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breakfast - lunch/dinner - 3 soups our deliciously famous

HOT BAR NEWS Made fresh in the Co-op deli kitchens

now in both stores!

JANUARY 2016

daily menus at communityfood.coop

Savvy Shopping at the Co-op Laura Steiger, Outreach team It’s the time of year when people often take a close look at their bottom line (and their waistline) following year-end festivities and gift giving. We know that Co-op shoppers want to purchase healthful, quality food that is local, organic, additive free, and sustainably grown. Sometimes that may come with a slightly higher price tag than shopping for the cheapest possible foodstuff at your local big box grocer. But, there are many ways you can maximize your grocery purchases at the Co-op and still stay within your budget.

Savings for Everyone: Co+op Basics (formerly Co+op Essentials)

The Co+op Basics program maintains low pricing on everyday items for all Co-op shoppers—every day! Canned foods and other grocery items, bulk products, fresh produce, dairy, eggs, and wellness items. Find savings in every department in our stores. Savvy Shopper Tip: Save an extra 15% off the already reduced price when you special order Co+op Basics by the case!

Co+op Deals flyer

Look for the twice-monthly Co+op Deals flyer in our stores and on our website to discover what’s on sale. No coupon needed to save on Co+op Deals.

Co+op Deals coupon books

Pick up a bi-monthly Co+op Deals coupon book in our stores for extra coupon savings. We also post a courtesy copy of the coupon book on our website for your reference.

Double Savings

Look for Double Savings signs throughout our stores for savings up to and sometimes exceeding 50% off shelf prices. Double Savings offer a coupon in addition to an already reduced sale price.

Chinook Book Seattle/Puget Sound

Grab your smart phone and subscribe to the Chinook Book app for coupon savings on many products sold at the Co-op (and other local retailers). Just select Community Food Co-op as your local grocer to get coupons specific to our store. No smart phone, no problem! You can also order a print coupon book at chinookbook. com.

Savings for Co-op MemberOwners: Volume Discount Coupons

Owner Appreciation Volume Discount Coupons are published in our In Season magazine in February, July, and October. The coupon offers 5% to 15% off your total purchase at the register. Savvy Shopper Tip: Plan to stock up during the Volume Discount Coupon redemption period for the greatest savings.

Special Orders

Co-op member-owners can special order grocery products by the case for 15% off the shelf price and bulk products for a 20% discount. Place your special orders for grocery and bulk goods at the service desk. Wellness offers a 25% discount when ordering three of the same item. Produce offers a 20% discount on case orders, when in season and available (a popular option for canners).

Flash Sales

Check our Facebook and Twitter regularly and sign up for the Co-op E-news (from our website or Facebook) to learn about upcoming flash sales starting in February. We purchase a quantity of one item at a deeply discounted price and pass on the savings to our member-owners. These deals can sell out in a flash, so get ’em while they last. If you ever have any questions about being a savvy Co-op shopper, just ask at the service desk. We’re happy to help you discover how to get the most out of your Co-op shopping trip.

FRESHI

IN THE DEL

Grab ’n Go Combo Plates

Tasty, healthy meals for busy grab ’n go-ers. Made fresh in house!

Chicken & Noodles $5.99 reg. $6.99 Chicken & Rice $5.99 reg. $6.99 Tofu & Rice $4.99 reg. $5.99 (through January 19)

Just a few of the more than 50 Co+op Deals featured in every flyer (no coupon needed) (through January 19) Muir Glen Organic Tomatoes 14.5 oz can 5/$5 (save 47%) Annie’s Homegrown Pasta and Cheese Dinners 4/$5 (save 45%) Kevita Organic Probiotic Drink $1.99 (save 39%)

(January 20–February 2) Cascadian Farm Organic Cereal 2/$5 (save 45%) Spectrum Organic Mediterranean Extra Virgin Olive Oil $10.99 (save 40%) Cascadian Farm Organic Frozen Vegetables 3/$5 (save 40%)

Downtown: 1220 N Forest St (7 am – 10 pm) • Cordata: 315 Westerly Rd (7 am – 9 pm) • Bellingham WA • 360-734-8158 • www.communityfood.coop


FOOD CO OP The Co-op Board of Directors Meetings are on the second Wednesday of every month. Next Meeting: Wednesday, January 13, at 7 pm Roots Room at the Cordata store 315 Westerly Rd. at Cordata Pkwy. Member-owners are welcome to attend. To share your suggestions or concerns at the 10-minute member-owner forum at the start of each meeting, contact Board Administrator Jean Rogers in advance, at 360-734-8158 or jeanr@communityfood.coop, by the first Monday of the month, if possible.

Jim Ashby, General Manager 360-734-8158

Board of Directors:

Mariah Ross, Chair 360-820-5251 Brooks Dimmick, Vice Chair 360-734-1351 Megan Westgate 630-592-5325 Brent Harrison 360-398-7509 Laura Ridenour 970-372-8344 Jade Flores, Staff Rep. 360-734-8158 Caroline Kinsman 360-224-9525 Melissa Morin 360-510-5382 Zach Zink 509-331-4899 ~~~~~~~~~~~~~~~ Co-op store hours— Open 7 days a week Cordata—7 am to 9 pm Downtown—7 am to 10 pm Co-op deli hours— Cordata—7 am to 9 pm Downtown—7 am to 9 pm Co-op Bakery Cafe— 7 am to 8 pm

December 9, 2015

Board of Directors Summary Jean Rogers, Board Administrator • The Board discussed the format and reviewed the outcomes of the fall strategic planning retreat, noting the value of directors and management having the extended time to work together. • The group discussed the Dining with Directors forums, looking at ways to increase participation from memberowners who have not previously attended the event. • The Member Affairs Committee described plans for an informal meeting of regional co-ops attending the National Domestic Fair Trade Conference (being held in Bellingham), to discuss strengthening regional collaboration. • Directors approved continuing the Co-op’s membership with National Co-op Grocers (NCG), noting that the benefits of membership have increased as the Co-op’s sales have increased. • The Board concluded the meeting with an update on the downtown expansion project. Complete minutes for this, and all Board meetings, and the governing policies are available at the service desk. Complete minutes are also posted at www.communityfood.coop.

