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www.communityfood.coop 360-734-8158 Cordata Store

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

Downtown Store

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

Co-op Bakery Café 405 E Holly Street Bellingham WA 98225 Open daily 7 am–8 pm

Community Food Co-op General Manager Jim Ashby


The Co-op Board of Directors Melissa Morin, Chair Caroline Kinsman, Vice Chair Brent Harrison Margaret Ingebrigtson Ceci Lopez Laura Ridenour Megan Westgate Zach Zink

Board of Directors Contact

boardofdirectors@communityfood.coop 360-734-8158, ext. 216

From September 14, 2016:

„ Directors approved a staff election to fill the Board seat vacated

by former staff representative Jade Flores, who left the Co-op to complete academic coursework. „ A three-month leave of absence was approved for Board director Laura Ridenour. „ The Board voted to lift the boycott of Driscoll’s (berries) and any writing criticizing Sakuma Brothers Farm as a result of a settlement agreement with Familias Unidas por La Justicia (FUJ), the recently elected union representing Sakuma farm workers. The change in position was requested by FUJ out of respect for the collective bargaining process and the union’s memorandum of understanding with the company. „ Directors reviewed plans for the fall strategic planning retreat and discussed topics for a January member engagement event. „ The meeting concluded with a wrapup of the downtown expansion project. The expansion costs were within budget and there are just a few remaining site details to complete in the next few weeks.

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.

Co-op Now Seeking Board Candidates


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

with the First Friday at the Co-op: Feed Your Head gallery walk event. The Board will host short presentations and spoken word performances focused on three pertinent local topics, along with a beer tasting and snacks. „ The meeting concluded with a report and discussion of the recent “Co-op Café,” held in Hood River, Oregon, and attended by regional cooperatives. The gathering focused on providing strong leadership and addressing social, environmental, and competitive changes in ways that will best serve Co-op members and our community in the future.


Member-owners are welcome to attend. To share your suggestions or concerns at the 10-minute member-owner forum at the start of each meeting, contact Board Administrator Jean Rogers in advance, at 360-734-8158 or jeanr@communityfood.coop, by the first Monday of the month, if possible. • Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education, training, and information • Cooperation among cooperatives • Concern for the community

recipients as proposed by the Member Affairs Committee. „ Directors approved a January member-owner event in conjunction

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.

Leadership for a Sustainable Future Application Deadline: January 19, 2017

Our Cooperative Principles

„ The Board approved the 2017 slate of Community Shopping Day


Board Meetings

Meetings are on the second Wednesday of most months.

From October 12, 2016:

o you care about healthy food, local farms, and a resilient community? Would you like to be part of guiding a local, democratically run, member-owned business? Do you want to help create the Co-op’s future? If so, you should consider running for the Board of Directors. The Co-op’s Board is a collaborative team of nine directors that provide oversight, advice, and monitoring of the Co-op’s development and growth. Through thoughtful discussion, information gathering, and review of member input, the Board provides the leadership to keep our co-op strong and moving forward. And, along the way, the Board manages to have a good time.

Board director Caroline Kinsman says, “My time on the Co-op Board has been some of the most productive, on-the-ground energy I’ve spent toward creating a vibrant community. The amount of knowledge I have gained is surpassed only by the excitement I now share for the Co-op’s work in providing access to healthy food and sustainable farming. It’s an inspiring group!” The Co-op Board elections will be held in March 2017. Stop by the service desk at either store and ask for a candidate packet. And of course you can always attend a Board meeting and see the process in action.


Thinking about running for the Board of Directors but not quite sure? Come to an informal orientation and find out more about what’s involved in serving on the Board. Board candidates are also asked to attend an orientation. Sessions scheduled by appointment. CONTACT

For information or to schedule an orientation session, contact Board Administrator Jean Rogers at 360-734-8158, ext. 311, or jeanr@communityfood.coop.

Next Meeting: December 14 at 7 pm, Connections Building Classroom, 405 E. Holly St., Suite 103


Airings …Voices of Our Youth  Firehouse

Performing Arts Center November 3, 4, 5, 10, 11, 12 at 7:30 pm, and November 6 at 5 pm Tickets: $15 available at kuntzandco.org, Village Books in Fairhaven, and at the door Sponsored by a Community Food Co-op Member Affairs Committee grant


untz and Company, a nonprofit dance/theatre company founded and directed by Pam Kuntz, presents Airings …Voices of Our Youth, an extraordinary performance work that explores the pressures young people face in the formative years of middle and high school, when they are maturing physically, emotionally, sexually, and socially. Airings was created in partnership with staff from the Bellingham and Mount Baker school districts, The Whatcom Family and Community Network, faculty at Western Washington University’s Psychology Department and, most importantly, more than 20 teenagers in our community who have shared their stories. The power of Airings lies in the true stories of these young people expressing THEIR thoughts and THEIR feelings in THEIR words.

