CO-OP NEWS
earth DAY april 22
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BOARD OF DIRECTORS REPORT
Board Meeting Summary www.communityfood.coop 360-734-8158 Cordata Store
315 Westerly Road Bellingham WA 98226 Open daily 7 am–9 pm
Downtown Store
1220 N Forest Street Bellingham WA 98225 Open daily 7 am–10 pm
Co-op Bakery Café 405 E Holly Street Bellingham WA 98225 Open daily 7 am–7 pm
Community Food Co-op General Manager Jim Ashby
360-734-8158
The Co-op Board of Directors Melissa Morin, Chair Caroline Kinsman, Vice Chair Brent Harrison Margaret Ingebrigtson Ceci Lopez Seth Mangold, staff representative Laura Ridenour Megan Westgate Zach Zink
Board of Directors Contact
boardofdirectors@communityfood.coop 360-734-8158, ext. 216
BY JEAN ROGERS, BOARD ADMINISTRATOR
From March 8, 2017
The group heard a presentation on PCC Farmland Trust, and
Board director Megan Westgate will resign her position in April,
Whatcom County’s Purchase of Development Rights program. Directors discussed potential roles in supporting farmland preservation for the Co-op and the Co-op Farm Fund. The Board endorsed a public statement on Co-op divestment from banks funding the Dakota Access Pipeline, in support of the Standing Rock Sioux Tribe. Board Chair Melissa Morin gave an overview of plans to update the process for evaluating the General Manager. The goal is to have a more consistent evaluation, aligned with systems used by other co-ops.
due to her pregnancy and upcoming limits on her availability. Two years remain on her Board term. Directors agreed to inquire with several former Board directors about a one-year appointment to the Board, allowing the group to meet potential new directors who would serve the second year of Megan’s term and then run for election. The meeting concluded with a review of the spring strategic planning retreat agenda.
MORE BOARD INFORMATION MORE BOARD INFORMATION Complete minutes for this, and all Board meetings, and the governing policies are available at the service desk. Complete minutes are also posted at www.communityfood.coop.
Member Input: The first 10 minutes of every Board meeting are reserved for member input. Member-owners are welcome to attend the meeting. Hope to see you there.
Next Meeting: May 10 at 7 pm, Cordata Local Roots Room, 315 Westerly Road
New Year’s Day Ceremonial Celebration honoring all who protect and defend the sacred!
Thank You for Voting
MNI WICONI
WATER IS LIFE
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he annual Board of Directors election concluded on March 31. We’d like to thank everyone who took the opportunity to participate in the voting process: voters and candidates. Election results will be shared on bulletin boards in our stores and on our website as soon as ballots have been counted and validated.
Board Meetings
Meetings are on the second Wednesday of most months. Member-owners are welcome to attend. To share your suggestions or concerns at the 10-minute member-owner forum at the start of each meeting, contact Board Administrator Jean Rogers in advance, at 360-734-8158 or jeanr@communityfood.coop, by the first Monday of the month, if possible.
Graphic by Lummi Artist Bruce Pierre Standing Rock Camp Stories from Vets and Water Protectors Songs from the Heart with Peter Ali/Tracy Spring/JP Falcon/& more Prayers and Thoughts for a Hopeful New Year
In Solidarity January 1 at 2 with pm Bellingham Unitarian Fellowship (BUF) Standing Rock
Our Cooperative Principles
• Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education, training, and information • Cooperation among cooperatives • Concern for the community Co-op News is produced by the Community Food Co-op and published eight times per year. Editor: Laura Steiger lauras@communityfood.coop Design: Matt Curtis mattc@communityfood.coop Opinions expressed in the Co-op News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or member-owners. Nutrition and health information is provided for informational purposes only and is not meant as a substitute for a consultation with a licensed health or dietary practitioner. Acceptance of advertising does not indicate endorsement by the Co-op of the product or service offered.
1207 Ellsworth Street, Bellingham
T Sharing Your Feedback
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e’d like to thank everyone who took the time to participate in our recent shopper survey. The Co-op sincerely values the feedback we receive from our member-owners and shoppers, and uses this information as we plan for the future of our cooperative. After compiling your input, we will report the survey findings in the upcoming months.
