April 2013 | Co-op News by North Coast Co-op

Co-op News North Coast Co-op 811 I Street Arcata, CA 95521

Presorted Standard U.S. Postage PAID Eureka, CA 95501 Permit No 327

Co-op News A Publication of the North Coast Co-op â&#x20AC;˘ April 2013

est. 1973

from the editor

Co-op News Volume 52

By Melanie Bettenhausen, Outreach Director

Life on a Rockin’ Planet Disaster Prep 101

est. 1973

www.northcoastco-op.com co-opnews@northcoastco-op.com Editor Melanie Bettenhausen Outreach Director (707) 826-8670 ext. 132

melanieb@northcoastco-op.com

Graphics & Coordination Amy Waldrip Graphic Design Coordinator (707) 826-8670 ext. 120

amywaldrip@northcoastco-op.com

Anna Lindsay

Graphics Assistant (707) 826-8670 ext. 129

annalindsay@northcoastco-op.com The Co-op does not officially endorse the services or products of any paid advertiser. All articles, columns and letters are the expressed opinion of the author and not the Co-op News.

Arcata Location

811 I St., Arcata • (707) 822-5947 Kevin Waters, Store Manager kevinwaters@northcoastco-op.com Open daily: 6 am to 9 pm

Eureka Location

25 Fourth St., Eureka • (707) 443-6027 Toby Massey, Store Manager tobymassey@northcoastco-op.com Open Daily: 6 am to 9 pm

The Cooperative Offices 811 I St., Arcata • (707) 826-8670 General Manager Kelli Reese, ext. 124

kellireese@nor thcoastco - op.com

Membership Coordinator Bella Waters, ext. 135

bellawaters@nor thcoastco - op.com

Human Resources Lisa Landry, ext. 127

Photo by Benjamin Bettenhausen

. ..Earth Day is also a time to be “humbled by our planet and the natuFrom left: Kona, Melanie, Mahina

ral disasters that can occur without a moment’s notice

arth Day has significant meaning for me; it happens to be the day I stumbled upon Humboldt County more than a decade ago. Since that time, I have learned to incorporate environmental awareness into everyday actions and thinking. As the now popular phrase goes—every day is Earth Day! Earth Day is more than a time to celebrate the Earth and find ways to improve the environment; it is also a time to be humbled by our planet and the natural disasters that can occur without a moment’s notice. That’s why this month we are introducing Judith Warren (p. 2), an emergency preparedness guru who actively works to bring awareness to the community of the need to have

“

emergency kits and action plans in place. Judith will be writing a monthly tip to help you take the steps necessary (however small they may be at first) to prepare for a natural disaster. As I’ve heard Judith repeatedly say, “It is not a matter of IF, but a matter of WHEN”. For many of us—I’d adventure to say most—putting an emergency kit together is on a to-do list somewhere. We’ll get to it when we have the time or the money or both. Just knowing what to put in a kit can be an obstacle, but the bigger challenge comes when you see all that needs to be done to prepare for an emergency. Frankly, it is a daunting task to not only be that organized, but to think in terms of potential trag-

edy affecting you and/or your family and friends. At the end of a long work or school day, with households to run, families to feed, or tests to take, it is easier to say, “I’ll deal with that later.” The North Coast Co-op is asking you to deal with it now. Two of the main things that people need during a natural disaster (assuming they do not need immediate medical care) are clean water and food, both of which can be found at the Co-op. However, the Co-op is not immune to earthquakes and other catastrophic events. It is possible that we would have to close our doors (as we saw in the most recent quake in 2010), making those items that are needed unavailable. The Co-op is susceptible to power outages, products being smashed to the floors and tsunamis. We want to be able to meet your nutrition needs during a disaster, but can only do that if you take the time to prepare now. No one can ever be fully prepared for everything that can possibly happen, but if we strive to meet the basics, we can greatly improve the odds of survival. Please check in every month for Disaster Prep 101 tips from Judith Warren and begin to build your emergency kits and knowledge about what to do during a natural disaster. Also keep your eyes on our cooking class and workshop schedule for upcoming trainings. One step at a time, we can build our resilience together. Thank you for doing your part. Happy Earth Day to this rockin’ planet! Contact Melanie melanieb@northcoastco-op.com

lisalandr y@nor thcoastco - op.com

Accounting Kelli Costa, ext. 138

kellicosta@nor thcoastco - op.com

Board of Directors

LoriAnn Asbury, Melanie Cunningham, Kate Lancaster, Fred Moore, Tim Silva, Steve Suttell, John Woolley

board@northcoastco-op.com

The Cooperative Principles: 1. Voluntary & Open Membership 2. Democratic Member Control 3. Member Economic Participation 4. Autonomy & Independence 5. Education, Training & Information 6. Cooperation Among Cooperatives 7. Concern for Community

April 2013

p. 2 new arcata store manager p. 3 savory rice pilaf p. 4 enter our member survey p. 4 member comments p. 5 40-for-40 giveaway! p. 6-9 community kitchen class & workshop schedule p. 9 local produce calendar

p. 10 tagine with local cilantro p. 11 isla vista food co-op is amazing! p. 12 community partners p. 13 from the general manager p. 14 board business p. 15 reference guide p. 15 drunken botanist garden kits

cooperative community

Longtime Co-op Roadie Returns Home Welcome Kevin Waters as Our New Arcata Store Manager

Kevin Waters

Arcata Store Manager

t has been three weeks since I threw away my ties, and made the move from corporate grocery back to my first grocery job, the Arcata Co-op. I was only nine or ten when I last worked here, and may have violated a few child labor laws, but I do have memories of donning an apron and getting covered in flour in the bakery, and taking part of a store inventory at the old 13th and G location, among other things. My mother, Maureen, was a bookkeeper here in the 70’s

and 80’s, so I grew up around the Co-op and was fortunate to spend time around some of the talented people who pioneered this amazing business. Since then, for an actual paycheck, I have worked in a variety of grocery and/or natural foods businesses, including Murphy’s Markets, Living Foods (Berkeley), Wildberries Marketplace, and for the last 14 years, Safeway. I was assistant manager for six years, and spent my last six years as a store manager, in both Arcata, and for the last two years in Fort Bragg. While the Mendocino coast is one of the most beautiful places to live, I am ecstatic to be back in Humboldt County, and I am thankful to be working for such a positive, dynamic organization like the Co-op. Times have changed, but the Co-op is still an amazing place. My family is happy to be returning as well. My wife Nicole, and children Oliver (14), Sam (11), Faye (11), and Patrick (7) are all excited about our return. My oldest, Ariana

Enter to win a

$25

gift card!

