COUPON INSIDE!
In Season AUTUMN 2018
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NATIONAL KALE DAY
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Community Food Co-op Town Hall
PRIVILEGE & RESPONSIBILITY Details on back cover.
20 Focus Health ON
WELLNESS DAY
First Friday at the Co-op
CANOES, SALMON, AND ORCAS presented by Children of the Setting Sun Productions
First Friday Event and Art Show Friday, October 5, 6 to 8 pm Downtown store in the upstairs mezzanine
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COAST SALISH DAY & CANADIAN THANKSGIVING DAY
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at the Cordata Store from 1–4 pm An afternoon dedicated to your health and wellness. • Chat with Healthy Connections wellness instructor Jim Ehmke. • Meet our suppliers and get product samples. • Relax with a free chair massage courtesy of The Shanti Center. • Enjoy healthy samples from the Co-op kitchens. • Enter to win a rad Mammut Trion Pro 50 + 7 alpine pack.
MODIFIED Doctober film at Pickford Film Center
Sponsored by Community Food Co-op Saturday, October 6, 3:30 pm and Wednesday, October 17, 7:30 pm Wednesday screening includes informational tabling and a short Q&A session. A documentary filmmaker and her mother embark on a very personal and poignant investigative journey to find out why genetically modified organisms (GMOs) are not labeled on food products in the United States and Canada, despite being labeled in 64 countries around the world. Winner of eight festival awards.
28 CO-OP BAKERY CAFÉ
20 ESPRESS-YO-SELF!
OPEN MIC SEED: Community Shopping Day for
WHATCOM DISPUTE RESOLUTION CENTER Two percent of today’s combined sales will be donated. Stock up today or round up any day during October.
at the Co-op Bakery Café Sunday, October 28, 5 to 7 pm Join us to sing a song, play a tune, share a poem, or just listen while you enjoy some tasty treats and refreshing sips.
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HALLOWEEN Meeting and event details at communityfood.coop.
communityfood.coop 360-734-8158
Everyone Can Shop Anyone Can Join 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
In Season, Autumn 2018 Editor, Laura Steiger lauras@communityfood.coop Design/Production, Habiba Sial Printed on 30% PCW recycled paper. Back issues on website. Acceptance of advertising does not indicate endorsement by the Co-op. Nutrition and health information provided for informational purposes only; consult a licensed practitioner.
Board of Directors The Co-op is Whatcom County’s only member-owned grocer. Member-owners are welcome at Board of Directors and Member Affairs Committee meetings. Board Administrator, Jean Rogers jeanr@communityfood.coop or 360-734-8158, ext. 311.
october
IT’S A CO-OP THING
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ctober is many things to many people. It is the height of autumn leaf colors. It is breathtaking hikes in the mountains. It is the fun of Halloween festivities. And it is Doctober at Pickford Film Center, our beloved local independent movie theater. It is also Co-op Month, Non-GMO Month, and Fair Trade Month, which means it is a very busy month at the Co-op! Congratulations on being a Co-op member-owner. Here are some ways you can celebrate: • Enter the annual Member-Owner Appreciation Drawing at either store. One very lucky person will win a $300 Co-op shopping spree! • Attend one of the special events we host during the month. • Enjoy big savings on a shopping trip with your Member-Owner Appreciation Coupon (see back page). • Shop for products from our fellow co-ops. See our selections on the back page and look for the “co-op supporting co-op” tags on our shelves. • Nominate an outstanding member of our community for the Cooperator Award. Cooperators bring people together, create a sense of community, improve the quality of life of everyone around them, explore common values, and publicly share their knowledge, wisdom, and skills. And they always seem to be the kind, caring, heartfelt, people that we are so lucky and grateful to have living among us. Look for nomination forms in our stores and on our website. • Take a moment to reflect on why you became a Co-op member-owner, whether it was four months ago or 40 years ago, and introduce someone new to what you love about the Co-op. We have special new member incentives during October, so there’s no better time to join! Join during Co-op Month and receive: • A $10 Co-op gift card (the first 100 people to join at each store). • One entry for a $150 local goody basket. • The opportunity to enter our annual member-owner appreciation drawing. If you are already a member-owner don’t forget to enter! • It costs only $8 to join ($5 annual dues + your first $3 member share installment). People age 62 or older join for free. We are grateful for the continuing support of all our member-owners. You help us strive to be our absolute best. Keep the Co-op love flowing so Whatcom County’s only community-owned grocery store can continue to grow and thrive. LAURA STEIGER OUTREACH TEAM
Cover photo by contributing author Alissa Segersten.
Jim’s happy places: surrounded by nature or spreadsheets.
Gratitude for Jim Ashby, Always BY KEVIN MURPHY, OUTREACH TEAM
I
t was 1985, year 16 of the Co-op’s approximately 48 year history, and the Co-op board decided to hire a general manager. Prior to this the Co-op had been run by a collective, but the board felt that to survive the Co-op needed to centralize authority and streamline channels of communication. They wanted someone with “real business experience,” and after the interviews they thought they had their man, namely … well, no one can remember his name. He was offered the job but basically never showed up for work, and the board had to settle for its second choice. Jim Ashby, who last month retired from his job as the Co-op’s general manager, was the Co-op’s first GM. Other than a 2½ year hiatus (what that was about, again, no one remembers) Jim was at the helm, guiding the Co-op from a store with a staff of about 10 and flat sales to where we are today: more than $33.5 million in annual sales (2017), three locations, and 250 employees. We’ve weathered the arrival of Whole Foods and Trader Joe’s and have had to deal with every grocery store in town trying to crawl into the Co-op’s niche, as they’ve expanded their selection of organic and locally sourced food. When I asked Jim about the qualities that have helped him achieve such success and longevity, he immediately cited a knack for staying calm. “I’ve gotten pretty good,” he said, “at sitting quietly and nodding sagely while other people figure stuff out”—though I feel compelled to add that Jim also has a knack for knowing when to break his sage silence in order to advance the discussion. A sense of humor, coupled with a tolerance for chaos, says Jim, have also been essential attributes.
Jim says that balancing idealistic goals with the realities of running a business in a capitalist economy has been one of the most complex and difficult parts of his job. “You have to be able to strike a balance, to make strategic adaptations while still standing up for what you believe.” Though not everyone agrees with each adaptation—discussions on whether or not to sell meat and alcohol, for example, were very contentious—the Co-op has been able to advance its values and vision in ways ranging from its staunch support of local farmers to its current work on equity, diversity, and inclusion.
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you have to be able to strike a balance, to make strategic adaptations while still standing up for what you believe
When Jim sent an email to Co-op staff announcing that he was retiring, he repeatedly mentioned his luck—his luck to work with us, his luck in getting the job in the first place, his luck in guiding a business that was well-positioned to take advantage of cultural and business trends in a city that was ripe for the Co-op advantage. In terms of lucky breaks for the Co-op, I’d say we were very lucky that the GM the board first decided to hire back in 1985 didn’t work out. Thanks, Jim, for your years of skillful and compassionate leadership, and your dedication!
