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CO-OP NEWS A Publication of the North Coast Co-op • Feb. 2014

basics basic goods at basic prices

Co-op News North Coast Co-op 811 I Street Arcata, CA 95521

Presorted Standard U.S. Postage PAID Eureka, CA 95501 Permit No 327

basic goods at basic prices

from the editor

CO-OP NEWS Volume 62

By Melanie Bettenhausen, Marketing & Membership Director

Lots Accomplished Already in the New Year

Time flies when you are having fun, as they say, and we seem to be having LOTS of fun around here.


Feb. 2014 Editor Melanie Bettenhausen

Marketing & Membership Director (707) 826-8670 ext. 132

Graphics & Coordination Amy Waldrip Graphic Design Coordinator (707) 826-8670 ext. 120

Jeremy Smith-Danford

Marketing & Graphics Assistant (707) 826-8670 ext. 129 The Co-op does not officially endorse the services or products of any paid advertiser. All articles, columns and letters are the expressed opinion of the author and not the Co-op News.

Arcata Location

811 I St., Arcata • (707) 822-5947 Kevin Waters, Store Manager Open daily: 6 am to 9 pm

Eureka Location

25 Fourth St., Eureka • (707) 443-6027 Toby Massey, Store Manager Open Daily: 6 am to 9 pm

Cooperative Offices

811 I St., Arcata • (707) 826-8670 General Manager Kelli Reese, ext. 124

kellireese@nor thcoastco -

Membership Coordinator Bella Waters, ext. 135

bellawaters@nor thcoastco -

From left: Kona, Melanie & Mahina


t’s hard to believe we are already through one month of the New Year! Time flies when you are having fun, as they say, and we seem to be having LOTS of fun around here. As you saw in the last issue of the Co-op News, we have finished our first round of Coop Kids commercials and are working on the next round in which kids speak excitedly about their favorite fruits and vegetables. You also saw that we have our five year Strategic Plan in place and now we are working on the measurable objectives that will focus and guide our work for the next 18 months. In this issue, you will see more specifics on our Co-op Basics program (p. 2), designed to bring you low prices on every day products, our new t-shirts for 2014 (p. 15), and the ways in which we do our part for the community (p. 13). Co-op Basics has been a project in the works for many

Photo by Ben Bettenhausen

years. It all started at a Coop Action Committee meeting when members wanted to bring back the People’s Pantry (anyone remember that?). The People’s Pantry was a collection of staple products (like rice, beans, tuna, etc.) that had significantly reduced prices to make shopping the Coop more affordable. It seems quite simple, but in a business with two stores that were hurting financially during the economic downturn, it has taken us quite a while to get back on our feet in order to be able to “eat” the margin loss from a program like this...but we persevered and we did it! We know you all have been enjoying the new lower prices as we have seen significant sales increases on those products. See page 2 for the full list and prices. Our new t-shirt was incredibly fun to develop and we hope to see them on Coop shoppers everywhere soon (see the design on p. 15, win

Human Resources Lisa Landry, ext. 127

kcosta@nor thcoastco -

Board of Directors

Kelly Boehms, Kate Lancaster, Fred Moore, Tim Silva, Steve Suttell, Jessica Unmack, John Woolley

The Cooperative Principles: 1. Voluntary & Open Membership 2. Democratic Member Control 3. Member Economic Participation 4. Autonomy & Independence 5. Education, Training & Information 6. Cooperation Among Cooperatives 7. Concern for Community


me every month and we may alternate articles from the Board or the General Manager. We are trying to minimize the impact of a monthly publication on our regular contributors, as well as make room for more new and interesting information. We are not quite sure what the final result will be, but we are always open to hearing any feedback. What are your favorite parts of the Co-op News? What is missing that you’d like to see? We welcome your input via our Member Survey, which you can find on p. 8. One thing we always like to include is how we have contributed to our community. This year we raised $10,765 for Food for People, our local food bank, through Share the Spirit (p. 13). You all donated $5,765 at the register—thank you!—and we matched it with $5,000. We also hosted a check ceremony in which local community groups were awarded a total of $16,350 by the Cooperative Community Fund (p. 13). See how much fun we are having and how it makes the time fly? We couldn’t do any of this without all of you, so thank you! 


lisalandr y@nor thcoastco -

Accounting Kelli Costa, ext. 138

one on p. 12). We based them on a band tour concept, but instead of tour locations, we inserted our farmers and their farm locations. While the list of farmers is not representative of all farmers in Humboldt County, it is a complete list of the farmers with whom the Co-op works with each year to bring you the best in fresh, local, and organic produce. The statement “I’m with the farmers” rings true for many of us without any explanation, but we thought you would like to know that it is a play on “I’m with the band.” Whatever your reason for wearing one, this t-shirt will be a great way to preserve Coop history and document our relationship with our farmers. We are so very thankful for our farmers! Speaking of local produce and farmers, you will see some changes coming to the Co-op News in the next few months. For instance, our Local & in Season calendar will no longer be printed in the Co-op News, but it will still be available in our stores and online at, called What’s Local This Week. You may not see an editorial from

2 Save on Everyday Basics 3 From the Board 3 Claim Your Patronage Refund 4 From the General Manager 4 Union Contract Ratified 5 Member Comments 6-7 Community Kitchen Class & Workshop Schedule

8 Introducing Co-op Tastings 8 Member Survey 9 Recipe | Quinoa Pudding

Co-op News | February 2014

10 Community Partners 11 Recipe | Roasted Beet Hummus 12 Member Giveaway 13 Co-op in the Community 14 Community News 15 New Crop of Co-op T-shirts 15 Reference Guide FIND US ON...



co-op basics

basic goods at basic prices


o-op Basics offers lower prices on a select list of staple items in order to save you money every day. These are low prices, all the time; not temporary price reductions. You can expect to pay 5%-25% under our regular prices on the list below; and you’ll only find GMO-free products on our list. As you shop the Co-op, look for the Co-op Basics tags in our aisles. When you see one, you can be sure you’re getting a better value.





