CO-OP NEWS
21st Annual MLK, Jr. Day Event — Keeping the Dream Alive! — Monday, January 21, 7 pm COM MU NI T Y FOOD.COOP
•
JA N UA RY
2019
•
DETAILS ON BACK PAGE
FR EE
BOARD OF DIRECTORS REPORT
Board Meeting Summary BY JEAN ROGERS, BOARD ADMINISTRATOR
www.communityfood.coop 360-734-8158 Cordata Store 315 Westerly Road Bellingham WA 98226 Open daily 7 am–9 pm
Downtown Store 1220 N Forest Street Bellingham WA 98225 Open daily 7 am–10 pm
Co-op Bakery Café 405 E Holly Street Bellingham WA 98225 Open daily 7 am–7 pm
Community Food Co-op General Manager Adrienne Renz 360-734-8158 The Co-op Board of Directors Melissa Morin, Chair Caroline Kinsman, Vice Chair Phil Buri Margaret Gerard Brent Harrison Ceci Lopez Seth Mangold, staff representative Ryan Peters Randy Rydel Board of Directors Contact boardofdirectors@communityfood.coop 360-734-8158, ext. 216
From December 12, 2018 The meeting started with a finance training session presented by Jon Edholm, Finance Manager. The Board updated the Co-op officers, approving General Manager Adrienne Renz as
President, and removing former General Manager Jim Ashby as President. Directors approved a resolution to extend the Co-op investment share offering to the
closing date of April 14, 2019. This will be the only extension for this offering. The Board reviewed the current Naturipe boycott along with an update from the original
boycott requester, Community to Community Development (C2C). Directors agreed to suspend the Co-op boycott of Naturipe as of December 31, 2018, in solidarity with C2C’s timeline. The Board approved themes for two upcoming events: Salmon Recovery and Treaty Rights presentation by Darrell Hillaire on January 31 and The Good Food Promise, Bellingham School District on March 30 at the Co-op Annual Meeting. The meeting concluded with an update on Board candidate recruitment. MORE BOARD INFORMATION Complete minutes for this, and all Board meetings, and the governing policies are available at the service desk. Complete minutes are also posted at www.communityfood.coop. MEMBER INPUT: The first 10 minutes of every Board meeting are reserved for member input. Member-owners are welcome to attend the session or the full meeting. Hope to see you there.
Co-op News is produced by the Community Food Co-op and published eight times per year. Editor: Laura Steiger lauras@communityfood.coop Design: Matt Curtis mattc@communityfood.coop Opinions expressed in the Co-op News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or memberowners. 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.
Last Reminder: Co-op Now Seeking Board Candidates Application Deadline: January 19, 2019
D
o you want to help create the Coop’s future? If so, you should consider running for the Board of Directors. The Co-op Board elections will be held in March 2019. Stop by the service desk at either store and ask for a candidate packet. Attend a Board meeting and see the process in action. CONTACT Board Administrator Jean Rogers, 360-734-8158, ext. 311, or jeanr@communityfood.coop.
INVESTMENT SHARES
NEXT MEETING: January 10 at 7 pm, Cordata Store Roots Room, 315 Westerly Rd.
Board Meetings Meetings are on the second Wednesday of most months. 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 at 360-734-8158 or jeanr@communityfood. coop, by the first Monday of the month. Our 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
BOARD RECRUITMENT
Extension on Investment Shares Approved Children of the Setting Sun Productions presents
The Salmon Nation Story Thursday, January 31, 6–8 pm YWCA Ballroom, 1026 N Forest St A Board-hosted Co-op event Free—Registration Required
J
oin Children of the Setting Sun Productions for a special event to hear their story about the 2018 salmon season and the beautiful Salish Sea. Board-hosted events are a wonderful way to participate in a community conversation and meet the Co-op Board directors. Hearty appetizers and beverages catered by the Co-op deli. TO RESERVE YOUR SEAT, click on the event title in the Classes & Events tab at communityfood.coop. Please note that this event fills quickly. For more information, contact Jean at jeanr@communityfood.coop or 360-734-8158 ext. 311.
New Purchase Deadline: April 14, 2019
T
he Co-op Board of Directors approved a one-time-only extension for investment share purchases through April 14, 2019!
As of mid-December, 31 Co-op memberowners have invested a total of $798,500. Why invest in the Co-op? Cooperative Principle No. 3 is Member Economic Participation, and one of the unique characteristics of a co-op is the ability to raise capital from its member-owners. Just as the Co-op invests in the local economy, our member-owners can invest in us! IF YOU ARE INTERESTED in investing, request an Investment Shares packet via email at investment@communityfood.coop. Packets are also available at the service desk.
