July Co-op News by amywaldrip

Co-op News North Coast Co-op 811 I Street Arcata, CA 95521

Presorted Standard U.S. Postage PAID Eureka, CA 95501 Permit No 327

CO-OP NEWS A Publication of the North Coast Co-op â&#x20AC;˘ July 2014

Cooperative Community

It’s On the Ballot!

CO-OP NEWS Volume 67

GMO Free Humboldt Now Yes on “Measure P”

July 2014

be working to get the vote out. Hopefully as soon as August, we will be selling Yes on Measure P t-shirts, hats and bags. Each item sold will result in a $5 donation to GMO Free Humboldt Yes on Measure P! Remember, it’s about Fairness, Prosperity and Protection. The Committee for a GMO Free Humboldt – Yes on Measure P is an all-volunteer, grassroots effort. Here’s what moves them (and us):

www.northcoast.coop co-opnews@northcoastco-op.com Editor Melanie Bettenhausen

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

melanieb@northcoastco-op.com

Graphics & Coordination Amy Waldrip Graphic Design Coordinator (707) 502-3555 ext. 120

Melanie Bettenhausen

amywaldrip@northcoastco-op.com

Marketing & Membership Director

Jeremy Smith-Danford

Marketing & Graphics Assistant (707) 502-3555 ext. 129

jeremy@northcoastco-op.com

n case you haven’t heard, GMO Free Humboldt successfully gathered enough signatures to put their proposed ordinance (banning Genetically Modified Organisms (GMOs) from agriculture in Humboldt County) on the ballot in November. Thank you to our members who signed the petition and who volunteered their time! GMO Free Humboldt will be asking people to vote Yes on Measure P, which is now a part of their name. The Co-op endorses Yes on Measure P and will

The Co-op does not officially endorse the services or products of any paid advertiser. All articles, columns and letters are the expressed opinion of the author and not the Co-op News.

Arcata Location

811 I St., Arcata • (707) 822-5947 Open daily: 6 am to 9 pm Kevin Waters, Store Manager kevinwaters@northcoastco-op.com

Eureka Location

25 4th St., Eureka • (707) 443-6027 Open Daily: 6 am to 9 pm Toby Massey, Store Manager tobymassey@northcoastco-op.com

Fairness

We want to ensure that Humboldt County farmers and gardeners have the right to grow non-GMO crops without fear of contamination.

Prosperity

We want to boost our County’s economy by helping local farmers maintain access to the growing markets for GMO-free and organic food.

Protection

We want to protect our local environment from contamination by GMOs and the toxic herbicides that are often used with them. There is still much work to be done. If you would like to get involved, attend a regularly

scheduled meeting at the Coop’s Community Kitchen in Arcata (971 8th Street) from 6-7pm, every other Wednesday. Upcoming: July 9 and July 23. Visit http:// yesonp2014.org/get-involved/ or email yesonp2014@gmail.com. If you haven’t had a chance to read the proposed ordinance, now is a good time to get up to speed. You can find the full document at http://yesonp2014. org/about-the-ordinance/. Don’t have internet? We are happy to print a copy for you—just ask at Customer Service. Business owners, you don’t have to be a farmer or food producer to endorse Yes on Measure P. Yes on Measure P is about maintaining a healthy economy in Humboldt. You can also see a list of other supporters and formally endorse Yes on Measure P at http://yesonp2014. org/endorsements/. It’s easy to fill out the form. You will receive a sign showing your support. If you are so inclined, please display it proudly. Yes on Measure P! FOR MEETING INFORMATION & TO READ THE FULL PROPOSED ORDINANCE VISIT:

yesonp2014.org

Cooperative Offices 811 I St., Arcata

General Manager Kelli Reese (707) 502-3555 ext. 124

INSIDE

kellireese@nor thcoastco - op.com

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

2 Run for the Board!

3 Community Partners

4 Quinoa Protein Bars

kcosta@nor thcoastco - op.com

5 Eat More Local Seaweed

Board of Directors

6 Carrot Salad with Seaweed

7 Member Comments

8 Co-op Kids Coloring Contest

9 Composting in Blue Lake

9 The Truth about Sugar

bellawaters@nor thcoastco - op.com

Human Resources Lisa Landry (707) 826-8670 ext. 127 lisalandr y@nor thcoastco - op.com