Welcome the Co-op’s New General Manager
We are pleased to announce that Adrienne Renz is the new General Manager of your Community Food Co-op. Adrienne has been the Co-op’s Outreach Manager since 2012, and has already achieved a host of impressive accomplishments. Co-op staff and board are excited to see what new heights the Co-op will reach under her passionate leadership. The Co-op staff and community wish to sincerely thank the Board of Directors for their hard work and thoughtful process to select our new General Manager.
Your Co-op Board of Directors encourages you to vote in the November midterm elections. Co-op Board of Directors endorses voting YES on The Bellingham Home Fund & Washington I-1631, Carbon Emissions Fee Measure
FIRST FRIDAY AT THE CO-OP
presented by Children of the Setting Sun Productions
CANOES, SALMON, AND ORCAS
Friday, October 5, 6 to 8 pm • Downtown store in the upstairs mezzanine Join Children of the Setting Sun Productions for a special First Friday event featuring songs, stories, and a short video compilation documenting war canoe racing, the annual canoe journey, the wild sockeye salmon fishery, and contributions of Lummi tribal members to help an ailing orca in the Salish Sea. Presentation will be followed by a Q&A session and samples of traditionally prepared salmon cooked over an open fire pit. An art show depicting war canoe racing, the canoe journey, Atlantic salmon spill cleanup, efforts to feed a Southern resident orca, and 2018 summer sockeye fishery, will be on display throughout October. Learn more at settingsunproductions.org.
photos by FotoMataio Fotografia on Instagram @fotomataio, courtesy of Eat Local First
To kick off Eat Local Month in September, the Co-op and Sustainable Connections host the Hootenanny to Benefit the Co-op’s Farm Fund at Boundary Bay Brewery. All ages gather together to celebrate community, dance, enjoy a delicious meal with ingredients specifically sourced from local farms, and to present the Local Farmer Awards.
And the Award Goes to… BY JEAN ROGERS, FARM FUND ADMINISTRATOR
As the late harvest season winds down it’s a perfect time to highlight the winners of the Local Farmer Awards, announced at the Farm Fund Hootenanny last month. All the farmers who were nominated were fantastic, and selecting the recipients was a tough decision. As one nominator said, “pretty much all around classy group of people no matter
where you turn.” Congratulations to everyone who was nominated by their fellow farmers and local eaters. We are thrilled to present the 2018 award winners and tell you a little about each one.
Bright Spot Farmer Award
photos by FotoMataio Fotografia on Instagram @fotomataio, courtesy of Eat Local First
Helen Solem Sumas River Farm
New Farmer Award
Jen Finch & Colin Fischer Wanderwood Farm
Some wonderful local farmers that add spark to our local food system were nominated, so we created a new award. It is an honor to announce Helen, owner of Sumas River Farm as the recipient of the first Bright Spot Farmer Award. Her many contributions run the gamut: delicious and unique produce and berries, participation and support for many food and farming events, sharing the history of Whatcom County farming, dedication to social justice, and the all-around warmth she brings to the work she does. Helen has worked tirelessly on her beautiful farm in Sumas, and brings dedication and positive energy to every project she is involved in. Well deserved, Helen, we appreciate you!
If you’ve been to Wanderwood Farm’s booth at the Bellingham Farmers Market, you’ve probably seen or tasted their delicious produce and enjoyed a warm reception from these friendly folks. Wanderwood got a big thumbs up from fellow farmers who nominated them for the New Farmer Award. One person said, “Jen has long been a part of the farmer and farmers market scene. They are a great addition to the farming community: active in the Bellingham Farmers Market board, and really have their act together.” Congratulations, Colin and Jen, and here’s to a great future for Wanderwood Farm!
Innovator Farmer Award
Mentor Farmer Award
Griffin has brought a unique, ambitious, and valuable new endeavor to our local food system and is bringing new products to the marketplace. Specializing in apples and grapes, Sauk Farm just received its organic certification, which makes it one of the only organic apple growers on this side of the mountains. Griffin has also put a lot of effort into the infrastructure of Sauk Farm. The processing facility has a cider press and a certified organic dehydrator, which Griffin generously shares with other farms. Look for Sauk Farm ciders and dried and fresh apples (available seasonally) at the Co-op. Welcome, Griffin, and thanks for your creativity in bringing local, organic apples and grapes to our plates and glasses!
Osprey Hill Farm is a mainstay of the local farming community and has grown steadily as a premier organic farm in the South Fork Valley. Anna and Geoff have shared their expertise generously for many years with new farmers in Whatcom County. One nomination stated, “Anna is so generous with her time in supporting beginning farmers. Every season she teaches Cloud Mountain interns about the importance of business planning. Her passion for sharing her experience with young farmers is inspiring.” Anna has also been a mentor for Sustainable Connections’ Food to Bank On program for the last seven years, and is a participant and an original member of the Puget Sound Food Hub. Thanks, Anna and Geoff, for your stewardship of local farming!
Griffin Berger Sauk Farm
Anna & Geoff Martin Osprey Hill Farm
Dazzle ’em with Simple Hors d’Oeuvres BY RACHEL HORTON, CORDATA SPECIALTY CHEESE
Feeding a crowd? Let them nibble on these irresistible morsels.
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f you’re anything like me, you love the holidays! We enjoy getting together with friends and family. But, when you really think about it, we love the holidays because we love to eat. The holiday recipes that seem too fancy for everyday living make us all feel like we are gourmet chefs in the kitchen. It’s a chance to impress your family members while trying something new. This year, the specialty cheese department is here to help excite you and all your friends with delicious easy-toprepare treats. Let the family gourmet chefs prepare the main courses; you’ll supply the amazing hors d’oeuvres! My suggestion? Bring a smile to everyone’s face with a round of Ile de France Brie, topped with Divina Sour Cherry Spread, and paired with La Panzanella Gluten-Free Oat Thins. This simple yet posh dish brings so many flavors for a few minutes of work, plus it won’t break the bank! Ile de France is a mild brie and great for anyone just starting to try soft ripened cheeses. It has a slight mushroomy scent with a tangy aftertaste that pairs perfectly with the sweet and sour cherry spread. The new Gluten-Free Oat Thins from La Panzanella in Seattle is a great option if you are trying to please everyone’s palate and consider various dietary needs. La Panzanella has long been a best-seller
at the Co-op and their new gluten-free crackers don’t disappoint.
