Community Food Co-op In Season • February 2019 by Community Food Co-op

COUPON INSIDE!

In Season WINTER 2019

CHINESE NEW YEAR YEAR OF THE PIG

24 CO-OP BAKERY CAFÉ

SEED: Community Shopping Day for

BELLINGHAM HUMAN RIGHTS FILM FESTIVAL Two percent of today’s combined sales will be donated. Stock up today or round up any day during February.

NATIONAL PIZZA DAY

Sponsored by the Co-op Pickford Film Center, 1318 Bay St, Bellingham 6:30 to 9 pm Opening night free documentary films, silent auction, and reception.

VALENTINES DAY

at the Co-op Bakery Café 5 to 7 pm Join us to sing a song, play a tune, share a poem, or just listen while you enjoy some tasty treats and refreshing sips.

MEMBER AFFAIRS COMMITTEE MEETING

BHRFF

ESPRESS-YO-SELF!

OPEN MIC

BLACK HISTORY MONTH CELEBRATION

BOARD OF DIRECTORS

ELECTION

VOTE!

Sponsored by the Co-op BRUNA, 221 Prospect St, Bellingham 5 to 8 pm History, art, poetry, fashion, and food. VOTING OPEN MARCH 1 – 30

Meeting and event details at communityfood.coop.

Co-op Annual Meeting and Party THE GOOD FOOD PROMISE! communityfood.coop 360-734-8158

Everyone Can Shop Anyone Can Join

SATURDAY, MARCH 30 • 5–9:30 PM Bellingham Cruise Terminal in Fairhaven

EAT & SCHMOOZE

Local vendor samples and community info Co-op catered buffet (opens at 5:30 pm) MEETING

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

In Season, Winter 2019 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.

Keynote speakers Jessica Sankey and Patrick Durgan of Bellingham Public Schools Board Candidate Introductions Co-op General Manager Adrienne Renz ENTERTAINMENT

Blues by Two and The Atlantics Dorky Dance Fitness The Real Food Show

Keynote: The Good Food Promise WITH PATRICK DURGAN AND JESSICA SANKEY OF BELLINGHAM PUBLIC SCHOOLS

nitially, the synergy between the Community Food Co-op and Bellingham Public Schools may not seem obvious. However, we couldn’t be happier to discover that both of our organizations are engaged in developing and implementing strategic plan goals focused on healthy food access and on equity, diversity, and inclusion. During the annual meeting, Jessica and Patrick will share the great strides Bellingham Public Schools is taking to achieve these goals. We

Cover photo by contributing author Alissa Segersten.

Photo by Matt Curtis

Board of Directors 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.

believe you will be as inspired by their dedication and enthusiasm as we have been while learning about the work they are championing. Their most ambitious accomplishment is bringing the new central kitchen online. The central kitchen will elevate school lunch and fulfill both Patrick and Jessica’s priority to feed students well and serve the best healthy food possible. Imagine a school system sourcing fresh ingredients (locally grown when possible) and processing them right there in the kitchen. Imagine a school system scratch-cooking healthy school lunches so delicious that every student will want to buy school lunch. Imagine a school system that values relationships with farmers and food producers, works to decrease food miles, and provides full traceability of the food it serves. Imagine a community that can help make these goals a reality. How? It’s simple: buy school lunch! Jessica and Patrick are aiming for the stars and they are ready to build the school meal program from serving 3,000 meals a day to serving 10,000 meals a day and along the way building an equitable and inclusive school community where every student shares the same gorgeous, delicious, healthy lunch together. Join us at the meeting to learn about the Good Food Promise and to erase your outdated perceptions about school lunch! Patrick Durgan, Director of Food Services and Executive Chef, and Jessica Sankey, Wellness Director, of Bellingham Public Schools (at left) host a tour of Bellingham Public Schools’ new central kitchen. Learn more about the Good Food Promise, the significant changes made possible by the central kitchen, and the expanding Breakfast in the Classroom and other inspiring initiatives that aim to provide healthy food access for every Bellingham Public School student at communityfood.coop.

The Face of Future Co-op Leadership BY MELISSA MORIN, CO-OP BOARD PRESIDENT

What makes a good leader? How can the Co-op be a leader in our community? or the past year and a half, the Co-op Board of Directors has had many conversations about leadership: what makes a good leader, in what direction are we leading the Co-op, and how the Co-op can be a leader in our community. These conversations led to our decision to hire Adrienne Renz as the Co-op’s new general manager. We’re so excited to have her as the leader who will be taking the Co-op into the future.

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as a natural big-picture thinker and a committed doer, we’re confident that Adrienne has both the vision and know-how to set a course for the Co-op’s future and put it into action

Adrienne brings the energy, passion, and expertise to her new role at the Co-op that we’ve already seen through a host of impressive accomplishments during her tenure as the Co-op’s outreach manager. Since 2012, Adrienne led the outreach team to achieve several significant milestones. • Revitalized the Co-op’s downtown presence with the successful refreshing of the downtown store and opening of the Co-op Bakery Café. • Offered hundreds of health and cooking classes as part of the Co-op’s commitment to community and honest information.

• Educated thousands of kids by launching “The Real Food Show,” an elementary school assembly that teaches students about healthful eating and exercise, and is presented free of charge to 10 Bellingham and Whatcom County schools every year. • Launched a popular Co-op publication called In Season – the publication you are reading right now. • Built new relationships and expanded outreach to a wide range of diverse community groups and partnerships. • Established and served on the steering committee of the Whatcom Food Network that brings organizations, agencies, and institutions together to strengthen our local and regional food system. • Worked with a coalition of community organizations to secure grant funding for Fresh Bucks, a pilot program that enabled EBT recipients to purchase more fresh produce by providing matching funds. Adrienne also bring years of small business and nonprofit management skills to the general manager role. We’re impressed by her keen ability to identify process improvements that make for a successful and well-run business, her commitment to organizational leadership that values and fosters the skills and contributions of everyone, and her passion and drive to realize our goals for equity and inclusion in every aspect of the business. As a natural big-picture thinker and a committed doer, we’re confident that Adrienne has both the vision and know-how to set a course for the Co-op’s future and put it into action. We’re excited to see what new heights the Co-op will reach under her passionate leadership.

Photo by Matt Curtis

CONGRATULATIONS TO THE

2019 SEED Recipients We are pleased to welcome these organizations to the 2019 SEED program.

fter a thorough and thoughtful application review process by the Co-op’s Member Affairs Committee, our Board of Directors approved these 12 organizations as this year’s SEED recipients.

How does the program work? 2% Saturdays The Co-op donates two percent of our total sales on the third Saturday of every month, so stock up on these days to support SEED recipients. On 2% Saturdays, you can also

meet representatives from the SEED organization of the month from 1 to 4 pm in our stores. Donate the Difference Donate at the register any day of the month and we pass along 100 percent of your donation to that month’s SEED recipient. We conduct an average of 117,300 transactions a month. If every person donated just 10¢ per transaction that would amount to nearly $12,000 in monthly donations! Just imagine what these organizations could accomplish!

JANUARY 19

FEBRUARY 16

MARCH 16

APRIL 20

HomesNOW!

Bellingham Human Rights Film Festival

FuturesNW

Cascadia Volunteer Advocacy

MAY 18

JUNE 15

JULY 20

AUGUST 17

Bellingham Piano Rescue

Safe Storage PNW

Lhaq’temish Foundation

The Community Boating Center

SEPTEMBER 21

OCTOBER 19

NOVEMBER 16

DECEMBER 21

Connecting Community

Assistance League of Bellingham

Growing Veterans

Vamos Outdoors Project

In 2018, we gave

$26,077!