Locally Grown • Community Owned

Now Seeking Board Candidates Leadership for a sustainable future ccPick

up a candidate application packet at either Co-op service desk. ccContact the Board Administrator to schedule a candidate orientation session. ccApplications are due by January 19. ccElections

will be held in March.

ccFor

more information contact: Chair Mariah Ross at mariah777@yahoo.com ccBoard Administrator Jean Rogers at 360-734-8158 ex. 311 or jeanr@communityfood.coop

ccBoard

The first 10 minutes of every Board meeting are reserved for member input. Next meeting: January 13 at 7 pm, Cordata Roots Room, 315 Westerly Road. Member-owners welcome to attend the session or the full meeting. Hope to see you there.

Visit the Co-op website at www.communityfood.coop

Cooperative Principles • Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education, training, and information

Photo courtesy of Spring Time Farm

• Cooperation among cooperatives • Concern for the community

Co-op Community News is produced by the Community Food Co-op and published eight times per year.

Downtown

1220 N. Forest St. Bellingham WA 98225

Cordata

315 Westerly Rd. Bellingham WA 98226

Co-op Bakery Cafe

405 E. Holly St. Bellingham WA 98225

360-734-8158 (all locations) Co-op Community News is published as a service for member-owners. Letters from member-owners are welcome (see guidelines below). The deadline for submission of letters is 8 pm on the 5th of the month preceding publication. Editor: Design/Production: Laura Steiger Joanne Plucy Opinions expressed in the Co-op News are those of the authors and do not necessarily represent those of the Coop 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. Letters to the Editor Guidelines Letters must include your name, address, and a daytime phone number. Please respect a maximum of 150 words. Due to space considerations, we regret that we may not be able to publish all letters. Please send letters to: Newsletter Editor, Co-op News 1220 N. Forest St., Bellingham WA 98225 or email editor: lauras@communityfood.coop

Join Our Email List! Be the first to hear about flash sales and other deals. Get recipes, videos, and news. Sign up on our Facebook or website.

Apply for a Farm Fund Grant Application period closes Friday, January 22 The Farm Fund works to increase the supply of local, sustainable, and organic food by supporting and establishing projects that strengthen the local farming community. The Fund also works to educate consumers, increase access to local food, and encourage ecological and socially responsible stewardship of our farmland. Grants are not intended for single-farm infrastructure projects (please refer to the Farm Fund’s low interest, secured loan program, designed to address these needs). Examples of previously funded projects include expansion of business opportunities for local farms, local seed and grain trials, programs that support new farmers, GMO seed testing, funding for farmers markets, a food bank program paying local farms for seeds in exchange for a portion of the produce, an aerated compost project, training and conference scholarships, tools and infrastructure for multi-farm use, an affordable access to farmland project, farm cooperatives, and multi-farm collaborations. Applications and detailed information about the program are posted on the Farm Fund page at www.communityfood.coop/ participate/giving-back/farm-fund. For additional information, contact Jean Rogers, Farm Fund administrator, at 360-7348158, ext. 311, or jeanr@communityfood.coop.

Dining with the Directors Forum Thursday, January 21, 6–8 pm Co-op Connections Building classroom 405 E. Holly St., Suite 103 Free event, registration required*

Our Farms, Our Food, Our Future—

Stepping up for local agriculture

Curious about the Community Food Co-op’s Farm Fund? Join us for stories of the innovative local food and farming projects being supported by the Co-op’s Farm Fund. Learn how other co-ops nationally are funding local food, and about our exciting plans for the future. Includes good food and discussion, with a slightly different format this time. From 2000 to 2015 the Co-op’s Farm Fund, with the support of donations from our member-owners, funded over $200,000 in grants and secured low-interest loans for more than 44 farms and 16 food and farming organizations that grow local, sustainable and organic food. Our goal is to grow the Farm Fund, making even more resources available for local food production. Learn more about the Farm Fund at communityfood.coop. *Free event, space is limited and registration required. Priority is given for those who didn’t attend the last forum. Register online at communityfood.coop or at the service desk of either store. For more information contact Jean at 360-734-8158, ext. 311, or jeanr@communityfood.coop. Join us for the live recording of

The Chuckanut

Radio Hour

Korby Lenker

presented by

Co-op News, January 2016

Musician & Author of MEDIUM HERO in the Heiner Theater at Whatcom Community College

VILLAGE BOOKS Tickets $5

2

featuring

Thursday, January 28th 6:30pm

1200 11th St. in Historic Fairhaven 360.671.2626 • Open Daily • villagebooks.com Now with a Second Location in Lynden!

www.communityfood.coop


Parking Lot Revamp What to expect (and how to make the best of it):

• Construction begins in January • Planned completion in April • Will be done in phases; expect temporarily reduced parking • To avoid busy parking lot times, shop between 9 am and 2 pm or shop at the Cordata store

Please join us in honor of

Martin Luther King, Jr. 18th annual MLK Jr. Open Mic and Poetry Reading Monday, January 18, 6 pm

In the new mezzanine deli seating area Emcee Kevin Murphy Everyone is invited to share a poem or song focusing on diversity, human rights, or related issues. (Please limit presentations to five minutes.) All are welcome to enjoy this free event.

18th annual Martin Luther King, Jr. Human Rights Conference 2016

“Listening as a Radical Act: Honoring All Voices”

Saturday, January 16, 9:30 am to 3:30 pm Syre Center at Whatcom Community College Free, all ages welcome The Whatcom Human Rights Task Force and the Whatcom Peace and Justice Center invite the community to the annual Martin Luther King, Jr. Human Rights Conference. The keynote speaker will be W. Tali Hairston, director of John M. Perkins Center for Reconciliation, Leadership Training, and Community Development at Seattle Pacific University. Hairston oversees co-curricular programs in global and urban service learning programs, intergroup dialogue, and experiential

education opportunities in justice, poverty, ethnic identity, and cultural capacity. Facilitated skill building workshops follow. One or more workshops will be geared towards youth. Light refreshments provided throughout the morning. Food vendors will be on site with lunch options for sale. Information and complete list of workshops at www.whrtf.org or www. whatcompjc.org.

