The Tonic Spring 2019

A local supplement by Sno-Isle Food Co-op | Spring 2019

Board of Trustees Brody Price Bruce MacCracken Christina Kilbourn Dawn Brown John McAlpine Mark Thornley Sam Shipley Tina Hokanson Tye Ferrell General Management Amber Kriesher Gretchen Weimer Spring Contributors Adam Jupp Amanda Haggerty Cheri Soraparu Drew Jonasen John Mostrom Marketing Team Mac Dobbins Laura Finley Leah Scates Rebekah West

Contents Every Issue

Our Story

1 Greetings

welcome to spring at the Co-op

4

The Co-op Difference

2

Green Team Update searching for greener pastures

2

Co-op Mission

13 Get Involved a note from the board

@snoislefoodcoop

12 Giving Back

from the Co-op to community

Springtime

Feast

6

7

425.259.3798

sustainability as a co-op value

18 Events & Classes

Field Notes the season’s local produce

11 Words of Wellness

Sno-Isle Food Co-op 2804 Grand Ave Everett, WA 98201

more than just a local grocer

mindful allergy solutions

11 Ask a Nutritionist

the benefits of eating local

Craving Cruciferous recipes for wholesome entertaining

10 Hops and Vines

seasonal beer and wine 15 Co-op Cookin’

the deli’s No Bake Cookies

A note from:

Leah

When I first began working at the Co-op, I didn’t really know what made it so different (besides having a really sweet atmosphere of happy faces, good smells, and delicious foods). I quickly came to realize that most who shop at the Co-op are not only health conscious, but also genuinely care where their food comes from. In the time since, I have gone on to learn the importance of what it means to be community owned – a cooperative!

I often times find myself imagining what it would look like if all businesses operated as a cooperative does. Could you imagine if your favorite restaurant sourced most of its products locally and distributed profits back to the community? That’s feeding the community in more ways than just one!

I’d like to think of our co-op as a growing community resource.

If you’re looking for education on organic, non-GMO, grass-fed – the Co-op can help you! One thing I value is that we always prioritize making our classes as easily accessible as possible.

If you want to learn more about nutrition, cooking, or even massage – you can, at little to no cost.

With this being the first year that we have distributed Patronage Dividends, I now have an even greater understanding of the value of co-op ownership. The percentage of dividends that the Board retains will be invested in future store expansion, and as we grow this means more space to carry more products, more variety for our customers, and larger aisles for a better shopping experience. The more sales we are able to make, the more we are able to give back to our community. That means more donations to non-profits, more food accessibility programs, and of course more owner benefits. I cannot wait for our expansion to one day arrive!

If there is one thing that I have learned by working here, it’s that co-ops have power to make an impact. Every decision made at our Co-op is mindful and diligent, from the producers we choose to carry to the products we choose to take home.

If you’re at the Co-op, if you’re reading this, you’ve gone out of your way to be here because you care. I speak on behalf of all of us here when I say for that we are truly thankful.

In cooperation, Leah Scates Branding Coordinator

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Green Team Update Data is our new best friend!

by Adam Jupp, Scan Coordinator Last year saw the creation of our “Green Team”, a group of staff committed to guiding Sno-Isle towards becoming a Zero Carbon Footprint community. The first step to reducing and offsetting our carbon footprint is to understand how large this footprint is, which means accurately measuring both our energy usage and our waste output.

The last few months have seen us partnering with BuddyOhm, a company that monitors and provides us with live data of the energy being used around the store, as well as live temperature readings for our coolers and freezers.

As we struggle within the confines of our historic (and unfortunately poorly insulated) building, we aim to use this data to become as energy efficient as possible.

For 2019 we have set ourselves the goal of reducing waste, particularly waste to landfill, and are introducing a few initiatives to help make this happen. Most noticeably, after much research, we are delighted that our Deli has finally “gone green”, with new compostable containers throughout.

Behind the scenes, we are also putting a system in place to accurately measure exactly what waste goes where. Until now, we have only been able to estimate waste amounts (see chart) but going forward accurate data will enable us to review our goal of reducing our “landfill waste” to a maximum of 10%, and hopefully will make us all more mindful of what we discard, both as individuals and as an organization.

We will naturally be sharing our progress with you along the way. Watch this space!

Our 2019 goal is to reduce our landfill waste to no more than 10% of our total:

The Co-op’s awesome green team (left to right): Stevie, Gretchen, Kaila, and Adam

Co-op Mission: Sustainability by Laura Finley, Marketing Manager Sustainability at a glance

At Sno-Isle Food Co-op, we take care to make responsible decisions when it comes to our daily operations. We look at sustainability from the beginning of the cycle through to the end. The products we carry are all chosen not only by what the ingredients are made from, but how they are made.

If made with eco-conscious packaging at the end of that product’s lifespan, we’ve helped to handle waste responsibly.

