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
Co-op News A Publication of the North Coast Co-op â€˘ January 2013
from the editor By Melanie Bettenhausen | Outreach Director
Co-op News Volume 49
A monthly publication of the North Coast Cooperative, Inc.
Editor Melanie Bettenhausen Outreach Director (707) 826-8670 ext. 132
Graphics & Coordination Amy Waldrip Graphic Design Coordinator (707) 826-8670 ext. 120
Graphics Assistant (707) 826-8670 ext. 129
email@example.com 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.
811 I St., Arcata • (707) 822-5947 Kelli Reese, Store Manager firstname.lastname@example.org Open daily: 6 am to 9 pm
25 Fourth St., Eureka • (707) 443-6027 Toby Massey, Store Manager email@example.com Open Daily: 6 am to 9 pm
The Cooperative Offices 811 I St., Arcata • (707) 826-8670 General Manager David Lippman, ext. 124
davidlippman@nor thcoastco - op.com
Membership Coordinator Bella Waters, ext. 135
bellawaters@nor thcoastco - op.com
Human Resources Lisa Landry, ext. 127
lisalandr y@nor thcoastco - op.com
Accounting Kelli Costa, ext. 138
kellicosta@nor thcoastco - op.com
Board of Directors
LoriAnn Asbury, Melanie Cunningham, Kate Lancaster, Fred Moore, Tim Silva, Steve Suttell, John Woolley
he North Coast Co-op has been around longer than I’ve been on the planet, but that doesn’t mean that it is old. One of the wonderful things about co-ops is that they adapt and change with the times. Our own Co-op does that decade after decade by meeting the needs of its members. As member needs change, so does the Co-op. With each incoming wave of new members, the Co-op retains its youth and flexibility. So, as we head into the New Year with close to 16,000 members and a bounty of fresh ideas, we are well-poised to celebrate our 40th year. Each month in the Co-op News we’ll be looking back at archived pages of the Co-op News (see page 13). One of the fascinating things to see is how many different functions of the Co-op there have been, from buying club to food distributor to food producer, as well as wholesale and retail sales. The various forms the Co-op has taken have been based on the vision and needs of its members and the decisions of its governing body at that time. A few months ago, we asked you about your favorite memory shopping at the Co-op. Many of you responded that you remember shopping with your parents. As we celebrate our 40th, we’ll be asking for more stories and memories from our members. So dig out those old photos (videos if you’ve got them) and tell us what groovy thing was happening at that time. While I didn’t shop the North Coast Co-op as a kid, I do remember shopping at Chico Natural Foods (also a co-op) with my mom. I remember bringing our own glass jars to fill with honey from the bulk bin and buying those little sesame seed and honey candies (the only candy I could have). I even remember getting large vitamin C tablets from a bulk bin behind the counter. Those memories have guided my
our strong state of growth "weInwelcome 2013 and 40 more years of the Co-op! shopping habits and how I think about food and the environment to this day. When I think about my own kids and what their memories of our Co-op will be, I am reminded that it is my responsibility to shape the Co-op that they ultimately experience. Will it be the little green shopping carts, or the Co-op’s Pumpkin Patch, or the dried cranberries from the bulk bin? Shopping with reusable bags, riding our bikes to the Co-op, or taking Co-op cooking classes? I may be an employee, but I am first and foremost a member just like you, and I believe it is all of our responsibility to determine the impact the Co-op will have on the people in our lives and in our community. As you’ve been hearing, we are leading up to a Strategic Planning workshop to be held in April. We will be looking for members to give input before the workshop, but also for members to participate in the
The Cooperative Principles:
new general manager hired
2. Democratic Member Control
local & in season in produce
3. Member Economic Participation
the latest in gmo labeling
new gluten free label
1. Voluntary & Open Membership
4. Autonomy & Independence 5. Education, Training & Information 6. Cooperation Among Cooperatives 7. Concern for Community
Photo by Benjamin Bettenhausen
From left: Melanie, Kona, Mahina
p. p. p. p. p. p. p. p.
6-8 9 10 11 12 13 14 15
workshop. Read more about the process on page 11. Participating in Strategic Planning is one of the best ways you can help shape the Co-op. Last but not least, the Co-op’s Board of Directors has chosen the next General Manager (announcement on page 2). The Board made a conscious decision to have new leadership in place before the Strategic Planning Workshop in April, as the Strategic Plan is a guideline for the General Manager in achieving the goals of the Co-op. The Board did a fantastic job in their approach to the search for a new general manager, as well as their process for choosing a candidate. Well done! In our strong state of growth we welcome 2013 and 40 more years of the Co-op!
Contact Melanie firstname.lastname@example.org
class & workshop schedule local sautéed greens recipe member letters from the board president from the general manager co-op turns 40!! chia seed pudding recipe co-op news reference guide
New General Manager Chosen
David Lippman (left) has been General Manager for five years. Kelli Reese (right) will take his place.
Photo by Anna Lindsay
fter an exhaustive national search and extensive interviews, the Co-op’s Board of Directors is pleased to announce they found our new General Manager within our own organization. The Board is unanimous in its choice to hire current Arcata Store Manager Kelli Reese as the North Coast Co-op’s new General Manager. Kelli has a long history in natural foods, including her last job as the General Manager of Durango Natural Foods in Colorado. The transition from Store Manager to General Manager will take place over the next few weeks with the official change of reigns taking place on January 31. Congratulations to Kelli Reese!