Photo by Maurine McGarry, Member # 966

“

The original Co-op Roadie; Kevin Waters at age 7 in 1976.

I grew up around the Co-op and was fortunate to spend time around some of the talented people who pioneered this amazing business.

(19) , is away at UC Santa Cruz, but she is excited as well. In fact, she worked at the Coop’s Eureka location last sum-

Tell us in 200 words or less what you would bring with you in case of a disaster. Help from a parent or guardian is allowed! Entries may be returned to Customer Service in either store location or sent to: Co-op News 811 I St. Arcata, CA 95521. Entrants must be 12 years of age or younger. Please include your full name, phone number, email address & the member number of your legal guardian. Deadline to enter: April 30, 2013

*Editor’s Note: For those of you too young to remember, the lyrics referenced are those of Led Zeppelin’s Stairway to Heaven. Google it.

Disaster Prep Monthly Tips for Life on a Rockin' Planet

Judith Warren

What's in your disaster kit?

“

mer (third generation Co-op?). We are all settled in, and I am attacking the learning curve in my new role. Ingrained in me

is the simple philosophy that a clean, well-organized, wellstocked store that provides excellent customer service will always be the basis for a successful operation. I can see that this is already well in place here at the Co-op, and I will do my best to maintain it. Since starting here I have been asked, “What motivated the change after so many years with one company?” Well, as a wise man once said, “Yes there are two paths you can go by, but in the long run, there’s still time to change the road you’re on.” Then again, he also said “oooh baby, ooh ooh baby, baby”. At any rate, the opportunity to learn, grow, and be part of an organization that lives up to its values was the motivation. The cooperative philosophy, as well as education, community, and health, are all things I am happy to be a part of.

Emergency Preparedness Guru

ave you noticed that we hear a lot about disasters these days? Perhaps there is more media coverage, or maybe there are more disasters. But the possibility of being affected by earthquakes, tsunamis, wildfires and floods becomes more prob-

able each day. What will you do if you are traveling, if your children are at school and you’re at work, or if you can’t get home after an earthquake? We'd like to help you answer those questions. This is the first in a series of articles about our most likely natural disasters and practical steps to take beforehand to prepare, protect and recover. Future articles will discuss sensible ways to make disaster preparedness a reality. In the meantime, training is available from local experts in the field of disaster preparedness to help North Coast residents prepare and protect themselves during a disaster and recover more readily afterwards. Indepth and introductory classes are offered by Humboldt State University’s Regional Training

Institute – Community Disaster Preparedness (www.humboldt. edu/rti). The Co-op will also be hosting preparedness classes in our Community Kitchen in the near future. Tune in to Disaster Prep 101 each month for easy steps to improve your emergency preparedness knowledge. Judith is a geographer who has created and taught community disaster preparedness courses for more than 30 years, and is one of the authors of “Living on Shaky Ground: How to Survive Earthquakes and Tsunamis in Northern California.”

www.northcoastco-op.com 2

recipe box

Cook & save

By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Community Kitchen Coordinator

his past month, the Co-op’s Cook and Save Club learned about different types of rice and experimented with ingredients to make a pilaf. A pilaf is a rice side dish that is cooked in a seasoned broth or water, and often with sautéed onion. Rice is a wholesome, nutritious and affordable food that has supported half the world’s populations for hundreds of years. There are hundreds of different varieties of rice grown worldwide and this month Jasmine rice is on sale at the Co-op. Jasmine is an aromatic long grain rice originally grown only in Thailand. While cooking, this exotic rice fills your kitchen with a delicate scent. The grains cook up moist and tender with a soft texture and delicious flavor. Just one cup of raw rice yields about three cups of cooked rice.

Ingredients:

• 1 cup jasmine rice • 2 thoroughly rinsed leeks, sliced (white part only) • 2 stalks celery, diced • 1 carrot, diced • 2 garlic cloves, peeled & diced • ½ cup dried cranberries • orange zest, 1-inch by 2-inch pieces • 1 tablespoon extra virgin olive oil • ¾ teaspoon salt • 2 cups boiling water

Photo by Anna Lindsay

Directions 1. In a 3-quart saucepan, heat 1 tablespoon olive oil over medium heat. 2. Add sliced leeks, minced garlic, diced carrots and celery, and cook until tender, about 7 minutes. 3. Stir in 1 cup of rice and cook 1 minute. 4. Stir in boiling water, ¾ teaspoon salt and orange zest, and return to a boil. 5. Reduce to a simmer, cover tightly, and cook until tender, about 20 minutes for white rice and 30-45 minutes for brown rice. 6. Stir in dried cranberries when rice is done and let stand 5 minutes. 7. Fluff with a fork before serving. Serves 3-4.

Sale Items Used Lundberg

Napa Valley Naturals

Organic Rice

Organic Extra Virgin Olive Oil

per lb Selected Varieties

25.4 oz Selected Varieties

$1.99

$9.99

Reg. $2.99

prices valid April 16 - April 29

Reg. $13.69

prices valid April 2 - April 29

At the Community Kitchen in our Eureka store location. Please join us!

The Co-op’s Cook and Save Club explores ways to make the best use of seasonal produce and items that are featured in our monthly sales flyer. By purchasing foods in season you can enjoy the health benefits of eating fresh, unprocessed fruits and vegetables. The best part is you have the opportunity to discover and fall in love with new dishes. Join us on the first Monday of each month to brainstorm recipes. Contact Brenda Harper at 826-8670 ext. 123 for more information.

April 2013

Member Comment Board

We love to hear from our Members! Below are some of the most recent comments that have been posted to our Member Comment Boards in both of our store locations.

Member Survey In the next strategic planning process, how do you think the Co-op should solicit member involvement?