Baby Products Toddler Formula, Dairy / Baby’s Only O Toddler Formula, Soy / Baby’s Only O Bulk Almonds Black Beans O Brown Rice, Short Grain O Cornmeal O Flax Seeds O Whole Wheat Elbow Pasta O Whole Wheat Pastry Flour O

$6.78/lb $1.61/lb $1.62/lb 98¢/lb $1.97/lb $2.92/lb 87¢/lb

Bulk, Coffee Co-op 40th Anniversary Coffee / Equal Exchange O


Bulk, Frozen Blueberries O Peas O

$7.46/lb $2.46/lb


Home Products Kitchen Bags / Natural Value Laundry Powder / Biokleen Liquid Laundry Detergent / Biokleen Paper Towels / Natural Value Toilet Paper / Natural Value


Meat Chicken, Free Range / Rocky Junior


Non-Dairy Beverages Coconut Milk (Original, Vanilla or Unsweetened) / So Delicious O


Nut Butters Crunchy Peanut Butter / Maranatha O


Oils Coconut Oil / Dr. Bronner’s O


Pasta Brown Rice Spaghetti / Tinkyada, Gluten Free Spaghetti / Bionaturae O

$3.11 $2.71

Personal Hygiene Deodorant, Lavender / Tom’s of Maine Lip Balm, Selected Varieties / Dr. Bronner’s O Powersmile Toothpaste / JASON

$5.84 $2.57 $5.01

Tea Earl Grey / Choice O


$4.37 $2.70

Canned Goods Albacore Tuna / Wild Planet Coconut Milk / Natural Value O Pasta Sauce, Tomato Basil / Field Day O Pinto Beans / Natural Value O

$3.45 $2.74 $3.34 $1.66

Cereals Flax Plus Raisin Bran / Nature’s Path O Heritage Flakes Eco Pac / Nature’s Path O

$4.31 $8.84

Condiments Ketchup / Organicville O


Cheese Monterey Jack Cheese, Vegetarian Enzyme / Rumiano


Tofu Tofu, Water Pack (Regular, Firm Traditional Nigari) / Tofu Shop O Tofu, Vacuum Pack (Regular, Firm Traditional Nigari) Tofu Shop O


Water Water, Bulk (H2O machine)

Fresh Produce (Items may vary by season) Bananas O Dairy Butter (Salted or Unsalted) / Humboldt Creamery O Milk , 1/2 gallon (Fat Free, 1%, 2%, or Whole) / Humboldt Creamery O Milk, Gallon (Fat Free, 1%, 2%, or Whole) / Humboldt Creamery O


$3.54 $16.92 $10.92 $1.12 $5.52

Juice Apple Juice / North Coast Co-op O

Bread/Tortillas Sliced Sourdough Bread / North Coast Co-op Bakery Corn Tortillas / Mi Rancho O

Crackers Saltines / Suzie’s O

$8.95 $9.41


$2.58 $2.23


Supplements Every Woman’s One Daily Multivitamin/ New Chapter Every Man’s One Daily Multivitamin / New Chapter

$39.87 $39.87

$5.34 $2.87 $5.68



Board Business

Board Takes Fiduciary Responsibilities Seriously “traditional” retail grocery businesses. stores, our management team, and even We have lost some customers because we in a larger sense, farmers and ranchers, wouldn’t sell industrial food just to make the health and well-being of this commua price point. Monnity on the North etary concerns took Coast. In doing so, The Board exists to rep- second place to our the Board works to live out the coop- resent the interests of all our mission. Our role in the erative principles enunciated long stakeholders: our shopping next few months ago, principles that members, the staff in both will be challenging in several areas. emphasize the interconnected nature our stores, our management First, we must reof our lives and our team, and even in a larger examine our policy towards Genetically world. OrganTo some, the sense, farmers and ranch- Modified Board may seem to ers, the health and well-be- isms (GMOs), and consider our stand act in contradictory ways. In fiscal mat- ing of this community on the on the proposal to ban their cultivation ters, we must often North Coast. and production in behave in a conHumboldt County servative manner, (see p. 14). Believe me when I say that the wary of overextending ourselves, and issue is more complicated than it appears. our dollars-and-cents. If we don’t, we We’ve read the comments of an informal might not be here in a half dozen years. survey we conducted, and look forward We know national competitors are comto reporting to you in March. We are coning, and we must prepare. We will need sidering the sponsorship of a public foreserves and we must diversify. rum to discuss the issue before we take The Co-op stocked our shelves and action. What do you think? Let us hear our produce departments with healthy, from you; please write to the Board, email organic food long before it became ionable. We are, and remain a progressive Second, we have slogged through model that has influenced the offerings of

Fred Moore Board President


he word fiduciary pretty much defines the mission and the goals of our North Coast Co-op Board of Directors. Derived from the Latin “fides,” meaning “trust,” in current parlance the word implies stewardship of resources, protection of interests, and vigilance toward the future. Simply put, our Co-op board is the watchdog and the caretaker of what so many have struggled to build. The Board exists to represent the interests of all our stakeholders: our shopping members, the staff in both our

a line-by-line revision of our bylaws to eliminate redundancies, resolve contradictions, and ensure compliance with current state statutes. We will be holding a series of open meetings in May or June to discuss changes and solicit member comments. Be a part; bring your voice. The Board will finalize the proposed revision in August, and will put it to the membership for approval in the autumn during elections. Finally, we will begin the implementation of our Five Year Strategic Plan by writing measurable objectives for the upcoming fiscal year. We spent eight or nine months looking at what we’ve achieved and where we—collectively—hope to go by 2018. Plans can gather dust, or they can become living documents at the center of change. We intend to set targets in operations and policy that are derived directly from the guide we wrote for ourselves. Again, email or write the Board. We’re a co-op, and we rely on everyone. So don’t just stay tuned; get involved! Let your voices be heard.

