CO-OP NEWS
C O M M U N I T Y F O O D . C O O P
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M A Y
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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
From April 10, 2019 The group welcomed new directors Laura Weiss and Terrance
Morris and reviewed meeting participation guidelines. The Board approved paying a return on the Co-op investment
share program. The final return figures will be available after the investment share program closes on April 14. Directors approved the Board Chair (Caroline Kinsman) and Vice Chair (Ryan Peters), committee designations, and Co-op officers. Directors signed the Board’s code of ethics and conduct and disclosed potential conflicts of interest. The meeting concluded with an executive session.
Co-op Bakery Café
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 12 at 7 pm Connections Building Classroom 405 E Holly St., Suite 103
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 Caroline Kinsman, Chair Ryan Peters, Vice Chair Margaret Gerard Ceci Lopez Seth Mangold, staff representative Melissa Morin Terrance Morris Randy Rydel Laura Weiss 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.
ELECTION RESULTS
2019 Co-op Board Election Results Thanks to everyone who voted in the 2019 Board election. We received 980 total valid ballots.
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ongratulations and welcome to our new directors Terrance Morris and Laura Weiss and to our re-elected Board director Margaret Gerard. Terrance brings a superior record of successful community service and engagement to our Board. He is excited about using his skills as a community organizer to build relationships and trust with the community, add depth and breadth to our community impact, foster successful partnerships, and bring ideas to the community and the Co-op. Laura brings professional experience in the field of environmental health and sustainability. Most of her career was focused on
environmental policy and advocacy. She believes the Co-op should continue to play a leadership role in promoting the growth of sustainable agriculture, energy efficiency, and resource conservation. Margaret has worked as an organic farmer in Whatcom County for 10 years and collaborated to build Twin Sisters Market to provide fresh food access to underserved areas. As a Board director she will continue to serve as a voice for the local farming community and an advocate for support of local farms. We are happy to have her continued dedication to the Co-op and expertise as Board director. You can learn more about all of the Co-op Board directors on our website.
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
Terrance Morris
Laura Weiss
Margaret Gerard
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.
A GROUP OF DEVOTED PEOPLE WITH PASSION AND VISION CAN MAKE A DIFFERENCE IN OUR COMMUNITY
IT’S THE CO-OP DIFFERENCE
NUTRITION & HEALTHY RECIPES
Ask the Nutritionist: Seasonal Allergies “Is there anything I can change with my diet to help with my seasonal allergies?“
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f you suffer from seasonal (or chronic) allergies, the spring and summer months may be your least enjoyable time of the year. As the flowers bloom and the grasses grow, your ears, nose and eyes keep you inside. However, there are a few things you can do via diet that may help you get back outside during the summer months and maybe even save some money on over-the-counter antihistamines.
Eat a Whole Foods Diet By eliminating processed foods and eating a diet rich in quality grass-fed meats, wild-caught seafood, fruits, vegetables, whole grains, beans, legumes, nuts, and seeds, your diet will help reduce inflammation and histamine production. The benefits don’t stop there! Many people are sensitive to food additives such as sulfites, MSG, food coloring, and added sugars, all of which may contribute to allergic symptoms. By switching to a whole foods diet like the Mediterranean Diet, Anti-Inflammatory Diet, Whole30, or Paleo, you will naturally reduce the consumption of these additives. Dietitian Tip: No matter what whole foods-based diet you choose, aim for at least six servings of veggies per day and two servings of fruit. One serving is equal to: 1 cup of leafy greens, ½ cup hardy veggies, 1 cup diced melon or berries, and 1 medium piece of fruit. Increase Foods Rich in Magnesium Did you know that more than two-thirds of Americans consume less than the daily recommended amount of magnesium? Magnesium is a mineral that is required in over 300 enzymatic reactions, including histamine metabolism. It is found in whole grains, beans and legumes, nuts and seeds, and leafy greens. Pumpkin seeds are one of the richest sources of magnesium. Other big superstars include quinoa, chia, flax, almonds, dark chocolate, oatmeal, and spinach. Aim to eat three servings of magnesium-rich food daily to ensure adequate intake. Dietitian Tip: You may also consider an additional magnesium supplement of 200 mg of magnesium glycinate per day and note any reduction of symptoms. Discuss this with your health care provider.
