CO-OP NEWS
COM M U N I T Y FO OD.CO OP
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A PR I L
2 01 9
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F R E E
BOARD OF DIRECTORS REPORT
Board Meeting Summary
More Board Information
BY JEAN ROGERS, BOARD ADMINISTRATOR
www.communityfood.coop 360-734-8158 Cordata Store 315 Westerly Road Bellingham WA 98226 Open daily 7 am–9 pm
Downtown Store 1220 N Forest Street Bellingham WA 98225 Open daily 7 am–10 pm
Co-op Bakery Café 405 E Holly Street Bellingham WA 98225 Open daily 7 am–7 pm
Community Food Co-op General Manager Adrienne Renz 360-734-8158 The Co-op Board of Directors Melissa Morin, Chair Caroline Kinsman, Vice Chair Phil Buri Margaret Gerard Brent Harrison Ceci Lopez Seth Mangold, staff representative Ryan Peters Randy Rydel Board of Directors Contact boardofdirectors@communityfood.coop 360-734-8158, ext. 216 Board Meetings Meetings are on the second Wednesday of most months. Member-owners are welcome to attend. To share your suggestions or concerns at the 10-minute member-owner forum at the start of each meeting, contact Board Administrator Jean Rogers at 360-734-8158 or jeanr@communityfood. coop, by the first Monday of the month. Our Cooperative Principles • Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education, training, and information • Cooperation among cooperatives • Concern for the community Co-op News is produced by the Community Food Co-op and published eight times per year. Editor: Laura Steiger lauras@communityfood.coop Design: Matt Curtis mattc@communityfood.coop Opinions expressed in the Co-op News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or memberowners. Nutrition and health information is provided for informational purposes only and is not meant as a substitute for a consultation with a licensed health or dietary practitioner. Acceptance of advertising does not indicate endorsement by the Co-op of the product or service offered.
From March 13, 2019 Due to the Co-op’s lack of profitability in 2018, the Board did not
approve a member-owner dividend. The Board endorsed the bill known as the Food and Agribusiness
Merger Moratorium and Antitrust Review Act by signing on to the letter from Organization for Competitive Markets. The goal is to restore opportunities for family farmers, ranchers, and businesses, and to protect consumers from price gouging and market monopoly. The group reviewed the January Board member engagement event, and discussed goals for future events. The group took time to express appreciation for departing Board director Brent Harrison, after 32 years of service on the Board. The meeting concluded with an executive session for the evaluation of the General Manager.
Complete minutes for this, and all Board meetings, and the governing policies are available at the service desk. Complete minutes are also posted at www.communityfood.coop. MEMBER INPUT: The first 10 minutes of every Board meeting are reserved for member input. Member-owners are welcome to attend the session or the full meeting. Hope to see you there. NEXT MEETING: April 10 at 7 pm Connections Building Classroom 405 E Holly St.
MEMBER-OWNER DIVIDENDS
What is the Co-op Member-Owner Dividend? BY JON EDHOLM, FINANCE MANAGER
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any of us are accustomed to getting an annual dividend from the co-ops we belong to, such as REI. Some Co-op member-owners wonder why they haven’t received a dividend from the Co-op recently and expressed an interest to learn more about how our dividend system works. So, why don’t Co-op member-owners automatically get an annual dividend? First, let’s review a little history. The member-owner dividend system (formerly known as the patronage dividend) was put into place by a member vote in 2006. The Co-op proposed the dividend system to its membership because until then we had no direct way to share the Co-op’s financial success with its member-owners. Every year since then, the Co-op Board of Directors reviews the Co-op’s yearend financial statements to determine whether or not to declare a dividend. The driving force behind the decision is basically profitability. If there is no profit, the Co-op does not pay a dividend. That is the case for this year, based on the Co-op’s lack of profitability in 2018. Even in a year when the Co-op is profitable, the Board can choose not to pay a dividend based on desired cash on hand and projected expenses, but cannot do so in two consecutive years. In profitable years, the Co-op allocates its profits based on member sales versus nonmember sales. For example, if 75 percent of sales are from members and 25 percent from non-members, then 75 percent of the profits are potentially available for dividends.
