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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
1 september 2013
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
Co-op News
.
www.northcoastco-op.com [email protected]
Editor Melanie Bettenhausen
Marketing & Membership Director(707) 826-8670 ext. 132
Graphics & CoordinationAmy Waldrip
Graphic Design Coordinator(707) 826-8670 ext. 120
Jeremy Smith-DanfordMarketing & Graphics Assistant
(707) 826-8670 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 Fourth St., Eureka • (707) 443-6027
Toby Massey, Store [email protected]
Open Daily: 6 am to 9 pm
Cooperative Offices 811 I St., Arcata • (707) 826-8670
General ManagerKelli Reese, ext. 124
Membership Coordinator Bella Waters, ext. 135
Human ResourcesLisa Landry, ext. 127
Accounting Kelli Costa, ext. 138
Board of DirectorsMelanie Cunningham, Tim Silva,
Kate Lancaster, Fred Moore, Steve Suttell, John Woolley
Open Seat-Employee Director
est. 1973
Volume 57Co-op News
A new documentary is out called A Place at the Table which looks at hunger in America. Directed by
Kristi Jacobson and Lori Silverbush, this film follows people and their experience with being hungry, as well as those serv-ing the hungry. While the focus is on hun-ger, a second theme subtly points out the poor quality of food distributed to those in need. When you look at what they are eating, you wonder if they should eat at all, since the highly processed, high sugar, and high fat foods are causing chronic dis-eases (not to mention they contain hydro-genated oil, high fructose corn syrup and GMOs). But the thought lasts only a mo-ment when you look into the eyes of the hungry people and feel compelled to give them whatever is available.
As I sat watching this film in a room full of fellow foodies, I was struck by the scene in which a food box was delivered to a 9-year-old girl. The box was filled with packaged, processed snack foods. The collective cringe and audible gasps of the room felt akin to watching a horror flick. Even as I shook my head in disap-proval, looking at the delight on the girl’s face I was suddenly transported back to my own childhood. For a short period of
time in my teen years, my mother volun-teered at a food bank bringing boxes to elderly folks and occasionally there was food leftover (at least that’s the story she told us as a single mother of three). As in the film, the box was filled with pack-aged pastries, salty snacks, canned fruit in syrup, and white bread—all things we were never allowed to eat. Having been raised on whole food grown in the garden, brown rice cooked on the stove and salt as an afterthought, I thought we ate that way because we were poor. The packaged, pro-cessed food in the box was “rich people’s food” to my media-soaked mind. It was a real treat to be able to eat those foods, and even something to work toward being able to afford as an adult.
The film points out that the tables have turned in our nation. Highly processed foods (dare I venture to say junk food?) have become demonstrably more afford-able than whole, fresh foods; I feel that shift in my own life. Now I feel privileged to be able to feed my kids real food, rather than packaged junk; in a sense, I feel rich. How did this shift in our food system hap-pen? Why has it become acceptable that healthy food free from harmful pesticides is now elitist and unattainable to lower in-
come populations?As many of you know, September is
Local Food Month. It is a month to cel-ebrate our farmers and food producers, as well as indulge ourselves in the best food available anywhere. There are so many events in this month of great weather al-most all of them food related—that it’s hard to decide which to choose…at least for those of us who have that choice. While it is great to promote local, some-times we have to take a step back and pro-mote eating; eating whatever is available to fill those daily caloric needs.
At the same time, those of us who have the means and the power need to work toward creating a more accessible and democratic food system. As a part of Local Food Month celebrations, I en-courage you to attend one of two screen-ings for A Place at the Table (see ad p. 16) and find out how to get involved in this conversation. The idea is to promote policies at the governmental level that will both decrease hunger in America, as well as increase the quality of food available to lower income populations.
Food is one of the most important parts of our daily lives and of course our existence. Food affects our mood, our ability to function on a cognitive level, our energy levels for exercise and our general well-being. So often we discount it as a basic necessity of which quality doesn’t matter, but it does; so much so that the state of New York has given permission for doctors to prescribe fruits and vegeta-bles to their patients!
We are in a whole new era of un-derstanding and appreciating food. As quickly as new technological advances are made in food, we are rapidly finding ourselves going back to our food roots; even as far back as Hippocrates and his famous quote, “Let food be thy medicine and medicine be thy food”. Let’s make sure that while we are enjoying the fruits of our local labor, we are also working to make access to fresh, healthy food more equitable for all. Thank you to ev-eryone who is already doing this valu-able work, and a big welcome to those of you who would like to join us. Happy Local Food Month!
Eating Local...Or Just Eating?
From left: Mahina, Melanie & Kona
p. 2 late summer millet salad
p. 3 local melon popsicles
p. 4 local & in season calendar
p. 5 40-for-40 giveaway
p. 6-8 community kitchen class & workshop schedule
p. 9 from the general manager
p. 10 board business
p. 11 coastal clean-up day
p. 12 ban the bag update
p. 13 vision tree
p. 14 from our chief financial officer
p. 15 reference guide
p. 15 co-op board elections
INSIDE
““
We are in a whole new era of understanding and appreciating food. As quickly as new technologi-cal advances are made in food, we are rapidly find-
ing ourselves going back to our food roots.
Photo by Ben Bettenhausen
from the editor
www.northcoastco-op.com 2
Let Us Wine You, Dine You Feed You Cake
Directions:Heat a large, dry (no oil) pan over medium heat. Add millet and heat for 3-5 minutes or until they start to pop and become toasted (color will deepen slightly) stirring frequently. Add 4 cups of water and ½ teaspoon salt and bring to a boil. Cover, reduce heat and simmer for about 20 minutes or until water is absorbed. Scoop the cooked millet onto a sheet pan to cool. When cool, move the millet to a large bowl.
In a small bowl, combine ½ teaspoon salt, pars-ley, lime juice, extra-virgin olive oil and freshly ground nutmeg (grind your own nutmeg by using a small cof-fee or spice grinder, or food processor. Note: coffee grinder will retain nutmeg oils and flavor). Add this mixture to the millet, tossing to combine. Gently stir in the Bartlett pear, fig, crystalized ginger and Thompson seedless raisins. Cover and chill 30 minutes or serve
at room temperature. The salad will keep refrigerated for one day.
DANCE BE HAPPYDINE WINE est. 1973
Ticket information will be announced in the Oct. Co-op News • Questions? Contact Lauren Fawcett 707.443-6027 ext. 102
Celebration & Membership Meeting
cook & save
gluten free & vegan options avail-
cake by the
4040
By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator
40th Anniversary Celebration & Annual Membership Meeting
Sat., Oct. 19 • 5 to 10 pm • Arcata Community Center
SEPTEMBER SALE ITEMS
Limited Time Special Sept. 17 - Sept. 30
Bulk
Org
anic H
ulled Millet
Bulk
Org
anic
Crystalized Ginger
Month Long Special Sept. 3 - Sept. 30
Bulk
Tho
mps
on
Organic Rasins
Limited Time Special Sept. 3 - Sept. 16
COOk & SAvE
$2.29per lb
Reg. $2.89
$1.39per lb
Reg. $1.99
$5.49per lb
Reg. $7.49
Next free meeting of the Cook & Save Club, Sept. 9 @ 6pm in the Co-op’s
Community kitchen, Arcata
The North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop recipes that include items from our sales flyer. This month we focused on millet. Mil-let is an ancient seed. Originally cultivated in the dry cli-
mates of Africa and northern China for thousands of years, millet spread throughout the world and in the Middle Ages it was more widely eaten than wheat. Although it has been a staple for much of the world’s population for quite some time, it has just recently become a grain of interest in the United States. It is gluten-free, easily digested, and provides fiber, iron, B vitamins, manganese, phosphorus, and magnesium. It can be used in main dishes and desserts or just by itself. It has a delicate nutty flavor and, depend-ing on how it is cooked, a texture that can be crunchy or soft.
