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In Season AUTUMN 2017

it's co-op month! ENTER



to win a $50 Co-op gift card

GMO or NO?

A debate on the advantages and disadvantages of GMOs. Visit for more info.


First Friday at the Co-op!


Coast Salish Day


Community Shopping Day

Make a shopping trip today and support our community! Whatcom County Farmland Preservation Fund will receive 2% of the day’s sales and all register donations made during October through the SEED program.


Wellness Day

FEED your head!



someone for the Cooperator Award

Focus Health

a friend to the Co-op

28 Make a Difference Day




Evolution of Organic


SAVE THE DATE The Co-op is honored to welcome the Lummi Youth Canoe Family and Children of the Setting Sun Productions for a very special First Friday. Turn the page for more info.

1 to 4 pm featuring samples, information, wellness experts, and music. See last page for more details.

Doctober film about the history of the organic movement at Pickford Film Center. See back cover for more information.

November 14

Join us at Aslan Brewing Co. for a beer and to raise money for a good cause. Look for more details on our website.

Meeting and event details at

There may be an upcoming vote presented to Co-op member-owners: “Your co-op is working on some changes to the Articles and By-laws that we hope will allow member investment in your co-op. We are looking at creating several classes of preferred shares, with investors being able to earn a dividend on their investment. There are many details still to be worked out, but keep a lookout for more news to come.” — Jon Edholm, Community Food Co-op Finance Manager

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

Everyone Can Shop Anyone Can Join

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

In Season, Autumn 2017

Board of Directors

Editor, Laura Steiger Design/Production, Habiba Sial Printed on 30% PCW recycled paper. Back issues on website. Acceptance of advertising does not indicate endorsement by the Co-op. Nutrition and health information provided for informational purposes only; consult a licensed practitioner.

The Co-op is Whatcom County’s only member-owned grocer. Member-owners are welcome at Board of Directors and Member Affairs Committee meetings. Board Administrator, Jean Rogers or 360-734-8158, ext. 311.

FARMER & PRODUCER We buy from 396 local farmers and producers. We support their business development and introduce them to new customers through articles, in-store signs, and tastings. Buying local also limits food miles.


We employ more than 250 people, are the only retail store north of Seattle that is a member of the Domestic Fair Trade Association, communicate with labor rights groups, and are committed to fair and equitable treatment for food system workers.




Our scratch bakery and deli kitchens turn organic and local ingredients into delicious food that is sold in our stores and distributed to local eateries.

Together we invest and collaborate in education, activism, food access, healthy neighborhoods, and sustainability.


In our two grocery stores and bakery café, we strive to create a welcoming, inclusive community hub to provide consistent access to local and organic products at a fair price.



s I am writing this article, Amazon’s purchase of Whole Foods to providing quality foods at fair prices for the hands that buy it, is in all the headlines. There is a lot of speculation about the hands that sell it, the hands that grow it, and the hands that how it will affect the future of the grocery harvest it. business as the retail part of our food system We believe in the positive impact of consolidates and becomes further beholden cooperation on our food system and aspire join a revolution—a to stockholders. to nurture a healthier world. At the Co-op, truly locally grown, Among the headlines, hypotheses, and local isn't just a tagline. And sustainability community-owned announcements, I saw this quote from author isn't just a talking point. It's simply the way Michael Pollan: “Cheap food is an illusion. we do business, with care and conscience. cooperative There is no such thing as cheap food. The During Co-op Month, in October, grocery store real cost of the food is paid somewhere.” consider joining or inviting a friend to This sentiment rings true when I think join a revolution—a truly locally grown, about the value we place on the relationships the Co-op has with community-owned cooperative grocery store with a healthy food farmers, producers, community, and staff. We are committed system at its core.

Local Community Connection

Learning from Coast Salish Culture and Peoples “As taught by the old people, everybody carries a certain gift and these gifts are to be passed to the next generation. The ancestors’ wisdom is remembered through their lives. Their spiritual connection comes from being in touch with our past, with the earth, the water, and the people.” —Natasha Frey BY NATASHA FREY, CHILDREN OF THE SETTING SUN PRODUCTIONS

The Co-op is honored to host a special First Friday and October art show featuring photos from Jesintel—meaning to learn and grow together—in collaboration with the Lummi community. hildren of the Setting Sun Productions and the Lummi Youth understanding of earth indigenousness. They convey an essence Canoe Family will participate in a very special October First of humanity through ancestral teachings on place, matrilineal law, Friday Art Walk from 6 to 8 pm Friday, October 6, natural law, the power of the giveaway, resiliency, in the Co-op’s Downtown store. and pursuit of spirit. Lummi Youth Canoe Family will share canoe We are also documenting the bioregional The Lummi Youth family songs and stories from their international consequences of environmental and climate Canoe Family and regional travels, and Children of the Setting change—following “the miner’s canary,” our wild grows together, Sun Productions will share stories and prints from Pacific sockeye, through their four-year cycle its Jesintel book and educational project. and their relationship to our people since time laughs together, The Lummi Youth Canoe Family are Lummi cries together, heals immemorial—in a film tentatively called Spirit of youth between the ages of 13–21 who engage in our the Sockeye. together, and pulls culture by preparing for the annual canoe journey In August, CSSP broke the tragic story of and international cultural exchange opportunities. the net-pen farmed Atlantic salmon and are together as One. Our desire is to learn who we are as Lummi People continuing to provide information as the event while protecting, promoting, and preserving our unfolds. Follow our coverage at strong Lummi values and Sche’lang’en (Way of Life). As youth, we are ChildrenoftheSettingSunProductions. We are very concerned empowering youth and communities around us to stand up for their about the health and viability of life for Pacific salmon—both the rights and to be the voice of the next generation. Currently we are center of our traditional subsistence economy and diet, and the raising funds to travel to New Zealand for cultural exchange. interconnector species of our regional environment. Children of the Setting Sun Productions (CSSP), enlivens the Children of the Setting Sun Productions and the Lummi Youth rich history, legacies, stories, and historical traditions of the Salish Canoe Family invite you to join them on October 6 and to visit the people. CSSP is one year into the development of Jesintel: To Learn Jesintel exhibit and share in the gifts of their elders. Panels from and Grow Together, a book of interviews, stories, and photographs of Jesintel will be on display in the Co-op’s Downtown store mezzanine Coast Salish elders. through the end of October. The stories of suffering, resilience, and ultimately joy are found in our Sche’lang’en—teachings highly specific to the Salish culture Learn more at and at and location yet relevant to a developing outward-facing global “Lummi Youth Canoe Family” on Facebook.

