Embed Size (px)
DESCRIPTION
Â
Citation preview
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • April 2015
CO-OP NEWS
Reducing Food WasteFor Earth Day (or Any Day) p. 9
1 CO-OP NEWS | Apr. 2015
| PAGE NAME |
CO-OP NEWSIssue 76 | Apr. 2015
www.northcoast.coop [email protected]
EDITOR Melanie Bettenhausen
Marketing & Membership Director(707) 502-3555 ext. 132
GRAPHICS & COORDINATIONAmy Waldrip
Graphic Design Coordinator(707) 502-3555 ext. 120
Jeremy Smith-DanfordMarketing & Graphics Assistant
(707) 502-3555 ext. [email protected]
ARCATA LOCATION 811 I St., Arcata • (707) 822-5947
Open daily: 6 am to 9 pm Kevin Waters, Store Manager
kevinwaters@nor thcoast.coop
EUREKA LOCATION25 4th St., Eureka • (707) 443-6027
Open Daily: 6 am to 9 pmToby Massey, Store Manager
tobymassey@nor thcoast.coop
COOPERATIVE OFFICES 811 I St., Arcata
GENERAL MANAGERKelli Reese (707) 502-3555 ext. 124
kellireese@nor thcoast.coop
MEMBERSHIP COORDINATOR Bella Waters (707) 502-3555 ext. 135
bellawaters@nor thcoast.coop
HUMAN RESOURCESLisa Landry (707) 826-8670 ext. 127
lisalandry@nor thcoast.coop
ACCOUNTING Kelli Costa (707) 502-3555 ext. 138
kcosta@nor thcoast.coop
BOARD OF DIRECTORSDave Feral, Kate Lancaster, Fred Moore, Cheri Strong,
Steve Suttell, Jessica Unmack [email protected]
THE COOPERATIVE PRINCIPLES:Voluntary & Open Membership Democratic Member Control
Member Economic Participation Autonomy & Independence
Education, Training & Information Cooperation Among Cooperatives
Concern for Community
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.
LETTERS TO THE EDITORLetters must include your name, address, mem-ber #, and telephone #. Letters should be kept to a maximum of 250 words and may be edited. We regret that we may not be able to publish all letters due to limited space. Email your letters to [email protected] or send them to: Co-op News, 811 I Street, Arcata, CA 95521. Deadline for letters is the tenth of each month.
Contents April 2015
2 Store News
3 Community Partners
4 Earl Grey Salted Caramel Popcorn Bars
5 Around the Co-op
5 Invest in Your Co-op
6 Letters to the Editor
6 Member Giveaway
7 Veggie Collard Wraps
8 From the General Manager
9 Reducing Food Waste for Earth Day
10 Savings Guide
11 Reference Guide
Go Paperless for Earth Day p.9
Member Comment BoardWe appreciate your feedback! Member Comment Boards are available in both of our
store locations. Please leave us questions, comments, or just say hi.
www.northcoast.coop 2
| CO-OP COMMUNITY |
Security Increased in Eureka
The Eureka location faces some chal-lenges that are not unique to the Co-op,
but have escalated over the last couple of years. The shoplifters, mentally ill and others—who unfortunately vandalize and abuse our facility and employees—have continued to grow in scope. We have taken a range of steps in our approach to mitigate and reduce the situations arising from this group.
New DirectionsWe hired New Directions in 2014, John Shelter’s return-to-work program, to han-dle our exterior landscaping and facilities cleaning in the parking lot. In addition to these services, they do community engage-ment with the transient population to help our store.
Bathroom CodeWe have an access code on our bathroom doors to ensure every customer who wants to use our facilities has to talk to Customer Service to get it, reducing the amount of vandalism.
Security PersonnelWe have contracted with a uniformed secu-rity service to support our store. The role of these unarmed, uniformed security guards is one of deterrence. Their visual presence is meant to be a barrier to folks that would steal from us, abuse our facility or employ-ees. They will act as a contact for the Police Department and our store. They are work-ing from 6am when we open until 10pm. We close at 9pm, but they are here the next hour to escort employees to their vehicles and perform interior security checks.
Before hiring security personnel, we dis-cussed it with the Front End staff (Customer Service, cashiers, etc.) and the Department Heads, as well as communicated the idea to the staff at large. All were in agreement that this is the next prudent step in our multi-faceted approach to improving the safety and security of our store for our staff and our customers.
The staff response has been unani-mously positive and supportive. So far the community response has been largely posi-tive. As one of the most identified safety concerns from our recent Staff Survey, I’m proud we have been able to take a positive step in the right direction.
If you have any questions, please feel free to contact me. I look forward to hear-ing your feedback.■
By Toby Massey, Eureka Store Manager
Phone #: Member #:
Member Name:
Win a
$25 gift card!
Detach this entry form and return it to the Member Survey box located near 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 [email protected] with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win. DEADLINE TO ENTER: APRIL 27.