Attend the next Board Meeting

Feb 27 from 6-8pm

Co-op Community Kitchen, Arcata Location

264 Patronage Refund Vouchers Yet to Be Redeemed

...Have You Claimed Yours Yet?


s of February 1, there are 43 days left before the patronage refund voucher expires. Of the 507 vouchers mailed out in mid-December, 264 vouchers are yet to be redeemed, resulting in $2,609 yet to be claimed. If yours is one of these unused vouchers, don’t miss out on this great benefit of being a Fair Share member! Make sure you use your refund voucher by March 15, 2014. Patronage refunds are a way of returning some of our profits to our owners. Patronage Refund vouchers can be used right at the register. The amounts of the refunds/vouchers are based on each owner’s purchases for the period of April 1, 2012 through March 30, 2013. Receiving the patronage refund in cash/ voucher is just one benefit of being a Fair Share member. Fair Share members are Coop members who own $300 in “B” Shares and help the Co-op sustain its on-going commitment to providing top quality goods and services at reasonable prices. Plus, they can invest in dividend-earning “C” Shares.


Co-op News | February 2014


FAQsD Q: Why didn’t I get a refund letter? A: Your letter may have been lost in the mail, so stop by Customer Service to make sure we have your current address. Other reasons why you may not have received a refund letter: • You joined the Co-op after March of 2013 •You are no longer a resident of California • You spent less than $213.44 during the fiscal year, resulting in a refund that was less than $2 • Y ou are not yet a Fair Share Member.

Q: I can’t find my refund letter. How do I go about getting my refund? A: Just call or email our Membership Coordinator for a replacement letter at: (707) 826-8670 ext. 135 or

How can I find out whether someone else on my membership used my refund voucher? A: Just call or email our Membership Coordinator at (707) 8268670 ext. 135 or bellawaters@

Can I get cash instead of using my refund voucher for store purchases? A: Yes! Just ask to redeem your voucher for cash at Customer Service before March 15, 2014.

How do I check whether I should have received a refund and how can I find out how much my refund is? A: Just ask at Customer Service.

Can I donate my refund? A: Yes! Ask Customer Service to donate your refund to the North Coast Co-op’s Cooperative Community Fund (CCF), a fund whose appreciation/earnings are gifted to local non-profit organizations annually. Learn more about CCF on p. 13.

I want my refund in cash/ voucher next year, so how do I become a Fair Share member? A: You can purchase “B” Shares in $10 increments at Customer Service. If you reach $300 by Mar. 29, 2014 future patronage refunds will be distributed to you in cash/ voucher.

cooperative community

From the General Manager our community. In the 2013 gifting cycle the CCF committee presented a check for $9,000 to the Humboldt County Office of Education (HCOE) to continue a segment of their Harvest of the Month program for the 2013-2014 school year. In addition, they awarded thirteen grants totaling $7,350 to community organizations throughout Humboldt County. Those grants ranged from $400 - $1,000 and they went to support projects such as demonstration gardens, mobile food outreach, native grassland education, and onsite school gardens. (For more information see page 13.) Cooperative Principle #7 is “Concern for Community,” whereby cooperatives work for the sustainable development of their communities. CCF was established more than 20 years ago through the Humboldt Area Foundation. It grew at a re-

markable rate due to contributions from the Co-op, Co-op members, major donors and matching funds. Since its inception, CCF has awarded nearly $400,000 to local organizations to improve the quality of life in Humboldt County. That is impressive and kudos go out to all who helped start the fund with generous donations of time and money. In addition, a huge thanks to those of you who “round up” your purchases at the register and/or donate your patronage refunds. I can tell you the smiles on the faces of the grant recipients and the incredible work they are doing is a wonderful return on your investment.

Since its inception, CCF has awarded nearly $400,000 dollars to local organizations to improve the quality of life in Humboldt County.

Kelli Reese General Manager


recently attended the Co-op’s Cooperative Community Fund (CCF) check ceremony where grants were awarded to this year’s recipients. I love this event since we have the opportunity to hear from each project and the work they’re doing in

The Co-ops are Coming!

I’m excited to announce that in February, North Coast Co-op will be hosting 25 General Managers and representatives from natural food cooperatives who are members of National Cooperative Grocers

Association (NCGA). The Co-ops are located throughout the western portion of the country, also known in NCGA as the Western Corridor. They’ll be visiting from as far away as New Mexico, Idaho and Montana and as close as Ukiah and Grass Valley. During their stay they will tour both of our locations, learn more about our Co-op--up close and personal--in addition to attending a two-day meeting/workshop. NCGA is organized as a Co-op serving more than 130 member cooperative grocers around the country. North Coast Co-op is a member of NCGA which leverages the buying power of all its members to negotiate purchasing agreements with suppliers. In short, this means lower prices from our primary distributor (UNFI), lower costs for paper bags, recyclable bags, deli/bakery to-go containers and more. They also provide training opportunities, peer support and many program opportunities such as the Co+op Deals in our sales flyer and the Co+op Deals coupons. If you happen to see some out of town co-op general managers, be sure to say hello and welcome them to our amazing stores and community.

North Coast Co-op Employees Ratify Contract

Lisa Landry Human Resources Director


e are proud to announce that Co-op employees ratified the Collective Bargaining Agreement in December with 81% voting in favor. After seven months of negotiations with UFCW Local 5, we were able to come to an agreement that provided for our employees while maintaining the sustainability of the Co-op. The Union and the committee, comprised of workers from both North Coast Co-op locations, worked with Coop management to reach a mutually beneficial agreement. Throughout the process, our goal had been to find a workable balance between taking care of employ-

Throughout the process, our goal had been to find a workable balance between taking care of employees, providing benefits for members, and sustaining the business. We are happy we’ve been able to reach a compromise that does just that.

ees, providing benefits for members, and sustaining the business. We are happy we’ve been able to reach a compromise that does just that. There were a number of minor agreements regarding time off, attendance, safety and the night time premium. Some of the larger agreements were around wages and health benefits.


