Co-op News | June 2014

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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

1 Co-op News | June 2014

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 Cooperatives7. Concern for Community

[email protected]

.

www.northcoast.coop [email protected]

Editor Melanie Bettenhausen

Marketing & Membership Director(707) 502-3555 ext. 132

[email protected]

Graphics & CoordinationAmy Waldrip

Graphic Design Coordinator(707) 502-3555 ext. 120

[email protected]

Jeremy Smith-DanfordMarketing & Graphics Assistant

(707) 502-3555 ext. [email protected]

The Co-op does not officially endorse the services or products of any paid advertiser. All articles, col-umns 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 [email protected]

Open daily: 6 am to 9 pm

Eureka Location25 4th St., Eureka • (707) 443-6027

Toby Massey, Store [email protected]

Open Daily: 6 am to 9 pm

Cooperative Offices 811 I St., Arcata

General ManagerKelli Reese (707) 502-3555 ext. 124

[email protected]

Membership Coordinator Bella Waters (707) 502-3555 ext. 135

[email protected]

Human ResourcesLisa Landry (707) 826-8670 ext. 127

[email protected]

Accounting Kelli Costa (707) 502-3555 ext. 138

[email protected]

Board of DirectorsKelly Boehms, Kate Lancaster,

Fred Moore, Tim Silva, Steve Suttell, Jessica Unmack, John Woolley

Volume 66

June2014

2 Cooking with Local Fava Beans

3 No Radiation in Local Waters

4 General Manager’s Report

4 Run for the Board of Directors

5 GMOs in the News

6 June Cooking Classes

8 Financials & Member Comments

9-10 Bylaws Review & Revision

10 Attend the Bylaws Forum

11 Win a Barbecue & Local Sauces!

11 Reference Guide

INSIDE

Letters must include your name, address, member num-ber, and telephone number (so that we can contact you should any questions arise). Letters should be kept to a maximum of 250 words and may be edited. We regret that we may not be able to publish all letters due to lim-ited space. Please send your letters to:

Co-op News North Coast Co-op

811 I Street Arcata, CA 95521

or email [email protected]

CO-OP NEWS

When Ray’s Food Place in Eureka closed down at the beginning of the year, general manager Kelli

Reese and store managers Toby Massey and Kevin Waters took a field trip to the store, whose fixtures were being pack-aged up and sold off to bidding parties by Tri State Store Fixtures. Originally looking to perhaps replace the aged dairy cooler in Arcata at a bargain price, but not finding one, we looked around to see what else we might upgrade on a tight budget. The service meat cases at Ray’s were up for grabs, and were only 5-6 years old. The old service meat case in Arcata was estimated to be well over 20 years old, had a chronic leak that was a safety issue, a cosmetic issue, and costly. Coincidentally, the conversa-tion had just been percolating about the potential of offering pre-packaged meat for sale, in recycled paper trays. Hear-ing success stories coming from other co-ops that the option of pre-packaged meat had been very well-received, this fixture with the service case and the self-serve well seemed to fit the bill. Toby made an offer that was one third of what Tri State Store Fixtures was asking, and surprisingly, it was accepted. For a five-year-old fixture, we paid less than a fifth of what it would cost for a new one. We even did a little American Picker* “bun-dling”, getting a great price on an auto-mated mixer/grinder so that the meat department no longer has to mix ground

beef by hand, saving time and their hands too! Once the meat case was in our pos-session, we scheduled KC Mechanical, along with our maintenance department, to install the fixture in early February. The new case has gotten great marks on its appearance. There is an adjustment period to getting the merchandising mix just right, but the new trays that will be

coming soon should make our grass-fed beef and lamb, and pasture-raised pork, stand out like never before. Come in and see for yourself!*American Picker is a TV show that follows expert antique dealers as they scour the country’s junkyards, base-ments and barns for hidden gems and excellent deals.

Spiffing Up Our Meat DepartmentNew Meat Cases at Arcata Store

Arcata Meat Department Head Ralph Smith and Meat Clerk Nick Bear show off some of the pre-packaged Humboldt Grassfed Beef (packaged in compostable containers) now available in

their new meat case. As always, the friendly folks in both of our Meat Departments are happy to take custom requests.

Photo by Amy Waldrip

facebook.com/northcoastcoop

youtube.com/thenorthcoastcoop

FIND US ON...

Cooperative Community

Letters to the Editor

www.northcoast.coop 2

Cook & SaveBy Lauren Fawcett, Outreach Coordinator & Brenda Harper, Consumer Education Coordinator. Photos by Jeremy Smith-Danford

Fava beans, also known as broad beans, are one of the oldest plants in cultivation. They are native to northern Africa and southern Asia and have been part of the eastern Mediterranean diet since 6,000

BC. They are high in protein and rich in fiber and contain vita-mins A, B and K, as well as the minerals calcium, magnesium, manganese, potassium, copper and iron.

These nutritional powerhouses have a creamy texture and slightly nutty flavor, which works well on its own or in sal-ads, soups, and pastas. Although they take some time to pre-pare – you’ll have to shuck, blanch, and shell them – it’s well worth the effort. These tasty beans can even make you smile because they contain a high concentration of an amino acid that helps to boost your mood and decrease depression.

Ingredients

• 2 lbs. fresh fava beans

• 1 onion, chopped

• 2 Tablespoons coconut oil or butter

• 2 garlic cloves, minced or finely chopped

• salt and pepper to taste

• water and ice

Directions

1 2

7

9

1. While a large pot of water is heating on the stove, cut open the fava beans by taking a knife and making a slit along the seam of the pod.