Get InvolvedAttend a Board
MeetingBoard of Directors Meeting
April 2, 6-8pmCo-op Community Kitchen, Eureka
25 4th Street Eureka, CA 95501
Co-op Action Committee MeetingApril 15, 6-8pm
Co-op Community Kitchen, Arcata971 8th Street Arcata, CA 95521
Finance Committee MeetingMay 27, 5:30-6:30pm
Ten Pin Conference Room793 K Street Arcata, CA 95521
More about our Board and Committees at www.northcoast.coop
How will you honor the planet this Earth Day?
Member Survey
By Lauren Fawcett, Prepared Foods Manager
Starting in April, there will be some exciting new additions
to the coffee and bakery counter at our Arcata store. Besides sprucing up the organic coffee and tea menu with new signage, there will be the addition of fresh, organic juices and smoothies, along with a selection of kombucha on tap! These selections will also be avail-able at the coffee and bakery counter in our Eureka store starting in July.
We are always looking for ways to
improve the selection and profitability of our Bakery department. Some of the approaches we’ve taken over the last few years have included menu review and reduction, tightening up scheduling and labor, and by adding more retail items. While we have been gaining ground on making the Bakery financially viable, we aren’t quite there yet. We are optimistic that these additional new programs will help increase sales, especially since one of the most requested items from mem-bers and shoppers has been the availabil-ity of a fresh juice bar. We look forward to hearing your feedback on these tasty and healthy new beverages!■
Juice Bar Coming to Arcata!Organic Juices, Smoothies & Kombucha on Tap
The Arcata bakery revs up to get juicing this April.Photo by Jeremy Smith-Danford
wellness wednesdays
Upcoming Wellness Wednesdays
Save 10% off of our entire
Wellness Department
APR. 1
MAY6
3 CO-OP NEWS | Apr. 2015
| COMMUNITY PARTNERS |
Eureka Car StereoCar Audio • iPod and Bluetooth Solutions • Auto Security
Alpine • Focal • Pioneer
JL Audio • Kicker
Viper
15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00
Find us on facebook
jaysooter.com707.444.8001
3750 Broadway, Eureka
Pure Water SpasJay Sooter’s
- Factory certified technicians- Saltwater, Non-chlorine, Non-bromine systems- Spas and saunas to fit any price range- Sponsors of many local non-profits- Discounts for Northcoast Co-Op Members
Serving Humboldt County since 1986
LOVING HANDS INSTITUTE
State Licensed School for Holistic Massage Therapy
Since 1989
Private Massage Practice, Open Daily
www.lovinghandsinstitute.com
advertise in the co-op news
We are currently accepting new, local advertisers
Affordable and package rates available. Limited space. Contact Amy Waldrip at [email protected] or (707) 382-3107 to request a sample contract.
The Co-op News is distributed monthly to over
10,000 readers
www.northcoast.coop 4
| COOK & SAVE |
Earl Grey Salted Caramel Popcorn Bars
1. Grease a 9x13 inch baking pan with oil or butter and set aside.
2. Into large bowl, measure popped popcorn and almonds; set aside.
3. Melt butter, brown sugar and half-n-half over medium heat. Bring to a boil and cook, stirring occasionally for about 5-6 minutes until caramel thickens and is golden brown.
4. Reduce heat to low. Stir in salt and marshmallows, stirring until sauce is smooth and creamy. Add finely ground tea.
5. Quickly pour over popcorn and stir with a rubber spatula to coat evenly.
6. Spread popcorn mixture into the baking pan, pressing evenly. Set aside until firm. Cut into squares.
Tips: 1. For dairy-free bars, Almond Breeze or Silk Creamer can be substituted for half and half and Earth Balance Origi-nal Buttery Spread can be substituted butter 2. For a thicker bar, use an 8x8 inch baking pan.
Join us for the next FREE Cook & Save class.See the Community Kitchen Spring Schedule in stores
or online for meeting dates and registration information.
• 10 cups popped popcorn (on sale in our Bulk department)
• 1 cup light brown sugar
• 1 teaspoon coarse salt
• 1 stick (8 Tablespoons) unsalted butter
• ¼ cup half-n-half
• 1 Tablespoon Earl Grey loose tea, finely ground
• 1 cup mini marshmallows (vegan/gluten-free/non-GMO available in our Grocery aisles)
• ½ cup raw almonds, rough chopped (find it in our Bulk department)
The North Coast Co-op’s free, monthly Cook & Save class develops recipes that include items from our sales flyer. This month we are featuring organic popcorn
from our Bulk Department.
Popcorn is one of the most famous snacks all over the world. Popcorn, also known as popping corn, is a type of corn that expands from the kernel and puffs up when heated. Popcorn is able to pop because its kernels have a hard moisture-sealed hull and a dense starchy interior. When heated, pressure builds within the kernel, and a small explosion (or “pop”) is the end result.
