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www.northcoastco-op.com
basic goods at basic prices
basicsbasic goods at basic prices
Co
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CO-OP NEWS CO-OP NEWS
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CO-OP NEWSA Publication of the North Coast Co-op • Feb. 2014
CO-OP NEWS
1 Co-op News | February 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 Cooperatives
7. Concern for Community
board@northcoastco-op.com
.
www.northcoastco-op.com
co-opnews@northcoastco-op.com
Editor
Melanie Bettenhausen
Marketing & Membership Director
(707) 826-8670 ext. 132
melanieb@northcoastco-op.com
Graphics & Coordination
Amy Waldrip
Graphic Design Coordinator
(707) 826-8670 ext. 120
amywaldrip@northcoastco-op.com
Jeremy Smith-Danford
Marketing & Graphics Assistant
(707) 826-8670 ext. 129
jeremy@northcoastco-op.com
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
kevinwaters@northcoastco-op.com
Open daily: 6 am to 9 pm
Eureka Location25 Fourth St., Eureka • (707) 443-6027
Toby Massey, Store Manager
tobymassey@northcoastco-op.com
Open Daily: 6 am to 9 pm
811 I St., Arcata • (707) 826-8670
General Manager
Kelli Reese, ext. 124
kellireese@northcoastco-op.com
Membership Coordinator
Bella Waters, ext. 135
bellawaters@northcoastco-op.com
Human Resources
Lisa Landry, ext. 127
lisalandry@northcoastco-op.com
Accounting
Kelli Costa, ext. 138
kcosta@northcoastco-op.com
Board of DirectorsKelly Boehms, Kate Lancaster,
Fred Moore, Tim Silva, Steve Suttell,
Jessica Unmack, John Woolley
from the editor
CO-OP NEWS
Volume 62
By Melanie Bettenhausen, Marketing & Membership Director
INSIDE
Feb. 2014
“
2 Save on Everyday Basics
3 From the Board
3 Claim Your Patronage Refund
4 From the General Manager
4 Union Contract Ratified
5 Member Comments
6-7 Community Kitchen Class & Workshop Schedule
8 Introducing Co-op Tastings
8 Member Survey
9 Recipe | Quinoa Pudding
It’s hard to believe we are already through one month of the New
you are having fun, as they say, and we seem to be hav-ing LOTS of fun around here. As you saw in the last issue of the Co-op News, we have
op Kids commercials and are working on the next round in which kids speak excitedly about their favorite fruits and vegetables. You also saw that
-gic Plan in place and now we are working on the measur-able objectives that will focus and guide our work for the next 18 months. In this issue,
2), designed to bring you low prices on every day products,
15), and the ways in which we do our part for the community
project in the works for many
-ing when members wanted to bring back the People’s Pantry
People’s Pantry was a collec-
rice, beans, tuna, etc.) that had
op more affordable. It seems quite simple, but in a business with two stores that were hurt-
-nomic downturn, it has taken us quite a while to get back on our feet in order to be able to “eat” the margin loss from a program like this...but we persevered and we did it! We know you all have been en-joying the new lower prices as
increases on those products. See page 2 for the full list and prices.Our new t-shirt was in-
credibly fun to develop and
op shoppers everywhere soon
one on p. 12). We based them on a band tour concept, but instead of tour locations, we inserted our farmers and their farm locations. While the list of farmers is not representa-tive of all farmers in Hum-
list of the farmers with whom
year to bring you the best in fresh, local, and organic pro-duce. The statement “I’m with the farmers” rings true for many of us without any ex-planation, but we thought you would like to know that it is a play on “I’m with the band.” Whatever your reason for wearing one, this t-shirt will
op history and document our relationship with our farmers. We are so very thankful for our farmers!Speaking of local produce
and farmers, you will see some changes coming to the Co-op News in the next few months. For instance, our Lo-cal & in Season calendar will no longer be printed in the Co-op News, but it will still be available in our stores and online at www.northcoastco-op.com/specials.htm, called What’s Local This Week. You may not see an editorial from
me every month and we may alternate articles from the
-er. We are trying to minimize the impact of a monthly publi-cation on our regular contrib-utors, as well as make room for more new and interesting information. We are not quite
be, but we are always open to hearing any feedback. What are your favorite parts of the Co-op News -
welcome your input via our
One thing we always like to include is how we have contributed to our com-munity. This year we raised $10,765 for Food for People, our local food bank, through
all donated $5,765 at the reg-ister—thank you!—and we matched it with $5,000. We also hosted a check ceremony in which local community groups were awarded a total
-
See how much fun we are having and how it makes the
of this without all of you, so thank you!