As is typical of Kuntz’s work, the piece combines the talents of professional performers with community members’ stories through movement, text, sound and visual art. Airings features Bellingham artists and Kuntz and Company collaborators Evyn Bartlett, Cara Congelli, Angela Kiser, and Yuki Matsukura. Airings is supported in part by The Whatcom Family and Community Network, WECU, Community Food Co-op, Whatcom Community Foundation, Village Books, Chuckanut Health Foundation, and numerous individuals. MORE INFORMATION at kuntzandco.org or 360-510-4711.



Charge Your Car at the Downtown Store

Bellingham Energy Prize: An Update from Kilowatt Kitty


opefully by now you’ve had many Kilowatt Kitty sightings around town: on SSC trucks, at community events, on yard signs, and in our newsletters. Just to remind everyone why we are such big Kilowatt Kitty fans, Bellingham, along with 49 other communities, is competing in the Georgetown Energy Prize to win $5 million. So, how are we doing? We are still tied for fourth place! We’re so close, and we need your help to win. If you haven’t already signed up to participate, it’s easy. Just go to bellinghamenergyprize.org and, as Kilowatt Kitty says, “start saving (energy and money) right meow.” Then, encourage your family, friends, and neighbors to sign up, too. The website has lots of great energy saving tips, cool contests, and news about the competition. Consider switching to LEDs. Kilowatt Kitty and her friends at Sustainable Connections are telling folks about the great reasons to switch to LED light bulbs, and even giving away LEDs at community events. 1. They use less energy (up to 75% less). 2. They last longer (about 20 years). 3. They do not contain toxic products. 4. They will save users money. 5. They can be just as warm and cozy as incandescent bulbs. Display a yard sign and help spread awareness about the contest in your neighborhood. Contact amy@sustainableconnections.org to request a sign. In the meantime, keep your eyes open for Kilowatt Kitty at the Bellingham Farmers Market, community events, and maybe even at the Community Food Coop! Let’s win that $5 million for our city!


ith so many recent changes we may have neglected to share the exciting news that the new electric vehicle charging stations are installed and ready for use at the Downtown store. They are located in the small parking lot behind the store that is accessed from Holly Street. So plug in when you’re shopping and get a free charge for the road!

Photo courtesy of Bellingham Tap Trail, www.taptrail.com

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Ask the Nutritionist: Bone Broth


ear Nutritionist: I have heard a lot about bone broth. Is it really that much better than regular soup stock?


ear Member: Although there is little scientific evidence to support the health benefits of bone broth, it does not discredit hundreds of years of tradition. What bone broth provides in nutritional quality far outweighs any regular packaged chicken or beef broth found in stores today. It is rich in collagen and an easy-to-absorb protein source, that along with adequate vitamin C, supports joint health and skin, hair, and nail growth. Also, the minerals and vitamins leached from the bones and veggies into the broth makes this an easy to digest and nourishing food, especially during times of heightened stress.

Per the USDA Nutrient Database, one cup of homemade chicken bone broth contains about 90 calories, 6g of protein, 3g of fat, 9g of carbohydrates and some minerals including calcium, iron, magnesium, potassium, zinc, and sodium. If someone cannot tolerate solid foods or is feeling under the weather, nauseous, and fatigued, broth can be very soothing and light enough for the digestive track to manage. However, even if you are not feeling sick, bone broth adds a lot of flavor and nutrition to simple soups and stews. To make a delicious bone broth, all you need is time—not only for flavor, but also for heightening the medicinal quality of the broth. The longer the bones simmer, the more minerals are transferred to the broth, and the more nutrient dense the broth becomes. If you add a few staple vegetables, the nutritional value increases even further.

Even a novice cook can make an excellent broth if the traditional methods are followed. How to use bone broth? Sip between meals for a savory protein rich beverage, add into soups for heightened flavor and nutrition, mix into sauces or gravies, braise veggies or meats in broth, or freeze for later use. Are you vegan or vegetarian? Making a slow simmered veggie broth can be just as nourishing. However, you may want to add additional veggies such as leeks, tomatoes, and mushrooms for added flavor, and olive oil to absorb the fat soluble vitamins. Just keep in mind that the protein content will be much lower and you may want to add beans to your final veggie soup. Note: If making bone broth at home seems like too much work, the Co-op offers a variety of packaged collagen-rich bone broths from Kettle & Fire and Pacific Foods, and frozen chicken and beef broth by Bonafide Provisions.


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.

Easy Slow-Cooker Bone Broth Selva Wohlgemuth Makes ~4 quarts

BOOK SIGNING EVENT Meet author Ali Segersten and get your signed copy of the brand new edition of the bestselling book Nourishing Meals. “ From two popular bloggers and leaders in the functional medicine movement, here’s the ultimate guide to eating healthfully as a family—a simple, practical cookbook that shows how easy it is to ditch processed foods one meal at a time with 365 delicious, whole food-based, allergen-free recipes that the entire family will love.”