Of that amount, the Board determines how much to retain and how much to pay to member-owners. The Co-op must pay out a minimum of 20 percent of profits. The percentage paid out is determined by the size of the member profits, the cash the Co-op has on hand at the time, and other financial considerations. In the first few years we paid only 20 percent in dividends, because the Co-op was saving money to acquire and build the store at Cordata that opened in 2009. The most the Co-op has ever paid out is 50 percent. Even in years when the Co-op issues dividends, not every Co-op member-owner gets a dividend. There is a minimum dividend amount set to cover the associated administrative costs of processing the dividends. In other words, it makes no sense to pay someone a $1 dividend that might cost the Co-op $4 in administrative costs to process. Historically, the minimum dividend amount has been $5. The most recent year the Co-op issued a patronage dividend was in 2015, based on 2014 profits. Because of new efficiencies, in 2015 the dividend minimum was lowered to $4 and a member needed to spend a minimum of $740 at the Co-op to qualify for the dividend. Individual dividends are calculated based on the amount spent per member number. This is an important reason to always use your member number when you check out!
Thanks for Voting Thank you for casting your vote in the annual Co-op Board Election.
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s soon as votes are verified and counted, the results are posted on bulletin boards in both of our stores and on our website. (Election results were not available prior to newsletter production.) We are fortunate to have had five qualified and passionate individuals run for the Board this year and we offer our sincere thanks to: • Laura Weiss • Makenzie Graham • Margaret Gerard • Philip Buri • Terrance L. Morris The nine volunteer Board directors, elected by the membership, play an important role in the governance of our cooperative. Learn more about Co-op governance by attending a Board meeting or find information online at communityfood.coop/ join-us/board-of-directors.
Last Chance for Investment Shares Final Purchase Deadline: April 14, 2019 Request an Investment Shares packet via email at investment@communityfood. coop. Packets are also available at the service desk.
NUTRITION & HEALTHY RECIPES
Ask the Nutritionist: Milk “Are nondairy yogurts and milks better for you than normal dairy products?“
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hen you look at the dairy shelves today, there are many vegan options available. Usually, they are made from a nut or seed base. Lately, oat milk has been getting a lot of marketing press. But do these products really make the cut nutritionally speaking? Making a smart choice can be difficult if you do not know what to look for. Although plant-based nondairy products can be a helpful alternative, due to a lactose or milk protein intolerance or other personal preference, they are often not as nutrient dense as you may think. Plant-based yogurts and milks are commonly low in protein and calcium and high in added sugars, thickeners, and gums. You have to be very careful when selecting a product to make sure you are not missing out on certain nutrients that you would otherwise get from dairy milk products.
PROTEIN CONTENT vs SUGAR CONTENT When comparing protein content, most plant-based milks and yogurts contain very little, usually about 1–3 grams per serving (unless it’s soy milk). On the other hand, 1 cup of regular milk or yogurt contains 8 grams of protein, while Greek yogurt varieties contain up to 25 grams per cup! That is very significant when compared to their plant-based counterparts. Unfortunately, both the plant-based and dairy-based products are often sweetened with added sugars to increase palatability. This is more often true with plant-based products because milk is naturally sweet from lactose. Even plain varieties of plant-based yogurts often contain added sugar. If you combine this with their low protein content, it is a recipe for increased blood sugar spikes and increased hunger shortly after consumption. Dietitian tip: Choose a plant-based product that contains more protein and less added sugar to help maintain satiety for a longer period of time and reduce blood sugar spikes. Moreover, instead of adding more honey or maple syrup to plain yogurts or milks, pair them with fresh berries for a little high-fiber sweetness and add a handful of nuts (or tablespoon of nut butter) to increase the protein, fat, and fiber for more blood-sugar support and increased satiety. Plant-based Yogurts with HIGH protein and LOW Sugar: • Kite Hill Plain Greek Style Almond Yogurt: 13g protein, 0g added sugars, 0% calcium, 0% vitamin D • Nancy’s Plain Oatmilk Non Dairy Yogurt: 6g protein, 0g added sugars, 2% calcium, 0% vitamin D Plant-based Milks with HIGH Protein and LOW Sugar: • Orgain Organic Protein Almond Milk: 10g protein, 0g added sugars, 25% calcium, 25% vitamin D • Silk Protein Almond & Cashew: 10g protein, 2g added sugars, 30% calcium, 10% vitamin D • Westsoy Organic Unsweetened Soymilk: 9g protein, 0g added sugars, 0% calcium, 0% vitamin D PROBIOTIC POTENTIAL As with dairy products, the probiotic action of most plantbased yogurts is minimal. By the time yogurts reach your plate, the number of live cultures is limited. Tanginess or tingling is often the characteristic of live, active fermentation, which indicates higher probiotic potential. If you make your own