Member Name: Member #:

Phone #:

Detach this entry form & return it to the Member Survey box located near the front entryway at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to co-opnews@northcoastco-op.com with â&#x20AC;&#x153;Member Surveyâ&#x20AC;? in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

Deadline to enter: April 15

Member Survey Winner, Laura Jones #381

www.northcoastco-op.com 4

est. 1973

Win 40 rolls of toilet paper!

aybe you’ve heard the quote, “Life is like a roll of toilet paper; the closer you get to the end the faster it goes”. Well, with our 40-for-40 April giveaway you may feel as though you are wellstocked for the next 40 weeks. This month we’ve compiled 40 individual rolls of our recycled toilet paper in celebration of Earth Day. You will receive 10 rolls of TP each from the following producers: • Seventh Generation – 100% recycled bathroom tissue, minimum 50% Post-Consumer Recycled Paper, whitened without chemicals containing chlorine and no added dyes or fragrances. • Natural Value – 100% recycled bathroom tissue, 80% Post-Consumer Recycled Content, recycled without chlorine bleaching. • Tork Universal – Made from 100% recycled fibers. EcoLogo Certified. Delivers quality, value, and performance. • Livi VPG – Made from rapidly renewable fiber that is 100% virgin plantation grown (VPG). All these fine products are safe for septic systems and the planet. You probably have more information about toilet paper than you ever wanted, but we want to wipe away any concerns you have about receiving 40 rolls of toilet paper. Enjoy!

40 for40 Giveaway

In celebration of our 40th year, we’ll be having monthly giveaways. In April, members have the opportunity to win 40 rolls of recycled toilet paper from eco-friendly producers. Enter to win in either store. Watch the Co-op News each month to find out what we'll be giving away.

Thank you for 40 amazing years! Deadline to enter: April 30

From the Archive: 17 Years of Loafin' Around By Helene Rouvier, May/June 1993

April 2013

April thru May, 2013

Community Kitchen Schedule of Cooking Classes & Workshops in Eureka & Arcata

Leira Satlof's Israeli Salad from her class Mediterranean Warmth

| Photo by Anna Lindsay

Eureka Cooking Classes 4th & B Streets

Full Eureka Classes April in Paris with Chef Alex Begovic Wed., April 17 from 6:00 pm to 8:30 pm See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal. Saturday, April 6 from 12:30 to 3:00 pm

Monday, April 1 from 6:00 to 7:00 pm

Cook & Save

Co-op Staff Instruction W Free Cooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.

Grits, Grinds and Steels

Harvey II $45/$35 Co-op Members W Join the owner/operator of Harvey’s Sharpening and learn proper techniques for sharpening knives and keeping them sharp. Topics include: knife handling care & safety during sharpening, cleaning and storage. Bring one straight bladed, inexpensive knife (wrapped or with knife guard) to learn on. Students are welcome to bring additional knives (wrapped or with knife guards) and sharpening tools/equipment to learn more about.

Wednesday, April 3 from 6:00 to 8:30 pm

French Regional Cuisine: Rhône-Alpes Region

Chef Alex Begovic $45/$35 Co-op Members Hazelnut Crusted Baked Chevre with Frisée and Roasted Shallot Vinaigrette; Salade au Fromage et Croutons (greens, cheese, tomatoes and olive oilmustard vinaigrette); Apples & Potatoes au Gratin with Bacon, Gruyere and Chives; and Biscuit de Savoie (sponge cake).

Workshop

Gluten-Free

Tuesday, April 9 from 6:00 to 8:30 pm

Belgian Cuisine: Classic Comfort Food

Wannes Vandenbulcke $45/$35 Co-op Members The flavors of Belgium are varied and reflect the cuisines of France and Germany. Tomato Soup with Petite Meatballs; Hearty Flemish Beef & Beer Stew; Braised Brussels Sprouts and Duchess Potatoes; and Rice Pudding with Brown Sugar.

Hands-On

Wine Served

Wednesday, April 10 from 6:00 to 7:00 pm

Master Food Preserver Demonstration Pickled Spring Vegetables

Free Whether you’re a seasoned food preserver or new to the scene, join us for a fun and informative pickling demo. Topics include choosing seasonal produce, water bath canning and safety procedures, approved recipe sources, and more. Tasty samples included. Thursday, April 11 from 6:00 to 8:30 pm

Dim Sum: To Please the Heart

Betty Thompson $45/$35 Co-op Members Treat yourself to this delicious menu: Prawn Toasts; Shanghai Style Chicken Wings; Szechwan Cucumber Pickle; Two Sides Browned Noodles with Beef and Leeks; and Steamed Pearl Balls with Sticky Rice. Monday, April 22 from 6:00 to 8:30 pm

Pacific Northwest: Comforts of Home

Chef Jon Hoeschen $45/$35 Co-op Members Fresh Local Oyster Stew with Roasted Garlic Crostini; Grilled Steak & Mushroom Pot Pie with Mixed Green Salad and Herb-Champagne Vinaigrette; Seasonal Vegetables; and Maple Crème Brulee Tart with Cinnamon Spiced Chantilly Cream.

Vegetarian

Kid-Friendly

www.northcoastco-op.com 6

Schedule of Cooking Classes & Workshops | April thru May, 2013 Monday, May 6 from 6:00 to 8:30 pm

Vegan Cuisine: Classic Southern

Udochi Skyers $30/$20 Co-op Members Are you looking to liven up meal time? Udochi will share tips on how to infuse rich flavors into southern style dishes. Salad Stuffed Pita with Tofu Paté; Vegan Baked Mac-n-Cheeze; BBQ Beef - Vegan Style; and Garlic Toasted Brussell Sprouts. Wednesday, May 15 from 6:00 to 8:30 pm

French-Humboldt Fusion II

Photo by Lauren Fawcett

Endive Salad with Apples and Bacon in French Regional Cuisine: Nord and Picardie with Chef Alex Begovic.

...Eureka Classes continued Tuesday, April 23 from 6:00 to 7:00 pm

Thriving With Plant Based Foods Presented by Vega

Elizabeth Inpyn, Holistic Sports Nutritionist at Vega Free Learn how plant-based foods can help us feel better and create optimal energy balance. Learn to incorporate alkalizing foods into your favorite meals to feel your best and thrive. You’ll go home with lifestyle tips and Elizabeth’s favorite smoothie recipes for people on the go! www.myvega.com and www.thriveforward.com Tuesday, April 30 from 6:00 to 8:00 pm

Sauerkraut 101

Sara Borok $30/$20 Co-op Members Learn how to make basic sauerkraut (fermented cabbage) in the home kitchen without special equipment.The class will cover sterilization, fermenting, preserving the sauerkraut, and recipe variations. Please bring one quart jar with lid (available at the Co-op) to take some sauerkraut home with you. Wednesday, May 1 from 6:00 to 8:30 pm

French-Humboldt Fusion I

Chef Alex Begovic $45/$35 Co-op Members Start the month out right with this flavorful menu. Creamy Roasted Garlic and Spinach Soup; Pan Seared Asparagus with Bacon, Dijon and Tarragon Aioli; Lamb Fricassee with Spring Vegetables; Cypress Grove Chevre and Vanilla Bean Mousse with Caramelized Orange Sauce.