We’re pleased to be able to continue to offer our employees a fair and livable wage for their hard work. Bargaining unit employees within the wage scale will continue to receive annual 5% increases until they reach the top of scale. At the same time, this contract includes provisions and changes to our wage structure that

will help ensure the long term success of the Co-op. Employees currently paid over scale (roughly 50 employees) will receive an increase of 1.5% over the life of the contract (three years). All employees received a ratification bonus.

Health & Welfare Benefits

The new agreement allows Co-op workers to keep their current high quality health plan with no cost increase in the first year. All full-time and part-time employees have a choice between two plans and both include medical, dental, vision and life insurance. Our plan also allows employees to seek alternative care if desired. We also provide very affordable coverage to dependents of our full time employees. As a self-insured organization, our costs can fluctuate dramatically. Any potential increases to employees after year one are based on actual plan costs using an 18 month look back at our medical costs. We will divide the cost with either

a 75%/25% split or an 80%/20% split depending on the employee’s chosen plan. In other words, if our costs increase the employee’s will as well and if our costs decrease the employee’s will as well. The total benefits package to both full-time and part-time Co-op employees includes: medical, dental and vision coverage; affordable dependent health insurance coverage; life insurance; 401(k) match up to 5%; paid time off; winter solstice bonus; discounted gym membership ,as well as free food in the break rooms. In addition, all Co-op employees receive a 15% discount on their purchases from the Co-op every day. As you may know, negotiating a new contract was challenging. We greatly appreciate your patience and feedback throughout the process. We look forward to continuing to serve our members and community through both Co-op locations. We are looking forward to an exciting year ahead.

The Co-op now offers two healthcare plan options for employees: the Silver Plan and the Bronze Plan. Employee Only Contribution Deductible Annual Max Out of Pocket

Silver Plan

Bronze Plan

$35 per paycheck

$25 per paycheck $1000 $5350

$350 $6000 4

we ď ™ our members

Member Comment Board

We love to hear from our members! Below are some of the most recent comments that have been posted to our Member Comment Boards in both of our store locations.

Letters to the Editor Ne w eve spec ry T i ues als day

Letters must include your name, address, member number, and telephone number (so that we can contact you should any questions arise). Letters should be kept to a maximum of 250 words and may be edited. We regret that we may not be able to publish all letters due to limited space. Please send your letters to: Co-op News North Coast Co-op 811 I Street Arcata, CA 95521 or email


Co-op News | February 2014

Find them online

February thru March 2014

Schedule of Cooking Classes & Workshops in Eureka & Arcata

Eureka Cooking Classes 4th & B Streets Tuesday, Feb. 11 from 6:00 to 8:30 pm

Wednesday, March 5 from 6:00 to 8:30 pm

Simona Carini $30/$20 Co-op Members Think outside the box with these intriguingly scrumptious recipes. Roasted Red Beets - Three Ways (risotto, scones, and chocolate covered beet hearts) and tasty Roasted Brussels Sprouts with Avocado.

Chef Alex Begovic $45/$35 Co-op Members Enjoy these pleasingly authentic French recipes. Classic Potato Leek Soup; Pear and Fennel Salad with Pomegranate Seeds, Roquefort Cheese, Radicchio and Champagne Vinaigrette; Belgian Endive au Gratin with Béchamel Sauce, Ham and Emmentaler Cheese; and Vanilla Sugar Palmiers.

Oven-Roasted Vegetable Delights

Thursday, Feb. 27 from 6:00 to 8:30 pm

Lovely Legumes

Rachael Patton $30/$20 Co-op Members Find out just how diverse lentils and beans can be! From savory bean & vegetable pies to lentil salad wraps to sweet bon-bons filled with sweet bean paste. Legumes are an excellent food to emphasize as a main course for any meal. They’re easy to work with and are complemented by a surprising variety of other flavors. This demonstration ends with a buffet sampler of all the dishes and then some. The focus of this class is to inspire creative ways to prepare nutritious, affordable foods.



French Winter III

Monday, March 10 from 6:00 to 7:30 pm

Cook & Save

Co-op Staff Instruction Free Are you looking for creative, economical and nutritious new recipes? This interactive class focuses on creating healthy & delicious recipes from scratch with ingredients on sale at the Co-op. Participants will have fun preparing and sampling the recipes in class.

See this month’s

Cook & Save recipe, p. 9 Hands-On

Wine Served

Register for Classes Visit to register or call Community Kitchen Coordinator, Lauren Fawcett at (707) 443-6027 ext. 102. Classes are held in our Arcata or Eureka Community Kitchen locations. Please note location when registering. Wednesday, March 12 from 6:00 to 7:00 pm

Master Food Preserver Demonstration: Pressure Canning

MFP Instruction Free Are you curious about pressure canning, but don’t know where to start? Learn the science and safety behind this valuable preservation method. Topics include: pressure canning basics, different types of gauges, maintenance, and the importance of knowing which foods must be pressure canned. This workshop is demonstration only with tasty samples included.




W Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal. 6

Eureka classes continued...

Tuesday, March 18 from 6:00 to 8:30 pm

Advanced Sushi Techniques

Chef Eric Masaki $45/$35 Co-op Members This class will briefly cover the basics of sushi before focusing on intermediate to advanced techniques. Techniques include: tempura, curing fish for sushi, specialty topped rolls, nori alternatives, presentation and recipes for sushi roll ingredients, such as spicy tuna and shrimp/crab salad. Wednesday, March 19 from 6:00 to 8:30 pm

Wednesday, March 26 from 6:00 to 8:30 pm

Middle Eastern Soups, Breads & More!