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

Kelly Boehms, Kate Lancaster, Fred Moore, Tim Silva, Steve Suttell, Jessica Unmack, John Woolley

board@northcoastco-op.com

The Cooperative Principles: 1. Voluntary & Open Membership 2. Democratic Member Control 3. Member Economic Participation 4. Autonomy & Independence 5. Education, Training & Information 6. Cooperation Among Cooperatives 7. Concern for Community

10 Thrill of the Grill

11 Cooking Class Schedule

11 Reference Guide 1 Co-op News | July 2014

Letters to the Editor

Letters must include your name, address, member number, and telephone number (so that we can contact you should any questions arise). Letters should be kept to a maximum of 250 words and may be edited. We regret that we may not be able to publish all letters due to limited space. Please send your letters to: Co-op News North Coast Co-op 811 I Street Arcata, CA 95521 or email co-opnews@northcoastco-op.com

FIND US ON... facebook.com/northcoastcoop youtube.com/thenorthcoastcoop

Membership

ELECTION TIMELINE 2014

RUN FOR THE BOARD OF DIRECTORS

Jessica Unmack Nominating Committee Chair

our Co-op needs you! If you care about our cooperative, its membership and staying successful in a changing and challenging business environment, you should consider running for the Board of Directors. This fall we have one general membership seat open for election and, along with our dedicated and passionate employees and staff, the continued success and health of our Co-op also

depends on a strong and dedicated board of directors. We’re looking for engaged, open-minded, creative and committed members to lend their voice and vision to help set and focus on long-term goals for the Co-op. I had never really thought about participating on the board of directors even though this is one of my favorite places-too busy with my own family and work, thinking someone else will do it, not giving a second glance to the call for candidates in the Co-op newsletters--until one day, after all my talk about how much I love my Co-op, a friend encouraged me to do something about it and run for a seat on the board of directors. I had been thinking about finding new ways to become more engaged within our community and this actually sounded pretty perfect. It only requires a commitment of around 8-12 hours a month for three years and it’s always an exciting time to be on the board looking toward and planning for the future, especially now as we’re implementing our new strategic plan. If running for an election and serving on the board seems too much of a commitment for you, there are several other ways to become engaged with and stay connected to your Board of Directors. You can attend a Board meeting

June 3 Application packet for candidacy will be available at Customer service in both stores, as well as on our website www.northcoast.coop. July 20 Deadline to submit application packet for candidacy.

{ in either Eureka or Arcata, or you can catch up on Board business by finding meeting agendas and minutes at www.northcoast.coop. You could also submit questions for the upcoming candidates to be asked at the Candidate Forum in August. The deadline to submit questions for the Candidate Forum is August 10 and elections are to be held this year in early October with the newly elected director announced at the Annual Membership Meeting later that month. Candidate Application Packets are now available in both stores (at Customer Service) and online at www.northcoast. coop. Deadline for Application Packets (including a candidate statement) is July 20, no later than 5pm. Please consider lending your time and talents. Member commitment is what keeps the Co-op strong!

