Community Food Co-op In Season • February 2020 by Community Food Co-op

COUPON INSIDE!

In Season WINTER 2020

WINTER 2020

In Season CO-OP NEWS

What's New in the Bakery CafÃ© . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 How do Co-op Prices Compare? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Recycling Tips From Your Co-op . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 You Shop, We Give: 2020 SEED Recipients . . . . . . . . . . . . . . . . . . . . . 32

LOCAL VENDOR PROFILES

Bodycare by Booda Organics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Bellingham Pasta Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Chocolate Necessities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Shrub Farm & Apple State Vinegar . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

FEATURES

The Parrot & The Parm: A Food Tour of Italy . . . . . . . . . . . . . . . . . . . . 6 Class Schedule . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Ask the Nutritionist: Bone Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Five Winter Essentials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

RECIPES

Lasagna by Bellingham Pasta Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Cocktaills & Mocktails by Shrub Farm . . . . . . . . . . . . . . . . . . . . . . . . . 16 Harvest Salad by Shrub Farm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Homemade White Chocolates by Alissa Segersten . . . . . . . . . . . . . . 18 Cashew Orange Date Balls by Alissa Segersten. . . . . . . . . . . . . . . . . . 19 Thai Vegetable Stew by Dreena Burton . . . . . . . . . . . . . . . . . . . . . . . . 21 Bone Broth by Selva Wohlgemuth . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Community Food Co-op

SAVE THE DATE

CO-OP ANNUAL MEETING

TACKLING PLASTIC REDUCTION TOGETHER

oin us for a presentation and Q&A with four sustainability and waste reduction insiders! They’ll talk about the challenges and possible solutions to reducing the use of single-use plastics and answer questions from attendees. It’ll be a crash course in what is happening in the natural food, cooperative, and recycling industries, and our co-op’s current and future efforts to reduce the amount of plastic packaging leaving our stores.

PANELISTS

Tuesday, March 31

t’s time for the Co-op’s Annual Meeting. There are several exciting changes to the event this year, including a new venue!

WHAT TO EXPECT • Hear the latest news from the Co-op General Manager Adrienne Renz • Panel presentation: Tackling Plastic Reduction Together • Meet your Board candidates before and after the meeting • Light refreshments provided • Online registration opens March 1 (space is limited, registration required*) • ASL and Spanish interpretation by request.

*YOUR ANNUAL MEETING AND BOARD ELECTION MAILER

should arrive around March 1 and will include: • registration instructions and meeting details • Board of Directors candidate profiles • voting instructions for the Board election (voting is open March 1 through March 31) (If you are a Co-op member-owner and don’t receive a mailer, please stop by the service desk.)

LISA SPICKA Sustainable Food Trade Association Associate Director Spicka has worked extensively in the organic food and agriculture, manufacturing, and sustainability sectors since 1997 in both the U.S. and Latin America. SHEILA ONGIE National Co+op Grocers Sustainability Manager Ongie is an experienced sustainability professional responsible for developing, maintaining, and leading successful corporate sustainability and resilience programs. HEATHER TRIM Zero Waste Washington Executive Director Trim has been active in zero waste issues, including the Seattle bag campaign and ban on styrofoam serviceware products. She previously worked land use issues including toxic pollution and plastics. MELISSA ELKINS Community Food Co-op Sustainability Coordinator Elkins is responsible for developing and maintaining the Co-op’s sustainability programs. Under her guidance, the Co-op has become a nationally recognized leader for their sustainability practices.

Cordata Store

Board of Directors

Downtown Store

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 jeanr@communityfood.coop or 360-734-8158, ext. 311.

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

communityfood.coop 360-734-8158 everyone can shop anyone can join

In Season, Winter 2020 Editor, Laura Steiger lauras@communityfood.coop Design/Production, Habiba Sial Printed on 30% PCW recycled paper. Back issues on website. Cover photo by Victory Ralston.

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 – 4 pm

Nutrition and health information provided for informational purposes only; consult a licensed practitioner.

In Season • Winter 2020 1

Warm up with Seasonal Treats BY KATE GOLDMAN, CO-OP BAKERY CAFÉ

he late winter months in Bellingham can truly feel like a state of limbo. The signs of spring boldly show themselves, but the damp chilly air still lingers. Buds on trees and the return of chirping birds bring excitement for the changing season. But as we of the Northwest know so well, those cold mornings and evenings will stick with us, possibly until we get our lawn chairs out for the Fourth of July. The Community Food Co-op Bakery Café has some delicious seasonal offerings that are sure to please and to keep you warm through spring.

The Drinks For Valentine’s Day, we feature our delicious Raspberry Mocha. Our talented bakery staff has created a delightful raspberry syrup, as well as a rich chocolate syrup. Our skilled baristas blend these hand-crafted syrups with our exceptional espresso blend, creating the perfect marriage of bitter and sweet. Oh, and did you know our housemade chocolate syrup is vegan and you can request milk or a milk alternative at no extra cost? Raspberry Mochas for everyone!

Our housemade Lemon Ginger Tea is the MVP each winter, and regular customers rely on its healing properties during the cold season. Our bakery brews batch after batch of whole ginger root blended with organic lemon juice to create a spicy yet satisfying tea. Add a splash of organic honey and cayenne, if you prefer to feel the heat! This tea is an excellent option for an afternoon sipper as it has no caffeine and will warm your body and soul on a cold winter evening. Of course, it’s hard to beat the ultimate in cozy beverages—a classic hot cocoa. Each mug is filled to the brim with rich chocolately goodness from our vegan housemade chocolate syrup. Treat the kids with a $1 hot cocoa or steamer!

The Eats If you’re looking for a sweet treat or a savory morsel to accompany your beverage, look no further. To satisfy your sweet tooth the Co-op bakery café offers one-of-a-kind cupcakes, cake slices, peanut butter cups, Nanaimo bars, cheesecakes, and a plethora of seasonal specialties. Many items are gluten-free, vegan or keto-friendly.

Sharing the building with our scratch bakery, you can place your custom bakery orders for special occasions with one of our baristas or chat with a baker to get recommendations for a stunning creation that will be the centerpiece of any celebration.

The Patio We are looking forward to the changing season for one important reason: springtime means patio time! Our patio, perched above the corner of Holly and Forest streets, is the perfect place to sit, people watch, and enjoy your treats. Bring your laptop, your friend, even your dog, and we’ll provide the perfect setting for a lazy afternoon enjoying coffee al fresco. Local, organic, and crafted with skill, care, and a friendly smile—that’s the Coop Bakery Café difference. The Co-op Bakery Café is open daily from 7 am to 4 pm at 405 E. Holly Street (across the street from our Downtown store).

Photos by Habiba Sial, Matt Curtis, and Wyeth Stiles.

PNW SPECIALTY The London Fog is a specialty beverage said to have originated in Vancouver, B.C., so we took a cue from our northern neighbors and put a fun twist on this classic. We are proud to feature the Lavender London Fog. The luxurious blend of Earl Grey tea, steamed milk, a dash of vanilla, and our housemade lavender syrup is sure to bring comfort on a chilly spring day.

HUNGRY? Your barista will fire up the panini grill and create a warm, crispy goodie for you to nosh on. Choose from paninis, wraps, quesadillas, English muffin breakfast sandwiches, or breakfast burritos. There’s an option to satisfy everyone from vegan to omnivore.

AVAILABLE ONLY IN THE CO-OP BAKERY CAFÉ • Unique Co-op bakery goods like whole cakes and specialty seasonal items • A panini grill for perfectly toasted savory treats • Unique stickers and greeting cards • Art prints by Lummi artist Jason LaClair • Bellingham Flag hats, bandanas, stickers, patches, and pins • The best dog-friendly patio in Downtown Bellingham!

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LOCAL VENDOR PROFILE

Booda Organics BY LAURA STEIGER, OUTREACH TEAM

Valentine’s Day (or any day!) is the perfect time to “Spread the Love” with Booda Organics! As recently declared on the punderful Booda website: “Gifts for EveryBooda! Make someBooda smile with the gift of 100% pure body care!”

n 2010, founder Sheana Pickard, with help from family and friends, launched Booda Organics in Golden, Colorado. A few years later, she and her husband relocated to Bellingham after looking all over the Pacific Northwest for “the perfect place to plant the business and continue to grow it.” Like most small business, the growth of Booda Organics was a natural progression from satisfied friends and family who raved about their handmade moisturizers to the scores of satisfied Booda Organics customers today.

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Following the belief that what you put on your skin, and in your home, matters as much as what you put in your body, Sheana is proud that Booda has never wavered from its original commitment to “share pure products that enrich and simplify the lives of others. As we grow, we continue to stay committed to the quality of our product. We have incredible integrity and care in everything we do. People can feel the love in it and appreciate it.” Booda Organics make products the old-school way: one by one. Each made from scratch using raw ingredients then filled,

Photos courtesy of Booda Organics.

The love that is felt in Booda’s products emanates from a colorful and happy workplace with yellow walls, aqua floors, happy “Boodas,” and even a mischievous Willy Wonka cutout that makes random appearances around the facility. Co-creating this happy workplace is a small team of amazing individuals that Sheana Pickard, owner of Booda Organics (above), said she is fortunate to work with every day.

Booda products are Non-GMO Project Verified, suppliers are Certified Organic, and the ingredients are food grade. The business uses only Fair Trade-certified and Organic-certified shea butter and cocoa butter, along with organic and unrefined coconut, jojoba, and olive oils in its popular Booda Butters.

capped, and packaged by hand. Booda formulas have only five or fewer ingredients. Customer feedback exclaimed, “I can read everything on the label!”