Betty Thompson $45/$35 Co-op Members Entice your taste buds with this exotic menu. North African Harira (hearty soup with lentils, chickpeas, lamb, vegetables and aromatic spices); Persian Pomegranate Soup (yellow split peas, rice, leeks and spinach, flavored with pomegranate molasses) Sfeeha (Arabic lamb pie); Flat Bread seasoned with Za’atar (mixed herbs); and Sambusik (crispy cheese pies).

Eureka Class Announcements Full Class: French Winter I

with Chef Alex Begovic • Web., Feb. 5

Full Class: French Winter II

with Chef Alex Begovic • Wed., Feb. 19

Full Class: Regional Cuisine of the Northwest

with Chef Jon Hoeshen • Mon., Feb. 24

French Winter IV

Chef Alex Begovic $45/$35 Co-op Members Spend the last day of winter enjoying this satisfying meal: White Bean Soup with Pork Belly, Thyme and Marjoram; Warm Beet Salad with Spinach, Hard Boiled Eggs, Croutons and Apple Cider Dijon Vinaigrette; Wild Mushroom Flan; and Vanilla Mousse with Chocolate Sauce.

Each time you bring a reusable container to class for leftovers, your name will be entered into a monthly drawing to win a free cooking class of your choice!

Arcata Cooking Classes 8th & I Streets Saturday Feb. 8 from 1:30 to 3:00 pm

Monday, Feb. 17 from 6:00 to 8:30 pm

Dr. Pepper Hernandez $40/$30 Co-op Members Now is the perfect time to make simple & nutritious raw chocolates for family, friends and you! This hands-on class includes recipes, nutritional information, yummy samples and decadent truffles for taking home. Pepper is a naturopath, nutritionist and raw food chef.

Teri Smolens $30/$20 Co-op Members Learn culinary tricks of the trade with three versatile and appetizing soups that are easily adapted to your dietary needs (vegan & gluten-free): Roasted Red Pepper-Red Lentil; Creamy Mushroom; and Thai Garlic. This class includes demonstration and handson interaction. Teri is the owner/chef of Teri’s Custom Catering.

Raw Chocolate for Valentines

Community Kitchen

ARCATA 8th & I St. across the street from our Arcata store location

Now renting Commercial Kitchen Space by the hour

Satisfying Soups

Thursday, March 6 from 6:00 to 8:30 pm

Seafood Techniques: How to Cook Fish

Chef Owen Price $45/$35 Co-op Members Are you looking for tips and techniques on how to cook fish perfectly? Chef Owen of Folie Douce will discuss what to look for when buying seafood, the best storage methods, substituting one fish for another, flavor profiles, garnishing and more. Demonstrations include three fish preparations (Grilled, Seared, and Raw) paired with wine and sides. The focus is simple, light and seasonal. Friday, March 7 from 6:00 to 8:30 pm

Classic Ashkenazi Friday Night Dinner

Commercial/Individual & Nonprofit Rates Available More information

Call 707.443.6027 ext. 102 or email

Leira Satlof $30/$20 Co-op Members Every Friday night, observant Jewish families gather to enjoy one another and celebrate Shabbat. Experience this favorite menu of Leira’s Grandmother. Roasted Chicken with Mashed Potatoes and Gravy; Seasonal Veggies; beautiful & delicious braided Challah Bread; and Pomegranate Custard for dessert.

Arcata Class Announcements Full Class: Cook & Save

with Co-op Staff Instruction • Mon., Feb.10


Co-op News | February 2014

Thursday, March 13 – Thursday, April 17 from 6:30 to 8:30pm

Food, Fun & Family – Six Week Series

Colleen M. Ogle, BS, RD, Humboldt Co. Public Health Nutritionist Free Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and more! Prepare and sample recipes and take home a binder of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian. Monday, March 24 from 6:00 to 8:30 pm

Field of Greens – Vegetarian Class

Chef Jon Hoeschen $45/$35 Co-op Members Experience a symphony of flavors with this delightful menu. Butternut Squash Soup with Apple Confit; Roasted Stuffed Eggplant with Mushrooms, Sun-Dried Tomatoes and Pine Nuts accompanied by Roasted Pepper Sauce; and a luscious dessert of Meyer Lemon Pots de Crème. Monday, March 31 from 6:00 to 8:30 pm

Let’s Go to Brazil

Maria Vanderhorst $45/$35 Co-op Members Brazil’s flavorful cuisine is influenced by indigenous, European and African cultures. Coxinha de Frango (herb-garlic chicken croquettes); Moqueca (fish & shrimp stew with coconut milk, tomatoes, onions, cilantro and bell peppers); Arroz Brasileiro (savory Brazilian rice with garlic & onions); Feijao Tropeiro (sauté of bacon, smoked sausage, bell peppers, kidney beans, onions, garlic and spices); and Couve a Mineira (collard greens sautéed with garlic and olive oil).

cooperative community

Check out our weekly tastings in our stores. We’ll be serving up a variety of new products, as well as familiar favorites, seasonal produce and more. We’ll also be hosting special tastings on occasion, such as this February’s wine and cheese tasting, listed below. FREE TASTINGS


In Our Stores

In Our Stores

Every Tuesday In Arcata

3:00 to 5:00 pm

In Eureka

1:00 to 3:00 pm

Every Friday In Eureka

3:00 to 5:00 pm

Every Saturday In Arcata

1:00 to 3:00 pm





Cypress Grove Chevre Tasting & Pairing

Friday, February 7 in Eureka from 6:00 to 7:30 pm

Friday, February 28 in Arcata from 6:00 to 7:30 pm Join us for a fun evening of cheese, wine and beer! Bob McCall, of Cypress Grove Chevre, will guide you through the nuances of pairing four types of their chevre with two local wines and beers. Drop in any time between 6:00 -7:30 pm for a tasting. $10 per person and must be 21 and over to attend. Please check-in at Customer Service to pay prior to tasting.