Increase Foods Rich in Vitamin C Vitamin C helps prevent mast cells from releasing histamine during inflammatory and allergic reactions. As with magnesium, many Americans are not getting adequate vitamin C via their diet. Foods rich in vitamin C include papaya, raw bell pepper and broccoli, strawberries, citrus fruit, and cantaloupe. Aim for at least two servings of vitamin C-rich fruit or veggies per day. Dietitian Tip: Camu Camu is a supplemental powder and can be a great adjunct to a whole foods diet rich in fruits and vegetables. One teaspoon of Camu Camu powder provides approximately 680 mg vitamin C (760%). I suggest mixing Camu Camu powder in smoothies or juices for best tolerance. Eat Fermented Foods Many research studies have looked at the effect of various probiotic strains in patients with chronic or seasonal allergies. In most studies, probiotics have been found to significantly reduce symptoms. This is not surprising, as gut dysbiosis (imbalance of good and bad bacteria) can contribute to both environmental allergies (pollen, grass, dander, etc.) and food sensitivities. Nancy’s yogurts and kefirs, and Good Belly and Kevita Probiotic beverages all provide therapeutic probiotic strains via food. Dietitian Tip: Try a probiotic for 2–3 months to see if you note improvement. Choose one with one or more of the following researched strains: Bifidobacterium longum BB536, L. salivarius PM A0006, Lactobacillus johnsonii EM1, or L. paracasei HF A00232. Discuss this with your health care provider for product suggestions. Check Your Vitamin D Status The prevalence of vitamin D deficiency is significantly higher in individuals with allergic rhinitis. In latitudes above the 40th parallel north, vitamin D production via the sun is
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.
insufficient between the months of November through March. Also, sunblock with an SPF factor of 10 reduces vitamin D production by 90%. Therefore, many individuals in Whatcom County are at an increased risk of vitamin D deficiency. Dietitian Tip: Ask your health care provider to test your vitamin D level annually and replace as needed. Aim for levels between 40-60 ng/mL. Linus Pauling Institute recommends that healthy adults supplement with 2000 IU daily. Consider Food Elimination If you have done all of the above without a reduction of your symptoms, look into possible food sensitivities. Work with a trained dietitian or certified nutritionist to help guide you through a 4–6 week elimination diet excluding the most common symptom-evoking foods including dairy and wheat/ gluten. A more comprehensive elimination diet may be utilized, if the elimination of gluten and dairy do not provide relief.
SuperGREEN Chia Pudding Makes 2 servings
Rich in magnesium, vitamin C, and probiotics, this can be a great way to enjoy a treat that is full of whole foods ingredients. It can be served for breakfast or as a dessert.
INGREDIENTS 1 large banana 1 cup plain whole milk yogurt 1/2 cup unsweetened almond milk 2 handfuls baby spinach 2 tablespoons maple syrup Pinch of sea salt 5 tablespoons chia seeds 1/4 cup of your favorite granola Fresh berries
DIRECTIONS • In a blender combine banana, yogurt, almond milk, baby spinach, maple syrup, and sea salt. Blend on high speed until smooth. Adjust sweetness to taste with maple syrup. • Pour into a glass bowl and stir in the chia seeds. Cover and refrigerate for at least 6 hours or preferably overnight. Stir occasionally. • Spoon the mixture evenly into two mason jars, or serving glasses, and top with your favorite granola and fresh berries. Enjoy! • Optional: If too thick for your preference, add more almond milk to chia pudding.
ENVIRONMENTAL CHOICES
BRAND GRADE
Is Your Toilet Paper Destroying the Environment?
Who, me?
BY LAURA STEIGER, OUTREACH TEAM
In February, the Natural Resources Defense Council released “The Issue with Tissue: How Americans are Flushing Forests Down the Toilet.”
