Co-op News - Nov. 2013

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

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CO-­OP NEWS A Publication of the North Coast Co-­op • Nov. 2013

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from the editor

By Melanie Bettenhausen, Marketing & Membership Director

CO-­OP NEWS Celebrating Co-op Month & 40 Years of the Co-op Volume 59

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We work together, cooperatively, to ensure each other’s success. The more cooperatives there are, and the more people know about them, the more co-ops are sought out by consumers.

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est. 1973

www.northcoastco-­op.com  co-­opnews@northcoastco-­op.com   Editor  Melanie  Bettenhausen  Marketing  &  Membership  Director (707)  826-­8670  ext.  132

melanieb@northcoastco-­op.com

Graphics  &  Coordination Amy  Waldrip Graphic  Design  Coordinator (707)  826-­8670  ext.  120

amywaldrip@northcoastco-­op.com

Jeremy  Smith-­Danford Marketing  &  Graphics  Assistant (707)  826-­8670  ext.  129

jeremy@northcoastco-­op.com 7KH &R RS GRHV QRW RIÂżFLDOO\ HQGRUVH WKH VHUYLFHV 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. Â

Arcata  Location Â

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

Eureka  Location

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

&RRSHUDWLYH 2IÂżFHV

811  I  St.,  Arcata  •  (707)  826-­8670 General  Manager Kelli  Reese,  ext.  124 kellireese@nor thcoastco -­ op.com

Membership  Coordinator   Bella  Waters,  ext.  135 bellawaters@nor thcoastco -­ op.com

Human  Resources Lisa  Landry,  ext.  127 lisalandr y@nor thcoastco -­ op.com

From  left:  Kona,  Melanie  &  Mahina

B

y  the  time  you  read  this,  I  will  have  just  returned  from  a  trip  to  North  Carolina  with  my  family.  If  you  have  never  been,  North  Carolina  is  similar  to  California  in  that  it  has  many  geographic  regions-­-­ranging  from  sunny  beachfront  property  to  snowy,  mountain-­ ous  areas.  Where  these  two  states  differ  drastically  is  in  their  histories  and  cul-­ tures;͞  however,  one  thing  that  has  seemed  to  make  these  two  states  more  akin  is  their  work  in  natural,  organic  and  local  food  systems...and  co-­ops.

I  moved  to  North  Carolina  in  the   late  1980s.  At  that  time,  in  my  experience,  my  California  upbringing  was  fodder   for  my  junior  high  classmates  mak-­ ing  fun  of  the  fact  that  I  came  from  “the   land  of  fruits  and  nuts�  (a.k.a.  cra-­ zies).  I  learned  that  “vegetarian�  was  a  bad  word  and  that  salad  should  al-­ ways  have  bacon  on  it  (even  if  you  were  vegetarian).  As  a  young  adult   I  began  to  explore  the  state  and  discovered  that  there  were  pockets  of  natural  food   enthusiasts;͞  not  everyone  was  a  carnivore.

In  the  early  2000s,  I  joined  Tidal  Creek  Co-­op  in  Wilmington,  NC.  It  was  a  tiny  store  in  a  two-­story  house.  When  I  moved  to  Chapel  Hill,  I  discovered  Weav-­ er  Street  Market.  Visiting  the  mountains  to  explore  the  Appalachian  Trail,  I  dis-­ covered  the  French  Broad  Food  Co-­op  in  Asheville.  Everywhere  I  went,  it  seemed, Â

natural  and  organic  food  could  be  found  if  I  just  looked  in  the  right  places—  co-­ops.  Inevitably,  where  there  was  a  co-­ op,  there  was  a  thriving  farmers’  market  and  a  desire  to  know  where  food  comes  from  and  the  people  who  grow  and  pro-­ duce  it.  This  most  recent  trip  to  North  &DUROLQD , HQMR\HG ¿QGLQJ 7LGDO &UHHNœV new,  bigger  location  and  taking  the  time  to  visit  each  of  Weaver  Street’s  now  four  locations-­-­  basically  geeking  out  on  co-­ ops.  One  of  the  things  that  have  allowed  natural  foods  co-­ops  to  survive  is  the  sup-­ port  network  of  other  co-­ops.  The  demand  for  natural  and  organic  food  was  evident  by  the  success  of  chains  like  Wild  Oats  and  Whole  Foods,  but  the  ability  to  keep  up  with  that  demand,  open  bigger  or  more  stores,  and  become  keen  business  people  was  not  something  that  many  co-­ops  could  have  done  on  their  own.  Even  now,  we  are  seeing  cooperatives  who  take  a  huge  hit  (25%  of  sales  immediately  in  some  cases)  when  a  store  like  Whole  Foods  moves  in  to  their  neighborhoods.  Even  if  a  co-­op  doesn’t  want  to  grow,  keeping  its  doors  open  in  the  face  of  competition  that  steep  is  nearly  impossible.  Without  other  co-­ops  WR OHDQ RQ ¿QDQFLDO FRQWULEXWLRQV LGHDV and  advice),  there  would  be  far  fewer  co-­ ops.  In  light  of  that  harsh  reality,  to  see  so  much  success  for  cooperatives  is  truly  wonderful.

Here  at  the  North  Coast  Co-­op,  we  are  thankful  for  the  National  Cooperative  Grocers  Association  (NCGA)  and  the  re-­ sources  it  provides  to  co-­ops  in  the  form  of  training  and  buying  power.  Areas  that  they  cover  are:  operational  and  merchan-­ dising  best  practices  (how  the  store  runs,  including  marketing  materials);Íž  product  sourcing  and  selection  (large  enough  to Â

Accounting  Kelli  Costa,  ext.  138 kcosta@nor thcoastco -­ op.com

Board  of  Directors

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

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

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buy  the  products  that  major  competitors  have  access  to  through  larger  distribu-­ tion  companies);͞  competitive  pricing  (for  co-­ops  to  pass  on  to  their  members);͞  and,  they  are  a  powerful  voice  for  advocacy  food  co-­op  issues  (organic  standards  for  body  care  products,  GMO  labeling,  etc).  We  are  also  thankful  for  support  provided  by  the  Cooperative  Development  Servic-­ es  group,  which  complements  the  work  of  NCGA  by  providing  consultation  and  training  for  co-­op  boards  and  their   direc-­ tors,  strategic  planning,  market  analysis,  accounting  systems,  project  development  and  more.  In  addition  to  these  and  other  busi-­ nesses  that  exist  to  support  co-­ops,  co-­ops  themselves  connect  with  each  other,  share  stories,  problems,  ideas,  laughter  and  suc-­ cesses.  Cooperatives  are  unique  in  their  structure  and  business  practices,  but  the  problems  that  face  co-­ops  are  not  unique  to  individual  co-­ops.  We  work  together,  cooperatively,  to  ensure  each  other’s  suc-­ cess.  The  more  cooperatives  there  are,  and  the  more  people  know  about  them,  the  more  co-­ops  are  sought  out  by  consum-­ ers.  Co-­ops  depend  on  the  loyalty  of  their  member-­owners;͞  in  return,  co-­ops  work  to  meet  the  needs  of  their  memberships  and  enhance  their  communities.  Co-­ops  are  a  win-­win  for  everyone!

