NEWS
January Recipes
Warm up with spicy, hearty stew!
African Groundnut Stew Moroccan Lentil Chickpea Stew (see recipes on page 8)
JANUARY 2015
2013 ON 2013 REPORT REPORT ON
SUSTAINABILITY
At the Community Food “We’ve been collecting a vast amount of Co-op we recognize that our responsibilitiesand go corralling it into a massive information beyond the products on spreadsheet, so we could track our progress. ECONOMIC our shelves. We are VITALITY Writingtothe first sustainability report based committed transparency inon annually our a huge undertaking, butSOCIAL thatauditing info was RESPONSIBILITY sustainability efforts with ENVIRONMENTAL it was extremely gratifying to see that the RESPONSIBILITY support from the Sustainable Food Tradereally Association. Our Co-op is making great strides in our Sustainability Report is a tool sustainability efforts!” used by the Co-op’s member-owners, staff, —Melissa Elkins, Sustainability Program Coordinator management, and Board of Directors to reflect on the ecological, economic, and social impacts of our business, and to set In April 2014, the Co-op filed Since opening our doors in informed goals and correct course as we enact the changes its first full annual sustainability 1970, the Community Food that will lead us toward a more sustainable future.
report to the SFTA—50 pages of Co-op has followed a tripledetailed information reporting bottom line business philosophy Our full report is available at www.communityfood.coop under sustainability. on the 2013 calendar year. The that places equal emphasis Co-op will continue to file onawards economic vitality, social reports annually to track our responsibility, and environmental sustainability performance responsibility. over time. In 2010, the Co-op started Shown here are snippets from tracking its performance specifically the condensed version of the as it relates to sustainability. In which is Won available in our 2012,Voted Melissa ElkinsStore was hired Voted Best report, Best Grocery Health Food the Gaia Herbs Cascadia Weekly readers Store in Bellingham Alive! 2013 end cap contest stores. as thebyCo-op’s Sustainability in the 2013 Best of magazine’s Best of the (Cordata Wellness poll Department) Program Bellingham Coordinator. In 2013, Northwest 2013 Both the condensed version and the Co-op joined the Sustainable the full 50-page SFTA report are Food Trade Association (SFTA). posted at www.communityfood. Along with a handful of our coop/learn/co-op-sustainability. fellow food co-ops, we are the only grocers in Washington state that are SFTA members.
reducing waste
88%
of our total waste was composted or recycled.
paper use
49% 79% 54% reduction in the purchase of paper grocery bags from 2012
of packaging can be recycled or composted by shoppers after use
of deli, bakery, and meat department packaging are accepted by FoodPlus!
Downtown: 1220 N Forest St (7 am – 10 pm) • Cordata: 315 Westerly Rd (7 am – 9 pm) • Bellingham WA • 360-734-8158 • www.communityfood.coop
FOOD CO OP The Co-op Board of Directors Meetings are on the second Wednesday of every month. Next Meeting: Wednesday, January 14 at 7 pm Roots Room at the Cordata store 315 Westerly Rd. at Cordata Pkwy. Member-owners are welcome to attend. To share your suggestions or concerns at the 10-minute member-owner forum at the start of each meeting, contact Board Administrator Jean Rogers in advance, at 360-734-8158 or jeanr@communityfood.coop, by the first Monday of the month, if possible.
Jim Ashby, General Manager 360-734-8158
Board of Directors:
Steven Harper, Chair Brooks Dimmick, Vice Chair Brent Harrison Caroline Kinsman Jade Flores Laura Ridenour Mariah Ross Megan Westgate Melissa Morin
360-650-9065 360-734-1351 360-398-7509 360-224-9525 360-734-8158 970-372-8344 360-820-5251 360-592-5325 360-510-5382
December 10, 2014
Board of Directors Summary Jean Rogers, Board Administrator • Reviewed progress on the 2014 annual work plan goals, and established a process for creating the 2015 work plan. • Discussed the Dining with Directors event and considered options for reaching a broader group of Co-op memberowners, while continuing to offer an event appreciated by new and core members. • Confirmed dates for 2015 events and retreats. Agreed to incorporate the November and May Board meetings into the all-day strategic planning retreats held during those months, to balance the time demand for volunteer directors. • Concluded with an update on the Downtown expansion project. Complete minutes for all Board meetings and our governing policies are available at the service desk. Complete minutes are also posted at www.communityfood.coop. The first 10 minutes of every Board meeting are reserved for member input. Next meeting: January 14 at 7 pm in the Cordata Roots Room, 315 Westerly Rd. Member-owners are welcome to attend the meeting. Hope to see you there.
~~~~~~~~~~~~~~~ Co-op store hours— Open 7 days a week Cordata—7 am to 9 pm Downtown—7 am to 10 pm Co-op deli hours— Cordata—7 am to 9 pm Downtown—7 am to 9 pm Visit the Co-op website at www.communityfood.coop
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 Community News is produced by the Community Food Co-op and published eight times per year.
Downtown 1220 N. Forest St. Bellingham WA 98225
Cordata
315 Westerly Rd. Bellingham WA 98226
360-734-8158 (both locations) Co-op Community News is published as a service for member-owners. Letters from member-owners are welcome (see guidelines below). The deadline for submission of letters is 8 pm on the 5th of the month preceding publication. Editor: Design/Production: Laura Steiger Joanne Plucy Opinions expressed in the Co-op Community 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.
ndidates
Letters to the Editor Guidelines Letters must include your name, address, and a daytime phone number. Please respect a maximum of 150 words. Due to space considerations, we regret that we may not be able to publish all letters. Please send letters to: Newsletter Editor, Co-op Community News 1220 N. Forest St., Bellingham WA 98225 or email editor: lauras@communityfood.coop
Look for the winter issue of
In Season magazine in your mailbox in February!