FREE EVENT donations gladly accepted at the door
Graphic by Lummi Artist Bruce Pierre •the Thank you Community Food Co-op • Thank youSioux BUF he Co-op Board supports Standing Rock Tribe and its right to protect tribal ancient burial sites and prevent potential contamination of its drinking water from the Dakota Access Pipeline (DAPL). The Co-op’s primary banking relationships are with two local credit unions, Whatcom Educational Credit Union and Industrial Credit Union, neither of which is involved in the funding of the DAPL. The Co-op has maintained secondary relationships with commercial banks. In response to the call for divestment in banks funding the DAPL, the Co-op Board directed Co-op management to stop doing business with banks funding the DAPL. Therefore, the Co-op has closed several small accounts associated with Wells Fargo Bank. One small account with Wells Fargo Bank that serves as the electronic funds transfer bank for medical insurance claims will be maintained for the next several months while alternative arrangements are made.
NUTRITION & HEALTHY RECIPES
Ask the Nutritionist: Good Eggs and Bad
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ear Nutritionist: Although I love the taste of eggs, I try to avoid eggs because heart disease runs in my family. Are eggs safe to eat or should I limit them entirely?
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SELVA WOHLGEMUTH REGISTERED DIETITIAN AND NUTRITIONIST
HAVE QUESTIONS? Send them to contact@happybellynutritionist.com. Learn more about Selva’s approach to general health and well-being at www.happybellynutritionist.com, and see her recipes and other kitchen tips at www.poppiesandpapayas.com.
COMPOST DAYS
TM
ends April 9!
get 1 FREE bag of compost when you
buy ANY 2 Cedar Grove bags
O
C F F I IA SPONSOR OF
L
ith spring in the air and Easter around the corner, eggs are making their appearance on the table in more ways than just a breakfast scramble. Although eggs are a very nutrient-dense food including protein, cholesterol, choline, and vitamin A, previous dietary recommendations for the public encouraged limited consumption of eggs to reduce the risk of heart disease. Today, new research has found the opposite (1). Epidemiological studies (research studies that follow humans over multiple years) have suggested that a diet high in eggs, more than six eggs per week, can be safe for the general public. Results from a Framingham study found no association between the amount of eggs consumed and heart disease. Furthermore, cholesterol levels were not affected by diets either low (1 egg per week) or high in egg consumption. Many other large-scale epidemiological studies support the above findings as well (1). Additional findings from multiple well-controlled studies that followed high-risk populations (those with a high risk of developing heart disease, already have heart disease, or with type 2 diabetes) found that eating 2 to 4 eggs per day for 4 to 8 weeks had little to no effect on total and LDL cholesterol. Some even noted a beneficial increase in HDL cholesterol, otherwise known as good cholesterol (1). More recently, two studies published earlier this year found that eating 2 to 3 eggs per day for 2 to 4 weeks improved satiety more than oatmeal by reducing the hunger hormone ghrelin, and improved lab markers for heart disease (2,3). They also found a decrease in LDL cholesterol (bad cholesterol) and an increase in HDL cholesterol and choline. Choline is a very important nutrient for brain, heart, and liver health; fertility and pregnancy; and reducing inflammation. Interestingly, only approximately 11 percent of Americans are meeting their daily requirements of choline and as many as 50 percent have genetic variances which makes it necessary to consume even more than the average recommended amounts of choline (4,5). Eggs are the most concentrated source
of choline in the American diet, providing about 150mg per egg. The most concentrated source of choline is liver, providing 350mg per 3-ounce serving. However, when the epidemiological studies looked at subgroups of the population, a positive association between high egg consumption and development of type 2 diabetes was seen. For example, in the Physician’s Health Study, men and women who ate seven or more eggs per week had a 58 percent and 77 percent (respectively) higher risk of developing type 2 diabetes (6). Other studies found similar results (7). Before deciding how many eggs are safe to eat, one must first look at the big picture. Did the individuals with high egg consumption possibly eat less fruits and vegetables than those with lower egg consumption? Did they eat less whole grains and beans? Did they exercise daily? Did they smoke? Although all these factors affect the risk of developing type 2 diabetes, most epidemiological studies do not or cannot control for all of these factors (7). Interestingly, in the Physician’s Health Study, the men with high egg consumption did exercise less and smoked more than those with lower egg consumption (1). So, was it the eggs that promoted the development of diabetes or rather the other poor lifestyle choices? I would think the latter. Therefore, based on the current research, eating eggs regularly can be safe and may even provide additional heart benefits. Just keep in mind that if you only eat eggs you may be pushing out another food item that also provides health benefits. The key to health is to eat a variety of whole foods that are minimally processed, including fruits and vegetables, whole grains, beans, nuts and seeds, and quality meats and fats. Eggs fit into that picture, especially those that are pasture-raised, which naturally contain higher concentrations of the potent antioxidants vitamins A and E than their conventional counterparts. And finally, for even more heart health benefits, enjoy daily exercise. See my Spring Asparagus Salad recipe on page 7 for a tasty, seasonal egg dish that can be served as either an entrée or as a side salad.