Now  that  I  am  back  home  enjoying  the  best  co-­op  in  the  nation  (in  my  humble  RSLQLRQ , FDQ UHÀHFW RQ P\ WULS KRZ things  have  changed  (for  the  better),  and  the  immense  cooperative  effort  that  is  put  forth  to  keep  co-­ops  alive  and  thriving.  This  Thanksgiving,  as  my  family  and  I  enjoy  free-­range  turkey,  local  and  organic  produce,  I  will  be  giving  thanks  for  every-­ one,  everywhere,  who  make  co-­ops  pos-­ sible.  Thank  you!„

INSIDE

p. 2

co-op happenings

p. 13 roasted sweet potato salad

p. 3

humboldt gmo ban

p. 14 member comments

p. 4

from the board of directors

p. 15 reference guide

p. 5

from the general manager

p. 15 the gobbler panini

p. 6-8 community kitchen class & workshop schedule p. 9

roasted autumn cauliflower

p. 10 local & in season calendar p. 11 disaster prep 101 p. 12 wellness department

November 2013

p. 6

cooperative community

Co-op Happenings Pumpkin Patch

Photo by Melanie Bettenhausen

In October close to 4,000 students from 40 Humboldt County schools visited the Co-op’s 27th Annual Pumpkin Patch! Besides learning about the importance of native bees in the life cycle of pumpkin plants, students, teachers and parents learned about a newly found bee here in Humboldt, the squash bee. The Co-op provided snacks and water as well as the perfect pumpkin for each child to choose and take home. There were 27 varieties of pumpkins available this year. The Co-op has partnered with Paul & Carla Giuntoli of Warren Creek Farms for over 10 years at their Mad River Road farm to provide one of the most exciting field trips of the school year.

Photo by Brenda Harper

Megan Day & Nick Dedini’s 2nd & 6th Grade Classes visit the Pumpkin Patch

The Co-­op’s Coastal Cleanup Crew

40th Anniversary Celebration & Annual Membership Meeting

Coastal Cleanup Despite rain-threatening skies, the Coop’s Coastal Cleanup crew picked up and removed around 300 pounds of trash around the Mad River Slough Bridge! We filled 10 large trash bags with discarded cups, Styrofoam pieces, bottle caps & pieces of wood. It’s amazing how many cigarette butts we picked up!

Do you have photos from Co-op events you’d like to share?

We’d love to see them and we may even publish them in the Co-op News or on our facebook page! Email photos to co-opnews@northcoastco-op.com or send them to 811 I St. Arcata, CA 95521.

Please be sure to include your name and member number so that we can provide proper credit.

Photo by Mark Larson

Julie Lynn Strait, Melanie Cunningham and Laura Jones light the candles on the Co-­op’s 40th Anniversary cake.

We had a blast at our 40th Anniversary Celebration and Annual Membership meeting! 350 guests attended the party which featured fabulous food, great company and a 40th Anniversary cake cutting ceremony with cake and cupcakes made by our very own North Coast Co-op Bakery.

During the Annual Membership Meeting portion of the night, the crowd welcomed newly appointed Board Members Jessica Unmack, Steve Suttell (returning) and Kelly Boehms (Employee Director). The Board also approved and displayed the Strategic Plan. The Co-op would like to thank the following people, groups and companies for their contributions to the party’s success: The North Coast Co-op Deli and Bakery, Mermaid Sushi, Stacy Chatfield and the Fortuna High Culinary Club, John Shelter and New Directions, Humboldt Light Opera Company’s ‘The Babes’, Laura Jones, Jaimal Kordes, Ted Pecot, Charlie Fuentes, Moonstone Crossing Winery, Fieldbrook Winery, Violet Green Winery, Humboldt Beer Distributors, Cypress Grove Chevre, Mike Hudson Distributors, Loleta Cheese Factory, Nonna Lena’s, Bien Padre and all of our Member volunteers and guests. Look for more coverage of our 40th Anniversary Celebration in the December issue of the Co-op News.

Complete Meals Featuring

Diestel Roast Turkey or

Vegan Tofu Turkey made with locally produced Tofu Shop tofu Plus all your favorite holiday sides.

View the menu at www.northcoastco-op.com

Place your order by Nov. 23 Meals for 2-25 available at $12.99 per person. Orders can be placed with our deli by calling 707.822.5000. Ask us about our gluten free options. A la carte Thanksgiving options will also be available by the pound in both of our deli locations Nov. 20-Nov. 27.

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www.northcoastco-­op.com 2

food news

To Ban or Not to Ban GMOs in Humboldt

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The Co-op’s Board of Directors has been adamant that both the response from the agricultural community and the Co-op’s membership be taken into consideration before determining whether or not the Co-op will support this initiative.

“

By Melanie Bettenhausen

Marketing & Membership Director

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s   we   reported   several    months    ago      in   the  Co-­op  News,  there  is  a  group  locally  working  on  an  ordinance  that  would  prohibit  the  cultivation  and  produc-­ WLRQ RI *HQHWLFDOO\ 0RGL¿HG 2UJDQLVPV (GMOs)  in  Humboldt  County  agriculture.  The  group  working  on  this  ordinance,  recently  named   the  Committee  for  a  GMO  Free  Humboldt,has  attorney-­reviewed   language  drafted  and  are  prepared  to  sub-­

RD

A

C

DEADLINE TO ENTER NOV. 30

IF G

A  few  of  the  highlighted  points  about  the  ordinance,  from  their  letter  to  stake-­ holders,  are:

Member Sur vey

$2 IN A T 5

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•   To  protect  our  local  environment  from  the  potentially  devastating  and  irreversible  effects  of  genetic  contamination  or  inva-­ sion  of  ecosystems  by  GMOs.

You  can  read  the  entire  draft  lan-­ mit  it  to  the  County  for  the  November  2014   guage  of  the  ordinance  by  visiting   •   Prohibits  the  cultivation,  propagation,  ballot.  raising  or  growing  of  GMOs  in  the  GMOFreeHumboldt.org.  We  look  forward  The  Co-­op’s  Board  of  Directors  has  County. to  hearing  from  you  by  November  30  so  been  adamant  that  both  the  response  that  y our  i nput  c an  b e  i nclude  i n  t he  B oard’s  •   Provides  a  one-­year  grace  period  for  from  the  agricultural  community  and  the  decisiomaking  process.  Thank  you. anyone  who  may  currently  be  growing  Co-­op’s  membership  be  taken  into  con-­ GMOs. sideration  before  determining  whether  The  stated  goals  of  the  committee  for  a  or  not  the  Co-­op  will  support  this  initia-­ •   Provides  due  process  for  anyone  accused  tive.  This  month,  our  Member  Survey  GMO  Free  Humboldt  are  to: or  suspected  of  violating  the  ordinance. question  addresses  this  issue  (see  below).    •   To  ensure  fairness  by  allowing  our  coun-­ •    Requires  that  the  County  correct  any  In  addition,  we  will  have  survey   ty’s  farmers  and  gardeners  who  choose  ordinance  violations  which  are  discov-­ boxes  up  in  stores  to  help  remind   not  to  plant  GMO  varieties  to  avoid  the  HUHG FRQ¿UPHG DQG QRW FRUUHFWHG E\ WKH members  to  give  their  input.  The  Co-­op’s  genetic  contamination  of  their  crops  violator  after  an  opportunity  to  do  so.