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Co-op News, January 2015
Apply for a Farm Fund Grant Application period closes Friday, January 23 The Farm Fund works to increase the supply of local, sustainable, and organic food by supporting and establishing projects that strengthen the local farming community. The Fund also works to educate consumers, increase access to local food, and encourage ecological and socially responsible stewardship of our farmland. Grants are not intended for single-farm infrastructure projects (please refer to the Farm Fund’s low interest, secured loan program, designed to address these needs). Examples of previously funded projects include expansion of business opportunities for local farms, local seed and grain trials, programs that support new farmers, GMO seed
DWD Dining with Directors The State of Our Local Food System Jean Rogers, Board Administrator, and Holly O’Neil, Member Involvement Facilitator
Thursday, January 22, 6–8 pm Mount Baker Theatre Encore Room (enter from 112 W. Champion St.) Free Event—Registration Required Every January the Co-op Board hosts a dinner with member-owners to explore issues that are significant for our co-op. Are you interested in the state of our local food system? Then, this upcoming Dining with Directors is for you. Melissa Morin, Whatcom County Health Department Community Health Specialist and Whatcom Food Network Steering Committee member, will present the recent update of the Whatcom County Community Food Assessment (CFA), which provides a snapshot of current conditions, emerging opportunities, and creative collaborations. Following the presentation, member-owners will enjoy a delicious dinner while chatting with board members about the Co-op’s role in increasing access to healthy, local food, and the implications of the CFA for the future direction of our co-op. Your Co-op Board of Directors is looking forward to hearing your thoughts about how to ensure that our community and region is capable of feeding itself. Hope to see you there! To reserve your seat, call or stop by the service desk at either store. This event fills quickly. In the interest of hearing from as many member-owners as possible, we give priority to those who did not attend the last forum. For more information, contact Jean at 360-734-8158, ext. 217, or email jeanr@communityfood.coop. testing, funding for farmers markets, a food bank program paying local farms for seeds in exchange for a portion of the produce, an aerated compost project, training and conference scholarships, tools and infrastructure for multi-farm use, an affordable access to farmland project, farm cooperatives, and multi-farm collaborations. Applications and detailed information about the program are posted on the Farm Fund page at www.communityfood.coop/ participate/giving-back/farm-fund. For additional information, contact Jean Rogers, Farm Fund administrator, at 360-7348158, ext. 217, or jeanr@communityfood.coop.
Last Call for Co-op Board Candidates Interested in serving on the Co-op Board of Directors? There’s still time to run in the March 2015 Board election. Being on the Co-op Board of Directors is a fulfilling opportunity to make a difference in our community while gaining valuable experience and insight. Our current group of directors has strong governance and cooperative skills, respect for differences, and a great sense of humor to boot. With both stores doing well and a 10-year strategic plan in place, the upcoming Co-op Board will have the exciting role of making our vision of the Co-op’s future a reality. If you think you would enjoy spending time in the company of likeminded people, while helping the Co-op continue to serve as a community leader, a cornerstone of our local economy, and a provider of delicious, healthy, organic and local food, we encourage you to run for the Board. Thanks for participating in your co-op! For more information, contact Board Chair Steven Harper at 360-650-9065 or Board Administrator Jean Rogers at 360734-8158 or jeanr@communityfood.coop. Board candidate packets are available at both service desks. Attend the candidate orientation on January 7 at 7 pm in the Downtown store conference room, or contact us to arrange another time. The deadline for applications is Monday, January 19.
www.communityfood.coop
Ask the Nutritionist ionist, Dear Nutrit art I’d like to st g smoothies incorporatin e, kfast routin into my brea I’m re su make but I want to o you have t. D doing it righ ons? any suggesti Dear Member,
Lisa Samuel, Registered Dietitian and Nutritionist
Smoothies can be a great way to add extra fruits and vegetables to your day. But, there are a few guidelines to follow. To build a smoothie that will give your brain the fuel it needs to think, and keep you full and satisfied until the next meal, it should contain four main elements, as described below, and include foods with no added sugars. You don’t want to turn your smoothie into dessert. Protein: Choose from whole food sources of protein. If you eat dairy products, milk, plain yogurt, or cottage cheese are all good sources of protein and can provide a tasty base for a smoothie. Other sources of protein are nuts or nut butters; seeds like hemp seeds, chia seeds, or pumpkin seeds; whole oats; or tofu. Carbs: Carbohydrates are like gas for an engine—they give us the fuel we need to work and play. Without carbs
in our morning meal, our brain doesn’t have energy to help us think, resulting in brain fog. If you use milk or yogurt as a smoothie base, both of those are also good sources of carbohydrates. Fruits and dried fruit are also healthy sources of energy and fiber. If using a milk alternative as a smoothie base (almond, hemp, rice, or coconut milk, for example), be sure to choose an unsweetened version. Add sweetness to smoothies with fruits. Bananas and dates are both naturally sweet and add thickness to a smoothie. Frozen bananas are my favorite trick for a thick and creamy smoothie! Fats: Fat is satiating—it makes us feel full and satisfied. Plus, healthy sources of fats, like monounsaturated fats and omega-3 fatty acids, help us better absorb all the nutrients in a smoothie. Healthy sources of fat include avocados, nuts and nut butters, and seeds. Seeds
like hemp seeds, chia seeds, and flax seeds provide protein, fiber, and a healthy dose of omega-3 fatty acids. For a thick and creamy smoothie, add avocados. Fiber: Fiber keeps us full longer and keeps blood sugars nice and even, so it’s an important component of a morning meal. There are many ways to add fiber to smoothies, including fruits, dry fruits, vegetables, nuts, and seeds. Aim for at least 4 grams of fiber; it’s pretty easy to do. For example, one banana, half of an avocado, or two pitted dates all have about three grams of fiber each. Adding vegetables is a great way to sneak in some extra nutrition and fiber. Vegetables like spinach, kale, cauliflower, carrots, and beets can just disappear in a smoothie. Great for picky kids, too. Keep the handy chart (below) in your kitchen to help you build the perfect smoothie. Of course, it doesn’t contain all possible smoothie combinations, but it will help you start to build your perfect smoothie! Send your nutrition questions to lisa@ nourishrds.com. Lisa Samuel is a Registered Dietitian and Nutritionist and founding partner of NourishRDs. Check out Lisa’s schedule of upcoming cooking classes and workshops through the Co-op’s Healthy Connections program. You can also find more of her non-diet advice on the NourishRDs Facebook, Twitter, Instagram, Pinterest, and blog at www.nourishrds. blogspot.com.
Build the Perfect Smoothie Choose your base milk, plain yogurt, cottage cheese, almond milk, hemp milk, coconut milk Add natural, fiber-filled sweetness
frozen berries, frozen banana, dates, dried apricots, raisins, currants, prunes, apples, pears, peaches, plums, nectarines, oranges
Add vegetables
kale, spinach, cauliflower, beets, carrots, pumpkin, squash
Add nuts or seeds for protein, fiber, and good fats
peanuts, almonds, cashews, hazelnuts (or any of those nut butters), tahini, pumpkin seeds, chia seeds, flax seeds, hemp seeds
Make it thick and creamy
frozen banana, avocado, dates
Make it extra delicious and nutritious
unsweetened cocoa powder, cocoa nibs, unsweetened coconut flakes, maca, matcha, cinnamon, nutmeg, basil, mint, and other herbs and spices
7th Annual Community Seed Swap and Fundraiser “Putting Seeds into the Hands of the People” Sunday, January 25, 2:30–5 pm The Majestic, 1027 N. Forest St. Donationsaccepted and appreciated Refreshments will be served Who should attend: • Seed-savers and people donating heirloom seeds, edible tubers, or seedpotatoes. Label your envelopes with plant strain and date. All seeds must be GMO-free. • People without seeds who commit to plant seeds, share their garden’s abundance, and learn to save seeds. Event co-sponsors: Appel Farms, Cash & Carry, Center for Local Self Reliance, Community Food Co-op, Great Harvest Bread, Grow Northwest, Living Earth Herbs, Sustainable Bellingham, Terra Organica, The Majestic, Transition Whatcom For further information contact seeds@sustainablebellingham.org or 360-927-8735.
