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Summer news from the North Coast Co-op, with locations in Arcata and Eureka, California. We're dishing out the latest on organic and local foods, including our brand all-organic new juice bar.
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CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • June 2015
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1 CO-OP NEWS • JUNE 2015
| PAGE NAME |
CO-OP NEWSIssue 78 | JUNE 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 DIRECTORSJeremy Cotton, Dave Feral,
Kate Lancaster, Fred Moore, Cheri Strong, Steve Suttell, Jessica Unmack
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 JUNE 2015 2 Juice Bar Menu
3 Run for the Board!
3 From the Board of Directors
4 From the General Manager
5 Member Survey
6 Cilantro Pesto
7 Member Giveaway
7 Member Survey Responses
7 Letter to the Editor
8 Rustic Crust Old World Pizza
9 Community Partners
10 Voluntary GMO Labeling Bill
11 Reference Guide
11 Thrill of the Grill Benefit
11 Go Paperless!
Brenda HarperConsumer Education
Coordinator
Kombucha has been around for thou-sands of years. It is believed to
have originated in China where it was known as “The Tea of Immortality”. It traveled throughout Asia and Russia and eventually became a health craze in the US over the past two decades. Legend has it that it was named after a Korean physician Kombu who healed the Japa-nese Emperor Inyko with the tea, and the tea was then named after him: “Kombu” + “cha” (which means tea.)
What is Kombucha?Kombucha is fermented sweet tea and its taste ranges from sweet apple juice to apple cider vinegar. The more vinegary, the more acidic it is. Some people prefer the tart to the mild. The variables are controlled by the length of the fermen-tation period as well as the amounts of sugar and tea used in a batch.
The Kombucha CultureThe kombucha culture, or SCOBY, which stands for symbiotic community of bacteria and yeast, is a colony of yeasts and bacteria that are embedded in cellulose and looks like a beige or white rubbery pancake. Some people have mistaken the SCOBY for a mushroom, but it is not. The SCOBY is placed in sweetened black or green tea and it transforms the sweet tea into a sparkling drink by digesting the sugar and produc-ing a range of organic acids, vitamins, particularly B vitamins and vitamin C, as well as amino acids and enzymes.
Health BenefitsKombucha’s popularity is in part due to the probiotic content of good-for-you bacteria that studies show can benefit digestion and boost immunity, such as those found in yogurt, kefir, or other probiotic drinks. These probiotics help bring the body back into balance so that it may heal itself naturally (in order to maintain the probiotic benefits, kom-bucha must not be pasteurized). Many
people say kombucha helps their joint pain, keeps them from getting sick, gives them energy, aids their digestion, clears their sinuses, reduces their blood pres-sure, clears their eczema, alleviates their headaches, and the list goes on. There are other people who say they enjoy the taste, but don’t really notice any effect.
Now on Tap at the Co-op’s Arcata Location
The only way to know what kom-bucha can do for you is to try it! The Kombucha bar at our Arcata store is up and running with refreshing varieties of organic draft kombucha available from 7am to 6pm. Come by and have a sam-ple! There are 6 taps rotating 12 flavors of kombucha, served in 8 or 16 ounce sizes. There are also 32 and 64 ounce growlers available for purchase. You can even bring in your own container and reduce your impact on the environment.
The Eureka store’s kombucha bar is expected to open later this summer. In the meantime, visit the Arcata store to check it out.
Kombucha Now Available on Tap
Jay, one of our many talented Bakery Clerks, serves up kombucha on tap.
Photo by Jeremy Smith-Danford
Summer 2015Cooking Class Schedule
SPECIAL INSERT
MENU
www.northcoast.coop 2
| PAGE NAME |
Summer 2015Cooking Class Schedule
juice bar
Ogby Revive
Goldby Revive
Guava Mangoby Bucha
Lemongrass Gingerby Bucha
Verbana Roseby Bucha
Blood Orangeby Bucha
Enlightened Citrusby GTs
Enlightened Passion by GTs
Ginger Berryby BerryLev’s
Strawberry Mintby Lev’s
Lavenderby The Bu
Raspberry Lemonadeby Clearly Kombucha
SmoothiesBlue Heaven
apple juice, bananas, blueberries, pineapples
Tropic Joyalmond milk, orange juice, bananas, mangos
Berry Blissblueberries, strawberries, apple juice
Golden Gatepineapples, bananas, mangos,
strawberries, orange juice
Sunrisestrawberries, bananas, orange juice
Great Greenavocados, bananas, orange juice, spinach, ginger, apples, spirulina
Juices
Now in Arcata, Coming Soon to Eureka
all organic, all refreshing
Kombucha on TapSix varieties on tap at a time. Varieties in rotation include:
MENU
Your summer just got more refreshing. Our Arcata Bakery’s all organic juice bar is now open, serving revitalizing kombucha on tap and fresh smoothies and juices. Come experience this organic goodness for yourself at our Arcata
store location. Look for our juice bar opening in our Eureka location in late summer, 2015.