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grab something for everyone and fill your platter with salamis, cheeses, olives, fruits, and crackers
Another great option when feeding the masses is a cheese tray. Grab something for everyone and fill your platter with salamis, cheeses, olives, fruits, and crackers. The Co-op has some approachable and affordable suggestions. A great starter cheese tray would look something like: Comté, Brie du Pommier, Pérail Papillon Sheep’s Milk Cheese, Bennings Mild Goat Gouda, La Panzanella Gluten-Free Oat Thins, and Divina Castelvetrano Olives. Simply add your favorite meat and fruit, and enjoy!
Building a cheese tray? A basic serving suggestion is 1 to 1 1/2 ounces of each cheese per person; round down if you are serving three or more cheese varieties, round up if serving only one or two cheeses.
Stephanie Says BY STEPHANIE WILLARD, DOWNTOWN SPECIALTY CHEESE
The cheese case can be overwhelming. Don’t know where to start? These selections offer something to please everyone.
Benning Goat Gouda
Pérail Papillon
Popular Dutch cheese with a pleasantly mild, fresh taste and pure white color. It is made from light, fresh goats’ milk, formed into classic Gouda-style wheels and aged to a rich yet mellow flavor and a creamy smooth texture. It’s a great “beginners” goat cheese. Uses: Texture is firm enough to slice or cube, but also melts beautifully in anything: omelets, pizza, or quesadillas.
Melt-in-your-mouth, buttery, full but mild flavor, with notes of sweet grass and wildflowers. A thick, creamy disc of fresh sheep’s milk with a fudgy center and downy velvet rind. The sheep graze lush floral pasture on the Causses, a group of limestone plateaus rich in minerality in the South of France. Uses: At room temperatures, it gets almost unctuous and runny, making it perfect to spread on crackers or a baguette with sour cherry jam and toasted nuts on the side.
best seller
Fromager d’Affinois Mild, buttery flavor reminiscent of a silky triple-crème. The texture is a thick, nearly whipped spread of tangy, milky goodness. A flawless rind adds flavor to the sweetness of the cheese. Uses: Popular on cheese platters with a sweetness that pairs well with champagne and fresh fruit. Smooth and gooey when warm from the oven: serve with crackers or toasted crusty French bread slices, topped with Divina Sour Cherry Spread, or wrapped in phyllo and baked for an impressive Brie en Croûte.
best seller
Comté Creamy texture with nutty, earthy flavors that range from stone fruit to brown butter. Captures the essence of a raw-milk, mountain pasture-fed cow’s milk cheese. Uses: Super versatile and fairly firm, it can be sliced, cubed, or grated. Great eaten by itself, or used in cooking. Those nutty flavors work well melted into everything from fondue to Croque Monsieur—or jazz up a bowl of mac & cheese, sprinkle over veggies, or fold into a plate of eggs.
Castelvetrano Olives Gluten-Free La Panzanella Oat Thins I am so excited about these new crackers! We carry all three flavors: toasted oat, rosemary, and roasted garlic. They are sturdy for a spreadable cheese, yet delicate enough in flavor to not rival the flavors of cheeses or dips.
new
Brie du Pommier
Photos by Matt Curtis. Styling by Habiba Sial.
These olives were my gateway olive. Never having liked olives in the past, I was encouraged to try these. I was not disappointed. Castelvetranos upon first glance stand out because of their lively, pale shade of green. They are firm and meaty with a mild and buttery taste that’s both salty and sweet. They appeal not only to olive aficionados, but also to those who shy away from stronger, brinier varieties.
Classic bloomy rind and soft paste with earthy and vegetal aromas that intensify as the cheese ripens. Full-flavored and mildly funky, with flavors that range from milk and sweet cream to mushroom and cauliflower. Uses: follow suggestions for Fromager d’Affinois
best seller
best seller
Divina Spreads SOUR CHERRY, FIG, AND ORANGE FIG Delicious shimmery spreads from Divina are customer and staff favorites all year long, but particularly popular during the holiday entertaining season. Uses: Serve one of these spreads on the side or generously spread over a rich brie or smooth goat cheese to instantly elevate your appetizer plate.
REBBL with a Cause BY KATHLEEN TANM, REBBL MARKETING COORDINATOR
Each time you choose Reishi Chocolate, Turmeric Golden Milk, Maca Cold Brew, or any other REBBL elixir, you make a choice to delight your taste buds, nourish your body, and support the Botanical Revolution for Good.
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hen you see REBBL Elixirs on the shelf at your local co-op, what’s the first thing that comes to mind? Maybe it’s the array of decadently delicious flavor profiles that remind you a bit of your childhood. Each elixir is soulfully crafted to be creamy and indulgent. What you taste is what you get—the whole ingredients and herbs—that’s it. No gums, natural flavors, or thickeners, there’s no taste bud trickery. Just pure, honest, sensory delight. Every super herb is used at levels that correspond to traditional levels. If we can’t use a super herb at meaningful, efficacious levels, then we won’t use it at all. Every. Single. Ingredient. we use is organically grown for your health and well-being, and for the health and wellbeing of the farmers, the soil, and the
water used in its cultivation. We support fairly-traded ingredients whenever they are available and sourced from indigenous communities, empowering them to thrive. Whether you start your day with a mouth-watering Matcha Latte or you unwind with the bright flavors and adaptogenic herbs in 3 Roots Mango Spice, you can’t go wrong. While this is all essential to the ethos of REBBL, what is equally important is our purpose-driven existence. We are REBBLs with a cause: a band of revolutionaries for the greater good. We were born out of a conscious collaboration between global thought-leaders, whose “soul” purpose was to address the malfunctioning global food system through a regenerative business model that would respect, uplift, and delight the world.
As modern day botanical treasurehunters grounded in ancient herbal wisdom, our expertise is identifying and gathering the very best the Plant Queendom has to offer. We curate these diverse, ethically sourced whole Roots, Extracts, Berries, Barks, and Leaves (REBBL) into delicious beverages with vibrant flavors that deliver your daily dose of exceptional goodness. A core part of our mission is to create positive social and environmental impact through our super herb elixirs. We source ingredients from suppliers who exemplify our values: whether that means working with generations of family farmers, indigenous peoples who wild harvest from the land and care for the land, or women’s collectives that create economic
stability. We carefully source over 70 organic ingredients from 29 countries, and each ingredient has an impact.
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modern day botanical treasure-hunters grounded in ancient herbal wisdom
Through ethical, impact sourcing practices we develop community, prevent worker exploitation and work to ensure farmers receive fair wages, access to health care, water, nourishing food and education as well as protection of basic human rights. Moreover, at REBBL we are committed to creating a future without human trafficking in partnership with Not For Sale. Not For Sale is an international nonprofit organization that works to prevent the root causes of human trafficking through innovative and sustainable business solutions with a goal of, ultimately, ending exploitation. REBBL donates 2.5 percent of net sales to support Not For Sale in providing shelter, education, healthcare, legal services, and job training for survivors of exploitation. We support our valued partners to thrive and build self-sustaining, resilient communities all over the world. When you reach for REBBL, you join the Botanical Revolution for Good and become a REBBL with a cause. That’s the secret ingredient to why REBBL super herb elixirs taste so good and make you feel so good. That, and—of course—all the super herbs and adaptogens packed in each delicious sip!