16th annual Bellingham Human Rights Film Festival Thursday, February 18 – Saturday, February 27 Free, various venues in Bellingham and Whatcom County The Bellingham Human Rights Film Festival returns for its 16th year of presenting films and hosting speakers and dialogue promoting human rights and advocacy on issues that affect us globally, nationally and locally. The opening night film is “Groundswell Rising” on Thursday, February 18, at the Pickford Film Center and features a reception and silent auction to raise funds. For a complete list of films and venues see bhrff.webs.com. This newsletter is printed on 20% post-consumer waste paper with soy inks.

The new parking lot will give us:

• Greater safety for pedestrians • Much easier entrance and exits • More bike parking • Increased handicap access • Better stormwater management • More trees planted than lost • 38 spaces added at store level • Improved loading dock safety

Remembering Sharon Lynn Souders 1935 – 2015 The Co-op is saddened by the loss of longtime volunteer, Co-op memberowner, and friend, Sharon Souders. Sharon used her passion for supporting local farms and many other community efforts to provide exceptional guidance during her years serving on the Co-op’s Member Affairs Committee. Her talent as a “baby whisperer” kept little ones happy during meetings, and her wonderful outlook on life was a constant inspiration. Sharon, in her last weeks, expressed an interest in her legacy. With her wishes in mind, her family has established a grant through the Community Food Co-op Farm Fund to support local mushroom farmers (Sharon’s favorite food). In lieu of flowers, friends and family can direct donations to the “Souders Memorial Fund.” Stay tuned for stories about how the grant(s) will be used by local farms, as Sharon’s commitment to local food continues to benefit our community.

Photo by Kim Brown

At the Co-op: Ask to donate to the “Souders Memorial Fund” at any register. Checks by mail to: Community Food Co-op Attn: Jon Edholm 405 E Holly St Bellingham WA 98225 Please make all checks payable to the Community Food Co-op and note on the memo line “Souders Memorial Fund.” At any Industry Credit Union Branch: Tell the teller you would like to make a donation to the Community Food Co-op account: c/o “Souders Memorial Fund.”

Chef Ann Cooper

aka the Renegade Lunch Lady “Lunch Lessons: Changing the Way We Feed Our Children” Tuesday, January 26, 7 pm Mount Baker Theatre Free, no reservation required Sponsored by Whatcom Community Foundation

The community is invited to a free presentation by healthy food advocate Chef Ann Cooper, an internationally recognized author, chef, educator, public speaker, and the Director of Food Services for Boulder Valley School District in Boulder, Colorado. She is a constant champion of school food reform and founder of the Chef Ann Foundation, a nonprofit organization dedicated to helping schools take action so that every child has daily access to fresh, healthy food. An abridged version of the Community Food Co-op’s “The Real Food Show” will open the show. A panel discussion and audience Q&A will follow. Learn more about Chef Ann Cooper at chefannfoundation.org.

Co-op News, January 2016

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Ask the Nutritionist e ionist: I hav Dear Nutrit g my son gettin a hard time s! Do you ble to eat vegeta stions? gge have any su Dear Member: It’s almost every parent’s dilemma: How do I get my child to eat vegetables? Here are a few tips for the picky children in your life. And maybe a few picky husbands or wives, too! • Invite your child into the kitchen to help make dinner. Kids are more likely to eat what they cook. Kids love projects, and cooking their own dinner gives them a sense of accomplishment and ownership. Give them ageappropriate tasks like washing vegetables, measuring ingredients, dumping, or stirring. • Give foods fun names. A recent study shows kids eat twice as many vegetables when the veggies were labeled with cool, fun names, like X-ray Vision Carrots and Tiny Tasty Tree Tops. So come up with fun names for foods (or let your kids invent names) and you’ll watch those veggies disappear.

Green Goblin Sandwich (Or come up with a name YOUR child will like!) Adapted from The Natural Pregnancy Cookbook Every child loves a grilled cheese sandwich, but this gooey grilled cheese sneaks in a healthy dose of protein, good fats, fiber, and greens from cheese, avocado, and spinach.

Lisa Samuel, Registered Dietitian and Nutritionist

• Give your kids choices. Like all of us, kids want to have control. Let them choose between healthy options, and they’ll feel empowered. For example, when you’re making pizza, set out bowls of different types of vegetable toppings, and let your child build his own pizza. You may be surprised when he chooses spinach. • Add vegetables to recipes. While I’m not a huge fan of sneaking vegetables into meals, it can take time for kids to develop a taste for them. Studies suggest kids may have to taste a food 15 to 20 times before they start to like it. So, keep serving that side of broccoli and encouraging your child to at least taste it. Eventually, her taste buds will start to accept it—and even like it! In the meantime, there’s nothing wrong with sneaking a little more vegetables into her favorite foods, to make sure she’s getting all the nutrition she needs. For example, shred carrots or zucchini and add to hamburgers or meatballs, add shredded

RECIPES

or pureed veggies to pasta sauce, or puree cauliflower and add it to mac n’ cheese. You can even blend fresh spinach into a fruit smoothie (blueberries are great for disguising the green color). This works for picky adults, too. • Eat together as a family. The research is clear—kids who eat dinner with their parents are healthier, happier, and less likely to get into trouble as a teen. And kids model what their parents do, so if you’re putting more vegetables on your plate, eventually they will, too. Don’t pressure your child to eat—just set a good example. There are 1,440 minutes in a day—make at least 30 of those minutes a dinner with your kids. Send your nutrition questions to lisa@ nourishrds.com. Lisa Samuel is a Registered Dietitian and Nutritionist and founding partner of NourishRDs. You can find more of her non-diet advice on the NourishRDs Facebook, Twitter, Instagram, Pinterest, and blog at www.nourishrds.blogspot.com.