Message from the Board of Directors
Board Vice President
reetings to you all, and a very Happy New Year to you. I have the honor of writing the very first Board Report of 2013. While December can mean busier days for both of our stores and a tremendous amount of hustle and bustle for our staff, the final month of the year is historically a quiet time for the Board. With our newest board members now seated, we often pause to exhale before diving enthusiastically into the new year’s business. Not this year. As we transition into 2013, your Board has remained busily engaged in the process of hiring a new General Manager. Filling retiring GM David Lippman’s shoes is a daunting task, but one we feel certain we can and will do. We are committed to a thorough and thoughtful process, and fortunately have an exceptional pool of candidates worthy of our consideration. As we approach our 40th anniversary, it is foremost in our hearts and minds that our
decision best ensures the current trajectory of the Co-op: responsible, secure, and financially sustainable day to day operations; a contented and engaged work force; and satisfied members. You can be assured that your Board will be working closely with our new GM to establish from the start a foundation for an excellent working relationship, including respectful, transparent communication. It is our goal that our new GM be intimately involved in the Strategic Planning revision process, which begins in earnest with the Strategic Planning Workshop on April 20 2013. The Board would also like to devise new strategies for engaging members in Co-op affairs. We don’t often have visitors at our monthly Board meetings, but at our most recent, a member shared his concerns regarding low member participation in Co-op governance and his sense that increasing this is key to the long-term health of the Co-op. Your Board couldn’t agree more. The question of engaging members seems to me an eternal problem plaguing all democratic institutions, even in a community such as ours--or perhaps more so in a community such as ours--where many of us are involved in innumerable, invaluable pursuits. We all have many important things vying for our attention, and amidst the clamor, the Board’s call to answer surveys, vote in elections, and engage in key discussions influencing the future of this most notable community institution often go unheeded. For those of you who take the time, thank you! The success of our Co-op relies upon
your engagement as much as it relies upon astute financial forecasting, informed capital improvements, and efficiency at the cash register. As the Co-op experience improves, more people will be drawn to our stores for their grocery needs, giving us the financial resources necessary to in turn better serve our members’ needs and the needs of our community. With this in mind, I beseech you to take a minute to share with us your thoughts in regards to the following question: What is the most important thing the
a $25 gift card!
Co-op can do to develop the Co-op experience? Fill out the survey below. We eagerly await your input.
Contact the Board email@example.com
Member Sur vey
What is the most important thing the Co-op can do to develop the Co-op experience? Your member survey submission will help to guide the Board as they move forward with the strategic planning proccess. Your submission will also be entered into a drawing to win a $25 gift card!
Member Name: Member #:
Detach this entry form & return it to the Member Survey box located near the front entryway 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 firstname.lastname@example.org with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.
Deadline to enter: January 15 www.northcoastco-op.com 2
Local & in Season
Compiled by Alisha Stafford, Assistant Merchandiser
What's growing on for the month of January. All produce is organic unless otherwise noted. Calendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Selection may vary.
Kale, Red Bor Kale, Red Russian Kale, Siberian Kale, White Peacock Mixed Bunch Mustards, Green Spring Mix Sweet and Spicy Mix
CITRUS Satsumas, not organic GRAPES Green Grapes Red Grapes KIWIFRUIT Kiwifruit
VEGETABLES BEETS Chioggia Gold Mangel Red BRUSSELS SPROUTS Brussels Sprouts CABBAGES Baby Bok Choy Bok Choy Green Napa Red Savoy, Green Savoy, Red CARROTS 5 lb. Bag 25 lb. Bag, Juice HERBS Parsley, Curly Parsley, Italian
GREENS, PACKAGED Arugula Baby Spinach North Coast Mellow Mix Spring Mix Sweet and Spicy Mix Watercress LEEKS Leeks MUSHROOMS Lions Mane Oyster Shiitake POTATOES All Red Devina Fingerlings, Ruby Crescent Fingerlings, Russian Banana Kennebec Purple Red Russet Variety, 5 lb. White Rose Yellow Finn Yukon Gold
SHALLOTS Shallots SPROUTS Pea shoots WHEATGRASS Wheatgrass WINTER SQUASH Acorn, Green Acorn, White Banana Blue Ballet Blue Hokkaido Buttercup Butternut Carnival Delicata Kabocha, Grey Kabocha, Red Long Island Cheese Marina de Chioggia Peanut Red Kuri Spaghetti Sugarloaf Sweet Dumpling Sweet Meat Turban
Trust Your Source
The North Coast Co-op's Guide to Regional Food Trust Your Source provides information about the environmental and social values held by our local vendors and producers. View profiles of the people who grow and produce our food locally under the Healthy Choices drop down menu on our website. www.northcoastco-op.com
Little River Farm , Bayside Distance to: Arcata Store 2 mi. Eureka Store 7 mi. Luna Farm, Willow Creek Distance to: Arcata Store 40 mi. Eureka Store 47 mi. Mycality Mushrooms, Fairhaven & Fickle Hill Distance to: Arcata Store 3-8 mi. Eureka Store 5-11 mi. Neukom Family Farm, Willow Creek Distance to: Arcata Store 40 mi. Eureka Store 48 mi. New Moon Organics, Shively Distance to: Arcata Store 52 mi. Eureka Store 42 mi. ierce Family Farm, Orleans P Distance to: Arcata Store 78 mi. Eureka Store 85 mi. Rain Frog Farm, Blue Lake Distance to: Arcata Store 9 mi. Eureka Store 16 mi. Vic Cook, Orland Distance to: Arcata Store 202 mi. Eureka Store 209 mi Warren Creek Farms, Arcata & Blue Lake Distance to:Arcata Store 9 mi. Eureka Store 13 mi.
Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi. Eureka Store 48 mi.
RADISHES Daikon Watermelon ROOTS Burdock Celeriac Parsnips Rutabagas Turnips Yacon
Feral Family Farm , Blue Lake Distance to: Arcata Store 9 mi. Eureka Store 16 mi.
Wild Rose Farm , Blue Lake Distance to:Arcata Store 9 mi. Eureka Store 13 mi.
GREENS Braising Mix Chard, Gold Chard, Green Chard, Magenta Chard, Rainbow Chard, Red Collard Dandelion Kale, Flowering Kale, Green Kale, Lacinato
Local Farmer Key
See p. 9
we 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. Lin, we have updated posters ordered that show the companies who contributed money for and against Prop 37. We also have small versions of the poster at Customer Service for you to use while shopping. Thank you for caring! -Melanie, Outreach Director I really hate the lock on the bathroom. Is it really saving time and money? If not, a handle would be better. Thanks. -James
New smoke-free zone stencils in front of both Co-op locations.
