CO-OP NEWS COMMUNITYFOOD.COOP
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NOVEMBER 2018
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FREE
BOARD OF DIRECTORS REPORT
Board Meeting Summary www.communityfood.coop 360-734-8158 Cordata Store 315 Westerly Road Bellingham WA 98226 Open daily 7 am–9 pm
Downtown Store 1220 N Forest Street Bellingham WA 98225 Open daily 7 am–10 pm
Co-op Bakery Café 405 E Holly Street Bellingham WA 98225 Open daily 7 am–7 pm
Community Food Co-op General Manager Adrienne Renz 360-734-8158 The Co-op Board of Directors Melissa Morin, Chair Caroline Kinsman, Vice Chair Phil Buri Margaret Gerard Brent Harrison Ceci Lopez Seth Mangold, staff representative Ryan Peters Randy Rydel 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.
BY JEAN ROGERS, BOARD ADMINISTRATOR
From September 12, 2018
From October 10, 2018
The group welcomed Adrienne Renz as the new General Manager
The first half of the meeting was dedicated to a training session with
of the Co-op. The Board agreed to increase its level of support for the Bellingham Home Fund to include the option of in-store communication channels, to be determined by Co-op management. Directors approved endorsing initiative 1631 through use of the Co-op logo or publications, as determined by Co-op management. The group discussed Board recruitment and reviewed the agenda for the fall strategic planning retreat. The meeting concluded with a review of plans for the Co-op Town Hall and the latest draft of the new Strategic Plan goal for Equity, Diversity, and Inclusion.
facilitator and consultant, Dr. Breyan Haizlip, in preparation for the Board-hosted event, Community Food Co-op Town Hall — Privilege and Responsibility. Directors approved the 2019 slate of Community Shopping Day recipients as proposed by the Member Affairs Committee. The meeting concluded with a review of the plans, format, and logistics for the Town Hall.
More Board Information: 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: December 12 at 7 pm, Connections Building Classroom, 405 E Holly St.
PASSIONATE
about making
a difference
in our community?
Now seeking candidates for your Co-op’s Board of Directors! Participate TO
Powerfully
Impact
• Local Food System Development • Equity, Diversity, and Inclusion • Community Engagement
communityfood.coop
• Healthy Food Access • Sustainability
get info at either service desk or at
rt e h ea b e th r co -o p! u o f yo
LOCAL AWARDS
2018 MIDTERM
Thank You for Voting for Your Co-op, Again!
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e were once again honored to win Best Grocery in Cascadia Weekly’s Best of Bellingham reader poll and also to win gold for Best Health Food Shop and silver for Best Grocery Store in Bellingham Alive! magazine’s Best of the Northwest reader poll.
We are deeply appreciative for your support year after year, and we work hard every day to continue earning your support. The Co-op is proud to be Whatcom County’s only communityowned grocery store. You own it! When we win, you win!
ELECTION
BEST HEALTH FOOD SHOP
BEST GROCERY from Cascadia Weekly
from Bellingham Alive!
You are what you eat, and that is a mission central to the Community Food Co-op. In recent years the
The Community Food
volunteer board has reached out through a Farm
Co-op continues its winning streak
Fund to increase the supply of local, sustainable and organic
for another year. Well-known for
food by supporting and establishing projects that strengthen
nutritious, fresh, quality food and local
the local farming community. The Fund also works to educate
produce, the Co-op also offers cooking
consumers, increase access to local food, and to encourage
and educational classes to community
ecological and socially responsible stewardship of farmland.
members at low cost. Learn, and pick up
To date, the fund has provided nearly $400,000 to more than
some lunch too.
BALLOTS DUE NOVEMBER 6
55 local food and farming projects through grants, loans, and scholarships. It’s a way your membership is being put to work to invest in what you digest.
EQUITY, DIVERSITY, AND INCLUSION
Co-op Town Hall: From Intention to Action
The following goal is being considered for approval at the November Board of Directors retreat. Equity, Diversity, and Inclusion Goal
Thanks to everyone who attended the Co-op Town Hall in October. We truly appreciate that you shared this time with us and participated so fully in the important conversations the Co-op is having about equity, diversity, and inclusion.
