COUPON INSIDE!
In Season SUMMER 2018
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JULY
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JULY
National Ice Cream Day
JULY
Downtown Market Walk See back cover.
Apply for a 2018 SEED: Community Shopping Day Application on our website. Deadline September 1.
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21
JULY
Independence Day
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JULY
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JULY
CO-OP BAKERY CAFÉ
SEED: Community Shopping Day for Brigid Collins Family Support Center
JULY
National Fried Chicken Day
Two percent of today’s combined sales will be donated. Stock up and support the good work of Brigid Collins!
ESPRESS-YO-SELF!
Co-op Bakery Café Open Mic Join us to play a tune, share a song, or just to listen.
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 – 7 pm
In Season, Summer 2018
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. Cover photo by contributing author Alissa Segersten.
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AUGUST
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National S’mores Day
AUGUST
CO-OP BAKERY CAFÉ
SEED: Community Shopping Day for Whatcom Food Network
Bellingham Bells Fun Day Sunday The Co-op is giving away 400 free tickets! First-come, first-served. Arrive early. Gates open 2 pm, first pitch 3 pm. Bounce house, face painters, and Frank and Beans of The Real Food Show teach circus skills.
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ESPRESS-YO-SELF!
Co-op Bakery Café Open Mic
Two percent of today’s combined sales will be donated. Stock up and support Whatcom Food Network!
Join us to play a tune, share a song, or just to listen.
AUGUST
Sneak Some Zucchini on Your Neighbor’s Porch Day
september
2
SEPTEMBER
6th Annual Hootenanny Hootenanny to Benefit the Community Food Co-op’s Farm Fund at Boundary Bay Brewery Beer Garden 6–9:30 pm • $5 to $20 donation All ages, everyone welcome.
No Dividend Declared for 2017 BY JON EDHOLM, CO-OP FINANCE MANAGER
The Co-op did not generate a surplus (profit) for the fiscal year ended December 30, 2017. That means there will not be a dividend this year. Based on first quarter sales in 2018, we are optimistic about the Co-op’s fiscal performance this year. For a deeper understanding of the Co-op’s dividend system, read the story published in the June 2018 issue of the Co-op News, which is available on our website. We appreciate your ongoing support as we continue to work hard to serve you—our member-owners.
• Square dance with caller John Hatten and live foot-stompin’ music by an ensemble of Bellingham’s best old-timey musicians • Farmer awards and Eat Local Month kick-off • Photo booth fun with a real farm tractor • Raffle for local treasures • Dance to Sky Colony • Eat and drink local goods (available by purchase)
photo by Matt Curtis
Natalie Lord (left), volunteer coordinator, and Laura Ward, partnership coordinator, of the NW Straits Chapter of Surfrider Foundation share information about the organization's Ocean Friendly Restaurant campaign with Co-op Bakery Cafe customers.
Goodbye Plastic Straws, Hello Paper Straws!
ALL THREE CO-OP LOCATIONS ARE NOW CERTIFIED OCEAN FRIENDLY RESTAURANTS BY MELISSA ELKINS, SUSTAINABILITY PROGRAM COORDINATOR
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t the Community Food Co-op, sustainability isn’t something that requires any special consideration—it is so ingrained in our structure that we live those values every day. That’s one of the reasons why it was a no-brainer to join the Ocean Friendly Restaurant program through our local chapter of the Surfrider Foundation. The Surfrider Foundation launched the Ocean Friendly Restaurants program as a grassroots business approach to reducing plastic pollution and emphasizing other practices that protect our oceans such as energy efficiency, sustainable seafood, and minimized water use. To become an Ocean Friendly Restaurant, restaurants must meet four basic criteria and then select at least three additional criteria in order to qualify. Due to our standard practices, we were easily able to meet all the program criteria and took it one step further: on May 26 we eliminated single-use plastic and compostable plastic straws from our delis! We now only supply paper straws upon request, and we found some really great reusable straws for customers to purchase as well (see “5 summer essentials” on the inside back cover). The move away from single-use plastic straws is sweeping across the country and globally. An estimated 500 million straws are used daily in the United States with an average use of only 20 minutes.
End to end, they could circle the planet more than two-and-a-half times a day. Sadly, many of those straws will end up polluting our waterfronts and oceans.