2. Take the seeds out.

3. Discard/compost the outer shells of the fava beans.

4. In a skillet, cook the chopped onion in the coconut oil or butter until cara-melized or golden brown.

5. Place water and ice in a large bowl and set aside.

6. Add shelled fava beans to the pot of boiling water and cook for three minutes.

7. Immediately strain and transfer to iced water to stop the cooking.

8. After the beans have cooled, remove the outer skins and compost them.

9. Add the fava beans and garlic to the caramelized onions and toss in the hot skillet for 5 minutes.

10. Season with salt and pepper and serve.


Local Melo n Popsi-From the General Manager

Food News

No Fukushima Radiation Detected in Local Waters or Sea Life

In March 2011, Japan suf-fered a triple disaster with a major earthquake, a resul-tant tsunami and a melt-

down of three nuclear reactors. The nuclear reactor meltdowns at Fukushima caused releases of radioactivity into the air and into the water used in trying to cool down the reactor, which also seeped through the soil into the groundwater. Subsequent explo-sions at the plant released radio-active materials into the ocean, creating a radioactive plume that is being carried by the Kuroshio Current across the Pacific Ocean.

There continues to be problems with radioactive water leaking into the ocean, thus more and more people are concerned about radiation in the coastal waters and the plants and animals that live in our area; however, no radiation from Fukushima has been detected in marine debris that has reached the west coast so far.

Researchers from California State University Long Beach, along with University of Cali-fornia Berkley and the Lawrence Berkeley National Laboratory, have launched “Kelp Watch

2014,” a scientific campaign with more than 50 researchers and organizations along the West Coast designed to determine the extent of possible radiation con-tamination of our kelp forest eco-system from seawater arriving from Fukushima in 2014.

The marine brown seaweeds, Giant Kelp and Bull Kelp, form extensive forests along the entire California coast and beyond. They produce surface canopies which are designed to harvest sunlight and dissolved nutrients. These kelps are ideal organisms to use as natural detectors of the presence of radiation because they are able to concentrate absorbed elements into their tis-sues. Once the kelp blades are dried and milled to a uniform particle size, the samples are sent to the lab for analysis.

California sea lions, harbor seals, sea otters, and whales may feed in the kelp or escape storms or predators in the shelter of kelp. There are over 500 species that are directly associated with the kelp forest. It is assumed that radioisotopes taken up by kelp and concentrated in its tissues will be taken up by the organisms that feed upon it. Even though the scientists involved with Kelp Watch anticipate that the amount of radioactivity will be minimal, they feel it is important to gather and test samples over a period of time as they expect to find an increasing amount of contami-nation in the kelp as the plume of radiation arrives. Even those higher levels are not expected be a health hazard.

The California Department of Health has tested seawater and sea life for radioactivity and reports that all results from 2011 through 2013 were below ‘labo-ratory minimum detectable lim-its’ and therefore believe there is no health or safety concerns to California residents. The Food and Drug Administration (FDA) staff has been monitoring radia-tion levels in products that are imported from Japan and will work with the National Oceanic and Atmospheric Administration (NOAA) to test seafood. So far 1,345 import and domestic sam-ples have been tested, 225 were seafood or seafood products. Only two samples had detectable levels of radiation, but the levels were at a level that poses no pub-lic health concern.

Locally, Jamie Romeo, of Essential Nutrition in Redway,

CA, has been harvesting edible seaweeds along the Humboldt County coast for over 20 years. Before she begins harvesting she sends seaweed samples to Eberline Analytical Corporation in Oak Ridge, Tennessee where testing for radioactive elements is conducted. Jamie has never had radiation from Fukushima detected in her samples, the most recent testing having been done in March of this year. She will continue to have samples tested to ensure a quality product. Jamie sells her Essential Nutrition sea-weed products at the Co-op. She obtains a license to harvest seaweed through the California Department of Fish and Wildlife. (We will follow Jamie and the types of seaweeds she harvests closer in next month’s issue of

the Co-op News.)Most predictions about the

amount of radiation that will reach the Pacific Coast of North America (in early 2014, mainly in the north – Alaska and British Columbia), state that the amount will be too low to be of human health concern or to impact fish-eries and marine life. The con-centrations of radioactive water should decrease along the way due to radioactive decay, dilu-tion, dispersion and the settling of some particles to the ocean floor.

To ensure that radiation levels are monitored, the Woods Hole Oceanographic Institute (WHOI) and the Center for Marine and Environment Radioactiv-ity (CMER) have partnered in a project that has volunteers col-lecting water along the California and Washington coasts, as well as sites in Canada and Hawaii.

A project called Our Radioac-tive Ocean was initiated in Janu-ary 2014.The public can support the monitoring of radiation in the ocean with tax-deductible donations to fund the analysis of collected seawater samples or by proposing new locations and funding the samples and analysis for those sites. The project aims to inform and include the public in the process of gathering infor-mation about radiation levels in the ocean. The data is being posted on the website, www.ourradioactiveocean.org. There are at least 16 sampling sites so far and tests from samples in 4 locations showed the plume of radiation has not reached the California coast. These early readings will serve as baseline data for comparing future sam-

ples. For more information check out these resources:• California Department of Public Health Radiologic Health Branch www.cdph.ca.gov/rhb• Woods Hole Oceanographic Institute www.whoi.edu/main/topic/fukushima-radiation • Environmental Protection Agency: Fukushima Informa-tion and Resources www.epa.gov/radnet • Center for Marine and Envi-ronmental Radioactivity www.whoi.edu/cmer • Kelp Watch 2014 http://kelp-watch.berkeley.edu/ • Fischer, Nicholas et al. “Evalu-ation of radiation doses and associated risk from the Fuku-shima nuclear accident to marine biota and human consumers of seafood.” Proceedings of the National Academy of Sciences www.pnas.org/cgi/doi/10.1073/pnas.1221834110

By Brenda Harper, Consumer Education Coordinator

Jamie Romeo gathering seaweed at a beach near Trinidad to send to Eberline Analytical Lab for radiation testing.