24-hour yogurt at home, whether dairy- or plant-based, it will yield a much higher probiotic count than store bought. Dietitian tip: GT’s CocoYo provides a live probiotic punch. Be aware it is VERY tangy and tingly, which is not everyone’s cup of tea. Nancy’s Oatmilk Yogurt is another great option because it contains researched probiotic strains shown to provide health benefits. MICRONUTRIENTS OF CONCERN Finally, if one must replace dairy products with plant-based alternatives, due to intolerance or personal preference, consider what nutrients are missing. Those of biggest concern are calcium, vitamin D, and iodine. Calcium With an average recommended daily intake of 1,0001,200mg, calcium is one of the biggest concerns. As many people know, calcium is essential for bone health. It also plays a role in cell signaling including regulating blood pressure, insulin secretion, nerve impulse transmission, and muscle contraction to name a few. Some plant milks and yogurts are fortified with calcium. However, if you are not careful you can easily select one that is not fortified, or contains very little calcium, thereby increasing your risk of calcium deficiency. For example, 1 cup of dairy milk or yogurt contains between 300-400mg of calcium. If you replace your 1–2 cups of dairy milk or yogurt with an unfortified plant-based product, you are missing a lot of your daily needs. Dietitian tip: Choose a plant-based milk or yogurt that contains at least 20–25 percent of your daily value of calcium. Make sure to shake the milk container well prior to each use because the added calcium carbonate can settle at the bottom. Vitamin D Vitamin D plays an important role in calcium absorption. Without adequate vitamin D, individuals will not obtain as much calcium from their diet. Since dairy is often fortified with vitamin D, it can be easy to lose out on this source of vitamin D if you switch to a plant-based alternative. Unfortunately, in the Pacific Northwest you can only rely on the sun to provide vitamin D during the months of May through September. Dietitian tip: Choose a plant-based milk that is fortified with vitamin D or make sure your daily multivitamin provides 800IU of vitamin D3. Iodine Finally, iodine is an essential nutrient for proper thyroid function and therefore directly affects metabolism. Dairy products are a main source of iodine in the American diet.
Selva Wohlgemuth REGISTERED DIETITIAN & NUTRITIONIST
HAVE QUESTIONS? Send them to contact@happybellynutritionist.com. Learn more about Selva’s approach to general health and well-being at www.happybellynutritionist.com, and see her recipes and other kitchen tips at www.poppiesandpapayas.com.
Plant-based milks and yogurts do not contain iodine. With this in mind, it is very important to replace iodine from other food sources including fish, seaweed, or iodized salt. Dietitian tip: Sea Seasonings Dulse Granules or Eden’s Gomasio are fun ways to add a great source of iodine to your diet. If you don’t like the flavor of seaweed, simply use iodized salt in cooking. CONCLUSION It can be challenging to find a nondairy milk or yogurt that has it all: protein, low sugar content, and 20 percent or more of your calcium or vitamin D, not to mention a flavor profile that you like. Even the new oat milk craze doesn’t match up with only 3 grams of protein per cup. The items below are close to meeting most specifications, but are not perfect. Therefore, it is important to be aware of what you are getting out of your nondairy product. Is it protein, micronutrients, or live probiotics? Or is it simply because it tastes delicious? Just make sure to be smart to avoid missing critical nutrients in the long-run. Best All-around Choices: • Orgain Organic Protein Almond Milk: 10g protein, 0g added sugars, 25% calcium, 25% vitamin D • Silk Protein Almond & Cashew Milk: 10g protein, 2g added sugars, 30% calcium, 10% vitamin D • Oatly Oat Milk: 3g protein, 0g added sugars, 25% calcium, 20% vitamin D • Nancy’s Oatmilk Yogurt: 6g protein, 0g added sugars, 2% calcium, 0% vitamin D • So Delicious Plain Cultured Coconut Milk: 0g protein, 7g added sugars, 40% calcium, 40% vitamin D • GT’s CocoYo Living Yogurt: 1g protein, 0g added sugars, 0% calcium, 0% vitamin D Dietitian tip: If you have a favorite brand of nondairy milk or yogurt and it is low in calcium consider stirring in 1/8 to ¼ teaspoon of KAL Bone Meal Powder per serving to increase the calcium content.
FARM FUND REPORT
The Co-op Farm Fund Awards $48,000 in 2019 The Co-op’s Farm Fund Committee awarded $48,000 in grants to 15 local food and farming projects. Throughout the farming season, we will report on progress made by the grant recipients in our publications and on our website.