Saturday, December 3 „ Cordata: noon-3 pm „ Downtown: 3:30-6 pm (in the foyers of both stores)


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2 pounds grass-fed beef/lamb bones (or pastured chicken carcass)* 1 bay leaf 1 large yellow onion, cut in half (skin on) 1 whole clove 2 carrots, cut into quarters 1/2 small celeriac root, cut in half 1/3 bunch parsley 2 cloves garlic, peeled 5 whole peppercorns 1 tablespoon apple cider vinegar *Find grass-fed beef marrow bones, labeled as Soup or Doggie Bones, or 2.5-pound bags of chicken bones from local vendor Osprey Hill Farm in the meat freezer. We also sell chicken necks, wings, drumsticks, and whole chickens (just roast and strip the meat off the carcass). 1. Preheat oven to 400 F. Place bones on a baking sheet and roast for 45 minutes to 1 hour, turning every 20 to 30 minutes until browned. 2. Add roasted beef bones and juices to the slow cooker. Pierce bay leaf to onion half with clove. Add all veggies, remaining spices, and vinegar to bones. Fill with enough cold fresh water to cover bones. Program slow cooker to cook on low for 8 to 10 hours. Fill with more water to cover bones and continue to cook on low for longer than 10 hours if a stronger more medicinal bone broth is desired (at least 24 hours is recommended).

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Photo by Selva Wohlgemuth

3. When broth is ready, remove large veggie chunks and bones. Pour remaining liquid into large glass jars and cool to keep it from souring. Once cooled, you may remove as much of the fat layer as desired. The remaining broth can be thinned with water if necessary. This broth keeps for 1 week in the refrigerator or you can freeze in ice cube trays for later use. Season with sea salt and fresh herbs (minced rosemary, thyme, and oregano) if used as a hot beverage. Note: Alternatively, after cooking for 24 hours and then removing the veggies, you can continue to keep broth and bones in the slow cooker, replenishing with enough fresh water to keep bones covered. Reheat in slow cooker on low heat for 4 to 5 hours each time fresh water is added. Allow to cool and refrigerate unused portion. Process may be repeated for about 7 days, then discard.


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Big News! Meat Department Drops Prices on 80-plus Items

We Won Gold, Again!



ome in to check out the new lower prices in our meat department. We dropped prices by up to 30 percent on more than 80 products, and they are the products that you use the most, including chicken, beef, and pork. The price drop is yet one more way that the Co-op is working to fulfill our strategic plan goal to make high-quality, nutritious, and affordable food more accessible to all. Plus, you can trust that every item satisfies our meat guarantee to be free of added MSG and added nitrites and nitrates (except those naturally occurring in celery and sea salt); free of antibiotics; and free of added hormones and growth promoters. If you don’t see the particular cut of meat you’re shopping for, ask our knowledgeable meat cutters. They are always happy to make recommendations or place a special order for whatever you need to make your next dinner exceptional.

Stop by the store soon and see for yourself how the Co-op is making changes to better serve you—our member-owners and shoppers.

price drop

veryone at the Co-op is basking in the golden glow of once again winning Best Grocery Store and Best Health Food Shop in Bellingham Alive! magazine’s annual Best of the Northwest reader poll. At the Co-op we take pride in the fact that local isn’t just a tagline and sustainability isn’t just a talking point. It is simply the way we do business with care and conscience. We sincerely appreciate your votes, support, and recognition of the Co-op—Whatcom County’s only community-owned grocery store. Our member-owners help us achieve the high standards we set for quality products, superior customer service, community giving, support of local farms and small businesses, providing an exemplary workplace, and, of course, fresh, delicious, organic, made-from-scratch food and baked goods prepared daily in the Co-op kitchens. We are your Co-op. You own it. So, congratulations … you also won GOLD!



Upcycling Our Phone Booth


emember pay phones? You know, those germ-ridden things into which you would put—depending on your age—a nickel, dime, or quarter, in order to make a phone call? As we all know, they’ve pretty much gone the way of the dino and have subsequently been abandoned by telephone companies to become germridden receptacles of graffiti and who knows what else. The Co-op happens to have one of those things attached to the Forest Street side of our Downtown store, and our management team recently approved a very exciting proposal for a very inventive project—the Poem Booth! Poem Booth project organizers have a vision to transform the phone booth “into a site for a curated exchange of poetic language. As community members browse


the nearby reader board for community information, they can also peruse the poem booth for a little brightness, beauty, and inspiration.” The first step will be raising funds via a Kickstarter campaign to transform the booth into something inspirational and uplifting. Once complete, project organizers will host an open call for poetry from the community and select a featured poem to be rotated quarterly. Additional poems may also be featured on the project website. Woo-hoo! We can hardly wait for the transformation to begin! Our thanks to the Poem Booth project team for their inspired vision: ​Shannon P. Laws, Christen Mattix, and Summer Starr.


10% off

all mercantile

20% off toys & socks

LEARN MORE about the project at poembooth.weebly.com.

• december •

Photo by Christen Mattix

2  3  & 4 ND

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Get Ready to Gather Around the Thanksgiving Table


hanksgiving is the Olympics of food, family, and traditions. The rituals and foods we eat on Thanksgiving evoke memories of years gone by, and set traditions that future generations will carry forward: laughing and working together in the kitchen, preparing beloved family recipes, savoring the aroma of a favorite entree as it wafts through the house, setting the table for a sit-down dinner with friends or neighbors, or opening a special bottle of wine saved particularly for this holiday celebration. The Co-op knows how important this meal can be, and we have carefully selected the very best ingredients to help you make this Thanksgiving memorable, and manageable. We’re here to lend a helpful hand with appetizers, side dishes, entrees, desserts, and wine.