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on May 26 we eliminated single-use plastic and compostable straws from our delis
So, we decided to catch the wave with Surfrider and eliminate single-use plastic and compostable straws from our cooperative. Along with all three Co-op locations, Aslan Brewing Company, Culture Café at Kombucha Town, Brandywine Kitchen, and Wild Whisper Café and Bistro in the Public Market are also Ocean Friendly Restaurant certified. We encourage you to also catch the wave and ask for no straws in your beverage, or request your favorite restaurant to make the switch to paper straws. LEARN MORE at surfrider.org /programs/ocean-friendly-restaurants and thelastplasticstraw.org.
ING •
SH REFRE
• HFUL T L A E H
TASTY
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16-OUNCE BOWL
WHAT’S IN YOUR AÇAI BOWL? • blended frozen organic açai • organic banana slices • gluten-free honey oat granola • a drizzle of organic honey
WHY AÇAI? It provides phytochemicals, antioxidants, protein, and omega fatty acids. It has a low glycemic index and all nine essential amino acids!
WHERE CAN YOU GET AN AÇAI BOWL? Enjoy this healthy refeshing snack on the Co-op Bakery Café's sunny patio.
Sandwich Magic
CO-OP DELI + AVENUE BREAD = A MATCH MADE IN SANDWICH HEAVEN BY AYESHA WISE, DOWNTOWN KITCHEN ASSISTANT MANAGER
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s you may have noticed, the Co-op is sporting some new grab-and-go sandwiches. We started producing them late last year and I am excited to present our new partnership with Avenue Bread Bakery, which is taking our sandwiches to an even higher level of deliciousness. The new sandwich options include the Rueben, Cubano, Banh Mi, our daily breakfast English muffins, and the newest release, a vegan chickpea salad sandwich. The Co-op takes pride in partnering with local businesses, and so does Robin Shrestha, wholesale manager at Avenue Bread. “My favorite part of working at Avenue Bread is being part of the Bellingham community and providing fresh bread every day to everybody in the community. I love the fact that we sell our bread to grocery stores, restaurants, the
university, and the hospital, and at the end of the day we also provide bread to the food bank, the Lighthouse Mission, and other local charities.
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taking our sandwiches to an even higher level of deliciousness
“I was introduced to Avenue Bread when I got some of their bread through the Bellingham Food Bank for few months during a rough time in my life, and I am very appreciative of the owners, Wendy and John, for everything they do for the community. “We are also very proud of launching our new line of Avenue Craft bread, so
we can promote local farmers and local businesses. Avenue Craft is made entirely with flour from Cairnspring Mills, which is buying and milling local grain, and Fairhaven Organic Flour Mill, both located in Burlington,” said Robin. The bakery also sources ingredients from Skagit Valley Malting, and Barbie’s Berries and Dairy Distributing, both in Bellingham. As for sustainability, nothing goes to waste. Avenue donates all day-old loaves from grocery stores to local charities, they compost and recycle pretty much everything (including plastic wraps), and all of their packaging is recyclable. Our new partnership with Avenue Bread Bakery just goes to show that everything is better (and in this case, tastier) when we work with our friends!
ciabatta photo courtesy of Avenue Bread
Our Banh Mi and Cubano are both built on Avenue Bread’s ciabatta; a white-flour, Italian-style bread with a spongy consistency similar to French baguettes.
Our newest sandwich, just released in late June, is the Vegan Chickpea Salad sandwich on Avenue’s 8-inch sub. It comes with coarsely chopped garbanzo bean salad that includes celery, carrots, and just the right touch of spice to add a slight bite, and is topped off with tomatoes and crisp lettuce.
photos by Matt Curtis
The vegetarian Banh Mi is served with in-house sriracha vegenaise and cilantro chutney, complemented by sweet chili tofu, tomatoes, lettuce, and housemade Banh Mi vegetables that have been marinated for at least 24 hours in a rice vinegar mixture.
Our Pastrami Rueben comes on Avenue’s Deli Rye made with Fairhaven Organic Flour Mill’s organic rye flour. The sandwich comes stacked with Double L Ranch Meats Beef Pastrami, Bubbies Sauerkraut, our housemade Reuben dressing, and sliced Swiss cheese.
The Co-op Cubano comes with yellow mustard, Beeler’s Pure Pork Sliced Ham, dill pickles, and housemade pulled pork, all topped with Swiss cheese. Grab one of these tasty sandwiches to grill at home (if you can wait that long to eat it)!
Last but not least, we also switched to using Avenue’s English muffins on all of our breakfast sandwiches, which you can find on the hot bar every morning from 7:30 to 11 am, or anytime in the Co-op bakery café grab-and-go where your barista will gladly heat it up for you on the panini press.