Humboldt Refresherapples, celery, spinach, cucumbers
Spirit Juiceapples, beets, carrots, lemons, ginger
Immune Boosterapples, spinach, honey, carrots, echinacea
Rising Fogapples, lemons, ginger, turmeric,
cucumbers
3 CO-OP NEWS • JUNE 2015
| FROM THE BOARD |
Do you have a vision for our Co-op com-munity? If so, the Co-op needs you to
run for the Board of Directors. There are two seats open for three-year terms that start this November.
As a board member, you’ll be represent-ing our community of member-owners and guiding the policies that shape our Co-op. You’ll have the opportunity to learn about co-ops, experience personal growth, and
help meet the goals of our Strategic Plan. We are currently working on exciting proj-ects related to developing our local food-shed, investing in our future, educating and advocating, enhancing the Co-op experience and promoting environmental responsibility.
The landscape for commerce in our community is changing. You can play a role in helping to determine how the Co-op will fit into the changing business environment. Please consider running for the Board.
Board Candidate Applications and Guidelines are available at Customer Ser-vice and online at www.northcoast.coop. Applications are due Sunday, July 19 by 5 pm.
If you have any questions please contact Nominating Committee Chair Cheri Strong at [email protected]. To learn more about the North Coast Board of Directors go to www.northcoast.coop.
We look forward to receiving your application!
Get involved. Run for the Board of Directors!
Cheri StrongNominating
Committee Chair
Another month, another exciting Board of Directors meeting! This month’s
meeting opened with a presentation of the Shopper Survey results by David Sleeth-Keppler from Humboldt State University. He reviewed the findings from the 2015 Co-op Shopper Survey consisting of 815 respondents, 88% of whom identified as Co-op member-owners, and then answered questions from the audience. More on the survey, findings and analysis will be included in July’s Co-op News.Our next board education presentation in June will be fellow Board member Steve Suttell. Steve will be presenting Business Devel-
opment Corporations with examples of potential partnerships, models, and time for discussion.
There were reports from three commit-tee meetings this month. First, reporting for the Nominating Committee, Cheri Strong began by highlighting Administrative Code Section 1 Part G: General Election Candidate Campaigning. It currently states there is no electioneering within 100 feet of the ballot box. After brief discussion, it was decided that 100 feet was too far of a distance and a motion was put forward to amend the Administrative Code to state there is no electioneering within 25 feet of the ballot box. The motion was approved. There were other minor changes to elec-tion materials presented for board approval (application packet and guidelines for can-didates), and then a motion to accept the election material package for the upcom-ing 2015 election with those changes was put forward and approved.
Next, reporting for the Member Action Committee, Cheri Strong updated the board on the committee’s conversation around the date and time of the next Annual Member Meeting in October. To best accommodate the largest number of Co-op member-owners given available dates, the committee put forward a motion to recom-mend that the Annual Membership Meet-ing be held on Saturday, October 17 from 3:30-6:30pm. The motion was approved.
Fred Moore reviewed the second
meeting of the Policies and Procedures Committee, which he reported as produc-tive and fun. He discussed progress on the committee’s charter and its composi-tion; rather than a limit on the number of member-owners, a process was defined for how member-owners can become voting members of the committee. The charter still needs some fine tuning and so it was agreed that the approval of the Policies and Procedures Committee Charter be tabled for consideration at June’s board meeting.
Kate Lancaster reviewed the updated General Manager Review Task Force pro-cess and timeline, which now has a month cut off due to the board meetings changing (back in January) from the fourth Thurs-day to the first Thursday of the month. All the present directors will be available and agreed to meet August 1 for a Special Executive Session for the annual General Manager evaluation.