We purposefully identify, discuss, and challenge systems of oppression and the
disempowering impacts they have on the organization and our community.
Over the next 5 years, we will focus efforts to: Increase diverse cultural representation within our organization to create a culture of
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e hosted about 150 guests at the event and collected feedback about your experiences at the Co-op and your thoughts about our new strategic plan goal addressing equity, diversity, and inclusion at the Co-op. Along with time for discussion between attendees and the Co-op Board Directors and staff, people had the opportunity to add written comments to posters around the venue. Our next step is to approve the updated strategic plan, which guides our future business planning. Once approved, we will start to incorporate measurable goals in our annual impact report and begin reporting on those goals in the 2020 public report.
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inclusivity in staff, members-owners, shoppers, and leadership. Grow and strengthen staff development programs to support internal skill, leadership,
and engagement. Develop systems to incorporate community input into our processes and policies. Build collaborations and partnerships that drive the equity, diversity, and inclusion goal. Publicly report equity, diversity, and inclusion indicators and progress that transforms
community and industry standards.
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NUTRITION & HEALTHY RECIPES
Ask the Nutritionist: Healthy Desserts
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esserts are always tricky when accommodating many different dietary restrictions. You want the dessert to be wholesome and full of good ingredients, yet you also want to make sure it tastes delicious and decadent. It can be so frustrating when you plan ahead, purchase, and make a dessert and it is a complete flop. These days it can be very hard to sift through the millions of recipes online trying to decide which one not only looks good but will also taste good and not cost you an arm and a leg. Don’t despair! I have you covered. I have three tried-and-true recipes: two below and one on the Co-op’s website. All very simple and delicious.
The two crisp recipes are very similar but use different fruit and nuts. The small amounts of sugar called for in the crisps can be replaced with coconut sugar if desired. The white rice flour and arrowroot powder can be purchased in small amounts in the bulk section, so you do not need to buy a huge bag just for a single tablespoon. I personally prefer to use butter or ghee in the crisps, but if you are vegan, coconut oil is just as delicious. For the chocolate mousse, find the darkest cocoa powder you can, because this is the key to mask the avocado flavor and boost the decadence factor of the recipe. I’ve had good results with Hershey’s Special Dark Cocoa Powder.
Selva Wohlgemuth REGISTERED DIETITIAN & NUTRITIONIST
Harvest Apple Crisp
Decadent Chocolate Avocado Mousse
Serves 8 When you are too busy to make a pie crust, or simply don’t have the ingredients on hand, this simple crisp recipe will hit the spot. Plus, it’s lower in calories and sugar than a traditional apple pie or crisp. Step into fall with this aromatic and tasty delight! Nutritionist Tip: Keep the peel on the apples because they increase the gut-friendly fiber in this recipe.
Makes 5-6 servings For all you chocolate lovers out there, this one is for you. This decadent treat doesn’t require hours of labor to make and is full of healthy fats and fiber that will leave you feeling full and satisfied. Make sure to choose avocados that are perfectly ripe but just slightly give to the touch. If they are too ripe, the avocado flavor is more prominent. Nutritionist Tip: It tastes best if made the night prior to allow the flavors to intensify.
(gluten-free and vegan)
FILLING INGREDIENTS 5 medium apples, thinly sliced 1 cup frozen blueberries 1 orange, juiced 1 tablespoon sugar 1 tablespoon arrowroot powder 1 teaspoon ground cinnamon ½ teaspoon vanilla extract generous pinch sea salt STREUSEL INGREDIENTS ½ cup gluten-free rolled oats 1/3 cup chopped hazelnuts 1 tablespoon white rice flour Photos by Selva Wohlgemuth 2 tablespoons sugar or coconut sugar ½ teaspoon ground cinnamon generous pinch sea salt 1½ tablespoons butter, ghee, or coconut oil, melted DIRECTIONS Preheat your oven to 350 degrees F. In a medium bowl add the filling ingredients and stir to combine. Scoop the mixture into a small glass or ceramic baking dish, cover with a glass lid or cover with foil, and bake for 25 minutes.