Local Vendor Profile
Lopez Island Creamery I
ce cream is a popular item at the Co-op year-round; but in summer, ice cream achieves peak popularity. Luckily for us, we have an abundance of delicious local ice cream to satisfy our summer cravings for a refreshing frozen treat. Among local favorites is Lopez Island Creamery. I chatted with Alex Thieman, the owner of Lopez Island Creamery since 2011, to learn more about the creation of this indescribably delicious ice cream. The business was founded over 24 years ago on Lopez Island by two women who started making ice cream in a tiny kitchen and sharing their flavor experiments with fellow islanders in exchange for feedback. Eventually, the island-approved
flavors made their way into local stores, restaurants, and events around the San Juan Islands. Since then, the business has relocated to Anacortes and expanded into marketplaces across Washington, Oregon, and Alaska. What accounts for the expansion of Lopez Island Creamery? There are many factors, but one important distinction is that Lopez is one of only a few small ice cream producers licensed as a dairy. Alex explained that most ice cream companies buy pre-made bagged ice cream mix as a base for their ice cream. Not at Lopez. Their process starts with fresh local cream, which allows for rigorous quality control from start to finish.
Knowing where your ingredients come from and knowing the people who produce them is another aspect of quality control, so Lopez Island Creamery seeks out trusted local suppliers. Co-op shoppers may be familiar with one of their favorite local suppliers, because it is also one of our favorites. “We are very proud to call Bow Hill Blueberries a partner,” said Alex. “Susan and Harley run a 70-year-old farm that specializes in heirloom blueberries and have worked tirelessly to transition their soil and plants to create wonderful organic blueberries. We also use coffee from Fidalgo Coffee Roasters in Burlington, egg yolks from Everett, and dairy from Lynden.”
this page: photo by Matt Curtis, styling by Habiba Sial
BY LAURA STEIGER, OUTREACH TEAM
Lopez ice cream is designated as super premium. “Super premium ice cream is more dense and higher in butterfat,” explained Alex. “That, however, is just a small part of what makes our ice cream special. We also use only the best ingredients we can find including real berries, pure vanilla extract, and highquality cocoa powder, while avoiding artificial flavorings and colors.”
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this page: photos by Andrew Sternard
founded over 24 years ago on Lopez Island by two women who started making ice cream in a tiny kitchen
Five years ago Lopez was producing about 400 gallons of ice cream per week. Currently, during the summer months production is close to 3,500 gallons per week. Despite the company’s growth, it is committed to same process as when the company first started over 24 years ago using small-batch freezers that make only 10 gallons at a time. “This process allows us to add in ingredients by hand and keep a close eye on each batch that comes out. A commitment to producing a locally sourced, all natural, handmade ice cream is still our highest priority,” said Alex. I wondered how they could produce so much ice cream in batches of only 10 gallons at a time. The answer: they have three freezers that produce a batch every 10 minutes. “We keep our freezers very busy,” said Alex. At peak season, Lopez Island Creamery employs 20 people to keep those freezers running smoothly. “I have the great privilege of working with a wonderful group of people, all of whom can somehow still have fun on the busiest of days. Each day is new and different and we work together to figure out how to overcome the hurdles together,” Alex said of his staff. The business is committed to supporting its local community and donates “tons of
Production Manager Marcus Lum (top left) and Anna Jenny fill, lid, and bag a batch of Decidedly Chocolate ice cream. Lopez Island Ice Cream has always been handcrafted, 10 gallons at a time, to allow the ice cream makers to add ingredients by hand and keep a close eye on each batch.
ice cream” to everything from local PTAs to food banks, said Alex. Co-op shoppers can support Lopez’s current donation campaign by purchasing Brad & John Berry Bourbon Ice Cream, named for the local 92.9 KISM morning radio show hosts. A portion of proceeds from the sale of the Brad & John flavor will be donated to food banks in Bellingham and Anacortes. Lastly, Alex wanted to share his appreciation for you.
“We can't thank our customers enough. Whatcom and Skagit residents understand how important it is to buy local, because so many of us are connected to a small business. Institutions like the Community Food Co-op have played such a big role in our business by believing in our product and giving us the opportunity to share it with their members and customers.” Take home a pint and taste the Lopez Island Creamery difference that comes from handmade, small-batch ice cream crafted with care and quality ingredients. Learn more at lopezislandcreamery.com.