The Co-op’s values

Our mission directs us to “operate in an Eco-Friendly and sustainable manner at the highest level possible.”

We are continually working to improve our product guidelines, resulting in tailored products that exceed the goals of this mission. Inspired by our green values, we have started a committee of staff called ‘The Green Team.’ Using points 2 and 3 of the Co-op’s Mission Statement as driving force, the Green Team focuses on finding new ways to bring us towards our goal of true sustainability.

Learn more about our mission on our blog at snoislefoods.coop/blog

The Co-op’s Mission

To achieve our mission is to: 1. Feature wholesome and organic products

2. Support local and sustainable growers and producers 3. Operate in an Eco-friendly and sustainable manner at the highest level possible 4. Provide outreach and education to promote health and sustainability 5. Thrive financially while maintaining affordability 6. Grow a diverse membership, expand member involvement and be a proactive member in our vital (ever-changing) local communities 7. Demonstrate a commitment to access and inclusion.

8. Providing a desirable work place by investing in our employees well-being

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by Laura Finley, Marketing Manager If you love it, why not own it?

Joining our family of Co-op owners is easy, but why should you? To answer this, we must look at how we differ from other grocers. At Sno-Isle, our driving force is our vision: “Sno-Isle Food Co-op: Growing the Health of Our Communities from the Roots Up!�. We support this vision of healthy community through our focus on nutrition and wellness, sustainability, education, diversity, and inclusion. It is these core elements that combine to create The Co-op Difference.

The Co-op Difference is the positive impact we make every day by being: Owned by the Community.

Democratic.

Not For ProďŹ t.

Sustainable.

Local Sustainability

co-op ownership as affordable and accessible as possible. A lifetime ownership costs just $100, is fully refundable should you change your mind, and can even be paid for over time with our easy $5 monthly payment plan. Not only do owners receive Owner Benefits, but ownership directly supports the growth of the Co-op and all that we do.

Our focus on sustainable nutrition is achieved through our dedicated staff working to source as many Pacific Northwest products as possible. Supporting local farmers, producers and vendors is a win-win, we support the economy of our local communities whilst also creating relationships with our suppliers. We can visit the farms growing our produce, we can Becoming a co-op owner comes with perks that go far beyond talk face-to face with those creating the products on our shelves. discounts. As a co-op, we must be accountable to our owners, These relationships provide transparency, allowing us to ensure and as such our owners are able to elect and run for the our vendors meet our ethical values and our high standards of leadership of the Co-op; the Board of Trustees (see page 13). quality, and meaning our customers can have confidence in The Co-op must also hold a vote to decide on any changes to the products they buy for themselves and their loved ones. the Co-op’s bylaws, a recent example of which was the 2017 Building on this even further, we have recently introduced our vote on whether to introduce Patronage Dividends. Passing New Vendor materials. These materials include strengthened with 90% of the votes, Dividends provide a sustainable way buying practices that identify what quality means to the Co-op. for the Co-op to give back to its owners while saving for the store’s bright future.

Find new vendor info online at snoislefoods.coop/vendors.

Sourcing local doesn’t only mean fresher food, supporting our neighbors, and a knowledge of what we put on our shelves, it also is far more environmentally sustainable. This commitment to a sustainable existence is a core value at Sno-Isle and is an integral part of our behind-the-scenes operations. Our new Green Team (page 3) are a dedicated bunch who regularly come together to research new ways of reducing our carbon footprint, (and offsetting whatever footprint remains). Thanks to the team the last few months have seen new compostable deli containers and utensils arriving in the deli, new energy monitoring systems throughout the store, as well as waste recording procedures set in place to ensure that we are continually reducing the amount of waste produced.

Building Community

Owners are also able to vote for eight Register RoundUp recipients. Register Roundup is the monthly program where

Growing the health of our communities from the roots up! customers are given the opportunity to donate the change from their transaction to a local charity (the four remaining Register RoundUp recipients are determined by our staff).

In addition to these charities, Sno-Isle Food Co-op is also a supporter of many worthwhile local organizations. To learn more about all the ways we give back, check out page 12.

As both a business and an employer, we have a strong belief in paying fair wages to our staff, and fair prices to our producers.

This way, the Co-op generates more income for those on our doorstep; in fact, studies have shown that for every $1 Looking Forward spent at a co-op, $1.60 is created in the local economy. This At our core, we are a grocery store, and are determined to investment creates more buying power in the community be the very best grocery store we can be. We hope you’ve and has been shown to stay within that community for longer. noticed we are packed full of awesome products; however, we This means we are able to strengthen, build and invest in our would love to add more variety and even more space for our neighbors, year on year. customers to enjoy their local co-op. This means expansion!

