COUPON INSIDE!
In Season SUMMER 2016
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JULY
First Friday at the Co-op!
FEED your head ’S YES, IT
JO I N
U S!
FIRST FRIDAYS AT THE CO-OP
Music — Bob’s Your Uncle An eclectic instrumental mix of standards, movie themes, Irish tunes, and kids’ music featuring mandolin and guitar. Art — Ciara Sana, whimsical drawings and paintings Food — Texas Fudge Cake, housemade in our Co-op bakery
Apply for a Community Shopping Day
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JULY
Downtown Market Walk
Celebrate and explore Bellingham’s local food scene! Taste samples at 15 businesses and play Market Walk Bingo for the chance to win $200 in local food prizes. We’re planning lots of fun at our Downtown store: live music, coupons, goodies, and more! Details at eatlocalfirst.org.
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Celebrate with local, organic flavors from your Co-op! Dairy free? We've got you covered!
Join us for a ballgame! We have 300 free tickets to give away, first come first served, beginning July 1. Just stop by the Service Desk at either store and ask for your tickets. Limit 5 tickets per person. At Joe Martin Field.
JULY
National Ice Cream Day
Community Shopping Day
JULY
19th Annual Summer Party & Parade!
Make a shopping trip today and support our community! Bellingham Childcare & Learning Center will receive 2% of the day’s sales and all register donations made during July through the Donate the Difference program.
Meet at 11 am in the Co-op parking lot to celebrate the conclusion of our fantastic Downtown renovations. After celebrating, we’ll march en masse to Maritime Heritage Park and arrive at noon for start of the party! (see back cover for more info)
Information and application on our website. Deadline is September 1.
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Bellingham Bells Game
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JULY
JULY
JULY
Meeting and event details at communityfood.coop.
Cordata Store 315 Westerly Road Bellingham WA 98226 Open daily 7 am –9 pm
communityfood.coop 360-734-8158
Everyone Can Shop Anyone Can Join
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
In Season, Summer 2016
Board of Directors
Editor, Laura Steiger lauras@communityfood.coop Design/Production, Habiba Sial Printed on 30% PCW recycled paper. Back issues on website. Acceptance of advertising does not indicate endorsement by the Co-op. Nutrition and health information provided for informational purposes only; consult a licensed practitioner.
The Co-op is Whatcom County’s only member-owned grocer. Member-owners are welcome at Board of Directors and Member Affairs Committee meetings. Board Administrator, Jean Rogers jeanr@communityfood.coop or 360-734-8158, ext. 311.
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AUGUST
First Friday at the Co-op!
FEED your head ’S YES, IT
U S! JO I N
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AUGUST
Sneak Some Zucchini on Your Neighbor’s Porch Day
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Community Shopping Day
Make a shopping trip today and support our community! Friends of the Nooksack Samish Watershed will receive 2% of the day’s sales and all register donations made during August through the Donate the Difference program.
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AUGUST
National Trail Mix Day
FIRST FRIDAYS AT THE CO-OP
Choose your favorite from our bulk department or make your own!
Music — Margaret Inez Driscoll and Jan Peters Superb fiddler Margaret Inez Driscoll, of Puirt na Gael Scottish Band, and Jan Peters, of Gallowglass Irish Band and Puirt na Gael Band, will play a fine mix of ripping Scottish and gorgeous Irish pieces. Art — Ruth Hesse, monotype prints and more Food — Tiramisu, a glutenfree specialty housemade in our Co-op bakery
6
AUGUST
september
4
SEPTEMBER
4th Annual Hootenanny
In the Boundary Bay Beer Garden. Follow us on Facebook for details.
AUGUST
5
Cold Brew Coffee Crawl
The Co-op Bakery Café is on the crawl. Details on Facebook.
Labor Day
On the Cover— Gobble up the juicy sweetness of our local and farmer-direct organic fruits and berries while they last. Ah, summer! photo by Habiba Sial
SEPTEMBER
No Dividend Declared for 2015 BY JON EDHOLM, CO-OP FINANCE MANAGER
Due to expenses associated with our expansion and improvement projects, the Co-op did not generate a surplus (profit) for the fiscal year ended December 26, 2015. That means there will not be a dividend this year. In the second quarter of 2016, we have already begun to build cash reserves. We are confident in
our ability to run a three-store operation and to continue this positive trend. If you haven’t visited our new Co-op bakery café on Holly Street or the remodeled Downtown deli, we urge you to check it out. Soon, you’ll also be enjoying the new features of the Downtown store parking lot including improved safety features and alternative vehicle parking spaces. We appreciate your ongoing support as we continue to seek new and better ways to serve you—our member-owners.
photo by Matt Curtis, styling by Habiba Sial
Welcome Back, LOCAL Produce! BY DAVE SANDS, DOWNTOWN PRODUCE MANAGER
We love working directly with local farmers to bring you the best produce of the season.
