Community Food Co-op NEWS • April 2015

APRIL 2015

Downtown: 1220 N Forest St (7 am – 10 pm) • Cordata: 315 Westerly Rd (7 am – 9 pm) • Bellingham WA • 360-734-8158 • www.communityfood.coop

NEWSCelebrate Earth Day on April 22 with Frank and Beans (see page 5 for details)

Over the last year the Co-op has been actively working to gather input from our shoppers and member-owners as to what will make the biggest impact in the shopping experience at the Co-op’s Downtown store.

The majority of feedback has called for addressing the Downtown store parking lot, and ideally adding parking. Other comments addressed safety concerns in the parking area and a need for increased bike parking.

We are in the process of conducting a survey to better understand current transportation habits of Co-op shoppers, and to find opportunities for future programs, education, and incentives surrounding transportation choices. If you have not yet taken the survey, please go to www.communityfood.coop to participate. The survey will remain open through April 15.

At the February Board meeting the Board of Directors reviewed three parking lot redesign proposals, including one that maintained the Yew tree and the stairs up to the alley that are adjacent to the covered bike parking in the parking lot. After reviewing the proposals, the Board agreed that with some adjustments the parking lot design pictured at top did the best job of increasing parking capacity, improving the entry and exit of vehicles, and improving pedestrian safety.

Upon completion, the proposed parking lot design will add approximately 35 parking spaces to the customer parking lot. In addition, there will be a new entrance and exit off

Chestnut Street. The new layout also adds several designated disabled parking spaces with direct access to the store entrance, and provides a buffer that prevents shoppers from walking directly into the flow of traffic as they exit the store. These changes should greatly increase safety in the parking lot.

The new design will also facilitate easier access to the loading dock for deliveries to the store, and eliminate the current situation of blocking access to disabled parking and disrupting the flow through the parking lot during deliveries.

The final design and timeline for this project are still not confirmed, but after gathering and reviewing extensive member-owner input, the direction and the long-term plan are clear. The request for additional bike parking will also be addressed.

Other requests for the Downtown store have been about expanding the product offerings in the deli, and using the mezzanine above the deli counter for public seating (just like the much loved Skagit Valley Food Co-op). Your requests have been heard, and after the remodel the Downtown deli will include a hot bar and salad bar. Judging by the lunch and dinner offerings already being served at the Cordata hot bar, diners at the Downtown store are in for a treat. The upstairs mezzanine will be remodeled to serve as expanded deli seating with a grand overview of the hustle and bustle of the store. Limited seating will remain available downstairs.

Other unanimously agreed-upon improvements include remodeling the bathrooms, updating the bulk department, and doing an overall refresh of the store. Though the hard work of making it all fit, looking toward future needs, and planning for the overall appearance are still underway, the main projects have been determined.

As we move forward to ensure the economic resilience of our cooperative business in an increasingly competitive marketplace, what stands out to me is that all of these changes have been informed and created by the feedback and engagement of our community. It is the very essence of the cooperative business model that has allowed us to

Changes are Coming to the Downtown Store

Take our survey at communityfood.coop

through April 15.

Adrienne Renz, Outreach Manager

reach out and gather the thoughts of a larger group to help us meet the needs and desires of our shoppers in this next step in the Co-op’s growth.

With more than 20,000 active member-owners, we do not all agree on all issues, but it is the diversity in perspective and worldview that pushes us and helps us to create a stronger end result.

The updated parking lot design will improve safety by providing a pedestrian buffer that prevents shoppers from walking directly into the flow of traffic as they exit the store.

An architectural rendering of the Downtown store parking lot by RMC Architects shows the updated two-way entry/exit from Forest Street, an additional entry/exit from Chestnut Street, improved access to the loading dock, and 35 additional parking spaces.

Photo by Joanne Plucy

Plan for the Downtown Store Parking Lot Redesign

2 Co-op News, April 2015 www.communityfood.coop

March 11, 2015Board of Directors Summary

Jean Rogers, Board Administrator

• During the member forum a concern about cashiers standing during their shifts and appreciation for the continued boycott of Driscoll’s were shared with the Board.

• The group evaluated the Annual Meeting and Party, deeming the event a success and noting some changes and improvements for next year.

• Directors approved the annual slate of officers for the Co-op (Jim Ashby, President; Jon Edholm, President and Treasurer; Jean Rogers, Secretary).

• The group thanked Board Chair Steven Harper for 10 years of service on the Co-op Board.

• As part of a scheduled six-month check in, the Board agreed to continue the boycott of Driscoll’s products, in solidarity with local farm workers from Familias Unidas por la Justicia, and to check in on the status of the boycott in six months.

• The group reviewed data on the impact of Whole Foods stores opening near a number of co-ops around the country. They discussed elements that contributed to resiliency and continued success for co-ops experiencing increased competition.

• The meeting concluded with a discussion about the Downtown expansion project.

Complete minutes for all Board meetings and our governing policies are available at the service desk. Complete minutes are also posted at www.communityfood.coop.

The first 10 minutes of every Board meeting are reserved for member input.

Next meeting: April 8 at 7 pm in the Connection Building at the Downtown store, 1220 N. Forest St. Member-owners are welcome to attend the meeting. Hope to see you there.

4. Use alternative transportation to get to the store (foot, bike, or bus).

If you’d like to start using the Eco-Saver Card, just ask your cashier the next time you shop. Then, every time you shop remember to let your cashier know which Eco-Saver actions you’ve completed and soon you’ll be redeeming your first punch card for $1 off your purchase at the Co-op.

Are You an Eco Saver?We want to thank everyone who has already participated in

our online transportation and planning survey, or completed the survey at the Annual Meeting and Party. The survey will continue to be available at www.communityfood.coop until April 15. Survey participants can enter a drawing for a $50 Co-op gift card; follow instructions included in the survey to enter. The gift card winner will be notified at the end of April, and we’ll share results from the survey in the June newsletter.

Our first discovery after reviewing the very early survey results is that more than 75 percent of you are unaware of the Eco-Saver Card. We’d like to remedy that situation right now!

The Eco-Saver Card is a punch card that rewards shoppers with $1 toward Co-op purchases after 20 punches.