Photos courtesy of REBBL.
Learn more at rebbl.co or follow us on Instagram @rebbl.
In the fight against Climate Change, REBBL is actively working with farmers and suppliers to mitigate the effects of global warming, addressing it at the root causes. That’s why REBBL developed a Code of Conduct for its suppliers to drive eco-social improvements for each of the 70+ raw materials from around the world that are used in REBBL products. Learn more at rebbl.co/blog. (from top) Brazil nut harvester in the Madre de Dios rainforest region of Peru. Green tea cultivator in the Nishio, Aichi region of Japan. Turmeric farmer in the Idukki district of Kerala in Southern India.
Healing Turmeric-Ginger Broth BY ALISSA SEGERSTEN, CONTRIBUTING AUTHOR
This broth makes a delicious chicken noodle soup.
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ou can get very creative with what you add to your broth. Think of foods that naturally complement turmeric: chicken, fish, lentils, chickpeas, brown rice, sweet potatoes, potatoes, kale, spinach, carrots, zucchini, lemon, green onions, cilantro, and parsley! Look for fresh turmeric in the produce section at the Co-op (available seasonally). INGREDIENTS 1 to 2 tablespoons extra virgin olive oil 2 tablespoons turmeric powder ½ cup (heaping) very finely chopped fresh turmeric ¼ cup (heaping) very finely chopped fresh ginger 1 large onion, chopped (leave the skins on) 3 to 3 ½ pounds organic chicken thighs (bone-in, skin-on) 1 tablespoon black peppercorns 2 bay leaves 3 large celery stalks, chopped 2 large carrots, chopped handful fresh parsley or cilantro 1 tablespoon herbed sea salt or plain sea salt 16 cups water 1 tablespoon raw apple cider vinegar
PREPARATION
1. Heat a 9-quart heavy stock pot over medium heat. Add the olive oil. Then add the dried turmeric, fresh turmeric, and ginger. Sauté for a few minutes, then add the onion (and the onions skins for a deeper colored stock) and sauté a few minutes more. Add the remaining ingredients, cover, and bring to a gentle boil. Then reduce heat to low and simmer for about an hour. 2. Using tongs or a slotted spoon, remove the chicken thighs and place them onto a plate to cool. Once they are cool enough to handle, pull the meat from the bones. Then return the bones and skin to the pot of simmering stock, cover, and simmer on low heat for an additional 2 to 3 hours or longer. 3. Then strain through a fine mesh strainer into another large pot or bowl. Taste and add more salt if necessary. Ladle some of the broth into widemouth quart jars and refrigerate. Serve the rest of the broth with the cooked chicken, cooked rice noodles, chopped fresh cilantro or parsley, and green onions. Or add your favorite vegetables (like thinly sliced kale or collard greens, diced carrots, onions, and zucchini) and cooked lentils or mung beans. Add in some leftover cooked brown rice or quinoa too if you have it. There are so many ways to use turmeric broth. Get creative!
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ry making a pot of this delicious, anti-inflammatory, healing turmeric-ginger broth! In general, disease is caused by getting too many things that you don’t need (inflammation, stress, toxins, infections, allergens), and too little of the things that you do need (antioxidants, relaxation, exercise, healthy foods, proper nutrients). Turmeric contains beneficial polyphenol chemicals called curcuminoids. The magic of curcumin is that it shuts down, or dampens, the primary inflammatory switch in the body making it one of the most potent natural anti-inflammatory substances. Research has also demonstrated that curucmin can help combat various infections that can lead to inflammation in the first place. It also signals our cells to make more antioxidants and hundreds of beneficial detoxification proteins to remove harmful toxins from our cells. Turmeric is best mixed or cooked with fat to get its full benefit. This is one of the ways turmeric has been traditionally used in India. Spices are always sautéed first in fat (often ghee) before being used in recipes. This not only allows for the absorption of the beneficial polyphenols, but it also brings out the flavors in the spices. Turmeric is amazing, isn’t it?
Reprinted with permission from www.nourishingmeals.com. Photos by Alissa Segersten.
Variation: Use a whole 3 1/2 pound chicken in place of the thighs if desired. Cook for about 1 1/2 hours at first (instead of one hour), then remove the chicken from the broth, remove the meat from the bones and place the bones and skin back into the pot and continue to cook for 2 to 3 more hours or longer. Notes: Leave the skins on your fresh turmeric and ginger for this recipe: no need to peel them! The rice noodles pictured here are a Thai rice noodle that just needs to be soaked in hot water for 10-15 minutes before using (no cooking required). I usually keep a few packs in my pantry for quick Pad Thai dinners or quick curry-noodle soups. Warning: This soup will temporarily stain your children’s faces yellow (around their mouths and chin if they are slurping their soup), and it will permanently stain clothes, tablecloths, light-colored cloth napkins, and everything it comes into contact with. It is that potent.
Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of f ive children, a whole-foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others f ind a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet. Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Learn more at nourishingmeals.com.
Healthy
FALL CLASSES 2018 The Co-op offers cooking, nutrition, and wellness classes throughout the year at the Co-op Connections building and the Cordata store.
Connections
Classes
Cooking classes feature local, organic ingredients whenever possible. Since 2009, the Co-op has partnered with Whatcom Community College on food and wine classes.
Restore Gut Health with a Low FODMAP Diet
Autumn Soups for the Body and Soul
Take Control of Your Own Hormonal Health
Monday, Oct. 1, 6:30–9 pm
Thursday, Oct. 4, 6:30–9 pm
Tuesday, Oct. 9, 6:30–8:30 pm
with Selva Wohlgemuth, RDN
If you have been struggling with chronic digestive symptoms, a low-FODMAP diet could dramatically improve your quality of life. Join Registered Dietitian and Nutritionist Selva Wohlgemuth as she explains how and why the low-FODMAP diet can help you. Find out how to implement the diet and how to adapt it for your specific needs. A lowFODMAP meal will be served including oven roasted chicken legs, mashed potatoes with gravy, and a harvest kale salad.
Downtown • reg at WCC • $39
Peruvian Traditional with Antonio Diaz
Tuesday, Oct. 2, 6:30–9 pm Antonio Diaz of Café Rumba serves traditional Peruvian favorites including anticucho de pescado y crema de aji huacatay (fish skewers with black mint pepper sauce), seco de res (Peruvian beef stew), and alfajores (a sweet biscuit and caramel confection). The food will be accompanied by emoliente, a hot herbal drink.
Downtown • reg at WCC • $45
with Karina Davidson
As the chill of the season sets in, it’s time for soup! Karina Davidson’s menu calls for salmon and prawn chowder, curried cauliflower soup with silky coconut milk, lemony lentil with greens soup, and Spanish chicken and wild rice featuring dry sherry and orange.