photo courtesy of Children of the Setting Sun Productions



Three techniques for perfect salmon every time.


hen I was a child, sometime back in the 1970s, I recall that around this time of year, after the fall salmon run, our family would often receive gifts of whole salmon from sport fishing acquaintances. I assume these gifts were occasioned by the realization that the giver had caught more than they could consume or find space for in the freezer. These gift salmon were invariably baked whole, simply salted and peppered. The meat came out a bit dry, as you might imagine, and the leftovers thriftily went into salmon hash, casserole, or salmon salad. Since then, Bellingham’s population has nearly doubled, as it has throughout the entire Puget Sound region, and the salmon runs have decreased considerably as the growing human population stresses the local environment. As we probably will not see abundant salmon runs like those ever again, I propose that we cherish those remaining and when fortunate

Salt Broiling

Pan Roasting


A Japanese technique that uses the high direct heat of your oven's broiler to seal in the juices of the fish.

This is by far my favorite method, which I presented in the Winter 2017 issue of this magazine.

A moist heat method, which Scandinavian cooks have relied on for hundreds of years.



Broiler pan or a flat pan of some sort with a rack inside to elevate the fish off the bottom of the pan. METHOD 1. Individually portion skin-on filleted fish (approximately a half-pound per person).

Oven-going skillet. METHOD 1. Preheat oven to 400 F. 2. Portion skin-on fillets.

EQUIPMENT Stove-top pan deep enough to hold a few inches of water. METHOD 1. In a pan large enough to accommodate your fish, bring a few inches of salted water (1 teaspoon salt per cup of water) to a simmer.

3. Heat skillet on range top until just hot, not smoking.

2. Lower fish into salted water, skin side up.

4. Add a teaspoon or so of butter or oil to the skillet, then quickly add the fish, skin side up.

3. Simmer for three to five minutes only, then remove carefully and allow the fish to rest, covered, for a few minutes more before serving.

4. Move the top rack of your oven to its highest position, and set your oven controls to broil.

5. Sear the fish in the hot skillet for just two or three minutes, then quickly turn skin side down and slide the skillet into the oven.

4. Serve with a squeeze of lemon, or for added richness I like to add a bit of butter or a drizzle of flavored oil.

5. When hot, broil fish for a good five minutes or so. It will hiss and flare from time to time, but this is to be expected.

6. Bake for three minutes per pound of fish.

2. Liberally salt each piece of fish with coarse or kosher salt on the flesh side only. 3. Allow to stand at room temperature for about a half-hour.

illustration by Paige Heinen

enough to acquire a salmon, or even part of one, that we prepare it with the utmost respect and care. Long exposure to dry heat, as in baking, is not the best way to prepare salmon, or any fish. Alternative methods are called for. I recommend three approaches to cooking fish which are simple, adaptable, and quick: salt broiling, pan roasting, and poaching. They are all accessible to home cooks, requiring no specialized equipment or knowledge. If you have a typical kitchen and a basic range of tools, you can use these alternatives to baking or frying. My purpose in presenting these methods as simply as possible is to encourage a sense of ease and dispel some of the fear of cooking I feel from many people. Cooking is a life skill, it’s basic and necessary. It is above all not a competition, in spite of all the television shows which insist on presenting it that way. I encourage you to try these methods and adapt them to your own needs and tastes.

6. After surface of fish is browned and crusted, slide out the pan, turn the fish skin side up, return to oven, and broil for a few more minutes to finish. 7. Present skin side down, with a squeeze of lemon or a dash of vinegar.

7. Serve with lemon or vinegar, or create a pan sauce with wine, butter, and herbs using the remaining juices from the skillet.

A Guide to Autumn Fruit These seasonal treats come and go quickly— feast on your favorites or try new flavors this season.


fter a long, dry, and sometimes smoky Pacific Northwest summer, the vibrant golden yellows, oranges, and reds of autumn fruit are as welcome as the crisp morning and evening air that greets us. The Co-op looks forward to reconnecting with our regional fruit growers and to receiving their farmer-direct delicacies—often delivered by the farmers themselves directly from their orchards

to our stores. It’s fun to once again visit with these talented and committed farmers who share with us their very best organic fruit. So, dig in to crispy apples, juicy pears, and the sparking jewels of the pomegranate. Bake them, juice them, puree them, and just enjoy eating them fresh. Curious? Our produce staff is happy to offer recommendations and a taste, so you can find your new seasonal favorite.



From spicy to sweet, heirloom apples offer a broad range of flavors. Host a tasting party to find your favorites. Best uses depend on variety. Best uses: baked, sauced, eaten fresh out of hand, in salads

While supplies last, we offer local and regionally grown grapes. Keep an eye out for these fleeting gems with unique flavors. Best uses: eaten fresh, on salads, jams, jellies



Look for these seasonal delights while supplies last. Tender and slightly soft when ripe, they should hold their shape when sliced. Best uses: on an antipasto platter, on salads, in desserts

Sweet, slightly cinnamon flavor. Choose firm persimmons and ripen at home on the counter. Ripe when similar in firmness to a tomato. Best uses: eaten fresh with a sharp cheese, fresh on salads



Cultivated since ancient times, these fruits contain juicy, sweet-tart seeds. Choose pomegranates that feel heavy for their size with smooth skin. Best uses: eaten fresh, in desserts and cocktails, on salads

Acorn shaped with vivid orange, sweet, smooth flesh. Ripe when feels like holding a water balloon in your hand. Makes a rich and velvety pureĂŠ. Best uses: baked goods, puddings, ice cream