Makes 1 sandwich • 1 cup baby spinach • 1/4 medium avocado • 1 ounce melting cheese (like cheddar or mozzarella) • 2 slices whole grain bread • 1 teaspoon butter • salt, to taste • Tabasco or other hot sauce (optional) Finely chop the spinach and place in a medium bowl. Add the avocado and use a fork to smash it into a paste. Add the cheese, salt, and hot sauce and stir. Spread the mixture evenly over the slices of bread and close them to form a sandwich. Heat a heavy-bottomed skillet over medium-low heat and add the pat of butter. Once the butter has melted, add the sandwich to the skillet. Cover the skillet with a lid to help the cheese melt. Cook until the bottom of the bread is deep brown and toasted, about 2 – 3 minutes. Flip and toast the other side, covered, until the cheese is melted and the bread is crispy. Cut in half and serve.

What’s better in the dark days of winter than a steaming bowl of hot soup or hardy stew? These recipes will warm the hearts and bodies

of the people gathered around your table. Swing by the bread aisle for a fresh, crusty loaf of local bread from Avenue Bread or Breadfarm, add some locally crafted cheese or butter, and dig in!

Classic Miso Soup with variations Total Time: 20 minutes if using stock; 40 minutes if making dashi Servings: 4 as main course 2 medium carrots, chopped 1/2 cup red miso, or more 6 ounces silken tofu, firm, 1/2 inch cubes 2 scallions, slivered 7-8 cups dashi* or soup stock of your choice *Dashi 2 ounces kombu (kelp) 2 quarts spring water 2 ounces bonito shavings (fish flakes) coffee filter or cheesecloth

For Dashi Don’t wash kombu—the white dusting of sea salt is part of the seasoning. Put kombu and water in a medium saucepan and set heat to medium-low. Heat for about 10 minutes, just to the boiling point. Remove from heat and remove kombu. Add bonito and steep for 1 minute. Strain through coffee filter or 3 layers of cheesecloth. Makes about 7–8 cups. For Soup Heat dashi or stock in a large pot. Add carrot and bring to a boil, cook until the carrot is tender. Ladle a bit of hot stock into

2 tablespoons canola oil 12 ounces Kielbasa (or your favorite Co-op housemade sausages), cut into 2-inch pieces 1/2 pound smoked ham, cut into 1-inch cubes 1/2 large yellow onion, diced (about 1 cup) 2 garlic cloves, minced 4 ounces mushrooms, cut in 1/2-inch slices 1/2 pound green cabbage, shredded 1/2 pound sauerkraut, drained 1 apple, diced (about 1 1/2 cups) 1 can (14.5 ounces) diced tomatoes 1/2 teaspoon allspice 1/2 teaspoon ground black pepper In a large stockpot or Dutch oven, heat the canola oil over medium heat.

4

Co-op News, January 2016

Variations Instead of making dashi, use 8 cups boxed chicken or vegetable stock, preferably low-sodium (the miso is salty enough). Simmer 8–12 ounces of diced chicken in the stock with the carrots, cook 4 ounces of egg noodles for a chicken noodle miso soup.

Simmer 4 cups mixed vegetables in the stock until cooked, then proceed with miso for a miso vegetable soup. Simmer 16 large shrimp and a big red bell pepper, add a pinch of red pepper flakes for a spicy shrimp miso soup. Recipe by Robin Asbell for Stronger Together. Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www. strongertogether.coop.

Wild Rice Mushroom Soup

Sausage and Cabbage Stew (Bigos) Total Time: 1 hour 15 minutes Servings: 8

a small bowl and mix well with miso. Stir miso into soup, take off the heat and add tofu. Serve with scallions on each serving.

Brown the pieces of sausage and smoked ham. Add the onions and garlic and sauté for several minutes until the onion starts to soften. Add the remaining ingredients and stir well. Lower the heat, cover and continue to cook for 45 minutes. Stir every 10 minutes or so to prevent sticking. Serving Suggestion Traditionally, this stew is served with potatoes and rye bread, and is often made a day ahead of time, allowing the flavors to mingle overnight. Deviled eggs or creamed herring are served as an appetizer with this dish. For a lighter meal, add a fresh green salad, or lightlysteamed broccoli, carrots, or green beans. Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Total Time: 1 hour; 30 minutes total Servings: 6 2 tablespoons vegetable oil 1 cup diced yellow onion 1/2 cup diced celery 1/2 cup diced carrots 1/2 cup diced red bell peppers 3 cloves garlic, minced 1 pound button mushrooms, sliced 2 teaspoons dried thyme leaf 1/2 cup white wine 1 cup wild rice (or wild rice blend) 6 cups vegetable broth 1 cup roughly-chopped spinach 1 cup whole milk (or cream, if preferred) Salt Ground black pepper In a large Dutch oven or stockpot, heat the oil over medium-high heat. Sauté the onion, celery, carrots and bell peppers for 5 to 10 minutes before adding the garlic, mushrooms,

thyme, white wine and a pinch of salt. Cook for a few minutes until the mushrooms start to soften. Add the rice and broth and stir well. Bring to a boil, reduce the heat, cover and simmer 30 minutes or until rice is tender. Add the spinach and cook for a few more minutes. Stir in the milk and season to taste with salt and ground black pepper. Serve warm. Serving Suggestion The rustic, hearty flavors of this soup complement simple roasted meats or poultry. Feature the soup as an entrée accompanied by a crisp Waldorf salad or garlic bread. Toasted pine nuts make a nice garnish. Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www. strongertogether.coop.

www.communityfood.coop


Thanks for Celebrating with Us We had a wonderful time hosting the community at our Grand Reopening Celebration and inaugural Downtown Art Walk. Thanks to everyone who came, and to all of our friends and colleagues who contributed their time, talent, and products. The store was abuzz with lively conversation, around every corner was yet another delicious food

sample, the talents of local musicians and artists were on full display, and the Latte Art Throwdown was a rousing success! Expect to see more music, art, and food events on First Fridays in 2016. For many, it was their first visit to the newly remodeled Downtown store deli. People responded enthusiastically to the open mezzanine seating and the expanded food options. If you haven’t visited yet, you’re in for a treat on your

first trip through the salad bar and hot bar. Deli staff sources as many local and organic ingredients as possible for their tantalizing menu featuring regional and international dishes, as well as familiar comfort foods. If you’re wondering what’s on the hot bar, find the menus for both stores at communityfood.coop. Photos by Fredrick R. Sears

Alex from the Co-op deli serving samples.