Downtown • reg at 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.
Cooking with Spices: Advieh, Za’atar, and Zhoug
L’Automne
Monday, Oct. 8, 6:30–9 pm
Wednesday, Oct. 10, 6:30–9 pm
Cordata • reg at CO-OP • $5
with Jesse Otero
with Karina Davidson
The skillful use of spice blends can lend your dishes a vibrancy and exotic quality that will amaze your friends and delight your taste buds. Chef Jesse Otero will introduce and demonstrate how to cook with three popular spice blends as he serves Lebanese flat bread with yogurt featuring za’atar (a tangy Middle Eastern blend using dried hyssop leaves, sesame seeds, and dried sumac), spicy chicken stew with zhoug (a hot sauce originating in Yemen), and grape leaves stuffed with pork and advieh (an aromatic Persian blend).
Enjoy fall with a French accent as Karina Davidson creates soupe á la citrouille
Fabulous Five Ingredient Meals
Downtown • reg at WCC • $39
Wednesday, Oct. 3, 6:30–9 pm
with Robert Fong
with Kate MacKenzie
Japanese Favorites
Join Wellness Chef Kate MacKenzie as she demonstrates four healthy and delicious dinners using five or fewer ingredients. The menu includes white chicken chili, sweet potato spinach quinoa salad, Thai pumpkin soup, and roasted salmon with apple cider glaze. All recipes are gluten-free and chock-full of flavor!
Tuesday, Oct. 9, 6:30–9 pm
Downtown • reg at WCC • $39
with Jim Ehmke, CN
Learn how to make and enjoy three dishes often featured in izakayas, the informal gathering places popular in Japan. The menu includes misoyaki black cod; grilled chicken yakitori made with boned thighs and drumsticks; and an innovative ramen made with chicken stock, shiitake mushrooms, harukei turnips, clams, and seaweed.
Downtown • reg at WCC • $49
check our website for more classes
www.communityfood.coop vegan
vegetarian
gluten free
hands on
LOCATIONS: Downtown: Co-op Connections Building, 405 E Holly St, Bellingham Cordata: Roots Room at the Cordata store, 315 Westerly Rd, Bellingham 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 Please do not wear strong fragrances to class.
QUESTIONS?
Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.
(pumpkin soup); salade composé, which is a melange of colorful grated vegetables drizzled with a mustard vinaigrette; poulet champignons served with purée de pomme de terre (chicken and mushrooms with mashed potatoes); and a rustic apple and pear gateau with soft whipped cream. Course fee includes choice of wine or a non-alcoholic beverage.
Exploring the Mind-Body-Food Connection
Holiday Appetizers
Cordata • reg at CO-OP • $25
with Sarah Clarke
Tuesday, Oct. 16, 6:30–8:30 pm Join certified Mind-Body Eating Coach Sarah Clarke in a small group setting to discuss how you can make positive, doable changes in your relationship with food and body. Gain new insights into the psychology of eating, and tools for overcoming the obstacles between you and your best self.
Cordata • reg at WCC • $49
with Cindy McKinney
Thursday, Oct. 11, 6:30–9 pm Make your holiday celebration a smash with Cindy McKinney’s fantastic appetizer recipes. We’ll enjoy smoked salmon spread; spicy artichoke, red pepper, and spinach dip; fig crostini with balsamic reduction glaze; onion and gruyere tart; and Chinese chicken salad in wonton shells.
Downtown • reg at WCC • $39
Preserving Local Herbs with Natasha Clarke
Thursday, Oct. 11, 6:30–8 pm In the flush of bounty and harvest time, we will discuss the ins and outs of the various preservation techniques of our local medicines. We will cover the different medicinal values of using alcohol, vinegar, and honey; as well as tricks and aids in drying, brining, canning, and fermenting our herbs; and identifying which herbs lend themselves to which technique and why.
Cordata • reg at CO-OP • $10
Washington Wines with Laurent Martel
Monday, Oct. 15, 6:30–8:30 pm The state of Washington is not only the second-largest wine producing state in the country, it is gaining recognition as one of the most dynamic wine regions in the world. Laurent Martel will look at the history and future of wine in Washington, as he guides a carefully curated tasting of some of the state’s finest wines, including new wines and old favorites. Laurent has been a witness to Washington’s wine boom since the very early years. Must be 21 to enroll; photo ID required at class.
Cordata • reg at WCC • $39
Peru Novoandina with Antonio Diaz
Tuesday, Oct. 16, 6:30–9 pm Antonio Diaz demonstrates popular dishes from the Peruvian fusion cuisine known as novoandina. Enjoy palta rellena de verduras (avocado stuffed with vegetables), tacu tacu de mariscos (seafood in a tomato-based sauce served over a grilled patty of rice and beans), and mazamorra morada con frutas secas (purple corn pudding with dried fruit).
Downtown • reg at WCC • $45
Pain-Free Living
with Ralph Havens, PT
Monday, Oct. 15, 6:30–8:30 pm Ralph Havens presents a natural eclectic approach to solving chronic pain. Drawing on a range of modalities including Matrix Energetics and Integrative Manual Therapy, as well as his own personal healing journey, Ralph shows how to get to the root causes of chronic pain. Class will include a demonstration of the techniques being described.
Downtown • reg at CO-OP • $5
Integrated Approach to Healing Autoimmune Disease Panel Discussion
Wednesday, Oct. 17, 6:30–8:30 pm Skye Burn introduces a panel consisting of the integrative health care team that helped her recover from rheumatoid arthritis. Panel members will discuss their contributions to the process—the panel includes Richard Scholtz, moderator; Nancy Moore, acupuncture; Wren McLaughlin, physical therapy; Cheryl Roberts, lymphatic therapy; and Lyn Spangler, energy work and massage therapy. There will be plenty of time for audience Q&A. Skye is now drugand symptom-free.
Downtown • reg at CO-OP • $5
Squash Celebration with Kate MacKenzie
Thursday, Oct. 18, 6:30–9 pm Join Wellness Chef Kate MacKenzie for an evening of delicious seasonal squash dishes. We’ll enjoy roasted butternut squash soup blended with fresh ginger; spaghetti squash caprese with fresh tomato, basil, and mozzarella; Greek stuffed acorn squash
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.
filled with Swiss chard, cannellini beans, red quinoa, kalamata olives, fresh herbs, and feta cheese; and a quick and easy cranberry and apricot delicata squash dish.
to get even more of these amazing foods in your dishes. Light snacks provided.