Ingredients Makes approximately 6 servings (½ cup each) • 1 cup uncooked hulled millet (cooked = approximately 3 cups) • 4 cups water • 1 teaspoon sea salt, divided • 1/3 cup lime juice, fresh • 1 Tablespoon plus 1 teaspoon extra-virgin olive oil • ½ teaspoon ground nutmeg • 1/3 cup fresh parsley, chopped • 1 ½ cups Bartlett pear (2-3 pears), cut into ¼ inch cubes • 1 ½ cups fresh figs (12 figs), cut into ¼ inch cubes • 1/3 cup crystalized ginger, cut into ¼ inch cubes • ¼ cup Thompson seedless raisins
Late Summer Millet Salad
Let us wine you, dine you and feed you cake! We're turning 40 after all, and we want to celebrate with YOU, the fine members of the North Coast Co-op! We’ll even
have a kids room to keep your little ones entertained. Join us for our 40th An-niversary Celebration & Annual Membership Meeting. We look forward to seeing you! Ticket information will be announced in the October issue of the Co-op News.
Eating Local...Or Just Eating?
3 september 2013
local produce recipe
Local Melon Popsi-
By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Assistant | Photos by Amy Waldrip
with mint & cucumber
Ingredients:• 1 medium melon, peeled, seeded
and cut into chunks (3 cups)
• 1 small cucumber, cut into chunks (1 cup)
• 1 handful fresh mint (10 leaves), finely chopped
• 2 Tablespoons honey
• 2 Tablespoons water
W hat kid, or for that matter, what adult doesn’t like frozen treats? When they are homemade, you know they are fresh and exactly
what ingredients are in them. After experiment-ing with a variety of combinations we are shar-ing our take on popsicles made at home with fresh, local produce.
Homemade popsicles are free from all the extra stuff often found in store-bought popsicles and you can be a bit creative and use truly ripe, lo-cal produce. Adding a little bit of sweetener is completely optional, but it does help bring out the natural flavors of the fruits.
4. Pour into popsicle molds and freeze overnight. Makes approximately 6 standard popsicles, 3-4 ounces each.
2. In a small pan, warm 2 tablespoons honey and 2 tablespoons water until the honey is soft and liquefied with the water.
3. In a blender or food processor, add the chopped melon, chopped cucumber, fresh mint, honey and water. Blend until smooth.
1. Chop melon into apprx. 1inch pieces and roughly chop mint and cucumber.
1.
3. 4.
2.
Directions:
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Co-op News
A Publication of the North Coast Co-op • December 2012
get to know
Housing
co-ops
innovative home
ownership
seep. 5
More Local Produce RecipesCheck out the Co-op News archive under the Store Features tab on our website for more recipes featuring local produce. www.northcoastco-op.com
www.northcoastco-op.com 4
Local Melon Popsi-
Local & in Season
More Local Produce Recipes
local produce calendar
What's "growing on" for the month of September. All produce is organic unless otherwise noted. Calendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Store selections may vary.
FRUITAPPLES
Early Gold Empire Fuji Gala Granny Smith Gravenstein *conventional Gravenstein, Red Honeycrisp King Macintosh Mutsu Prima Spartan
GRAPES Green Red
MELONS Ambrosia Annana Canary Cantaloupe, Mini Charantais Crane Galia Ha Ogen Honeydew Honey Dew, Orange Flesh Swan Lake Toad Skin Watermelon, Yellow
PEARS Asian Bartlett
STONE FRUITS Cherry Plums Dapple Dandy Pluots Elephant Heart Plum Emerald Gem Pluot Flavor King Pluots Italian Prune Nectarines, White Nectarines, Yellow Peaches, Red Peaches, Yellow Satsuma Plums Splash Pluots
VEGETABLESARTICHOKES
Artichokes Baby Artichokes
BEANS Cannellini Edamame Green Beans
BEETS Chioggia Gold Mangel Red White
BROCCOLI Broccoli Broccoli Florets Broccolini Romanesco
BRUSSELS SPROUTS Brussels Sprouts
CABBAGES Baby Bok Choy
Bok Choy Green Green Savoy Napa Red
CARROTS 2 lb Bag 5 lb Bag
CAULIFLOWER Cheddar Purple White
CORN Decorative White Yellow
CUCUMBERS Armenian Japanese Lemon Pickling Slicing
EGGPLANT Beatrice Calliope Chinese Globe Japanese Mixed Specialty Sicilian
GARLIC Garlic
HERBS Basil Catnip Chives Cilantro Dill, Baby Dill, Pickling Lemon Balm Lemon Grass Oregano Parsley, Curly Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon
GOURDS Decorative
GREENS, BUNCHED Arugula Chard, Gold Chard, Green Chard, Rainbow Chard, Red Collard Greens Dandelion Greens Greens, Mixed Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mustards, Green Mustards, Red
GREEENS, LOOSE Arugula Braising Mix Mache Purslane Spring Mix Sweet and Spicy Mix
GREENS, PACKAGED - 5 oz. Arugula Baby Lettuce Basil Salad Mache North Coast Mellow Mix Spinach Spring Mix Sweet and Spicy Mix Watercress
KOHLRABI Green Purple
LEEKS Leeks
LETTUCE Butter, Green Butter, Red French Crisp Iceberg Leaf, Green Leaf, Red Oakleaf, Green Oakleaf, Red Romaine
MUSHROOMS Lion's Mane Oyster Shiitake
OKRA Okra
ONIONS Cipollini Green Red Spring Walla-Walla Yellow
PEAS Snow Sugar Snap
PEPPERS Anaheim Bell, Green Bell, Orange Bell, Purple Bell, Red Bell, White Bell, Yellow Hot Paper Lantern Italian Sweet Jalapeño Pepperoncini Pimento Poblano Serrano
POTATOES All Red (red inside too!) Devina Devina, 5 lb Fingerlings, French Fingerlings, Ruby Crescent Fingerlings, Russian Banana Kennebec Purple Majesty
Red Red, 5 lb Russet Russet, 5 lb Variety, 5 lb Yellow Finn Yellow Finn, 5 lb Yukon Gold Yukon, 5 lb
PUMPKINS Cinderella Fairy Tale Mini Snack Jack Sugar Pie Winter Luxury
RADISHES Easter Egg French Breakfast Pink Beauty Red
ROOTS Parsnips Rutabaga Turnips, Purple Top
SHALLOTS Shallots
SPINACH Bunch Loose
SPROUTS Pea Shoots Sunflower
SUMMER SQUASH Crookneck Mixed Specialty Sunburst Zucchini, Gold Zucchini, Green
TOMATILLOS Green Purple
TOMATOES Cherry, Black Cherry, Isis Candy Cherry, Mixed Cherry, Red Cherry, Red Grape Cherry, Sungold Cherry, Yellow Pear Cherry, Yellow Pearl Jaune Flammee Mixed Heirloom Roma Slicing
WHEATGRASS Wheatgrass
WINTER SQUASH Acorn, Green Buttercup Butternut Delicata Jester Kabocha, Green Kabocha, Red Long Island Cheese Marina de Chioggia Muscat de Provence Red Kuri Spaghetti
Claudia’s Herbs , Orleans Distance to: Arcata Store 78 mi.
