CO-OP NEWS
C O M M U N I T Y F O O D .C O O P
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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 May 4, 2019 The Board dedicated the bulk of the meeting to the spring
strategic planning retreat. During the brief business agenda, directors reviewed the
monitoring reports in the Board packet noting areas to: add data; review policy interpretation; reference equity, diversity and inclusion; and address some redundancy in policy wording. Directors approved the May monitoring reports and the April Board and committee minutes.
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. 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.
Cordata staff pose with a “Big Check” for HomesNow!, a recent SEED recipient. SEED recipients receive 2% of sales on the third Saturday of every month.
Seeking Community Organizations and Nonprofits!
Your Co-op Board of Directors The Co-op Board of Directors gathered for a group photo during the May planning retreat. (back row, from left): Ceci Lopez, Laura Weiss, Margaret Gerard, Melissa Morin, Ryan Peters. (front row, from left): Randy Rydel, Caroline Kinsman, Seth Mangold, Terrance Morris. CO-OP FINANCE
Investment Shares Update Thanks to all of our member-owners who invested in the Co-op! The Co-op raised just over $1.6 million.
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he Co-op used the majority of the proceeds from the investment to pay off the loan for the Holly Street building acquisition and other outstanding loans with our lender. We plan to apply the remaining investment share funds to the same debt in the near future.
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e are always looking for new community groups to apply for the SEED/Community Shopping Day grant program. If you know of a group we should invite, please contact Laura at lauras@communityfood.coop. If you work with a local organization, please keep a close eye on our website for the 2020 application. The application period is shifting slightly this year, and this summer is the only opportunity to apply for a 2020 SEED grant. The monthly SEED donations typically range from $2,000 to $2,400. Let your favorite nonprofit know about this grant opportunity! Information and applications will be posted on our website.
NUTRITIONAL HEALTH
Ask the Nutritionist: Vitamin D “Tell me more about vitamin D. How and where do I get enough vitamin D for general wellness?”
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any people have heard of vitamin D and understand its relationship to the sun. I often hear people say “soaking up my vitamin D” when a nice, sunny day arrives. But is it really as simple as that? Of course not. Today I will clarify what vitamin D is, why you need to make sure you are getting enough, and how to make sure you are getting what you need. Vitamin D is a fat-soluble vitamin with hormone-like properties that is found naturally only in a few foods and can be synthesized in the skin from the sun’s UVB rays. It is commonly known for its facilitative role in bone health by increasing calcium absorption and for its role in improving seasonal affective disorder. However, many people do not know that it also is required for proper immune function, hormone health, cellular growth and development, and blood sugar and blood pressure regulation. That’s a lot!
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.
Many studies have found an inverse relationship between vitamin D status and autoimmune disorders, diabetes, eczema, cancer, depression, and more. The current recommended dietary allowance (RDA) is set at 400IU per day for infants, 600IU per day for children and adults, and 800IU for the elderly. SOURCES OF VITAMIN D Vitamin D from the Sun The sun doesn’t give you vitamin D3, it merely starts a process. Upon the skin’s exposure to the sun’s UVB rays, pre-vitamin D3 is converted to inactive vitamin D3 (cholecalciferol). After conversion in the skin, cholecalciferol is quickly transported to the liver and then to the kidneys to be metabolized to active vitamin D3, also known as calcitriol. Therefore, if the liver or kidneys are not functioning properly, vitamin D status can be impaired. However, the darkness of your skin, the fat deposition underneath your skin, and the coverage on your skin (including sunscreen and clothing) all play a role in if and how much pre-vitamin D3 is converted to cholecalciferol. If you have darker skin tone, are elderly (less fat under skin), wear a protective clothing layer, or apply a sunscreen greater than 10 SPF, you will have reduced or no vitamin D3 conversion. Furthermore, above the 40th parallel north (or below the 42nd parallel south), there is inadequate UVB