NUTRITION & HEALTHY RECIPES
Ask the Nutritionist: Keto What are your thoughts on the Ketogenic Diet? The Ketogenic Diet was first introduced in the early 1920s to mimic fasting as a treatment for epilepsy and is still used to treat epilepsy in children who do not respond well to standard drugs. Today, there is medical literature about using the keto diet as a treatment for other diseases that have a component of metabolic dysfunction such as certain types of cancer, obesity, diabetes, PCOS, and Alzheimer’s. HOW DOES IT WORK? Normally, our bodies break down carbohydrates into glucose molecules to fuel the body and the brain. The keto diet drastically reduces carbohydrate intake and replaces it with fat, which causes production of ketone bodies as a fuel source instead of glucose. When used to treat disease, the diet is usually administered under the close supervision of trained physicians and dietitians. WHAT DOES IT LOOK LIKE? A classic keto diet has a 4:1 ratio of four parts fat for one part protein and carbohydrate. This results in a diet that contains 90% of calories from fat, 4% of calories from carbohydrates, and 6% from protein. That is generally 20–50 grams of net carbs (total dietary fiber subtracted from total carbohydrates), 1.2–1.75 grams protein per kilogram of body weight, with the remaining calories from fat. The small amount of carbohydrates provides the necessary fuel for cells that rely solely on glucose for function, like red blood cells. The ketogenic diet is naturally gluten-free and can be made dairyfree if necessary. KETO AND WEIGHT LOSS The keto diet has been getting a lot of press due to its proposed benefits regarding weight loss in comparison to a low-fat highcarbohydrate diet. Short-term clinical trials found that followers of the keto diet vs. a low-fat diet have greater sustained weight loss after 12 months. Weight loss results are best maintained if subjects transitioned to a Mediterranean diet following the keto intervention. Scientists believe the higher-fat diet contributes to satiety, reduces hunger, and suppresses appetite. Unfortunately, there isn’t a study comparing a keto diet to a balanced diet (moderate amounts of both carbs and fat) for weight loss. CONTRAINDICATION AND SIDE EFFECTS Although the keto diet may work for short- and medium-term weight loss, and is used therapeutically, it may not be right for everyone. There is no research on the longterm effects of this diet, in part due to its lack of sustainability. The known side effects are also of concern, especially when individuals start a keto diet, without supervision of a physician or dietitian. Furthermore, upon initiation of the diet many individuals experience “keto flu.” Symptoms include
fatigue, general aching, muscle cramps, constipation, and dizziness. Side Effects Include: • Constipation and GI stress • Lethargy/poor exercise performance • Bad breath • Increased LDL/Cholesterol levels • Bone fracture and osteoporosis • Kidney stones • Gout • Hormonal imbalances – in women can result in irregular menstrual cycles • Dehydration • Micronutrient deficiencies – vitamin C, magnesium, selenium, copper, zinc, potassium, calcium Contraindications Include: • Vegan Diet • History of eating disorder • Impaired fat digestion • Poor nutritional status/malnutrition/recent history of rapid weight loss • History of pancreatitis, kidney failure, and liver disease • Gallbladder disease • Pregnancy and lactation • Gastroparesis • Inborn metabolic conditions DO YOU NEED TO GO KETO FOR WEIGHT LOSS OR OPTIMAL HEALTH? NO! Just because the keto diet can work for certain conditions does not make it appropriate for everyone. Some individuals may thrive on a very low-carb diet while others may not. Reducing carbohydrates can work therapeutically for certain conditions, but that does not mean carbohydrates caused the condition in the first place. Furthermore, although the keto diet has been shown to support certain health conditions, that doesn’t mean it is the only diet that can work. Hundreds of studies highlight the metabolic benefits of the Mediterranean diet including cancer prevention, weight loss, cardiovascular health, blood sugar control, and brain health. A few more things to consider: Some low-carb advocates falsely claim that hunter-gatherer communities consumed a very low carbohydrate diet. However, studies show they typically consumed between 3040% of calories from carbohydrates. Very low-carb diets may negatively impact the gut microbiome over the long term as they lack fibers and carbohydrates that beneficial bacteria use for fuel (prebiotics).
Not all carbohydrates are the same. Complex whole-food carbohydrates do not affect the body in the same way as refined carbohydrates. Most individuals do not need to eat in extremes for optimal health by limiting either carbohydrates or fat from their diet. Health is usually found when balance is achieved. A FEW QUESTIONS BEFORE YOU JUMP ON THE KETO DIET FOR WEIGHT LOSS Are you already following a whole-foods diet rich in fruits and vegetables (9–10 servings per day), with small amounts of quality grass-fed meats and wild-caught seafood, and quality fats like avocados, nuts, seeds, and unprocessed oils? If not, start here first! How much alcohol are you drinking every week? Even just wine can negatively impact your health and weight loss goals. Are you prioritizing sleep? Lack of sleep can increase hunger hormones and contribute to inflammation. What is your stress level? Stress plays a huge role in health, wellness, and optimal weight. How active are you? Moving your body reduces appetite, relieves stress, increases feelings of wellness, and increases metabolic rate. Finding the right balance between too little and too much is essential. Have you tried adjusting your carbohydrate intake in relation to your activity level? Consider this before a very low-carb approach. Are you already following a lower carb diet and without improvement in your health goals? If yes, perhaps you need to eat MORE whole food carbs, not less! Is this another yo-yo diet? You might find quick results on the keto diet due to initial water weight loss, but is it realistic to continue long term given the cost of test strips, weighing food all the time, and limiting enjoyment in food? Do you already have anxiety around food or disordered eating? A keto diet can encourage disordered eating, food fear, and increased social anxiety. CONCLUSION The keto diet is very restrictive and not for everyone. It can be therapeutic in certain cases, but needs to be closely monitored and eventually transitioned to a more wholefoods Mediterranean-type lifestyle for the effects to be sustainable. For most individuals, transitioning to a quality whole-foods diet moderate in complex carbohydrates (30–40% of calories), cooking from scratch, and eatingin more frequently will provide the desired health benefits. If the keto diet is something you are interested in, work with a qualified health care provider to ensure you are not harming yourself in the long term. Don’t let someone else’s experience dictate how you think you should feel. Listen to your body and watch for changes that may indicate if a very low-carb diet is the right fit for you.