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365 Everyday Value, 100% Recycled
A
Earth First
A
Natural Value
A
Seventh Generation
A
Trader Joe’s Bath Tissue
A
Marcal 1000a B
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he thoroughly researched and annotated report discusses the impacts of tissue products on the boreal forest, indigenous people, wildlife, and climate. Additional sections share information about “Forests as a Climate Solution, Paper’s Devastating Toll on Forests in the Southeastern U.S., and Forest Degradation Versus Deforestation.” Also included is “A Buyer’s Guide to the Sustainability of At-Home Tissue Products” that issues grades from A to F for brands of toilet paper, paper towels, and facial tissues. The Co-op is proud to report that the major brands of toilet paper we sell received an A on the buyer’s guide. The only brand we carry that didn’t receive an A was NatureZway Bamboo, but that was only because it wasn’t included in the study. Our grocery buyer has long been on the lookout for the best bamboo tissue products, because of their superior attributes for sustainability and performance. We feel confident that if NatureZway Bamboo had been included in the study it would have earned an A rating. Co-op member-owners can order toilet paper, and many other items, by the case for significant savings. Placing special orders is one of the ways that Co-op member-owners save
Green Forest
money at the Co-op. Service desk staff are happy to look up quantities, prices, and place your order. The quantities in case orders are quite reasonable, particularly for products with a long shelf life. Compare our case prices for A-rated brands, as shown below, to the Costco Warehouse prices for two F-rated brands: Kirkland Signature $16.99/30 rolls (57¢ per roll) and Charmin Ultra Soft $22.49/30 rolls (75¢ per roll). You can earn an A simply by purchasing sustainable products for your home. Let’s not flush our beloved, life-sustaining forests down the drain!
B
365 Everyday Value, Sustainably Soft
D
Cottonelle Ultra
D
Scott 1000
D
Scott ComfortPlus
D
Trader Joe’s Super Soft Bath Tissue
D
Charmin Ultrab
F
Kirkland
F
Angel Soft
F
Quilted Northern
F
Up & Up Soft & Strong
F
a Due to a fire at their New Jersey paper plant in January 2019, Marcal is suspending manufacture of their at-home products, including all Marcal products listed in this report. However, they could become available again in the future. b
READ the full report and the buyer’s guide at bit.ly/tissuereport.
Marcal Small Steps
This entry applies to both Charmin Ultra Soft and Charmin Ultra Strong.
Republished with permission from the Natural Resources Defense Council.
A-rated Toilet Paper Brands Available at the Co-op (48 rolls per case) Prices below reflect the special order price available to all Co-op member-owners. Place your special order at the service desk. Shelf prices are higher.
Field Day $23.77/case (50¢ per roll)*
Natural Value $28.15/case (59¢ per roll)
Compare to F-rated Costco warehouse brands— Kirkland Signature
$16.99/30 rolls (57¢ per roll) Charmin Ultra Soft
$22.49/30 rolls (75¢ per roll)
NatureZway Bamboo $28.90/case (60¢ per roll)**
Green Forest $33.97/case (71¢ per roll)
Savvy Shopping Tip: Place special orders when products are on sale and the case price will drop accordingly. Service desk staff are happy to look up special order prices and place your order. *Field Day is our store brand. It is a name brand product with an “A” rating on the scorecard.
Seventh Generation 100% recycled unbleached $40.76/case (85¢ per roll)
Seventh Generation 100% recycled $43.35/case (90¢ per roll)
**Your friendly newsletter editor was so impressed with the quality and value of NatureZway Bamboo that she felt no need to try any others. As explained above, this brand was not included in the buyer’s guide, but due to its sustainability attributes, we are confident it would receive an A. Learn more about bamboo and NatureZway products at naturezway.com.
VENDOR PROFILE
Thousand Hills 100% Grass Fed Beef $5.99/pound
(permanent price drop)
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ave you tried Thousand Hills ground beef yet? We are confident that it is a superior product at an unbeatable price. The stated mission of Thousand Hills 100% Grass Fed Beef is to, “Nourish soil, plants, cattle, and people by holistically grazing cattle for their lifetime.” Thousand Hills cattle live freely on grass pastures that are not sprayed with synthetic pesticides or herbicides, and are never confined to a feedlot. In the winter, cattle consume stockpiled or stored forages, like hay. The ranch is known for its “Know No” policy: no antibiotics, no artificial hormones, and no grain—ever in the animal’s life. In the rare case an animal requires antibiotics due to illness or injury, it is treated and diverted to the conventional beef market, never to be sold under the Thousand Hills label. According to the information shared on the Thousand Hills website, featured health benefits of eating 100%
grass-fed beef include, “increased amounts of omega-3 fatty acids; vitamins A, D, E, & K2; and CLA (conjugated linoleic acid). Additionally, grass-fed beef is shown to be lower in cholesterol, saturated fats, and calories when compared to grain-fed beef.” Cattle are currently sourced from small Midwestern independent family farms that follow the “Know No” policy. To meet increasing demand from our side of the country, Thousand Hills is expanding to include West Coast family farms. Co-op shoppers will also be pleased to know that Thousand Hills ground beef is never packaged in Styrofoam trays. Given the quality of Thousand Hills ground beef, our buyers are currently testing several more of its products and hope to introduce more 100% grass-fed beef products from Thousand Hills in the future.