Board  will  take  a  look  at  member  survey  which  would  otherwise  occur  through  no  •   6SHFL¿FDOO\ H[HPSWV GRHV QRW DIIHFW

results  and  responses  from  the  agricultural  fault  of  their  own. the  sale  of  human  food  and  animal  feed,  community  in  the  next  month  and  poten-­ the  provision  of  medical  care,  and  any   •   To  contribute  to  our  county’s  prosper-­ tially  vote  on  this  issue  at  its  meeting  in  research  contained  within  a  laboratory. ity  by  ensuring  our  organic  farmers  can  January.

Would you support a ban on raising and growing genetically engineered organisms in Humboldt County?

The Co-op’s Board of Directors is considering support for the Humboldt Genetic Contamination Prevention Ordinance put forth by GMO Free Humboldt and would like input from Co-op members. To learn more about this topic before responding to the survey, go to http://gmofreehumboldt.org/. Deadline to enter the survey contest is Nov. 30. While there is a deadline to enter the drawing for a $25 gift card, member input on genetic engineering is welcome anytime. Send input to melanieb@northcoastco-op.com.

Member Name: Member #:

PDLQWDLQ WKHLU FHUWL¿FDWLRQV DQG HQVXULQJ access  for  all  our  farmers  to  the  growing  markets  for  GMO-­free  food  products.

Phone #:

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 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.

go paperless Receive a digital copy of the Co-op News and say “no more� to paper newsletters. Send your request to co-opnews@northcoastco-op.com with the subject line “Go Paperless.�

Please include your full name & member number.

Read the full policy in stores or on our website www.northcoastco-op.com

3

November 2013

from the Board of Directors

From the Board of Directors “

Y

our  Board  of  Directors  wel-­ comes  two  new  members,  Jessica  Unmack  and  Kelly  Boehms,  and  returning  Board  member,  Steve  Suttell,  who  were  appointed  at  the  Annual  Meet-­ ing  on  October  19th,  2013.  Two  hundred  sixteen  (216)  members  cast  ballots  in  the  recent  election  for  the  Board  of  Direc-­ tors.  California  Corporations  Code,  and  our  Bylaws,  require  a  minimum  of  two  KXQGUHG ¿IW\ YRWHV RU RI WKH membership)  to  constitute  a  quorum  for  a  valid  election.  Since  this  was  an  uncon-­ tested  election,  the  Board  decided  it  was  in  the  best  interest  of  North  Coast  Co-­op  to  appoint  the  candidates  to  the  Board  of  directors’  seats.  The  action  was  taken  pursuant  to  section  4.17d  and  5.21,  of  the  Bylaws  of  North  Coast  Cooperative,  Inc.,  and  section  12364  of  the  California  Cor-­

Stay Connected

to Your Board Catch up on Board Business Find meeting agendas and minutes at www.northcoastco-op. com in Board/Elections under the About Us tab.

Attend a Board Meeting Nov. 14 from 6-8pm in the Co-op Community Kitchen, Arcata location.

Check in with Our Membership Coordinator, Bella Waters Contact Bella Waters via email at bellawaters@northcoastco-op.com or by phone (707) 826-8670 ext.

135.

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our  new  board  members,  as  well  as  pro-­ vide  for  review  and  discussion  of  its  gov-­ erning  codes.    At  the  September  regular  Board   meeting,  the  Board  determined  the   &R RS ZLOO UHIXQG D SRUWLRQ RI WKH SURÂżWV IRU ÂżVFDO \HDU WR DOO HOLJLEOH PHP-­ bers  (those  whose  refund  will  total  more  than  $2).  The  patronage  refund  is  the  maximum  allowable  for  pay  out,  repre-­ VHQWLQJ RI RXU SURÂżWV IURP PHPEHU purchases.  Of  this  amount,  40%  will  be  paid  in  cash,  B  shares   or  a  combination  of  the  two,  depending  on  your  member-­ VKLS VWDWXV DW WKH HQG RI ÂżVFDO \HDU The  remaining  60%  of  the  patronage  refund  will  be  retained  as  allocated  patron-­ age.  The  Board  believes  patronage  is  key  to  honoring  member  investments,  while  at  the  same  time  providing  the  resources  needed  to  maintain  the  two  store  assets,  which  we  believe  the  members  in  general  would  expect.  The  Board’s  decision  was  UHĂ€HFWLYH RI WKH LGHQWLÂżHG QHHGHG FDSLWDO improvements,  especially  in  the  Arcata Â

Election Announcement

Notice of Board Action

In accordance with the California Corporations Code, North Coast Co-op Bylaws, and the clear intent of the voting membership, the remaining four Board members of North Coast Co-op acted to fill three vacancies with the three candidates who ran in the recent Board of Directors election.

Due to the fact that a quorum was not achieved for the October 2013 Directors election three seats on the Board were left vacant. The four continuing members of the Board of Directors, by unanimous written consent, appointed the candidates (to the right) to fill the vacant seats. The action was taken pursuant to section 4.17d and 5.21 of the Bylaws of North Coast Cooperative, Inc., and section 12364 or the California Corporations Code.

North Coast Co-op Bylaw 5.21 provides that vacancies may be filled by a majority of the directors then in office, whether or not less than a quorum, or by a sole remaining Director.

3 year term: Jessica Unmack

Board President

porations  Code.  North  Coast  Co-­op  Bylaw  SURYLGHV WKDW YDFDQFLHV PD\ EH ¿OOHG by  a  majority  of  the  directors  then  in  RI¿FH ZKHWKHU RU QRW OHVV WKDQ D TXRUXP or  by  a  sole  remaining  Director.  It’s  unfor-­ tunate  that  we  didn’t  make  the  quorum  in  this  election.  We’d  like  to  see  as  many  members  participating  as  possible  going  forward  with  important  Bylaws  revisions  on  the  slate  for  next  year.

The  Board  appreciates  the  commitment  of  the  new  directors  and  looks  forward   to  their  leadership  on  all  the  policies   affecting  your  North  Coast  Co-­op.  The  Board  will  be  taking  up  the  choice  of   %RDUG 2IÂżFHUV DW LWV ERDUG PHHWLQJ RQ November  14,  as  well  as  the  Commit-­ tee  assignments.  The  November  regular  meeting  date  has  been  changed  due  to  the  Thanksgiving  holiday  period.  Also,  the  UHJXODU 'HFHPEHU PHHWLQJ FRQĂ€LFWV ZLWK winter  holidays,  so  the  Board  will  be  hold-­ ing  a  Board  orientation  in  lieu  of  a  regular  meeting  in  early  December.  This  orienta-­ tion  greatly  helps  our  Board  get  to  know Â

3 year term/Employee Director: Kelly Boehms

By John Woolley

store.  The  Co-­op  will  be  distributing  the  patronage  refunds  on  or  before  December  15,  2013.  Please  watch  your  mailbox  for  more  information.  Of  the  cooperatives  nationwide,  North  Coast  Co-­op  is  ranked  in  the  “Extra-­Largeâ€?  category  with  over  $30  million  in  sales.  It  is  important  to  the  Board,  as  we  venture  LQWR WKH QH[W ÂżYH \HDU 6WUDWHJLF 3ODQ  that  we  do  not  forget  how  we  achieved  this  status,  remain  mindful  of  the   decisions  to  protect  the  assets,  be  strategic  in  how  the  Co-­op  will  continue  to  be  prof-­ itable,  and  at  the  same  time  be  an  institu-­ tion  able  to  assist  with  developing  a  greater  local,  sustainable  economy.  All  this  repre-­ sents  a  very  tall  order,  but  one  in  which  the  Board  is  dedicated  to  achieving.  Each  year,  the  Board  will  review  and  approve  DQ DQQXDOL]HG 2SHUDWLRQDO 3ODQ UHĂ€HFWLYH RI WKH ÂżYH \HDU 6WUDWHJLF 3ODQ ZKLFK ZLOO take  into  account  what  has  been  achieved,  what  conditions  have  changed,  and  where  we  need  to  adapt.  Our  overall  guidance  in  each  of  these  decision  making  junctures  will  be  the  Seven  Cooperative  Principles.