15th Annual
Bellingham Human Rights Film Festival
February 19–28 Free, various locations
Downtown Expansion Project Update Adrienne Renz, Outreach Manager In the midst of the holiday flurry you may have noticed some drastic changes to the NEW Connections Building. Outside walls are starting to take shape. The inside is filled with 360+ yards of fill (more than 36 dump trucks of dirt has been delivered and the fill is about
Photos by Matt Curtis
2-feet deep). The fill will create a level floor from the retail bakery side to the commercial bakery and classroom, thereby eliminating the need for stairs between the two sections. With walls coming down, windows being cut, and walls being rebuilt, we
Third Thursday Local Music Series
Samuel Eisen-Meyers Ambient solo guitar Thursday, January 15, 6–8 pm Downtown store deli Guest artist and former Co-op staffer Samuel Eisen-Meyers has been performing professionally up and down the West coast for the last five years. His solo guitar work is a mix of ambiance and uplifting progressions that blend a mix of folk, world, and soul music. Expect soft, feelgood music for the evening! Photo courtesy of Samuel Eisen-Meyers
This newsletter is printed on 20% post-consumer waste paper with soy inks.
have been working quietly behind the scenes picking colors, finishes, classroom equipment, and planning office arrangements for the new building. The new Community Room will have a mid-room divider, which will increase room reservation capacity by dividing the space in two, when necessary. As a whole, the Community Room will hold approximately 52 people with tables. Divided, the room will accommodate a cooking class of about 36 students and a meeting room for 16 people. This increased capacity will be a welcome addition for these high-demand spaces, and improve availability for even more community use when the space is up and running. For a glimpse inside the construction zone, check our Facebook and Pinterest. We will continue to occasionally share photos, as construction progresses.
The Bellingham Human Rights Film Festival returns for its 15th year of presenting films, hosting speakers, and initiating dialogues that deal with issues of human rights that affect us globally, nationally, and locally. Through the 10 days of free films and discussions at numerous venues throughout Bellingham and Whatcom County, we strive to create awareness and inspire positive engagement. The festival was recognized by the “Audience Awards” website as one of nine “film festivals that make a difference in the U.S.” Opening night, February 19 at the Pickford Film Center, will feature a reception and silent auction to raise funds. The opening night film, “The Wisdom to Survive,” accepts the consensus of scientists that climate change has already arrived, and asks what is keeping us from action. The film features thought leaders and activists in science, economics, and spirituality including Bill McKibben, Joanna Macy, Roger Payne, Richard Heinberg, Gus Speth, Stephanie Kaza, Nikki Cooley, and Ben Falk. The festival is coordinated and supported by volunteers, students, businesses, and community groups. Film information, schedule, and locations at bhrff.webs.com.
Co-op News, January 2015
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2014 Cooperator Awards Every year during Co-op Month in October, we ask you to nominate people for two awards: Community Cooperator and Co-op Cooperator. From your nominations, the Member Affairs Committee selects the award recipients. We’re happy to introduce the 2014 Cooperators. For a complete list of all the Cooperator Award nominations, see page 5. Community and Co-op Cooperators are people in our community who embody the ideals of cooperation by: • • • • •
Bringing people together Improving the quality of life in Whatcom County Exploring common values Creating a sense of community Publicly sharing their knowledge, wisdom, and skills with others in the community
Community Cooperator Ellen Murphy Karl Meyer, Community Outreach Coordinator
The Community Food Co-op is honored to award Ellen Murphy the 2014 Community Cooperator award for her years of community service. Many of you know Ellen, as she has been of service in a myriad of ways to our community over the years. She is one of those blessed community peacemakers that comes along every so often and works tirelessly to make this world a better place—including 13 years as a Co-op volunteer in charge of organizing the reusable bulk food containers. More notably, Ellen has dedicated her life to helping others heal and to working on the pursuit of peace and justice in a nonviolent way. She has done this through decades of work as a licensed counselor and front-line peace activist, and she “truly believes in cooperation.” Ellen sees herself as just a mother and grandmother, doing motherly and grandmotherly things about fairness. Ellen said what she is proudest of are her five children and three grandchildren. When we were talking about being cooperative and working with others, who may not have the same point of view as ours, Ellen said, “The more fully present we can be with others, the more love comes in.” I asked what being fully present means. Her answer was something along the lines of the more we are able to listen and hear others and be there in the moment with them, without our judgments and defenses, the better the outcome will be. Being present allows knowledge and honesty to arise. Rather than thinking about what one is going to say next, or how “right” or “smart” one is going to sound, presence allows natural wisdom, often called love or acceptance, to fill the space. It allows people to be
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Co-op News, January 2015
themselves. Presence helps us with our own self-awareness and taking responsibility for our own projections onto others, explained Ellen. In 1980, Ellen founded the San Diego Self-Help Clearinghouse, which assisted new self-help and mutual-aid groups to form, and connected people with the grassroots support group they needed through a referral “warm line” that continues to this day. She worked with 225 non-fee groups, all based on the spirit of cooperation. Ellen said that a highlight of her life was the mediation she and her legal counsel, the late Joe Pemberton, entered into with the city of Bellingham in 2009 in order to resolve a wrongful arrest lawsuit. Ellen had been illegally arrested at the office of Representative Rick Larsen, while reading names of Iraq war casualties. Mediation with Deputy Chief David Doll and City Attorney Peter Ruffato resulted in changes to the city’s trespass policy. “We humans are in big trouble,” said Ellen. “Martin Luther King’s giant triplets of racism, militarism, and materialism, along with poverty and inequality, have us in a chokehold. Let the communication really begin.” From Ellen’s nomination: She takes time to truly listen and try to understand many points of view. She is an elder who has served this community for many years by speaking truth and being willing to sacrifice her personal freedom in order to secure the rights and freedom of others. She has never tooted her own horn and it is time to toot it for her!