Kelli Reese reviewed her May General Manager’s report. Discussion included the employee compensation Annual Statement of Benefits, for which no feedback had been received yet. Also, at this time the POS system is unable to separate senior vs. member-owner discounts, nor break down local purchases any further than we already do. Both are being worked on by the IT department. The motion was put forward to accept the May General Manager’s report and it was approved.
The final Member Comment Period
included comments regarding the results from the Shopper Survey and a request that more education on the difference and significance of the Co-op’s shares be put forth.
Much thanks to all those who came to the meeting and to those who attended committee meetings this month!
Jessica Unmack Board President
June 2 Candidate Application Packets available at Cus-tomer Service and at www.northcoast.coop
July 19 Candidate Application Packets due by 5pm to Customer Service and statements due to Nominating Commit-tee Chair via email: [email protected]
Aug. 6 Candidate Forum and Board Meeting, 6-8pm, Co-op Community Kitchen, Eureka
Sept. 1-Oct. 14 Candidate campaigning, if desired, and election time—please vote!
Oct. 17 Annual Membership Meeting: Election results announced and new board members become official
Attend a Co-op Meeting
Report from the Board of Directors
Board of Directors Meeting
June 4 • 6:00-8:00 pm Co-op Community Kitchen,
Eureka store location at25 4th St.
Policies and Procedures Committee Meeting
June 10 • 5:30-7:30pm Ten Pin Conference Room at
793 K St, Arcata
Member Action Committee Meeting
June 17 • 6:00-8:00pm Co-op Community Kitchen,
Arcata at 971 8th Street
“
“
As a board member, you’ll be representing our community of member-owners and guiding the policies that shape our Co-op.
www.northcoast.coop 4
| FROM THE GM |
If you’re reading this article there’s a good chance you’re a member-owner
of the North Coast Co-op and you par-ticipate in the Co-op by shopping regu-larly, voting in elections and sharing in the profits, which are distributed as patronage refunds. There are many rea-sons people join a cooperative, some include the cooperative values and principles, discounts on shopping trips, cooking classes and supporting local products.
I belong to co-ops because I believe in the business model, I love that I am part owner of a local business along with other people in my community. Member-owners give the Co-op its vision and direction and co-ops help keep jobs and money in the local com-munity, all of which are important to me.
While our Co-op may look like any other independent local business, our organization is democratically con-trolled by the member-owners. A co-op is owned by the people who use it and operates for the benefit of its member-owners and the community.
The North Coast Co-op is a con-sumer co-op. Consumer co-ops are dif-ferent from privately owned “discount clubs.” Those clubs charge annual fees in exchange for a discount on purchases; they are not owned by the members. And their members have no governance rights – can’t vote on bylaws or on the board of directors. Alternately, membership at the Co-op is fully refundable.
North Coast Co-op member-owners own the business and the profits are returned to them in profitable years through patronage refunds and/or reinvested back into the organization. While patronage is one of the easiest ways a member-owner can support the Co-op, there are additional ways. The North Coast Co-op offers member-owners the opportunity to invest in the Co-op through the purchase of shares
beyond the Membership share pur-chased to join. I’ve heard over the years that the North Coast Co-op share struc-ture can be somewhat confusing so let’s break it down.
Each consumer food co-op typi-cally has its own investment level(s) and ours is no different. We have four classes of shares at North Coast Co-op:• Class A - Membership Shares• Class B - Sustaining Shares or
“Fair Share”• Class C – Co-op Shares • Class D – Investment Shares (not
utilized at this time)The first group is Class A Mem-
bership Shares. The Co-op currently issues Class A Shares offered at the maximum value of $25 per share. One (1) A share entitles holders to all the benefits of membership including one vote and participation in patronage refunds when they are available. Class A Shares do not offer any dividends.
Member-owners are encouraged to take the opportunity to invest in the Co-op beyond the Class A Shares by purchasing Class B Sustaining Shares which are offered at the maximum value of $10 per share. Sustaining shares are non-voting shares of stock; in as much as each member-owner is limited to only one vote and the A share provides that vote. Members can purchase thirty (30) Class B Shares for a maximum purchase of $300 to become Fair Share members of the Cooperative. Class B Shares do not offer any dividend.
Once you have purchased $300 in B shares you will own a total of $325 in shares at the Co-op – one (1) A share at $25 and thirty (30) B shares at $300 – and are considered a Fair Share mem-ber-owner. Fair Share member-owners receive their patronage refunds in cash and at that investment level the Co-op offers Fair Share member-owners the opportunity to purchase preferred non-
voting shares of stock also known as Class C shares.