Popcorn will never be a replacement for fresh fruits and vegetables; however, it does contain a high level of antioxidants known as polyphenols and small amounts of vitamins and minerals. Most of the polyphenols are contained in the hulls. Antioxidants undo the damage that can be done by unstable molecules known as “free radicals.”
The healthiest popcorn is the plain, air-popped kind, but sometimes you need a relatively healthy treat for special occasions. Try this yummy recipe (below) for Earl Grey Salted Caramel Popcorn Bars for your next event.
Benefits of Popcorn
Ingredients
Instructions
Bulk Organic
Popcorn
$1.69 per lb.On sale
through April 13
By Brenda Harper, Consumer Education Coordinator & Pamela Hawkins, Outreach Coordinator
Photos by Amy Waldrip
5 CO-OP NEWS | Apr. 2015
| AROUND THE CO-OP |
The Co-op Has Investment Shares Available!
Bus Stop Update
Don’t Forget to Register!
Co-op News & Information
Keep Your Membership Information Current
The Eureka City Council approved the new bus stop at 4th & B Streets! (See the March 2015 issue of the Co-op News for details). Humboldt Transit Authority hopes to have the bus stop sign installed and the curb painted red in the next 3-4 weeks. Contact Melanie Bettenhausen at (707) 502-3555 ext. 132.
Don’t forget to register for the 34th Annual Ata-lanta’s Victory Run and Walk which takes place on Mother’s Day, Sunday, May 10 at 10am at the North Coast Co-op’s Arcata loca-tion. Register by April 12 to avoid late fee. Visit www.atalanta-run.com for registration information and course maps. For questions, email Sherry Myers at [email protected].
Keep your membership information (name, address, phone number and email address) up-to-date to ensure you receive important notifications from your Co-op such as product recalls, declarations of patronage refunds, member meetings and more. If you’ve moved out of California, please let us know and we’ll refund your membership. To update your membership informa-tion or to have your membership refunded, contact our Membership Coordinator at (707) 502-3555 ext. 135.
Site of future bus stop at 4th & B Streets in Eureka.
The Atalanta’s run & walk begins at our Arcata Store location.
Members came together for our 40th Anniversary Annual Membership Meeting in 2013.
Why no
t
consi
der in
vestin
g in
your
local co
mmunity
and
inves
t in th
e Co-op?
About Investing in the Co-opThe North Coast Co-op offers its Fair Share members the opportunity to purchase preferred non-voting shares of stock, also known as class C shares. Ownership of these preferred shares entitles members to dividends declared by the Board of Directors. Class C shares are limited to mem-bers of the Cooperative, who are Fair Share members (own-ing $300 in B shares).
C shares are sold in $10 increments and are currently earning a 2.00% APR on whole C shares ($10 increments).
If you’re interested in investing in your Co-op, please contact Membership Coordinator Bella Waters at (707) 502-3555 ext. 135 or [email protected] for more information.
For more detailed information about C Shares, pick up a brochure at Customer Service.
We our members giveaway!
www.northcoast.coop 6
Members came together for our 40th Anniversary Annual Membership Meeting in 2013.
| WE OUR MEMBERS |
Thank You, Almy FamilyI was extremely and pleasantly surprised when Richard Taylor informed me that his wife Kathrine Almy had submit-ted a letter to the editor of the North Coast Co-op News that described me as the “Produce Queen.” My immediate reply was I am no queen; however I am a scout and ambassador of plants, with so many thanks to this delightful family.
I would like to extend this thank you to all of the other Co-op members and non-members who go above and beyond to seek out organically grown whole foods when planning their daily meals.
In my formative years I was blessed with being able to study with a nutrition-ist at Pilgrim’s Nutrition in Spokane, WA. And also had many trainings as a Nutrition Specialist at Jimbo’s Natu-rally in San Diego, not to mention a lifetime of self-study of botany and nutrition. Working in the produce depart-ment here at the Co-op validates the core of my education: The basic founda-tion of all healing and recommended daily allowance is seven different veg-etables and five different fruits, a half cup of each. So proud am I to be surrounded by members, such as Katherine Almy and
her family Richard and Slate Taylor, working hard to achieve this.
Many work days go by where I am so grateful for all of my co-workers and especially my fellow produce clerks who have taught me excellent methods, improving my experience with organic produce.
I love to imagine Mother Earth is thanking us all as she is the true “Queen.” And of course, thanks to her always. Christy Meisner, Member #20462
Sacred CowsDear North Coast Co-op News:
The drought affects local dairy and cattle ranchers, and local dairy and cattle ranchers affect local communities. The Co-op News presented a nice article about how our local cattle ranchers are coping with this drought, but fails to dis-cuss the disastrous environmental effects that result from cattle production right in our own neighborhoods. This cultural “sacred cow” comes at enormous costs to our communities, future generations, and our watersheds today.