Highly seasonal, these bitter-tart berries typically become available just in time for Thanksgiving. Look for firm, bright berries. Best uses: sauces, relishes, chutneys, jellies, in baked goods

Astringent and hard when raw, quince is best served cooked. Quince makes marvelous pies, pastes, and preserves. Closely related to apples and pears. Best uses: baked, preserved, jams, jellies, stewed



Try spicy-crisp Bosc pears, ruby-red Starkrimsons, and petite Seckle pears. Choose firm, unblemished pears and ripen at home on the counter. Best uses: depends on variety, usually eaten fresh or baked

Delicate honey-sweet flavor with crisp, juicy flesh. Choose firm, smooth-skinned fruit. Picked ripe, keep refrigerated until ready to eat. Best uses: eaten raw out of hand, juiced, on salads


We were already big fans of Lundberg Family Farms and its delicious sustainably farmed rice and whole grain products, but now we have yet another reason to love Lundberg Family Farms—QUINOA! To be precise, quinoa grown in the U.S. and even in Washington state.


his ancient grain was domesticated 3,000 to 4,000 straw to the soil after harvest (instead of years ago in Peru and Bolivia where it has long been a burning) to enrich the soil and protect the staple in peoples’ diets. Yet, a mere 10 air and the environment, years ago had you asked someone in the providing habitat for U.S. about quinoa (pronounced keenthe family has always animals including migrating wah) they would have likely answered waterfowl that rest in flooded been committed you with a blank stare. Since then, the fields during the winter, practicing to improving and appetite for quinoa has exploded in the water-conserving irrigation, U.S., and for good reason. never growing genetically protecting the Not only is quinoa a complete engineered rice varieties, using environment source of protein that contains all nine only natural pest control systems essential amino acids—making it a and generating and purchasing favorite among vegans and vegetarians—it is also delicious green power for its handling and processing facilities. and cooks up fluffy and soft in 15 minutes, making it super Like the Co-op, Lundberg is committed to convenient and a favorite among almost everyone who transparency in its sustainability practices eats food—vegans and omnivores alike! and is a member of the Sustainable In 2013, recognizing that importing quinoa from the Food Trade Association (SFTA). southern hemisphere to feed the growing U.S. demand It reports annually on the same was not the most ecologically sustainable situation, 11 action categories that we report on Lundberg started growing trial crops in the U.S. By 2016, and sets goals for continual improvement Lundberg’s quinoa production topped 1.5 million pounds, in each area. You can read harvested by 15 farmers on 800 acres. the SFTA reports Our love for quinoa aside, why else do we love Lundberg for Lundberg and Family Farms? It is currently run by the third and fourth the Co-op on our generations of the Lundberg family and, since the farm was respective websites. established in 1937, the family has always been committed What’s not to love? to improving and protecting the environment. Look for Lundberg Family Lundberg treats the soil, air, and water as important Farms products in our grocery resources, respecting the delicate balance of nature. and bulk departments and include In its rice fields, Lundberg pursues a program of more organic whole grains in your diet— ecological stewardship that includes: returning rice for your good health and the health of the planet. Though the Olympic Peninsula seems to have little in common with the Andes, it is where quinoa destined for Lundberg Family Farms is being grown in our state. Additional farms are in California, Oregon, and Idaho. Many sites are still experimental, as are growing methods. Most of the quinoa grown for Lundberg uses a low-impact dryland farming technique, relying on the moisture provided directly by rainfall and humidity. Aha! Maybe that’s why it makes sense to grow quinoa on the Olympic Peninsula.

photos courtesy of Lundberg Family Farms

Vendor Profile

Photo by Alissa Segersten. Reprinted with permission from and “Nourishing Meals: 365 Whole Foods, Allergy-Free Recipes for Healing Your Family One Meal at a Time” (October 2016).


This easy quinoa pilaf is flavored with curry, cardamom, and turmeric. The almonds, currants, carrots, and kale bring color, flavor, crunch, and plenty of nutrients to call this a meal in itself! I bet this recipe would also be great as a stuffing for winter squash … acorn, buttercup, or delicata would be perfect to hold this pilaf. Prep time: 15 minutes, Cook time: 30 minutes, Serves: six


You will need to cook 2 cups of quinoa for this recipe. It works best if your quinoa is completely cooled before using it in this recipe.

1. Heat a large 11- or 12-inch skillet over medium heat. If you don’t have a skillet that size then use a wide pot. Add olive oil. Then add the chopped onions. Sauté onions for 4 to 5 minutes.


2. Then add the sliced carrots and sauté for about 10 minutes more. Keep the heat at a medium temp to allow the onions to cook but not brown. Adjust temperature accordingly.

2 to 4 tablespoons extra virgin olive oil 1 medium onion, diced 4 carrots, sliced into rounds 1 cup raw almonds, chopped ½ cup currants 1½ to 2 teaspoons mild curry powder ½ teaspoon turmeric ½ teaspoon ground cardamom 1 teaspoon Herbamare or similar herb-seasoned salt 4 cups chopped kale 4 to 5 cups cooked and cooled quinoa 1 small lemon, juiced

3. Add the almonds, currants, spices, and salt and sauté 5 minutes more. Add the kale. Note: it is best if your kale is still dripping wet from rinsing when adding it to the pot. The extra water will help it to cook. Sauté about 5 minutes, or until kale is tender. 4. Then add cooked quinoa and stir together over low heat. Add a few tablespoons of water if the pilaf seems dry. An extra tablespoon of oil will also help prevent the quinoa from sticking to the pan. 5. Remove from heat and add the juice of the lemon. Stir together, taste, and adjust salt and seasonings if needed. I also like to add a generous amount of freshly ground black pepper at this point.