BASIC NEEDS
DRIVE HIGH-NEED ITEMS
smoky & spicy grass-fed burgers
(please donate new, unopened items)
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INGREDIENTS 16-ounce package of Thousand Hills ground beef 1/2 yellow onion, finely diced 1 serrano pepper, finely diced 1/2 tablespoon Worchestershire sauce 1/2 tablespoon stone ground mustard 1/2 tablespoon garlic powder 1/2 tablespoon seasoning mix 1 teaspoon smoked paprika Salt and pepper to taste Cheddar or pepper jack cheese slices (optional) DIRECTIONS • Mix all ingredients in a large bowl, making sure diced onion and serrano pepper are distributed throughout the hamburger mixture. • Form 4–5 equally sized balls of hamburger meat. • Form 3/4” thick patties and place on wax paper. • Pan fry or grill to desired doneness, placing a slice of cheese on each burger and covering for the last minute. • Let rest a few minutes before placing on toasted sesame seed buns.
tampons
undershirts
wet wipes/ baby wipes
socks
By Matt Curtis, Co-op Graphic Designer Makes 4-5 burgers housand Hills is my favorite ground beef and a nice treat for burger night. Grass-fed beef seems to cook up more tender and juicy than conventional beef, with a more neutral flavor. I love that the subtle spices of this burger seasoning come through.
underwear
hairbrushes
toothbrushes with toothbrush holders
razors
toothpaste
3rd Annual Basic Needs Drive: In Honor of James Sanderson May
15 to 31 Donation boxes located at all three Co-op locations
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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 the homeless community that James brought to everyone he met. All donated items will be distributed directly to people experiencing homelessness in our community.
Staff pick “I always choose organic starts and tomato plants from Sunseed Farm for my garden. Local, organic, robust, and grown with love specifically for our climate.”
new Suzie’s Cookies Filled cookies with 45% almond or cookie butter (aka speculoos) filling. Sandwich cookies have two butter cookies with a creamy center. almond butter filled, cookie butter filled, hazelnut butter sandwich, cookie butter sandwich $4.75/package of 6
Kite Hill Vegan Frozen Ravioli Delicious egg-free pasta pillows filled with Kite Hill’s almond milk ricotta. Delicious plant-based entrees! spinach and ricotta, mushroom and ricotta $6.99
O’Dough’s Gluten-free Bagels The best gluten-free bagel we’ve tasted! Shelf-stable bagels remain soft and delicious. Vegan and kosher.
Tracy Bahr Downtown Floral & Garden Center
original, everything, pumpernickel
Nancy’s Oatmilk Yogurt
$4.25/package of six
Delicious plant-based alternative with 6 grams of protein and billions of live probiotics. Endorsed by our nutritionist in the April Co-op News! plain, vanilla, strawberry, blueberry $1.75
Celebrating Mothers on the Second Sunday in May BY LAURA STEIGER, OUTREACH TEAM
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ustoms celebrating motherhood date back to ancient times with festivals that honored goddesses and symbols of fertility. Starting in the 1600s, the Christian celebration of Mothering Sunday was established in the United Kingdom and signified people’s return to their “mother church” to participate in the season of Lent and celebration of Easter. In 1914, the second Sunday in May was officially established as Mother’s Day in the U.S. Since then, many countries have adopted the second Sunday in May as Mother’s Day, along with its usual accompaniments—flowers, chocolates, and a special meal at home or at a favorite restaurant. But what is paramount to most mothers is simply enjoying time with their loved ones. According to History.com, more phone calls are made on Mother’s Day than on any other day of the year. So, remember to call your mom—or the other loving people in your life who nurture you—and wish them a beautiful day. If you’re looking for a Mother’s Day gift that most any mom will appreciate, look no further than the Co-op.
