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FREE

CO-OP NEWS A Publication of the North Coast Co-op • Oct. 2013

Thank You For

40 Amazing

est. 1973

Years

2013

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

1973

Joi n us for cake Co mp kery lime a B p ntary f rom the North Coast Co-o

In-store Celebration & Cake Cutting • October 11 11am to 1pm • Both Store Locations

&

RSVP to our 40th Anniversary Celebration p. 2 PLUS Don’t Forget to Vote in the Board of Director’s Election p. 12


from the editor By Melanie Bettenhausen, Marketing & Membership Director

CO-OP NEWS Celebrating Co-op Month & 40 Years of the Co-op Volume 58

Photo by Ashley Fields

.

est. 1973

www.northcoastco-op.com co-opnews@northcoastco-op.com Editor Melanie Bettenhausen

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

melanieb@northcoastco-op.com

Graphics & Coordination Amy Waldrip

Graphic Design Coordinator (707) 826-8670 ext. 120

amywaldrip@northcoastco-op.com

Jeremy Smith-Danford

Marketing & Graphics Assistant (707) 826-8670 ext. 129

From left: Kona, Melanie & Mahina

We have a diverse membership and customer base and we appreciate each and every one of you who make it possible for us to not only stay in business, but to also be a leader in our community and in our nation.

jeremy@northcoastco-op.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.

Arcata Location

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

Eureka Location

25 Fourth St., Eureka • (707) 443-6027 Toby Massey, Store Manager tobymassey@northcoastco-op.com 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 - op.com

Membership Coordinator Bella Waters, ext. 135

bellawaters@nor thcoastco - op.com

Human Resources Lisa Landry, ext. 127

M

any of you are aware that our tagline for our 40th year is “Hungry Humboldt Hippies since 1973”. We’ve had a very positive response to our t-shirts with this slogan and appreciate everyone’s sense of humor about it; however, it needs to be said that not everyone is happy with the stigma of being labeled a hippy. The definition of stigma reads, “a mark of disgrace associated with a particular circumstance, quality, or person.” Hippies, outside of their own circles, have long been associated with lack of hygiene, strange food choices, resistance to rules and social propriety. For those of us who consider ourselves hippies, we think those are positive attributes—saving resources, creating a more just and social world, etc. For those who do not self-identify with those values, they describe hippies as “free-loving, tree-hugging, freaks”…as though that’s a bad thing.

INSIDE

lisalandr y@nor thcoastco - op.com

Accounting Kelli Costa, ext. 138

kcosta@nor thcoastco - op.com

Board of Directors

Melanie Cunningham, Tim Silva, Kate Lancaster, Fred Moore, Steve Suttell, John Woolley Open Seat-Employee Director

board@northcoastco-op.com

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

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October 2013

Whatever your take on hippies, it’s important to remember that the Co-op exists because of a small group of people labeled as hippies. That small group of people wanted an alternative to what was in place at the time and got together to create a food cooperative. They had a stigma attached to their lifestyle and their activities (see early issues of the Co-op News in our online archive) and were mostly pushing against the mainstream current, but they persisted and we enjoy the fruits of their labor every time we shop at the Co-op. Not everyone was happy about being labeled as a hippy then, and the same is true today, but a stigma is not something you can change easily. The only thing we can do is laugh about it, rest in the knowledge of our accomplishments, and thank those who stuck their necks out (hippies or not) to achieve the ideal of making food and the world a better place for all.

The hippy stigma is not limited to the North Coast Co-op--it’s pretty much a given for any food cooperative that got its start in the 1970s, and those food co-ops have contributed to an overall food movement. The ideas that were set in motion at that time have been carried forward by generation after generation of co-op members. It’s important that this valuable work not get lost in the shuffle of giant food companies who now sell organic products at mega chains and outlet stores. It’s not solely about organics. It’s about the food movement; the food movement made possible in part by co-ops, their members and shoppers. In honor of National Co-op Month, I’d like to shed light on what co-ops have traditionally done to feed people and make access to healthy, whole foods more equitable. This October, please take some time to read the study put out by the National Cooperative Grocers Association (NCGA) called Healthy Foods Healthy Communities: The Social and Economic Impacts of Food Co-ops –find it at http:// strongertogether.coop/food-coops/foodco-op-impact-study/#sthash.7A6CwgF3. dpuf. You can read the full study and watch a short video highlighting the main points. You will also find a poster with some of the findings hanging in each of our stores. Now that organic food and social values in business are becoming mainstream, more and more members and shoppers look for the food brands they trust and find them in our stores. Eating local and eating organic are no longer values held only by hippies. As hippies have traded in their patchouli for shampoo and marijuana for smartphones (okay, maybe that’s a stretch), it’s harder to tell from appearances who holds similar food values. We have a diverse membership and customer base and we appreciate each and every one of you who make it possible for us to not only stay in business, but to also be a leader in our community and in our nation. Happy 40th to the North Coast Co-op! 

p. 2

40th anniversary celebration

p. 14 co-op basics

p. 3

from the general manager

p. 15 reference guide

p. 4

brief history of the co-op

p. 15 giant pumpkin contest

p. 5 pumpkin seed & spinach pesto p. 6-8 community kitchen class & workshop schedule p. 9

local & in season calendar

p. 10 local pepper salad p. 11 member comments p. 12 vote in the board elections p. 13 celebrate non-gmo month

Don’t forget to check out our

Annual Report Inserted into this issue of the Co-op News


thank you for 40 years

You’re Invited

The Co-op’s 40th

Anniversary Celebration & Annual Membership Meeting Saturday, Oct. 19 from 5 to 10pm at the Arcata Community Center FREE for Co-op Members • RSVP at Customer Service

D

id you know that Equal Exchange is one of the largest worker cooperatives in the United States? With more than 100 employees, this socially responsible company offers a vast selection of Fair Trade products such as bananas, tea, olive oil, cocoa, chocolate and coffee. For our 40th anniversary, we partnered with them to come up with a unique blend of coffee just for the North Coast Co-op. October is National Co-op month, and in celebration, we will be giving away 40 pounds of this special blend: a medium, well balanced coffee from co-op farmers in the Highlands of Peru!

RSVP at Customer Service by Oct. 15

Win 40 Pounds of Coffee!

40 FOR40 Giveaway In celebration of our 40th year, we’re be hosting monthly giveaways. In October, members have the opportunity to win 40 pounds of the Co-op’s Anniversary coffee. Enter to win in either store. Watch the Co-op News each month to find out what we'll be giving away next. Deadline to enter: October 31.