We are currently assessing several future options to provide Sno-Isle Food Co-op also strives to support our community by our community with an awesome co-op that will have the providing education through local experts and knowledgeable space to meet the needs of our ever-growing family, products staff. We offer a variety of classes and workshops, usually at and services.

This will be an exciting journey for us, and we little to no cost, in topics ranging from nutrition, gardening, would be delighted if you could join us for it. and zero waste, to crafts and plumbing (page 18). We will also continue to use our website as a resource providing recipes, Finally, to all our customers and owners, thank you so much for zero waste solutions, and articles relating to community all you have contributed to the growth of Sno-Isle Food Co-op. building, and in future years we will be delving into food access We are excited to see what our future holds, and we will keep advocacy. Education is a two-way relationship, and as such our you updated every step of the way. Co-ops are co-operation, classes are here to serve the needs of our community… if you collaboration, and community. Over the past 23 years, we want to know about it, we want to host it! have worked together to craft this quirky, passionate and amazing co-op that strives to embody all aspects of The CoOwnership for All op Difference, and that is thanks to our awesome customers, One of our main priorities is to provide a safe, accessible and community members, volunteers and staff. inclusive place for our staff, our owners, customers, and our “Alone we can do so little; together we can do so much.” community members. You don’t need to be an owner to shop – Helen Keller or attend classes… at the Co-op, everyone is welcome! Having said that, for those of you that would like to invest, we’ve made page 5

Field Notes A guide to Springtime produce

by George Caldwell, Produce Manager Spring brings great transition to the Co-op’s produce department. In winter, products are primarily harvested in Southern California, Arizona, and Mexico. This will change as we get into spring. Growers in the Pacific Northwest are preparing fields, building up soils and growing plant starts in greenhouses, looking forward to what is hoped to be a bountiful harvest.

When it comes to fruit, citruses are expected to be available in great abundance with attractive pricing. Selections will include Navel and Cara Cara Oranges, Grapefruit (including the delicious Oro Blanco and Star Ruby varieties) and Pommelo. Red and Green Seedless Grapes will appear late April and early May and Blueberries will increase in volume.

Our fresh vegetable displays will be stocked with Broccoli, Cauliflower, Asparagus, Cucumbers, Zucchini and all types of Tomatoes. Tomatoes will include flavorful Heirlooms bursting with color to remind us that summer is just around the corner.

Speaking of summer being just around the corner, our local growers will soon begin to share their harvests of fruits and vegetables. Greens to keep an eye out for include Kale (Green, Red, and Lacinato) and Swiss Chards in a variety of brilliant colors. Fruits will include berries! Strawberries, Raspberries (gold and red), and Blueberries from Hazel Blue Acres, which are especially delicious.

During the PNW harvest period growers will bring products directly from their farms to our co-op! Several growers come to mind including Garden Treasures Farm (Arlington), Nora Farms (Snohomish), and Viva Farms (a cooperative of farmers in Skagit Valley). These are of course only a handful of the local growers we will have the pleasure of knowing this year.

Thank you to our owners, customers, and all the staff at SnoIsle; all of whom contribute to offering the best in product selection here at the Co-op. Thank you!

CAULIFLOWER

Springtime welcomes one of our favorite veggie groups; the Cruciferous family!

Broccoli, cauliower, kale - there’s no end to what you can do with these delicious foods.

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broccoli stir fry INGREDIENTS:

1 large head broccoli, separated chopped into florets 2 bunches curly kale, tough stems discarded 3 tbsp olive oil 3 garlic cloves, peeled and sliced ½ tsp cumin seeds 1 tsp regular chili flakes salt 1/3 cup mint leaves, roughly shredded 1 tbsp lime juice 1. Bring a large saucepan of salted water to a boil and blanch the broccoli for 90 seconds. Lift out with a slotted spoon, refresh under cold running water and dry well.

2. Drop the kale into the boiling water, blanch for 30 seconds, then drain and refresh. Squeeze out as much water from the kale as you can using a tea towel, then set aside.

3. Heat the oil in a large saute pan on a high heat and add the garlic and cumin stirring a few times for about two minutes, until light golden-brown. Lift out the garlic with a slotted spoon and put on a small plate.

4.

Add the kale to the pan and fry for three to four minutes, until the leaves start to crisp up.

5. Add the broccoli, 1 tsp Chile flakes and 1/4 tsp of salt. Stir through for a minute, then transfer to a large plate or dish. Gently mix in the mint and drizzle with the lime juice.

Serve wit the remaining 1 tsp Chile flakes and the crisp garlic sprinkled on top.

Recipe by Lorraine Walker, eatwell.com

cauliflower Rice INGREDIENTS:

1 large cauliflower 2 tsp olive oil Salt pepper seasonings of choice 1.

Chop cauliflower into large florets.

2.

Place florets in a food processor and pulse to a coarse rice-like texture. If you don’t have a food processor, you can also use a cheese grater.