Next Step Grant Recipients: $40,000 total Supported with donations from Co-op shoppers and The Sustainable Whatcom Fund of The Whatcom Community Foundation, the Next Step Project pairs grant funding with loans or other investments to increase the amount, quality, and availability of local food produced and available to serve the Whatcom County wholesale market. The funding helps qualifying farmers and food businesses successfully overcome the challenges of expansion for wholesale markets. Alluvial
Farm Fund Grant Recipients: $8,000 total Supported with donations from the Co-op and Co-op shoppers, the 2019 Farm Fund grant cycle distributed $8,000 to four innovative projects that strengthen and develop local, sustainable agriculture and our local food system in Whatcom County. Bellingham
Food Bank Mobile Health Project, Bellingham City Sprouts Farm, Bellingham Twin Sisters Farm, Everson Viva Farms, Mount Vernon
Farms, Everson Cabrera Farms, Mount Vernon The Crows Farm, Burlington Moondance Farm, Acme Pure Nelida, Mount Vernon Silva Family Farm, Burlington Small Acres Farm, Everson Southern Exposure Family Farm, Sedro Woolley Spring Frog Farm, Everson The Growing Garden, Bellingham Vertical Fog Farm, Bellingham
Pure Nelida: A 2019 Next Step Grant and Loan Recipient The story of Pure Nelida began 30 years ago when Nelida Martinez learned to cultivate fruits and vegetables in the fields of California.
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or many years, she and her family worked and lived under the hot sun while being exposed to pesticides. Nelida’s personal interest in organic food comes from her son’s diagnosis of leukemia and her suspicion that the disease arose due to the many years the family spent working in the pesticide-ridden fields of California. Despite a long battle, Nelida ultimately lost her son to the disease. After moving to Washington, Nelida enrolled in bilingual sustainable farming courses, developed a business plan for an organic farm, and gained experience with organic farming with the assistance of Viva Farms in Skagit County, Washington state’s first bilingual farm business incubator. Nelida’s passion as a farm owner has her always thinking of ways to improve her farming methods and expand her farm. She is currently farming on nine acres and plans to lease five additional acres. Unfortunately, this past winter windstorms destroyed the greenhouse she used to start her plants. Next Step grant funds will be used to purchase and construct a large durable greenhouse that will help Nelida expand her business and increase efficiency on the farm. Pure Nelida currently sells produce to the Puget Sound Food Hub, which delivers fresh produce to our stores. Nelida is also working to expand into more wholesale markets. Among other products, the farm sells berries, tomatillos, kale, chard, onions, corn, potatoes, and jalapeño, chili, and bell peppers.
Nelida Martinez (at right) and her daughter hold armloads of organic produce grown on her farm in the Skagit Valley. (from left) Alex Perez from Northwest Agriculture Business Council, Nelida Martinez from Pure Nelida, and Jean Rogers from the Co-op’s Farm Fund, gather to present Nelida with her Next Step Grant funds.
Edited and reprinted with permission of Pure Nelida Organic Produce and Viva Farms. LEARN MORE about Pure Nelida at purenelida.wixsite.com/ pure and Viva Farms at vivafarms.org.
“Me gusta mucho crecer las plantas, producir buena alimentación, para alguien más. Me gusta mucho, este trabajo es mi pasión!” says Nelida, owner of Pure Nelida Organic Produce. Translation: I like to grow plants and provide nourishment for everyone. I like it a lot, this work is my passion!
VENDOR PROFILE
Sky Valley Family Farms S
ky Valley Family Farm in Startup, Washington, is a fourthgeneration family farm. The farm is unique in that all of its products are pasture based and its fields are certified organic. The Co-op proudly sells Sky Valley’s pasture-raised organic duck and chicken eggs. The Sky Valley chickens and ducks have been extra busy celebrating the arrival of spring by laying lots of eggs. Due to the increased productivity of these girls, both chicken and duck eggs are on sale!
SALE!
Sky Valley organic pasture-raised eggs chicken eggs $5.49/dozen (reg. $6.75) duck eggs $4.69/half dozen (reg. $5.49) Sale prices good through April 16.
Use these high-quality eggs in your next entrée, baked treat, or featured in a simple preparation that allows the freshness, quality, and flavor of authentic farm-fresh, nutritious, organic pasture-raised eggs to shine.
Naturally Dyed Eggs E
gg dyeing is a fun way to celebrate this time of year, and you may already have dye-worthy ingredients in your kitchen. Here are some great plantbased dyes from fruits, vegetables, spices, and flowers. Visit www.communityfood.coop for detailed egg dyeing tips and techniques. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes, and a whole lot more at www.strongertogether.coop.