Eureka Store 85 mi.
Clendenen's Cider WorksDistance to: Arcata Store 26 mi.
Eureka Store 18 mi.
Earthly Edibles, Korbel Distance to: Arcata Store 11 mi.
Eureka Store 18 mi.
Feral Family Farm , Blue Lake Distance to: Arcata Store 9 mi.
Eureka Store 16 mi.
Fruitwood Farm Distance to: Arcata Store 74 mi.
Eureka Store 85 mi.
Honey Apple Farms, Arcata Distance to: Arcata Store 5 mi.
Eureka Store 14 mi.
Hunter Orchards, Grenada Distance to: Arcata Store 176 mi.
Eureka Store 183 mi.
Little River Farm , Bayside Distance to: Arcata Store 2 mi.
Eureka Store 7 mi.
Luna Farm, Willow CreekDistance to: Arcata Store 40 mi.
Eureka Store 47 mi.
Mycality Mushrooms, Fairhaven & ArcataDistance to: Arcata Store 3-8 mi.
Eureka Store 5-11 mi.
New Moon Organics, Shively Distance to: Arcata Store 52 mi.
Eureka Store 42 mi.
Neukom Family Farm, Willow CreekDistance to: Arcata Store 40 mi.
Eureka Store 48 mi.
Organic Matters Ranch, FreshwaterDistance to: Arcata Store 9 mi.
Eureka Store 7 mi.
Pierce Family Farm, Orleans Distance to: Arcata Store 78 mi.
Eureka Store 85 mi.
Rain Frog Farm, Blue Lake Distance to: Arcata Store 9 mi.
Eureka Store 16 mi.
Swallowdale Farm, Arcata Distance to: Arcata Store 9 mi.
Eureka Store 16 mi.
Warren Creek Farms, Arcata & Blue LakeDistance to: Arcata Store 9 mi.
Eureka Store 13 mi.
Wild Rose Farm , Ferndale Distance to: Arcata Store 28 mi.
Eureka Store 20 mi. Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi.
Eureka Store 48 mi.
Farmer Key
5 september 2013
community
est. 1973Mojo Bar Giveaway
If you like sweet and salty together in one nutty package, you’d be bonkers not to enter
our 40-for-40 September drawing for Clif Mojo bars. They have pretzels and chocolate and coconut and yes, nuts. Not necessarily all in the same bar, but sometimes YES, all in the same bar. What’s more, Clif Bar & Company is committed to sourcing ingredients that are not genetically engineered in all of their products.
What is Mojo anyway?
MOJO is
A. Self-assuredness or self-confidenceB. A charm you carry to bolster confidence C. The Clif bar (or 40!) you win when entering our 40-for-40 giveawayD. All of the Above!
Win 40Clif Mojo
Bars!
40 40 Giveawayfor
In celebration of our 40th year, we’ll be having monthly giveaways. In September, members have the opportunity to win 40 Clif Mojo bars. Enter to win in either store. Watch the Co-op News each month to find out what we'll
be giving away next. Deadline to enter: September 30.Thank you for 40 amazing years!
This is the story about “SWING-TIME”, a locally known, organ-ically grown musical band that
got it’s start right here at the Arcata Co-op. It all began six years ago, oc-tober 11th at Larrupin’ Café (at it’s Westhaven location) where lots of folks got together to celebrate Sally Grover’s birthday. She wanted to sing a couple of songs so Larry Crabb and myself agreed to accompany her. She managed to pull off a stirring rendition of “Danny’s All-Star Joint” and I think we did a couple of sappy slow numbers like “Dream, Dream, Dream” or “Love Me Tender” or “Al-lison” (my memory is foggy after six years). So after Sally sang, ron Sharp pulled out his guitar and with the help of violinist/ cook who worked at Larrupin’, he fast became part of a musical dream. It was there, that night, that Sally, Larry, ron, and I set stage for what has become an
8-piece band Known as “Swingtime”.Actually, we didn’t begin as Swing-
time. We started out as the NC4 (NC standing for Northcoast Co-op and 4, representing the four of us employed by the Northcoast Co-op). We made our debut (or I should say, sang the six songs we knew) at Youngbergs (now, the Plaza Grill) with the help of our friend Bill Kern who was the emcee at the time and also worked at the Co-op.
It was Sally Grover on lead vo-cals, ron Sharp on electric guitar, Larry Crabb on the very heavy fend-er rhodes electric piano and sing-ing harmony, and I played acoustic guitar and also sang harmony. But something was missing, so we picked up Elias Hesse who, at the time, drove trucks for Whole food Ex-press and also played the big red base guitar and we changed our name to the NC5.
Good Things Begin At Co-op or "It Don't Mean a Thing If It Ain't Got That Swing"By Jennifer Callen
Aug./Sept., 1991
www.northcoastco-op.com 6 www.northcoastco-op.com 6
Schedule of Cooking Classes & Workshops in Eureka & Arcata
Wednesday, September 4 from 6:00 to 8:30 pmHumboldt à la Française I Chef Alex Begovic $45/$35 Co-op Members Enjoy this gourmet seasonal menu. Cucumber and Sweet Onion Salad with Creamy Mint Dressing; Eggplant Soup finished with Dill Sour Cream and Caraway Harissa; Roasted Chicken Breast stuffed with Heirloom Tomatoes and Mozzarella finished with a Basil Pesto Beurre Blanc; and a tasty dessert of Strawberry and Watermelon Cobbler.
Thursday, September 5 from 6:00 to 8:30 pmIndian Cuisine Kolkata Delectables Betty Thompson $45/$35 Co-op Members This aromatic Calcutta inspired meal will appeal to your senses. Baji - Onion and Eggplant Fritters fried in Besan Batter (chickpea flour); Fresh Green Chutney; Poppadums – seasoned wafer thin bread; Navaratan Korma with Paneer - mixed vegetable and fruit curry with fresh cheese; Aloo Gobi – garlic and chili flavored potatoes with cauliflower; Raita – cucumber and yogurt salad; and Baked Cheesecake Indian-Style.
Tuesday, September 10 from 6:00 to 7:00 pmHolistic Immunity Boosters Rachel PayettaFree WRachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality.” Get ready for the upcoming cold and flu season by learning all natural tips and techniques for helping reduce your chances of getting sick. Learn methods for strengthening your immune system and ways to shorten the duration of the illness if you do get sick.
Wednesday, September 11 from 6:00 to 7:00 pmMaster Food Preserver Demonstration ~Chutneys & SpreadsFree Are you looking to delve into the fulfilling world of food preservation or are you already a seasoned preserver? Either way, join us for a fun and informative demonstration on turning the bounty of the season into edible delights. Topics include choosing the right types of produce and spice combinations for your recipes, water bath canning and safety procedures, the importance of using recommended recipe sources, and more. Tasty samples included.
Monday, September 23 from 6:00 to 8:30 pm Locally Inspired Meal Chef Jon Hoeschen $45/$35 Co-op Members Enjoy a menu featuring recipes from Humboldt County’s Locally Delicious Cookbook and more. Zesty Gazpacho Soup; Marinated Beet Salad served with Cypress Grove Chevre; Fresh Heirloom Tomato Salad with Local Olive Oil and Balsamic Glaze; Lemon Garlic Roasted Chicken Salad with Roasted Local Vegetables; and a Fresh Peach Tart served with Vanilla Cream.
Eureka Cooking Classes4th & B Streets
September thru October, 2013
Workshop
W
Kid-Friendly VegetarianWine ServedHands-OnGluten-Free
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.