radiation to support vitamin D synthesis from mid-October to midMarch. Bellingham is at the 48th parallel north. Plus, the best time for good UVB exposure is between 10 am–2 pm. If you are working an indoor job from 9 am to 5 pm, are fully clothed, and wear sunscreen on your face, then you will not synthesize any vitamin D. If you think you will get some vitamin D when sitting in a sunny spot inside, think again. It doesn’t matter what time of year it is, or time of day, if you are sitting in front of a window, all UVB rays are blocked and you will not synthesize any vitamin D. Nutritionist Tip: Get outside around noon for 15 minutes and expose your hands, arms, and face (without sunscreen) in the late spring, summer, and early fall months to synthesize about 1000IU. Then layer on the sunscreen or seek shade. Vitamin D from Food Vitamin D is only found naturally in very few foods including fatty fish like salmon and sardines (340IU per 3 ounces), eggs (40IU per egg), and liver (40IU per 3 ounces). Mushrooms,
although advertised as a source of vitamin D, often do not provide much useable vitamin D unless the grower purposefully has exposed the mushrooms to UV light. One cup of sliced “unexposed” crimini mushrooms only provides 5IU, whereas the “exposed” provides around 400IU. Ask your grocer what kind they offer. However, there are other foods on the market that are fortified with vitamin D such as dairy and plant milks, orange juice, and some cereals, usually providing anywhere between 50-100IU per serving. Nutritionist Tip: Enjoy fatty seafood like salmon, UV “exposed” mushrooms, and fortified milk or non-dairy milks multiple times per week for substantial food sources of vitamin D. Vitamin D from Supplements Vitamin D supplements can be found as vitamin D3 (cholecalciferol) and vitamin D2 (ergocalciferol). Vitamin D2 is synthesized via UV irradiation of yeast, whereas D3 is synthesized via UV irradiation of lanolin. However, research studies have found that vitamin D2 may not be as effective in increasing active (calcitriol) vitamin D3 serum levels. Taking supplements is essential when adequate dietary intake and proper sun exposure are lacking. HOW MUCH TO SUPPLEMENT? The optimal intake of vitamin D to support general health and well-being remains controversial. Researchers have found a U-shaped curve regarding vitamin D status, indicating that both low and high vitamin D serum levels are correlated with disease development and progression. The Linus Pauling Institute recommends that generally healthy adults supplement with 2000IU of vitamin D3 daily. Some may need more or less depending on the factors previously discussed. More is not always better! High-dose vitamin D supplementation that is not monitored can lead to abnormally high serum calcium concentrations, which can damage the kidneys and heart. Research suggests that daily intakes of less than 10,000IU per day in healthy individuals is very unlikely to result in toxicity.
Nonetheless, it is best to test not guess! Work with a health care practitioner to check your vitamin D status 1–2 times per year to get a feel for your unique needs. Research studies suggest that a serum vitamin D concentration between 40 ng/mL and 60 ng/mL is ideal. Nutritionist Tip: Supplement with 1000–2000IU per day and check your vitamin D levels annually to ensure a serum vitamin D between 40–60ng/mL. Make sure to check your multivitamin, as they often already contain some vitamin D. RESOURCES FOR THE INSPIRED INDIVIDUAL Overall, low vitamin D status can impact your health in many ways. Unfortunately, testing vitamin D status is not as routine as it should be, especially here in the Pacific Northwest. Ensuring optimal vitamin D levels year-round can help keep you feeling your best. Be an advocate for yourself and request vitamin D labs at your annual doctor visit or see the resources below for additional helpful research, testing, guidelines, and applications. • See www.Grassrootshealth.net for more vitamin D information and research. They also provide vitamin D testing for $65. • Get the free DMinder App to monitor your vitamin D status and local sun exposure. • See the Environmental Working Group’s “Guide to Sunscreen” for safe sunscreen products. Article References: Krause’s Food & The Nutrition Care Process, 14th Edition. Pages: 1071-1072. Linus Pauling Institute. Vitamin D. https://lpi.oregonstate. edu/mic/vitamins/vitamin-D#RDA GrassrootsHealth. Resources. https://grassrootshealth.net/ documentation/
Welcome to Strawberry Season! Harvest times are unpredictable, but given our early warm temperatures and sunny weather we’re likely to enjoy an early strawberry season. Don’t sleep on these local treats. Strawberry season is sweet but short!