Selva Wohlgemuth REGISTERED DIETITIAN & NUTRITIONIST
HAVE QUESTIONS? Send them to contact@happybellynutritionist.com. Learn more about Selva’s approach to general health and well-being at www.happybellynutritionist.com, and see her recipes and other kitchen tips at www.poppiesandpapayas.com.
Photo by Selva Wohlgemuth
Classic Ketogenic Breakfast Egg Scramble INGREDIENTS 1¼ large eggs (60g) 2½ tablespoons heavy cream (30g) 2½ tablespoons butter (35g) 1 cup chopped baby spinach (30g) 1/3 avocado, diced (50g) Optional: sprinkle chopped parsley (1g) DIRECTIONS: Whisk together the egg and the heavy cream. Heat a pan over medium low heat and add the butter. Gentle sauté the spinach in the butter. Pour in the egg and cream mixture. Season with salt and pepper to taste. Stir and cook until done. Transfer to a plate and top with diced avocado and sprinkle with optional chopped parsley.
Who is a Community Cooperator?
2018 Cooperators of the Year
They are people in our community that:
Bring people together.
Explore common values.
Create a sense of community.
Publicly share their knowledge, wisdom, and skills with others in the community.
Improve the quality of life in Whatcom County
Upcoming event at BRUNA press + archive Black History Month 2019 Saturday, Feb. 23, 5 to 8 pm History, art, poetry, fashion, and food. Commemorate the rich Black heritage in Whatcom County.
Kristina Lee Podesva BY AMANDA GRELOCK, CO-OP STAFF AND FRIEND AND COLLEAGUE OF KRISTINA
N
ot many people can move to a new place and build a strong community in a short amount of time, which says a lot about a person’s magnetism. In 2015, Kristina Lee Podesva moved to Bellingham from San Francisco with hopes to make a positive and impactful change on a local level and has done so by founding BRUNA press + archive located at 221 Prospect Street. Kristina is an artist, writer, editor, and teacher. Her vision for how to show up in community is inspiring because it weaves in art, culture, community action, and collective wisdom. She is a powerful member in our community who holds space for the unspoken and unsung stories that reflect our larger worlds.
The mission of BRUNA press + archive, as stated on their website, is to “host and create unanticipated cultural conversations.” At BRUNA you can attend a host of public events such as artist talks and performances, explore the public archive, or sit in the reading space untangling the intersection of art and writing. Building community is the heart of BRUNA, and that is why so much time is spent hosting artist retreats and residencies. Cooperation and community is at the core of what Kristina brings to BRUNA press + archive, which then ripples throughout Bellingham. To quote Kristina’s reflection on prioritizing collective wisdom, “For once can we step away from the ladder of knowledge
and sip from the collective soup of wisdom.” Keep an eye out for the events that BRUNA will be hosting that reflect the sentiments of that quote. To give you a taste of BRUNA’s genius, attend an ongoing monthly full moon gathering led by Lummi Elder William John X’welwelat’se titled Coast Salish Concepts of Time + Space. The series received partial support from a 2017 Co-op Member Affairs Committee grant. Kristina’s vision and passion have brought so many people together, and we cannot say enough about her or her work. That is why she is a perfect community member to receive the 2018 Cooperator Award.
We are happy to acknowledge two Cooperator Award recipients this year.
Read these short profiles for a glimpse into the impressive accomplishments of the 2018 Cooperators of the Year!