PADDLE TO LUMMI

The 2018 SEED program donated a total of $26,076.98 to 12 local community organizations that are doing great things in our community. This is the largest donation in the program’s history. Let’s see if we can top it in 2019!

From Alissa: I created a chicken soup recipe with immune-boosting ingredients, such as the herb astragalus (find it in the bulk section at the Co-opâ&#x20AC;&#x2122;s Downtown store). At the first inkling of a cold or flu, I start taking the tincture. I also added plenty of fresh ginger, garlic, shiitake mushrooms, and some red chili flakes. Both the astragalus and shiitake mushrooms stimulate cells that attack viruses and harmful bacteria. The ginger and chili flakes add heat to stimulate the sinuses to drain. Ginger is also a broad-spectrum antimicrobial and is an amazing anti-inflammatory herb.

Feeling Sick? CHICKEN SOUP IS THE BEST MEDICINE BY ALISSA SEGERSTEN, CONTRIBUTING AUTHOR

Your grandmother was right â&#x20AC;Ś chicken soup is one of the best medicines when you are sick.

ou might want to consider gathering ingredients for homemade chicken soup before reaching for that over-thecounter cold medicine. Soup made from whole chickens is rich in carnosine, which has been shown to inhibit damage from viruses in the body. Beyond that, doesn't it just feel good to sip on a warm, brothy soup when you are under the weather?

This is one of my favorite soups to make during cold and flu season. Feel free to add any vegetables you prefer. Diced yams or winter squash are an excellent addition, so are finely chopped hot peppers. You can also replace the napa cabbage with either green or savoy cabbage.

SUPER IMMUNE-BOOSTING CHICKEN SOUP Yield: about 12 servings Tip: Use 16 cups of water for a 4- to 5-pound chicken or 12 cups of water for a 3- to 4-pound chicken.

Reprinted with permission from www.nourishingmeals.com. Photos by Alissa Segersten.

BROTH INGREDIENTS 1 whole organic chicken (4 to 5 pounds) 16 cups water 1 medium onion, chopped 3 celery stalks, chopped 2 carrots, chopped 4 to 5 shiitake mushrooms, chopped 1 whole head garlic, cut in half cross-wise 2 to 3 inches fresh ginger, cut into thin slices 2 tablespoons dried astragalus (optional) 1 teaspoon whole black peppercorns 1 stalk lemongrass, chopped (optional)

SOUP INGREDIENTS 1 medium onion, chopped 3 carrots, sliced 4 celery stalks, chopped 2 cups shiitake mushrooms, thinly sliced 1 large red bell pepper, chopped 2 to 3 teaspoons grated fresh ginger 1 tablespoon sea salt 1 teaspoon crushed red chili flakes 4 to 5 cups sliced napa cabbage 1 cup chopped cilantro

METHOD 1. In an 8-quart stockpot, add all broth ingredients. Cover and simmer for about 1Â˝ to 2 hours on low heat. 2. Place a large colander over another 8-quart pot or large stainless steel bowl. Pour the broth through it to strain out the chicken and vegetables. Place the pot of broth back on the stove. Place the chicken onto a plate to cool. 3. Bring the broth to a boil, add all of the soup ingredients except the napa cabbage and cilantro. Cover and simmer for 15 to 20 minutes. 4. While the vegetables are cooking, pull all of the meat from the chicken and cut into smaller pieces. Add the chicken to the soup. 5. Once the vegetables are tender, turn off the heat and add the chopped cabbage and cilantro. Taste and adjust salt and seasonings if desired.

Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet. Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Learn more at nourishingmeals.com.

When I shop at our co-op, I save 2.7%!

Albertson’s

You own it!

259 items in common with Haggen

I save 2.6% at Freddie’s, but I still like to shop at our co-op & keep my money local.

When I shop at our co-op, I save 3.5%!

Amazon

You own it!

402 items in common with Whole Foods

Kroger

You own it!

307 items in common with Fred Meyer

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, and wellness products are available on our website.

Y our Co-op vs. Retail Food Giants Your Co-op Offers Solid Value with Honest Values BY JOSHUA JACKSON, MERCHANDISING MANAGER

It’s time once again for our annual head-to-head comparison of competitors’ prices to Co-op prices.

e take our goals of providing community access to affordable healthy food matched with honest information very seriously. This comparison is one way we maintain transparency while measuring our success toward affordable healthy food access. This year’s comparison included our three top competitors (parent company noted in parentheses): Whole Foods (Amazon), Haggen (Albertsons), and Fred Meyer (Kroger). We refined our approach a little this year to ensure that the comparison was based on the most frequently purchased products. Our starting point was sales information from our grocery, produce, and wellness departments for September–November 2018. This generated a really big list of over 2,500 products. From that list we identified 700 products that made up 75 percent of the sales for that period. In last year’s price comparison, the Co-op basket price beat all three competitors. This year, the Co-op continues to beat the basket price at Haggen and Whole Foods, but the basket at Fred Meyer costs less than at the Co-op. This has been more typical of our relationship with Fred Meyer over the years, even before they were purchased by Kroger—the second largest grocery retailer in the country. We are proud of the work our community-owned co-op does to ensure that our prices compare favorably to all three of these tough competitors.

Most people are aware that competition is intense in the natural food category. As a relatively small local business competing against the biggest grocery chains in the country, it is more or less impossible to position ourselves as the “low-price leader” like Fred Meyer does. What we strive for—and achieve—is offering great value on the highest quality products. In addition to our competitive pricing, Co-op shoppers consistently report that they choose to shop at the Co-op because of our knowledgeable staff, rigorous product standards, quality guarantee, and to keep their money circulating locally and support the ways in which the Co-op gives back to the community. With local farm development programs like the Farm Fund, initiatives that increase access to fresh healthful food such as Fresh Bucks, and our award-winning sustainability measures, we are happy to conduct this annual price comparison and verify that we continue to provide competitive value while still positively contributing to our community. We hope you agree that the cooperative business model—that takes into consideration people, profits, planet, and purpose—is why no other grocery store comes close to our blend of great value for every customer and unparalleled contributions to a vibrant community.

ways to save at your co-op

Co+op Basics FOR ALL SHOPPERS Our lowest prices on everyday basics. Look for signs in all our departments.

Fresh Deals FOR ALL SHOPPERS Sales in produce, meat, deli, specialty cheese, and bakery. Posted in all three locations every Wednesday and on our website.

Co+op Deals FOR ALL SHOPPERS 60+ items on sale every day. Look for signs in our stores. Twice-monthly sales flyer in stores and on our website.

Double Savings FOR ALL SHOPPERS Sale items + coupons = DOUBLE SAVINGS. Look for signs in our stores.

MEMBER-OWNER PERK

Appreciation Coupons This volume discount member-owner appreciation coupon is issued three times per year in our In Season magazine.

MEMBER-OWNER PERK

Special Orders

Member-owners can order items by the case at the service desk. Tip: Place special orders when products are on sale for the greatest savings.

De Cooperativa a Cooperativa FROM COOPERATIVE TO COOPERATIVE BY TIM FLORES, DOWNTOWN BULK DEPARTMENT LEAD

Tim Flores’ passion for cooperatives led him on an epic adventure to Nicaragua with Pachamama CEO and Founder Thaleon Tremain.

