August Co-op News by North Coast Co-op

CO-OP NEWS A Publication of the North Coast Co-op â&#x20AC;˘ Aug. 2013

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

FREE

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Submit Your Leaf for Our 40th Celebration

vision tree

from the editor

CO-OP NEWS Volume 56

By Melanie Bettenhausen, Marketing & Membership Director

Co-op Bids Farewell to Eat Local Challenge

est. 1973

www.northcoastco-op.com co-opnews@northcoastco-op.com Editor Melanie Bettenhausen

Marketing & Membership Director (707) 826-8670 ext. 132

melanieb@northcoastco-op.com

Graphics & Coordination Amy Waldrip

Graphic Design Coordinator (707) 826-8670 ext. 120

From left: Mahina, Melanie & Kona in the Co-op's Garden Department

“

amywaldrip@northcoastco-op.com

Our work around supporting local will never be done, but we feel there are other issues that need our attention and energy at this time—namely, labeling GMOs.

Jeremy Smith-Danford

Marketing & Graphics Assistant (707) 826-8670 ext. 129

jeremy@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

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

fter five wonderful years of the Eat Local Challenge, we are saddened to announce we will not be hosting one this year, nor its associated events. We have worked very hard the last few years to bring awareness to, and support for, our local foods. We believe we have been so successful in partnering with other groups and raising awareness, that we now have people tell us, “I don’t need to take the challenge. I eat local anyway.” We are so happy to hear this! For the last 40 years, the Co-op has built its business on supporting local by creating a market in which to sell local goods. This year marks 15 years of selling Humboldt Grassfed Beef, 23 years of selling Tofu Shop tofu, 28 years of selling produce from Warren Creek Farm and 35 years of selling produce from Pierce Family Farm. The list of local producers

Accounting Kelli Costa, ext. 138

kellicosta@nor thcoastco - op.com

Board of Directors

Melanie Cunningham, Tim Silva, Kate Lancaster, Fred Moore, Steve Suttell, John Woolley Open Seat-Employee Director

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

August 2013

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for which we have had a long-term relationship is very long. We didn’t invent local, but we helped build this bandwagon, and are always appreciative of those who choose to jump on board. In September of 2008, we hosted our first Eat Local Challenge as a way to complement the Buy Fresh Buy Local campaign, as well as promote the burgeoning locavore movement. We found a way to carry on the 100 Mile annual dinner (we called it the Eat Local Challenge Celebration Potluck) and even made the potluck competitive. Our first challenge resulted in about 600 people signing up and 100 people attending the potluck! Over the years we incorporated exciting additions to our Local Food Month activities. We hosted an artwork contest to solicit the best image for the Eat Local Challenge t-shirt. We gave away aprons

INSIDE

lisalandr y@nor thcoastco - op.com

Photo by Amy Waldrip

with the Eat Local Challenge artwork as prizes for the potluck winners. We created sample recipes and menus and incorporated them into a guide for eating local. We even solicited restaurants to participate by providing local options on their menu during September so that challenge takers could eat out. For the last three years we hosted our Localize It! event to kick off the Eat Local Challenge. All of those contests and events have been really fun and well-received, but some of our best work has been labor intensive and time consuming (and often frustrating). We developed our Trust Your Source program, which allows consumers to learn more about the production practices of our local farmers and producers. We developed local shelf tags to indicate products that have been grown or produced within 250 miles. Just recently, we finally met our years-long goal of printing the total of local products purchased on the bottom of our register receipts. None of these things were easy, but we persevered. Our work around supporting local will never be done, but we feel there are other issues that need our attention and energy at this time—namely, labeling GMOs (genetically modified organisms). Let’s not forgot we are also celebrating 40 years and have a big event planned for October! In addition, October is Non-GMO month and we hope to participate in a way that we have not been able to in the past. There are opportunities beyond this fall for which we are in the beginning planning phases. We would like to thank all of the community groups that have always been promoting local, and those who have found their voice in the last few years. We appreciate all that you are doing to build this incredible local economy that creates and sustains jobs in our community. We would also like to thank all of the farmers and food producers who make it possible for us to eat the best food in the country! 