Just one cow produces as much feces
in one day as 30-100 human beings (~100 pounds/cow). Yet government policies don’t protect our watersheds from cattle; this industry’s raw sewage is exempt from the restrictions placed on human sewage due to political favoritism, not rational science. At the Headwater’s Forest, humans are required to bag their dog’s ¼ pound of feces to prevent contamination of the river, while just outside those gates, free rang-ing, grass-fed cattle are excreting tens of thousands of pounds of raw feces directly into families’ only water sup-plies. Yes, a mere 12 miles from the Eureka Co-op, preventable sewage from grass-fed cattle are destroying a watershed and all the families who live there.
Government will penalize you for a non-code toilet but is too impotent to regulate massive fecal contamination if it emanates from a cow’s rear end. We hear frequent outrage about the environmen-tal destruction caused by the marijuana industry but even the Co-op advocates for supporting the cattle industry despite their well-known, destructive environ-mental practices. Sounds like it’s the character of the actor that determines approval instead of the character of
the act.Conscious consumption of any prod-
uct requires that you respect the entire environmental impact of the product you consume. Focusing only on the dietary impact of consuming beef is seriously short sighted and defeats the essential understanding of how to eat well and live responsibly. I expect the North Coast Co-op to do a better job of educating its members. Consuming beef, grass-fed or conventional, produces a heavy burden on our fragile environment even in non-drought years.
As our environmental regulatory agencies are fond of saying, “The solu-tion to pollution is dilution!” Diluting raw feces in a drought year is seriously problematic. Maybe those regulatory agencies really meant: “the solution to pollution is delusion… of the public!” Yeah; let the public believe that our resources are being protected while sacred cow industries pollute with abandon. An honest discussion about the true cost of destructive land use practices (even from politically favored activities) is needed more than ever.Sincerely,Stephanie BennettCo-op # 9725
Letters to the Editor
Submit a Letter to the EditorWe welcome letters to the editor. Letters must include your name, address, member #, and telephone #. Space is limited; please be concise (preferably 250 words or less). We regret that we may not be able to publish all letters due to limited space. Email your letters to [email protected] or send them to: Co-op News, 811 I Street, Arcata, CA 95521. Letters must be received by the 10th of the month.
We our members giveaway!Skipping breakfast has often been linked to some major health hazards which include high blood pressure, reduced concentration, decreased metabolism and weight issues. Well, there’s no longer an excuse to skip what’s been touted as the most important meal of the day if you take home the collection of products from our April Member Giveaway.
This large assortment of delicious breakfast items means you may have to invite some friends to chow down, but there’s no reason why you can’t have breakfast for lunch or dinner too. You’ll find our top picks for breakfast items included in this giveaway:
• 5 pounds of Co-op coffee beans (winner selects from Humjoldt, 40th Anniversary Blend, or Mellow Buzz Decaf) • If U Care coffee filters • Co-op branded stainless steel travel mug • Kleen Kanteen cozie • 2 pounds (uncooked) Daily’s bacon from our meat department • 1 dozen organic Alexandre Eggs • 1 loaf of North Coast Co-op Bakery sourdough bread • and 1 bag of North Coast Co-op Bakery English muffins.
Some of us lead very busy lives, so why not be inspired by the simplicity of breakfast and take some time to cook a hearty, comforting meal and sit down to enjoy it? If you believe John Gunther who said, “All happiness depends on a leisurely breakfast,” you’ll be glad you did. Sorry, no substitutions.
Enter at Customer Service in either store by April 27
7 CO-OP NEWS | Apr. 2015
| LOCAL PRODUCE RECIPE |
Collards are leafy green vegetables that belong to the same family that includes cabbage, kale and broc-coli. They are one of the non-head forming mem-
bers of the Brassica family having dark green leaves that are smooth in texture and relatively broad. Unlike their cousins, kale and mustard greens, collards have a very mild flavor. They are available year round in Northern California’s mild climate.
Collard greens are an excellent source of vitamin K, vita-min A (in the form of carotenoids), manganese, vitamin C, dietary fiber, and calcium. In addition, collard greens are a very good source of vitamin B1, vitamin B6, and iron. They are also a good source of vitamin E, copper, pro-tein, magnesium, phosphorus, vitamin B5, folate, omega-3 fatty acids, niacin, and potassium.
Ingredients(Yield 2 wraps, serving size 1 – 2 wraps)
• 2 collard leaves• ¼ cup hummus, divided• ¼ cup cooked quinoa, divided• Veggies for topping: shredded carrot,
shredded beet, sliced avocado, sliced cucumber and pea shoots (a variety of other veggies could be used, depending on what you have available).
Veggie Collard WrapsFeaturing Locally Grown Collards from Wild Rose Farm
Directions
Blanch leaves, one at a time by placing leaf in simmer-ing water for about 10-15 seconds. Leaves become dark green and pliable. Transfer to a bowl of cold water and let cool. Remove and pat dry.
Lay collard down stem side up. Spread 2 table-spoons hummus in the center of each leaf, follow-ing the stem. Top with 2 tablespoons of quinoa and desired vegetables.