Deli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Wine, Beer, and Spirits. . . . . . . . . . . . . . . . .

The case will be brimming with delicious salads, stuffings, gravies, side dishes, and even roasted turkey and other entrees. Every item is prepared from scratch in the Co-op kitchens using the highest quality ingredients we can source. Ask to taste a sample of any item in the case.

Shop the vast selection of the best local, imported, and specialty adult beverages. There is something for every budget, and our wine and beer buyers are happy to make pairing recommendations that will perfectly complement your meal.

Deli To Go . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Our deli also offers a variety of prepared trays—veggie, fruit, cheese, Mediterranean, meat and cheese, sandwich, or kabobs. Housemade entrees are also available by the pound—spinach lasagna, veggie and bean enchilada, chicken enchilada, or vegetable frittata.

We are pleased to once again offer a large selection of Mary’s Free Range Turkeys. We’re also happy to suggest other options for folks who would rather forgo the bird.

Bakery. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Our bakers are at the ready to create the dessert of your dreams. Pies, cakes, and myriad other delights are available to pre-order with 72 hours advance notice. Or just stop by the store to pick up your favorite! Our bakery cases will be full of delectable goodies, including vegan and gluten-free options.

Specialty Cheese . . . . . . . . . . . . . . . . . . . . . . .

Produce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Revel in the abundant selection of fresh organic produce to make your holiday meal shine. And pick up a beautiful floral bouquet for the table.

Grocery and Bulk . . . . . . . . . . . . . . . . . . . . . . Find all the extras you need to spice up your meal and take it to the next level of deliciousness. Experiment with new spices and ingredients from bulk, and shop for gluten free, vegetarian, vegan, and other specialty organic grocery items.

Peruse our carefully curated selection of cheese, charcuterie, jams and jellies, and fancy crackers for all your entertaining purposes, as well as chocolate for holiday baking and decorating. We also have butters, mascarpone, ricotta, crème fraiche, and cream cheese for those mouth-watering holiday recipes.

How Much Food Will You Need? These general guidelines will help you plan the correct amount of food to make or purchase.


Mercantile Department . . . . . . . . . . . . . . . . Explore our selection of one-of-a-kind goods: kitchenware, tableware, serving dishes, wine glasses, candles, and distinctive decorative items to set the perfect mood.

Service Desk . . . . . . . . . . . . . . . . . . . . . . . . . . . Have questions? Need help finding something? Just ask our friendly service desk staff. They are always happy to help!

Special Orders . . . . . . . . . . . . . . . . . . . . . . . . . Don’t forget that Co-op member-owners can special order items from most any department by the case for a 15 percent (or greater) discount off shelf prices. Just ask at the service desk and learn more about how you can save with special orders.

Other Inspiration . . . . . . . . . . . . . . . . . . . . . . Be on the lookout for tastings and other special events prior to the holiday. We wish you a festive and scrumptious holiday with your loved ones.

per person

groups of ten

½ to ¾ pound

5-7 pounds

Potatoes ¹/³ to ½ pound Vegetables ¼ to ¹⁄₃ pound

4 pounds


¹⁄₃ to ½ pound

4 pounds

Gravies and sauces

¼ cup

2-3 cups

Turkey (whole)

1 to 1½ pounds

10-15 pounds

Cranberry relish

2 ounces or ¹/₈ cup

1½ pounds or 2 cups


2-4 ounces

2-3 pounds


1 slice

2 9-inch pies

Ice cream

½ cup

½ gallon


2 each

20 total

2 ½ pounds

New This Year Take your turkey to the next level with an organic fresh herb poultry medley.

May We Suggest …


e asked Co-op department managers to share their top recommendation for Thanksgiving. Here’s what they said.

Pumpkin Spice Latte “It’s a perfect blend of sweet and spicy and makes everything nicey. It’s like fall in a cup!” —Tasha, bakery café

Pumpkin Cheesecake “It’s the best thing ever.” —Darcy, bakery

In-House Ground Mild Italian Sausage “Try adding some mild Italian

sausage to your stuffing this year! It’s delicious!” —Melissa, meat department

Lodge 10-inch Cast Iron Skillet “It is a versatile, easy to clean,

and healthier alternative to nonstick pans. You can cook with it and bake with it. And the best part is, with proper care, you’ll have it for years to come.” —Erica, mercantile

Pecan Pie “Made with organic, wild Missouri pecans and without corn syrup, making it amazingly delicious without being tooth-achingly sweet.” —Lisalyn, bakery

Digest Gold from Enzymedica

“Unique patented formula is highly effective for digestion of all those deliciously tempting holiday foods that you might not regularly indulge in.” —Jenny, wellness department

Herb Roasted Turkey in the deli service case “It’s the goods!” —James, production kitchen

Gaia Herb Golden Milk

“Great hot drink when mixed with a favorite milk or milk alternative. Has holiday flavors and is a yummy alternative to teas and cocoas. Turmeric is all the rage for its purported health benefits.” —Allison, wellness department