Get a punch every time you—1. Reuse bags or boxes to pack your groceries.2. Reuse containers for bulk item purchases.3. Bring your own containers for food purchased at the deli

service case or at our organic coffee, tea, and smoothie bar.

Faculty and students at Western Washington University are conducting a research project and will share results with the Community Food Co-op and other local businesses that sell seafood. The group is asking seafood consumers to take a five-minute online survey to document preferences in buying seafood, particularly salmon.

You can access the survey at goo.gl/forms/7209syzyVy, or by scanning the adjacent QR code. Or, when you’re in the Downtown or Cordata stores, look for a sign near the seafood case with information to access the survey using your smart phone or web-enabled device.

Share Your Seafood Purchasing Preferences for a WWU Research Project

Thank you for taking time to learn about the candidates running in the 2015 Co-op Board of Directors election and for voting in the annual election. The Board election was still ongoing when this newsletter was sent to the printer, but in early April we’ll post election results on bulletin boards in both stores, on our website, and in the May newsletter.

We appreciate every Co-op member-owner who participated in the election. Your involvement is an essential part of the Co-op’s success as Whatcom County’s only member-owned, democratically run grocery store.

We would also like to thank all five of our Board candidates for the time they took to participate in the election process. Our thanks to Zack Zink, Mariah Ross, Jerry Burns, Dirk Burgon, and Caroline Kinsman. It was a pleasure to work with each of you.

Thank You for Voting

The Co-op Board of Directors Meetings are on the

second Wednesday of every month.

Next Meeting: Wednesday, April 8 at 7 pm

Downtown Connection Building1220 N. Forest St.

Member-owners are welcome to attend. To share your suggestions or concerns at the 10-minute member-owner forum at the start of each meeting, contact Board Administrator Jean Rogers in advance, at 360-734-8158 or [email protected], by the first Monday of the month, if possible.