3. Heat olive oil in a large skillet over medium heat.

4. Add the cauliflower rice into skillet and cook until golden, stirring occasionally.

5. Season as you like and serve alongside the broccoli stir fry! page 8 Recipe by Leah Scates, Sno-Isle Food Co-op staff

avocado quinoa salad DIRECTIONS:

1. Preheat oven to 450F.

INGREDIENTS:

1 cup quinoa 1 tsp salt 1 tsp tumeric 1 large head cauliflower 1 small red onions 1 tsp curry powder 3 tbsp safflower oil 1 can (15 oz) chickpeas 1/4 pound spinach

DRESSING:

1 avocado 1/2 a bunch cilantro 1/4 cup lemon juice 1/2 cup filtered water 1 tbsp agave 1 1/2 tsp cumin 1 1/2 tsp salt 1/2 cup safflower oil

2. Cook quinoa with salt and cool completely. Fluff with a fork or measuring cup before using.

3. Toss prepped vegetables with safflower oil and seasonings onto a single layer on 2 large sheet pans lined with wax paper.

4. Roast veggies for 20 minutes or until tender and brown.

5. Cool completely.

6. To make dressing: Blend ingredients in a food processor or blender. Dressing should be completely smooth. Add water as needed to thin.

7.

To compose: layer quinoa, spinach, and roasted vegetables. Drizzle dressing as desired. Enjoy!

Recipe by Sno-Isle Food Co-op’s Deli

The Co-op’s wine selection is always changing, in part due to the expertise of John Mostrom. John works with the Co-op’s Beverage Lead Corinne Herrewig in curating the wide variety we have in store and at our wine tastings!

Wine Tastings are every first and third Friday from 5-6pm: March 1 & 15 - April 5 & 19 - May 3 & 17

FABRE ROSÉ Provence, France

REVELRY VINTNERS CHARDONNAY

This delectable wine starts with an aroma of light fruit and a bit of earthiness.

The tongue picks up supportive acidity for the lemon and light stone fruit taste. It has a fairly extended finish with some herbal notes as you reach the end. It is a dry rosé that should pair well with Camembert cheese or a chilled seafood salad (Ah, summer!).

Revelry’s attention to detail is well reflected in this Chardonnay. The aroma starts the experience with light minerality and lemon zest. With a sip you get a soft mouth feel without the overwhelming “butteriness” of heavy California Chardonnay.

The wine follows with a mouth-watering finish and some herbal notes.

It’s price is more than most Chardonnay that we carry but the experience is incomparable.

OCCAM’S RAZOR This red blend is relatively new to the store – and it’s a bargain! It is the bottom level of wine for a new but incredible wine maker.

The aroma for this wine presented blackberry, tea and a hint of vanilla. The mouth-feel was very good for a wine this price and the taste presented me with a variety of flavors: hay, black pepper, raisin, blackberries and maybe some forest floor. The acid and tannins carry the finish a long way.

Drew Jonasen, assistant to the Beverage Lead, has truly found his co-op calling; beer. We dare you to read about these three favorite brews without craving a cold one yourself.

SPACE EAGLE BRETT IPA Aslan Brewing |Bellingham, WA 5.8% ABV - Tangy and light bodied, Pineapple and Herbal nose with a light mineral flavor

This IPA isn’t your typical hop-heavy IPA. With a beautiful hazy color this brew is part Saison and part IPA. This innovative take on a dry hopped citrus IPA challenges the typical IPA drinker’s expectations, but should pleasantly surprise a flexible beer lover. Pairs well with roasted poultry like a classic French-Style roasted duck from Mary’s Free Range Farm, and spring salad mix with a tangy vinaigrette.

Release: February – April

BLOOD ORANGE CIDER Incline Cider | Auburn, WA 6.5% ABV - Juicy Blood Orange with a balance between tart citrus and hops Release: January – March

FROM ASTORIA WITH LOVE RUSSIAN IMPERIAL STOUT Fort George Brewing | Astoria, OR 9.4% ABV - Rich toasted malt, nutty aroma, and chocolate notes

The whole line of Incline Ciders at Sno-Isle are designed to be enjoyed in the great outdoors. This blood orange is your perfect hiking companion. Take it to the top of Oyster Dome off Chuckanut Drive and enjoy with Back Roads maple pecan granola, fresh berries, your favorite Green Bank Farms Cheese, and Epic Provisions Sweet and Savory Bison & Uncured Bacon Jerky Mix. For the dark beer enthusiast this is one of the best Imperial Stout offerings in the PNW beer scene. Perfect for warming you up on a dark and gloomy winter night. Pairs well with grilled red meat, like a Top Sirloin from Olson Farms. For the more adventurous chef, it also provides an Oaxacan Mole like flavor when added to your favorite pork based chili recipe.