In addition to Booda’s commitment to crafting luscious body care products, the business continues to innovate in other ways. EcoBalm, the newest addition to the product line, is described as a “blissful little bit of Booda Butter sustainably packaged in a 100% biodegradable paper push tube.” It was trickier than one might think to develop this clever plastic-free packaging, but with a little help, Booda nailed it. And what’s not to love about the happy motto printed on each eco-friendly tube: “Push for the Planet”! Sheana shares the heartbreak we all feel seeing plastic waste polluting our waterways and washing up on our shorelines. Therefore, the company offers a variety of cute and reusable or easily recyclable glass and metal packaging, including a plasticfree deodorant that is an anomaly among the usual bulky plastic deodorant dispensers. Booda Organic’s concern for the environment doesn’t end there. Like the Co-op, Booda Organics joined the Climate Collaborative—a network of concerned businesses from the natural products industry working to catalyze bold action, amplify the voice of business, and promote sound policy to reverse climate change. Sheana summed it up nicely when she said: “We really care about what we do and we put a lot of thought into our practice. I feel very lucky to have our products on store shelves while remaining true to our core values.” And, the Co-op feels very lucky to “Spread the Love” and work with local businesses like Booda Organics!

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On Booda Butter manufacturing days, when the oils are gently melted at low temperatures to maintain the integrity of the raw ingredients, the room fills with a chocolaty and coconutty aroma that Sheana described as “nothing short of divine.” No wonder their workplace is happy!

The Booda Organics product line is 100% vegan and certified cruelty-free. Even the wax used in lip balms is 100% plant-based, rather than beeswax, which is an added benefit for people with sensitivity to bee products. Because everything is made locally in small batches, the Booda Butter on Co-op shelves today could have been made last week. Surprisingly, at least to me, soap making is the longest process, since each bar is hand cut and allowed to air dry for two months to allow water evaporation, which results in a super-rich moisturizing bar.

Learn more at boodaorganics.com.

The Parrot & The Parm BY HAYLEY FORNEY, CORDATA DELI

A foodie’s journey to the home of Parmigiano-Reggiano This past May, my husband and I embarked on a food tour of Italy. After my husband returned home, I continued my tour with a friend named Shay who resides in Spain. We met up in Venice, and then headed to Bologna to start our tour because Bologna is a renowned food mecca in Italy. Bologna is located in the EmiliaRomagna region of northern Italy, which is the point of origin for some of Italy’s most famous foods. Balsamic vinegar comes from Modena, an hour drive from Bologna, and the focus of this story— Parmigiano-Reggiano—is produced in Bologna and Mantua.

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The production of Parmigiano-Reggiano in the Emilia-Romagna dates back to the 12th century. The first recorded reference to Parmigiano is from 1254 in a document that states that a noble woman from Genoa traded her house for the guarantee of an annual supply of 53 pounds of cheese. Parmigiano’s global rise is thanks to the close ties of Italian and French nobility in the 17th century. The French court became infatuated with Parmesan, French for “from Parma,” and the name stuck. This of course led to imitations of the famous cheese all across Europe. Not wanting the imitators to pass for the real thing, the Duke of Parma drew up a formal

denomination of origin in 1612 establishing who could use “Parma” in the name of their cheese. In 2008, the European Union created legislation for a Protected Designation of Origin for Parmigiano-Reggiano. All production of this type of cheese outside of its home region is called simply Parmesan. But nothing beats the real thing, Parmigiano-Reggiano. As part of our tour, we decided to enjoy some aspect of fine dining in Italy. While we had dreamed of going to Osteria Francescana, Massimo Bottura’s restaurant in Modena, we were about 800 euros short of the tasting menu price.

After some research, we decided to go Al Pappagallo. Al Pappagallo means “To the Parrot” in Italian. This restaurant has been an important food mecca in Bologna since 1919. After the First World War, Giovanni Zurla, a well-known chef among Italian aristocracy, opened Al Pappagallo. Whether it was a tongue and cheek response to his reputation for parroting the hits of culinary fashion or an ode to a popular humorist newspaper that closed that same year is a mystery. Either way, I think it’s safe to say that Zurla knew what he was doing. In an industry where most

businesses fail in the first six months, his has stood for 100 years. After a thorough perusal of the menu, we ordered vegetarian lasagna with zucchini and eggplant bolognese and a risotto served in a cream sauce of 30-month aged Parmigiano-Reggiano drizzled with a balsamic vinegar reduction. Enjoy a pictorial tour of our dining experience at Al Pappagollo (below) and devour all the delicious details. Walking back to the apartment that night we were blissfully content. There was a car show in Piazza Maggoire. The owners of these dashing vehicles were

dining with us at Al Pappagallo. After being on the road all day they were not dressed in their best; they looked about like us. Though they returned to their fancy Porsches and Ferraris the next day, for one night only, we were the same— just people having an exquisite meal in a beautiful restaurant on a perfect night in Bologna.

Our meal at Al Pappagallo begins with a morsel of Parmigiano-Reggiano served with a spot of rich balsamic vinegar. It is hard to eat the Parmigiano delicately. After a few attempts at cutting it into smaller pieces, I decide not to stand on ceremony and instead dip the entire chunk of cheese into the balsamic vinegar and take a bite. An explosion of flavor erupts on my taste buds.

In my quest for the perfect lasagna, I have found the vegetarian varieties are sometimes the best and this lasagna with vegetable bolognese is perfect. A little crispy on top, which is just the way I like it. I taste every herb and every delicious layer of pasta. I think this must be heaven on a plate.

The pièce de résistance is the risotto. The aged Parmigiano-Reggiano makes another appearance in the cream sauce for the risotto. A drizzling of balsamic reduction not only adds an artistic flair to the plate, it sends the risotto to its crescendo. The rice is cooked perfectly. It’s light and fluffy, like eating cheesy air.

Photos by Hayley Forney.

Hayley brings her passion for food and coffee to everything she does: work, travel, and her podcast, “Best People,” available on most streaming services.

At the Co-op, we import ParmigianoReggiano and I have helped crack wheels of the stuff, but I have never tasted anything quite like this. It’s rich and buttery yet light and delicate. A symphony of flavors in a morsel of cheese. This must be magic.

EXPERIENCE A TASTE OF ITALY Enjoy samples from a freshly cracked 80-pound wheel of Parmigiano-Reggiano paired with balsamic vinegar and wine. At the Cordata Store February 13, and at the Downtown Store February 14. No plane ticket required! See back cover for details.

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LOCAL VENDOR PROFILE

Bellingham Pasta Co. BY ALANA SMITH, OUTREACH AND FRONT END TEAMS

hen Katie Emlaw Hinton founded the Bellingham Pasta Co. in 2007, she had no food production experience. Instead, she had a passion for fresh pasta and had been making triannual pilgrimages to Portland, Oregon, to replenish her personal supply when she decided to skip the commute and hang out her own shingle. She taught herself the business in six months and began selling her own brand of pasta to local retailers and restaurants. There were hiccups along the way—the Italian-made extrusion machines she used were too small for the scale of her operation—but she figured it out. She rented time from La Fiamma’s commissary kitchen until 2010 when she took on partners and opened her own restaurant. Three years later, she bought out her partners and continued to run the restaurant until it closed in 2016. That year, Katie decided to expand her wholesaling business. Bellingham Pasta Co. relocated to a bigger production facility on Marine Drive and joined the Puget Sound Food Hub when the Hub began accepting valueadded products.

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The key to the company’s exciting growth is the simplicity of its products and the quality of its ingredients. The unenriched semolina flour that Bellingham Pasta Co. uses gives its noodles their distinct, vibrant color and can be sourced to the precise acre in Alberta where the coarse grain is grown. The wheat necessary to mill semolina is not grown west of the Rockies; for this reason, especially, Katie is pleased to have met the farmers that make her business possible. Because Bellingham Pasta Co. uses 3,000 eggs a week and no single local farm can meet that demand, the company’s eggs are sourced from Snohomish County. Flour and eggs account for nearly half the ingredient list on any package of Bellingham Pasta Co. pasta. A light dusting of brown rice flour coats the hand-packaged pasta to keep it from sticking to itself—aside from water and sometimes spinach or roasted red pepper—that’s it. Every ingredient is pronounceable, and all the wheat used in the pasta is unenriched and non-GMO. Katie is proud to run a zero-waste facility, where even the pasta’s packaging is derived from corn and entirely compostable. Katie is excited to teach people not to be intimidated by fresh pasta, which has a very different texture and cook time compared to its dry counterpart. In that spirit, Katie shares her signature Bellingham Pasta Co. Lasagna recipe on the following page. Learn more at bellinghampasta.com and watch a short behind-the-scenes video of the pasta-making process and three informational cooking videos.

Photo by Victory Ralston.

Now Bellingham Pasta Co. distributes more than 30 different cuts and flavors of pasta across western Washington.

Bellingham Pasta Co. Lasagna BY KATIE HINTON, OWNER OF BELLINGHAM PASTA CO.

Making lasagna with fresh pasta is fun and easy.

he fresh noodles don’t require cooking before assembling the lasagna, and the moisture in the sauce, vegetables, and cheeses is absorbed by the noodles during baking. When layering your pasta, remember to leave space for the noodles to expand.

1 package of Bellingham Pasta Co. fresh lasagna sheets 32 ounces marinara sauce 16 ounces mozzarella, sliced 16 ounces ricotta 1 egg 8 ounces grated pecorino Romano or Parmigiano-Reggiano 4-5 cups of your favorite sliced veggies: mushrooms, zucchini or eggplant (peeled and lightly salted) all work well salt pepper olive oil LAYERING & ASSEMBLY NOTE Watch Katie assemble and bake a lasagna using fresh pasta sheets in a video at bellinghampasta.com.

1. Preheat oven to 375 F. 2. In a bowl, combine ricotta, egg, half the grated Romano or Parmigiano-Reggiano, salt, and pepper. 3. In bottom of baking dish, drizzle olive oil and smear a few tablespoons of marinara. 4. Assemble four layers: • In each layer: pasta (not too close as they will expand), marinara, and alternate between ricotta mix and mozzarella (ending with mozzarella in final layer). • Add veggies in first layer (lower two if needed). • Top with remaining half of grated Romano or Parmigiano-Reggiano. 5. Cover with foil and bake 45–50 minutes at 375 F. Remove foil and bake 5–10 minutes until bubbly and browned.