Jim Ashby, General Manager 360-734-8158

Board of Directors: Steven Harper, Chair 360-650-9065Brooks Dimmick, Vice Chair 360-734-1351Brent Harrison 360-398-7509Caroline Kinsman 360-224-9525Jade Flores 360-734-8158Laura Ridenour 970-372-8344Mariah Ross 360-820-5251Megan Westgate 360-592-5325Melissa Morin 360-510-5382

~~~~~~~~~~~~~~~ Co-op store hours— Open 7 days a week

Cordata—7 am to 9 pm Downtown—7 am to 10 pm

Co-op deli hours—Cordata—7 am to 9 pm

Downtown—7 am to 9 pm

Visit the Co-op website at www.communityfood.coop

CO OPFOOD

Co-op Community News is produced by the Community Food Co-op and published eight times per year.

Downtown Cordata 1220 N. Forest St. 315 Westerly Rd. Bellingham WA 98225 Bellingham WA 98226

360-734-8158 (both locations)

Co-op Community News is published as a service for member-owners. Letters from member-owners are welcome (see guidelines below). The deadline for submission of letters is 8 pm on the 5th of the month preceding publication. Editor: Design/Production: Laura Steiger Joanne Plucy

Opinions expressed in the Co-op Community News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or member-owners. Nutrition and health information is provided for informational purposes only and is not meant as a substitute for a consultation with a licensed health or dietary practitioner.

Acceptance of advertising does not indicate endorsement by the Co-op of the product or service offered.

Letters to the Editor GuidelinesLetters must include your name, address, and a daytime

phone number. Please respect a maximum of 150 words. Due to space considerations, we regret that we may not be able to publish all letters.

Please send letters to: Newsletter Editor, Co-op News1220 N. Forest St., Bellingham WA 98225 or email editor: [email protected]

Cooperative Principles• Voluntary and open membership

• Democratic member control

• Member economic participation

• Autonomy and independence

• Education, training, and information

• Cooperation among cooperatives

• Concern for the community

Not a Co-op member yet?

Co-op

Boa

rd

Electi

onAsk your cashier or service

desk staff about the benefits of

membership. Membership is very

affordable and is free for people

age 62 or older.

Co-op News, April 2015 3This newsletter is printed on 20% post-consumer waste paper with soy inks.

Third Thursday Local Music Series

Burke Mulvany— Electro-Acoustic ImprovisationThursday, April 16, 6–8 pmDowntown Co-op Deli

Expect a few surprises when local song poet and electro-acoustic musical improviser Burke Mulvany reemerges for spring with his newest solo project called Breath Heart. Burke will play guitar, native flute, ukulele, and kalimba, blended live with vocal loops and lyrics layered over a digital tapestry of rhythm, strings, and keys. Kids and adults of all ages will enjoy this fun, free, whimsical musical journey in the Co-op’s Downtown store deli.

Since 2000, the Co-op has dedicated a portion of its annual donation budget to the Farm Fund, which works to increase the supply of local, sustainable, and organic food by supporting and establishing projects that benefit the local farming community. The Fund also works to educate consumers; increase community access to healthy, local food; and to encourage ecological and socially responsible stewardship of local farmland. This support is just one of the ways that we manifest “The Co-op Difference.”

Shoppers and community organizations have joined the Co-op in supporting the Farm Fund with register donations, fundraisers, and grants. Additionally, in September 2014, the Co-op hosted the second annual Farm Fund Hootenanny benefit event to raise awareness and funds for the Farm Fund.

The Community Food Co-op works with an advisory committee of owners, farmers, and agriculture professionals to select projects for funding. Our heartfelt thanks go to the hard-working members serving on the Farm Fund Committee who volunteer their time and expertise to manage this important work: Dennis Lane, Rio Thomas, Steve Powers, Laura Ridenour, Billy Tate, Chris Elder, Mike Long, Brigget LeClair, Zach Zink, and Brent Harrison.

The Co-op Farm Fund Committee selected the following seven projects, from a total of 17 worthy applications, to receive a total of $8,010 in grant funding in 2015. With continued community support, we hope the Farm Fund will eventually be able to fund every worthy project.

Bellingham Food Bank—Seed Money Project

Through the Seed Money Project, the Bellingham Food Bank partners with farms new to the business of commercial vegetable production in order to supply fresh, local produce to the food bank. Seed Money dramatically increases consistent access to fresh, local, organic produce for low-income community members. It allows farmers to experiment with crops new to their operations, or to expand overall production without fear of losing their investment of time, energy, and money. And it benefits the food bank’s supply of produce by establishing relationships with new organic farms in Whatcom County.

Funds will be used to provide seed money to Backyard Beans and Grains, Springtime Farm, and Chubby Bunny Farm.

The Off Ox ProjectEstablished in 2014, with assistance

from a Farm Fund grant to purchase oxen and basic training tools, the project works to advance sustainable farming through the practical application of oxen and biodynamic techniques.

Grant funds will be used for training and demonstration equipment, and to offer workshops, demonstrations, and private lessons in oxen training and applications through various outlets. The project also provides education about land management, fossil fuel use, animal husbandry, biodynamic practice, and crop cultivation.

Highwater FarmHighwater Farm grows and sells

organic vegetables and seed for wholesale markets. Growing regional seed helps close input cycles, increases biodiversity for regional growers, and can help promote Puget Sound as an organic seed industry leader.

Grant funds will be used to further develop a local organic seed industry that is acclimatized and adapted to our area to benefit home gardeners, local retailers, and small organic farms in Whatcom and Skagit counties, and to sponsor a hands-on, seed-growing workshop.

Local Food Works!Local Food Works! promotes food

equity, self-reliance, and sustainable living practices by cultivating and sharing knowledge and resources in the Foothills community. In 2014, it co-created the Deming Library Learning Garden to provide hands-on gardening and self-reliance workshops for all ages.

Grant funds will be used to expand the Learning Garden, create a Pollinator Garden to be built with and for kids, host hands-on gardening workshops, and purchase needed tools and equipment to build three more raised beds.

Twin Sisters Market Twin Sisters Market is the result

of a group of farmers in the Mount Baker Foothills area coming together to improve access to local food and create a market outlet for produce grown in the Foothills region.

Grant funds will help with development of a mobile market trailer to serve as the hub for the marketplace that plans to host a weekly market at Nugent’s Corner and in Kendall. Other area producers will also be invited to sell at the market.

Chubby Bunny FarmChubby Bunny Farm was founded in

2014 around two products which have yet to reach the saturation point in the Whatcom County market: rabbit meat and salad greens.