Visit CompostDays.com for more information. Local. Organic. | cedar-grove.com | 877.764.5748
FEED your head!
FIRST FRATIDTHEACO-YOPS
REFERENCES: 1) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4586539/#B39-nutrients-07-05344 2) https://www.ncbi.nlm.nih.gov/pubmed/28146063 3) https://www.ncbi.nlm.nih.gov/pubmed/28091798
YES, IT’S
4) http://www.tandfonline.com/doi/full/10.1080/07315724.2015.1080127 5) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2782876 6) https://www.ncbi.nlm.nih.gov/pubmed/18400720 7) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3969252
JOIN US!
APRIL 7 6–8 PM in the DOWNTOWN STORE 1220 N. FOREST ST.
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EARTH DAY
earth DAY april 22
2016 Community Food
Co-op Impact Report
The first Earth Day
on April 22, 1970, activated 20 million Americans from all walks of life and is widely credited with launching the modern environmental movement. The passage of the landmark Clean Air Act, Clean Water Act, Endangered Species Act, and many other groundbreaking environmental laws soon followed. More than 1 billion people now participate in Earth Day activities each year, making it the largest civic observance in the world. Join the Co-op in celebrating Earth Day at WWU on April 21 and at Bellingham City Hall on April 22. Details are below. Learn more at www.earthday.org.
ng informs Co -op our sustainability tracki Sharing the results from rder to improve our ys we can work even ha staff and shoppers on wa ntal business practices. already strong environme abridged annual dated the format of our To that end, we have up er ser vice desks at u can find it at our custom sustainability report! Yo ril (af ter that it will through the month of Ap for our full both of our main stores s in the stores) and look ter cen ing ycl rec r ou at ring May. be available te’s sustainability page du bsi we r ou on d she bli pu report to be t showcase a few of hics from the report tha Here are a few infograp efforts. the Co -op’s sustainability
Earth Day at Western Washington University
City of Bellingham March for Science
“Turning Empathy into Action” Friday, April 21, 11 am to 2 pm Viking Union Multipurpose Room Free, all ages welcome
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he Co-op will join a multitude of organizations with missions that encompass environmentalism and sustainability to share information about our sustainability program and other Co-op initiatives. The event will also include a touch tank, live music, and a photo booth. Hosted by the Environmental and Sustainability Program at Western Washington University.
Saturday, April 22, noon to 4 pm Bellingham City Hall Free, all ages welcome
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ook for our colorful Co-op canopy in the community tabling area. The event will also feature speakers, a science fair, food trucks, and a march through Bellingham. This is an international event with marches planned in over 300 cities worldwide. The March for Science supports robustly funded and publicly communicated science as a pillar of human freedom and prosperity. Participants will unite as a diverse, nonpartisan group to call for science that upholds the common good and for political leaders and policy makers to enact evidence based policies in the public interest.
MORE INFO on the AS Environmental Center Facebook page.
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EARTH DAY
29% OF STAFF
kWh used in 2016
1,459,960
used alternative transportation (electric car, bike, walking, bus, or carpool)
alternative transportation miles traveled
green power kWh RECs purchased in 2016
1,450,000
133,131
89%
that’s
5 1/3
of our waste stream was diverted from the landfill. That’s
trips around the equator
576 tons!
We’re Still in the Running to Win! Have you been following the Bellingham Energy Prize campaign? We’ve shared information and updates in the Co-op News during 2016 and are happy to report that Bellingham held strong at No. 4 among the 50 participating communities.