Co-op Cooperator Seth Mangold Nate Wright, Cordata Front End Assistant Manager
Since Seth joined our team at the Cordata store in 2012, I have enjoyed learning more about him and his commitment to the community. His strong belief in the Co-op’s mission and values supports his eagerness to help out. This is evident in his willingness to pitch in with whatever events or volunteer opportunities arise. Seth recently said he is motivated to volunteer because the Co-op is a perfect venue, offering many opportunities to get involved. It’s no surprise he was nominated for this award, and I’m happy to see him recognized. Besides being a wonderful cashier and a reliable store supervisor, Seth helps out the Co-op and community in many different ways. He represents staff internally on both the Safety committee and the Staff Council, where his contributions are much appreciated. Seth has been on the Member Affairs Committee since 2012, and he really enjoys being able to give back so much through the grants the committee appropriates. As he said, “On my own I would never be able to do that, but the NCGA’s (National Cooperative Grocer Association) motto holds true in that we are ‘Stronger Together.’” The outreach team knows they can count on Seth to help with just about every event they host. He is happy doing informational tabling, spreading information about Co-op membership, or pitching in with the grunt work of setting up and breaking down events. In the community, Seth takes advantage of the volunteer projects the Co-op partners in, most recently with the Nooksack Salmon Enhancement Association to help restore a section of Padden Creek by tackling blackberries, planting, and mulching. Not an easy project on a cold rainy day. Thanks for all you do Seth. I feel fortunate to be able to work with you
and benefit from your enthusiasm for the Co-op and our community. Be sure to congratulate Seth when you see him, either at the Cordata store or at the next Co-op event. Look for the guy with the styling moustache! From Seth’s nomination form: So positive about the Co-op, the members, and participates in so many Co-op events. Serves on the MAC committee, can’t imagine the Co-op without Seth. He’s the best and deserves to be honored for his great work. From Seth’s co-workers: Seth is creatively helpful. He always makes me smile. I really appreciate the way Seth is willing to step up and help with Co-op events and other outreach projects. He has been an invaluable resource and great to work with! Thank you, Seth! Seth seems to be always upbeat, helpful, and engaged. When I’ve asked for his help, he’s eager to contribute and a pleasure to work with. He definitely makes me feel at home here in the store. Seth is always one of those faces you see at all things Co-op. He is always stepping up to work at Co-op community events, volunteer work parties, he comes to cheer on his co-workers at Co-op soccer games, he never even misses a Co-op safety committee meeting! One word to describe Seth— DEDICATION. Seth embodies the community concept. He is engaged in so many of the Co-op’s doings. I’ve worked alongside him at several staff volunteer work projects—he brings an exceptional attitude to everything he is involved in.
www.communityfood.coop
2014 Volunteer of the Year—Bob Hendricks Karl Meyer, Community Outreach Coordinator The Co-op is extremely fortunate to have many dedicated volunteers. As the volunteer coordinator I very much appreciate each and every one of our volunteers and the help that they provide. Co-op volunteers cover a wide range of tasks—they help at Co-op events, deliver newsletters (anyone up for a Blaine or Ferndale route?), put up posters, maintain a few areas in our stores, and help with special one-time projects like building the podiums for Co-op’s Real Food school assembly show. I cannot thank the Co-op volunteers enough for their fine work and dedication. Every year we recognize one of our fabulous volunteers, and the 2014 Volunteer of the Year is Bob Hendricks. Many of you know Bob, who is a colorful thread in the fabric of the Co-op community. He is a tried and true co-op supporter, dating back to the ’70s when he served on the board of directors at the food coop in Grand Rapids, Michigan, and he has participated in co-ops ever since. I have worked closely with Bob and find him an able and willing volunteer who seems to have the
time and energy for whatever task or project comes his way. You can count on Bob! I recently chatted with Bob over tea at the Downtown store. Q. How long have you volunteered at the Co-op? A. Three years. Q. What is your motivation for volunteering? A. It is the best use of my senior leisure time. The Co-op is an authentic selfless service, and that is what draws me here. This place is valid. Q. Do you volunteer elsewhere in our community? A. Yes! I volunteer at the Bellingham Senior Center, Whatcom Volunteer Center, Assisted Living Center in Blaine, Cordata Community Garden, and also help with the dahlias at Peach Arch Park in Blaine. Q. When you’re not busy helping out at the store, or elsewhere, what are some of your favorite pastimes? A. I walk three to four miles every
day, meditate, raise dahlias, and read environmental and sociological books. Q. How did you come to volunteer with the Co-op? A. I am a natural-born professional volunteer. And I like it that they can’t fire you. Q. What do you most like and dislike about your volunteer work? A. Volunteering is teamwork. I’m on five different teams right now. I like being included and contributing. When I’m on a team I’m part of the action. Dislikes? Oh, I don’t know. I can’t really think of a dislike. I’m disappointed other people don’t see their social values and needs being met through volunteering. It meets the needs of the person or organization you’re helping, and it helps you. Volunteering is a winwin. Interested in joining the Co-op’s volunteer email list to receive notices about volunteer opportunities at the Coop? Contact Karl at 360-734-8158, ext. 160, or karlm@communityfood.coop.
Congratulations to all the 2014 Cooperator Award Nominees (Transcribed as submitted on nomination forms) Community Cooperator Nominations: Aimee Frazier: Wild Whatcom, her brainchild, has empowered girls and boys to become stewards of this community and each other. Vince Biciunas: (edited for space) A cooperator who connects people in our community with years of participation in her neighborhood, city, and county. She has volunteered for many organizations including Ski to Sea and her beloved Mushroom Club. She founded an organic community garden; reaches out to neighbors in need with meals, visits, and donations; and served as president of her neighborhood association. There is a rope swing in Vince’s yard that the neighborhood children enjoy, as well as her grandchildren. Flip Breskin (2009 Community Cooperator): Columbia neighbor and citywide coordinator and skill builder/musician. Pat Bergner: All her volunteer work in Whatcom county. Works at Bellingham Food Bank every Friday. Does so much for the Village and Cordata condo community. Board member for 6 years, treasurer for at least 7 years (no pay), landscape coordinator, helps so many. Cherlynn Gates: She is a blessing beyond belief. I have a life here and I am out of my depression because of her group, Whatcom
Women. She is an important part of the community here in Bellingham. She really feels the local frame of mind, showcasing local businesses for our many events. She is the epitome of a community cooperator. Cherlynn Gates: The organizer for Whatcom Women. She brings women together that may never have met. She helps people form friendships. Without her I would know no one here. She is truly amazing. Nancy Metcalf: Tirelessly working for the Co-op and the community on the Member Affairs Committee, co-founding the Co-op education class series, presenting at Co-op and community events about the value of cooperatives—not to mention all her work on the community charter, Occupy movement and more projects than I can name. An emerging (or emerged) community leader! Jen Gallant: Jen’s amazing work with Girls on the Run & Trailblazers—organizing these incredible programs for kids in the entire county, along with organizing fundraisers for these programs. AWESOME lady, full of good energy and goodwill for things. A person who makes Bellingham what it is, an amazing place to be! Zach Robertson: He runs Food Not Bombs seasonally, and supports local and cottage industries through a community homesteading land trust he is organizing.