Thank you for 40 amazing years!

www.northcoastco-op.com 2


from the general manager

From the General Manager “ We can learn from the past and make the future of our organization bright, cooperative, and supportive.

Kelli Reese

General Manager

T

his month we will present the 2014-2018 Strategic Plan at our 40th Anniversary Celebration and Annual Membership Meeting on Saturday, October 19 (see p. 2). The Strategic Plan is the culmination of a year-long effort with input from all levels of the organization from members to board to staff to management. I’m pleased with the result as we were able to incorporate much of the input that came from the member forums as well as the strategic planning workshop. It has a clear direction for the North Coast Co-op and I’m proud of the final document. In an effort to get more timely information out to our members and shoppers regarding the collective bargaining negotiations, a few weeks ago we inserted a letter into the North Coast Journal*. Thank you for the calls and emails to let us know you appreciate having more information and are proud of the Co-op’s treatment of its employees. As noted in the letter, the Co-op’s management is completely committed

to continuing to provide fair wages and affordable benefits to employees and we pride ourselves in the ways we ensure our employees are cared for and make a true effort to create a culture in which employees enjoy working at the Co-op. In this fiscal year the Co-op has budgeted 26.3% of sales – a total of $8,287,780 – for personnel costs (wages, benefits, taxes, etc.). In comparison the average for food cooperatives our size is 23.55%. Current North Coast Co-op benefits to both full time and part time Co-op employees include: medical, dental and vision coverage; affordable dependent health insurance coverage; life insurance; 401(k) match up to 5% with no vesting period; 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. The Co-op continues to bargain in good faith; management has listened carefully to the Union’s proposals and adjusted where possible, but management has to keep in mind the bigger picture. Last year the Coop’s net income (after all expenses) was just $286,000 or approximately 0.9% of the Co-op’s gross sales. This year’s budget for the Co-op projects a net income of 1.5%, which is not guaranteed. We want to continue to work toward our goal of 2% net income which we feel would help

us better position the Co-op as a healthy organization that can continue to take care of its employees, offer benefits to our members, operate with competitive prices, and invest in our infrastructure. We thank you for your patience and understanding while we work out the details of a fair contract. We are confident that we can find a solution that works for all involved. I recently returned from the National Cooperative Grocers Association (NCGA) Fall Meeting with General Managers from co-ops around the country. NCGA is a business services cooperative for retail food co-ops located throughout the United States. They represent 134 food co-ops operating more than 170 stores in 36 states with combined annual sales of over $1.5 billion and over 1.3 million consumer-owners. We spent a great deal of time discussing a 10-year vision for NCGA and where we see the organization headed. It’s an extremely important conversation, especially at a time when so many food cooperatives are facing extreme competition from competitors big and small. NCGA co-ops have been stepping up to improve operations, open stores, gain efficiencies, and manage expenses in order to better serve their members and compete. Here at home, we’ve spent the last few years offering a wide variety of professional development and training opportunities to our employees in order to

help them be successful in their positions. We have focused a great deal of effort on improving communication, efficiencies, customer service, and operations after many years with negative net income. It’s important work. The employees deserve to work in a healthy environment where the expectations are clear, there is mutual respect, and they have every opportunity for success. The members deserve to shop in a store where they feel welcome, the service is exceptional, the prices are competitive, and membership is meaningful. We plan to continue our focus on creating a healthy North Coast Co-op for everyone. As we celebrate 40 years of North Coast Co-op this month, I’d like us all to take time to reflect for a moment on what an incredible Co-op we have. We can learn from the past and make the future of our organization bright, cooperative, and supportive. We may not always agree; however, we must continue to be compassionate with each other and keep the lines of respectful communication open so we can celebrate our success together in another 40 years. I hope you will join us in this effort. I hope to see you all at the 40th Anniversary Celebration and Annual Membership Meeting where we can put our collective energy toward creating the next 40 years. * If you would like a copy of the complete article from the North Coast Journal, please let us know. We’d be happy to send it to you. You can reach me at KelliResse@northcoastco-op.com. Editor’s Note: If you can’t be at the Annual Membership Meeting, you can find the Strategic Plan on our website (www.

Moved out of California? Apply for a

CCF Grant

Local non-profit groups have until November 1, 2013 to mail in proposals for the Cooperative Community Fund (CCF) 2013 grant funding cycle. Grants will range from $300-$2,000 for projects focused on the following:

To comply with our bylaws and securities permit, we are only able to extend memberships to residents of California. We will be happy to refund the price of your membership (minus a $5 handling fee) and will save your membership number should you ever move back to California and choose to rejoin the Co-op. We also offer plenty of ways to stay in touch (see below).

(search for North Coast Co-op on Facebook)

Join our email list

by sending an email to co-opnews@northcoastco-op.com

Read the Co-op News online at www.northcoastco-op.com under the 'Stores' drop down menu.

Questions? Contact Bella Waters at (707) 826-8670 ext 135 or bellawaters@northcoastco-op.com

• Sustainable Agriculture • Food Security (defined as access to a safe supply of quality food to all aspects of a community) • Food Nutrition and Education Visit www.northcoastco-op.com for Granting Guidelines or pick them up at Customer Service in either store. For more information, contact Bella Waters at (707) 826-8670 ext 135 or bellawaters@northcoastco-op.com

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October 2013

Read the full policy in stores or on our website www.northcoastco-op.com


cooperative community

Strategic Planning Timeline

History of North Coast Co-op Began in 1972 as Humboldt Common Market, a buying club run entirely by volunteers out of a small storefront in front of what is now Golden Harvest restaurant on G Street in Arcata. Memberships were sold and the store front had $50/day in sales. August of 1973 saw the end of Humboldt Common Market and we incorporated as Arcata Cooperative, Inc. and moved to the old Seely and Titlow building at 975 H Street (now Northtown Books). In October 1973 we saw the first election of the Board of Directors and hired our first paid workers – a manager and assistant. The Co-op acquired products from the Bay Area through contract services with Serge’s trucking. The last use of volunteers in the regular operation was as receivers and stockers when the truck came in. Fall 1974 the Co-op purchased a yellow bobtail truck through member loans. The Co-op’s manager attended the first California Cooperative Conference. May 1975 an initial bakery proposal was made to the board and the first medical/dental insurance plan for workers was offered. June of 1975 the Co-op bakery was built and the Co-op moved into the old Safeway building on 13th Street (now Wildberries). The first use of the building was as a warehouse for receiving and storing merchandise from the San Francisco truck deliveries, arriving twice per week. The start of the trucking operation began with the purchase of a semi and a variety of management structures were experimented with when the building was utilized for retail operations in January 1976. October 1977 the Co-op lost its lease. April 1978 the Co-op signed a lease on the Purity building at 811 I Street, the current Arcata location, and moved in the next month. In 1981 re-incorporated as North Coast Cooperative, Inc. and moved our corporate offices and warehouse operation to 86 E Street in Eureka. In 1982 we opened the First Street Food Co-op within the existing warehouse operation in Eureka. It was a challenging location and the store barely made a profit. In 1986 we moved the warehouse to Jacobs Avenue which was a better building that allowed us to move the corporate offices.