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BEHIND THE SCENCES AT BELLINGHAM PASTA CO.

Katie Hinton (top left), owner of Bellingham Pasta Co., makes a batch of Roasted Red Pepper Linguine with her crew. Bellingham Pasta Co. handcrafts every batch of pasta and delivers nine varieties of fresh pasta to our stores: Linguine, Lemon Black Pepper Linguine, Roasted Red Pepper Linguine, Fettucine, Spinach Fettuccine, Gemelli, Shells, and Lasagne Sheets.

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Photos by Wyeth Stiles and Victory Ralston.

BEHIND THE SCENCES AT BELLINGHAM PASTA CO.

In Season â&#x20AC;¢ Winter 2020 11

LOCAL VENDOR PROFILE

C â&#x20AC;&#x160; hocolate Necessities BY DAVE STRAUB, CORDATA PRODUCE

In a drab business park out the Guide Meridian, among all the sheet metal siding, one unassuming door reads, Chocolate Necessities. I passed through this door and, as if by Narnian portal, found myself in a European-style chocolaterie shop, the air inside dominated by the aroma of chocolate.

evin Buck, the owner, led me to the source of the smell. We navigated a maze of racks stacked with thousands of truffles and emerged in his workshop where four large machines churned vats of melted chocolate. This process of tempering controls the crystallization of cocoa butter, he explained, resulting in a firm glossy chocolate that snaps when bitten and melts near body temperature. I had previously eaten a Chocolate Necessities

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dark chocolate bar and delighted in how the brisk snap gave way to a silky texture after a few chews. These machines and a little science are the reason. Buck, who has a white goatee and the look of someone perpetually busy but content, talks about his journey into the chocolate business like an international adventure story. He first tasted couverture chocolate in Canada and immediately realized it to be superior to commercially produced candy bars in the United States.

Several elements distinguished the couverture chocolate. More cocoa butter equaled a smoother texture. Less sugar meant you could actually taste the flavor of the chocolate. And thoughtfully selected beans meant that flavor was rich and complex. This discovery led him to Belgium where the Callebaut factory produces some of the finest couverture chocolate in the world. They also buy only sustainably grown cocoa beans and work directly with

Chocolatier Nicole Robillard works behindthe-scenes at Chocolate Necessities making chocolate hearts for Valentine’s Day. Nicole and owner Kevin Buck said Christmas is the busiest season in the chocolate biz, but if they could extend Valentine’s Day to run for two weeks, like the winter holidays, it would easily eclipse Christmas.

Chocolate Necessities owner Kevin Buck enjoys welcoming the public to his tasting room at 4600 Guide Meridian (at Horton Street). He gladly chats with folks about chocolate, his production process, and shares a tasting experience so visitors can learn what makes his chocolates so divine.

co-ops in West Africa to ensure farmers receive a livable wage. Here Buck learned firsthand how to work with chocolate as a medium of culinary art. This knowledge, combined with passion, sealed Buck’s fate.

“ Photos by Wyeth Stiles.

He came home to Bellingham and began what has now been a 34-year career “driving after the ultimate in taste experience,” as Buck puts it.

He scours the world for unique chocolates and flavors to pair them with. A recent creation by chocolatier Nicole Robillard combined the delicate Japanese flavor of yuzu citrus with ganache and dark chocolate.

These flavor experiences have created a cult following. Dedicated patrons return every week to see what’s new. Years ago, Buck combined a Cuban chocolate with Tahitian vanilla and people still talk about it to this day. The dark chocolate espresso bar might be my favorite. The aroma of hazelnuts in the filling lifted the flavors of chocolate and coffee in a way I’d never experienced before. Buck loves his job. “It’s the perfect mix of creativity, hard work, and a little snobbery,” he said. “I like nice things.” Bellingham prides itself on appreciating the nuances of flavor. Words like IBU, terroir, and mouthfeel get tossed around in the seemingly endless number of microbreweries, espresso bars, and wine shops that have sprung up to provide unique taste experiences. But what about chocolate? Cacao in its many forms possesses just as many nuances when sourced and prepared thoughtfully. Chocolate

Necessities provides this service for those who are in the know, but Buck is the first to admit he flounders at marketing. A chocolate lover must seek out or stumble upon his chocolate creations at one of his shops or in the aisles of the Co-op, which is where I found their bars, subtly but elegantly wrapped among all the other chocolate we sell. In a way, I find this adds to the excitement of feeling like you’ve discovered something unique. One Chocolate Necessities creation I found at the Co-op was filled with port-infused ganache. After the chocolate began to fade, fruity notes danced around my tongue and the oaky smell of a port lingered in my nose. Cacao is in the plant genus Theobroma, which comes from the Greek words for “food of the gods.” Culinary artists like Buck begin with something divine and make it better. Learn more at chocolatenecessities.com.

LOCAL VENDOR PROFILE

Shrub Farm BY LAURA STEIGER, OUTREACH TEAM

Locally made in Bellingham by self-described foodies, Shrub Farm is yet another brilliant new business providing us with unique top-notch products that are not only delicious, but also good for our health and for our planet.

osh and Tomo Kramer discovered shrub on a visit to Japan when Tomo’s mother pulled a jar of purple liquid from her pantry, added water, and served what Josh described as “literally the most refreshing thing I’ve ever had.” It was a mixture of white vinegar and blueberries from Tomo’s mother’s yard. Upon returning to their home in Maui, they experimented with recreating the refreshing beverage they enjoyed in Japan using locally available tropical fruits like guava, pineapple, and liliko’i (aka passion fruit). The results were fabulous. A bit like kombucha, but more crisp and clean. Josh and Tomo opened Maui Shrub Farm and started selling at the Maui Farmers Market. After their son was born, the couple moved to Bellingham, where Josh grew up, to be near family and to expand their

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business on the mainland. Initially named Cascade Shrub Farm, the business name has been simplified to Shrub Farm to avoid confusion between the Maui and Cascade brands.

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“Our goal is to support local farmers.

Shrub Farm continues to source ingredients from both Hawaii and the Pacific Northwest. “Our goal is to support local farmers. We directly source as much as we can from people we know and from farmers market vendors. Even the fruit we get from Maui, like the Hawaiian chili and hibiscus, we get directly from farmers we know,” said Josh.

Photos courtesy Shrub Farm and Apple State Vinegar.

Shrub Farm products are unique in that they are raw. Most other brands go through a heating process to add sugar and juice before bottling. Shrub Farm uses a cold-steeping process. Whole organic fruits soak in vinegar for one week before the mixture is strained and every living bacteria-rich drop of vinegar is squeezed from the fruit. The only nonorganic fruit used by Shrub Farm is Maui Gold pineapples. The result is a highly potent fruit-flavored raw vinegar. The cold steeping process pulls vitamins and enzymes from the fruit and preserves the essence of the living vinegar culture called the “mother,” which at 6% acidity is 20% stronger than most store brands. Shrub is a versatile addition to the home pantry. Josh estimates that less than half of his customers use Shrub Farm as a cocktail mixer. The rest drink for it for the health benefits of the mother. Because you only need one-half ounce of shrub for an eight-ounce drink, it’s an economical way to get a healthful boost. And, shrub is great for kids too. I purchased a bottle of the Ginger & Hawaiian Chili before Christmas and used it to make a few cocktails, many mocktails, and used it in a salmon marinade mixed with roasted sesame oil and coconut aminos (it was delicious!). I used the remainder of the bottle to mix with sparkling water for a nightly after-dinner refresher and I am pleasantly hooked. Josh’s favorite is Hibiscus & Orange. Mixed with still or sparking water (10:1 dilution), it is his go-to drink whenever he’s thirsty or needs an energy boost. He also uses it in the Harvest Hibiscus Salad recipe shared on the following pages. The No. 1 selling flavor, Ginger & Hawaiian Chili, won a 2020 Good Food Award in the elixir category competing against elixers from across the U.S. In our eyes, Shrub Farm was already a winner. As if Josh and Tomo weren’t busy enough, the couple launched a second brand in 2019: Apple State Vinegar. The vinegar was already the base for all of their Shrub Farm products and people loved the flavor so much they decided to bottle it for sale separately. It is a raw apple cider vinegar made from 100% organic Washington state apples. Josh said he can’t bottle the vinegar fast enough to keep up with demand. “We had access to this great Washington state organic vinegar and now everyone can enjoy it, not just as shrub but however they like. We created the brand with the 6% mission at the core.” Six percent of Apple State Vinegar profits are donated to nonprofit organizations dedicated to protecting ocean health. Josh and Tomo were inspired to give back by their years living in coastal communities and witnessing the impact people have had on Puget Sound and the devastating decline of resident orca populations. If you haven’t tried Shrub Farm or Apple State Vinegar, I hope you’ll give it a try soon and toast to your good health! Learn more at shrub-farm.com and applestatevinegar.com.

In 2019, Tomo and Josh Kramer introduced their newest brand, Apple State Vinegar, with a mission to donate 6% of sales to protecting ocean health.

Shrub has uses beyond cocktails and mocktails. On the Shrub Farm website you can find a variety of delicious recipes from tangy salad dressings to these pillowy Fluffy Shrub Pancakes.

