COUPON INSIDE!
In Season WINTER 2018
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Groundhog Day
13
Mardi Gras/Fat Tuesday
14
Valentine's Day
4
STRETCHING OUR EDGES ON RACE & PRIVILEGE
Community Shopping Day
Shop today and support our community! Growing Alliances will receive 2% of the day’s sales and 100% of register donations made during February.
Town Hall: Dialogue on Diversity, Equity, and Inclusion at the Community Food Co-op Details in stores and online.
Community Event
Let’s Talk: Stretching Our Edges on Race and Privilege
Chinese New Year: Year of the Dog
Information at bit.ly/letstalkbham.
MARCH
Vote in the Board of Directors election March 1–24.
Board of Directors Event
16
1
Vote
22
Super Bowl
11
17
BOARD OF DIRECTORS
ELECTION
VOTE! voting begins
March 1
10
MARCH
28
St. Paddy's Day Sample-tacular at the Cordata store!
In Season, Winter 2018
Board of Directors
Editor, Laura Steiger lauras@communityfood.coop Design/Production, Habiba Sial Printed on 30% PCW recycled paper. Back issues on website. Acceptance of advertising does not indicate endorsement by the Co-op. Nutrition and health information provided for informational purposes only; consult a licensed practitioner.
The Co-op is Whatcom County’s only member-owned grocer. Member-owners are welcome at Board of Directors and Member Affairs Committee meetings. Board Administrator, Jean Rogers jeanr@communityfood.coop or 360-734-8158, ext. 311.
Member Affairs Committee Meeting
Meeting and event details at communityfood.coop.
Cordata Store 315 Westerly Road Bellingham WA 98226 Open daily 7 am –9 pm
communityfood.coop 360-734-8158
Everyone Can Shop Anyone Can Join
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
You're invited! COMMUNITY FOOD CO-OP
SATURDAY
ANNUAL MEETING & PARTY MARCH 24 5 to 10 pm
BELLINGHAM CRUISE TERMINAL
355 Harris Avenue in Fairhaven
EQUITY & CHANGE IN THE
FOOD SYSTEM
DOORS OPEN AT 5 PM BUFFET STARTS AT 5:30 PM CO-OP CATERED • UNTIL IT’S GONE
MEETING 6:15 TO 7:45 PM BOARD CANDIDATE INTRODUCTIONS WHAT’S UP AT THE CO-OP EQUITY & CHANGE IN THE FOOD SYSTEM
BLUES BY TWO 5 TO 6:15 PM & FUN KIDS CIRCUS SHOW 7 TO 7:45 PM
DANCING 8 TO 9:30 PM LATIN DANCE FUSION WITH DJ ANTONIO DIAZ AND SPECIAL GUEST HEATHER HAUGLAND INSTRUCTION BY RUMBA NORTHWEST
NO PARTNER OR EXPERIENCE NECESSARY
The Co-op presents a special St. Paddy’s Day preview! food and beverage samples • fun kids activities • live music • special deals and exciting surprises •
Colored frostings are created in-house using plant-based, all-natural products from India Tree. They are 100% free of corn syrup and synthetic dyes.
The bakery team makes every recipe by hand—cracking every egg, decorating every item, and packaging every dessert to make each treat as beautiful as it is delicious.
I Heart You & Chocolate Cake
Two Hearts Cheesecake
A perfect dessert for sharing with a valentine. Our unabashedly delicious chocolate cake is covered with our decadent housemade chocolate ganache and beautifully decorated for a love-inspired day.
An adorable rich and creamy vanilla mini cheesecake decorated with two raspberry sauce hearts. Beware! Due to extreme deliciousness you may want to buy two to ensure sharing. This gluten-free cheesecake features local dairy and eggs. The raspberries are from Barbie's Berries in Ferndale!
Our icing is naturally colored with food-based dyes.
Made with fair trade chocolate, local eggs, and organic flour, sugar, and eggs.
To maximize flavor and freshness, we make our delicious gluten-free graham crust in house from scratch.
photos by Matt Curtis
Like all the housemade sweets and savories from our bakery, every syrup, frosting, ganache, and embellishment is 100% free of artificial colors, flavors, and GMOs.
The bakery team is skilled at hand-decorating and can fulfill nearly any heart’s desire with a custom order.
Bleeding Heart
Chocolate Pot de Crème & Raspberry Vanilla Cheesecake
Our perennial Valentine’s Day (or any day) favorite. Moist, scratchbaked chocolate cake filled with our housemade raspberry sauce made with local berries, enrobed in vegan housemade chocolate ganache, and finished with a chocolate drizzle. It is sure to capture you or your valentine’s heart. It's vegan. Really. We swear.
What is chocolate pot de crème? It’s not mousse, it’s not cake, it’s a melt-in-your-mouth chocolate dream come true! When paired with our New York style cheesecake kissed with hints of vanilla and raspberry—dessert perfection!
Gluten-free.
Local raspberries and fair trade chocolate are the perfect combo.