March – Dec. 2012

In 1988 we opened a third store in Fortuna. Sales dropped in the Eureka location as Fortuna shoppers had an option closer to home. The Eureka store struggled to break even. In 1992 the Fortuna store was closed and the warehouse operation sold to Mountain People’s Warehouse; eventually Mountain People’s became United Natural Foods, Inc. (UNFI) and is today the largest supplier of natural foods in the country. In February 1997 the Eureka Co-op moved to 5th and L Streets taking over from the 5th and L Market. Sales quadrupled from the previous location and shoppers enjoyed the existing deli with added Co-op bakery items and espresso drinks. There were constant challenges with parking as sales soared and the store offered only 13 parking spaces. Summer 1997 preparations were in the works for a major remodeling project at the Arcata store.

Publicity for participation in Strategic Planning process (Co-op News & in-store)

Spring/Summer 2012 Member/Employee questions in monthly Co-op News



September 2012 Publish Strategic Planning timeline in Co-op News

October 2012 Co-op News articles highlighting accomplishments of the last/current Strategic Planning timeline (see Message from the Board)

October 21, 2012

In August of 2000 the newly remodeled Arcata Coop store and corporate offices opened. The remodeling project was not without problems, creating a difficult financial situation for the Co-op.

Participatory discussion at Annual Membership Meeting

In 2002 we negotiated our first contract with United Food and Commercial Workers Union.

Explain and promote Strategic Planning process in Co-op News

September 2006 the Eureka Co-op moved to its new location at 4th and B Streets in Eureka. New store sales were almost double what they were at the 5th and L location.

Nov. 2012 /Dec. 2012/ Jan. 2013

In 2011 store improvements in our Arcata location began, including relocation and remodel of the customer service desk, painting, upgrades to lighting, and a major reset in the grocery department. In 2012 we installed sushi stations in both locations to the delight of members and shoppers. We also opened the first community kitchen in Arcata to offer classes for our members making the most of our successes with the community kitchen in our Eureka location. We paid members the first patronage refund in more than a decade. Currently we employ 190 workers and we have $31 million in annual sales between two locations.

Oct./Nov./Dec. 2012

Co-op News articles & interviews by/with members & employees who participated in the last Strategic Planning process

Dec. 2012 – Jan. 2013 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

April 2013 Strategic Planning Workshop • Ideally 40-50 participants

May & June 2013 Strategic Plan is written by General Manager

July 2013 1st draft of Strategic Plan presented to Board of Directors

August 2013 2nd draft of Strategic Plan presented to Board of Directors

September 2013 Strategic Plan adopted by Board of Directors

October 2013 

The Co-op’s Warehouse in Eureka became the First Street Co-op in 1982.

The Strategic Plan will be available to view and discuss at Annual Membership Meeting / 40th Anniversary celebration

www.northcoastco-op.com 4


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

COOK

&SAVE

Pumpkin Seed and Spinach Pesto

T

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 focused on pumpkin seeds, making a nontraditional pesto. Pumpkins and their seeds are native to the Americas. Pumpkin seeds were a celebrated food among many Native American tribes who treasured them both for their dietary and medicinal properties. They are a great source of the mineral zinc and provide us with vitamin E. They are a good source of protein as well as other minerals such as iron and magnesium.

Ingredients Makes 1½ cups

• 1 cup raw pumpkin seeds, hulled and toasted • ½ cup flat-leaf parsley, fresh • ¼ cup chives, fresh and coarsely chopped • ¼ cup plus 2 teaspoons extra-virgin olive oil • ½ teaspoon salt • ½ teaspoon black pepper • 1 teaspoon lemon zest, finely grated • 2 ½ cups baby spinach (packed tightly), fresh • 1 garlic clove Bulk Raw Organic Pumpkin Seeds $

3.99 per lb  

5

Directions 1. In a small pan over medium heat, add 2 teaspoons olive oil. When the oil is hot, add the pumpkin seeds and heat until they start to smell nutty, puff and change color slightly. This will take about 4 minutes, stir often. 2. Combine toasted pumpkin seeds, parsley, chives, oil, garlic, salt, black pepper, lemon zest, and baby spinach in a food processor. Pulse until well combined. Taste and add more salt and pepper if needed. Pesto is a great addition to roasted vegetables, used in place of mayonnaise on sandwiches, or as a dip.

Reg. $5.29

Limited Time Special Oct. 1 - Oct. 14

Photos by Jeremy Smith-Danford

Next free meeting of the Cook & Save Club is Monday, October 14 6:00 p.m. in Eureka

October 2013


October thru November, 2013

Schedule of Cooking Classes & Workshops in Eureka & Arcata

Mediterranean Warmth class wtih Leira Satlof | Photo by Lauren Fawcett

Eureka Cooking Classes 4th & B Streets

Thursday, October 3 from 6:00 to 8:30 pm

Mediterranean Adventure

Betty Thompson $45/$35 Co-op Members Breath in the exotic aroma of this delightfully delicious menu. Muhamarra Spiced Walnut Spread with Smoky Paprika seasoned Pita Chips; Chicken Baked in Yogurt Sauce with Assorted Spices, Red Onion and Grape Leaves; Bulgur and Seasonal Vegetable Pilaf with Mixed Herbs; Persian Cucumber Salad with Almonds and Pomegranate Syrup; and Serpents Cake - phyllo pastry with almond paste filling.

Wednesday, October 9 from 6:00 to 7:00 pm

Master Food Preserver Demonstration ~ Dehydration Techniques

Free Join us for a fun and informative demonstration on turning the bounty of the season into dehydrated edible delights. Topics include choosing the right types of produce & ingredients for dehydrating, safety procedures & techniques, information regarding dehydrators, the importance of using recommended recipe sources, and more. Tasty samples included.