The 44-acre Sky Valley Family Farm is located 40 miles northeast of Seattle, in the whistle-stop town of Startup. The farm’s fields are certified organic and no antibiotics or chemicals are ever used in the fields, or on its pasture-raised ducks and chickens, resulting in tasty and healthful eggs.
COLOR
MATERIALS
AMOUNTS
pink
beets *
1 bunch, washed and sliced
bright pink
beet juice
bottled juice, enough to cover eggs in pan
lavender
blackberries or cranberries
1 container fresh or frozen berries or bottled juice, enough to cover eggs in pan
deep purple
grape juice
1-2 frozen containers
lavender/rust
yellow apples
4 apples, peels only
rust
onion skins
6 red or yellow onions, skins only
pale green
spinach or carrot tops *
1 fresh bunch, chopped
bright yellow
turmeric
2-3 tablespoons powdered spice
yellow
green tea
strong tea; 2 tea bags per 1 cup of water
olive green
marigolds
petals from 6 gold flowers
blue-gray
blueberries
2 fresh or frozen containers
light blue
petunias *
petals from 6 purple flowers
turquoise
red cabbage *
1 large cabbage, grated and sliced
pale orange
curry powder
2 tablespoons powdered spice
violet
hibiscus tea
strong tea; 2 tea bags per 1 cup of water
brown
coffee
2 cups strong coffee
brown
black tea
strong tea; 2 tea bags per 1 cup of water
red-orange
paprika
2 tablespoons powdered spice
* After dyeing with these materials, refrigerate eggs overnight to deepen color.
cates from reenhouse gas sources regional rgy economy.
Sustainability at the Co-op At the Community Food Co-op we recognize that our responsibilities go beyond the products on our shelves. Our 2019 Sustainability Snapshot is available online or in print at the service desk. Here are a few highlights!
pshot 2019 Sustainability &Sna Purpose t, People, Planet, Profi
People We give to local farming and social programs that sustain the health and well-being of our community. The Farm Fund supports farms and innovative food and farming projects that show commitment to healthy food access, sound environmental practices, and a vibrant local food system.
96% 27 th
32.6 megawatt hours
The Co-op purchased renewable energy certificates (RECs) that matched 96% of its annual electricity use in 2018.
The Co-op ranked 27th among retail partners in the EPA Green Power Partnership. That’s a national ranking!
Cordata’s solar panels produced a whopping 32.6 megawatt hours of electricity—an offset of 24 tons of carbon.
$61,670
Planet Improving the planet starts with keeping the Co-op’s environmental impact in mind.
awarded in grants and loans
Profit We all profit from a healthy local economy. When you shop at the Co-op, your money recirculates locally, strengthening the economic base of our community.
$8.14
$9.24 million
million
$
9.43 million
IN 2017
IN 2018
IN 2016
Support two local businesses at once when you buy local items in our community-owned stores!
Washington State Product Sales
Purpose We are taking bold new steps to create a co-op that feels welcome to everyone. In 2018, our Board of Directors approved an Equity, Diversity, and Inclusion (ED&I) strategic goal. Here are a few objectives: • Increase diverse cultural representation within our organization. Consultant Dr. Bre Haizlip (back row, left) and the Co-op’s Equity, Diversity, and Inclusion staff leadership team collaborate to lead the charge on social responsibility.
• Grow and strengthen staff development programs. • Develop systems to incorporate community input. • Build collaborations and partnerships that drive these goals.
Learn more and read the full sustainability report at communityfood.coop/newsroom/sustainability.
Shop on 2% Saturday:
Saturday, April 20 2% of the day’s total sales will be donated.
this month’s
recipient
You may also round up your purchase or donate at any register during the month!
Recent BIG CHECKS!
MARCH 2019
FuturesNW $2,140.64
Volunteers assembling care packs. From left: Bryan Potvin, Board VP and Meal Service Coordinator; Dominick Manetti, Board Secretary/Treasurer, Operations Manager; Samara Hester, Research Assistant/Intern; and a community volunteer. Photo by Shelly Grant.
Cascadia Volunteer Advocacy is a Bellingham-based community-funded homeless outreach nonprofit. Its mission is to promote harm reduction for the street community and their advocates using compassionate social interaction. Its programs benefited nearly 1,000 people in 2017. SEED funds will support current programs: care packs with hygiene necessities, compassion posters to end the stigma of homelessness, and free community meal services. Funding will also be used for program expansion as new ways to benefit the street community and advocate for human rights are developed. LEARN MORE, DONATE, OR VOLUNTEER at cascadiavolunteeradvocacy.org or CascadiaVolunteerAdvocacy@gmail.com.
