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Board Meeting Summary

Save the Date

„ Directors participated in a planning retreat in November.

Familias Unidas por la Justicia (FUJ)—An Evening of Thanks, Honor, and Action


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


MORE BOARD INFORMATION MORE BOARD INFORMATION Complete minutes for this, and all Board meetings, and the governing policies are available at the service desk. Complete minutes are also posted at Member Input: The first 10 minutes of every Board meeting are reserved for member input. Member-owners are welcome to attend the session or the full meeting. Hope to see you there. Next Meeting: December 14 at 7 pm, Connections Building Classroom, 405 E. Holly St., Suite 103

405 E Holly Street Bellingham WA 98225 Open daily 7 am–8 pm

Saturday, January 14, 6–8 pm Co-op Connections Building classroom, 405 E Holly Street Free event; open to the public


ear from local farmworker union members about their historic decision to be represented by Familias Unidas por la Justicia, ushering in a new era for farmworker justice in Washington state. This is an opportunity to honor their victory, learn what the future holds, and affirm the impact and necessity of standing up for a just food system. Following the presentation, stay for snacks, beverages, and time to talk and meet each other. For more information, contact Jean at 360-734-8158 ext. 311 or

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 Seth Mangold, staff representative Laura Ridenour Megan Westgate Zach Zink

Board of Directors Contact 360-734-8158, ext. 216

Board Meetings

Meetings are on the second Wednesday of most months. Member-owners are welcome to attend. To share your suggestions or concerns at the 10-minute member-owner forum at the start of each meeting, contact Board Administrator Jean Rogers in advance, at 360-734-8158 or, by the first Monday of the month, if possible.

Our Cooperative Principles

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


Co-op Now Seeking Board Candidates Leadership for a Sustainable Future Application Deadline: January 19, 2017


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. CO-OP BOARD CANDIDATE ORIENTATION

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

FRONT COVER: A festive combo of green-themed products from our stores. Styling by Habiba Sial. Photo by Matt Curtis.


Last Call to Join Team Bellingham Get connected before the New Year to join with your neighbors and help push Bellingham to No. 1 in the Georgetown Energy Prize challenge. Let’s win $5 million for our city!


e are still tied for fourth place, but with a final push we could surge to the top. Any actions taken through December 31 will be included in the final tabulations. It’s easy to participate. There are so many practical, simple things we can all easily do to save energy in our homes. A timely tip: It’s all about furnace filters, which at first glance might seem like a super boring topic but it turns out they are incredible—a key component to energy savings and home comfort. Our heating systems work hard through the cold season and dirty filters can restrict air flow, which increases your energy usage and shortens the life of your furnace. In fact, the most common reason heating systems break down is because of dirty air filters. On the other hand, clean filters will help keep energy costs down (anywhere from 5 to 15 percent), create healthy indoor air quality, and keep your entire heating and cooling system clean (this means avoiding unexpected breakdowns, extra repairs, service, and parts). A healthy heating system in your home also means healthy people; dirty air filters can worsen air quality and exacerbate symptoms for anyone who suffers from allergies or asthma. Kilowatt Kitty says, check those filters—right meow! During the winter they should be changed ideally once a month or at a bare minimum every three months. Get more simple tips for saving energy around your home, like effective home weatherization, and help Bellingham in its race to the top to win $5 million! You’ll also save money and resources. As Kilowatt Kitty says, “It’s never too late to start saving! Right meow!” SIGN UP at and start getting energy saving tips today.


We Have a Sweet New Website Have you looked at our new website yet? If not, we hope you will check it out soon.


ou’ll still find all the information you’ve come to depend on: hot bar menus, sale items, classes, department info, newsletter archives, and the scoop about member-owner benefits and our community giving programs. But, the overall appearance has been refreshed and the site now also includes tried-and-true recipes and blog posts about our staff, suppliers, farmers, and stores. We’ll be adding blog posts regularly to keep the site fresh and current. Explore the website and learn more about getting the most at your Co-op. You own it! VISIT US at


MAC Wants You While there are many ways that member-owners have input and influence in the Co-op, MAC—as we lovingly call the Co-op’s Member Affairs Committee—is where the rubber often hits the road.