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August 15 Deadline to meet with Co-op videographer to film video statement. These will be posted to the Co-op’s website during the election. August 21 Candidate Forum, 7-8pm in Arcata. Opportunity for members to meet the candidates and listen to their responses from questions submitted by members. Please note: members can submit questions before the forum – we want to hear your questions! Keep an eye out for instructions in future issues of the Co-op News. September 27 – Election Kick-off Party – location to be determined. September 27-October 15 Candidate campaigning, if desired, and election time—please vote! October 18 Annual Membership Meeting. Election results announced.

our members

Member Giveaway W

ith the absolutely amazing weather we have been enjoying recently, many of us are anxious to spend as much time outside in the sun as we can! It’s important not to overlook protecting ourselves from too much sun. Protect the largest organ of your body—your skin! You also want to protect your eyes from too much UV radiation by wearing quality sunglasses that offer UV protection and wearing a hat or cap whenever you spend time outdoors. This month we are helping you achieve this goal by giving away the following products: Alba Botanica Facial Sunscreen (SPF 30), Alba Botanica Fragrance Free Sunscreen (SPF 30), Alba Botanica Lip Balm (SPF 18); a pair of sunglasses, and a North Coast Co-op baseball cap (other colors are available if you’re not a fan of pink)!

Enter in either store at customer service by July 31 and have fun safely in the sun!

www.northcoast.coop 2

Community Partners

advertise in the

co-op news Affordable package rates available Limited space Contact Amy Waldrip at 707.502.3555 ext. 120 or email co-opnews@northcoastco-op.com

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Send an email to: co-opnews@northcoastco-op.com With the subject line “go paperless” Please include your full name and member number.

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Cook & Save

COOK & SAVE

By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator Photo by Jeremy Smith-Danford

Quinoa Protein Bars

he 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 are featuring several varieties of seeds in a nutritionally dense snack that packs a punch when it comes to fighting off cravings for sugary foods. A seed is an embryonic plant that is still enclosed in its protective seed coat. Because it hasn’t yet shed this coat, it stores all of its nutrients that would support the growth of a newly grown plant. When we eat seeds, we nourish our bodies with those nutrients that would grow the new plant. When looking at a single seed, it’s hard to imagine how such a tiny package could contain the makings of an entire plant! In the kitchen they are used for added flavor yet they add amazing nutrients that can help protect against certain cancers, arthritis, and even heart disease. Seeds have been an important energy and nutrient source throughout history. They provide generous amounts of calories, fats, complex carbohydrates, protein, vitamins, minerals and fiber. Trace minerals like magnesium, zinc, selenium and copper are available in seeds. There are even phytochemicals (bioactive compounds that help fight illness) and plant sterols that can help lower cholesterol. The seeds used in our recipe this month include quinoa, flax seed and sunflower seeds.

Ingredients • 1 cup quinoa, uncooked • 2 cups oatmeal • ¼ cup flax seeds • ¼ cup hulled sunflower seeds • 2 teaspoons cinnamon • ½ teaspoon salt • ¾ cup honey • ¾ cup almond butter • 2½ teaspoons vanilla extract • coconut oil spray (other oil sprays • will work)

Instructions 1. Spread the oatmeal out on a cookie sheet in a thin layer. Toast in the oven at 350° for 15 minutes. 2. While you’re waiting for the oats to turn a toasty brown, grind the raw qunioa and flax seeds using a coffee grinder, food processor, or blender. In a large bowl, add the toasted oats and ground quinoa and flax seeds. Then add the cinnamon, salt and sunflower seeds. Mix well to combine. 3. In a saucepan, use low-medium heat to melt the almond butter and honey together until they have a nice smooth consistency. Add in the vanilla and stir again.

4. Take the honey-almond butter mixture and pour it into the bowl of dry ingredients and start mixing them together. The consistency will be very thick. It might work best to wet your hands slightly and mix the ingredients thoroughly with your hands. 5. Lightly spray the pan with coconut oil and press the mix into the pan, using your fingers to apply pressure so that the surface is moderately even. Use a smaller pan (8 X 8) for thicker bars and a larger pan (9 X 12) for thinner bars. 6. Refrigerate for 20-30 minutes and then cut into squares or rectangles. Store in an airtight container and keep up to one week.

Sale Ingredients Valid July 15 through July 28, 2014 Join us Monday, July 21 for the next free meeting of our Cook & Save Club Details in the Quarterly Community Kitchen Class and Workshop Schedule.

