CO-OP NEWS C O M M U N I T Y F O O D . C O O P
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BOARD OF DIRECTORS REPORT
Board Meeting Summary 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 Jim Ashby 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 April 11, 2018 Outreach Manager Adrienne Renz gave an update of the Co-op’s internal equity, diversity, and inclusion work with Dr. Breyan Haizlip, and outlined points where the Board’s work on policies and the strategic plan will intersect. The Board also discussed participating on the Equity Steering Committee. Directors approved the Board Chair (Melissa Morin) and Vice Chair (Caroline Kinsman), committee designations, and Co-op officers. The Board did not approve a member-owner dividend due to lack of profitability in 2017. Directors approved final updates to the disclosure document for the investment share program, including updating Board director terms and biographical information. The group evaluated the Annual Meeting and election and made suggestions for 2019. The meeting concluded with an executive session. The Board approved the annual evaluation of the General Manager.
ELECTIONS
2018 Co-op Board Election Results Thanks to everyone who voted. We received 936 valid ballots.
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ongratulations and welcome to our new director Randy Rydel. Randy is a longtime Co-op member-owner and brings a strong financial background to the Board. Randy believes that local, organic food should be an economically viable choice for all people. His family participates in a local CSA and strives to stay connected to the source of their food. Congratulations to our re-elected Board directors—Caroline Kinsman and Melissa Morin. Melissa and Caroline are serving as the Board’s current Chair and Vice Chair, and we are happy to have their continued dedication to the Co-op and expertise as Board directors. You can learn more about all of the Co-op Board directors on our website. INVESTMENT SHARES The proposal to change the Co-op’s Articles of Incorporation and Bylaws was approved by an overwhelming 97 percent of voters. This change makes it possible for Co-op member-owners to invest in the Co-op. Basic information about the investment opportunity is available on our website and in our stores. We have an ambitious goal to raise $3 million by the end of the year. If this seems like a good opportunity for you, consider investing in your local Co-op and put your money where your food is!
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 session or the full meeting. Hope to see you there. Next Meeting: June 13 at 7 pm in the Connections Building Classroom, 405 E Holly St.
MEMBER SURVEY
Your Thoughts from the Annual Meeting and Party Survey BY LAURA STEIGER, OUTREACH TEAM
We received overwhelmingly positive reviews from the survey circulated at the event.
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f the 119 surveys received, slightly more than 25 percent were from people attending the event for the first time. It is always exciting to welcome new people into the Co-op community! The survey asked people to think about how the Co-op can create a culture of food system equity and social responsibility, and we wanted to share just a few of the great ideas submitted by our guests. Some suggestions included actions the Co-op has already implemented, which tells us that we need to find more ways to let our community know about all the great things we already do. • Providing financial assistance for people with limited incomes to join the Co-op. (Co-op shoppers can donate to the Member Seed Fund at any register; if you want to apply for the fund, ask at the service desk.) • Hosting classes on shopping and cooking healthy meals on a limited budget. (Keep an eye out for budget-minded Healthy Connections classes. Upcoming classes include Healthy Batch Cooking in early May and summer classes on foraging and food preservation.) • Encouraging members to support community organizations like food banks. (Look for donation boxes in our stores and ask any cashier about the causes for which we are collecting monetary donations at the register. Donate to our Basic Needs Drive May 15-31, see back page for details.) Some additional suggestions included: • Hosting conversations and meetings to educate the community on relevant topics. • Sharing more photos and stories in our stores about workers in the food system. • Sharing monthly tips about ways people can support food system equity. • Introducing signs in multiple languages. • Offering more culturally diverse food in the deli and in the product offerings in the store. • Having more information about what is funded by the $3 monthly member equity payments. One of our favorite suggestions: ask people what they want. So, we are asking. Tell us how we can make the Co-op more relevant to you or your community. We’re listening! We would also appreciate your help introducing the Co-op to your social circle. Invite a friend to lunch in the deli, offer to show your neighbor around the store, share our newsletter or social media with your online friends, and help us connect with our greater community. SHARE YOUR FEEDBACK AND IDEAS via our online comment system at communityfood.coop, or contact Outreach Manager Adrienne Renz at adrienner@communityfood.coop.