Full Eureka Classes
Wed. September 18 from 6:00 to 8:30 pmHumboldt á la Francaise II
with Chef Alex Begovic
Asian Rice Noodle Salad with Grilled Shrimp at Chef Jon Hoeschen's class. | Photo by Lauren Fawcett
Register for ClassesVisit www.northcoastco-op.com or call
Lauren Fawcett at (707) 443-6027 ext. 102.Please note location when registering.
7 september 2013
Schedule of Cooking Classes & Workshops | September thru October, 2013
Eureka Cooking Classes Cont'd...
Wednesday, October 2 from 6:00 to 8:30 pmHumboldt à la Française III Chef Alex Begovic $45/$35 Co-op Members Immerse your taste buds in the rich flavors of this autumn meal. Creamy Carrot and Celery Soup finished with Cypress Grove Midnight Moon Cheese; Apple Salad with Toasted Pecans, Gorgonzola, Fennel, Radicchio and Honey Dijon Vinaigrette; Pumpkin Risotto finished with Cilantro; and Pumpkin Mousse with Cinnamon Crème Anglaise.
Thursday, October 3 from 6:00 to 8:30 pmMediterranean AdventureBetty Thompson $45/$35 Co-op Members Breath in the exotic aroma of this delightfully delicious menu. Muhamarra Spiced Walnut Spread with Smoky Paprika seasoned Pita Chips; Chicken Baked in Yogurt Sauce with Assorted Spices, Red Onion and Grape Leaves; Bulgur and Seasonal Vegetable Pilaf with Mixed Herbs; Persian Cucumber Salad with Almonds and Pomegranate Syrup; and Serpents Cake - phyllo pastry with almond paste filling.
Wednesday, October 9 from 6:00 to 7:00 pmMaster Food Preserver Demonstration ~ Dehydration TechniquesFree Join us for a fun and informative demonstration on turning the bounty of the season into dehydrated edible delights. Topics include choosing the right types of produce & ingredients for dehydrating, safety procedures & techniques, information regarding dehydrators, the importance of using recommended recipe sources, and more. Tasty samples included.
Monday, October 14 from 6:00 to 7:00 pmCook & SaveCo-op Staff InstructionFree
W
Cooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.
Wednesday, October 16 from 6:00 to 8:30 pmHumboldt à la Française IVChef Alex Begovic $45/$35 Co-op Members Enjoy this seasonal meal of comforting delights. Creamy Pumpkin Soup with Ginger and Cardamom; Pear Salad with Bacon, Blue Cheese, Frisee and White Balsamic-Maple Vinaigrette; French Lentils with Ham, Sausage and Pork Belly; and Cranberry Rice Pudding.
• 2 small yams or sweet potatoes (1 pound)
• 2 Tablespoon miso
• 1 Tablespoon smooth peanut butter (or other nut or seed butter)
• 2 Tablespoon finely chopped shallot
• 6 ounces firm silken tofu
• 2 Tablespoon grated ginger, divided
• 2 cloves garlic, minced
• 1 cup edamame, frozen & shelled
• ¼ teaspoon berbere (or cayenne) Berere is a chili spice blend used in Ethiopian cooking. It can be found in the Co-op's Bulk Department.
• 2 teaspoon chopped cilantro
• 8 romaine leaves (or chard, flat-leafed kale, or collard green)
vegan - serves 4
1. Preheat oven to 400° F. Cut thin slice off both ends of yams or sweet potatoes, and poke skins with knife in several places. Bake 50 minutes, or until soft, turning once. Halve yams and scoop flesh into bowl. Mash in miso, tofu and peanut butter (or other nut or seed butter).
2. Meanwhile, coat skillet with cooking spray or oil over medium heat. Sauté shallot, 1 tablespoon ginger and garlic for 3 minutes, or until soft. Add edamame, ¼ cup water and berbere (or cayenne); cook 3 minutes more. Remove from heat and cool. Stir in cilantro, remaining 1 tablespoon ginger and yam mixture.
3. Place 1 romaine leaf on work surface. Spoon 1/3 cup yam mixture in center of leaf. Roll bottom edge over mixture; tuck in sides. Roll up to top edge. Place seam-side down, and repeat with remaining ingredients.
Ginger-Miso Wraps
www.northcoastco-op.com 8
Friday, September 6 from 6:00 to 8:30 pmThe Raw Dinner Date Dawn Walker $35/$25 Co-op Members The featured recipe is a delightfully, delicious and nutritious spin on the classic B.L.T. sandwich. Dawn’s gourmet raw version is Sunflower Seed & Veggie Flatbread with Eggplnt Bacon, Almond Aioli, Tomato, Lettuce and Avocado. Included on the menu is Arugula-Carrot Salad with Garlic Sunflower Seed Dressing and a decadent dessert of Mango-Lime Cheesecake.
Monday, September 9 from 6:00 to 7:00 pmCook & Save Co-op Staff Instruction Free
W
Cooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.
Wednesday, September 11 from 6:00 to 8:00 pmDo it Yourself – Condiments Co-op Staff Instruction $40/$30 Co-op Members Learn how to make gourmet condiments using local produce and more. The class will make the following: two types of Hot Sauce, two types of Pesto (not basil), and two types of Mustard. Please bring six wide-mouth pint jars with lids and rings (available for purchase at the Co-op) to take your creations home in.
Thursday, September 12 from 6:00 to 8:00 pmLow-Sugar Peach Jam Susan Anderson $40/$30 Co-op Members Do you love jam, but want to cut back on the sugar? Learn how to make low sugar, no sugar, and alternative sweetener jams. The class will make two types of jam (one sweetened with sugar and one with honey) and take one jar of each home with them. No prior canning experience necessary.
Sunday, September 15 from 10:30am to 1:00 pmCo-op Canning Club Pickled Peppers Master Food Preserver Instruction $20/$10 Co-op MembersNow’s the perfect time to stock the pantry with pickled sweet & hot peppers. We’ll provide the canning equipment, recipes, vinegar, sugar, spices and more. You’ll bring 7 pounds of fresh peppers (any type and combination) and nine wide-mouth pint jars with lids & rings (available for purchase at the Co-op).
Monday, September 16 from 6:00 to 7:00 pmSeasonal Salads Co-op Staff Instruction$30/$20 Co-op Members Time to think outside of the salad bowl. Join us as we mix up four satisfying, budget-friendly salads and vinaigrettes that showcase the bounty of Humboldt.
Thursday, September 19 from 6:00 to 7:00 pmGood Food Fuels a Healthy Life Juliet Ferri Exercise Physiologist and owner of WInspire Wellness FreeAre you ready to improve your overall well-being? Learn how nourishing foods can elevate your health. Topics include: improving your sleep, adding more physical activity into your daily routine, losing weight, reducing stress and improving your eating habits. Let’s laugh and learn from each other!
Tuesday, September 24 from 6:00 to 7:00 pmWhole Grain Goodness Co-op Staff Instruction $30/$20 Co-op Members Are you looking to enrich your everyday meals with beneficial whole grains? We’ll demonstrate methods for cooking and creating tasty and nutritious dishes from a variety of whole grains and seasonal produce. Discover how easy and economical it is to cook one batch of grains for a weeks’ worth of meals. Four flavorful recipes will be prepared and served.
Friday, October 4 from 6:30 to 8:30 pmBento Lunches for Your KidsNicoletta Leonardo $35/$25 Co-op Members Are you ready to pack some tasty and imaginative new lunches for your kids? Join us for a fun evening learning how to create bento lunches using a variety of styles ranging from simple zero waste one container lunches to beautiful and delicious lunch art that your children will be excited to eat! Each student will make their own bento lunch to eat in class. The class will explore various bento supplies, boxes, tools and the history behind the Japanese bento lunch. Bring your own bento box to class or use one of ours.