Vendor Profile
Hummingbird Wholesale Karl started making cargo bike deliveries for Hummingbird in 2001. Since then, the bike delivery team has grown to three people and two cargo bikes with trailers. Now, nearly all local deliveries in Eugene, Oregon, are done by bike. In 2017 the bike team: made 1,800+ bike deliveries, peddled more than 1,000 miles, and hauled 300,000+ pounds of product. BY TIM FLORES, DOWNTOWN BULK DEPARTMENT
“What if, like the hummingbird, all people would sip the nectar of the earth without harming the flower? Is it possible? At Hummingbird we know it is possible.” hen you spend time shopping in our bulk department, and This small family-owned company states that it is “taking large among our grocery shelves, you will start to notice the steps to achieve a tiny footprint and zero waste.” For example, a bright yellow labels identifying products from lower carbon footprint is achieved by delivering Hummingbird Wholesale of Eugene, Oregon. We up to 2,000 pounds per delivery to local Eugene highlight Hummingbird in our stores, as it is one of businesses via energy-efficient electric-assist cargo taking those rare businesses that is privately owned but tricycles. Bulk liquids are delivered in reusable food operates with values similar to our co-op. grade deposit return containers with an 83 percent large steps Hummingbird endeavors to serve people and return rate, thereby diverting thousands of pounds to achieve a tiny planet by providing high-quality nutritious food of plastic from landfills every year. footprint and grown as sustainably and locally as possible. The Our bulk department stocks many amazing business treats its employees with utmost respect, products from Hummingbird and, with few zero waste and operates a warehouse with laudable social exceptions, they are organic: cranberry and and environmental practices. They track their heirloom yellow eye beans, mung dal and black sustainability impacts by reporting annually to the lentils, dried peaches and persimmons, raw Sustainable Food Trade Association, just like we do. sprouted almonds and pumpkin seeds, and bulk maple syrup. There’s The company has helped create an incredible food system in even organic quinoa penne pasta. The bulk Washington honey is one Oregon’s Willamette Valley while serving customers as far away as of the few non-organic items (because you cannot control the nectarBellingham. Hummingbird has partnered with local mills and farmers collecting habits of bees) along with the chocolate covered hazelnuts to grow and process organic foods previously unavailable in our and almonds. You can also find Blue Lotus masala chai, and organic region, sometimes in response to requests for specific food crops black Dakota popcorn on our grocery shelves. from its customers, like our co-op. It has grown the organic food Give Hummingbird products a try—the quality and intention to system by helping farmers transition to organic farming and also “sip from the nectar without harming the flower” is undeniable! pioneered Distributor Supported Agriculture (DSA) that, like the Consumer Supported Agriculture (CSA) many of us are aware of, Learn more and read the company’s supports and shares the financial risk faced by farmers. annual sustainability report at hummingbirdwholesale.com.
photo courtesy of Hummingbird Wholesale
W
Dressing up the Basics BY PAUL MANTHE, DOWNTOWN DELI
Take any dish from meh to yeah!
D
ietitians and nutritionists have long been telling us to eat more whole grains, legumes, beans, and a lot more vegetables. They’ve also been telling us to consume fewer processed foods and less meat. Luckily, the foods that are healthier for us are also the most cost effective and easy to prepare. Bulk grains, seeds, legumes, and fresh vegetables are pound for pound the highest nutritional value foods for the lowest cost. Additionally, the preparation of these ingredients is so basic that it has been practiced by human beings since neolithic times and requires nothing more sophisticated than a pot. Creating a delicious and satisfying meal is simplicity itself. Select: 1) a whole grain, 2) a legume, and 3) a few fresh vegetables. By the way, this presents an excellent opportunity to diversify the grains in your diet. Explore the bulk aisle and experiment with bulgur, kasha, quinoa, amaranth, barley, or other options. Prepare ingredients as directed. Slow cooking methods are generally recommended for legumes. Whole grains cook best when boiled then steamed for a time on lower heat. Vegetables can be simply steamed, roasted, or sautÊed. An artful arrangement never hurts. Feel free to embellish with cheese, olives, hard-boiled egg slices, or whatever you fancy. Or, just keep it simple, because sometimes simplicity really is best! Combining the three basic elements will provide a nutritionally satisfying meal to which I would suggest adding a fourth element: a dressing. These dressing recipes, which derive from a variety of traditions, seek to balance sharpness with richness, sweetness with savor. They are meant to be made ahead and refrigerated, then drizzled over your food to add interest to any dish. Enjoy the savings. Enjoy good health. Enjoy delicious meals.
The dressings Store dressings in a squeeze bottle or jar in the refrigerator. For best results, bring to room temperature before use. Suggested combinations are included, but please experiment and mix and match your own flavor combos. With these dressings on hand, the possibilities are endless.
Mojo de Ajo
Packs a powerful garlic punch tempered with citrus and olive in a classic Mediterranean style. Great with black-eyed peas and rice or quinoa, garnished with onion, peppers, and perhaps some cilantro.
photo by Habiba Sial
INGREDIENTS 1/4 cup lime juice 1/4 cup orange juice 1/2 cup olive oil 3 cloves garlic, minced 3-4 sprigs parsley, stemmed and chopped 1 teaspoon salt 1 teaspoon black pepper METHOD Blend until garlic emulsifies.
Satsivi
Slightly sweet and rich with a satisfying tang of lemon. Try with lentils and bulgur or lima beans and red rice, garnished with mint leaves and chive. INGREDIENTS 1/2 cup lemon juice 1 cup pistachios, chopped 4 cloves garlic, minced 1 cup pomegranate juice 2 tablespoons honey or syrup 3 sprigs fresh thyme, stemmed and chopped METHOD Blend until smooth.
Kurumae
Salty and earthy. Complements most any vegetable combination with brown rice. INGREDIENTS 2 tablespoons miso, red or brown is best 1/4 cup rice vinegar 1/2 cup walnuts, chopped 1 clove shallot, minced 2 tablespoons sesame oil 3 tablespoons tamari METHOD Blend into a paste.
C o-op Prices Beat the Competition BY JIM ASHBY, CO-OP GENERAL MANAGER
Co-op staff is on your team! We build strong relationships to get the best deals possible, and then we pass the savings on to you.
E
very year we undertake the process of conducting a edited to improve how we compared. The number of identical rigorous price comparison survey. In addition to providing products at each location ranged from 392 at Fred Meyer to interesting information and transparency to our 230 at Haggen, with Whole Foods falling in member-owners, these surveys are invaluable to the middle. the Co-op merchandising staff responsible for Natural foods and wellness products have setting prices. It also helps us achieve our strategic been the fastest growing segment of the grocery the Co-op offers goal for healthy food access. business for quite a few years now. Attracting and great value for the For the second year in a row, the overall cost retaining natural food shoppers is the focus of every money you spend on company in this intensely competitive industry. for a large group of identical products is lower at the Co-op than at three of our competitors. As a relatively small community-owned business, high-quality food We’re proud to once again say that the Co-op maintaining competitive prices with large chains has offers great value for the money you spend on always been a challenge for the Co-op. I’m happy to high-quality food and personal care products. report that we continue to rise to that challenge. This was our most comprehensive survey in We take very seriously our goal to make highseveral years. Our starting point included a list of more than 500 quality, nutritious, culturally appropriate, and affordable food grocery, produce, meat, and wellness products. The final number accessible to all. Thank you for choosing to shop with us. At the of products compared was determined by the competitor’s Community Food Co-op, food may be our middle name, but product selection. If it was on our list and the competitor sold it, community always comes first. it was included in the comparison. The product selection was not We own it!