Infographic courtesy of U-T San Diego.

Photo by Brenda Harper


Local Melo n Popsi-

We Our Members

Run for the Board of Directors

It’s that time of year again—the North Coast Co-op is pleased to announce the upcoming Board of Directors elections!

This year we have one employee member and one general mem-

ber seat open for election and your experience, input and teamwork are needed. While no prior experience or specialized training is needed to run for the Board of Directors; there are several requirements to run for a seat.

The candidate must:

• Currently be a member in good standing of the North Coast Co-op

• Commit to a three year term• Regularly attend board meetings

and other important related meet-ings

• Serve on at least one board committee• Stay informed about committee

matters, prepare well for meet-ings, reviewing and commenting on minutes and reports (roughly 8-10 hours per month)

• Build a working relationship with fellow board members

• Actively participate in the various committees’ annual evaluations, planning efforts, and Co-op events

• Disclose Social Security number,

Live-Scan and other information togovernment agencies when needed

In addition to the listed require-ments, other certain skills and abilities can make for especially productive and satisfied directors; they include: integrity, flexibility, and common sense; communication and group process skills; leader-ship and facilitation skills; ability to see the big picture; ability to under-stand financial statements (training provided to all board members); abil-ity to support a group decision; com-mitment to enhance the quality of life for our community; and a desire to learn.

Board member candidate appli-cation packets will be available June 3 at customer service and online at www.northcoast.coop and are due by July 20 at 5pm. Serving on the Board of Directors puts you in touch with the long-term vision of our Co-op—please consider running for election and help guide us all into a dynamic and healthy future!

Jessica Unmack Nominating

Committee Chair

ELECTION TIMELINE

2014June 3 Application packet for candidacy will be available at Customer service in both stores, as well as on our website www.northcoast.coop.

July 20 Deadline to submit application packet for candidacy.

August 15 Deadline to meet with Co-op videogra-pher to film video statement. These will be posted to the Co-op’s website during the election.

August 21 Candidate Forum, 7-8pm in Arcata. Opportunity for members to meet the candidates and listen to their responses from questions submit-ted by members. Please note: members can submit questions before the forum – we want to hear your questions! Keep an eye out for instructions in future issues of the Co-op News.

September 27 – Election Kick-off Party – location to be determined.

September 27-October 15 Candidate campaign-ing, if desired, and election time—please vote!

October 18 Annual Membership Meeting. Election results announced.

Update from the General Manager

We’re already two months into our new fiscal year which began on March 30. We had a profitable year

in Fiscal Year 14 coming in at 1.41% net income. This means we will offer patron-age refunds to our members again this year. Our audit is scheduled for June, so we’ll have more information after that time, but it’s definitely great news that we’re seeing continued moderate sales growth and posi-tive net income.

Spring MeetingI recently returned from St. Paul, Min-nesota, where the National Cooperative Grocers Association (NCGA) held its Spring Meeting for its member co-ops to come together from around the country. This year, each NCGA Designated Rep-

resentative (that’s me in our co-op as it’s typically the General Manager) was asked to bring a high potential leader from our teams. I invited our Eureka store manager Toby Massey to join me at the meeting.

For some time NCGA and its member co-ops have been talking about “the importance of growth in the co-op sector – not only to ensure food co-ops survive and thrive in increas-ingly competitive markets, but also to create opportunities for a more significant impact in local and regional economies and communities.” NCGA believes talent is a key component to successfully growing the food co-op sector and we spent a great deal of time discussing the current state of NCGA and our competitive landscape, along with increased focus on current NCGA programs and upcoming plans. It was a great meeting with talented individuals in attendance. It’s exciting to see the many generations of cooperators working together on securing a thriving future for cooperatives.

Ten PinWe have completed the move to the Ten Pin office and warehouse space located at 8th and K streets in Arcata. We currently have about 30 pallets of product in stock and we’re selling out of items much faster than anticipated. We have some great deals on the shelf which we’ve acquired through larger purchases; in addition we created

more room for everyone working in our administrative offices. The employees that moved to the Ten Pin have been able to settle in to more workable spaces where they feel more productive and focused.

Administrative RemodelIn addition, the Arcata store administrative office received a long overdue upgrade. From bidding to completion, the whole process took less than 30 days. We chose a laminate floor that was extremely price competitive, but not your average lami-nate. It’s rated for commercial use, with a 20 year warranty. Using up to 75% recycled material, it is certified for use in LEED buildings and by the Green Guide for Health Care. It is produced by a com-pany that is consistently recognized as the environmental leader among large flooring manufacturers. Among other fun facts, they boast the world’s largest plas-

tic bottle recycling plant, recycling over three billion bottles per year for use in their flooring products. Purchasing from a company in the U.S. also reduced the carbon footprint in comparison to products

shipped from overseas. To con-tinue with our environmental com-mitment, the walls and trim were painted with no volatile organic compound (VOC) paints and the counter tops for department man-ager desks were repurposed from office materials that came with the Ten Pin building. Adams General Contracting installed the floor and reworked the desk areas, and Treg Combs from Fine Lines painting spruced up the walls.