Is there anything currently in place for the Co-op that allows either members or customers to do either volunteer work or unpaid internships? I used to professionally help people with unpaid internships at the University of Texas at Austin and it was usually only possible when the interns’ work did not overlap that of the employees. Thought it could help educate people with less time than employees. -Kanton Kanton, we would love to have our members volunteer! We have not had a Volunteer Coordinator on staff and do not have the extra labor hours to devote to a coordinator at this time. However, we have had members volunteers help with our Annual Membership Meeting dinner in October. By next October, we well may have a coordinator in place. Thank you for your suggestion! -Melanie, Outreach Director
Photo by Amy Waldrip
I cannot eat chocolate with milk in it. Lindt 70% is good and has no milk. Could you start carrying it? Thank you. - Mary Jo We will add this flavor to the selection by the end of November. Thanks for your patience. Note: this flavor is now available in our Arcata store location. -Lisa, Grocery Department Head
Please post a list of opponents and supporters of Prop 37 for those of us who would like to shop accordingly. Thanks! -Lin
James, I appreciate your frustration. The locks were a response to the consistent vandalism that was occurring. Thank you for your time and thoughts. - Toby, Store Manager I’m currently residing in Central California near Modesto and the only stores I can shop for groceries are Raley’s, Savemart, Safeway, Grocery Outlet, and Costless...I’ve been a member with your store for over 20 years - is there any way you could open a franchise here? Trader Joes is also here. - Angelsea Angelsea, while we are flattered by your suggestion, the North Coast Co-op, like other cooperatives, is largely owned by a local community customer base and Central California is outside of our local
region. If you’re interested, there’s a resource online that walks people through the steps necessary to start a food co-op: http://www.cgin.coop/start-a-food-coop. Best of luck and thank you! -Bella, Membership Coordinator I like it that the Co-op painted yellow no smoking signs on the cement outside the doors by the picnic area. There is nothing worse than inhaling a snootful of cigarette smoke when entering the Co-op and the smokers say “I don’t see a sign” or “I didn’t know.” So thank you! -Linda Our pleasure! It was an employee idea and we went with it. -Toby, Store Manager
Hey, Los Bagels, you run out of onion? -Jeannine I called and talked to Los Bagels about not getting any onion bagels in. He told me it was because the onion was the slowest selling bagel. Sorry. -LoriAnn, Senior Clerk
Please ask at Customer Service at either store location to submit your member comment.
Please bring back Sunbutter Sunflower Seed Butter (unsweetened version). It is guaranteed safe for people with allergies, unlike what you now have on the shelf. It is the only “nut” spread that I, and others like me, can eat. I can’t eat the sunflower seed spreads (or any nutbased spreads) that you now seem to exclusively carry. I’ll be forced to buy it mail order otherwise. Please think of people with food allergies before you make these decisions. -Ellen Look for this item to return to the nut butter section by the end of November. Thanks for your patience. Note: this flavor is now available in our Arcata store location. -Lisa, Grocery Department Head
go paperless Receive a digital copy of the Co-op News and say “no more” to paper. You’ll have one less newspaper to recycle and you’ll be helping to save the planet, all with one email. Send your request to email@example.com with the subject line “Go Paperless.” Please include your full name & member number. Now more user friendly! View the Co-op News online magazine style (flip through the pages and everything) or download a pdf.
To Demonize, or Not to Demonize — the Latest in GMO Labeling
While we have not yet labeled any products on the shelf, we have provided flyers at Customer Service that have the most updated version of the Cornucopia Institute’s poster called “Prop 37: Your Right to Know”.
any, many of you have been asking us to label the companies who were opposed to Prop 37--the California ballot measure to label genetically engineered foods—so that you can avoid those products while shopping at the Co-op. While we have not yet labeled any products on the shelf, we have provided flyers at Customer Service that have the most updated version of the Cornucopia Institute’s poster called “Prop 37: Your Right to Know”. The flyers can be used to both avoid companies who were opposed Prop 37 and support those that were in favor of Prop 37 while
shopping our stores. We have also ordered large versions of the posters to hang in each store. Keep in mind that the Co-op prefers not to boycott, but rather to educate. If we were to label all of the products whose parent company donated funds against Prop 37, that would be akin to a boycott. But without education, those labels would allow people to avoid those products without contacting the companies and telling them WHY they are choosing not to buy their product. If we are to demand labeling, we must be direct in our communication with those companies. We have heard you loud and clear and are looking at ways to provide the information you want while still sending a clear message to companies, as well as providing education to fellow Co-op members. Our team will be meeting on January 2 to discuss further. We’ll keep you posted.
In other news… As we reported they would in the last issue of the Co-op News, the CA Right to Know group got together in Santa Cruz recently to discuss next steps for labeling genetically engineered foods (commonly referred to as GMOs). During that meeting, five council areas were defined: 1.) Finance/Structure/Fundraising; 2.) Media; 3.) Political Strategy; 4.) Field (Developing area groups, finding and training new leaders, reaching out to local groups, moms, farmers, faith based, etc.); and 5.) Organization and Business Outreach The work is starting anew and there is lots of energy around it—those who wanted GMOs labeled still want them labeled. There will be a local meeting in February (announced in the February Co-op News), but in the meantime if you would like to get involved
Visit cornucopia.org to see the most up to date version, or stop by either of our Co-op locations to view the poster or pick up a flyer. with this group, contact Kay Schaser at (707) 443-5323. Thank you for your support of Prop 37 and GMO labeling!
New Gluten Free Labels By Alisha Stafford, Assistant Merchandiser
Donate a coat to someone in need.
The Co-op will have donation bins in both stores throughout the entire month of January.
Arcata Assistant Store Manager Tim Silva (left) & Arcata Store Manager Kelli Reese (right) join Robert Lohne of Coats for the Cold in last year's coat drive (middle)
For more information visit
o you get tired of reading labels trying to determine if a product contains gluten? Wouldn’t it be great if there was a clear way to quickly find products that do not contain gluten? Look no farther than our new gluten free stickers! These stickers are on the actual price tag, just to the right of the price, so it is easy and clear to see which products are labeled gluten free. While there are many products that are naturally gluten free, such as fruits and vegetables, we only label those that claim to be gluten free on their packaging. The Co-op also recognizes that ingredient lists can be difficult to decipher — especially with so many ingredients you may have never even heard of — so we also offer a “Pocket Guide to Safe & Unsafe Ingredients for a Glu-
More than 1000 products labeled in each store! ten Free Diet”, available at both Customer Service counters. It can also be downloaded at www.northcoastco-op.com/website/glutenfreepocketguide.pdf We have a fantastic selection of gluten free items, with over 1000 items throughout the aisles in each store. Is there a gluten free product you love but can’t find? We welcome your suggestions. Please help spread the word on how the Co-op continues to make shopping gluten free as easy as possible!
January thru February, 2013
Community Kitchen Schedule of Cooking Classes & Workshops in Eureka & Arcata
Mixed Green Salad with Blood Oranges prepared by Chef John Hoeschen | Photo by Lauren Fawcett
Eureka Cooking Classes 4th & B Streets
Full Eureka Classes French Humboldt Winter I with Chef Alex Begovic Thursday, Jan. 17 from 6:00 to 8:30 pm (full) Chef Inspried Winter Meal: The Recipes of Alice Waters with Chef Jon Hoeschen Monday, Jan. 21 from 6:00 to 8:30 pm (full) See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com
Wednesday, January 16 from 6:00 to 7:00 pm
Master Food Preserver Demo: Citrus
Free Start off the New Year learning how to make marmalade and preserved lemons. The Master Food Preservers of Humboldt County will demonstrate how to make and use these versatile treats in a variety of ways. Topics include the basic principles of water bath canning and safety procedures. Includes samples of the featured recipes.