Board committee made up of members at large, Co-op staff, and Board directors working together, MAC serves as a think tank, a forum for considering member ideas and concerns, and an incubator of education projects, events, and other ways to strengthen our Co-op community. Consider just some of the highlights from MAC’s history: • MAC founded the popular Community Shopping Day (CSD) program back in 1998. Twelve local organizations are chosen annually to receive two percent of sales on one Saturday each month. • MAC recommendations and partnerships have resulted in many community collaborations over the years, including with the Paddle to Lummi Canoe

Journey, Preserving Whatcom County Farmland panel, the first two local fair trade gatherings in Whatcom County, the Gateway Pacific Terminal comment process, and many other activities and endorsements. • MAC was the incubator of the Co-op’s Farm Fund program. Through the Farm Fund, the Co-op has been able

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reporting trends to the Board and management. • Reviews nominations and selects annual Co-op and Community Cooperator award recipients. • Collaborates with the Co-op outreach team to develop member engagement opportunities and events, and respond to member-owner input. • Makes recommendations to the Board on endorsements, initiatives, and boycott requests. • Gathers each year for an evening retreat over a Co-op catered dinner. • Has a great time together at professionally facilitated meetings. To participate in MAC’s consensus decisionmaking process you must attend three consecutive meetings and make a sixmonth commitment to the committee. It’s a friendly, fun, and positive group of folks—we welcome you to visit and see if serving on MAC is for you!

to significantly expand its support of local sustainable farming and to build the market for locally produced goods over the last 16 years. • MAC founded the Co-op Education Project (CEP) in 2013, which presents classes and workshops on forming local cooperatives. The CEP works to strengthen our local economy by actively supporting the creation of more co-ops in Whatcom County. • MAC was instrumental in the Co-op’s support of the new farm worker union, Familias Unidas por la Justicia (FUJ). The committee recently developed a new stewardship and advocacy process and a community support request form for the Co-op. • MAC participated in the design meetings for the Downtown store remodel and was a sounding board throughout the expansion project for the Co-op Board and management. While you might think that’s enough for any committee to work on, that’s not enough for MAC. Among other things the committee also: • Recommends Community Shopping Day recipients and oversees the selection process. • Approves and distributes six $400 grants annually to local community groups. • Reviews customer comments quarterly,

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MAC MEETS the last Wednesday of most months at 5:30 pm, in the Co-op Connections Building Classroom, 405 E Holly St. FOR MORE INFORMATION, contact Board Administrator Jean Rogers, at or 360-734-8158 ext 311.


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Thank you for Voting for Your Co-op, Again!

Recent Facebook Reviews

Yelpers Like Us, Too


“ I love that I can go in with a question and always come out with it answered.”



What People Are Saying About Us “ I love to know I can go get a hot and healthy meal in minutes. The CO-OP is a place to go for those who love locally sourced, convenient products, and a sense of home and community.”

BEST of the


“ I LOVE my community Co-op! All the best organically grown foods, knowledgeable staff, friendly service!”


“ With plentiful options and unique dishes, the deli is the perfect place to go for a lunch break.” –Keith C, Bellingham “Great selection of spices and (other baking essentials) in their bulk bins! We bought our turkey here for Thanksgiving. We were planning a meal for two. We were looking for a single turkey breast. They had the awesome Mary’s turkeys and a worker very nicely told us that we could indeed buy just a breast and advised us when to come in to get it. And that is how the Co-op saved Thanksgiving for us.” –Becky W, Bellingham “We love the Community Food Co-op! We have been shopping here for years. First at the downtown location, and then at Cordata when it opened. We love everything … the produce, seafood, meats, bakery, deli. The staff is great … we love the deli staff and the checkers. We live in Skagit County now, and we still drive up every other week to shop at Cordata location.” –Jeanne O, Anacortes

