CO-OP NEWS
Color this cover and enter to win a $10 Co-op gift card! Just turn your cover in to the service desk at either store by June 30. NAME___________________________________________________________________________________ PHONE_________________________________________________
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BOARD OF DIRECTORS REPORT
Board Meeting Summary The Board of Directors held its Spring Strategic Planning Retreat
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 Ingebrigtson Ceci Lopez 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.
in May, in lieu of a meeting, so there is no summary. Next meeting: June 8 at 7 pm in the Connections Building
Classroom, 405 E. Holly St., Suite 103.
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.
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. Member-owners are welcome to attend the session or the full meeting. Hope to see you there.
Co-op Board Appoints New Director BY JEAN ROGERS, BOARD ADMINISTRATOR
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he Co-op Board is delighted to introduce new director Ceci Lopez. Ceci was appointed to fill the remaining term of director Brooks Dimmick, through March 2017. At that time, the seat will be open for election by the membership in the usual three-year cycle for Board terms. While needing to step back from the full commitment of Board service, Brooks will continue to participate as a member at large on the Finance Committee. A Co-op member for over 10 years, Ceci is passionate about alternative forms of business. She earned her law degree from the University of Washington School of Law and stayed an extra year to obtain a Master of Tax Law. She is a partner with Gravis Law, PLLC, in the firm’s Bellingham office, has just accepted a faculty position at Fairhaven College, and will direct the Center for Law, Diversity and Justice at Fairhaven College. Community involvement is also an important personal goal and mission for
Ceci. As a volunteer at the University of Washington’s low-income taxpayer clinic she promotes economic development and community empowerment through facilitating economic growth and inviting civic participation. She is also vice chair of the American Bar Association Section of Taxation Pro-Bono and Low-Income Taxpayer Clinics committee. Prior to attending law school, Ceci managed a tax-credit, low-income, farmworker housing program in Bellingham and volunteered at the Whatcom County Dispute Resolution Center. About her appointment Ceci said: “It is an honor to be part of the Community Food Co-op Board. I both appreciate and support the continuous efforts this organization musters to bring us clean, just, and sustainable sources of food in a way that minimizes our impact on the earth, and maximizes our human values. I hope to use all my academic, professional, and personal skills to further the goals and plans of the Co-op.”
New Co-op Board director Ceci Lopez
Please join us in giving Ceci a hearty welcome to the Co-op’s Board of Directors. Co-op Board directors devote their volunteer time and effort to serve the Co-op membership. Feel free to contact them to share your thoughts at a Board meeting, through our customer comment system at communityfood.coop, or via the contact information listed at left.
DOWNTOWN PARKING LOT UPDATE
PHASE 4: Lower parking lot and landscaping Duration: • Install 4–6 weeks; approximately June 6–July 1
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
MORE BOARD INFORMATION
Downtown Parking Lot Nearing Completion
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fter years of working toward this parking lot project, we are nearing completion. The time left can be counted in weeks. The most recent project update shows us opening the full parking lot, all 80+ parking spaces, by July 15. In the coming weeks, some of the work will occur near the Downtown store entrance as we prepare to move the parking lot and store entrances. Thank you for your continued patience through the construction. Your support means a lot to all of us working for the Co-op.
Activities: • Install new curb cut and new sidewalks on Forest Street • Widen sidewalk in front of current entrance • Grade lower parking lot • Install ATB (a temporary parking lot surface) • Final layer of asphalt will be laid in sections, lot will be striped, landscaping installed. Parking and traffic flow impact: 25–30 spaces will be available through most of this process; more will become available toward the end when the whole lot has ATB. Entrance and exit will be mostly through the Chestnut Street entrance. This is a time when we may have some issues with customer traffic and construction activity while the new parking entrance on Forest Street is completed. There may be a day or two when delivery trucks won’t be able to access either loading dock.
NUTRITION & HEALTHY RECIPES
Cure for the Summertime Blues
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ear Nutritionist: I’ve heard that most people who live in the Pacific Northwest don’t get enough Vitamin D. Do I still need to take Vitamin D in the summer?
D LISA SAMUEL REGISTERED DIETITIAN AND NUTRITIONIST
ear Member: Vitamin D helps in the production of serotonin, a neurotransmitter that can help you feel calm, relaxed, and happy. Vitamin D deficiency is associated with low mood, and it’s also associated with PMS, seasonal affective disorder, mood disorders, and depression.
