Illustration by Devyn Park www.devynpark.com
CO-OP NEWS
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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–8 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 Jade Flores, Staff Rep. Brent Harrison Margaret Ingebrigston Laura Ridenour Megan Westgate Zach Zink
Board of Directors Contact
boardofdirectors@communityfood.coop 360-734-8158, ext. 216
Board Meetings
Meetings are on the second Wednesday of every month. 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.
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.
BY JEAN ROGERS, BOARD ADMINISTRATOR
From April 13, 2016: The
Board approved committee designations for all directors and selected Melissa Morin as Board Chair and Caroline Kinsman as Vice Chair. All directors present made an annual disclosure of any potential conflict of interest with their Board service, and signed the Board’s Code of Conduct and Ethics (policy P3). The Board greatly values the experience and service of director Brooks Dimmick; however, he has been unable to attend meetings for a lengthy period of time.
In accordance with by-laws, the Board agreed to remove Brooks as a director, inviting him to continue serving on the Finance Committee as a member at large, and to run for the Board when he is able to participate fully. In upcoming meetings the Board will discuss appointing a director to fill the remainder of his term. The group reviewed and updated the agenda for the spring strategic planning retreat. Directors reviewed and discussed the progress of the Downtown expansion project.
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. The first 10 minutes of every Board meeting are reserved for member input. Please note: The May 11 Board meeting is canceled due to the Spring Strategic Planning Retreat. Next meeting: June 8 at 7 pm in the Connections Building Classroom, 405 E. Holly St., Suite 103. Member-owners are welcome to attend the session or the full meeting. Hope to see you there.
New and Returning Directors Elected to the Co-op Board BY JEAN ROGERS, BOARD ADMINISTRATOR
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ongratulations to new Board director Margaret Ingebrigston, and to reelected directors Megan Westgate and Brent Harrison. Due to a recent relocation to Hawaii, Board director Mariah Ross has resigned her seat and the Board appointed Melissa Morin to serve the remainder of her term. Our new Board director, Margaret Ingebrigston, is the owner of a small farm, Grateful Bounty Farm, and is a collaborator with the new Twin Sisters Market (May Community Shopping Day recipient, see page 8), serving the Foothills area of Whatcom County. As a passionate advocate for local farms and healthy food, Margaret’s focus is closely aligned with the priorities Co-op memberowners have expressed—access to healthy food and local food system development. Born on an organic sprout farm in Columbia, Mo., Margaret grew up valuing
and eating healthy foods. She studied food systems at The Evergreen State College, and made the connection that “food that is healthiest for our bodies is also healthiest for the earth.” For the past seven years Margaret has participated with many local food and farming programs, and we look forward to adding her expertise and ideas to the Board. Our current group of Board directors continues to have an excellent balance of skills and experiences, and a deep commitment to the Co-op community. As the new term starts, our directors are well-positioned to continue the work of realizing the goals of the Co-op’s 10-year strategic plan. All of the Coop Board directors volunteer their time on the Board to represent the interests of Co-op member-owners, and they look forward to hearing from you!
New Board director Margaret Ingebrigston with her dog Mainy Bird. Photo by Diane Padys.
2016 GENERAL BOARD ELECTION: Total ballots received: 567 Total valid ballots received: 555 Many thanks to all the Co-op memberowners who participated in the election.
DOWNTOWN PARKING LOT UPDATE
PHASE 2
STILL IN PROCESS
Grade the hillside and build the upper retaining wall Duration: approximately March 28–May 21 Activities: Install curb cut on Chestnut Street for construction truck access, excavate and build the upper retaining wall that will run just about six feet in from where the power poles are now in the alley. Parking and traffic flow impact: 25–30 spaces will be available in the area below the lower retaining wall. The current parking lot entrance and exits will still be in use. Customer impact: The current store entrance will still be in use, and access to the store entrance from the parking lot shouldn’t be disrupted.
can’t find a spot? use the “other” PARKING LOT! It’s across Holly Street from the Downtown store, located behind the Bakery Café, easily accessible from the alley.
FARM FUND REPORT
Co-op’s Farm Fund Takes the “Next Step” BY JEAN ROGERS, FARM FUND ADMINISTRATOR
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hatcom County’s local, sustainable agriculture is changing. Food hubs, new markets, and an increasingly collaborative approach to growing and providing local food are creating a promising new farmscape. It takes a community to “raise a food system,” and the Community Food Co-op’s Farm Fund is in the thick of the action. In an impressive fundraising effort, Co-op members and shoppers matched a grant from the Sustainable Whatcom Fund of the Whatcom Community Foundation to support an innovative new venture—the Next Step Project. As a result, the Farm Fund was recently able to direct $25,500 in grants to six local farms scaling up to supply the local wholesale market.
Farmer-florists Sarah and Steve Pabody of Triple Wren Farms. Photo by Matt Curtis.