Sunday, October 6 from 11:00 a.m. to 3:00 pmHard Cider 101: Apple-Pear Pressing & Home BrewingMust be over 21 years of age to attend Sara Borok $50/$40 Co-op Members Learn the art of cider making in this fun and interactive class. Students will bring eight pounds of apples and/or pears to hand-press and blend varieties with other participants. Learn the basics of turning apples & pears into juice for water bath canning (for pasteurizing) and into hard (alcoholic) cider. This process takes minimal equipment and with a little bit of patience, you’ll be home brewing in no time! Sara will bring a variety of ciders for tasting. Everyone will take home one quart of cider to continue fermentation (airlock included) and two pints of freshly canned cider. The class will also explore the Co-op’s brew supply section. A light lunch is included. Please bring one quart jar and two pint jars with lids and rings (available for purchase at the Co-op).
Tuesday, October 8 from 6:00 to 8:30 pmChinese CuisineMary Tyson $45/$35 Co-op Members Forget the Chinese take-out and learn how to make some of your favorite dishes at home. This appetizing menu includes: Hot and Sour Soup; Vegetable Egg Rolls; Vegetable Fried Rice; and Sweet and Sour Pork with Stir Fried Vegetables.
Tuesday, October 15 from 6:00 to 8:30 pmFresh Handmade Pasta Simona Carini $45/$35 Co-op Members This class is perfect for the beginning or intermediate pasta maker. Simona will cover pasta basics, techniques and variations for making simple to advanced pasta shapes. Students will make semolina dough and a variety of pasta shapes by hand. Please bring containers for taking your creations home in. Participants will dine on a fresh pasta meal at the end of class.
Monday, October 21 from 6:00 to 8:30 pmRustic Spanish CuisineChef Jon Hoeschen $45/$35 Co-op Members Enjoy these flavorful and satisfying regional dishes from Spain. Roasted Pepper & Onion Salad with Blue Cheese; Savory Garlic Shrimp with White Beans; and Tarta de Santiago – traditional Galician Sweet Almond Tart.
Tuesday, October 22 from 6:00 to 8:30 pmThe Art of Entertaining Mary Tyson $45/$35 Co-op Members Learn how to transform easy to find ingredients into sensational small dishes and appetizers. Mary will demonstrate how to make homemade Mascarpone Cheese that can be used in a variety of delectable spreads or as an addition to a tasty hors d’oeuvre platter. Other delectables include: Tea Smoked Duck Breast; Seafood Sausage; and Seasonal Pickled Vegetables.
Sunday, October 27 from 11:00 am to 12:30 pmKids in the Kitchen ~ Healthy Halloween Party Co-op Staff Instruction $25/$15 Co-op Members This interactive fun-filled class is for ages 4-6 with one adult guest. Your little one and you will create four delightfully spooky treats from fruit, veggies, cheese (vegan option available), and gluten-free rice and corn cakes. Kids are welcome to attend in their Halloween costumes. Class price includes one child and one adult helper.
Tuesday, October 29 from 6:00 to 7:30 pmSeasonal Soups & SaladsCo-op Staff Instruction $30/$20 Co-op Members Enjoy the flavors of autumn with nourishing budget-friendly recipes featuring local produce and whole grains. Two full-flavored soups and salads will be prepared and served in class.
Arcata Cooking Classes 8th & I Streets
September thru October, 2013
Workshop
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Kid-Friendly VegetarianWine ServedHands-OnGluten-Free
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.
9 september 2013
Apply for a
CCF GrantLocal non-profit groups have until November 1, 2013 to mail in proposals for the Cooperative Community Fund (CCF) 2013 grant funding cycle. Grants will range from $300-$2,000 for projects focused on the following:
• Sustainable Agriculture• Food Security (defined as access to a safe supply of
quality food to all aspects of a community)
• Food Nutrition and Education
Visit www.northcoastco-op.com for Granting Guidelines or pick them up at Customer Service in either store.
For more information, contact Bella Waters at (707) 826-8670 ext 135
Join our email listby sending an email to
(search for North CoastCo-op on facebook)
www.northcoastco-op.com under the 'Stores' drop
down menu.
read the Co-op News online at
New Co-op Basics Program Helps Shoppers Save Money
We’ve been working on a number of projects to bring about con-tinued improvements and suc-
cess for the Co-op and I’d like to share our progress with you.
We will be giving our bylaws rewrite more time to be implemented and present-ed to the membership; as we moved closer to our voting deadline we felt this was not a job we could rush, therefore we have postponed it until our next voting cycle in 2014. The Bylaws Committee is continu-ing to work on the rewrite in order to offer plenty of time for thoughtful consideration and review by the board of directors and members. We will keep you informed as we progress in the next few months and thank you for your patience.
The first draft of the Co-op’s Strategic Plan covering 2014-2018 was presented to the Board in August. I’m currently work-ing on incorporating their suggestions and expect to have a final draft for their ap-proval in September. Our goal is to have the Strategic Plan available at our 40th Anniversary Celebration in October.
We continue to work on negotiations with UFCW Local 5, the union represent-ing a portion of the Co-op employees. We continue to be committed to offering our employees competitive wages and access to quality health care. I assure each and ev-ery one of you that we continue to bargain in good faith. Both sides have worked well together. The portrayal of the process in the media has been unfortunate as it is not an accurate or fair representation of what has transpired so far.
In addition, it seems that the fact we have continued to work with the lawyer who has been working with the Co-op for the last twelve years has taken on a life of its own for some. Brad Kampas was the chief spokesperson during the first contract negotiation in 2002 and he has continued to work with the Co-op over the years. He is being utilized in an advisory role and I can assure you that no one is trying to re-move the union. Management is very clear that a union presence in our organization is solely up to the employees and we fully respect that choice.
Our intentions during this process have been to find a balance between providing for our employees and the Co-op’s long term success and sustainability. We need to be able to offer competitive prices, benefits for our members, and continue to reinvest in the organization - all while managing our labor costs (budgeted at $8,287,780 for this fiscal year, a total of 26.3% of sales). We very much look forward to providing you with more details and information
once the process is completed.Finally, I’m really excited to tell you
about one of the things we’ve been work-ing on to make sure that the Co-op is an af-fordable place for quality food for all. Our new Co-op Basics program provides lower prices on a selected list of staple items, saving shoppers money every day. We’ve been rolling out these lower prices and this program for the past several months and hope you notice the signs and find value in this pricing strategy.
With our Co-op Basics program we can offer basic goods at basic prices. These items will carry these low prices all the time; not temporary price reductions or sale prices. You can expect to pay 5% to 25% less than our regular prices on basics like butter, beans, bread, pasta, toilet paper, and more. And you’ll only find GMO-free products on the Co-op Basics list.
In the side bar are the results of a re-cent sample shopping trip utilizing Co-op Basics, our monthly Co-op Deals sales items, and coupons. As you can see, shop-pers selecting these items would end up with a 28% savings! That’s real money back in your pocket and if you’re a mem-ber you can take another 5% with your member discount.