I  want  to  take  this  opportunity  to  thank  Melanie  Cunningham,  who  has  stepped  down  after  three  years  on  the  Board.  I  am  sure  I  speak  for  all  of  my  Board  colleagues  when  I  say  Melanie  was  an  excellent  stew-­ ard  of  the  Co-­op,  providing  crucial  lead-­ ership  on  important  decisions,  and  spent  a  good  deal  of  dedicated  time  on  the  policies  and  Board  directives  needed  for  our  team  to  succeed.  We  wish  her,  husband  Kevin,  and  the  Shakefork  Community  Farm  all  the  best.„

3 year term: Steve Suttell

It is important to the Board, as we venture into the next five-year Strategic Plan, that we do not forget how we achieved this status, remain mindful of the decisions to protect the assets, be strategic in how the Co-op will continue to be profitable, and at the same time be an institution able to assist with developing a greater local, sustainable economy.

www.northcoastco-­op.com 4

from the General Manager

From the General Manager

“

I want to take a moment to recognize the incredible 40th Anniversary Celebration we had in October. Close to 350 members showed up to enjoy a delicious meal and reminisce about 40 years of North Coast Co-op.

By Kelli Reese

General Manager

A

s  we  move  into  the  busy  holiday  season,  I  want  to  take  a  moment  to  recognize  the  incredible  40th  Anniversary  Celebration  we  had  in  October.  Close  to  350  members  showed  up  to  enjoy  a  delicious  meal  and  reminisce  about  40  years  of  North  Coast  Co-­op.  The  event  was  the  culmination  of  a  year-­long  effort  by  a  small  and  mighty  committee  of  talented  staff  members  here  at  the  Co-­op.  Led  by  Lauren  Faw-­ cett  this  group  came  up  with  the  theme,  decorations,  menu,  and  entertainment.  They  also  went  the  extra  step  to  make  sure  we  had  a  Zero  Waste  event.  Thank  you  to  the  committee  for  a  great  time.  We  heard  stories  from  longtime  members  led  by  recently  retired  Laura  Jones.  The  stories  were  my  favorite  part  of  the  night  with Â

a  stand  out  statement  from  Syd-­ ney  Larson,  member  #26,  whose  heartfelt  story  expressed  her  gratitude  for  all  that  North  Coast  Co-­op  has  given  to  her  and  her  family  over  the  years  while  in  the  end  saying,  “the  Co-­op  is  home.â€?  ,W ZDV D IDEXORXV QLJKW ÂżOOHG ZLWK a  great  deal  of  love  for  our  Co-­op  and  all  it’s  accomplished  over  the  past  40  years.

Thank  you  to  all  the  ven-­ GRUV ZKR GRQDWHG UDIÀH SUL]HV food,  and  wine;͞  your  generosity  was  greatly  appreciated.  If  you  weren’t  able  to  attend,  we  plan  to  celebrate  in  another  ten  years  for  our  50th.  It’s  sure  to  be  a  great  time!

The  Co-­op  recently  spon-­ sored  the  27th  annual  Pumpkin  Patch.  Sallie  Grover  and  Brenda  Harper  worked  tirelessly  to  set  up  and  organize  the  event.  Many  Co-­op  staff  and  volunteers  helped  facilitate  farm  tours,  education,  and  pumpkin  giveaways  for  close  to  4,000  children  from  schools Â

“

Top:  Laura  Jones  blows  out  the  40th  Anniversary  candles  (Photo  by  Mark  Larson)  Left:  Lauren  Fawcett  led  the  planning  for  the  40th   Anniversary  Celebration  (Photo  by  Amy  Waldrip) Â

throughout  Humboldt  County.  Each  student  learned  about  organic  farming  and  the  impor-­ tance  of  bees  and  pollination.  Thanks  to  Warren  Creek  Farms  who  partners  with  the  Co-­op  and  grows  the  pumpkins  we  purchase Â

See where we’ve been & where we’re going

Annual Report and

Strategic Plan available on our website

www.northcoastco-op.com

so  each  child  in  atten-­ dance  can  go  home  with  one  free  of  charge.  Thanks  to  all  who  had  a  hand  in  creating  another  successful  year  of  the  pumpkin  patch.  Working  out  the  details  of  a  new  Union  contract  is  taking  longer  than  anticipated.  We  continue  to  bar-­ gain  in  good  faith  and  hope  the  Union  gives  serious  consider-­ ation  to  our  most  recent  presenta-­ tion  of  the  economic  comparison  of  the  Co-­op’s  proposal  and  the Â

Union’s  proposal  and  makes  suf-­ ¿FLHQW PRYHPHQW WR UHVROYH WKH contract.  At  the  time  of  this  writ-­ ing  we  have  two  sessions  sched-­ uled  the  last  week  of  October.  I  look  forward  to  providing  further  LQIRUPDWLRQ RQ WKH ¿QDO RXWFRPH of  negotiations  once  the  process  is  complete.  Thanksgiving  is  right  around  the  corner  and  I’d  like  to  take  a  moment  to  thank  you  for  your  continued  support  of  North  Coast  Co-­op.  Here’s  to  eating  too  much  and  enjoying  the  holidays  with  family  and  friends.  Enjoy.

To comply with our bylaws and securities permit, we are only able to extend memberships to residents of California. We will be happy to refund the price of your membership (minus a $5 handling fee) and will save your membership number 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 below).

(search for North Coast Co-op on Facebook)

Join our email list

by sending an email to co-opnews@northcoastco-op.com

Read the Co-op News online at www.northcoastco-op.com under the 'Stores' drop down menu.

Questions? Contact Bella Waters at (707) 826-8670 ext 135 or bellawaters@northcoastco-op.com

5

November 2013

November thru December, 2013

Schedule of Cooking Classes & Workshops in Eureka & Arcata Eureka Cooking Classes 4th & B Streets

Tea smoked duck from Mary Tyson’s The Art of Entertaining class| Photo by Lauren Fawcett Monday, November 4 from 6:00 to 8:30 pm

Tuesday, November 12 from 6:00 to 8:30 pm

Tuesday, November 19 from 6:00 to 8:30 pm

Gluten-Free Southern Comfort

Fall Flavors

Italian Trio of Holiday Sweets

Sweet Mama Janisse $40/$30 Co-­op Members Take a look at this mouthwatering menu featuring some IXOO ÀDYRUHG GRZQ KRPH IDYRULWHV«ZLWKRXW WKH JOXWHQ Creole Corn Torte;; Buttermilk Corn Cakes;; Sweet Potato Soup with Coconut Milk;; Chicken Macque Chow;; and Louisiana Shrimp.