Grant funds will be used to develop, evaluate, and distribute plans for pasture-based rabbit runs for use by small farms and individuals to raise rabbits in a safe and humane environment. Pasture-raised rabbits are ecologically sustainable, requiring less land and feed, and are more nutritionally dense than beef or pork.

Small AcresIn its second year of operation,

Small Acres offers a small produce CSA with plans to increase sales to farmers markets and restaurants and eventually add organic seed production. In 2014 they designed, built, and monitored trial actively-aerated compost piles and demonstrated the system to local farmers.

Grant funds will be used to organize a do-it-yourself compost workshop series and provide workshop participants with the information and one-to-one support needed to implement an aerated compost system on their farm. The project will also fund compost maturity test kits to closely monitor and test the compost produced during these workshops.

We’ll share updates about the 2015 Farm Fund grant projects in future issues of the Co-op News.

Watch a short Farm Fund video about some of the 2014 grant projects on our YouTube channel at YouTube.com/CommunityFoodCoop.

Co-op Farm Fund Awards 2015 GrantsLaura Steiger, Outreach Team

Now is the time to sign up for a CSA (community supported agriculture) farm share. CSA subscribers choose a local farm and then receive boxes of farm-fresh produce throughout the harvest season delivered fresh from that farm, often accompanied by a newsletter and recipes.

Once again, we are fortunate to have so many local farmers offering CSA shares in 2015. See the full list, complied by Sustainable Connections, on our website at Participate > Give Back, or at sustainableconnections.org/bizdev/workplace-csas/2015-csa-farmers.

2015 CSA Farms

2014 Farm Fund project photos: Chris Henderson of Small Acres collaborated with a group of local farmers to build a trial aerated compost pile at Cedarville Farm (top left); Garrett Franz of The Off Ox Project started training draft oxen Tim and Lars (top right); Local Food Works! volunteers built three raised beds, including this one with a hoop house, at the Deming Learning Library (right).

Photo by Meaghan Flesch

Photo by Laura Steiger

Photo by Habiba Sial


pringtime is synonymous with asparagus. After the long winter, the dormant energy of the

asparagus plant shoots upward, cracking open the soil in search of sunlight. For asparagus aficionados, the weeks when local asparagus comes in season can be a festival of sorts. In fact, “Spargel” season in Germany is an annual celebration, with the fat, white spears appearing on menus everywhere.

Like many vegetables, the spread of asparagus can be traced back to the ancient Romans, and writings from the 1st century AD described asparagus

as being “three to the pound” because the spears were so fat. The debate over whether fat or thin spears are preferable continues to this day, with some devotees preferring thin, some thick.

In Germany, France, and Belgium, fat white asparagus has long been preferred—the most prized spears are a little over an inch thick. To keep it white, growers must pile dirt on the emerging spears to keep them from exposure to the sun. This is labor intensive, so white asparagus is always more expensive. The lack of color (and some would say, flavor) of white asparagus is also a sign of fewer nutrients, as it doesn’t get to concentrate all the antioxidant pigments that it would growing in the sun.

Both white and green asparagus are rich in folic acid, with a 5.3 ounce serving providing 60 percent of the recommended daily allowance (RDA). Folic acid is important for the liver and to prevent neural tube defects in babies in the womb. More recently, studies show that it keeps our brains healthy as we age. Asparagus is also a good source of potassium, with 400 mg per serving.

So when you pick up your bunch of asparagus, how do you prepare it?

The French way would be to peel the lower half of the fattest spears you can find, steam them standing up in a special steamer and serve them whole with a rich hollandaise sauce (a thick sauce made from egg yolks, lemon juice and butter). Belgians like to mash asparagus with boiled eggs and lemon.

I’m partial to roasting or grilling, because the high heat concentrates the asparagus essence. Toss asparagus spears with olive oil and roast or broil them until the tips start to curl and brown, then sprinkle with coarse salt and cracked pepper. On the grill, you may want to invest in a grill tray or pan that will keep them from falling into the fire. You can also place the oiled spears directly on the grate; just stay close and turn carefully—they will cook quickly.

In many dishes, snapping off the tough base, chopping the mid-stalk and then reserving the tips for garnish is in order. A fine soup can be made by simmering the bottoms in water for a stock, then sautéing the chopped middles with onions and pureeing. Float

the blanched tips on each bowl of soup. Asparagus makes a great addition to

pastas, quiches and frittatas as well—it can be added or substituted for other vegetables in most any of these; as with the soup, displaying the tips on top gives these dishes a visual flourish. Asparagus also makes a flavorful pizza topping—pair it with goat cheese or caramelized onions or bacon or prosciutto.

While asparagus is most commonly eaten cooked, it’s also quite good raw. In Italy ultra-fresh spears are thinly sliced on the diagonal (fat spears are traditionally used) and dressed with vinaigrette for a simple salad. For a seasonal appetizer, peel the stems and serve asparagus as a delightful dipper.

Go ahead, have an asparagus-themed potluck, and revel in the freshest asparagus—from salad to soup, pizza and pasta, the sky’s the limit.

Authored by Robin Asbell for Stronger Together. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Robin Asbell

Asparagus: A Sure Sign of Spring

S

Tired of the same old lettuce salad? These recipes are guaranteed to take your salad to the next level. One recipe makes great use of the bright shining star of spring vegetables, asparagus; while the other recipe relies on that good-old trusty standby that packs a hearty

nutritional punch year round, beets. And both recipes include a tasty dressing that is certain to brighten any salad.

Invigorate Your Salads

Co+op, stronger togetherTotal Time: 30 minutes. Servings: 4–61 pound asparagus, trimmed and cut

into 1- to 2-inch pieces1/3 pound snow peas, string removed

(or substitute sugar snap peas)2 roma tomatoes, cut into wedges1/2 head romaine lettuce, torn into

bite-size pieces1/2 cup walnuts, raw or toasted

(optional)Dressing

1/3 cup vegetable oil1/3 cup apple cider vinegar1 tablespoon sugar1 tablespoon fresh ginger, peeled and

minced2 teaspoons fresh ground cardamom1/2 teaspoon salt1/2 teaspoon ground black pepper

1. Blanch the prepared asparagus in a pot of boiling, salted water for 2–3 minutes, or until al dente. Drain and set aside to cool.

2. In a medium bowl, whisk together all dressing ingredients.

3. Add the snow peas, tomato wedges, and asparagus and let sit 30 minutes.

4. Serve on a bed of Romaine lettuce, drizzled with any remaining dressing and garnished with walnuts.

Nutritional InformationPer Serving: 339 calories, 27 g. fat, 0 mg. cholesterol, 308 mg. sodium, 19 g. carbohydrate, 7 g. fiber, 9 g. protein

Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Co+op, stronger together

Total Time: 45 minutes. Servings: 4