This newsletter is printed on 20% post-consumer waste paper with soy inks.
Co-op Cooperator Nominations: Tim (Cordata wine manager): Every time I ask for a recommendation for a bottle of wine, Tim delivers! He listens to what I am saying, and always picks perfectly. The entire wellness department: Those folks know their stuff! Always open for learning exchanges! Very approachable. Robin (Downtown espresso bar/deli/ newsletter): Community involvement. Cameron (Cordata front end): Awesome customer service—wonderful and refreshing! Chantel (Downtown service desk/ membership—2008 Co-op Cooperator): Chantel has always been a great help in any way she can. Chantel: Found the tea maker we wanted in Bellingham. She is a great detective. She should win a “Nancy Drew” award. Chantel: Excellent customer service. Service desk people (both stores): Very helpful—always courteous and offer suggestions. Becky (Cordata front end): She always treats me like an old friend and has a smile and kind words; she brightens my day. Erin (Downtown front end): Treats us like family—shares personal life info with us regarding our purchases. Laughs with us— goes out of her way (heart).
Co-op News, January 2015
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Working together...
January 2015 Community Shopping Day Organization
Bellingham Farmer Market’s Fresh Bucks EBT Match Program Robin Elwood, CCN Staff
The Fresh Bucks EBT Match will increase access to farm-fresh food at the Market for shoppers receiving food assistance—further strengthening the connection between our community and local farmers.
What are Community Shopping Days? Each year the Co-op invites organizations to apply for a Community Shopping Day (CSD). This year, organizations were selected for their service to our community in the following areas: food and sustainable agriculture; social justice, peace, and human rights; ecological issues; education; health and well being; and community health. The Co-op’s Member Affairs Committee (MAC) reviews and recommends 12 organizations, and the Board of Directors gives final approval. For more information, contact Karl Meyer at 360-734-8158, ext. 160, or karlm@communityfood.coop.
2015 Community Shopping Day Schedule
Photos by Cynthia St. Clair
The Bellingham Farmers Market, to the visiting eye, seems to be an enduring icon of Bellingham. From the tossing of the first cabbage in April to the glass and reclaimed-iron-girder Depot Market building, it seems like the Market has always been a local institution. In fact, a closer look reveals an organization constantly adjusting, growing, and changing. Founded in the early 1990s, the organization officially launched in 1993. Today the Market is among the most successful in the state, featuring 150 vendors. The Market is open each Saturday, April through December. During the summer, the Bellingham Farmers Market also operates the Wednesday Farmers Market in Fairhaven. I called Caprice Teske, market director, to find out about some of the changes afoot in 2015. Since it is winter, I didn’t know if the Market office would be staffed. Of course I had forgotten that the Market never really shuts down anymore, and Caprice answered right away. “Well, part of being an institution is, it takes time to change perceptions. We’ve been staying open through the fall and up until Christmas since 2006, and a good percentage of the community still believes we shut down when school starts. And the Wednesday Market—we changed the hours 7 years ago, and it’s still a challenge to get the word out!” said Caprice. In 2015, the Bellingham Farmers Market is working doubly hard to get the word out concerning their Fresh Bucks/EBT (electronic benefits transfer) Match program. Here’s the short explanation from their grant application: “Fresh Bucks is built upon the principal that nutritious, local food should be accessible to all. This program works to break down the cost barrier associated with buying healthy, high-quality, locally produced foods by providing the weekly dollar-fordollar match, up to $10, to each EBT shopper at the Bellingham Farmers Market. The process is simple: visit the Farmers Market Information Desk, exchange money from an EBT/SNAP benefits card for Market currency, and receive matching funds to spend on fresh produce. Everyone should have equal access to healthy food.” Caprice told me that the Market launched the Fresh Bucks program in 2014. Startup funding came from the Sustainable Whatcom Fund of the Whatcom Community Foundation. Fresh Bucks is modeled on a successful
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Co-op News, January 2015
Seattle program, and it, in turn, was inspired by a similar concept in Detroit. “So we know it works, especially when there is community awareness and publicity to spread awareness,” said Caprice. “That’s our plan for this year. We’re working with a number of great organizations to get the word out, including the Whatcom County Health Department, the Opportunity Council, and the Co-op. “Last year, the Market ran more than $23,000 worth of EBT transactions; we were able to match $15,000 of that. This program puts a lot of healthy food into hands that need it, and at the same time supports local farmers in a big way,” said Caprice. Not only will this program make healthy food more accessible, but it will help develop the local food system by keeping federal EBT dollars, that typically might end up trickling out of the county, in the hands of local farmers and producers. “National studies reinforce the need to improve the availability and affordability of healthy foods to promote better eating habits and overall health, especially for lowincome residents. Research reveals that awareness and incentives—not cost—are barriers for increased SNAP redemption at farmers markets. The Bellingham Farmers Market’s Fresh Bucks Match program addresses those issues by leveraging federal dollars to meet families’ food needs with fresh, healthy choices,” said Caprice. Caprice and I came back to the point about perceived cost several times in our discussion. We had both experienced the perception that local, quality food is out of reach for a large segment of the community. And, as people who work in the field of supplying local food, we worry about inequality of access to good products. “I think that is a very important point,” Caprice said. “In some cases it is more expensive to buy local, fresh food. But at the same time, the nutritional value is better, the quality and flavor are better, and because it is fresh, it lasts longer. So, buying less processed food and cooking highquality food from local ingredients can also offer savings. “The other piece of the puzzle is making the fresh food from the Market accessible to everyone. We’re planning to offer more Demo Days this season. Our staff and partners
Bellingham Farmers Market Winter Markets continue the third Saturday of the month in January, February and March. The Main Season Market will open the first Saturday in April.
Round up your purchase amount at the register and Donate the Difference to benefit the CSD organization of the month. When we all Donate the Difference, our spare change adds up to big cash. from Sustainable Connection’s Food and Farming program will be right there at the Market to demonstrate preparation and recipes for whatever is in season. That’s the other part of stretching your food dollar: buying fresher food and preparing it yourself saves money, but it takes a bit of encouragement to gain those skills,” said Caprice. “The first time you look at a Kohlrabi, you don’t necessarily think of eating it,” I ventured. “Well,” Caprice admitted, “to be honest, it is an intimidating vegetable.” I asked Caprice for any final thoughts as we wrapped up our conversation. “Basically, I’m passionate about the Market because I love good food. And the Market comes out of our community; it is part of our identity. Being accessible to all the different groups in the community is really important. We have something for everybody!” exclaimed Caprice.