Fire up the Grill FOR DELICIOUS DINNERS WITH EASE BY NICK BARRETT, PREPARED FOODS MANAGER, AND JOSHUA JACKSON, MERCHANDISING MANAGER
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he Co-op meat department’s new ready-to-go fixings make it easier than ever to get a healthy, hearty, and irresistibly delicious dinner on the table! There’s no skimping on ingredients in these tasty entrees. Everything is made in accordance with the meat department’s quality guarantee using favorite cuts from Organic Smart Chicken, Oregon Country Beef, and Beeler’s Pure Pork. In addition, we’ve partnered with local favorite Spice Hut to amp up the flavor with their fresh, authentic (and mostly organic) spice blends, and we use the best organic produce in our kabobs.
SPICED DRUMSTICKS • $5.99/pound Our take on Buffalo-style hot wings. These dry-rubbed drumsticks pair well with celery sticks and blue cheese. Great for parties and summer cookouts. MOROCCAN CHICKEN KABOB • $8.99/pound Spice Hut’s perfectly balanced Organic Moroccan Blend on boneless, skinless chicken breast with red peppers, red onions, and zucchini. Serve with a simple salad and naan. Enjoy the kabobs with a squeeze of lemon and a garlicky yogurt sauce. CHIMICHURRI CHICKEN • $11.99/pound Boneless, skinless breast steeped in a bright and fresh Argentinian marinade featuring a garlicky red wine vinegar base. Pairs well with Co-op Deli Black Bean Quinoa Salad, tortilla chips with guacamole, and grilled peppers and onions.
MEMPHIS BBQ PORK CHOP • $8.99/pound MEMPHIS BBQ CHICKEN • $5.99/pound Our Memphis BBQ is flavored with Spice Hut’s classic dry-rub with a cayenne and paprika kick. Pairs well with baked potatoes, corn on the cob, and Co-op Deli Potato Salad.
BULGOGI BEEF • $12.99/pound A Korean barbecue staple. Top sirloin marinated in a tamari, ginger and orange base. Great on a salad or in a lettuce wrap with rice, green onion, sesame seeds, and shredded carrots. Pairs perfectly with kimchi and gochujang (Korean chili paste).
Fresh Summer Blueberries BY ALISSA SEGERSTEN, CONTRIBUTING AUTHOR
Eat your fill—and make sure to save some for use all year long! ow lucky we are to live in blueberry country—trips up to Mount Baker yield handfuls of tiny alpine blueberries each with a profound flavor punch, while our local food markets bring baskets overflowing with large, sweet, locally grown berries. Additionally, growing your own backyard blueberries is easy! Check local nurseries in either the spring or fall (the best times to plant berry bushes) and find a sunny location in your yard. They take little to no effort to grow. I love walking outside my back door on a sunny summer morning to pick handful after handful of sweet summer blueberries. For those wanting to invest some time and energy, you can take a trip out to the county where u-pick blueberry farms abound. Every summer I take my
five children out to some of our favorite organic berry farms for two reasons: to fill up our second freezer with numerous pounds of health-promoting goodness that we can utilize all year long, and so they can develop an intimate connection with their food by learning where and how it grows.
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baskets overflowing with large, sweet, locally grown berries
Luckily, blueberries at peak season are easy to harvest. We literally pick bucketfuls in a matter of hours. One trip to the berry patch usually gives us 60 to 80 pounds of blueberries!
No time for u-pick? No problem. You can purchase local and organic blueberries from the Co-op produce departments. What can you do with all of the fresh blueberries that summertime in the Pacific Northwest provides? Here are some ideas: • Make blueberry popsicles by blending fresh berries with orange juice (or use the recipe at right) and freezing the mixture into popsicle molds. • Freeze the berries in large containers to use throughout the year. • Eat as many as you can every day while they are in season. You really can’t eat too many. • Make blueberry jam. I use Pomona Pectin (available at the Co-op) to make a lowsugar or honey-sweetened jam. Then I can the jam in a boiling water bath and keep in my pantry so my children can use it throughout the year. • Add the blueberries to salads, on top of ice cream, or in smoothies. • Make blueberry crisps, muffins, or pancakes. I even have a recipe on my website for blueberry pancake syrup! Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University and is currently working on a master’s degree in Nutrition and Functional Medicine. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet. Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Learn more at nourishingmeals.com.
photos by Alissa Segersten
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Blueberry-Orange-Coconut Swirl Popsicles BY ALISSA SEGERSTEN, CONTRIBUTING AUTHOR
I like to make a few batches of these just after we go blueberry picking. Making popsicles with freshly picked fruit is an effective way to help preserve the harvest! Sometimes I use apple juice in place of the orange juice and other times I simply blend up the blueberries with a little water or coconut water.