Beets are wonderfully nutritious. And the sweet and savory flavors of this colorful salad are a feast for the eyes and palate.

2 pounds medium-sized fresh beets (golden, red, or a mix of the two)

1 cup apple juice1/2 pound spring mix greens1/2 cup thinly sliced cucumber4 ounces goat cheese crumbles

Dressing1/4 cup honey2 tablespoons vegetable oil2 tablespoons apple cider vinegar2 teaspoons fresh garlic, minced1/4 teaspoon dried oregano1/4 teaspoon dried thyme

1. Trim, peel, and cut the beets into wedges (similar in size to apple slices).

2. Place the beets in a medium sized pot and cover with cold water and the apple juice. Bring the pot to a boil and then reduce it to a simmer. Cook until the beets are tender when pierced with a fork, about 40 minutes. Remove from heat and drain thoroughly in a colander.

3. While the beets are cooking, whisk together the dressing ingredients in a medium sized bowl.

4. Add the cooked, drained beets to the dressing, toss to coat and refrigerate for 15 minutes.

5. To serve: Line four salad plates with fresh greens, divide the beets and cucumber slices into four servings and set atop the greens, then top with goat cheese crumbles. Drizzle the remaining marinade over the salads and serve.

Serving SuggestionA glass of sparkling apple cider will

complement the sweet flavor of roasted beets.Nutritional InformationPer Serving: Calories: 360, Fat: 17 g, Cholesterol: 30 mg, Sodium: 280 mg, Carbohydrate: 44 g, Dietary Fiber: 7 g, Protein: 13 g

Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Golden Beet Salad with Honey Apple Dressing

Snow Pea and Asparagus Salad with Ginger-Cardamom Dressing

Celebrate Earth Day with Frank and Beans

Frank and who? Frank and Beans are the loveable characters in the Co-op’s dynamic and inspiring elementary school assembly program called The Real Food Show. The show—designed to motivate children to make healthy food and lifestyle choices—utilizes comedy, juggling, magic, circus skills, and stagecraft that will delight, amaze, entertain, and inspire people of all ages!

The Co-op will be presenting a special public viewing of The Real Food Show at the annual Earth Day Community Fair at Boundary Bay Brewery on Wednesday, April 22, at approximately 6 pm.

Besides being highly entertained by The Real Food Show, the event will include many other eco-minded organizations sharing information about their projects and letting folks know about opportunities to get involved in protecting our beautiful planet. And, of course, some good eats and yummy drinks from the folks at Boundary Bay will be available for purchase.

Watch a short video preview of The Real Food Show on our YouTube channel at YouTube.com/CommunityFoodCoop. Check for event details on Boundary Bay Brewery’s website at bbaybrewery.com.

Photo by Habiba Sial


We know that Co-op shoppers care about the ingredients in the food you eat, and that non-GMO and organic ingredients are at the top of many people’s priority list. The Co-op bakery and deli care about the ingredients in the food that you eat, too! Therefore, deli and bakery staff continuously looks for higher-quality ingredients in order to better serve you, our customers.

Big changes have been made over the past year, including the Co-op deli’s commitment not to use any ingredients from the Dirty Dozen list that aren’t certified organic (see story below).

Following are just a few recent examples of how Co-op bakery staff have revised recipes to provide our

shoppers with the highest-quality, affordable ingredients available to us.• Switched to gluten-free oats on all

bakery items to reduce the risk of contamination in the bakery and increase the number of gluten-free options including Oat Fudge Bars and Chocolate Drop Cookies.

• Perfected a recipe for house-made lady fingers, because there were none available on the market without vanillin, which is an artificial flavoring. Our Tiramisu is now even better, which is crazy because it was already phenomenal!

• Updated our vegan truffle recipe to use organic coconut milk, organic coconut oil, and organic and fair trade chocolate

chips; all higher quality and more healthful than the previous ingredients that included soy milk and vegan butter. The Truffle is now even more decadent and melt-in-your-mouth delicious than ever.While we’re tooting our own horn,

let us introduce you to a few new treats recently added to our bakery shelves.

Black Beauties—A vegan, gluten-free, flourless, high-fiber brownie that is dense, dark, and chewy. You’ll never guess what the secret ingredient is—seriously, you’ll never guess! So, I suppose we’ll just spill the beans—the black beans, that is. Yup, black beans. We’re pretty sure nobody else in town could create a brownie that is free of allergens, nutritious, and

as outrageously yummy as our new Black Beauties. Give them a try and let us know what you think of the latest creation from the Co-op’s master bakers.

Classic Happy Birthday Cake—Vanilla cake with fluffy cream filling, creamy chocolate frosting, and decorated with carnival sprinkles. A gluten-free version is available by custom order, because everyone deserves a beautiful, festive, and delicious cake on their birthday.

Almond Chocolate Scones—Need we say more? It’s the perfect treat to start your day, along with your favorite coffee drink from our organic coffee and smoothie bar.

Offering Our Best— Fresh from the Co-op Bakery Ovens

Dear Member,I have to admit, avocados are my

favorite fruit! Not only are they delicious, but they are a nutrient powerhouse.

The rich, creamy texture of an avocado comes from its fat content, which is mostly heart-healthy monounsaturated fat. Eating more avocados may indeed keep the doctor away, because studies show that replacing saturated fats in our diets with unsaturated fats (like

avocados), may help to lower total cholesterol and LDL (bad) cholesterol and reduce the risk of heart disease.

In addition, avocados are rich in potassium, vitamin E, B-vitamins, and folic

acid. And because they are a good source of fat, they help the body absorb fat-soluble vitamins, like vitamin A and D.

Avocados are also a good source of fiber, with about 4 to 6 grams of fiber in one-half of a medium avocado.

So, spread avocado on your sandwich in place of mayonnaise, add avocado slices to your breakfast instead of bacon, blend half of an avocado into your morning smoothie for a healthy dose of fat and fiber, or smash with Greek yogurt for a heart-healthy dip.

Apply for a Community Garden Grant

In its eighth year, the Washington State University Whatcom County Extension (WSUE) Community First Garden Project will once again offer small grants to community gardens in Whatcom County. The application deadline is Friday, April 17.

Community gardens are growing and thriving in our county and WSUE is in full support of this growth. Not only do they provide funding support but also education, planning, mentoring, tours, workshops, and advocacy to improve food access and build community.

Details on the program and applications are at whatcom.wsu.edu/ch/cfg.html.

Every year the Environmental Working Group (EWG) tests pesticide residue levels on conventionally grown produce and publishes the results in the very useful Shoppers Guide to Pesticides in Produce—more commonly known as the Dirty Dozen and Clean Fifteen lists.

The Dirty Dozen are the produce items that contain the highest levels of post-harvest pesticide residue; conversely, the Clean Fifteen contain the lowest levels.