Lots Accomplished Already in the New Year
Time flies when you are having fun, as they say, and we seem to be having LOTS of fun around here. “
From left: Kona, Melanie & Mahina Photo by Ben Bettenhausen
10 Community Partners
11 Recipe | Roasted Beet Hummus
12 Member Giveaway
13 Co-op in the Community
14 Community News
15 New Crop of Co-op T-shirts
15 Reference Guide
facebook.com/northcoastcoop
youtube.com/thenorthcoastcoop
FIND US ON...
www.northcoastco-op.com 2
co-op basics
ITEM CO!OP BASICS PRICE ITEM CO!OP BASICS PRICE
basicsbasic goods at basic prices
Baby ProductsToddler Formula, Dairy / Baby’s Only O $8.95Toddler Formula, Soy / Baby’s Only O $9.41 BulkAlmonds $6.78/lbBlack Beans O $1.61/lbBrown Rice, Short Grain O $1.62/lbCornmeal O 98¢/lbFlax Seeds O $1.97/lb Whole Wheat Elbow Pasta O $2.92/lbWhole Wheat Pastry Flour O 87¢/lb
Bulk, Co"eeCo-op 40th Anniversary Co!ee / Equal Exchange O $8.93/lb
Bulk, FrozenBlueberries O $7.46/lbPeas O $2.46/lbBread/TortillasSliced Sourdough Bread / North Coast Co-op Bakery $4.37 Corn Tortillas / Mi Rancho O $2.70
Canned Goods Albacore Tuna / Wild Planet $3.45Coconut Milk / Natural Value O $2.74Pasta Sauce, Tomato Basil / Field Day O $3.34Pinto Beans / Natural Value O $1.66
CerealsFlax Plus Raisin Bran / Nature’s Path O $4.31Heritage Flakes Eco Pac / Nature’s Path O $8.84Condiments Ketchup / Organicville O $4.37
CheeseMonterey Jack Cheese, Vegetarian Enzyme / Rumiano $2.76CrackersSaltines / Suzie’s O $3.86Fresh Produce (Items may vary by season)Bananas O $1.17/lb DairyButter (Salted or Unsalted) / Humboldt Creamery O $5.34Mi l k, 1/2 gallon (Fat Free, 1%, 2%, or Whole) /
Humboldt Creamery O $2.87Mi l k, Gallon (Fat Free, 1%, 2%, or Whole) /
Humboldt Creamery O $5.68
Home ProductsKitchen Bags / Natural Value $3.54Laundry Powder / Biokleen $16.92Liquid Laundry Detergent / Biokleen $10.92Paper Towels / Natural Value $1.12Toilet Paper / Natural Value $5.52JuiceApple Juice / North Coast Co-op O $7.98
MeatChicken, Free Range / Rocky Junior $2.58/lb
Non-Dairy BeveragesCo conut Milk (Original, Vanilla or Unsweetened) /
So Delicious O $2.52Nut ButtersCrunchy Peanut Butter / Maranatha O $7.38
OilsCoconut Oil / Dr. Bronner’s O $8.54PastaBrown Rice Spaghetti / Tinkyada, Gluten Free $3.11Spaghetti / Bionaturae O $2.71
Personal HygieneDeodorant, Lavender / Tom’s of Maine $5.84Lip Balm, Selected Varieties / Dr. Bronner’s O $2.57Powersmile Toothpaste / JASON $5.01TeaEarl Grey / Choice O $3.81
Tofu To fu, Water Pack (Regular, Firm Traditional Nigari) /
Tofu Shop O $2.58To fu, Vacuum Pack (Regular, Firm Traditional Nigari)
Tofu Shop O $2.23
WaterWater, Bulk (H2O machine) 34¢/gal
SupplementsEvery Woman’s One Daily Multivitamin/ New Chapter $39.87Every Man’s One Daily Multivitamin / New Chapter $39.87
START YOUR SHOPPING LISTS. . .
SAVE
MO
RE
O = ORGANIC
Co-op Basics offers lower prices on a select list of staple items in order to save you money every day. These are low prices, all the time; not temporary price reductions. You can expect to pay 5%-25% under our regular prices on the list below; and you’ll only find GMO-free products on our list. As you
shop the Co-op, look for the Co-op Basics tags in our aisles. When you see one, you can be sure you’re getting a better value.
3 Co-op News | February 2014
Board Business
T-
des,” meaning “trust,” in current parlance the word implies stewardship of resourc-es, protection of interests, and vigilance
board is the watchdog and the caretaker of what so many have struggled to build.
interests of all our stakeholders: our shopping members, the staff in both our
stores, our management team, and even in a larger sense, farmers and ranchers, the health and well-being of this commu-nity on the North
live out the coop-erative principles enunciated long ago, principles that emphasize the in-terconnected nature of our lives and our world. To some, the
act in contradictory -
ters, we must often behave in a con-servative manner, wary of overextending ourselves, and our dollars-and-cents. If we don’t, we might not be here in a half dozen years. We know national competitors are com-ing, and we must prepare. We will need reserves and we must diversify.
our produce departments with healthy, organic food long before it became fash-ionable. We are, and remain a progressive
“traditional” retail grocery businesses. We have lost some customers because we wouldn’t sell industrial food just to make
-etary concerns took second place to our mission. Our role in the
next few months will be challeng-ing in several areas. First, we must re-examine our policy
-
consider our stand on the proposal to ban their cultivation and production in
issue is more complicated than it appears. We’ve read the comments of an informal survey we conducted, and look forward
-sidering the sponsorship of a public fo-rum to discuss the issue before we take
board@northcoastco-op.com.Second, we have slogged through
a line-by-line revision of our bylaws to eliminate redundancies, resolve contra-dictions, and ensure compliance with cur-rent state statutes. We will be holding a
discuss changes and solicit member com-
in August, and will put it to the member-ship for approval in the autumn during elections.Finally, we will begin the implemen-
tation of our Five Year Strategic Plan by writing measurable objectives for the up-
months looking at what we’ve achieved and where we—collectively—hope to go by 2018. Plans can gather dust, or they can become living documents at the cen-ter of change. We intend to set targets in operations and policy that are derived di-rectly from the guide we wrote for our-
We’re a co-op, and we rely on ev-eryone. So don’t just stay tuned;; get in-volved! Let your voices be heard.