Upcoming ImprovementsIn line with our strategic plan, it’s time to put additional focus on our Arcata location, as it has long

needed sprucing up. In FY15, we have some additional capital improvements scheduled for the Arcata store. We plan to replace the dairy doors (a project put off for close to ten years due to lack of funds), repair and paint the outside of the build-ing, and we’re currently working on a plan for improvements on the produce, deli and bakery side of the store. Some of these are larger projects and will take time to plan and complete; we’ll definitely keep you updated as we move forward.

It’s an exciting time to be a part of North Coast Co-op and we thank you for continuing to help us become better opera-tors and for being part of our success.

Kelli ReeseGeneral Manager

Photo by Amy Waldrip

The newly remodeled upstairs offices and computer stations.


Food News

GMOs in the News: The Good, the Bad and the Local

If you are following the labeling news around genetic engineering, or genet-ically modified organisms (GMOs), you are aware that there is a flurry of

activity. Here’s the good, the bad, and the local.

The good news about GMO label-ing: New legislation sponsored by Californian Senator Evans, senate bill (SB) 1381, would require labeling on all food products that are genetically engineered. Unlike Prop 37, which went to a vote by California citizens, this bill will be voted on by legislators. Our Co-op endorses this bill and our Board of Directors has already sent a letter of sup-port, but our members will need to act fast to show their support. The best course of action is to contact your senators and let them know you support SB 1381 and that you would like them to vote in favor of SB 1381. Not sure who your senator is? It’s easy to find out by visiting http://findyourrep.legislature.ca.gov/. A sample letter of sup-port can be found at Senator Evans’ website http://sd02.senate.ca.gov/gmo-labeling.

You can also email your senator. Don’t have access to a computer? Give Brenda Harper a call at (707) 382-3103 and she will look up your senator and/or provide you with a template letter. Food transparency advocates everywhere need you to do this! California is just one of 20 states with labeling initiatives and so far only one has passed without any strings attached.

More good news about GMO label-ing: On May 8, the Governor of Vermont signed a historic bill, H. 122, requiring food manufacturers to label genetically engi-neered (GE) foods, and will no longer allow “natural” or “all natural” to be labeled as GE foods! Connecticut and Maine have also passed labeling bills, but theirs require that surrounding states pass similar laws before they can go into effect. Vermont’s labeling law is set to go into effect in July of 2016.

The bad news about GMOs: The Grocery Manufacturers Association (GMA), composed mostly of conven-tional food producers, has stated it will try

to overturn Vermont’s law in federal court. More bad news about GMOs: Kansas

Representative Pompeo introduced the Safe and Accurate Food Labeling Act, bill HR 4432, designed to prevent states from enacting GMO labeling laws and to pre-vent the Food and Drug Administration (FDA) from requiring GMO labeling. This would make permanent the currentsystem of voluntary labeling, and require the FDA to redefine “natural” to include GMOs. Pro-labeling proponents have dubbed this bill the DARK act—Denying Americans the Right to Know act. It is unclear yet as to whether the bill has the support needed to pass. Our Co-op opposes this bill.

The local news about GMOs: The Humboldt County Genetic Contamination Prevention Ordinance initiative has made it onto the ballot for a vote in November! GMO Free Humboldt submitted more than 8,500 signatures to the County Elections Office, nearly double what was required. The ordinance would prohibit “propa-gating, cultivating, raising or growing” GMOs, but would not prevent food that is

made with genetically engineered ingre-dients from being sold in grocery stores. Our Co-op endorses this initiative, and we look forward to getting the vote out in November.

More (mostly) local news about GMOs: On May 20, Jackson and Jose-phine Counties in southern Oregon passed ballot measures to ban GMO crops. According to Gosia Wozniacka of the Associated Press, “Companies that genetically engineer seeds — including biotech giants Sygenta, Monsanto and DuPont Pioneer — spent about $900,000 on their failed campaign. Those that wanted to do away with so-called GMOs — including organic farmers and environ-mentally friendly soap-maker Dr. Bron-ner’s — spent about $400,000.” Accord-ing to Yuxing Zheng of the Oregonian, “The no-GMO measure in Jackson County passed with 66 percent of the vote, accord-ing to a tally of more than 45,000 voters. The vote against GMO crops in Josephine County passed with 57 percent, according to partial returns.”

By Melanie Bettenhausen, Marketing & Membership Director

We’re making it easier for you to save! Find 2 sales flyers in the Co-op News from now on.

limited time specials Mar 4 thru Mar17

CO-OP SPECIALSFresh from the North Coast Co-op DeliFor instant picnic perfection, treat yourself to the North Coast Co-op Deli's "Dad's Old Buick Panini" featuring our Bakery's sourdough bread, Niman Ranch ham, swiss cheese and organic tomatoes. On sale for $5.99

each (reg. $6.49).

SAVE MORE

withcoupons

Save on local items!

From North Coast Co-op in Arcata & Eureka, California • Specials Valid June 3 thru June 16, 2014

Find more Local Specials InsideLook for the local label throughout this sales flyer and in our store aisles to find items grown or produced

within 250 miles.

PLUSDozens more deals inside!

Mad RiveR BRewing CoMpanySteelhead Double IPA6 packs

$9.99Reg. $11.69

weitChpeC Chile Co.Klamath River RedPepper Sauce5 oz

$4.29Reg. $4.79

Coupons valid June. 1- June. 30

Co-op specials are for everyone, not just Co-op members

limited time specials Mar 4 thru Mar17

CO-OP SPECIALS Extra Big Deal

Get Almond Breeze Almond Milk for just $1.49

each after use of Co+op coupon now through June

30. Drink it plain, use it on your cereal or try it in a

smoothie! Almond milk is a great non-dairy option

that provides protein, fiber, calcium and healthy

monounsaturated fats. Selected varieties of 32 oz. Almond

Breeze also on sale for $1.99 each (Reg. $2.69).