EWG also includes a Plus section that lists two produce items—hot peppers and kale/collard greens—that contain trace levels of highly hazardous pesticides and were frequently contaminated with insecticides that are toxic to the human nervous system. The organization strongly urges consumers to buy organic, if eating a lot of hot peppers or kale/collard greens.

By the way, you should know that the Co-op deli has made a commitment to not use any produce item on the Dirty Dozen list in any of their in-house recipes unless it is certified organic. Thanks, deli staff, for keeping it organic and healthy in the Co-op kitchens!

Learn more about the issues associated with pesticides and see a comprehensive list of test results at www.ewg.org, or pick up a Dirty Dozen/Clean Fifteen card in our stores.

2015 Dirty Dozen and Clean Fifteen Lists

Dear Nutritionist,

Recently I saw a post on

social media that updated

that old “an apple a day”

saying to “an avocado a

day keeps the doctor away.”

What’s so great about

avocados?

Ask the Nutritionist

Pickford Film Center Family Classics SeriesThe Goonies (1985)Matinee screenings on April 10, 11, 12 $5 general admission, $4 Pickford membersCo-sponsored by the Community Food Co-op

New for 2015, Pickford Film Center (PFC) is proud to present the Family Classics Series—a monthly alternative for local families that offers a broad, inclusive view of the world. In contrast to unacceptable levels of violence, distorted values, and unwanted consumer messages that are widespread in many films aimed at a young audience, PFC will offer high quality, imaginative programs at a reasonable price—helping nurture the next generation of film lovers. Look for a new selection each month, coinciding with Teacher Workday Fridays.

In April, PFC celebrates the 30th anniversary of The Goonies. From the imagination of Steven Spielberg, The Goonies plunges a band of small heroes into a swashbuckling surprise-around-every-corner quest beyond their wildest dreams! Following a mysterious treasure map into a spectacular underground realm of twisting passages, outrageous booby-traps, and a long-lost pirate ship full of golden doubloons, the kids race to stay one step ahead of a family of bumbling bad guys.

Information and advance ticket purchase at pickfordfilmcenter.org. Day of show tickets available at the PFC box office.

Lisa Samuel, Registered Dietitian and Nutritionist

Judy Wyat, a WSU Whatcom County Master Gardener, works with youth at WE GROW garden, a vocational garden program of Northwest Youth Services. Courtesy photo

Photos by Matt Curtis

The Co-op’s scratch bakery continues to update recipes to incorporate more healthful ingredients and introduce yummy new items such as: (from left) Black Beauties, Almond Chocolate Scones, The Truffle, Classic Happy Birthday Cake, and Tiramisu.


April 2015 Community Shopping Day Organization

Robin Elwood, Co-op News Staff

Working together...

York Community FarmWhat are

Community Shopping Days?

Each year the Co-op invites orga-nizations to apply for a Community Shopping Day (CSD). This year, organizations were selected for their service to our community in the fol-lowing areas: food and sustainable agriculture; social justice, peace, and human rights; ecological issues; education; health and well being; and community health. The Co-op’s Member Affairs Committee (MAC) reviews and recommends 12 organiza-tions, and the Board of Directors gives final approval. For more information, contact Karl Meyer at 360-734-8158, ext. 160, or [email protected].

Volunteer Thanks

The Co-op thanks all of our volunteers for their contributions. Volunteers assist with cooking classes, newsletter distribution, events, mailings, and participate in the Member Affairs Committee. Ongoing opportunities in our stores are currently full. Co-op member-owners receive one $5 coupon each time they volunteer for 1/2 hour or longer. For updates on volunteer opportunities, join our volunteer email list. Contact Karl Meyer at [email protected] or 360-734-8158 ext. 160.

Round up your purchase amount at the register and Donate the Difference to benefit the CSD organization of the month.

When we all Donate the Difference, our spare change adds up to big cash.

2015 Community Shopping Day Schedule

1/17 Bellingham Farmers Market’s Fresh Bucks EBT Match

2/21 PeaceHealth Medical Group Pediatrics—Reach Out and Read Program

3/21 United Blind of Whatcom County

4/18 York Community Farm

5/16 The Arc of Whatcom County

6/20 Whatcom Skillshare Faire

7/18 Whatcom Humane Society

8/15 Ragfinery

9/19 Jet Oldsters/Ferndale Senior Activity Center

10/17 Dorothy Place

11/21 Wild Whatcom

12/19 KAVZ-LP FM 102.5

The York Community Farm is located on a wedge of Washington State Department of Transportation (WSDOT) land adjacent to the freeway and about a half block from my house. So when I contacted Board Member and Farm Manager Mary Loquvam, it was pretty easy to set a meeting place. I grabbed the kids and my laptop and walked up to the farm.

Over the past 10 years, I’ve seen the ¾-acre triangle between James Street and the freeway change a few times. After the soundwall was built, WSDOT planted grass and some evergreens. A neighbor with a lawn care business kept the grass mowed for a few years. After he moved, blackberries, dumped couches, and general trashiness swept in.

Then two winters ago volunteers showed up. The blackberries and grass fought like heck, but lost to an onslaught of elbow grease, cardboard, and woodchips. Now, neat raised beds, compost bins, and a colorful toolshed fill one end of the space. At the other end is a fenced orchard with 40 fruit trees. Tanks hold 3,000 gallons of rainwater for drip irrigation. The space is somehow both tidy and vibrant. It looks cared for, functional, and just a little bit wild.

In fact, those adjectives could also describe my conversation with Mary Loquvam. As our discussion moved beyond the basic structure of the existing farm, I realized that her vision for the neighborhood we share is based in a common-sense radicalism, and that the York Community Farm isn’t so much the completion of a project, but the beginning of a transformation of the local food supply.

First though, here is the mission statement and the current structure of the project: “York Community Farm’s purpose is three-fold: Local food security—we wish to grow sufficient fruit and produce to supply our neighborhood; Job Training—we have developed a paid, resume-building internship program for members of Bellingham’s homeless, re-entry, and veterans’ populations; and, Community Building—we seek to create partnerships across the county.” Mary said, “We have had more than 100 volunteers at our work parties and an estimated 300 people attended our 2013 Solstice Celebration Fundraiser.”

“How did you get WSDOT to agree to a project like this?” I asked.

“We presented them with a plan. Also, we paid them a bond, so if we were to

flake out they would have money to put things back how they were,” said Mary.

Watching the farm take shape in 2013, I worried about follow-through. I had seen more than one experimental garden start strong before reverting to weeds, and the continued tending of the York Farm seemed like quite an accomplishment.

“Without paid interns the farm wouldn’t be in its present state,” said Mary. “When we were organizing a community farm, first in the small space by Garden Street United Methodist Church and then here, the question was always ‘how do we get help with this?’ The availability of employment training money for underserved populations was a natural fit. And our mix of hands-on