Board Takes Fiduciary Responsibilities Seriously
Fred MooreBoard President
264 Patronage Refund Vouchers Yet to Be Redeemed
As of February 1, there are 43 days left before the patronage refund voucher expires. Of the 507 vouch-
ers mailed out in mid-December, 264 vouchers are yet to be redeemed, resulting in $2,609 yet to be claimed. If yours is one of these unused vouchers, don’t miss out on this great benefit of being a Fair Share mem-ber! Make sure you use your refund voucher by March 15, 2014.
Patronage refunds are a way of returning some of our profits to our owners. Patronage Refund vouchers can be used right at the register. The amounts of the refunds/vouch-ers are based on each owner’s purchases for the period of April 1, 2012 through March 30, 2013.
Receiving the patronage refund in cash/voucher is just one benefit of being a Fair Share member. Fair Share members are Co-op members who own $300 in “B” Shares and help the Co-op sustain its on-going commitment to providing top quality goods and services at reasonable prices. Plus, they can invest in dividend-earning “C” Shares.
...Have You Claimed Yours Yet?
Q: Why didn’t I get a refund letter? A: Your letter may have been lost in the mail, so stop by Customer Service to make sure we have your current address. Other reasons why you may not have received a refund letter: • You joined the Co-op after
March of 2013 • You are no longer a resident
of California • You spent less than $213.44
during the fiscal year, resulting in a refund that was less than $2
• You are not yet a Fair Share Member.
Q: I can’t find my refund let-ter. How do I go about get-ting my refund? A: Just call or email our Membership Coordinator for a replacement letter at: (707) 826-8670 ext. 135 or [email protected]
Can I get cash instead of using my refund voucher for store purchases? A: Yes! Just ask to redeem your voucher for cash at Customer Ser-vice before March 15, 2014.
Can I donate my refund? A: Yes! Ask Customer Service to donate your refund to the North Coast Co-op’s Cooperative Com-munity Fund (CCF), a fund whose appreciation/earnings are gifted to local non-profit organizations annually. Learn more about CCF on p. 13.
How can I find out whether someone else on my mem-bership used my refund voucher? A: Just call or email our Member-ship Coordinator at (707) 826-8670 ext. 135 or [email protected].
How do I check whether I should have received a re-fund and how can I find out how much my refund is? A: Just ask at Customer Service.
I want my refund in cash/voucher next year, so how do I become a Fair Share mem-ber? A: You can purchase “B” Shares in $10 increments at Customer Service. If you reach $300 by Mar. 29, 2014 future patronage refunds will be distributed to you in cash/voucher.
The Board exists to rep-resent the interests of all our stakeholders: our shopping members, the staff in both our stores, our management team, and even in a larger sense, farmers and ranch-ers, the health and well-be-ing of this community on the North Coast. “
“
Attend the next Board Meeting Feb 27 from 6-8pm
Co-op Community Kitchen, Arcata Location
REFUNDFAQs
www.northcoastco-op.com 4
cooperative community
North Coast Co-op Employees Ratify Contract
From the General Manager
I -
ceremony where grants were awarded to this year’s recipients. I love this event since we have the opportunity to hear from each project and the work they’re doing in
for $9,000 to the
-
continue a seg-ment of their Har-
program for the
year. In addition, they awarded thirteen grants
to community or-
Those grants ranged from $400 - $1,000 and they went to support projects such as demonstration gardens, mobile food out-reach, native grassland education, and on-
work for the sustainable development of
more than 20 years ago through the Hum-boldt Area Foundation. It grew at a re-
markable rate due to contributions from
and matching funds. Since its inception,
nearly $400,000 to local organizations to improve the quality of life in Humboldt
-pressive and kudos go out to all who helped start the fund with generous donations of time and money. In addition, a huge
thanks to those of you who “round up” your purchases at the register and/or do-nate your patronage refunds. I can tell you the smiles on the faces of the grant recipi-ents and the incredible work they are doing is a wonderful return on your investment.
The Co-ops are Coming!
I’m excited to announce that in Febru-
from natural food cooperatives who are
-cated throughout the western portion of the
-
During their stay they will tour both of our
close and personal--in addition to attend-ing a two-day meeting/workshop.
-
the buying power of all its members to negotiate purchasing agreements with suppliers. In short, this means lower prices from our primary distributor
recyclable bags, deli/bakery to-go containers and more. They also provide training opportunities, peer support and many program opportunities such as
to see some out of town co-op gen-eral managers, be sure to say hello and welcome them to our amazing stores and community.