Save $101
at the Co-op!
230 items in common with Haggen
Save $70
at the Co-op!
306 items in common with Whole Foods
We take our commitment to sharing honest information seriously, so we don’t tailor our lists to make us look good and the information hasn’t been edited before publication to improve how we compare to other stores. Comparisons for grocery, produce, meat, and wellness products are available on our website.
Save $37
at the Co-op!
392 items in common with Fred Meyer
Co+op Deals Coupon Book
FOR ALL SHOPPERS
Smart Shopping
Issued every two months. Coupon books in stores.
at your Co-op
Double Savings
FOR ALL SHOPPERS Sale items + coupons = DOUBLE SAVINGS. Look for signs in our stores.
A
s you can see from the price comparison on the adjacent page, prices at the Co-op are already comparable to our competitors. In fact, prices are often considerably lower than at other local stores. But, who doesn’t want to save even more money? Here are simple ways to save at the Co-op.
Owner Appreciation Coupons
Co+op Basics
FOR ALL SHOPPERS
FOR MEMBER-OWNERS
Our lowest prices on everyday basics in every department. Look for signs in our stores.
Issued three times per year. Published in our In Season magazine.
Fresh Deals
FOR ALL SHOPPERS Sales in produce, meat, deli, specialty cheese, and bakery. Posted in the foyer every Wednesday and on our website.
Co+op Deals
photos by Matt Curtis
FOR ALL SHOPPERS 60+ items on sale every day. Look for signs in our stores. Twice-monthly sales flyer in stores and on website.
Flash Sales
FOR MEMBER-OWNERS
flash sale a co-op owner benefit!
Deep discounts available for a limited time period. Get alerts via e-newsletter, social media, and store signs.
Special Orders
FOR MEMBER-OWNERS Order by the case at the service desk. Tip: Place special orders when products are on sale for the greatest savings.
Vendor Profile
Smart Chicken BY MELISSA ELKINS, SUSTAINABILITY COORDINATOR
Co-op staff tour farms and facilities to gain insight and expertise on the products we sell and to ensure quality standards are being upheld.
T
his past October, two coworkers and I visited Tecumseh Poultry control room window to check out the occupants, who were wellin Nebraska, more commonly known as Smart Chicken. We spaced and happily clucking along. were offered the chance to learn more about why After touring the farm, we headed to Tecumseh’s their company is an industry leader that sets the production facility. We gathered for a tour with highest standard for humane chicken processing in David Carnagey, a Smart Chicken employee every door was the United States. since 2005. I was a little nervous. While I have opened, every Our tour started at one of their organic farms seen animals being sacrificed for consumption in question was in Tecumseh. The organic chickens are housed in the past, it had never been on the level that we enormous barns with doors that allow access to the were about to witness. Smart Chicken processes answered, and outdoors. The company far exceeds the standard roughly 300,000 birds a week. However, my fears every process was requirements for USDA Organic and Humane were unfounded. witnessed firsthand Farm Animal Care certifications by maintaining Smart Chicken employs the only controlled several thousand fewer birds in each house. atmosphere stunning operation (aka, slow We learned that the chickens eat locally sourced induction anesthesia) in the U.S. They use carbon grains and that they love to play! Each house has a variety of “toys” dioxide to put the chickens to sleep prior to being harvested, rather for the chickens to interact with, but their favorites are buckets than bolt stunning which opens the door to a lot of human error and with the ends cut out. The vet said they love running through the is exactly what it sounds like. Not only is anesthesia considered the “tunnels.” We couldn’t enter the area of the barn where the chickens most humane system for the chickens, it is also the most humane were, due to biosecurity measures, but we did peek through the method for the employees, and I can attest to that firsthand.
Since its inception, Smart Chicken has exceeded the requirements for organic certification, as evidenced by the photo (at left) of one of Smart Chicken’s original organic buildings. With doors along the entire length of the barn— instead of only one large door, which was the standard for organic and free-range certification at the time—it encouraged birds to range freely.
photos courtesy of Tecumseh Poultry
Below, Melissa Arbiter, Melissa Elkins, and James Aikins from the Co-op (at far right in stylish blue jumpsuits) were joined by representatives from Lassens Natural Foods & Vitamins and Smart Chicken for a tour of Tecumseh Organic Chicken Farm in Tecumseh, Nebraska. The group had complete access to all facets of the operation during their tour.
We walked the entire processing line with 100 percent transparency about the operation. Every door was opened, every question was answered, and every process was witnessed firsthand. The facility was incredibly clean, well lit, and well managed, and they even let us tour their water processing facility across the street, which they had never done before. Next we traveled 40 miles to Waverly, Nebraska, to see the packaging facility. We declined a tour of the floor, because the workers were slicing and dicing and we didn’t want to distract them. Instead we spent our time in the state-of-the-art control room that overlooked the entire facility and that basically negated the need for a tour. Upon entering the facility, every chicken is scanned so it can be graded and sorted. Next, the chickens are trimmed by hand, a pretty unique practice in the industry as most packaging facilities utilize automated cutters to decrease staffing needs. It was mesmerizing watching the skilled employees perfectly cut each bird into specified cuts in record time and send it down the line to be wrapped, packaged, and shipped to stores across the nation.
As we had already witnessed what I believe to be the most humane and progressive chicken processing operation in the country, we sat down with CEO Kevin Siebert to ask about things that weren’t covered in the tour, mainly labor practices. The company has low turnover for the industry, offers great benefits, and employs a large number of women and people of color. Not only that, but the staff we met seemed to enjoy and appreciate the company they work for. At the end of the day, there really is a Smart Chicken difference. It is rare for any national company that sells meat products to be 100 percent transparent about their operations, and Tecumseh Poultry was exactly that. Its chickens (and employees) are treated like they matter, because they do.