Local Vendor Profile


Honeybees drone in a field of chamomile. Nearby, calendula is blossoming in tidy rows—glowing with a bright orange of fresh tangerines.


estled near the Mount Baker-Snoqualmie National Forest and quality beeswax and infused oils. (Don’t try it at home, but Kim says the Nooksack River, just off the Valley Highway in Deming, you can practically eat the stuff!) Moon Valley Organics is a handmade haven of Like all of their products, every herbal lip balm is quiet and quality, carefully cultivated by Kim and formulated and packaged by hand right on the farm. Aaron Otto. If the silky feel doesn’t make you want to buy one products that From seed to salve, their mission is to create for every pocket and bag, just know that 10 percent promote a healthy high-quality, organic personal care products that of net lip balm profit is donated to organizations promote a healthy way of caring for our bodies dedicated to protecting pollinators. And, Moon way of caring for and the world. No small task, but they’ve been Valley just turned half the farm into a pollinator our bodies and doing it with grace and style since 1999. garden, ensuring the health of our flying friends for the world The farm’s old silo is ringed by fields of generations to come. herbal ingredients, busy workshops, and a cozy Listening to Kim and Aaron talk about bees and micro-village of trailers and tents for dirt makes me proud to carry their products. Their itinerant WWOOFers. (WWOOFers volunteer on organic commitment to sustainability even extends to packaging, which is farms around the world in exchange for a hands-on learning not only beautiful but also BPA-free, 100 percent recyclable, and experience, plus room and board.) If the relaxed, smiling made from the highest percentage of post-consumer recycled faces of Moon Valley staff don’t tip you off, we are assured materials available. For those striving for a zero waste lifestyle, the through their certified B Corp status that both seasonal and Co-op is happy to announce the arrival of a new bulk option for long-term workers enjoy the Moon Valley ethic and environment. their bar and liquid soaps. Lovingly and expertly crafted from ingredients mostly grown on We are proud to call ourselves partners, and together will their own sustainable permaculture farm, their soaps, lip balms, continue using beautiful body care and cooperative business as a lotion bars, and salves need no preservatives because of the highvehicle for social change.

photos by Matt Curtis

(opposite page) Aaron (left) and Kim Otto pose on their Whatcom County farm while welcoming Co-op staff for a tour. Taking a break in the calendula field are Cordata wellness staff (above, from left) Ticker Ba-Aye, Jesi Van Leeuwen, Sarah Schermer, Christy King, and, seated, Christy’s son, Odin. Calendula is the farm’s signature herb and Kim’s personal favorite. This year’s harvest was so abundant that space in the drying racks in the barn loft was at a premium, so blossoms were pre-drying in the hot, sunny field. Calendula, long-valued for its smoothing properties, is used in almost all of the lotions and lip balms made by hand on the Moon Valley Organics farm.

Learn more at You can even take a video tour of the farm by clicking on the YouTube or Vimeo icons or the “movie” link at the bottom of the page.

Healthy Connections Classes Nutrition Testing

with Karl Mincin Monday, Oct. 2, 6:30–8:30 pm

Karl Mincin discusses nutritional testing from simple at-home self-test monitoring and nutrient-specific quick tests, to state-of-the-art laboratory testing. Learn how you can accurately evaluate your levels of vitamins, minerals, hormones, digestive function, and toxins. Karl Mincin is a clinical nutritionist and natural health educator in practice locally for 30 years.

Downtown • reg at CO-OP • $5

Italian Dinner

with Cindy McKinney Tuesday, Oct. 3, 6:30–9 pm

Recently returned from a trip to Italy, Cindy McKinney demonstrates a dinner spread of Italian favorites. Enjoy blistered cherry tomato bruschetta served with burrata cheese on grilled toasts, arancini (breaded, fried risotto balls) with pancetta, gnocchi with Italian sausage, and tiramisu for dessert.

Downtown • reg at WCC • $39

Natural Fermentation

with Ryan Peters Wednesday, Oct. 4, 6:30–8:30 pm For beginners and experienced fermenters alike: learn to ferment consistently crunchy vegetables. From start to finish, you will make your own sauerkraut or kimchi, choosing from an assortment of vegetables and spices. Gain confidence to ferment at home. Ryan Peters has attended Sandor Katz’s “Fermentation Residency,” and on Hawaii he operated a fermented vegetables business.

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 Learn about the complexities of Whatcom County’s food

AUTUMN CLASSES 2017 The Co-op offers cooking, nutrition, and wellness classes throughout the year at the Co-op Connections building and the Cordata store. Cooking classes feature local, organic ingredients whenever possible. Since 2009, the Co-op has partnered with Whatcom Community College on food and wine classes.

system, and strategies on how to engage that system as a mindful consumer. Taught by Ciera Mead, a master’s candidate at Western Washington University, each session of this six-part class will look at our food system through a different lens: theory, justice, the garden, the market, the seasons, and human relationships. Expect a combination of critical group discussions, engaging lectures, field trips, cooking demonstrations, and, of course, sharing food. 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

Cooking for Those Who Don’t with Matthew Schall Monday, Oct. 9, 6:30–9 pm

This demonstration class for beginner cooks emphasizes basic skills, tools, and easy wholesome dishes. We’ll start by discussing a few necessary tools, and will then make a yummy low-sodium ramen, a vegetarian and a meat chili, fresh fruit salad, and more. Along the way we’ll discuss basic knife skills and food safety. By the end of class, you will be able to create a complete, inexpensive, and healthy meal.

Downtown • reg at CO-OP • $15

Take Control of Your Own Hormonal Health with Jim Ehmke, CN Tuesday, Oct. 10, 6:30–8:30 pm

Learn all about the body’s endocrine system. We’ll discuss all the major glands of the endocrine system and how hormones interact, as well as hormonal therapies, fertility options, and PMS. Certified Nutritionist Jim Ehmke has been a practitioner of diverse alternative therapies since 1976.

Cordata • reg at CO-OP • $5

On Sushi

with Robert Fong Tuesday, Oct. 10, 6:30–9 pm

Robert Fong and guest Seiji McCoy of Blue Fin Sushi will show you how

to make and shape nigiri and temaki sushi. Squeeze your own finger roll and hand roll sushi using ahi, wild salmon, and tobiko. Robert and Seiji will also make a surprise futomaki sushi for your eager palates.