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 June. 1- June. 30

Co-op specials are for everyone, not just Co-op members

SAVE MORE

withcoupons

PLUSFind dozens of local

specials inside!Save more on select sale items with Co+op coupons!

Larabar

Energy Bar1.6-1.8 ozSelected Varieties

99¢Reg. $1.69

40¢OFF

extra

withcoupon

Think Thin

Energy Bar1.76-2.1 ozSelected Varieties

$1.29Reg. $1.99

$1.00OFF 2

extra

withcoupon

50¢OFF

extra

withcoupon

From North Coast Co-op in Arcata & Eureka, California • Specials Valid June 17 thru June 30, 2014

Second half of the month

First half of the month


SCHEDULE OF COOKING CLASSES & WORKSHOPS IN EUREKA & ARCATA

RegisterJune 2014 Class Schedule

Introducing Our New Quarterly

Cooking Class & Workshop Schedule

We want to make it easier for you to sign up for cooking classes at the Co-op’s Community Kitch-ens. That’s why we have switched from monthly schedules to a quarterly schedule of classes and workshops. In our new quarterly cooking class schedule, you’ll be able to see and sign up for classes that are three months out. We know that taking a cooking class is often a special occasion, and we want to give you plenty of time to fit a Community Kitchen class or workshop into your schedule. The cooking class & workshop schedule will still be inserted into the newsletter four times a year and will also be available in both of our store locations all year long. We hope you enjoy the new schedule and we’d love to hear your feedback! Please send your suggestions (and compliments) to [email protected].

July thru September Schedule inserted in this issue of the Co-op News!

Kid-FriendlyVegetarianWine Served

Hands-OnGluten-FreeWorkshop


Eureka Car StereoCar Audio • iPod and Bluetooth Solutions • Auto Security

Alpine • Focal • Pioneer

JL Audio • Kicker

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

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LOVING HANDS INSTITUTE

State Licensed School for Holistic Massage Therapy

Since 1989

Private Massage Practice, Open Daily

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Since 1989



Hot-off-the-grill entreés and all the fixin’s for just $5! Featuring local products from

Humboldt Grassfed Beef and the Tofu Shop. Vegan and gluten-free friendly.

Cook & Save

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

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Since 1989





Since 1989



The North Coast Co-op’s Cook & Save Club hosts free monthly meet-ings to develop recipes that include

items from our sales flyer. This month we are featuring organic dried garbanzo beans.

Garbanzo beans, also known as chickpeas, have a nutlike taste and but-tery texture and offer lots of nutritional value. They are a great source of protein, the minerals manganese and iron, folate and plenty of antioxidants and fiber. Mak-ing garbanzo beans from scratch, using dried beans instead of canned, allows for extra to freeze for future use. You’ll have more control over the salt content and you’ll save over 50 percent by preparing them yourself.

Before cooking, you need to soak the dried beans. You can soak them overnight by placing them in a large bowl and covering them with cold water. They will double in size, so be sure they’re in plenty of water. For a quick soak, put the beans in a pot of water, bring them to a boil and cook for 5 minutes. Let them soak in the hot water for at least an hour. Drain the water and rinse the beans. One pound of dried beans usually yields about six cups of cooked beans.

Place the soaked beans in a large pot and cover with several inches of water. Bring to a boil, and then reduce to a simmer. Cook the beans for 60-90 minutes until desired tenderness. For soft beans, cook them longer and check for desired tenderness.

Freezing is a great way to preserve cooked beans. You can easily freeze cooked beans for quick defrosting and use in small bags or containers. Freeze beans in 1 to 2 cup portions so they’ll be easy to thaw and use; make sure the beans are covered with liquid so they won’t dry out or get freezer burn. Freezer containers should be airtight and moisture proof. Leave enough space at the top of the container for expansion of the beans. Cooked beans will keep in the freezer for 2 to 3 months; after that time their flavor and texture will begin to deteriorate, so be sure to mark the date on the container. Beans maintain their shape better if they are thawed slowly. Thaw them over night in the refrigerator.

Garbanzo Bean Burgers with Tomato-Olive Relish

Join us June 9 for the next free meeting of our Cook & Save Club

details p. 6

Directions

Sale Ingredients Valid Jun. 17 through Jun. 30,

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

Photo by Jeremy Smith-DanfordCOOK & SAVE

1. In a food processor, pulse the ¼ cup basil and the garlic until finely chopped. Add ½ cup of the beans, ¼ cup of the panko, the egg, and ½ teaspoon salt and process until smooth. Put the remaining beans in the processor and pulse, until the mixture comes together.

2. Spread the remaining ¼ cup of panko on a plate. With wet hands, form the bean mixture into four ¾-inch-thick patties. Coat each patty with the panko, transfer to a plate, cover, and refrigerate for 10 minutes.

3. Meanwhile, in a small bowl, combine the tomato, olives, onion, balsamic vin-egar, and the remaining 12 thinly sliced basil leaves. Set aside.

4. Heat a heavy-duty 12-inch skillet (cast iron works great) on high heat until very hot, about 1 minute. Add the oil and swirl to coat the bottom. Cook the burg-ers, flipping once, until browned, 5 to 8 minutes total. Serve the burgers on the buns, topped with tomato-olive relish.

TIP: This veggie burger is just as good served without the bun! Serving them on a plate of greens makes a delicious meal.