Ownership of Class C preferred shares entitles members to dividends declared by the Board of Directors. The current dividend rate is 2% and the board reviews the rate quarterly. Divi-dends accrue quarterly and are paid out annually in April or May, following the Co-op’s fiscal year-end. The dividend is based on the size of the member-own-er’s investment and not on the amount of patronage made at the Co-op. The maximum dollar amount that any Co-op Fair Share member-owner can invest in Class C Shares is $50,000.
While there is no requirement at this time for member-owners to purchase additional shares beyond the initial $25 A share, it’s definitely worth consider-ing. All co-ops need equity investment from their member-owners. Without member investment, the Co-op could have problems paying for basic opera-tions, making improvements, replacing aging equipment, and in terms of bor-rowing from vendors and suppliers. There are only three sources of equity or capital for a co-op: profits, loans and financing (from vendors or banks/credit unions), and member investment.
Member investment is an important way for co-ops to be financed because:• It reduces dependency on outside
financing groups, especially banks or lending institutions.
• It provides a non-taxable source of base capital and capital from member-owners usually has the lowest interest or dividend burden on the co-op.
• It emphasizes consumer-ownership, a key point of differentiation for co-ops.
• It doesn’t necessarily take a major investment by any of the co-op’s shop-pers to produce an adequate capital base from which the co-op can operate.
• Member investment provides co-ops with the means to operate sustainably – as membership grows, the capital base will grow.
Co-op share investments stay in the community, providing a sustainable financial foundation for the Co-op to thrive and support the local economy. The best form of capital comes directly from you, our member-owners. Provid-ing these investment opportunities to our member-owners is one of the many ways we serve our membership.
What are your dollars doing while they are tucked away in your bank account? Are they supporting organic farming, local producers, cooperative values, or local community organiza-tions? If not, they could be, and earning a dividend as well. Contact our Member-ship Coordinator (see right for contact information) for details or to invest.
Kelli ReeseGeneral Manager
The Co-op Has Investment
Shares Available!
About Investing in the Co-op
For more detailed information about C Shares, pick up a
“Investing in Your Co-op FAQ” brochure at Customer Service.
While patronage is one
of the easiest ways a mem-ber-owner can support the Co-op, there are additional ways. The North Coast Co-op offers member-owners the opportunity to invest in the Co-op through the purchase of shares beyond the Mem-bership share purchased to join.
“
“
From the General Manager“Share” in Our Cooperative Future
The 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 members of the Co-op, who are Fair Share members (owning $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) with no fixed terms.
If you’re interested in investing in your Co-op, please contact
Membership Coordinator Bella Waters for more information:
(707) 502-3555 ext. 135 or
5 CO-OP NEWS • JUNE 2015
| CO-OP COMMUNITY |
Megan and Evan Schwartz previously owned and
operated McKinleyville Central Market, their “little hippy natural foods store”. They realized times were changing and they opted to close up shop to pursue a new direction. Deciding to make it their mission to bring new and exciting craft brews to Humboldt and share their love for craft beer with our commu-nity, they established Craft Beer Distribution Company in Febru-ary, 2015.
Craft Beer currently repre-sents Caldera Brewing Com-pany out of Ashland Oregon, and Third Street Aleworks out of Santa Rosa.
Megan and Evan love craft beer. I mean, who doesn’t? New flavors and textures, twists on classic recipes, funky label art, and awesome people. Craft beer to them is like good soup… sure you could heat up a can of Progresso, but we all know that Japhy’s or Pho Hoang’s distinc-tive soup creations are much more satisfying. Craft Beer is like that. It’s the love and atten-tion to detail that make a beer unique; just like soup. And behind these unique beers are unique people brewing them. Craft Beer supports those peo-ple: the rule breakers, the pur-ists, the funky brewer, and the scenes and visions they believe in. Megan and Evan are passion-ate about their new venture—sharing good beer with folks who love it.
They believe that shopping local makes a measurable impact in the lives of the people whose products you choose to support. When you’re in Ashland, Ore-
gon, Caldera is a local favorite. Southern Oregon may not be our local (although it’s closer than San Francisco), but by support-ing breweries like Caldera and communities like Ashland, we can help them build their export base, which is great for their local economy and ours. Caldera has an exciting line up of brews from their Hop Hash IPA to the Old Growth Imperial Stout. Megan and Evan know you will
love them.Third Street Aleworks has
been a Santa Rosa favorite since 1995. They’re a small batch brewery with a focus on clas-sic styles. They have awesome beers on draft and they currently bottle their Bodega Head IPA, Puddle Jumper Pale Ale, and Bombay Rouge Red IPA. By bringing their beers up to Hum-
boldt, Craft Beer is helping them reach new fans, grow produc-tion, and share the beer love.