(gluten-free and vegan)
INGREDIENTS ¼ cup dark chocolate chips (I get mine in the bulk section) 2 ripe large avocados ¼ cup extra dark cocoa powder (make sure to get the extra dark) 5 tablespoons maple syrup 2 pinches sea salt 1 teaspoon vanilla extract 2 tablespoons soymilk (any other milk will do too) Variations: Mint: Add 1 teaspoon organic peppermint extract Spiced Thai Ginger: Add 1½ teaspoons ground ginger and ¼ – ½ teaspoon cayenne (per your preference) Vanilla: Add an additional teaspoon vanilla extract DIRECTIONS Set up a small double boiler by filling a small saucepan with a little water and placing a small ceramic bowl inside. Put the chocolate chips inside the bowl and heat the saucepan over medium to melt the chocolate.
Meanwhile make the streusel: combine the rolled oats, hazelnuts, rice flour, sugar, cinnamon, and salt. Stir to combine, pour in the melted butter, and mix until evenly distributed throughout. Evenly spread the streusel mixture over the top. Place into oven and bake uncovered for 20–25 minutes or until the crisp is golden. Remove from the oven and serve alone or with a dollop of whipped cream, vanilla ice cream, or plain yogurt.
Meanwhile, add the avocados, cocoa powder, maple syrup, sea salt, vanilla, soymilk, and additional spices to your food processor. Blend until smooth. Add the chocolate when melted and continue to process until smooth. You may need to scrape down the sides with a rubber spatula.
Nutrition (per serving): 180kcal, 30g carbs, 5g fiber, 7g fat, 2g protein. Add 50kcal for 2 tablespoons whipped cream.
Spoon the creamy smooth mousse into a glass bowl, cover and refrigerate 4 hours or overnight to allow the flavors to develop and the mousse to set. Garnish each serving with chocolate shavings and a strawberry. You can even go an extra step and serve the mousse with a dollop of whipped coconut cream or regular whipped cream.
On a low FODMAP diet? Find Selva’s recipe for Double Berry Pecan Crisp (gluten-free and vegan) on our website.
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.
Turkeys arrive Tuesday, November 13!
Let’s Talk Turkey W
Every Mary’s Turkey we sell is: • Fresh, not frozen • Non-GMO Project verified • Raised without added hormones
e are pleased to work with Mary’s Free Range Turkey, a third-generation family farm operated by the Pitman family in California’s Central Valley since 1954. Mary’s sons, David and Ben Pitman, are carrying on the family’s commitment to responsible animal husbandry and protecting the welfare of animals. The Pitman family
has built its reputation on quality, not quantity, by growing fewer but superior free-range turkeys year after year. Take a video tour of the farm, watch cooking videos, and get more information about the farm and turkey preparation tips at marysturkeys.com.
• Gluten-free • Preservative-free • Antibiotic-free • Fed an all-vegetarian diet
MARY’S TURKEY LINEUP Non-GMO Free-Range:
Certified Organic:
2.29/pound
3.29/pound
$
These general guidelines will help you plan the correct amount of food to make or purchase.
5.49/pound
$
Raised in a humane manner with plenty of open space to roam in a stress-free environment that is four times the size of the average commercial ranch.
How Much Food Will You Need?
Heritage:
Mary’s Organic Turkey premium feed contains 100 percent USDA Certified Organic ingredients and never contains animal by-products, synthetic amino acids, pesticide-treated grains, or grains grown with chemical fertilizers.
Entrees
$
Mary’s Free-Range Heritage turkeys are based on the first breed of turkeys that existed in the U.S. They breed naturally as well as run and fly! These extra activities result in larger thigh meat, slightly less breast meat, and a superior taste that takes less time to cook than a regular turkey. Heritage turkeys are also air-chilled, which helps to inhibit bacteria growth, keep turkey fresh for longer, and conserve water.
per person
groups of ten
½ to ¾ pound
5-7 pounds
Potatoes ¹/³ to ½ pound Vegetables ¼ to ¹⁄3 pound
2 ½ pounds
Stuffing ¹⁄3 to ½ pound
4 pounds
Gravies and sauces
¼ cup
2-3 cups
Turkey (whole)
1 to 1½ pounds
10-15 pounds
Cranberry relish
2 ounces or ¹/8 cup
1½ pounds or 2 cups
Snacks/appetizers
2-4 ounces
2-3 pounds
Pie
1 slice
2 9-inch pies
Ice cream
½ cup
½ gallon
Cookies/bars
2 each
20 total
4 pounds
No space in your fridge? Simply stop by either store and select your turkey, or call the service desk of either store and we will select a turkey for you (have a credit card number ready when you call). After you pay for your turkey, we will store it for you to pick up prior to Thanksgiving Day.