p. 2 vision tree p. 3

heirloom tomato salad

p. 4

local & in season calendar

p. 5 disaster prep p. 6-8 community kitchen class & workshop schedule p. 9

zesty brown rice salad

p. 3

p. 13 40-for-40 giveaway

p. 10 food news

p. 14 member comments

p. 11 from the general manager

p. 15 reference guide

p. 12 board business

p. 15 save the date

celebrating 40 years of cooperation

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ook into your crystal ball. How do you see the Co-op in 40 years? We are inviting you to share what you see. Write, draw or paint your vision on the provided leaf. We’ll be collecting leaves to display on our Vision Tree at our 40th Anniversary Celebration and Annual

Membership Meeting on Oct. 19 (see p. 15). We’ll be awarding $25 gift cards to our top four favorite leaves, two in the adult category and two in the kids category (12 & under). This contest is open to all members. Please be sure to include a slip of paper

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with your name, phone number, address, age category (adult or kids under 12) and member number along with your entry. Return your leaf by Sept. 30, 2013 to Customer Service in either store location or mail it to: Co-op News, 811 I St. Arcata, CA 95521.

Thank You for 40 Amazing Years!

www.northcoastco-op.com 2

local produce recipe By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

Featuring Heirloom Tomatoes from Pierce Family Farm, Willow Creek Farms, Neukom Family Farm and Luna Farm

eirloom is the name of a whole category of unique tomato varieties that have been passed down from gardener to gardener. Unlike modern hybrid varieties, heirloom tomatoes are old-fashioned and retain their original distinguishing characteristics when grown from seed. They come in all shades of colors, have a variety of patterns and shadings, come in big and small sizes and produce a wide range of flavors. Heirloom varieties have a shorter shelf-life than hybrid tomatoes, but they have a whole lot more flavor. The variety of flavors in heirloom tomatoes tends to surprise many people and their distinct flavors are perfect for simple salads. We are lucky to have Pierce Family Farm, Willow Creek Farms, Neukom Family Farm and Luna Farm providing a large variety of heirloom tomatoes for you to taste.

Ingredients

Simple

Nutritious

Photos by Amy Waldrip

•4 medium heirloom tomatoes (the more color variety the better)

Directions

•1 -2 jalapeno and/or Serrano chilies, finely chopped (leave the seeds and ribs in for higher heat—wash hands well after handling, or wear gloves, and do not touch your eyes)

• 1-2 garlic cloves, minced •¼ cup cilantro, finely chopped •¼ - ½ teaspoon cumin seed, toasted and roughly chopped (see right for directions)

1. Toast cumin seeds: heat a small pan (no oil) over medium high heat. Add the cumin seeds and toast for about 3-4 minutes, stirring often. They’re done when they become aromatic. Remove from heat and chop roughly with a knife. Set aside and prepare the rest of the salad.

2. Slice the Heirloom tomatoes to about ¼ inch thickness and place in a medium to large bowl.

• 1 teaspoon fresh lime juice • 1 teaspoon extra virgin olive oil • salt & pepper to taste

August 2013

3. Add the chopped jalapeno and/or Serrano chilies, garlic, cilantro, lime juice, salt and pepper (to taste). Gently fold all of the ingredients together, careful not to crush the tomatoes. Let stand for 5-10 minutes, then drain excess juice.

4. Plate the salad and drizzle with the extra virgin olive oil and serve right away.

local produce calendar

Local & in Season

Compiled by Alisha Stafford, Assistant Merchandiser

AUG.

What's "growing on" for the month of August. 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.