Shrub Farm Favorites BY JOSH AND TOMO KRAMER, OWNERS OF SHRUB FARM

MAPLE-GINGER TUMMY TONIC

CASCADIA DAILY COCKTAIL

A delicious warming tonic to support digestive health

The Whiskey Ginger gets a PNW makeover with Ginger & Apple Shrub and whiskey. It’s local, classy, and best enjoyed after a long day on the slopes.

ealth starts in the gut—it’s important to have a balance of good bacteria so we can properly digest our food and absorb the nutrients we need to do all the things we love. But often, a combination of factors can leave our gut less than happy. We feel bloated, sluggish, tired, and it can affect other parts of our body, too. That’s where our raw apple cider vinegar comes in! This yummy drink combines the digestive power of apple cider vinegar with vibrant ginger, sweet maple, and just a little kick of pepper. Sit back, sip, and enjoy some stomach ease (plus delicious flavors!). makes one big mug of warm alcohol-free mocktail

2 cups water 2 inches peeled crushed ginger 2 tablespoons Apple State Vinegar 2 teaspoons maple syrup pinch of pepper (you can use black pepper, cayenne, or any semi-spicy pepper) 1. Bring water and ginger to a rolling boil on a stovetop, then simmer for 5 minutes.

warming, spirited Washington take on the classic whiskey ginger, this Cascadia Daily delivers a little zing, a little zest, and a whole lot of fun. Plus, the shrub is full of digestive health benefits thanks to ginger and raw organic apple cider vinegar. Drink by a roaring fireplace for ultimate cozy vibes. makes one 16-ounce cocktail

ice 2 ounces whiskey 1 ounce Ginger & Apple Shrub squeeze of lime sparkling water crystallized ginger 1. In a pint glass with ice add 2-ounces whiskey, 1-ounce Ginger & Apple Shrub, and squeeze of lime. 2. Top with sparkling water and garnish with crystallized ginger and a lime slice.

2. Strain the mixture, pouring the ginger-water into your favorite mug. 3. Add vinegar, maple syrup, and pepper. Stir and enjoy! Note: We love ginger as a base for this tonic, but any whole spice can work well. Feel free to substitute turmeric root, a cinnamon stick, or any of your other favorites.

CHOOSE FROM SIX UNIQUE SHRUB FARM FLAVORS— Ginger & Hawaiian Chili • Blueberry & Lemon Pineapple & Sage • Hibiscus & Orange Raspberry & Citrus • Ginger & Apple

Photos courtesy Shrub Farm and Apple State Vinegar.

Salad photo by Habiba Sial.

HARVEST HIBISCUS SALAD BY JOSH AND TOMO KRAMER, OWNERS OF SHRUB FARM

We love having this on a windy PNW evening to feel warm and cozy from the inside out!

airing roasted squash with delightful toppings like goat cheese and dried cranberries, it hits all the right notes of hearty, healthy, and a little bit sweet. Itâ&#x20AC;&#x2122;s drizzled with a Hibiscus & Orange Shrub vinaigrette, too, for an added boost of digestive goodness. FOR THE SALAD delicata squash olive oil salt and pepper kale lemon juice fun add-ons like goat cheese, dried cranberries, and pecans

1. Preheat the oven to 425 F.

FOR THE DRESSING 3 tablespoons Hibiscus & Orange Shrub 1 tablespoon minced shallot 1 teaspoon honey 1/4 cup olive oil 1 teaspoon dijon mustard pinch of salt and pepper

4. To make the dressing, add all ingredients to a jar and shake until combined.

2. Cut the delicata in half lengthwise and scoop out the seeds. Save for roasting or discard. Cut the squash in smile-shaped slices. Arrange on a baking sheet and drizzle with olive oil, salt, and pepper. Bake for 15 minutes. Flip them over. Bake for another 10 or 15 minutes until cooked through. 3. For the kale, massage with lemon juice until it becomes tender and bright green.

5. Top the kale with the delicata, the shrub dressing, and any other seasonal toppings your heart desires.

In Season â&#x20AC;˘ Winter 2020 17

Homemade Sweets for Your Sweetie DAIRY-FREE WHITE CHOCOLATES BY ALISSA SEGERSTEN, COOKBOOK AUTHOR AND FOOD BLOGGER

I have a special Valentine’s treat for you—a healthy recipe for raw white chocolate!

RAW VANILLA WHITE CHOCOLATES Yield: about 60 bite-sized white chocolates dairy-free, gluten-free, no refined sugar

1 cup melted raw cacao butter (about 8 ounces) 3/4 cup raw cashew butter 4 to 5 tablespoons raw honey 1 teaspoon raw vanilla powder pinch sea salt 1. Melt the cacao butter over the lowest heat possible. Add to a blender along with the raw cashew butter, honey, vanilla powder, and salt. Blend on high until smooth. 2. Pour liquid white chocolate into candy molds or a glass bread pan lined with parchment paper. Before filling, place candy mold or bread pan onto a cookie sheet (this way you can easily transfer it to the freezer). 3. Freeze the candy molds or bread pan for 30 minutes. 4. Remove from freezer and pop white chocolates out of the molds or remove the parchment and block of white chocolate from bread pan and cut into squares with a sharp knife. 5. Freeze chocolates for storage.

18 Community Food Co-op

Optional filling: 2 tablespoons raw almond butter 1 tablespoon raw cacao powder 2 to 3 teaspoons raw honey To make white chocolate candies with filling: 1. Add the filling ingredients to a small bowl and stir with a fork until combined. 2. Roll 1/2 teaspoon-sized portions in your hands. 3. Fill the candy molds 3/4 full with the liquid white chocolate mixture. Drop in each ball of filling. 4. Fill each candy mold the rest of the way with the white chocolate. NOTES You can vary this recipe by omitting the vanilla and adding 1 teaspoon peppermint extract for peppermint candies. You can also try adding either 1 teaspoon of organic lemon or orange flavoring in place of, or in addition to, the vanilla powder. You can also make a filling for the chocolates (see optional filling above). These white chocolates do best stored in the freezer or refrigerator, otherwise they begin to get soft at room temperature.

Recipes reprinted with permission from Nourishing Meals (October, 2016). Photo by Alissa Segersten.

his recipe uses just a few ingredients and is dairy-free. Traditional white chocolate usually contains sugar and milk solids, along with cacao butter. My recipe uses raw honey and raw cashew butter, as well as raw cacao butter. If you can’t handle the buzz dark chocolate gives you then try this recipe. It’s caffeine-free but still has some of the feel-good compounds found in chocolate.

CASHEW ORANGE DATE BALLS BY ALISSA SEGERSTEN, COOKBOOK AUTHOR AND FOOD BLOGGER

Keep a stash of these healthful treats on hand

f you are in the mood for a sweet snack, this recipe can be whipped up within 10 minutes! I like to have a container of some sort of nut-date ball in the refrigerator for my children to pack in their school lunches. One ball serves as a sweet treat and also a good dose of protein and healthy fat.

CASHEW ORANGE DATE BALLS Yield: 1 dozen balls vegan, gluten-free, no refined sugar

1 1/2 cups raw cashews 1 cup medjool dates, pitted 2 tablespoons coconut oil, softened 1 teaspoon orange zest pinch sea salt unsweetened shredded coconut 1. Place the cashews into a food processor fitted with the â&#x20AC;&#x153;sâ&#x20AC;? blade. Process until very finely ground, then add the dates, melted coconut oil, orange zest, and salt. Process again until the dates are very finely ground and the mixture begins to form a ball. 2. Take small handfuls of the cashew-date mixture and form small balls. Roll each ball in the shredded coconut. Transfer to a glass storage container and place in the refrigerator for up to 2 weeks.

Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet. Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Learn more at nourishingmeals.com.

Dreena Burton is one of the pioneering vegan cookbook authors. Vegan for more than 25 years, Dreena is also a mom to three “weegans.” She has charted her journey as a plant-based cook and mother of three through five bestselling cookbooks, including her most recent and beloved title Plant-Powered Families. Dreena has also collaborated with renowned plant-based physician Dr. Barnard on The Cheese Trap, and co-authored their most recent Cookbook for Reversing Diabetes. Specializing in oil-free, whole-foods vegan recipes, Dreena’s secret ingredient is her passion. Reputed for reliability, her recipes bring whole foods together in unexpected ways to yield delicious flavors and rich textures. Dreena’s recipes are regularly featured by groups including Forks Over Knives, Engine 2 Diet, UC Davis Integrative Medicine, Kris Carr, Blue Zones, The Humane Society, and The Food Network. Connect with Dreena’s online kitchen and community at www.dreenaburton.com.

Thai Vegetable Stew BY DREENA BURTON, COOKBOOK AUTHOR AND FOOD BLOGGER

This beautifully flavored stew is brimming with vegetables and tofu in a creamy peanut-coconut sauce that is not too rich or heavy. Sure to become a favorite! Serves 4–5 vegan, gluten-free

Recipe reprinted from Let Them Eat Vegan by Dreena Burton, published by BenBella Books. Photo courtesy of Dreena Burton.

3 to 4 tablespoons water 2 cups diced onion 5 medium-large cloves garlic, minced 2 to 2 1/2 cups cubed yams or sweet potatoes, peeled 1/2 teaspoon sea salt 1 teaspoon whole coriander seeds 1/4 to 1/2 teaspoon crushed red pepper flakes or more if you like the heat 1 stalk lemongrass 1 1/2 to 2 cups chopped zucchini 1 cup chopped red, orange, or yellow pepper 2 cups vegetable stock 3/4 to 1 cup water 1. In a soup pot over medium heat, add the water, onion, garlic, yams, salt, coriander seeds, and red pepper flakes. Cover and let cook for 5 to 7 minutes. 2. While cooking, prepare the lemongrass. Cut off the lower yellow bulbous portion (about halfway), and remove the outer tough leaves (discard outer leaves along with upper portion of stalk). Using your chef’s knife, bruise this bulbous portion. Cut a few shallow slits in the stalk and then use pressure from your knife to open and bruise the stalk to help release its flavors (do not chop the stalk, keep in one piece). 3. Add the lemongrass, zucchini, bell pepper, stock, water, coconut milk, peanut butter (start with 1/2 cup + 1 tablespoon), tamari, and fresh ginger. 4. Stir through and increase the heat to bring the mixture to a boil.