INGREDIENTS 1 cup fresh blueberries 1 cup freshly squeezed orange juice 1/4 to 1/2 cup full-fat coconut milk METHOD Place the blueberries and juice into a blender; blend until smooth. Pour into popsicle molds leaving a little room at the top of each one. Top each off with a tablespoon or so of coconut milk, then take a chopstick or small spoon and lightly swirl it into the blueberry mix. Freeze overnight.
Did you know? Blueberries are one of the healthiest foods to include in your diet! Blueberries are not only a food for you, but also for the healthy bacteria in your gut. Eating blueberries can actually increase the levels of the all-important bifidobacterium species found in normal gut flora. This will not only help balance your gut ecosystem (boosting the good guys means not allowing room for the non-beneficial or more harmful species of bacteria and yeasts to take over and damage your gut), but also improve your immune system. Blueberries have also been well-researched in both cancer prevention and cancer treatment. Some studies have shown that consuming blueberries can inhibit breast carcinogenesis and act therapeutically in established malignancies. Blueberries get their beautiful bluish-purple pigment from the bioflavonoids called anthocyanins. These compounds can act like antioxidants in our bodies, scavenging free radicals, thus reducing inflammation, among many other things.
Healthy Connections Classes Cybersecurity
with Emerson Powers Monday, July 9, 6:30–8 pm
Learn the basics of cyber security and the internet usage. We’ll talk about how ads, data mining, and Google affect your online experience, and dispel common myths about web security. No technological skills or knowledge required. Emerson Powers studied computers and security for two years at WCC and has completed his first year of studies at WWU. He has a passionate interest in this topic and in sharing what he knows with the community.
Downtown • reg at CO-OP • free
Solar Energy
with Gary Ingram Tuesday, July 10, 6:30–8 pm
Gary Ingram provides an overview of the latest solar energy options for this region. He’ll talk about how solar works, technological options, consumer credits, and more. Gary Ingram is a sales representative for Banner Power Solutions in Burlington.
Downtown • reg at CO-OP • free
Co-op Walk, Nutrition Talk with Michelle Smith, RDN Wednesday, July 11, 6:30–8 pm
Join Registered Dietitian Nutritionist Michelle Smith for a discussion of healthy eating and a downtown store tour highlighting ways to balance nutritional, budgetary, and ecological concerns—and, of course, the need for deliciousness! We’ll have free samples and coupons for savings on Co-op products. The class is free, but preregistration is necessary and class size is limited. Everyone is welcome.
Downtown • reg at CO-OP • free
Bastille Day Celebration
with Karina Davidson Thursday, July 12, 6:30–9 pm
Celebrate Bastille Day in style. We’ll begin with a Kir royal and
SUMMER CLASSES The Co-op offers cooking, nutrition, and wellness classes throughout the year at the 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.
an amuse-bouche of gruyere gougeres (cheese puffs) and will continue with tomato dijon tarte and salmon Nicoise salad, before wrapping up the celebration with raspberry-almond clafoutis with whipped creme fraiche. Course fee includes a choice of wine or a non-alcoholic beverage.
Cordata • reg at WCC • $49
Luscious Lemons
with Cindy McKinney Tuesday, July 17, 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, and lemon and rosemary cookies.
Downtown • reg at WCC • $39
Vegetarian Pakistani
with Azma Khan Wednesday, July 18, 6:30–9 pm
Join Azma Khan for a homestyle vegetarian Pakistani feast of alu gobi (potatoes and cauliflower), channa (garbanzo) pulao, and masoor dal (red lentils). All dishes are gluten-free. Pakistani cuisine is similar to North Indian, but with a stronger Persian influence. Azma Khan is a native of Lahore, Pakistan, who has lived in Whatcom County since 1993.
Downtown • reg at WCC • $39
Berry Bonanza
with Karina Davidson Tuesday, July 24, 6:30–9 pm
An abundance of berries is one of the great benefits of a Pacific Northwest summer. Karina Davidson will make two versions of strawberry shortcake: one a thick moist cream cake frosted with strawberry whipped cream, the other a strawberry-cream cheese
scone, suitable for breakfast or dessert. Karina will also create a classic blackberry pie with a lattice crust and a blueberry glacé tart.
Downtown • reg at WCC • $39
Eat Your Weeds!
with Terri Wilde Thursday, July 26, 6:30–8:30 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. Learn to identify local edible weeds and learn recipes for preparing them. Samples will be provided. Terri Wilde is an organic farmworker, forager, and wild foods educator.