Make Thanksgiving Memorable (With a Little Help from the Co-op)
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e know how busy the family kitchen gets when preparing Thanksgiving dinner. If you are out of time, out of space, or out of helping hands, we’re ready to pitch in with these delicious side dishes and desserts. Each dish is made fresh in the Co-op kitchens with the best ingredients we can source. In addition to these delicious side dishes and desserts, we also have a full selection of veggie, cheese, fruit, and meat trays; entrees; and desserts. Everything needed to feed your guests all weekend long. Just visit the Deli and Bakery pages on our website. If you don’t see what you were hoping for, give us a call. We love to satisfy your cravings. To ensure we have exactly what you need for Thanksgiving, place your order with either the bakery or the deli by Sunday, November 18, for pickup on Wednesday, November 21. Green Bean Almondine (vegan & gluten-free) Green beans elevated with fresh dill and cider vinegar. $8.99/pound
Cranberry Pecan Stuffing (vegan) Bread-based stuffing seasoned with a traditional spice mix of nutmeg, clove, and ginger. $7.99/pound
Wild Rice Stuffing (vegan & gluten-free) Brown and wild rice seasoned with herbs and shallots. $7.99/pound
Holiday Hours Plan ahead for your Thanksgiving shopping—both stores and the bakery café are closed Thanksgiving Day, so Co-op staff can celebrate with their loved ones. We’ll be back in business Friday, November 23. Our best wishes for a lovely Thanksgiving celebration with your friends and family.
Smashed Potatoes $6.99/pound & Vegan Smashed Potatoes $5.99/pound. Needs no introduction; they’re smashed potatoes and they’re delicious.
Music to Shop By During the busy shopping days prior to Thanksgiving and Christmas, the Co-op will continue our longstanding tradition of hosting live music in our stores to create a welcoming and festive atmosphere, while at the same time supporting local area musicians. The lineup of local musicians for Thanksgiving will be posted in both stores in mid-November.
Cranberry Sauce (vegan & gluten-free) Highlighted with orange, cardamom, clove, and sweetened with coconut sugar. $9.99/pound
Maple Glazed Squash (vegan & gluten-free) Beautiful roasted delicata squash tossed with fresh thyme and maple syrup. $8.99/pound
Herb Roasted Turkey Don’t need a whole turkey? Buy only as much as you need: GMO-free and roasted to perfection. $17.99/pound
Roasted Carrots with Fennel (vegan & gluten-free) Simply seasoned. We let the roasted carrots and fennel be front and center. $9.99/pound
Herbed Mushroom Gravy (vegan & gluten-free) and Chicken Gravy Vegan mushroom gravy and a traditional chicken gravy to add more deliciousness to the aforementioned smashed potatoes. $5.99/pound
Roasted Figs (vegan & gluten-free) Elegant and complex: roasted with vanilla, orange, cardamom, anise, cinnamon, and sherry wine. $9.99/pound
Don’t Forget the Pie! Bring a fresh pie from the Co-op Bakery to Thanksgiving and win over the coldest of in-laws.
Jalapeño Vodka Cranberry Sauce If Nina Totenberg can share her cranberry sauce recipe for what seems like the last 100 years on NPR, we feel comfortable sharing our favorite cranberry sauce recipe again this year. So, once again, may we suggest that you take your cranberry sauce to a whole other level this Thanksgiving with this recipe from Russell Duncan, Downtown store produce assistant manager.
Pies available this season: • Pumpkin Pie Traditional or vegan (gluten-free option for both) $12.99 • Caramel Apple Pie $15.99 • Pecan Pie (gluten-free option) $17.99
1 pound cranberries 1 jalapeño, diced 1 cup sugar 1 cup water 2 ounces vodka 1 tablespoon cinnamon Combine all ingredients in a sauce pan. Reduce by half on medium heat. Chill and enjoy!