Monday, November 11 from 6:00 to 7:00 pm

Cook & Save

Chef Dina Fernandez $45/$35 Co-­op Members Traditional Spanish dishes lend inspiration to fresh combinations of classic autumn foods. Braised Chorizo and Apples in Cider;; Avocado Gazpacho with Moroccan Spices;; Baked Halibut with Potatoes;; and a deliciously intriguing dessert of Candied Spaghetti Squash and Persimmon Pastries.

Wednesday, November 13 from 6:00 to 7:00 pm

W

Co-­op Staff Instruction Free

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 spend their food dollars more wisely.

Master Food Preserver Demonstration Canned Gifts ~ Condiments

Free Looking for creative edible gift ideas for the holidays?

Join us for a fun evening learning some delicious condiment recipes for home canning. Topics include safe food preservation techniques, the importance of using recommended recipe sources, and more. The workshop is demonstration only with tasty samples included.

Simona Carini $40/$30 Co-­op Members Music for the palate! Simona will share her version of three classic cookies from Italy that are perfect for gift giving or enjoying at home. The featured recipes are: Biscotti;; Croccanti (a family recipe that uses egg whites & walnuts);; and Frollini (classic everyday cookies that are perfect for making with little ones). Light appetizers, tea and coffee included.

Register for Classes

Visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102.

Please note location when registering.

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.

Workshop

Gluten-Free

Hands-On

Wine Served

Vegetarian

Kid-Friendly

W www.northcoastco-­op.com 6

Schedule of Cooking Classes & Workshops | November thru December, 2013 Eureka Cooking Classes Cont’d...

Wednesday, December 4 from 6:00 to 8:30 pm

December à la Française I

Chef Alex Begovic $45/$35 Co-­op Members Enjoy a delectable meal featuring these hearty dishes.

3XUSOH 3RWDWR DQG /HHN 6RXS ¿QLVKHG ZLWK *UX\HUH Wilted Chard and Kale with Croutons, Garlic and Apple Cider Vinegar;; Roasted Pork Tenderloin with Maple Reduction, Caramelized Apples and Onions;; and Pecan Brown Sugar Ginger Cookies.

Thursday, December 5 from 6:00 to 8:30 pm

Homemade Tamales

Betty Thompson $45/$35 Co-­op Members

Celebrate the season with tamales! Betty will start off with Ensalada de Noche Buena (traditional Christmas Eve salad of Mexico consisting of oranges, jicama, beets, pomegranate, and more) and fast Pineapple Empanadas.

Next, students will use prepared masa and soaked corn husks for making two types of tamales: large traditional Pork and small Vegetable. Betty will prepare the sauces from scratch and offer some ideas for a few sauce short cuts.

Monday, December 9 from 6:00 to 8:30 pm

Asian Appetizer Party

Maria Vanderhorst $45/$35 Co-­op Members ,QGXOJH \RXUVHOI ZLWK WKLV IHDVW RI ¿YH WDVW\ WUHDWV %DKQ Mi (Vietnamese sliders with roasted pork, shredded carrot, cilantro, cucumber pickle and spicy mayonnaise);; Lumpia Shanghai (crispy Filipino spring rolls with pineapple sweet & sour sauce);; Malaysian Curry Noodles with Vegetables;; Cucumber Sunomono Salad with Raw Ahi Tuna, Tobiko and Sesame Seeds;; and Turon (bananas coated in brown Chef Alex Begovic’s Humboldt à la Française IV class | Photo by Lauren Fawcett sugar and wrapped in phyllo) served with Whipped Cream Monday, December 16 from 6:00 to 8:30 pm and Chocolate Sauce.

Eureka Class Announcements

Elegant Holiday Roasting

Chef Jon Hoeschen $45/$35 Co-­op Members Holiday Southern Comfort /HDUQ WKH ¿QHU WHFKQLTXHV RI URDVWLQJ ZLWK WKLV VXEOLPH Sweet Mama Janisse PHQX 'XQJHQHVV &UDE DQG 0XVKURRP ¿OOHG 6KULPS ZLWK $40/$30 Co-­op Members Delight your taste buds with these mouthwatering southern Pomegranate-­Basil Beurre Blanc;; Oven Roasted Cider-­ specialties. Buttermilk Spoon Bread;; Sweet Potato Grits;; Dijon Pork Loin with Roasted Sweet Potatoes and Apples;; Garlic and Sausage Stuffed Chicken;; Creole Smothered Seasonal Vegetables;; and Egg Nog Crème Brulee with Spiced Brandy Cream.

Cabbage;; and Creole Pork Chops.

Thursday, December 12 from 6:00 to 8:30 pm

Saturday, December 14 from 11:00am to 12:30 pm

Saturday, December 21 from 11:00am to 12:30 pm

Gingerbread House Decorating

Gingerbread House Workshop

Co-­op Staff Instruction $35/$25 Co-­op Members Create a magical holiday tradition in the Community Kitchen. We’ll provide the pre-­baked & assembled gingerbread house, royal icing and plenty of edible goodies for customizing your very own house. Each workshop will be small & interactive. Tasty snacks & beverages are included. The price covers one child with one adult guardian and one gingerbread house.

Co-­op Staff Instruction $35/$25 Co-­op Members Create a magical holiday tradition in the Community Kitchen. We’ll provide the pre-­baked & assembled gingerbread house, royal icing and plenty of edible goodies for customizing your very own house. Each workshop will be small & interactive. Tasty snacks & beverages are included. The price covers one child with one adult guardian and one gingerbread house.

Full: Masaki’s Kyoto~Hands-on Sushi

with Chef Eric Masaki Tuesday, November 5 from 6:00 to 8:30 pm Full: Autumn á la Française I

with Chef Alex Begovic Wednesday, November 6 from 6:00 to 8:30 pm Full: Harvest Special

with Betty Thompson Thursday, November 14 from 6:00 to 8:30 pm Full: The Art of Cooking with Herbs

with Chef Jon Hoeschen Monday, November 18 from 6:00 to 8:30 pm Full: Autumn á la Française II

with Chef Alex Begovic Wednesday, November 20 from 6:00 to 8:30 pm

Cooking Class & Workshop Refund Policy

In order to receive a refund on classes and workshops for which you have registered, a notice of at least 24 hours must be given. Refunds will be given in the form of Co-op gift cards. Co-op gift cards will also be used as refunds for classes and workshops the Co-op has had to cancel.

