Jenica Barrett Monday, Sept. 10, 6:30–8:30 pm

MELT Hand and Foot Treatment with Caryn Boyd Diel Monday, Sept. 24, 6:30–7:30 pm

Take Control of Your Own Intestinal Health with Jim Ehmke, CN Tuesday, Sept. 11, 6:30–8:30 pm

Classic Chinese Cuisine with Robert Fong Tuesday, Sept. 25, 6:30–9 pm

Downtown • reg at CO-OP • $15

Cordata • reg at CO-OP • $5

Solar Energy with Gary Ingram Wednesday, Sept. 12, 6:30–8 pm Downtown • reg at CO-OP • free

Healthy Relationships with Corenia Murphy, LMHC, and Kevin Murphy, LMFT Thursday, Sept. 13, 6:30–8:30 pm Downtown • reg at CO-OP • free

Natural Approaches to Anti-Aging with Sarah Kotlerman, DC Monday, Sept. 17, 6:30–8 pm Downtown • reg at CO-OP • free

Harp for Your Health with Christine Magnussen Tuesday, Sept. 18, 6:30–8 pm

Downtown • reg at CO-OP • $20 (includes harp CD!)

Make Your Own Kombucha with Julie Kamin-Martin Wednesday, Sept. 19, 6:30–8:30 pm

Downtown • reg at CO-OP • $40 (includes kombucha-making kit)

Healthy Meal Planning with Ease with Sara Southerland Thursday, Sept. 20, 6:30–9 pm Downtown • reg at WCC • $35

Yoga for Caregivers with Jade Liu Saturday, Sept. 22, 2–4 pm

Downtown • reg at yoga4caregivers@gmail.com • free

Downtown • reg at CO-OP • $10

Downtown • reg at WCC • $49

Take Control of Your Own Immune Health with Jim Ehmke, CN Tuesday, Sept. 25, 6:30–8:30 pm Cordata • reg at CO-OP • $5

Better Brain Health with Carolyn Hallett Wednesday, Sept. 26, 6:30–8 pm Cordata • reg at CO-OP • $5

Make Your Own Sourdough Pizza with Andy Walton Thursday, Sept. 27, 6:30–9 pm Downtown • reg at WCC • $39

Restore Gut Health with a Low FODMAP Diet with Selva Wohlgemuth, RDN Monday, Oct. 1, 6:30–9 pm Downtown • reg at WCC • $39

Peruvian Traditional with Antonio Diaz Tuesday, Oct. 2, 6:30–9 pm

LOCATIONS: Downtown = Co-op Connections Building, 405 E Holly St, Bellingham Cordata = Roots Room at the 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 kevinm@communityfood.coop.

Cooking with Spices: Advieh, Za’atar, and Zhoug with Jesse Otero Monday, Oct. 8, 6:30–9 pm Downtown • reg at WCC • $39

Japanese Favorites with Robert Fong Tuesday, Oct. 9, 6:30–9 pm Downtown • reg at WCC • $49

Take Control of Your Own Hormonal Health with Jim Ehmke, CN Tuesday, Oct. 9, 6:30–8:30 pm Cordata • reg at CO-OP • $5

Pain-Free Living with Ralph Havens, PT Monday, Oct. 15, 6:30–8:30 pm Downtown • reg at CO-OP • $5

Peru Novoandina with Antonio Diaz Tuesday, Oct. 16, 6:30–9 pm Downtown • reg at WCC • $45

Exploring the Mind-Body-Food Connection with Sarah Clarke Tuesday, Oct. 16, 6:30–8:30 pm Cordata • reg at CO-OP • $25

L’Automne with Karina Davidson Wednesday, Oct. 10, 6:30–9 pm

Integrated Approach to Healing Autoimmune Disease Panel Discussion Wednesday, Oct. 17, 6:30–8:30 pm