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.
Monday, January 28 from 6:00 to 8:30 pm
Vegan Cuisine: The Main Course Udochi Skyers $30/$20 Co-op Members Learn how to create three main courses featuring frozen soy & vegetable protein and dry textured protein products available from the Co-op. Udochi will share tips & techniques for creating rich vegan sauces. Enjoy the following menu: Savory Garlic-Glazed Browned Organic Tofu with Fresh Raw Slaw; Crispy Fried Soy (chicken-style) smothered in BĂŠchamel Sauce; and Soy Stew (beef style) with Braised Winter Vegetables.
Tuesday, February 5 from 6:00 to 8:30 pm
Krista Sappington $35/$25 Co-op Members Join baker extraordinaire Krista Sappington as we learn tips & techniques for making a trio of delicious cheesecakes. Marbled Chocolate Cheesecake on a Chocolate Wafer Crust topped with a Raspberry-Vanilla Bean drizzle; LemonGinger Cheesecake on a Pistachio Crust; and Fromage Blanc Cheesecake on a Pecan Crust topped with a Roasted Beet Reduction.
Monday, February 4 from 6:00 to 7:00 pm
Cook & Save
Co-op Staff Instruction W Free Cooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.
see our recipe from last month's meeting on p. 14!
Register for Classes visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102 please note location when registering
Schedule of Cooking Classes & Workshops | January thru February, 2013 Monday, February 11 from 11:00 am to 12:30 pm
Margaret Stevens RN and Certified Diabetes Educator W Free Historically, women typically lagged behind men in numbers diagnosed with heart disease. But now they have not only caught up, but surpassed men in developing heart disease. At the same time, men are developing heart disease at even younger ages than ever before. Come learn why this is happening and how you can avoid becoming a victim.
Cooking Class & Workshop Refund Policy In order to receive a refund on classes and workshops for which you have registered, a notice of at least 24 hours must be given. Refunds will be given in the form of Co-op giftcards. Co-op gift cards will also be used as refunds for classes and workshops the Co-op has had to cancel. Please notify Lauren Fawcett of registration cancellations at (707) 443-6027 ext. 102.
Wednesday, February 13 from 6:30 to 8:30 pm
Food, Fun & Family
Photo by Lauren Fawcett
Mary Tyson prepares Crab and Mascarpone Ravioli in Buon Natale! An Italian Christmas.
...Eureka Classes Continued Wednesday, February 6 from 6:30 to 8:30 pm
Food, Fun & Family
Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the first of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian. Thursday, February 7 from 6:00 to 8:30 pm
French Regional Cuisine: Nord and Picardie
Chef Alex Begovic $45/$35 Co-op Members Treat your taste buds to the flavors of Northern France with this appetizing menu. Endive Salad with Apples, Bacon, Toasted Hazelnuts and Apple Cider Vinaigrette; Flamiche Picarde (caramelized leek tart); Carbonnade of Beef with Dark Beer (hearty beef stew); and Tarte au Sucre du Nord (sweet yeast cake).
Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the second of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian. Monday, February 18 from 6:00 to 8:30 pm
Fabulous Frugal Gourmet in the Home Kitchen
Chef Jon Hoeschen $45/$35 Co-op Members Enjoy a sumptuous meal while learning how to create a gourmet meal without breaking the bank. Shrimp & Crab Bisque; Grilled Grass-fed Steak with Kalamata Olive Chimichurri; Oven Roasted Root Vegetables and Red Potatoes; and Meyer Lemon Custard Cakes with Chantilly Cream.
Chef Alex Begovic $45/$35 Co-op Members The Alsace region is rich with French and German influences and generously reflected in this menu. Red Cabbage & Potato Soup finished with Ham; Mixed Green Salad with Bacon, Munster Cheese, Croutons, Apples and Walnut Oil Vinaigrette; Poulet au Riesling (chicken breast with Riesling cream sauce); and Tarte Alsacienne (custard tart with apples and raisins). Monday, February 25 from 6:00 to 8:30 pm
Vegan Cuisine: Eating to Live Tastes So Good!
Udochi Skyers $30/$20 Co-op Members Giving up fatty foods doesnâ€™t mean giving up flavor! This menu features foods that are high in protein and nutritional value. Mixed Green Cobb Salad; Creamy Split Pea Soup; Grilled Seitan with Fresh Herbs, Organic Tofu with Vegetable Fried Brown Rice; and SautĂŠ of Seasonal Greens. Wednesday, February 27 from 6:30 to 8:30 pm
Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the third of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.
Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the fourth of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.
Food, Fun & Family
Not only does the Co-op offer a variety of reasonable classes and workshops in both instructional kitchens (especially for members) but also exciting free classes and workshops every month. This month and next, the free classes will be geared towards using food to support a healthy lifestyle. Check 'em out in this issue! They are indicated by the red "Free" description.
French Regional Cuisine: Alsace
Wednesday, February 20 from 6:30 to 8:30 pm
January marks the end of another holiday season and for many of us, that means looking for ways to make up for the money we spent.
Thursday, February 21 from 6:00 to 8:30 pm
Food, Fun & Family
Arcata Cooking Classes The Kitchen • 8th & I Streets Monday, February 11 from 6:00 to 8:30 pm
Vegan Cuisine: Mediterranean Inspired Meal
Udochi Skyers $30/$20 Co-op Members Everyone loves warm & cozy dinners, especially in the winter months. This menu puts a healthy spin on traditional recipes & flavors for a delicious meal that doesn’t take all day to prepare. Collard Wraps with Hummus and Basil Pesto; Soy (Chicken Style) Noodle Soup; Roasted Pasilla Peppers Stuffed with Soy Sausage, Mushrooms and Soy Cheese Smothered in Marinara; and Organic Quinoa Taboulé. The meal will be accompanied with hot & cold steeped teas with natural sweeteners featuring Sorrel (Jamaican), Ginger, Mint and Lemon Grass.
Photo by Anna Lindsay
Class participants taste Greek Dip in Yvette Troyna's Seven Course Meal on a One Course Budget.