7

November 2013

Arcata Cooking Classes 8th & I Streets

November thru December, 2013 Sunday, December 15 from 11:00am to 12:30 pm

Sunday, November 3 from 1:00 to 3:30 pm

Friday, December 6 from 6:00 to 8:00 pm

Intro to Paleo Cooking

Holiday Wine and Pairings

Gingerbread House Decorating

Holly  Young  $40/$30  Co-­op  Members                   The  Paleo  Diet  is  a  lifestyle  eating  plan,  based  on  the  foods  our  hunter-­gatherer  ancestors  would  have  thrived  on  during  the  Paleolithic  era.  In  this  introductory  Paleo  cooking  class  we  will  explore  the  theory  behind  the  diet,  look  at  resources  for  recipes  and  make  some  basic  Paleo  favorites:  Tilapia  and  Spinach  Cakes;Íž  Persian  Stuffed  Peppers;Íž  Sweet  Potato  and  Apple  Salad;Íž  and  Almond  Flour  Chocolate  Chip  Cookies. Â

Debbie  Crassweller  $45/$35  Co-­op  Members                            Take  a  break  from  the  busy  holiday  season!  Come  “un-­ wined�  with  seven  exclusive  world  wines!  Simple,  yet  creative  pairings  will  be  provided  to  enhance  your  tasting  experience.  Debbie  works  with  Wines  for  Humanity,  an  organization  that  helps  raise  funds  locally  for  families  at  risk  of  homelessness.  Wines  will  be  available  for  pre-­ order  and  delivered  in  time  for  the  holidays!

Co-­op  Staff  Instruction  $35/$25  Co-­op  Members     Create  a  magical  holiday  tradition  in  the  Community  Kitchen.  We’ll  provide  the  pre-­baked  &  assembled  gingerbread  house,  royal  icing  and  plenty  of  edible  goodies  for  customizing  your  very  own  house.  Each  workshop  will  be  small  &  interactive.  Tasty  snacks  &  beverages  are  included.  The  price  covers  one  child  with  one  adult  guardian  and  one  gingerbread  house.

Saturday, December 7 from 11:00am to 12:30 pm

Wednesday, December 18 from 6:00 to 8:30 pm

Thursday, November 7 from 6:00 to 8:30 pm

Gingerbread House Decorating

Improvisational Cooking

Steven  Dugger  $30/$20  Co-­op  Members Learn  how  to  cook  with  what’s  in  your  kitchen!  Steven  will  show  how  to  break  out  of  the  recipe  mold  and  create  your  own  culinary  masterpieces.  This  class  will  feature  WDVW\ GHPRQVWUDWLRQV DERXW WRSLFV LQFOXGLQJ ÀDYRU SUR¿OHV IRRG EHYHUDJH SDLULQJ EDVLF IRRG FKHPLVWU\ and  techniques.  Join  us  for  the  discussion  over  pleasing  appetizers  and  a  hot  drink.

Sunday, November 10 from 1:00 to 3:30 pm

Co-­op  Staff  Instruction  $35/$25  Co-­op  Members     Create  a  magical  holiday  tradition  in  the  Community  Kitchen.  We’ll  provide  the  pre-­baked  &  assembled  gingerbread  house,  royal  icing  and  plenty  of  edible  goodies  for  customizing  your  very  own  house.  Each  workshop  will  be  small  &  interactive.  Tasty  snacks  &  beverages  are  included.  The  price  covers  one  child  with  one  adult  guardian  and  one  gingerbread  house.

Chef  Alex  Begovic  $45/$35  Co-­op  Members                           7KLV DSSHDOLQJ PHDO LV ULFK ZLWK WKH Ă€DYRUV RI WKH VHDVRQ Yam  Soup  with  Bacon  and  Maple  Syrup;Íž  Roasted  Beet  Salad  with  Frisee,  Chevre  and  Cranberry  Vinaigrette;Íž  Mushroom  Charlotte;Íž  and  a  classic  dessert  of  Pears  3RDFKHG LQ 6SLFHG 5HG :LQH DQG ÂżQLVKHG ZLWK *DQDFKH Sauce. Â

Monday, December 9 from 6:00 to 7:00 pm

Cook & Save

Co-­op  Staff  Instruction  W   Free                                 Cooking  at  home  instead  of  eating  out  is  an  easy  way  to  Wannes  Vandenbulcke  save  money,  particularly  if  you  focus  your  meals  around  $40/$30  Co-­op  Members   Join  us  for  an  introduction  to  these  classic  Belgian  ingredients  that  are  on  sale.  Join  in  on  the  fun  of  creating  treats.  Speculoos  (traditional  spice  cookies);͞  Belgian-­ recipes  from  items  that  will  be  on  sale  at  the  Co-­op.  Our  style  Bread  Pudding  (with  optional  glazes);͞  and  Sweet  Cook  &  Save  Club  is  for  anyone  who  is  interested  in  Rice  Pudding.  Of  course,  we  can’t  visit  Belgium  without  learning  how  to  spend  their  food  dollars  more  wisely.

WHPSWLQJ \RX ZLWK ZKDW WKH\œUH IDPRXV IRU ZDIÀHV chocolate!  Wannes  will  end  the  class  with  a  scrumptious  FRPELQDWLRQ RI &KRFRODWH &RDWHG 9DQLOOD :DIÀHV /LJKW appetizers,  coffee  and  tea  included.

Belgian Desserts and Sweets – Part I

December à la Française II

Arcata Class Announcements Full: Ms. M’s Catering~Hands-on Sushi

with Maria Vanderhost Monday, November 11 from 6:00 to 8:30 pm

Sunday, November 24 from 1:00 to 2:30 pm

Healthy Holiday Sides

Co-­op  Staff  Instruction   $20/$10  Co-­op  Members   Are  you  looking  for  some  tasty  new  vegetarian  dishes  that  will  complement  your  holiday  meals?  Join  us  as  we  demonstrate  four  versatile  recipes  that  are  chockfull  of  seasonal  fruits,  vegetables  and  whole  grains.

Tuesday, December 3 from 6:00 to 8:30 pm

Belgian Desserts and Sweets – Part II

Wannes  Vandenbulcke  $40/$30  Co-­op  Members    Join  us  for  another  journey  through  classic  Belgian  treats  and  learn  some  new  recipes  that  will  enchant  your  holiday  guests.  Rijsttaart  (Belgian  rice  pie  similar  to  ULFH SXGGLQJ )UDQJLSDQH 7DUW DOPRQG ¿OOLQJ %HOJLDQ &UrSHV ZLWK ,FH &UHDP DQG 3UR¿WHUROHV FUHDP SXIIV

Light  appetizers,  coffee  and  tea  included.

Gingerbread House Workshop with Co-op Staff | Photo by Lauren Fawcett 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.

Workshop

Gluten-Free

Hands-On

Wine Served

Vegetarian

Kid-Friendly

W www.northcoastco-­op.com 8

local produce recipe

By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

Y

ou’ll want to make cauliflower a mainstay in your diet to benefit from the fantastic nutritients provided by the cruciferous vegetable family. In addition to cauliflower, other locally grown members of the cruciferous family include cabbage, broccoli, kale, turnips and Brussels sprouts (in-store selection may vary). Cruciferous vegetables are rich in antioxidants that protect cels in the body from damage caused by exposure to free radicals, which are considered a significant factor in aging, heart disease, diabetes, and cancer.

They are also loaded with Vitamins A & C, folate, calcium and plenty of fiber to keep your digestive system healthy.

Featuring Cauliflower from Organic Matters Ranch

Photos by Amy Waldrip

Ingredients • 1 medium head of cauliflower, cut into bite size florets

Directions (Serves 4)

1.