Cordata • reg at WCC • $49

Downtown • reg at CO-OP • $5

Holiday Appetizers with Cindy McKinney Thursday, Oct. 11, 6:30–9 pm

Squash Celebration with Kate MacKenzie Thursday, Oct. 18, 6:30–9 pm

Downtown • reg at WCC • $39

Downtown • reg at WCC • $39

Preserving Local Herbs with Natasha Clarke Thursday, Oct. 11, 6:30–8 pm

Northwest Paella with Jesse Otero Monday, Oct. 22, 6:30–9 pm

Cordata • reg at CO-OP • $10

Downtown • reg at WCC • $39

Washington Wines with Laurent Martel Monday, Oct. 15, 6:30–8:30 pm

Trinidad & Tobago with Robert Fong Tuesday, Oct. 23, 6:30–9 pm

Cordata • reg at WCC • $39

Downtown • reg at WCC • $55

Downtown • reg at WCC • $45

Fabulous Five Ingredient Meals with Kate MacKenzie Wednesday, Oct. 3, 6:30–9 pm Downtown • reg at WCC • $39

Autumn Soups for the Body and Soul with Karina Davidson Thursday, Oct. 4, 6:30–9 pm Downtown • reg at WCC • $39

Assist in Healthy Connections Cooking Classes Love to cook? Join the cooking class assistant team!

Assistants help with prep, serving, washing dishes, and clean up. Go home with tasty recipes and helpful tips from skilled instructors. Compensation via Co-op gift card.

Tell us why you’re interested and include a brief outline of your cooking skills and experience.

Send to kevinm@communityfood.coop.

Erin Baker’s® established the “Help Feed 1 Million Kids Program” that distributes healthy snacks to 18 Boys & Girls Clubs in the region. The program has already distributed more than 650,000 Erin Baker’s Breakfast Cookies, and is well on the way to reaching its goal of feeding 1 million kids! Photos courtesy Erin Baker’s.

Local Vendor Spotlight: Erin Baker’s

®

You Can “Help Feed 1 Million Kids!”

BY LAURA STEIGER, OUTREACH TEAM

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n 1994, Erin Baker purchased her first Kitchen Aid mixer and, inspired by her mother’s wholesome baking, set her sights on creating a healthy grab-n-go breakfast treat. Since then, her business has blossomed and it would be a challenge to find a local resident who hasn’t enjoyed an Erin Baker’s® cookie or bowl of granola.

With her business successfully growing, Erin set her sights on a new challenge. She began to consider how best she could have a positive impact on the health of children. After a visit to the Boys & Girls Club on Kentucky Street, she found the answer.

Thus, the “Help Feed 1 Million Kids Program” was conceived.

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On that first visit, she observed kids drawn to a vending machine full of junk food and sugary drinks. Kids were bartering and pooling their money in order to buy something.

Unsurprisingly, the items in high demand weren’t exactly health foods. Thus, the “Help Feed 1 Million Kids Program” was conceived.

The first obstacle was eliminating the unhealthy vending machine options, replacing them with healthy foods, and getting kids’ taste buds accustomed to something other than salt, sugar, processed foods, and additives.

It took time but the program has made tremendous strides since those early days, thanks to Erin’s tenacity and the dedicated support of Boys & Girls Club staff, administration, and volunteers. The vending machines are gone, and in their place are a variety of Erin Baker’s Breakfast Cookies made with simple, whole food ingredients. They are 100 percent free of any so-called “natural flavors” or additives, a fact that Erin is very proud of. And kids love ’em!

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Make more cookies, sell more cookies, give more cookies.

Approximately 50 percent of the kids at the clubs meet the criteria for free and reduced meals, and Boys & Girls Clubs staff reports an increase in families experiencing food insecurity and homelessness. For kids who may not know when they will have their next meal, the healthful cookies at the club are a welcome relief. Cookies go home in backpacks and provide filling nourishment that doesn’t require a stove, refrigerator, or even a can opener; the things most of us take for granted but may be unavailable to a family without a stable home.

You can “Help Feed 1 Million Kids!” When you buy Erin Baker’s Breakfast Cookies, 3 percent of sales benefit the program.

“The clubs are a home away from home for these kids.

Learning, living, laughing, loving, crying,” said Erin. “And I have a machine to make healthy food! So, we make cookies and granola and we feed kids. That’s what we do. We don’t have glossy ads or fancy vehicles. We feed kids; that’s where our marketing dollars go.”

The program started with the Boys & Girls Clubs of Whatcom County, but has since expanded to include 18 clubs located in five counties. “We aim to spread this program across the country. No reason we can’t do it. As sales increase, the program increases,” said Erin. “If people buy more, we give more.” Her business donates 3 percent, which is on par with the giant industrial food companies.