Monday, October 14 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.

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.

Workshop

Gluten-Free

Hands-On

Wine Served

Vegetarian

Kid-Friendly

W

www.northcoastco-op.com 6


Schedule of Cooking Classes & Workshops | October thru November, 2013

Register for Classes Visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102. Please note location when registering. Eureka Cooking Classes Cont’d... Monday, November 4 from 6:00 to 8:30 pm

Gluten-Free Southern Comfort

Sweet Mama Janisse $40/$30 Co-op Members Take a look at this mouthwatering menu featuring some full-flavored down home favorites…without the gluten! Creole Corn Torte; Buttermilk Corn Cakes; Sweet Potato Soup with Coconut Milk; Chicken Macque Chow; and Louisiana Shrimp. Tuesday, November 5 from 6:00 to 8:30 pm

Masaki’s Kyoto Hands-on Sushi

Chef Eric Masaki $45/$35 Co-op Members Learn the basic techniques and more for sushi making. Chef Eric will expertly guide you through the entire process of creating delectable sushi! Topics include shopping for quality ingredients, cooking perfect rice, knife skills and flavorful roll options. Students will make a variety of rolls to dine on. Tea and Sake included. Wednesday, November 6 from 6:00 to 8:30 pm

Autumn à la Française I

Chef Alex Begovic $45/$35 Co-op Members Enjoy this hearty and sure to please seasonal menu. White Bean Soup with Duck Confit and Sausage; Potatoes Lyonnaise; Apples, Endive and Camembert Cheese Baked with a Flaky Pastry Crust; and Maple Roasted Pears with Eggnog Panna Cotta.

Win a free cooking class of your choice! 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!

Monday, November 11 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 spend their food dollars more wisely. Tuesday, November 12 from 6:00 to 8:30 pm

Fall Flavors

Chef Dina Fernandez $45/$35 Co-op Members Traditional Spanish dishes lend inspiration to fresh combinations of classic autumn foods. Braised Chorizo and Apples in Cider; Avocado Gazpacho with Moroccan Spices; Baked Halibut with Potatoes; and a deliciously intriguing dessert of Candied Spaghetti Squash and Persimmon Pastries. Wednesday, November 13 from 6:00 to 7:00 pm

Master Food Preserver Demonstration Canned Gifts ~ Condiments

Free Looking for creative edible gift ideas for the holidays? Join us for a fun evening learning some delicious condiment recipes for home canning. Topics include safe food preservation techniques, the importance of using recommended recipe sources, and more. The workshop is demonstration only with tasty samples included. Thursday, November 14 from 6:00 to 8:30 pm

Harvest Special

Betty Thompson $45/$35 Co-op Members This splendid menu is just right for a cozy autumn meal. Tuscan Kale & Cannellini Bean Soup with Fennel and Croutons; Pretzel Crusted Pork with Black Currant Sauce; Tagine of Red Onions in Honey Mustard Sauce; Heirloom Purple Potatoes with Crème Fraiche and Chives; and a rustic French baked dessert of Clafouti with Apples, Quince and Lemon Cream.

Holiday Roasting Techniques class with Chef Jon Hoeschen | Photo by Lauren Fawcett

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October 2013

Monday, November 18 from 6:00 to 8:30 pm

The Art of Cooking with Herbs

Chef Jon Hoeschen $45/$35 Co-op Members Enjoy learning about herb identification, flavor profiles and ingredient pairing. Chef Jon will share delightfully delicious ways to incorporate more fresh and dried herbs into everyday meals. The flavorful menu includes: Winter Green Salad with Herb & Garlic Dressing; Savory Short Ribs with a Lemon Herb Gremolata; Rosemary Risotto and Seasonal Vegetables; and a sumptuous dessert of Cinnamon Apple Beignets with Cardamom Ice Cream. Tuesday, November 19 from 6:00 to 8:30 pm

Italian Trio of Holiday Sweets

Simona Carini $40/$30 Co-op Members Music for the palate! Simona will share her version of three classic cookies from Italy that are perfect for gift giving or enjoying at home. The featured recipes are: Biscotti; Croccanti (a family recipe that uses egg whites & walnuts); and Frollini (classic everyday cookies that are perfect for making with little ones). Light appetizers, tea and coffee included. Wednesday, November 20 from 6:00 to 8:30 pm

Autumn à la Française II

Chef Alex Begovic $45/$35 Co-op Members Are you looking for some scrumptious new dishes to add to your mealtime repertoire? Look no further! Beet Soup finished with Dill Sour Cream; Salad with Apple, Brie, Endive, Croutons, Walnuts and Apple Cider Vinaigrette; Bacon Wrapped Roasted Chicken Breast stuffed with Caramelized Leeks finished with Whole Grain Mustard Cream Sauce; and Chocolate Cinnamon Pots de Crème.

Eureka Class Announcements Full: Humboldt à la Française III

with Chef Alex Begovic Wednesday, October 2 from 6:00 to 8:30 pm Full: Humboldt à la Française IV

with Chef Alex Begovic Wednesday, October 16 from 6:00 to 8:30 pm


Arcata Cooking Classes 8th & I Streets

October thru November, 2013 Arcata Class Announcements Full: Hard Cider 101: Apple-Pear Pressing

& Home Brewing with Sara Borok Sunday, October 6 from 11:00 am to 3:00 pm Cancelled: Bento Lunches for Your Kids with Nicoletta Leonardo Friday, October 4 from 6:30 to 8:30 pm Tuesday, October 8 from 6:00 to 8:30 pm

Chinese Cuisine

Mary Tyson $45/$35 Co-op Members Forget the Chinese take-out and learn how to make some of your favorite dishes at home. This appetizing menu includes: Hot and Sour Soup; Vegetable Egg Rolls; Vegetable Fried Rice; and Sweet and Sour Pork with Stir Fried Vegetables. Tuesday, October 15 from 6:00 to 8:30 pm

Fresh Handmade Pasta

Simona Carini $45/$35 Co-op Members This class is perfect for the beginning or intermediate pasta maker. Simona will cover pasta basics, techniques and variations for making simple to advanced pasta shapes. Students will make semolina dough and a variety of pasta shapes by hand. Please bring containers for taking your creations home in. Participants will dine on a fresh pasta meal at the end of class. Monday, October 21 from 6:00 to 8:30 pm