Silver Plan Bronze Plan
$25 per paycheckDeductible $1000
$6000
We are proud to announce that -
ing Agreement in December with 81% voting in favor. After seven months of
were able to come to an agreement that provided for our employees while main-
The Union and the committee, comprised of workers from both North
op management to reach a mutually ben--
balance between taking care of employ-
sustaining the business. We are happy we’ve been able to reach a compromise that does just that. There were a num-ber of minor agreements regarding time off, attendance, safety and the night time premium. Some of the larger agreements
Wages
We’re pleased to be able to continue to of-fer our employees a fair and livable wage
-ployees within the wage scale will con-tinue to receive annual 5% increases until they reach the top of scale. At the same time, this contract includes provisions and changes to our wage structure that
will help ensure the long term success of
an increase of 1.5% over the life of the -
to keep their current high quality health
All full-time and part-time employees have a choice between two plans and both include medical, dental, vision and life in-surance. Our plan also allows employees to seek alternative care if desired. We also provide very affordable cov-
erage to dependents of our full time em-ployees.As a self-insured organization, our
-tential increases to employees after year one are based on actual plan costs using an 18 month look back at our medical costs. We will divide the cost with either
a 75%/25% split or an 80%/20% split depending on the employee’s chosen plan. In other words, if our costs increase the employee’s will as well and if our costs decrease the employee’s will as well.
includes: medical, dental and vision cov-erage;; affordable dependent health in-
match up to 5%;; paid time off;; winter sol-stice bonus;; discounted gym membership ,as well as free food in the break rooms.
a 15% discount on their purchases from
As you may know, negotiating a new contract was challenging. We greatly appreciate your patience and feedback throughout the process. We look forward to continuing to serve our members and
We are looking forward to an exciting year ahead.
Throughout the pro-cess, our goal had been to find a workable bal-ance between taking care of employees, pro-viding benefits for mem-bers, and sustaining the business. We are happy we’ve been able to reach a compromise that does just that.
The Co-op now offers two healthcare plan options for employees: the Silver Plan and the Bronze Plan.
Lisa Landry Human Resources
Director
Kelli ReeseGeneral Manager
“
“
“
“
Since its inception, CCF has awarded nearly $400,000 dollars to local organizations to improve the quality of life in Hum-boldt County.
5 Co-op News | February 2014
Member Comment BoardWe love to hear from our members! Below are some of the most recent comments that have been
posted to our Member Comment Boards in both of our store locations.
we our members
Letters must include your name, address, member number,
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 limited space.
Please send your letters to: Co-op News
North Coast Co-op
811 I Street
Arcata, CA 95521
or email [email protected]
Letters to the Editor
New specials every Tuesday
Find them online www.northcoastco-op.com
www.northcoastco-op.com 6
Schedule of Cooking Classes & Workshops in Eureka & Arcata
February thru March 2014
Eureka Cooking Classes4th & B Streets
Kid-FriendlyVegetarianWine ServedHands-OnGluten-Free
W
Workshop
Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.
Register for Classes
Visit www.northcoastco-op.com to register or call Community Kitchen Coordinator,
Lauren Fawcett at (707) 443-6027 ext. 102.Classes are held in our Arcata or Eureka
Community Kitchen locations. Please note location when registering.
Tuesday, Feb. 11 from 6:00 to 8:30 pm
Oven-Roasted Vegetable Delights Simona Carini $30/$20 Co-op MembersThink outside the box with these intriguingly
Thursday, Feb. 27 from 6:00 to 8:30 pm
Lovely LegumesRachael Patton $30/$20 Co-op Members Find out just how diverse lentils and beans can be! From savory bean & vegetable pies to lentil salad
Legumes are an excellent food to emphasize as a main course for any meal. They’re easy to work with and are
This demonstration ends with a buffet sampler of all the dishes and then some. The focus of this class is to inspire creative ways to prepare nutritious, affordable foods.
Wednesday, March 5 from 6:00 to 8:30 pm
French Winter III Chef Alex Begovic $45/$35 Co-op Members
Monday, March 10 from 6:00 to 7:30 pm
Cook & Save Co-op Staff Instruction Free Are you looking for creative, economical and nutritious
healthy & delicious recipes from scratch with ingredients
and sampling the recipes in class.
Wednesday, March 12 from 6:00 to 7:00 pm
Master Food Preserver Demonstration: Pressure CanningMFP Instruction Free WAre you curious about pressure canning, but don’t know
valuable preservation method. Topics include: pressure canning basics, different types of gauges, maintenance, and the importance of knowing which foods must be pressure canned. This workshop is demonstration only with tasty samples included.
See this month’s Cook & Save recipe, p. 9
7 Co-op News | February 2014
Saturday Feb. 8 from 1:30 to 3:00 pm
Raw Chocolate for ValentinesDr. Pepper Hernandez $40/$30 Co-op Members Now is the perfect time to make simple & nutritious raw chocolates for family, friends and you! This hands-on class includes recipes, nutritional information, yummy
is a naturopath, nutritionist and raw food chef.
Monday, Feb. 17 from 6:00 to 8:30 pm
Satisfying SoupsTeri Smolens $30/$20 Co-op Members Learn culinary tricks of the trade with three versatile and appetizing soups that are easily adapted to your
Thursday, March 6 from 6:00 to 8:30 pm
Seafood Techniques:How to Cook FishChef Owen Price $45/$35 Co-op Members Are you looking for tips and techniques on how to
discuss what to look for when buying seafood, the best
paired with wine and sides. The focus is simple, light and seasonal.