Gewürztraminer “When I think of wine for a traditional Thanksgiving dinner, I think

gewürztraminer. It’s a crowd pleasing white wine with spicy flavors that match well with holiday foods. Gewürztraminers are made in a variety of styles from crisp and dry to dessert sweet. Some of the best gewürztraminers come from Alsace in France, but it is also grown in Washington and California. Look for a few selections prominently displayed in Co-op wine departments throughout the holidays.” —Vic, wine department

Organic Black Lentils and Heirloom Lentils from Timeless Foods in Montana, distributed by Hummingbird Wholesale “Low priced, Washington Chestnuts “These farmer-direct seasonal treats are perfect for celebratory times. Whether roasted over an open fire or otherwise, they are simply delicious!” —Megan, produce department

low on the food chain, and crazy rich in flavor. They add a great color dimension to salads and entrees. Even with meat on the table, they are a fantastic meat-free protein that your relatives will love at the holidays! Besides, what better choice to have for the United Nations FAO International Year of Pulses (legumes)!” —Tim, bulk department

Fresh Cranberries “To make Jalapeño Vodka Cranberry Sauce.” —Russell, produce department


November Community Shopping Day:

Two ways you can support this month’s organization:

Whatcom Dispute Resolution Center

Community Shopping Day „ Shop on Saturday, November 19.

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

Shop on Saturday, November 19, to benefit this cause!

Donate the Difference

WDRC staff gathers outside the office to share appreciation for community support.

„ Round up your purchase amount

and Donate the Difference at any Co-op register throughout the month. „ Register donations are also

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

Clients shake hands as they reach resolution after mediation services.

Moonwater, WDRC executive director, is teaching conflict resolution education to the fall 2016 Professional Mediation Training cohort.

spare change adds up to big change for our community


hatcom Dispute Resolution Center (WDRC) has served Whatcom County since 1992. Formed by a group of volunteers from all walks of life and committed to re-humanizing conflict, its mission is to provide and promote constructive and collaborative approaches to conflict through mediation, training, facilitation, and community education. Services are provided free or at low cost. Individuals are never turned away due to an inability to pay. Community Shopping Day funds will be used to help ensure lowincome clients can access family mediation services. Mediation empowers parents to move forward and re-build communication for the benefit of all family members. Visit the WDRC website to learn about volunteer opportunities and events.

Recent Donations: SEPTEMBER

Whatcom Literacy Council $1,951.63 OCTOBER

Make.Shift Art Space $1,877.73 Thank you for shopping at the Co-op on the third Saturday of the month and supporting our community!


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Young people shared their personal vision of peace at a Youth Program event.

LEARN MORE at whatcomdrc.org CONTACT 360-676-0122, wdrc@whatcomdrc.org

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Healthy Connections classes offer something for everyone.


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


Sustainable (and DIY!) Bathroom Products

Upcoming Classes Mushrooms and Human Ecology and Health with Robin Yeager Tuesday, Nov. 1, 6:30–8 pm

Robin Yeager, sales rep for Host Defense Mushrooms, talks about mushrooms—their place in natural and human history, their value in boosting immune health, and more. The presentation will include a guided tour of the Co-op’s display of the Host Defense line of organic mushroom supplements for immune support.

Cordata • reg at CO-OP • free

Orchard Mason Bee Care

with Valeri Wade Wednesday, Nov. 2, 6:30–8:30 pm Native orchard mason bees are superb pollinators, visiting up to 1,900 flowers a day. Want to know how to help them do this amazing job? We’ll discuss life cycle, housing, and predators. Then we’ll clean some live, hibernating bees so you know how to best care for them. Valeri Wade, owner of the Wild Bird Chalet, has worked with mason bees for more than 20 years.

Downtown • reg at CO-OP • $7

Detox and Fasting

with Jim Ehmke, CN Wednesday, Nov. 2, 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

Freedom from Food Obsession

with Sharon Mayson and Ann Whitney, RN, MSN Thursday, Nov. 3, 6:30–8:30 pm Certified Health Coaches Sharon Mayson and Ann Whitney present a class designed to help you change your eating habits and align with your true self. We’ll address both the physical and emotional causes for cravings and overeating. Discover the healthy eater within!

Cordata • reg at CO-OP • $10

Art of Wine: Central Europe

with Ryan Wildstar four Thursdays, Nov. 3–Dec. 1 (skipping Thanksgiving), 6:30–8 pm Join wine educator and artist Ryan Wildstar for an in-depth exploration of four phenomenal wineproducing countries: Austria, Hungary, Slovenia, and Croatia. Each session examines the relationship between the fine wines and the seminal works of art,

literature, music, and film from one country. Carefully chosen gourmet food accompaniments complete the experience. Class fee includes wine. You must be 21 or older to attend this class.

Downtown • reg at WCC • $149


Japanese Izakaya

AL with Jesse Otero ULL! Monday, Nov. 7, 6:30–9 pm F

After a hard day’s work, people in Japanese cities head for the welcoming and casual neighborhood bars, or izakaya, for a cold beer and small plates of flavorful, simple dishes. Come and enjoy Japanese pub-style cooking such as pork and ginger gyoza, grilled rice with rich soy glaze, miso-cured cucumber pickles, and chilled tofu with black sesame dressing.