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he Co-op offers local organic strawberries from Cloud Mountain Farm Center, Lopez Bros. Farm, Viva Farms, and conventional strawberries from Barbie’s Berries. When local strawberries arrive in the produce department, the bakery will begin baking their delicious shortcakes to fulfill all of your strawberry shortcake desires. Here are a few additional recipes featuring strawberries for you to try this summer.
Fresh Berry Cream Tartlets By: Robin Asbell Total Time: 1 hour 30 minutes; 40 minutes active; Servings: 12 These cute little tarts are perfect portions for dessert, and the berries on top glisten like little gems. A pecan and maple crust is like a crunchy cookie, and a perfect foil for the rich crème fraîche and juicy berries.
Balsamic-Glazed Strawberries By: Co+op, stronger together* Total Time: 15 minutes; Servings: 6
INGREDIENTS — CRUST 1 cup pecans 1 cup rolled oats 3/4 cup whole wheat pastry flour 1/8 teaspoon salt 1/4 cup butter, melted 1/2 cup maple syrup 1 teaspoon vanilla INGREDIENTS — FILLING 1 cup crème fraîche 1/2 cup powdered sugar 1/2 teaspoon fresh lemon zest 1/2 teaspoon vanilla 2 cups fresh blueberries, strawberries and raspberries 3/4 cup all-fruit apricot jam
PREPARATION 1. In a small saucepan, mix together the balsamic vinegar and honey. Cook over medium heat, stirring constantly, for 5 minutes, until the mixture has slightly thickened. 2. Remove from heat and add the vanilla. 3. Toss the strawberries with the balsamic glaze and stir in the mint. 4. Once the sauce has cooled, drizzle over scoops of yogurt or ice cream in individual serving dishes.
PREPARATION 1. For the tartlet shells, preheat the oven to 350 F. 2. Lightly oil a 12-cup muffin pan and reserve. 3. In a food processor, pulse the pecans to finely chop. Add the oats, flour, and salt and process to mince the oats finely. 4. Stir together the butter, maple and vanilla and pour into the processor. Pulse the processor to mix well, then transfer the oat mixture to a large bowl. 5. Squeeze and knead the mixture, if needed, to make a dough. Chill for 30 minutes. 6. Use a tablespoon to scoop 2 rounded tablespoons into each muffin cup. Use your fingers to press the dough into the bottom and evenly up the sides about 3/4 of an inch. Bake for 20 minutes. 7. For the filling, with an electric mixer or a stand mixer, whip the crème fraîche with the powdered sugar, lemon zest, and vanilla. The mixture will become thick and fluffy, like whipped cream. 8. To assemble, spread the crème fraîche in the cooled shells. Distribute the berries over the cream pressing gently to embed them. Chill until set. 9. In a cup, whisk the apricot jam with a tablespoon of water, then brush lightly over the berries. Assemble these the day you plan to serve them, so the crust doesn’t get soggy.
SERVING SUGGESTION The tangy sweet sauce showcases fresh-picked strawberries at the height of the season. Spoon some over sliced pound cake or angel food cake for a special dessert.
NUTRITIONAL INFORMATION 322 calories, 19 g. fat, 27 mg. cholesterol, 54 mg. sodium, 37 g. carbohydrate, 3 g. fiber, 3 g. protein
NUTRITIONAL INFORMATION 45 calories, 0 g. fat, 0 mg. cholesterol, 0 mg. sodium, 10 g. carbohydrate, 1 g. fiber, 0 g. protein
Recipe by Robin Asbell, also available at StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.