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he most exciting update is that the contest is not over yet! We still have an opportunity to win $5 million for our city. This summer a team will visit to compile a final report covering relevant aspects of our community’s plan, performance, and future prospects. The Bellingham Energy Prize campaign has done a LOT of awesome stuff this year and that could place us in a strong position to win. Bellingham Energy Prize and its partners hosted informational tabling at local events, Energy Prize Happy Hours at local breweries, a big Saving Energy Earth Day Party at Boundary Bay Brewery, and numerous appearances of Kilowatt Kitty, both in-person (or would that be in-feline?) and
much bigger-than-life-size appearances on the side of a Sanitary Services Company truck. More than 4,000 residents signed up for the energy challenge and created personal energy saving plans, and many businesses participated in energy audits and energy-saving retrofits. Bellingham Energy Prize believes the city has a good shot at winning, and that, regardless of how the competition turns out, Bellingham residents and businesses accomplished some serious energy savings that will be ongoing for years to come. Congratulations, Bellingham. Either way we’re already winners! FIND MORE information and updates at bellinghamenergyprize.org.
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Staff pick Fever Tree Ginger Beer!
new
“It’s so perfectly gingery with awesome effervescence. Great on its own or as a mixer! I love it, and not just because I’m a ginger!”
The Good Crisp Company Potato Crisps Finally, we can reclaim that childhood nostalgia for those crunchy tubes of chips with these gluten-free stacked chips that are 100 percent free of artificial flavors and colors and non-GMO Project verified. $3.49 for 5.6 ounces — original, sour cream & onion, bbq
Yuzu Pao Fermented Chile Sauces Move over sriracha and make room for a new condiment in the cupboard. Elevate any creation to the sublime with the intensely floral aroma and flavors of yuzu zest and yuzu fruit paired with sun-ripened fermented chili mash, a touch of honey, and cane sugar. Umami! $4.75/8 ounces — red and green
Fauxmage—Cheese from Trees VEGAN • RAW • PALEO • GLUTEN-FREE • ORGANIC • DAIRY-FREE Small batch, handmade in the big city of Seattle from cultured cashews sourced from small farmers. Fauxmage is a product you can feel good about eating! $9.99/6.5 ounces — herbes de provence, rooster spice (staff favorite), olive rosemary
Alice O’Donnell Barista, Bakery Café
NUTRITION & HEALTHY RECIPES
special event — everyone welcome!
Spring Asparagus Salad
GARDEN DAY
Photos by Selva Wohlgemuth.
By Selva Wohlgemuth Makes 2–4 servings (serve as an entree or a side) INGREDIENTS For the Olive Oil Vinaigrette: 1 1/2 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar 1 teaspoon honey 1/4 teaspoon sea salt 1/4 medium red onion, thinly sliced
SATURDAY
april 15
For the Salad: 2 pasture-raised fresh eggs 1 bunch asparagus fresh cilantro or parsley, chopped 2 lettuce leaves (garnish) METHOD • Mix together the olive oil, vinegar, honey, and sea salt until the salt is dissolved. Add the thinly sliced red onion and mix well. Allow the onions to marinate in the dressing for about 15 minutes. • Meanwhile, fill a small saucepan with fresh water and bring to a boil. Gently pierce the “butt” ends of the egg with a push pin or small needle. You want to make sure not to push in too far, just enough to pierce a hole in the shell. Gently add the eggs to the boiling water and reduce the heat to medium. Allow the eggs to simmer uncovered for 10 minutes. Once the 10 minutes are up, quickly rinse the eggs under cold water and set aside on a dry towel to cool further. • While the eggs are boiling, place a steamer basket into a large pot and fill with water just so the water is under the basket. Gently bend each asparagus spear at the bottom end until it naturally snaps. Discard the ends in the compost or save for a future asparagus soup. Place the asparagus into the steamer basket, cover the pot, and bring the water to a boil. Cook for about 3–5 minutes or until the asparagus is bright green and tender. Be careful not to overcook the asparagus, otherwise it will turn green-brown. Once the asparagus has reached optimal color and tenderness, quickly rinse the asparagus in cold, running water for about 30 seconds to stop the cooking process. • Salad Assembly: Place the lettuce leaves in a serving dish and top with steamed asparagus. Evenly pour the vinaigrette with the marinated onions over the asparagus and top with the sliced hard-boiled eggs. Sprinkle the eggs with chopped cilantro or parsley, freshly ground pepper, and a bit of sea salt. Serve immediately.