Flowers to Brighten the Day Our floral departments are awash in beautiful fair trade roses and an assortment of other floral bouquets. The garden centers are in full swing and brimming with a rainbow of flowers to plant—a gift that mom can enjoy all summer long. Shop for organic and local starts, herbs, and hundreds of annual and perennial plants. May also brings a grand selection of organic tomato plants from Sunseed Farm. Relaxation and Other Treasures 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 from our wellness departments. Add a few candles, and voilà! Co-op mercantile departments have a selection of beautiful greeting cards, decorative items, and other handcrafted and unique gifts like Alaffia fair trade handmade mini market baskets. New to the mercantile department this year is locally crafted incense from Sea Witch Botanicals made with activated charcoal and non-GMO essential oils. Eats and Sips The specialty cheese department has a dizzying array of cheese—from farms and cheesemakers near and far—to create a stunning cheese plate. The Co-op deli is dishing up its most popular housemade spring salads including balsamic beets, raw deal, basil Parmesan turkey, and additional selections that make the most of fresh springtime flavors! Or, shop for ingredients to cook something extra special and serve mom breakfast in bed or brunch on the deck (weather cooperating). 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. Some mimosa recipes even incorporate Kombucha or a little cayenne to spice things up.
Not a mimosa fan? The Co-op wine stewards carefully select every wine for price and quality. You really can’t go wrong with any of the wines on our shelves. If you need a recommendation, Tim at the Cordata store or Vic at the Downtown store are happy to assist. Sweets For dessert, the Co-op bakery has plenty of pretty housemade Mom Cakes—a 4-inch chiffon cake made with gluten-free ingredients, strawberry filling, buttercream frosting, and topped with a pretty flower. The bakery also creates a wide variety of tempting treats to satisfy any palate or specific dietary need. Of course, you can’t go wrong with a smooth, satisfying, organic, fair trade chocolate bar! 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!
Shop on 2% Saturday:
Saturday, May 18 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!
APRIL 2019
Cascadia Volunteer Advocacy $2,346.55
Olive and her mom were the first recipients of a piano from Bellingham Piano Rescue. Olive is continuing to take lessons and her mom said, “She made an association with the notes and expressing emotions, and getting her ‘big feelings out.’” Photo courtesy of Bellingham Piano Rescue.
Bellingham Piano Rescue believes pianos can change the lives of kids and families and works to match recipient families with a donated piano in good condition with hopes to spark the imagination of kids in our community. SEED funds will be used to move and professionally tune a donated piano, and provide three piano lessons for each child in the household. Each “move/tune/teach” costs approximately $500 with long-term benefits that can only be described as “priceless.” LEARN MORE, DONATE, OR VOLUNTEER at bellinghampianorescue.org.
Books, y, , Cards, Cand Uniqued Gifts more ! nd a welry, Je l, re a p p A , Toys
y 12, 2019 ’s Day - Ma er th o M y p p Ha Bellingham & Lynden 360.671.2626 • villagebooks.com • Open Daily
MARCH 2019
FuturesNW $2,140.64
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.
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.
Crepes: Savory and Sweet
Co-op Walk, Nutrition Talk
Mineral Balancing Acts
Healthy Eating for Busy People
Cindy McKinney demonstrates delicious crepe recipes both savory and sweet. Savory offerings include Asian BBQ pork-filled crepes with an array of toppings including julienned snow peas, green onions, carrot, cilantro, chopped cashews, and more; and chicken and wild mushroom baked crepes with a sherry and Parmesan white sauce. On the sweet side, enjoy crepes Chantilly, made with sour cream crepe batter with fresh strawberries and whipped cream, and blintzes filled with ricotta and cream cheese and topped with blueberry sauce.
Join Registered Dietitian Nutritionist Michelle Smith for a discussion of healthy eating and a downtown store tour highlighting ways to balance nutritional, budgetary, and ecological concerns—and, of course, the need for deliciousness! We’ll have free samples and coupons for savings on Co-op products. The class is free, but preregistration is necessary and class size is limited. Everyone is welcome. Note: class meets in the Connections Building classroom.