Learn more about the Smart Chicken difference at smartchicken.com/our-story and find links to recipes and Café Tecumseh magazine.
Healthy Connections Classes Food and Wine Pairing
with Robert Fong and Laurent Martel Thursday, Feb. 1, 6:30–9 pm
Wine educator Laurent Martel joins Robert to demystify the art of food and wine pairing. Enjoy five classic French wines paired with time-honored American comfort foods: smoked ham split pea soup, beef rib roast, spot prawn linguine, winter squash with herb butter, and baked apples with caramel sauce. Come for a great meal embellished with culinary tips and adventurous banter. Must be 21 to enroll; photo ID required at class.
Cordata • reg at WCC • $75
Washington Wines
with Laurent Martel Monday, Feb. 5, 6:30–8:30 pm
Washington state is now the second largest wine producing state in the country, and is increasingly recognized as one of the most dynamic wine regions in the world. Laurent Martel will look at the history and future of wine in Washington, as he guides a carefully curated tasting of some of the state’s finest wines. With more than 25 years’ experience in the Washington wine industry, Laurent has been a witness to Washington’s wine boom since the very early years. Must be 21 to enroll; photo ID required at class.
Cordata • reg at WCC • $35
African Cooking
with Assefa Kebede Monday, Feb. 5, 6:30–9 pm
Assefa Kebede, former chef and owner of Vancouver’s awardwinning Nyala African Restaurant, is a native of Ethiopia, but has traveled all over Africa, collecting recipes wherever he’s gone. In
The Co-op offers cooking, nutrition, and wellness classes throughout the year at the Co-op Connections building and the Cordata store. Cooking classes feature local, organic ingredients whenever possible. Since 2009, the Co-op has partnered with Whatcom Community College on food and wine classes.
this class, he shares two of his favorites—baboutie, the national dish of South Africa, which he will prepare in both meat and vegetarian versions; and from Senegal, mafe chicken with peanut sauce.
Downtown • reg at WCC • $39
Chinese New Year Dinner with Robert Fong Tuesday, Feb. 6, 6:30–9 pm
Enjoy a celebratory dinner to welcome the Year of the Brown Earth Dog, featuring Chef Fong’s Harbin cumin and Sichuan peppercorn lamb; Beijing duck, razor clams with ginger and black bean sauce; chicken and black fungus soup; and Hunanese handtorn stir-fried cabbage. Come hungry and ready to enjoy tasty, interesting Chinese food for the Lunar New Year.
Downtown • reg at WCC • $69
Natural Approaches to Cancer Care
with Jim Ehmke, CN Tuesday, Feb. 6, 6:30–8:30 pm
Between the prevalence of environmental carcinogens, and risky lifestyle and dietary choices, we live in a precancerous culture. Jim Ehmke will talk about a wide range of cancer prevention and therapeutic strategies including diet, herbs and nutrients, chemo, radiation, and more.
Cordata • reg at CO-OP • $5
Inspiration de Paris
with Karina Davidson Wednesday, Feb. 7, 6:30–9 pm
Karina Davidson’s Paris-inspired menu includes green lentil salad with smoked salmon and prosciutto; bourride, a fish soup with aioli; greens with Roquefort
and a mustard vinaigrette; and tarte aux pommes (French apple tart). Course fee includes a choice of wine or non-alcoholic beverage.
Cordata • reg at WCC • $49
Introduction to Holotropic Breathwork
with Laurel Watjen, LMCHA Wednesday, Feb. 7, 6:30–9 pm
Holotropic Breathwork™ is a deeply empowering, accelerated method for generating self-healing and transformation through expanded states of consciousness, using only breath, music, and a supportive environment. This session includes an introductory talk, a one-hour breathwork experience, and Q&A. Laurel Watjen is a Grof-certified facilitator.
Downtown • reg at CO-OP • $5
Pakistani Vegetarian
with Azma Khan Thursday, Feb. 8, 6:30–9 pm
Join Azma Khan for a homestyle vegetarian Pakistani meal of palak paneer (spinach with paneer), vegetable pulao, masoor dal (red lentils) and kachumber salad
vegan
vegetarian
(cucumber, tomato and red onion). All dishes are gluten-free. Pakistani cuisine is similar to North Indian, but with stronger Persian influence. Azma Khan is a native of Lahore, Pakistan, who has lived in Whatcom County since 1993. She has perfected her cooking over the last 40 years and loves sharing it with the community.
Downtown • reg at WCC • $39
Mardi Gras!
with Jesse Otero Monday, Feb. 12, 6:30–9 pm
Nothing says New Orleans like great food! Chef Jesse improvises with the vibrant flavors of New Orleans cuisine as he prepares a celebratory Mardi Gras menu. Sample classic New Orleans dishes like fried oysters with garlic sauce, shrimp and jalapeño spoonbread, and chicken and sausage gumbo.
Downtown • reg at WCC • $45
Calypso Kitchen: Carnival! with Sarah Chan Tuesday, Feb. 13, 6:30–9 pm
Get your taste buds dancing to the Carnival beat! Sarah Chan, a native of Trinidad, creates
gluten free
hands on
check our website for more classes • www.communityfood.coop LOCATIONS:
REGISTRATION:
Downtown = Co-op Connections Building, 405 E Holly St, Bellingham Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham
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 or kevinm@communityfood.coop. Please do not wear strong fragrances to class.
a calypso-flavored spread of Carnival street foods including chicken pelau (a mixed-up pot of rice, peas and chicken), zesty pineapple chow, and fry bake (traditional fried bread) with buljol (salted cod). Street food is popular year-round in Trinidad & Tobago, and during Carnival, it’s an essential part of the party.
Downtown • reg at WCC • $39
Basics of a Plant-based Diet
with Michelle Smith, RDN Thursday, Feb. 15, 6:30–8:30 pm
Eating a plant-based diet is a healthy choice for you and for the planet! In this class, Registered Dietitian and Wellness Coach Michelle Smith covers the basics of plant-based nutrition. Michelle will share simple, delicious, and healthy plant-based recipes to satisfy your taste-buds and stomach, and keep you going, plant-strong. We’ll discuss nutrients that need a bit of extra attention when adopting this way of eating, and how to plan to make sure you are meeting your needs. Light snacks provided.