Friday, March 7 from 6:00 to 8:30 pm
Classic Ashkenazi Friday Night Dinner Leira Satlof $30/$20 Co-op Members
Thursday, March 13 – Thursday, April 17
from 6:30 to 8:30pm
Food, Fun & Family – Six Week SeriesColleen M. Ogle, BS, RD, Humboldt Co.Public Health Nutritionist Free Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and more! Prepare and sample recipes and take home
least 8 years old and accompanied by an adult guardian.
Monday, March 24 from 6:00 to 8:30 pm
Field of Greens – Vegetarian Class Chef Jon Hoeschen $45/$35 Co-op Members
Tomatoes and Pine Nuts accompanied by Roasted
Monday, March 31 from 6:00 to 8:30 pm
Let’s Go to BrazilMaria Vanderhorst $45/$35 Co-op Members
shrimp stew with coconut milk, tomatoes, onions,
Arcata Cooking Classes 8th & I Streets
Tuesday, March 18 from 6:00 to 8:30 pm
Advanced Sushi Techniques Chef Eric Masaki $45/$35 Co-op Members
focusing on intermediate to advanced techniques.
specialty topped rolls, nori alternatives, presentation and recipes for sushi roll ingredients, such as spicy tuna and shrimp/crab salad.
Wednesday, March 19 from 6:00 to 8:30 pm
French Winter IVChef Alex Begovic$45/$35 Co-op Members Spend the last day of winter enjoying this satisfying
Wednesday, March 26 from 6:00 to 8:30 pm
Middle Eastern Soups, Breads & More! Betty Thompson $45/$35 Co-op Members
vegetables and aromatic spices);; Persian Pomegranate
Full Class: French Winter Iwith Chef Alex Begovic • Web., Feb. 5
Full Class: French Winter IIwith Chef Alex Begovic • Wed., Feb. 19
Full Class: Regional Cuisine of the Northwest
with Chef Jon Hoeshen • Mon., Feb. 24
Eureka Class Announcements
Each time you bring a reusable container to class for leftovers, your name will be entered into a monthly drawing to win a free cooking class of your choice!
Now renting Commercial
Kitchen Space by the hour
Community KitchenARCATA
8th & I St. across the street from our Arcata store location
Commercial/Individual & Nonprofit Rates Available
More informationCall 707.443.6027 ext. 102 or
email [email protected]
Full Class: Cook & Savewith Co-op Staff Instruction • Mon., Feb.10
Arcata Class Announcements
Eureka classes continued...
www.northcoastco-op.com 8
cooperative community
Allison Riemer, Member # 22316She won a $25 Gift Card!
Detach this entry form & return it to the Member Survey box located at Customer Service at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to [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.
Member #: Phone #:
Member Name:
DEADLINE TO ENTER FEB. 28
WIN A $25 GIFT CARD December’s Member Survey
Winner!
Check out our weekly tastings in our stores. We’ll be serving up a variety of new products, as well as familiar favorites, seasonal produce and more. We’ll also be hosting special
tastings on occasion, such as this February’s wine and cheese tasting, listed below.
FREE TASTINGS SPECIALTY TASTINGS
Cypress Grove Chevre Tasting & Pairing
Friday, February 7 in Eurekafrom 6:00 to 7:30 pm
Friday, February 28 in Arcatafrom 6:00 to 7:30 pm
Join us for a fun evening of cheese, wine and beer!
Bob McCall, of Cypress Grove Chevre, will guide you
through the nuances of pairing four types of their
chevre with two local wines and beers. Drop in any
time between 6:00-7:30 pm for a tasting. $10 per
person and must be 21 and over to attend. Please
check-in at Customer Service to pay prior to tasting.
$10
Member Survey
Every Tuesday In Arcata
3:00 to 5:00 pm
In Eureka 1:00 to 3:00 pm
Every FridayIn Eureka
3:00 to 5:00 pm
Every Saturday In Arcata
1:00 to 3:00 pm
In Our Stores In Our Stores
What are your favorite parts of the Co-op News? What is missing that you’d like to see?
9 Co-op News | February 2014
Cook &
Save
The North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop reci-pes that include items from our sales flyer. This month we are featuring quinoa from our bulk
department. Quinoa Pudding is delicious as a warm breakfast cereal, as a chilled dessert similar to rice pud-ding, or as an anytime snack.
All About QuinoaQuinoa (pronounced KEEN wah) was originally cultivat-ed over 3,000 years ago in the South American Andes. Quinoa was a food that could survive in a wide vari-ety of growing conditions. Scientists in the United States have found evidence of its cultivation in the Mississippi Valley dating back to the first millennium AD. Currently, commercial quinoa production takes place in Washing-ton, Oregon, Colorado and California. We even have quinoa growing right here in Humboldt County at Wild Rose Farm in Blue Lake.