Downtown • reg at CO-OP • $10
Downtown • reg at WCC • $39
Yoga for Caregivers with Jade Liu
Trinidad & Tobago
Saturday, Oct. 27, 2–4 pm
with Robert Fong
Tuesday, Oct. 23, 6:30–9 pm Chef Robert Fong joins forces with Sarah Chan of Calypso Kitchen to present an adventurous Caribbean menu. Come and be dazzled by whole live crab and dumplings as prepared on the island of Tobago; classic Caribbean callaloo made with okra, taro leaves, and coconut cream; and a surprise shrimp and mango dish.
Downtown • reg at WCC • $55
Essential Nutrients with Jim Ehmke, CN
Tuesday, Oct. 23, 6:30–8:30 pm Learn about the basic nutrients on which we all rely: not just proteins, fats, and carbohydrates, but air and water as well. We’ll discuss how to balance these nutrients for optimal health, why so many people are drinking more water but not truly hydrating, and the role of air in proper nutrition. Certified Nutritionist Jim Ehmke has been a practitioner of diverse alternative therapies since 1976.
Cordata • reg at CO-OP • $5
check our website for more classes
www.communityfood.coop vegan
vegetarian
gluten free
hands on
Northwest Paella with Jesse Otero
Monday, Oct. 22, 6:30–9 pm Paella is one of the iconic dishes of Spanish cuisine, a rice-based meal with endless variations. The class will discuss the ancestral beginnings and development of paella, as Chef Jesse Otero creates two versions which draw on the bounty of the Northwest—a mushroom, pancetta, and rosemary paella; and a shellfish paella with garlic and pickled peppers.
Downtown • reg at WCC • $39
Hemp and Wellness with Christy King
Wednesday, Oct. 24, 6:30–8:30 pm Learn about the health benefits of hempseed oil, famously rich in essential fatty acids; and CBD oil, a non-psychoactive extract of cannabis that is sought for its health benefits. We will also discuss the body’s endocannabinoid system, cannabinoid receptors, and more. Christy King works in the Wellness Department of Community Food Co-op’s Cordata store and has ordered hemp and CBD oil products for the Co-op for years.
LOCATIONS:
Cordata • reg at CO-OP • $5
Downtown: Co-op Connections Building, 405 E Holly St, Bellingham Cordata: Roots Room at the Cordata store, 315 Westerly Rd, Bellingham
Culinary Herbs and Spices for Health
REGISTRATION:
Thursday, Oct. 25, 6:30–8:30 pm
CO-OP: register online at www.communityfood.coop
Many herbs and spices have unique healthpromoting properties that go far beyond adding flavor. Join Michelle Smith in an exploration of the benefits of some of the most popular herbs and spices in our kitchens including cilantro, oregano, and ginger. We will wrap up the session with some delicious recipes that really highlight a variety of spices, and discuss tips and tricks
WCC: co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com Please do not wear strong fragrances to class.
QUESTIONS?
Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop.
with Michelle Smith, RDN
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.
Downtown • reg at yoga4caregivers@gmail.com • free
African Cooking with Assefa Kebede
Monday, Oct. 29, 6:30–9 pm Assefa Kebede, former owner and chef at Vancouver’s award-winning Nyala African Cuisine, demonstrates favorite recipes including chicken tajine, a North African dish with chicken, dried fruit, nuts, and spices, which is cooked in an earthenware pot; and from his native Ethiopia, engudie wat (split peas with mushrooms) and injera, the distinctive sourdough flatbread that accompanies all Ethiopian meals.
Downtown • reg at WCC • $39
Food and Wine Pairing with Robert Fong and Laurent Martel
Tuesday, Oct. 30, 6:30–9 pm Robert Fong and veteran wine educator Laurent Martel pair fabulous food and choice wines. We’ll enjoy canard a l’orange; Alaskan spot shrimp; lamb shank braised with wine and herbs; delicata squash with cranberries, apricots, and almonds; and French cheeses; food will be matched with Pouilly-Fumé, Vouvray, Bourgogne rouge, Cote du Rhone, and Alsatian Riesling—a true feast for the senses!
Cordata • reg at WCC • $75
Co-op Walk, Nutrition Talk with Michelle Smith, RDN
Tuesday, Oct. 30, 6:30–8 pm
Join Registered Dietitian Nutritionist Michelle Smith for a discussion of healthy
eating and a downtown store tour highlighting ways to balance nutritional, budgetary, and ecological concerns—and, of course, the need for deliciousness! We’ll have free samples and coupons for savings on Co-op products. The class is free, but preregistration is necessary and class size is limited. Everyone is welcome. Note: class meets in the Connections Building classroom.
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. Soundhealing 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 • free
Fermentation and Sprouting for Health
Downtown • reg at CO-OP • $5
with Andy Walton
Thursday, Nov. 1, 6:30–8:30 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 wholeoat-groat oatmeal with almonds. You will leave with recipes and a guide to soaking, sprouting, and fermenting.
Downtown • reg at WCC • $35
Qigong for Stress Release and Well-Being with Donna Gustin, RN, MN
Thursday, Nov. 8, 6:30–8 pm
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.
Calypso Kitchen: Caribbean Soup and Sauces
Downtown • reg at CO-OP • $10
Monday, Nov. 5, 6:30–9 pm
with Laurent Martel
with Sarah Chan
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
All About Pinot Noir Monday, Nov. 12, 6:30–8:30 pm Pinot Noir is arguably the most tantalizing, difficult, and unforgiving grape variety, yet when done right it makes the most rewarding wine. Join Laurent Martel in an around-the-world pilgrimage to find the perfect pinot noir. We sample pinots from Oregon, New Zealand, California, Northern Italy, and Burgundy (the home of pinot noir). Laurent Martel has spent 35 years in the food and wine industry, traveling extensively to the wine regions all over the world. Must be 21 to enroll; photo ID required at class.
Cordata • reg at WCC • $39
On Roasting 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
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
with Robert Fong
Tuesday, Nov. 13, 6:30–9 pm 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
Yoga for Caregivers with Jade Liu
Saturday, Nov. 24, 2–4 pm See October 27 class description.
Downtown • reg at yoga4caregivers@gmail.com • free
Anti-Inflammatory Feast
Healing Plants: Oplopanax
with Karina Davidson
with Natasha Clarke
Wednesday, Dec. 5, 6:30–9 pm
Thursday, Dec. 6, 6:30–8 pm Oplopanax, commonly known as devil’s club, is a magnificent medicinal plant and an anchor of our local forests. As a member of the ginseng family, this plant is a multi-faceted tonic that provides protection and helps keep us away from paths that lead nowhere. Join Herbalist Natasha Clarke in a conversation about sustainable harvest, listening to plant spirits, and connection to the land, as well as medicine making and uses.