The Next Step Project pairs grants with loans taken out by farmers who are making the leap of significantly growing their farm operations and attaining a scale that is economically resilient and stable—good news for shoppers as well as farmers. Three recipients matched their Next Step grants with low-interest Farm Fund secured loans, offered through the Industrial Credit Union. Billy Tate of Moondance Farm praised the project, saying: “I’m really so excited about receiving the Next Step grant award. I’ve had an opportunity to farm now into my twelfth year in Whatcom County and starting a farm from scratch is no easy task. It takes constant investment, risk, attention and sacrifice. The last few years I’ve seen a steady change in my farming style where I’ve been able to begin to fine tune my craft and not spend all my time learning how to grow and market but to focus on growing the right mix for the farm and the community. It’s nice to see a funding opportunity aimed at those farms that have weathered the seasons at a time where funding is still so needed.” Along with Moondance Farm, the first round of Next Step grant recipients include Sage and Sky Farm, Boldly Grown Farm, The Growing Garden, Triple Wren Farms, and Brittle Barn Farms. Their project descriptions almost leapt off the pages with creative ways to grow delicious food with care for the land, people, animals, and future generations.
Feeling not so sheepish with a Farm Fund grant at Sage and Sky Farm. Photo by Meaghan Flesch.
Farm Fund Committee Chair and Board Director Laura Ridenour expressed the Co-op’s hopes for the Next Step Project, saying, “If we can pilot this impressive economic incentive and opportunity for three years, we will reach many organic and sustainable Whatcom County farmers capable of scaling up their businesses, resulting in greater economic security for farmers and greater food security for us all.” Donations by the Community Food Co-op, Co-op shoppers, and local organizations allow the Farm Fund to support projects that build the market for local farms, encourage ecological and socially responsible stewardship of farmland, and increase community access to healthy, local food. For more information, to make a donation, or to watch a video about the Farm Fund, go to communityfood.coop and click on the Farm Fund Icon. Questions? Contact Farm Fund Administrator Jean Rogers at jeanr@communityfood.coop or 360-734-8158, ext. 311.
CO-OP EVENTS
BELLINGHAM ENERGY PRIZE
Have You Taken the Challenge?
First Fridays at the Co-op: Feed Your Head
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he city of Bellingham is one of 50 semi-finalists in a competition to win the Georgetown University Energy Prize. Whichever community reduces their energy use most and sets a good example for others to follow will win a jackpot of $5 million. If we win, and we know we can, the winning funds will be used on local projects that will help our community save in bigger ways that benefit all of us. There are countless things you can do to save energy. Steps can be as simple as turning lights off when not in use to installing solar panels on your home. When was the last time you cleaned your dryer vent? Have you swapped out your bulbs for LEDs?
While we sadly don’t have room for all the details, here is a snapshot of what these local growers expect to accomplish with their Next Step grants: extending the season for root vegetables and tripling overall production; washing and cooling root crops with a re-circulating system that will reduce water use expanding into culinary and medicinal dried herbs; building WSDA certified on-site packing and processing facilities purchasing a refrigerated truck to serve a rapidly expanding customer base and provide high-quality organic flowers, veggies, and eggs, using zero-waste practices. The truck can also be used by smaller farms purchasing harvest equipment to increase vegetable production and offer crops with high nutritional and medicinal value that aren’t currently available for wholesale; adding processing facilities to harvest, store, and deliver more local food adding a walk-in cooler to expand livestock production and increase profitability with the ability to break down 90 percent of the farm’s locally grown, organic-fed, wild-ranged chickens into parts purchasing a walk-in freezer and pens to nearly double production and sell local, grass fed, hormone- and antibioticfree chicken in larger quantities for a lower price Responses to the Next Step Project have been extremely positive, and it will be exciting to see the advances these farms make over the next few years. Keep your eye out for their products in the Co-op and other local markets. We’ll continue to share stories throughout the growing season.
These are just a few things you can do to cut down on energy use. Visit the Energy Center for help in finding five things you can do to save. The Energy Center will even keep your list for you, so you can remember the smart choices you hope to take. Got your list? Give yourself a High Five for saving! GET STARTED at bellingham.wattzon.com/ energycenter.
e continue to Feed Your Head every First Friday at the Downtown store with live music, art, a seasonal chef’s special on the hot bar, and delicious treats and sips. In May, our musical artist is Bellingham singer-songwriter Sarah Goodin whose songs and beautiful voice blend acoustic, blues, and folk influences. Find Sarah’s music on YouTube, Facebook, and SoundCloud. Sample tasty tidbits of Co-op bakery cheesecake, and dish up the deli’s seasonal special on the hot bar for a tasty dinner. And, don’t miss the other samples and sips throughout the store.
LEARN MORE www.communityfood.coop/participate/events
Children’s Art Walk: Art by Wade King Elementary students Live music: Sarah Goodin
www.facebook.com/ CommunityFoodCoopBellingham
NUTRITION & HEALTHY RECIPES
Ask the Nutritionist: Getting the Most from Your Fruit
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ear Nutritionist, I’ve heard that some fruits are more nutritious than others. Is this true? And if so, how can I choose the most nutritious fruits?
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ear Member, It’s a great question! Different fruits provide different health benefits. For example, some are higher in fiber, or some have greater amounts of antioxidants. Have you ever heard the term “eat the rainbow”? The bottom line is that the more colorful the fruits in your diet are—the better! However, there are differences in the nutritional value of certain fruits, and how you store and serve them can also affect their nutritional value. Here are a few general guidelines to getting the biggest
Photo by Lisa Samuel
Preparation
Total Time: 20 minutes active, 45 minutes total Servings: 16 bars Making your own high-energy granola bars is easy. Change up the dried fruit and nuts to keep them interesting.