Quinoa is a perfect food to include on a gluten-free diet, since it not only lacks gluten but doesn’t even be-long to the same plant family as wheat, oats, barley, or rye. Quinoa is commonly referred to as a grain because of its similar texture and versatility. It’s actually a member of the same plant family as spinach and beets. Quinoa contains quality protein and iron, phosphorus, manga-nese, magnesium, calcium and vitamins A, E and B, as well as plenty of fiber. Its kernels have a waxy protective coating called saponin, which will leave quinoa bitter unless rinsed off under running water before cooking. When cooking is complete, the grains become translu-cent, and the white germ partially detaches, appearing like a white-spiraled tail.
cook & save
By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator
Photo by Amy Waldrip
Ingredients (Yields about 3 ½ cups)
• 1 ½ cups water
• 3/4 cups quinoa (yields two cups cooked)
• 2 cups apple juice • 1 cup dried cranberries • 1 cup chopped walnuts• juice of 1 lemon (about 2
tablespoons)• juice and zest of 1 orange
(about 2-4 tablespoons)• cinnamon and/or nutmeg
to taste • 1/8 teaspoon salt or to taste • 2 teaspoons vanilla
Instructions 1. Wash quinoa in sieve under cold running water. Drain.
2. Place quinoa in medium saucepan with 1 ½ cups cold water. Bring to boil, cover, lower heat and boil gently for about 15 minutes or until water is absorbed.
3. With the saucepan still on the burner, add the apple, lemon and orange juice, orange zest, dried cranberries, walnuts, cinnamon and/or nutmeg and salt. Simmer, covered for 15 min. more or until the juice is absorbed.
4. Remove from heat and add the vanilla. Serve warm or chilled. Store in the refrigerator for up to three days.
Topping suggestions: Fresh berries, citrus or sliced banana.
Organic Quinoa
Organic Walnuts
$11.99 per lb Reg. $15.99
On Sale
Feb. 4 thru Feb. 17
Organic Dried Cranberries
$4.99 per lb Reg. $6.79
On Sale
Feb. 4 thru Feb. 17
On Sale
Feb. 18 thru Mar. 3
$4.99 per lb Reg. $6.99
Sale IngredientsLocated in the Bulk Department
Join us Feb. 10 for the next free meeting of our Cook & Save
Club. Details on p. 6.
www.northcoastco-op.com 10 www.northcoastco-op.com 10
Local Sponsors: Premiere Financial Group Wildberries Marketplace David Kelley Woodworking Pierson Building Center
r
The most-watched drama in PBS history returns
Sundays 9:00pm Encore
Saturdays 3:00pm
community partners
Eureka Car StereoCar Audio • iPod and Bluetooth Solutions • Auto Security
Alpine • Focal • Pioneer
JL Audio • Kicker
Viper
Find us on facebook
LOVING HANDS INSTITUTE
State Licensed School for Holistic Massage Therapy
Since 1989
Private Massage Practice, Open Daily
www.lovinghandsinstitute.com
GO PAPERLESS
Co-op gift cards available in values up to $500
Trade in your paper newsletter subscription for a digital subscription. Send your request to [email protected] with the subject line “Go Paperless.” Please include your full name and Member number.
ADVERTISE IN THE CO-OP NEWS
Affordable and package rates available
Limited space
Contact Amy Waldrip at 707.826.8670 ext. 120
or email co-opnews@northcoastco-op.com
11 Co-op News | February 2014
By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator
2. Toss beets with 1 teaspoon of olive oil.Season with salt and pepper to taste.
3. Place beets in a single layer on a baking sheet. Roast for 30-40 minutes, or until tender when fork is inserted. Allow to cool slightly.
4. Transfer roasted beets to a food processor and add all remaining ingredients. Blend until creamy, scraping down sides as needed. For a slightly thinner consistency, add 1 teaspoon of water at a time, until it’s just right. Serve room temperature or chilled. Serve with assorted sliced veggies. Store in the refrigerator for up to three days.
local & in season
Roasted Beet
HummusWe’re All About the Beets!Beets are a root vegetable, often de-scribed as having an earthy flavor. Fresh beets are truly delicious! We have plenty of locally grown beets from Wild Rose Farm in Ferndale. An interesting fact about beets is that they belong to the goosefoot plant family, also known as chenopods, along with spinach, chard and quinoa.
Beets contain sodium, magnesium, cal-cium, iron and phosphorous. They are also considered a fiber food and contain vitamins A and C as well as niacin and folate. You can’t beat that! This recipe for Roasted Beet Hummus makes a great dip for vegetables, apples slices or crackers and is great as a spread for bread or wraps.
Ingredients
• 1 pound red beets (comes to about 1¾ cups diced beets)
• salt and pepper to taste
• 1/3 cup tahini (toasted or raw)
• 2 Tablespoons + 1 teaspoon olive oil
• 2 Tablespoons lemon juice (one lemon)
• 1 clove garlic
Instructions:
Featuring local beets from Wild Rose Farm in Ferndale Win 5lbs of Wild Rose Farm beets! See p. 12
Photos by Amy Waldrip
See what’s local and in season in our stores each week:www.northcoastco-op.com
1.
3. 4.
2.
1. Wash, peel and cut beets into 1 inch cubes. TIP: To prevent your hands from staining when peeling and cutting uncooked beets, wear gloves. The beet’s red juice may stain wooden cutting boards and some countertops.
www.northcoastco-op.com 12
We our members!