Release: January – March

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Words of Wellness Springtime Allergies

by Amanda Haggerty, Wellness Manager Ah, the sounds of spring; the birds, the bees, the children playing, the wheezing, the sniffling, and the coughing of seasonal allergies! Fortunately, the Co-op is here to help!

We have many products to help relieve those pesky allergy symptoms.

Using food to prevent allergy symptoms is a wonderful way to balance your immune system. Apple Cider Vinegar (ACV) can reduce mucous and maintain your lymphatic system, helping you ward off congestion and other symptoms. We have apple cider vinegar on aisle 2 and capsules available in Wellness. Local Honey is great too! It gives your body small doses of the allergens to help build your immunities.

Washington honey can be found in Bulk and Oregon Honey by the bread.

We also have herbal and homeopathic treatments in Wellness. A blend of Nettle and Quercetin is available from Oregon’s Wild Harvest. This blend supports your body’s normal histamine-producing response. Hyland’s, Boiron, and bioAllers all have great homeopathic blends that include Allium Cepa (or onion) to help with the leaking nose that comes with allergies.

If your allergies are already in full effect, try rinsing your sinuses with saline salts and a netti pot. My favorite is the easy to use Dr. Hana’s Nasal Rinse System. You can also use essential oils in the shower to clear your sinuses. Put a few drop of eucalyptus oil on a rag in your shower; the hot water will evaporate the oil into the air around you, clearing your sinuses.

Remember to always consult your physician before beginning any new treatments. This general information is not intended to diagnose any medical condition or to replace your healthcare professional. Consult with your healthcare professional to design an appropriate prescription. If you experience any side effects, stop and consult your healthcare provider.

Ask a Nutritionist Is it better to eat seasonally?

Yes for many reasons, the first being to maximize our intake of nutrients as nature intended. Our bodies are amazing down to the functioning of a single cell, and every cell and system of the body requires a plethora of nutrients in order to function optimally. We ideally get these nutrients from our food, and produce in particular has the highest concentration of nutrients when it is ripe and fresh. We all know the taste of the fresh summer tomato eaten right off the plant and we all know the taste of the store bought winter tomato. When produce is shipped across the country or the world it has to be picked before it is ripe and then often has to be chemically ripened. Taste has a direct correlation with the nutrients in food, so eat food when it is in season for super flavor and maximum nutrition.

Secondly, our body needs a wide variety of nutrients for optimal function. Each food has a different composition of vitamins, minerals, antioxidants, amino acids and fatty acids.

If we eat a small selection of food we are getting certain nutrients but may be missing out on others. When we eat seasonally, our foods are naturally rotated for us ensuring we get the wide variety of nutrients needed to maximize our metabolism. Also, if we eat the same foods all the time we can more easily develop sensitivities. This doesn’t happen as much with produce, however rotating our food doesn’t allow our immune system to get overloaded on any items, our foods naturally rotate with the seasons. And lastly, we of course want to do what is best for our environment and support our local farmers as much as possible. Eating what is in season in your region has many win-wins.

Cheri Soraparu, MS, CCN Certified Clinical Nutritionist Cheri Soraparu is a Board Certified Clinical Nutritionist and has been licensed and practicing over 10 years. She has always had a passion for learning about the body and helping others to feel and look their best. She is currently working on a nutrition oriented children’s book and looks forward to teaching community classes.

Submit your nutrition questions online at snoislefoods.coop/newsletter

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Marketing Manager Laura Finley with Everett Museum’s Chase Dermott.

Roundup Donations Since it’s launch in April 2018, co-op shoppers have given $11,221.43 to local non-profit organizations through the Register Roundup program. The Roundup program is a great way to give back to the community. To make a contribution, just ask your cashier to round up at the end of your transaction. It’s that easy! Thanks again for your help in supporting these local non-profits!

Winter 2018 Recipients January: Everett Museum of History $1,109.93 December: Within Reach $843.48 November: Sea Mar Community Health Center $884.58 Total = $2,837.99

Winter Donations Co-op means “cooperative.” Which also means to cooperate and collaborate.

At the Co-op, all of our profits go back to our customers, store improvements, and donations to local non-profits. Last November was Homeless Youth Awarness Month and we collaborated with Cocoon House for Giving Tuesday.

5% of sales from this day went to Cocoon House. With the money generated from this day, Cocoon House was able to feed 300 youths! If you shopped on Giving Tuesday at the Co-op - thank you!

November - January 4 Gift Baskets valued over $85 each = $340 Donation to Camp Fire Fund = $400

Cocoon House #GivingTuesday = $784.50 Total = $1,524.50

Amazing Front End staff: Tanner, Spencer, and Danika

To apply for a donation from the Co-op, visit us online at snoislefoods.coop/donations

Get Involved

A note from the Board: There are several exciting things happening right now within the Board of Trustees of Sno-Isle Food Co-op.