FRUIT

APPLES Early Gold Gravenstein Gravenstein, Red William’s Pride CHERRIES Bing Rainier GRAPES Green Red MELONS Ambrosia Annana Canary Charantais Crane (Eel River) Galia Ha Ogen Honeydew Orange Flesh Dew Swan Lake Toad Skin Watermelon, Sweet Favorite Watermelon, Yellow PEARS Asian Bartlett D’Anjou STONE FRUITS Nectarines, White Nectarines, Yellow Peaches, Red Peaches, Yellow Plums, Cherry Plums, Italian Prune

VEGETABLES ARTICHOKES Artichokes Baby

BEANS Cannellini Fava Green Beans BEETS Chioggia Gold Red Mangel White BROCCOLI Broccoli Broccolini Broccoli Florets Romanesco BRUSSELS SPROUTS Brussels Sprouts CABBAGES Green Napa Red Green Savoy CARROTS Bunch Rainbow Carrots 2lb. Bag 5lb. Bag

CAULIFLOWER White Cheddar Purple CORN Yellow White CUCUMBERS Armenian Slicing Japanese Lemon EGGPLANT Beatrice Calliope Chinese Globe Japanese Mixed Sicilian HERBS Basil Catnip Chives Cilantro Dill, Baby Dill, Pickling/Flowering Lemon Balm Lemon Grass Oregano Parsley, Curly Parsley, Italian Peppermint Rosemary Sage 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 Sweet and Spicy Mix GREENS, 5 oz. packages Arugula Baby Lettuce Basil Salad Mache North Coast Mellow Mix Spinach Spring Mix Sweet and Spicy Mix Watercress KOHLRABI Green Purple

LETTUCE Butter, Green Butter, Red French Crisp Iceberg Leaf, Green Leaf, Red Oakleaf, Green Oakleaf, Red Romaine MUSHROOMS Lion’s Mane Oyster Shiitake OKRA Okra ONIONS Cipollini Green Onions Spring Walla Walla PEAS Snow Sugar Snap PEPPERS Anaheim Bell, Green Bell, Orange Bell, Purple Bell, Red Bell, White Bell, Yellow Hot Paper Lantern Italian Sweet Jalapeño Pepperoncini Pimento/Lipstick Poblano Serrano POTATOES All Red Devina Fingerlings, French Kennebec Purple Majesty Red Russet Yellow Finn Yukon Gold

RADISHES Easter Egg French Breakfast Pink Beauty Red ROOTS Rutabaga SHALLOTS Shallots SPINACH Green, bunched Baby, loose SPROUTS Pea Shoots Sunflower SUMMER SQUASH Crookneck Mixed Specialty Sunburst Zucchini Zucchini, Gold TOMATILLOS Green Purple TOMATOES Cherry, Black Cherry, Red Grape Cherry, Isis Candy Cherry, Mixed Cherry, Red Cherry, Sungold Cherry, Yellow Pear Cherry, Yellow Pearl Jaune Flamme Mixed Heirloom Roma Slicing WHEATGRASS Wheatgrass WINTER SQUASH Acorn, Green Buttercup Butternut Delicata Jester Kabocha, Green Kabocha, Red Long Island Cheese Muscat de Provence Marina de Chioggia Red Kuri

Farmer Key Claudia’s Herbs , Orleans Distance to: Arcata Store 78 mi. Eureka Store 85 mi. Earthly Edibles, Korbel Distance to: Arcata Store 11 mi. Eureka Store 18 mi. Feral Family Farm , Blue Lake Distance to: Arcata Store 9 mi. Eureka Store 16 mi. Honey Apple Farms, Arcata Distance to: Arcata Store 5 mi. Eureka Store 14 mi. Hunter Orchards, Grenada Distance to: Arcata Store 176 mi. Eureka Store 183 mi. Little River Farm , Bayside Distance to: Arcata Store 2 mi. Eureka Store 7 mi. Luna Farm, Willow Creek Distance to: Arcata Store 40 mi. Eureka Store 47 mi. Mycality Mushrooms, Fairhaven & Arcata Distance to: Arcata Store 3-8 mi. Eureka Store 5-11 mi. New Moon Organics, Shively Distance to: Arcata Store 52 mi. Eureka Store 42 mi. Neukom Family Farm, Willow Creek Distance to: Arcata Store 40 mi. Eureka Store 48 mi. Organic Matters Ranch, Freshwater Distance to: Arcata Store 9 mi. Eureka Store 7 mi. ierce Family Farm, Orleans P Distance to: Arcata Store 78 mi. Eureka Store 85 mi. Rain Frog Farm, Blue Lake Distance to: Arcata Store 9 mi. Eureka Store 16 mi. Swallowdale Farm, Arcata Distance to: Arcata Store 9 mi. Eureka Store 16 mi. Warren Creek Farms, Arcata & Blue Lake Distance to: Arcata Store 9 mi. Eureka Store 13 mi.