NUTRITION & HEALTHY RECIPES
Ask the Nutritionist: Fruitphobia
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ear Nutritionist: Now that we are moving toward the summer months, I want your opinion on fruit consumption. Is it true that since fruit is high in sugar we should limit our consumption? And does fruit consumption lead to health conditions?
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resh seasonal fruit is so delicious! Nothing compares to a freshly picked bright-red local strawberry or, when traveling in Hawaii, a fresh papaya drizzled with lime juice. Especially in the hotter months, cooler water-rich foods like fruit are often more appealing than a hot meal.
FRUITPHOBIA Unfortunately, with the popularity of low-carbohydrate diets many individuals are fearful of fruit. Many paleo and low-carb diet advocates recommend sticking to only small amounts of low-sugar fruits, like berries, stating that other fruits provide too much unnecessary sugar. I’ve had multiple patients in my practice that are afraid to eat more than one-half cup of berries per day. I agree that it is important to reduce your intake of added refined sugars like high fructose corn syrup, maple syrup, honey, sugar, and other processed foods. However, this does not immediately place fruit in the same category. Although fruit contains sugar (glucose and fructose), it is not found in the same concentration as high fructose corn syrup in sodas, pastries, pancake syrups, etc. For example, soda contains a sugar ratio of 60% fructose to 40% glucose. One 20-ounce bottle of Coke contains roughly 36 grams of fructose; compare that to a banana, which contains 7 grams of fructose, or a medium sized apple with 13 grams of fructose. When do you eat seven bananas in one sitting? Never! Plus, that banana comes in a completely different package: rich in fiber and made by nature. You are not addicted to sugar if you enjoy fruit. Fruits are rich in easy-to-digest carbohydrates, antioxidant-rich vitamins and minerals, gut-healing fiber, and anti-inflammatory polyphenols. Plus, they are easy to throw into a bag and hit the road. If fruit is lacking in your diet, you may be missing out on a lot of health benefits. BENEFITS OF FRUIT 1. Rich in Polyphenols: Polyphenols are plant compounds that are most concentrated in the outer parts of plants. These chemical compounds have been studied in relation to their potent anti-inflammatory and antioxidant capacities. Each type of polyphenol has different health benefits. Therefore, it is important to consume a variety of unpeeled fruit (unless it’s a melon or banana of course). Polyphenols have been shown to help: • Reduce inflammation • Prevent cancer, cardiovascular disease, and neurological disorders • Fight infections • Promote the growth of good gut bacteria. 2. Rich in Soluble Fibers and Prebiotics: Soluble fibers and prebiotic fibers help support the growth of good gut bacteria. When these fibers reach the large intestine, they are fermented by bacteria and produce short-chain fatty acids which help fuel colon cells and prevent colon cancer. • Apples, oranges, and bananas are rich in soluble fiber.
3. Rich in Vitamin C: Vitamin C is a nutrient that is very sensitive to heat, light, and air. Therefore, whole fruit becomes an excellent source of vitamin C. It is suggested that the current RDA for vitamin C is too low (75-90mg) and that we should be shooting for at least twice as much from whole foods. Especially if you are under a lot of stress, exercise a lot, or have an inflammatory condition, getting plenty of vitamin C is essential. • Excellent sources of vitamin C: kiwis, oranges, papayas, strawberries, and pineapples. 4. Easily Digestible Whole Food Carbohydrates for Active People: If you are on the go and active, especially in the summer months, fruit can be a great way to fuel your activity. Generally, your carbohydrate intake increases with activity. If you are unsure what to pack to fuel a mountain bike ride, trail run, or hike, pack some fruit! It comes in its own protective barrier and is easy to eat. • Easy fruit to pack: apple, banana, orange, and grapefruit. 5. Helps Digest Protein: Some fruits contain unique enzymes that aid in digesting proteins and help reduce inflammation, support wound healing, and relieve constipation. You can even buy digestive enzymes in supplement stores made with fruit enzymes. • Protein digesting fruits: papaya, pineapple, and kiwi. SOME CONSIDERATIONS Daily fruit consumption depends on the individual. Some can tolerate more than others due to activity levels and certain health conditions. For example, individuals with a fructose intolerance or severe gut imbalances may not do well with apples, pears, cherries, figs, and mangos. On the other hand, those with metabolic disorders like diabetes and PCOS (polycystic ovarian syndrome) may have to stick to lower-sugar fruit, like kiwi and berries, or pair fruit with protein for better blood-sugar balance. If you have any of these issues it may be best to work with a dietitian to help you find out what fruit and what portion is right for you. TAKEWAY Don’t fear fruit! If you are a healthy individual, eating seasonal organic fruit to your liking can provide many health benefits and should not be avoided. I generally recommend 2 servings of fruit per day and adjust the types of fruit based on the individual needs of the patient.