Congratulations to the 2018 Cooperator Award nominees! Every one of this year’s 36 nominees contributes to and improves our community. We are thankful for all the cooperators in our lives! We are also thankful to everyone who took the time to nominate these exceptional people for the recognition they deserve. Alex McIntyre Alicia Deaton Amanda Grelock Bre Snodgrass Chris S (no last name, but the nomination said Chris is great with kids) Cindy Reuther Dave Brogan of Bellingham Bay Builders Donna Nygren Dr. Hollie Levine Dr. Breyan Haizlip Ed & Beth Wood Etalia Slominski Ian Carroll Jessica Bee Kelly Morgan Kody Bosch Lacy Kemp Lance & Colleen Illman and Andrew Harris of Second WakeUp House
Neah Monteiro
Larry Lober Matthew Mead
BY SETH MANGOLD, CO-OP STAFF AND FRIEND OF NEAH
H
aving grown up in Bellingham, Neah has always had a deep appreciation for our little corner of the world. After graduating from college on the East Coast, she spent a year in Romania as a Fulbright fellow. While living and working in Philadelphia as a writer and editor, Neah felt it was hard to grasp a deep sense of community as a transplant and decided to return home. And we are so lucky she did! You may know Neah from her role as the Executive Director of the Whatcom Peace and Justice Center (WPJC). As the lone staff person, she oversees all WPJC programs such as Alternatives to Military Service, an in-school tabling initiative to provide students with information on paths to success that don’t involve joining the armed forces. WPJC also offers educational trainings on undoing systemic
oppression, anti-racism, military spending, legislative advocacy, and nonviolent protesting. In September, the WPJC hosted an event to celebrate International Day of Peace. Neah was able to bring people together to promote the event, coordinate volunteers, book speakers and artists, and organize other groups that work to create a peaceful world. Attendants were inspired by a vision for a just and equitable world. She acknowledged the leadership of our youth, which will be needed to carry out this vision. On top of such a huge job as a head of a nonprofit organization, Neah also serves on the board of directors of the Bellingham Food Bank. She brings a keen understanding of the intersectionality between the often backwards societal and governmental
Micki Jackson priorities and the causes of hunger in our communities. Neah also has a strong connection to food because she loves to grow as much of her own food as possible. She even raises a few goats for milking and making cheese. Neah says, “our main responsibility is to take care of each other ... the easiest way to do that is showing kindness to one another.” Seeing other people’s perspectives and hearing from those most marginalized is a necessary step in achieving that goal for her. It’s clear through all of her work in our community that Neah embodies the cooperative spirit and does so humbly. We couldn’t agree more with one of her nominations that stated “Neah is a gem.” It’s always an honor to honor those who do so much for us and others. Thank you, Neah!
Octavio Chacon Ramon Torres Ranger Kidwell-Ross Rev. Paul Beckel of Bellingham Unitarian Fellowship Seth Mangold Stephen Gruenheit Tallie Jones Terrance Morris The Blaine Wash House Ticker Ba-Aye Tiffany Anderson Trisha (no last name, but the nomination said Trisha creates a sense of community) Wyatt Beazer
Staff pick
new
NutriBiotic Products
“NutriBiotic powder is a natural antibiotic that is great for rashes or as a foot powder. The ear drops help to keep away ear infections. I also use the hand soap at home during cold season.”
Vegan Rob’s Probiotic Puffs Crunch your veggies! Want a little extra heat? Try the Dragon Puffs. Gluten-free and non-GMO.
Topo Chico Sparkling Water Natural mineral composition with zero calories and refreshing natural flavors.
dragon puffs, cauliflower puffs, Brussel sprout puffs $2.99 ea. 3.5 oz
lime, grapefruit, plain $4.49 per four-pack
Caulipower Frozen Pizzas Less than half the sugar of other leading gluten-free pizzas and higher in protein, fiber, and vitamins.
Kris Buettner Outreach Team
$11.99 pepperoni, $9.99 veggie
Peel into Citrus Season Now is the perfect time to enjoy the juicy, peak-season goodness of citrus. Get your vitamin C the old-fashioned way ... from fresh food!
BUDDHA'S HAND
Minimal juice or flesh. Used for zesting, baking, or can be candied.
NAVEL ORANGES
Bright orange skin. Balance of sweetness and acidity. Very juicy.
CARA CARA NAVEL ORANGES
Pink flesh. Sweetness balanced by a mild strawberry to cranberry-like finish.
The Co-op is grateful to work with organic citrus growers that go beyond the ordinary to provide us with unique varieties of citrus that boast great flavor and mouth-watering juiciness. Stop by the Co-op produce department and discover your new favorite variety of citrus. This is only a sample of the juicy goodness available.
BLOOD ORANGES
Striped-red-orange to dark burgundy flesh. Seedless. Taste is reminiscent of raspberries, plums, and pomegranates.
MINNEOLA TANGELO
Cross between a tangerine and grapefruit. Sweet orange flavor with tang of a tangerine.
KUMQUATS
Delicious, sweet yet tangy. Can be eaten completely including the peel.
RIO STAR GRAPEFRUIT
Overall blush on exterior peel with a deep red interior color. Distinctly sweet taste and juiciness.
TDE MANDARINS
Cross of a Temple tangor, a Dancy mandarin, and an Encore mandarin. Deep orange rind color. Very sweet and rich flavor.
POMMELOS
Slightly sweet mild grapefruit flavor without bitterness and very little acidity. Pith around segments is bitter.
Community Shopping Day
shop on January’s SEED recipient
Saturday, January
19
The HomesNow! Winter Haven team gathers for a meeting. Jim Peterson (lower left), president of HomesNow!, has often shared his gratitude for the community support and the dedicated team of volunteers that made Winter Haven possible.
HomesNOW! Bellingham
At left, HomesNow! teams up with United Way Project Homeless Connect, an annual event that connects people experiencing homelessness with needed goods and services.