Rustic Spanish Cuisine

Chef Jon Hoeschen $45/$35 Co-op Members Enjoy these flavorful and satisfying regional dishes from Spain. Roasted Pepper & Onion Salad with Blue Cheese; Savory Garlic Shrimp with White Beans; and Tarta de Santiago – traditional Galician Sweet Almond Tart. Tuesday, October 22 from 6:00 to 8:30 pm

The Art of Entertaining

Mary Tyson $45/$35 Co-op Members Learn how to transform easy to find ingredients into sensational small dishes and appetizers. Mary will demonstrate how to make homemade Mascarpone Cheese that can be used in a variety of delectable spreads or as an addition to a tasty hors d’oeuvre platter. Other delectables include: Tea Smoked Duck Breast; Seafood Sausage; and Seasonal Pickled Vegetables. Sunday, October 27 from 11:00 am to 12:30 pm

Kids in the Kitchen ~ Healthy Halloween Party

Co-op Staff Instruction $25/$15 Co-op Members This interactive fun-filled class is for ages 4-6 with one adult guest. Your little one and you will create four delightfully spooky treats from fruit, veggies, cheese (vegan option available), and gluten-free rice and corn cakes. Kids are welcome to attend in their Halloween costumes. Class price includes one child and one adult helper.

Tuesday, October 29 from 6:00 to 7:30 pm

Sunday, November 24 from 1:00 to 2:30 pm

Co-op Staff Instruction $30/$20 Co-op Members Enjoy the flavors of autumn with nourishing budgetfriendly recipes featuring local produce and whole grains. Two full-flavored soups and salads will be prepared and served in class.

Co-op Staff Instruction $20/$10 Co-op Members Are you looking for some tasty new vegetarian dishes that will compliment your holiday meals? Join us as we demonstrate four versatile recipes that are chockfull of seasonal fruits, vegetables and whole grains.

Seasonal Soups & Salads

Sunday, November 3 from 1:00 to 3:30 pm

Intro to Paleo Cooking

Holly Young $40/$30 Co-op Members The Paleo Diet is a lifestyle eating plan, based on the foods our hunter-gatherer ancestors would have thrived on during the Paleolithic era. In this introductory Paleo cooking class we will explore the theory behind the diet, look at resources for recipes and make some basic Paleo favorites: Tilapia and Spinach Cakes; Persian Stuffed Peppers; Sweet Potato and Apple Salad; and Almond Flour Chocolate Chip Cookies. Thursday, November 7 from 6:00 to 8:30 pm

Improvisational Cooking

Steven Dugger $30/$20 Co-op Members Learn how to cook with what’s in your kitchen! Steven will show how to break out of the recipe mold and create your own culinary masterpieces. This class will feature tasty demonstrations about topics including: flavor profiles, food & beverage pairing, basic food chemistry and techniques. Join us for the discussion over pleasing appetizers and a hot drink.

Healthy Holiday Sides

Celebrate in the Community Kitchen Custom Cooking Classes

Are you looking for creative ideas for your next celebration? North Coast Coop cooking classes are great for holiday parties, birthdays, corporate team-building or just for fun! They can be hands-on or chef demonstration. Themes can range from Kid’s Cupcake Parties to Sushi to Wine and Appetizers. Special classes can be created for ten to twenty students. To learn more, call (707) 443-6027 ext. 102 or email laurenfawcett@northcoastcoop.com

Sunday, November 10 from 1:00 to 3:30 pm

Belgian Desserts and Sweets – Part I

Wannes Vandenbulcke $40/$30 Co-op Members Join us for an introduction to these classic Belgian treats. Speculoos (traditional spice cookies); Belgianstyle Bread Pudding (with optional glazes); and Sweet Rice Pudding. Of course, we can’t visit Belgium without tempting you with what they’re famous for… waffles & chocolate! Wannes will end the class with a scrumptious combination of Chocolate Coated Vanilla Waffles. Light appetizers, coffee and tea included. Monday, November 11 from 6:00 to 8:30 pm

Ms. M’s Catering Hands-on Sushi Maria Vanderhorst $45/$35 Co-op Members

This fun class will take you through the basics to flavorful filling ideas. Students will create four rolls: Grilled Teriyaki Salmon; Seared Ahi, Tobiko and Green Onion; Tempura Prawn with Cucumber and Japanese Spicy Sauce; and Sesame Soy Portabella Mushroom with Crispy Shallots. Tea and Sake included.

A New Twist on American Classics class with Chef Jon Hoeschen| Photo by Lauren Fawcett

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.

Workshop

Gluten-Free

Hands-On

Wine Served

Vegetarian

Kid-Friendly

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www.northcoastco-op.com 8


local produce calendar

OCT.

Local & in Season

What's "growing on" for the month of October. 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! Store selections may vary.

FRUIT

APPLES Blushing Gold* Chenango Strawberry Empire Fuji* Fuji Gala Galarina Golden Delicious Granny Smith Granny Smith* Gravenstein Gravenstein* Honeycrisp Ida Red Ida Red* Jonagold Jonagold* Jonathan King* King McIntosh Mutsu* Mutsu Pippin* Pippin Priscilla Red Delicious* Sierra Beauty* Spartan Spigold Stayman’s Winesap* Waltana Winesap *Conventional

GRAPES Green Red MELONS Cantaloupe PEARS Asian Bartlett Comice D’Anjou QUINCE Quince

VEGETABLES ARTICHOKES Artichokes Baby Artichokes BEANS Cannellini Edamame Green Beans BEETS Chioggia Gold Mangel Red White BROCCOLI Broccoli Broccoli Florets Broccolini Romanesco BRUSSELS SPROUTS Brussels Sprouts

9

CABBAGES Baby Bok Choy Bok Choy Green Green Savoy Napa Red Red Savoy CAULIFLOWER Cheddar Green Purple White

GREENS, PACKAGED - 5 oz. Arugula Baby Lettuce Basil Salad Mache North Coast Mellow Mix Spinach Spring Mix Sweet and Spicy Mix Watercress KOHLRABI Green Purple

CORN Decorative

LEEKS Leeks

CUCUMBERS Armenian Japanese Lemon Slicing

LETTUCE Butter, Green Butter, Red French Crisp Iceberg Leaf, Green Leaf, Red Oakleaf, Green Oakleaf, Red Romaine