While we do get Vitamin D from the sun, it can be hard for those of us who live in the Pacific Northwest to get enough sun to maintain our Vitamin D stores. Wearing clothing that covers our skin and wearing sunscreen (which you should do!) prevents Vitamin D from being synthesized. The only way to tell if you have adequate Vitamin D stores is to get a blood test. Most labs use a reference range of about 20 – 55 ng/ml for Vitamin D levels. Research suggests that levels for optimal health are much higher, about 50 – 80 ng/ml.
While the recommended daily allowance for Vitamin D has been set at 600 IU, most studies suggest that you need at least 1,000 to 2,000 IU a day. The upper limit is 4,000 to 10,000 IU a day. If you take a supplement, make sure you take vitamin D3 (cholecalciferol), which is the active form of Vitamin D. Talk to your doctor about what level is right for you.
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.
Stone Fruit & Halloumi Summer Salad By Lisa Samuel Serves 8
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his salad is a perfect way to celebrate the beginning of summer! And it’s the place to break out the good flaky sea salt. That little bit of salty crunch is perfect! For those unfamiliar with Halloumi, it is a mild, firm, white cheese used especially in cooked dishes. The Mt. Vikos Halloumi carried at the Co-op is imported from Cyprus and made from sheep’s milk.
Ingredients
Instructions
8 ounces halloumi, sliced 2 nectarines, sliced 2 peaches, sliced 1 cup cherries, halved and pitted 2 avocados, sliced Zest and juice of one lemon Flaky sea salt, to taste Pinch of red pepper flakes, to taste Fresh herbs (like parsley, cilantro, basil, or savory), to taste Extra virgin olive oil, to taste
1. Heat a cast iron skillet over medium heat. Add the halloumi slices in a single layer and cook a few minutes on each side, until golden brown. Remove from the heat and let cool. 2. Add all of the ingredients to a large bowl except for the avocado. Gently fold the ingredients together to coat the fruit and cheese with the lemon and olive oil. Add the avocado and top with additional sea salt and olive oil, if desired. Serve immediately.
Photo by Lisa Samuel
FUN STUFF
Notes
You can use any fresh herbs you like in this recipe. I especially love savory right now.
We Do Celebrations! The Co-op Bakery
Kid-Tested Recipe Cards
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 …
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ake home one these handy kid-tested recipe cards on display in our stores. The recipes were developed and tested by kids at Common Threads Farm and feature the Whatcom Farmto-School Harvest of the Month produce item that kids are already enjoying in their school lunch programs. Kid approved and ready for your family.
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.
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Staff pick REBBL Chocolate Reishi “This Super Herb Elixir tastes like melted ice cream! Organic hardwood-
It ’s New! Miyoko’s Creamery Vegan Cheeses Fresh VeganMozz ($9.99/8 oz), Classic Double Cream Chive ($9.99/6.5 oz), and Aged English Sharp Farmhouse ($11.99/6.5 oz). Another item brought in due to popular demand! More flavors coming soon.
grown reishi mushrooms (promotes healthy immune function) and dairy-free!”
Packaged Creminelli Sliced Prosciutto (2 oz) and Cubed Pancetta (3 oz) Great for pasta, salads, and more. In the specialty cheese case. $6.49/each
Organic Cranberry Beans Grown in Othello, Wash. Sweet, mild flavor! These beautiful beans are great in soup, salad, pasta dishes, or casseroles … give ’em a try! $3.79/pound in bulk (downtown only)
Organic Tart Cherries Back by popular demand! Luscious, sweet addition to savory or sweet dishes. Or use as a slightly tarter (and tastier) substitution for raisins. $20.99/pound in bulk
The Brad and John Blend from Hammerhead Coffee $1 donated to the Bellingham Food Bank for every pound sold. Full and satisfying medium+ blend with bright, chocolateblackberry sweetness. $10.99/pound in bulk
Create Your Dream Smoothie
Jade Flores Downtown Mercantile
Visit our organic smoothie bars to create the smoothie of your dreams, and our friendly baristas will whip it up for you! Or, order from our menu of creative, delicious, and healthful smoothies. Ah, summer!
FARM FUND UPDATE
Farm Fund Grant Update: Viva Farms Started in 2009, Viva Farm’s mission is to launch a new generation of farmers. BY LAURA STEIGER, OUTREACH TEAM
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n the 2016 grant cycle, the Co-op Farm Fund issued $8,000 in grants to seven inspiring proposals. If you tried your hand at playing the Farm Fund Game in the April Co-op News, you may recall the diversity of the funded projects. They tackled issues related to grazing management in a changing climate, formation of a new tool co-op, purchase and training for a multifarm portable sheep shearing system, and four more innovative ideas. We are excited to watch these projects come to fruition in the coming year and to share their success stories with you. One project that is already cultivating positive results is at Viva Farms, a nonprofit, small business farm incubator located in Skagit Valley. Its mission is to support aspiring and limited-resource farmers to overcome barriers to farm ownership by providing bilingual training in holistic and organic farming practices and management, and much needed access to land, infrastructure, equipment, marketing, and capital. Viva Farms received a Co-op Farm Fund grant to purchase a new field cultivator. The implement was purchased from Farmer’s Equipment Co. in Lynden where the farm received a nonprofit discount, further leveraging its Farm Fund grant. Hooray for local businesses!