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www.northcoast.coop 4

Food News By Brenda Harper, Consumer Education Coordinator

Incorporate Local Seaweed into Your Diet long many of the rocky beaches of Humboldt County you’d be surprised to know that there is a “garden” of seaweeds that is all but hidden, unless the tide is extremely low. Most seaweed depends on the sun to grow and must be firmly attached to something to stay in the part of the water where they can receive sufficient sunlight. Therefore, seaweed is actually land-dependent, growing almost exclusively at the narrow interface where land and sea meet. A member of the algae family, there are three main types of edible seaweed: brown, red and green. The most commonly eaten are the brown varieties such as kombu and

wakame, followed by red seaweed, which includes laver, commonly known as nori. The ease of drying them, and their longterm stability when kept completely dry, permits safe, long-term storage and makes seaweed a great, locally harvested product. As we covered in the last issue of the Co-op News, our local seaweed harvester tests routinely for radiation contamination and has found none. There are several varieties of locally harvested and dried seaweeds available at the North Coast Co-op. These seaweeds can be found in the bulk department or in packages hanging on racks near the bulk departments. Look for the Humboldt Seaweed label.

Kombu

it through food. Iodized salt, for the most part, is the main source of iodine in our diet; however, table salt usage is decreasing due to the new dietary guidelines encouraging less salt consumption, and those who use sea salt don’t get iodine in their salt. Kombu is also rich in the minerals calcium, magnesium, iron and potassium, as well as vitamins A and B1. Try simmering chopped kombu in your soups until soft or use it to make dashi stock, which is the Japanese equivalent of chicken broth and forms the base for miso soup. To make your own dashi, bring 4 cups of water to a boil and add about 8 inches of kombu that has been cut in half. Simmer over low heat and then strain the stock and use as you would any stock. For miso soup, while the kombu is simmering, place 3 Tablespoons of your favorite miso* into a small bowl, add a little hot water and whisk until smooth. Add this to the pot and

ombu comes in long, thick dark brown strips. Kombu is valuable for its high content of iodine, which is needed to produce two important thyroid hormones that control metabolism. Our bodies don’t make iodine, so we have to get

Wakame

akame comes in long pieces that have been wrapped into a ball shape, or just broken pieces. Wakame is brown seaweed that has a subtly sweet flavor and is most often served in soups and salads. Nutritionally, it is loaded with calcium, magnesium, vitamin B12, omega-3 fatty acids, as well as other trace minerals and iodine. Try wakame in miso soup, or soak some dried wakame for a few minutes to

5 Co-op News | July 2014

kombu seaweed in the low tide miso soup with kombu seaweed

stir. Then add ½ cup chopped green onions and ¼ cup firm tofu, cubed. Cook on low heat for another 5 minutes and taste. Add more miso or a pinch of sea salt if desired.

*Miso can be found refrigerated in the dairy case or in the aisle with International foods. For a gluten free option choose the Cold Mountain brand in the dairy case.

Laver, commonly known as Nori

salad sprinkled with roasted nori seaweed

stir-fry with wakame seaweed

reconstitute, then chop, and turn into a salad. You can add reconstituted wakame to a stir-fry—try it with broccoli, mushrooms, chopped fresh ginger and garlic. It’s also great paired with cucumbers and rice vinegar. It can be eaten just dried, but works well cooked with grains or legumes.

ori comes in pieces or clumps. Nori is classified as a red seaweed, but when dried is black-brown in color. It is best known as the outer wrap of sushi rolls, which is made by a shredding and rackdrying process that resembles papermaking to produce “sheets”. When roasted, the nori sheets turn green. Nori is about one-

third protein and one-third dietary fiber by weight after it is dried. It also contains good amounts of iodine, iron, and vitamins A, B, C, E and K. It tends to have a sweet, meaty flavor pleasant to most palates. Try nori as a seasoning on salads, rice or just about any dish! Take a handful of nori and toast in 300° oven until crisp, about 20 minutes. Crumble the toasted seaweed and sprinkle on your favorite dishes.