Chef Alex Begovic $45/$35 Co-op Members Relish the flavors of this late Spring meal. Creamy Pea Soup with Mint Sour Cream; Pan Seared Green Bean Salad with Spring Onions, Hazelnuts, Croutons and Bacon Vinaigrette (vegetarian option available); Risotto with Spring Vegetables and Cypress Grove Chevre; and Pistachio Lemon Cookies. Thursday, May 16 from 6:00 to 8:30 pm

Not by Curry Alone

Betty Thompson $45/$35 Co-op Members Tempt your taste buds with this aromatic menu featuring curry from scratch. Stuffed Kofte Curry - meatballs in a deliciously seasoned sauce; Baingan Bharata - a smoky roasted eggplant and tomato dish; and Lemon Rice with Cashews and Moong Dal – a delightful curry made from roasting small green mung beans. Dishes will be served with raita, chutney and fruit. Monday, May 20 from 6:00 to 8:30 pm

The Finer Points of Roasting

Chef Jon Hoeschen $45/$35 Co-op Members Incorporate some new techniques into your mealtime repertoire. Roasted Beet Carpaccio Salad with OrangeBasil Vinaigrette, Toasted Pine Nuts, and Crumbled Herb Goat Cheese; Roasted Whole Chicken with Meyer Lemon Shallot Sauce served with Roasted Garlic Potato Gratin; Roasted Seasonal Vegetables with Gremolata; and Raspberry-Blueberry Panna Cotta.

Interested in teaching a class or workshop? Email proposals to our Community Kitchen Coordinator: laurenfawcett@northcoastco-op.com

Photo by Lauren Fawcett

Ricotta Almond Pudding with Kiwi and Lemon Syrup from Italian Supper with Chef Dina Fernandez.

Thursday, May 23 from 6:00 to 7:00 pm

What’s in a Label?

Co-op Staff Instruction W Free Navigating the grocery aisles and finding the right food option for yourself and your family can be confusing at times. Gaining a better understanding of the importance of product labeling, what the terms actually mean, and the importance of knowing what’s in our food can help us make better informed grocery decisions. Find out what some of the frequently used “key” words and phrases mean: organic, Non-GMO verified, natural, fair trade, gluten-free, free range, and more. Wednesday, May 29 from 6:00 to 8:30 pm

Rawesome Delights

Bequin Lapwing $45/$35 Co-op Members Do you want to incorporate more “live” food into your meals, find alternatives to bread and replace dairy in your diet? Learn how to make: Sprouted Dehydrated Crackers and Biscuits (gluten-free); Hemp Seed Hummus; Fermented Vegetables; and Seed Cheese. Also learn how to make delicious salad dressings, an all-purpose seasoning, and tips for creating colorful meals with edible flowers and brightly colored vegetables.

Visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102. Please note location when registering.

Cooking Class & Workshop Refund Policy In order to receive a refund on classes and workshops for which you have registered, a notice of at least 24 hours must be given. Refunds will be given in the form of Co-op gift cards. Co-op gift cards will also be used as refunds for classes and workshops the Co-op has had to cancel.

April 2013

Arcata Cooking Classes The Kitchen • 8th & I Streets Tuesday, April 2 from 6:00 to 7:00 pm

Seasonal Salads

Co-op Staff Instruction $20/$10 Co-op Members Enjoy fresh and tasty recipes while learning how to incorporate more local produce and whole grains into everyday meals.Three salads with vinaigrettes will be sampled. Thursday, April 4 from 6:30 to 8:30 pm

Food, Fun & Family

Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the first of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian. Monday, April 8 from 6:00 to 8:30 pm

Seafood 101

Chef Arin McBlaine $45/$35 Co-op Members This class will feature preparation and cooking techniques such as deboning, filleting, poaching, pan roasting, and more. There will be two fish courses and one crab course demonstrated and served.

Thursday, April 18 from 6:30 to 8:30 pm

Food, Fun & Family

Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the third of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian. Sunday, April 21 from 12:00 to 4:00 pm

Used Book Exchange

Free Looking to free up some space on your bookshelf and add some new-to-you treasures? The Co-op is hosting its first book exchange. Bring books to swap and take away as many books as you bring. Don’t forget to bring your reusable bags to carry them home. Remaining books will be donated to local thrift stores. Monday, April 22 from 6:00 to 7:00 pm

Thriving With Plant Based Foods Presented by Vega

Photo by Lauren Fawcett

Chef Owen Price taught his class how to make Egg Yolk Raviolis in Restaurant Quality Pasta at Home.

Thursday, April 25 from 6:30 to 8:30 pm

Food, Fun & Family

Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the fourth of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian. Saturday, April 27 from 9:00 am to 3:00 pm

Intermediate Cheesemaking

Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the second of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Elizabeth Inpyn, Holistic Sports Nutritionist at Vega W Free Learn how plant-based foods can help us feel better and create optimal energy balance. Learn to incorporate alkalizing foods into your favorite meals to feel your best and thrive. You’ll go home with lifestyle tips and Elizabeth’s favorite smoothie recipes for people on the go! www.myvega.com and www.thriveforward.com

Gianaclis Caldwell $85/$75 Co-op Members Are you are ready to take your cheesemaking skills to the next level? Join Gianaclis Caldwell, author of “Mastering Artisan Cheesemaking” (and cheesemaker/co-owner of Pholia Farm Creamery) as she reveals tips & techniques for making pressed and aged cheeses at home using any type of milk.The featured cheeses are: Feta, Queso Fresco, and a simple Tomme-style cheese. Light lunch with cheese and wine pairing included.

Tuesday, April 23 from 6:00 to 8:30 pm

Monday, April 15 from 6:00 to 8:30 pm

Pasta by Hand

Monday, April 29 from 6:00 to 8:30 pm

Thursday, April 11 from 6:30 to 8:30 pm

Food, Fun & Family

Vegan Cuisine: Latin Flavors

Udochi Skyers $30/$20 Co-op Members Enjoy these authentic flavors while learning how to use all-natural seasonings to enhance your vegan meals. Classic Soft Tacos (TVP beef & chicken-style) with Pico de Gallo; Cactus Salad; Fresh Salsa; Spanish Rice & Beans; Baked Savory Tofu; and Soya Ice Crème with Warm Berries. Tuesday, April 16 from 6:00 to 8:30 pm

More Great Thai with Pai!