Why New Member-Owners Joined the Co-op “ New to town. Important to me to engage in community and support local business.” “ Because it’s the best store ever—excellent zero waste options, community mission, local food, produce well-labeled.”


ast month we were honored to win gold for Best Grocery Store and Best Health Food Store in Bellingham Alive! magazine’s Best of the Northwest reader poll. This month, we are equally honored to win Best Grocery in Cascadia Weekly’s Best of Bellingham reader poll! Wow. We are overwhelmed by your support year after year, and we work hard every day to continue earning your support. The Cascadia Weekly had this to say about us: “It’s been nearly a year since the downtown Community Food Co-op celebrated the completion of its newly remodeled flagship store, which included a new mezzanine seating area, remodeled bathrooms, the addition of a salad bar and innovative hot bar and—across the street—a new Healthy Connections building and bakery. While the changes were welcome, we’re guessing the longtime natural grocer got your votes the old-fashioned way—by consistently offering quality service and products, and providing a place not just to shop, but also to connect with your fellow Bellinghamsters.” We sincerely thank you for your votes! We are Whatcom County’s only community-owned grocery store. You own it! When we win, you win!


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“ I shop here regularly and love the selection and friendly, positive atmosphere.” “ I wanted to increase my options for organic, whole, gluten-free food. I also wanted to support our local growers and community.”

Comments from our Website “ The cashier Samuel—he is very friendly and welcoming. He always greets me with a smile and easily converses. Today I observed him being very friendly, sincere and welcoming to a woman who said it was her first time in the store. She was a little flustered learning how to use her card and helping her companion. Samuel was very patient and I know made her feel at ease.” RESPONSE: Wow that’s great to hear! Thanks for taking the time to share, we think Samuel is pretty terrific also! “ Tim is the best wine guy in the city! I’m a professor, a connoisseur, and from a French family, so we know wine! Tim has excellent customer service, and he really knows his wine very well! I only shop for wine at Cordata now because Tim is so great! Thanks Tim!” RESPONSE: That is wonderful. We all love him here too. “ Paul in the meat department is a GREAT resource! I asked him about the difference between two labels and he knew absolutely everything about the ingredients and preparations. Thank you!” RESPONSE: That’s great to hear! Paul is the meat department assistant manager and has been with us for several years. He is absolutely a great resource on all of our products. I’m glad you had such a great interaction. I will surely pass on the feedback! Thanks for taking the time to share your experience!

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“ Sam in the deli is incredible! He helped me feel welcome and got me fixed up real quick with food when I was faint from hunger.” RESPONSE: Thank you so much for sharing! I’m not surprised to hear your feedback—Sam is an outstanding member of our team, and I made his day by passing on your kudos. See you again soon! “ I sampled your Black Beauties last week and loved them (brownies made with black beans). Is it possible to get the recipe?” RESPONSE: You got it!

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The Stats on Those Giant Pumpkins


We Appreciate You! Member-Owner Appreciation Days—featuring live music, prizes, treats from the Co-op bakery, and a chance to meet local vendors and sample their products—were delightful days in our stores. BY KARL MEYER, COMMUNITY OUTREACH

Photo courtesy of Loving Space School.


s per our annual tradition, the pumpkin patches at both of our stores featured not only a fantastic assortment of organic jack-o’-lanterns from Hopewell Farm in Everson but also the ever-popular giant pumpkins. The Downtown store pumpkin weighed 406 pounds, and Carol Waugh won the contest with her guess of 407 pounds. At the Cordata store, the pumpkin weighed 413 pounds, and Eli Chase was the winner with a guess of 412 pounds! How do you folks make these close guesses? For the past four years, Loving Space School in Bellingham has been the final destination for the giant pumpkin from the Downtown store. The school uses the pumpkin in a variety of ways, letting students play on and around it, challenging students to figure out a way to try and move the behemoth, and finally asking students to guess how many seeds it has. After about a week, and with much scheming from the kids and some serious muscle, they managed to open up the pumpkin and counted the seeds. The grand total was 475! Kudos to everyone at Loving Space for creative use of the giant pumpkin. If anyone would like next year’s giant pumpkin from the Cordata store, Produce Manager Megan Stilp would love to hear from you! All you need is a truck capable of transporting a 400+ pound pumpkin and help getting it off the truck at your destination.