Photo courtesy of Tim Flores

n the spring of 2018, I traveled with Pachamama Coffee Cooperative to the Central American country of Nicaragua, a country famous for its cooperatives in all sectors of economy and education. Established in 2001, Pachamama is a global cooperative owned by five member groups who, in turn, are owned by thousands of families in Ethiopia, Guatemala, Mexico, Nicaragua, and Peru. My trip was dual purpose. First, to visit primary-level farmer cooperatives, the villagebased small farm co-ops that specifically grow organic fair trade coffee that we sell here at the Community Food Co-op. Second, to visit PRODECOOP, a coffee drying and milling cooperative made of 38 primary-level coffee farmer co-ops. PRODECOOP, a secondary-level farmer cooperative, supports 2,300 individual farmers, 28 percent of whom are women, and all of which sell their coffee in the fair trade market. Upon arrival in Managua, the capital of Nicaragua, I met up with Thaleon Tremain, CEO and cofounder of Pachamama Coffee Cooperative. Managua is a huge urban metro, surrounded by volcanoes, large lakes, and rainforests. Driving through Managua’s busy, unregulated streets I witnessed the country’s active struggles with post-war poverty. At any traffic crossing in Managua, people of all ages sell bananas, tortillas, and plastic bags full of fresh coconut water. I was told they were part of street vendor cooperatives that pool their money at the end of the day. We drove across Nicaragua to the city of Esteli, home of PRODECOOP. At PRODECOOP, we were given a presentation on the economic power of co-ops in Nicaragua, by the famous Central American women’s rights and cooperative leader, Merling Preza. General Manager of PRODECOOP, Merling is also one of the founders of the global fair trade movement. She helped found fair trade coffee co-ops across Nicaragua, as well as setting up distribution of fair trade coffee to Europe and Japan, and cofounding Pachamama Coffee Cooperative in the U.S. We then traveled to PRODECOOP’s beneficio (coffee processing facility) in the town of Palacaguina. Beneficios air dry and warehouse coffee beans for distribution. Organic fair trade coffee is so valuable, the Nicaraguan military guards the green coffee beans 24 hours a day after harvest. The soldiers, machine

At his mountaintop coffee farm, Farmer Don Luis Alberto, a member of Cooperativa de San Anton de San Lucas, looks on as Tim Flores compares healthy coffee leaves to a leaf with coffee rust, a fungal disease that destroyed the cooperative’s crops in the 1990s due to monoculture farming. The cooperative farms now use crop diversity and organic methods to help stop coffee rust.

guns in hand, told me people occasionally attempt to steal coffee to resell back to the beneficio. Co-op jobs in Nicaragua are highly desired, this cooperative beneficio hires 400 local people during harvest season.

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All across Nicaragua, families live on shared land, but farm individually, then pool their agricultural crops together at primary-level co-ops. These co-ops are the heart and soul of Nicaragua!

Nicaragua’s agricultural production co-ops were started in the 1980s as a way to give land back to members of the agricultural peasantry following a brutal civil war. All across Nicaragua, families live on shared land, but farm individually, then pool their agricultural crops together at primary-level co-ops. These co-ops are the heart and soul of Nicaragua! We finally traveled to the primary-level co-op, Cooperativa de San Anton de San Lucas, near the municipality of Somoto. From there we hiked 3 kilometers with members of the co-op to a gorgeous mountaintop farm accessible only by foot or horse. Along the way, the kids told me they carry coffee on their backs as they walk with their dads down this trail to their cooperative school in Somoto. At the farm, Don Luis Alberto showed us his coffee plants and explained how their cooperative farms now use crop diversity and organic methods to help stop coffee rust, a fungal disease that destroyed their crops in the 1990s due to monoculture farming. Don Luis shared fresh coffee cherries to eat, but asked us to give him the seeds, as every handpicked coffee bean is quite valuable to him. All along the way, I gave people photos of our co-op in Bellingham; and all along the way, people said to me, “De nuestra cooperativa a tu cooperativa!” “From our co-op, to your co-op!” Co-ops around the world, including ours, are founded on the six principles created by the Rochdale Equitable Pioneers Society. A seventh principle was adopted by the International Cooperative Alliance in 1995. Among the seven cooperative principles, is Principle 6 (P6): Cooperation among Cooperatives.

Creating a Co-op That Welcomes Everyone BY AMANDA GRELOCK; EQUITY, DIVERSITY, AND INCLUSION COORDINATOR

New strategic plan goal guides our work and creates transparency and accountability. We purposefully identify, seek to understand, and challenge systems of oppression and the disempowering impact they have on the organization and our community.

Our Equity, Diversity, & Inclusion Strategic Goal

t the December Board meeting, the Co-op Board of Directors approved a new Equity, Diversity, and Inclusion strategic plan goal that will guide our work at the governance and operational level. The goal was informed by community feedback, which came from our two Town Hall events as well as from conversations with members before, during, and after the events. Thanks to this feedback, and the guidance of change consultant Dr. Breyan Haizlip (aka Dr. Bre), we are taking strategic steps to be a more equitable, diverse, and inclusive space. In the coming years, the Co-op will take several approaches to deliver on our new strategic goal. One approach is to increase cultural representation—in our staff, our shoppers, and on our Board—to better align with the demographics of our greater community. Another is to update our systems and approach for gathering community input, so we can continue to grow and reflect our diverse community.

In addition, we publicly report on our sustainability and social responsibility initiatives with the hope of inspiring other local businesses and influencing industry standards.

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explore what food accessibility and welcoming spaces can look like

At the operational level, over 160 staff have attended a Culturally Responsive Customer Service training with Dr. Bre. We believe that investing in our staff is important for this work. To this end, we want to strengthen and innovate staff programs that promote skill development, leadership, and engagement. We’ve developed a committee (pictured above) that leads the charge internally on social responsibility. This work is foundational to our store’s cultural growth. It allows us to envision

and create spaces where people feel both welcomed and included. The passion and leadership we’ve felt from our community in this area has driven our co-op to explore what food accessibility and welcoming spaces can look like. Our Board, management team, and staff are taking action to create a co-op that feels welcome to everyone. We know that to achieve that goal, building stronger relationships with a wider community is central to the Co-op’s success. We are interested in forming new partnerships and strengthening connections that align with our new strategic goal. If you know of a group or event we should consider connecting with, please let us know. We love meeting new people and exploring the potential to strengthen our community partnerships. Connect with us on social media or contact adrienner@communityfood.coop or amandag@communityfood.coop. Read our entire Strategic Plan in the About Us section at communityfood.coop.

Invest in Your Co-op BY JON EDHOLM, CO-OP FINANCE MANAGER

Join your fellow Co-op member-owners and invest in your local co-op.

ne of the unique characteristics of a cooperative is the ability to raise capital from its member-owners. Just as the Co-op invests in our local economy, our member-owners can invest in us. In the 2019 Co-op Board election, an overwhelming 97% of voting Co-op member-owners approved a proposal to change the Co-op’s Articles of Incorporation and Bylaws, thereby making this investment opportunity possible.

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In December, we crossed the $1 million dollar mark.

All classes of shares are still available and you can invest for as little as $500. The Co-op Board of Directors approved a one-time-only extension for investment share purchases through April 14, 2019. We are so excited about the enthusiasm people have demonstrated for the investment shares opportunity. It’s been fun meeting with members and learning why they were motivated to invest in the Co-op. Some of our investors have been members since the Co-op’s Fairhaven days in the 1970s. Many have also mentioned that the Co-op was one of the first places they went when they moved to Bellingham.