Chef Pailin Butterfield $45/$35 Co-op Members Experience the exotic flavors of Bangkok and beyond! This tantalizing menu features: Miang Kham (classic Thai appetizer with roasted coconut sauce and Thai herbs, wrapped in green leaves); Nam Phrik Ong (Thai dish similar to chili con carne); Larb Gai (Laotian chicken salad); Tom Yam Pla (sour & spicy fish soup); and Khanom Maw Gaeng (Phetchaburi-style savory mung bean custard).

Simona Carini $45/$35 Co-op Members Have you always wanted to make fresh pasta? No mixer, no pasta machine and no eggs needed! Learn how to mix semolina dough and shape it into five to six different types of pasta. Students will take their pasta creations home. At the end of class, you’ll dine on a fresh pasta meal prepared by Simona. Wednesday, April 24 from 6:00 to 8:30 pm

Knife Skills and Basic Prep Techniques

Steven Dugger $45/$35 Co-op Members Knives are the most versatile tools in the kitchen. Learn professional techniques for improving your knife skills. This hands-on class and presentation will focus on basic knife handling, classic cuts, and specific prep and garnishing techniques for working with various types of produce. Bring a chef's knife and cutting board to practice on and a couple of reusable containers to take your handiwork home in. Light dinner is included.

Ayurvedic Cooking

Greta de la Montagne and Amy Aiello $45/$35 Co-op Members Food is medicine and Ayurveda teaches us to eat according to individual body type and season of the year. The health benefits can be remarkable when the correct spices and ingredients are used in cooking. We will create and consume ghee, kitchari, chai and a seasonal dish for the spring. Thursday, May 2 from 6:30 to 8:30 pm

Food, Fun & Family

Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the fifth of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

www.northcoastco-op.com 8

Schedule of Cooking Classes & Workshops | April thru May, 2013 Wednesday, May 8 from 6:00 to 8:30 pm

...Arcata Classes continued

The Perfect Omelette

Friday, May 3 from 6:00 to 8:30 pm

Raw Energy Bars & Desserts

Dawn Walker $45/$35 Co-op Members Learn how to prepare healthy, delicious and kid-friendly treats using nuts, seeds, and dried fruit. Trick your sweet tooth with good fats and sugars and feel satisfied every time. The following recipes will be prepared and sampled in class: Raw Protein Nuggets; Everyday Energy Bars; and Ultimate Cacao Mousse with Seasonal Berries. Sunday, May 5 from 11:00 am to 2:00 pm

Hard Cider 101: Home Brewing

Sara Borok $50/$40 Co-op Members Learn the basics of turning apples and pears into hard (alcoholic) cider. Brewing cider is fun, takes minimal equipment, and with just a little bit of patience you’ll be home brewing in no time. Each student will enjoy tasting a variety of ciders and will take home a quart of cider to continue fermentation (airlock included). The class will also explore the Arcata store’s brew supply section. Light lunch will be included. Monday, May 6 from 6:00 to 7:00 pm

Cook & Save

Chef Shammah Sulouff $45/$35 Co-op Members Enjoy breakfast for dinner while learning techniques for making restaurant-quality omelettes. This class will cover both rolled and open-face omelettes, as well as the steps for adding a variety of delicious fillings. Some hands-on practice included. Thursday, May 9 from 6:30 to 8:30 pm

Food, Fun & Family

Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the last of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian. Tuesday, May 21 from 6:00 to 8:30 pm

Spanish Tapas

Maria Vanderhorst $45/$35 Co-op Members Enjoy a delightful evening dining on these small dishes bursting with flavor. Mushroom and Olive Salad; Cauliflower Fritters; Artichoke, Prawn and Potato Salad with Greens and Lemon Tarragon Vinaigrette; Albondigas - meatballs in a savory saffron tomato sauce; Solomillitos de Cerdo al Vino – pork loin in red wine sauce; and Torrijas miniature French toast served with fruit & whipped cream.

Photo by Lauren Fawcett

The Natural Easter Egg Dying & More class was a huge success! Participants experimented in dying eggs with fresh produce, spices, and other organic ingredients.

Wednesday, May 22 from 6:00 to 8:30 pm

Spring Tea Party

Steven Dugger $30/$20 Co-op Members Spend an evening tasting and learning about the world of fine loose leaf teas with Planet Chai tea master Steven. Also included are appetizers that highlight the range of flavors and aromas that fine teas can offer. Thursday, May 30 from 6:00 to 7:00 pm

The Wonderful World of Bulk Goods Co-op Staff Instruction $10/$0 Co-op Members W There are so many advantages of shopping in the bulk section at the Co-op. Besides being budget friendly, bulk shopping reduces packaging, and makes it possible to purchase just the right amount of an ingredient. We’ll tour the bulk aisles, share time-saving cooking ideas, and sample some tasty recipes.

Local & in Season

Compiled by Alisha Stafford, Assistant Merchandiser

APril

What's "growing on" for the month of April. All produce is organic unless otherwise noted. Calendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Store selections may vary. Farmer Key

VEGETABLES

Claudia’s Herbs , Orleans Distance to: A rcata Store 78 mi. Eureka Store 85 mi.

BEETS Chioggia Gold Mangel Red White

Feral Family Farm , Blue Lake Distance to: A rcata Store 9 mi. Eureka Store 16 mi. Little River Farm , Bayside Distance to: A rcata Store 2 mi. Eureka Store 7 mi. Mycality Mushrooms, Fairhaven & Fickle Hill Distance to: A rcata Store 3-8 mi. Eureka Store 5-11 mi. ierce Family Farm, Orleans P Distance to: A rcata Store 78 mi. Eureka Store 85 mi. Rain Frog Farm, Blue Lake Distance to: A rcata Store 9 mi. Eureka Store 16 mi. Wild Rose Farm , Ferndale Distance to: Arcata Store 28 mi. Eureka Store 20 mi.