Downtown • reg at WCC • $55

Introduction to Transformational Breath

with Kristi and Blake Allen Thursday, Oct. 12, 6:30–8:30 pm

Transformational Breath combines conscious connected breathing, movement, sound, and bodywork to release physical restrictions, transform trauma, and bring greater joy and well-being into one’s life. Kristi and Blake Allen are certified facilitators and trainers with the Transformational Breath Foundation.

Downtown • reg at CO-OP • $5

Meze: Tapas of the Eastern Mediterranean

with Jesse Otero Monday, Oct. 16, 6:30–9 pm

Meze encompasses the culinary culture of the countries of the Eastern Mediterranean. It is a unique style of eating that involves a vast array of small plates, similar to the Spanish tapas tradition. Enjoy some seasonal meze offerings like charred cauliflower with tahini; spiced lamb pastry; crispy grape leaf, cheese, and fig salad; and a few extras.

Downtown • reg at WCC • $39



Beers of Fall and Winter with Coco Ryan Wednesday, Oct. 18, 6:30–8 pm

Warm yourself with the roasty toasty flavors of the dark beer world. We’ll cover some of the history behind our favorite fall and winter beers, along with style tasting notes, food pairings, proper glassware, and ideas for selecting the perfect gift for the holiday season. Depending on availability, beers to be sampled may include Dunkel Weisse, bock, dopplebock, Baltic porter, and Oktoberfest, red, or hoppy winter ales. Must be 21 to enroll; photo ID required at class.

Cordata • reg at WCC • $35

Effective Microorganisms with Nicole and Coulby Styles Tuesday, Oct. 17, 6:30–8 pm Learn how you can use the principles of preventative

gluten free

hands on

check our website for more classes • LOCATIONS:


Downtown = Co-op Connections Building, 405 E Holly St, Bellingham Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham

CO-OP = register online at WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or

Questions? Contact Kevin Murphy at 360-734-8158 or Please do not wear strong fragrances to class.

medicine in your garden ecosystem through the application of effective microorganisms (EMs). EMs are mixed cultures of beneficial naturally occurring organisms that can act as inoculants to increase the microbial diversity of soil.

Downtown • reg at CO-OP • $10

Life of the Arctic Polar Bear with David Drummond Wednesday, Oct. 18, 6:30–8:30 pm

For many people, the polar bear is an iconic symbol of rapid climate change, but beyond that, what do you know about them? Join wildlife biologist David Drummond in a multi-media exploration of the biology, ecology, behavior, and future of these kindred creatures. David will draw on his personal experiences in Alaska, Canada, and Svalbard, Norway, as well on literature and arctic biologistresearcher interviews.

Downtown • reg at CO-OP • $10

Inflammation and Auto-Immunity

with Richard Tran, DC Thursday, Oct. 19, 6:30–8 pm

Do you or a loved one suffer from an autoimmune condition like rheumatoid arthritis, psoriasis, or inflammatory bowel disease? Richard Tran, a chiropractor with a holistic approach, will summarize vital information (and show a few clips) from a documentary series Betrayal: The Autoimmune Disease Solution They’re Not Telling You, which examines the link between diet and autoimmune diseases. You’ll learn action steps you can take immediately.

Downtown • reg at CO-OP • $5

Clean Eating

with Demetree Robinson Friday, Oct. 20, 2–3 pm

Certified Food and Health Coach Demetree Robinson introduces her program for clean eating and better health. This program is not a diet but a lifestyle change, and can be tailored to address your individual needs—food allergies, weight loss, management of chronic diseases, or others. Food samples (free of gluten, dairy, and refined sugar) and notes will be provided.

Cordata • reg at CO-OP • $5

Holiday Gifts from the Kitchen

Beer Tasting: Porters and Stouts

Have fun and save money with these satisfying and easy-tomake gift ideas! Cindy McKinney demonstrates the creation of a wide array of gifts including macarons, caramel nut popcorn, bacon jerky, apple muffin mix, cranberry liqueur, and more. Many of the recipes can be customized with your own personal touch.

The perfect class for all who love the darkest beers out there! We’ll cover everything from infused/ flavored offerings to barrel-aged versions, and learn about the most interesting takes on some of the most consumed beer styles in the world. Class includes beer tasting and dessert pairings for your holiday parties and seasonal celebrations. Must be 21 to enroll; photo ID required at class.

with Cindy McKinney Saturday, Oct. 21, 11 am–1:30 pm

Downtown • reg at WCC • $39

Restoring Gut Health with a Low FODMAP Diet with Selva Wohlgemuth, RDN Monday, Oct. 23, 6:30–9 pm

Join Registered Dietitian and Nutritionist Selva Wohlgemuth in an exploration of gut health. FODMAPs are certain short-chain carbohydrates found in a variety of common foods that are difficult to digest for people suffering from a wide range of digestive issues, including IBS. Come prepared to learn a lot and enjoy a lowfermentable meal, including ginger coconut chicken soup and a pecan berry crisp.

Downtown • reg at WCC • $35

Essential Nutrients

with Jim Ehmke, CN Tuesday, Oct. 24, 6:30–8:30 pm

Learn about the basic nutrients on which we all rely: not just proteins, fats, and carbohydrates, but air and water as well. We’ll discuss how to balance these nutrients for optimal health, why so many people are drinking more water but not truly hydrating, and the role of air in proper nutrition.

Cordata • reg at CO-OP • $5

Quail and Seasonal Vegetables

with Robert Fong Tuesday, Oct. 24, 6:30–9 pm

Robert Fong joins forces with guest chef Todd Martin of Hundred North. Todd will make his roasted and braised quail and caraflex cabbage dish, along with three seasonal fall root vegetables with herbs and spices. Chef Fong prepares his roast duck and collaborates with Chef Todd on presenting dishes with complementary sauces.

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

Get ready for the holiday season by learning how to make one of the most crowd-pleasing of all Mexican specialties—tamales! Ana Jackson will demonstrate and serve traditional pork tamales, tamales stuffed with savory veggies and cheese, and a partyready tamale casserole.