EGGPLANT Beatrice Calliope Chinese Globe Japanese Mixed Specialty Sicilian HERBS Basil Catnip Chives Cilantro Dill, Baby Dill, Pickling Lemon Balm Lemon Grass Oregano Parsley, Curly Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon GOURDS Decorative GREENS, BUNCHED Arugula Chard, Gold Chard, Green Chard, Rainbow Chard, Red Collard Greens Dandelion Greens Greens, Mixed Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mizuna Mustards GREENS, LOOSE Arugula Braising Mix Spring Mix Sweet and Spicy Mix

October 2013

MUSHROOMS Lion’s Mane Oyster Shiitake ONIONS Cipollini Green Red Spring Walla-Walla Yellow PEPPERS Anaheim Bell, Green Bell, Orange Bell, Purple Bell, Red Bell, White Bell, Yellow Italian Sweet Jalapeño Pepperoncini Pimento Poblano Serrano POTATOES All Red (red inside too!) Devina Devina, 5 lb Fingerlings, French Kennebec Purple Majesty Red Red, 5 lb Russet Russet, 5 lb Variety, 5 lb Yellow Finn Yellow Finn, 5 lb Yukon Gold Yukon, 5 lb PUMPKINS Cinderella Fairy Tale Jack-o-Lantern Mini Snack Jack

Sugar Pie Winter Luxury RADISHES Daikon Easter Egg French Breakfast Pink Beauty Red Watermelon ROOTS Burdock Celeriac Jerusalem Artichokes Parsnips Rutabaga Turnips SHALLOTS Shallots SPINACH Bunch Loose SPROUTS Pea Shoots Sunflower SUMMER SQUASH Crookneck Mixed Specialty Sunburst Zucchini Zucchini, Gold TOMATOES Cherry, Black Cherry, Mixed Cherry, Red Cherry, Red Grape Cherry, Sungold Cherry, Yellow Pear Mixed Heirloom Mixed Heirloom Mixed Heirloom Roma Slicing WHEATGRASS Wheatgrass WINTER SQUASH Acorn, Green Acorn, White Banana Blue Ballet Blue Hokkaido Buttercup Butternut Carnival Delicata Honeyboat Jester Kabocha, Green Kabocha, Grey Kabocha, Red Kabocha, Speckled Long Island Cheese Marina de Chioggia Muscat de Provence Peanut Red Kuri Spaghetti Sweet Dumpling Sweet Meat Turban

Farmer Key Claudia’s Herbs , Orleans Distance to: Arcata Store 78 mi. Eureka Store 85 mi. Clendenen's Cider Works, Fortuna Distance to: Arcata Store 26 mi. Eureka Store 18 mi. Earthly Edibles, Korbel Distance to: Arcata Store 11 mi. Eureka Store 18 mi. Feral Family Farm , Blue Lake Distance to: Arcata Store 9 mi. Eureka Store 16 mi.

Fruitwood Farm, Orleans Distance to: Arcata Store 74 mi. Eureka Store 85 mi. Honey Apple Farms, Arcata Distance to: Arcata Store 5 mi. Eureka Store 14 mi. Hunter Orchards, Grenada Distance to: Arcata Store 176 mi. Eureka Store 183 mi. Little River Farm , Bayside Distance to: Arcata Store 2 mi. Eureka Store 7 mi.

Lost Coast Farm, Petrolia Distance to: Arcata Store 57 mi. Eureka Store 49 mi. Luna Farm, Willow Creek Distance to: Arcata Store 40 mi. Eureka Store 47 mi. Mycality Mushrooms, Fairhaven & Arcata 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. Organic Matters Ranch, Freshwater Distance to: Arcata Store 9 mi. Eureka Store 7 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. Swallowdale Farm, Arcata Distance to: Arcata Store 9 mi. Eureka Store 16 mi. Warren Creek Farms, Arcata & Blue Lake Distance to:Arcata Store 9 mi. Eureka Store 13 mi. Wild Rose Farm , Ferndale Distance to:Arcata Store 28 mi. Eureka Store 20 mi. Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi. Eureka Store 48 mi. 


local produce foodrecipe news By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

Featuring Peppers from Willow Creek Farms

P

eppers in a variety of colors and shapes are plentiful this time of year. Bell peppers are a type of sweet pepper that mature to various colors depending on the variety. The most common varieties of bell peppers turn from green to red. As green peppers ripen on the plant, they become sweeter. Other varieties turn from green to yellow, orange, brown, purple and even black! The primary substance that controls ‘hotness’ in peppers is called capsaicin, and it’s found in very small amounts in bell peppers and other sweet peppers. Peppers are packed with vitamins A and C and have significant amounts of folate and vitamin B6. What is good about sweet peppers is that there’s virtually no fat, no sodium or cholesterol, but they are loaded with fiber. Check out the peppers from Pierce Family Farm, Willow Creek Farm and Luna Farm. You’re sure to fall in love with peppers!

Ingredients: (Serves 4)

Photos by Lauren Fawcett

Directions

1.

2.

•5  medium peppers (about 2 pounds), different varieties – Bell, Anaheim, Pimento, Poblano, Sweet Italian • 2 garlic cloves, chopped • ½ - 1 teaspoon olive oil • ½ lemon, juice and zest • basil, fresh (3-5 leaves), chopped • salt and pepper to taste

1. Remove the stem end of the peppers and slice them in half lengthwise. Remove the seeds and ribs, slice in to strips about ¼ inch thick. Roughly chop garlic and basil.

3.

2. Heat the olive oil in a medium pan and sauté the garlic over medium-high heat, until the garlic is a light golden color.

4.

produce specials

New Specials every Tuesday available in stores and online www.northcoastco-op.com

3. Add the peppers and cook until just warmed through, about two minutes. Turn off the heat, add the lemon juice and zest, basil and salt and pepper to taste. Serve immediately.

4. Optional-Kick up the heat! Add one chopped jalapeno or cayenne pepper to the other peppers. See finished dish above.

10 www.northcoastco-op.com 10


cooperative community

Member Comment Board

Member Sur vey DEADLINE TO ENTER OCT. 31

W AUG IN US N T’S ER !

G

IF

W

RD

$2 IN A T C 5 A

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.

We’re celebrating Non-GMO month! What’s your favorite non-GMO product that the Co-op carries?