Makes 1 smoothie
This smoothie is dairy free with no added sugars, but it’s packed with fiber and antioxidants for a great start to your day!
Ingredients ½ cup almond milk 1 tablespoon ground flaxseed 2 dates, pitted 1 cup frozen berries (I used a combination of raspberries, blackberries & blueberries) 1/2 frozen banana
Instructions Place all ingredients in a blender and blend on high until smooth. Enjoy!
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LISA SAMUEL REGISTERED DIETITIAN AND NUTRITIONIST
SEND your nutrition questions to lisa@nourishrds.com. Lisa Samuel is a Registered Dietitian and Nutritionist and founding partner of NourishRDs. You can find more of her non-diet advice on the NourishRDs Facebook, Twitter, Instagram, Pinterest, and blog at www.nourishrds.blogspot.com.
Co+op, stronger together
By Lisa Samuel
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anthocyanins (beneficial phytochemicals), and are high in fiber. Frozen berries are almost as nutritious as fresh berries, if they are flash frozen. Thawing them destroys many of their nutrients unless they are thawed very quickly. Thawing berries in the microwave is the fastest method. Eat them right away after thawing, or eat them frozen as a refreshing treat! Dried fruits are also nutritious and are good sources of fiber. Try to choose those dried without added sugar.
Fruit and Nut Granola Bars
Triple Berry Smoothie
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bang for your nutrition buck, when it comes to fruits. Fruits vary widely in their nutritional value. For example, different apples have different amounts of antioxidants. Try to choose the most colorful fruit on display. Select ripe fruit for the highest nutritional value. Fruits picked before they are ripe will never develop the same nutritional value as naturally ripened fruits. Also, fruit loses nutritional value as it ages. The sooner you eat it after it has been picked, the more nutrition. Eat the skin! For most fruits with an edible skin, much of the fiber and nutritional value is contained in the skin. Blueberries, raspberries, and blackberries are among the most nutritious foods you can eat! They are rich in vitamin C and
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Ingredients 1/2 cup flaxseed meal 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 cup honey 2 ripe bananas, mashed 1/2 cup peanut butter 1 cup dried apples, diced 1/2 cup almonds, chopped 1/2 cup vegetable oil 3 cups rolled oats
Preheat oven to 350ºF. Grease a 9 x 13 inch glass casserole dish. In a large bowl, mix together all of the ingredients except the oats. Add the oats and mix together well. Spread the mixture evenly into the casserole dish, pressing down firmly to create a smooth top. Bake in the oven on the middle rack for about 25 minutes. Let cool for about 10 minutes before cutting into 16 even bars.
Serving Suggestion
Tip Savvy Shopping p’s bulk Shop the Co-o purchase to t departmen nt of ou am ht a just-rig fruits, d ie dr , ts nu fresh for your s ie or other good a. ol an gr homemade
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Add your favorite dried fruits, like raisins, dates, or cranberries, or substitute almond, cashew, or sunflower nut butter for peanut butter in this high-energy breakfast and snack-time staple.
Nutritional Information Per Serving: Calories: 220, Fat: 15 g, Cholesterol: 0 mg, Sodium: 90 mg, Carbohydrate: 20 g, Dietary Fiber: 3 g, Protein: 4 g Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at strongertogether.coop.
PRODUCT SPOTLIGHT
Essentially Great Essential Oils BY LAURA STEIGER, OUTREACH TEAM
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ver passed by those rows of tiny bottles in the wellness department and wondered, what’s up with that? Well, what’s up is that those tiny bottles are filled with aromatic essential oils, and one of our favorite suppliers of essentials oils is Veriditas Botanicals. Veriditas makes 100 percent pure Ecocert certified organic essential oils. One thing Veriditas Botanicals is currently changing is its name: to Veriditas by Pranarom. What won’t change is the quality of its products and its sustainable practices. Veriditas is committed to organic. Organic plants provide the highest potency essential oils with strong anti-microbial properties lacking in chemically treated plants. It takes a mind-boggling volume of 5.5 million freshly picked roses to produce one liter of organic rose essential oil. By sourcing organic plants for its products, Veriditas helps to preserve organic farmland and supports small, family farms that take great pride in their organic farming and distillation. Veriditas is an intentionally small, Minnesota-based company that works exclusively with co-ops and independent retailers. The company does not work with essential oil brokers, but has direct relationships with farmers and distilleries to provide the freshest, highest-grade essential oils available in the U.S. Veriditas is an exceptional company that is doing exceptional work. Now, you may be wondering about the uses of essential oils.