Downtown • reg at CO-OP • $10
Clean Eating
with Demetree Robinson Friday, Feb. 16, 2–3:30 pm
Certified Food and Health Coach Demetree Robinson introduces her program for clean eating and better health. This program is not a diet but a lifestyle change, and can be tailored to address your individual needs—food allergies, weight loss, and management of chronic illnesses. Refreshments (free of gluten, dairy, and refined sugar) and notes will be provided.
Cordata • reg at CO-OP • $5
Controlling Cravings
with Karl Mincin, CN Monday, Feb. 19, 6:30–8:30 pm
The time is right to win your personal food fight. From sweet and fatty to salty and crunchy, we’ll consider specific food cravings and their nutritional, herbal, and behavioral support measures. Distinguish physical/nutrient hunger from psychological/ emotional hunger and other addictions. You’ll bring home practical tips both for immediate relief and sustainable success.
Downtown • reg at CO-OP • $5
How to Read Blood Test Results
Small Plates of the World: Basque Tapas
The tests are back and you have the numbers—but what do they mean? Learn how to interpret your own blood test results. Like all testing methods, the blood test has its advantages and disadvantages, its strengths and weaknesses. This will be a detailed discussion on the subject. Bring your test to class.
The fiercely independent spirit of the Basque region of Northern Spain is present even in its cuisine. Join Chef Jesse Otero in an exploration of this unique area through the tapas culture known as pinxtos. Enjoy such distinctive dishes as mushroom empanadas, marinated tomato and prawn skewers, and lamb meatballs.
with Jim Ehmke, CN Tuesday, Feb. 20, 6:30–8:30 pm
Cordata • reg at CO-OP • $5
Afghan Cuisine
with Vizha Ahmad Tuesday, Feb. 20, 6:30–9 pm
Vizha Ahmad demonstrates how to make kechere qurot, a traditional Afghan dish of rice and mung beans topped with a tomato and mini-chicken meatball sauce and a yogurt sauce—a perfect rich and nutritious comfort dish for a cold winter day. Vizha is a native of Kabul, Afghanistan, who lived in India for almost 10 years and moved to the U.S. three years ago. She has lived in Whatcom County for two years.
Downtown • reg at WCC • $39
Fondue Party
with Cindy McKinney Wednesday, Feb. 21, 6:30–9 pm
Gather round the fondue pot for a festive class with Cindy McKinney. Enjoy porcini fondue with gruyère and emmentaler; apple cider and cheddar fondue, with a mix of smoky and sharp cheddars; fondue with brie and pesto; bagna cauda, a classic Italian variation with garlic and anchovies; and a decadent chocolate fondue for dessert. Cindy will be dipping a variety of veggies, fruits, and even some meat, not just bread.
Downtown • reg at WCC • $45
Good and Cheap
with Karina Davidson Thursday, Feb. 22, 6:30–9 pm
Karina Davidson demonstrates recipes from The New York Times bestseller, Good and Cheap: Eat Well on $4 /Day by Leanne Brown. Enjoy cauliflower cheese, spicy green beans, winter squash purée, and dark and spicy chili vegetable jambalaya. Karina will also surprise the class with a couple of yummy snacks from the book. All students will receive their own copy of Good and Cheap.
Downtown • reg at WCC • $10
with Jesse Otero Monday, March 5, 6:30–9 pm
Culinary Herbs and Spices for Health
with Michelle Smith, RDN Thursday, March 1, 6:30–8:30 pm
Many herbs and spices have unique health-promoting properties that go far beyond adding flavor. Join Michelle Smith in an exploration of the benefits of the some of the most popular herbs and spices in our kitchens including parsley, basil, and cinnamon. We will wrap up the session with some delicious recipes that really highlight a variety of spices, and discuss tips and tricks to get even more of these amazing foods in your dishes. Light snacks provided.
Downtown • reg at CO-OP • $10
Functional Foods for Gut Health
with Selva Wohlgemuth, RDN Monday, Feb. 26, 6:30–9 pm
Gut health is essential to mental and physical well-being and the side effects of poor gut health are far reaching. Join Selva Wohlgemuth, RDN, to learn how functional foods can help change your belly to a happy belly, and for a discussion on probiotic supplements. Taste delicious samples that can help get your gut health back on track including gingered happy belly gummies, soothing aloe vera juice, kefir chia pudding, and more.
Downtown • reg at WCC • $35
Calypso Kitchen: Soups of the Caribbean
with Sarah Chan Tuesday, Feb. 27, 6:30–9 pm
Sarah Chan draws inspiration from her grandmother and generationsold family recipes as she creates a trio of Caribbean soups to break the winter chill: callaloo, the classic island stew featuring taro leaves, vegetables and coconut milk; Trinidad corn soup; and West Indian chicken and dumpling soup.
Downtown • reg at WCC • $45
Natural Fermentation
with Ryan Peters Tuesday, March 6, 6:30–7:30 pm
Learn the basics of making fresh and crunchy sauerkraut and kimchi. Participants also learn about the health benefits of fermented foods. Ryan has taught more than 15 workshops on fermentation and he previously operated a fermented vegetables business.
Downtown • reg at CO-OP • $5
Get to Know Your Digestive Type
with Isabel Castro Wednesday, March 7, 6:30–8 pm
Become a health detective! Learn how to read your digestive symptoms to discover your digestive type. Then, gain simple everyday tools to bring it back into balance. Using Ayurveda, you'll get a commonsense perspective on digestion, and how to take control of your health, naturally. Isabel Castro is a certified Ayurvedic Practitioner and is passionate about empowering others through education.
Downtown • reg at CO-OP • $5
Tour de France
with Karina Davidson Thursday, March 8, 6:30–9 pm
Karina shares favorite recipes from all over France, including green tapenade tartines from Provence; tartiflette (a bubbly melange of potatoes, cheese, onions, and bacon) from Alsace/Lorraine; poulet Basquaise (one of Julia Child's favorites) which comes from Basque territory; and from Paris, chocolate macaroon cake. Course fee includes a choice of wine or non-alcoholic beverage.