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 Neukom Family Farm (above), under the Healthy Choices drop down menu on our website. www.northcoastco-op.com

Wild Rose Farm , Ferndale Distance to: Arcata Store 28 mi. Eureka Store 20 mi. Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi. Eureka Store 48 mi.

www.northcoastco-op.com 4

Disaster Prep 101

Prepare Disaster Supply Kits 1. Personal kit for every member of your family Prepare “grab-and-go” kits for everyone, including infants, elders and pets with three or more days’ worth of supplies. Include bottled water, food, medical and health items, changes of clothes, emergency whistle, dust mask, flashlight, radio, etc.

COMMUNITY PARTNERS

community

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2. Household kit Store seven or more days’ worth of supplies in an accessible location in an easily moved watertight container.

Judith Warren Emergency Preparedness Guru

reviously this series has touched on likely natural disaster hazards, identifying home and office hazards, and disaster preparedness plans. This month’s tip is about disaster supplies kits. With a real possibility for very large earthquakes, possible tsunamis, wildfires and floods in our region, even a three days’ stock of emergency supplies just is not sufficient, but it is a good place to start. In a Cascadia Subduction Zone event, experts do not expect outside help to arrive (aside from helicopters) for 1½-2 weeks. Stores and pharmacies may not reopen for some time, so what you have on hand will have to suffice. Prepare now by putting together these kits for yourself and your family:

3. Office kit If you work some distance from your home, you may be stranded at work for some time. Include food, water, changes of clothes, spare glasses, medications, etc. 4. Car kit Your car kit should be a smaller version of home and personal kits. Include necessities and consider “what if” scenarios. Consider taking a class through the Humboldt State University Regional Training Institute called “Disasters Happen ─ Have Your Emergency Kits Ready”. Participants receive extensive handouts and detailed checklists. See www.humboldt.edu/rti for upcoming schedules.

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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. 

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affordable rates // limited space available contact amy waldrip

co-opnews@northcoastco-op.com // 707.826.8670 ext. 120

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August 2013

Widow Makers & Redwood Rollers vs. Emerald City Roller Girls Tickets at www.humboldtrollerderby.com

August thru September, 2013

Schedule of Cooking Classes & Workshops in Eureka & Arcata

Lemon and fruit tart in Chef Jon Hoeschen's class. | Photo by Lauren Fawcett

Eureka Cooking Classes 4th & B Streets

Full Eureka Classes Mon., August 19 from 6:00 to 8:30 pm Birthday Celebration for Julia Child with Chef Jon Hoeschen

Tuesday, August 6 from 6:00 to 7:00 pm

Eating for Energy

Rachel Payetta, W Free Rachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality.” Today’s society is fast paced and frenetic. Because of this, a large percentage of the population struggles with fatigue on some level. Rachel will share some of the main causes of fatigue and provide tips on how to increase your stamina. Learn how to incorporate tasty vitality boosting foods into your diet. Participants will receive a copy of “The Top Ten Ways to Increase Your Energy”.

Wednesday, August 7 from 6:00 to 8:30 pm

Monday, August 12 from 6:00 to 7:00 pm

Chef Alex Begovic $45/$35 Co-op Members Indulge yourself with this delightful seasonal dinner. Creamy Roasted Bell Pepper Soup with Parmesan Cheese; Summer Salad with Lettuce, Heirloom Cherry Tomatoes, Peaches, Arugula, Sweet Onions and Basil Vinaigrette; Grassfed Beef Meatballs with Garlic, Parsley, Mint and Basil; and a sublime dessert of Port Infused Strawberries with Orange Panna Cotta.

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.

Humboldt-French Fusion III

Thursday, August 8 from 5:30 to 8:30 pm

Unconventional Pizza: Seasonal & Unexpected

Bill Funkhouser $45/$35 Co-op Members Pizza can be light & healthy, innovative, and made right at home! Bill will guide the class through making no-knead dough, selecting cheese & vegetable combinations, and baking for the best results. The toppings will incorporate a variety of seasonal ingredients from local farmers based on availability and may include: arugula salad, asparagus, heirloom tomatoes, fava beans and artichokes. There will be a delightfully refreshing Lemon dessert pizza! You'll never want "take-out" pizza again.