A L L V E R I D I TA S E S S E N T I A L O I L S The uses are many: aromatherapy, perfumes, topical treatments, cleaning products, and—since Veriditas sells only 100 percent pure organic essential oils—its essential oils can also be used in cooking, teas, tinctures, or other internal applications. If you Google “uses for essential oils,” you’ll find plenty of links with titles like “150 Ways to Use Essential Oils.” Of course, we highly recommend you start gathering information from the experts. You’ll find ample information about how to use essential oils on “Melissa’s Educational Blog” at the Veriditas website. Melissa Farris, Veriditas founder, first leapt
into the world of essential oils in 1996 when she started a very successful business called Simplers—selling the first line of certified organic essential oils in the United States— and has been immersed in the work and study of essential oils ever since. You’ll find a wealth of information on her blog and on the Veriditas website. Additionally, you can also chat with the Co-op’s wellness experts about how best to use essential oils. If nothing else, keep in mind Melissa’s recommendation that when using essentials oils in any application, start with just a single drop: smell, taste, and otherwise test before adding more. No point in squandering even
2 0 % O F F I N M AY one drop of these wonderful, aromatic oils that are carefully distilled from nature’s purest plants and flowers. May is the perfect month to get acquainted with Veriditas by Pranarom, as the entire product line is on sale for 20 percent off. So, set free your inner chemist and find your favorite way to use essentials oils.
LEARN MORE at veriditasbypranarom.com or on Facebook, Instagram, Twitter, or Pinterest.
MOTHER’S DAY GIFT IDEAS
Celebrating Mothers on the Second Sunday in May
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f you’re looking for a Mother’s Day gift that most any mom will appreciate, look no further. The Co-op floral department will be awash in beautiful floral bouquets. The garden center will have a rainbow of flowers to plant—a gift that mom can enjoy all summer long. The Co-op’s wellness staff can help create a luxuriant home spa experience for mom with essential oils, foaming bath packets, mists, and a choice of loofas, sea sponges, or massage brushes. Add a few candles, and voilà! Our mercantile department has a selection of beautiful stationery, scarves, wind chimes, earrings, and other handcrafted and unique gifts like Alaffia fair trade handmade mini market baskets. Or, pick up a glass or wooden tray and serve mom breakfast in bed or brunch on the deck (weather cooperating). And what goes better with brunch than a fresh mimosa?
Start with a sparkling beverage of choice (traditionally champagne) and embellish with mom’s favorite flavors— organic strawberries; fresh squeezed orange, grapefruit, lemon or lime juice; fresh mint leaves; or cream. There are even some mimosa recipes that use Kombucha, or carrots with a little cayenne to spice things up. Bring mom a piping hot meal from our hot bar! And, for dessert, the Co-op bakery will have plenty of their pretty Mom cakes—a 4-inch chiffon cake made with gluten-free ingredients, strawberry filling, buttercream frosting, and topped with a pretty flower. Or, you can’t go wrong with smooth, satisfying, organic, fair trade chocolate. However you celebrate, your mother will appreciate the thought you put into creating a special day for her. And, seriously, if you live far away and can’t be with your mom to celebrate—don’t forget to call!
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Staff pick
attention co-op shoppers...
It ’s
Premium Guernsey Milk from MyShan Dairy in Lynden
NEW!
Nutrient dense, easier for lactose-intolerant individuals to digest, GMO-free feed, pasteurized, non-homogenized, and bottled fresh on the farm. What’s not to love! $3.69 ½ gal / $6.89 gal
Iggy’s Ginger Beet Kvass
Evol Frozen Meal Cups Twelve varieties of veggie, meat, and breakfast options. Staff agree: these are surprisingly good; crunchy and fresh tasting! $3.49/5 oz
“I didn’t know kvass could be delicious until I tried Iggy’s Ginger Beet Kvass. Slightly sweet and slightly tart with a hint of salt makes it a perfect spring refreshment. Kombucha lovers will want to give it a try.”
Chapul Cricket Bars Thai, Matcha, Caco, or Aztec. Yep, cricket powder. Nutritious, sustainable, and delicious. A complete protein, high in iron and B12. Uses only 8% of the feed and water as cows to make the same amount of protein, and produces only 1% of the greenhouse gasses. $3.49/each
Brewed w Live fer ith honey, n ot mented . Rich in sugar. probioti cs.
www.ig gysfoo
ds.com
/ferme
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Amande Cultured Almond Milk Yogurt Vegans rejoice—Amande is back! Vegan (and delicious) almond yogurt that satisfies those cravings for a luscious, creamy alternative to dairy or soy. Plain or vanilla. $4.99/24 oz
Veggie Fries (find them in the frozen section) Non-GMO Project verified, gluten free, and low in sodium. Try both varieties: Carrots and Potatoes or Broccoli and Potatoes. Crispy and fluffy fries with a naturally sweet and delicious veggie taste. $4.99/14 oz
Flying Bird Botanicals Loose Leaf Tea Now available in the bakery café in single-serving hot cups or tea pots, or iced for those sunny days. Stop by for a cuppa!
flash
sale thursday,
Scott Engles Downtown Chill Department
may 5
in-store demos & more!
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Flash sale prices are a Co-op member-owner benefit and available only while supplies last. Not a member-owner yet? Ask your cashier or service desk staff about joining the Co-op.
We are busy planning more fantastic Flash Sales for May. Get connected today, so you don’t miss out on any deals tomorrow. Sign up for our twice-monthly e-newsletter at communityfood.coop, on our Facebook, or text THECOOP to 22828 to receive a simple signup form sent directly to your smart phone.