1/17
Bellingham Farmers Market’s Fresh Bucks EBT Match
2/21
PeaceHealth Medical Group Pediatrics—Reach Out and Read Program
3/21
United Blind of Whatcom County
4/18
York Community Farm
5/16
The Arc of Whatcom County
6/20
Whatcom Skillshare Faire
7/18
Whatcom Humane Society
8/15
Ragfinery
9/19
Jet Oldsters/Ferndale Senior Activity Center
10/17
Dorothy Place
11/21
Wild Whatcom
12/19
KAVZ-LP FM 102.5
Volunteer Thanks The Co-op thanks all of our volunteers for their contributions. Volunteers assist with cooking classes, newsletter distribution, events, mailings, and participate in the Member Affairs Committee. Ongoing opportunities in our stores are currently full. Co-op memberowners receive one $5 coupon each time they volunteer for 1/2 hour or longer. For updates on volunteer opportunities, join our volunteer email list. Contact Karl Meyer at karlm@communityfood.coop or 360-734-8158 ext. 160.
www.communityfood.coop
Healthy Connections Tai Chi for Arthritis Kelly Hong-Williams Tuesdays and Fridays, Jan. 6–Feb. 10, 11:30 am–12:30 pm Kelly Hong-Williams teaches a tai chi program that has been shown to decrease pain, reduce stress, and improve strength, flexibility, and balance for arthritis patients. Each class includes warm-up exercises, study of the form, and a cool-down period. Kelly Hong-Williams is a certified tai chi instructor. Note: this class does not meet on Jan. 20. Class is limited to six students. COR • CO-OP • $70 for all ten sessions
Take Control of Your Intestinal Health Jim Ehmke, CN Wednesday, Jan. 7, 6:30–8:30 pm Take control of your own intestinal health. This class will cover all the major organs of the digestive system, as well as strategies and holistic therapies for digestive health.We’ll discuss acid reflux, Crohn’s, IBS, colitis, hemorrhoids, colon cancer, ulcers, and much more. Certified Nutritionist Jim Ehmke specializes in identifying the causes of difficult conditions and applying effective therapies. COR • CO-OP • $5
Winter Blues Busters Jennavieve Joshua Tuesday, Jan. 13, 6:30–8 pm As the daylight shrinks, you can take easy proactive measures to keep your spirits from shrinking too! Join Jennavieve “JJ” Joshua, a life coach and small-business consultant for more than 20 years, in this fun and informative workshop. Learn practical tips to increase your experience of happiness and well-being. You will leave with your own custom “Happy Map” to support your health and happiness strategies for the winter months and beyond. COR • CO-OP • $5
Easy Steps to Clean Eating Demetree Robinson Thursday, Jan. 15, 11 am–12:30 pm Whether you got off track with your eating during the holidays or are trying to make good on your New Year resolutions, Certified Food and Health Coach Demetree Robinson provides easy steps to healthier eating habits and freedom from uncontrollable cravings. Making conscious choices about the foods we eat can move us toward greater health or away from it. Healthy delicious samples and recipes will be provided. COR • CO-OP • $10
Native American Flute Peter Ali Tuesday, Jan. 20, 6:30–8 pm Peter Ali shares the haunting melodies and rich lore of the Native American cedar flute. Peter, whose heritage is of the Yaqui tribe of Sonora, Mexico, is a self-taught flutist whose music comes straight from the heart. Peter will bring cedar
Full class descriptions on our website Online class registration available
HC Class Legend
Locations: DT = Connection Building at the Downtown store, 1220 N Forest St, Bellingham COR = Roots Room at the Cordata store, 315 Westerly Rd, Belllingham Registration: CO-OP = register online at www.communityfood.coop; click on Co-op Calendar, then click on class title. (Need help registering? Service desk staff can guide you.) WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com. = additional fee for wine option, payable at class. •
Please do not wear strong fragrances to class.
•
Financial aid is available for some classes. For info on this, and for other class questions, contact Kevin Murphy at 360-734-8158, ext. 220, or kevinm@communityfood.coop.
Cooking, health, and well-being classes offered by the Community Food Co-op
flutes (key of A) for students to play or you can bring your own. DT • CO-OP • donations accepted
Take Control of Your Immune Health Jim Ehmke, CN Wednesday, Jan. 21, 6:30–8:30 pm Learn all about the immune system and how to keep yours effective.We’ll talk about different strains of flu, viruses, chronic fatigue, fibromyalgia, dental infections, and more—and strategies for dealing with them.We’ll consider vaccines, antibiotics, and possible alternatives. Certified Nutritionist Jim Ehmke has been a practitioner of diverse alternative therapies since 1976. COR • CO-OP • $5
Winter One Pot Meals Lisa Samuel Thursday, Jan. 22, 6–8:30 pm Lisa Samuel showcases a menu of hearty dishes, each one a meal unto itself. Enjoy one-pot Sicilian pasta (no boiling of noodles required) with stewed tomatoes, olives, capers, and Swiss chard; savory braised chicken thighs with parsnips, carrots, potatoes; and sage pork chops braised with white beans and kale.With comfort food like this, you’ll almost be glad it’s winter! A $7 wine option is payable at class. COR • WCC • $35 •
Self-Hypnosis for the New Year Leigh Mcdiarmid Monday, Jan. 26, 6:30–8 pm Whether your New Year resolutions include making healthier choices for food and activity or dealing more effectively with stress, self-hypnosis can help you follow through. Learn relaxing and effective techniques that will help you achieve goals that have been on the back burner for too long. Start the New Year right! DT • CO-OP • $5
Ayurvedic Cuisine Balabhadra Tuesday, Jan. 27, 6:30–9 pm Khichari is an East Indian dish known for its therapeutic properties—the Indian vegetarian counterpart of chicken soup. Based on rice and mung beans, variations are popular all over India. Balabhadra will demonstrate three types of khichari, along with a full complement of condiments. Guest Juliet Jivanti of Bellingham’s Ayurvedic Health Center will talk about khichari in relation to ayurveda, the ancient Indian science of health. DT • WCC • $35
Winter Fish Robert Fong Tuesday, Jan. 27, 6–8:30 pm • COR or Wednesday, Jan. 28, 6:30–9 pm • DT
Healthy, Hearty, Super-Delicious Alissa Segersten Thursday, Jan. 29, 6–8:30 pm
Take Control of Your Hormonal Health
Join Alissa Segersten of Whole Life Nutrition for an evening of delicious, immune-systemboosting winter nourishment! Learn to make roasted chicken with root vegetables, vegetable lentil soup, sautéed winter greens with garlic, homemade bone broth, lacto-fermented peppered carrots, and more.The class menu contains no gluten, grain, eggs, soy, or GMOs.