Blaine Glasgow shares a bevy of Washington state apple samples, dipped in the Co-op bakery’s housemade (and irresistible) caramel sauce. Photos by Karl Meyer.


e so appreciate all of our member-owners! I’d like to also appreciate our vendors, volunteers, and staff that helped to make these days successful. Great music featuring Blues By Two and their soulful groove machine entertained in the café seating area at the Cordata store. And Brother’s K were the coolest act in town, playing atop our Downtown store dairy cooler. Rounding out Co-op Month, the Co-op sponsored Doctober movie, Seeds, screened to a sold-out theater at Pickford Film Center. Prior to the movie, six local community groups representing seed interests informed moviegoers about local seed saving efforts during a lively gathering in the lobby. The movie is definitely worth watching if you have the opportunity. It provides reason for hope in the midst of some scary and tragic developments in the way our seed stock has been depleted over time. A passionate group of seed savers are out there doing their best to save our seeds from the brink of devastation due to greed and short thinking. Six lucky winners were randomly drawn from more than 700 entries in our annual Owner Appreciation Prize Drawing! Each winner received a $50 Co-op gift card. Congratulations to: • Bill Chervenock • Katy Siegel • Kirsten Laughlin • Marlene Maskornick • Mary Wheeler • Susan Plummer Thanks again to everyone for another great Co-op Month and for supporting your community-owned grocery store.

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Marc Westenberger, familiar to most Cordata shoppers, pours wine samples.

Twin Brook Creamery pours samples of their delicious eggnog. A must for the holidays.


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The Co-op Wishes You Happy Holidays and a Joyous New Year!



HUZZAH! Live Music for the Holidays

Holiday Hours for All Locations Saturday, December 24: close at 6 pm Sunday, December 25: closed

Saturday, December 31: close at 8 pm Sunday, January 1: open at 10 am

The Co-op will continue our longstanding tradition of sponsoring live music in our stores during the busy holiday season, while at the same time supporting local area musicians. The lineup of local musicians will be posted in both stores and online in mid-December.


December Community Shopping Day

Two ways you can support this month’s organization:

Foothills Food Bank

Community Shopping Day

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

„ Shop on Saturday, December 17.

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

Donate the Difference

Volunteer Sue sorting squash at the mobile food pantry.

„ 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).

Volunteer Galina sorting bread and vegetable donations for distribution.

Volunteer coordinator Mike Albert and wife Louise at a distribution. Photos courtesy of Foothills Food Bank.

T spare change adds up to big change for our community

Recent Donations: NOVEMBER

he Foothills Food Bank was established in 1986 and continues to supply groceries to anyone living in East Whatcom County. It serves an average of more than 150 Foothills families every week, and provides groceries for homebound adults in the community through a home delivery program. The Winter and Spring Pantry Program helps prevent hunger over school breaks for low-income elementary school students by providing additional kid-friendly snacks and meals. Families can visit the food bank once per week for as long as they need assistance. Community Shopping Day funds will be used to directly purchase produce from local small-scale farmers to distribute to food bank clients. The goals of this program are two-fold: helping to support Whatcom County’s local farming economy and supplementing the amount of high-quality, fresh produce being supplied at the Foothills Food Bank. LEARN MORE at

Whatcom Dispute Resolution Center $2,308.36

Volunteers Jenny and Becky on distribution day.