Several farmers at Viva have already had great success using the new field cultivator, which prepares soil for planting without the need for rototilling. Rob Smith, Viva Farms operations and incubator director, described the cultivator as “a missing link in our ‘toolkit’ that allows us to work up a field in a more efficient, timely, and sustainable manner.” Efficient because the field cultivator is much faster to use in the field, and with fewer mechanical parts, it is less likely to break down and requires less maintenance. All these factors result in less downtime in the field, fewer costly repairs, and overall labor savings. Sustainable because it is gentler on the soil structure, known in farmer lingo as the “tilth.” A rototiller, on the other hand, can create soil compaction or pulverize the soil resulting in hardpan that impairs drainage and plant growth. Also, because rototillers are powered implements, they use more fuel to operate than the cultivator that is simply pulled behind a tractor. This improvement in efficiency and sustainability allows farmers more time to, well, farm, and will hopefully result in greater productivity and eventually more deliveries of local food to the Co-op’s produce departments. Throughout the growing season Viva, and the 14 independent farmers
Amy Frye of Boldly Grown Farm (see back page) prepares her field for planting with Viva Farm’s new field cultivator that was purchased with a Co-op Farm Fund grant. The field cultivator is shared with all 14 farmers working land at Viva Farms, and is more environmentally sustainable and efficient than using a rototiller. Photo courtesy of Viva Farms.
currently working the land and sharing equipment with Viva, provide certified organic vegetables, herbs, and berries to the Puget Sound Food Hub, which serves many Whatcom County food businesses. In the same way that the Co-op is committed to the principal of cooperation among cooperatives, the farmers on-site at Viva Farms are building community and learning from each other. Rob said: “Despite working on their own independent operations, the farmers help support each other for success. This all happens across language and cultural barriers—finding out what is shared between all farmers, and all humans, really.”
HEALTHY FOOD ACCESS
Fresh Bucks is Back! BY ADRIENNE RENZ, OUTREACH MANAGER
This unique partnership between the Bellingham Farmers Market, Community Food Co-op, Opportunity Council, Sustainable Connections, and Whatcom County Health Department helps families access local, healthy, and fresh food.
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he Fresh Bucks program increases access to fresh fruit and produce for participants in the Supplemental Nutrition Assistance Program (SNAP), also known as EBT or food stamps. Fresh Bucks matches the purchase amount (rounded off to the nearest dollar) of any EBT-eligible products up to $10 per day toward the purchase of fresh
fruit and vegetables. In addition to increasing access to fresh produce for SNAP recipients, the Fresh Bucks program will also support and promote local farmers and the products they offer. Fresh Bucks is available at the Co-op and at the Bellingham, Ferndale, and Twin Sisters farmers markets.
For the first time, Viva Farms is at 100 percent capacity and will look into expanding in 2017. Rob wants to spread the word about what Viva Farms is accomplishing, and tell people that it wouldn’t be possible without the farmers and a network of community partners. That network includes every Co-op shopper who has contributed to the Farm Fund and chooses to purchase local produce from the Co-op—Whatcom County’s only community-owned grocery store.
LEARN MORE at vivafarms.org
COMMUNITY GIVING
June Community Shopping Day:
Two ways you can support this month’s organization:
Ferndale Community Meal Program
Community Shopping Day
Shop on Saturday, June 18, to benefit this cause!
Shop on Saturday, June 18. 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 Ferndale Community Meal Program welcomed its first diners in 2004. Chef Paul Ingram, retired caterer, plans the meals to marry taste, visual appeal, and healthy nutrients. Guests are greeted and seated at tables by volunteer hosts, and served by volunteer wait staff. More than 2,700 meals were prepared and served in 2014 by over 100 program volunteers. Photos courtesy of Ferndale Community Meal Program.