Without the presence of a wide range of minerals in proper proportion, vitamins, enzymes, hormones and other nutrients do not function properly. Learn how to achieve overall mineral balance, build strong bones and immunity, and reduce dependence on supplemental digestive enzymes, hormones, and unnecessary vitamins and medication. Clinical Nutritionist Karl Mincin has been in practice for over 30 years.
Do you feel there’s not enough time to make meals that are delicious and healthy? Join Registered Dietitian Nutritionist Michelle Smith as she shares her tips for creating quick meals that are not only tasty but nutritionally balanced. With practical advice, cost-saving techniques, and actionable steps, you’ll be creating tasty meals in no time. We’ll wrap up the session with light snacks.
Downtown • reg. at WCC • $45
Mexican Kitchen: Tamales
with Cindy McKinney Thursday, May 2, 6:30–9 pm
Old World Breads
with Bruno Feldeisen Monday, May 6, 6:30–9 pm Learn to bake classic European bread from a master in this fun demonstration class. The focus is on focaccias and German rye, as Bruno Feldeisen creates savory focaccia with garlic and potato; a sweet focaccia with sour cherries and organic chocolate; and finally, a beer sauerkraut dark rye bread.
L L U F
Downtown • reg. at WCC • $45
Raw Spring Greens
with David Zamechek, ND Tuesday, May 7, 6:30–7:30 pm Come learn about the wild edible greens that bloom in our area. Wild greens are not only delicious to eat but also help connect us to the cycles of nature. Spring greens are nourishing and cleansing, and make a fun addition to any spring detox. Full of vitamins, minerals, and flavonoids, they also help to get us ready for allergy season. We will discuss identifying varieties, and ethical and legal harvesting. Some simple recipes provided.
Downtown • reg. at CO-OP • $5
Take Control of Your Own Brain and Eye Health with Jim Ehmke Tuesday, May 7, 6:30–8:30 pm
Learn about proactive ways to enhance memory, prevent Alzheimer’s, prevent and stabilize macular degeneration, avoid and treat cataracts, and enhance eye health.
Cordata • reg. at CO-OP • $5
with Michelle Smith, RDN Wednesday, May 8, 7–8:30 pm
Downtown • reg. at CO-OP • free
with Ana Jackson Thursday, May 9, 6:30–9:30 pm
Ana Jackson demonstrates three delicious varieties of tamale. Learn to make chicken tomatillo tamales, served with roasted tomatillo and avocado salsa and drizzled with cream; potato red chile tamales; and Yucatanstyle tamales with achiote and citrus juice, served with habanero sauce.
Downtown • reg. at WCC • $45
Let’s Make Feta!
with Marisa Papetti Saturday, May 11, 11 am–12:30 pm
with Karl Mincin, CN Tuesday, May 14, 6:30–8:30 pm
Downtown • reg. at CO-OP • $5
Alaskan Halibut
with Robert Fong Wednesday, May 15, 6:30–9 pm Chef Fong presents halibut three ways: ovenbaked with toasted walnuts, basil, and chives; dipped in whipped egg whites, dark ale, and cayenne pepper, then pan-fried in a cast iron skillet; and poached in a fast, easy shallot and olive oil marinara sauce.
L L U F
Downtown • reg. at WCC • $59
Five Ingredient Meals: Spring with Kate MacKenzie Tuesday, May 21, 6:30–9 pm
Learn how to make delicious feta from Marisa Papetti of Marie’s Bees. Marisa will serve plenty of samples as she demonstrates how you can make feta from scratch in your own kitchen. Milk for this class supplied by Twin Brook Creamery of Lynden. Kid-friendly— ask about a discount for kids at kevinm@ communityfood.coop.
Join Wellness Chef Kate MacKenzie as she demonstrates three healthy and delicious dinners and one appetizer, all made with five or fewer ingredients. We’ll begin the evening with pea, fava bean, and ricotta crostini followed by vegan asparagus soup, roasted salmon topped with sautéed leeks in coconut and lime, and we’ll finish the evening with gnocchi tossed with radishes and sugar snap peas.
Downtown • reg. at CO-OP • $45
Downtown • reg. at WCC • $45
Small Plates of the World: Izakaya
Bone Health
with Jesse Otero Monday, May 13, 6:30–9 pm
After a hard day of work, people in Japanese cities head for the welcoming and casual neighborhood bars called izakaya for a cold beer and small plates of flavorful, simple dishes. Come and enjoy Japanese pub-style favorites such as marinated shrimp and shishito peppers, Japanese-style turkey meatball curry, seasonal pickled vegetables, and other seasonal surprises.