FEBRUARY 2019
Bellingham Human Rights Film Festival $2,301.77
Way to go, Co-op Folks!
HEALTHY CONNECTIONS
CLASSES
For class listings with full descriptions: • Visit www.communityfood.coop and click on the “Classes & Events” tab on the left column. • Pick up a class schedule in the store.
Ahoy Lummi Island!
Healthy Desserts
Old World Breads
Downtown • reg. at WCC • $69
Downtown • reg. at WCC • $49
Downtown • reg. at WCC • $45
Overcoming Stress and Worry
Detox and Fasting
Raw Spring Greens
Downtown • reg. at CO-OP • $10
Cordata • reg. at CO-OP • $5
Downtown • reg. at CO-OP • $5
Thyroid Health
Wines of the Rhone
Take Control of Your Own Brain and Eye Health
with Robert Fong Wednesday, April 3, 6:30–9 pm
with Maureen Kane, LMHCA Thursday, April 4, 6:30–8 pm
with Mystique Grobe, ND Monday, April 8, 6:30–8:30 pm
with Bruno Feldeisen Monday, April 22, 6:30–9 pm
with Jim Ehmke, CN Tuesday, April 23, 6:30–8:30 pm
with Laurent Martel Wednesday, April 24, 6:30–8:30 pm
Downtown • reg. at CO-OP • $5
Cordata • reg. at WCC • $45
Essential Nutrients
Natural Approach to Emotional and Nervous System Health
with Jim Ehmke, CN Tuesday, April 9, 6:30–8:30 pm Cordata • reg. at CO-OP • $5
Wines of Bordeaux
with Laurent Martel Wednesday, April 10, 6:30–8:30 pm Cordata • reg. at WCC • $45
Savor This: Experience Freedom with Food with Sarah Clarke Thursday, April 11, 6:30–8:30 pm Downtown • reg. at CO-OP • $35
Small Plates of the World: Basque Tapas with Jesse Otero Monday, April 15, 6:30–9 pm Downtown • reg. at WCC • $45
Peruvian Cuisine
with Antonio Diaz Tuesday, April 16, 6:30–9 pm Downtown • reg. at WCC • $45
Sourdough Bread and Pizza with Andy Walton Wednesday, April 17, 6:30–9 pm Downtown • reg. at WCC • $39
All About Whiplash
with Lindon Keeler, DC Thursday, April 18, 6:30–8 pm Downtown • reg. at CO-OP • free
with Bruno Feldeisen Monday, May 6, 6:30–9 pm
with David Zamechek, ND Tuesday, May 7, 6:30–7:30 pm
with Jim Ehmke Tuesday, May 7, 6:30–8:30 pm
LOCATIONS: Downtown = Co-op Connections Building, 405 E Holly St. Cordata = Roots Room at the Cordata store, 315 Westerly Rd. REGISTRATION: CO-OP = register online at www.communityfood.coop WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com. QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.
Seasonal Salads and Artisanal Cheeses with Bruno Feldeisen Monday, May 20, 6:30–9 pm Downtown • reg. at WCC • $49
Five Ingredient Meals: Spring with Kate MacKenzie Tuesday, May 21, 6:30–9 pm Downtown • reg. at WCC • $45
Bone Health
with Jim Ehmke, CN Tuesday, May 21, 6:30–8:30 pm
Cordata • reg. at CO-OP • $5
Cordata • reg. at CO-OP • $5
Co-op Walk, Nutrition Talk
Healthy Eating for Busy People
Cordata • reg. at CO-OP • $20
Downtown • reg. at CO-OP • free
Downtown • reg. at CO-OP • $10
Salish Sea Intertidal Life: Barnacles to Sea Stars
Mexican Kitchen: Tamales
Spring Soups for the Body and Soul
with Lena Robertson, ND Thursday, April 25, 6:30–8 pm
with David Drummond Thursday, April 25, 7–9 pm Downtown • reg. at CO-OP • $10
Spring Clean with Raw & Healing Foods
with Sara Southerland Monday, April 29, 6:30–9 pm Downtown • reg. at WCC • $39
Calypso Kitchen: Street and Breakfast Foods with Sarah Chan Tuesday, April 30, 6:30–9:30 pm Downtown • reg. at WCC • $45
with Michelle Smith, RDN Wednesday, May 8, 7–8 pm
with Ana Jackson Thursday, May 9, 6:30–9:30 pm Downtown • reg. at WCC • $45
Let’s Make Feta!