1 13.5-ounce can light coconut milk 1/2 cup plus 1 to 2 tablespoons natural peanut butter, almond, or cashew butter 1 tablespoon tamari 1 1/2 tablespoons grated fresh ginger 1/2 to 1 12-ounce package firm or extra-firm tofu cubed, about 3/4” (see note) 6 to 8 cups fresh baby spinach leaves (see note) 2 1/2 to 3 tablespoons freshly squeezed lime juice fresh cilantro for serving, optional lime wedges for serving

TOFU NOTE You can choose to use either the full package of tofu or a lesser amount to your preference. If you’d like a very substantial stew, use the full package (or most of it). If you’d like a lighter stew with fewer pieces of tofu, use roughly half of the package, and refrigerate the remaining tofu (tightly wrapped in plastic). SUBSTITUTION IDEA If you don’t care for tofu, add a can of black beans, rinsed and drained; roughly 1 3/4 to 2 cups. The beans will give similar hearty substance as the tofu. SPINACH NOTE Do not add the spinach until just ready to serve. If making this soup ahead of time, omit the spinach and then reheat soup, adding the spinach at the last minute and serve!

5. Once it reaches a boil, reduce heat to low/medium-low, cover, and let simmer for 10 minutes. 6. After this time, add the tofu (see note) and gently stir through. 7. Simmer covered for another 3 to 5 minutes, or longer until yams have completely softened and can be easily squished. 8. Add the fresh spinach and lime juice (start with 2 1/2 tablespoons, and add more if desired), stir through and serve immediately (so spinach stays a vibrant green color). 9. Taste, and if you’d like a full peanut flavor, add the remaining 1 tablespoon of peanut butter, or more if desired. 10. Remove piece of lemongrass before serving. 11. Serve garnished with fresh cilantro if desired, and with a lime wedge to squeeze juices on individual portions. In Season • Winter 2020 21

Healthy Connections

Classes Winter Salads

WINTER CLASSES 2020 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.

Seasonal Seafood with Robert Fong

with Jesse Otero

Tuesday, Feb. 11, 6:30–9 pm

Join Chef Jesse Otero as he demonstrates a trio of warming winter salads: smoked lentil, orange, and mushroom salad with spicy miso dressing; creamy beet and walnut salad served with pork meatballs; and a roasted sweet potato, cashew, and winter greens salad with ginger-lime dressing, grilled peppers, and haloumi cheese.

Downtown • reg. at WCC • $59

Monday, Feb. 3, 6:30–9 pm

Emphasizing the freshest ingredients and impeccable technique, Robert Fong shows how you can create dazzling seafood dishes in your own kitchen. We’ll enjoy some of Fong’s signature dishes including Singapore chili crab; sizzling oysters with five-spice duck sauce; and spicy fish, shrimp, and clam soup.

Downtown • reg. at WCC • $45

Paris International Chocolate and Spice

The Quantum Leap

Tuesday, Feb. 4, 6:30–8:30 pm

Thursday, Feb. 6, 6:30–8 pm

with Isabel Castro and friends Just in time for Valentine’s Day! Learn how to make a quick and easy chocolate bark using simple whole ingredients. We’ll also create various spice blends and discuss their medicinal value through the lens of ayurveda. By the end of class, we’ll create delicious spiced barks to warm you up, cool you down, or perk you up—plenty of samples! Isabel Castro will be joined by Katrina SvobodaJohnson and Laura Smith, practitioners from the Ayurvedic Health Center.

Downtown • reg. at CO-OP • $35

Hearty Soups and Breads with Karina Davidson

Wednesday, Feb. 5. 6:30–9 pm Karina Davidson offers three innovative variations on the classic winter pairing of soup and bread. Enjoy creamy cauliflowercheddar bisque accompanied by whole grain cornbread; pasta e fagioli, a fabulous melange of sausage, tomatoes, pasta, beans, and herbs, accompanied by Parmesan crostinis; and chicken, black kale, and orzo soup with sharp cheddar buttermilk biscuits.

Downtown • reg. at WCC • $45

22 Community Food Co-op

with Octavio Chacon

Synchronicity—being in the right place at the right time—might seem mysterious, but what if you could design your life so it happens all the time? Octavio Chacon will share “meta-skill sets” that will empower you to optimize your energetic alignment and adjust your lifestyle in accord with a quantum mechanics-informed perspective. Octavio is a student at WWU’s Fairhaven College.

Downtown • reg. at CO-OP • $5

Keto Meal Planning with Sara Southerland

Monday, Feb. 10, 6:30–9 pm Pick up tips on how to efficiently plan and prep nutritious and tasty ketogenic meals from Holistic Health Coach Sara Southerland. Sara will make chicken sliders with herbed garlic aioli and a red cabbage and cilantro slaw; salmon chimichurri with caramelized veggies; a Thai veggie stir-fry with cauliflower rice and a creamy sunflower butter sauce; and a margherita frittata. Leave inspired, and take home a 5-day keto meal plan featuring delicious recipes you can use again and again.

Downtown • reg. at WCC • $39

with Karina Davidson

Wednesday, Feb. 12, 6:30–9 pm Recent decades have seen enormous diversification of the Parisian food scene as traditional French cuisine blends with influences from the Middle East, Africa, and East Asia. In this class, Karina Davidson celebrates that diversity with Senegalese yassa chicken served with basmati rice; baked falafel served with pita, crudités and tahini sauce; Moroccan chickpea and vegetable stew; and a classically French tarte citron. Course fee includes choice of wine or non-alcoholic beverage.

Cordata • reg. at WCC • $55

Eating Green with PJ Beaven

Thursday, Feb. 13, 6:30–8:30 pm Join PJ Beaven, a health and fitness coach who focuses on connecting wellness to conservation, to discuss ways to cut down on our plastic dependence, reduce our carbon footprint, and conserve endangered species, by eating green in our own homes. Class will include earth-friendly recipes and snacks.

Downtown • reg. at CO-OP • $10

check our website for more classes

www.communityfood.coop

Take Control of Your Own Bone Health

Pranayama Practice with Bharti Nagal

Saturday, Feb. 15, 10–11:30 am

with Jim Ehmke

Join Bharti Nagal for a guided pranayama practice followed by a light ayurvedainspired lunch. This session will cover five yogic breathing exercises that can be easily incorporated in one’s daily yoga routine. Please come to this session with an empty stomach. Bring your yoga mat and any props that you may need to sit on the floor. Bharti Nagal grew up in India and is the owner of Yoga Way of Life, a company that produces ayurvedic skincare products.

Downtown • reg. at CO-OP • $15

Tuesday, Feb. 18, 6:30–8:30 pm Learn about bone chemistry, bone building, and bone health. Jim Ehmke shares details on a comprehensive program for increasing bone density. He’ll discuss the role of calcium and other minerals and vitamins, the pros and cons of bone density testing, hair analysis, and more.

Cordata • reg. at CO-OP • $5

Wines of Tuscany with Laurent Martel

Wednesday, Feb. 19, 6:30–8:30 pm

Bacon and Chocolate with Bruno Feldeisen

Monday, Feb. 17, 6:30–9 pm Bruno Feldeisen says that bacon and chocolate can be paired to spectacular effect. If you doubt him, take this class and find out how delightfully wrong you are. If you don’t need convincing, look forward to bacon bourbon jam, candied bacon chocolate stripes, and brown butter chocolate chip cookies. Yum!

Downtown • reg. at WCC • $45

vegan

Tuscany produces some of the most sublime wines in all of Italy, most of them based on the Sangiovese grape. Wine educator Laurent Martel guides a taste tour of the region’s classic wines including Vino Nobile, Morellino di Scansano, Pomino, Montalbano, the mighty Brunello di Montalcino, and the elegant Chianti Classicos and Reservas from Florence to Siena. Laurent has represented Italian wines for more than 30 years. You must be at least 21 to take this course.

Cordata • reg. at WCC • $45 vegetarian

gluten free

hands on

Meditation and Mindfulness

Roasted Vegetables

with Bre Snodgrass

Thursday, Feb. 20, 6:30–9 pm Learn how to coax caramelization and crispness from modest winter vegetables, making them a delectable addition to any meal. Bre Snodgrass creates roasted root hummus with charred broccoli florets and carrots; spiced yam and cauliflower tacos with lime crema; creamy polenta with crispy Brussels sprouts and delicata squash; and seared radicchio and cabbage salad with beets, balsamic, and pistachios. Bre is a graduate of Seattle Culinary Academy.

Downtown • reg. at WCC • $39

with Genevieve Wohlford, ND

Wednesday, Feb. 19, 6:30–7:30 pm LOCATIONS: Downtown: Co-op Connections Building, 405 E Holly St, Bellingham Cordata: Roots Room at the Cordata store, 315 Westerly Rd, Bellingham REGISTR ATION: CO-OP: register online at www.communityfood.coop WCC: co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com Please do not wear strong fragrances to class.

QUESTIONS?

Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.

LOVE TO COOK?

To learn about joining the cooking class assistant team, email Kevin Murphy at kevinm@communityfood.coop.

Join Dr. Genevieve Wohlford as she guides participants through mindfulness and meditation practices, talks about their benefits, and discusses practical ways to incorporate mindfulness and meditation into our daily routines. Dr. Wohlford practices naturopathic medicine in downtown Bellingham and specializes in women’s health, pediatrics, mental health, and gut health.

Natural Fermentation

Mardi Gras

Downtown • reg. at WCC • $29

Monday, Feb. 24, 6:30–9 pm

Food and Wine Pairing

Downtown • reg. at CO-OP • $10

with Andy Walton

Tuesday, Feb. 25, 6:30–8:30 pm Learn about the many benefits of fermented foods and how they influence our health. We will make sauerkraut together and you will take home your own jar to ferment and eat! You will also get to taste a sample of water kefir, a fizzy beverage that is fast and simple to make at home. Come join the fun as we experience fermentation first hand.

with Jesse Otero

Chef Jesse Otero gets jazzy with the vibrant flavors of New Orleans cuisine as he prepares a menu to celebrate Mardi Gras. Enjoy ham-stuffed shrimp with Creole butter sauce, gumbo z’herbes and sausage, and cheddar spoon bread. Let the good times roll!