April 2013

HERBS Chives Cilantro Oregano Parsley, Italian Rosemary Spearmint Tarragon Thyme Thyme, Lemon GREENS Arugula Braising Mix Chard, Gold

Chard, Green Chard, Rainbow Chard, Red Collard Greens Dandelion Greens Greens, Mixed Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mustards, Green Mustards, Red Spring Mix Spinach, Bunch Green Sweet and Spicy Mix GREENS, PACKAGED Arugula Baby Spinach North Coast Mellow Mix

Spinach Spring Mix Sweet and Spicy Mix Watercress LETTUCE Leaf, Green Leaf, Red Romaine

MUSHROOMS Lion’s Mane Oyster Shiitake SPROUTS Pea Shoots Sunflower WHEATGRASS Wheatgrass

Trust Your Source The North Coast Co-op's Guide to Regional Food Trust Your Source provides information about the environmental and social values held by our local vendors and producers. View profiles of the people who grow and produce our food locally, such as Feral Family Farm (left), under the Healthy Choices drop down menu on our website. www.northcoastco-op.com

recipe box By Brenda Harper, Consumer Education Coordinator and Lauren Fawcett, Community Kitchen Coordinator

make it local

agine (tah-zheen) is a stew from North Africa that is slow-cooked

in a special cone-shaped ceramic pot also called a tagine. You don’t need an authentic tagine pot to create this wonderfully spiced stew – a saucepan or other pot with a tightly-fitted lid will work just fine. Since tagines rely heavily on root vegetables, the end of winter—before new harvests of spring crops arrive—is a great time to try your hand at making a tagine.

Ingredients (makes 4 servings) • 2 medium turnips, each cut into 6 wedges

Photos by Amy Waldrip

Directions:

•2 large carrots, about ½ pound, cut into 2-inch pieces and halved lengthwise • ½ pound Yukon Gold potatoes, peeled, and cut into 1-inch pieces • ½ cup finely chopped onion • 2 garlic cloves, finely chopped •3 (2-inch x 1-inch) strips of orange peel •3 tablespoons chopped cilantro, (from Wild Rose Farm)

1. Place onion, garlic, cinnamon, ginger, coriander, turmeric, carrots, orange peel and 1 cup of water in pan, and stir to distribute ingredients.

2. Cover with a tight-fitting lid and set over medium-high heat until liquid boils, 2-3 minutes. Reduce heat and simmer for 8 minutes.

3. Add turnips, potatoes and olives and cook until potatoes are easily pierced with fork, about 10 minutes.

4. If pot is getting dry, add an additional ¼ cup water.Transfer contents of the pot to a serving bowl and top with locally grown cilantro...the more the better!

•1 2 pitted green olives, preferable Sicilian-style • ½ teaspoon ground cinnamon • ½ teaspoon ground ginger • ¼ teaspoon ground coriander • ¼ teaspoon ground turmeric • 1 cup water, plus ¼ cup

10 www.northcoastco-op.com 10

Isla Vista Food Co-op

Food Cooperative Uses Crowd Funding To Buy Its Property Community Rallies to Preserve a Historical Hub of Conscious Consumption A lot of people told us this was impossible, but we never doubted for a second that a strong community will always support the greater good.

sla Vista, CA—In January, on the tails of the United Nations declaring 2012 the International Year of the Cooperative, the Isla Vista Food Co-op became the first cooperative in history to use crowd funding to purchase its property. More than 1,000 people contributed to raise $200,000 for a down payment to purchase the building, securing its future in Isla Vista for generations to come. Last October, the Isla Vista Food Co-op was notified of the pending sale of their property of 32 years. Due to the gentrification of Isla Vista, the threat

of losing the building to a larger grocer became a reality. The Isla Vista Food Co-op General Manager, Melissa Cohen, knew there was no choice but to purchase the property to secure the future of the cooperative forever. She secured financing to meet the $1.625 million asking price, but still needed to raise $200,000 for a down payment on the loans. To reach the $200,000 goal, Cohen and campaign manager Abby Wolff, launched a crowd funding campaign, “Project We Own It,” asking community members to pull together to preserve the invaluable community

Photo courtesy of Isla Vista Co-op

From left: Melissa Cohen, General Manager & Abby Wolff, Project We Own It campaign manager

resource. The effort proved to be a tremendous success. Over 75 volunteers, most of whom are students at UC Santa Barbara, rallied the community around benefit events and an online pledge platform to successfully raise the

down payment, and purchase the Isla Vista Food Co-op building. “A lot of people told us this was impossible, but we never doubted for a second that a strong community will always support the greater good,” said Wolff. The Isla Vista Food Co-op, began 40 years ago in the creative aftermath of students burning down of the Bank of America, and has come to represent conscious consumption, ethical business and sustainable living for students and Isla Vista residents, serving as a hub of education, and a cornerstone of a vibrant, tight-knit community. For many in this community, the Isla Vista Food Co-op is the sole access to local, organic, and

natural food. During the campaign, Cohen explained, “We’re truly taking it to the community. If they want to have a food cooperative, the money will come. If the community does not care, the business will fall through the cracks. Either way, it is exciting to have the future of the Isla Vista Food Co-op in the hands of this community. If we succeed, we will make worldwide cooperative history.” For more information contact campaign manager, Abby Wolff, at (314) 941-5863 or abbymwolff@gmail. com. See documentation of the project at www.projectweownit.wordpress. com.

NON GMO

+the Co-op

PROJECT The North Coast Co-op is enrolled in the NonGMO Project as a Supporting Retailer, which means we have access to educational materials that will help our members avoid GMOs while shopping. You can expect to see posters, brochures, and more arriving in our stores in the coming months. You can also expect to see the list of Non-GMO Project verified products continue to grow as companies find ways to let their consumers know how dedicated they are to the original meaning of natural foods. Visit www.nongmoproject.org for a current list of companies and their Non-GMO Project verified products.

Learn more: www.nongmoproject.org 11

April 2013

cooperative community

Help us Make History! We're collecting photos for our 40th anniversary. Snapshots from the good old days, event photos; we want to see them all! Photos can be sent via email to co-opnews@northcoastco-op.com or submitted by mail to Attn: Co-op News 811 I St. Arcata, CA 95521 or dropped off at Customer Service in either Co-op location. Photos may be used in print materials and at our 40th Anniversary Celebration in October. Larry Crabb

Community Partners

Thank you for 40 years of cooperation!

Eureka Car Stereo Car Audio • Mobile Video • Auto Security

Alpine • Focal • Pioneer JL Audio • Kicker Viper www.eurekacarstereo.com

15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00

Your Ad here The Co-op News has limited advertising space available. Contact our Coordinator at co-opnews@northcoastco-op.com or (707) 826-8670 ext. 120 for more details. Information is also at www.northcoastco-op.com

presented by

with Monday, April 22 from 6:00 to 7:00 pm

At The Kitchen, across the street from Arcata store location

FREE

view class descriptions on pages 6 & 7

To register visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102.

www.northcoastco-op.com 12

strategic planning

From the General Manager Strategic Planning Strengthens Our Co-op Community

“

I wasn’t surprised to see that co-ops outperformed conventional grocers in categories that included Supporting Local Food Systems, Employment & Job Quality, Economic Impact, Environmental Stewardship, and Promoting Healthy & Sustainable Foods.