The Bellingham business employs 45 people. “What do I say about this family of mine? An amazing group of people dedicated to making food the old fashioned way. It’s a labor of love,” said Erin. “We are one of the few in the country that actually make our own product, and have everything under one roof.”

We make cookies and granola and we feed kids.

That’s what we do.

Erin Baker with her adorable dog, Cookie. If you dedicated your career to this amazing company, what else would you name your dog?

Staff is committed to making food the old-fashioned way: minimally processed, 100 percent free of so-called “natural” flavors, and baked-to-order using whole foods.

Boys & Girls Clubs staff reports an increase in families experiencing food insecurity and homelessness. For kids who may not know when they will have their next meal, the healthful cookies at the club are a welcome relief.

That old-fashioned way of doing things includes a fair amount of hand work, so food is minimally processed. And everything is baked-to-order to ensure freshness.

The past two hot summers have been tough with no air conditioning in the factory. “We have challenging days and we have great days. Everyone is passionate and dedicated to making it happen. We’re like family. We’re doing something that makes a difference and that is what keeps us going,” said Erin.

Another ingenious way the staff keeps going is thanks to the Fun Committee. “They just do fun things for the whole staff a few times a week,” explained Erin. The fun can be providing fresh squeezed lemonade in the break room, providing origami kits for staff to unwind and get creative, or making tie-dye T-shirts.

“I have had, along the years, some amazing people with me on this journey. We are truly the epitome of a true team because all these people who’ve helped over the years, they were here because they believe in what we’re doing.”

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“Once we hit the 1 million cookie mark, that’ll be a huge milestone. It’s a goal for everyone here. Make more cookies, sell more cookies, give more cookies,” said Erin.

Erin mentioned that a lot of people don’t know they are located downtown next to Cash & Carry on Ohio Street. She invites everyone to “come in and sample every one of our products. Check out what’s new. Meet the team!”

Can’t visit in person? Then visit the website. There you can see the progress toward the 1 million cookie mark, and you can also hover over a list of the whole food ingredients used in the company’s products and learn about each of them from A (almonds) to W (wheat).

Join in the effort to “Help Feed 1 Million Kids!” It’s easy, and delicious. Just buy more cookies and granola and Erin Baker will take it from there.

LEARN MORE at erinbakers.com.

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Dog Day on the Bakery Café Patio

D

ogs and their people are welcome every day on the Co-op bakery café patio, but on International Dog Day in August, dogs had a particularly fun time at a special event we hosted just for them.

During Dog Day on the Bakery Café Patio, dogs chowed down on yummy dog treats from the Co-op bakery, bobbed for apples and tennis balls, got their swag on with fashionable bandanas, and spent lots of time frolicking and playing … as dogs will do.

Tell all the dog people in your life that their well-behaved furry friends are always welcome on the Co-op bakery café patio, and we’ll see you again at next year’s Dog Day!

Koga won the costume contest—what an angel!

CO-OP SPONSORED MOVIE

“Far Out” Adventure Film Jonesing for an extreme gnar-fest? Like, totally, brah! The Co-op co-sponsors the Bellingham premiere of another epic snowsports film from Teton Gravity Research.

“F

ar Out” is the quest to be blown away. The film follows a journey to one of the most remote and unexplored mountain ranges on the planet—the Albanian Alps.

Witness mind-bending pillow lines as the crew camps out deep in the Purcell Mountains of British Columbia. Experience urban madness in Kamchatka and the insanity of the Crazy Mountains in Montana. Join the crew in the Slovenian Alps for over-the-head cold smoke and watch an 11-year-old rip

Jackson Hole. Discover the alien landscape of Girdwood, Alaska, in January and see Sean Jordan ride into Crested Butte on a black stallion to shred the Southern Rockies. Find out if the wildest and most untamed mountains in Europe let us in, and if the ultimate destination became a reality.

One night only!

LEARN MORE: tetongravity.com/films/far-out

www.communityfood.coop

360-734-8158

“FAR OUT” Wednesday, September 26 at the Mount Baker Theatre 6:30 pm doors, 7:30 pm film $15 adults, $10 with student ID or under 16 Tickets: mountbakertheatre.com