Downtown • reg at WCC • $29
Yoga for Caregivers
with Jade Liu Saturday, July 28, 2–4 pm
Certified Nursing Assistant Jade Liu offers a free yoga and qigong class for caregivers who live or work in Bellingham. We’ll use guided instruction, gentle flow movement, and breathwork, to help release tension, strengthen and tone muscles, and harmonize body and brain. This class is appropriate for all levels of experience. Preregistration required.
Downtown • reg at yoga4caregivers@gmail.com • free
vegan
vegetarian
Main Course Salads
with Cindy McKinney Tuesday, July 31, 6:30–9 pm
Cindy McKinney creates five fantastic salads, each one a meal unto itself. Enjoy Vietnamese banh mi with pork, rice noodles, veggies, and peanut sauce; mixed baby greens with goat cheese, beets, and pecans; quinoa bowl with green beans, black beans, and walnuts; Greek chicken and farro salad with garbanzos and feta; and Mexican avocado shrimp salad with cilantro-jalapeño-lime dressing.
Downtown • reg at WCC • $39
Provençal Summer
with Karina Davidson Thursday, Aug. 2, 6:30–9 pm
Karina Davidson combines the bounty of the Northwest harvest with classic Provençal cuisine as she makes green bean and walnut salad with shallot dijon vinaigrette, tomato and summer squash gratin, seared cod with spicy mussel aioli, and tarte au citron with raspberry sauce and whipped creme fraiche. Course fee includes a choice of wine or a non-alcoholic beverage.
Cordata • reg at WCC • $49
Yoga for Caregivers
with Jade Liu Saturday, Aug. 24, 2–4 pm See July 28 description.
Downtown • reg at yoga4caregivers@gmail.com • free
gluten free
hands on
check our website for more classes • www.communityfood.coop LOCATIONS:
REGISTRATION:
Downtown = Co-op Connections Building, 405 E Holly St, Bellingham Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham
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 or kevinm@communityfood.coop. Please do not wear strong fragrances to class.
Kids Can Cook! Food Preservation and Canning Series
with Jennie Goforth Wednesdays, July 25–Aug. 15, 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, well-researched, 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.
location varies • reg at WCC • $25 per session or $89 for all four sessions SESSION 1
Water Bath Canning
Wednesday, July 25, 6:30–8 pm
Learn to can fruit, jams, tomatoes, and other high acid foods.
Downtown SESSION 2
Pressure Canning
Wednesday, Aug. 1, 6:30–8 pm
Learn to can vegetables, meats, and other low acid foods.
Downtown
Pickling and Fermentation
SESSION 3
Wednesday, Aug. 8, 6:30–8 pm
Learn to make and preserve quick pickles, fermented foods like sauerkraut, and salsa.
Cordata
Freezing, Drying, and Root Cellaring
SESSION 4
Wednesday, Aug. 15, 6:30–8 pm
Learn other preservation methods and micro-climate food storage techniques.
Downtown
WITH
& with RUSS & RUBY MAE
Annalee Dunn
cooking classes for kids ages 7 to 13 ALL CLASSES ARE HANDS-ON!
Special Summer Lunch
with Russ Duncan Monday, July 16, 11 am–1 pm
Russ Duncan of the Co-op produce department, assisted by his daughter Ruby Mae, present a lunch menu kids can learn to make for the whole family. In this hands-on class, we’ll enjoy grilled cheese sandwiches with cut veggies; quesadillas with watermelon and radish wedges; and pasta with peas, fresh basil, and Parmesan cheese.
Downtown • reg at WCC • $29
Science in the Kitchen
with Annalee Dunn Thursday, July 19, 10 am–2:30 pm
Food meets physics in this action-packed and informative class! Kitchen experiments will give students the chance to observe how liquid turns to a solid with homemade butter, how yeast is alive with soft pretzels, the states of chocolate in lava cakes, color-changing lemonade and no-blender slushies, and polymer-chain fruit gummies. Experiment results (in most cases) will be eaten on the spot. Students should bring a bag lunch to class.
Downtown • reg at WCC • $55
The Joy of Baking
with Annalee Dunn Thursday, July 26, 10 am–2 pm
Tacos
with Russ Duncan Monday, July 30, 11 am–1 pm
Tacos are the perfect summer meal, suitable for lunch or dinner, and easily varied according to individual taste and inspiration. Using fresh corn masa tortillas, we’ll make both ground beef and bean tacos along with a spread of sumptuous toppings including peppers and onions, purple cabbage grapefruit slaw, sliced radishes, and fresh guacamole. Russ Duncan of the Co-op’s produce department will be assisted by his daughter Ruby Mae.