To wrap, turn the collard so the stem and the hummus-veggie pile is parallel to your body. Fold in the sides, fold the side closest to you over the veggies, and then continue rolling until everything is nice and snug inside.
Slice in half on the diagonal. Serve immediately or wrap and refrigerate.
Cut off the large stem at the bottom and then shave off the thicker part (rib) that goes up into the leaf by folding the leaf at the stem. This makes it easier to wrap.
1 2
3
4
5
By Brenda Harper, Consumer Education Coordinator & Pamela Hawkins, Outreach Coordinator
Photos by Jeremy Smith-Danford
www.northcoast.coop 8
| FROM THE GENERAL MANAGER |
8
We recently conducted an employee satisfaction survey with survey
consultant Carolee Colter from CDS Con-sulting Cooperative. She and her team-mates on the Human Resources team of CDS have conducted over 200 employee surveys for food co-ops. Our last survey with CDS was in 2010.
The employee satisfaction survey helps us get a clear picture of what employees think about the Co-op as an employer. The goals of the survey are to:• Identify the Co-op’s strengths and weak-
nesses as an employer in the eyes of employees;
• Provide non-anecdotal evidence on the state of employee morale;
• Show progress on issues raised in previ-ous surveys;
• Provide a benchmark for future improve-ments.
It’s important to note that the survey measures perceptions and not necessarily facts; however, under-standing our staffs’ per-ceptions is the first step in helping to create a positive working envi-ronment. The survey is completely anonymous and offers questions tar-geted to topics essential to productive positive workplaces, such as: Communication, Super-vision, Training and Development, Human Resources Practices, Co-op wide Manage-ment Practices, Co-op Operations, and Department Operations.
Out of nearly 200 Co-op employees, 160 participated in the survey—93% of eligible staff (those who had completed the trial period as of January 1, 2015). Of those, 20 eligible employees were randomly selected for follow-up inter-views with Carolee when she came to the Co-op in February. During her visit she presented the results of the survey to the management team and she made some recommendations for steps to take in response to the survey. In addition, at the March board meeting, she remotely pro-vided a presentation of key results for the board; members and employees were invited to attend.
Our employees were generous with their input, which is extremely helpful. We can’t fix things we don’t know about. Some major themes coming out of the survey include: safety/security concerns (especially in our Eureka store),
maintenance delays, training and systems in some departments, divide between
management and employees, and morale in the Eureka store.
We scored lower than comparable co-ops in on-the-job training, safety and operational systems, and our systems for soliciting and respond-ing to employee feed-back. The safety con-cerns are mostly coming out of the Eureka store where we’ve seen an
increased demand on our employees as they have been required to handle some more challenging situations with people who are not necessarily shopping in the store. As you will read on page 2 of this issue of the Co-op News, we have already taken steps to help the Eureka store employees by hiring unarmed, uniformed personnel. We are extremely hopeful with the early results coming from this approach, and feedback from the staff has been extremely positive.
Operationally, fiscal year 2016 (April 2015 – March 2016) has us continuing to focus on our overall systems including upgrades for scales, security systems, phones and pin pads at the point of sale. The survey helped validate this was the correct approach in order to help our employees feel more supported in this area of their work.
While we have work to do in all areas of the organization our immediate focus is working on some additional solutions for
the Eureka store and training and systems in the Arcata store. We will keep you posted as we move forward.
We’ve already started to touch base with specific department heads on the sur-vey results. We’re in the process of having department and storewide meetings where we are sharing the results and providing employees a forum to offer additional input.
As we progress there will be opportu-nities for employee collaboration and feedback along the way as we must come together in order for our Co-op to be an even better place to work and shop. Some of our issues have been around for decades and finding a way to move forward from here will be imperative.
While there is still work to do in a number of areas, there were some bright spots in the survey. Two-thirds of our employees agreed or strongly agreed that they are fairly paid for what they do relative to other opportunities in the area, resulting in a relatively high score. Questions about our benefits scored far above the median for other co-op surveys. Moreover, the scores on the five benefits questions increased tremen-dously from the 2010 survey. As Carolee summarized the opinion of most of the staff in her report, “In spite of our com-plaints, we really do like working at North Coast Co-op.” Over and over again she read and heard that although the Co-op has faults as an employer, people still want to work here for a long time and have hope for a better future. And I do too. I look forward to using their feedback and the survey results to work with them on helping us build a stronger Co-op for the long run. ■
Kelli ReeseGeneral Manager
Employee Satisfaction Survey Results Working Together Toward A Brighter Future
DIG IN
vegan&
gluten-freefriendly
DELI
Veggie Collard Wraps“The employee
satisfaction survey helps us get a clear
picture of what employees think about the Co-op
as an employer. ”
9 CO-OP NEWS | Apr. 2015
| EARTH NEWS |
Reducing Food Waste for Earth Day
Our maintenance department recently began changing
out all of our T12 fluorescent lamps for T8 fluorescent lamps. T8 bulbs are cheaper and more energy efficient because they are smaller (less material make-up and less gasses to heat in order to create light). This change-over is taking time as we are
using up our back stock inven-tory and waiting until the T12 bulbs fail to replace them. The upfront cost can be expensive, due mainly to changing ballasts (the part of the light that holds the bulb); however, the Co-op—and the planet—will benefit in many ways:• Energy savings of 35% per
lamp!• Longer bulb life means less cost
for purchasing new bulbs and less bulbs being thrown away.