10 am TO noon AT THE
Cordata Store
CO-OP EVENTS
Garden Day Saturday, April 15, 10 am to noon Cordata store
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oin us for a fun morning at the Cordata store and celebrate spring, gardening, and get some tips on enhancing your yard. Hands-on and educational activities include— • seed planting activity for kids with Renel Anderson, president of Biochar Supreme • tours of our native, edible, drought-tolerant landscaping with Scott Milam of Beeline Designs • Master Gardeners on-site to share advice and answer questions • tasty housemade food samples from the Co-op including breakfast sausage, cinnamon rolls, and organic strawberries topped with whipped cream from Twin Brook Creamery • specials in our garden center.
COMMUNITY GIVING
April Community Shopping Day
Lighthouse Mission Ministries
Two ways you can support this month’s organization:
Shop on Saturday, April 15, to benefit this cause! Volunteers share smiles along with a delicious Thanksgiving meal.
Community Shopping Day SHOP on Saturday, April 15. The
Co-op will donate two percent of its total sales from this day.
Donate the Difference ROUND UP your purchase amount
and Donate the Difference at any Co-op register throughout the month. Register donations are also
accepted on behalf of: Co-op Farm Fund, Bellingham Food Bank, and Co-op Member-Owner Seed Fund (provides financial assistance for Co-op memberships).
spare change adds up to big change for our community
Recent Donations:
Every year, 100 volunteers get together to serve 400 to 500 Thanksgiving and Christmas meals. Photos courtesy of Lighthouse Mission Ministries.
Lighthouse Mission’s Agape Home houses up to 50 women and children every night. Women and children enjoy a large variety of activities and can receive individual case management.
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ighthouse Mission Ministries breaks the cycle of homelessness in the lives of men, women, and children by giving the most vulnerable in our community access to meals and a safe place to stay—a place of healing and connection where life transformation can happen. This is done by providing three nutritious meals a day and safe shelter for 150 men, women, and children. But beyond that, it’s a place where people can access life skills classes, case management, and recovery and spiritual support. SEED funds will be used to support the new Drop-In Center (DIC) that opened in October. The DIC is a low-barrier shelter that has no religious requirements and can make accommodations for people with pets. The DIC has room for up to 80 men to sleep, which frees up space for up to 40 women to sleep in what was formerly the Mission’s Overflow Shelter thereby tripling the total number of people sheltered each night.
Upon entering Café Renovare, an informational sign welcomes visitors with daily updates about services available in the new Drop-In Center.
LEARN MORE at thelighthousemission.org or by calling 360-733-5120.
MARCH 2017
Futures Northwest $1,999.09 FEBRUARY 2017
Northwest Youth Services $2,092.98
A GROUP OF DEVOTED PEOPLE WITH PASSION AND VISION CAN MAKE A DIFFERENCE IN OUR COMMUNITY
JANUARY 2017
Friends of the North Fork Community Library $1,798.01 Thank you for shopping at the Co-op on the third Saturday of the month and supporting our community!
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IT’S THE CO-OP DIFFERENCE
HEALTHY
Healthy Connections classes offer something for everyone.
CONNECTIONS
To learn about upcoming classes, check our class listings at communityfood.coop.
CLASSES
Upcoming Classes Through Early June Basic Nutrition
Greek Dinner
Cordata • reg at CO-OP • $5
Downtown • reg at WCC • $39
Inner Peace Through Meditation
Wild Spring Greens
Downtown • reg at CO-OP • free
Downtown • reg at CO-OP • $10
Back Health Basics
Wine Tasting 101
with Jim Ehmke, CN Tuesday, April 4, 6:30–8:30 pm
with Rishi Tulsidasananda Tuesday, April 4, 6:30–8 pm
with Catherine Dayhoff, LAc Wednesday, April 5, 6:30–8 pm Downtown • reg at CO-OP • $5
Bokashi Composting
with Nicole and Coulby Styles Thursday, April 6, 6:30–8 pm Downtown • reg at CO-OP • free
Zero-Waste (and DIY!) Cosmetics with Jenica Barret Monday, April 10, 6:30–8 pm Downtown • reg at CO-OP • $10
Crepes Savory and Sweet with Cindy McKinney Tuesday, April 11, 6:30–9 pm Downtown • reg at WCC • $39
Bistronomy 101
with Karina Davidson Thursday, April 13, 6:30–9 pm Cordata • reg at WCC • $49
Street Foods of the World: Tacos with Jesse Otero Monday, April 17, 6:30–9 pm Downtown • reg at WCC • $39
Rave for Jim Ehmke:
“Enthusiastic presenter. Excellent info. Clearly presented and very useable.”