Selva Wohlgemuth REGISTERED DIETITIAN & NUTRITIONIST
Glow Fruit Salad By Selva Wohlgemuth Serves 4 (approximately 1 cup each)
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ruit salads are a great way to get a variety of different seasonal fruit in one serving. This GLOW Fruit Salad can be tolerated by most individuals. One serving meets 100% of the RDA of vitamin C. Remember to aim for at least twice the RDA from whole foods. INGREDIENTS 1 orange, juiced 1 cup red grapes, sliced in half 2 kiwi fruit, diced 1 cup cantaloupe, diced 2 tablespoons hemp seeds ¼ cup finely chopped mint 1 cup fresh strawberries (or any other berry) Optional: Grass-fed organic whipped cream or full fat yogurt DIRECTIONS In a large bowl add the fresh orange juice, grapes, kiwi, cantaloupe, hemp seeds, and fresh mint. Toss well to combine. Then gently stir in the berries. Serve with a dollop of whipped cream or whole milk yogurt. Note: You can also make a larger batch. If using softer berries like raspberries, then stir those in prior to serving.
HAVE QUESTIONS? Send them to contact@happybellynutritionist. com. Learn more about Selva’s approach to general health and wellbeing at www.happybellynutritionist.com, and see her recipes and other kitchen tips at www.poppiesandpapayas.com.
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Staff pick
new
Pangea Ferments Kimchi “Fresh, tender, and perfectly spiced, Pangea Ferments’ Kimchi is made in Bellingham with mostly local and regional ingredients. Hands down the best; I’ve eaten an entire jar in one day! Vegan, too. What’s not to love?”
Eleni’s Kitchen Ethiopian Sauces Authentic sauces make it easy to enjoy homemade Ethiopian food! Simply add lentils, meat, or veggies; simmer until done. Serve over pasta, rice, or injera (for an authentic touch). mild simmer sauce, hot simmer sauce, turmeric sauce
$8.25/12.4 ounces–13 ounces
Oatly Barista Edition Oat Milk Made from liquid oats, which means it isn’t overly sweet or excessively heavy, it is fully foamable for frothy homemade lattes. Vegan. No nuts, no gluten. (Psst! Highly recommended by your newsletter editor!)
$3.99/32 fluid ounces
Thai Home Sauces Curry pastes are ideal for coconut curry, or use them to stir-fry, sautée, grill, or as a marinade. Satay peanut sauce is ideal for dipping! Vegan and free of artificial preservatives and flavors. red, green, yellow, and mussaman curry pastes; chili paste; satay peanut sauce
$7.49/6.5 ounces
Simple Mills Soft Baked Gluten-Free Cookies Made with nutrient-dense almond flour and smartly sweetened with honey and coconut sugar, each cookie has only 6 grams of sugar. We sell Simple Mills crunchy cookies, too!
Cody Harder Downtown Grocery
chocolate chip, peanut butter
$5.25/6.2 ounces (8 cookies)
baby peeled carrots
Dirty 12/ Clean 15 BY LAURA STEIGER, OUTREACH TEAM
E zucchini squash
c organi w e n e v Fi basics co+op oduce! n pr items i
Bartlett pears
Co+op Basics is Growing Have you noticed anything different in the produce department lately? Co+op Basics have arrived!