Monday, January 14 from 6:00 to 8:30 pm
Tuesday, January 29 from 6:00 to 8:30 pm
Udochi Skyers $30/$20 Co-op Members Learn how to create a variety of delicious raw and savory cooked rolls, along with accompanying dipping sauces. The menu features: Deep-Fried Spring Rolls with Sweet-n-Spicy Sauce; Raw Spring Rolls with Spicy Peanut Sauce; and Nori Soy Shrimp Rolls with Organic Pickled Ginger and Cocktail Sauce. There will be some hands-on participation.
Chef Alex Begovic $45/$35 Co-op Members Enjoy a comforting meal of hearty classics. Savoy Cabbage and Butternut Squash Soup; Roasted Winter Vegetable Salad with Blue Cheese Vinaigrette; Humboldt-Style Cassoulet with Duck Confit, Lamb and Pork Belly; and Roué au Chocolat (rolled chocolate glazed cake with jam).
Vegan Cuisine: Let’s Get Rolling
Wednesday, January 23 from 6:00 to 7:00 pm
Co-op Kitchen Basics: Stocking the Pantry
Co-op Staff Instruction $20/$10 Co-op Members The key to preparing healthy, economical and great tasting food at home is having the right ingredients in your pantry. Learn tips for shopping the bulk department, taking advantage of sale items, and eating with the season. Three recipes will be featured and sampled. Saturday, Jan. 26 from 11:00 am to 2:00 pm
Hard Cider 101: Home Brewing
Sara Borok $50/$40 Co-op Members Learn the basics of turning apples and pears into hard (alcoholic) cider. With just a little bit of patience; you’ll be home brewing in no time. Each student will enjoy tasting a variety of ciders and will take home a quart of cider to continue fermentation (airlock included). The class will also explore the Arcata store's brew supply section. Light lunch will be included. Must be 21 or older to attend.
French Humboldt Winter II
Monday, February 4 from 6:00 to 8:00 pm
Greta de la Montagne W Free Ayurveda is the 5,000-year-old system of natural healing originating in India. Learn how the five primary elements - earth, air, water, fire, and ether affect our environment and the influence they have on our health. This workshop will teach how to implement simple seasonal routines that will actively support our health; according to body type.
Tuesday, February 12 from 6:00 to 8:30 pm
French Regional Cuisine: Auvergne
Chef Alex Begovic $45/$35 Co-op Members Join us for a culinary adventure to Central France. Wild Mushroom Soup finished with Croutons; Warm Potato Salad with Bacon, Hard Boiled Eggs and Dijon Vinaigrette; Potée Auvergnate (cabbage with ham, sausage and pork belly); and Apples Poached in Cider and Spices. Tuesday, February 19 from 6:00 to 8:30 pm
More Filipino Favorites
Maria Vanderhorst $40/$30 Co-op Members Explore the flavors of the Philippines with these traditional dishes. Sisig (roasted pork with caramelized onions, soy sauce, vinegar, jalapenos, lemon and spices); Lumpiang Ubod with Peanut-Soy Dipping Sauce (fresh vegetable & shrimp spring rolls with homemade egg crepe wrappers); Caldareta (Filipino beef stew with vegetables and chickpeas); Pinakbet (assorted vegetable sauté with a savory garlic sauce); and Turon served with Vanilla Ice Cream (bananas & brown sugar wrapped in pastry and fried).
Friday, February 8 from 6:00 to 8:30 p.m.
Tuesday, February 26 from 6:00 to 8:30 pm
Kerri Cook $30/$20 Co-op Members Have fun baking two classic types of cupcakes without eggs or dairy ~ Vanilla and Chocolate Cupcakes. The class will create three scrumptious frostings & toppings that are sure to impress! Children 8 -12 are welcome to attend, but must be accompanied by an adult guardian.
Chef Monica Almond $40/$30 Co-op Members Learn how spices give dishes their unique character. Enjoy a menu rich with complex flavors and eye appeal. Spiced Lentil Soup; Piri Piri Shrimp with Aioli (featuring a Portuguese chili sauce); Mediterranean Duck with Preserved Lemon, North African Harissa and Saffron; and a warming dessert of Pears in Mulled Red Wine.
Vegan Cupcakes: Easy, Delicious and Dairy-Free!
Cooking with Spices!
Local & in Season
By Brenda Harper, Community Education Coordinator and Lauren Fawcett, Community Kitchen Coordinator
ating fresh vegetables during winter is not as difficult as you might think; you just have to shift gears a little. Don’t expect to find a good tomato or ear of corn; instead, focus on what’s in season. There are plenty of local, leafy greens to choose from during the coldest and darkest months—and they are tasty!
Greens cooked with popped mustard seeds take on a slightly smoky aroma and a slight nutty flavor. The burst of lemon juice at the end brings a bright zing to the greens, as well as adding vitamin C to help your body absorb the calcium in greens. Any cooking green – chard, kale, collards, mustard, and turnip greens (or a combination) will work in this recipe.
Greens with Mustard Seeds Featuring local greens from Wild Rose Farm Photos by Amy Waldrip
Ingredients: 2b unches greens (about 1 ½ pounds total), cleaned and torn into bite-size pieces | from Wild Rose Farm 1T ablespoon yellow or brown mustard seeds (find them in Bulk spices) 2 cloves garlic, peeled & thinly sliced ¼ teaspoon red chili flakes (optional) ½ teaspoon salt
2 teaspoons vegetable oil ½ cup water
1. Tear or chop thoroughly cleaned greens (we used kale) into bite size pieces.
1 wedge (about ¼ ) lemon for juice & garnish
3 3. Remove cover and reduce heat to medium-high. Add garlic and red chili flakes, if using. Cook, stirring consistently, until garlic is golden, about 30 seconds.
4 4. Add greens, water, and salt. Stir several times to coat greens with oil and seasonings.
2 2. Heat oil in a large pan with a tight-fitting lid over high heat. Add mustard seeds, cover, and cook until seeds pop (you’ll hear them), about 30 seconds.
5 5. Cover, reduce heat to medium-low, and cook, stirring occasionally, until greens are tender, about 5 minutes. Serve warm with lemon wedge & lemon juice. See final product above.
CalFresh Reduces Impact to the Food Bank
If those who qualify for CalFresh simply applied, it would help lessen the demand on our food bank.