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spare change adds up to big change for our community
Last Month’s Donations:
he Ferndale Community Meal Program operates under the umbrella of the nonprofit Ferndale Community Service Cooperative, whose mission is to strengthen families and build community. Staffed entirely by volunteers, the program prepares and serves restaurantquality meals twice each month. Community Shopping Day funds will be used to purchase grocery supplies for an expected patronage of 120 individuals per event. The program also cooperates with the Ferndale Food Bank by sharing food surplus. Everyone is invited to enjoy the meal, share stories, and build community over food on the second and fourth Saturdays (exceptions for holiday weekends) from 10 am to noon at the United Church of Ferndale at 2034 Washington Street. LEARN MORE at ferndalecsc.org/community-meal CONTACT the Ferndale Community Meal Program at 360-380-2200
$1,928.59
In May we donated $1,928.59 to Twin Sisters Farmers Market. 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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HEALTHY CONNECTIONS
CLASSES
Healthy Connections classes offer something for everyone. Pick up a Healthy Connections Spring Classes 2016 flyer to learn about all of the classes offered in June. Or, check our class listings at communityfood.coop.
Upcoming Classes Bone Health and Osteoporosis with Jim Ehmke, CN Wednesday, June 1 Just Chicken with Robert Fong Wednesday, June 1 Ethiopian Cuisine with Assefa Kebede Thursday, June 2
Freedom from Food Obsession with Sharon Mayson and Alicia Kochan, LAc Tuesday, June 14 Preserving the Fruits of Summer with Susy Hymas Wednesday, June 15
Practical Astrology with Patricia Herlevi Tuesday, June 21
Pakistani Cuisine with Azma Khan Tuesday, July 12
Diabetes Education: X Marks the Spot with Mira Swiecicki, OD Wednesday, June 22
Summer Main Course Salads with Cindy McKinney Wednesday, July 13
Cooking with Culinary and Medicinal Herbs with Alissa Segersten Thursday, June 23
Out of the Frying Pan with Skya Fisher Monday, June 6
Summer Soup, Summer Salad with Karina Davidson Tuesday, June 28
French Farmhouse Feast with Karina Davidson Tuesday, June 7
Eating for Energy with Alissa Segersten Thursday, June 30
Dessert! Delicious and Healthy with Demetree Robinson Wednesday, June 8
Bountiful Berries! with Karina Davidson Thursday, July 7
Optimize Your Health with Seasonal Bounty with Selva Wohlgemuth, RDN Thursday, June 9
Take Control of Your Health: Cancer with Jim Ehmke, CN Wednesday, June 15 Awakening Hair with Laura Sullivan Thursday, June 16
Kids Can Cook: Pastry Power! with Annalee Dunn Monday, July 11 & Thursday, July 14
Make the Most of Summer! Sign up for a Healthy Connections Class Healthy Connections summer classes offer a bevy of ideas for fresh, healthful summer eating. From crispy summer salads to preserving summer fruits, berries, and vegetables for that longed-for taste of summer during the winter months. So, what do you want to learn this summer? Master Food Preserver Susy Hymas offers two opportunities to learn how to safely preserve summer’s bounty.
Preserving the Fruits of Summer: Wednesday, June 15, 6:30–8 pm; $29
Enjoy berries and soft fruit year round. Observe as Susy demonstrates canning whole fruits, fruit sauces, and specialty jams.
Canning 101: August 9, 16, and 23, 6:30–8 pm; $59 (for all 3 sessions)
Learn how to stretch your food dollars and enjoy seasonal flavors all year long. Course covers the techniques and equipment you will need to safely can fruit, quick pickles, salsa, and jams; as well as pressure can vegetables, seafood, and meats.
Fueling Up for Summer Fun with Selva Wohlgemuth, RDN Monday, July 25
Bastille Day Celebration with Karina Davidson Thursday, July 14 Kids Can Cook: Summer Specialties with Annalee Dunn Monday, July 18 & Thursday, July 21 Luscious Lemons! with Cindy McKinney Wednesday, July 20 Eat Your Weeds! with Terri Wilde Thursday, July 21
East Indian Vegetarian Burrito Bar with Balabhadra Tuesday, July 26
Kids Can Cook: Eat Local! with Annalee Dunn Monday, July 25 & Thursday, July 28
Canning 101 with Susy Hymas Three Tuesdays: August 9, 16, and 23
Planning summer activities for the kids? Save time for one, or more, of these cooking classes with Annalee Dunn. Kids will have lots of fun while learning basic cooking techniques and how to make delicious, kid-friendly, real food. Then, sit back as your junior chef impresses the family with their newfound culinary prowess! $50 for each two-session class. For ages 7 to 13.
Kids Can Cook: Pastry Power Monday, July 11 & Thursday, July 14, noon–2 pm
Explore the fun of making pastries, both savory and sweet.
Kids Can Cook: Summer Specialties Monday, July 18 & Thursday, July 21, noon–2 pm Super sauces and ice cold drinks.