Downtown • reg at CO-OP • $10
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
Take Control of Your Own Brain & Eye Health
Therapeutic Cannabis
Tuesday, Nov. 27, 6:30–8:30 pm
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.
with Jim Ehmke, CN
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
Take Control of Your Own Heart Health
with Susan Boskey
Monday, Dec. 3, 6:30–8 pm
Downtown • reg at CO-OP • free
Tuesday, Dec. 11, 6:30–8:30 pm Certified Nutritionist Jim Ehmke provides a detailed overview of cardiovascular health. Go beyond cholesterol to understand the real causes of heart disease, of which cholesterol is only one aspect. Get useful tips on the role of exercise, diet, and stress as we discuss blood pressure, the bacterial link to plaque in arteries, antioxidants, and more.
Cordata • reg at CO-OP • $5
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
with Jim Ehmke, CN
LOCATIONS: Downtown: Co-op Connections Building, 405 E Holly St, Bellingham Cordata: Roots Room at the Cordata store, 315 Westerly Rd, Bellingham 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.
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Reprinted with permission from The Whole Life Nutrition Cookbook (2014). Photo by Alissa Segersten.
Autumn Harvest Salad WITH BALSAMIC VINAIGRETTE BY ALISSA SEGERSTEN, CONTRIBUTING EDITOR
This is an excellent salad to serve in autumn when the fall harvest of greens is available and the green apples and fresh figs are in season. Make a double batch of the dressing to have on hand for a quick salad of mixed greens. Yield: 4 to 6 servings. Dried f igs can easily replace the fresh f igs in this recipe.
SALAD 8 cups mixed organic salad greens 1 to 2 cups finely sliced red cabbage 1 green apple, diced 3 to 4 fresh black mission figs, cut into wedges ½ cup dried currants 2 to 3 green onions, sliced ½ cup raw walnuts, lightly roasted ½ cup raw pumpkin seeds, toasted DRESSING 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon pure maple syrup 2 teaspoons Dijon mustard ¼ teaspoon sea salt
PREPARATION
1. Preheat the oven to 350 degrees F. 2. To prepare the salad, rinse and dry the salad greens. Place in a large bowl along with the cabbage, apple, figs, currants, and green onions and toss gently to combine. 3. Spread the walnuts out in a small glass baking dish and lightly roast for 12 to 14 minutes. Remove the nuts from the oven and cool slightly, then chop. Add them to the salad. 4. Heat a skillet over medium heat. Add the pumpkin seeds and toast, keeping them moving in the skillet, until they begin to “pop.” Remove from the heat, let cool slightly. Sprinkle on top of salad. 5. To make the dressing, place all the ingredients in a jar with a tight-fitting lid, and shake well. Pour the dressing over the salad and gently toss to coat. Serve immediately.
Tell Us What You Want WHAT YOU REALLY, REALLY WANT BY LAURA STEIGER, OUTREACH TEAM
Our bakers love making treats that you’re gonna love. We spend hours developing new recipes and we aim to please. Tell us your heart’s desire so we can make your sweet dreams come true!
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Photos by Matt Curtis. Styling by Habiba Sial.
ow many times a day do you think about food? According to a (not exactly rigorous) study of university students at Ohio University, women think about food every 62 minutes, whereas men think about food every 38 minutes. However often we think about food, our yearnings likely differ according to the season. Around the holidays, it is most likely traditional foods we yearn for. Other times of the year we may yearn for something completely unexpected to cross our plate. A tantalizing new flavor. A newly discovered ingredient. A taste combination never before considered (and we aren’t talking turducken!). The bakers at the Co-op have you covered on both fronts. As Halloween, Thanksgiving, and the holiday season draw near, bakers are preparing to meet the annual demand for shoppers’ favorite traditional goodies: spooky boogeyman cupcakes, pumpkin cloud cakes, chocolate peanut butter cups, pumpkin pie, pecan pie, caramel apple pie, Yule logs, fanciful winter-themed cupcakes, and custom orders that take our customer’s ideas from whimsy to reality. As for the unexpected side of the equation, the Co-op bakers have a question for you. What new items or ingredients are on your Co-op Bakery wish list? Savory, fruity, vegan, sugar-free, keto, decadent, whole grains? Or, perhaps there is a specific recipe you long to see on the shelf? A nostalgic childhood treat,
the Co-op’s take on a Twinkie, a fruit cake that doesn’t resemble a doorstop, a turmeric nut bar?
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What new items or ingredients are on your Co-op Bakery wish list?
Whether it is one of our tried-and-true bakery favorites or something new and different that you are yearning for, you can rest assured that every syrup, frosting, ganache, and embellishment is 100 percent free of artificial colors, flavors, and GMOs. And the bakery team lovingly makes every recipe by hand—cracking every egg, decorating every item, and packaging every dessert to make each treat as beautiful as it is delicious. The Co-op bakers are waiting to hear what you are yearning for in the coming year, so use some of those minutes spent thinking about food every day to fill out a bakery suggestion form on our website and share your whims and wishes for baked goods. We can’t make everyone’s wish come true, but we are sincerely interested in what you really want. We’re also secretly hoping that someone has a brilliant idea that will make everyone on the bakery team stop in their tracks and think: YES! Why haven’t we thought of that before?
Enter to win! Every person who submits a suggestion during October will be entered in a drawing for a $50 Co-op gift card. Tell us what’s on your Co-op Bakery wish list at communityfood.coop.
CBD 101 BY CHRISTY KING, CORDATA WELLNESS STAFF
Have you heard people talking about CBD? Do you know what it is, where to find it, and what the buzz is all about?
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emp-derived cannabidiol (CBD) has rapidly become a very popular herbal supplement at the Co-op. CBD is a cannabinoid found in the leaves and stalks of the cannabis plant. The plant oil is made into sprays, drops, lotions, balms, and capsules, and used either orally or topically. CBD oil should not be confused with hemp seed oil, a pressed oil rich in omega fatty acids similar to flax oil and with different benefits from the oils found in the non-seed plant parts. Historians trace cannabis use back millennia for textiles, food, and herbal remedies. Hemp and marijuana extracts were included in the United States Pharmacopeia for almost 50 years, from the
late 1800s to the 1940s, before the lines between hemp and marijuana were blurred. Scientists and doctors still have a lot to learn about the potential health benefits of cannabis. Researchers have discovered a regulatory system called the Endocannabinoid System (ECS) that may be an important system involved in establishing and maintaining human health. CBD supplements may support the ECS in optimizing balance and enhancing quality of life. Researchers are also investigating potential benefits cannabinoids may offer for anxiety, pain management, and supporting the immune system. Our customers have shared countless stories of how adding a CBD supplement
to their routine has helped them find relief, balance, and well-being in their journey to healthful living. Many have become repeat shoppers because of CBD!
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adding a CBD supplement has helped them find relief, balance, and well-being
+CBDoil At the Co-op, we choose all of our supplements carefully and strive to abide by the highest standards. Our most popular line of CBD products, +CBDoil
Hi!
Photos courtesy of CV Sciences.