CERTIFIED DO-GOODERS
Fair Trade and Dr. Bronner’s BY LAURA STEIGER, OUTREACH TEAM
“Be an Agent for Change” and celebrate World Fair Trade Day on May 14.
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n April, we had the opportunity to shine a spotlight on some of the many B Corp-certified businesses we work with, including local B Corps Aslan Brewing Company and Moon Valley Organics. In May, it is time for fair trade businesses to take their deserved turn in the spotlight. The 2016 celebration of World Fair Trade Day on May 14 will be centered on the theme “Be an Agent for Change.” That might sound familiar, since the B Corp tagline is “B the Change.” Once again proving that great minds think alike! The myriad uses for coconut oil include medium-high heat cooking like stir-frying, making sauces, baking, and even body care like moisturizing.
SALE!
There is a lot to celebrate about businesses that are dedicated to fair trade practices. Fair trade is a tangible solution to poverty eradication, a good tool for sustainable development, and most of all, fair trade promotes social justice. One of our favorite fair trade companies is Dr. Bronner’s, not surprisingly it is also B Corp certified. Most Co-op shoppers are familiar with Dr. Bronner’s products; from its iconic Castile Liquid Soap—with the even more iconic original blue “ALL-ONE” label—to its newest foray into organic virgin coconut oil. Dr. Bronner’s shares a lot of interesting insights on its website about its ethical sourcing practices. For instance, the coconuts
A model for other projects worldwide, Serendipol exemplifies a fair trade supply chain from root to fruit. “To the customer, it’s a reliable source, fair pricing and fair terms. To the employee, it’s good working conditions, regular work, fair wages, health and safety. To the farmer, it’s fair payment terms, fair price for their lands, and transparency.” –Sonali Pandithasekera, Chief Financial Officer of Serendipol. Photos courtesy Dr. Bronner’s.
critical equipment, renovating schools and supporting vocational training, connecting remote villages to the power grid, and renovating bridges. Serendipol has proven that producing organic virgin coconut oil can be sustainable and fair, while supporting rural development in a significant way. So the next time you purchase a jar of Dr. Bronner’s Organic Virgin Coconut Oil, rest assured that every person along the entire supply line for that product has been fairly compensated for their work.
used in Dr. Bronner’s products are ethically sourced from Sri Lanka and Kenya. And the coconuts specifically used in the food grade virgin coconut oils are sourced from the sustainable Serendipol project in Sri Lanka. Serendipol originally grew out of a relief project established after 30,000 people in Sri Lanka lost their lives in a 2004 tsunami. Built, owned, and operated by Dr. Bronner’s, and local partners, Serendipol has become the world’s foremost source of certified fair trade and organic virgin coconut oil.
Need recipe ideas? Visit Erin Bronner’s Kitchen blog at erinbronnerskitchen.com.
Dr. Bronner’s factory in Kuliyapitiya supports the livelihoods of more than 750 organic farmers and 275 staff members, and has a major impact on local community development. It pays fair prices to farmers and supports them with organic inputs and organic agriculture training, which improves
soil quality, yields, and profitability. Mill workers enjoy working conditions and compensation uncommon in the industry, and in an area that has few reliable jobs to offer to its growing rural population. The fair trade premium paid by Dr. Bronner’s and other customers for Serendipol coconut oil is used for a range of community development projects, such as setting up a composting operation to support farmers with organic fertilizer at cost, supporting several regional clinics with
LEARN MORE about all of Dr. Bronner’s products, ethical sourcing, and the company’s positive impact around the world at drbronner.com.
Dr. Bronner’s Organic Virgin Coconut Oil Incredible stuff for an incredible price! 30 OZ
14 OZ
$12.99
$6.99
(reg. $18.99)
(reg. $10.39)
Sale from May 4 to May 17
Follow a timeline tracing the history of Dr. Bronner’s at its website, or watch the fascinating 2006 documentary film, Dr. Bronner’s Magic Soapbox, to learn about the compelling family history behind the company.
COMMUNITY GIVING
May Community Shopping Day:
Two ways you can support this month’s organization:
Twin Sisters Market
Shop on Saturday, May 21, to benefit this cause!
Community Shopping Day Shop on Saturday, May 21. 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). The 2016 Twin Sisters Farmers Market team: (back row from left) Chris Elder of Coyote Bank Farm, Mia Devine & Chris Henderson of Small Acres, Sierra Watson (no farm name yet), Anna Morris & Jared Danilson of Slanted Sun Farm, Hilary Graham of Small Acres; (front row from left) Mike Long of The Growing Garden, Celeste Monke of Pachamama Organics, Sean D’Agnolo of Small Acres. Not pictured is newly elected Co-op Board Director Margaret Ingebrigston of Grateful Bounty Farm.
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spare change adds up to big change for our community
win Sisters Market is a mobile farmers market serving East Whatcom County. The market has two primary goals: increase healthy food access to East County residents and support market development for East County farmers. A collaboration of seven beginning and new farms, additional participating farm partners, and the East Whatcom Regional Resource Center, the market strives to keep prices affordable for its customers with a pricing structure it calls “wholetail” (halfway between wholesale and retail). The market accepts SNAP/EBT at both locations, and also participates in the Fresh Bucks program that provides a dollar-to-dollar match up to a maximum of $10 for every SNAP dollar spent. Community Shopping Day funds will be used for a permanent awning system to streamline setup, provide safe and adequate cover in unfavorable weather conditions (in addition to rain, it gets very windy in the county!), and expand the market’s reach to bring fresh, local, affordable produce to more people. LEARN MORE at www.twinsistersmarket.com and on Facebook.