The Board retreat is approaching at the end of April and many of the volunteers are preparing by actively engaging in a visioning process to bring clarity and direction to our store’s future expansion. Feasibility studies are currently underway, and we are excited to review the findings to see the direction that the expansion may take. Once the Board has more information, you can expect to receive regular updates. Please check out the website for board meeting minutes, engagement opportunities, and other important information.

Brody Price

Bruce MacCracken

Christina Kilbourn

Dawn Browne

John McAlpline

Mark Thornley

Sam Shipley

Tina Hokanson

Tye Ferrell

Thank you, your Board of Trustees

Want to get involved?

Find information online at

snoislefoods.coop/about/BOT

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Meetings Board of Trustees Meeting Mondays 6-8pm March 4, April 1, May 6

Cooperative Principles The International Cooperative Alliance was formed in 1895 to advance the co-op model. Nowadays, all coops are governed by a set of 7 principals. On July 9th, 2016 our co-op’s Board of Trustees adopted 5 more!

These principles are guidelines by which cooperatives put their values into practice.

1.

Voluntary Open Membership

The elected Board of Trustees (BOT) welcomes all co-op owners to partake in the behind the scenes action of the Co-op. Learn about our long term goals and share your thoughts and concerns.

2.

Democratic Member Control

3.

Member Economic Participation

4.

Autonomy and Independence

Community Engagement Committee

5.

Education & Training

6.

Cooperation Among Cooperatives

Mondays 4:45-5:45pm

7.

Concern for Community

March 11, April 8, May 13

8.

Concern for Ecosystems

If you’re interested in volunteering for the co-op, this is a fun and exciting way to do so! Contact Outreach Coordinator Rebekah for more info.

9.

Concern for Workers

10.

Skilled Cooperative Management

Email: outreach@snoislefoods.coop

11.

Strategic Leadership

12.

Innovative Culture

Find the Cooperative Principle definitions online at snoislefoods.coop/principles

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Hank Danger has worked at the Co-op for almost five years. In September, we invited Danger to teach a cooking class in our classroom. What started as three people in attendance has blossomed into an average of twelve eager class goers hungry for Danger’s next meal. We asked Danger a few questions and his passion is contagious. We highly recommend attending one of Danger’s monthly classes (page 20) where he teaches many of our Deli’s favorite recipes.

How long have you worked in the world of food?

I have been cooking professionally for a bit over a decade now. I started in pizza, and have since run the gauntlet of restaurant options. Everything from burgers and fries to home-made Pan-Latin cuisine. From fast food to fine dining, I’ve worked at least a little bit of almost everything. Personally speaking, I was raised in a house by a single mother (usually holding down at least one job) with a younger sister who didn’t cook, and an older sister who couldn’t. Many nights a week I spent getting really creative with a can of tuna, some tortillas, and a box or two of mac and cheese.

What’s your favorite thing about cooking?

Long answer: The opportunity to learn something, practice something, and then (hopefully) enjoy the end result. The challenge of constantly trying something new. When you think about it, the average person lives for a little more than 27,000 days. That’s over 80,000 meals in your life! That’s a lot of bowls of cereal! Unless you can understand the fundamentals of cooking, which aren’t nearly as complex as some may think. Finally, the freedom to make a recipe my own, and the confidence to stand behind what I have created. Short answer: The sound and smell of cold onions and garlic hitting a hot pan! DE-lightful!

What do you tell people who are afraid of experimenting in the kitchen?

KNOCK IT OFF! A meal is a few different elements of food, prepared and mixed together in one way or another, and sometimes heated up. That’s it! It can be much more than that, but it doesn’t have to be. A kitchen is merely a room in which one prepares and sometimes heats up a meal. Don’t let yourself be intimidated by your food or any experimentation with it, or it will be much easier to become disappointed in what you’ve made or discourage yourself from trying something else. Think about it this way, if no one had ever grilled a peach, we wouldn’t know that grilled peaches are freakin’ delicious!!

What’s your favorite dish from the deli?

Perhaps the toughest question of them all. I have a hard time deciding between three, so I will be listing them all. My favorites are the Asian Noodle (it’s light, salty and sweet, with just a little tang and a touch of spicy crunch from the onions), the Garlic Lover’s Pasta Salad (a little heavier, but creamy, garlic-y, and delicious), and the Chipotle Chicken Salad (just . . . it’s just so . . . good). I’m also very proud of our sandwich menu. Get the Hewitt with pesto and bacon. You will NOT be disappointed!

Why do you teach at the Co-op?