HomesNOW! works to solve homelessness one person at a time. Their plan is simple: housing first; then help homeless individuals find support services such as mental health counseling, job training, and drug & alcohol treatment as needed. SEED funds will support Winter Haven, the 90-day City of Bellingham-sanctioned emergency winter shelter. A community for tents that provides residents with a secure, stable location to live and store their belongings during the coldest time of the year. LEARN MORE, DONATE, OR VOLUNTEER at homesnow.org or @homesnownotlater on Facebook. Contact: admin@homesnow.org.
Photos courtesy of HomesNOW! by a collective of volunteers contributing to social media.
recent 2% Saturday
2%
of the day’s total sales will be donated
ROUND UP your purchase amount and Donate the Difference at any Co-op register throughout the month.
donations
$2,125
$2,354
$2,107
Whatcom Dispute Resolution Center
Community to Community Development
Humanitas Ministry
October
December
November COMMUNIT Y FOOD CO - OP
annual meeting & party MORE THAN JUST A GROCERY STORE
SATURDAY
DOORS OPEN AT 5 PM
ANNUAL CO-OP AWARDS
2018 Co-op Volunteer of the Year BY KARL MEYER, OUTREACH COORDINATOR
Congratulations to the 2018 Co-op Volunteer of the Year—Jenny Maida-Young!
J
enny is the best volunteer ever! Some years back I selected Jenny and her partner Bill as the co-volunteers of the year, but this year I wanted to acknowledge Jenny on her own and acknowledge her ongoing contributions. Jenny grew up in San Francisco, raised two sons in the Santa Cruz mountains, and taught preschool and special education in the Bay Area. Shortly after arriving in Bellingham, she became a member of our co-op. Jenny is old-school co-op, and we are fortunate to have her as part of our co-op and greater community. The following highlights some current volunteer opportunities at the Co-op, and Jenny has pretty much done them all. The Co-op Annual Meeting and Party presents our greatest need for volunteers (save the date for March 30 at the Bellingham Cruise Terminal). I have been coordinating the volunteers and helping to organize the AMP going on seven years and every year I count on Jenny for her solid work at this event. She has also volunteered at several smaller Co-op events: The Hootenanny Farm Fund benefit, MLK Jr. Day Open Mic, and Co-op Board-hosted member engagement events to name a few. In addition to currently volunteering in her favorite area of the store—the bulk department—she has contributed by inserting Healthy Connections class flyers in the Co-op News, directing traffic during the parking lot construction at the Downtown store, and she even recently called
my attention to a loud malfunctioning fan in the deli mezzanine! She also participates in a variety of volunteer opportunities in the community. For the past several years, Jenny has volunteered with the Bellingham Human Rights Film Festival, which happens to be our February SEED recipient. This annual free documentary film festival takes place every February (details in the right hand column). Thank you Jenny. It is a pleasure to know you! I would also like to note and thank the newsletter insert and delivery volunteers, and the bulletin board organizers. Please contact me at karlm@communityfood.coop if you are interested in helping at events or with other volunteer opportunities.
Bellingham Human Rights Film Festival February 21–March 2 Don’t miss the 19th annual Bellingham Human Rights Film Festival, opening at the Pickford Film Center on February 21 and continuing at community venues through March 2. Find a schedule of all the free documentary films @BHRFF on Facebook or at bhrff.webs.com in early January.
More ways to get involved As part of my ongoing efforts as the Co-op volunteer coordinator, I hope to make a more concentrated effort to connect our Co-op community with some compelling county-wide volunteer opportunities.
National MLK Day of Service Monday, January 21 Several community groups will host volunteer activities. One opportunity is to join Co-op staff at Maritime Heritage Park from 10 am to 1 pm for a work party co-hosted by Nooksack Salmon Enhancement Association and City of Bellingham Parks and Recreation. Details on this and other MLK Day of Service volunteer opportunities at whatcomvolunteer.org.
CO-OP BAKERY CAFÉ
Paddle to Lummi
SUNDAY
DEC. 30 Sing, play, or read your stuff every last Sunday of the month!
5-7 PM
405 E. Holly Street
July 24–28, 2019 This is another very special event I would like to share with you. Canoes representing Native Nations from throughout the Salish Sea and West Coast will journey to the Lummi Stommish Grounds. Contact Beth Brownfield at bethbrownf@aol.com for information about the event and ways in which you can participate.