December’s Member Survey Winner!

What are your favorite parts of the Co-op News? What is missing that you’d like to see?

Member Name: Member #:

Phone #:

Detach this entry form & return it to the Member Survey box located at Customer Service at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

Allison Riemer, Member # 22316 She won a $25 Gift Card! 8

cook & save By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

Cook & Save

Join us Feb. 10 for the next free meeting of our Cook & Save Club. Details on p. 6.

Photo by Amy Waldrip


he North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop recipes that include items from our sales flyer. This month we are featuring quinoa from our bulk department. Quinoa Pudding is delicious as a warm breakfast cereal, as a chilled dessert similar to rice pudding, or as an anytime snack.

All About Quinoa Quinoa (pronounced KEEN wah) was originally cultivated over 3,000 years ago in the South American Andes. Quinoa was a food that could survive in a wide variety of growing conditions. Scientists in the United States have found evidence of its cultivation in the Mississippi Valley dating back to the first millennium AD. Currently, commercial quinoa production takes place in Washington, Oregon, Colorado and California. We even have quinoa growing right here in Humboldt County at Wild Rose Farm in Blue Lake. Quinoa is a perfect food to include on a gluten-free diet, since it not only lacks gluten but doesn’t even belong to the same plant family as wheat, oats, barley, or rye. Quinoa is commonly referred to as a grain because of its similar texture and versatility. It’s actually a member of the same plant family as spinach and beets. Quinoa contains quality protein and iron, phosphorus, manganese, magnesium, calcium and vitamins A, E and B, as well as plenty of fiber. Its kernels have a waxy protective coating called saponin, which will leave quinoa bitter unless rinsed off under running water before cooking. When cooking is complete, the grains become translucent, and the white germ partially detaches, appearing like a white-spiraled tail.


Co-op News | February 2014

Instructions 1. Wash quinoa in sieve under cold running

Ingredients (Yields about 3 ½ cups)

water. Drain. 2. Place quinoa in medium saucepan with cups cooked)                             1 ½ cups cold water. Bring to boil, cover, lower heat and boil gently for about 15 minutes or • 2 cups apple juice until water is absorbed. • 1 cup dried cranberries 3. With the saucepan still on the burner, add • 1 cup chopped walnuts the apple, lemon and orange juice, orange • juice of 1 lemon (about 2 zest, dried cranberries, walnuts, cinnamon tablespoons) and/or nutmeg and salt. Simmer, covered for • juice and zest of 1 orange 15 min. more or until the juice is absorbed. (about 2-4 tablespoons) 4. Remove from heat and add the vanilla. • cinnamon and/or nutmeg to taste Serve warm or chilled. Store in the refrigerator • 1/8 teaspoon salt or to taste                           for up to three days. • 2 teaspoons vanilla Topping suggestions: Fresh berries, citrus or sliced banana.

• 1 ½ cups water • 3/4 cups quinoa (yields two

Sale Ingredients

Located in the Bulk Department


Qui c i n ga


On Sale Feb. 18 thru Mar. 3

$4.99 per lb Reg. $6.99


lnut a W ganic


On Sale Feb. 4 thru Feb. 17

$11.99 per lb Reg. $15.99


nic D




ran ied C

On Sale Feb. 4 thru Feb. 17

$4.99 per lb Reg. $6.79

community partners


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Co-op gift cards available in values up to $500


The most-watched drama in PBS history returns


Sundays 9:00pm Encore Saturdays 3:00pm



Local Sponsors: Premiere Financial Group ! Wildberries Marketplace David Kelley Woodworking ! Pierson Building Center r




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co-op news

Affordable and package rates available Limited space Contact Amy Waldrip at 707.826.8670 ext. 120 or email

Trade in your paper newsletter subscription for a digital subscription. Send your request to with the subject line “Go Paperless.” Please include your full name and Member number.

10 10

local & in season By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

Roasted Beet Hummus Photos by Amy Waldrip

We’re All About the Beets! Beets are a root vegetable, often described as having an earthy flavor. Fresh beets are truly delicious! We have plenty of locally grown beets from Wild Rose Farm in Ferndale. An interesting fact about beets is that they belong to the goosefoot plant family, also known as chenopods, along with spinach, chard and quinoa. Beets contain sodium, magnesium, calcium, iron and phosphorous. They are also considered a fiber food and contain vitamins A and C as well as niacin and folate. You can’t beat that! This recipe for Roasted Beet Hummus makes a great dip for vegetables, apples slices or crackers and is great as a spread for bread or wraps.

Featuring local beets from Wild Rose Farm in Ferndale Win 5lbs of Wild Rose Farm beets! See p. 12




1. Preheat oven to 400˚ F. Wash, peel and cut beets into 1 inch cubes. TIP: To prevent your hands from staining when peeling and cutting uncooked beets, wear gloves. The beet’s red juice may stain wooden cutting boards and some countertops.

2. Toss beets with 1 teaspoon of olive oil. Season with salt and pepper to taste.

Ingredients • 1 pound red beets (comes to about 1¾ cups diced beets) • salt and pepper to taste • 1/3 cup tahini (toasted or raw) • 2 Tablespoons + 1 teaspoon olive oil • 2 Tablespoons lemon juice (one lemon) • 1 clove garlic 11

Co-op News | February 2014



3. Place beets in a single layer on a baking sheet. Roast for 30-40 minutes, or until tender when fork is inserted. Allow to cool slightly.

4. Transfer roasted beets to a food processor and add all remaining ingredients. Blend until creamy, scraping down sides as needed. For a slightly thinner consistency, add 1 teaspoon of water at a time, until it’s just right. Serve room temperature or chilled. Serve with assorted sliced veggies. Store in the refrigerator for up to three days.