Available in Women’s S-XXXL& Men’s S-XXL
Win the shirt above and 5 pounds of local beets from Wild Rose Farm
in Ferndale!
t-shirt backEnter in either store locationDeadline to enter: Feb 28th
Can’t wait to win one? Pick up a t-shirt, long sleeve, or
hoodie at either store! See p. 16 for more information
on sizes, styles, & prices.
we our members
cooperative community
Keli Reese, General Manager of the North Coast
The SpiritShareMore Than $10,000 Donated to Local Food Bank
Photo by Jeremy Smith-Danford
North Coast Co-op General Manager, Kelli Reese and Food for People Executive
Director, Ann Holcomb.
Co-op members and shoppers “Shared” the Spirit this year and very generously! The Co-op’s Share the Spirit campaign took place during the recent holi-
day season. Cashiers at both of our locations asked shoppers if they would like to round up purchases or add a little bit extra to their gro-cery total as a donation to the food bank. In addition to the amount donated at the registers, the Co-op matched register donations with an additional $5,000. A total of $10,764.89 was raised and donated to Food for People! The donation will be used to address the greatest need impacted by hunger in our community.
“Food for People’s staff, Board of Directors and volunteers extend their warmest thanks to Co-op employees and customers who made
this year’s Share the Spirit campaign an amaz-ing success,” said Anne Holcomb, Executive Director of Food for People.
Food for People is the major hunger relief organization and official food bank of Hum-boldt County. Last year, they distributed 2.1 mil-lion pounds of food countywide through their 14 programs (and one third of that food was fresh produce!). For more information, go to www.foodforpeople.org.
Co-op Community Fund Grant Recipients at the Co-op’s Annual Check Signing Ceremony. Photo by Jeremy Smith-Danford
The next opportunity to apply for CCF grants will be in the fall of 2014. Find more information about CCF on our website under the donations drop down menu.
www.northcoastco-op.com
13 Co-op News | February 2014
CCF Grants $16,350 to Local Community
following programs:
Arcata Bottoms 4-H Sustainable Agriculture Tools
equipment to provide a venue for youth members to learn sustainable agriculture skills.
Arcata House Partnership Mobile Food Outreach Program
Food Outreach Program in operation—preparing and serving lunch to at least 50 hungry people four days/week at pre-arranged sites throughout the community.
Community Alliance with Family
Farmers (CAFF) Know Your Farmer Program
-tional program which includes farmer visits to classrooms, local food system
DreamQuest Demonstration Permaculture Garden Phase Two
of the garden which is used for ongo-ing youth education in sustainable food production, environmental stewardship, permaculture, vocational, healthy choices and self reliance.
Food for People Senior Brown Bag Program
operation of the program which provides
seniors each month at 17 sites countywide.
Fortuna Adventists Community
Services Fortuna Community Garden Project
which provides fresh, organic produce to
Fuente Nueva Charter School
School Garden
garden, which will be utilized as an outdoor classroom. Through the garden, students will learn about sustainable agri-culture, food security and nutrition.
Healy Senior Center
Congregate Meal Program
meals and nutrition to older adults and those in need in the region of Southern Humboldt.
Harvest of the Month
curriculum materials and produce for
-nects school children to fresh produce with an educational aspect of where the produce was grown, how it grows and serving ideas.
Plant & Seed Exchange-
ing of our local seed system through the hosting of the annual Seed and Plant
the availability of information on organic seed performance.
Humboldt Senior Resource Center
(HSRC)
White Bag Program-
gram, delivering holiday food to Seniors
Title III nutritional guidelines, supplying at least one third of the Recommended Dietary Allowance.
Northern California Indian
Development Council Northwest Intertribal Gathering & Elders Dinner
honors all elders and the friendship of all
The event focuses on nutrition education and food security.
Plan It Green
Transition Humboldt Project
a series of community gardens which will provide food security education, training and hands-on activities.
Tahoe Foundation
Native Grasslands Education
they educate Ferndale High School Future
how to grow native grass lands and the
and perennial native feedstock.
Fund are obtained in a variety of ways.
the register. All sales of paper bags are
close out their membership, they have the option of donating their investment
-bers who earned a patronage refund were offered the option to donate their refund
www.northcoastco-op.com 14
DISASTER PREP 101
Protect yourself during an earthquake if you are outside or away from home.