Local Produce Recipe By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

Featuring Carrots from Willow Creek Farm & Seaweed from Humboldt Seaweed

arrots are believed to have originated in central Asia, near Afghanistan, where they were cultivated for thousands of years. The early cultivated varieties were purplish in color, ranging from lavendar to almost black. The first orange varieties did not appear until the 1600s in the Netherlands. European voyagers brought carrots to the New World, where colonists as well as the Native Americans grew them. Carrots are rich in beta carotene, a form of Vitamin A when absorbed by the body. Beta carotene is important for eyesight, skin and normal growth. It may also help reduce chronic diseases such as cancer and heart disease. They are also a good source of dietary fiber, folate, Vitamins C and B6, and the minerals potassium, calcium, magnesium and manganese. Pick up some locally grown carrots and eat them plain or in this delicious salad that also uses cucumbers from Pierce Family Farm and locally harvested wakame from Humboldt Seaweed.

Ingredients Makes approximately 4 servings • 2 carrots • 1 large cucumber, peeled and seeded • 2 3 cup wakame seaweed, broken into small pieces • 3 Tablespoons gluten-free soy sauce • 3 Tablespoons rice vinegar • 1 Tablespoon honey

Photos by Jeremy Smith-Danford

Directions 1. Add the dried seaweed to the bottom of a medium bowl. Use a vegetable peeler to cut thin strips of carrots and cucumber and add them to the bowl. 2. The seaweed will start absorbing the liquids from the vegetables. Add the gluten-free soy sauce, vinegar and honey, and toss together. 3. Let the salad sit for about 10 minutes, until the vegetables absorb the flavor of the sauce and the seaweed becomes soft. Serve immediately.

www.northcoast.coop 6

We  Our Members

Member Comment Board

DEADLINE TO ENTER JULY 31

WIN A $25 GIFT CARD

Member Survey

May’s Member Survey Winner!

How are we doing with our Co-op Basics Program? Is it meeting your needs? What do you love about it? What could be improved? If you’re not familiar with our Co-op Basics program [blurb about the co-op basics program and point people to our webiste to see the full list or pick up a brochrue]

Member Name: Member #:

Phone #:

Detach this entry form & return it to the Member Survey box located near Customer Service at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to co-opnews@northcoastco-op.com with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

7 Co-op News | July 2014

Byrd Lochtie Member # 2635 She won a $25 Gift Card!

Co-op Kids

ď&#x20AC;˘ Enter to Win!

Meet Our Other Co-op Kids Online!

Enter our Co-op Kids Coloring Contest for a chance to win a $25 gift card! Turn in your entry at Customer Service in either store location by Aug. 31, 2014. Be sure to include your full name, phone number and email address with your entry. Co-op kids 12 & under please.