Downtown • reg at WCC • $39

Healthy Easy Meal Planning with Sara Southerland Monday, Oct. 30, 6:30–9 pm

With a little planning and a little know-how, you can create delicious, inexpensive, easyto-prepare meals night after night. Sara Southerland will share samples of a few choice recipes—savory breakfast muffins, a cacao blueberry smoothie, a fall “abundance bowl” with a gingery lime pepita sauce, and a sushi bowl with local veggies and a wasabi avocado cream—while walking you through the steps of meal planning, shopping, and prepping.

Downtown • reg at WCC • $35

Southeast Asian

with Robert Fong Wednesday, Nov. 1, 6:30–9 pm

Robert Fong presents an eclectic Southeast Asian menu: Balinese duck steamed in banana leaves with aromatic vegetables and spices, Thai green papaya salad with roasted peanuts, and Malaysian turmeric chicken with jasmine rice.

Downtown • reg at WCC • $49

Family Thanksgiving with Russ Duncan Saturday, Oct. 28, 10 am–1 pm

A hands-on cooking class for the whole family! Russ Duncan, of the Community Food Co-op produce department, and his daughter Ruby Mae lead the preparation of a Thanksgiving feast, including whole citrus herb-roasted turkey (or chicken, depending on class size), Yukon gold mashed potatoes with pan gravy, jalapeño cranberry sauce, roasted Brussels sprouts, garlic green beans, and more in this parent-andchild cooking class. Class will include hearty samples. Course fee is for one parent and one child age 8 and older.

Downtown • reg at WCC $59 for parent and child $20 for each additional family member

Native American Flute

with Peter Ali Thursday, Nov. 2, 6:30–8 pm

Peter Ali shares the haunting melodies and rich lore of the native American cedar flute. Peter, whose heritage is of the Yaqui tribe of Sonora, Mexico, is a self-taught flutist whose music comes straight from the heart. Peter will bring cedar flutes (key of A) for students to play or you can bring your own.

Downtown • reg at CO-OP • by donation

Intro to Self-Hypnosis

with Erika Flint Thursday, Nov. 2, 6:30–8 pm

Learn what hypnosis really is and how you can use self-hypnosis to achieve the changes you want to make in your life. This powerful tool can provide significant results in just 12 minutes a day. Erika Flint is an award-winning hypnotist, a certified professional

Downtown • reg at WCC • $59 class listing continued on next page

hypnotherapy instructor, and the author of Reprogram Your Weight.

Cordata • reg at CO-OP • $10

Japanese Izakaya

with Jesse Otero Monday, Nov. 6, 6:30–9 pm

After a hard day’s work, people in Japanese cities head for the welcoming and casual neighborhood bars known as izakaya for a cold beer and small plates of flavorful, simple dishes. Come and enjoy Japanese pub-style cooking such as marinated tuna and avocado salad, Japanese-style prawn curry, pickled vegetables, and other seasonal surprises.

Downtown • reg at WCC • $39

Detox and Fasting

with Jim Ehmke, CN Tuesday, Nov. 7, 6:30–8:30 pm

Nothing improves body chemistry more dramatically or more quickly than detoxification. We’ll discuss colon cleansing, enemas, colonics, and other gut-cleansing systems. Learn why longevity is directly linked to calorie restriction and the advantages of intermittent fasting.

Cordata • reg at CO-OP • $5

The Entrepreneur’s Road Map

with Alan Seid Tuesday, Nov. 7, 6:30–9 pm

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

Downtown • reg at CO-OP • $25

Make Your Own Challah

with Samantha Ferraro Wednesday, Nov. 8, 6:30–8:30 pm Learn how to bake challah with Samantha Ferraro, food blogger at the Little Ferraro Kitchen. Challah is a traditional Jewish egg bread that is shaped into a braid. In this class, you’ll learn how to make the dough, kneading and proofing techniques, and how to braid the challah. You’ll braid your very own mini-challah in class that you can take home to bake.

Downtown • reg at WCC • $35

Mexican Kitchen: ¡Enchiladas!

Clean Eating

with Demetree Robinson Friday, Nov. 17, 2–3 pm

with Ana Jackson Thursday, Nov. 9, 6:30–9:30 pm

Stacked or folded, baked or basted, served with different sauces and fillings—there are endless variations on the enchilada theme. Ana Jackson, a native of Baja, Mexico, prepares three excellent versions—Guajillo sauce enchiladas, breakfast enchiladas, and authentic Chihuahua-style enchiladas—while sharing tips and ideas on how to customize your own creations.

Downtown • reg at WCC • $39

Putting “Healthy” Back in Your Hands

with Mystique Grobe, ND, LAc Monday, Nov. 13, 6:30–8:30 pm

The limitations and costs of the medical system have many people worried about the future of their health care, but the idea that your health is not in your hands is a myth. Dr. Mystique Grobe gives herbal and nutritional advice, as she provides a roadmap to achieving good health separate from the for-profit systems that make health care seem so uncertain.

Downtown • reg at CO-OP • $5

Take Control of Your Own Heart Health

with Jim Ehmke, CN Tuesday, Nov. 14, 6:30–8:30 pm

Certified Nutritionist Jim Ehmke provides a detailed overview of cardiovascular health. Get useful tips on the role of exercise, diet, and stress as we discuss blood pressure, the bacterial link to plaque in arteries, antioxidants, and more.

Cordata • reg at CO-OP • $5

Tasty Tofu: an Oxymoron?

See Oct. 20 description.

Cordata • reg at CO-OP • $5

Take Control of Your Own Brain & Eye Health with Jim Ehmke, CN Tuesday, Dec. 5, 6:30–8:30 pm

Ah, Paree!

with Karina Davidson Thursday, Nov. 16, 6:30–9 pm

Karina Davidson offers a culinary excursion to the City of Lights! The menu includes vegetable and Gruyere tart accompanied by wild greens dressed with vinaigrette; a modern take on the bistro classic, cassoulet, including flageolet beans from Paris; and chocolate pot de creme baked in Karina’s collection of French yogurt jars. Come hungry! Course fee includes choice of wine or nonalcoholic beverage.