Heidi McHugh Member # 20301
ood for People, the food bank for Humboldt County, serves more than 12,000 people each month who struggle to put food on the table. The nutrition assistance we provide comes from the generosity of local donors, community food drives, gleaning of backyard gardens and local farms, and United States Department of Agriculture (USDA) commodity foods provided to food banks through the Emergency Food Assistance Program (EFAP). USDA commodity foods make up the core staple foods we distribute to families each month, which we supplement with community donations and special purchases, when possible. Recent cuts to USDA commodities have reduced the amount of food that Food for People
receives, and ultimately what we can give to those in need. This past July, the U.S. Census Bureau released new data about California; 1 in 5 adults and 1 in 4 children lived in poverty in California in 2011. In Humboldt County 17.7% of our neighbors are living below the poverty line. Those living in poverty include children, seniors, the working poor, the unemployed, and people with disabilities. Food for People’s mission is to eliminate hunger and improve the health and well-being of our community. In addition to providing food, we work toward that goal by offering nutrition education and CalFresh application assistance. CalFresh, formerly known as Food Stamps, is a nutrition assistance program that provides money for food to those who are eligible. CalFresh benefits are used with an Electronic Benefits Transfer (EBT) card, which works like a debit card. EBT cards can be used to purchase food and food producing plants, and seeds at local farmers’ markets and at grocery stores like the North Coast Co-op. CalFresh goes beyond directly helping those who participate in the program; it helps food banks like ours who struggle to do more with less. If those who qualify for CalFresh simply applied, it would help
lessen the demand on our food bank. This in turn helps us stretch our resources to those who, for various reasons, are not eligible and must rely upon the help of our pantries. Applying for CalFresh is easier than ever and the scope of who qualifies is much broader than it used to be. Apply
online at www.c4yourself.com, through the Humboldt County Department of Health and Human Services (DHHS) or through Food for People. After submitting the application, the rest of the process can be completed over the phone and by mail. As the need for assistance continues to grow, we are doing what we can to serve everyone. Please help us by sharing this information with anyone who may qualify for CalFresh. See the current chart below and learn more at www.foodforpeople.org or call me, Heidi, at (707) 445-3166, extension 308.
You may not realize you qualify!
You can apply at Food for People—call Heidi McHugh at (707) 445-3166 ext. 308 You can apply online at www.c4yourself.com or through the Humboldt County Department of Health & Human Services 1-877-410-8809. You can complete the application process over the phone. Benefits are received on a debit card.
Monthly Income Limit
The Co-op Is Only a Democracy If You Participate
Not only do our votes control the Co-op; with our membership shares, we actually own it. Our Co-op is one of our best avenues for local self-determination!
Colin Fiske Member # 24104
ellow Members of the North Coast Co-op, the Co-op Board of Directors meets once a month, alternating between Eureka and Arcata. I started attending Board meetings held in Arcata part-way through 2012. At each
meeting, I’ve been struck by two things: 1. The agenda includes several opportunities for input from members. 2. Aside from Board members and highlevel staff, I’ve been the only member—or one of only 2 or 3—attending. The Co-op has over 12,000 memberships. Where are you all? The Second Principle of the cooperative movement makes it clear that co-op members must actively participate in co-op governance. But this participation is more than a responsibility of membership; it’s also an incredible opportunity. Many of us have grown jaded with politics, with “representatives” who don’t represent us, and with the ever-increasing ability of big money to buy elections and legislation. Our local Co-op is a place
where we can have real democracy! In our Co-op, we (collectively) are the big money. Not only do our votes control the Co-op; with our membership shares, we actually own it. Our Co-op is one of our best avenues for local self-determination! Or it could be. In the recent Board elections, only 399 valid votes were cast. That’s about 3% turnout. At the Board meetings I’ve attended, I’ve seen a cumulative total of about 4 people from the general membership. That’s about 0.03% turnout. That’s not a functioning democracy. So I’m challenging each of you to resolve in this new year to do just one thing: attend all of the Board meetings in either Eureka or Arcata, whichever is closest to you. Go ahead, pencil them into your cla-
endar now. This commitment won’t take much time or energy. And it won’t by itself make the Co-op into a truly member-driven institution. But it will be a start. Please don’t let me find myself alone again at the next Board meeting. Editors note: Find the 2013 schedule of Board meetings at http://www.northcoastco-op.com/about.htm#board
From the Board President
Process in Strategic Planning
March – Dec. 2012
October 21, 2012
Ideally, when distilled, the process results in a plan that clearly expresses the expectations and collective vision of our community of owners. Tim: Did you think the workshop was productive? Chris: The workshop was well planned, well run and successfully engaged many members.
he Co-op’s strategic planning process is an important opportunity for Co-op member owners to weigh in on our community-owned food store’s direction and organizational priorities. This unconventional business practice can be of tremendous benefit for sustaining a healthy, vibrant Co-op. Ideally, when distilled, the process results in a plan that clearly expresses the expectations and collective vision of our community of owners. This guidance should ensure that those who own the Co-op and those hired to manage the Co-op are aligned in outlook regarding the Coop’s direction. I recently posed some questions to long-time Co-op member Chris Copple about his experience at the Co-op’s last strategic planning workshop in 2009…
T: Do you think the result of the workshop has helped the Co-op advance and progress? C: Only by quieting the posturing dissenters. The very large number of planning areas* given to workshop participants made it impossible to arrive at the more focused plan needed for the Co-op to advance. T: Why do you think the Co-op’s Strategic Planning process is important, and why do you think member owner involvement is important? C: The purposes and goals of a consumer co-op can never be as clear as in competing business because the Co-op is more democratic. In some ways this is a disadvantage, but good planning can turn it into an advantage. T: Do you have any other thoughts and suggestions about the Coop’s Strategic Planning process? C: It was good that the planning pro-
cess was well planned, a big deal with broad participation. Better to do it this way less often than try an abbreviated process more often. But I would like to see a quarterly, clear chart or newsletter piece listing the goals and measured progress. Finally, I think it is good that the executive committee provided the structure and focus areas for the process, even though I disagree with the areas they chose. Thank you very much Chris for your feedback, and thank you to all Co-op members who take the time to comment on ways the Co-op can better meet your needs. Please consider bringing your vision and giving your input to the Co-op’s Strategic Planning Workshop on April 20. Information on the applicaiton process will be available in the Feb. Co-op News. * Editor’s Note: The planning areas referred to were: Serving Our Membership, Developing Our Employees, Improving Our Financials, Supporting the Environment, Enhancing the Co-op Experience, and Serving Our Community. Read the full Strategic Plan at www.northcoastco-op. com/about.htm#Board.