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t’s that time of year again when we happily to do our part in keeping this community’s stock our shelves with predominately economy chugging along by putting a large local vegetables. chunk of our purchasing We call it LOCAL if a dollars back into the place farmer in Whatcom, Skagit, where we live. It makes amazing local Island, or Snohomish counties sense on so many levels, and growers to grows it and delivers it to our we are proud of our status as stores. It feels so nice getting a leader in the purchase of partner with deliveries from our friends local produce and support of and neighbors, whose farms local farms. we’ve seen grow and change right alongside Luckily, we have some pretty amazing our own growth and change, particularly local growers to partner with who bring after sourcing from places farther away great vibrancy to our produce departments. during the cold winter months. In Everson, only 16 miles from our stores, At least one of the constants at the are Broad Leaf Farm, Terra Verde Farm, Co-op is the commitment to choosing local and Spring Time Farm, that all share first: for the quality, for the freshness, and the same certified organic acreage next
to the Nooksack River. Just a little down the road are Hopewell Farm and Cloud Mountain Farm Center in one direction, and Cedarville Farm, Spring Frog Farm at Holistic Homestead, and Moondance Farm in the other direction. Even closer to our stores are the Growing Garden and Cascadia Mushrooms. Down south a little way in the Skagit area are Rabbit Fields Farm, Highwater Farm, and Hedlin Farms, to name just a few of our suppliers. Being surrounded by all this certified organic acreage growing our food feels like a storybook scenario, and we—farmers, co-ops, and shoppers—are collectively writing this story. I, for one, hope this is a fairytale that never ends.
KENDALL
Ferndale Farmers Market www.ferndalepublicmarket.org
Fridays, 1 pm–6 pm
Twin Sisters Market
2007 Cherry Street
www.twinsistersmarket.com Saturdays, 10 am–2 pm East Whatcom Regional Resource Center 8251 Kendall Road
FERNDALE DEMING
Saturdays, 9 am–3 pm Nugents Corner in the IGA Parking lot, 3705 Mt Baker Hwy
Bellingham Farmers Market www.bellinghamfarmers.org
Saturdays, 10 am–3 pm Downtown at the Depot Market Square Wednesdays, Noon–5 pm Fairhaven Village Green
BELLINGHAM Community Food Co-op www.communityfood.coop
Downtown: Open daily, 7 am–10 pm
#FreshBucksWhatcom
Fresh Bucks is Back
Cordata: Open daily, 7 am–9 pm
when you shop at the Co-op. When checking out, present your EBT card to the cashier; they will enter the last eight digits of your card number, and your credit match will be applied to your produce purchase. Participants are eligible for up to a maximum $10 Fresh BY ADRIENNE RENZ, OUTREACH MANAGER Bucks matching credit per day. The 2016 Fresh Bucks season opened June 1 and will run while funds last. So make the best of the local Our co-op is increasing access to local, growing season. healthy, fresh food in Whatcom County. For even more savings, look for Co+op Basics items throughout our stores that offer the very best everyday savings on more than 50 unique partnership between the Bellingham Farmers Market, staple items, and use the Co+op Deals coupon program (coupons Community Food Co-op, Opportunity Council, Sustainable can be found throughout the store and at the customer service Connections, and Whatcom County Health desk). Check the sales page on our website to see Department is expanding to increase access what’s currently on sale in our stores. to local, healthy, and fresh food throughout Having identified Healthy Food Access as last season, the Whatcom County. In 2015, our collaborative one of our six 10-year strategic plan goals, and Co-op’s Fresh Bucks subsequently implementing the Co+op Basics group was awarded a three-year grant through match provided the 2014 USDA Farm Bill to expand the already program, helped make the Co-op’s participation successful Fresh Bucks program piloted in 2014 by in the Fresh Bucks program possible. Our strong $40,000 in fresh the Bellingham Farmers Market. track record of engaging in this topic helped build produce for local The expanded Fresh Bucks program will further a successful grant proposal. Last season, the increase access to fresh fruit and produce at the families using EBT Co-op’s Fresh Bucks match provided $40,000 in Co-op, Bellingham Farmers Markets, Ferndale fresh produce for local families using EBT. Farmers Market, and Twin Sisters Markets, for In the fall, the Co-op will be offering a cooking participants in the Supplemental Nutrition Assistance Program class based on the beautiful New York Times best-selling book Good (SNAP), also known as EBT or food stamps. Fresh Bucks will match and Cheap: Eat Well on $4/Day. Visit our website later in the summer the purchase amount of any EBT-eligible produce up to $10 per day for information and to register for this October 5 class. toward the purchase of fresh fruit and vegetables. In addition to Our co-op is stepping up as a national leader and demonstrating increasing access to fresh produce for SNAP recipients, the Fresh how a grocery store can engage in promoting fresh, local food Bucks program will also support and promote local farmers and the and increase access to healthy food. Thanks for identifying and products they offer. supporting Healthy Food Access as a key issue for our community If you receive SNAP benefits and are new to Fresh Bucks, simply and for everything you do to make the Co-op a working example of pick out some fresh fruit and vegetables in the produce department what a cooperative business can achieve.
AND EVEN BETTER
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97% sustainable seafood 97 percent of seafood sold at our stores met the requirements for Best or Good Alternative on the Monterey Bay Aquarium Seafood Watch list.
SUSTAINABILITY It’s What We Do Every Day at the Co-op BY MELISSA ELKINS, SUSTAINABILITY COORDINATOR
When it comes to sustainability, we're proud to be a community (and national!) leader.