See what’s local and in season in our stores each week:



our members!

our members

Available in Women’s S-XXXL & Men’s S-XXL Enter in either store location Deadline to enter: Feb 28th Can’t wait to win one? Pick up a t-shirt, long sleeve, or hoodie at either store! See p. 16 for more information on sizes, styles, & prices.

t-shirt back

Win the shirt above and 5 pounds of local beets from Wild Rose Farm in Ferndale! 12

cooperative community

CCF Grants $16,350 to Local Community n January 21, 2014, the Co-op held a check ceremony for the most recent Co-op Community Fund (CCF) grant recipients. $16,350 was given to fourteen community non-profits for the following programs: Arcata Bottoms 4-H Sustainable Agriculture Tools Grant will go to supply proper tools and equipment to provide a venue for youth members to learn sustainable agriculture skills. Arcata House Partnership Mobile Food Outreach Program Grant will be used to help keep the Food Outreach Program in operation— preparing and serving lunch to at least 50 hungry people four days/week at pre-arranged sites throughout the community. Community Alliance with Family Farmers (CAFF) Know Your Farmer Program Grant will go to support CAFF’s educational program which includes farmer visits to classrooms, local food system lessons and field trips to local farms for students from K-4th Grade. DreamQuest Demonstration Permaculture Garden Phase Two Grant will go to support the development of the garden which is used for ongoing youth education in sustainable food production, environmental stewardship, permaculture, vocational, healthy choices and self reliance. Food for People Senior Brown Bag Program Grant will go to support continued operation of the program which provides nutritious food for up to 300 low income seniors each month at 17 sites countywide.

Co-op Community Fund Grant Recipients at the Co-op’s Annual Check Signing Ceremony.

Fortuna Adventists Community Services (FACS) Fortuna Community Garden Project Grant will be used to support the garden which provides fresh, organic produce to St. Joseph’s Pantry Shelf and FACS Food Banks year-round. Fuente Nueva Charter School School Garden Grant will be used to develop a school garden, which will be utilized as an outdoor classroom. Through the garden, students will learn about sustainable agriculture, food security and nutrition. Healy Senior Center Congregate Meal Program Grant will be used to continue to provide meals and nutrition to older adults and those in need in the region of Southern Humboldt. Humboldt County Office of Education Harvest of the Month Grant will be used to continue providing curriculum materials and produce for 30 classrooms during the 2013-2014 school year. Harvest of the Month connects school children to fresh produce with an educational aspect of where the produce was grown, how it grows and serving ideas.

Humboldt Seed & Plant Exchange Plant & Seed Exchange Grant will be used to continue the building of our local seed system through the hosting of the annual Seed and Plant Exchange and by providing an increase in the availability of information on organic seed performance. Humboldt Senior Resource Center (HSRC) White Bag Program Grant will be used to continue the program, delivering holiday food to Seniors in need. Bags contain food which meet the Title III nutritional guidelines, supplying at least one third of the Recommended Dietary Allowance. Northern California Indian Development Council Northwest Intertribal Gathering & Elders Dinner Grant goes to support the event which honors all elders and the friendship of all peoples. Elders are served a free dinner. The event focuses on nutrition education and food security.

Photo by Jeremy Smith-Danford

Tahoe Foundation Native Grasslands Education Grant will be used to cover Mattole Restoration Council staff expenses as they educate Ferndale High School Future Farmers of America (FFA) students on how to grow native grass lands and the benefits of using native grass lands for bank stabilization, filtered water provision, and perennial native feedstock. Donations to the Cooperative Community Fund are obtained in a variety of ways. Members and shoppers can round-up or specify a specific amount to donate at the register. All sales of paper bags are donated to CCF. Also, when members close out their membership, they have the option of donating their investment to CCF. New this year, Fair Share members who earned a patronage refund were offered the option to donate their refund to CCF. In the last year, more than $6,900 was donated to CCF!

Plan It Green Transition Humboldt Project Grant will be used toward the creation of a series of community gardens which will provide food security education, training and hands-on activities.

The next opportunity to apply for CCF grants will be in the fall of 2014. Find more information about CCF on our website under the donations drop down menu.

More Than $10,000 Donated to Local Food Bank Share


Photo by Jeremy Smith-Danford

North Coast Co-op General Manager, Kelli Reese and Food for People Executive Director, Ann Holcomb.


Co-op News | February 2014

o-op members and shoppers “Shared” the Spirit this year and very generously! The Co-op’s Share the Spirit campaign took place during the recent holiday season. Cashiers at both of our locations asked shoppers if they would like to round up purchases or add a little bit extra to their grocery total as a donation to the food bank. In addition to the amount donated at the registers, the Co-op matched register donations with an additional $5,000. A total of $10,764.89 was raised and donated to Food for People! The donation will be used to address the greatest need impacted by hunger in our community. “Food for People’s staff, Board of Directors and volunteers extend their warmest thanks to Co-op employees and customers who made


t i r i p he S

this year’s Share the Spirit campaign an amazing success,” said Anne Holcomb, Executive Director of Food for People. Food for People is the major hunger relief organization and official food bank of Humboldt County. Last year, they distributed 2.1 million pounds of food countywide through their 14 programs (and one third of that food was fresh produce!). For more information, go to

community news

Members Respond to GMO Ban Survey

Melanie Bettenhausen Marketing & Membership Director


ack in November, we conducted an informal survey of our membership to assist our Board of Directors in determining if our Co-op should support the proposed ordinance put forth by GMO Free Humboldt to ban the cultivation and production of Genetically Modified Organisms (GMOs) in Humboldt County. The survey question was printed in the Co-op News, as well as made available in our stores. The results of the survey showed that of the 86 respondents, 65 were in support of a GMO ban and 6 against. Additionally, 15 members did not indicate support one way or the other on their survey form. Thank you to everyone who took the time to let us know your thoughts! Survey question: Would you support a ban on raising and growing genetically engineered organisms in Humboldt County?