agricultural experience and butts-in-seat training and education is a mutually beneficial system.”

Community Shopping Day funds will be directed to intern stipends, which have proven to be pivotal to the ongoing success of the project.

I also asked what happens to all the vegetables they grow.

“We’re basing the farm on a fall harvest model: squash, fall fruit, potatoes, and dry beans. We give a lot away at the fall apple cider pressing party. Everyone who helps gets something. The criterion is, ‘Do you need the food?’ We’re also considering a free farmstand-type structure at the north end of the farm.”

At this point, our conversation grew to encompass the street, the neighborhood, and defeating industrial agriculture block by block.

“We’re working toward expanding the ways our neighborhood can feed itself. The York Farm and the fruit trees at the Garden Street church is one avenue. But we’re also planning to turn the neighborhood itself into a functioning farm. We’d like to get a start this summer!” said Mary.

Mary elaborated by sharing the history of an avocado company in California. Rather than buy farmland, the company went door-to-door in the suburbs with a simple offer: Host a few avocado trees in the front yard. The company would tend the trees, harvest the fruit, and give a portion to the homeowner. An early 20th century effort, but a concept she believes has currency today.

“We’re planning on finding pioneers in the York neighborhood. We’ll turn the sidewalk verge and the front yard of those houses into regenerative, biodynamic food production. We’ll keep it clean, productive, and safe. In return, homeowners get a portion of the produce. And they get to be part of a neighborhood reclaiming self-sufficiency, and part of a local food system.”

I asked Mary how Co-op members can get involved in the farm or other York neighborhood projects.

“First of all, just come by and visit the farm. It is open to the whole community during daylight hours. We’ll be having many weekend work parties this spring, too. There’s not a great website or social media site, but email or call us. We’ll host the York Farm Summer Solstice Celebration on June 20 with live bands and food. And, of course, in the fall we have the harvest festival and apple pressing early in October.”

Co-op staff volunteers take a break during a volunteer work party at the farm.

Get Involved—contact Mary at

[email protected] or 360-756-6643

York Community Farm is experimenting with the Hugel Kultur (German for mound culture) gardening technique of stacking rotting logs in a pyramidal structure, then adding layers of compost and soil and planting vegetables on top. As the logs, full of microbial and bacterial life, continue to rot they provide nutrients to the soil for years.

We’re working toward

expanding the ways our neighborhood can feed itself.

Photos courtesy of York Community Farm


Healthy Connections Spotlight:

HC Class Legend

Locations:

Downtown = Connection Building at the Downtown store, 1220 N Forest St, Bellingham

Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Belllingham

Registration:

Co-op = register online at www.communityfood.coop; click on Co-op Calendar, then click on class title. (Need help registering? Service desk staff can guide you.)

WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com.

= additional fee for wine option, payable at class.

• Please do not wear strong fragrances to class.

• Financial aid is available for some classes. For info on this, and for other class questions, contact Kevin Murphy

at 360-734-8158, ext. 220, or [email protected].

Full class descriptions on our website

Online class registration now available

Cooking, health, and well-being classes offered by the Community Food Co-op

Healthy Connections

The Art of Wine: Spainwith Ryan Wildstar

Thursdays, April 2–236:30–8 pm

Cordata • reg at WCC • $119

Small Plates of the World: Spanish Seafood Tapas

with Jesse OteroMonday, April 6

6–8:30 pmCordata • reg at WCC • $45 •

Vibrant Veggies with Lisa Samuel, RD

Tuesday, April 76–8:30 pm

Cordata • reg at WCC • $35 •

Brain and Eye Health with Jim Ehmke, CNWednesday, April 8

6:30–8:30 pmCordata • reg at Co-op • $5

Introduction to Qigongwith Kelly Hong-Williams

Thursday, April 96:30–8 pm

Downtown • reg at Co-op • free

Introduction to Qigongwith Kelly Hong-Williams

Monday, April 136:30–8 pm

Cordata • reg at Co-op • free

All American Favoriteswith Robert FongTuesday, April 14

6:30–9 pmDowntown • reg at WCC • $39 •

Quelle Surprise!with Karina DavidsonWednesday, April 15


Holistic Fertility with Carolyn Hallett


Downtown • reg at Co-op • $5

Wild Food Foraging: Spring Greens

with Abe LloydSaturday, April 18

10:30 am–3:30 pmDowntown • reg at Co-op • $39

Cooking with Spiceswith Jesse OteroMonday, April 20

6–8:30 pmCordata • reg at WCC • $39 •

Folk Phenologywith Terri Wilde

Tuesday, April 216:30–8 pm


Take Control of Your Heart Health with Jim Ehmke, CNWednesday, April 22


Tastes of Cambodiawith Robert Fong

Wednesday, April 226:30–9 pm

Downtown • reg at WCC • $45 •

Thriving in a Toxic Environmentwith Mystique Grobe, ND

Monday, April 277–9 pm


The Caribbean Kitchen: Trinidad Creole

with Sarah ChanTuesday, April 28

6–9 pmCordata • reg at WCC • $39 •

Healthy in Pariswith Karina Davidson



Eating with Mindfulnesswith Lisa Samuel, RD

Monday, May 46:30–8:30 pm


Canning 101with Susy Hymas

Tuesdays, May 5–196:30–8 pm

Cordata • reg at WCC • $59

Northern Thaiwith Robert Fong

Tuesday, May 56:30–9 pm


Bone Health and Osteoporosis

with Jim Ehmke, CNWednesday, May 6


The Physics of Healingwith Richard Morrison, PhD

Wednesday, May 66:30–8:30 pm


Better with Baconwith Cindy McKinney

Thursday, May 76–8:30 pm


Sweet and Savory Indiawith BalabhadraMonday, May11

6:30–9 pmDowntown • reg at WCC • $35

Anti-Inflammatory Essentialswith Sonja Max, RD

Tuesday, May 126–8:30 pm


5 Steps to Healthy Blood Sugarwith Lisa Samuel, RDWednesday, May 13

6:30–8:30 pmDowntown • reg at Co-op • $20

Spring Chickenwith Cindy McKinney

Thursday, May 146–8:30 pm


Alaskan Halibut with Robert FongTuesday, May 19


Take Control of Your Health: Cancer

with Jim Ehmke, CNWednesday, May 20


Party of Onewith Mary Ellen Carter

Thursday, May 216–8 pm


Medicare 101with Australia Cosby

Thursday, May 286:30–8 pm

Cordata • reg at Co-op • free

If, as in the words of Abe Lloyd, “radical cuisine featuring the most nutritious, local, sustainable, and frugal forms of sustenance the world has to offer” sounds like your kind of thing—and why wouldn’t it?—you should mark your calendar for 10:30 am to 3:30 pm Saturday, April 18. The occasion is “Wild Food Foraging: Spring Greens,” a workshop with Abe Lloyd, ethnobotanist and forager extraordinaire.

The class meets at the Connection Building before embarking on a spring greens safari. Students should be prepared to walk on uneven terrain, get their hands dirty, and have fun. Class topics include plant identification, foraging safety, sustainable harvesting, wild food preparation, and more.

Abe Lloyd has a master’s degree in ethnobotany—the study of the relationship between plants and human societies—but his interest in the subject pre-dates his academic studies. “As far back as I can remember,” said Abe, “I strove for self sufficiency. In elementary school I used to camp in the wooded lot adjacent to our house and try and go the entire weekend without going inside.”