Last Month’s Donations:
$2,093.60
In April we donated $2,093.60 to Sean Humphrey House. Thank you for shopping at the Co-op on the third Saturday of the month and supporting our community!
Thanks for your contributions!
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Farmers Celeste Monke of Pachamama Organics and Anna Morris of Slanted Sun Farm (right) stand ready to assist farmers market shoppers in August 2015.
Twin Sisters Farmers Market Saturday hours (June–October): Nugent’s Corner Roundabout 9 am–3pm East Whatcom Regional Resource Center 8251 Kendall Road, Maple Falls 10 am–2 pm
VENDOR PROFILE
EPIC Food to Fuel Your Epic Adventures BY LAURA STEIGER, OUTREACH TEAM
A humane choice in protein bars and snacks
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ack in EPIC’s early days, Co-op grocery buyers realized that its organic protein bars were something special. Since then we have watched EPIC’s business, and product line, expand to achieve the success it has worked so diligently to create.
EPIC is offering something very unique in the vast market of protein bars and jerky. A 100 percent grass fed, animal-based protein bar designed as nature intended: paleo friendly, gluten free, and low in sugar. Before developing any products, a brand, or hiring employees, Taylor Collins and Katie Forrest, the founders and owners of EPIC, created eight company values that have shaped the business from its inception. The values are displayed on the walls of its Austin, Texas, headquarters, and every
new employee is introduced to them within their first hour of employment and asked to take the values to heart. You can read more about the eight values on their website but, in short, they are:
1. Feed others as you wish to be fed 2. Food rules 3. Epic lands 4. Do more with less 5. Honor nature 6. We are an elite wolf pack 7. Initiate initiative 8. We are world champions Why is the Co-op a fan of EPIC and their protein bars and bites? In addition to appreciating EPIC’s admirable company values, the Co-op is committed to offering healthful, nutritious, sustainable, well-made, food, and EPIC bites and bars satisfy all of those qualities. EPIC jerky is a nutrient-dense whole protein made with high-quality ingredients and without any added honey, juice, sugars, or syrup. It is minimally processed and contains all essential amino acids. Also, EPIC places a high priority on animal welfare and works only with humanecertified ranchers. So, when you’re looking for something to toss into your backpack, lunchbox, or gym bag, consider picking up one of the many varieties of EPIC bites and bars. Portable energy for epic Pacific Northwest adventures. MORE about all things EPIC at epicbar.com.
Bike to Work and School Day Friday, May 20, 7 to 9:30 am Cordata Celebration Station (in front of the Cordata store)
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oin the 19th annual Bike to Work and School Day and celebrate the most energy-efficient form of transportation ever devised—the bicycle. Every year people of all ages, from toddlers in bike trailers to seniors in their 80s, participate in Stop by the snack table at Cordata on your ride in! this popular rite of spring. Bicycle commuting is a fun and effective way to meet the standard recommendation for 30 minutes a day of moderate exercise, and it’s environmentally friendly, too! Cyclists checking in at the Cordata station will be treated to a delicious snack from the Co-op. SEE A LIST of Celebration Stations at biketoworkandschoolday.org.
HEALTHY
Healthy Connections classes offer something for everyone.
CONNECTIONS
Pick up a Healthy Connections Spring Classes 2016 flyer to learn about all of the classes offered in May and June. Or, check our class listings at communityfood.coop.
CLASSES Upcoming Classes
Take Control of Your Heart Health with Jim Ehmke, CN Wednesday, May 18
Bone Health and Osteoporosis with Jim Ehmke, CN Wednesday, June 1
Gluten-free Baking with Jean Layton, ND Wednesday, May 18
Just Chicken with Robert Fong Wednesday, June 1
Olive Oil & Vinegar with Robert Fong Thursday, May 19
Ethiopian Cuisine with Assefa Kebede Thursday, June 2
Raw Desserts with Sara Southerland Monday, May 2
Spring Soups with Karina Davidson Tuesday, May 10
Alaskan Halibut with Robert Fong Tuesday, May 3, or Wednesday, May 4
Addressing Anxiety with Rives Thornton, LMHCA, and Nina Spadaro, D. Ed. Tuesday, May 10
Brain and Eye Health with Jim Ehmke, CN Wednesday, May 4
Greek Dinner with Cindy McKinney Wednesday, May 11
Natural Fermentation with Andy Walton, MS Monday, May 23
Out of the Frying Pan with Skya Fisher Monday, June 6
Get Rid of Chronic Low Back Pain with Ralph Havens, PT Thursday, May 5
Let’s Get Spicy! with Katrina Svoboda Johnson, LMP Thursday, May 12
East Indian, West Indian with Sarah Chan Tuesday, May 24
French Farmhouse Feast with Karina Davidson Tuesday, June 7
Make Your Own Kombucha with Julie Kamin-Martin Wednesday, May 25
Dessert! Delicious and Healthy with Demetree Robinson Wednesday, June 8
Relieve Stress Permanently with Richard Tran, DC Thursday, May 26
Optimize Your Health with Seasonal Bounty with Selva Wohlgemuth, RDN Thursday, June 9
Natural Solutions for Stress, Depression, Anxiety, and Addiction with John Donald, LAc Thursday, May 5 Sensible Supplementation with Karl Mincin, CN Monday, May 9
Venetian Bar Plates with Jesse Otero Monday, May 16 High-class Appetizers with Emily Moore Tuesday, May 17
DIY Fermentation: Friendly Flora for Your Gut
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ave you noticed how popular kimchee, sauerkraut, and kombucha have become? Or how yogurt in all its forms has taken over a wide swath of the dairy case? The fermentation movement has been blossoming on your co-op shelves, and beyond. Why has fermentation taken off in such a big way? Well, one reason is that people are learning about
the health benefits of fermented foods. The same bacteria that break down foods like cabbage in kraut, barley in beer, or milk in yogurt, happily live in your gut and continue gobbling up the fiber, sugars, and starches they need to thrive. While they are at it, they crowd out bacteria that might make you sick, and they create lots of potent chemicals that make your whole body healthy. Maintaining a balanced bacteria population in the gut helps build immunity and digest your food, so that you can fully absorb the nutrients.