Kelli Reese

General Manager

“

ave you had a chance to see the posters hanging in both stores presenting how cooperatives impact their communities? This information was drawn from a study conducted last year by the ICA Group, a not-for-profit consulting firm with expertise in cooperatives, economic development, and business research. The group was interested in finding out not only how cooperatives impact their communities, but also how they differ from conventional grocers. I have to say I wasn’t surprised to see that co-ops outperformed conventional grocers in categories that included Supporting Local Food Systems, Employment & Job Quality, Economic Impact, Environmental Stewardship, and Pro-

moting Healthy & Sustainable Foods. The study found that, “cooperatives provide greater access to healthy food, create more jobs per square foot, return less material to the waste stream, are more energy efficient, and source a far greater proportion of product locally than their conventionally structured competitors.” Healthy Food, Healthy Communities, ICA study, 2012*. The study is impressive and details what contributes to making cooperatives amazing. This month we embark on the Strategic Planning process for the next five

years at North Coast Co-op. It’s the perfect time to take a deeper look at our co-op and decide what we’d like the next five years to look like. For six months we’ve been working behind the scenes to gain input and ideas for moving forward. The Board and I spent a good amount of time at the recent Board Retreat discussing in depth what we learned from the five year Strategic Plan written by David Lippman in 2009 and what we felt were important themes for the next five years. These are the four main categories that arose out of the

Board Retreat: • Develop Our Local Foodshed • Investing in Our Future • Education and Advocacy • Enhancing the Co-op Experience Following the Board Retreat, these categories were introduced during six separate member and employee forums held in March and will be used as a guide during the Strategic Planning Workshop where members, employees, and the Board will work together to collaborate on how we accomplish objectives within the four categories. The Strategic Planning workshop is a collaborative all-day session on April 20, for which members applied to participate. I’m looking forward to the process and I’m excited to write, and help implement, the plan over the next five years. Working together, I believe we can make North Coast Co-op even stronger, build upon our established leadership in the community and provide more value to our members. I hope to see you there. * You can watch a short video about the results of the study, or read the full study at http://strongertogether.coop/food-coops/food-co-op-impactstudy/ (bottom of the web page).

Contact Kelli kellireese@northcoastco-op.com

Strategic Planning Input Summarized

Fred Moore

Board Member

ost of us have learned of the law of unintended consequences— actions we take which bring generally unexpected results. The Co-op board and management held six open forums for employees and members to listen to what was on your minds, to take the pulse of our nearly 40 year old experiment in shared ownership and purpose. We were in for a surprise.

What we expected was a turnout of folks who would propose new directions, affirm or decry current practices in our two stores, or advocate for matters close to their hearts. That was pretty much what had happened five years ago when we engaged in the same process: wellattended forums, impassioned opinions, and a workshop which was nearly a full house. Well that’s not what happened this month. Only four members and workers came to those half-dozen meetings. That’s right, just four. Now, their input was insightful and reasoned (and will be summarized below), but the empty tables left us wondering. Did your silence mean that the overwhelming majority of those who work, or shop, at the Co-op are satisfied with our success and our direction? Does what you read in our monthly newsletter about our return to profitability and our involvement in issues surrounding healthy foods please you? If so, does that mean that you feel a certain trust in the Board’s direction, and in our Management Team? If so, we thank you. If not, we need to hear from you.

April 2013

Another surprise for us was that the Bike Parking Forum we hosted on March 13 morphed into part of our strategic planning process. That session opened ideas about parking and safety—for pedestrians as well—which we hadn’t anticipated. We were thinking food, buildings, products, and were suddenly awakened to issues of accessibility. If our towns are becoming increasingly “bicycle friendly”, what will that look like? How do we ensure that those whose transport isn’t “car first” are part of the plan for the next five years? Several themes were mentioned multiple times in this process and will likely make it into the final strategic plan (see right). These themes are just a snapshot of the issues that were brought to the table by those who gave input during our strategic planning process thus far. There is also the work that has been done by the Board and General Manager to define four strategic planning categories (above) and long-range goal statements. You’ll be hearing more about those in the coming months after the Strategic Planning Workshop takes place on April 20

and as pieces of the strategic plan are finalized. In the meantime, please don’t hesitate to contact us with your ideas and input. Thank you again! Common Themes Gathered at Member Forums: • The Co-op should provide ways for members to be more involved. • The Co-op should provide more education around food and food issues in its stores. • The Co-op should be a great place for natural food enthusiasts to work. • The Co-op should have a clearly stated purchasing policy with criteria for product selection in day-to-day operations (i.e. products with GMOs, affordable price points, etc.). • The Co-op should make coming to the Co-op by bike and foot more attractive. Contact the Baord board@northcoastco-op.com

board business

Strategic Planning

Timeline

√

March – Dec. 2012

From the Board of Directors The Mechanization of Food in the Next 40 Years

Publicity for participation in Strategic Planning process (Co-op News & in-store)

√ Spring/Summer 2012 Member/Employee questions in monthly Co-op News

√ September 2012 Publish Strategic Planning timeline in Co-op News

√

October 2012

Co-op News articles highlighting accomplishments of the last/current Strategic Planning timeline (see Message from the Board)

√

October 21, 2012

Participatory discussion at Annual Membership Meeting

√ Oct./Nov./Dec. 2012

Explain and promote Strategic Planning process in Co-op News

√ Nov. 2012 /Dec. 2012/ Jan. 2013 Co-op News articles & interviews by/with members & employees who participated in the last Strategic Planning process

√ Dec. 2012 – Jan. 2013 Call to members & employees for Strategic Planning workshop in April

√

Board Treasurer

hat better time to gaze into my crystal ball and take a look at the future of our Co-op than on the eve of our 40th anniversary and the next round of strategic planning. With the tremendous changes over the last 40 years one can reasonably hypothesize there are significant changes in store for our next 40 years. After all, the first widely used personal computer, the Commodore PET, was introduced in 1977; 36 years ago. The cell phone became commercially available in 1983; 30 years ago. How we shop in 40 years will inevitably change. I imagine a section of our Co-op will be devoted to information technology based shopping. Advanced robotics will “walk the warehouse” gathering our requests. Bulk purchases will