Abe LloydAbe said his diet is, on

average, about half wild. “Late winter is definitely the low point, but even in February I eat something wild with every meal. This year I had my first taste of stinging nettles in early March. My partner Katrina and I make our own salt, collect nearly all of our own fruit (though bananas sure go well in our berry smoothies), hunt and fish nearly all our own protein, and harvest wild rice and acorns for more than half of our starch needs. Then there is seaweed, wild greens, and the occasional wild root vegetable. We basically eat our way through the seasons and across the landscape; a practice that has made us much more aware of our environment.”

Abe, a sixth-generation Pacific Northwesterner, is the founder and director of “Salal, the Cascadian Food Institute,” a plant-centered educational and consulting company based in Bellingham. Salal is “committed to sustainably integrating human

communities and native ecosystems.” It advocates “indigenous foods and managed native food producing ecosystems—polycultures of native species cultivated with ecologically appropriate disturbance regimes—as a means of providing vital nourishment while supporting biodiversity, soil stability, and ecological integrity.”

Learn more about Salal at www.cascadianfood.net.

Photo courtesy of Abe Lloyd

See our website or our Healthy Connections Spring Classes 2015 flyer for complete class details.

ulfur is an antioxidant and antimicrobial that at very low levels is used as a preservative in wine. It serves to keep

bacterial activity in check (wine is not pasteurized), preserves color (especially important in white wines), and keeps wine from oxidizing prematurely.

Its use in wine goes back to Roman times. Wines sold in the U.S. must list “contains sulfites” on the label, when sulfur is used in winemaking. Although no such rule applies to other foods including cheeses, dried fruits, or processed french fries, all of which contain far higher levels of sulfites than wine (we can thank neo-prohibitionist politicians in the 1970s for that).

While sulfites in wine may be a problem for a tiny minority of people with allergies or asthma, for most of us sulfites are not an issue. The relationship between sulfites and wine-related headaches has been debunked.

For winemakers, making no sulfites added (NSA) wines is a difficult and risky proposition. When making NSA wine, the winemaking equipment must be sterile, and NSA winemaking techniques often involve the additional use of specialized yeasts, pasteurization, and sterile filtering. In other words, making NSA wines is not exactly non-intervention winemaking.

However, many winemakers have accepted the challenge of making NSA wines (even NSA wines contain residual sulfites, as sulfur dioxide is a byproduct of fermentation), and there is a market for these wines. And, while many NSA wines still seem sterile and stripped of flavor, we are seeing a vast improvement in the quality of these wines in general.

Cordata Wine Manager Tim Johnson and I tasted some of the latest releases of NSA wines, and revisited a few that have been staples on our shelves for many years. For April, we decided to highlight the following selections.

Cooper Mountain Organic Pinot Noir Life 2013. Oregon. No Sulfites Added. $21.95

Just like the Badger Mountain wines, this wine is USDA certified organic. USDA certification is only available to wines with no added sulfites and naturally occurring sulfites at levels less than 10 parts per million. It is also Demeter Certified Biodynamic. (Learn more at www.demeter-usa.org.)

Cooper Mountain is a pioneer in the Oregon wine industry, founded in 1978 just south of Portland, and has been organic since the beginning. Cooper Mountain makes a range of pinot noirs; this is their only no-sulfite offering. It has lots of color and is a bit

darker with fuller body than many pinot noirs. In this wine look for light tannins, with aromas and flavors of raspberry, Bing cherry, lavender, blackberry, and just a hint of iron-mineral component.

Badger Mountain Organic Chardonnay 2013. Washington. No Sulfites Added. $8.99

We were pleasantly surprised by this wine, as it is much improved over the last several vintages. Badger Mountain Owner Greg Powers and Winemaker José Mendoza have crafted a value-priced chardonnay that rivals any Washington chardonnay in this price range. With almost 30 years of experience growing organic grapes and making NSA wines, Badger Mountain has a reputation as a leader in this field.

This straw-colored wine has aromas of pineapple and fresh oranges. Unoaked

with clean zesty acidity, it makes a great pairing with Northwest seafood and vegetarian fare. It finishes dry.

For those preferring a sweeter-style wine, Badger Mountain also makes an organic riesling. It is light, slightly sweet, and refreshing. It is a regular feature on our Co-op wine shelves.

Badger Mountain Organic Merlot 2014. Washington. No Sulfites Added. $11.95

Newly released, the 2014 is purple colored and juicy. It seems not far removed from fresh grape juice. This uncomplicated red is medium to light in body. It has aromas and flavors of Bing cherry, vanilla, blueberry, and red plum. Tannins are subdued. As with all their NSA wines, the winery recommends consuming this wine immediately after opening.

Wine Notes

Wines with No Added SulfitesVic Hubbard, Downtown Store Wine Manager

Photo by Matt Curtis

The membership of the Community Food Co-op gathered at the Bellingham Cruise Terminal in Fairhaven on Saturday, March 7, to eat, learn, vote, be entertained, get creative, and dance!

The evening started with tasty samples from some of our favorite local vendors. We sincerely thank the following businesses that generously donated their time, and their delicious food, to treat our guests: Acme Valley Foods, Spice

Hut, Evolve Chocolate Truffles, Chia Girl, Kombucha Tea, and the bulk, produce, meat, and bakery departments of the Co-op.

Hats off to the hard-working, talented Co-op deli crew that catered a buffet dinner that fed more than 700 hungry Co-op member-owners! We would like to sincerely thank Bellingham Bay Coffee Roasters and Breadfarm for their very generous donations to the buffet. Oh, yes, we also were treated to desserts from the Co-op’s scratch bakery.

While we waited for our yummy dinner, ambient entertainment was provided by the ever-amusing and inspiring members of the Bellingham Circus Community.

After sating the hungry masses, members either attended the meeting, enjoyed art activities and a fun show for children, or relaxed and enjoyed the company of their fellow Co-op member-owners until The Atlantics took the stage to rock the house with some good, old-fashioned rock and roll.

In the meeting, members had an opportunity to meet the Board candidates, hear more about plans for the Downtown expansion, and learn about The Co-op Difference and all the unique ways in which we serve our member-owners, farmers, local business partners, and our community.

See photos of the event on our Facebook, and mark your calendars for our next big event—the Community Party on Sunday, August 2, at Maritime Heritage Park. We’ll bring the burritos and the entertainment; you bring the community and the fellowship!

S

Another Successful Member Meeting and Party Is in the Books

Photos by Matt Curtis and Fredrick R. Sears

Documents

Community Food Co-op NEWS • April 2015