Tangy sweet balsamic sauce complements fresh strawberries atop ice cream, yogurt, or pound cake for a spectacular dessert. INGREDIENTS 1/4 cup balsamic vinegar 2 tablespoons honey 1 teaspoon vanilla extract 1 pound fresh strawberries, halved 1/4 cup chopped fresh mint 2 cups vanilla yogurt or vanilla ice cream
Mixed Berry Crumble By: Co+op, stronger together* Total Time: 40 minutes; 15 minutes active; Servings: 8 INGREDIENTS 1 cup rolled oats 3/4 cup light brown sugar 3/4 cup whole wheat pastry flour 1/2 teaspoon salt 2 teaspoons lemon zest 1/2 cup unsalted butter, melted 4 cups fresh strawberries, stems removed 2 cups fresh raspberries 1 cup fresh blueberries 2 tablespoons sugar 1 tablespoon arrowroot or cornstarch 1 teaspoon vanilla PREPARATION 1. Heat the oven to 400 F. 2. In a large bowl, combine the oats, brown sugar, flour, salt, and zest. 3. Add the melted butter and stir to mix. Reserve. 4. Place the berries in a 2-quart baking dish and sprinkle with sugar, arrowroot or cornstarch, and vanilla. Toss gently to coat, until well combined. 5. Crumble the oat mixture over the berries in the dish. 6. Bake for 25 minutes, or until the topping is golden and the juices are thick and bubbly all the way around the dish. 7. Let cool on a rack for 5 minutes before serving. SERVING SUGGESTION Vary the flavors by adding a teaspoon of cinnamon to the topping, or change the balance of berries in the mix. Substitute a gluten-free flour blend if you prefer. Serve this warm with a scoop of ice cream and you can’t miss. NUTRITIONAL INFORMATION 270 calories, 12 g. fat, 30 mg. cholesterol, 160 mg. sodium, 39 g. carbohydrate, 5 g. fiber, 3 g. protein
Peach and Strawberry Bruschetta By: Co+op, stronger together* Total Time: 15 minutes; Servings: 4-6 Simple and elegant, this mouthwatering appetizer is a cinch to make. INGREDIENTS 2 fresh peaches 1/2 pint fresh strawberries 1 tablespoon honey 1/2 teaspoon smoked sea salt 1/4 cup chopped fresh chives 1 teaspoon chopped fresh thyme 1 teaspoon sherry vinegar 2 tablespoons olive oil, divided 1 whole wheat baguette, sliced 6 ounces chevre PREPARATION 1. Preheat the oven to 375 F. 2. Peel the peaches by bringing a pot of water to boil. Cut a small “X” into the pointed end of each peach, and submerge in boiling water for approximately 30 seconds. Remove the peaches from the boiling water with a strainer or tongs, and drop into a bowl of ice water. The skin will slip off, or at least be fairly easy to peel. 3. Halve, pit, and dice the peaches, and stem and dice the strawberries. 4. Stir in the honey, sea salt, chives, thyme, sherry vinegar, and 1 tablespoon of the olive oil; set aside. 5. Brush the baguette slices lightly with the rest of the olive oil and place in a single layer on a baking sheet in the oven to toast for 15 or 20 minutes, turning once halfway through. 6. Spread the warm baguette slices with chevre and top with the fruit mixture. SERVING SUGGESTION This easy appetizer or snack takes advantage of summer’s most luscious fruits. Serve with a glass of sparkling lemonade, limeade, or prosecco. NUTRITIONAL INFORMATION 130 calories, 10 g. fat, 10 mg. cholesterol, 330 mg. sodium, 10 g. carbohydrate, 7 g. fiber, 5 g. protein
*Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.
Shop on 2% Saturday:
Saturday, June 15 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!
A Big Check for May’s SEED Recipient!
MAY 2019
Carmen Gilmore gives a thumbs up inside the Safe Storage Locker Truck, which contains 38 repurposed school lockers that were rented at no cost to people without housing. The 100% volunteer-run truck operated midday every Saturday from December 2018 to May 2019 as an interim storage service prior to getting the outdoor Safe Storage Lockers ready for use. Photo courtesy of BasicsPNW.
The Safe Storage Lockers pilot project, a project of BasicsPNW, aims to increase the chances for people to transition off the streets and into permanent housing by providing outdoor storage lockers and a personal connection. SEED funds will go toward purchasing the first set of Safe Storage Lockers for people to securely store personal belongings and go about their daily activities without the mental and physical burden of carrying everything they own, or having to worry about items being lost, stolen, or confiscated. LEARN MORE, DONATE, OR VOLUNTEER at basicspnw.org, @safestoragelockers on Facebook, or 4safestorage@gmail.com.
COMMUNIT Y FOOD CO - OP
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
annual meeting & party MORE THAN JUST A GROCERY STORE
SATURDAY
DOORS OPEN AT 5 PM
Bellingham Piano Rescue $2,103.47
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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.