Cordata • reg at WCC • $49
Downtown • reg at WCC • $39 class listing continued on next page
Dandelion and Alder
In Your Eyes: The Secrets to Health
with Natasha Clarke Thursday, March 15, 6:30–8 pm
with Jonathan Ley Monday, March 12, 6:30–8 pm
Your eyes provide an amazingly detailed map of what’s going on in your body, revealing areas affected by inflammation, potential neurological weaknesses, how well you’re absorbing nutrients from your food, cholesterol deposits, and much more. Join Chartered Herbalist and Life Coach Jonathan Ley for a detailed discussion of how to work with iridology when addressing health issues at the root level.
Downtown • reg at CO-OP • $5
Festive Spring Brunch
with Cindy McKinney Tuesday, March 13, 6:30–9 pm
Cindy McKinney demonstrates recipes for a sumptuous seasonal brunch as she makes strata (a make-ahead casserole with eggs, bread, sausage and veggies), carrot mini-muffins, turkey and apple sausage patties, asparagus with hollandaise sauce, and chocolate turnovers.
Downtown • reg at WCC • $45
Alaskan Spot Shrimp
with Robert Fong Wednesday, March 14, 6:30–9 pm
Enjoy Alaskan spot shrimp: grilled whole, fisherman style; sautéed with shisito peppers; seared with ginger; and as nigiri sushi. Alaskan spot shrimp fisherman Tom Traibush will be on hand with tall tales and real-life adventure stories from the Inside Passage, and to share his recipe for shrimp butter. Come ready to eat!
Downtown • reg at WCC • $55
Experience the healing vitality of spring with these two mainstay medicines of the Pacific Northwest. Transformational and deeply cleansing, dandelion and alder are perfect for the spring awakening of the blood. Learn about the medicinal properties of these plants as well as their uses and contraindications, preparation techniques for internal and external applications, and how to correctly identify and sustainably harvest them. Natasha Clarke is a member of the American Herbalist Guild and teaches about medicinal herbs throughout the Northwest.
Downtown • reg at CO-OP • $10
Clean Eating
with Demetree Robinson Friday, March 16, 2–3:30 pm
See February 16 class description.
Cordata • reg at CO-OP • $5
All About Chicken
with Robert Fong Tuesday, March 20, 6:30–9 pm
Learn to clean and quickly bone the whole bird for three different preparations: lightly fried chicken with lemon sauce; chicken vermouth friccasse; and poached with herbs and spices. Lots to learn, lots to eat!
Choosing a Diet for Optimal Health
with Jonathan Ley Monday, March 26, 6:30–8 pm
Discovering the best diet for you can be confusing with so much conflicting dietary advice available. Join Chartered Herbalist Jonathan Ley to increase your understanding of how your body digests different foods, what makes your body more alkaline, how to successfully transition to a new diet, and how to develop an experimental framework to discover what works best for you.
Downtown • reg at WCC • $49
Downtown • reg at CO-OP • $5
Yarrow and Cedar
Good and Cheap
Explore the healing benefits and innate intelligence of yarrow and cedar, two mainstay medicinals of the Pacific Northwest. Learn how to identify, sustainably harvest, and prepare these plants for home use. Together, we will see how interacting with the more-thanhuman world can facilitate greater well-being. Natasha Clarke is a member of the American Herbalist Guild and teaches about medicinal herbs throughout the Northwest.
Karina Davidson demonstrates recipes from The New York Times bestseller, Good and Cheap: Eat Well on $4 /Day by Leanne Brown. Enjoy cauliflower cheese, spicy green beans, winter squash purée, and dark and spicy chili vegetable jambalaya. Karina will also surprise the class with a couple of yummy snacks from the book. All students will receive their own copy of Good and Cheap.
with Natasha Clarke Thursday, March 22, 6:30–8 pm
Downtown • reg at CO-OP • $10
Thursday February 15th thru Saturday February 24th 2018
Opening night at the Pickford, 7:00pm
with Karina Davidson Tuesday, March 27, 6:30–9 pm
Downtown • reg at WCC • $10
Brain Health
with Carolyn Hallett Wednesday, April 4, 6:30–8 pm
Learn how to restore stability to the unstable brain function associated with anxiety, addiction, attention deficit, chronic pain, mood instability, headaches, and more. Carolyn will discuss the breakthrough technology of Neurofeedback as well as effective, holistic strategies for healing the brain and becoming more resilient, focused, and flexible. Your brain can heal itself. Carolyn Hallett is a Board Certified Homeopath and Neurofeedback Practitioner in clinical practice since 1999.
Cordata • reg at CO-OP • $5
Intro to Transformational Breath with Kristi and Blake Allen Thursday, April 5, 6:30–8 pm
Transformational Breath is a process that combines conscious connected breathing, movement, sound, and bodywork to release physical restrictions, transform trauma, and bring greater joy and well-being into one’s life. Kristi and Blake Allen are certified facilitators and trainers with the Transformational Breath Foundation.
Downtown • reg at CO-OP • $5
Healing Your Allergies with NAET
Wild Spring Greens and Tonics
NAET® (Nambudripad’s Allergy Elimination Technique) is an innovative and completely natural method for resolving food and environmental allergies and the wide range of secondary conditions caused by those allergies. It uses muscle testing to determine substances to which the body is reacting, followed by a combination of chiropractic and acupressure. Dr. Levine has been using NAET for five years and has successfully treated hundreds of people for their allergies.
Enjoy the bounty of local foraged spring plants. Learn how to identify popular edible wild greens including nettles, winter cress, dandelion, and chickweed. Terri Wilde will demonstrate how to prepare tea, greens, and salads to make use of these readily available nutritional treasures. Samples provided. Terri is an organic farmworker, forager, and wild foods educator.
with Hollie Levine, ND Monday, April 9, 6:30–8 pm
Downtown • reg at CO-OP • $5
Vegan's Delight
with Robert Fong Tuesday, April 10, 6:30–9 pm
Chef Fong ventures into the vegan realm, and creates a shockingly delicious all-raw pad thai using young coconut, cashews, maple sugar, shredded vegetables, herbs, and spices. Also on the menu are eggplant caponata with tomatoes, olives, capers, and basil; and seared and braised savoy cabbage.