Downtown • reg at WCC • $29
Global Kitchen
with Annalee Dunn Thursday, Aug. 2, 10 am–2 pm
It’s a cross-cultural culinary adventure, as the class makes Pizza Italiano with fresh pesto; rice noodles with peanuts and tofu from Thailand; butter tarts (courtesy of our Canadian neighbors); and samsa, a meatfilled pastry that is a favorite street food in Uzbekistan. Take a trip around the world!
Downtown • reg at WCC • $55
Experience the bliss of baking! We’ll learn how to make an assortment of yummy baked goodies, both savory and sweet, including fresh rolls with veggie soup, fancy petit fours with chocolate mousse and lemon cream fillings, flaky crusted quiche, and three fantastic cookies made from the same dough. You’ll leave this class with new skills and versatile recipes you can vary according to taste and inspiration.
Eat Local!
Downtown • reg at WCC • $55
Downtown • reg at WCC • $55
with Annalee Dunn Thursday, Aug. 9, 10 am–2 pm
Enjoy the amazing bounty of the Pacific Northwest as we utilize fresh local ingredients to make salmon cakes with herbed aioli, fresh berry cinnamon rolls with local honey, zucchini and heirloom tomato ragout with flatbread, and melon granita.
Thank You for Being a Co-op Member-Owner Whether you joined our Co-op last month or you’ve been a member since 1970, when we opened our first store in Fairhaven, we wouldn’t be here without you. So, we’re taking a moment to thank you for your support and to remind you of your member benefits and the ways in which your membership benefits our community.
In Remembrance of Brad Smith
Special Orders
BY JIM ASHBY, GENERAL MANAGER
B
rad Smith, one of the Co-op’s first permanent employees, passed away on May 20 in Bend, Oregon, where he and his family have been living since 2002. Brad was a driving force in the Co-op’s growth and development for over 25 years. He began working at the Co-op when they were using a cigar box instead of a cash register. It can be said of very few people that if it wasn’t for them an organization might not exist. Brad was that rare person for the Co-op. Among his many contributions, Brad was the first to see the potential of the Swan Moving and Storage building when we were outgrowing our store on State Street. In 1992, he walked in and asked if they were interested in selling the building. Two years later that building became our downtown store. For many years, Brad was the Co-op’s most recognizable staff person. Longtime members will remember him as encyclopedic on both natural foods and co-ops. He was a tireless worker and a great resource for members and staff. I worked with Brad for 17 years. I came into my job as general manager with wholesale, but not retail, natural food experience. Brad, who had also applied for the general manager job, was endlessly generous and helpful as I made the transition to retail. Brad could be irascible and blunt, but he was always genuine and no one who knew him would doubt that his heart was in the right place. Brad has been gone from the Co-op and Bellingham for quite a few years and now he’s gone from the material world. He left the evidence of his vision and hard work behind for us, though, so please take a moment and appreciate that the next time you walk around our beautiful downtown store.
Get 15 to 25 percent off your favorite items with special orders by the case.
Special Orders + Sales Item on sale? Special order a case when items are on sale and receive the additional discount. Ka-ching!
Member Appreciation Coupons Take advantage of exclusive member-owner coupons, included in each issue of In Season, and get 5 to 15 percent off your entire purchase.
Shop & Grow the Good When you shop at the Co-op, you: • grow a local food system • support sustainable and wholistic buying practices • own a voting share • challenge the corporate food system • stand up for a just and humane economic system. We couldn’t do it without you, and we wouldn’t want to. At the Co-op, community comes first.
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photos courtesy of Lebn Schuyler.
#Coops4Kindness Challenge Co-ops Aim to Complete 1 Million Acts of Kindness in 2018
C
o-ops across the country are joining forces to complete 1 million acts of kindness in 2018 with the #Coops4Kindness Challenge. Cooperatives are in a unique position to have a massive impact on society. There are more than 30,000 cooperatives, employing more than 2.1 million people, with more than 120 million members in the United States. Cooperatives are bigger than AARP, the NRA, and the Sierra Club combined! Additionally, kindness is already built into the seven principles that guide all cooperatives: Principle 7—Concern for Community. Together, co-ops can influence the direction of our society to become more equitable, humane, and kind for everyone. The Community Food Co-op is committed to the #Coops4Kindness Challenge, and we are already spreading kindness. We’ve done all those things and all these things! • donations to community groups • donations to the food bank • event sponsorships • Co-op sponsored Bellingham Bells baseball game with free admission for 400 people • Basic Needs Drive for people experiencing homelessness • quarterly staff volunteer events • Fresh Bucks to increase access of fresh produce for EBT users • On the third Saturday of the month, we donate 2% of the day’s sales.