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 co-opnews@northcoastco-op.com with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

11

October 2013

Erich Schimps | Member # 1596


co-op community

E T O V t to e g r t fo ’ n o D

Now

SEASON II Wednesdays 7:30pm

BEGINNING OCTOBER 2

LOCAL SPONSORS

NORTH COAST CO-OP COAST CENTRAL CREDIT UNION PIERSON BUILDING CENTER

15 . t c thru O

ms u r o ate pF.com d i d an stco-o C e h h t orthcoa c t a W www.n

Get to know your candidates as they answer your questions in video forums. For complete voting guide, written candidate statements and official ballot, pick up the Special Election Section in either store location or view it online at www.northcoastco-op.com. Ballot Boxes are available in both store locations

Eureka Car Stereo Car Audio • Mobile Video • Auto Security

Alpine • Focal • Pioneer JL Audio • Kicker Viper www.eurekacarstereo.com

15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00

LOVING HANDS INSTITUTE

State Licensed School for Holistic Massage Therapy Since 1989

Private Massage Practice, Open Daily 

www.lovinghandsinstitute.com

go paperless Receive a digital copy of the Co-op News and say “no more” to paper newsletters. Send your request to co-opnews@northcoastco-op.com with the subject line “Go Paperless.” Please include your full name & member number.

www.northcoastco-op.com 12


food & community news

O

ctober marks the 4th Annual Non-GMO Month. Founded in 2010 by the Non-GMO Project, Non-GMO Month encourages consumers across North America to better understand GMOs and their potential threats to our health and the environment. The quest to label GMOs is a cause near and dear to our Co-op heart, which means we’ll be celebrating big time. You’ll find over 1,000 items labeled Non-GMO Project Verified on our shelves and dozens of verified sale items in our October Sustainable Savings flyer (conveniently labeled with the Non-GMO Project butterfly). Plus, check out the back page of our sales flyer for a complete guide to our free GMO educational materials which can be found at Customer Service in either of our store locations. Happy Non-GMO Month! Learn more about the Non-GMO Project • www.nongmoproject.org

Find a guide to our GMO educational materials on p. 16 of the Sustainable Savings Flyer

Fears of Radiation Contamination Should We Be Concerned about Seafood?

The researchers concluded that heavy seafood consumers—defined as eating 273 pounds of contaminated fish—would receive radiation doses almost equivalent to that of one dental x-ray.

Brenda Harper Consumer Education Coordinator

O

ver two years ago one of the largest earthquakes ever wreaked havoc in Japan. A gigantic tsunami devastated entire towns, killing and displacing many people. The Fukushima Daiichi nuclear power plant was badly damaged causing reactors there to release radiation into the atmosphere and ocean. Water contaminated with radiation continues to leak into the ocean from the damaged reactors. People in California are concerned that seafood from their coastal waters may also be contaminated with radiation. Many scientists from the United States and abroad are studying the effects of the radiation contamination.

13

A recent report was published in the Proceedings of the National Academy of Sciences entitled “Evaluation of Radiation Doses and Associated Risk from the Fukushima Nuclear Accident to Marine Biota and Human Consumers of Seafood.” The researchers concluded that heavy seafood consumers—defined as eating 273 pounds of contaminated fish—would receive radiation doses almost equivalent to that of one dental x-ray. The average person received, about half that over the course of a normal day from a variety of natural and human sources. Despite reassurances from the Food and Drug Administration and other scientists that radiation is all around us in our daily lives, some of our shoppers still have concerns about developing cancer from the free radicals associated with radiation exposure—either from eating radiated seafood or other contaminated sources. Some of the most popular foods, herbs and supplements used to minimize the effects of

October 2013

radation that we hear requested are: Ashwaganda, Astaxanthin, Chlorella, Coconut oil, Fulvic Acid, Ginseng, Kelp and other seaweeds, Magnesium, Reishi mushrooms, Selenium Vitamin C, andZeolites. Our knowledgeable Wellness Department staff can assist in finding these products, but remember that they are not medical practitioners. Please do your research and determine what products are right for you. If you are concerned about radiation contamination in seafood, here are some great articles from National Geographic: • Fukushima’s Radioactive Water Leak: What You Should Know http://news.nationalgeographic.com/ news/energy/2013/08/130807-fukushima-radioactive-water-leak/ • Latest Radioactive Leak at Fukushima: How Is It Different? http://news.nationalgeographic.com/ news/energy/2013/08/130807-fukushima-radioactive-water-leak/

GMO = Genetically Modified Organisms

Disaster Prep

101

Fix Potential Weaknesses By Judith Warren Emergency Preparedness Guru

P

reviously this series has touched on likely natural disasters, planning for disasters, and assembling disaster supply kits. This month’s tip is about identifying and fixing common home and workplace building weaknesses. Most buildings are built to withstand the downward pull of gravity, but here in earthquake country, buildings also need to withstand seismic shaking in all directions ─ up, down and side to side. Depending on when and how your home or office was built, it may be more vulnerable to earthquakes. Common problems include: • structures not anchored to their foundations • weak crawl space walls • first stories with large openings • unbraced pier-and-post foundations • unreinforced masonry walls, fireplaces or foundations  onsult an engineer, architect or contractor C to evaluate your building’s safety. A good source of information is FEMA’s “Earthquake Safety Guide for Homeowners” available at http://www.fema.gov/media-library/assets/ documents/1017?id=1449.


let’s go shopping

More Ways to Save

basics basic goods at basic prices

Co-op basics is a program exclusive to the North Coast Co-op which provides our customers with everyday low prices on a variety of basic items. Look for the Co-op Basics logo on shelf tags to save money on a diverse variety of products.