with Marisa Papetti Saturday, May 11, 11 am–12:30 pm Downtown • reg. at CO-OP • $45
Small Plates of the World: Izakaya with Jesse Otero Monday, May 13, 6:30–9 pm Downtown • reg. at WCC • $45
Mineral Balancing Acts
Wild Salmon and Albacore
with Karl Mincin, CN Tuesday, May 14, 6:30–8:30 pm
Downtown • reg. at WCC • $59
Alaskan Halibut
with Robert Fong Wednesday, May 1, 6:30–9 pm
Crepes: Savory and Sweet with Cindy McKinney Thursday, May 2, 6:30–9 pm Downtown • reg. at WCC • $45
Downtown • reg. at CO-OP • $5
with Robert Fong Wednesday, May 15, 6:30–9 pm Downtown • reg. at WCC • $59
with Michelle Smith, RDN Wednesday, May 22, 7–8 pm
with Karina Davidson Thursday, May 23, 6:30–9 pm Downtown • reg. at WCC • $45
Transforming Fear with Love with Kirsten Koel Tuesday, May 28, 6:30–8 pm Downtown • reg. at CO-OP • $10
Cannabis: An Ancient Plant for Health and Self-Healing with Susan Boskey Thursday, May 30, 6:30–8 pm Downtown • reg. at CO-OP • $5
French Mediterranean Cuisine with Karina Davidson Thursday, May 30, 6:30–9 pm Cordata • reg. at WCC • $55
Hiking the Pacific Crest Trail on a Vegan Diet with Amanda Stewart Monday, June 3, 6:30–8 pm Downtown • reg. at CO-OP • free
BULK DEPARTMENT
Bulk Foods Save Money and Reduce Waste BY LAURA STEIGER, OUTREACH TEAM
U.S. Senator Gaylord Nelson founded Earth Day as an environmental teach-in first held on April 22, 1970. As our beautiful planet takes another trip around the sun, our thoughts turn once again toward learning more ways to be good stewards of our homes, our community, and our planet.
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he Co-op takes its commitment to sustainability seriously and to ensure we are upholding our commitment we publish an annual report with the Sustainable Food Trade Association. The report, which is available on our website, includes measurable results toward achieving our sustainability goals and helps us learn where we are succeeding and areas in which we can improve. Co-op shoppers have also demonstrated a strong commitment to sustainability. They are motivated to bring their own reusable shopping, bulk, and produce bags; they are avid users of public transportation (we are happy to be located adjacent to Bellingham’s two bus depots); they commute by bike; and they embrace purchasing local goods to reduce the negative effects of long-distance transportation and to support our local economy. One of the simplest ways Co-op shoppers embrace sustainability is through their enthusiasm for purchasing bulk goods. The bulk department is all about saving money, reducing waste, and being better stewards of our environment.
1. Buying bulk saves money. Bulk foods bypass the extra expenses inherent in individually packaged products. Packaging design, manufacturing, shipping, and production costs are eliminated when foods are shipped in plain, largequantity containers, and those savings are passed along directly to the consumer. 2. Buying bulk reduces packaging waste. Bulk quantities eliminate the need for individually packaged items thereby saving an immense quantity of bottles, jars, cans, and paperboard. 3. Buying bulk reduces food waste. Buy only as much of any product as needed, from one teaspoon of spice up to a 50-pound bag of oats. 4. Buying bulk increases product freshness. Co-op bulk departments are extremely popular, thereby ensuring product turnover is rapid. Bulk containers are refilled throughout the day simply to keep up with shopper demand. 5. Buying bulk is simple. Purchase a reusable container in the store or bring in your own clean container to refill. Simply remember to weigh your empty container, record the tare weight, write the 4-digit PLU number on the container, and fill with as little or as much product as you choose.
The Co-op offers products in its bulk department that can’t be found elsewhere. Beyond the typical dry goods—flours, rice, grains, pasta, and nuts—the Co-op bulk department also carries bulk honey, tamari, oils, vinegars, maple syrup, agave, nut butters, loose leaf teas, various dried seaweeds, and plenty of tasty sweets and snack items. In the household goods and personal care departments, you can find bulk cleaning products, laundry detergent, shampoos, lotions, and liquid and bar soaps. Visit soon to explore our extensive bulk selection— you might be surprised. If you’re looking for a hard-to-find ingredient for a recipe, need a little something extra to flavor a dish, just want to try a new spice to expand your culinary repertoire, or maybe you just need some shampoo, it’s likely you’ll find what you need at the Co-op. If you can’t find what you’re looking for—please ask! We love to answer questions about bulk foods and products. If we don’t know the answer to your question we’ll go out of our way to find an answer for you. Co-op staff are happy to help and love to talk about food, cooking techniques, and favorite flavors. Celebrate Earth Day 2019 by shopping the Co-op’s wildly popular annual Bulk Sale on Saturday, April 13, and save 20% on all bulk purchases! Buy bulk, save money, and reduce waste in your home pantry.