Latte Art Throwdown winner Kayla (left) with event host Hayley.

Latte Art Throwdown judging.

The Kid-Sax Ensemble.

Book signing with Tom Malterre and Alissa Segersten.

Co-op News, January 2016

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2015 Co-op Volunteers of the Year Karl Meyer, Outreach Coordinator Congratulations to the 2015 Co-op Volunteers of the Year—Jenny and Bill Young! I cannot say enough good things about these two great volunteers. They have the heart and soul of old-school Co-op members and have been active participants in the planning and visioning of our Co-op as we innovate for the future. These two have kind-hearted, warm personalities and I truly appreciate how they share that with us at Co-op. I honor Jenny and Bill for their service and the lifestyle they have chosen. Jenny and Bill met on a Sierra Club hike in California. She grew up in San Francisco, raised two sons in the Santa Cruz Mountains, and taught preschool and Special Education in the Bay Area. He was raised in New Jersey, and enjoyed careers in the mass media and environmental fields in California. Shortly after arriving in Bellingham, they became local co-op members by joining both the Community Food Co-op and WECU. Volunteering is a key part of their lives. At the Co-op Jenny and Bill assist with publicity, at community outreach events, and twice each week Jenny volunteers in her favorite area of the store—the bulk department—to help maintain a clean, well-organized area while sharing information with fellow shoppers. They also participate in volunteer activities with Nooksack Salmon Enhancement Association, Lummi Nation, and Sustainable Connections. They serve on the Steering Committee

and Film Selection Committee for the Bellingham Human Rights Film Festival and help with publicity and presentations at the festival (this year’s free film screenings are February 18–27). And, for a week every summer they serve as food runners for the musicians, staff, and other volunteers at the Subdued String Band Jamboree. Bill and Jenny actively support the efforts of Familias Unidas por la Justicia and Community to Community to promote labor and food justice, and support local and global social and environmental justice campaigns, including, among other things, divesting from “Big Banks” and the fossil fuel industry. When they aren’t busy volunteering or being activists, they are: • tending the native habitat and rain garden they created on their property, which is currently being registered with Stewardship Partners’ “12,000 Rain Gardens Campaign” for the Puget Sound Region and is featured in field trips to educate folks about rain gardens, rainwater harvesting,

and native planting possibilities • backpacking in the North Cascades, Olympic Mountains, and along the West Coast • hiking the Chuckanuts and Blanchard Mountain • or snowshoeing up to Huntoon Point or Table Mountain for a picnic lunch. In their home kitchen, tapping into her down-to-earth roots, Jenny enjoys making all-organic red cabbage sauerkraut, beet-garbanzo hummus, massaged raw kale salad, corn/ buckwheat berry pancakes, and other

JANUARY-FEBRUARY CLASSES 2016 vegan

vegetarian

gluten free

HEALTHY

Locations: Downtown = Co-op Connections Building, 405 E Holly St, Bellingham • Cordata = Roots Room at the

CONNECTIONS

Registration: Co-op = register online at www.communityfood.coop • WCC = register at 360-383-3200 or

CLASSES

Photo by Pieris Berreitter

Jenny and Bill Young hiking the Cascade Pass Trail in North Cascades National Park.

Cordata store, 315 Westerly Rd, Bellingham www.whatcomcommunityed.com

experimental dishes crafted with love from nutritious Co-op ingredients, while Bill enjoys eating MOST of her culinary creations. “At the Co-op, we enjoy shopping and socializing with like-minded people focused on local sustainability and food justice. Having shopped elsewhere in our past lives, we truly appreciate the variety of highquality choices available here, and the welcoming, knowledgeable, and helpful staff members. It is a pleasure participating in this healthy community,” said Jenny and Bill.

Attending class at the new Co-op Connections Building? Parking is available behind the building; enter from the alley. From Holly Street enter the alley just past the gas station; from Magnolia Street enter the alley immediately past Aslan Brewing Company.

= a glass of wine or a non-alcoholic beverage is included in course fee • Please do not wear strong fragrances to class. Questions? Contact Kevin Murphy at 360-734-8158, ext. 313, or kevinm@communityfood.coop.

Bone Health and Osteoporosis with Jim Ehmke, CN Wednesday, Jan. 6, 6:30–8:30 pm

Understand bone chemistry, bone building, and bone health. Jim Ehmke will give 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, the effectiveness of hair tissue analysis, and more.

Cordata • reg at CO-OP • $5

Advanced Medical Interventions with ICU nurses Maureen “Koala,” RN & Cathy, RN, BSN Wednesday, Jan. 6, 6:30–8 pm

This presentation addresses, in frank terms, what Advanced Medical Interventions are. Actual outcomes for patients are discussed, for both the short and long term. CPR, mechanical ventilation, dialysis, and medicines to support blood pressure are detailed. During the presentation, the audience will see some of the actual equipment used. This is an interactive session, with time for questions and dialogue. Cathy and Koala work in an Intensive Care Unit.

Downtown • reg at CO-OP • free

Winter Blues Busters

with Jennavieve Joshua Tuesday, Jan. 12, 6:30–8 pm As the daylight shrinks, you can take easy proactive measures to keep your spirits from shrinking too! Join

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Co-op News, January 2016

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.