Get Involved in
Strategic Planning We will have flip charts and markers in each of our stores for you to write your ideas in regards to strategic planning. We hope that you will participate in the Member Forums that will be announced in the February Co-op News as well. Our goal is to provide as many different types of avenues for member input as possible. It will all be collected and will contribute to the Strategic Planning Workshop on April 20. More about that in the coming months.
Publicity for participation in Strategic Planning process (Co-op News & in-store)
Member/Employee questions in monthly Co-op News
Publish Strategic Planning timeline in Co-op News
Co-op News articles highlighting accomplishments of the last/current Strategic Planning timeline (see Message from the Board) Participatory discussion at Annual Membership Meeting Explain and promote Strategic Planning process in Co-op News
Nov. 2012 /Dec. 2012/ Jan. 2013
Dec. 2012 – Jan. 2013
Co-op News articles & interviews by/with members & employees who participated in the last Strategic Planning process Call to members & employees for Strategic Planning workshop in April
Jan. – Mar. 2013
Sources for member & employee input • Flip Charts in store • Member Forums • Employee Forums • Blog/Facebook
Strategic Planning Workshop • Ideally 40-50 participants
May & June 2013
Strategic Plan is written by General Manager
1st draft of Strategic Plan presented to Board of Directors
2nd draft of Strategic Plan presented to Board of Directors
Strategic Plan adopted by Board of Directors
The Strategic Plan will be available to view and discuss at Annual Membership Meeting / 40th Anniversary celebration
From the General Manager
Ag Secretary Vilsack Visits NorCal
In terms of labeling [Genetically Engineered Foods], he asserted that labeling was the domain of the Food and Drug Administration, but that generally labels have only been required in cases of ‘proven risk’. Again, not a very satisfying answer.
n December 10, I drove to Weaverville to attend a town hall meeting with Secretary of Agriculture Tom Vilsack. Vilsack was invited to come to Weaverville by Walter Robb, Co-CEO of Whole Foods; Walter got his start in the natural foods business by founding Mountain Marketplace, a small natural retailer currently in Weaverville. I was interested in taking the opportunity to engage Secretary Vilsack on the issue of genetically engineered foods, but the majority of participants at the town hall were more focused on economic issues facing Trinity County and how U.S. Forest service policies impact the community. The majority of the questions asked were focused in that direction though there were a couple of speakers interested in potential for hemp production and local beef production. I did get an opportunity late in the meeting to pose a question to the Ag
Secretary. My statement/question was: My name is David Lippman. I am a resident of Salyer in western Trinity County and am the General Manager of the North Coast Cooperative in Arcata and Eureka, one of the largest co-op groceries in the United States representing the 14,000 households that are our members in Humboldt, Trinity and Del Norte counties. Our members have concerns about genetically engineered foods. The local organic farmers that supply our stores are concerned about crosscontamination from nearby GMO crops. Our consumer members are concerned about what is in the food that they eat. Over six million Californians voted for labeling of products containing GMOs and the right to know what is in their food. Nationwide polls indicate an overwhelming majority of Americans want to know if and when products contain GMOs. Our Co-op believes strongly in providing consumers with the information that they need to make informed decisions. Mr. Secretary, what are you, as a key player in the Obama ad-
ministration, doing to increase transparency and consumer information on this issue? The Secretary addressed my question in a couple of parts. First he acknowledged that GMO crops planted by production agriculture did present a threat to organic farmers and suggested that those producers had an obligation to provide mitigation against those threats, also that government crop insurance might help cover potential economic losses. He also stated that in approving new GMO seed for planting, the USDA was “just following the law”. Not very satisfying answers for me, nor the others in the audience. In terms of labeling, he asserted that labeling was the domain of the Food and Drug Administration, but that generally labels have only been required in cases of “proven risk”. Again, not a very satisfying answer. He did state — perceptively in my opinion, that in s eeking GMO labeling proponents need to be more savvy politically. He indicated that he thought Prop 37 activists were overconfident due
to early polling and naïve about the impact that the big dollars being spent against us would have. While we were active and aggressive in pushing Prop 37 in Humboldt County, where we won decisively, the effort was clearly not as successful statewide. The speaker immediately following me was a local farmer who took a more combative approach. He basically called B.S. on the Secretary’s answers to my question, and expressed the opinion that the USDA’s actions in approving new GMO crops put everyone in the area at risk. While that interaction was more contentious, I think that it was a good opportunity to express the concerns that our community has. There was good support from the audience to the concerns that were raised. The Co-op will continue to find opportunities to be involved in GMO labeling, as well as provide opportunities for members to get involved.
Contact David firstname.lastname@example.org
Find it at the Co-op Loving hands institute
state Licensed school for holistic Massage therapy since 1989
open enrollment for Beginning & advanced Classes (707) 725-9627 739 12th Street, Fortuna, CA 95540 www.lovinghandsinstitute.com
40 years of good food!
e're turning 40! And like most 40 year olds, the North Coast Co-op is only getting better. To celebrate, we'll be featuring excerpts from the Co-op
Win 40lbs of Squash!
News archive, going all the way back to our founding days in 1973. See where the Co-op's been on this page, and then learn about the direction we're taking via Strategic Planning and how you can get involved in the future of the Co-op (p. 11). We'll also be hosting 40-for-40, a monthly drawing where in honor of our advancing years one lucky member will win 40 of...something. This month we're giving away 40 pounds of winter squash! See below for details. Finally, keep reading the Co-op News throughout the year to get the official scoop and invite to our fabulous 40th birthday party
which will take place
40 for40 Giveaway
In celebration of our 40th year, we’ll be having monthly giveaways. In January, members have the opportunity to win 40 pounds of winter squash. Enter to win in either store. Watch the Co-op News each month to find out what members can win.
Thank you for 40 amazing years! Deadline to enter: January 31
Saturday, October 19.
Photo by Anna Lindsay
Membership Coordinator, Bella Waters, models the 40 pounds of squash.