Cordata • reg at WCC • $49

Squash Celebration

with Kate MacKenzie Wednesday, Nov. 15, 6:30–9 pm

Enjoy an evening of delicious seasonal squash dishes prepared by wellness chef Kate MacKenzie. Warm your heart and tummy with roasted butternut squash soup blended with fresh ginger; a healthy spaghetti squash salad with pine nuts and tarragon; stuffed acorn squash filled with Swiss chard, cannellini beans, red quinoa, kalamata olives, fresh herbs, and feta cheese; and a quick and easy cranberry and apricot delicata squash dish. Course fee includes choice of wine or non-alcoholic beverage.

Learn about proactive ways to enhance memory, prevent Alzheimer’s, prevent and stabilize macular degeneration, avoid and treat cataracts, and enhance eye health.

Cordata • reg at CO-OP • $5

Food & Wine Pairing

with Robert Fong Wednesday, Dec. 6, 6:30–9 pm

Guest wine educator Laurent Martel joins Robert Fong to demystify the art of food and wine pairing. We’ll have beef broth, lightly fried oysters, sautéed mussels, lamb Provençale, and fine chocolate, each paired with five carefully selected wines. Must be 21 to enroll; photo ID required at class.

Cordata • reg at WCC • $69 class

French Classics

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

Get in touch with your inner Julia Child! Karina Davidson demonstrates how to make a perfect bowl of onion soup gratinee, poached leeks vinaigrette, a main dish of poulet au poivre served with rice, and, last but not least, mousse au chocolat. Course fee includes a choice of wine or non-alcoholic beverage.

Cordata • reg at WCC • $49

Cordata • reg at WCC • $39

with Robert Fong Tuesday, Nov. 14, 6:30–9 pm

A class for people who love tofu, as well as those who don’t know what to do with it. Come to enjoy Chef Fong’s deftly prepared and flavored tofu dishes: his grandmother’s mapu tofu, red-fried slender blocks of tofu with mushrooms and gailan (Chinese broccoli), and soft tofu stir-fried with black fungus (mushroom) and cilantro. All dishes will be served with steamed rice and preserved chili radish.

Downtown • reg at WCC • $45



gluten free

hands on

check our website for more classes • LOCATIONS:


Downtown = Co-op Connections Building, 405 E Holly St, Bellingham Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham

CO-OP = register online at

Please do not wear strong fragrances to class.

WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or

new ORGANIC SEAWEED THINS gimMe Two strips of crispy roasted seaweed delicately brushed with sauce then filled with almonds and sesame seeds or coconut. • almond sesame • toasted coconut $3.75 each

FROZEN ENTREES OF MEXICO Saffron Road World Cuisine Authentic dishes finely crafted with respect for traditional cooking methods and wholesome ingredients from family farmers. • chicken enchiladas poblano • enchiladas al chipotle • grilled vegetable tortilla bake • verde tortilla bake with chicken



fall fruit festival – oct 7 & 8

produce, pumpkins & cider at the farm stand

Made from wheat straw fiber (90% minimum), an annually renewable resource. Soft and strong. unbleached • compostable packaging gluten-free • non-allergenic • fragrance-free

$5.25 each

community | education | sustainability

BATH TISSUE World Centric

fruit tree sale starts oct 7th

hours: wednesday-saturday 10-5, sunday 11-4 6906 goodwin road, everson | (360) 966-5859

Local Vendor Profile

Atwood Ales The Atwood Ales family (from left): Monica, Josh, Xavier, Leslee, Stephen, and farm dog Keera.

Atwood is the middle name of brewmaster Josh, his father, and his grandfather (all Smiths), but they named the brewery Atwood Ales because, as Josh explained, “it is a lot more interesting than Smith Brewing.”


ike many farm kids, Josh Smith left the family farm to attend college, and after graduation he got a job in the city. Several years later, the tranquil beauty and rural lifestyle lured Josh, his wife Monica, and their son, back to the farm in Blaine where Josh grew up and where his parents still live. But, they didn’t return to the farm to be beef farmers. After 10 years of home brewing experience, Josh had a new vision for this family farm. It took about seven years from the initial concept for Atwood Ales to their official first sale on May 13, 2016—a date that Josh and Monica proudly recalled. Since then, a legion of fans is propelling the business to great early success. Atwood Ales is quite different from the typical local breweries. Not so much a collection of towering stainless steel tanks and gadgetry focused on producing IPAs, Atwood is based on hundreds of years of old-world farmhousestyle brewing with just an added dash of stainless steel tanks and gadgetry. Josh described it as “more artistic and less controlled—reflective of the farm itself.” They produce a variety of beers including farmhouse, barrel aged, sours, and more.

The heart of the brewery is in the 100-year-old barn where the beer is produced in a custom two-barrel system, bottled in 750ml bottles (no six-packs in sight), and bottle conditioned in the upstairs loft. The process plays with elements of the natural farm environment, utilizing open fermentation, crops grown on the farm, seasonal wild foraged plants, and other local elements like oysters. Yep, oysters! The brewery is a family affair. Josh’s dad, Stephen, lends his farming expertise; Josh’s mom, Leslee, helps with packaging and at farmers markets; Josh is the head brewmaster; Monica handles the sales, marketing, and distribution; their son, Xavier, contributes ideas for flavor profiles and catchy names like “No Whey, Bro”; Monica’s dad, Steve, helps with packaging; Monica’s mom, Nancy, helps with packaging and at farmers markets; and even farm dog, Keera, has a brew named after her. Next up for the burgeoning small brewery is further renovation in the barn to enable increased production, additional varieties, and more barrel space. Next time you’re in the beer aisle, pick up a bottle of Atwood Ales and taste the new old-world style of farmhouse brewing. It might be your first, but I promise it won’t be your last. Learn more at and

photos by Matt Curtis


Food and Farming


As we savor the bounty of the late harvest season, it’s a perfect time to highlight the winners of the Local Farmer Awards, announced at the Farm Fund Hootenanny last month.


ll the farmers who were nominated were fantastic and selecting the recipients was a tough decision for the Farm Fund Committee and Sustainable Connection’s Food and Farming Program. That said, we are thrilled to present the 2017 award winners and tell you a bit about why they were selected.