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ince the inception of the Co+op Basics program in September 2015, we’ve been steadily increasing the items we offer at everyday low prices to more than 500 items throughout our stores. That is, throughout our stores except for the produce department. We’re happy to announce that has changed! Starting in mid-April, five organic produce items joined the Co+op Basics program: baby peeled carrots, zucchini squash, Bartlett pears, Roma tomatoes, and Fuji apples. These five items will be on the everyday low price Co+op Basics program through the end of June. Due to the seasonal nature of produce, the produce items included in Co+op Basics will rotate quarterly. We will still continue to offer additional discounts in the produce department via Fresh Deals, which are updated weekly and can be found on our website and featured on posters in the foyer of our stores. When you’re shopping, simply look for the purple Co+op Basics signs to take advantage of our deepest discounts on everyday items in produce and throughout our stores.
Roma tomatoes
Fuji apples
very year, the Environmental Working Group (EWG) reports the pesticide residue levels found on conventionally grown produce and publishes the results in the handy Shoppers Guide to Pesticides in Produce—more commonly known as the Dirty 12 and Clean 15 lists. The Dirty 12 are the produce items that contain the highest levels of post-harvest pesticide residue; conversely, the Clean 15 contain the lowest levels. The same 12 items from 2017 are making a repeat appearance on the 2018 list. The only difference is a shuffling of the order. Whenever possible, purchase these 12 produce items from organic sources. Studies found that many of these residual pesticides cannot be completely removed, even after produce is carefully washed or peeled. EWG reported the following key findings from its 2018 analysis: • More than 98 percent of samples of strawberries, spinach, peaches, nectarines, cherries, and apples tested positive for residue of at least one pesticide. • A single sample of strawberries showed 20 different pesticides. • Spinach samples had, on average, 1.8 times as much pesticide residue by weight than any other crop. In addition to the Dirty 12, EWG also highlighted issues associated with hot peppers, which were found to be contaminated with insecticides toxic to the human nervous system. If you like it hot, consider buying organic. The Co-op deli has made a commitment to never use any produce item on the Dirty 12 list in any of our housemade deli food unless it is certified organic. Thanks, deli cooks, for keeping it organic and healthy in the Co-op kitchens! LEARN MORE about the methodology and results of the analysis at www.ewg.org/foodnews/summary, and pick up a Dirty 12/Clean 15 wallet-sized card in our stores.
Community Shopping Day
shop on Saturday, May
May’s SEED recipient
Jun Mariano, one of two appliance repair technicians at Appliance Depot, started as a trainee in the job training program and was quickly recognized for his skills and work ethic. Jun not only is a great worker, he is a role model and mentor to trainees in the program.
2%
of the day’s total sales will be donated
ReUse Works’ mission is to promote and support worker training, job creation, and business development opportunities for low-income residents by using waste and discarded materials at their two nonprofit businesses: Appliance Depot and Ragfinery. SEED funds will support a campaign to increase awareness about the issue of massive textile waste and help shift our community’s relationship with clothing. LEARN MORE, DONATE, OR VOLUNTEER at reuseworks.org or 360-527-2646.
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Students from Cascade Montessori Middle School crafted upcycled seat cushions for their school, learning valuable sewing skills while providing a service to their school community. Photos courtesy of ReUse Works.
recent 2% Saturday
ROUND UP your purchase amount and Donate the Difference at any Co-op register throughout the month.
donations
$2,074
$1,978
$2,123
Communities in Schools Whatcom-Skagit in April
Let’s Move! Blaine in March
Growing Alliances in February COMMUNIT Y FOOD CO - OP
annual meeting & party MORE THAN JUST A GROCERY STORE
SATURDAY
DOORS OPEN AT 5 PM
HEALTHY CONNECTIONS
CLASSES Upcoming Classes Through Early June Your Voice, Your Legacy: Writing Legacy Letters
with Margi Fox Wednesdays, May 2, 9, and 16, 2:30–4:30 pm
This workshop series will first focus on the past, writing our signature stories about ourselves and others and ways to use these stories to explain current values. We’ll continue with explorations of our present beliefs and values, and we’ll move into the future, offering our hopes, blessings, and tributes. The first class session is “The Past/Our Stories,” the second is “The Present/Our Values,” and the third is “The Future/Our Legacy.”