Downtown • reg. at WCC • $45

with Robert Fong and Laurent Martel

Wednesday, Feb. 26, 6:30–9 pm Chef Robert Fong and guest wine guru Laurent Martel embark on an adventure of gastronomic alchemy as they pair fabulous food—Judd Cove oysters on the half shell, fried ling cod, white bean fusilli soup, roast pork with mushrooms, and egg custard

—matched with complementary wines— viognier, cabernet sauvignon, gamay, grenache-syrah-mourvedre and late harvest riesling. You must be at least 21 to take this class.

Nourishing Broths

with Selva Wohlgemuth

Monday, March 9, 6:30–8 pm

Cordata • reg. at WCC • $79

Join functional nutritionist and clinical dietitian Selva Wohlgemuth as she demonstrates how to make homemade bone, chicken, and vegetable broths. Enjoy a flavorful ginger coconut red kuri squash soup with buttered bread (gluten-free options available) as Selva discusses the benefits of drinking, eating, and utilizing broths in your home cooking. Make sure to bring your own mason jar to take home some extra broth!

Pasta Party

with Cindy McKinney

Thursday, Feb. 27, 6:30–9 pm Cindy McKinney pairs a variety of pastas from the shelves of the Co-op with classic sauces. The menu includes creamy marsala sauce with chicken and mushrooms; pepperonata—Italian sausages, onions, and tri-colored peppers simmered in wine and tomato sauce; one-hour meat sauce (that tastes like it takes all day); red pepper pesto cream sauce; and Asian black pepper stir-fry noodles with tofu and spinach.

Downtown • reg. at WCC • $45

Allergies, Sensitivities and the Immune System with Mystique Grobe, ND, LAc

Monday, March 2, 6:30–8:30 pm

Sneezing and itching are known allergy symptoms, but many people don’t realize that acne, hormone imbalance, ADD, heartburn, or bloating could also be signs of an immune system response to an allergen. Dr. Grobe will examine the difference between a medical allergy and a sensitivity reaction from environmental or food triggers. The class will cover different body types, why food or environmental substances affect us, testing options, and what we can do about it.

Downtown • reg. at CO-OP • $5

Make Your Own Sourdough Pizza with Andy Walton

Tuesday, March 3, 6:30–9 pm Redefine your idea of pizza using sourdough and whole grains. This class will include a demonstration of each step of the 24-hour sourdough process, including baking the pizza and making sauces. You’ll leave with a sourdough starter and inspiration to create your own pizza at home. Andy Walton is a lifelong pizza enthusiast with a passion for nutrition and local foods. He owns a pizzaoriented farm where he grows ingredients for his mobile business, Paradigm Pizza.

Downtown • reg. at WCC • $45

OPTION

Downtown • reg. at WCC • $29

Caribbean Comfort Foods with Sarah Chan

Wednesday, March 4, 6:30–9:30 pm Liven up your winter with Caribbean comfort foods courtesy of Sarah Chan. We’ll sample sancoche, a hearty meal-in-a-soup of salted meat, coconut milk, root veggies, green bananas, and more; Trinidad callaloo soup, a quintessential vegetable soup made with taro leaves, pumpkin, okra, and spices; and Trinidad corn soup.

Downtown • reg. at WCC • $45

Shift Happens with Dani Bates

Thursday, March 5, 6:30–8 pm Life Coach Dani Bates shares a selfempowerment tool which you can apply to any area of your life including relationships, career, and health. Learn how to overcome your self-limiting programming and start getting the results you want right away. Shift from blocking your progress to gaining control of the path your life is on. Each participant will take home a full-color workbook. This class is based on “The Model” as developed by Brook Castillo.

Downtown • reg. at CO-OP • $15

Blood Tests with Jim Ehmke

Tuesday, March 10, 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. Like all testing methods, the blood test has its advantages and disadvantages, its strengths and weaknesses. This will be a detailed discussion on the subject. Bring your test to class.

Cordata • reg. at CO-OP • $5

Delicious and Nutritious: Eat Optimally on Any Diet with Gina Diamond

Tuesday, March 10, 6–7:30 pm Learn how to eat optimally on any meal plan. Whether you are following a paleo diet, going vegan, or piecing together your own eclectic approach, you can do better, feel better, and live better by focusing on nutrient density, adaptogens, natural anti-inflammatories, and sprouting. Nutrition strategist Gina Diamond is dedicated to helping people live a more delicious life. You will leave this class with a personalized goal statement and a clear next step to feeling better in your body.

Downtown • reg. at CO-OP • $20

vegan

vegetarian

gluten free

hands on

LOCATIONS: Downtown: Co-op Connections Building, 405 E Holly St, Bellingham Cordata: Roots Room at the Cordata store, 315 Westerly Rd, Bellingham REGISTR ATION: CO-OP: register online at www.communityfood.coop WCC: co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com Please do not wear strong fragrances to class.

check our website for more classes

www.communityfood.coop QUESTIONS?

Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.

Indian Home Cooking with Robert Fong

Wednesday, March 11, 6:30–9 pm Robert joins forces with guest chef Rajat Damani of Simmering Tava to create a spread of favorite dishes from India. The menu includes lamb rogan josh (aromatic lamb curry recipe from Kashmir); avial (a classic Kerala mixed vegetable curry with coconut, green chiles, and yogurt); Bengali massor dal (spiced red lentils); and a collaborative creation featuring kalijeer rice, aka the prince of rice.

Downtown • reg. at WCC • $55

Cooking with Wine with Cindy McKinney

Thursday, March 12, 6:30–9 pm Wine is a versatile cooking ingredient— enhancing flavor, complexity, and texture. Cindy McKinney demonstrates the culinary virtues of wine in coq au vin (French-style chicken with red wine) served with Milanese risotto with saffron and white wine; beef stroganoff with red wine and sour cream sauce; clams steamed in wine; and, for dessert, a rosé sorbet.

Downtown • reg. at WCC • $45

Socially Responsible Investing with Craig Churman and Sam Reinhart

Monday, March 16, 6:30–8 pm Join local socially responsible investing experts Craig Churman of Saturna Capital and Sam Reinhart of Calvert for a joint talk about current trends and each company’s approach. Financial Advisor Jeremy Ferrera of Edward Jones will host the event.

Downtown • reg. at CO-OP • free

Chewing the Fat with Stephanie Ellis and Djuna Harper

Wednesday, March 18, 6:30–8:30 pm Chefs Stephanie Ellis and Djuna Harper offer an eye-opening and taste bud-delighting exploration of fat. Learn how and when to use different cooking fats such as avocado and olive oils, butter, nuts, and lard. You’ll learn how to make your own mayonnaise, a healthy and chemical-free salad dressing, a delicious and exotic chicken stew, and a decadent dessert.

Downtown • reg. at CO-OP • $35

Realities of Advanced Medical Interventions with William Lombard, MD

Thursday, March 19, 6:30–8 pm

William Lombard, MD, explains advanced medical interventions in layperson’s terms, focusing on patient outcomes when these interventions are employed. This presentation addresses the realities of what these “interventions” mean to average people and their families, as well as the importance of palliative care. This interactive session will allow for questions and dialogue. William Lombard, MD, nephrologist and past medical director of the Mount Baker Kidney Center, has been practicing medicine in Whatcom County for over 35 years.

Cordata• reg. at CO-OP • free

Italian Desserts

with Bruno Feldeisen

Monday, March 23, 6:30–9 pm The flavorful and rich desserts of Italy are in a class of their own. Chef Bruno Feldeisen demonstrates how to make three classics: lemon ricotta tiramisu, olive oil polenta cake, and cappuccino frangipane tart—sharing tales of his wide-ranging culinary adventures along the way.

Mediterranean Comfort Food

with Samantha Ferraro

Thursday, March 19, 6:30–9 pm Food blogger and cookbook author Samantha Ferraro shares an array of Mediterranean dishes, including deconstructed baba ghanoush with tahini sauce, quinoa tabbouleh salad, olive oil braised chicken with citrus, and roasted potatoes with turmeric and lemon.

Downtown • reg. at WCC • $45

Electro-Magnetic Frequencies (EMF) with Kay Siefken

Tuesday, March 24, 6:30–8:30 pm Learn about EMF: where it comes from, potential health impacts, electrosensitivity (ES), and how to reduce exposure. In this introduction to EMF, Certified EMF Consultant Kay Siefken will address all of these issues and more. Kay will provide information to give you a solid understanding of EMF and to empower you to take some simple steps to reduce your exposure and protect your health.

Downtown• reg. at CO-OP • $10

Permaculture

with Bruce Horowitz

Thursday, March 26, 6:30–8:30 pm Permaculture is the premier DIY design methodology for transforming landscapes (and lifestyles) into regenerative and productive paradises. Learn to produce an abundance of on-site food, resources, energy, and medicine while sequestering carbon, cleaning water, and creating biodiverse habitat. Bruce is a certified Permaculture teacher and is the owner of RIPE Landscapes.

Downtown • reg. at CO-OP • $25

Strategic Aging

with Bruce Hostetter

Advance Care Planning with Tessa Whitlock

Wednesday, March 25, 6:30–8 pm Tessa Whitlock, certified Advance Care Planning facilitator, will guide participants through completion of an Advance Directive that is consistent with their health care goals, values, and beliefs. Advance care planning puts your voice at the center of your health care. Free notary service is offered for those who complete their Advance Directive in the workshop.

Cordata • reg. at CO-OP • free

Monday, March 30, 6:30–8:30 pm Join an interactive workshop offering strategies to deal with the challenges of graceful aging and tools to measure our progress toward wellness goals. Advanced medical directives will be addressed as a part of a model for lifelong health planning. The goal is to extend the quality of our “health span” over our entire life span. Bruce Hostetter is a Certified Life Coach with a special interest in ADHD and strategic aging.

Downtown • reg. at CO-OP • $5

In Season • Winter 2020 25

Native American Flute Workshop

Let’s Make Mozzarella and Burrata!

with Peter Ali

with Marisa Papetti

Tuesday, April 7, 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 Maya and Lower Pima tribes of Central 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.