Downtown • reg at WCC • $45 •

Autumn in France


with Karina Davidson FULL! Wednesday, Nov. 9, 6:30–9 pm

Karina presents a trio of French classics: Marseillestyle shrimp stew served with rouille toasts; steak au poivre (pepper steak) served with purée de pomme de terre and haricots verts (mashed potatoes and green beans). For dessert, we’ll enjoy a rich, dark mousse au chocolat.

Downtown • reg at WCC • $59 •

African Cooking

with Assefa Kebede Monday, Nov. 14, 6:30–9 pm Assefa Kebede, the Ethiopian-born former owner and chef at Vancouver’s award-winning Nyala African Cuisine, makes mafe, a West African peanut stew (chicken and vegetarian versions); ingudie wat, an Ethiopian recipe featuring split peas with mushrooms; and the East African polenta-like cornmeal mush known as ugali.

Downtown • reg at WCC • $35

Ahoy, Lummi Island!


C with Robert Fong FULL! Tuesday, Nov. 15, 6:30–9 pm

Seasonal eating is the best, and guest chef Nick Green of the Willows Inn loves to showcase the best of what is in season. Come and be delightfully surprised as he and his wife, Emily, prepare and present fresh fish from the ocean, vegetables from Loganita Farm, and whatever he can forage from Lummi Island. Watch as Chef Green tweaks and garnishes Fong’s Scotch broth made from local lamb.

Downtown • reg at WCC • $75 •

with Jenica Barrett Wednesday, Nov. 16, 6:30–8:30 pm Get tips on how to convert your bathroom into a zerowaste zone and learn about eco-friendly alternatives to wasteful chemical-laden bathroom products. Students will get a hands-on lesson in making nontoxic, eco-friendly toothpaste and deodorant, and will leave class with a small bottle of each. Jenica Barrett is a passionate advocate of the trash-free lifestyle, a subject she blogs on at www.collegegirlcompost. simplesite.com.

Downtown • reg at CO-OP • $12

How to Read Blood Test Results

with Jim Ehmke, CN Wednesday, Nov. 16, 6:30–8:30 pm The tests are back and you have the numbers—but what do they mean? Learn how to interpret your own blood test results. This will be a detailed discussion on the subject. Bring your test to class.

Cordata • reg at CO-OP • $5

Good Food, Good Wine

CLASS with Robert Fong ! Tuesday, Nov. 29, 6:30–9 pm FULL

Robert Fong and Vic Hubbard, the Co-op’s Downtown store wine manager, present a fine meal with fine wine. Enjoy oysters Rockefeller and champagne, double beef consommé and amontillado sherry, mussels and sancerre, and grass-fed rack of lamb and old-world syrah. The evening concludes with vanilla custard and late-harvest riesling. Course fee includes wine.

Downtown • reg at WCC • $75

Brain and Eye Health

Good and Cheap

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


Karina demonstrates recipes from New York Times bestseller Good and Cheap: Eat Well on $4 /Day by Leanne Brown. Enjoy lightly curried butternut squash soup, kale Caesar salad, and chorizo and white bean ragu served on a bed of polenta. Karina will also surprise the class with a couple of yummy snacks from the book. All students will receive their own copy of Good and Cheap.

Downtown • reg at WCC • $10

Eat Your Greens!

with Karina Davidson Wednesday, Dec. 7, 6:30–9 pm Karina demonstrates the versatility and taste of nutritionally packed greens. Enjoy black kale and wild rice salad with lemon-garlic vinaigrette; a kale, beet, and fresh orange salad with a sherry-orange vinaigrette; and a curried quinoa and kale salad studded with toasted almonds and dried cranberries. We will also do a quick braise of chard, garlic, tomato, and lemon that serves as a bright side dish or a yummy pasta topping and a Caesar salad featuring chard and kale.

Downtown • reg at WCC • $35

In Vino Veritas

with Ryan O’Connell-Elston Thursday, Dec. 8, 6:30–8 pm Poet and historian Ryan O’Connell-Elston leads a multi-media exploration of the artistic dimensions of the Latin phrase in vino veritas (in wine, there is truth), as we delve into the myths, poetry, art, and philosophy of Renaissance Italy. Ryan Wildstar, instructor in the popular “Art of Wine” series, provides complementary wine and food pairing. Class fee includes wine. You must be 21 or older to attend this class.

Downtown • reg at CO-OP • $35

with Jim Ehmke, CN Wednesday, Nov. 30, 6:30–8:30 pm Learn about proactive ways to enhance memory, prevent Alzheimer’s, prevent and stabilize macular degeneration, avoid and treat cataracts, and enhance eye health.

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

Denizens of the Dark: Northwest Owls

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. = includes wine or nonalcoholic beverage

Cordata • reg at CO-OP • $5

with David Drummond Monday, Dec. 5, 6:30–8:30 pm

Learn how to identify different types of owls in the field as well as the habits, habitats, and ecology of the wide range of owls living in Washington. David Drummond is a regional wildlife biologist with the nonprofit Merlin Falcon Foundation and has studied Northwest owls with the National Park Service and Washington Dept. of Fish & Wildlife.