Cook & Save

Wednesday, August 14 from 6:00 to 7:00 pm

Master Food Preserver Demonstration ~ Tomatoes Free

Whether you’re a seasoned food preserver or new to the scene, join us for a fun and informative tomato packed session. Topics include choosing the right type of tomato for your recipe, water bath canning and safety procedures, the best way to freeze or dehydrate, approved recipe sources, and more. Tasty samples included.

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.

Workshop

Gluten-Free

Hands-On

Wine Served

Vegetarian

Kid-Friendly

www.northcoastco-op.com 6

Schedule of Cooking Classes & Workshops | August thru September, 2013 Wednesday, September 11 from 6:00 to 7:00 pm

Master Food Preserver Demonstration ~ Chutneys & Spreads

Free Are you looking to delve into the fulfilling world of food preservation or are you already a seasoned preserver? Either way, join us for a fun and informative demonstration on turning the bounty of the season into edible delights. Topics include choosing the right types of produce and spice combinations for your recipes, water bath canning and safety procedures, the importance of using recommended recipe sources, and more. Tasty samples included. Wednesday, September 18 from 6:00 to 8:30 pm

Humboldt à la Française II

Sautéed Heirloom Tomato Sauce| Photo by Lauren Fawcett Eureka Cooking Classes... Tuesday, August 20 from 6:00 to 7:00 pm

Uncovering the Causes of Emotional Eating

Rachel Payetta W Free Rachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality.” Emotional eating is one of the contributing factors in the following areas: weight gain, low self-esteem with body image, yo-yo dieting, and lack of weight loss maintenance. This workshop will cover some of the causes of emotional eating and what’s behind these emotions. Discover some empowering ways to overcome emotional eating. Wednesday, August 21 from 6:00 to 8:30 pm

Humboldt-French Fusion IV

Chef Alex Begovic $45/$35 Co-op Members Soak in the aromatic flavors of this satisfying menu. Spicy Tomato and Saffron Soup; Romaine Lettuce with Grapes, Croutons, Red Onions, Olives, Feta and Fresh Oregano Vinaigrette; Grilled Lamb and Bell Pepper Skewers with Tomato-Tarragon Aioli; and decadent Poached Apricots with Muscadet Sabayon for dessert. Wednesday, September 4 from 6:00 to 8:30 pm

Humboldt à la Française I

Chef Alex Begovic $45/$35 Co-op Members Enjoy this gourmet seasonal menu. Cucumber and Sweet Onion Salad with Creamy Mint Dressing; Eggplant Soup finished with Dill Sour Cream and Caraway Harissa; Roasted Chicken Breast stuffed with Heirloom Tomatoes and Mozzarella finished with a Basil Pesto Beurre Blanc; and a tasty dessert of Strawberry and Watermelon Cobbler.

August 2013

Thursday, September 5 from 6:00 to 8:30 pm

Indian Cuisine Kolkata Delectables

Betty Thompson $45/$35 Co-op Members This aromatic Calcutta inspired meal will appeal to your senses. Baji - Onion and Eggplant Fritters fried in Besan Batter (chickpea flour); Fresh Green Chutney; Poppadums – seasoned wafer thin bread; Navaratan Korma with Paneer - mixed vegetable and fruit curry with fresh cheese; Aloo Gobi – garlic and chili flavored potatoes with cauliflower; Raita – cucumber and yogurt salad; and Baked Cheesecake Indian-Style. Tuesday, September 10 from 6:00 to 7:00 pm

Holistic Immunity Boosters

Rachel Payetta W Free Rachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality.” Get ready for the upcoming cold and flu season by learning all natural tips and techniques for helping reduce your chances of getting sick. Learn methods for strengthening your immune system and ways to shorten the duration of the illness if you do get sick.