Evan and Megan’s message is shop local, even if it’s not your local. Support cool people and cool products. Be happy.
Join us in supporting this new business and stay tuned for exciting new beers from Craft Beer Distribution! Cheers!
WellnessWednesday
Save 10% off of our entire Wellness Department on the
first Wednesday of every month.
JUN3Next Wellness Wednesday
Phone #: Member #:
Member Name:
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.
What are your favorite smoothie ingredients?
Member SurveyWin a $25 gift card!
DEADLINE TO ENTER: JUNE 28
By Ron Sharp Merchandising Manager
Local Craft Beer Distribution ...Behind these
unique beers are unique people
brewing them. Craft Beer supports those
people: the rule breakers, the purists,
the funky brewer, and the scenes and
visions they believe in.
Megan and Evan Shwartz have made it their mission to bring fantastic beer to Humboldt County. Photo courtesy of Craft Beer.
“
“
www.northcoast.coop 6
| LOCAL PRODUCE RECIPE |
Cilantro is an herb with delicate lacy green leaves and a pungent, sweet flavor. The seed of the cilantro plant
is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. Outside of the United States, cilantro may go by other names, including coriander leaves, Chinese parsley and Mexican parsley. This green herb contains vitamins C, A, K and folate, the minerals potassium and manganese, as well as several antioxidants. Many people dislike cilantro saying that it has a soapy taste; they most likely possess a gene that makes them very sensitive to a component in cilantro that affects how cilantro tastes and smells. However, some suggest that crushing the cilantro leaves before using it dimin-ishes the soapy characteristic and to try cilantro in a pesto. So if you’re not fond of cilantro due to its soapy taste, you may want to try this delicious version of pesto.
1. Heat the oven to 450°F. Put 2 Tablespoons olive oil, salt and pepper (to taste) in a medium bowl. Slice the sweet potatoes in rounds about ½-inch thick and place in the bowl (no need to peel). Gently toss un-til covered with oil. Spread in a single layer on a baking sheet. Roast for 20 to 30 min-utes, or until tender and slightly browned.
2. While the sweet potatoes are roasting, make the pesto. Roughly chop the cilan-
tro and blend both leaves and stems with the coconut, pistachios, garlic, hot pepper (if using), and lemon juice. Add 2 Table-spoons of oil and blend until smooth. Add the rest of the oil, if needed. Taste and add salt if needed. If desired, thin the pesto with water or olive oil to make it spreadable.
3. When sweet potatoes are cooked through, spread on a platter and top with pesto. Serve immediately.
• 2 pounds sweet potatoes (2-3 large)• 2 bunches cilantro (1½ cups packed cilantro)• ¾ cup unsweetened coconut• ¾ cup shelled pistachios• 4 cloves garlic• 1 hot pepper (such as jalapeño or Thai), optional• 1 lemon, juiced• ¼ cup olive oil, plus 2 Tablespoons, separated• Salt and black pepper
Ingredients Yield: 2 cups pesto, serves 6
Directions
By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Assistant
Featuring Cilantro from Wild Rose Farm in Blue Lake
Photos by Jeremy Smith-Danford
7 CO-OP NEWS • JUNE 2015
Senior Discount Having become a senior eight years ago and some 27 years into my Co-op membership, I have to echo last month’s lament regarding the senior discount, except I’ve been leaning toward Eureka Natural Foods if I’m not in town on Co-op senior discount day. While I can appreci-ate that a 10% senior/member discount is not affordable,
I’ve never understood why the senior discount is only available on Tuesdays. For those of us who travel from longer distances to shop, it makes sense to combine our town errands and this isn’t always feasible on a Tuesday. Here in Willow Creek, River Song Natural Foods has a simple method that offers a 10% discount once a week to seniors. Us geezers can receive a business size card with
four hash marks for every month of the year. They just cross out a hash mark and the old folk totter on out. Is this too lo-tech for the Co-op? The cashiers can always use indelible ink if the Co-op board thinks we might try to work it. Just sayin’
— James King, Member #3188
| WE OUR MEMBERS |
Member Survey Responses
I usually celebrate the event for more than one day during that time. Due to the nature of my work, I need to use a car. However, there will probably be one day that week that I will opt out of using my car and use alternative means of transportation to run errands, etc.— Robene