Sample Quote Against: “Dear Co-op leaders, while I respectively and adamantly favor nonGMO products, I am at odds with the procedure to implement by pushing onto others without complementing their need to “make ends meet.” I believe it is in the best interest of our community as a whole to instead of intimidation and bullying - to cohesively attain thru mutual advantageous goals and steps to CREAT. Intimidation is only a continuation of what Monsanto has done – ‘do this, or else’. We can learn from this! We are not them. We can be better and have proved so - that is what Co-op stands for - Co-operation among all for the common good of all!” Sample Quote in Favor: “I would absolutely support a ban on raising and growing genetically engineered organisms in Humboldt County. I feel very strongly about this issue, and I think that the potential benefits that are so often touted are negated by the increased pesticide use, failure to resist the diseases they are engineered to be resistant to, contamination of wild/non-GE strains, and damage to the environment from the high levels of pesticide/fertilizer/etc. that are required to grow them.” Our Board is reviewing the survey results and other information relevant to the GMO Free Humboldt ordinance and determining whether or not the Co-op will support the proposed ban. At the time we go to press, the results of the Board’s January meeting will not be available, so we will report out in our March Co-op News. Your feedback regarding this issue is welcome anytime. Contact Melanie: or (707) 826-8670 ext. 132.

Calling All Electric Vehicle Owners!

We want to hear from you!

Responses to November’s Member Survey: Q: Would you support a ban on raising and growing genetically engineered organisms in Humboldt County?


NO 7%

YES 76% Note: GMO Free Humboldt promoted the Co-op’s survey to its followers on their Facebook page, their website and other avenues. Survey data may be skewed toward members who are already in support of GMO Free Humboldt and the proposed ban. Additionally, the survey is skewed toward readers of the Co-op News and does not represent our membership as a whole, nor is the survey statistically significant.

Disaster Prep101 By Judith Warren, Emergency Preparedness Guru

Protect yourself during an earthquake if you are outside or away from home. Do not run into a building while the ground is shaking. • If you are outdoors, stay outdoors! •Move to a clear area if you can safely do so, avoiding power lines, trees, signs, building, vehicles and other hazards Driving • Pull over to the side of the road, stop and set the parking brake • Avoid overpasses, bridges, power lines, signs and other hazards • Stay inside the vehicle until the shaking is over • If power lines fall on your vehicle, stay inside until a trained person removes them

Brenda Harper’s electric van. If you are an Earth-friendly shopper who comes to the Co-op to shop in an electric vehicle (EV), we want to hear from you. We have plans for a Co-op News Earth Day article featuring members with their EVs, so contact Brenda Harper, Consumer Education Coordinator with your story. Photos are welcome, but we would love to take photos of you and your EV (and groceries) at the Co-op. Please send comments, stories & photos to or call (707) 826-8670 ext. 123 no later than February 28.

If you are in a theater or stadium • Stay at your seat ─ if you can, duck under the seat, or at least put your head and upper body under the seat • If you can’t get under the seat, duck down and protect your head and neck with your arms • Don’t try to leave until the shaking stops ─ then exit slowly, watching for fallen debris or anything that could fall on you in the aftershocks If you are in the mountains • Avoid unstable slopes or cliffs, watch for falling rock and debris For more preparedness tips see 14

organic fair trade unique locally made completely delicious

Show your support for your local farms with this new line of t-shirts, longsleeves, & hoodies made with 100% organic cotton.


r fai


trade ro s


See p. 12 for a chance to win a t-shirt and 5 lbs


back side of t-shirt, longsleeve, & hoddie



fair trade choc


e ap so


ma d



loca ll


candle ade s





Note: list of farmers is not representative of all local farms, only those from which the Co-op purchases produce

Available in Women’s sizes S-XXXL & Men’s S-XXL


Arcata | Eureka |

Board Activities

Co-op Sponsored Events

Board of Directors Meetings

Jan.-Mar. Jazz Festival Tickets Available for purchase

Community Kitchen!

at the Co-op’s Customer Service counters. Jazz Festival takes place March 27-30 at the Eureka waterfront.Visit for individual shows and ticket prices.

Co-op members invited to attend. Feb 27 | 6-8pm Co-op Community Kitchen, Arcata store location Mar 27 | 6-8pm Co-op Community Kitchen, Eureka store location Apr 24 | 6-8pm Co-op Community Kitchen, Arcata store location  

March 1 Big Night Dinner & Auction, hosted by CASA of Humboldt. Starts at 5:30pm at The Lodge on Herrick Avenue in Eureka.Visit for ticket prices and other info.

Co-op Action Committee

Meets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at

Finance Committee

Keep up-to-date with your

Meets quarterly. Next meeting Wed., Feb. 5, 2014 5:30-6:30pm Co-op Conference Room, Arcata store location

March 7-8 Bowl for Kid’s Sake, hosted by Big Brothers

Big Sisters of the North Coast. For more information visit

Deadlines Feb. 28 Member Surveys due (see p. 8)  Feb. 28 Giveaway entries due (see p. 12) Feb. 28 Electric Vehicle shopping stories due (see p. 14)


We are replacing our meat services cases in Arcata Friday evening (Feb. 7) and all day Saturday and Sunday (Feb. 8 & 9). Someone will be on hand to answer your questions and we will have meat packaged for sale in a nearby cooler. We appreciate your patience while we make this much needed renovation.

Sign up for the Cooking Class email list • Get special email-only deals on classes • Recieve the most up-to-date information on full & canceled classes

• Read about new & noteworthy classes Want to sign up? Send an email to with the subject line “Community Kitchen Email” For more information Visit or call Community Kitchen Coordinator, Lauren Fawcett at (707) 443-6027 ext. 102.

Co-op News | Feb. 2014  
Co-op News | Feb. 2014  

A publication of the North Coast Co-op in Arcata & Eureka, CA.