2.

• 2-3 medium apples, cored and cut into ½” cubes • 1 Tablespoon olive oil • ½ teaspoon cayenne pepper • salt and pepper to taste • 1 orange, juice and zest reserved

produce specials

1. Wash and chop cauliflower and apples. Juice and zest orange.

Pre-heat oven to 375° F.

3.

2. In a medium size bowl, toss cauliflower florets with the olive oil, cayenne pepper, salt and pepper.

Spread the cauliflower onto a sheet pan and roast for 15 minutes.

4.

New Specials every Tuesday available in stores and online www.northcoastco-op.com

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November 2013

3. Add the apple cubes to the cauliflower. Continue to roast until the cauliflower is fork tender and the apples have softened, about 10 minutes more, and remove from the oven.

4. Pour cauliflower and apple mixture into a medium bowl and toss with the orange juice and zest. Serve immediately

local produce calendar

NOV.

Local & in Season

What's "growing on" for the month of November. 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.

FRUIT

APPLES Blushing Gold* Empire Fuji* Gala Granny Smith* Gravenstein* Ida Red* Jonagold* King* McIntosh Mutsu* Mutsu Pippin* Red Delicious* Sierra Beauty* Spartan Stayman’s Winesap* Waltana* Winesap *Conventional

CITRUS Satsumas, 10 lb GUAVAS Pineapple PEARS D’Anjou PERSIMMONS Fuyu Hachiya QUINCE Quince

VEGETABLES ARTICHOKES Artichokes Baby Artichokes BEANS Cannellini BEETS Chioggia Gold Mangel Red White BROCCOLI Broccoli Broccoli Florets Broccolini Romanesco BRUSSELS SPROUTS Brussels Sprouts

CABBAGES Baby Bok Choy Bok Choy Green Napa Red Savoy, Green Savoy, Red

GREENS, PACKAGED - 5 oz.

Arugula Baby Lettuce North Coast Mellow Mix Spinach Spring Mix Sweet and Spicy Mix Watercress

CAULIFLOWER Cheddar Green Purple White

KOHLRABI Green Purple LEEKS Leeks

CORN Decorative HERBS Cilantro 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 Collards, Red Dandelion Greens Greens, Mixed Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mizuna Mustards, Green Mustards, Red GREENS, LOOSE Arugula Braising Mix Spring Mix Sweet and Spicy Mix

LETTUCE Butter, Green Butter, Red French Crisp Iceberg Leaf, Green Leaf, Red Oakleaf, Green Oakleaf, Red Romaine MUSHROOMS Lion’s Mane Oyster Shiitake ONIONS Cipollini Red Walla-Walla Yellow PEPPERS Anaheim Bell, Green Jalapeño Pimento Poblano POTATOES All Red (red inside too!)

Blue Devina Devina, 5 lb Fingerlings, French Kennebec Red Red, 5 lb Russet Russet, 5 lb Variety, 5 lb Yellow Finn Yellow Finn, 5 lb Yukon Gold Yukon Gold, 5 lb

Farmer Key

PUMPKINS Cinderella Fairy Tale Mini Snack Jack Sugar Pie Winter Luxury

Claudia’s Herbs, Orleans Distance to: Arcata Store 78 mi.

Eureka Store 85 mi.

Clendenen's Cider Works, Fortuna Distance to: Arcata Store 26 mi.

Eureka Store 18 mi.

RADISHES Daikon Watermelon

Earthly Edibles, Korbel Distance to: Arcata Store 11 mi.

Eureka Store 18 mi.

ROOTS Burdock Celeriac Jerusalem Artichokes Parsnips Rutabaga Turnips Yacon

Feral Family Farm, Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 16 mi.

Honey Apple Farms, Arcata Distance to: Arcata Store 5 mi.

Eureka Store 14 mi.

SHALLOTS Shallots

Hunter Orchards, Grenada Distance to: Arcata Store 176 mi.

Eureka Store 183 mi.

SPINACH Bunch Loose

Little River Farm, Bayside Distance to: Arcata Store 2 mi.

Eureka Store 7 mi.

SPROUTS Pea Shoots Sunflower

Luna Farm, Willow Creek Distance to: Arcata Store 40 mi.

Eureka Store 47 mi.

WHEATGRASS Wheatgrass

Mycality Mushrooms, Fairhaven & Arcata Distance to: Arcata Store 3-8 mi.

Eureka Store 5-11 mi.

WINTER SQUASH Acorn, Green Acorn, White Banana Blue Ballet Blue Hokkaido Buttercup Butternut Carnival Delicata Honeyboat Jester Kabocha, Green Kabocha, Grey Kabocha, Red Kabocha, Speckled Long Island Cheese Marina de Chioggia Muscat de Provence Peanut Red Kuri Spaghetti Sweet Dumpling Sweet Meat Turban

Neukom Family Farm, Willow Creek Distance to: Arcata Store 40 mi.

Eureka Store 48 mi.

New Moon Organics, Shively Distance to: Arcata Store 52 mi.

Eureka Store 42 mi.

Organic Matters Ranch, Freshwater Distance 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.

Warren Creek Farms, Arcata & Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 13 mi.

Wild Rose Farm, Ferndale Distance to: Arcata Store 28 mi.

Eureka Store 20 mi.

The North Coast Co-op's Guide to Regional Food Trust Your Source provides information about the environmental and social values held by our local vendors and producers. View profiles of the people who grow and produce our food locally, such as Rain Frog Farms (to the left), under the Healthy Choices drop down menu on our website. www.northcoastco-op.com

Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi.

Eureka Store 48 mi.

Vic Cook, Orland Distance to: Arcata Store 202 mi.

Eureka Store 209 mi.

10 www.northcoastco-­op.com 10

cooperative community

Disaster Prep 101

What Should I Put in my Emergency Kit? filters out the nasties: Cryptosporidium, Giardia, and E. coli, as well as particulate matter.

Eureka Car Stereo

2. Medications, first aid kit, spare glasses. I carry at least a two-week supply of the medications I must take on a daily basis. I also include basic first aid supplies, as well as over-thecounter medications like Imodium and Aleve, insect repellant, etc., and a spare pair of glasses.

Car Audio • Mobile Video • Auto Security

Alpine • Focal • Pioneer JL Audio • Kicker Viper www.eurekacarstereo.com

WK %URDGZD\ Ęˆ Ęˆ 0RQ 6DW

Judith Warren Emergency Preparedness Guru

T SEASON II

LOCAL SPONSORS

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NORTH COAST CO-OP COAST CENTRAL CREDIT UNION PIERSON BUILDING CENTER

BEGINNING OCTOBER 2

LOVING HANDS INSTITUTE

State Licensed School for Holistic Massage Therapy Since 1989

Private Massage Practice, Open Daily ‹

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11

November 2013

his month I have been asked to answer the question: “If you could only put five items in your emergency kit, what would they be?� For those of you who have taken my preparedness class “Living on Shaky Ground,� you have seen my “grab-n-go� kit, a rolling duffle bag filled with more than 50 items, so limiting my answer to five really is hard!