Freedom from Food Obsession with Sharon Mayson and Alicia Kochan, LAc Tuesday, June 14 Cancer Prevention & Alternative Treatments with Jim Ehmke, CN Wednesday, June 15 Preserving the Fruits of Summer with Susy Hymas Wednesday, June 15 Awakening Hair with Laura Sullivan Thursday, June 16 Practical Astrology with Patricia Herlevi Tuesday, June 21 Diabetes Education: X Marks the Spot with Mira Swiecicki, OD Wednesday, June 22
Fermented foods are not only beneficial to your health, they’re delicious and easy to make at home. Learn how to create healthful fermented foods in two upcoming classes. Our knowledgeable instructors will introduce you to the fermentation process and provide you with the information needed for successful home fermentation. Excerpt 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.
Natural Fermentation with Andy Walton, MS Monday, May 23, 6:30–9 pm
Make Your Own Kombucha with Julie Kamin-Martin Wednesday, May 25, 6:30–8:30 pm
Learn how to prepare probiotic-rich sauerkraut and kimchee in your own kitchen. We will also bake sourdough bread, learning the whole process from maintaining the sourdough starter to getting the bread to rise and ready to bake. Samples of all food will be served and, in addition to recipes, students will each receive a jar of sauerkraut or kimchee, and sourdough starter. Andy Walton holds a degree in nutrition and culinary arts and has farmed and fermented foods professionally. Class location: Co-op Connections building, 405 E. Holly Street Register at: 360-383-3200 or whatcomcommunityed.com; $29
Learn the steps of making kombucha from Julie Martin, founder of Oly-Cultures. We’ll go over the specifics of the fermentation process, what kind of bottle to use, temperature requirements, and how to add herbs, veggies, and fruit to create your own unique kombucha drink. Samples of a number of different blends will be available at the end of the class. Class location: Roots Room at the Cordata store, 415 Westerly Road Register at: communityfood.coop; $40 (includes an Oly-Cultures kombucha-making kit)
FOOD ISSUES & AWARENESS
Woodstock, the Co-op, and You: Learn, Share, Grow TEAM NON-GMO! I n the United States, 80 percent of processed food is likely to be genetically modified, and not everyone is sure how to identify which foods are genetically modified organisms (GMOs) and which are not. This May, our co-op is teaming up with Woodstock to help raise awareness about GMOs. We’re making it our mission to build a team: a team of farmers, retailers, and citizens. We know that together, we can make a difference. It’s up to us to LEARN the facts, SHARE information, and help GROW Non-GMO!
About Woodstock: Eat Because it’s Good!® Woodstock is dedicated to providing consumers with high-quality, delectable foods farmed from sources you can trust.
Concerned about GMOs? • choose organic—the use of genetic engineering, or genetically modified organisms (GMOs), is prohibited in organic products according to usda.gov • look for third party verifications such as the Non-GMO Project verified logo • visit www.justlabelit.org • contact your federal legislators and ask them to support mandatory national labeling of GMOs
WIN THIS WAGON!
the end of the from May 18 through Stop in either store gon and receive a win a Woodstock wa month and enter to You can also visit Woodstock product. $1 off coupon for any .com to win at www.teamnongmo Woodstock’s website re information, rn about GMOs, sha additional prizes, lea Non-GMO! and help grow Team
Dirty Dozen & Clean Fifteen
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very year the Environmental Working Group (EWG) tests pesticide residue levels on conventionally grown produce and publishes the results in the very useful Shoppers Guide to Pesticides in Produce—more commonly known as the Dirty Dozen and Clean Fifteen lists. The Dirty Dozen are the produce items that contain the highest levels of post-harvest pesticide residue; conversely, the Clean Fifteen contain the lowest levels. EWG also includes a Plus section that lists two produce items—hot peppers and kale/collard greens—that contain trace levels of highly hazardous pesticides and were frequently contaminated with insecticides that are toxic to the human nervous system. The organization strongly urges consumers to buy organic, if eating a lot of hot peppers or kale/collard greens.