Detox, Fasting and Cleansing with Jim Ehmke, CN Tuesday, April 18, 6:30–8:30 pm Cordata • reg at CO-OP • $5
with Cindy McKinney Wednesday, April 19, 6:30–9 pm
with Terri Wilde Thursday, April 20, 6:30–8:30 pm
with Laurent Martel Mondays, April 24, May 1 and May 8, 6:30–8 pm Cordata • reg at WCC • $95
Black Cod and Beyond
with Robert Fong Tuesday, April 25, 6:30–9 pm Cordata • reg at WCC • $55
Mexican Kitchen: Fiesta!
with Ana Jackson Thursday, April 27, 6:30–9:30 pm Downtown • reg at WCC • $45
Brain and Eye Health
with Jim Ehmke, CN Tuesday, May 2, 6:30–8:30 pm Cordata • reg at CO-OP • $5
Rave for Alissa Segersten:
“I always learn so much in Ali’s classes. Thank you for offering us such great instruction.”
Nourishing Everyday Breakfast with Alissa Segersten Thursday, May 4, 6:30–9 pm Downtown • reg at WCC • $39
Ahoy, Lummi Island
with Robert Fong Tuesday, May 9, 6:30–9 pm Cordata • reg at WCC • $75
Sephardic Jewish Cuisine
with Samantha Ferraro Wednesday, May 10, 6:30–9 pm Downtown • reg at WCC • $39
Rave for Assefa Kebede:
“Assefa is a very gracious, knowledgeable chef. Enjoyed hearing his experiences of growing up in Ethiopia. His personality shone. Hope he returns soon.”
Just Halibut
with Robert Fong Wednesday, May 24, 6:30–9 pm Downtown • reg at WCC • $49
Elimination Diet Cooking with Alissa Segersten Thursday, May 25, 6:30–9 pm Downtown • reg at WCC • $45
Ethiopian Cuisine
Fermented Vegetables
Downtown • reg at WCC • $35
Downtown • reg at CO-OP • $29
Northwest Paella
Food and Wine Pairing
Downtown • reg at WCC • $39
Cordata • reg at WCC • $65
Advanced Bistronomy
Intuition and Wellness
Cordata • reg at WCC • $49
Downtown • reg at CO-OP • free
Nonviolent Communication (NVC) and Activism
Celebration Appetizers
with Assefa Kebede Thursday, May 11, 6:30–9 pm
with Jesse Otero Monday, May 15, 6:30–9 pm
with Karina Davidson Tuesday, May 16, 6:30–9 pm
with Alan Seid Tuesday, May 16, 6:30–9 pm Downtown • reg at CO-OP • $5
Paleo Diet for Auto-Immune Support with Virginia Rose MacDonald Wednesday, May 17, 6:30–8:30 pm
with Ryan Peters Tuesday, May 30, 6:30–8:30 pm
with Robert Fong Wednesday, May 31, 6:30–9 pm
with Monique Arsenault Thursday, June 1, 6:30–8:30 pm
with Cindy McKinney Monday, June 5, 6:30–9 pm Downtown • reg at WCC • $45
Chef’s Choice
with Karina Davidson Tuesday, June 6, 6:30–9 pm Cordata • reg at WCC • $45
Downtown • reg at CO-OP • $25
Make Your Own Sourdough Bread with Andy Walton Thursday, May 18, 6:30–9 pm Downtown • reg at WCC • $35
Nutrition for Fertility and Healthy Conception
with Selva Wohlgemuth, RDN Monday, May 22, 6:30–8:30 pm Downtown • reg at WCC • $35
Take Control of Your Heart Health
LOCATIONS: Downtown = Cordata = Co-op Connections Building, Roots Room at the 405 E Holly St, Bellingham 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.
with Jim Ehmke, CN Tuesday, May 23, 6:30–8:30 pm
QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.
Cordata • reg at CO-OP • $5
Please do not wear strong fragrances to class.
WINNING!
Your Far-flung Friends or Family Could Win a Trip to Cascadian Farm Or You Could Win $250 in Cascadian Farm Products!