Innovator Farmer Award Highlighting a farmer who has contributed innovative or sustainable practices to local farming We had a tie for this award and are happy to feature two excellent winners.

Feliciano Lopez, Lopez Brothers Farm Feliciano Lopez is being recognized as the first Latino farmer to receive a Next Step grant from the Farm Fund and for his commitment to principles of sustainability for the health of his family, his workers, and his customers. Lopez Brothers Farm is introducing organic Oaxacan produce to our region including purple corn; red, pink, and purple beans; tomatillos; papalo and pepicha (two delicious aromatic herbs); and chilacayotes (a gourd that tastes like squash). “People love chilacayotes in our culture,” said Feliciano. The farm also supplies organic berries to our co-op and the Skagit Valley Food Co-op.

Jason Weston, Joe’s Gardens Jason Weston of Joe’s Gardens was honored for his work to revive the Planet Jr. walk-behind tractors, built from the 1870s to the 1960s for use on small farms. Years ago, Jason refurbished Joe Bertero’s (the founder of Joe’s Gardens) 1950s Planet Jr. and then began searching for and purchasing old machines and parts for resortation, sometimes fabricating parts and creating new attachments. He also established a Facebook group to share info about rebuilding and using the Planet Jr. and small wheel hoes. According to Jason, in 2016 four Planet Jr. tractors were in use and this year there are a few hundred in use on 40 to 50 U.S. farms.

New Farmer Award Highlighting an outstanding new farm

Kevin and Briana Buck, Twin Cedars Farm Customers raved about Twin Cedars Farm. Here’s just a bit of what they had to say. “Over the last few years I have been silly happy with the fresh food they provide me. Not only that, they always seem happy to mentor me with my own home garden … no matter how busy or tired they are. For me, this demonstrates that they are interested in empowering the future of food by empowering their friends and customers with knowledge and healthy food to boot!” “When I’m buying garlic from the grocery store, I just pick it out, and move on. But when I buy it from Kevin and Briana, I get a lesson in food that I can then remember and reproduce.”

Mentor Farmer Award Highlighting a farmer who has shared experiences, skills and support with other local farmers

Myrle Foster, Circle F Farm Myrle Foster received especially enthusiastic comments from Farm Fund grant and loan recipients Katie Pencke and Matthew McDermott, owners of Alluvial Farm. Katie said, “Myrle has gone above and beyond to share experiences, skills, and support with other local farmers. Myrle’s work has paved the way for the cooperative to establish the necessary infrastructure to distribute its first product under a shared label. Mr. Foster has also been instrumental in supporting Alluvial Farm’s pastured pork business, lending us space to farm on his family’s historic site on the Mount Baker Highway and providing equipment, a hand with pig herding, and endless words of encouragement.” Learn more about the Farm Fund at Information about the farmers was drawn from nominations and the Puget Sound Food Hub.

Upcoming Event

Wellness day at the Cordata Store


hen we think about local farms, we picture vibrant displays of fresh organic vegetables and fruits, carefully crafted cheeses, and other delicious things to eat. We don’t often think about farms that produce wellness products, but we are fortunate to have a bevy of talented local farmers and herbalists that produce products with our good health in mind— Booda Organics, Moon Valley Organics, Island Thyme, Barlean’s, Omega Nutrition, Arbordoun, Cascade Comforts, Flora, Honey Glow Beeswax, Liberty Lotion, Samish Bay Soaps, and Grace Harbor Farms. The Co-op is looking forward to shining a well-deserved spotlight on some of our favorite wellness vendors at Wellness Day from 1 to 4 pm on Saturday, October 21, at our Cordata store. Visitors will be treated to samples and have the opportunity to meet the makers and get advice from wellness experts. We’ll also treat you to live music by local troubadour Chuck Dingée. Everyone is welcome to attend and explore the healthy (and local!) options and helpful guidance available in the Co-op wellness department.

Focus Health ON

Saturday • October 21 • 1–4 pm CORDATA STORE • 315 WESTERLY ROAD chat with co-op wellness instructor


music by singer & guitarist

Jim Emkhe, CN


Chuck Dingée


% 5 COUPON Appreciation


the more you spend, the more you save

when you spend up to $74.99


10% OFF

when you spend $75–$149.99

15% OFF

when you spend $150 and up

Valid October 1–31. The next volume discount Owner Appreciation Coupon will be offered in February. Must present coupon to receive discount. Limited to one coupon per owner. Must be presented at time of purchase to receive discount. May not be combined with other coupons or discounts or be applied to special orders. Valid only for Co-op member-owners.

SANDWICH! ANTIPASTO!! ORGANIC PRAIRIE UNCURED BEEF SUMMER SAUSAGE Family farmers pioneering the organic meat industry. original or roasted garlic $11.99/12 ounces (whole) or $5.99/6 ounces (sliced)


Owned by 2,000 family farmers—some right here in Whatcom County! $11.99/16 ounces





by Laura Steiger, photo by Matt Curtis, styling by Habiba Sial

By working together through local, national, regional, and international structures, cooperatives improve services, bolster local economies, and deal more effectively with social and community needs.


Grown on small-hectare farms in the La Rioja province of South America. $13.99/25.5 fluid ounces





Environmental stewardship by organically certified woodland farmers. $11.99/12 ounces

A better quality of life for thousands of family farmers around the world. breakfast blend, five sisters, farmer’s extra, French roast, Nicaragua, Peru $10.99/pound

de si In n po ou C


Three convenient Bellingham locations open daily: Cordata Store Downtown Store Co-op Bakery Café 315 Westerly Road 7 am –9 pm

1220 N Forest Street 7 am –10 pm

405 E Holly Street 7 am – 7 pm

join us at the pickford film center FOR A SPECIAL DOCTOBER SCREENING OF



Q & A WITH FILMMAKER MARK KITCHELL Tickets available at or at the box office of PFC or the Limelight. Encore screening on Tuesday, October 31, at 4:15 pm.


one month. many docs.

Community Food Co-op In Season • October 2017  
Community Food Co-op In Season • October 2017  

Explore autumn fruits, recipes, classes, and more in the October issue of "In Season."