For 25 years, they’ve been committed to providing foods that are both good for you and the land. They are proud supporters of the American Farmland Trust & the Non-GMO Project. More than 70 percent of Woodstock products are domestically sourced and over 150 products are verified by the Non-GMO Project with the rest on their way. Learn more about Woodstock at www.woodstock-foods.com or on Facebook, Twitter, and Instagram.
SAYING NO TO THE DIRTY 12 The Co-op deli has made a commitment to not use any produce item on the Dirty Dozen list in any of their in-house recipes unless it is certified organic. Thanks, deli staff, for keeping it organic and healthy in the Co-op kitchens!
LEARN MORE about the issues associated with pesticides and see a comprehensive list of test results at www.ewg.org, or pick up a Dirty Dozen/Clean Fifteen card in our stores.
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GARDENING
COMMUNITY EVENTS
25th Annual Master Gardener Plant Sale Saturday, May 7, 9 am–2 pm Hovander Homestead Park, Ferndale
Each spring, Master Gardeners of Whatcom County host their biggest fundraiser of the year. This very popular event offers unique plants at reasonable prices. • 23 varieties of locally grown tomatoes, hundreds of specialty perennials, herbs, natives, shade plants • Plant Clinic & Information Booth • Mini Workshops ongoing throughout the day • Food and nursery vendors, educational displays, mushroom compost, rain barrels, and more • Cash, checks, and credit/debit cards accepted • Sale proceeds support the WSU Whatcom Master Gardener Educational Volunteer Program • Visit the Hovander Demonstration Gardens Information at whatcom.wsu.edu.
Backyard Habitat & Native Flora Fair Saturday, May 21, 10 am–3 pm Fairhaven Village Green
Learn how to make your yard, school yard, or business landscape wildlife friendly. This informative and fun event is sponsored by the Komo Kulshan chapter of the Washington Native Plant Society, North Cascades Audubon Society and Bellingham Parks & Recreation. Following are some of the day’s offerings: • Native plant sale with native plant experts from the Washington Native Plant Society to answer questions • 1 pm—Native plant walk with the Washington Native Plant Society • Nesting boxes for cavity nesting birds available from North Cascades Audubon Society • Children’s activities • Noxious weed information • Learn how to certify your yard, business landscaping, or school as a wildlife friendly habitat
Plant with Wild Abandon The Co-op Garden Centers have what you need to get your garden growing.
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eed inspiration? Just take a gander at the variety available on our seed racks featuring vegetable, herb, and flower seeds appropriate for our local plant-hardiness zone. Select from local organic seeds from Uprising Seeds, Non-GMO Project Verified organic seeds from High Mowing Seeds, or seeds from Pacific Northwest familyowned and family-operated Ed Hume Seeds. Don’t need an entire seed packet or want a head start? Select from our vegetable, herb, and flower starts from all-local (and many organic) sources including Growing Garden, Sunseed Farm, Joe’s Garden, Cascade Cuts, Windy Meadows, and Thompson’s Greenhouse. Don’t miss the organic seed potatoes from Irish Eyes and our great selection of organic tomato plants from Sunseed Farm. Last year’s hot, sunny weather was a tomato bonanza for home gardeners!
New local and organic garden starts arriving regularly.
We also carry a thoughtfully selected supply of soil and compost from Cedar Grove, and fertilizers from Hendrikus (made in Issaquah and featured regularly on Cisco’s gardening show), and a bevy of other garden essentials. Wondering when to plant? Check the handy Whatcom County Planting Guide from Sunseed Farm in the “Learning Center” at sunseedfarm.com. As Nick Guilford, our friend and owner of Sunseed Farm, said in his planting guide, it’s time to “plant with wild abandon”!
We Do Celebrations! The Co-op Bakery
For more information call the Bellingham Parks Volunteer Program at 360-778-7105.
Cascade Cuts Plant Sale
A Fundraiser for Sustainable Connections Food & Farming Program Saturday, May 21, 9 am–4 pm 632 Montgomery Road, Bellingham (King Mountain neighborhood) Cascade Cuts wholesale nursery opens its doors to the public just one day every year as a fundraiser for Sustainable Connections Food & Farming Program. Shop from a large variety of: • high-quality organic vegetable and herb starts • annual and perennial flowers • hanging baskets • greenhouses filled with a multitude of familiar and unique plants • coffee trees, hops, compost tea machines, and more Learn from local plant experts, consult master gardeners, and contribute to a great cause. All sales go to programs that support local farmers and food system, such as the Whatcom Food & Farm Finder, the annual Whatcom County Farm Tour, and events that celebrate local farms and food.
Birthday? Graduation? Anniversary? Family reunion? From playful to elegant—we bake delicious, beautiful custom cakes to your specifications. Our skilled bakers also specialize in creating delicious treats for most any dietary restriction—vegan, gluten free, allergen free, egg free … Stop by the Co-op Bakery and talk to a baker to place your custom order, or call us at 360-734-8158, ext. 331.
Information at sustainableconnections.org or 360-647-7093.
everyone can shop... anyone can join!
www.communityfood.coop
360-734-8158