“I like to invest my money locally and support local businesses.” —Barbara, Co-op member-owner

“We need strong, vibrant institutions. I am not investing only for a financial return; I am investing in the future of my community.” —Matteo, Co-op member-owner

Learn more about how to invest, why to invest, and how your investment will be used at communityfood.coop.

“There is a great shadow around where and how our savings are used by banks and credit unions. I appreciate the opportunity to put my savings into an organization I believe in.” “I am committed to Co-ops because I care about where our food comes from and want to support our local producers.” —Lynn, Co-op member-owner

—Robert Blake, Co-op member-owner

What is the Farm Fund? Photo by Matt Curtis

BY LAURA STEIGER, OUTREACH TEAM

Who benefits from the Co-op’s Farm Fund? We all do!

he Community Food Co-op’s Farm Fund works to increase the supply of local, sustainable, and organic food by supporting and establishing projects that strengthen the local farming community. The Farm Fund also works to educate consumers, increase access to local food, and encourage ecological and socially responsible stewardship of our farmland. Over half of the Whatcom and Skagit county farms supplying our produce department have directly benefitted or participated in a Farm Fund-supported program as well as various suppliers to the Co-op’s meat, dairy, frozen, and prepared food departments.

How Does It Work? Since 2000, the Co-op Farm Fund has provided $383,825+ to more than 55 local food and farming projects through grants, loans, scholarships, and emergency funds. The Co-op dedicates a portion of its annual donation budget to the Farm Fund, but it couldn’t exist without the many organizations and individuals that support its mission with monetary donations and volunteer hours.

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the Co-op Farm Fund has provided $383,825+ to more than 55 local food and farming projects

Our partner organizations—Sustainable Whatcom Fund of the Whatcom Community Foundation, Industrial Credit Union, and Sustainable Connections—not only help with funding, but also help by contributing their areas of expertise. The all-volunteer Farm Fund advisory committee of local farmers, food and farming advocacy groups, and Co-op member-owners, reviews annual grant and loan applications and helps identify ways in which the Farm Fund can grow to meet needs in the farming community. And, most importantly, you—the Farm Fund-ers! From the inception of the Farm Fund, Co-op member-owners have donated to the fund and we simply couldn’t do it without your support.

What’s Next? After nearly 20 years of demonstrated success, the Farm Fund is in a strong position to strive for even greater accomplishments in the coming years. The need in the farming community is clear, and with more resources (aka money) the Farm Fund can help. A snapshot of what can be accomplished with increased funding includes more low-interest loans and grants, an emergency fund, land access support, adaptations for climate change, and increased representation and funding for women, Latino, and underserved local sustainable farmers.

How Do We Do It? We need you! Join the growing numbers of Farm Fund-ers! Together we can do an even better job of strengthening and stabilizing our local farms and protecting agricultural land for future generations to benefit from a reliable supply of local organic food for years to come. continued...

Innovative Farm Fund Recipients Increase Food Access

Birchwood Community Farm Stand & City Sprouts

Sustainable Connections Food to Bank On

The Co-op’s 2018 Farm Fund and Next Step grant recipients recently wrapped up a successful year. Thirteen farms and foodfocused organizations received grants in 2018, and as we were reading their final reports, we noticed an inspiring pattern. In alignment with one of the Co-op’s core strategic goals, the following four projects, in particular, employed creative solutions to increase food access in underserved communities. Along the way, some much-needed new markets for locally produced goods were created and new relationships were forged between neighbors, farmers, and community groups that can continue to blossom in coming years.

In the Birchwood neighborhood, two projects working in concert increased food access for area residents left without a local grocer since the Albertsons store closed in 2016. City Sprouts cleared one-quarter of an acre to grow mixed vegetables in the heart of the neighborhood, and The Birchwood Community Farm Stand operated every Saturday throughout the summer and participated monthly in the new Birchwood International Market. Along the way, this project also increased food access by working with and donating food to the Birchwood Food Desert Fighters; donating leftover farmstand produce to Birchwood Manor, a local housing facility for seniors and people with disabilities; and collaborating with 10 other small-scale local farmers to share advice and work together to create a new market for their goods.

Food to Bank On, which started as a Co-op Farm Fund project, is a farm incubation project providing resources and mentorship to support the success of new farms while providing fresh, local food to area food banks. The program reimbursed participating farmers for $10,000 in donations to food banks and hunger relief agencies and introduced farmers to innovative programs such as the Community Action of Skagit County loan program in which farmers can repay a loan with produce. One Food to Bank On participant purchased a tractor through the loan program and plans to pay back the loan over three years by growing lettuce for Skagit County food banks.

Be a Farm Funder

The need in the farming community is clear, and with more resources the Farm Fund can help. Donating is easy. The next time you shop, let your cashier know that you’d like to round up to support the farm fund or donate at communityfood.coop.

Photos courtesy of Birchwood Community Farm Stand

Seed Money, a project of Bellingham Food Bank Seed Money, a project supported since its inception by the Farm Fund, entered into agreements with five expanding organic farms to provide “seed money” in exchange for growing produce for distribution through Bellingham Food Bank. In addition to Bellingham Food Bank’s central distribution and two satellite food pantries at Christ the King Church and Alderwood Elementary School, produce was also shared with the migrant farmworker community through a partnership with Sea Mar Community Health Centers and Agape Service Project, and with families at Lummi Nation through Lummi Housing Authority and Lummi Tribal Health Center. The Seed Money project also fosters long-term relationships between Bellingham Food Bank and Whatcom County farms. Nearly half of the food bank’s largest current contract accounts are with former participants in the Seed Money project.

Twin Sisters Market Twin Sisters Market, in the underserved areas of Nugent’s Corner and Kendall, nearly doubled its 2017 sales with a grant nicknamed “Pile it High and Watch it Fly” that paid farmers for excess product brought to its Saturday markets. As a result, more than $3,000 worth of fresh food was donated to the Foothills Food Bank near Kendall. In addition to the nine farms that directly benefited from the grant funding, market customers benefited from increased product selection, and an additional 14 farms selling as vending members indirectly benefited from the substantially larger market presence and increased overall sales.

Who benefits from the Co-op’s Farm Fund? We all do! We are excited to see the creativity and initiative that these Farm Fund recipients took to leverage their grant funds and expand their projects beyond the initial proposed goals. No wonder farmers are renowned for their wide-ranging know-how and ingenuity. From fixing busted tractors to creating innovative markets for their products, with the proper resources, farmers can accomplish great things. The Co-op is excited to see the innovations of the 2019 Farm Fund recipients.

Learn more or donate to the Farm Fund at communityfood.coop or contact Jean Rogers, Farm Fund administrator, at jeanr@communityfood.coop or 360-734-8158, ext. 311.

Farm stands have proven to be one effective way to increase food access to under-served communities and to benefit small farms by providing new markets for their fresh seasonal produce. The personal interactions at farm stands also foster new relationships that may result in innovative ideas to address food insecurity and barriers to healthy food access. Food builds community!

WINTER CLASSES 2019

Healthy Connections

Classes Parisian Bistro

with Karina Davidson

Monday, Feb. 4, 6:30–9 pm Karina Davidson provides recipes garnered from her exploration of the bistros of Paris. The evening’s menu includes an appetizer portion of blue cheese and broccoli quiche, Caesar salad with torn croutons, wild salmon fillet with sauce au moutarde accompanied by lemon rice, and chocolate terrine with caramelized hazelnuts. Course fee includes choice of wine or non-alcoholic beverage.