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e are excited to announce that Cascadian Farm has invited co-op shoppers to participate in a sweepstakes to win the chance to check out their beautiful farm in Skagit Valley. One winner will be selected to take a trip for two in August 2017 to visit Cascadian Farm and receive $250 in free Cascadian Farm products. Three runners-up will also be selected to win $250 in free Cascadian Farm products. Even though we don’t need to win a trip in order to visit the farm, anyone can use $250 in free Cascadian Farm products! You have probably purchased Cascadian Farm products from our co-op before. They are one of the country’s leading brands of organic foods, and you likely have driven past the farm or stopped at the farmstand during the summer while traveling east on Highway 20. Cascadian Farm is a real place—a working, active, productive farm dedicated to bringing wholesome organic food to your table. Cascadian Farm’s founder, Gene Kahn, wanted to change the food system. Back in 1971, conventional “white bread” food reigned. Gene understood that if people continued making food in this way, it wouldn’t be sustainable. He found a stretch of land next to the Skagit River alongside the Cascade Mountains and called it Cascadian Farm. Today, Cascadian Farm has grown beyond the original farm and converted over 100,000 acres of conventional farmland to organic, and they’re not done yet. The company has a mission to bring more organic food to more people while leaving the land better than they found it.
GRAND PRIZE
WIN A TRIP TO THE FARM!
REGISTER FOR the contest at CFTripSweepstakes.com between April 19 and May 2. LEARN MORE about Cascadian Farm at cascadianfarm.com.
Visit www.CFTripSweepstakes.com to enter.
Our founder, Gene Kahn, dreamed of making a big impact. It all started on Cascadian Farm. 45 years later: • We’ve grown to over 100,000 acres of organic farm land and we’re not done • We’re continuing to farm in a way that helps the earth get stronger, with no synthetic pesticides or GMOs • We're helping to save the bees by building pollinator habitats on supplier farms • We’re on a mission to bring more organic food to more people and leaving the land better than we found it
To learn more about the farm and brand, visit
www.CascadianFarm.com ©2017 Small Planet Foods, Inc. All rights reserved. A38081
May 2—Dine Out For Maple Alley Inn at the Co-op Bakery Café! Enjoy a sandwich, panini, smoothie, espresso drink, coffee, tea, or one of our many tasty bakery treats. A percentage of our café sales will benefit the Maple Alley Inn, a weekly meal program of the Opportunity Council.
Learn more at www.dineoutbham.com. 10
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Trip for two to tour the
CASCADIAN FARM in Skagit Valley, WA, and learn all about our history and farming practices
Three Runners-Up WIN $250 in Free Cascadian Farm Product
FARM TO KID OUTREACH
How do eggplants grow?
Why are you farmers?
(asked by Evelyn, age 7)
(asked by Diego, age 12)
Hi Evelyn, Eggplants grow on a plant that does well when it is warm out. So here, they grow in the summertime. In some tropical areas eggplants can grow year-round. Eggplants are in the same family as peppers, tomatoes, and potatoes. The nightshade family.
Hi Diego, I love being a farmer. I especially love the animals and taking care of them. I enjoy watching them grow up. I also care about the land and I want to make sure the water is clean, the grass is growing, and the soil is full of life. I also want to produce healthy food for people. It is really hard work, but it makes me very happy.
–Billy Tate, Moondance Farm
–Sandra Matheson, Matheson Farms
How tall can a bull get?
Hi Diego, I am a farmer to be outside, to be able to eat delicious healthy food and feed that to my family, and to create community around something I can make with my hands.
(asked by Olivia, age 7) Hi Olivia, My older beef bulls get about 5 feet tall. My Yak bulls have a large hump on their necks, so they can get over 6 feet tall at the hump. That is really tall!
–Sandra Matheson, Matheson Farms
How do you take care of the animals? (asked by Benjamin, age 4 ½) Hi Benjamin, I go out every day to make sure the animals have everything they need such as good grass, hay, vitamins, minerals, and water. I also make sure they are safe and where they are supposed to be. If they go in the barn, I make sure it is clean and comfortable and they can get out of the weather if they want to. I also make sure they are healthy. If they need help, I help them. I also make sure the new babies are safe and healthy as well. I treat them with respect and kindness.
–Sandra Matheson, Matheson Farms Hi Benjamin, We make sure they have a warm and dry place to sleep at night and to take naps on cold winter days. Make sure they have lots of wholesome food and water. We raise pigs, so we make sure they have an outdoor place they can root in the ground with their snouts.
–Katie Pencke, Alluvial Farm
ASK A FARMER
(asked by Yarrow, age 13)
(asked by Anthony, age 6)
Hi Yarrow, I’d be a blueberry muffin, because I love blueberries and they provide antioxidants that help people stay healthy. What kind of muffin would you be?