Downtown • reg. at WCC • $45
with Jim Ehmke, CN Tuesday, May 21, 6:30–8:30 pm Learn about bone chemistry, bone building, and bone health. Jim Ehmke shares details on a comprehensive program for increasing bone density. He’ll discuss the role of calcium and other minerals and vitamins, the pros and cons of bone density testing, the effectiveness of hair tissue analysis, and more.
Cordata • reg. at CO-OP • $5
with Michelle Smith, RDN Wednesday, May 22, 7–8:30 pm
Downtown • reg. at CO-OP • $10
Spring Soups for the Body and Soul with Karina Davidson Thursday, May 23, 6:30–9 pm
Karina Davidson creates four delicious soups ideal for the season. Enjoy Thai chicken soup with lemongrass, cauliflower bisque with browned butter croutons and roasted cauliflower bits, curried chickpea and lentil dal with coconut milk, and Mexican vegetable tortilla soup.
Downtown • reg. at WCC • $45
Transforming Fear with Love with Kirsten Koel Tuesday, May 28, 6:30–8 pm
Learn how you can respond to doubts, worries, and fears with an outpouring of love, rather than by ignoring or fighting them. We’ll explore how a loving exploration of doubt and fear can help us move toward the realization of our dreams and positive transformation. Kirsten Koel is the founder of Earthpowerment, a conservation-inspired life coaching company.
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
Millions of people are relieving chronic pain, insomnia, and mood disorders using cannabis therapeutically. Over millennia, the whole plant, used responsibly, has proven to be safe medicine. Susan Boskey, certified cannabis practitioner of the Holistic Cannabis Academy, delights in sharing info about the effects of the many compounds of the whole plant on your well-being. She offers personalized care plans through LifestyleWellness Rx.
Downtown • reg. at CO-OP • $5
happening in
may!
Ask a Master Gardener Saturday, Both
May 4, 11 am–1 pm stores
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aster Gardeners will be available in both of our store locations to answer your gardening questions and share advice. The Master Garden program is a valuable resource for local gardeners. Over 88,000 Master Gardener volunteers nationwide reached over 8 million people with their volunteer service in 2018. Learn more about the Master Gardeners Program at bit.ly/WSUmastergardener.
Downtown Wine Walk Friday,
May 10, 5:30–9 pm store only Tickets: www.downtownbellingham.com/wine-walk Cost: $30 general ticket includes 10 tasting tickets, a commemorative Downtown
tasting cup, a Co-op tote bag, an event map. $50 VIP ticket includes everything that comes with a general ticket plus a reception at Vinostrology featuring early check-in, a complimentary glass of wine, a tasty bag of popcorn, and three additional tasting tickets.
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on’t miss our stop during the wine walk! We are looking forward to sharing wines imported from Mexico with Patrick Neri, the owner of Beso Imports. 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 Golden Glen Creamery throughout the evening. About Beso Imports Based entirely around wines from Mexico’s premiere wine growing region of Valle de Guadalupe, Beso Imports is the first company to direct import the wines of Mexico to Washington. After many trips to the region to meet the growers and learn about their land, farming practices, and philosophies, Beso developed a portfolio showcasing 14 estates and over 60 wines deserving of worldwide recognition. Mexico is home to Casa Madera, the oldest winery in the New World founded in 1597, although Mexico’s premier wine growing region wasn’t planted until much later in 1791. The region known as Valle de Guadalupe consists of five valleys surrounding the coastal town of Ensenada just 65 miles south of the U.S./Mexico border on the Baja Peninsula. The relatively arid region benefits from warm days and cool nights as well as the tempering influence of the Pacific. This climate combined with old vines, ideal soil profiles, and a culture of wine growing that goes back many generations, results in creating fine wines. But, don’t take our word for it. Try the wines for yourself during the Downtown Wine Walk on May 10, and meet Patrick Neri, owner of Beso Imports.