• Improved light output means increased light in the stores for better visibility.
• No longer need to stock T12 bulbs, reducing the variety of lighting inventory needed.
To give you an idea of energy and cost savings, I will share a story from when I worked for a local contractor. We did a light-ing retrofit for a major company at many of their sites, changing all their T12 lamps and ballasts to T8 lamps and ballasts. This retrofit had a price tag of $50,000 after parts and labor (at contrac-tor rates). The company reported
a $12,876 energy savings in the first year after the retrofit. This means the return on invest-ment is roughly four years. The Co-op is not having to pay con-tractor prices, since the work is being done in-house by our maintenance team, so the return on investment should be much sooner.
Soon there will be another bonus to changing over to T8 bulbs from T12 bulbs. New on the market is an LED T8 bulb. These new LED T8 bulbs not only have a superior light output but are not glass so there is no need for a spe-cial costly coating. This reduces the price from $32 per plastic coated bulb to approximately $28.00 per LED bulb. The kicker is that moving from T12 fluores-cent bulbs to LED T8 bulbs, we would get a cumulative energy savings of 65% per lamp!
Our maintenance team will continue to look for ways in which the Co-op can save energy and money. What’s good for the planet is good for the bottom line.■
Lighting Retrofit at Both Stores Saves Energy and Money
Derik PowellMaintenance
Department Head
Earth Day is April 22. The day is designated for foster-
ing appreciation of our Earth’s environment and awareness of the issues that threaten it. Back in 1970, when Earth Day officially started, there was no regulation of pollution. With the formation of the Environmental Protection Agency in December of 1970, a closer look at industrial polluters and talks about protecting our air and water began. Since then, peo-
ple in the United States and coun-tries around the world have been celebrating Earth Day with local events and acts of conservation for Earth Day - but what about the other 364 days each year? There are small changes we can make in our lives every day to reduce our carbon footprints and improve the health of our planet and celebrate Earth Day every day.
Reducing food waste is one of the easiest and most signifi-cant ways we can help the earth every day of the year. Most people don’t realize how much food they throw away every-day—from uneaten leftovers to spoiled produce. According the Environmental Protection Agency (EPA), more than 96 percent of the food we throw away ends up in landfills. Once in landfills, food breaks down to produce methane, a potent green-house gas which causes global warming and contributes to cli-mate change.
It has been estimated that over half of our atmospheric methane is from human activities such as agriculture, fossil fuel use and waste disposal. Methane from landfills is the result of anaerobic (without oxygen) decomposition
of organic materials such as food waste, and makes up almost 18 percent of the manmade methane in our air. According to the EPA, methane is the second biggest driver of climate change—and is more potent than carbondioxide at increasing the atmosphere’s heat-trapping ability. Therefore, by reducing the amount of organic waste arriving at landfills we can reduce methane emissions, which can help minimize global
warming. According to the Humboldt
Waste Management Authority, food waste is the largest single component of our landfilled waste stream and accounts for 23 per-cent of our waste county wide! Follow these simple steps to reduce your food waste for Earth Day and every day:
Plan Ahead – Know what you already have in your cupboards and refrigerator. Plan a week’s
worth of dinners and make a detailed shopping list. Leave a few nights free for leftovers or changing plans.
Buy what you need –Stick to your list to prevent over buying. Be honest with yourself. Don’t buy produce and other items that often go unused in your home.
Store correctly – A lot of food goes to waste due to poor storage. Investing in a good storage solu-tion will help prevent food from going bad.
Cook the right amount – Either cook just enough or plan another meal with what you cook.
Eat it all or store leftovers for later – Don’t dish out too much. It’s easy to end up with too much on your plate, which ends up being wasted if not eaten.
Recycle what you can’t eat – Use vegetable and meat scraps in homemade stock. Use citrus fruit rinds and zest to add flavor to other meals. Donate food scraps to a farmer or neighbor with chickens or pigs.
By reducing the amount of food we waste, we can reduce the amount of food waste that goes to the landfill, thus reducing carbon pollution and improving the qual-ity of life for everyone!■
Brenda HarperConsumer Education
Coordinator
Plan ahead
Buy what you need
Store correctly
Cook the right amount
Eat it all or store leftovers
for later
Recycle what you can’t eat Reduce
your food waste
go paperless
for earth day
CO-OP NEWS
Trade in your paper subscription for a digital version to reduce paper usage.
Send your request to [email protected] with the
subject line “Go Paperless.”
Please include your full name and member number.