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onnection to community is something that has always attracted people to Bellingham—we are lucky enough to live in one of the most beautiful places on Earth, in my opinion, and a vast number of us care deeply about our city for myriad reasons. The Co-op itself is a direct reflection of our community, as its values and business practices have always been shaped specifically by those who live and work in Whatcom County. To that end, sustainability isn’t something that requires any special consideration in our organization—it is so ingrained in our structure that we live those values every day. At the Co-op, local isn’t a buzzword, it’s an important part of the framework that makes us who we are. We have come to realize the value of sharing those practices, so we are proud to say that our third annual sustainability report was published in June for fiscal year 2015. It requires the collection of data that encompasses our entire scope of business—from labor practices to purchasing practices and from resource use to education. The collected data is compiled into an extensive report detailing our successes and areas for improvement.
Following are just a few highlights from 2015: • Cordata store became LEED certified in June 2015 • LED lighting was installed throughout the Cordata store and Downtown bakery cafe • We started purchasing Renewable Energy Certificates (RECs) to offset 100 percent of our electricity use organization wide in June 2015 • As a result, we were named as a member of the EPA Green Power Leadership Club, one of only about 400 businesses in the entire country • We eliminated plastic packaging from our deli counters in December 2015, which we expect will remove over 25,000 plastic containers from the local waste stream in 2016 • We joined the Domestic Fair Trade Association—currently, we are the only retail business in the DFTA north of Seattle. Read the complete report at www.communityfood.coop/learn/co-op-sustainability.
We track these numbers so we can work to improve. Every year we set the bar, then we work to raise it.
92%
31%
We diverted 92 percent of our total waste from the landfill.
Co-op staff use alternative transportation for 31 percent of their total commuting miles.
We carried 587 fairly traded items Co-op shoppers can feel good knowing that the people who work hard to produce these products are being treated fairly. Look for fair trade items in our grocery, wellness, and produce departments.
$30 million
14.3 percent
1,522 charges
After adding staff wages and local service contracts and applying the local multiplier effect, shopping at the Co-op kept more than $30 million circulating in our local economy in 2015.*
We focused even more on local and Washington state suppliers in 2015, purchasing a whopping 14.3 percent of our products from producers in our region.
Our electric car chargers at the Cordata store made 1,522 electric car charges— displacing 1,193 gallons of fuel. Look for electric car chargers at the Downtown store soon!
*To find more information about local spending multipliers search for “local economy� at sustainableconnections.org.
photo by Matt Curtis
VENDOR
SPOTLIGH T
BROAD LEAF FARM BY LAURA STEIGER, OUTREACH TEAM
If you’ve purchased fresh produce at the Co-op in the past 16 years or so, you’ve likely enjoyed some of the organic veggies grown by Dusty Williams of Broad Leaf Farm in Everson.
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usty has been selling his organic produce to the Co-op since answer: yes. It seemed a daunting task. “It looks overwhelming, but the turn of the century (yeah, we had one of those recently). you just need to start working, and before you know it you look up He began purchasing farmland back in 1987 and you’re at the end of the first row,” said Dusty. at a price that would make new startup farmers Dusty, or his staff, make deliveries to the weep for the more attainable land values Co-op three times per week to keep up with Dusty is passionate of bygone days. Luckily for those weeping demand and to keep the produce as fresh as about stewarding beginning farmers, Dusty has been making his possible. Some produce from Broad Leaf Farm farmland available, and sharing equipment and will be clearly labeled as such, but others may be his land and farm his invaluable expertise, for many years. labeled as “assorted Whatcom County growers,” He recently attained the enviable position of particularly kale and other greens that have head cider taster for Washington Hard Cider. In exchange for fixing rapidly increased in popularity. To keep up with the demand from up an outbuilding on the farm, the cider makers are using the space Co-op shoppers, many local, organic farms are now also growing to brew their tasty ciders. these crops. Additionally, two farms providing the Co-op are currently working In keeping with Dusty’s love of farming, and his passion to on the farmland —Spring Time Farm and Terra Verde Farm—and a continually care for and improve his land, he is growing chestnut Fairhaven College student is running a CSA for her senior project. trees to enhance the property and a winter rye cover crop, the Co-op shoppers will recognize several other alumni of the farmland: seeds of which are also harvested for sale. He is experimenting with Rabbit Field Farms, Backyard Beans and Grains, and Spring Frog bamboo to use for poles. The bamboo was particularly beautiful Farm at Holistic Homestead. with a dark burnished appearance that was so shiny it looked as if it Certified organic since 1996, the farm has an abundant diversity of had been varnished. In 2014, solar panels were installed on the farm crops including green and purple asparagus, snap peas, strawberries, and are now producing about one-quarter of the energy needs. napa cabbage, red and gold beets, lettuce, tomatoes, sweet and hot Luckily for all of us, Dusty has no plans to stop farming any time peppers, kale, chard, zucchini, onions, and garlic … lots of garlic. soon. “The years between 60 and 80 can be the best working years. As we looked out over the garlic field I asked Dusty if the garlic In your 20s and 30s is when you should be traveling and trying out scapes growing on each plant would need to be cut by hand. Short different things. When you get older is the time to stay put and work.”