Downtown • reg at WCC • $45
Crepes Savory and Sweet
with Cindy McKinney Thursday, April 12, 6:30–9 pm
Cindy McKinney demonstrates delicious crepe recipes both savory and sweet. Enjoy chivespiked crepes baked in a sour cream béchamel with smoked salmon filling; stacked crepe cake with chocolate ganache and raspberry sauce; classic crepes Suzette flambé with Grand Marnier, brandy, and fresh orange juice; and a Vietnamese-style crepe made with rice flour and coconut milk and filled with pork, bean sprouts, and cilantro.
Downtown • reg at WCC • $45 vegan
vegetarian
Wild Halibut
with Terri Wilde Monday, April 16, 6:30–8 pm
Downtown • reg at CO-OP • $15
Wines of the Veneto
with Laurent Martel Monday, April 16, 6:30–8:30 pm
Let Laurent Martel take you on a tasting tour of the Veneto, home to many of Italy’s most iconic wines. We’ll sample the proseccos of Venice, the full-bodied reds of Verona, the wines of Soave and Valpolicella, and more. We’ll finish the class with a special tasting of Amarone, the jewel of the Veneto. With 25 years in the wine industry, Laurent has traveled extensively throughout this ancient wine region. Must be 21 to enroll; photo ID required at class.
Downtown • reg at WCC • $39
Traditional Peru
with Antonio Diaz Tuesday, April 17, 6:30–9 pm
Antonio Diaz of Café Rumba shares traditional dishes from his native Peru including ceviche de pescado (rockfish cured in a tangy citrus marinade and served with sweet yams), lomo saltado (beef sirloin sautéed in balsamic vinegar and soy sauce with red onions, tomatoes, yellow chili, and potatoes), and crema volteada con quinoa (vanilla custard with Peruvian quinoa, and berries in syrup).
Downtown • reg at WCC • $45 gluten free
hands on
check our website for more classes • www.communityfood.coop LOCATIONS:
REGISTRATION:
Downtown = Co-op Connections Building, 405 E Holly St, Bellingham Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham
CO-OP = register online at www.communityfood.coop
Please do not wear strong fragrances to class.
with Robert Fong Tuesday, April 24, 6:30–9 pm
WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com
Fermentation and Sprouting for Health
with Andy Walton Wednesday, April 18, 6:30–8:30 pm Andy Walton discusses how sprouting and fermenting grains, nuts, and seeds can maximize their nutritional benefits and digestibility. Learn how these processes reduce anti-nutrients that interfere with digestion and contribute to inflammation in the digestive tract. Andy will demonstrate these techniques and will serve samples of sunflower seed hummus and whole-oat groat oatmeal with almonds. You will leave with recipes and a guide to soaking, sprouting, and fermenting.
Downtown • reg at CO-OP • $20
Robert finds new ways to use the delicious big fish of the north. He’ll make two spicy halibut tacos: one accented with chimichurri sauce and the other with lightly fried halibut smothered with jalapeno, ginger, and tomato salsa. A lemongrass, galangal, and Thai basil halibut soup completes the innovative menu.
Downtown • reg at WCC • $55
Mexican Kitchen: Mi Casa es Su Casa
with Ana Jackson Thursday, April 26, 6:30–9:30 pm
Ana Jackson prepares authentic homestyle Mexican dishes including spicy mushroom picaditas (also known as sopas); tortilla soup with chicken, avocado, and tomato; corundas (steamed, unstuffed tamales) wrapped in a banana leaf with poblano sauce; and for dessert, jericalla, a Guadalajara-style custard that is halfway between a flan and crème brûlée. Don't settle for generic Mexican food when you can create the real thing in your own kitchen!
Downtown • reg at WCC • $39
Five Ingredient Dinners
with Kate MacKenzie Thursday, April 19, 6:30–9 pm
Join Wellness Chef Kate MacKenzie as she prepares four healthy and delicious dinners using five or fewer ingredients. The evening will feature portobello mushroom pizzas (the mushroom is the “crust”); raw walnut tacos; a chicken, charred tomato, and broccoli salad that is a meal in itself; and mustard-crusted salmon. All recipes are gluten-free. Bring your appetite!
Downtown • reg at WCC • $39
Classic Charcuterie
with Jesse Otero Monday, April 23, 6:30–9 pm
The art of charcuterie is the art of using cured and salted meats such as bacon, sausage, and pâtés, and Jesse Otero is a skilled practitioner. Learn three simple but elegant charcuterie recipes that you can prepare at home as Chef Jesse makes luscious duck confit, chicken liver mousse, and pork-pistachio pâté.
Downtown • reg at WCC • $45
MELT® Hand and Foot Treatment
with Caryn Boyd Diel Monday, April 30, 6:30–7:30 pm
Erase pain and tension in your hands, feet, neck, and low back brought on by everyday stress, overuse, and age, with MELT® (Myofascial Energetic Length Technique). MELT is a simple self-treatment that focuses on hydrating the connective tissue of the body, and provides relief from neck and low back pain, arthritis, bunions, plantar fasciitis, and carpal tunnel syndrome. Caryn Boyd Diel is a certified MELT instructor. Dress in comfortable clothing and bring a bottle of water. MELT kits will be available to purchase.
Cordata • reg at CO-OP • $10
The Co-op Bakery Café
Keeping You Cozy till Spring BY KATE GOLDMAN, CO-OP BAKERY CAFE
T
he late winter months in Bellingham can truly feel like a state of limbo. The signs of spring boldly show themselves, but the damp chilly air still lingers. Buds on trees and the return of chirping birds bring excitement for the changing season. But as we of the Northwest know so well, those cold mornings and evenings will stick with us, possibly until we get our lawn chairs out for the Fourth of July. The Community Food Co-op Bakery Café has some delicious seasonal offerings that are sure to please and to keep you warm through spring.