Chef Alex Begovic $45/$35 Co-op Members Experience an array of appetizing dishes served up by Chef Alex. Creamy Caramelized Onion and Garlic Soup with Parsley-Lemon Pesto; Fennel Salad with Orange Segments, Pistachios, Green Olives, and Red Onions with a Tarragon Vinaigrette; Bacon-Wrapped Roasted Pork Tenderloin with Fresh Peach Compote and a White Balsamic Reduction; and Fresh Figs baked with Honey and served with Vanilla Ice Cream. Monday, September 23 from 6:00 to 8:30 pm

Locally Inspired Meal

Chef Jon Hoeschen $45/$35 Co-op Members Enjoy a menu featuring recipes from Humboldt County’s Locally Delicious Cookbook and more. Zesty Gazpacho Soup; Marinated Beet Salad served with Cypress Grove Chevre; Fresh Heirloom Tomato Salad with Local Olive Oil and Balsamic Glaze; Lemon Garlic Roasted Chicken Salad with Roasted Local Vegetables; and a Fresh Peach Tart served with Vanilla Cream.

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

Arcata Cooking Classes 8th & I Streets

August thru September, 2013

Full Arcata Classes Monday, August 12 from 6:00 to 8:30 pm More Dim Sum Fun wtih Maria Vanderhorst

Monday, August 5 from 12:00 to 1:00 pm

Lunch & Learn ~ Seasonal Salads

Co-op Staff Instruction $20/$10 Co-op Members Enjoy some of our local bounty with fresh and tasty recipes. We’ll show how easy it is to incorporate more local produce and whole grains into everyday meals. Three salads and vinaigrettes will be sampled. Tuesday, August 13 from 6:00 to 7:30 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 with you. Thursday, August 15 from 6:00 to 7:30 pm

Fresh Nut & Grain Milk

Susan Anderson $30/$20 Co-op Members Do you enjoy drinking non-dairy milk, but don’t want to create more waste from the packaging? Learn how to make healthy and delicious milk at home…without adding to the landfill. Susan will demonstrate how to make two types of non-dairy milk: almond and brown rice. You’ll also learn how to create flavor variations: vanilla, maple, chocolate, and more! Monday, August 26 from 6:00 to 8:30 pm

Vegan Cuisine ~ Summertime!

Udochi Skyers $30/$20 Co-op Members Celebrate the season with bright, colorful, and deliciously healthy food. Learn some new recipes that are perfect for alfresco dining and a couple of salads that are just right for taking to a picnic. The menu includes: Summer Fruit Smoothie; Brown Stew Tofu served with Rice & Peas; Pasta Salad with Savory Tofu & Crunchy Vegetables in a Zesty Vinaigrette; Creamy Potato Salad; and No-Bake Chocolate Coconut Ice Cream Torte. Tuesday, August 27 from 6:00 to 8:00 pm

Low-Sugar Berry Jam

Susan Anderson $40/$30 Co-op Members Do you love jam, but want to cut back on the sugar? Learn how to make low sugar, no sugar, and alternative sweetener jams. Based on local berry availability, the class will make two types of jam and take one jar of each home with them. No prior canning experience necessary.

Friday, September 6 from 6:00 to 8:30 pm

Monday, September 16 from 6:00 to 7:00 pm

Dawn Walker $35/$25 Co-op Members The featured recipe is a delightfully, delicious and nutritious spin on the classic B.L.T. sandwich. Dawn’s gourmet raw version is Sunflower Seed & Veggie Flatbread with Eggplnt Bacon, Almond Aioli, Tomato, Lettuce and Avocado. Included on the menu is ArugulaCarrot Salad with Garlic Sunflower Seed Dressing and a decadent dessert of Mango-Lime Cheesecake.

Co-op Staff Instruction $30/$20 Co-op Members Time to think outside of the salad bowl. Join us as we mix up four satisfying, budget-friendly salads and vinaigrettes that showcase the bounty of Humboldt.

The Raw Dinner Date

Monday, September 9 from 6:00 to 7:00 pm

Cook & Save

Do it Yourself – Condiments

Co-op Staff Instruction $40/$30 Co-op Members Learn how to make gourmet condiments using local produce and more. The class will make the following: two types of Hot Sauce, two types of Pesto (not basil), and two types of Mustard. Please bring six wide-mouth pint jars with lids and rings (available for purchase at the Co-op) to take your creations home in.