Ingredients (makes 4 servings)

• ¼ cup fresh basil leaves, plus 12 small leaves, thinly sliced

• 1 large clove garlic • 1½ cups cooked garbanzo beans • cup plain panko (gluten free is available) • 1 large egg • salt • 1 medium tomato, finely diced • 8 Kalamata olives, pitted

and chopped • 2 Tablespoons red onion or shallot,

finely diced • 1 teaspoon balsamic vinegar • 2 Tablespoons olive oil • 4 whole wheat (or gluten free) ham-

burger buns, toasted

BULKOrganic Garbanzo Beansper lb

$1.99Reg. $2.79

SpectrUm

Organic Olive Oil25.4 oz

$10.99Reg. $16.99

½


Financials

By Kelli CostaChief Financial Officer

Fourth Quarter Review

North Coast Cooperative, Inc. Unaudited Financial Statements

The North Coast Co-op had a good fourth quarter to close our fis-cal year. The quarter

ended with sales of $7,860,584. The fourth quarter tends to be a low net profit quarter but with the monitoring of expenses and keeping inventory levels stable, we held our own. We saw a larger than normal amount of repairs to the Eureka store which caused our bottom line to feel the impact along with a few other unexpected expenses, however we still finished the quarter with a final net of $46,821 in profit. Our fourth quarter budgeted margin goal was 37.19% and we achieved a 36.9% margin. The fourth quarter margin was slightly lower due to lower than budgeted sales and higher than budgeted purchases. All in all we had a successful year with $31,728,953 in sales, exceed-ing budget by .7%. This is the first year in many that we made a profit in all four quarters.

Our annual audit is sched-uled for June; we’ll have final numbers and a review of the fis-cal year in our annual report in October.

Thank you for your contin-ued support!

Balance Sheet Quarter Ending March 29, 2014 Quarter 4, Fiscal Year 2014 Qtr 4 FY 2014 Assets: Current Assets 3,760,856 Property & Equipment 2,619,682 Other Assets 348,997

Total Assets 6,729,535 Liabilities: Current Liabilities 2,336,204 Long Term Liabilities 202,516

Total Liabilities 2,538,720 Member Equity: Current Owner Shares 3,189,578 Retained earnings 1,001,237

Total Member Equity 4,190,815 Total Liabilities & Equity 6,729,535

Income StatementQuarter Ending March 29, 2014 Quarter 4, Fiscal Year 2014

Qtr 4 FY 2014 NET SALES REVENUE 7,860,584 Cost of goods sold 4,962,213 GROSS MARGIN 2,898,371

Payroll Expense 1,461,536 Payroll Taxes 182,330 Personnel Expenses & Benefits 427,080 General & Admin Expense 438,011 Occupancy Expense 349,524 Total operating expenses 2,858,481

Other income (expense) 6,931

NET INCOME (LOSS) $46,821

Member Comment Board

Garbanzo Bean Burgers with Tomato-Olive Relish


Proposed Bylaws ChangesArticles VII and VIII2014

Co-op Bylaws

Article VII – Patronage Distribu-tions Bylaw Language: Section 7.01 – Distribution of Net SavingsThe realized net savings of the Coop-erative, to the extent attributable to the patronage of members, shall be allocated and distributed among members in good standing in pro-portion to their patronage and in such a manner as to constitute patronage dividends within the meaning of federal income tax law. In determining and allocat-ing such adjusted net savings, the Cooperative shall use a single allocation unit except to the extent that, subsequent to the adoption of these bylaws, it shall engage in any new and distinct line of business or operate stores at two or more loca-tions.

Rationale for changes:Article VII, Sections 7.01 – 7.06 were revised to simplify and align with legal requirements. The revised section also clarifies patronage distri-butions.

Bylaw Language: Section 7.02 – ExceptionsNet savings may be reduced by such reasonable reserves for necessary business purposes as is determined by the Board. Any allocations of such a nominal amount as not to justify the expenses of distribution may, as determined by the Board, be excluded from distribution provided that they are not then or later distributed to other members. Members shall retain the right to waive in whole or in part, by action at a meeting of members, patronage rebates to which they may be entitled in one or more particular years without abrogating such rights as to future fiscal years.

Rationale for changes:This section was revised to simplify and align with legal requirements.

Bylaw Language: Section 7.03 – Distribution and Notice A portion of patronage rebates con-stituting not more than eighty percent of each allocation may be retained

for the capital needs of the Coop-erative, as determined by the Board. Distributions shall be accompanied by written notices of allocation deliv-ered to recipient members within eight months and fifteen days follow-ing the close of the fiscal year.

Rationale for changes:This section was revised to align with legal requirements for patron-age rebates.

Bylaw Language: Section 7.04 – Consent of MembersBy obtaining or retaining member-ship in the Cooperative, each mem-ber shall thereby consent to take into account, in the manner and to the extent required by Section 1385 of the Internal Revenue Code, the stated dollar amount of any qualified writ-ten notice of allocation in the taxable year in which such notice is received.

Rationale for changes:This section was simplified.

Bylaw Language: Section 7.05 – Retained AmountsAmounts retained pursuant to section 7.03 above shall be credited to revolv-ing capital accounts in the names of recipient members, shall accrue no monetary return on investment, and shall not be transferable. They shall be redeemed when determined by the Board to be no longer needed for capital purposes. At that time they shall be redeemed in the order of the oldest outstanding amounts and on a pro rata basis among such amounts. Retained amounts may also be redeemed under compelling circum-stances as determined by the Board. Retained patronage rebates shall be redeemed at their carrying value on the books of the Cooperative or their net book value, whichever is lesser.