117,104 shots pulled since opening in July 2015
30 years of accumulated barista experience on staff
We are looking forward to the changing season for one more important reason: spring time means more patio time! Our patio, perched above the corner of Holly and Forest streets, is the perfect place to sit and enjoy your coffee. Bring your laptop, your friend, even your dog, and we’ll provide the perfect setting for a lazy afternoon enjoying coffee al fresco. Local, organic, and crafted with skill, care, and a friendly smile— that’s the Co-op Bakery Café difference.
21,949
plastic bottles saved by using our filtered water dispenser
130 pounds of local organic coffee is used per week; that’s 6,760 pounds per year
photos by Matt Curtis, illustrations by Habiba Sial
Hang in there … patio weather is coming. Until then, warm up with the perfect cup!
Raspberry Mocha For Valentine’s Day, we feature our delicious Raspberry Mocha. Our talented bakery staff has created a delightful raspberry syrup, as well as a rich chocolate syrup. Our skilled baristas blend these handcrafted syrups with our exceptional espresso blend, creating the perfect marriage of bitter and sweet. (Oh, and did you know our housemade chocolate syrup is vegan? Raspberry Mochas for everyone!)
Lavender london Fog The London Fog is a specialty beverage said to have originated in Vancouver, B.C., so we took a cue from our northern neighbors and put a fun twist on this classic. We are proud to feature the Lavender London Fog. A luxurious blend of Earl Grey tea, steamed milk, a dash of vanilla, and our housemade lavender syrup is sure to bring comfort on a chilly spring day.
Lumberjack Fog For those with a more adventurous side, try our Lumberjack Fog. This unique concoction calls for a smoky Russian Caravan tea in place of Earl Grey, and delicious maple syrup in place of vanilla. Some say it reminds them of a lumberjack breakfast, as the smoky tea conjures up thoughts of sizzling bacon, while the maple notes are reminiscent of a stack of pancakes.
Equity and Inclusion at the Co-op BY AMANDA GRELOCK, CO-OP RACIAL EQUITY CO-CHAIR
Talking about race and equity isn’t always easy, but it is always important. The Co-op is exploring how we can create equitable outcomes for all the communities we serve.
M
aking the Co-op a more diverse and inclusive place has been an ongoing discussion for many years. Over the summer we took action and hired Toi Sing Woo from New Directions Consulting, based out of Seattle, to help us navigate the journey of looking at our business through a racial equity lens. The approach we are taking is not for the faint of heart and can challenge our ideas of self, community, and other. This is precisely where the Co-op can once again take a lead role in a burgeoning movement. As La-Donna Sanders-Redmond, from Seward Community Co-op in Minneapolis, said: “It should be noted that this kind of equity work in the food movement is the exception and not the rule. Indeed, it should be the goal of every food cooperative to embrace diversity by strategically working on racial and economic equity.” When we use a racial equity lens we are asking ourselves, “Do our policies, procedures, and practices create equitable outcomes for all the communities we serve?” The answer to this question is being approached from multiple directions. In July 2017, we launched our
racial equity work, which included race and racism trainings for staff supervisors, a review of our internal policies, and the creation of Racial Equity Teams at each location to help steer the work forward. In 2018, this work is here to stay. We are offering more workshops and trainings, building a racial equity lens into our hiring practices and evaluation system, and working to incorporate this intention in our strategic plan to guide and maintain this commitment. We will share our racial equity work at the Annual Meeting and Party on March 24, and will also sponsor and host several community events focused on various social justice themes. We look forward to seeing you there! Find upcoming event info on our website and Facebook: Let’s Talk: Stretching our Edges on Race and Privilege on February 11 and Co-op Board of Directors Town Hall: Dialogue on Diversity, Equity, and Inclusion at the Community Food Co-op on February 22.
Thank you for being a member-owner of your locally grown & cooperatively owned grocery store. We own it!
WE APPRECIATE YOU!
Not a co-op member-owner yet?
GIVE US A TRY!
EVERYONE’S WELCOME
MEMBER-OWNER APPRECIATION COUPON SPEND UP TO $75
SPEND $75 – $150
SPEND $150 & UP
5% OFF 10% OFF 15% OFF
SPEND $35 & GET $5 OFF
The next volume discount Owner Appreciation Coupon will be offered in July. Must present coupon to receive discount. Limited to one coupon per owner. Must be presented at time of purchase to receive discount. May not be combined with other coupons or discounts or be applied to special orders. Valid February 1–28. Valid only for Co-op member-owners.
Must be presented at time of purchase to receive discount. May not be combined with other coupons or discounts. Not valid for Co-op member-owners. Valid February 1–28.
SIP
GLOW EVOLUTION NATURAL CRYSTAL SALT LAMP
Emits a soft light and healthful negative ions. Handcrafted. $14.99 on sale all February (reg. $17.99)
5
PUKKA LOVE ORGANIC TEA
All you need is love (and this soothing organic tea)! $5.69/20 satchels
WINTER
ESSENTIALS
BLOOM ONE WORLD FLOWERS ROSES
by Laura Steiger, photo by Matt Curtis, styling by Habiba Sial
Beauty for you; equity for workers. A 10% fair trade premium from every order benefits a workers’ fund. $2.99 single stem $12.99 three-rose bouquet
SAVOR
INDULGE
DELI GRAB-N-GO SOUPS
DARK CHOCOLATE COCOA DUSTED ALMONDS FROM HUMMINGBIRD
Comfort food at its finest. Fresh from the Co-op deli kitchen. $3.99/16 ounces; $6.99/32 ounces
Impress your favorite chocolate lover with these regional treats. $19.99/pound (in bulk)
de si In n po ou C
EVERYONE CAN SHOP! ANYONE CAN JOIN
Three convenient Bellingham locations open daily: Cordata Store Downtown Store Co-op Bakery Café 315 Westerly Road 7 am –9 pm
1220 N Forest Street 7 am –10 pm
405 E Holly Street 7 am – 7 pm