Jim Ehmke, CN Wednesday, Feb. 4, 6:30–8:30 pm
COR • WCC • $39
Learn all about the body’s endocrine system. We’ll discuss all the major glands of the endocrine system and how hormones interact, as well as hormonal therapies, fertility options, and PMS. Certified Nutritionist Jim Ehmke has been a practitioner of diverse alternative therapies since 1976.
Caribbean Kitchen
COR • CO-OP • $5
Sarah Chan Monday, Feb. 2, 6–9 pm
Mediterranean Grain Bowl
Trinidad native Sarah Chan adapts Caribbean favorites for the Northwest. Enjoy an appetizer of baiganee (fried, batter-dipped eggplant slices) and mango chutney; garlic butter cassava; Caribbean chicken curry; and callaloo—the spicy vegetable stew of taro leaves, coconut milk, pumpkin, bell peppers, okra, celery and more—often considered the national dish of Trinidad and Tobago.
Mary Ellen Carter Thursday, Feb. 5, 6–8 pm
COR • WCC • $39
Mary Ellen demonstrates how to create a satisfying grain bowl featuring classic Mediterranean ingredients—farro and lentils with layers of steamed kale, roasted red pepper and eggplant, pickled onions for crunch, caramelized onion for sweetness, lush avocado, soft-boiled egg, choice of grilled tofu or seafood, and a lemony pesto yogurt sauce. A $7 wine option is payable at class.
Intro to Holotropic Breathwork
COR • WCC • $35 •
Glenn Girlando and Laurel Watjen Monday, Feb. 2, 6:30–9 pm
Matrix Energetics
Holotropic Breathwork™ is an experiential approach to self-exploration and healing developed by Stan Grof, which combines deep breathing, evocative music, focused bodywork, mandala drawing, and group sharing.This session includes an introductory talk, a one-hour guided breathing experience, and plenty of time for questions. Glenn Girlando and Laurel Watjen are Grof-trained facilitators. DT • CO-OP • $5
Lyonnaise Bistro Karina Davidson Tuesday, Feb. 3, 6–8:30 pm Karina shares recipes adapted from the famous Bouchon Bistro in Napa Valley.We start with a plate of olivida (a savory fromage blanc spread) with toasted baguette, followed by chickpea and carrot salad with a side of wild greens vinaigrette, butternut squash soup with browned butter and sage, and bistro steak with red wine sauce and sautéed shallots.And, of course, dessert—almond cake with raspberry compote. A $7 wine option is payable at class. COR • WCC • $45 •
Year of the Green Ram with Robert Fong Tuesday, Feb. 3, 6:30–9 pm or Tuesday, Feb. 10, 6:30–9 pm
Learn to prepare Alaskan true cod and petrale sole using various techniques: pan fried; poached; and steamed with herbs, spices, and finished with fine vinegar and oils.The fish will be plated with diced, lightly-seasoned root vegetables. An $8 wine option is payable at class.
Enjoy tasting and learning to make special dishes for the coming Chinese New Year: crispy and fragrant quail, pork belly steamed with preserved mustard greens, braised black mushrooms, winter bamboo tips and fresh water chestnuts, jasmine rice with mung beans, and hot sour soup. An $8 wine option is payable at class.
WCC • $45 •
DT • WCC • $55 •
Ralph Havens, PT Thursday, Feb. 5, 6:30–8 pm Matrix Energetics is a healing and transformational modality that works in the expression of subtle energy physics. In this class, Ralph Havens introduces this dynamic consciousness technology, drawing also on the ancient practice of qigong, Integrative Manual Therapy, and other complementary approaches to help students access the infinite power of the vacuum and their own highest potential. Ralph Havens is a Physical Therapist and Certified Matrix Energetics Practitioner. DT • CO-OP • $5
Best Soups of All Time with Karina Davidson Monday, Feb. 9, 6:30–9 pm Karina has been teaching soup classes for many years, and this class brings together four of her all-time favorites—beef Burgundy with heirloom barley and mushrooms; Spanish white bean with garlic sausage; tomato-basil bisque (served with mini grilled cheese sandwiches); and finally, chicken noodle with artisan pasta and black kale. A $7 wine option is payable at class. DT • WCC • $39 •
Stress Buster Workshop with Erika Flint Monday, Feb. 9, 6:30–8 pm Learn the five effective techniques for reducing stress and remaining calm and in-control during any situation—techniques your whole family can easily learn and use year-round. Reduce fear, worry, and anxiety as you learn to rewire your brain and change habituated patterns for good. Erika Flint is a Board Certified Hypnotist and a Certified Professional Hypnotherapy Instructor. COR • CO-OP • free
Healthy Connections Instructor Spotlight:
Balabhadra Kevin Murphy, Outreach Team Aficionados of Indian cuisine take note. The winter Healthy Connections schedule has two classes for you. They are “Ayurvedic Cuisine” on Jan. 27 at the Downtown store’s Connection Building, and “The Breads of India” at Cordata on Feb. 17. Teaching both classes is Balabhadra, who formerly went by the name Brent Pyeatt. Balabhadra’s culinary background is eclectic and he’s taught classes ranging from holiday baking to knife skills to pasta making. Last summer, he taught his first class at the Co-op—the East Indian Vegetarian Burrito Bar, in which he presented a new concept in culinary fusion—and the class response was enthusiastic. Balabhadra is the primary cook at the local kirtan and meditation center known as The Krishna Lounge, and his interest in the food of India dovetails with his own spiritual path. A student of bhakti yoga (the yoga of devotion), he is planning on taking
This newsletter is printed on 20% post-consumer waste paper with soy inks.
yoga teacher training next year. He also loves singing mantras and is learning to play the harmonium. Balabhadra was initiated into the culinary arts as a preteen. It was a strategic decision: “My mom offered to do my regular chore, washing dishes, if I cooked for the family. Looking at the dishes piled up in the sink, I thought it sounded like a good idea. My first success was enchiladas, and to this day, I am known among friends and family for my enchiladas.” Restaurant work paid the bills through college, and waiting tables soon gave way to managing wine lists, which led to a position as a wine sales rep. When the time for a change came, Balabhadra landed a job in the kitchen at Bellingham’s acclaimed Nimbus restaurant, where he worked his way up to sous chef. After Nimbus, he worked in the test kitchen at Wood Stone and he now is a baker at Avenue Bread.
Photo courtesy of Balabhadra
Balabhadra said he considers Indian cuisine to be on as high an artistic level as any of the world’s cuisines, though he feels it’s not always appreciated as such. “Within the realm of vegetarian Indian cuisine, there are so many ingredients, and methods and skills to learn, so many spices and flavors to explore. For a guy brought up in the States, it’s both humbling and exciting.”