A Fresh Approach to Grilling BY PAUL MANTHE, DOWNTOWN DELI COOK
A trio of summery sauces adds international flair and flavor to your grilling adventures.
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he fine warm evenings of summer are upon us, and the appeal of outdoor grilling is at its height here in the Fourth Corner. We are blessed with our longest period of sunshine from July through September, and many of us prefer to hold our get togethers and family picnics in this all too brief time.
To that end, I’m sharing a trio of useful sauces specifically for grilled foods, which feature locally available fresh herbs. These sauces pair well with a wide variety of foods, from vegetables to seafood and steaks to poultry. They successfully meld with wines, beers, kombucha, or soft drinks, and can stand up to summer cocktails with bravado.
First, a few qualifications are in order. These are not sauces which are meant to be grilled onto the food. These are sauces to accompany grilled food. The actual grilling should be accomplished with the minimal dressing, perhaps just a little oil and salt. That way the fresh flavors can complement one another without overwhelming.
Happy grilling!
CHIMICHURRI Argentina
PEBRE Chile 1/2 cup olive oil 1/4 cup sherry vinegar 2 cloves garlic 1/2 cup scallions or chives 1 medium bunch cilantro 2 serrano chiles salt, to taste
photos by Habiba Sial
Do any necessary trimming and mincing first, then simply puree the ingredients in a blender or food processor until a rough paste is achieved. Spoon this sauce over your already grilled items for a fresh peppery bite.
1 cup boiling water 2 cloves garlic 1/4 cup red wine vinegar 2 teaspoons salt 1 teaspoon black pepper 4 small sprigs fresh oregano 1 teaspoon red pepper flakes 1/2 cup olive oil 1 bunch parsley Stem and chop your herbs; peel and mince your garlic. Add all the ingredients, except for the water, to your food processor or blender. Pour in the water, allow to stand for five minutes, then blend. Allow this sauce to cool before using, which will also marry the flavors into a harmonious whole. In Argentina, this is commonly served with grilled beef, but you can put it on whatever you choose to marvelous effect.
SAUCE VERT France 2 tablespoons olive oil 2 cloves shallot 1 bunch parsley 1 sprig chervil 1 bunch chives 1 bunch tarragon 2 cloves garlic 1/4 cup lemon juice 1 tablespoon capers salt and pepper, to taste Make the appropriate preparations to your herbs, then combine in a blender or food processor and process until a loose paste is achieved. This is wonderful on lamb, amazing on eggplant, and with fish it has no equal.
THE CO-OP DELI BY ROBIN ELWOOD, DOWNTOWN DELI ASSISTANT MANAGER
build a masterpiece! craft a salad from fresh organic ingredients
Your Co-op deli makes it easy. Soup, salad bar, hot bar, or grab-n-go. Join us for a healthy breakfast, lunch, or dinner.
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We offer party platters, boxed lunches, deli salads (by the pound), and custom orders to-go! Order our delicious, healthy deli food to fuel your event or gathering. Always made from scratch in the Co-op kitchens. Menu at communityfood.coop.
Our deli never uses any ingredients from EWG’s Dirty DozenTM list, unless they are organic. The list ranks produce items with the highest levels of post-harvest pesticide residue. Learn more and see a comprehensive list at www.ewg.org, or pick up a Dirty 12/Clean 15 card in our stores.
kitchen managers reviewed the salad bar, hot bar, and deli case to assess the state of our non-GMO and organic ingredients. It turns out that our bar was already almost entirely organic. “We basically have the least-renowned organic salad bar in Bellingham,” Joe told me with a grin. Every fresh ingredient in the salad bar is organic and non-GMO certified. The few exceptions—black olives, housemade Breadfarm croutons, and mandarin orange slices—cannot be sourced as organic, but are the cleanest available product the kitchen staff can find. “That is something we’re very proud of,” Joe said. “What we serve is priced affordably, and we are dedicated to absolute
photos by Matt Curtis
Downtown Deli Assistant Manager Robin Elwood resupplies the salad bar fixin’s. The hot bar and salad bar are the same low price per pound, so you can mix and match the just-right amount of any items you desire for your perfect plate.
ne of the best parts of my job in early summer is watching the procession of the species. I don’t mean the parade in Downtown Bellingham, although that is awesome too. I’m talking about the procession of fresh produce boxes that makes its way into the Co-op kitchens every morning. In winter, many of those boxes come from places farther afield, such as California, Canada, and Mexico. But around this time of year, more and more of the boxes are direct from the hands of local farmers. When I ran into Joe Hill, assistant manager in the Downtown deli kitchen, I asked him what was new with the procession of produce. Recently, Joe and the other
OUR COMMITMENT TO YOU Behind the scenes and on the front line, our deli team is ready to serve you with friendly customer service and delicious food and smoothies made fresh daily with the highest-quality, organic and local ingredients available.