I want the general public to know that what we do here is humble, simple, delicious, but most of all, affordable! I want people to want to cook for themselves and make informed choices about the things they eat and where they get them. . . It helps that I like to talk about food! page 15

Join us once a month for sweet and savory tunes, kindly curated by Everett’s local radio station 90.7 KSER. 90.7 KSER: Independent Public Radio kser.org

No Bake Oatmeal Cookies Yields 20 Cookies

These cookies are deliciously buttery and a top seller in the Co-op’s deli.

Perfect to take on a hike or pack in your little’s lunch - we love cookies.

INGREDIENTS:

2 cups peanut butter 1 cup Earth Balance soy free margarine 1 cup sucanant 1/3 cup cocoa powder 1/4 cup maple syrup 3 1/2 tsp vanilla 1/2 tsp salt 4 cups quick oats

DIRECTIONS:

1. Using a mixer, cream peanut butter and margarine until well combined.

2. Add maple syrup, water, vanilla & sucanant.

Blend until smooth.

3. Add cocoa powder, salt & oats. Blend until well combined.

4. Form 2 inch balls onto parchment lined sheet pan. Chill until firm and keep refrigerated for best enjoyment.

Martin Adams Wed. March 20 | 6-7pm A solo songwriter performance by one third of the local Everett band, Oliver Elf Army. oliverelfarmy.bandcamp.com

Brendan Wires Wed. April 17 | 6-7pm Elaborate, mind-bending electric bass guitar soloist works. brendanwires.com

Laüra Wed. May 8 | 6-7pm A far-out rock trio that’s all-lady and all Everett.

5. THAT’S IT! Easy peasy.

Recipe by Sno-Isle Food Co-op’s Deli page 16

Spring Events KSER at The Co-op Wednesdays 6-7pm | March 20, April 17, May 8 FREE! Everett’s own community radio station brings local music in store with live performances every 3rd Wednesday!

Line-up on page #16

Co-op Brunch Third Thursdays | 11am-2pm FREE! Enjoy delicious gluten-free pancakes prepared by our own staff and member-owner volunteers in the Co-op Classroom! Because your co-op loves you!

The Everett Art Walk Third Thursdays | 6-9pm FREE! Enjoy art by local artists in the Co-op’s dining area!

To view the complete map of the Everett Art Walk, visit EverettArtWalk.org. Featured artists include:

March 21 | Kylee Gullikson

Kylee is an Everett based mixed-media artist utilizing paints, wood, fiber, and photography.

Find her on Facebook @kyleeg22

April 18 | Corinne Herrewig

The Co-op’s Beer & Wine Buyer, Corinne can often be found at home sipping a fine wine while making her colorful works. Find her at bullsquidartist.com

May 16 | Sonya Lang

Using the digital darkroom as her playground, Sonya creates her vibrant, exaggerated view of the world.

Find her work at sonya-lang.pixels.com Show your art at the Co-op! Apply online at snoislefoods.coop/artwalk

Co-op Wine Tastings First and Third Fridays | 5-7pm

.

FREE! Join Corinne and John from the beer and wine department as they share their favorite wines with us!

Corinne Herrewig, find her stickers for sale in the mercantile department

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Find a list of dates at the top of page #10

The Classroom is Sno-Isle Food Co-op’s community space.

Everyone is invited! This spring, we invite you to learn with us about sustainability. From making our own cleaning products to learning about plumbing - it’s our goal this season to become more hands-on.

Cooperative Principle #5: Education, Training and Information We provide education and training for our owners, elected representatives, and staff so they can contribute to the betterment of our cooperative and community.

At the Co-op, we feel very fortunate to be surrounded by so many friends and neighbors who want to share their unique skill sets. Community is collaboration. And what better way to learn a new skill than by learning from a new friend?

Are you interested in hosting a class? Visit us online at snoislefoods.coop/classroom

or f n o d a e r & s t n e v e e mor es! class page 18

Spring Classes

All classes require pre-registration on our website at

snoislefoods.coop/events

Metabolic Makeover

Your Zero Waste Home

Tues. March 5 | 6:30-8:30pm

Saturdays 10am-12pm | March 23, April 20, May 18

FREE! Do you want to feel energized and burn fat? If so, join Cheri Soraparu, Certified Clinical Nutritionist, to explore what your metabolism is and what can cause it to slow down. Let’s learn about food, nutrients, and easy lifestyle factors you can do today to increase your metabolism, burn fat and make energy!

The class will outline strategies, reasons for and the how-tos of living a more zero waste life. This class will help you produce less waste in your home. You will learn tips and tricks to help reduce the garbage you produce while living a healthier, more satisfying life. A zero waste lifestyle is rewarding and economical if you do it right. Come learn how!

Class Hosted by Cheri Soraparu MS CCN

$10 Registration Required Class hosted Siobhan McComb

All About Bees Tues. March 26 | 6-7pm

DIY Shampoo Bars and Hair Perfumes Thur. March 7 | 7-9pm Learn natural herbal techniques and recipes to make homemade shampoo bars and hair perfumes. Make your scalp healthy, and hair shiny and soft. We will discuss the many methods for cleaning your lovely locks. We will troubleshoot why some natural products don’t work. Bring your questions as I have tried many of the natural methods for hair cleaning.