“The instructor is so enjoyable and presents with expertise and humor.”

check our website for more classes

www.communityfood.coop QUESTIONS?

Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.

Cooking classes feature local, organic ingredients whenever possible. Since 2009, the Co-op has partnered with Whatcom Community College on food and wine classes.

How to Read Blood Test Results

Smorgasbord

with Jim Ehmke, CN

Tuesday, Feb. 5, 6:30–8:30 pm

Monday, Feb. 11, 6:30–9 pm

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.

To counter the fierce Scandinavian winter … smorgasbord! The culture of smorgasbord keeps the chill at bay as friends gather to enjoy a bountiful spread of savory delights. In this class we’ll produce classic smorgasbord dishes including butter-fried mushrooms with walnuts; smoked fish salad with apples, horseradish and pickled asparagus; and roast beef and potatoes.

with Jesse Otero

Cordata • reg. at CO-OP • $5

Downtown • reg. at WCC • $45

Chinese New Year

Let’s Make Mozzarella and Burrata!

with Robert Fong

Wednesday, Feb. 6, 6:30–9 pm Enjoy Chef Fong’s special dishes for the Chinese New Year. We’ll have mustard greens; goji berry chicken noodle soup; spot shrimp fried and tossed with sweet and sour five-vegetable sauce; spare ribs steamed in lotus leaf; whole duck braised with mushrooms, bamboo shoots, pearl barley, and tangerine peel; and coconut pudding with kumquat for dessert.

Downtown • reg. at WCC • $69

Cordata • reg. at WCC • $55

Rave for Karina Davidson:

The Co-op offers cooking, nutrition, and wellness classes throughout the year at the Co-op Connections building and the Cordata store.

Mexican Kitchen: El Dia de Amor with Ana Jackson

Thursday Feb. 7, 6:30–9:30 pm Join Ana Jackson as she presents a Mexican Valentine’s Day class, featuring spices, chilies, velvety textured sauces and, of course, chocolate. Enjoy bite-sized potosinas—minienchiladas made with red masa tortillas stuffed with potatoes and roasted peppers and served with queso fresco seasoned with salsa verde; velvety smooth mole rosa made with nuts, fruits, chocolate, and flowers and served with chicken; and strawberry and cream tamales served with chocolate sauce and cream.

Downtown • reg. at WCC • $49

with Marisa Papetti

Saturday, Feb. 16, 11 am–12:30 pm Learn how to make delicious mozzarella and burrata from Marisa Papetti of Marie’s Bees. Marisa will serve plenty of samples as she demonstrates how you can make these varieties from scratch in your own kitchen. Milk for this class supplied by Twin Brooks Creamery of Lynden. This is a kid friendly event—ask about kid discounts at kevinm@communityfood.coop.

Downtown • reg at CO-OP • $35 vegan

vegetarian

gluten free

hands on

LOCATIONS: Downtown: Co-op Connections Building, 405 E Holly St, Bellingham Cordata: Roots Room at the Cordata store, 315 Westerly Rd, Bellingham 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 Please do not wear strong fragrances to class.

Nutritional Management of Pain and Inflammation with Karl Mincin, CN

Wednesday, Feb. 20, 6:30–8:30 pm Discover effective nutritional approaches for managing pain and inflammation. Reduce the use of pain medication (including opioids), and recover faster from injury, surgery, or trauma. We’ll cover dietary recommendations as well as the most potent and clinically proven specialty combination formulas for both acute and chronic pain conditions. Karl Mincin is a clinical nutritionist in practice locally for 30 years.

Introduction to Ayurvedic Cooking with Bharti Nagal

Tuesday, Feb. 12, 6:30–9 pm Bharti Nagal demonstrates the preparation of a simple ayurvedic meal, explaining the basic principles of ayurveda along the way. According to ayurveda, health and well-being are attained by balancing the three doshas, or biological energies present in the human body and mind. The meal will be a tri-doshic celebration including khichadi (lightly spiced rice and lentils), chutney, halva (warm, nourishing desert using semolina), and ghee (clarified butter).

Downtown • reg. at CO-OP • $5

Calypso Kitchen: Caribbean Comfort with Sarah Chan

Thursday, Feb. 21, 6:30–9:30 pm Sarah Chan of Calypso Kitchen combines traditional Trinidadian recipes with a dedication to fresh wholesome ingredients to create a warming feast of Caribbean comfort food. The menu includes fry bake and buljol (a salad of chopped codfish, tomatoes, and chilies), piquant Trinidad stewed chicken, Trinidad corn soup, and Calypso Kitchen’s mango chutney.

Downtown • reg. at WCC • $45

Fermentation: Winter and Beyond with Jennie Goforth

Monday, Feb. 18, 6:30–8 pm Discover the basics of fermentation and quick pickling, tips and considerations for winter fermentation, and the options for preserving your pickled products. In preparation for the gardening and farmers market season, we will also discuss how to select varieties best suited to fermentation and pickling. Course includes a sauerkraut demonstration.

Downtown • reg. at WCC • $29

Winter Preservation and Culinary Delights with Jennie Goforth

Monday, Feb. 25, 6:30–8 pm Even in the cold winter months there are delicious food preservation recipes and techniques to enjoy. Participants will learn about making jams and jellies with fruit juice and frozen products, savory sauces, delightful cordials and liqueurs,

and marmalades. We will cover the basics of water-bath canning and other storage options. Course includes a marmalade demonstration and tasting.

Downtown • reg. at WCC • $29

Ayurvedic Kitchen with Bharti Nagal

Tuesday, Feb. 26, 6:30–9 pm Bharti Nagal shows how food can be medicine as she prepares a simple nourishing meal for winter, including sabzi (vegetables), roti (chapattis), dal (lentil soup), and laddu (a classic delicately spiced Indian sweet). Bharti will also show how to vary the ingredients and spices according to each individual’s constitution. Learn how the use of ayurvedic herbs and spices can promote healing, balance, and great taste.

Downtown • reg. at WCC • $45

Take Control of Your Intestinal Health with Jim Ehmke, CN

Tuesday, Feb. 26, 6:30–8:30 pm Take control of your own intestinal health. This class will cover all the major organs of the digestive system as well as strategies and holistic therapies for digestive health. We’ll discuss acid reflux, Crohn’s, IBS, colitis, hemorrhoids, colon cancer, ulcers, and much more.

Cordata • reg at CO-OP • $5

Traditional Italian Dinner with Cindy McKinney

Thursday, Feb. 28, 6:30–9 pm Cindy McKinney demonstrates a dinner spread of Italian favorites. Enjoy blistered cherry tomato bruschetta served with burrata cheese on grilled toasts, arancini

Love to cook? Join the cooking class assistant team!

Tastes of Thailand with Robert Fong

Tuesday, Feb. 19, 6:30–9 pm Conjure the tastes and textures of Thai cuisine in your own kitchen. Chef Fong teaches you how to make Bangkok pad thai with dried shrimp; whole duck roasted and simmered in red coconut curry; and tom yum talay, the classic spicy seafood soup with lemon grass, lime leaves, and galangal.

Downtown • reg. at WCC • $55

Assistants help with prep, serving, washing dishes, and clean up. Go home with tasty recipes and helpful tips from skilled instructors. Compensation via Co-op gift card. Tell us why you’re interested and include a brief outline of your cooking skills and experience. Send to kevinm@communityfood.coop.

coach and a member of Northwest Corner Coaches, who has experienced major life transformations through dealing with his own adult ADHD.