FRESH • ORGANIC • GMO FREE transparency of sources and ingredients.” butchering, and production standards. And, Along with the organic produce flooding intentionally make their workplace safe into the kitchen, Prepared and sustainable. Foods Manager Nick Barrett As Nick, Joe, and I finished gave me good news about talking, I heard the background the freshest, another change. Both the sound of a smoothie being Cordata and Downtown deli tastiest organic blended. The all-organic, designkitchens have committed to food in town your-own smoothie menu at a new supplier of organic all three Co-op locations has chicken—Smart Chicken—for been a hot seller. For example, all the deli food we make from scratch in more than 1,300 people bought a smoothie our kitchens. That includes the hot bar, at the Downtown store in March. As the salad bar, and the chicken dishes and salads weather heats up, we’re prepared to make in the deli cases. an absolutely ridiculous number of drinks. Founded in 1998 in the Midwest, Smart If you haven’t visited the Co-op Chicken strives to be an alternative to the deli, hot bar, salad bar, or organic race-to-the-bottom horror show that is smoothie and espresso bars lately, we American poultry production. Not only welcome you to stop by for the freshest, are they certified organic, they are also tastiest organic food in town made right committed to verifiable humane raising, here in the Co-op kitchens!
Staff pick HOUSEMADE Tropi-kale Smoothie WITH A SHOT OF WHEATGRASS “I’m on the go all day in the kitchen. The Tropi-kale smoothie with a shot of wheatgrass tastes amazing and keeps me healthy and energized every day!”
order your favorite! nts Choose your ingredie ch to create a sandwi that satisfies
Bringing you the Best All chicken used in the Co-op deli is certified organic and certified humane. Smart Chicken is the only chicken manufacturer in the U.S. to maintain both USDA Certified Organic and Humane Farm Animal Care Association Certified Humane status. Learn more about Smart Chicken at www.cafetecumseh.com/SmartChicken.
Made-to-order or grab-n-go, all of our deli sandwiches are made fresh throughout the day. The Co-op bakery café and Cordata store also have pressed-to-order paninis.
Kurt Stauber Cordata Deli Kitchen
Healthy Connections
Classes
SUMMER CLASSES 2016 The Co-op offers cooking, nutrition, and wellness classes throughout the year at the Downtown Co-op Connections Building and the Cordata store. Cooking classes feature local organic ingredients whenever possible. Since 2009, the Co-op has partnered with Whatcom Community College on food and wine classes.
Bastille Day Celebration
Tasty Summer Fish
Vive la France! Celebrate Bastille Day in style. Karina opens with a trio of tartines—tapenade, garden tomato and basil, and melted brie—followed by a lush bisque de crevettes (shrimp bisque), and a Pacific Northwest version of salade Niçoise featuring white wine poached salmon. The evening closes with a glistening raspberry tart.
Local Registered Dietitian Nutritionist Selva Wohlgemuth prepares halibut ceviche, roasted miso and honey black cod, and zesty rock fish tacos, while highlighting the health and environmental benefits of local and sustainable seafood. Fuel your body and expand your nutritional knowledge as you enjoy tasty bites of these easyto-prepare seafood recipes.
with Karina Davidson Thursday, July 14, 6:30–9 pm
Bountiful Berries!
with Karina Davidson Thursday, July 7, 6:30–9 pm Celebrate the berry bounty of the Pacific Northwest with versatile recipes that let you mix and match your fruits. We will make a classic strawberryrhubarb pie with a lattice crust, a blueberry glacé tart, raspberry polenta cake, and a blackberry crumble (with gluten-free alternate recipe provided). A bonus recipe for perfectly simple blueberry muffins will be included.
Downtown • reg at WCC • $39
Pakistani Cuisine
with Azma Khan Tuesday, July 12, 6:30–9 pm Azma Khan offers a menu of favorite Pakistani dishes. Enjoy murgh cholay (curried chicken with garbanzos), vegetable pulao, dal massor (red lentils), and mango lassi.
Downtown • reg at WCC • $39
Summer Main Course Salads with Cindy McKinney Wednesday, July 13, 6:30–9 pm
Cindy McKinney demonstrates the creation of five salads, each worthy of main course status. We’ll enjoy curried chicken salad with yogurt lime dressing, avocado and shrimp salad with zesty lemon dressing, tortellini salad with creamy pesto dressing, Northwest Caesar salad with kale chickpeas and smoked salmon, and insalata rustica—suitable as a pizza topping—with arugula, prosciutto, pine nuts, and grapes.
Downtown • reg at WCC • $45
Downtown • reg at WCC • $59 •
Luscious Lemons!
with Cindy McKinney Wednesday, July 20, 6:30–9 pm Lemon is a quintessential flavor of summer—lending a bright refreshing quality to the recipes that feature it. Cindy McKinney creates a lemon-rich menu of chicken picatta with capers and lemon, lemon and chive risotto, and orzo salad with roasted vegetables in a lemon vinaigrette. To round out the meal, Cindy will make a lemon tart with berry topping, lemon and rosemary cookies, and strawberry lemonade.