Do not run into a building while the ground is shaking. • If you are outdoors, stay outdoors!
trees, signs, building, vehicles and other hazards
Driving
• P ull over to the side of the road, stop and set the parking brake • Avoid overpasses, bridges, power lines, signs and other hazards • Stay inside the vehicle until the shaking is over • If power lines fall on your vehicle, stay inside until a trained per-
son removes them
If you are in a theater or stadium
your head and upper body under the seat • If you can’t get under the seat, duck down and protect your head
and neck with your arms
watching for fallen debris or anything that could fall on you in the aftershocks
If you are in the mountains
• Avoid unstable slopes or cliffs, watch for falling rock and debrisFor more preparedness tips see http://humboldt.edu/shakyground
101
Back in November, we conducted an informal survey of our membership to
-
Humboldt to ban the cultivation and production
printed in the Co-op News, as well as made avail-able in our stores. The results of the survey showed that of the 86 respondents, 65 were in support
members did not indicate support one way or the other on their survey form. Thank you to everyone who took the time to let us know your thoughts!Survey question: Would you support a ban
on raising and growing genetically engineered
while I respectively and adamantly favor non-
to implement by pushing onto others without complementing their need to “make ends meet.” I believe it is in the best interest of our community as a whole to instead of intimidation and bullying - to cohesively attain thru mutual advantageous
this, or else’. We can learn from this! We are not them. We can be better and have proved so - that
for the common good of all!” Sample Quote in Favor: “I would absolutely
support a ban on raising and growing genetically
very strongly about this issue, and I think that
negated by the increased pesticide use, failure to resist the diseases they are engineered to be resis-
and damage to the environment from the high levels of pesticide/fertilizer/etc. that are required to grow them.”
Humboldt ordinance and determining whether or
-back regarding this issue is welcome anytime.
Contact Melanie: [email protected]
or (707) 826-8670 ext. 132.
Members Respond to GMO Ban Survey
Note: GMO Free Humboldt promoted the Co-op’s survey to its follow-ers on their Facebook page, their website and other avenues. Survey data may be skewed toward members who are already in support of GMO Free Humboldt and the proposed ban. Additionally, the survey is skewed toward readers of the and does not represent our
community news
Calling All Electric Vehicle Owners!
Melanie Bettenhausen Marketing & Membership
Director
NOT INDICATED
17%
YES
76%
NO
7%
By Judith Warren, Emergency Preparedness Guru
If you are an Earth-friendly shopper who comes to the Co-op to shop in an electric vehicle (EV), we want to hear from you. We have plans for a Co-op News Earth Day article featuring members with their EVs, so con-tact Brenda Harper, Consumer Education Coordinator with your story. Pho-tos are welcome, but we would love to take photos of you and your EV (and groceries) at the Co-op. Please send comments, stories & photos to [email protected] or call (707) 826-8670 ext. 123 no later than February 28.
We want to hear
from you!
Disaster Prep
Brenda Harper’s electric van.
Responses to November’s Member Survey:Q: Would you support a ban on raising and growing genetically engineered organisms in Humboldt County?
The SpiritShare
Community Kitchen!Keep up-to-date with your
For more informationVisit www.northcoastco-op.com
or call Community Kitchen Coordinator, Lauren Fawcett at (707) 443-6027 ext. 102.
Sign up for the Cooking Class email list • Get special email-only deals on classes• Recieve the most up-to-date information
on full & canceled classes• Read about new & noteworthy classes
Want to sign up? Send an email to [email protected] with the
subject line “Community Kitchen Email”
Board ActivitiesBoard of Directors Meetings
Co-op members invited to attend.
Feb 27 | 6-8pm Co-op Community Kitchen,
Arcata store location
Mar 27 | 6-8pm Co-op Community Kitchen,
Eureka store location
Apr 24 | 6-8pm Co-op Community Kitchen,
Arcata store location
Co-op Action Committee
Meets at the Board’s request. No meetings scheduled at
this time. Find meeting dates and times at
www.northcoastco-op.com/about.htm
Finance Committee
Meets quarterly. Next meeting Wed., Feb. 5, 2014
5:30-6:30pm Co-op Conference Room, Arcata store
location
Co-op Sponsored Events!Jan.-Mar. Jazz Festival Tickets Available for purchase
at the Co-op’s Customer Service counters. Jazz Festival
takes place March 27-30 at the Eureka waterfront. Visit
www.redwoodjazz.org for individual shows and ticket
prices.
March 1 Big Night Dinner & Auction, hosted by
CASA of Humboldt. Starts at 5:30pm at The Lodge on
Herrick Avenue in Eureka. Visit www.humboldtcasa.org
for ticket prices and other info.
March 7-8 Bowl for Kid’s Sake, hosted by Big Brothers
Big Sisters of the North Coast. For more information visit
www.ncbbbs.org/events/bfks.php.
Deadlines
Feb. 28 Member Surveys due (see p. 8)
Feb. 28 Giveaway entries due (see p. 12)
Feb. 28 Electric Vehicle shopping stories due (see p. 14)
Show your support for your local farms with this new line of t-shirts, longsleeves, & hoodies made with 100% organic cotton.
See p. 12 for a chance to win a t-shirt and 5 lbs
locally made soaps
locally made candles
organic fair trade unique locally made completely delicious
scented candles
Arcata | Eureka | www.northcoastco-op.com
fair trade chocolate
fair trade roses
Available in Women’s sizes S-XXXL & Men’s S-XXL
$41.69
$18.49
$15.69
back side of t-shirt,
longsleeve, & hoddie
Note: list of farmers is not representa-tive of all local farms, only those from which the Co-op purchases produce
ARCATA ONLY!
We are replacing our meat services cases in Arcata Friday evening (Feb. 7) and all day Saturday and Sunday (Feb. 8 & 9).
Someone will be on hand to answer your questions and we will have meat packaged for sale in a nearby cooler. We
appreciate your patience while we make this much needed renovation.