Community Shopping Day
shop on November’s SEED recipient
Saturday, November
17
2%
of the day’s total sales will be donated
Community to Community Development (C2C) is a women-led, place-based grassroots organization working for a just society and healthy communities. Its work is structured in three major program areas: participatory democracy, food justice, and movement building. Based on C2C’s cooperative development curriculum, “Pasaporte Cooperativo,” SEED funds will help pay for the production of 50 bilingual and culturally appropriate, living cooperative workbooks called “El Archivo” that cooperative members will use as a go-to source for any issue in their newly forming cooperatives. LEARN MORE, DONATE, OR VOLUNTEER at foodjustice.org or 360-738-0893.
Farmworker-owners from the newly formed Cooperativa Tierra y Libertad harvest their first crop of organic blueberries that were sold in our stores this summer. Photo by Ramon Torres.
recent 2% Saturday
ROUND UP your purchase amount and Donate the Difference at any Co-op register throughout the month.
donations
$1,880
$2,094
$2,125
Whatcom Food Network
Whatcom Peace & Justice Center
Whatcom Dispute Resolution Center
August
September
October
COMMUNIT Y FOOD CO - OP
annual meeting & party MORE THAN JUST A GROCERY STORE
SATURDAY
DOORS OPEN AT 5 PM
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.
Fermentation and Sprouting for Health
Qigong for Stress Release and Well-Being
with Andy Walton
with Donna Gustin, RN, MN
Thursday, Nov. 1, 6:30–8:30 pm
Thursday, Nov. 8, 6:30–8 pm
Andy Walton discusses how sprouting and fermenting grains, nuts, and seeds can maximize their nutritional benefits and digestibility. Learn how these processes reduce anti-nutrients that interfere with digestion and contribute to inflammation in the digestive tract. Andy will demonstrate these techniques and will serve samples of sunflower seed hummus and whole-oat-groat oatmeal with almonds. You will leave with recipes and a guide to soaking, sprouting, and fermenting.
Using physical postures and movements, qigong helps us awaken our underlying energetic wholeness. With a few simple practices, you can start to alleviate years of accumulated stress, opening your breath and nervous system, and enhancing mental focus in the process. This practice is adaptable for all levels of ability. Donna Gustin is a Certified Wisdom Healing Qigong instructor.
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.
Yoga for Caregivers
Therapeutic Cannabis
with Jade Liu
with Susan Boskey
Saturday, Nov. 24, 2–4 pm
Monday, Dec. 3, 6:30–8 pm
Certified Nursing Assistant Jade Liu offers a free yoga and qigong class for all 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. These simple, practical methods can be used to relieve stress throughout your workday. This class is appropriate for all levels of experience. Preregistration required.
Millions of people are reducing dependency on pharmaceuticals by turning to cannabis. Susan Boskey, a graduate of the Holistic Cannabis Academy, talks about the plant and how its bio-chemical impact relieves chronic pain, insomnia, and mood disorders (among other health issues) often with no or few side effects. As a Lifestyle Wellness and Cannabis Coach, she also offers personalized care plans.
Downtown • reg at CO-OP • $10
Downtown • reg at yoga4caregivers@gmail.com • free
Downtown • reg at WCC • $35
On Roasting Turkey
Calypso Kitchen: Caribbean Soup and Sauces
Take Control of Your Own Brain & Eye Health
Tuesday, Nov. 13, 6:30–9 pm
with Sarah Chan
Monday, Nov. 5, 6:30–9 pm Sarah Chan, a native of Trinidad, creates sancoche soup, a hearty and warming Trinidad specialty that uses split peas, taro leaves, root vegetables, corn, dumplings, coconut milk, and lots of fresh herbs. Sarah will also make eggplant fritters, along with spicy mango chutney and tomato choka chutney to go with them. All recipes are gluten-free and guaranteed delicious!
Downtown • reg at WCC • $39
Detox and Fasting with Jim Ehmke, CN
Tuesday, Nov. 6, 6:30–8:30 pm Nothing improves body chemistry more dramatically or more quickly than detoxification. We’ll discuss colon cleansing, enemas, colonics, and other gut-cleansing systems. Learn why longevity is directly linked to calorie restriction and the advantages of intermittent fasting.