www.northcoast.coop 8

Food News

Member Stories

Backyard Composting in Blue Lake By Brian Julian, Member #11855

y wife Laura and I the kitchen to a larger galvanized compost bins. Then, I “put it to bed” have a house on a city bucket (with lid) outside. When that and we quit adding to it, just let it sit lot in Blue Lake. We larger bucket gets full, I add it to the for a year and it turns into compost. compost all the yard compost, always covering it with I “put it to bed” at whatever time waste (except thorny roses, that we are using the compost blackberries, and noxious from the other bin (which has invasives) and all the kitchen already been sitting for a year). waste (we eat a whole food, So, I empty that side out, we plant-based diet). We also use the compost, and then that compost wood stove ashes, side is empty and we start addwhich are stored in a separate ing material to that for the next metal bucket with a lid before year. they are added to the comThis rotation works great. post. We have a 3-bin system I never have to “turn” the that I built in 1997, from plans compost, as we wait long that Laura had in a gardening enough and eventually, “combook. The middle bin is for post happens.” The biggest woody yard waste that won’t part of the work is chopping break down for years—we yard waste up fairly small and eventually haul that off either digging out the compost when to Wes Green landscaping or it’s finished. We get lots of when Blue Lake has a “green really nice compost (maybe 10 waste” day. The two outside or 15 or more wheelbarrows bins are the active compost full), often full of worms, that piles. we use on our garden and fruit Back in the late 1990s, I trees. quickly wearied of turning In the early years, we went the compost with a pitchto Redwood Acres and got free fork—that makes compost Photo by Brenda Harper horse manure and added that happen faster, but it’s way too Brian shows us his outside compost bins in Blue Lake, CA. to the mix--that really got the much work! Here’s what we compost cooking well--but do: we add all the yard and kitchen yard waste material, as the kitchen again, way too much work. For us, waste and wood stove ashes to one waste can be kind of slimy. For a composting is pretty easy, and it’s bin for a year. The kitchen waste year, everything (yard and kitchen fun and exciting to see nature’s recyfirst goes from the small bucket in waste) goes into one of the outside cling system in action.

roduce from our local farmers is showing up in the Co-op’s produce departments, making it easy to Eat Local. Do you have a favorite recipe using local produce? Will you share it with us? You may even grow your own veggies and have an abundance of something in particular, pushing you to create interesting dishes using them. We want to see your recipes! We may even publish them in an upcoming issue of the Co-op News.

Contact Brenda Harper at (707) 502-3555 ext. 123 or brendaharper@northcoastco-op.com

by July 15

Sugar Hidden in “Healthy” Foods

Brenda Harper Consumer Education Coordinator

ack before the agricultural revolution and advent of processed foods, most of the sugar found in our diets occurred naturally.

9 Co-op News | July 2014

Starchy foods such as rice, wheat, corn and potatoes, and then bread, noodles, and pasta, soon became our principal sources of energy. In itself, this didn’t cause too many problems...until someone hit on the idea of processing raw sugar into the refined white stuff and adding liberal amounts of it to almost every packaged and processed food on our supermarket shelves (in order to improve flavor, appearance or texture). People might not be aware that they have increased their total sugar intake, because the sugar is hidden in the ingredient label as some other substance. Products like soft drinks, candy, cakes, cookies and other sweets are assumed to contain sugar; however, sugars are showing up in otherwise “healthy” foods like breads, meats, yogurt, granola bars, low fat salad dressings and multigrain cereals. New research is showing that excess sugar in the diet is causing many more health problems than they previously

thought. There are few people who can resist the taste of sweet foods. Humans have a natural, inborn preference for sweets. However, too much of a good thing can lead to problems such as dental cavities, obesity, and other health complications such as diabetes and heart prob-

are technically sugar. Before the body uses the carbohydrates in foods such as baked potatoes, green beans or even table sugar, it must break the carbohydrates down to glucose. Glucose is the form of sugar our bodies ‘burn’ for energy. It is also stored as glycogen in our muscle cells. When sugar enters the Products like soft drinks, candy, bloodstream it is called blood cakes, cookies and other sweets are sugar. Our bodies only need one teaspoon of sugar assumed to contain sugar; however, about for all of our regular activities. sugars are showing up in otherwise In order to keep the amount “healthy” foods like breads, meats, of sugar floating through our blood vessels at the proper yogurt, granola bars, low fat salad amount, the body releases insulin whenever we eat carbohydrates. Insulin works by stimulating lems, to name a few. When people eat food contain- cells to ‘sponge up’ this excess sugar out ing carbohydrates (also called carbs), of the bloodstream. Once inside the cells, the digestive system breaks down the sugar is used for energy, with any excess digestible carbs into sugar, which enters amount being converted to body fat. the blood. All carbohydrates, therefore, Continued on p. 10