I catch rainwater in recycled gallon bottles - 1) They hold up my old picket fence. 2) Use them to water garden all summer.— Janine
Celebrate biodiversity and reduced resource consumption for another year!— Mark
Bag-free all week. No plastic, no paper, no paper plates or cups, no plastic forks, etc.— Ron and Patty
I recycle all year round. It’s a constant effort to keep our planet clean.— Muriel
Tending and planting the veggie garden.— Alan
My family will honor Earth Day by working in our garden planting veggie and herb starts. Our three year old loves watching them grow and of course eating the fruits of her labor.— Annalise
I spent time in my own little piece of earth - my garden. I did some weeding and planted new plants.— Cathy
I will celebrate April 22, 2015, blessed, balanced, abundance.— Alynn
Working outside planting flowers for bees to pollinate and getting my garden ready for planting. Picking up trash with my toddler on our street.— Lisa
To honor the earth this year I am going to try and learn about using cloth diapers for my son and stop filling the landfills with diapers (disposable).— Tammy
Answer this month’s Member Survey Question on page 5 of this issue. To go paperless with the Co-op News and lighten your impact on the environment, see p. 9.
In the April issue of the Co-op News, we asked our members, “How will you honor the planet this Earth Day?” See how your friends and neighbors responded below.
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.
Win Everything You Need For a Sushi Party!
The very first International Sushi Day was celebrated on June 18, 2009. Sushi lovers around the world were thrilled to know that their favorite food was finally given a day of recognition. In honor of International Sushi Day, one lucky Co-op member will receive a party platter of their choice from our in-house sushi experts, Mermaid Sushi! Because it is always fun to eat sushi with a friend, they will also receive two of each of the following: chopsticks, chopstick holders, soy sauce tray, wasabi peas, nori make arare, and an assortment of seaweed snacks.
Enter to win at Customer Service in either Co-op location. Deadline to enter: June 30, 2015.
We our members giveaway
- BONUS - Happy International
Sushi Day! Everyone saves 5% on all Mermaid Sushi
on June 18.
www.northcoast.coop 8
| COOK & SAVE |
1. Preheat oven to 400 degrees.
2. Place flatbreads on a cookie sheet.
3. To make pizza sauce: Put dried rosemary, oregano, thyme, salt and pep-per into food processor and do a quick, coarse grind to break seasonings up into smaller pieces. Then add garlic cloves, basil, and cooked cannel-lini and garbanzo beans (see instructions for cooking dried beans below) to the food processor and mix. Add olive oil slowly, with processor on low, until mixture is smooth. Tip: Roast the garlic and garbanzo beans together in olive oil to mellow the garlic and bring out the beans’ nutty flavor.
4. With a spoon, spread pizza sauce all the way out to the edges of each flatbread. Add a thin layer of cheese. Top with your choice of fresh ingre-dients. It’s okay for toppings to be piled up a little high as they will melt down as the pizza cooks. Bake for 12-15 minutes or until cheese melts.
5. Slice and enjoy!
Cooking Dried Beans: Garbanzo and cannellini beans can be cooked together. To cook dried beans, put them in a pot of water, bring 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. Place the soaked beans in a 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.
It is a common belief that pizza was an inven-tion by the Italians. However, its origin goes
back to ancient times in the Middle East. The Greeks, Egyptians, Armenians, Israelis, and Babylonians were making some derivatives of pizza. They were flat, unleavened breads cooked in mud ovens. The workers needed inexpensive food that could be easily made and eaten quickly.
Therefore, flatbreads with various toppings that could be eaten for any meal met the needs of the workers.
Pizza has come down a long road since those ancient days, making its appearance in the United States with the arrival of Italian immigrants in the late 19th century. Italy’s version is the one we are familiar with – tomato, cheese, and other toppings
and seasonings.Making pizza at home can be a healthier al-
ternative to the greasy, fast-food type. Here is a recipe that uses beans to make a protein packed pizza sauce, instead of a red sauce, with ideas for a variety of topping choices for use on the Rustic Crust Old World flat breads that are on sale this month.