Instead, here are categories of the most important things: 1. Food and water. My kit includes at least three 3,600 calorie packages of Datrex emergency rations—each package is enough food for one person for three days, tastes like Scottish shortbread cookies, and has a five year shelf life. In addition to several gallons and 6-packs of water in my vehicle, I also have a very reliable water filter that allows me to use the water from any stream or spring—it

3. Emergency blanket. Emergency blankets are water-proof and reflect back 90% of body heat. They range in price of roughly $1 for the inexpensive version that does not last long, to around $9 for a much more durable version, big enough for two adults to huddle together (or for a parent to huddle with children).

4. Change of clothing and spare shoes.

A complete change of clothes from the skin out, including several sets of underwear, outerwear, seasonal hat and sensible shoes.

5. NOAA Weather Radio. In times of emergencies having accurate, wellvetted information is critical. A NOAA Weather radio can be a life-saver!

Judith is a geographer who has created and taught community disaster preparedness courses for more than 30 years, and is one of the authors of “Living on Shaky Ground: How to Survive Earthquakes and Tsunamis in Northern California. „

co-op community wellness

Wellness Picks

Compiled by Nicole Tipple, Arcata Wellness Department Head and Nerrissa Holt, Eureka Wellness Department Head

2.

1.

3.

4.

5.

8.

6.

7.

9.

11.

10.

www.northcoastco-足op.com 12

cook & save

By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

COOK

&

SAVE

Roasted Sweet Potato Salad with Spinach & Pecans Ingredients Dijon Mustard Vinaigrette • 1 shallot, peeled • 3 rounded tablespoons Dijon mustard • 1 tablespoon red wine vinegar • 2 tablespoons fresh lemon juice • 1/2 teaspoon salt • 2 tablespoons brown sugar • 3/4 cup extra virgin olive oil Toasted Pecans • 1cup pecan halves

T

he North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop recipes that include items from our sales flyer.

With Thanksgiving right around the corner we focused on a healthy recipe using fall sweet potatoes and bulk sale items. Related to neither the potato nor the yam, a sweet potato is actually a tuberous member of the morning glory family. There are two main varieties of sweet potato: orange-fleshed and yellow-fleshed. The orange-fleshed sweet potato has sweet, bright-orange flesh that takes on a creamy texture when cooked and is sometimes labeled as a yam. The yellow-fleshed variety is more mealy and less sweet compared to orange sweet potatoes, but are still delicious. Sweet potatoes are high in fiber and have Vitamins A & E and the minerals potassium and iron, yet are low in fat and sodium. If you keep sweet potatoes in a cool dry place, they should last up to a month or longer. Don’t refrigerate sweet potatoes for any length of time or they will develop a hard core and an ‘off’ flavor.

Roasted Sweet Potatoes • 3 medium sweet potatoes, peeled and chopped into ½ inch cubes • 2 tablespoons extra virgin olive oil • salt & pepper

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l | Nov 19-Dec

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Spinach Salad • 5 oz baby spinach • 1 cup dried cranberries

cranberries per lb $

3.19

reg. $3.89

INSTRUCTIONS

(serves 6-8) 1. Spread pecans onto a sheet pan. Roast 2. Turn the oven to 425° F to get it ready for pecans in pre-heated 375° F oven for 5 the sweet potatoes. minutes and then stir; roast an additional 3. Toss the cubed sweet potatoes with 5 minutes and stir again. They are done olive oil and a pinch of salt and pepper when they’re aromatic and a little darker and spread over a large baking sheet. 5. in color. Remove from the oven and let Roast 25 minutes until tender and a little cool. After pecans have cooled, roughly caramelized. chop and set aside.

4. While the sweet potatoes are roasting make the salad dressing. In a blender

13

November 2013

or using a bowl and immersion blender, add peeled shallot—pulse to chop. Add mustard, vinegar, lemon juice, salt, and sugar. Slowly add oil to emulsify.

Combine the spinach, sweet potatoes, toasted pecans and cranberries. Toss with 1/4 cup of the vinaigrette at a time until the desired amount of dressing is reached and serve.

cooperative community

Member Comment Board

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.

Win 40 Cans of Soups!

40 FOR40 Giveaway

A

utumn brings shorter periods of daylight and cooler evenings. It is the perfect time to enjoy a walk and come home to a quick, tasty dinner of soup, salad and garlic bread. To help you with meal preparation, we’ll be giving away 40 cans of Amy’s vegetarian soups this month. All of the cans have BPA free liners and are made with organic ingredients. This familyowned business started out in 1987 and has created over 88 amazing products ranging from frozen foods, snacks, pasta sauce and soup. They also have many products that are created for people with food preferences including gluten-free, lactose-free, peanut-free, soy-free, vegan and low sodium options. Come by either store and enter by November 30th to win!

www.northcoastco-­op.com 14

for the foodies on your list Gift Cards

North Coast Co-op Bakery open daily | 6 am-9 am

Now made from biodegradable, recyclable and Forest Stewardship Council Certified materials.

Available in values up to $500.

*see holiday hours

featuring organic ingredients

The Gobbler Panini

gluten free & vegan options available

All the Thanksgiving fixins’ in one sandwich made with all natural Premiere Roast Turkey or Field Roast Celebration Loaf, North Coast Bakery sliced sourdough, house made vegan stuffing and more

DELI

$

6.99 each

Board Activities

Co-op Sponsored Events

Board of Directors Meetings

Nov 21 Taste of the Holidays at the Arcata

Co-op members invited to attend.

Nov 14 | 6-8pm Co-op Community Kitchen, Arcata.

(Plaza Point building, across 8th Street from our Arcata store location) Dec. No Meeting Jan 23 | 6-8pm Co-op Community Kitchen, Eureka store location

Community Center from 5:00-8:00pm. The Co-op will be there with a sneak peak of their ready-made Thanksgiving meals, including gluten-free and vegan items and special EDNHU\ WUHDWV 7LFNHWV DUH DQG SURFHHGV JR WR EHQHÀW the Rotary Club of Arcata Sunrise Foundation.To purchase tickets visit website: www.arcatasunrise.org/toth or contact Ron Sharp at ron@orderwithin.org.

Co-op Action Committee

$ VHULHV RI DFWLYLWLHV WR EHQHÀW )RRG IRU 3HRSOH $ IXOO schedule can be found at www.foodforpeople.org.

Meets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www. northcoastco-op.com/about.htm

Finance Committee Meets quarterly.

No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm

Co-op Events

Nov 24-Jan1 Share the Spirit donate any amount at the register through January 1, 2014 and the Co-op will match your donation! Proceeds go to Food for People, our local food bank.

Nov-Jan Holiday Spirit and Food Fund Drive

Deadlines

Nov 30 Member Surveys due (see p. 3) Nov 30 40 for 40 Giveaway entries due (see p. 14) Jan 1 Last day to donate to Share the Spirit (see right)

Reminders

Nov 3 Daylight Saving ends. Set your clocks back one hour Nov 16 Last Farmer’s Market, Arcata Plaza

Holiday Hours

Nov 28 closed all day for Thanksgiving Dec 24 closed at 7pm for Christmas Eve Dec 25 closed all day for Christmas Dec 31 closed at 8 pm for New Year’s Eve Jan 1 open at 8am New Year’s Day

e r a h S

T

t i r i p he S

Nov. 24 - Jan. 1

Make a donation at the register to support our local food bank.

The Co-op will match all donations up to $5000!