Service and private industrial forest land owners leasing property to farmers to produce food. I see a revitalization of the family garden. I see a society where the cost of transporting food across the globe is price prohibitive and local land use for food production is not only essential but a cherished normal. One of the biggest issues we will be facing is Genetically Modified Organisms (GMOs). I see it as highly likely that our Co-op will continue to actively oppose GMO proliferation. I predict the catalyst for change is more likely to be biological versus political. The narrowing of the gene pool is dangerous, and over time will make homogeneous crops susceptible to catastrophic failure. When this happens, a political solution will follow. I envision that the Co-op will develop and maintain seed banks because we recognize the threat. Despite advanced mechanization, I see our Co-op continuing to be a hub of social activity. Cooking classes, food demonstrations, discussion forums, book clubs, think tanks, Board/member interaction opportunities; the possibilities are endless. I am looking forward to strategic planning this spring and our 40th anniversary Annual Membership Meeting in the fall. I can just imagine the possibilities. Contact the Board board@northcoastco-op.com

Jan. – Mar. 2013

Sources for member & employee input • Flip Charts in store • Member Forums • Employee Forums • Blog/Facebook

April 2013 Strategic Planning Workshop • Ideally 40-50 participants

May & June 2013 Strategic Plan is written by General Manager

July 2013 1st draft of Strategic Plan presented to Board of Directors

August 2013 2nd draft of Strategic Plan presented to Board of Directors

September 2013 Strategic Plan adopted by Board of Directors

October 2013 The Strategic Plan will be available to view and discuss at Annual Membership Meeting / 40th Anniversary celebration

By Steve Suttell

become more prevalent as the selection, packaging, weighing and pricing becomes automated, followed by delivery to your checkout module. I see packaging not only being edible in the future, but also an integral part of the food itself. I can imagine putting a package in a “cooking machine”, where it dissolves and mixes with the ingredients inside the package to make a nutritious, tasty entree. Perhaps the package would convert into dessert. Perhaps the package would be pet food, livestock feed or even farmed fish feed. The future of food preservation will include Pascalization. The process preserves food with extreme pressure without heat. The benefit is a minimal degradation of the food with structure and nutrients left intact. Food shelf life is extended and for Co-op members, this means better access to fresh, local foods year round. The current barrier to entry is cost; a commercial Pascalization machine runs about $750,000 and that is down from the $1,000,000 price tag from a few years ago. I see the price continuing to fall and the machines improving over time. In my mind’s eye, the Co-op will eventually own several Pascalization machines. I see a time when food producing land is too valuable to even consider alternative uses. Housing density will increase with homes closer together, yards smaller and buildings higher. I see U.S. Forest

Ca tch up on Board business

Find meeting agendas and minutes at www. northcoastco-op.com in Board/Elections under the About Us tab or contact Bella Waters at (707) 826-8670 ext. 135.

Att end a Board meeting April 25 Eureka Community Kitchen from 6-8pm May 23 The Kitchen, across from Arcata store from 6-8pm

Ch eck in with Bella

Questions, concerns, optimistic enthusiasm? Contact our Membership Coordinator, Bella. bellawaters@northcoastco-op.com | (707) 826-8670 ext. 135. www.northcoastco-op.com 14

book signing & cocktail party

Saturday, April 6 5pm Talk, 6-9pm Party

Eureka Theater • 612 F Street

Free Admission All Ages • Door Prizes

with local author

Amy Stewart

an event sponsored by the north coast co-op

Local author Amy Stewart guides you through the how-to's of the perfect homegrown cocktail in the Drunken Botanist. Pick up the book, mixed drink plant collections, and bewitching organic options for the savvy gardener’s cocktail hour.

* liqueurs only available in our Arcata location.

Reusable shopping bags featuring the statistics of social and economic benefits that co-op's have on their local communities.

811 I Street in Arcata | 25 Fourth Street in Eureka

Board of Directors

Board of Directors Meetings Co-op members invited to attend.

April 25 | 6-8pm Co-op Community Kitchen, Eureka store location

May 23 | 6-8pm The Kitchen (Plaza Point building, across the Street from our Arcata store location) Co-op Action Committee Meets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm Finance Committee Meets quarterly. No meetings scheduled at this time. Members are invited to attend. Find meeting dates and times at www.northcoastco-op.com/about.htm

Co-op Events April 20 | 8:30am-4pm

Strategic Planning Workshop

Full day event. Applications were due March 24; applicants notified April 4.

Co-op Sponsored Events April 6 Drunken Botanist Book Launch Party Free at the Eureka Theater from 5-9pm.

Author Amy Stewart will present a lecture & slide show. Cocktails from the book & book sales will benefit the restoration of the historic Eureka Theater. Find more information at www.amystewart.com

April 6 Walk a Mile in Her Shoes

April 18-21 Godwit Days

Educational eco-tour event. Find more information and a schedule at www.godwitdays.org

April 20 Olde Time Earth Day Hoedown Family friendly Earth Day celebration at Friends of the Dunes Nature Center at 3pm with Striped Pig String Band lined up to play. For more information contact madriveralliance@suddenlink.net

Put on by the North Coast Rape Crisis. Men literally walk one mile in women’s high heeled shoes to protest sexualized violence, educate their communities and raise money for sexualized violence prevention and recovery services. Contact 443-2737 for more information.

April 20 Humboldt Roller Derby Bout

April 13 First Farmers’ Market

Clean-up From 9am-1pm with the Yurok Tribe & AmeriCorps Watershed Stewards. For more information contact mhangington@yuroktribe.nsn.us

On the Arcata Plaza from 9am-2pm with live music starting at 10am. Hosted by the North Coast Growers Association. See more information at www.humfarm.org

April 13-21 Humboldt Green Week

Showcases local businesses, supports nonprofits, and celebrates Humboldt’s passion for gardening, the arts, and live music. See more information at www.humboldtgreenweek.com

The Redwood Rollers will take on the Junction City Roller Dolls at 6pm at Redwood Acres Franceschi Hall. Tickets and more information available at www.humboldtrollerderby.com

April 27 12th Annual Klamath River

Deadlines April 15 Member Surveys due (see p.4) April 30 Atalanta’s Victory Run & Walk registration due (www.66rc.com)

April 30 40-for-40 Giveaway entries due (see p.5)