Cordata • reg at CO-OP • $5

Ayurvedic Approach to Colds and Flu with Katrina Svoboda Johnson Thursday, Jan. 14, 6:30–8:30 pm

Ayurveda has a clear understanding of how to prevent coming down with colds and flu, and it has a commonsense approach to treating their symptoms if we do catch them. Learn these simple strategies for making it through winter less scathed. Katrina Svoboda Johnson is a Certified Ayurvedic Practitioner and the owner of Ayurvedic Health Center and Wellness Shop in Bellingham.

Downtown • reg at CO-OP • $5

A French Winter Meal

with Robert Fong Tuesday, Jan. 19 or Wednesday, Jan. 20, 6:30–9 pm Robert Fong and guest chef Karina Davidson present time-honored French dishes tweaked according to their own culinary sensibilities. Enjoy Oysters Mornay, clams, Mussels Marseille, consommé profiteroles, daube de boeuf provencale (French Provencal beef braised in red wine), and Karina’s surprise Parisian dessert. This is a winter meal with

recipes and tips for wine pairing provided. A glass of wine or a non-alcoholic beverage is included in course fee.

Downtown • reg at WCC • $65 •

Take Control of Your Health: Cancer with Jim Ehmke, CN Wednesday, Jan. 20, 6:30–8:30 pm

Coffee Bar and Bellingham Coffee Roasters, provides an introduction to two of the most common manual brew methods: the Chemex and the French press. Get handson practice with these two methods of extraction, and experience how these methods draw out different tastes from the same coffee.

Downtown • reg at CO-OP • $5

Between the prevalence of 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 • register at Co-op • $5

Change Your Habits, Change Your Life! with Jennavieve Joshua Thursday, Jan. 21, 6:30–8 pm

Chances are you have a habit you know you’d be happier and healthier without, but you just can’t kick it. Chances are there’s a positive habit you’re trying to get going, but you just can’t make it stick. Join Life Coach Jennavieve “JJ” Joshua for a fun and informative seminar to explore habits as the architecture of our lives. Get tips and tools to help you get rid of the habits that hold you back and adopt those that will move you forward.

Cordata • reg at CO-OP • $10

The Art of Coffee Extraction

with Hayley Boothe Saturday, Jan. 23, 10:30 am–noon The first in a series of three winter coffee classes. Co-op coffee educator Hayley Boothe, with support from Onyx

Small Plates of the World: Scandinavian Smorgasbord with Jesse Otero Monday, Jan. 25, 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 items such as seeded crisps with Danish blue cheese and apples, rye bread with pickled herring and beets, pork pâté with lingonberry sauce, cucumber salad, and a few surprises as well. A glass of wine or a non-alcoholic beverage is included in course fee.

Downtown • reg at WCC • $45 •

Spicy Thai

with Robert Fong Tuesday, Jan. 26, 6:30–9 pm Enjoy Chef Fong’s quick, deft preparations of shrimp pad Thai, lemongrass bird’s eye chili fish soup, baby eggplant coconut curry, and steamed sticky rice. A glass of wine or a non-alcoholic beverage is included in course fee.

Downtown • reg at WCC • $49 •

www.communityfood.coop


New in Our Stores Boxed Water

Theo Chocolate Coconut Bites

What’s a person to do when they forget their reusable water bottle and don’t want to buy a plastic bottle? Buy Boxed Water instead. One percent of revenue donated annually to reforestation and world water relief. Bonus: the boxes are compostable through the FoodPlus! program.

Even more chocolaty goodness from Seattle’s favorite chocolate palace! Theo Chocolate Coconut Bites come in three yummy flavors: coconut, salted almond, and mint. Just right for a satisfying bite.

2

$ 25/pkg.

Photos courtesy of Three Rivers Educational Cooperative

1

$ 79/liter

January’s Community Shopping Day— Saturday, January 16

Jackson’s Honest Tortilla Chips

Three Rivers Educational Cooperative

Jackson’s Honest Potato Chips are already a favorite among Co-op shoppers, so we’re super excited to introduce these extra-tasty tortilla chips. Cooked in coconut oil. Organic and awesome.

5

$ 99/10 oz.

Farm Fund

Three Rivers Educational Cooperative provides homeschooling families with a supportive and enriching environment for the cooperative education of their children. Their program integrates academics and the arts while

Who benefits from the Co-op Farm Fund?

Two ways you can support this month’s Community Shopping Day organization:

We all do!

Donations accepted at all registers, by mail, or phone.

• Shop on Saturday, January 16. The Co-op will donate two percent of its total sales from this day. • Donate the Difference at any Co-op register throughout the month.

For more information, contact Farm Fund administrator Jean Rogers at 360-734-8158 ext. 217 or jeanr@communityfood.coop.

Eating with the Seasons: A Traditional Chinese Medicine Perspective

HEALTHY CONNECTIONS

CLASSES

continued

Winter One Pot Meals

with Cindy McKinney Wednesday, Jan. 27, 6:30–9 pm Cindy McKinney demonstrates a medley of one-pot wonders—hearty simple meals that can each be prepared using a single pot. The menu features Greek green vegetable risotto; quinoa bake with chard, tomatoes and chickpeas; butternut squash bisque; and chiles rellenos casserole.

Downtown • reg at WCC • $39

The Gut–Brain Connection with Nolan Noska, ND Thursday, Jan. 28, 6:30–8 pm

This talk will focus on the relationship between gastrointestinal health and nervous system wellness, as we discuss ways of improving gut health that also have a positive effect on mental/emotional well-being. We will also look at the role of the gut in overall immune health and the prevention of chronic disease. Dr. Noska practices naturopathy at Aurum Health in Bellingham.