After 7 years of experimenting I know what works and what doesn’t. You will leave with recipes, samples and more. $20 Registration Required Class hosted by Deanna Hanson LMP

Textile Upcycling Workshop Saturdays 1-3pm | March 9, April 13, May 11 FREE! Repair workshop. Learn hand sewing, upcycle clothes, home items, & more! No experience necessary. Bring any worn and damaged clothes and home items made out of fabric and leather. Examples of items include: pants that need patching or hemming, shirts with missing buttons, socks with holes, bags with broken straps, loose belts, torn cushion covers etc. Tools and supplies are provided. Donations of clothes and supplies are appreciated.

Class hosted by Akiko Gilmore

FREE! The presentation will cover topics such as pollinator life cycle, forage, pests and habitat. Specifically, the focus will be on the honey bee, Apis mellifera, but will also cover mason bees, bumble bees, and butterflies, etc. There will be hands on bee material to view, and bee keeper supplies and materials we use to care for our honey bee colonies.

Class hosted by Mike Clark, Northwest District Beekeepers Association (NWDBA)

Co-op Cookin’ with Hank Danger Fridays 5:30-7pm | March 29, April 4, May 31 FREE! Have a hankerin’ for some dangerously good eats?

Join the Co-op’s own Hank Danger for a free cooking tutorial featuring simple, fresh, and delicious recipes from our deli that you can try and take home!

Class hosted by Hank Danger, Co-op Deli Veteran

Get Out of Your Gut Rut Tues. April 2 | 6:30-8pm FREE! We are not what we eat, but what and how we digest!

Our digestive system is responsible for the absorption of nutrients into our bodies and has a direct impact on our immune system. The amount of nutrients we absorb and how our immune system functions are critical to our entire metabolism, vitality, and prevention of chronic disease. In this course you will learn a better understanding of the digestive process; identify foods, substances and actions that lead to digestive impairment; feel empowered to make food and lifestyle choices that optimize digestion, increase absorption of nutrients and improve your immune function.

Class Hosted by Cheri Soraparu MS CCN

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Get Involved:

Find Co-op Board Meetings on page 14

Homemade Cleaning Supplies Thur. April 24 | 7:30-8pm FREE! A home is no place for a bunch of cleaning chemicals.

I will show you how to make your own cleaning products that work. I have tried many recipes over the years and keep going back to a few basic ingredients. I have weeded through the internet of cleaning formulas and know what works and doesn’t. You will leave with recipes and valuable resources.

This is a 1 hour class and is a free class.

Class hosted by Deanna Hanson LMP

Homeowner Plumbing Basics: Anatomy of Faucets and Toilets Sat. April 27 | 1-2:30pm FREE! Have you ever wondered how to stop a leaky faucet or quell a running toilet? In this workshop you will learn the basic parts of a faucet, toilet, and how they work. Save water by keeping your faucets in good working order. This workshop is provided by a licensed plumber as a free community service event.

monthly meet-ups: The classroom is available for your group’s board meeting, knitting circle, or party! The following organizations invite you to join them.

Everett Bike Walk Second Sundays | 4-5:30pm EBW is a group of Everett’s roadway users who believe that bicycle and pedestrian transportation modes are a key part of a healthy community.

For more info contact everettbikewalk@gmail.com or visit everettbikewalk.org

Class hosted by Len Hanson, plumber for over a decade

Living a Detox Lifestyle Tues. May 7 | 6:30-8pm

La Leche League

FREE! When we detoxify optimally everything functions better. Come learn about foods, behaviors, products and nutrients to incorporate into our daily routine to maximize our body’s ability to be healthy & vibrant.

Third Tuesdays | 6-9pm

Class Hosted by Cheri Soraparu MS CCN

Massage Techniques: Cooling Liniments and Overuse Injuries Thur. May 23 | 7-9pm Overworking your muscles can cause undue stress on your joints and unwanted aches and pains. Examples include sitting at a computer all day typing, doing trades work, or participating in sports. We’ll explore how to make a cooling, pain relieving spray that will help reduce inflammation, as well as simple massage techniques to reduce pain and inflammation.

Everett’s own breastfeeding support group meets in the Co-op Classroom every third Tuesday. All mothers are welcome!

For more info contact Amber Miracle at lllambermiracle@yahoo.com or visit lllwa.org

Sharing Wheels Third Wednesdays | 6:30-8:30pm Sharing Wheels conducts their board meetings every third Wednesday of every month. Meeting open to all!

Visit sharingwheels.org for more info

$15 Registration Required Class hosted by Deanna Hanson LMP

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