Downtown • reg at WCC • $39
Eat Your Weeds!
with Terri Wilde Thursday, July 21, 6:30—8 pm Many plants often considered weeds are both nutritious and delicious, and some, like purslane—which contains more omega 3 fatty acids than any other leafy vegetable—could even be considered “superfoods.” In this class, we will identify local edible weeds and learn recipes for preparing these common garden weeds that add variety to our diet without putting agricultural strain on the planet. Samples will be provided. Terri Wilde is an organic farm worker, forager, and wild-foods educator.
with Selva Wohlgemuth, RDN Monday, July 25, 6:30–9 pm
Downtown • reg at CO-OP • $35 •
East Indian Vegetarian Burrito Bar
with Balabhadra Tuesday, July 26, 6:30–9 pm Balabhadra offers an exciting concept in fusion cuisine—the East Indian burrito! Fillings and fixings include savory chickpeas in tangy tomato
sauce, curried greens and eggplant, dry coconut chutney, fresh pineapple and raisin chutney, banana and pomegranate salad, and more. A buffet-style burrito bar will allow students to customize their creations. Other than one chutney that contains yogurt, all food is vegan.
Downtown • reg at WCC • $35
Canning 101
with Susy Hymas Three Tuesdays: August 9, 16 and 23; 6:30–8 pm Learn how to stretch your food dollars and enjoy seasonal flavors all year long in this three-session demonstration class. 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. Instructor Susy Hymas has been a Certified Master Food Preserver for over 15 years.
Downtown • reg at WCC • $59
www.communityfood.coop check our website for more classes vegan
vegetarian
gluten free
hands on
Downtown = Co-op Connections building, 405 E Holly St, Bellingham Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham reg at CO-OP = register online at www.communityfood.coop reg at WCC = register at 360-383-3200 or www.whatcomcommunityed.com = wine, beer, or non-alcoholic beverage included in course fee Please do not wear strong fragrances to class. Contact Kevin Murphy at 360-734-8158, ext. 313, or kevinm@communityfood.coop.
Co-op
join us for Summer Harvest Day !
learn taste explore
Downtown • reg at CO-OP • $10 community | education | sustainability
saturday july 30th 10am to 5pm
free admission please leave dogs at home open wednesday–saturday 10-5, sunday 11-4 6906 goodwin road, everson | (360) 966-5859
www.cloudmountainfarmcenter.org
Kids can cook! cooking classes for kids ages 7 to 13 WITH
Annalee Dunn
Pastry Power!
Summer Specialties
Eat Local!
Explore the fun of making pastries, both savory and sweet. On Monday, we’ll make summer tomato and herb pesto tarts, savory curried vegetable hand pies, and cheesy star “crackers.” On Thursday, we’ll make fresh berry turnovers, Napoleons with pastry cream, and chocolate nut-butter twists. You’ll have samples to share, and recipes to explore in your own kitchen.
Super sauces and ice cold drinks! We will make a finger-licking BBQ sauce, a fresh herb lemon sauce to add zest to any dish, honey mustard dipping sauce for meats and veggies, and a sweet berry sauce to use over ice cream or any other summer dessert. In the beverage department, we will make infused fizzes, creative lemonades, and some frozen smoothies to keep us cool, happy, and healthy.
Celebrate the joys and flavors of locally grown produce! We will make chicken tacos, fresh fruit shortcakes, cold summer soup, vegetable kebabs, and funny face salads with our own homemade salad dressings—all featuring the bounty of local farms and gardens. Learn basic cooking techniques as we experience Whatcom County’s wealth of culinary delights.
Monday, July 11 & Thursday, July 14 noon–2 pm
Monday, July 18 & Thursday, July 21 noon–2 pm
Monday, July 25 & Thursday, July 28 noon–2 pm
Class location: Co-op Connections building, 405 E. Holly Street $50 for each two-day session; $150 for all three sessions Register at: 360-383-3200 or whatcomcommunityed.com
Hey Co-op Kids, Have you ever wondered what happens on a farm? Well, now you can ask a farmer and find out! Do farmers really wake up before sunrise every day? Who takes care of all the animals when the farmer goes on vacation? Is it fun riding around on a tractor? What happens to the animal poop?
ASK A FARMER
Submit your question in the play area at either store. We’ll send your question to a local farmer and post the answers in our stores, so we can all learn more about farm life!
We Can Win Because We Have You!
BY DIANA MEEKS, SUSTAINABLE CONNECTIONS COMMUNICATIONS & PROGRAM ASSISTANT
We're neck and neck! Sign up and help Bellingham win the Energy Prize and $5 million.
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he Georgetown University Energy Prize competition is starting good—but we’ve got one thing that makes us better. We have you. to heat up. Over 50 cities across the country are competing to Bellingham has a community with heart and soul and endless see who can best engage residents and save the most energy, with commitment. We have engaged residents who show up and the winning city taking home a $5 million prize. Washington is doing help spread the word. We’ve won many victories, and even just an amazing job, as there are a number of local cities six months into the community launch of the that hold rankings in the top 10! Recently though, Bellingham Energy Prize Campaign, we are taking in a surprising twist—Bellingham and Bellevue have the challenge by storm. In the first three months we are taking been tied and an official Mayoral challenge has been alone we had 700 individuals sign up, and dozens the challenge decreed. and dozens of homes install solar through the Normally, it would be easy to say that Solarize Whatcom Campaign. There is no doubt by storm Bellingham and Bellevue don’t have much in we can keep this momentum up and continue common, but when it comes to energy efficiency we to move toward first place, and toward a future might just be the perfect rivals. It’s clear that rivalry indicates one where our actions and homes save energy, reduce pollution, and party trying to win over the other, but it also signifies something or contribute to the well-being of this wonderful place we call home. someone that is as good or almost as good as its competitor. Join in the effort to continue to make Bellingham a green and Last year a national real estate firm ranked Bellevue’s livable city (and beat Bellevue!), reduce your utility bills and carbon downtown as having one of the greenest residential footprint, and help us bring home the $5 million. Simply follow neighborhoods; this year our Governor proclaimed Bellingham as these three easy steps: the Washington solar community. Both cities are working toward 1. Go to bellinghamenergyprize.org. a total retrofitting of energy-efficient street lights. Millions have 2. Visit the Energy Center to create an account and get started. and will go toward assessing and upgrading municipal buildings and 3. Share our story and success with one person who hasn’t properties. Bellingham has Kilowatt Kitty; Bellevue, the Carbon heard about the Bellingham Energy Prize. Yeti. In many ways we are neck and neck, Bellevue is almost as Go team Kilowatt Kitty!