COOK & SAVE
Directions
By Brenda Harper, Consumer Education Coordi
nator
& Pamela Hawkins, Outreach
Coordina
tor
Rustic Crust Old World Pizza
Photos by Pamela Hawkins
Makes two 12” personal pizzas
• 2 packages Rustic Crust Old World flatbread
• ½ cup cooked cannellini beans (½ lb. dried)
• 1 ½ cups cooked garbanzo beans (¼ lb. dried)
• 6 fresh garlic cloves • 1 cup fresh basil leaves
• 6 Tablespoons olive oil• ½ teaspoon each of dried
rosemary, oregano and thyme• Salt and pepper
Topping ideas • mozzarella (or vegan alternative)• local spinach• sliced tomatoes• artichoke hearts
Ingredients
Bulk Organic Garbanzo Beans
$2.39per lb
Sale Ingredients Used
Rustic
Pizza Crust
$3.3913 oz
Valid Jun. 16 through Jun. 28, 2015Valid Jun. 2 through Jun. 15, 2015
8
9 CO-OP NEWS • JUNE 2015
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Private Massage Practice, Open Daily
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This is a pomegranate. And what I like about it is
because it’s really juicy and sweet, and it’s crunchy. You can also, like, eat the
seeds inside, not just the outside.
Jasmine, Age 7
See all of our Co-op Kids videos:youtube.com/thenorthcoastcoop
NORTH COAST CO-OPCommunity Kitchens
SUMMER 2015
cooking classes & workshops
Pick up your copy of the summer cooking class schedule in stores or see it online • www.northcoast.coop
www.northcoast.coop 10
| CO-OP NEWS |
Healthy food is now easier to access with a new bus stop at 4th & B Streets in Eureka! Take the bus to our Eureka location and tell us about it. What types of things could we do to make it even easier? We will be working with the Humboldt Transit Authority to identify areas for improvement. Send your comments to [email protected] or call (707) 382-3128. We look forward to hearing from you.
Congress is debating a proposed law that would block the mandatory
labeling of GMO (Genetically Modi-fied Organism) foods at the national and state levels. Many experts anticipate that this bill could pass very quickly*.
First introduced by Congressman Mike Pompeo (R-KS), who named it The Safe and Accurate Food Label-ing Act, the bill has also been dubbed the Denying Americans the Right-to-Know, or “DARK,” Act because it would codify, or make official, the cur-rent system of voluntary GMO label-ing.
For many people, voluntary label-ing doesn’t adequately address the call for GMO transparency. Mandatory labeling advocates point out that, in the two decades since GMOs first came on the market, no food manufacturer has ever chosen to voluntarily label their product as containing or produced using GMOs.
After hearing from our members for years regarding GMO transparency, the North Coast Co-op opposes this bill because it:
1. Lacks transparency. Since the bill only codifies the current system of voluntary labeling and does not mandate that manufacturers inform customers of the presence of GMO ingredients, adopting this bill means that consumers will still be left in the dark as to whether or not many of the foods they are consuming contain GMOs. Only mandatory labeling
fulfills consumer demand for trans-parency regarding GMOs.
2. Undermines public will. The Safe and Accurate Food Labeling Act nul-lifies the GMO labeling laws already on the books in Vermont, Connecti-cut and Maine, which passed with strong public support. Furthermore, the bill preempts states by blocking any future state legislation or ballot initiatives that would require GMO labeling.
3. Creates potential for consumer confusion. By requiring the FDA to define natural, this voluntary GMO labeling bill con-fuses the issue of GMO labeling with the issue of defin-ing natural, thereby creating confusion between the two, and could result in a defi-nition of “natural” that includes GMOs.
The Safe and Accurate Food Labeling Act sup-porters often assert that their bill would prevent a fifty-state patchwork of con-flicting GMO labeling laws. However, another bill has already been intro-duced to Congress that would solve this problem, and also answer consumers’ call for mandatory GMO labeling.
The Genetically Engineered Food Right-to-Know Act is the only fed-
eral bill that would require mandatory, federally enforced labeling of GMO foods in accordance with international standards. Like The Safe and Accu-rate Food Labeling Act, this bill would avoid a fifty-state patchwork of con-flicting GMO labeling laws—but rather than tell states that they cannot require GMO labeling, this bill would instead eliminate the need for state-level GMO labeling by requiring GMO foods to be labeled in every state, and enforc-ing it at the federal level. Addition-
ally, this bill would make it illegal to label foods “natu-ral” if they contain GMOs.