Rationale for changes:This section was revised to simplify and align with legal requirements.

Bylaw Language: Section 7.06 – Allocation of Net LossIn the event the Cooperative shall incur a net loss in any fiscal year; such

loss may be charged against retained savings or other unallocated member equity. If the net loss exceeds such amounts, or in any event if the Board so determines, the amount of such loss may either be carried forward to offset adjusted net savings of sub-sequent fiscal years or allocated to members in the same manner as for adjusted net savings except that such allocation shall not exceed the total of invested capital. Any such allo-cated net loss shall be charged first against retained patronage rebates of prior fiscal years and then against patronage rebate allocations of sub-sequent fiscal years. Allocated net losses which are not so offset may be charged against the carrying value of shares only upon termination of membership. Allocated net losses shall not otherwise be assessed to or collected from members.

Rationale for changes:This section was revised to align with legal requirements.

Article VIII – Fiscal and Miscella-neous MattersBylaw Language: Section 8.01 – Fiscal YearThe fiscal year of the cooperative shall end at the close of the business day on the last Saturday of the month of March of each year.

Rationale for changes:No change.

Bylaw Language: Section 8.02 – Communications by Electronic Means Unless otherwise required by these bylaws, any notice, consent, ballot, petition, or other document required or permitted by these bylaws may be delivered and received by electronic means, in conformity with California Consumer Cooperative Code sec-tion 12461, provided that, in the case where such communication expressly or impliedly requires the signature of the person submitting the communi-cation, means are in place to reason-ably assure the authenticity of the signature. (as defined in Section 20 and 21 of the California Corporations Code)

As we reported in the last issue of the Co-op News, our Board of Directors appointed a committee to review our bylaws and update them in order to: correspond to best practices

for food co-ops; gain consistency in compliance with regulations and our securities permit; and stay current with California Coopera-tive law. Making these changes requires a vote by our membership. We will be asking you to approve the proposed changes in our Gen-eral Election in October. In order to prepare you for that task, we are covering the proposed changes in what we hope is a digestible form by breaking them down into their various articles and sections in the next few issues of the Co-op News. Over the past few months we cov-ered Articles I thru VI. This month we wrap up with Article VII – Patron-age Distributions and Article VIII – Fiscal and Miscellaneous Matters. In addition, the Board of Directors will hold three separate member forums this month to gather input and answer questions; see page 10 for the forum schedule. If you are not able to attend a forum, submit your comments, questions, or feedback on these proposed changes by completing the Member Survey or by sending a message to [email protected]. We appreciate your review of these documents as they are important to the functioning of your Co-op! You can view our current bylaws and all the proposed bylaw changes in previous issues of the Co-op News at www.northcoast.coop.


Local Produce RecipeCo-op Bylaws

Rationale for changes:This section is new. It allows for use of electronic communication, where appropriate.

Bylaw Language: Section 8.03 – Annual AuditAn annual audit or financial review of accounts shall be made by an auditor approved by the Board of Directors. The audit or financial review shall be presented to the board no later than the 2nd quarter. of the subsequent fis-cal year and shall be available to any current member, on written request. A summary of the annual audit or annual report shall be provided to all current members no later than the beginning of the 3rd quarter of the subsequent fiscal year. (Section 12592 of the CA Corporations Code requirements.)

Rationale for changes:This language includes vital updates regarding an annual audit. Current bylaws do not require an annual audit, which is a co-op best practice and assists the Board of Directors with fiduciary responsibilities.

Bylaw Language: Section 8.04 – DissolutionThe North Coast Co-op may only be dissolved by vote of the membership and pursuant to the provisions of the Corporations Code of the state of California. In the event of a vote for dissolution, the proceeds of any sale of assets of the North Coast Co-op shall be distributed per the provisions of Article VI of the Articles of Incor-poration.

Rationale for changes:This is a new section added to clarify the process in the event the Co-op dissolves. Provisions for dissolution have always been in our Articles of Incorporation.

Bylaw Language: Section 8.05 – SeverabilityIn the event that any provision of these bylaws is determined to be invalid or unenforceable under any statute or rule of law, then such pro-vision shall be deemed inoperative to such extent and shall be deemed

modified to conform with such stat-ute or rule of law without affecting the validity or enforceability of any other provision of these bylaws.

Rationale for changes:This section is new. It was added to ensure the bylaws remain valid in the event that one section or phrase is determined invalid. This language is considered a best practice.

Bylaw Language: Section 8.06 – Bylaws AmendmentThese bylaws may be amended or repealed only by approval of a major-ity of the members voting at an elec-tion that meets quorum requirements, provided that the proposed amend-ments are presented to the member-ship in the ballot materials.

Rationale for changes:This section was revised to require member vote and approval for bylaws changes, as is most standard in co-ops. Current bylaws did not require a membership vote for revision.

Bylaw Language: Section 8.07 – Access to Informa-tionMembers shall be entitled to receive a copy of the Co-op’s annual report. Upon request made in good faith, a member shall be provided infor-mation concerning the operational and financial affairs of the Co-op for a purpose reasonably related to such person’s interest as a member. No individual member may obtain access to the Co-op’s records of members. A request signed by at least five percent of all members, requesting information from the Co-op’s records of members shall be accommodated by means other than direct access to such records, as set forth in California Corporations Code Section 12600(c).

Rationale for changes:This section helps tighten access to member information in the interest of member privacy. In addition, access to specified information is further defined to include California Corpo-rations Code.

Detach this entry form & 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.