Downtown • reg at CO-OP • free

Coffee Cupping

with Hayley Boothe Saturday, Jan. 30, 10:30 am–noon Part two of our winter exploration of the wonders of coffee. Hayley Boothe, with support from Onyx Coffee Bar, shares insights into how professionals decide which coffee to serve. We’ll consider (and taste!) the difference between commercial coffee and specialty coffee. We’ll also discuss the economics of coffee production, and, in this context, how even the top-priced varieties are remarkably inexpensive in America.

Downtown • reg at CO-OP • $5

with Cadie Federmeyer, LAc Monday, Feb. 1, 6:30–7:30 pm

The ancients taught that when we are in rhythm and harmony with the cycles of nature and cosmos, we will live long and healthy lives. In this class we will explore the different energies of the seasons, foods, herbs, and recipes through the lens of Chinese Medicine and other cross-cultural traditions. Cadie Federmeyer is a Licensed Acupuncturist in practice at Belllingham Natural Family Medicine.

Make Your Own Mozzarella with Julie Kamin-Martin Thursday, Feb. 4, 6:30–8:30 pm

Learn how to create soft, creamy, and delicious mozzarella in your own kitchen! Julie Kamin-Martin (founder of Oly-Cultures) will demonstrate the process from start to finish. Students will learn about the acidification of the milk proteins, creation of the curds and whey, the proper method for kneading, how to store fresh mozzarella, and a variety of recipes and ideas for serving your homemade mozzarella. At the end of the class, students will be able to enjoy the fresh-made product.

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

Downtown • reg at CO-OP • $5

Winter Soups for the Body and Soul with Karina Davidson Tuesday, Feb. 2, 6:30–9 pm

To warm the body and soothe the soul, Karina Davidson prepares four hearty healthy soups: Greek chicken, rice, and zucchini stew; classic beef and black bean chili with yams and black kale; inimitable Hungarian mushroom soup; and coconut curry butternut squash soup. A glass of wine or a non-alcoholic beverage is included in course fee.

Downtown • reg at WCC • $39 •

Pakistani Cuisine

with Azma Khan Wednesday, Feb. 3, 6:30–9 pm Pakistani native A zma Khan offers a menu of Pakistani favorites—very similar to North Indian cuisine but with a stronger Persian influence. Enjoy chicken palau, dal masoor, vegetable curry, and cucumber salad, all accompanied by spicy masala chai.

Downtown • reg at WCC • $35

Take Control of Your Health: Q and A with Jim Ehmke, CN Wednesday, Feb. 3, 6:30–8:30 pm

Bring your health questions for an open discussion!

Cordata • reg at CO-op • $5

fostering the understanding of cultural diversity, social responsibility, and environmental ethics. This creative and balanced approach nurtures children’s innate curiosity and inspires lifelong learning. Learn more about the organization on bulletin board displays in our stores or at threeriverscooperative.com.

Advanced Coffee

with Hayley Boothe Saturday, Feb. 6, 10:30 am–noon For the true enthusiast: an advanced exploration of the fine arts of cupping and tasting coffee. Co-op coffee instructor Hayley Boothe, along with guest presenter Sara Galactica, will encourage students to think and taste outside the box of traditional coffee norms. We’ll explore novel and exciting coffee and food pairings.

Downtown • reg at CO-OP • $10

Why Stretch?

with Susan Guttzeit, LMP Monday, Feb. 8, 6:30–8 pm Do you find it challenging to find time to stretch? What are the REAL benefits of stretching and what’s the best way to stretch? In this class Licensed Massage Practitioner Susan Guttzeit will demystify stretching and discuss the pros and cons of different stretching techniques. Learn a short dynamic stretching routine for the shoulders that you can incorporate into your daily routine. Susan Guttzeit is a master teacher of AIS (Active Isolated Stretching).

Cordata • reg at CO-OP • free

Year of the Monkey

with Robert Fong Tuesday, Feb. 9, 6:30–9 pm It’s the Year of Green Monkey and Robert Fong is in the kitchen to celebrate. He’ll cook Buddhist Lohan Jai (a traditional vegetarian stew); Beijing duck and bean

sprouts; double steamed chicken, dragon eye, and ginger soup; and winter melon braised with dried scallops and bamboo shoots. For dessert, tapioca coconut pudding. Come to eat and enjoy a meal with Fong’s family recipes. A glass of wine or a non-alcoholic beverage is included in course fee.

Downtown • reg at WCC • $59 •

Freedom from Food Obsession

with Sharon Mayson and Alicia Kochan, LAc Tuesday, Feb. 9, 6:30–8:30 pm Certified Health Coach Sharon Mayson and Licensed Acupuncturist Alicia Kochan present a class designed to help you change your eating habits and align with your true self. We’ll address both the physical and emotional causes for cravings and overeating. This class and the corresponding guide book will take you through the process of learning new healthy habits, retraining your brain, and changing your relationship with food.

Cordata • reg at CO-OP • $5

Spring Allergies— an Ayurvedic Approach

with Katrina Svoboda Johnson Wednesday, Feb. 10, 6:30–8:30 pm We are linked with nature and the changes of the seasons. For some people this shows up as harrowing springtime allergies. If this describes you—and you know who you are—come to this class to learn the steps you can take now to drastically reduce your experience of seasonal allergies and to even prevent them.

Cordata • reg at CO-OP • $5

Healthy Treats for Your Sweetheart with Alissa Segersten Thursday, Feb. 11, 6:30–9 pm

Learn how to make raw organic chocolates, strawberry white chocolate hearts, chocolate lava cakes, raspberry coconut ice cream, no-bake chocolate custards, almond butter chocolate chip cookies, and more! Menu is free of grains, dairy, soy, refined sugar, GMOs, and is organic.