From the Co-op News Archive, April 1983
Together, we've changed the way food is sold in Humboldt County
By John Corbett North Coast Co-op General Manager, 1983
lthough anyone can shop at the Co-op, Coop members are equal partners in the business. For the price of a $10 membership share (plus a $5 nonrefundable administration fee) Co-op members have been the foundation of a major revolution in the food industry in our area. These are the kind of activities that your money, through the cooperative organization, has supported: • Many local farmers and producers had no oth-
Our logo may have changed, but our members are still super! Cover from the April, 1983 issue. er market until the Co-op purchased their products. • Many growers and producers who started at
the Co-op now sell to almost every other retail grocery in the Arcata shopping area and are making
a living and spending their profits in local communities. • Local consumers had no source for the kind or variety of unpackaged foods the Co-op developed with its bulk dispensing system. Now can you think of any store without SOME bulk foods? • A whole grain bakery devoted to producing additive free, high quality breads to meet a variety of nutritional needs was also a ‘first.’ The Arcata Co-op Bakery has continued to be innovative and responsive to consumer needs. Newer recipes include Pritikin Bread, SaltFree bread and breads made with organically grown flours. • And speaking of organic – where else can you find the variety of organic produce, grains, beans and packaged goods? These products are practically a Co-op trademark. And of course there are many revolutionary things
about the Co-op besides the quality of our products: • There are alternative ways of BUYING foods, for example – through buying clubs (delivered in many rural areas), in bulk and case lots, or in either of our two very special retail stores. • And then there is the way in which the Coop spends its money. On average, food stores our size spend 1.7% of sales on advertising. The Co-op spends 1% of sales on EDUCATION programs that include a newsletter for members, a staff home economist, all the information you see around the store – to help you become a better shopper – AND advertising.
Cook & Save Club Recipe
By Brenda Harper, Community Education Coordinator & Lauren Fawcett, Community Kitchen Coordinator | Photo by Brenda Harper
he Co-op’s Cook and Save Club meets monthly to brainstorm recipe ideas that make use of items that are on sale at the Co-op. We also incorporate less familiar bulk offerings to learn about new foods to use in recipes. Cooking at home can be fun and economical, especially when developing new recipes or adapting recipes by substituting ingredients. Please join us! Everyone is welcome. Contact Brenda Harper at 826-8670 ext. 123 for more information.
Next Cook & Save Club meeting: Monday, February 4th at the Co-op’s Community Kitchen in Eureka at 6:00 pm
Chia Seed Pudding Ingredients: • 1 ½ cups refrigerated or canned coconut milk • 1 Tablespoon vanilla extract
• ½ teaspoon cardamom
• 1 3 cup chia seeds
• 2 Tablespoons cocoa powder (optional for chocolate version)
• 4 Tablespoons maple syrup
• ½ cup dried cranberries
Whisk coconut milk, maple syrup, vanilla extract, cardamom and cocoa powder (if using) until smooth. Stir in chia seeds and dried cranberries. Let sit at room temperature for two hours and serve. If making ahead of time, cover and refrigerate for up to 24 hours. Best if taken out of the refrigerator 15 minutes before serving. Serves four. As with ground flaxseeds, you can sprinkle ground or whole chia seeds on hot cereal, in them and mix them with flour when making muffins or other baked goods. Ground chia egg replacer in many baking recipes. You can
$2.99 Reg. $3.99
limited time special
January 1 thru January 14
yogurt or salads, eat them as a snack, or grind
seeds can also be mixed with water for use as an Chia seeds originated in South America and
also mix chia seeds in water and add lime or
were a staple in the diets of ancient Mayans and
lemon juice and sugar to make a drink known in
Aztecs. Chia has a nutlike flavor. The tiny seeds
Mexico and Central America as “chia fresca.”
of the chia plant can be eaten right out of the
64 oz Selected Varieties
What are Chia Seeds?
Sale Items Used:
Organic Black Chia Seeds per lb
$6.39 Reg. $11.99 (bulk)
When whole chia seeds are added to
bag, or used in baking for a nutritional boost
water and allowed to sit for 30 minutes, a gel
comparable only to flaxseed in Omega-3 fats
forms. Researchers suggest that this reaction
and dietary fiber content. Chia seeds also provide
also takes place in the stomach, slowing the
calcium, phosphorus, magnesium, manganese,
process by which digestive enzymes break down
copper, iron, molybdenum, niacin, and zinc.
carbohydrates and convert them into sugar.
limited time special
January 15 thru January 28 14 www.northcoastco-op.com 14
with Co+op Coupons available in stores
Lunchbox Envy Book Signing
Jan. - Feb. in both Co-op locations
The GMO Trilogy 3 Disc Set
at the Co-op
The "Heirloom Tomatoes", editors of Lunchbox Envy, will be sampling healthy, familyfriendly recipes from the book, which is geared towards educating the community about issues surrounding obesity in the United States.
Book Signing Dates: Producer & Author Jeffrey Smith sheds light on the frightful risks associated with the consumption of Genetically Modified Organisms (GMOs).
Available now at the Co-op
Thursday, January 3 | 5-7 pm | Arcata Store Location Friday, January 4 | 5-7 pm | Eureka Store Location Visit www.locally-delicious.org to learn more. The North Coast Co-op is proud to be the publisher of Lunchbox Envy.
Co-op News Reference Guide Board of Directors
Co-op Sponsored Events
Jan. 24 | 6-8pm The Kitchen (Plaza Point building,
Drop off gently used warm coats at either store location during January. Coats are then distributed to local schools and organizations. More information at www.coatsforthecold.org
Board of Directors Meetings Co-op members encouraged to attend across 8th Street from our Arcata store location)
Feb. 28 | 6-8pm Co-op Community Kitchen, Eureka store location Mar. 28 | 6-8pm The Kitchen (Plaza Point building, across 8th Street from our Arcata store location) Finance Committee Meeting Co-op members welcome to attend
Jan. 22 | 5:30pm Co-op Conference Room, upstairs in Arcata store location
Co-op Events Jan. 10 | 1-2pm
Co-op Community Fund 2012 Grant Recipients Check Ceremony Co-op Community Kitchen, Eureka store location
Jan. 1-31 Coats for the Cold
M e ey mb W er in ne
Jan. 21 Bowl of Beans Benefit Honoring Dr. Martin Luther King Jr. and benefiting local youth. $6 for rice and bean dinner. Arcata Community Center. More information at www.cityofarcata.org Jan. – March Jazz Festival Tickets Available
Purchase tickets at Customer Service in either store location. The Jazz Festival takes place in Eureka from March 21-24. Tickets prices vary. Visit www.redwoodjazz.org for more information.
Jan. 15 Member Surveys due (see p. 2) Jan. 31 40 for 40 Giveaway entries due (see p. 13)
Jan. 12 Closed at 6pm for Annual Employee Party
This member won a $25 gift card! You can too, see p. 2
Check out the Co-op News, a monthly publication of the North Coast Co-op. For the latest in cooperative community, food news, & fantastic re...