Thank you for your continued sup-port of the Co-op. We are working hard to ensure that our Co-op remains a great place to work and shop. I have appreciated member support, suggestions, and feedback over the last few months and welcome your continued input.
kelli ReeseGeneral Manager
basicsbasic goods at basic prices
Co-op Basics Item
Co-op Basics Price
Unfortunately, in order to comply with our bylaws and securities permit, we are only able to extend memberships to residents of California. The good news? We will be happy to refund the price of your member-ship (minus a $5 handling fee) and will even save your membership number for you should you ever move back to California and choose to rejoin the Co-op. We also offer plenty of ways to stay in touch (see right)
Questions? Contact Bella Waters at (707) 826-8670 ext 135or [email protected]
Our new Co-op Basics program provides lower prices on a selected list of staple items, saving shoppers money every day
Moved out of California?
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from the general manager
Find more Co-op Basics items in our stores. WIN A
$25
GIFT C
ARDWIN A
$25
GIFT C
ARD
• North Coast Co-op Bakery Sliced Sourdough Bread
• Bulk Black Beans• Bulk Brown Rice, Short
Grain• Bulk Co-op 40th Anniversary Coffee• Bulk Flax Seeds
• Bulk Whole Wheat Pastry Flour
• Bionaturae Spaghetti• Co-op Organic Apple
Juice• Field Day Pasta Sauce,
Tomato Basil• Maranatha Organic Crunchy Peanut Butter
• Mi Rancho Corn Tortillas• Natural Valley Pinto Beans
• NP Heritage Eco Pack Cereal
• Organicville Ketchup• So Delicious Non Dairy
Beverage• Tinkyada Brown Rice
Spaghetti• Wild Planet Albacore Tuna• Rocky Junior Chicken, Free
Range• Biokleen Liquid Laundry
• Natural Value Toilet Paper• Natural Value Kitchen Bags• Natural Value Paper Towels
• Organic Bananas• Organic Carrots
• Rumiano Monterey Jack, Cut & Wrap, Veg. Enzyme
• Tofu Shop Organic Water Pack Tofu, Regular
• Dr. Bronner’s Lip Balm
$4.89
$1.99
$1.99
$11.19
$1.99
$0.99
$3.59
$8.99
$3.79
$7.99
$2.99$1.59
$9.99
$5.49
$2.89
$3.99
$3.59
$3.05
$12.69$6.39$3.99$1.49$1.29$1.49
$3.49
$2.99
$2.89
10 www.northcoastco-op.com 10
New Co-op Basics Program Helps Shoppers Save Money
Find more Co-op Basics items in our stores.
food newsfrom the boardStrategic Planning
TimelineMarch – Dec. 2012
Publicity for participation in Strategic Planning process (Co-op News
& in-store)
Spring/Summer 2012Member/Employee questions in monthly
Co-op News
September 2012 Publish Strategic Planning timeline in
Co-op News
October 2012 Co-op News articles highlighting
accomplishments of the last/current Strategic Planning timeline (see Message
from the Board)
October 21, 2012Participatory discussion at Annual
Membership Meeting
Oct./Nov./Dec. 2012 Explain and promote Strategic
Planning process in Co-op News
Nov. 2012 /Dec. 2012/ Jan. 2013
Co-op News articles & interviews by/with members & employees who participated in
the last Strategic Planning process
Dec. 2012 – Jan. 2013Call to members & employees for Strategic
Planning workshop in April
Jan. – Mar. 2013Sources for member & employee input
• Flip Charts in store• Member Forums• Employee Forums• Blog/Facebook
April 2013Strategic Planning Workshop • Ideally 40-50 participants
May & June 2013Strategic Plan is written by General Manager
July 20131st draft of Strategic Plan presented
to Board of Directors
August 2013 2nd draft of Strategic Plan presented
to Board of Directors
September 2013Strategic Plan adopted by Board
of Directors
October 2013 The Strategic Plan will be available
to view and discuss at Annual Membership Meeting / 40th Anniversary
celebration
As the Co-op celebrates its 40th birthday it seems appropriate and timely for this Co-op employee to
shout out a huge thank you to all the mem-ber-owners who have helped make my ex-perience here possible. Without the vision and activism in 1973 of people dedicated to the idea of marketing food differently in our community we would not be blessed with the good jobs and the abundance of good healthy food available to us at our Co-ops. We would not have these hubs of activity and connection where we citi-zens gather daily and weekly united by our shared investment in the health and well-being of our community. We would not have the cooperative business model man-dating collective ownership and democrat-ic governance, forever insuring that no one individual or interest group will ever have sole control over the Co-op’s direction, or
over what products and information are available to us. All Co-op owners are al-ways invited, and hopefully feel a sense of obligation, to weigh in on envisioning what the Co-op will be, ensuring never-ending ferment. What a blessing!
It all sounds quite idealistic – and may-be in the minds of some, too problematic and unrealistic – but the cooperative prin-ciples and values always guarantee that the expectation will be perennial that we maintain the business and provide service to our community in a big-hearted, ethical, responsible, and thoughtful way. It takes money to run our stores, but it is not cash by itself that motivates the Co-op’s ap-proach to business. Long-term sustainabil-ity, member economic benefit, fairness, and concern for community all are strong influences in the Co-op’s over-arching vi-sion. This sets us apart from the privately-held markets. The wide-spread awareness that we function and promote a different model of being in community, is what per-petually draws new people to the Co-op, and inspires member-owners to keep com-ing back for more. Something is working very well here.
I was first employed at the Co-op in 1998, and over time, as a loyal customer,
employee and board member, I’ve come to believe that the Co-op is especially unique and that many others feel similarly. This I think explains in large part why the Co-op has enjoyed the sustained vitality and success for 40 years. What a grand experi-ment that keeps breathing. I, for one, am so very grateful for the opportunity to work in such an open, vibrant environment in such a beautiful part of the world surrounded by such good food and good people. That’s worth a lot in my book! Anyone mo-tivated to work in, or own a piece of, or help govern our Co-op is attracted to the unusually special light that shines out of this place. Of course there are always chal-lenges. That’s just human beings with their own hard-earned points of view trying to get along. But thankfully here at the Co-op we’ve been gifted with a set of ethics meant to inspire us to think beyond only our own self- interest, to keep our eyes on the big picture, to avoid cynicism and re-crimination, and to strive to work together rationally to find common ground and re-solve our differences peacefully. We are stewards and it is our obligation to keep the Co-op alive and fabulous far into the future so that many others will reap it’s benefits and rewards also. We can do it!
keeping the Co-op Fabulous
Tim SilvaEmployee Director
I, for one, am so very grateful for the oppor-tunity to work in such an open, vibrant environment in such a beautiful part of the world surrounded by
such good food and good people.
““
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:
WIN A
$25
GIFT C
ARD Member SurveyDEADLINE TO ENTER SEPT. 30
Stay Connectedto Your Board
Catch up on Board BusinessFind meeting agendas and minutes at www.northcoastco-op.com in Board/Elections under the About Us tab.
Attend a Board MeetingSept. 26 from 6-8pm in the Co-op Community Kitchen, Arcata (Plaza Point building on 8th Street across from our Arcata store location.)
Check in with Our Mem-bership Coordinator, Bella Waters Contact Bella Waters via email at [email protected] or by phone (707) 826-8670 ext. 135.
What do you love about the Co-op News?
WIN A
$25
GIFT C
ARD
11 september 2013
Sat., Sept. 21st
Previously this series has touched on likely natural disasters, making disaster
preparedness plans, and putting together di-saster supply kits. This month’s tip is about emergency food supplies.
Three days’ supplies of food, water and medications are not enough. After a major disaster you may not have access to stores, water and electricity for days or weeks. Plan to assemble at least a 7-14 days’ (or more) supply of food and water for each member of your family.