Seasonal Salads

Thursday, September 19 from 6:00 to 7:00 pm

Good Food Fuels a Healthy Life

Juliet Ferri Exercise Physiologist and owner of W Inspire Wellness Free Are you ready to improve your overall well-being? Learn how nourishing foods can elevate your health. Topics include: improving your sleep, adding more physical activity into your daily routine, losing weight, reducing stress and improving your eating habits. Let’s laugh and learn from each other! Tuesday, September 24 from 6:00 to 7:00 pm

Whole Grain Goodness

Co-op Staff Instruction $30/$20 Co-op Members Are you looking to enrich your everyday meals with beneficial whole grains? We’ll demonstrate methods for cooking and creating tasty and nutritious dishes from a variety of whole grains and seasonal produce. Discover how easy and economical it is to cook one batch of grains for a weeks’ worth of meals. Four flavorful recipes will be prepared and served.

Thursday, September 12 from 6:00 to 8:00 pm

Low-Sugar Peach Jam

Susan Anderson $40/$30 Co-op Members Do you love jam, but want to cut back on the sugar? Learn how to make low sugar, no sugar, and alternative sweetener jams. The class will make two types of jam (one sweetened with sugar and one with honey) and take one jar of each home with them. No prior canning experience necessary. Sunday, September 15 from 10:30am to 1:00 pm

Co-op Canning Club Pickled Peppers

Master Food Preserver Instruction $20/$10 Co-op Members Now’s the perfect time to stock the pantry with pickled sweet & hot peppers. We’ll provide the canning equipment, recipes, vinegar, sugar, spices and more. You’ll bring 7 pounds of fresh peppers (any type and combination) and nine wide-mouth pint jars with lids & rings (available for purchase at the Co-op).

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.

Workshop

Gluten-Free

Hands-On

Wine Served

Vegetarian

Kid-Friendly

www.northcoastco-op.com 8

cook & save By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

COOK & SAVE

he North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop recipes that include items from our sales flyer. This month we focused on brown rice. Brown rice is minimally processed, removing only the outermost layer (the hull) of the rice kernel, and therefore retaining most of its nutritional value. Comparatively, the complete milling and polishing that converts brown rice into white rice destroys significant nutritional content: 50 percent of manganese and phosphorus; 60 percent of iron; 67 percent of vitamin B3; 80 percent of vitamin B1; 90 percent of vitamin B6; and all of the dietary fiber and essential fatty acids. Brown rice is your best choice for retaining nutrients and buying from our Bulk Department gives the best value! Try this recipe and discover how brown rice never has to be boring again.

made with items from our sales flyer

Photo by Lauren Fawcett from our bulk department nth long specia l mo

• 1 cup lemon cucumber, diced into ½ inch cubes • 1 small peach, diced into ½ inch cubes • 1 small nectarine, diced into ½ inch cubes • 1 cup dried Turkish apricots, diced into ½ inch pieces • ¼ cup scallions thinly sliced (the green and white parts) • ¼ cup fresh cilantro, chopped • salt & pepper to taste Optional additions • 2 teaspoons golden flax seeds (whole or freshly ground in a spice grinder) • ½ cup dried Medjool dates, remove the pits and cut into ½ inch cubes

August 2013

1.59

reg. $1.99

ept. 2

• 1 Tablespoon fresh ginger, finely grated

reg. $2.29

lundberg organic short grain brown rice per lb $

0- S .2 ug

• 1 ½ teaspoons sesame oil

1.49

ime spec ited t ial

ept. 2

• 2 ½ Tablespoons golden balsamic vinegar

organic golden flax seeds per lb $

lim

0- S .2 ug

• ¼ cup plus 1 ½ teaspoons extra virgin olive oil, separated

ime spec ited t ial

ept. 2 0- S y3 ul

Ingredients (Serves 4) • 2 cups cooked and cooled short grain brown rice (1 cup uncooked)