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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Healthy Connections classes offer something for everyone. To learn about upcoming classes, check our class listings at

Upcoming Classes Through End of January Denizens of the Dark: Northwest Owls 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

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

Intro to Self-Hypnosis

with Erika Flint Wednesday, Jan. 4, 6:30–8 pm Celebrate World Hypnotism Day (January 4) and learn a powerful form of self-hypnosis that supports your New Year’s resolutions. In this 90-minute hands-on workshop you will learn the top five self-hypnosis techniques for keeping you motivated and on track for your 2017 wellness goals. Whether you’re planning to lose weight, stop smoking, start exercising, or remove a bad habit, these easy-to-learn techniques will introduce you to the power of hypnosis and help you realize your goals faster and easier than you ever thought possible.

Cordata • reg at CO-OP • free

Winter Blues Buster

Working with Personal Planets

Winter Soups for the Body and Soul with Karina Davidson Thursday, Jan. 26, 6:30–9 pm

with Patricia Herlevi Wednesday, Jan. 18, 6:30–8 pm Practical astrologer Patricia Herlevi provides guidance in how to work with the three personal planets—Venus, which deals with what we value, the arts, and what we attract into our lives; Mars, which relates to our desires and ambitions and how we pursue them; and Mercury, the communication planet, which also rules our brains, and thinking and learning styles.

Downtown • reg at CO-OP • free

with Jennavieve “JJ” Joshua Tuesday, Jan. 10, 6:30–8 pm

Eating for Energy

As the daylight shrinks, you can take easy proactive measures to keep your spirits from shrinking too. Join Jennavieve “JJ” Joshua, a life coach and small business consultant for over 20 years, in this fun and informative workshop. Learn practical tips to increase your experience of happiness and well-being. You will leave with your own custom “Happy Map” to support your health and happiness strategies for the winter months and beyond.

Increase your understanding of the relationship between eating patterns and energy flow. Are you tired or toxic? How much does digestion drain your energy? Learn about super foods and lifestyle adjustments that support sustainable energy enhancement. Clinical Nutritionist Karl Mincin has been in practice for over 30 years.

Downtown • reg at CO-OP • $5

Intro to Qigong and Tai Chi with Kelly Hong-Williams Tuesday, Jan. 17, 12:15–1 pm

Join certified Tai Chi and Health Qigong instructor Kelly Hong-Williams for a four-session class of gentle exercise. The complementary practices of qigong and tai chi align breath, movement, and awareness, and have been shown to reduce anxiety, depression, and chronic pain while promoting energy and strength.

Downtown • reg at CO-OP • $32

Take Control of Your Heart Health with Jim Ehmke Wednesday, Jan. 18, 6:30–8:30 pm

Certified Nutritionist Jim Ehmke provides a detailed overview of cardiovascular health. Go beyond cholesterol to understand the real causes of heart disease, of which cholesterol is only one aspect. 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

with Karl Mincin Monday, Jan. 23, 6:30–8:30 pm

Downtown • reg at CO-OP • $5

Year of the Red Rooster with Robert Fong Tuesday, Jan. 24, 6:30–9 pm

Celebrate the Year of the Red Rooster in style as Chef Fong cooks Sichuan crispy fragrant duck, crystal shrimp, steamed winter melon soup, lamb braised with black flower mushrooms and fresh bamboo shoots, and garlic spinach.

Downtown • reg at WCC • $65

Intro to Depth Hypnosis

with Christina Miglino Wednesday, Jan. 25, 6:30–8:30 pm Depth Hypnosis strives to go beyond the treatment of symptoms and address the root causes of undesirable patterns. Depth Hypnosis draws on Buddhism, shamanism, and trans-personal psychology as well as other forms of hypnotherapy. This class will include a group guided meditation and some discussion of our experience. Christina Miglino is a certified hypnotherapist and Reiki master.

Cordata • reg at CO-OP • $5

To warm the body and soothe the soul, Karina Davidson prepares four hearty healthy soups: Cuban black bean; Hungarian mushroom, broccoli, and potato; beef Burgundy and orzo; and super-duper chicken and rice with black kale, sweet red pepper, and zucchini.