REDUCED PRICE

REG. PRICE

North Coast Co-op Bakery Sliced Sourdough Bread

$4.37 $4.89

Bulk Black Beans*

$1.58

$1.99

Bulk Brown Rice, Short Grain*

$1.62

$1.99

Bulk Co-op 40th Anniversary Coffee* $8.93

$11.19

Bionaturae Spaghetti*

$2.71

$3.59

Co-op Organic Apple Juice*

$8.83

$8.99

Field Day Pasta Sauce, Tomato Basil*

$3.34

$3.79

Maranatha Organic Crunchy Peanut Butter*

$6.34

$7.99

Mi Rancho Corn Tortillas *

$2.70

$2.99

Nature’s Path Heritage Eco Pack Cereal*

$8.43

$9.99

Organicville Ketchup*

$4.37

$5.49

So Delicious Non Dairy Beverage *

$2.52

$2.89

Tinkyada Brown Rice Spaghetti

$3.11

$3.99

Wild Planet Albacore Tuna

$3.45

$3.59

Rocky Junior Chicken, Free Range

$2.58

$3.05

Biokleen Liquid Laundry

$9.63

$12.69

Natural Value Toilet Paper

$5.52

$6.39

Natural Value Kitchen Bags

$3.54

$3.99

Natural Value Paper Towels

$1.12

$1.49

Bananas*

$1.17

$1.29

Carrots*

$1.17

$1.49

Rumiano Monterey Jack Cut & Wrap, Veg. Enzyme

$2.76

$3.49

Tofu Shop, Water Pack, Regular

$2.58

$2.99

Annie’s Homegrown Pizza

$5.99 $9.39

Garden Burger Veggie Burgers

$2.99 $4.59

Back To Nature Crackers

$2.79 $4.59

Earth Balance, Coconut & Peanut Spread*

$3.99 $5.99

Imagine Rice Dream Original*

$1.19 $3.19

Lakewood Lemonades*

$1.99 $4.59

Late July Bite Size Crackers*

$2.59

Nature’s Path Cereal*

$2.99 $5.19

Raw Revolution Food Bars*

$1.19 $1.69

Rudi’s Bread*

$2.74 $4.99

Follow Your Heart, Vegenaise

$3.29 $5.19

Nancy’s Yogurt*

$6.49 $9.59

Silk Soy or Almond Milk

$1.99

$4.39

Stonyfield Frozen Yogurt*

$2.69

$4.49

Yves Veggie Slices

$1.49 $3.99

Avalon Organics Shampoo

$5.99 $10.19

South of France Bar Soap

$3.99 $5.99

$4.79

These items are no longer on sale. For demonstation purposes only.

The Co-op works with NCGA (National Cooperative Grocers Association) to bring you bimonthly and monthly specials called Co+op Deals. You can find Co+op Deals in our Sustainable Savings flyer and throughout the aisles of both of our store locations.

basic goods at basic prices

Co-op Basics items, our monthly Coop Deals sales items, and Co-op Deals coupons. As you can see, shoppers selecting these items would end up with a 28% savings! That’s real money back in your pocket and if you’re a member you can take another 5% with your monthly member discount. We know that grocery budgets can get tight, and we’re so happy to be able to offer new, low prices on a variety of basic items throughout our stores. Next time you shop the Co-op, be sure to look for the Co-op Basics and Co-op Deals pricing signs throughout our aisles—you might be pleasantly surprised at how much you can save.

basics

W

e were so excited to tell you about our new Co-op Basics program in the last issue of the Co-op News, that we may have left out a few important tidbits...such as the correct, reduced prices Co-op Basics provides. So, allow us to re-introduce Co-op Basics—our new program that offers everyday low prices on a wide variety of quality, basic products. You can expect to pay 5% to 25% less than our regular prices on basics like butter, beans, bread, pasta, toilet paper, and more. And you’ll only find GMO-free products on the Co-op Basics list. To the right are the results of an average sample shopping trip utilizing

ITEM

Everyday savings on basic items.

(Re)Introducing Our Co-op Basics Program

Highlited items indicate additional savings with Co+op Deals coupons. *Indicates organic items.

GRAND TOTAL (TAX NOT INCLUDED) $146.75

$203.06

Total Savings: $56.31 Percent Saved: 28%

www.northcoastco-op.com 14


a film by Chuck Schultz

Help fund the making of this film by going to www.indiegogo.com/projects/the-last-crop and donating before October 30.

$20 Gift C a ar o win t r d! e t En Come into either store location this October to guess the weight of the giant pumpkin, grown organically by our local farmers at Willow Creek Farms! Those who guess closest to the pumpkin’s actual weight will win a $20 gift card. See rules and regulations at either store location. Employees and their families are not eligible to win.

Board activities

Election Oct 15 Deadline to vote for General Election seat. See the Special

Oct 11 Cake cutting celebration in honor of 40 years of the North Coast Co-op at both store locations from 11am to 1pm. FREE!

Oct 19 | 5-9:30pm 40th Anniversary Celebration and Annual

Election Section in the September issue of the Co-op News (see p. 2) Voting stations are in each store or visit http://www.northcoastco-op.com/about.htm#board.

Membership Meeting (see p. 2)

Oct 19 New directors announced at 40th Anniversary Celebration and

Oct 5 Pastels on the Plaza fundraiser for Northcoast Children’s

Annual Membership Meeting. Arcata Community Center (see p. 2)

Board of Directors Meetings

Co-op members invited to attend. Oct 19 | 5-9:30pm 40th Anniversary Celebration and Annual Membership Meeting. Arcata Community Center (see p. 2) Nov 7 | 6-8pm Co-op Community Kitchen, Eureka store location 

Co-op Action Committee

Meets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm

Finance Committee

Meets quarterly. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm 

Co-op Events Oct 1-Oct 10 Co-op Pumpkin Patch school tours. Schedule

already booked for this year. Contact Brenda Harper (707) 826-8670 ext. 123.

Co-op Sponsored Events  Services. See resident Co-op artists in action at the Plaza in Arcata beginning at 10 am.

Oct 5 & 6 Medieval Festival of Courage presented by Coastal

Grove Charter School. Enjoy jousting knights, dancing dragons, medieval morsels and spirits, a harvest market, games and fyne entertainment celebrating the art of agricultural traditions. More info at http://medievalfestivalofcourage.org/.

Oct 12 Northcoast Regional Land Trust Annual Dinner and Celebration. See www.ncrlt.org  for more information.

Oct 26 Harvest Festival presented by the North Coast Growers Association. More info at http://www.humfarm.org/.

Deadlines

Oct 15 at 5pm Ballots due for the Board of Directors election (see p. 12) Oct 31 40-for-40 Giveaway entries due (see p. 2)  Oct 31 Guess the Weight of the Giant Pumpkin entries due (see p. 15) Oct 31 Member Surveys due (see p. 11)  Nov 1 Co-op Community Fund Grant applications due (see p. 3)

Stay Connected to Your Board Catch up on Board Business Find meeting agendas and minutes at www.northcoastco-op. com in Board/Elections under the About Us tab. Attend a Board Meeting 40th Anniversary Celebration and Annual Membership Meeting. Oct 19 from 5-9:30pm at the Arcata Community Center. Check in with Our Membership Coordinator, Bella Waters Contact Bella Waters via email at bellawaters@northcoastco-op. com or by phone (707) 8268670 ext. 135.


October 2013 Co-op News  

A monthly publication of the North Coast Co-op in Arcata and Eureka CA.

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