Downtown • reg at CO-OP • $10

QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop. Please do not wear strong fragrances to class.

gluten free vegan

hands on vegetarian



or smaller Thanksgiving gatherings, skip the turkey and downsize to a chicken. Through some wonderful symbiotic alchemy, the aromatic vegetables in this recipe help to flavor the chicken, and the chicken juices impart incredible richness to the vegetables. It’s simply delicious.


Roasted Chicken with Root Vegetables

Savory Stuffed Pumpkin

1 3–5 pound chicken Several sprigs of thyme 4 cloves garlic, smashed, peel left on 6 tablespoons butter 6 tablespoons soy sauce 3-4 pounds assorted root vegetables, cut into 1"–2" chunks (see note) 8 cloves garlic peeled 3 tablespoons olive oil Salt Pepper Note: This time of year I like a mixture of carrots, parsnips, and rutabagas, but use whatever sturdy vegetables you prefer (beets are especially good). Just remember that cooking times vary. The vegetables mentioned cook evenly, but if you add less-dense vegetables, like potatoes, just cut them slightly larger, so that they cook evenly with the denser vegetables.

1 pie pumpkin, about 3 pounds 1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes 1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch cubes 4 garlic cloves, coarsely chopped 1 apple, 1/2-inch dice 1 pear, 1/2-inch dice 4 strips bacon (optional), cooked until crisp, drained, and chopped About 1/4 cup fresh chives or sliced scallions 1 tablespoon minced fresh thyme About 1/3 cup heavy cream Pinch of freshly grated nutmeg

his stunning dish can be a hearty side dish or a vegetarian entree by eliminating the bacon. Don’t be alarmed if your Thanksgiving turkey begins to turn green with envy when placed next to this good-looker!

Jeremy Meadows, former Cordata deli cook

Jeremy Meadows, former Cordata deli cook

1. Preheat oven to 350 F. 2. Cut a cap out of the top of the pumpkin (think Halloween jack-o’-lantern). Scrape out seeds and strings from cap and inside of pumpkin. 3. Season the inside of the pumpkin generously with salt and pepper. Place in a baking dish. 4. Toss bread, cheese, garlic, fruit, bacon, and herbs together in a bowl. Season with pepper, you probably have enough salt from the bacon and cheese, but taste to be sure. 5. Pack the mix into the pumpkin. It should be well-filled, but don’t overstuff it. 6. Mix the cream, nutmeg, and some salt and pepper. Pour into pumpkin (add more cream if too dry). 7. Replace the cap and bake for about 2 hours, checking after 90 minutes, or until the pumpkin flesh is tender enough to pierce easily with a knife tip. Remove cap during the last 20 minutes to bake off any liquid and slightly brown the top of the stuffing. 8. Serve from the baking dish, making sure to scrape out some pumpkin flesh with each serving of stuffing.

1. Preheat the oven to 450 F. 2. Pat the chicken dry with paper towels. Season the cavity generously with salt and pepper and place thyme sprigs and smashed garlic in the cavity. Truss the chicken. Let sit at room temperature while you prepare other ingredients. (Alternatively, you can use a combination of bone-in chicken pieces such as breasts, thighs, etc., placed on a wire rack over the pan.) 3. Melt the butter in a small saucepan over medium-low heat. Stir in the soy sauce and set aside. 4. Place the vegetables and peeled garlic in an 8" x 13" casserole, or other high-walled dish that will hold them comfortably. Add the olive oil and a large pinch of salt and pepper and toss to coat. 5. Nestle the chicken on top of the vegetables, breast side up. Brush about half of the butter/soy sauce mixture all over the chicken. 6. Roast for about 50–60 minutes or until the chicken registers 165 degrees in the thickest part of the thigh, basting with remaining butter/soy sauce mixture once or twice in between. 7. Remove the chicken to a platter and let it rest for 10–15 minutes. Meanwhile, stir the vegetables and return to the oven while chicken rests. 8. Remove the vegetables from the oven. Carve the chicken and serve with the vegetables.


his recipe has become a Thanksgiving tradition for Cordata Grocery Manager Travis Meyer. Travis uses plenty of fish sauce and garlic, and prefers to use bacon (but it would be equally delicious with the Co-op’s in-house sausage, or tofu for vegetarians).

Laotian-style Squash Soup

1. Preheat the oven to 350 F. Cut squash in half and put in a casserole dish. Cover tightly with aluminum foil and bake until soft, about 1 hour. Remove from oven, cool, and remove seeds and strings. Scoop pulp into a bowl. 2. While the squash is baking, cook your protein of choice (bacon, sausage, or tofu) and set aside. For tofu, dice and fry in 3 tablespoons oil over medium high heat. Rotate until browned on all sides.