Downtown • reg at WCC • $35

Wholesome Gluten-Free Baking

with Alissa Segersten Saturday, Jan. 28, 11 am–2 pm Alissa Segersten demonstrates a basic glutenfree bread with four variations—cinnamon swirl, multigrain, onion-poppy seed, and garlic-rosemarysea salt—as well as carrot-hazelnut breakfast bars, brown rice flour tortillas, and molasses spice cupcakes. All recipes are free of gluten, egg, dairy, soy, xanthan gum and refined sugar.

Downtown • reg at WCC • $45

Scandinavian Smorgasbord with Jesse Otero Monday, Jan. 30, 6:30–9 pm

Smorgasbord is a spread of savory delights in the Scandinavian style—warming dishes designed to keep the fierce chill of winter at bay. Jesse Otero will prepare a festive smorgasbord including with items such as rye crisps with eggplant caviar, beet-cured trout with soured cream and pickled onions, Olivier salad with chicken and potatoes … and a few surprises!

Downtown • reg at WCC • $39 LOCATIONS: Downtown = Cordata = Co-op Connections Building, Roots Room at the 405 E Holly St, Bellingham Cordata store, 315 Westerly Rd, Bellingham REGISTRATION: CO-OP = register online at WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or Please do not wear strong fragrances to class.

gluten free vegan

hands on vegetarian



Congratulations to the 2017 Community Shopping Day Organizations We are pleased to announce the 2017 Community Shopping Day recipients. The Co-op received more than 50 worthy applications for the donation program and these 12 groups made the final slate.


COAT DRIVE Please donate clean, gently used coats

Collection boxes will be at all Co-op locations Dec. 16 – Jan 1. Cordata Store 315 Westerly Rd

Forest Store 1220 N Forest St

Bakery Café 405 E Holly St

n the third Saturday of every month, the Co-op donates two percent of our total sales to support the important work these groups perform in our community, so mark your calendar and stock up on Community Shopping Days! You can also Donate the Difference any day during the group’s designated month by simply rounding up your purchase amount at the register. Our spare change can add up to big change for our community—100% of Donate Difference funds are donated directly to the organization of the month.

2017 Community Shopping Day Recipients JANUARY

Friends of the North Fork Community Library


Northwest Youth Services


Futures Northwest


Lighthouse Mission Ministries


Hearing, Speech & Deaf Center (HSDC)


Local Food Works!


YWCA Bellingham


Recreation Northwest


Orca Food Pantry by WCC Foundation


Whatcom County Farmland Preservation Fund


Bellingham Giving Circle


Whatcom Civil Rights Project

LEARN MORE about each group in our newsletter and store displays, and meet representatives in our stores from 1 to 4 pm on their Community Shopping Day.

Making Year-end Donations? You can donate at any Co-op register for the following causes. • Co-op Farm Fund • Co-op Member-Owner Seed Fund • December Community Shopping Day recipient—Foothills Food Bank • Bellingham Food Bank (we also have collection bins in our stores for product donations) • Standing Rock Water Protectors #NoDAPL 10

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Ask the Nutritionist: Squash Talk


ear Nutritionist: I always see different varieties of winter squash at the grocery store. However, I am unsure how to prepare them. Do you have any easy tips on how to cook and season squash?

ear Member: Oh, squash! This tasty and nutritious vegetable is a wonderful addition to any fall or winter meal. They can be intimidating—with their tough skins, weird shapes and sizes, and overall awkward appearance. Even the thought of tackling them with a kitchen knife may seem daunting. However, rest assured; there is one very simple way to cook them all! First I want to talk about why squash should become a staple produce item in every kitchen. When it comes to health benefits:

squash are rich in fiber, which supports healthy blood sugar control; makes one feel full and satisfied, therefore promoting a healthy weight; and fuels friendly gut bacteria. In addition, squash are a very rich source of antioxidants, including vitamins A and C and polyphenols. Together these help reduce inflammation by quenching free radicals. Vitamins A and C promote skin and eye health, whereas polyphenols bolster heart health and circulation. Plus, the seeds inside are a great source of magnesium and zinc, two very important minerals for immune function and overall health. The most common winter squash include butternut, delicata, spaghetti, and kabocha. The butternut squash is peanut shaped and beige in color. The longer the stem, the more flesh you get, as the seed cavity is in the small bulb. The delicata squash is often a fall favorite because of