Hiking the Pacific Crest Trail on a Vegan Diet
can follow all year long. Enjoy a green juice and superfood smoothie, cucumber avocado soup, zucchini pasta with creamy lemon cashew “alfredo” sauce, and raw coconut bliss balls, and learn about sprouting greens and grains.
Amanda Stewart hiked the entire Pacific Crest Trail as a solo female, fueled by an all-vegan diet. She shares tips on vegan backpacking as well as inspiring photos and stories.
Downtown • reg. at WCC • $39
with Amanda Stewart Monday, June 3, 6:30–8 pm
Downtown • reg. at CO-OP • free
Concierge Medicine
with David Zamechek, ND Tuesday, June 4, 6:30–8 pm Concierge medicine is a new model for providing personalized health care at a reasonable cost. For a monthly fee, you get 24-hour access to your personal physician (via phone/email), same day appointments, and house calls to cover all sick and preventative visits. This service works great for families, elders, and anyone who desires a more personal connection with their doctor.
Downtown • reg. at CO-OP • $5
Take Control of Your Own Heart Health with Jim Ehmke, CN Tuesday, June 4, 6:30–8:30 pm
Certified Nutritionist Jim Ehmke provides a detailed overview of cardiovascular health. Go beyond cholesterol to understand the real causes of heart disease, of which cholesterol is only one aspect. Get useful tips on the role of exercise, diet, and stress as we discuss blood pressure, the bacterial link to plaque in arteries, antioxidants, and more.
Cordata • reg. at CO-OP • $5
Chef’s Choice
with Robert Fong Wednesday, June 5, 6:30–9 pm Razzle-dazzle in the kitchen! Enjoy Chef Fong doing what he does best—experimenting in the kitchen. Robert will play with asparagus, spring onions, greens, ginger, garlic, peppers, goji berries, Sichuan peppercorns, herbs, spices, special oils, and aromatic spirits to create yummy dishes featuring lamb, chicken, and fish. No recipes!
Downtown • reg. at WCC • $55
Spring Clean with Raw & Healing Foods with Sara Southerland Thursday, June 6, 6:30–9 pm
Join holistic health coach Sara Southerland as she shares delicious raw foods and recipes perfect for kick-starting healthy habits you
Best Brewed Coffee
with Hayley Forney Saturday, June 8, 10–11:30 am Co-op coffee educator Hayley Forney covers the basics of brewing filter coffee using a Chemex, as well as providing a general guide to best brewing practices. We will also go over how to adjust your brew parameters to achieve excellent results. Perfect for those looking to make a better cup of filter coffee. Coffee samples complemented by Co-op baked goodies.
Cordata • reg. at CO-OP • $20
Introduction to the MELT Method of Self-Care with Caryn Boyd Diel Monday, June 10, 6:30–7:30 pm
Learn how the connective tissue in your hands, feet, legs, and spine get dehydrated; the common aches and pains it can cause; and how to rehydrate this essential system in our bodies for vibrant health and pain-free movement. Experience a MELT treatment for the spine and legs that you will be able to repeat at home. Bring a water bottle and a yoga mat. Learn more at Meltmethod.com and AmethystbytheSea.com.
Downtown • reg. at CO-OP • $10
to others; preventing and resolving misunderstandings and conflicts; and speaking your truth in a way that is clear, powerful, and likely to lead to harmony and mutual understanding. Alan Seid has been a certified NVC trainer since 2003.
Downtown • reg. at CO-OP • $20
Aromatherapy for Anxiety & Pain Relief
Downtown • reg. at CO-OP • $25
Calypso Kitchen: Caribbean Creole Home Cooking with Sarah Chan Wednesday, June 19, 6:30–9:30 pm
Creole cooking in the Caribbean carries the influence of African, French, Spanish, and Portuguese cuisines, and stands out for its bold flavors and colorful ingredients. Sarah Chan of Calypso Kitchen showcases Creole home cooking with a menu of accra (salted-cod fritters) and mango sauce; green banana salad; oxtail stew; and coconut red beans and rice.