Cordata • reg at pci@wwu.edu • $36 for all three sessions
All About Asparagus
with Cindy McKinney Wednesday, May 2, 6:30–9 pm
Asparagus is the king of spring and Cindy McKinney shows why as she features it in soup with pancetta, wild rice, and veggies; oven-roasted with olive oil; with risotto and shrimp; and with penne and chicken in a gorgonzola and white wine cream sauce.
Downtown • reg at WCC • $39
Soups of the World
with Karina Davidson Thursday, May 3, 6:30–9 pm
Karina creates four soups from around the world: Senegalese chicken and peanut soup with yam, black kale, and coconut milk; Cuban pork and pinto bean stew with a trio of citrus juices; French potage crécy—a lightly creamy mélange of carrots, potatoes, and leeks; and from Greece, fish and vegetable soup with a touch of ouzo.
Downtown • reg at WCC • $39
Healthy Batch Cooking
with Laura McWilliams Monday, May 7, 6:30–9 pm
Learn a fast, customizable format for preparing all of your weekday meals in just about an hour. We will be preparing baked chicken breasts, roasted broccoli and sweet potatoes, quinoa, crockpot lentil soup, and chopped veggies for salads. You will go home with recipes and a template to help you come up with new combinations, week after week.
Downtown • reg at CO-OP • $20
Indonesian Odyssey
Gluten-free Baking: Quick Breads
Laughter Yoga
From Indonesia comes beef rendang curry, a coconut milk curry often touted as one of the best dishes in the world. Also on the menu are a villagestyle tamarind and turmeric fish; and gado gado, the protein-rich Indonesian salad with vegetables, hard-boiled eggs, and more, served with a peanut sauce dressing.
Naturopath Jean Ryan, “the gluten-free doctor,” demonstrates how to make gluten-free quick breads for every occasion. Dr. Jean will share master recipes for gluten-free biscuits, crepes, and muffins, which can be varied endlessly according to your dietary needs and culinary inspiration. All recipes can be prepared using only vegan ingredients.
Laughter yoga is a practice of laughter exercises done in a community setting, with the intention of relieving stress, loosening up the body, and getting a nice cardio workout. No jokes or sense of humor are necessary. Eric Bablinskas has been a certified laughter yoga leader since 2011, and he feels we could all benefit from laughing together.
with Robert Fong Tuesday, May 8, 6:30–9 pm
with Jean Ryan, ND Wednesday, May 16, 6:30–9 pm
with Eric Bablinskas Tuesday, May 29, 6:30–7:45 pm
Downtown • reg at WCC • $49
Downtown • reg at WCC • $35
Downtown • reg at CO-OP • $10
Food, Body, and Life Purpose
Mexican Kitchen: Tacos de Canasta
Soil Biology
If you feel like you’re spending more of your energy on managing your body size and look than on your dreams and life purpose, this class is for you. Life Coach Sarah Clarke leads simple exercises to help you develop habits of self-acceptance and to grow into a life of meaning and satisfaction. Learn to become your own best ally and advocate.
Tacos de canasta (tacos in a basket) are soft-steamed tacos, perfect for making ahead of time and bringing on a hike or a picnic. Ana makes them three ways: stuffed with spiced beans, with potatoes and chorizo, and with guisado (stewed meat); all topped with salsa verde and salsa roja, and covered in adobo. Ana will also demonstrate birria tacos—so easy and delicious you’ll wonder how you got along without them.