(breaded, fried risotto balls) with pancetta, gnocchi with Italian sausage, and tiramisu for dessert.

Downtown • reg. at WCC • $45

Downtown • reg. at CO-OP • $5

Advance Care Planning 101

Mixed Meditative Arts

with Whatcom Alliance for Health Advancement

with Julia L. Bonsignore, MS Ed.

Thursday, Feb. 28, 4–6 pm

In preparation for National Healthcare Decisions Day (April 16th), join certified facilitators from Whatcom Alliance for Health Advancement (WAHA) for a workshop exploring how to make critical decisions for your own healthcare in advance, and how to make sure your wishes are followed. We’ll discuss how to communicate to your loved ones about your wishes, how to fill out written plans such as an advance directive, and the importance of designating a health care agent.

Cordata • reg at CO-OP • free event

The Origins of Coffee with Hayley Forney

Saturday, March 2, 10–11:30 am Explore the origins and history of coffee with Hayley Forney. We’ll learn about varietal and regional flavors and follow the historical path of coffee out of Africa, where it originated, to Central and South America and beyond. We’ll sample coffees from Ethiopia, Mexico, Colombia, and Sumatra, complemented by treats from the Co-op Bakery. Coffee supplied by Bellingham Coffee Roasters.

Downtown • reg. at CO-OP • $20

Mardi Gras!

with Jesse Otero

Monday, March 4, 6:30–9 pm Nothing says New Orleans like great food and vibrant celebrations. In this class, Chef Jesse improvises with the flavors of New Orleans cuisine to prepare a menu worthy of the most famous New Orleans celebration, Mardi Gras. Join us as we sample shrimp remoulade, red beans and dirty rice, and smoked collard greens. Let the good times roll!

Downtown • reg. at WCC • $45

Monday, March 11, 6:30–8:30 pm

Mediterranean Vegetarian Menu

with Samantha Ferraro

Thursday, March 7, 6:30–9 pm Samantha Ferraro shares vegetarian recipes from her new cookbook, The Weeknight Mediterranean Kitchen. Sample and learn to make deconstructed baba ghanoush with chickpeas and lemon, turmeric lemon couscous with currants, baked pita chips with zaatar, and yogurt feta dip with fresh herbs.

Downtown • reg. at WCC • $45

Food and Wine Pairing with Robert Fong

Tuesday, March 5, 6:30–9 pm Chef Fong joins forces with special guest Christos Adams, co-owner and natural wine specialist at Old World Deli, to present fabulous wine and food pairings. The evening features five fine natural wines: sparkling Vouvray, Loire Valley Muscadet, Sicilian Frappato, Northern Rhone Syrah, and Gontelho Port; paired with Alaskan shrimp, oysters on the half shell, fresh fish sautée, braised leg of lamb, and European cheeses. You must be 21 or older to register for this class.

Cordata • reg. at WCC • $79

How to Create More Focus and Less Distraction with Bruce Hostetter

Wednesday, March 6, 6:30–8:30 pm Learn about the neurological and psychological influences and causes of distraction, and the tools that are available to bring life into better focus, in this interactive workshop. Bruce Hostetter is a certified life

Join Julia L. Bonsignore for a lively workshop on blending the wisdom of the chakras and feng shui with your own personality and creative energy. Bring your life into a more colorful, harmonious, and joyful alignment. Julia has taught creativity-oriented classes in many different contexts for both children and adults. The class will include drawing and journaling.

Downtown • reg. at CO-OP • $5

Peruvian Cuisine with Antonio Diaz

Tuesday, March 12, 6:30–9 pm Antonio Diaz, a native of Lima, Peru, and owner of Bellingham’s Café Rumba, shares recipes from one of the world’s most dynamic cuisines. We’ll feast on papas rellenas (potatoes stuffed with beef, onions, peas, raisins, boiled egg, and dressed with salsa criolla and creamy escabeche sauce), arroz con pollo (Peruvian chicken with beer, rice, and cilantro); and arroz con leche, a traditional rice pudding with seasonal fruits.

Downtown • reg. at WCC •$45

Take Control of Your Own Immune Health with Jim Ehmke, CN

Tuesday, March 12, 6:30–8:30 pm Learn all about the immune system and how to keep yours working effectively. We’ll talk about different strains of flu, viruses, chronic fatigue, fibromyalgia, dental infections, and more—and strategies for dealing with them. We’ll consider vaccines, antibiotics, and possible alternatives. Certified Nutritionist Jim Ehmke has been a practitioner of diverse alternative therapies since 1976.

Cordata • reg at CO-OP • $5

check our website for more classes

www.communityfood.coop QUESTIONS?

Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.

Co-op Walk, Nutrition Talk

Native American Flute Workshop

with Michelle Smith, RDN

Wednesday, March 13 6:30–8 pm

with Peter Ali

Join Registered Dietitian Nutritionist Michelle Smith for a discussion of healthy eating and a downtown store tour highlighting ways to balance nutritional, budgetary, and ecological concerns—and, of course, the need for deliciousness! We’ll have free samples and coupons for savings on Co-op products. The class is free, but preregistration is necessary and class size is limited. Everyone is welcome. Note: class meets in the Connections Building classroom.

Downtown • reg at CO-OP • free

All About CBD

Thursday, March 21, 6:30–8 pm Peter Ali shares the haunting melodies and rich lore of the Native American cedar flute. Peter, whose heritage is of the Yaqui tribe of Sonora, Mexico, is a self-taught flutist whose music comes straight from the heart. Peter will bring cedar flutes (key of A) for students to play or you can bring your own.

Downtown • reg at CO-OP • donations accepted

Ancient Acupressure for Modern Self-Care

Take Control of Your Own Hormonal Health

Monday, March 18, 6:30–7:30 pm

Tuesday, March 26, 6:30–8:30 pm

with Matthew Stuckey, LAc

with Christy King

Thursday, March 14, 6:30–8:30 pm Learn about the health benefits of CBD, a non-psychoactive compound in cannabis that is sought for its health benefits. We will discuss the body’s endocannabinoid system, recent research on ways it can support wellness, and more. Christy King works in the Wellness Department at the Co-op’s Cordata store and has ordered CBD oil products for the Co-op for years.

Downtown • reg. at CO-OP • $5

Let’s Make Mozzarella and Burrata! with Marisa Papetti

Saturday, March 16, 11 am–12:30 pm See Feb. 16 listing for details.

Downtown • reg at CO-OP • $35

Local licensed acupuncturist Matthew Stuckey will teach ways to help cope with pain, nausea, headaches and more. This ancient, reliable medicine has helped thousands of people for many years. Learn about the pressure points that acupuncturists work with so you can practice on yourself and family without needles.

Learn all about the body’s endocrine system. We’ll discuss all the major glands of the endocrine system and how hormones interact, as well as hormonal therapies, fertility options, and PMS. Certified Nutritionist Jim Ehmke has been a practitioner of diverse alternative therapies since 1976.

Flavors of the Philippines

Advance Care Planning 101

Cordata • reg. at CO-OP • $5

with Robert Fong

Tuesday, March 19, 6:30–9 pm Enjoy dishes of traditional Filipino-style home cooking enhanced with fragrant Chinese spices, as Robert Fong makes chicken adobo, fried pork and water chestnut lumpia (spring roll), and ong choi (water spinach) with chili peppers and shrimp paste.