How to Make the Most of the 20% Off Bulk Sale Prepare! Wash your reusable jars and bags so they’ll be sparkly clean and ready to fill. Reminders! Mark your calendar or set your phone, so you don’t forget. Splurge! Try something new or treat yourself to an indulgence. Have fun! It’s a busy day in the bulk aisle. Jump in and enjoy it with your fellow bulk enthusiasts.
REDUCE REUSE RECYCLE
Recycling Tips From Your Co-op BY MELISSA ELKINS, SUSTAINABILITY COORDINATOR
T
he Community Food Co-op is an industry leader when it comes to waste diversion. We recycle, compost, donate, or reuse over 90 percent of what the grocery industry considers waste, which qualifies us a Zero Waste business. We even started recycling old membership cards and gift cards when you turn them in! We are also committed to helping you reduce, reuse, and recycle at home. To that end, we strive to offer our housemade bakery and deli items in packaging that is either recyclable or commercially compostable. Here is a quick guide on how best to dispose of the goodies you bring home from the Co-op, plus a few recycling opportunities in our stores for household materials that aren’t collected curbside. Fun fact: In response to a shopper’s suggestion, we recently started collecting manual toothbrushes and empty toothpaste tubes for recycling. That’s just part of The Co-op Difference! We love how our Co-op community pushes us to continue improving the services we provide. Thanks for your suggestions!
Co-op items recyclable in blue curbside recycling bin:* • All two-piece plastic deli and bakery containers, rinsed • Clamshell containers, rinsed and lids separated from base • Plastic sample cups • Plastic cold beverage cups • Glass jars and lids • Take-and-Bake entrée packaging
Recyclables accepted in our stores: • Makeup packaging (anything without a recycle symbol that is not accepted curbside) • CFL light bulbs • Household toner cartridges • Plastics: clean and dry plastic film, bubble wrap, and bags including reusable uninsulated shopping bags • Household batteries • Manual toothbrushes and toothpaste tubes (drop these off with wellness staff)
Co-op items compostable in curbside FoodPlus! toter:* • All Co+op branded paper-based packaging, including shopping bags • Coffee bags (marked compostable, with tie removed) • Coffee and soup cup lids • Straws • To-go utensils • Cake boxes, must remove plastic “window” film • Freezer paper (for items ordered from the meat case) • Gift card sleeves
Co-op items destined for the landfill: • Foam trays from the meat department • To-go coffee box (the outer box can be recycled with cardboard, but the foil packet inside must go to the landfill) • Various foil and plastic film wrapping (mostly used for grab-and-go sandwiches)
*Similar items from other businesses may not be recyclable or compostable.
CO-OP BAKERY CAFÉ • 405 E. HOLLY STREET
Sing, play, or read your stuff every last Sunday of the month!
SUNDAY
APRIL 28
5-7 PM
CEDAR GROVE COMPOST DAYS
TM
BUY ANY 2 CEDAR GROVE BAGS AND GET 1 FREE BAG OF COMPOST Through April 28
Staff pick
Siete Vegan Cashew Quesos You don’t have to be vegan to love these amazing quesos! Prepare for the inevitable question, “Are you sure this doesn’t have cheese?”
My favorite afternoon snack is a few Delish Fish! They’re organic and available in bulk. I use our fabric bulk bags to avoid plastic packaging.
mild nacho, spicy blanco
new
$7.49
Sea Witch Botanicals Incense Hand-tossed Pizza’zza Frozen Pizzas Take one home so you’ll never be without a ’zza from local favorite, Pizza’zza! $9.99 cheese $11.49 tapenade or grecian
Wonderful scents hand-crafted locally with activated charcoal and non-GMO essential oils. The perfect incense for people who think they don’t like incense. quothe the raven, white lodge, green fairy, hermitage, herbal renewal $4.95 per 12-pack
Grillo’s Whole Italian Dill Pickles These whole dills are a new addition to Grillo’s already popular line of fresh refrigerated pickles. Sooooo good!
Melissa Elkins
$7.99 32 ounces
Sustainability Coordinator
www.communityfood.coop
360-734-8158