Over 2,000 local students have seen The Real Food Show in 2018—for free. And over 12,000 local students since the first show in 2014!
Our barista’s generously donate their tips, which comes to $7,895 so far in 2018.
As of the end of May, we've donated $10,349 thanks to our SEED program.
We're proud to participate in the annual Dine Out for Maple Alley Inn.
Cascadia Volunteer Advocacy partnered with the Co-op and HomesNow Not Later! to serve 250 breakfast burritos and distribute essential needs to people experiencing homelessness.
Snackfest 2018: we stocked the break rooms at Cascadia Elementary and Shuksan Middle School.
you voted for it ...
let’s invest! Our goal is to raise
Why invest in the Co-op? Cooperative Principle No. 3 is Member Economic Participation, and one of the unique characteristics of a co-op is the ability to raise capital from its member-owners. Just as the Co-op invests in the local economy, our member-owners can invest in us! An overwhelming 97% of Co-op member-owners who voted in the March 2018 Board Election approved a proposal to change the Co-op’s Articles of Incorporation and Bylaws, thereby making this investment opportunity possible.
in shares by December 31, 2018.
We are looking for Co-op member-owners who are ready to invest from $500 to $200,000 locally in their co-op.
Interested in investing? Pick up an info card at the service desk or contact Jon Edholm, Co-op finance manager, at 360-734-8158 ext. 327 or jone@communityfood.coop.
Thank you for being a member-owner of your locally grown & cooperatively owned grocery store. We own it!
WE APPRECIATE YOU!
Not a co-op member-owner yet?
GIVE US A TRY!
EVERYONE’S WELCOME
MEMBER-OWNER APPRECIATION COUPON SPEND $1 & GET
SPEND $75 & GET
SPEND $150 & GET
5% OFF 10% OFF 15% OFF OR
OR
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 July 1–31. Valid only for Co-op member-owners.
SPEND $35 & GET $5 OFF Must be presented at time of purchase to receive discount. May not be combined with other coupons or discounts. Valid July 1–31. Not valid for Co-op member-owners.
facing page by Laura Steiger, photo by Matt Curtis, styling by Habiba Sial
3 million
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CO-OP DELI TURKEY BASIL PARMESAN SALAD Pick up this Co-op shopper favorite on your way to the park. $7.99/pound
COCOCOAST NATURAL COCONUT WATER 100% organic clean, crisp taste with no added sugars. natural or passionfruit $3.25/16.9 fluid ounces
5ESSENTIALS SUMMER
REUSABLE STRAWS Ride the wave and go reusable! Simply Straws glass straw with brush $10.95 straight or bent U•Konserve Stainless Steel Straws $7.95 straw; $3.95 brush
OLLI SALAMINI Ready-to-eat salami morsels. Perfect for snacking, adventuring, or picnicking. norcino, calabrese, napoli, pepperoni $6.29/3 ounces
BADGER CLEAR ZINC SUNSCREEN Starts out white, rubs in clear. Fragrance-free. SPF 30 or SPF 35 $15.99
de si In n po ou C
EVERYONE CAN SHOP! ANYONE CAN JOIN Three convenient Bellingham locations open daily: Cordata Store Downtown Store Co-op Bakery Café 315 Westerly Road 7 am –9 pm
1220 N Forest Street 7 am –10 pm
405 E Holly Street 7 am – 7 pm
saturday
july 21 11am - 3pm
free!
DOWNTOWN
MARKET WALK AT THE
Co-op
Saturday, July 21 • 11 am–4:30 pm downtown
market walk
samples & specials at each stop! eatlocalfirst.org
DOWNTOWN STORE
Music Samples & Specials
• folk music by Tracy Spring at 11:30 am • Americana roots tunes by Louis Ledford at 1:30 pm • Sauk Farm dried Honeycrisp apples, grape cider, and apple cider • Grilled Uli’s Famous Sausage • Additional samples throughout the store
BAKERY CAFÉ PATIO
Music Taste your way through Bellingham’s unique markets & specialty food shops
e t her ts ar
• an eclectic mix by Threefer with Chuck Dingée, Sharon Mayson, and Katie Weed at 3 pm
Bakery Café Patio Specials
• 11 am–4:30 pm • $1 housemade lemonade, iced tea, and tea palmer • $2 housemade toddy double shots
Kids Activities
• Fun with Felix • 3–4:30 pm on the bakery café patio