Downtown • reg at WCC • $39

Co-op News, January 2016

7


2015 Community Cooperator Karl Meyer, Outreach Coordinator

2015 Co-op Cooperator Karl Meyer, Outreach Coordinator Congratulations to Zachary Robertson, the 2015 Co-op Cooperator! In additional to listing several of Zac’s many accomplishments, his nominator also noted that he “is a force of nature … and a Johnny Appleseed of the advancement of the arts and sciences for the betterment of our community.” Zachary Robertson’s Fairhaven College concentration title says it all: “Addressing Community Needs through Cooperative Organizations.” As a fellow Fairhaven College graduate, I can attest to the fine education he was able to access there. Fairhaven College at Western Washington University cultivates learning through interdisciplinary inquiry, creativity, and experiential learning with an emphasis on justice, social and environmental responsibility, and community. Zac is a father-of-one who works as a landscaper and seasonal fruit picker, and he loves drawing people together to spark community projects. He cofounded the Sushi House (a housing co-op), the Friday Bellingham Food Not Bombs public vegan feed in downtown Bellingham, and the Bellingham Naked Bike Ride. On a bike and hitching journey across the U.S. in 2010, Zac interviewed residents of 50 intentional communities. This inspired him to co-found the Cascadian Homesteaders Community

Zac Robertson with his son Rio Robertson-Lawson (above). Photo by Zachary Robertson

Land Trust, which aims to build a series of community homesteads locally. As a member of the Co-op’s Member Affairs Committee (MAC), Zac drafted the first concept plans for the Co-op Education Program (CEP) and rallied other MAC participants around the idea that the Co-op must lead in local cooperative development. The CEP has hosted a few wildly successful events and is now providing a valuable resource to Co-op member-owners and the community. For information about the CEP, contact Kris Buettner at krisb@ communityfood.coop or 360-734-8158, ext. 309. It has been great to know Zac and witness his countercultural roots over the years. I will close with some quotes from him that cement his place as the 2015 Co-op Cooperator of the Year. We are fortunate to have such a Cooperator as Zac in our community! “Each time amazes me—the capacity for change when people come together with a goal, form a process, and do the work.” “More and more I’ve come to believe that collaboration constitutes the richness of life. Build the soil: you get fruits. Listen to your child: you get a smart kid (and a peaceful home). Ask a stranger what impassions them: you get a collaborator.”

2015 Cooperator Award Nominations Community Cooperator nominations—

Someone in the community who embodies the ideals of cooperation by: • Bringing people together • Improving the quality of life in Whatcom County • Exploring common values • Creating a sense of community • Publicly sharing their knowledge, wisdom, and skills with others in the community. Art Sherwood Brent Harrison Cheryl Thompson Crina Hoyer Erin Suda Gianna Gloria Gill Janaki Kilgore Karl Meyer Karolyn Merriman Katie Lawson Laura Ridenour Max Morange Nancy Heile Paul Woodcock Ralph Havens Rand Dennis Rosalinda Guillen Susan Toch Thea Rosenburg Theresa Meurs

I would like to congratulate James Spaich as our 2015 Community Cooperator! James, who also goes by Jim or Jimmy, has lived in Bellingham since 1987 when he moved here from Kansas. He has shared life with his partner Donna Rushing and her sons Zach and Miah for 28 years and credits them as his source of inspiration. In addition to listing the many ways that James is involved in our community, his nominators had this to say about him: “James is an example of the lowkey person who truly believes he’s on this planet to help others. He recently painted a friend’s house, for free, because he wanted to help improve this person’s home. When he worked as a gardener and handyman, the elders he worked for all ‘adopted’ him! Vegan, gluten-free Super Guy!” “… is compassionate and generous with all.” James received a degree in English from Western Washington University and spent his time with the environmentally minded people at Huxley College where he developed a stronger sense of needing to be involved in community issues. Employed at Whatcom Community College since 1999, he told me his students teach him more than he can teach them. Human rights and environmental themes are frequently addressed in the classes James teaches. His hope is that by examining these topics, and discussing their relevance to our lives, the students will actively participate in building healthier communities and seek ways to address injustice.

James Spaich admiring the natural beauty of the Pacific Northwest. Photo by Donna Rushing

The following are community activities James has put his energy into.

Happy Valley Neighborhood Association • street tree planting • community meals • neighborhood planning • daylighting of Padden Creek • litter pickup • community gardens

The People’s Land Trust

• helping with restoration and maintenance of the Morgan Block Building in Fairhaven (the original location of the Community Food Coop), which serves as an artist collective • serving as the President of the People’s Land Trust • exploring ways that we can continue to provide low-cost housing and art studios

Community Activism

• a willing voice at city and county council meetings • an advocate for bicycles as a lowimpact means of transportation • open to listening to people’s concerns and helping whenever able I have known James and his family for many years and I honor the good work he has done on behalf of our community.

Co-op Cooperator nominations—

Can be a member, staff member, board member, or shopper who helps make the Co-op the best it can be by: • Bringing people together • Improving the quality of life in Whatcom County • Exploring common values • Creating a sense of community at the Co-op Beau, Cordata front end Becky, Cordata front end Chelsea, bakery Christy, Cordata wellness Dylan, Cordata produce E.J., Downtown front end Erica, Cordata mercantile Jade, Downtown grocery/mercantile Jason, Downtown maintenance Jenna, Cordata deli Kevin, outreach Marc, Cordata front end Melissa, administrative support Molly, Cordata front end Ryan, Downtown front end Steve, Downtown wellness Tim, Downtown bulk Yvonne, Cordata deli The entire Co-op staff

Universale Pale Ale

Fremont’s flagship beer—a heavenly beer of rich malt flavor and spicy hops.

Ham & Cheese Brioche Thin slices of ham and Swiss cheese in a light and flaky pastry. Ever so sweet and deliciously savory. A delightful snack on those cold, rainy January days.

Interurban IPA

Roasted pale malt swirled with a handselected blend of flavor malts and the rich spice of hops. reg $10.99

8

$ 99

(through January 19)

6-pack

More tempting brioche flavors: Pesto Parmesan, Lemon, Chocolate, and Almond Made from scratch in our bakery.

50¢ off

all brioche flavors

(January 20 – February 2)

Community Food Co-op NEWS • January 2016  
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