HEALTHY CONNECTIONS
CLASSES Bone Health with Jim Ehmke
Tuesday, Jan. 8, 6:30–8:30 pm Cordata • reg. at CO-OP • $5
A Sea Change with Sandy Lawrence, MD
Wednesday, Jan. 16, 6:30–7:45 pm Downtown • reg. at CO-OP • free
with Samantha Ferraro
With Jennie Goforth
Tuesday, Jan. 29, 6:30–9 pm
Monday, Feb. 18, 6:30–8 pm
Downtown • reg. at WCC • $45
Downtown • reg. at WCC • $29
Self-Hypnosis
Tastes of Thailand
with Erika Flint
with Robert Fong
Wednesday, Jan. 30, 6:30–8 pm
Tuesday, Feb. 19, 6:30–9 pm
Cordata • reg. at CO-OP • $10
Downtown • reg. at WCC • $55
Sheet Pan Dinners with Cindy McKinney
Thursday, Jan. 17, 6:30–9 pm
Thursday, Jan. 31, 6:30–9 pm
Downtown • reg. at WCC • $45
Downtown • reg. at WCC • $45
Tuesday, Jan. 22, 6:30–8:30 pm
Parisian Bistro with Karina Davidson
Monday, Feb. 4, 6:30–9 pm Cordata • reg. at WCC • $55
Cordata • reg. at CO-OP • $5
Introduction to Nonviolent Communication with Alan Seid
Tuesday, Jan. 22, 6:30–9 pm Downtown • reg. at CO-OP • $20
How to Read Blood Test Results with Jim Ehmke
Tuesday, Feb. 5, 6:30–8:30 pm Cordata • reg. at CO-OP • $5
Chinese New Year with Robert Fong
Salish Sea Intertidal Life: the Invertebrates with David Drummond
Wednesday, Jan. 23, 6:30–8:30 pm Downtown • reg. at CO-OP • $10
Wednesday, Feb. 6, 6:30–9 pm Downtown • reg. at WCC • $69
Mexican Kitchen: El Dia de Amor With Ana Jackson
En Hiver with Karina Davidson
Thursday, Jan. 24, 6:30–9 pm Cordata • reg. at WCC • $55
Thursday Feb. 7, 6:30–9:30 pm Downtown • reg. at WCC • $49
Smorgasbord with Jesse Otero
Get to Know Your Digestive Type with Isabel Castro
Thursday, Jan. 24, 6:30–8 pm Downtown • reg. at CO-OP • $5
Monday, Feb. 11, 6:30–9 pm Downtown • reg. at WCC • $45
Introduction to Ayurvedic Cooking With Bharti Nagal
Cook Once, Eat Twice with Sara Southerland
Monday, Jan. 28, 6:30–9 pm Downtown • reg. at WCC • $35
• Pick up a class schedule in the store.
Fermentation: Winter and Beyond
with Karina Davidson
with Jim Ehmke
• Visit www.communityfood.coop and click on the “Classes & Events” tab on the left column.
Mediterranean Weeknight Menu
Winter Soups for the Body and Soul
Natural Approaches to Cancer Care
For class listings with full descriptions:
Tuesday, Feb. 12, 6:30–9 pm Downtown • reg. at WCC • $45
Nutritional Management of Pain and Inflammation with Karl Mincin, CN
Wednesday, Feb. 20, 6:30–8:30 pm
LOCATIONS: Downtown = Co-op Connections Building, 405 E Holly St. Cordata = Roots Room at the Cordata store, 315 Westerly Rd. REGISTRATION: CO-OP = register online at www.communityfood.coop WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com. QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.
The Origins of Coffee
All About CBD
with Hayley Forney
with Christy King
Saturday, March 2, 10–11:30 am
Thursday, March 14, 6:30–8:30 pm
Downtown • reg. at CO-OP • $20
Downtown • reg. at CO-OP • $5
Mardi Gras!
Ancient Acupressure for Modern Self-Care
with Jesse Otero
Monday, March 4, 6:30–9 pm Downtown • reg. at WCC • $45
with Robert Fong
Tuesday, March 5, 6:30–9 pm Cordata • reg. at WCC • $79
Less Distraction, More Focus With Bruce Hostetter
Calypso Kitchen: Caribbean Comfort
Downtown • reg. at CO-OP • $5
Thursday, Feb. 21, 6:30–9:30 pm
Wednesday, March 6, 6:30–8:30 pm
Mediterranean Vegetarian Menu
Downtown • reg. at WCC • $45
with Samantha Ferraro
Winter Preservation and Culinary Delights
Downtown • reg. at WCC • $45
with Jennie Goforth
Monday, Feb. 25, 6:30–8 pm Downtown • reg. at WCC • $29
Ayurvedic Kitchen with Bharti Nagal
Tuesday, Feb. 26, 6:30–9 pm Downtown • reg. at WCC • $45
Take Control of Your Intestinal Health with Jim Ehmke
Tuesday, Feb. 26, 6:30–8:30 pm Cordata • reg at CO-OP • $5
Traditional Italian Dinner with Cindy McKinney
Thursday, Feb. 28, 6:30–9 pm Downtown • reg. at WCC • $45
Monday, March 18, 6:30–7:30 pm Cordata • reg. at CO-OP • $5
Food and Wine Pairing
Downtown • reg. at CO-OP • $5
with Sarah Chan
with Matthew Stuckey, LAc
Thursday, March 7, 6:30–9 pm
Mixed Meditative Arts with Julia L. Bonsignore
Monday, March 11, 6:30–8:30 pm Downtown • reg. at CO-OP • $5
Peruvian Cuisine With Antonio Diaz
Tuesday, March 12, 6:30–9 pm Downtown • reg. at WCC •$45
Take Control of Your Own Immune Health with Jim Ehmke, CN
Tuesday, March 12, 6:30–8:30 pm Cordata • reg at CO-OP • $5
Co-op Walk, Nutrition Talk with Michelle Smith
Wednesday, March 13 6:30–8 pm Downtown • reg. at CO-OP • free
Flavors of the Philippines with Robert Fong
Tuesday, March 19, 6:30–9 pm Downtown • reg. at WCC • $49
Balanced Plant-based Living with Michelle Smith
Wednesday, March 20 6:30–8 pm Downtown • reg. at CO-OP • $10
Native American Flute Workshop with Peter Ali
Thursday, March 21 6:30–8 pm Downtown • reg at CO-OP • donations accepted
Take Control of Your Own Hormonal Health with Jim Ehmke, CN
Tuesday, March 26, 6:30–8:30 pm Cordata • reg at CO-OP • $5
Advanced Care Planning for Dementia with Adrienne Doucette and Denise Weeks
Thursday, March 28, 6:30–8 pm Downtown • reg at CO-OP • $5 or free
HEALTHY CONNECTIONS CLASSES: INSTRUCTOR PROFILE
Choose Health with Jim Ehmke BY LAURA STEIGER, OUTREACH TEAM
Jim Ehmke has been in the nutrition and health field since the 1970s, when knowledge that we now take for granted—like the health benefits of dietary fiber—was considered unsubstantiated and even controversial. Fiber! Really, 1970s?!