Phone #: Member #:

Member Name:

WIN A $25 GIFT CARD

Member SurveyDEADLINE TO ENTER JUNE 30

To help the Board with their bylaws updates, what questions or concerns do you have regarding the proposed language for Article VII and Article VIII of the bylaws as detailed in this issue of the Co-op News?

See b

ylaws

revisi

ons p

. 9-1

0

Member Forums

June 10 5:30-6:30pm Co-op Community Kitchen, Arcata location

June 11 5:30-6:30pm Co-op Community Kitchen, Eureka store location

June 19 5:30-6:30 pm Co-op Community Kitchen, Arcata location

We want to hear from you! Give your input in the Member Survey (see above)

for a chance to win a $25 gift card.

Questions? Contact the Board at [email protected] or contact our Membership Coordinator at (707) 502-3555 ext. 135.

If you’ve been reading the previous issues of the Co-op News, you’ve seen the proposed changes to the Co-op’s bylaws. The bylaws are an important document that lays out how the Co-op is to be governed, who can be a mem-ber, how many people can serve on the board of directors, length of board terms, etc. In short – bylaws are highly vital to the functioning of

the North Coast Co-op. Such an important document requires a vote by the membership, which will be held this fall. The Bylaws Committee will be holding three Member Forums to gather additional input and answer ques-tions to ensure the bylaws presented to the Membership this fall are in line with how the membership would like the Co-op to be governed.

All members are welcome to attend the following Member Forums:

We our members

Member GiveawayMember GiveawayThere’s more than one grilling technique; from the simplified version of throwing your meat and/or veggies on the grill with some olive oil, to cooked low and slow for 18 hours with a spiced rub or marinade. Whether you’re cooking up Texas, Kansas City, Memphis or Carolina BBQ, we’ve got you covered in the June member give-away. Enter to win the following pack-age to start your summer grill-ing marathon. Thanks to our local vendors for donating the variety of BBQ sauces!

Weber – Charcoal GrillGrillLife – Grilling TongsSmokin’ Moses – 4 flavors

Blackberry Bramble – 3 flavorsSmokey Jims – 2 flavorsShamus T Bones – 2 flavors

WIN all this:

Board of Directors ElectionJune 3 General Candidate Application Packets available at Customer Service in both stores and at www.northcoast.coop (see p. 4).

Board of Directors MeetingsCo-op members are encouraged to attend.June 26 | 6-8pm Co-op Community Kitchen, Arcata location July 24 | 6-8pm Co-op Community Kitchen, Eureka store location Aug 21 | 6-8pm Co-op Community Kitchen, Arcata location

Co-op Action CommitteeMeets at the Board’s request. No meetings scheduled at this time. Finance CommitteeMeets quarterly. No meetings scheduled at this time.

Co-op EventsMember Forum for Bylaws Feedback. (See page 10 for more information.)June 10 | 5:30-6:30pm Co-op Community Kitchen, Arcata locationJune 11 | 5:30-6:30pm Co-op Community Kitchen, Eureka store location June 19 | 5:30-6:30 pm Co-op Community Kitchen, Arcata location

June 13 Thrill of the Grill 11:30am to 2pm at the Co-op’s Eureka location. $5 per plate. Gluten-free and vegetarian options available. All proceeds go to local food bank Food for People and their child nutrition program. (See ad above.)

Co-op Sponsored Events June 5 Ride for Reading Children Donate new or lightly used books for kids, at our Eureka store. More information at www.rideforreading.org.

June 7 Sustainable Living Expo at the Arcata Community Center starting at 9am. This year’s theme “Building Green Communities” includes a Wheels of Change Auto-Rama, as well as features local businesses and organizations that provide green, sustainable, fair trade and environmentally sound products and services on the North Coast. Register for workshops at www.eventbrite.com/e/sustainable-living-expo-2014-building-green-communities-tickets-8486620711?aff=zvents.

June 7 Lemonade Day. Visit youth-led lemonade stands all over Humboldt County, including the Co-op’s Arcata location. Find more information at www.humboldt.lemonadeday.org. June 19 St. Joseph Hospital Foundation’s Dinner and Auction. Ticket prices and info at www.stjosepheureka.org/for-community/st-joseph-hospital-foundation/special-events.aspx

DeadlinesJune 15 Member Surveys due (see p. 10) June 30 Member Giveaway entries due (see above) June 30 Member content for composting due (see below)June 30 Honest Tea bike giveaway entries due (see above)

Co-op News Reference Guide

If you have a yard or garden and you love to eat vegetables, we’re sure you gener-ate waste. We’d like to know what you

do with the organic waste you create. Do you compost at home? Do you compost yard waste only or food waste too? What is your system? What do you do with the

finished compost? Let us know about your practices so we can share them with others!

Contact (707) 382-3103 or [email protected]

by June 30

Do you compost your garden waste?

We want to hear from you!

Win One of Two Citizen Fold-Away Bikes COURTESY OF

Enter in either

Co-op locationDeadline to enter

June 30, 2014

6-speed fold-away bike offers a sleek bicycle in a compact package with Honest Tea branding on cross bar. These folding bikes are ideal for commuting, storage or travel. Bike

comes with steel frame, v-brakes, & 16“ tires with alloy rims. One entry per person.

THRILL OF THE GRILL

Barbecue & Benefitfor Food for PeopleHot-off-the-grill entrées and all the fixin’s for just $5! Featuring local products from Humboldt Grassfed Beef and the Tofu Shop. Vegan and

gluten-free friendly.

FRIDAY, JUNE 13 | 11:30 AM to 2 PM | $5Co-op’s Eureka store parking lot at 4th & B

Enter in either store location. Deadline to enter: June. 30

Documents

Co-op News | June 2014