Kids Can Cook: Eat Local Monday July 25 & Thursday, July 28, noon–2 pm
Celebrate the joys and flavors of locally grown produce. Class location: Co-op Connections building, 405 E. Holly Street Register at: 360-383-3200 or whatcomcommunityed.com
FARM FUND UPDATE
Next Step Grant Update: Boldly Grown Farm Donations from the Co-op, and Co-op shoppers, keep the Farm Fund growing to support even more success stories for local farms. BY LAURA STEIGER, OUTREACH TEAM; PHOTOS BY NATHAN DOYLE
Boldly Grown Farm has successfully filled demand for more local winter produce by growing storage crops like beets, winter squash, and pumpkins.
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arlier this year, the Co-op Farm Fund, with support from the Sustainable Whatcom Fund of Whatcom Community Foundation, launched the Next Step Project. The project was able to direct $25,500 in grants to six local farms scaling up to supply the local wholesale market. One of those farms is Boldly Grown Farm in Skagit Valley. Boldly Grown Farm is one of 14 farms operating at Viva Farms (see page 5). Its current focus is growing storage crops— winter squash, carrots, beets, cabbage, onions, and more—to extend the availability of local food into the winter months. It also grows flowers for sale and to provide pollinator habitat. In future years, Boldly Grown Farm plans to incorporate grains and pastured poultry, creating a diverse and resilient farm system. Boldly Grown Farm was founded in 2015 by husband-and-wife team Jacob Slosberg and Amy Frye. Both have personal relationships to farming—Amy grew up next door to her grandparent’s farm in Minnesota and Jacob discovered his love of farming on a tenth
grade trip to Costa Rica. The couple met at the Centre for Sustainable Food Systems at the University of British Columbia where Jacob was in charge of managing all the annual vegetables and pasture-raised poultry and Amy was the Director. Given their complementary skill-sets, they experienced a very strong start in their first year of farming; harvesting 20,000 pounds of food from one acre. There were many hits and one miss along the way—carrots were wildly successful and they couldn’t keep up with demand, while onions got in the ground too late and mostly fizzled out. The couple had a strong network of friends and family who pitched in to help the startup farm. During the final carrot harvest in mid-December, Amy and Jacob, along with several farmer friends, found themselves working late into the night, calf-deep in mud, taking turns getting stuck and helping pull each other out of the muck. “There may have been a good amount of both cursing and laughing involved. This year, I’m sure, will have its own successes and challenges— it’s a constant learning process. Farming is very humbling in that way,” said Amy. From the beginning, Jacob and Amy identified a niche market in the demand for extended season local produce. Don’t we all long for flavorful, local, organic produce in the winter months? This past season they harvested carrots into December and cabbage into January. With other crops like beets and winter squash in storage from earlier in the year, they were providing produce through mid-February before selling out. For the 2016 growing season, the couple added an additional two acres, which will triple the farm’s production and allow for more diversification and trialing a small amount of hoop-house crops such as heirloom tomatoes, purple globe eggplant, and red peppers. “We are passionate and ambitious! We want to feed a lot of people
everyone can shop... anyone can join!
Amy Frye tends tomatoes in the hoop house, a new trial crop that will add diversity to Boldly Grown Farm, while Jacob Slosberg works the fields.
and ensure that a greater portion of the population has ready access to healthy and sustainably grown produce,” said Amy. Next Step grant funds will be used to purchase a rinse conveyor that will improve efficiency of washing root crops, such as carrots and beets, and can also be used for hydrocooling crops like broccoli (an important step for storage and shelf life). The conveyor soaks roots before washing so they only need to go through the system once, thereby increasing efficiency and saving labor. The conveyor’s recirculation system will also reduce water use. Boldly Grown is a perfect example of the farms the Next Step Project was created for—farms that are ready to take the next step to scale up for the wholesale market, but need assistance with a specific input to make the leap. On Jacob and Amy’s farm it was the purchase of the rinse conveyor; other Next Step farms are using funds to invest in
packing and processing facilities, purchase a refrigerated delivery vehicle, and expand crop diversity with new harvest equipment. The Co-op is thrilled to launch this new program and watch as more local farms take the Next Step to meet demand for even more local, sustainable, organic food.
LEARN MORE at boldlygrownfarm.com and follow Boldly Grown Farm on Facebook and Instagram.
CO-OP EVENTS
FEED your head
FIRST FRIDAYS AT THE CO-OP
art • music • food
JUNE 3 DOWNTOWN STORE 6–8 PM
www.communityfood.coop
360-734-8158
ART:
Yvette Neumann MUSIC:
Bekah Zachritz FOOD:
Chocolate Mousse Cake