Learn about the soil food web and how it cycles nutrients. Breed helpful microorganisms in your compost piles and garden beds so that you will never have to add amendments. We will do a biological analysis of soil samples from your own garden so that we can analyze them in class. Gabe Garms is the co-founder of Raven’s Roots Naturalist School and has been teaching ethnobotany, permaculture, and soil biology for over five years. He manages a permaculture farm in Sedro-Woolley and practices the methods he teaches on his land.
with Sarah Clarke Wednesday, May 9, 6:30–8 pm
Downtown • reg at CO-OP • $25
Basics of a Plant-based Diet
with Michelle Smith, RDN Thursday, May 10, 6:30–8:30 pm
Eating a plant-based diet is a healthy choice for you and for the planet. In this class, Registered Dietitian and Wellness Coach Michelle Smith covers the basics of plant-based nutrition. Michelle will share simple, delicious, and healthy plant-based recipes to satisfy your taste buds and stomach, and keep you going, plant-strong. We’ll discuss nutrients that need a bit of extra attention when adopting this way of eating, and how to plan to make sure you are meeting your needs. Light snacks provided.
Downtown • reg at CO-OP • $10
New Mexico Cuisine
with Ana Jackson Thursday, May 17, 6:30–9:30 pm
Downtown • reg at WCC • $39
Eating for Adrenal & Hormonal Balance with Selva Wohlgemuth, RDN Monday, May 21, 6:30–9 pm
Learn how diet and lifestyle can affect fertility, and also trigger hormone-related symptoms such as weight gain, mood swings, hot flashes, menstrual cramps, irregular periods, and more. We’ll enjoy samples of hormone-balancing, fertility-friendly bites and drinks including collard hummus wraps, flaxseed balls with almond butter and cocoa nibs, and a sparkling wellness drink. Registered Dietitian Nutritionist Selva Wohlgemuth shares pearls of hormonal wisdom for women young and old. Optimize your hormonal response by supporting your adrenals!
Downtown • reg at WCC • $35
Best Chinese Home Cooking
Downtown • reg at WCC • $39
Treat yourself to three of Chef Fong’s favorite homestyle dishes, and learn how to make them yourself. Enjoy steamed chicken soup with Chinese herbs, sigua (Chinese okra), almond seeds, red dates, and mushrooms; beef tendon stir-fried and braised with turnips, cinnamon, star anise, and Sichuan peppercorns; and ginger onion chicken.
Peru Novoandina
with Antonio Diaz Tuesday, May 15, 6:30–9 pm
Combining innovation and tradition, the Peruvian fusion cuisine known as Novoandina is one of the world’s hottest culinary movements. Antonio Diaz creates signature Novoandina dishes including causa de camarones o verduras (chilled potatoes in citrus layered with avocado, tomatoes, and escabeche sauce, and stuffed with either shrimp or vegetables), aji de gallina (nutty spicy chicken stew), and budin de dulce de leche (Peruvian style bread pudding with caramel). Antonio will also serve chicha morada, a traditional beverage made from purple corn.
Downtown • reg at WCC • $45
with Robert Fong Tuesday, May 22, 6:30–9 pm
Au Printemps
with Karina Davidson Thursday, May 31, 6:30–9 pm
Join Karina Davidson as she celebrates Middle Eastern flavors offered with contemporary flair in a class inspired by the culinary genius of Chef Yotam Ottolenghi. The menu features hummus, toasted naan, and cucumbers; beet, spinach, and orange salad; roast chicken with sumac, za’atar, and lemon; and mejadra—a lentil and rice pilaf with crispy onions. For dessert, enjoy semolina, coconut, and marmalade cake. Course fee includes choice of wine or non-alcoholic beverage.
with Alan Seid Monday, June 4, 6:30–9 pm
Learn how to start your business from scratch in nine simple steps. This class is for new entrepreneurs who have a service to offer—holistic practitioners, healers, coaches, therapists, counselors, even lawyers—but who don’t know how to market or monetize their gifts. Alan has spent over 10 years studying business and marketing, with a special focus on expanding your reach via the internet.
Downtown • reg at CO-OP • $40
Karina presents a French menu in celebration of the season. Enjoy roasted garlic custard and tartines (toasted baguette); ratatouille salad; shallot and fresh herb-roasted Dijon chicken served with browned butter and lemon rice; and for the finale, strawberry almond dacquoise. Course fee includes choice of wine or non-alcoholic beverage.