H
is interest in health and nutrition naturally flowed from his experience with several persistent childhood maladies and an utter lack of useful information regarding the causes, including a leukemia misdiagnosis, or possible treatments. As a young adult, he developed an interest in natural foods and pursued a degree in nutrition. He served on the first Board of Directors at Outpost Natural Food Co-op in Milwaukee, Wisconsin, when board directors were selected by drawing straws … spaghetti straws! He was also involved in the formative days of the Wisconsin Natural Food Associates, an early champion of organic growers. That was when he met his mentor, Victor Earl Irons, and to this day Ehmke still abides by Irons’ basic philosophy: “Eat only those foods that will spoil or rot, but eat them before they do.” In partnership with his wife, Karen Walker Ehmke, a registered dietitian, he founded the first integrative health practice in Wisconsin, originally named Wholistic Services. That’s “wholistic” with a “w”—not the customary “holistic”— because Ehmke believes in an integrative health philosophy encompassing the whole. The business grew into a health detective practice, serving clients with challenging health conditions that didn’t respond to conventional therapy
and expanded to employ a wide range of innovative health practitioners. Ehmke’s Healthy Connections class series, Take Control of Your Health, has consistently been among the most popular at the Co-op since he started offering classes in 2009. The series has a theme of empowerment—understanding how your body works and how you can confidently take responsibility for your own health choices. Rather than a static lecture format for his classes, class content develops organically based on the interest and knowledge base of the people attending. That is likely one reason people often repeat his classes two or more times and learn something new at each session. “The classes are also fun! We have a lot of laughs. It’s entertaining,” said Ehmke. A few of Ehmke’s class participants have become diligent researchers and experts in their own rights and are invited to share their newfound expertise during class. Ehmke is also tutoring and mentoring some aspiring nutritionists and naturopaths. His basic philosophy: “You have a choice. How you think. What you feel. You can choose to take control of your health and your thinking process. If you don’t choose, then you’ve chosen not to,” said Ehmke.
“We learn so little—next to nothing—about our bodies in K–12 education. There is no fundamental basic education on the body. How can we go through all this education and still know nothing about how our bodies function? People come back to my classes to get the 8th grade education that they never got before.” Get educated and take control of your health! Start by attending one of Jim Ehmke’s Healthy Connections classes or attend one or more of the Co-op Wellness Talks hosted by Ehmke and a variety of other health and wellness experts during Focus on Health: Wellness Day at the Downtown Co-op on January 12 from 1 to 3 pm. JIM EHMKE is a licensed clinical nutritionist and health counselor in Bellingham. Learn more at goodtothelastdrop.com.
COMMUNITY EVENTS
Focus on Health: Wellness Day at the Downtown Co-op Store The Co-op wishes you a happy and healthy New Year, and to give you a head start on your best health, we invite you to join us for Wellness Day. Saturday, January 12, 1–3 pm Downtown Store Free, everyone welcome
Focus Health
ON In the Downtown store: • Samples and information from local vendors including Booda Organics, Country Life Vitamins, Garden of Life, Andalou, and Nordic Naturals. • Tasty treats (like smoothies) from various Co-op departments. • Chair massage by Dora Keating, ND/LMT, from The Shanti Center. • Information from Whatcom Alliance for Health Advancement (WAHA) regarding health care, open enrollment, and general health education. • Chat with Jim Ehmke, popular Co-op Healthy Connections wellness class instructor.