• Include familiar foods that your family likes, and:
• food that does not require refrigeration, water, special preparation or cooking;
• foods that are high in calories and nutrition;
• shelf-stable, boxed or canned goods;• Don’t forget ready-to-eat baby formula and
pet food ─ and a can opener• Supplement with emergency rations like
Datrex bars (see below) ─ good tasting, 3600 calories, food for one person for three days, with a 5-year shelf life (a great re-source for your personal and vehicle emer-gency kits) and available at the Co-op
Consider taking HSU’s Regional Training Institute’s “Food Safety and How to Eat Nutritiously During Disasters” class. Par-ticipants receive extensive handouts and de-tailed checklists. See www.humboldt.edu/rti.
Disaster Prep101
One of the best things about the Co-op is the bin of boxes available for
customer use. Not only does the Co-op encourage reusable bag use, but by pro-viding an option for those customers who might not yet own a reusable bag – or forgot the ones they own – waste is further reduced.
While eliminating plastic bags might seem like a no-brainer given the prevalence of single-use plastics in our beleaguered ocean, along our highways and in our landfills, attempts at a Cali-fornia statewide ban continue to fail passage in the state legislature. A state-wide ban continues to be largely sup-ported by both consumers and grocers
– consistency is better for everyone – but the plastic industry’s efforts to sway state representatives also continues to be successful. Lacking state leadership, cities and counties continue to develop and pass ordinances banning single-use plastic bags. As of July 15, 77 Califor-nian cities and counties had passed bag ordinances across the state with dozens more poised to do the same. In Sonoma County, a Press-Democrat editorial laid it out: “Based on indisputable evidence showing that the proliferation of single-use plastic bags is doing substantial harm to the environment, city and coun-ty officials are finally poised to approve a countywide ban on carryout plastic bags at grocers and retailers.”
Here in Humboldt, movement on a county-wide ban has stalled, but in July the Arcata City Council advanced an or-dinance that would ban plastic bags in
supermarkets, pharmacies, large stores and convenience food stores. The mea-sure includes exemptions for produce, meat, bulk food and pharmacy pre-scription medication bags. The council called for further study of exemptions to the proposed measure for businesses occupying under 10,000 square feet. The goal is to reduce waste, litter and greenhouse gas emissions by promot-ing the use of reusable bags. If passed, the ban would take effect February 1, 2014. For more information on Hum-boldt County bag bans, call Humboldt Baykeeper at (707) 268-8897 or email [email protected]. For efforts to “Rise Above Plastics” in California and throughout the country, visit surfrider.org/RAP.
Jennifer Savage chairs the Humboldt chapter of the Surfrider Foundation.
By Jennifer Savage Member #21530
Ban the Bag Update
Stay in the Know About GMOsPrepare Emergency
Food Supplies
Judith WarrenEmergency Preparedness Guru
Here in Humboldt, movement on a county-wide ban has stalled, but in July the Arcata City Council advanced an ordinance that would ban plastic bags in supermar-kets, pharmacies, large stores and conve-nience food stores.
cooperative community
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The Co-op’s Policy
Learn About GMOs This handy brochure, brought to you by the Non-GMO Proj-ect, covers the basics of GMOs: What are Genetically Modified Organisms? What might their effects on the environment and our health be? How can we avoid GMOs in our food? Get the answers in this brochure, available at Customer Service.
Co-op Members spoke, and we listened! The Co-op has developed its own GMO Policy which states that we will no lon-ger knowingly accept new non-organic products that include GMO high-risk items in their in-gredient list. Learn all about our new policy—pick up a brochure at Customer Service.
$9.29 eaDATREX BARS
Stay Up To Date
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2
Once you’ve learned all about GMOS and their possible effects on the environment and your health, you’ll want to stay up to date on current GMO happen-ings—both nationally and inter-nationally. Pick up your free copy of the Organic & Non-GMO Report on newsstands near the Co-op News.
AvAIlABlE AT THE Co-oPperfect for your emergency kit • food for one person for 3 days • 5-year shelf life • light coconut cookie flavor
www.northcoastco-op.com 12
Eureka Car StereoCar Audio • Mobile Video • Auto Security
Alpine • Focal • Pioneer
JL Audio • Kicker
Viper
15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00
www.eurekacarstereo.com
LOCA
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SPONS
OR
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ity
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LOVING HANDS INSTITUTE
State Licensed School for Holistic Massage Therapy
Since 1989
Private Massage Practice, Open Daily
www.lovinghandsinstitute.com
advertise in the co-op news
affordable rates // limited space availablecontact amy waldrip
[email protected] // 707.826.8670 ext. 120
Find it at the Co-op
The Best Fed
Beef Find it at the Co-op
redwood acres • franceschi hall
COASTAL CLEAN UP DAY
Sat., Sept. 21st
Join Our Crew
We'll meet in front of the Arcata store at 8:45am to order our complementary sandwiches from the North
Coast Co-op Deli and then head to our cleanup site at the Mad River Slough at Hwy 255/Samoa Blvd.
cooperative community
Contact Brenda Harper 707.826.8670, ext. 123 for more information.
13 september 2013
Thank You for 40 Amazing Years!
vision treeadd to our
Save the Date for t
he
Co-
op's
40th
Ann
iver
sary
Cel
ebra
tion
, s
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. 15
Look into your crystal ball. How do you see the Co-op in 40 years? We are inviting you to share what you see. Write, draw or paint your vision
on the provided leaf. We’ll be collecting leaves to display on our Vision Tree at our 40th Anniversary Celebration and Annual
Membership Meeting on Oct. 19 (see p. 15).
We’ll be awarding $25 gift cards to our top four favorite leaves, two in the adult category and two in the kids category (12 & under). This contest is open to all members. Please be sure to include a slip of paper
with your name, phone number, address, age category (adult or kids under 12) and member number along with your entry.
Return your leaf by Sept. 30, 2013 to Customer Service in either store location or mail it to: Co-op News, 811 I St. Arcata, CA 95521.
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celebrating 40 years
Thank You for 40 Amazing Years!
vision treeadd to our
Save the Date for t
he
Co-
op's
40th
Ann
iver
sary
Cel
ebra
tion
, s
ee p
. 15
Look into your crystal ball. How do you see the Co-op in 40 years? We are inviting you to share what you see. Write, draw or paint your
vision on the provided leaf. We’ll be col-lecting leaves to display on our Vision Tree at our 40th Anniversary Celebration and
Annual Membership Meeting on Oct. 19 (see p. 15).
We’ll be awarding $25 gift cards to our top four favorite leaves, two in the adult category and two in the kids category (12 & under). This contest is open to all members. Please be sure to include a slip of paper
with your name, phone number, address, age category (adult or kids under 12) and member number along with your entry.
Return your leaf by Sept. 30, 2013 to Customer Service in either store location or mail it to: Co-op News, 811 I St. Arcata, CA 95521.
Deadlin
e
Sept.