Cordata • reg at WCC • $49
Modern Middle Eastern
The Social Entrepreneur’s Road Map
Downtown • reg at WCC • $55
with Karina Davidson Wednesday, May 23, 6:30–9 pm
Downtown • reg at CO-OP • $20
Cordata • reg at WCC • $49
with Jesse Otero Monday, May 14, 6:30–9 pm
Both exotic and warmly familiar, the cooking of the Southwest is influenced by Mexico, Spain, and Native Indian cooking. Join Chef Jesse Otero as he presents a traditional menu of cactus salad, chipotle shrimp tostadas, and pork braised in chile sauce.
with Gabe Garms Thursday, May 31, 6:30–9 pm
Introduction to Muscle Response Testing with Richard Tran, DC Thursday, June 7, 6:30–8 pm
Muscle response testing can be used as a diagnostic tool to uncover imbalances in our physical, nutritional and emotional health. Learn how to use the method to determine the most effective strategies or treatments for your body. Richard Tran is a Bellingham chiropractor in practice at Color Chiropractic and has used these approaches since 2003.
Downtown • reg at CO-OP • $5 LOCATIONS: Downtown = Co-op Connections Building, 405 E Holly St, 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.
Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham
QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop. Please do not wear strong fragrances to class.
To learn about upcoming classes, check our class listings at communityfood.coop.
BUILDING COMMUNITY BY GIVING
2nd Annual Basic Needs Drive: In Honor of James Sanderson
HOORAY
FOR SPRING CELEBRATIONS! Celebrate World
Spring has sprung and we’re totally on board with that! Here’s a glimpse at what’s coming in May. Mother’s Day is May 13!
Fair Trade Day
(May 12) all month with wines from Riojana, a fair trade cooperative from Argentina. Cabernet Sauvignon and Bonarda-Malbec blend. Only $6.99 until gone.
May
15 to 31 Donation boxes located at all three Co-op locations
• Co-op Bakery Mom Cakes • Fair Trade Roses from One World Flowers and locally grown floral bouquets and cut flowers
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• Flowering hanging baskets
ordata staff was fortunate to befriend a homeless man by the name of James Sanderson. He became so close to our staff that a former front end team member, along with his family, took James in as he finished his journey on this earth. In December 2016, James passed as a result of ALS. It is our honor to dedicate this basic needs drive to the memory of James Sanderson and to bring the care and hospitality to our homeless community that James brought to everyone he met. All donated items will be distributed directly to people experiencing homelessness in our community.
• Alaffia mini market baskets (only $12.99 through May 15) • Plus all manner of tasty treats, beautiful candles, aromatherapy oils, luscious moisturizers and soaps, jewelry, greeting cards crafted by local artists, journals, scarves, wine … there’s something special for every mom.
BASIC NEEDS
DRIVE HIGH-NEED ITEMS
(please donate new, unopened items)
underwear
tampons
undershirts
wet wipes/ baby wipes
socks hairbrushes
toothbrushes with toothbrush holders
razors
toothpaste
Fresh salmon returns! The season begins with Copper River sockeye, followed by local and Alaskan sockeye, king, and coho.
Don’t get burned at Find great deals on sunscreen.
Children’s Art Walk
Ski to Sea.
Downtown Wine Walk Friday, May 11, 5:30–9 pm, Downtown store only Tickets: www.downtownbellingham.com/wine-walk Cost: $30 includes 12 tasting tickets, a commemorative tasting cup,
Friday, May 4, 6 pm, Downtown locations
a Co-op tote bag, an event guide, and $5 gift certificate to Camber
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top by the Co-op during Children’s Art Walk for art and live music. Erin Corday and the Young Musicians perform along with some talented local young musicians in the Downtown store mezzanine from 6 to 7:30 pm. Art from Geneva Elementary School students will be on display in the Downtown store and across the street in the Co-op bakery cafe.
www.communityfood.coop
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e’re looking forward to Guardian Cellars pouring tastes at our Downtown store. We’ll also host live music with Orb Trio playing “Urban Funkenjazz for the Modern World” starting at 6 pm, and feature delicious samples from Ferndale Farmstead Cheese Artisans throughout the night.
360-734-8158