Cordata • reg at CO-OP • $5
Quieting the Monkey Mind: Meditating with Music with Dudley Evenson
Wednesday, Nov. 7, 6:30–8 pm Learn how to enrich your meditation process and calm down the mental monkeys with sound and music. Sound-healing pioneer Dudley Evenson demonstrates how dynamic breathing, chanting, toning, mantra, affirmations, and singing can help you live a more peaceful, less stressful life. Dudley and her husband, Dean Evenson, are the authors of Quieting the Monkey Mind. Dudley is a member of Northwest Corner Coaches.
Downtown • reg at CO-OP • $5
with Robert Fong Make the most of your organic heirloom turkey with tips from an expert. Prepare and cook a 14-pound bird to crispy-skinned, moist-flesh perfection in an hour and a half. We’ll enjoy a full-on feast with turkey accompanied by seared Brussels sprouts, fluffy mashed potatoes, mushroom barley dressing, and pumpkin pie.
Downtown • reg at WCC • $55
Remove Emotional Blocks to Improving Your Health with Jonathan Ley
Wednesday, Nov. 14, 6:30–8 pm You might have a sense of what you need to do in order to improve your health, but knowing what to do and taking action are two separate things. Chartered Herbalist and Certified Detoxification Specialist Jonathan Ley presents a new approach to clearing out hidden emotional blocks and blind spots so you can attain a new level of health and wholeness.
Downtown • reg at CO-OP • $5
Classics of the Bistro with Karina Davidson
with Jim Ehmke, CN
Tuesday, Nov. 27, 6:30–8:30 pm Learn about proactive ways to enhance memory, prevent Alzheimer’s, prevent and stabilize macular degeneration, avoid and treat cataracts, and enhance eye health.
Cordata • reg at CO-OP • $5
Essential Remedies: Wellness for Body, Mind & Spirit with Michelle Mahler
Thursday, Nov. 29, 6:30–8 pm Learn how to use essential oils to make simple healing remedies that work on all levels of your being—mental, spiritual, emotional, and physical. In this interactive class we will smell, mix, and test several recipes including ones for anxiety, respiratory congestion, clearing sinuses, snoring, headaches, stress relief, insomnia, and sleep disturbances. Students will come away with confidence to work with essential oil remedies and detailed notes and recipes. Class fee includes making two small roll-on remedies.
Downtown • reg at CO-OP • $25
Downtown • reg at CO-OP • free
Intro to Transformational Breath with Kristi and Blake Allen
Tuesday, Dec. 4, 6:30–8:30 pm Transformational Breath is a process that combines conscious connected breathing, movement, sound, and bodywork to release physical restrictions, transform trauma, and bring greater joy and well-being into one’s life. Kristi and Blake Allen are certified facilitators and trainers with the Transformational Breath Foundation.
Downtown • reg at CO-OP • $5
Anti-Inflammatory Feast with Karina Davidson
Wednesday, Dec. 5, 6:30–9 pm Eating an anti-inflammatory diet can be both healthful and delicious. Karina Davidson makes Southwestern roast chicken with baked yams and braised greens, Chinese chicken and napa cabbage with oranges and toasted almonds, and seasonal fruit salad. The menu reflects current research on inflammation and health, and is in line with the principles of the paleo diet, emphasizing fresh vegetables and fruit, and low-inflammatory proteins. Other recipes and information will be provided.
Downtown • reg at WCC • $45
Thursday, Nov. 15, 6:30–9 pm Join Karina Davidson in an exploration of iconic dishes of the French food canon. We’ll enjoy vichyssoise, that ultimate potato leek soup popularized by Julia Child; salad Lyonnaise, which combines greens, lardons, and fresh croutons tossed with mustard vinaigrette and topped with a soft poached egg; and coq au vin with egg noodles. For dessert, mousse au chocolat! Course fee includes choice of wine or a non-alcoholic beverage.
Cordata • reg at WCC • $49
Love to cook? Join the cooking class assistant team! Assistants help with prep, serving, washing dishes, and clean up. Go home with tasty recipes and helpful tips from skilled instructors. Compensation via Co-op gift card. Tell us why you’re interested and include a brief outline of your cooking skills and experience. Send to kevinm@communityfood.coop.
A vegetable of a million recipes: homemade butternut squash soup is so easy to make—and will warm you on those chilly winter days.