The Co-op urges you to contact Con-gress and ask them to reject The Safe and Accurate Food Labeling Act, and to instead pass The Genetically Engi-neered Food Right-to-Know Act (H.R. 913, S. 511), which has already been
submitted this session.* Congress’s timeline is often
unpredictable; therefore it may be too late to take action by the time you receive the Co-op News. Check our website and/or Facebook page for more current information, or give our Con-sumer Education Coordinator a call at (707) 502-3555 ext.123.
Co-op Opposes Voluntary-Only GMO Labeling Bill
It takes only about ten minutes to contact your representatives using the GovTrack website. Just follow these steps:
#1 Go to www.govtrack.us/congress/bills/114/hr1599
#2 Click “Call Congress” and follow the prompts. If you support mandatory GMO labeling, click “oppose” The Safe and Accurate Food Labeling Act. You will be able to look up your representa-tives by entering your address, and have an opportunity to email your lawmaker or have a congressional staffer call you at a number you provide.
#3 Remember to complete steps 1 and 2 for your two Senators and one House Representative.
If you’re feeling shy or nervous about communicating your viewpoints, know that your phone call or email will be answered by a staff person who has been trained to listen to your viewpoint and convey it to your congressperson—they will not debate or challenge you.
Contact Congress: Three Easy Steps
The Co-op urges you to contact Congress and ask them to reject The Safe and Accurate Food Labeling Act, and to instead pass The Genetically Engineered Food Right-to-Know Act.
For Easier Access to Healthy Food,
Take the Bus!
Employees from our Eureka Store location watch for the bus. Photo by Amy Waldrip
Co-op News Reference Guide
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www.northcoast.coopR E C I P E S • N E W S • M E M B E R S H I P
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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
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CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • Feb. 2015
CO-OP NEWS
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Co-op NewsA Publication of the North Coast Co-op • August 2012
Annual
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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
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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!
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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
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CO-OP NEWS CO-OP NEWSFREE
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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
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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
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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
Run for the
2015
See p. 3 for more information.
Applications Due July 19, 2015
THRILL OF THE
GRILL
Hot-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.
Barbecue & Benefitfor Food for People
$5
Friday, June 12 11:30am to 2:00pmNorth Coast Co-op, Eureka
BOARD OF
DIRECTORS
BOARD OF
DIRECTORS
Board of Directors Activities Co-op members are invited to attend board and committee meetings. Find meeting agendas and minutes at www.northcoast.coop/about.htm.
Board of Directors ElectionJun 2 General Candidate Application Packets available at Customer Service in both stores and at www.northcoast.coop (see p 3)
Board of Directors MeetingJun 4 • 6-8pm Co-op Community Kitchen, EurekaJul 9 • 6-8pm Co-op Community Kitchen, Arcata Aug 6 • 6-8pm Co-op Community Kitchen, Eureka
Policies and Procedures Committee MeetingJun 10 • 5:30-7:30pm Ten Pin Conference Room, 793 K St, Arcata
Member Action Committee MeetingJun 17 • 6-8pm Co-op Community Kitchen, Arcata
Co-op at EventsJun 6 • Lemonade Day, presented by AEDC Small Business Lending Center and Decade of Difference, teaches kids to set goals, develop a business plan, establish a budget, seek investors, provide customer service and give back to their community. The Co-op hosts youth entrepreneurs at one or both of its store locations. To sign up for Lemonade Day visit
www.humboldt.lemonadeday.org. To enquire about setting up your lemonade stand at the Co-op, contact Melanie Bettenhausen at (707) 382-3128.
Jun 12 • Thrill of the Grill, to benefit Food for People, at the Co-op’s Eureka store location from 11:30am to 2pm. All proceeds go to local food bank Food for People and their child nutrition program. (See ad above)
Co-op Sponsored Events Jun 7 • Humboldt Tri-Kids 25th annual Triathlon at the Arcata Community Pool. Find more information at www.trikids.com.
Jun 20 • Movies in the Park, presented by the Humboldt-Del Norte Film Commission, features free outdoor movie screenings at Sequoia Park in Eureka. Learn more about this family event at www.humboldt.filmhumboldtdelnorte.org.
DeadlinesJun 30 Member Surveys due (see p. 5) Jun 30 Giveaway entries due (see p. 7)Jul 19 Candidate Applications due (see p. 3)
trade in your paper copy and
go paperless
CO-OP NEWSTrade in your paper subscription for a digi-tal 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.