Easy Squash

Stuffed Delicata Squash

Selva Wohlgemuth

Selva Wohlgemuth

1. Wash your squash of choice and pat dry. 2. Heat oven to 400 degrees, place squash in a baking dish, and roast for 40+ minutes depending on size. Some may require 60 minutes, while others may require 90 minutes. Generally, delicata and spaghetti squash require the least amount of time and the large butternut squash the most. 3. Use a fork or knife to test for doneness by piercing the skin and flesh. It should be soft and cut like butter. 4. Remove from oven and allow to cool enough to handle. Cut in half and scrape out the seeds. 5. Use the flesh in soups, stuff the squash halves with a filling of your choice, or simply drizzle with extra virgin olive oil and season with fresh herbs, salt, and pepper.

Prep time: 45 minutes Servings: 2


Note: I recommend roasting two or three squash at the same time, for an easy weekday dinner or side dish.

Ingredients 1 medium delicata squash 1 1/2 tablespoons olive oil or butter salt and pepper, to taste Mix and match these stuffing suggestions or choose a selection of your favorites— • Fat: grass-fed butter • Veggies: kale, mushrooms, onions, celery, garlic • Spices: sage, thyme, marjoram • Nuts: chopped hazelnuts or walnuts • Protein: white beans or ground beef or lamb • Cooked grain: wild rice • Cheese: crumbled goat or feta cheese • Fresh herb garnish: minced chives or parsley

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its delicate, edible rind. However, due to its rind, it cannot be held for long storage. The spaghetti squash is yellow in color and somewhat resembles a football. Due to its unique strands of flesh, this squash lends itself perfectly as a grain-free pasta substitute. And finally, the kabocha squash is dark green with blue-gray or orange striping and resembles the flavor of a sweet potato. All types are as unique in flavor and texture as they are in appearance. To have a tasty squash meal, you must first know how to pick a quality squash. Look for squash that is heavy for its size, void of bruises or soft spots, has a matte instead of glossy finish, is deep in color, and has a stem that is dry and firm. This will ensure the cooked squash is not too dry and stringy and is rich in flavor as well as nutrition. Continue reading for the cooking tips you asked for and a recipe suggestion.

Method 1. Preheat oven to 400 F. 2. Cut the squash in half lengthwise and scrape out the seeds. Rub the skin and flesh of the squash with oil or butter. Sprinkle the inside with a little salt and pepper. Lay the squash face side down on the baking sheet and bake for 20 to 25 minutes, or until tender. Now, you can stuff your delicata squash in whatever way you like. 3. Heat a tablespoon of oil or butter over medium heat in a large frying pan. Add your choices of veggies, fresh or dried herbs or spices, and sauté until the greens are wilted or the onions are glassy. 4. Toss in some nuts or seeds, protein, cooked grain, and mix well. Continue to sauté for about 2 to 5 more minutes until heated through. Season to taste with salt and pepper. 5. Spoon the stuffing mixture into the roasted delicata squash and top evenly with cheese of choice. Return the stuffed squash to the oven and continue to bake for an additional 10 minutes or until the cheese is melted and the top slightly browned. 6. Garnish with fresh herbs. Serve as a main course or cut in half for a side.

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


HAVE QUESTIONS? Send them to Learn more about Selva’s approach to general health and well-being at, and see her recipes and other kitchen tips at

Photos by Selva Wohlgemuth.


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Community Food Co-op NEWS • December 2016  
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