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photo by Matt Curtis, styling by Habiba Sial
Mike Long (right) is bringing new ideas to the farm: planning to extend the growing season, add more bunched and packaged herbs, and add a new line of dried culinary and medicinal herbs. Brent Harrison (left) will continue to offer guidance and a veteran presence as the farm takes a leap in size and scale. BY JEAN ROGERS, FARM FUND ADMINISTRATOR
The Growing Garden is preparing to continue its impressive legacy by combining a solidly established farm with the innovative ideas of a young farmer, backed by the Co-op Farm Fund and the community.
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f you’ve ever brought home fresh, local basil, dill, mint, and other Mike and his wife Molly recently purchased a 5-acre farm that is herbs from the Co-op’s produce department, you know why the certified organic as a second site for the Growing Garden. The Next Growing Garden, one of the longest-operating Step grant will be put to use at both sites to add a organic farms in Whatcom County, is also one greenhouse, upgrade the existing packing shed in of the most beloved. Owner Brent Harrison— preparation for the next 20 to 30 years, and to build pivotal in local, organic market development for a new, USDA-certified packing facility. A cooler and the Co-op Farm over 30 years—has been supplying the Co-op possibly a solar dryer are also in the plans. Fund Next Step with herbs, tomatoes, and veggies since 1983. Mike has observed an increased demand Receiving a Next Step grant from the Co-op grant couldn’t have over the last decade for herbs, tomatoes, and Farm Fund couldn’t have arrived at a better arrived at a better cucumbers. “We just need to zero in and boost time for the future of the farm, as Brent is our production a bit so we can meet those time for the farm turning over the business to young farmer Mike demands,” he said. Adding dried herbs is a way Long, who has been managing the farm for the the farm can create a market for something they last six years. already have a lot of—herbs that need to get cut Listening to Brent and Mike talk together, as back anyway will now be marketable. they surveyed the existing greenhouses and fields, it’s obvious that Both Brent and Mike see the Next Step Project boosting the there is a strong thread of continuity in their values and approach vitality of small local farms. Brent stressed the need for farms to scale to the land. Brent said, “Michael can keep the farm alive. It’s a lot of up gradually, “I think this thing’s fabulous for the local producers and work and you get compensated, but not to the level of a lot of other some of those may jump to a larger scale. But first it’s designed to occupations. You have to value the lifestyle, a lot, and then you’re pick up the small producer to be an efficient local producer, and well rewarded.” Mike agreed, “Just being able to come and hang out that’s a big step.” with plants and bees and really cool farmer owners that got me into What we can be sure of is that we can look forward to all the this, it’s like I’m just in my dream spot. Brent had the energy to build wonderful produce we’ve been accustomed to from the Growing all this from scratch. I couldn’t get to this level of trying new things if Garden, and an exciting array of delicious and healthful new products it weren’t for a really core, solid foundation.” as the farm continues its journey as a mainstay of local organic farming.
photo by Habiba Sial
GROWING GARDEN
IN SUPPORT OF
Our Local Community photo courtesy of Sean Humphrey House, photo by Habiba Sial
BY ADRIENNE RENZ, OUTREACH MANAGER
Thank you for joining us in supporting local farms, nonprofits, arts, music, and community organizations.
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“I want to thank you for the donation from the CSD partnership! We are thrilled to have been selected to participate this year. It provides such great exposure for Sean Humphrey House. Your kindness means so much to all of us. Every bit of support we receive has a positive impact on the daily lives of our residents. Many thanks again from the residents, volunteer, Board of Directors and staff at SHH. Your thoughtfulness greatly adds to our residents’ lives.” –Jeanette Campagna, Sean Humphrey House Program Coordinator.