Hi Anthony, I am 40 years old.
–Laura Steiger, Co-op outreach team
How old are you?
–Katie Pencke, Alluvial Farms
Did you know that the average age for farmers in the U.S. is 58? We are lucky to have many younger people in Whatcom and Skagit counties who are
(asked by Kailynn, age 4) Hi Kailynn, Pigs eat grass, grass roots, and bugs in the ground. They eat a grain ration of corn, barley, wheat, and peas, all milled together. They eat cheese, milk, and scraps from our kitchen. And most anything else you put in front of them.
–Katie Pencke, Alluvial Farms
How do you decide what animals to have on your farm? (asked by Kailynn, age 4) Hi Kailynn, What kind of animal a farmer has depends on what kind of animals they like, where they live, how much land they have, and what they know about.
–Sandra Matheson, Matheson Farms
How long does it take to get a gallon of milk from a cow? (asked by Abel, age 8) Hi Abel, It usually takes about 3 minutes to get a gallon milked from a cow in our milking parlor. We can milk 16 cows at a time!
–David Lukens, Grace Harbor Farms
starting farms and growing food for us!
What do you do to animal poop? And why?
–Katie Pencke, Alluvial Farm
What do pigs eat? Grass?
If you were a muffin, what type of muffin would you be?
Do your cows like being milked and do you have enjoyable environments for them and do you ever feed them fresh food like apples and carrots?
(asked by Kenzie, age 10) Hi Kenzie, Try to keep it out of the watershed. Compost it, spread it on the land, and use it as fertilizer. We also watch it to monitor the health of the animals.
–Katie Pencke, Alluvial Farm
(asked by Angelina, age 11) Hi Angelina, Yes, the cows love being milked. They feel relieved afterward. The cows have a very enjoyable environment. They are outside when the weather is nice. We clean their bedding every day for when they want to be inside or it’s time to sleep. We have a nutritionist that helps us keep the proper diet for the cows, sometimes it’s apples, carrots, or potatoes, along with fresh grass and hay!
Just doing my part!
–David Lukens, Grace Harbor Farms
How do you milk a cow? (submitted with no name or age) The cows come into a milking parlor. We clean their udders and dry them. We hook up a “milking inflations” which slowly milks them and as milk slows down the inflation automatically pulls off once the cow is finished.
–David Lukens, Grace Harbor Farms C O - O P
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COMMUNIT Y FOOD CO - OP
Thanks to All Who Attended the Co-op’s 2017 Annual Meeting and Party
I
t was a great community event that was thoroughly enjoyed by many. The Co-op deli and bakery deserve a lot of credit for the delicious food that fed over 625 people. The entertainment was well received throughout the evening, starting with the jazzy opening music and ending with a saucy mix of music and dance instructions by Rumba Northwest. In between, we had the traditional vendor sampling, face painting, crafts for the kids, and circus entertainment that delighted the crowd. An inspiring meeting started with an opening flute presentation by Peter Ali and transitioned to Board director Melissa Morin talking briefly about the role of the Board and the strategic plan, followed by introductions of the Board directors. Senior management reported on finances, sustainability, the downtown expansion, basket comparisons, and the successes of the Co-op as a vehicle for social change! Sincere thanks to Co-op staff, Board directors, volunteers, and community member-owners who make this such a special event.
everyone can shop... anyone can join!
annual meeting & party MORE THAN JUST A GROCERY STORE
SATURDAY
MARCH 18 5 to 9:30 pm
BELLINGHAM CRUISE TERMINAL 355 Harris Avenue in Fairhaven
DOORS OPEN AT 5 PM BUFFET STARTS AT 5:30 PM
CO-OP CATERED • UNTIL IT’S GONE
MEETING STARTS AT 6:15 PM BOARD CANDIDATE INTRODUCTIONS WHAT’S UP WITH THE CO-OP THE CO-OP EFFECT: PEOPLE, FOOD, & SUSTAINABILITY
BLUES BY TWO 5 TO 6:15 PM & FUN KIDS CIRCUS SHOW STARTS AT 7 PM
DANCING 7:40 TO 9:15 PM LATIN DANCE FUSION WITH DJ ANTONIO DIAZ INSTRUCTION BY RUMBA NORTHWEST
NO PARTNER OR EXPERIENCE NECESSARY
www.communityfood.coop
360-734-8158