Co-op News, January 2015
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Wine Notes
Highlighting Everyday Bargains in the Co-op Wine Departments Vic Hubbard, Downtown Store Wine Manager As we perhaps feel the need to tighten our belts financially after the holidays, it’s a good time to highlight some of the fantastic everyday value wines that drive wine sales at the Co-op. Fortunately, wines in the less than $10 category are better than ever. While more pricey wines offer lots in terms of bells and whistles, and are great for special occasions, there is no need to sacrifice quality for price. We have a steady supply of well-made, simple wines that are characteristic of the regions where they originate, aren’t made in industrial-scale quantities, and represent artisan wines from independent producers. Look for these wines, and plenty of others in the same category, throughout the month at both stores. For a Song Riesling 2012, Caliche Vineyard, Ancient Lakes Appellation, Washington, $7.99
Although they may be somewhat underappreciated here, Washington rieslings have a reputation as some of the world’s best. If you haven’t tried a Washington riesling lately, this wine made by Kyle Johnson, formerly of Chateau Ste. Michelle and Olsen Estates, using grapes grown in Caliche Vineyard along the Columbia River near Vantage, may be just the ticket. This is a terrific wine to have with Asian cuisine, Northwest seafood such as crab, or spicy enchiladas. While off dry, its tart acidity keeps it lively and fresh tasting. Look for “wet stone” mineral components, and Northwest tree fruits
like peach, pear, and apple. Riesling is emblematic of the Northwest and is terrific with Northwest cuisine.
Domaine des Lauribert Vin de Pays de Vaucluse, France, $6.99
Drinking this simple red from the Southern Rhone is a bit like drinking history. It is 100 percent grenache; grown in estate vineyards, once part of the Papal vineyards in the Middle Ages and now owned for five generations by the Lauribert family. This wine is a testament to French winemaking tradition and skill, not the premium wine of the estate, but wine for the masses. In terms of being a quality wine, made with care and without manipulation, it hits the
mark. It is medium bodied, ripe, round and friendly, with elements of Rhone character, violets, Provencal herbs, and crushed raspberries.
Masciarelli Montepulciano D’ Abruzzo 2012, Italy, $8.99
Masciarelli’s 1000+ acres of vineyards in Italy’s Abruzzo region represent the largest organically farmed estate in Italy. This wine, made from the regional Montepulciano grape, is the flagship wine of the estate in terms of production. It is the epitome of an uncomplicated, juicy, rustic, and inexpensive Italian red. While the success of this wine may have led to somewhat lesser wines the last couple vintages, with the 2012 vintage it seems Masciarelli has again hit its stride. Black cherry, plum, tobacco, lavender, sweet tannins, and lingering finish make this an ideal wine with pizza to burgers.
Wine Questions?
Moroccan Lentil Chickpea Stew
Co+op, stronger together
Robin Asbell
This stew is delicious served over rice or couscous. Substitute collard greens or kale for the spinach, or add tofu or cooked chicken to make it even heartier. Looking for more spice? Harissa sauce is authentically North African, but sriracha also works with these flavors. 2 tablespoons peanut oil 3 cups diced red onion 3 cups diced sweet potato, cut into 1/2-inch cubes 2 cloves garlic, minced 3 tablespoons minced ginger 1/2 to 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon 1 14.5-ounce can diced tomatoes 4 cups vegetable stock 3/4 cup peanut butter 3/4 cup roasted peanuts 1 cup chopped fresh spinach Pinch each of salt and ground black pepper
1. Heat the peanut oil in a large pot over medium-high heat; add the onion and sauté 5 minutes, then add the sweet potato, garlic, ginger, and spices and cook about 3 minutes. 2. Add diced tomatoes and vegetable stock, bring to a boil and simmer, covered, for 15 minutes or until the sweet potatoes are soft. 3. Stir in the peanut butter, peanuts, and spinach. Season with salt and pepper, simmer to desired thickness and serve. Nutritional Information Per Serving: 672 calories, 32 g. fat, 32 mg. cholesterol, 590 mg. sodium, 85 g. carbohydrate, 15 g. fiber, 20 g. protein Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www. strongertogether.coop.
Sangiovese is usually associated with Italy. It is most prolific in the Tuscany region where it is used in Italy’s greatest and most well known wine—Chianti. However, when grown here in Washington, sangiovese takes on a whole different character. Trying this wine next to Chianti, it would be hard to recognize it as the same grape. A wine with several years of age (2011 vintage) it still exudes youthfulness. Primary components like red berry and mulberry (think of mulberry scented candles) dominate its fruit-driven flavors. It is light in color and body, moderate in alcohol (12.6 percent), and unoaked. No funkiness here; pure flavors shine through in this simple, well-balanced red. Tannins are subdued; its tart acidity makes this wine a fine companion to a variety of foods.
Co-op Wine Buyers Vic Hubbard and Tim Johnson invite your questions or comments. Send email to vich@communityfood.coop or timj@communityfood.coop.
African Groundnut Stew
Total Time: 30-40 minutes Servings: 6
Cavatappi Sangiovese 2011, Washington, $9.95
Total Time: 60 minutes Servings: 6 This stew could easily be made vegetarian by substituting vegetable stock for the beef stock. 1 cup lentils 1 medium onion, chopped 2 cups water 2 cups beef stock 2 medium carrots, chopped 1 medium zucchini, quartered and sliced 2 cloves garlic, chopped 1 1/2 cups cooked garbanzo beans, drained (canned or cooked from dried beans) 1 1/2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon coriander 1/4 teaspoon turmeric 1/4 teaspoon cayenne 2 tablespoons tomato paste 1/2 teaspoon salt 1/2 cup cilantro leaves, whole
1. Sort and rinse lentils, then put in a big pot on the stove and add the onion, water and stock. Over high heat, bring to a boil, then reduce to a simmer. Cook for 30 minutes, with a lid on it set slightly ajar. Stir every ten minutes and check to see if you need more water (if the lentils have absorbed most of the water). 2. Add the carrots, zucchini, garlic, cooked garbanzo beans and spices and continue cooking until the lentils are tender, about 20 minutes. 3. Stir in the tomato paste and salt and adjust the water. Continue cooking until the lentils are soft and starting to fall apart. Serve garnished with cilantro leaves. Nutritional Information Per Serving: Calories: 209, Fat: 0 g, Cholesterol: 387 mg, Sodium: 36 mg, Carbohydrate: 12 g, Dietary Fiber: 7 g, Protein: 14 g Recipe by Robin Asbell, also available at StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www. strongertogether.coop.