Bike to Work and School Day Co-op
Bakery Café Patio Friday, May 17 Celebration Station 7–9:30 am Stop by the Co-op Bakery Café patio on your morning bike commute for coffee and treats. Bike
Parade 4:30 pm
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oin fellow cycle enthusiasts for a fun bike parade down Holly Street to the Bike Party on Bay Street! Gather at 4:30 pm for free snacks. Parade leaves at 5 pm. Decorated bikes and costumes are always appreciated, or just come as you are! LEARN MORE about celebration stations, activities, and the Bike Party on Bay Street at biketoworkandschoolday.org.
Dine Out for Maple Alley Inn Tuesday, Co-op
May 7, 7 am–7 pm Bakery Café
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top by for an organic smoothie, coffee drink, or tea. Or browse the breakfast, lunch, and dinner selections from our handy grab-and-go case. We offer açaí bowls, sandwiches, wraps, salads, yogurts, a variety of snack items, and a hot soup selection every day. Get your sammie or wrap grilled to warm, crispy perfection on our panini press. Ten percent of the day’s sales will be donated to the fundraising event. LEARN MORE at dineoutbham.com.
Children’s Art Walk Friday,
May 3, 6 pm locations
Downtown
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top by the Downtown store and the Co-op bakery café (across the street from the store) to enjoy art from Wade King Elementary students. Art will remain on display through the end of the month.
A string duet dropped in and filled the café with lovely music on March 31. Photo by Alice O’Donnell.
Open Mic Sunday,
May 26, 5–7 pm Co-op Bakery Café
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ing, play, or read your stuff every last Sunday of the month. Your host Alice O’Donnell will warm it up with a song or two and then give the mic to you! Smoothies, coffees, iced teas, and the usual delicious bakery treats are there to enjoy. See you there.
have a great spring!
Views from the 2019 Annual Meeting and Party BY KARL MEYER, COMMUNITY OUTREACH
The Co-op’s Annual Meeting and Party at the Bellingham Cruise Terminal was attended by approximately 700 members and guests!
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any thanks to everyone who helped make this community gathering a great night of good food, good information, and enjoyable entertainment. I would especially like to thank our member-owners for their enthusiastic participation. It’s been almost 50 years since our co-op opened its doors with about 40 members, a volunteer staff, and only eight items for sale. Today we are almost 20,000 members strong, provide a livelihood for a staff of over 250 folks, and offer around 10,000 items. Gathering together helps keep us informed, engaged, and builds community. Thanks to all who support the Community Food Co-op as the years roll by.
Dirty 12 / Clean 15 New cards for 2019 are available now. Available in our produce department or at the service desk.
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very year, the Environmental Working Group conducts research to determine the post-harvest pesticide residue level on fruits and vegetables and publishes the results in the Shopper’s Guide to Pesticides in Produce,™ otherwise known as the Dirty 12 / Clean 15 list. The items included in the Dirty 12 are the produce items with the highest level of postharvest pesticide residue. Whenever possible, prioritize purchasing organically grown produce included in the Dirty 12 list to reduce your exposure to pesticides. Conversely, the produce items on the Clean 15 list had the lowest level of post-harvest pesticide residue. When you can’t buy organically grown food, these items pose the lowest risk of pesticide exposure among conventionally grown produce.
www.communityfood.coop
During the meeting, General Manager Adrienne Renz (above) shared updates about the Co-op and Jessica Sankey and Patrick Durgan from Bellingham School District (left) discussed the Good Food Promise. Attendees also enjoyed gathering with friends, sampling goods from local vendors, and a Co-op Deli catered buffet.
New in 2019 • Kale made its first appearance on the Dirty 12 list this year. EWG reported that “nearly 60 percent of kale samples sold in the U.S. were contaminated with residues of a pesticide the Environmental Protection Agency considers a possible human carcinogen.” Luckily, local farms supply our stores with an ample quantity of healthful organic kale. • Mushrooms slipped into the 14th spot on the Clean 15 list, while mangoes dropped way down the list from 9th in 2018 to 29th in 2019. Other key findings from the 2019 report • “More than 90 percent of samples of strawberries, apples, cherries, spinach, nectarines, and kale tested positive for residues of two or more pesticides.” • “Multiple samples of kale showed 18 different pesticides.” • “Kale and spinach samples had, on average, 1.1 to 1.8 times as much pesticide residue by weight than any other crop.” PICK UP a Dirty 12 / Clean 15 card in our stores and read the full report at ewg.org/foodnews.
360-734-8158