Wellness Wednesday
www.northcoast.coop 10
| SAVE AT THE CO-OP |
The Many Ways to
Save at the Co-op
Member-Owner
We Own It!
CommunityKitchen
weeklysavings
save on
classes60+
save5%
save10%
save10%
save10%save15%
save5%
save20%
bi-monthlysavings
Wellness Wednesday everydaysavings
bi-monthlysavings
bi-monthlysavings
limited time specials Mar 4 thru Mar17
CO-OP SPECIALSFrom North Coast Co-op in Arcata & Eureka, California • Specials Valid Mar. 17 thru Mar. 30, 2015
PLUSFind dozens of local
specials inside!
Save more on select Co+op Coupon items!
SAVE MORE
withcoupons
Save even more on select specials with Co+op Coupons!
Additional savings are available on many specials with the use of
in-store Co+op coupons.Coupons valid Mar. 1 - Mar. 31
Co-op specials are for everyone, not just Co-op members
SAVE MORE
withcoupons
Grasshopper Barsfrom the North Coast Co-op Bakery
Just in time for St. Patrick's Day, or any day when you might be craving something sweet,
Grasshopper Bars from our Bakery are on sale through March 30 for $1.69 each. Made with organic butter, flour, eggs, and milk, Guittard
semisweet chocolate, honey, peppermint extract, and natural food color.
CasCadian Farm
Organic Blueberries
2 for $68 oz
$225each
coupon
final price
with
Koyo
Udon Noodles$1.998 oz
$149each
coupon
final price
with
Case OrdersPlace an order for a case of prod-uct and receive a 10% discount. Discount does not apply to case orders of items already on sale.
WineWe offer a discount of 10% on six bottles of wine, and 15% on twelve bottles of wine.
Member DiscountA benefit of membership, receive a 5% discount on your entire pur-chase once a month, on the day of your choosing.
Senior DiscountSeniors 60 and better receive a 5% discount every Tuesday.
Ground BeefPurchase 10 lbs. or more of Hum-boldt Grassfed Beef ground beef and receive a 10% discount.
Co-op Members receive 20% off of Community Kitchen classes and workshops. See the Cooking Class Schedule in stores or online for class times and registration information. www.northcost.coop
Organic Produce Specials
We offer the largest selection and best quality of fresh, local and organic produce in Humboldt. Find new weekly organic produce specials each Tuesday online at www.northcoast.coop or in stores.
Co-op SpecialsWe offer specials on local, national and in-house, natural and organic products in our bi-weekly sales flyer. Find it stuffed in the Co-op News or on our website: www.northcoast.coop
basicsbasic goods at basic prices
save10% Coupons
If you have questions about any of our discounts, please ask the friendly folks at Customer Service.
Save 10% off of our entire Wellness Department on the first Wednesday of every month. That includes hair care,
vitamins, supple-ments, cosmetics,
bulk soaps and much more.
We offer lower prices on a select list of staple
items in order to save you money every day.
Ask for a brochure with the full listing of Co-op
Basics items at Customer Service or
view the list at www.northcoast.coop.
We offer savings through the National Cooperative Grocers
Co+op Deals coupons. Coupons are available
at the point of purchase or pick up a coupon
book in stores. Co+op Deals coupons can be used on items already
on sale, which stretches your grocery budget
even further.
Co-op News Reference GuideMeetingsBoard of Directors Co-op members are invited to attend. Find meeting agendas and minutes at www.northcoast.coop/about.htm.Apr 2 | 6-8pm Co-op Community Kitchen, EurekaMay 7 | 6-8pm Co-op Community Kitchen, Arcata (Plaza Point building across 8th Street from our Arcata store location)June 4 | 6-8pm Co-op Community Kitchen, Eureka
Co-op Action CommitteeCo-op members are invited to attend. Find meeting agendas and minutes at www.northcoast.coop/about.htm.April 15 | 6-8pm Co-op Community Kitchen, Arcata
Finance CommitteeCo-op members are invited to attend. Contact Board Assistant for meeting agendas and minutes [email protected] 27 | 5:30-6:30pm Co-op Ten Pin Conference Room, 793 K St, Arcata.
Co-op at Events Apr 31 Godwit Days Poster Art Display & Reception at the Arcata Marsh Interpretive Center. Food will be provided by the Co-op. More info at www.godwitdays.org/.
Apr 3 & 10 Spring Preview, Humboldt State University’s spring open house for students and families to tour the campus and residence halls. Find more info at www2.humboldt.edu/springpreview/.
Apr 14 KEET-TV’s Aged to Perfection Live on-Air Wine Auction at 6pm. This is an opportunity to bid on exceptional wines, travel destinations and other great items all from the comfort of your living room. The Co-op is donating $1,000 worth of wine chosen by our wine buyers. Bid high and support KEET-TV! More info at www.keet.org.
Co-op Sponsored Events Apr 10-20 Humboldt Green Week packs the best of Humboldt’s music, art, and garden culture into seven days of exciting events and community outreach. Visit www.humboldtgreenweek.com for more info.