30W
rite
, dra
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Member Comment Board
www.northcoastco-op.com 14
cooperative community
Income Statement Quarter Ending June 29, 2013 Quarter 1 FY 2014 Actual Budget Prior Qtr 1 Qtr 1 Qtr 1 FY 2014 FY 2014 FY 2013 NET SALES REVENUE 7,952,552 7,873,917 7,491,238 Cost of goods sold 5,069,087 4,972,167 4,771,356 GROSS MARGIN 2,883,465 2,901,750 2,719,882 Payroll Expense 1,497,796 1,547,453 1,518,790 Payroll Taxes 119,152 131,534 122,478 Benefits 357,715 363,237 318,663 General & Admin Expense 351,618 333,396 372,592 Occupancy Expense 363,582 358,006 328,598 Total operating expenses 2,689,863 2,733,626 2,661,121 INCOME FROM OPERATIONS 193,602 168,124 58,761 Other income (expense) (3,006) (5,084) (3,889) INCOME BEFORE TAXES 190,596 163,040 54,872 Provision for taxes - - - NET INCOME (LOSS) $190,596 $163,040 $54,872
North Coast Cooperative Balance Sheet
Actual Actual FY 2014 FY 2013 Qtr 1 Qtr 1
Assets:
Current Assets 3,428,955 2,686,569 Property & Equipment 2,676,406 2,800,164 Other assets 258,999 264,727 Total Assets 6,364,360 5,751,460 Liabilities:
Current Liabilities 1,980,933 1,454,235 Long Term Liabilities 512,651 658,814 Total Liabilities 2,493,584 2,113,049 Member Equity:
Current Owner Shares 3,135,990 3,231,638 Retained earnings 734,786 406,773 Total Owners’ Equity 3,870,776 3,638,411 6,364,360 5,751,460
From Our Chief Financial Officer
The North Coast Co-op is in the fis-cal year of 2013-2014. Our sales for
the first quarter (March 31 – June 29) were $7,952,552. The budgeted amount was $7,873,917, which is 1% better than budget for our sales. A favorable variance is always great see. Our net income came in at $190,596 after all expenses were paid, which is .3% better than budget. As we move through this new fiscal year monitoring our expenses according to the budget and continue to look for ways to increase sales and efficiency, we are encouraged by the numbers we are seeing. Between launching the practice of OBM (Open Book Management) and educating and informing staff, I have seen employees feel empowered by their knowledge of how to improve the Co-op in a number of ways. It’s so refreshing to have every-one working in the same direction. The first quarter tends to be a good quarter for the Co-op and helps set us up to move through the rest of the year.
We are planning to offer a patron-age refund again this year so be sure to always use your member number when shopping. Using your member number at the cash register is the only way we can track your patronage. If you are not sure how the patronage refund works check in with staff or me for more details.
We have completed our year-end audit and will be publishing all the information in an Annual Report in the October issue of the Co-op News. Last year was a good year for the North Coast Co-op after many years of not being profitable. We are on the right track but we need to keep the momentum going.
I hope to meet many of you at the 40th Anniversary Celebration in October. It’s going to be a fun event and as usual the food should be exceptional. In my opinion there’s noth-ing better than sharing a meal with great friends.
By kelli CostaChief Financial Officer
We 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.
Member Comment Board
North Coast Cooperative Inc. Unaudited Financial Statements
VOTEVOTESept. 3 thru Oct. 15
See the Special Election Section in this
issue of the Co-op News. Election
tables are available in both store locations.
This critically acclaimed documentary examines the crisis of food security, hunger, obesity and food access.
Food for People will host two community screeings of
Humboldt State Universityat the Kate Buchanan Roomon Tuesday, September 17th from 4:30 to 7:30 pm
Calvary Lutheran Church716 South Avenue in Eureka
on Thursday, September 26th from 4:30 to 7:30 pm
This critically acclaimed documentary examines the crisis of food security, hunger,
obesity and food access.
Admission is FREE plus refreshments will be provided and there will be a discussion of food insecurity in Humboldt County. This event is sponsored by the Northcoast Co-op, Wildberries Marketplace, University of California Cooperative Extension, Locally Delicious, Humboldt State University and Calvary Lutheran Church in partnership with Food for People. For more information, contact Heidi McHugh, Community Outreach and Education Coordinator, at (707) 445-3166 extension 308.
Tues., Sept. 17 • 4:30-7:30pmHumboldt State University
at the Kate Buchanan Room
Thurs., Sept. 26 • 4:30 to 7:30pmCalvary Lutheran Church
716 South Avenue in Eureka
Food for People & California Center for Rural Policy
host two community screenings of FREE
This event is sponsored by the North Coast Co-op, Wildberries Marketplace, University of California Cooperative Extension, Locally Delicious, Humboldt State University and Calvary Lutheran Church.For more information, contact Heidi McHugh, Food for People Community Outreach and Education Coordinator, at (707) 445-3166 extension 308.
FREE admission & refreshments along with a discussion of food insecurity in Humboldt County.
Board ActivitiesElectionSept 3 thru Oct 15 – It’s time to Vote! Find your ballot in the Special Elcetion Section in this issues of the Co-op News. View Candidate Statements and answers to the Candidate Forum questions at www.northcoastco-op.com.
Board of Directors MeetingsCo-op members invited to attend.Sept 26 | 6-8pm Co-op Community Kitchen, Arcata. (Plaza Point building, across 8th Street from our Arcata store location) Oct 19 | 5-10pm 40th Anniversary Celebration and Annual Membership Meeting. Arcata Community Center.Nov 7 | 6-8pm Co-op Community Kitchen, Eureka.
Co-op Action CommitteeMeets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm
Finance CommitteeMeets quarterly. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm
Co-op Sponsored Events Sept 2 I Block Party benefit for the Arcata- Camoapa Sister City Project. Visit www.losbagels.com and click on the I Block party link under the Cel-ebrate tab for more information.
Sept 13 University of California Cooperative Extension’s (UCCE) 100 Year Celebration. The festivities will go from 5:30 to 9pm at the Arcata Community Center and is open to the public. Find tickets and details at http://cehumboldt.ucanr.edu.
Sept 14 Humboldt Pride Parade and Festival at Halverson Park in Eureka from noon to 5pm. Find more info at humboldtpride.org/parade/
Sept 17 Film Screening of “A Place at the Table” which examines the issue of hunger in America through the lens of three people struggling with food insecurity. Humboldt State University’s Kate Buchanan Room. Details at www.takepart.com/place-at-the-table See ad above.
Sept 17 Masters at Moonstone: 7 Chefs 7 Courses, a fundraiser dinner to benefit Farm to School and Harvest of the Month (programs which connect local farms with school cafeterias and class-rooms, help school districts improve school meals, and teach kids healthy eating habits), from 6-9:30pm
at the Moonstone Grill in Trinidad. The dinner fea-tures seven of the region’s top chefs and the best of local ingredients. For more details and tickets go to MastersAtMoonstone.bpt.me, or call (707) 826-0233.
Sept 21 Coastal Cleanup Day join California’s largest volunteer event to remove trash and recycla-bles from our state’s beaches, lakes and waterways. See p. 12 to see how you can get involved.
Sept 26 Film Screening of “A Place at the Table” which examines the issue of hunger in America through the lens of three people struggling with food insecurity. Calvary Lutheran Church 716 South Ave, Eureka. Details at: http://www.takepart.com/place-at-the-table See ad above.
Sept 27 HSU Homecoming Parade and BBQ Pep Rally. Find details at http://humboldt.edu/homecom-ing/
DeadlinesSept 15 Member Surveys due (see p. 10)
Sept 30 40-for-40 Giveaway entries due (see p. 5)
Sept 30 40th Anniversary Video Contest submis-sions due. (see cover)
To Register Call Lauren at (707) 443-6027 ext. 102
Workshop at Humboldt Bay Aquatic Center, Eureka.
Dr. Peggy Farmer will assist you in re-framing your life! You will feel em-powered with tools to transform and heal your life and have a better un-derstanding of your amazing brain!
Retrain Your BrainReframe Your Life
Workshop • Sept. 7th • 1- 4 pm
Sponsored By Self Mastery International & the North Coast Co-op
$75 / $45 for Co-op Members