Spring Desserts

Downtown • reg. at CO-OP donations accepted at the door

Liven up your spring with three mouthwatering desserts. We’ll enjoy lemon-rosemary cake with strawberry compote, piña colada rice pudding, and upside-down rhubarb butterscotch cake. Bruno Feldeisen has twice been named one of the top ten pastry chefs in America by Chocolatier magazine, and is currently a judge on The Great Canadian Baking Show.

Downtown • reg. at WCC • $45

Cancer Prevention and Alternative Treatments

Natural Approaches to Chronic Disease and Inflammation with Dylan Beamer, DC, and Michelle Smith, RDN

Thursday, April 9, 6:30–8 pm

Join practitioners Dylan Beamer and Michelle Smith as they discuss the relationship between chronic disease and inflammation. Together Dylan and Michelle dive into the root causes of inflammation, and the practical steps you can take to reduce your risk for chronic disease. Light refreshments provided.

Downtown • reg. at CO-OP • $10

Between environmental carcinogens, and risky lifestyle and dietary choices, we live in a precancerous culture. Jim Ehmke will talk about a wide range of cancer prevention and therapeutic strategies including diet, herbs and nutrients, chemo, radiation, and more.

Cordata • reg. at CO-OP • $5

Introduction to the MELT Method of Self-Care with Caryn Boyd Diel

Monday, April 6, 6:30–7:30 pm Join MELT Instructor Caryn Boyd Diel for an introduction to this remarkable method. Learn how the connective tissue in your hands, feet, legs, and spine get dehydrated; the common aches and pains it can cause; and how to rehydrate this essential system in our bodies for vibrant health and pain-free movement. You will experience a complete foot treatment in class that you will be able to repeat at home. Bring a water bottle to class. Learn more at Meltmethod.com and AmethystbytheSea.com.

Downtown • reg. at CO-OP • $10 26 Community Food Co-op

The 8-Shields Model and Kalapa with Alan Rafael Seid

Tuesday, April 14, 6:30–9 pm The 8-Shields Model is a nature-based holistic organizational tool for individuals and groups of all sorts. Learn how to use it as a flowchart for projects, a checklist for events, and a template for integrating people’s diverse gifts into a cohesive team—as well as a map for essential tools to take your impact to the next level. Kalapa is an empowerment curriculum and developmental pathway organized around the 8-Shields framework. Alan has been teaching the 8-Shields Model since 2005.

Downtown • reg. at CO-OP • $25

with Jim Ehmke

Tuesday, March 31, 6:30–8:30 pm

Learn how to make delicious mozzarella and burrata from Marisa Papetti of Marie’s Bees. Marisa will serve plenty of samples as she demonstrates how you can make these varieties from scratch in your own kitchen. Milk for this class supplied by Twin Brooks Creamery of Lynden. This is a kid-friendly event—ask about kid discounts at kevinm@communityfood.coop.

Downtown • reg. at CO-OP • $35

with Bruno Feldeisen

Monday, April 13, 6:30–9 pm

Saturday, April 11, 11 am–12:30 pm

Find Freedom with Food vegan

vegetarian

gluten free

hands on

check our website for more classes

www.communityfood.coop QUESTIONS?

Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.

with Sarah Clarke

Wednesday, April 15, 6:30–8:30 pm Join certified Mind Body Eating Coach Sarah Clarke in a small group setting to learn how you can make satisfying changes in your relationship with food and body. Gain new insights into mindful eating, and new tools to develop more ease and peace in the process. We will bring it all together in a conscious eating practice of light appetizers.

Downtown • reg. at CO-OP • $25

African Cooking with Assefa Kebede

Thursday, April 16, 6:30–9 pm Assefa Kebede shares an eclectic set of recipes from Africa including Senegalese chicken with peanut sauce, Ethiopian lentil salad (azifa); and ugali, which is a cornmeal porridge from Kenya. Assefa, the former chef and owner of Vancouver’s awardwinning Nyala Restaurant, grew up in Ethiopia and has traveled all over the African continent.

Downtown • reg. at WCC • $39

Take Control of Your Intestinal Health with Jim Ehmke, CN

Tuesday, April 21, 6:30–8:30 pm Take control of your own intestinal health. This class will cover all the major organs of the digestive system as well as strategies and holistic therapies for digestive health. We’ll discuss acid reflux, Crohn’s, IBS, colitis, hemorrhoids, colon cancer, ulcers, and much more.

Spring Cleanse

with Sara Southerland

Mondays, April 20 and May 4, 6:30–9 pm

Cordata • reg. at CO-OP • $5

Ahoy, Lummi Island! with Robert Fong

Tuesday, April 21, 6:30–9 pm Robert Fong hosts Casey Palermino, Chef de Cuisine of the internationally renowned Willows Inn. Chef Casey will make lightly seared Alaskan sea scallops with pine nut milk and green chive oil; charred spring leeks with kombu, garlic, and dashi; whole shoulder of lamb stuffed with rosemary, anchovies, and dandelion greens; heirloom wheat bread with chicken drippings; and a surprise dish made in collaboration with Chef Fong. Enjoy extra-fine dishes with culinary tips for discriminating gourmands.

three weeks of learning and support

Break food addiction, lose weight, and gain energy through this guided spring cleanse/sugar detox with Certified Holistic Health Coach Sara Southerland. The course consists of two cooking classes (April 20 and May 4) and a two-week cleanse (from April 26 through May 9) featuring support and accountability throughout. At the cooking classes, enjoy inspiring dishes designed to stabilize blood sugar levels, reset digestive and immune systems, and unleash energy. Dishes include a spring abundance bowl with cilantro-sunflower pesto; Mediterranean kale salad with garlic chicken; emerald green smoothie bowl; cashew coconut bliss truffles; garlic, greens and yam soup with caramelized onions; and a rainbow salad with ginger-turmeric salmon. During the cleanse you’ll receive support through a private online group and two weeks of meal plans with 20+ delicious recipes and shopping lists.

Downtown • reg. at WCC • $95

Downtown • reg. at WCC • $69

Let’s Talk About Cannabis

with Laura Smith and Jesse Larson

Wednesday, April 22, 6:30–8:30 pm

Join Laura Smith and Jesse Larsen for a discussion on the myriad dimensions of the cannabis plant. We’ll talk about therapeutic uses, potential for misuse, inherent energetic qualities, cannabis chemistry (terpenes, THC, CBD, etc.), and more. We’ll consider cannabis from a perspective informed by ayurveda, as well as personal experience. Laura Smith is a certified ayurvedic practitioner and medical cannabis adviser. Jesse Larsen is an independent scholar and grateful advocate for conscious cannabis use.

Downtown • reg. at CO-OP • $5

Spring Veggie Platter with Bre Snodgrass

Thursday, April 23, 6:30–9 pm Make the most of your veggies! Bre Snodgrass shows how zesty dips and spreads can transform an array of seasonal veggies into a delightful indulgence. Enjoy hollandaise, miso-sesame dip, green goddess dressing, and an herbed chèvre spread— all prepared from scratch and featuring fresh herbs—with raw snap peas, carrots, radishes, and blanched asparagus.

Downtown • reg. at WCC • $35

New Mexican Cuisine with Jesse Otero

Monday, April 27, 6:30–9 pm Influenced by Mexico, Spain, and Native American cooking, the traditional cuisine of New Mexico manages to be both exotic and warmly familiar. Join Chef Jesse Otero as he prepares a menu of shrimp and avocado tostadas, pork braised in chile sauce, and classic flan for dessert.

Downtown • reg. at WCC • $45

Mexican Kitchen: Comida de Primavera with Ana Jackson

Thursday, April 30, 6:30–9:30 pm Learn how to create distinctive Mexican dishes in your own kitchen. Tonight’s menu includes a traditional sopa de papa (potato soup) with queso fresco and roasted chiles; ceviche verde tostadas (tostadas made with citrus-marinated fresh fish); and enchiladas with crema poblana.

Downtown • reg. at WCC • $45

Peruvian Cuisine with Antonio Diaz

Tuesday, April 28, 6:30–9 pm Antonio Diaz, owner of Bellingham’s Café Rumba, shares exciting dishes from the cuisine of Peru. The menu features ocopa de camarones (shrimp cocktail with Peruvian black mint pesto), carapulcra limeña (dried Andean potato stew with pork chops), and alfajores de chocolate (chocolate shortbread cookies filled with dulce de leche) for dessert. Traditional Peruvian beverages, including chicha morada (a sweet drink made from purple corn) complete the menu.

Downtown • reg. at WCC • $45

Love to cook? Join the cooking class assistant team! Assistants help with prep, serving, washing dishes, and cleanup. Go home with tasty recipes and helpful tips from skilled instructors. Compensation via Co-op gift card. Tell us why you’re interested and include a brief outline of your cooking skills and experience. Send to kevinm@communityfood.coop.

In Season • Winter 2020 27

ASK THE NUTRITIONIST

B enefits of Bone Broth BY SELVA WOHLGEMUTH, REGISTERED DIETITIAN & NUTRITIONIST

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

lthough 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, 6 grams of protein, 3 grams of fat, 9 grams 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.

SAVVY SHOPPER

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.

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, Pacific Foods, Epic, and frozen chicken and beef broth by Bonafide Provisions and Cauldron Broths.

Learn more about Selva’s integrative and functional approach to general health and well-being at happybellynutritionist.com and find nutrition information, recipes, resources, and more!

EASY SLOW-COOKER BONE BROTH BY SELVA WOHLGEMUTH, REGISTERED DIETITIAN & NUTRITIONIST Makes approximately 4 quarts

2–3 pounds grass-fed beef bones (or pastured chicken carcass) 1 large yellow onion, cut in half (skin on) 1 bay leaf 2 whole cloves 2 carrots, cut into quarters 1/2 small celeriac root, cut in half 1/3 bunch parsley 2 cloves garlic, peeled 10–15 whole peppercorns 1 juniper berry (optional) 1 tablespoon apple cider vinegar FIND SOUP BONES AT THE CO-OP 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). ALTERNATIVE METHOD 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.