Make every meal of the day a triumph of taste and nutrition. We’ll enjoy oat-date-almondpumpkinseed granola with no added oil or refined sugar, and eggs baked with a tomatoolive oil sauce for breakfast; a main dish lunch salad with greens, veggies, turkey, garbanzos, and avocado; and African fish, spinach, and tomato stew with peanuts to serve over rice or quinoa for dinner.
with Marisa Papetti Saturday, June 22, 11 am–12:30 pm
Introduction to Nonviolent Communication with Alan Seid Thursday, June 13, 6:30–9 pm
Nonviolent Communication (NVC) is a timetested methodology for fostering exceptional personal and professional relationships; offering compassionate understanding
Downtown • reg. at WCC • $45
Help yourself naturally with essential oils. These remedies can aid in relief of stress, insomnia, anxiety, depression, sleep disorders, and many other conditions and symptoms. We will discuss commonly used oils such as lavender, bergamot, rosemary, rose, and many others. Students will take home recipes and notes on safe application and home use. Class fee includes supplies to make two therapeutic roll-ons.
Downtown • reg. at WCC • $45
Downtown • reg. at WCC • $45
a lemon & local berry cashew cheesecake, raw walnut brownies, salty apricot cookie dough truffles, sweet & savory almond butter flax bars, and a to-die-for avocado chocolate mousse with cashew whipped cream. Explore the joy and simplicity of raw desserts, and leave class with a handful of recipes and ideas to try at home.
with Michelle Mahler Monday, June 17, 6:30–8 pm
Healthy Home Cooking with Karina Davidson Tuesday, June 11, 6:30–9 pm
LOCATIONS: Downtown = Co-op Connections Building, 405 E Holly St. Cordata = Roots Room at the Cordata store, 315 Westerly Rd. REGISTRATION: CO-OP = register online at www.communityfood.coop WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com. QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.
Let’s Make Mozzarella and Burrata!
Learn how to make delicious mozzarella and burrata from Marisa Papetti of Marie’s Bees. Marisa will serve plenty of samples as she demonstrates how you can make these varieties 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.
Downtown • reg. at CO-OP • $35
Raw Vegan Desserts
with Sara Southerland Monday, June 24, 6:30–9 pm Have a sweet tooth but want to find healthier dessert options? This class is for you! Using all whole food ingredients, we’ll be making
Food Preservation Series with Jennie Goforth Tuesdays, June 18–July 9, 6:30–8 pm
Learn how to safely can, freeze, dehydrate, and ferment your favorite foods to increase nutrition throughout the year. Take advantage of our amazing local produce and reduce waste in your kitchen using appropriate, wellresearched, and up-to-date techniques. Instructor Jennie Goforth teaches food safety and preservation classes at WSU Skagit, and has been preserving food at home for over 20 years.
Part 1: Water Bath Canning
Tuesday, June 18
Part 2: Pressure Canning
Tuesday, June 25
Part 3: Pickling and Fermentation
Tuesday, July 2
Part 4: Freezing, Drying, and Root Cellaring
Tuesday, July 9 Downtown • reg. at WCC • $29 per class or $99 for the series
Staff pick “Every vegan Field Roast product is top-notch and made in Seattle! I love their roasts, breakfast sausage, deli slices, frankfurters, and burgers. My favorite is the Smoked Apple Sage Sausage. Slice lengthwise and cook until crispy and browned. Great with eggs, in stir-fries, or atop a bun.”
new Booda Butter Eco Balm Lip + Body No more plastic tubes. 100% biodegradable paper tube with two times more balm than their original lip balm! purely naked, creamy cocoa, enlightened mint
Sir Kensington’s Vinaigrettes
$5.99
Dress up your salad! Balsamic vinaigrettes with bright pops of citrus or a kick of pepper. pepperoncini italian, dijon balsamic, raspberry pink peppercorn, golden citrus $5.99
Wandering Bear Cold Brew Coffee On The Go Strong, smooth certified organic brews. Indulgent yet sugar-free and dairy-free. straight black, vanilla coconut, mocha coconut $3.99
Quinn Gluten-free Filled Pretzels Salty, creamy, crunchy … and even chocolatey! These “farm-to-bag” snacks may soon become your favorites. dark chocolate’y peanut filled nuggets, peanut butter filled nuggets $5.49
Laura Steiger Outreach Team
www.communityfood.coop
360-734-8158