Travis Meyer, Cordata grocery

1 butternut squash, 2 pounds 1 package tofu (or sausage or bacon) 5 tablespoons vegetable oil 1 large onion, diced 3 to 4 cloves garlic, diced 1 large tomato, chopped (optional) 2 1/2 cups water or stock


C O - O P


1 can coconut milk, about 2 cups 1/2 teaspoon cayenne 2 to 4 tablespoons fish sauce, to taste (optional) Salt Pepper 1/4 cup fresh cilantro leaves for garnish (optional)

C O M M U N I T Y F O O D . C O O P


3. In a large saucepan, sauté onion in the remaining oil over medium heat until transparent. Add garlic and sauté briefly. If using tomato, stir in and cook until softened, about 5 minutes. Add squash, water or stock, and coconut milk. Bring to a boil, remove from heat. 4. Add cayenne, optional fish sauce, and salt and pepper to taste. Mix by hand or with a blender for a finer puree. When mixed to your satisfaction, stir in protein. Garnish with cilantro, if desired. 5. Serve hot with a thick slice of multi-grain bread.

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Celebrating the Harvest and Our Farm Community at the Hootenanny Thanks to all who helped make the fourth annual Hootenanny a success! The Community Food Co-op was happy to once again co-sponsor this lively, fun community event with Sustainable Connections and to kick off September Eat Local Month in grand fashion. BY KARL MEYER, OUTREACH COORDINATOR


he Hootenanny has become a signature event honoring our local farmers and celebrating community. Featuring local farmer awards, square dancing, local food, vaudeville rope and whip tricks, and a rousing set by Hot Damn Scandal, the event raised more than $1,000 for the Co-op’s Farm Fund. Between the square dancing and the music was a heartfelt ceremony to recognize the achievements of several local farmers and present the following well-deserved awards: Farmer award winners (from left): Harley Soltes, Susan Soltes, Kimberly Finger, Mike Finger, Anna Morris, and Jared Danilson receive their awards at the Hootenanny. The awards were beautiful works of art created for the event by local artist Ciara Sana.

Innovator Farmer:

Susan and Harley Soltes, Bow Hill Blueberries Mentor Farm:

Mike and Kimberly Finger, Cedarville Farm New Farmer:

Anna Morris and Jared Danilson, Slanted Sun Farm Please join us next year for the fifth annual Hootenanny. You won’t be disappointed! THE CO-OP’S FARM FUND is guided by a volunteer advisory committee of local farmers, food and farming advocacy groups, and Co-op member-owners. Learn more about the Farm Fund on our website and donate at any Co-op register.

Bellingham Flag Bags Benefit the Co-op’s Farm Fund One easy way to support the Co-op’s Farm Fund is to purchase a Bellingham Flag bag! ABOVE CENTER: Everybody smiles when they are square dancing. The dance is always a highlight of the Hootenanny, for both young and old and the coordinated and not-so-coordinated. LEFT: Sara Southerland (left) of Sustainable Connections and Laura Ridenour, representing the Co-op’s Farm Fund, announce the award nominees and winners. RIGHT: People attending the event happily enjoyed local Boundary Bay Brewery beer and barbecue outside in the lovely beer garden.


e combined our love for the new Bellingham flag and our love for local farmers to make these special bags that are available only at the Co-op. Only $10 each, and every penny is donated to the Co-op’s Farm Fund. Get one while supplies last, and enjoy the satisfaction of knowing that your purchase is helping to grow local, sustainable farming in Whatcom and Skagit counties.

C O - O P


C O M M U N I T Y F O O D . C O O P

Photos courtesy of Sustainable Connections.


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new Spindrift Sparkling Water & Real Squeezed Fruit

Epic Pork Rinds and Crackling $3.99/2.5 ounces A wholesome version of an iconic American snack food. Organic, non-gmo, pastured, and antibiotic-free pork combined with simple seasonings. sea salt & pepper, maple bacon seasoning, bbq seasoning

Nutpods $3.25/12.2 ounces Finally! Shelf-stable, dairy-free creamers. Carefully crafted without sweeteners, GMOs, soy, carrageenan, or artificial flavors and colors. In the alternative milk aisle. original, french vanilla, hazelnut

$3.99/4-pack of 12-ounce cans No sugar added. No artificial stuff. Just triple-filtered sparkling water and fresh fruit juice. lemon, grapefruit, blackberry, raspberry/lime

Organic Valley Cheddar Cheeses $11.99/each 1-pound loaf New to the Co+op Basics program! From pasture-raised cows. Loaded with the rich, delicious flavor of cheese made the right way. sharp, mild

Holiday Hours

Plan ahead for your holiday shopping—both stores and the bakery café are closed Thanksgiving Day so that Co-op staff can celebrate with their loved ones. We’ll be back in business Friday, November 25. Our best wishes for a lovely Thanksgiving celebration with your friends and family.

everyone can shop... anyone can join!

Live Music for the Holidays

During the busy shopping days prior to Thanksgiving and Christmas, the Co-op will continue our longstanding tradition of sponsoring live music in our stores to create a welcoming and festive atmosphere, while at the same time supporting local area musicians. The lineup of local musicians for Thanksgiving will be posted in both stores in mid-November.



Profile for Community Food Co-op

Community Food Co-op NEWS • November 2016  

Community Food Co-op NEWS • November 2016