Downtown • reg. at WCC • $49

vegan

vegetarian

gluten free

hands on

Balanced Plant-Based Living with Michelle Smith, RDN

Wednesday, March 20 6:30–8 pm LOCATIONS: Downtown: Co-op Connections Building, 405 E Holly St, Bellingham Cordata: Roots Room at the Cordata store, 315 Westerly Rd, Bellingham 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 Please do not wear strong fragrances to class.

with Jim Ehmke, CN

Join Registered Dietitian Nutritionist Michelle Smith as she describes the basics of plant-based eating, as well as other lifestyle changes that support and deepen the transition to a more plant-based diet. In addition to diet, Michelle will discuss exercise, keeping your stress in check, and why sleep is essential to healthy living. We’ll wrap up the session brainstorming the actionable steps you can take to adopt these healthy new habits. Light snacks provided.

Downtown • reg. at CO-OP • $10

Cordata • reg at CO-OP • $5

with Whatcom Alliance for Health Advancement

Tuesday, March 26, 4–6 pm

See Feb. 28 for class description.

Downtown • reg at CO-OP • free event

Advanced Care Planning for Dementia (ACP+D) with Adrienne Doucette and Denise Weeks

Thursday, March 28, 6:30–8 pm Advance care planning is a process that takes time and active reflection—a process that becomes much more difficult when dementia is involved. This session is for people who have either received a diagnosis of dementia or are caring for someone who has. We’ll cover the importance of starting ACP early, how to be a strong advocate for yourself and your loved one, and more. Adrienne Doucette and Denise Weeks are experienced and passionate educators on how to navigate end-of-life issues for those with dementia.

Downtown • reg at CO-OP • free

Healthy Desserts Ahoy Lummi Island!

with Bruno Feldeisen

Wednesday, April 3, 6:30–9 pm

Learn how to make tasty desserts that use no cream, no eggs, no butter, and no refined sugars … but are so delicious! Enjoy matcha tea pudding, burnt orange marmalade power cookies, chia coconut trifle topped with hemp seed crumble. Bruno Feldeisen has twice been honored as one of the top ten pastry chefs in America by Chocolatier Magazine.

Monday, April 22, 6:30–9 pm

with Robert Fong

Robert hosts Casey Palermino, chef de cuisine at Willows Inn, who will present porchetta pork roast stuffed with spicy greens, wild salmon rillettes, crispy kale chip salad, and heirloom wheat bread with homemade butter. In addition, Chefs Palermino and Fong will collaborate on a new pan-Asian spot shrimp dish.

Downtown • reg at WCC • $49

Downtown • reg at WCC • $69

Thyroid Health

Overcoming Stress and Worry

with Mystique Grobe, ND

with Maureen Kane, LMHCA

Thursday, April 4, 6:30–8 pm

You may not be able to eliminate stress from your life, but you can be healthier and calmer if you know how to manage it. Gain a better understanding of how the brain creates and processes stress, and develop tools for releasing it including breathing, understanding and shifting your thoughts, and mindfulness practices. Maureen Kane is a Licensed Mental Health Counselor Associate in private practice specializing in anxiety, panic, life changes, illness, caregiving, and couples.

Downtown • reg at CO-OP • $10

check our website for more classes

www.communityfood.coop vegan

vegetarian

gluten free

hands on

QUESTIONS?

Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.

Monday, April 8, 6:30–8:30 pm As our world grows increasingly toxic, and our bodies become more stressed, problems with the thyroid are nearly epidemic. Dr. Grobe will address how we can counteract the environmental and emotional influences on the thyroid. She will also discuss the role of diet, and the thyroid’s relationship to other organs and systems of the body.

Downtown • reg at CO-OP • $5

Savor This: Experience Freedom with Food with Sarah Clarke

Thursday, April 11, 6:30–8:30 pm Join certified Mind Body Eating Coach Sarah Clarke in a small group setting to discuss how you can make positive, doable changes in your relationship with food and body. Gain new insights into the psychology of eating, and new tools for overcoming the obstacles between you and your best self. We will also explore a conscious eating practice with light appetizers.

Essential Nutrients

Downtown • reg at CO-OP • $35

Tuesday, April 9, 6:30–8:30 pm

Small Plates of the World: Basque Tapas

with Jim Ehmke, CN

Learn about the basic nutrients on which we all rely: not just proteins, fats, and carbohydrates, but air and water as well. We’ll discuss how to balance these nutrients for optimal health, why so many people are drinking more water but not truly hydrating, and the role of air in proper nutrition. Certified Nutritionist Jim Ehmke has been a practitioner of diverse alternative therapies since 1976.

Cordata • reg at CO-OP • $5

with Jesse Otero

Monday, April 15, 6:30–9 pm The independent spirit of the Basque people of northern Spain shows up in their politics, their language, and their cuisine. Join us as we explore this unique area through its regional tapas culture. Enjoy special dishes including roasted potatoes with smoked cheese sauce, vegetable skewers with pickled pepper puree, ham and herb pinxtos, and grilled lamb chorizo.

Wines of Bordeaux

Downtown • reg at WCC • $45

Wednesday, April 10, 6:30–8:30 pm

Peruvian Cuisine

with Laurent Martel

Laurent features the wines of the Bordeaux, a wine region originally planted by the Romans and a legendary producer ever since. Bordeaux is the birthplace of Cabernet Sauvignon and the source of the Merlots, Cabernets, and Sauternes that Thomas Jefferson collected when he served as ambassador to France. While you are enjoying the fruits of this amazing wine region, Laurent will explore the mystery of the “missing” Bordeaux grape and other lore. You must be 21 or older to register for this class.

Cordata • reg at WCC • $45

with Antonio Diaz

Tuesday, April 16, 6:30–9 pm Antonio Diaz demonstrates classic dishes from the cuisine of his native country of Peru. Enjoy tiradito de salmon, a sashimistyle ceviche appetizer; asado de res, Peru’s traditional slow beef pot roast served with mashed potatoes and rice; and anticuchos de fruta, sweet and savory fruit skewers served with orange syrup.

Downtown • reg at WCC • $45

Sourdough Bread and Pizza

Detox and Fasting

Wednesday, April 17, 6:30–9 pm

Tuesday, April 23, 6:30–8:30 pm

with Andy Walton

Learn the craft of sourdough baking and gain an understanding of how fermentation creates more nutritious and digestible grains. This class includes a demonstration of each step of the 24-hour sourdough process, including baking and making sauces. You’ll leave with a sourdough starter and inspiration to create your own pizza or bread at home. Andy is a lifelong pizza enthusiast with a passion for nutrition and local foods. He owns a farm where he grows ingredients for his mobile pizza business, Paradigm Pizza.

Downtown • reg at WCC • $39

All About Whiplash with Lindon Keeler, DC

Thursday, April 18, 6:30–8 pm Chiropractic Doctor Lindon Keeler provides a layperson’s overview of whiplash including treatment, self-care, and navigating the personal injury path. He’ll talk about what whiplash is, how to diagnose it, and the range of symptoms and tissue damage that can be connected with it.

Downtown • reg at CO-OP • free

with Jim Ehmke, CN

Nothing improves body chemistry more dramatically or more quickly than detoxification. We’ll discuss colon cleansing, enemas, colonics, and other gut-cleansing systems. Learn why longevity is directly linked to calorie restriction and the advantages of intermittent fasting.