Food News Sugar, Continued from p. 9 Some foods contain carbs that are easily and quickly utilized for energy by the body. These simple carbohydrates have a simple chemical structure that leads to a fast rise in blood sugar, while complex carbohydrates have more complex chemical structures; they are often rich in fiber and are commonly found in whole plant foods which also contain vitamins and minerals. Foods differ not only in the type of carbs they contain, but also in how processed they are. Whole foods such as fruits, vegetables, whole grains, and beans are generally considered less processed, while refined food such as fruit punch, potato chips, white bread, sugary cereals, boxed mac & cheese, and candy are considered more processed. Eating sugary foods, most sweeteners, grains, cookies, pastries, cakes, pasta, and starchy vegetables (like potatoes) all lead to the release of high levels of sugar into the bloodstream and then insulin. So when sugary foods and too many processed carbohydrates are eaten, the body will have released so much insulin that it will begin to lose its sensitivity to insulin. This means the cells won’t receive as strong a signal to sponge up the excess sugar out of the blood, leading to excess sugar in the blood. Insulin resistance and Type II diabetes can be the outcome, as well as overweight and obesity. Although Americans may be heeding warnings to avoid sugary drinks, many are still consuming way too much added sugar in their food. Reading food labels is the best way to know if there is added sugar in the product of your choice (see chart below). Remember, your body doesn’t care what the label says, it’s all just ‘sugar’ and it’s not good for you! 

Thrill of the Grill

A Benefit for Child Nutrition

Lauren Fawcett Outreach Coordinator

his popular BBQ and benefit for Food for People’s Child Nutrition Program took place at our Eureka location and brought in $1,849! The majority of the food and beverages were generously donated by our vendors, while Food for People and our Co-op coordinated and staffed the event. Local band, Dogbone, once again graciously donated their musical services for the event. Thank you to everyone who attended! The North Coast Co-op and Food for People would like to thank the following for their support and donations: Humboldt Grassfed Beef, Tofu Shop, Loleta Cheese, Mike Hudson Distributing, Earl’s Organic Produce, Lundberg Rice Chips, Blue Sky Soda, Annie’s Naturals, Kettle Potato Chips, Rudi’s Organic Bakery, Beanfields Bean & Rice Chips, Oroweat and Late July Snack Chips.

Together, we raised $1,849 for Food for People’s Child Nutrition Program! Photos by Amy Waldrip

Reading the ingredient label on processed foods can help to identify added sugars. Names for added sugars on food labels include (but are not limited to): • Anhydrous dextrose

• Invert sugar

• Beet sugar

• Lactose

• Brown sugar

• Liquid fructose

• Cane juice

• Malt syrup

• Coconut sugar

• Maltose

• Confectioner’s powdered sugar

• Maple syrup

• Corn syrup • Corn syrup solids • Crystal dextrose • Dextrose • Evaporated corn sweetener • Fructose • Fruit juice concentrate • Fruit nectar

Thrill of the Grill attendees showing off their decked out burgers.

• Molasses • Nectars, such as peach nectar & pear nectar • Pancake syrup • Raw sugar • Rice syrup

A group enjoys burgers, sodas, chips and sun in the Co-op’s parking lot.

Volunteers diligently handed out a variety of burger buns.

• Sorghum or sorghum syrup • Sucrose

• Glucose

• Sugar, including turbinado sugar

• High-fructose corn syrup (HFCS)

• Sugar cane juice

• Honey

From left: Co-op Managers Kevin, Kelli and Toby volunteered as grillers for the day.

• White granulated sugar • Xylose

Busy Co-op Employees Jim and Lauren made time for a quick snapshot.

Food for People volunteers collected donations and handed out plates.

10 www.northcoast.coop 10

14 20

Run for the

BOARD OF OF

DIRECTORS

NORTH COAST CO-OP

Community Kitchens

Applications Due

July 20, 2014 See p. 2 for more information.

Co-op News Reference Guide

back side of t-shirt

15.69

Note: list of farmers is not representative of all local farms, only those from which the Co-op purchases produce

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