In the Co-op Connections classroom (across the street from the Downtown store): Co-op Wellness Talks featuring Co-op Healthy Connection class instructors and local health practitioners. Attend one session, or join us for the entire series! • 1 pm: Brain Health with Jim Ehmke, clinical nutritionist. Learn proactive ways to enhance memory and prevent Alzheimer’s. • 1:20 pm: Current Trends in Health Care with Michael A. Gregory, advanced registered nurse practitioner. Michael believes in a proactive approach to health and fitness. He encourages patients to make healthy food choices that complement an active lifestyle. • 1:40 pm: Tips for a Deliciously Balanced Plant-based Diet with Michelle Smith, registered dietitian nutritionist and nutrition coach. Learn simple ways to adopt a more plant-based way of eating with simple and practical steps. • 2 pm: Hemp and Wellness with Christy King, Cordata wellness team. Learn about the health benefits of hempseed oil and CBD oil, a non-psychoactive cannabis extract, and the body’s endocannabinoid system, cannabinoid receptors, and more. • 2:20 pm: Stress & Digestion with Isabel Castro, certified ayurvedic practitioner. Learn simple stress-relieving tips to enhance digestion and feel more nourished after meals. • 2:40 pm: Rapid Relaxation with Hypnosis with Erika Flint, board certified hypnotist and accredited certified professional hypnotherapy instructor. Learn to reduce the sensation of anxiety, and stay in control and think clearly in stressful situations.
MLK JR. DAY EVENTS
21st Annual MLK, Jr. Day Event —Keeping the Dream Alive! Monday, January 21, 7 pm Bellingham Unitarian Fellowship
Opening Song—Joshua Olsen from the Nooksack Nation shares the Nooksack Honor Song.
(New location!) 1207 Ellsworth Street Free. Everyone welcome.
I
n honor of Rev. Dr. Martin Luther King Jr., the Community Food Co-op hosts Keeping the Dream Alive! On this evening, we celebrate Dr. King’s notion of a “Beloved Community,” with ceremony, song, presentations, and community sharing. As this annual event continues to evolve, we are excited to move to Bellingham Unitarian Fellowship to better accommodate our increasing attendance and celebration of Dr. King. Please join us in celebration on this special evening! As always, we invite the community to share a poem, story, or song focused on diversity, human rights, or related issues as part of the evening. Please limit your presentation to three minutes or less, to leave time for others to share. Contact karlm@communityfood.coop to sign up. DETAILS at communityfood.coop and @CommunityFoodCoopBellingham on Facebook.
21st Rev. Dr. Martin Luther King, Jr. ANNUAL
Human Rights Saturday Conference
Nurturing a People’s Keynote:
Let’s Get to the Root of Racial Injustice
Values
Whatcom Human Rights Task Force 21st Annual Rev. Dr. Martin Luther King, Jr. Saturday Conference “Remaining Awake Together: Nurturing a Revolution of Values” Saturday, January 19, 9 am–4 pm Whatcom Community College, Syre Student Center, 235 W. Kellogg Road All ages. Free. Complimentary refreshments. Food vendors with lunch options for purchase.
Whatcom Community College, Syre Student Center
SATURDAY, JANUARY 19 , 2019
whatcomhrtf@gmail.com www.mlkconference.org f: @whrtf.org
Presented by WHATCOM HUMAN RIGHTS TASK FORCE
Hosted by
@
Sponsors * Chuckanut Health Foundation * * Community Food Coop * * National Association of Social Workers * * Whatcom Peace & Justice Center * * Veterans for Peace * village books *
The Peoples’ Keynote, “Let’s Get to the Root of Racial Injustice,” takes the form of a conversation that centers on the voices and experiences of impacted communities. Skill-building workshops follow, facilitated by community educators and activists. INFORMATION AT mlkconference.org, whatcomhrtf@gmail.com, or 360-389-3898.
www.communityfood.coop
360-734-8158
EVENT HIGHLIGHTS
Welcoming Presentation—William John Xwelwelat’se, Lummi elder, shares a crosscultural experience welcoming all to the territory of the Coast Salish people. Keynote Presentation—Terrance Morris, co-facilitator of Black Lives Matter Bellingham presents Moving Diversity Forward: How to Go From Well-Meaning to Well-Doing. Special Musical Guest—Checo Tohomaso, soul gospel choir director who has toured with Motown legend Marvin Gaye and performed at our previous MLK Jr. Day events, will lead us in song. Host—Amanda Grelock, Co-op Equity Diversity and Inclusion coordinator.
First Annual Rev. Dr. Martin Luther King, Jr. Unity Ball Saturday, January 19, 7 pm to midnight The Majestic, 1027 N Forest Street Tickets: $25/person; $45/couple Information and tickets at mlkunityball2019.brownpapertickets.com Contact: mlkunityball@gmail.com Taken from a message that Rev. Dr. Martin Luther King, Jr. gave at Mason Temple in Memphis, Tennessee, on April 3, 1968, the theme of this year’s ball is Celebrate Yourself Like Never Before. A portion of net proceeds from ticket sales will be donated to the International Inclusive Empowerment Society, a local nonprofit that empowers vulnerable immigrants and refugees. LEARN MORE AT interinclusiveempowermentsociety.org.