CBD is made from 100 percent authentic outdoor-grown certified agricultural hemp, not marijuana. Federal law defines hemp as Cannabis sativa plants that contain no more than 0.3% THC. Cannabis sativa plants above 0.3% THC are classified as marijuana. The +CBDoil products we sell are derived from agricultural hemp that contains no more than 0.3% THC and are non-intoxicating.
manufactured by CV Sciences, fits the bill by setting the bar high for quality and transparency. It offers seed-to-shelf traceability with its raw material and labels the milligram amount of CBD per serving. CV Sciences has exclusive contracts with a co-op of farmers in Europe that grow 100 percent authentic outdoor-grown certified agricultural hemp. After harvest, hemp oil is extracted from the leaves and stalks using a CO2 extraction method preserving fragile compounds that may not survive other chemical extraction methods used in the industry. This full spectrum oil is imported directly to a state-of-the-art laboratory where it is tested for cannabinoid content, pesticides, contaminants, heavy metals,
and solvents. It is then tested again by a third-party laboratory to verify purity, potency, and quality. Finally, the extracted oil is converted into CBD through a chemical-free process and formulated into the products sold on our shelves. I encourage readers to explore the benefits of supplementing with hemp-derived CBD oil products. CBD supplementation varies for each individual, and our wellness department staff is available to show you some products that may become an asset to your wellness regime. Learn more at pluscbdoil.com and at pubmed.gov, which is a great resource to find peer-reviewed scientific studies on all dietary supplements including specific studies on CBD.
To learn more about CBD attend Christy’s class, “Hemp and Wellness”
Hemp and Wellness with Christy King
Wednesday, Oct. 24, 6:30–8:30 pm Learn about the health benefits of hempseed oil, famously rich in essential fatty acids; and CBD oil, a nonpsychoactive extract of cannabis that is sought for its health benefits. We will also discuss the body’s endocannabinoid system, cannabinoid receptors, and more. Christy King works in the Wellness Department of Community Food Co-op’s Cordata store and has ordered hemp and CBD oil products for the Co-op for years.
Cordata • reg at CO-OP • $5
Invest Local and Invest in Your Co-op! BY JON EDHOLM, FINANCE MANAGER
Want your investments to support your local community? It simply doesn’t get more local than this! Together we make great things happen and we keep our community strong and vibrant.
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eventeen Co-op member-owners have already invested nearly a half-million dollars! These investors made the decision to put their money where their favorite food is. With your support we can continue working toward our goal of $3 million in shares by December 31, 2018.
“I like to invest my money locally and support local businesses.”
Why Invest in the Co-op?
—Barbara, Co-op member-owner
Reason #1: We want you to own the bakery building (rather than the bank)! The Co-op Corner at Holly and Forest streets, with the new bakery building and downtown store, has quickly become a cornerstone and welcoming icon to Downtown Bellingham. The transformation of the building was magnificent and the Co-op received a 2018 City Center Award for the innovative renovation project. Reason #2: Your investment could earn more money than it would at a bank. Earn from 2.75% up to 5% on your investment. Reason #3: An overwhelming 97% of Co-op member-owners who voted in the March 2018 Board Election approved a proposal making this investment opportunity possible. Reason #4: Cooperative Principle No. 3 is Member Economic Participation, and one of the unique characteristics of a co-op is the ability to raise capital from its member-owners. Just as the Co-op invests in the local economy, our member-owners can invest in us!
If you are interested in investing, request an Investment Shares packet via email at investment@communityfood.coop. The packet includes all the information you need to make your investment, including a Disclosure Statement and Share Purchase Agreement documents.
Thank you for being a member-owner of your locally grown & cooperatively owned grocery store. We own it!
WE APPRECIATE YOU!
Not a co-op member-owner yet?
GIVE US A TRY!
EVERYONE’S WELCOME
MEMBER-OWNER APPRECIATION COUPON SPEND $1 & GET
SPEND $75 & GET
SPEND $150 & GET
5% OFF 10% OFF 15% OFF OR
OR
The next volume discount Owner Appreciation Coupon will be offered in October. Must present coupon to receive discount. Limited to one coupon per owner. Must be presented at time of purchase to receive discount. May not be combined with other coupons or discounts or be applied to special orders. Valid October 1–31. Valid only for Co-op member-owners.
SPEND $35 & GET $5 OFF Must be presented at time of purchase to receive discount. May not be combined with other coupons or discounts. Valid October 1–31. Not valid for Co-op member-owners.
This page photo by Matt Curtis. Facing page by Laura Steiger, photo by Habiba Sial.
How to Invest
EQUAL EXCHANGE DARK CHOCOLATE CARAMEL CRUNCH WITH SEA SALT Over 100 worker-owners—each with an equal stake and an equal vote in the business—working collectively to help small farms thrive. $3.49/2.8 ounce bar
LUMMI ISLAND WILD SMOKED WILD SOCKEYE SALMON Promoting respectful and responsible harvesting of wild salmon, and protecting the environment for future generations of fish and people. $8.69/4 ounce package
5ESSENTIALS
CO-OP MONTH
THE SEVEN COOPERATIVE PRINCIPLES P6. COOPERATION AMONG COOPERATIVES
SIMPLY ORGANIC FRONTIER CO-OP CINNAMON STICKS
By working together through local, national, regional, and international structures, cooperatives improve services, bolster local economies, and deal more effectively with social and community needs.
Simply Organic is a 100% certified organic line of spices launched by Frontier Co-op that gives back 1% of sales to support organic growers and the organic community. Simply Organic $6.75/1.13 ounce (bottle) Frontier $15.49/pound (bulk)
ALAFFIA BODY WASH SHEA BUTTER & NEEM Women’s cooperatives that empower and celebrate the unique skills, traditions, and knowledge of Togolese women in West Africa. $10.99/32 fluid ounces
AURA CACIA RELAXING LAVENDER AROMATHERAPY BODY OIL Member owned co-op committed to conducting business in an ethical, socially responsible way, and selling only pure, sustainably sourced essential oils. $6.99/4 fluid ounces
de si In n po ou C
EVERYONE CAN SHOP! ANYONE CAN JOIN Three convenient Bellingham locations open daily: Cordata Store Downtown Store Co-op Bakery Café 315 Westerly Road 7 am –9 pm
1220 N Forest Street 7 am –10 pm
405 E Holly Street 7 am – 7 pm
COMMUNITY FOOD CO-OP TOWN HALL
privilEge & responsibility FROM INTENTION TO ACTION join us & shape the future of our co-op by giving input on our diversity, equity & inclusion work HOSTED BY COMMUNITY FOOD CO-OP BOARD OF DIRECTORS AT
Bellingham Unitarian Fellowship 1207 ELLSWORTH STREET, BELLINGHAM
Thursday, October 11 at 6 pm visit our website and Facebook page for more event information Spanish language & sign language interpretation provided • childcare provided
everyone welcome