Apr 11 Tri-County Independent Living 8th Annual Humboldt Pie Contest to benefit people living with disabilities in our community - featuring a pie baking contest, pie eating contest, children’s table, a pie walk for prizes, pie making demo and pie slices & ice cream for sale. From 12-3pm at the Wharfinger Building in Eureka. Visit www.tilinet.org for more information.
Apr 11 The 17th Annual Great Egg-stravaganza at the Sequoia Park Zoo in Eureka from 12 – 4pm. Bring the whole family for an egg-citing array of activities. Visit www.sequoiaparkzoo.net for more info.
Apr 11 Annual Easter Egg Hunt, hosted by the American Legion Post No. 274, with the help of Boy Scout Troop No. 9. Starting at 10am on the Arcata Plaza, this event is for children ages 2-10 and includes special prize eggs.
Apr 13 Ryan Keberle and Catharsis, featuring vocalist Camila Mez, at the Arcata Playhouse at 8pm. Hosted by the Redwood Jazz Alliance as a part of its 2014-2015 season. For more info visit: www.redwoodjazzalliance.org/2014-15.html for more info.
Apr 15-21 The 20th Annual Godwit Days Spring Migration Festival at various locations around Humboldt County. Observe many bird species and wildlife through field trips, lectures, workshops, and boat excursions led by experienced local guides. See the full schedule of events at www.godwitdays.org.
DeadlinesApr 27 Member Surveys due (see p. 2) Apr 27 Member Giveaway entries due (see p. 6)
North Coast Co-op
Community Kitchens
Spring Cooking Classes
Classes Taught in Both Arcata & Eureka
811 I St. in Arcata | 25 4th St. in Eureka | (707) 443-6027 ext. 102
View the schedulein stores or
online
www.northcoast.coop
Miss something?Check out our online archive
www.northcoast.coopR E C I P E S • N E W S • M E M B E R S H I P
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
CO-OP NEWS CO-OP NEWS
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
CO-OP NEWSA Publication of the North Coast Co-op • June 2014
CO-OP NEWS
members share their stores p. 2
p. 7
Introducing Our New Community
Kitchen Schedule
SPECIAL INSERT
PLUS
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • Feb. 2015
CO-OP NEWS
Co
-op
Ne
ws
Pr
eso
rt
ed
St
an
da
rd
No
rt
h C
oa
st C
o-o
p
U.S
. Po
sta
ge
PA
ID8
11 I
St
re
et
E
ur
ek
a, C
A 9
550
1A
rc
at
a, C
A 9
5521
P
er
mit
No
327
Co-op NewsA Publication of the North Coast Co-op • August 2012
Annual
5th
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
CO-OP NEWSA Publication of the North Coast Co-op • May 2013
be an awesome bike commuter
win this bike!
& much more
p. 15
p. 4
est. 1973
Co
-op
Ne
ws
Pr
eso
rt
ed
St
an
da
rd
No
rt
h C
oa
st C
o-o
p
U.S
. Po
sta
ge
PA
ID8
11 I
St
re
et
E
ur
ek
a, C
A 9
550
1A
rc
at
a, C
A 9
5521
P
er
mit
No
327
CO-OP NEWSA Publication of the North Coast Co-op • April 2012
CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op •
CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op •A Publication of the North Coast Co-op •
Earth Day April 22, 2012Earth Day April 22, 2012
let’s
celebrate!
Bees, Mushrooms, Recycling, Prizes & More!
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
CO-OP NEWSA Publication of the North Coast Co-op • Sept. 2013
CO-OP NEWSA Publication of the North Coast Co-op • Sept. 2013
VOTEVOTE
SPECIAL ELECTION SECTION
plus don't miss our
plus don't miss our
Submit a video sharing how you think the Co-op has helped build the Humboldt County food community.
See our website for more information: www.northcoastco-op.com
Deadline to Enter: Sept. 30
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
CO-OP NEWS CO-OP NEWSFREE
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
CO-OP NEWSA Publication of the North Coast Co-op • Nov. 2013
CO-OP NEWSFREE
we’ll make it for you
Place your order by Nov. 23
DELI
Co-op NewsA Publication of the North Coast Co-op • January 2013
Co
-op
Ne
ws
Pr
eso
rt
ed
St
an
da
rd
No
rt
h C
oa
st C
o-o
p
U.S
. Po
sta
ge
PA
ID8
11 I
St
re
et
E
ur
ek
a, C
A 9
550
1A
rc
at
a, C
A 9
5521
P
er
mit
No
327
est. 1973
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
CO-OP NEWS
yo
ur le
af inside, p. 2
A Publication of the North Coast Co-op • Aug. 2013
FREE
Submit Your Leaf for Our 40th Celebration
vision tree
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • Mar. 2015
CO-OP NEWS
p. 5
Spring 2015 Community Kitchen Schedule
SPECIAL INSERT
PLUS