n alignment with the seventh co-operative principle—Concern for the Community—the Co-op makes community giving part of its annual budget. But when preparing to write about the Co-op’s community giving it was not as easy as pulling up a spreadsheet and writing down a line total, because the intention of Concern for the Community is woven into many of our projects. In our recent strategic planning process we clearly heard from you, our community, that local food system development, healthy food access, and community engagement are core issues you would like your Co-op to take action on. With this in mind, I carefully consider each request and opportunity to support our community to ensure we are responsibly stewarding funds to meet these goals. A few projects that exemplify this are the Farm Fund, The Real Food Show, and Community Shopping Days. The Farm Fund recently distributed $25,000 in Next Step grants Frank and Beans—the colorful characters of The Real Food Show—are played by Jason Quick and Della Plaster (also a co-writer) of the Bellingham Circus Guild. The to six farms. The Next Step Project is an innovative new venture show utilizes comedy, juggling, and other circus skills to inspire positive change in of the Community Food Co-op Farm Fund, pairing grants with the attitudes and behavior of elementary school kids. low-interest loans to support local farmers in expanding their farms to serve the wholesale market. The Next Step Project is designed to In addition to giving back $103,000 in donations, grants, and help farms reach a financially sustainable scale, and to increase the sponsorships, the Co-op also offers member-owner use of the quantity of organic and sustainably grown food in Whatcom County. community rooms at both of our stores, The Real Food Show is entering its third year by donation, for a wide variety of purposes and offering 10 free shows a year to Whatcom too numerous to detail. The rooms totaled County elementary schools. The shows are choosing to spend approximately 1,837 hours of community use a hit and “Frank & Beans” have begun visiting your valuable food in 2015. elementary schools in other co-op towns And what about all of you? In 2015, to share the fun of eating real food to fuel a dollars at the Co-op Co-op member-owners and shoppers not only healthy body. is what makes all of chose to shop at the Co-op knowing that your The Member Affairs Committee (MAC), which this possible purchases benefit the community, but you also any Co-op member can join, awards 12 Community generously donated more than $20,261 at the Shopping Days annually. July 1 marks the release register in support of your community. of our Community Shopping Day applications for Thank you for joining us in supporting local farms, nonprofits, 2017 awards. If you know of a worthy organization, encourage them arts, music, and community organizations. to visit the Co-op website and consider applying to be a CSD recipient. Choosing to spend your valuable food dollars at the Co-op is MAC takes this grant funding selection seriously and reviews, what makes all of this possible. Thank you for fostering the Concern discusses, and votes on each applicant to ensure that we have new for Community principle that is a foundation of our Co-op business organizations represented across diverse areas of our community and a vibrant and strong piece of the Community Food Co-op. every year. Applications are due by September 1.
member-Owner
% 5 COUPON Appreciation
OFF
the more you spend, the more you save
when you spend up to $74.99
10%
15%
when you spend $75–$149.99
when you spend $150 and up
OFF
OFF
Valid July 1–31. The next volume discount Owner Appreciation Coupon will be offered in October. Must present coupon to receive discount. Limited to one coupon per owner. Must be presented at time of purchase to receive discount. May not be combined with other coupons or discounts or be applied to special orders. Valid only for Co-op member-owners.
UPCOMING Flash Sale a co-op owner benefit!
Flash Sales
s organic seedle
s
waterm elon
2pe9¢ r lb
while supplies
last
AT THE CO-OP Harness Your FLASH SALE Super Powers for Super Savings at Your Super Co-op
sunday, july 3
flash sale GET CONNECTED
a co-op owner benefit!
e v a S &
AT YOUR CO-OP WITH Sign up at communityfood.coop.
click, sign up, & save!
(facing page) by Laura Steiger, photo by Habiba Sial
There are many reasons people join the Co-op, like knowing your shopping dollars support local farms and businesses, sound buying practices, and community giving; and saving money with special orders, dividends, and the member-owner appreciation coupon (above). Now there is one more reason to love your Co-op membership—Flash Sales! On January 31, we hosted our first Flash Sale featuring organic navel oranges at 49¢/pound. To say the response was enthusiastic would be a massive understatement. Since that initial success, Flash Sales have quickly become a not-to-be-missed event for Co-op member-owners. And it is easy to see why! Co-op member-owners have saved a total of $22,615.77 on our first 11 Flash Sales that featured bulk nuts, strawberries, bacon, CBD oil, olive oil, lemonade, a variety of grocery items, and the epic Cinco de Mango Flash Sale. Bottom line: when we get a great deal on an item, we pass the savings along to our member-owners. We often don’t have much advance notice of these deals. The best way to ensure you don’t miss out on Flash Sale savings is to sign up for our e-newsletter and to regularly check our social media channels on Facebook, Instagram, and Twitter. See you at the next not-to-be-missed Co-op Flash Sale!
RECHARGE TRACE MINERALS ENDURE LIQUID Performance electrolyte. More energy, better hydration, reduced muscle cramps. $4.99/1 oz (reg. $6.99) $16.99/4 oz (reg. $22.49) On sale through August 2.
GRAB IT & GO CO-OP DELI CASHEW CHICKEN SALAD Always made with Organic Smart Chicken (like all our deli food)! $11.99/pound
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SUMMER ESSENTIALS
NO JITTERS RUNA CLEAN ENERGY DRINKS
Guayusa—clean energy with antioxidants and other healthy stuff. $2.19/14 oz bottle $2.69/12 oz can
FILL 'ER UP MANGIA! BELLINGHAM PASTA CO. Fresh, fast, tasty. Add veggies and dinner is ready! $5.99/14 oz
CO-OP TUMBLERS
Porcelain, double walled. For hot or cold beverages. $13.95 each