1. Preheat oven to 425 F. Place bones on a baking sheet and roast for 20–30 minutes or until browned. 2. Meanwhile, sear the onion face down on a skillet until browned. Then pierce bay leaf to onion half with the cloves. 3. Add roasted beef bones and juices to the slow cooker. Add all veggies, remaining spices, and vinegar to bones. Fill with enough cold fresh water to cover bones/veggies. 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). 4. 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.

LEARN TO MAKE NOURISHING BROTHS Attend Selva’s Healthy Connections class on March 9 to learn how to make your own nourishing broths at home. Information and registration link at communityfood.coop.

In Season • Winter 2020 29

When I shop at our co-op, I save 4%!

When I shop at our co-op, I save 12%!

owned by Albertson’s

You own it!

owned by Amazon

You own it!

I save 1% at Freddie’s, but I still like to shop at our co-op & keep my money local.

owned by Kroger

You own it!

This chart is based on 269 products in common among all three stores and the Co-op. We take our commitment to sharing honest information seriously, so we don’t tailor our lists to make us look good and the information hasn’t been edited before publication to improve how we compare to other stores. Comparisons for grocery, produce, supplements, and body care products are available on our website.

THE CO-OP IS YOUR GO-TO GROCER

Low Prices on the Items You Want BY JOSHUA JACKSON, MERCHANDISING MANAGER

We take our goals of providing community access to affordable healthy food matched with honest information very seriously. This comparison is one way we maintain transparency while measuring our success toward affordable healthy food access.

his year’s comparison included our three top competitors (parent company noted in parentheses): Whole Foods (Amazon), Haggen (Albertson’s), and Fred Meyer (Kroger). The infographic is based on 269 products in common among all three stores and the Co-op.

“

the Co-op is in a great position to be your main grocer

Like previous years, the Co-op continues to provide pricing lower than Haggen and Whole Foods and ever so slightly higher than Fred Meyer. As a relatively small local business competing against the biggest grocery chains in the country, we are proud of the work our community-owned co-op does to ensure that our prices compare favorably to all three of these tough competitors. Competition is intense in the natural food category. In the early days of the Co-op, our store was the only grocer in town focused on selling organic, local, natural, and bulk foods, but times have changed and many of the items once exclusively available at co-ops and natural foods grocers are more widely available. Corporate grocers took notice of the growth in organic and natural foods and moved into the marketplace.

30 Community Food Co-op

In our recently completed comparison, our competitors had a large number of items in common with the Co-op: Whole Foods had 2,348 of the same items, Haggen had 1,664, and Fred Meyer had 1,476. So, what does that mean for shoppers? It means the Co-op is in a great position to be your main grocer, particularly given that our prices either beat or compare very favorably to our corporate competitors and our selection of local items can’t be beat. Additionally, our shoppers consistently report that they choose to shop at the Co-op because of our knowledgeable staff, rigorous product standards, and to keep their money circulating locally while supporting an organization that gives back to the community. With local farm development programs like the Farm Fund, initiatives that increase access to fresh healthful food such as Veggie Rx, and our award-winning sustainability measures, we are happy to conduct this annual price comparison and verify that we continue to provide competitive value while positively contributing to our community. We hope you agree that the cooperative business model—that takes into consideration people, profits, planet, and purpose—is why no other grocery store comes close to our blend of high quality products, great value, and unparalleled contributions to a vibrant community.

Recycling Tips From Your Co-op BY MELISSA ELKINS, SUSTAINABILITY COORDINATOR

The Community Food Co-op is an industry leader when it comes to waste diversion.

e recycle, compost, donate, or reuse over 90% of what the grocery industry considers waste, which qualifies us as a Zero Waste business. We even started recycling old membership cards and gift cards when you turn them in!

“

we recycle, compost, donate, or reuse over 90% of what the grocery industry considers waste

We are also committed to helping you reduce, reuse, and recycle at home. To that end, we strive to offer our housemade bakery and deli items in packaging that is either recyclable or commercially compostable. This guide outlines the best method to dispose of the goodies you bring home from the Co-op. We also offer recycling opportunities in our stores for several household materials that aren’t collected curbside, including some items that we don’t even sell. In response to a Co-op shopper’s suggestion, we started collecting manual toothbrushes and empty toothpaste tubes for recycling. We love how our Co-op community pushes us to continue improving the services we provide. Thanks for your suggestions. Learn more about Sanitary Service Company's curbside recycling and FoodPlus! collection at bit.ly/ssc-recycling. Learn more about sustainability at the Co-op at bit.ly/co-opsustainability and by attending the Annual Meeting on March 31 (see page 1).

CURBSIDE RECYCLING Co-op items recyclable in your curbside recycling bin:* • All two-piece plastic deli and bakery containers, rinsed • Clamshell containers, rinsed and lids separated from base • Plastic sample cups • Plastic cold beverage cups (in September 2019, the Co-op started offering plastic cups only by request) • Glass jars and lids • Take-and-Bake entrée packaging

CURBSIDE COMPOSTABLE WASTE Co-op items compostable in your curbside FoodPlus! toter:* • All Co+op branded paper-based packaging, including shopping bags • Coffee bags (marked compostable, with tie removed) • Coffee and soup cup lids • Straws • To-go utensils • Gift card sleeves • Cake boxes, must remove plastic “window” film • Freezer paper (for items ordered from the meat case)

RECYCLE IT AT YOUR CO-OP Household recyclables accepted in our stores: • Makeup packaging (anything without a recycle symbol that is not accepted curbside) • CFL light bulbs • Household batteries • Household toner cartridges • Plastics: clean and dry plastic film, bubble wrap, and bags including reusable uninsulated shopping bags • Manual toothbrushes and toothpaste tubes (drop these off with wellness staff)

GOES TO THE LANDFILL Co-op items destined for the landfill: • Foam trays from the meat department • To-go coffee box (the outer box can be recycled with cardboard, but the inner foil packet must go to the landfill) • Various foil and plastic film wrapping (mostly used for grab-and-go sandwiches) *Similar items from other businesses may not be recyclable or compostable.

Congratulations to the 2020 SEED Recipients 2020 SEED Recipients

In 2019, the Co-op donated $26,197.40 to local SEED recipients. You shop. We give. They grow.

e are pleased to welcome these organizations to the 2020 SEED program. After a thorough and thoughtful application review process by the Co-op’s Member Affairs Committee, our Board of Directors approved these 12 organizations as this year’s SEED recipients. How does the program work? 2% SATURDAYS The Co-op donates two percent of our total sales on the third Saturday of every month, so stock up on these days to support SEED recipients. On 2% Saturdays, you can also meet representatives from the SEED organization of the month from 1 to 4 pm in our stores.

JAN

Birchwood Food Desert Fighters

FEB

Northwest Indian College Foundation

MARCH

Bellingham Girls Rock Camp

APRIL

Ferndale Community Service Cooperative

MAY

Friends of the Deming Library

DONATE THE DIFFERENCE Donate at the register any day of the month and we pass along 100% of your donation to that month’s SEED recipient. We conduct an average of 117,300 transactions a month. If every person donated just 10¢ per transaction that would amount to almost $12,000 per month! Just imagine what these organizations could accomplish.

JULY

Our Treehouse

AUG

The Whatcom Dream

SEPT

Common Threads

OCT

Northwest Youth Services

NOV

Nooksack Salmon Enhancement Association

DEC

Whatcom Family YMCA

Thank you for being a member-owner of your locally grown community owned grocery store!

Not a member-owner yet?

pick your discount!

GIVE US A TRY!

EVERYONE’S WELCOME

MEMBER-OWNER APPRECIATION COUPON SPEND $1 & GET

SPEND $75 & GET

SPEND $150 & GET

5% OFF 10% OFF 15% OFF OR

Community Food Co-op volume discount Owner Appreciation Coupons are offered in February, July, and October. 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 February 1–29. Valid only for Community Food Co-op member-owners.

SPEND $35 & GET $5 OFF Must be presented at time of purchase to receive discount. May not be combined with other coupons or discounts. Valid February 1–29. Not valid for Co-op member-owners.

Facing page by Laura Steiger, photo by Habiba Sial.

JUNE Make.Shift

five winter essentials 1. DANDIES ALL NATURAL VEGAN MINI VANILLA MARSHMALLOWS add the perfect final touch to hot cocoa or s’mores. $4.49 2. DOWN TO EARTH BISTRO MUGS in chic matte black exterior with choice of whimsical interior colors. $4.95 each 3. STORM CLOUD CAKE is layers of delicious gluten-free chocolate cake, raspberry filling, and vanilla whipped cream. $6.49 4. BIG DIPPER WAX WORKS BEESWAX CANDLES emit a natural sweet honey fragrance infused straight from the hive. Pillar $11.49 (on sale through February 14, regular price $13.49); Votive $3.49 each; Down to Earth Votive Candle Holder $2.25 each 5. FLYING BIRD BOTANICALS CACAO ESPECIAL DRINKING CHOCOLATE is a blend of raw organic heirloom cacao, pure vanilla bean, and sun-dried cane crystals. $12.75

In Season • Winter 2020 33

everyone can shop & anyone can join 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 – 4 pm

coupon inside

Discover what’s fresh & delicious at your Co-op!

Parmesan Cheese & Wine Tasting CORDATA • THURSDAY, FEBRUARY 13 DOWNTOWN • FRIDAY, FEBRUARY 14 3 TO 5 PM

Taste freshly cracked Parmigiano-Reggiano with the classic complementary flavors of balsamic vinegar and regional wines. Arrive by 3 pm to watch our staff experts split a giant wheel of Parmigiano-Reggiano. Each wheel weighs about 80 pounds!

Sale! Save over $6 per pound on Parmigiano-Reggiano On sale February 12–18.

Community Food Co-op In Season • February 2020

Articles from Community Food Co-op In Season • February 2020