A Guide to Winter Squash Choosing a winter squash to prepare can be confounding— here are common varieties of squashes you’ll love.
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inter squash are harvested late summer through fall, then cured or “hardened off” in open air to toughen their exterior. This process ensures the squash will keep for months without refrigeration. When selecting any variety of winter squash, the stem is the best indication of ripeness. Stems should be tan, dry, and on some varieties, look fibrous, frayed, or corky. Fresh green stems or those leaking sap signal that the squash was harvested before it was completely ripe. Ripe squash has a vivid, saturated color and a matte, rather than glossy, finish.
Check out the plentiful winter squash recipes and articles at www.strongertogether.coop/winter-squash
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Acorn
Kabocha (Green/Red)
Mild, versatile flavor and a tender-firm texture that holds up well when cooked. Hard rind helps squash hold its shape when baked. Best uses: baked, stuffed, cubed and added to grain salads
Smooth, dense, intensely yellow flesh that is similar in sweetness and texture to sweet potato. Best uses: curries, soups, battered and fried as Japanese tempura
Blue Hubbard
Pie Pumpkin
This huge squash is perfect for feeding a crowd! Bright orange flesh has a buttery, nutty flavor and a dry, flaky texture similar to baked potato. Best uses: baked, mashed and topped with butter, sea salt, and black pepper
Mildly sweet squash with a rich pumpkin flavor, perfect for pies and baked goods. Different from carving pumpkins, these are bred for sweetness and size. Best uses: pies, custards, baked goods, curries and stews
Butternut
Red Kuri
Vivid orange flesh is sweet and lightly nutty with a smooth texture that falls apart as it cooks. Rind is edible but usually peeled before use. Best uses: soups, purees, recipes where smooth texture is highlighted
Vivid orange, mildly sweet and smooth, dense squash with a delicious chestnutlike flavor. Makes a rich and velvety purée. Best uses: Thai curries, soups, pilafs and gratins, baked goods
Delicata
Spaghetti
Rich, sweet, flavorful yellow flesh tastes like a mix of chestnuts, corn, and sweet potato. Quick-cooking with a thin, edible skin. Highly seasonal. Best uses: sautéed until caramelized, broiled, baked
Pale golden interior is stringy and dense—in a good way! Use a fork to pry apart cooked flesh which resembles spaghetti in texture and mild flavor. Best uses: baked and separated then dressed as you would pasta
Heart of Gold/Carnival
Sweet Dumpling
This hybrid squash inherits its tenderfirm texture from Acorn and its sweet, nutty flavor from Sweet Dumpling, offering the best of both parents. Best uses: baked, stuffed, broiled with brown sugar
Petite, softball-sized squash with a pale gold, dry starchy flesh that is similar to a potato but which is renowned for its rich, honey-sweet flavor. Best uses: baked with butter and cinnamon
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Staff pick Avenue Bread “Fresh, local, and delicious. ‘With bread all sorrows are less.’ —Sancho Panza in Don Quixote”
Kettle & Fire Bone Broth Soups Hearty, delicious, slow-simmered bone broth soups in shelf-stable boxes. Gluten- and dairy-free. Paleo and keto-friendly options. Made with chicken broth: butternut squash, tomato, miso. Made with beef broth: chili with beans, Thai curry. $7.49–$8.49 each two-serving box
Limitless Caffeinated Sparkling Waters Carbonated reverse-osmosis water lightly caffeinated with clean caffeine harvested directly from green coffee beans. Zero calories, zero sugar, and no artificial ingredients. grapefruit hibiscus, ginger mint, cucumber pear, blood orange, watermelon, lemon lime 99¢ each 12-ounce can (in the grab-and-go beverage cooler)
Swerve Sweets Baking Mixes Premium carb-conscious treats. Sugar-free, gluten-free, and grain-free. chocolate chip cookie, chocolate cake, pancake & waffle $6.99 each
CO-OP BAKERY CAFÉ
SUNDAY
NOV. 25 Karl Meyer
Sing, play, or read your stuff every last Sunday of the month!
Community Outreach
with your host, Alice O’Donnell
www.communityfood.coop
360-734-8158
5-7 PM
405 E. Holly Street