Cordata • reg at CO-OP • $5

Wines of the Rhone with Laurent Martel

Wednesday, April 24, 6:30–8:30 pm

Monday, April 29, 6:30–9 pm

Natural Approach to Emotional and Nervous System Health

Downtown • reg at WCC • $39

Cordata • reg at WCC • $45

Thursday, April 25, 6:30–8 pm

19th ANNUAL 23 free documentary films at various venues from February 21 through March 2. Schedule on Facebook @BHRFF or bhrff.webs.com.

with Sara Southerland

Originally planted by the Romans, the Rhone Valley in southern France is now home to some of the world’s most famous wines, including Hermitage, Chateauneuf-du-Pape, and Condrieu. While guiding a tasting of some excellent Rhone wines, Laurent will discuss the history of viniculture in the region. Was the Rhone Valley the birthplace of Syrah or merely a stopover? What does it mean to be “hermitaged”? Is it possible for grapevines to grow out of rock? You must be 21 or older to register for this class.

with Lena Robertson, ND

Bellingham Human Rights Film Festival

Spring Clean with Raw & Healing Foods

Naturopathic Doctor Lena Robertson shows how you can improve your emotional and nervous system health naturally, as she shares recipes, breathing practices, and current information about how lifestyle changes can affect your nervous system. Additionally, each student will make and take home a soothing Epsom salt bath mixture and an herbal tea blend to aid nervous system health. Lena Robertson is in practice at New Heights Natural Health in Bellingham.

Cordata • reg at CO-OP • $20

Join holistic health coach Sara Southerland as she shares delicious raw foods and recipes perfect for kick-starting healthy habits you can follow all year long! Enjoy a green juice and superfood smoothie, cucumber avocado soup, zucchini pasta with creamy lemon cashew “alfredo” sauce, and raw coconut bliss balls; and learn about sprouting greens and grains. Students will take home a Raw and Revitalized 3-Day Spring Clean Menu with recipes.

Calypso Kitchen: Street and Breakfast Foods with Sarah Chan

Tuesday, April 30, 6:30–9:30 pm Experience the Caribbean through an array of delicious street and breakfast foods. Sarah Chan of Calypso Kitchen prepares fried plantains, naturally sweet and spiced with cinnamon; buljol, a tangy and satisfying salad made with salted cod, cabbage, tomatoes, onions, olive oil, and more; avocado choka (Caribbean-style guacamole, to be served with the buljol); and spicy mango chutney.

Downtown • reg at WCC • $45

The Revolution Begins Underground BY DAVE STRAUB, CORDATA GARDEN CENTER

Get ready, gardeners! At the first sign of spring, tool up with revolutionary garden supplies at the Co-op Garden Centers.

hen you plant a garden, you join a springtime revolution against the agricultural industrial complex. Snapdragons, foxgloves, and lavender support much-needed pollinators like honeybees. Heirloom vegetables defend the biodiversity of our food system. And when you impress your friends with the meal you grew yourself, you revitalize a sense of community around wholesome food. But the heart and soul of any decent rebellion, peaceful or otherwise, resides in the underground. In this case, that means your soil. If your garden lacks verve, our selection of certified organic and locally produced amendments is the cure-all to revitalize depleted soil. Let me introduce you to the heroes of the resistance.

“

Photo by Habiba Sial

the more we connect to producing food, the stonger our communities become

In 1919, the Underground Anarchists employed dynamite as their weapon of choice in a failed attempt to overthrow the Bolsheviks. Cedar Grove suggests trying compost instead. With a revolutionary combination of modern technology and nature, Cedar Grove diverts 350,000 tons of food and yard waste from our local landfills, transforming it into nutrient-dense organic compost. During our annual Compost Days sale, March 8–April 21, you can nab a free bag of compost when you buy any two Cedar Grove products. So, stock up. Black Owl Biochar, located in Ferndale, fuels the most abundant gardens in Whatcom County. Not only will it permanently

improve the health of your soil but, unlike compost, it also sequesters greenhouse gases to reduce pollution. The eminent environmentalist Bill McKibben claims Biochar has the power to reverse global warming. Hendrikus Organics provides us with an arsenal of soil amendments tailored to the specific needs of the seasons and the focus of your garden, be it leafy vegetables, flowers, or fruit. With long blond hair and a leathery tan, Hendrikus, the man, resembles a golden messiah of Dutch extraction. He has spent his entire life revolting against the destructive agricultural techniques introduced after World War II. Fortified with a spiritual fervor for ecological balance, his lifelong work has produced the high-quality products we sell at the Co-op. According to Hendrikus, a healthy, stable world begins with healthy soil. With your knees and fingernails properly dirty, you can begin to coax life out of the soil. Uprising Seeds, operating in our own Whatcom County, fills our seed racks with heirloom seed varieties and common favorites—all organic and curated for our unique climate. Or, experience the instant gratification of planting starts, grown by our network of local farms. Sunseed Farm, The Growing Garden, and Dirty Knees always impress us with the quality of their organic starts. We will also carry all the old favorites from Joe’s Garden, Cascade Cuts, Windy Meadows, and Thompson’s Greenhouse. Transmitting a message of hope from the front lines, Brian and Christine of Uprising Seeds want to remind you, “We believe anyone can have a garden, anyone can save seed, and the more we connect to producing food, the stronger our communities become.” So stay strong, have no fear, and remember: The Revolution Will Be Delicious.

MEXICO

Take a Virtual Vacation in February Are you ready to take a little break from the Pacific Northwest winter? ou don’t need to buy a plane ticket and wait in the TSA screening line with your shoes off. Simply sign up for a Healthy Connections cooking class and one of our worldly instructors will whisk you away to a far off destination for the evening. Perhaps you would savor an elegant meal at a Parisian Bistro with Karina Davidson, a celebration of the Chinese

New Year with Robert Fong, or a savory romantic dinner in Mexico on El Día de Amor with Ana Jackson. Healthy Connections cooking classes offer an experience far greater than just grabbing a meal out at a restaurant. Our instructors are not only fabulous cooks, but super knowledgeable about their specialty cuisines. They dish up a healthy

serving of cultural know-how along with a first-class meal. And you’ll go home with the recipes and techniques to recreate the experience in your home kitchen. Bon voyage … and bon appetit!

Thank you for being a member-owner of your locally grown & cooperatively owned grocery store. We own it!

pick your discount!

Class descriptions in this issue and online. Register at communityfood.coop.

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The next volume discount Owner Appreciation Coupon will be offered in October. 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.

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Facing page by Laura Steiger, photo by Matt Curtis, styling by Habiba Sial.

BLEEDING HEART The bakery’s No. 1 seller for Valentine’s Day! Each component lovingly made from scratch: chocolate cake filled with raspberry sauce and enrobed in vegan chocolate ganache. $3.49

ROSES FROM ONE WORLD FLOWERS 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

A BOTTLE OF WINE Toast your loved ones with a wine from Tim and Vic’s carefully curated selection. prices vary; something for every budget

RASPBERRY LATTE We craft our housemade raspberry syrup with local raspberries, organic cane sugar, water, and nothing else. add a flavor to any drink for 60¢

FAIR TRADE CHOCOLATE Good for workers, good for our planet, and tantalizing our tastebuds. starting at $1.75

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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

SCHOOL STAFF APPRECIATION

SNACK FEST Help us show some love to the staff at your favorite school! Tell us why your school rocks, and we’ll select one of the nominated schools and fill their breakroom with goodies from the Co-op. Submit your nomination via the Snack Fest nomination form at communityfood.coop through March 31. *Eligibility limited to K-12 schools in Whatcom County.