lim

organic apricots per lb $

3.39

reg. $4.69

Instructions: 1. Cook the Rice (yields 3 cups): Combine 1 cup brown rice and 2 cups water in a medium saucepan with a tight fitting lid. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook covered for about 40 minutes or until the liquid is absorbed. Remove from heat and let sit covered for 10 minutes, fluff with a fork and set aside 2 cups for salad. 2. Make the Vinaigrette In a medium bowl, add the golden balsamic vinegar and gradually whisk in ¼ cup olive oil, sesame oil and ginger. Add salt and pepper to taste. 3. Make the Salad In a large bowl, add 1 ½ teaspoons extra virgin olive oil to the cooled rice and toss to coat. Add the diced Turkish apricots, diced lemon

cucumbers (locally grown from Pierce Family Farm), diced peaches (locally grown from Hunter Orchards), diced nectarines (from Hunter Orchards), sliced scallions, chopped cilantro (locally grown from Wild Rose Farm), the vinaigrette and optional ingredients if you are using them. Gently toss together (tip: add half of the vinaigrette and taste before adding the second half; it’s possible you won’t need all of it). Taste and add more salt and pepper if needed. Serve at room temperature. This salad can be made one day ahead and refrigerated before serving.

food news By Melanie Bettenhausen, Marketing & Membership Director

GMO Still A Hot Topic, Nationally and Locally

the labeling of all foods produced using genetic engineering. Days later, we asked citizens from around the country to join us and tell the FDA to “Just Label It.” More than 1.2 million Americans have contacted to the FDA urging them to label genetically engineered foods. Ask others to sign on at www.JustLabelIt.org/takeaction. We encourage you to sign on and take action!

Locally, things are getting fired up again; this time around the issue of a potential ban on growing GMOs in Humboldt County. Meetings to move this idea forward are set for every other Wednesday at the Bayside Grange. The next meetings are on August 7 and August 21 from 5-7pm. You can also post your feedback and/or support for the group at the GMO Free Humboldt page on Facebook. The Co-op’s Board of Directors

on over 800 products in our stores!

is waiting to see what develops out of this group before making a decision about political support. If you have feedback for our Board, send it to board@northcoastco-op.com or call Melanie Bettenhausen at (707) 8268670 ext. 132. In other news, our project to put a shelf tag on all products that have been verified as being GMO-free by the Non-GMO Project is coming along nicely. We now have more than 800 products and counting (in each store location) tagged with the butterfly label! We also have more than 3,000 certified organic products on our shelves, which by definition are GMO-free. Look for the logos of organic certifiers on the fronts of packaged foods, and the word "Organic" on the price signs for produce. 

look for this label

est you think that the issues surrounding Genetically Modified Organisms (GMOs) have settled down, take a look at the headlines from the latest “GMO in the Know” email blast from Just Label It: • GMO Labeling Bill Gets Backing From Natural-Food, Supplement Group • GMO Labeling Battle in Washington State Off to Familiar Start • New York to Hold Public Hearing on Proposed GMO Labeling Law • Monsanto to Withdraw E.U. Approval Requests for New Crops You can subscribe to these email blasts by visiting their website www.justlabelit.org. For those of you not familiar with Just Label It, here is what they have to say at the bottom of their emails: We’re building a movement of concerned citizens – parents, health care workers, small business owners, farmers, and more – who care about what’s in the food we eat. In October 2011, the Just Label It campaign was formed when the Center for Food Safety filed a petition with the Food & Drug Administration (FDA) to require

Food Additives Practically Unregulated Since 1958

“

Our modern food supply and the food production system have grown increasingly complex since 1958, especially with the growth of processed foods. The number of chemicals or food additives in our food supply has risen to an estimated 10,000...

Brenda Harper Consumer Education Coordinator

or centuries, ingredients have served useful functions in a variety of foods. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavor of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Today, consumers demand a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. Food additives and advances in technology help make that possible; however, food additives are being scrutinized more and more by consumers who want to know what’s in their food. Food labels often list unpronounceable ingredients and are a source of confusion for many. When Congress established the food additive regulatory program in 1958 it focused on ensuring a chemical was safe

before a food company could market or use the substance, however it did not establish specific requirements to ensure continued safely. Currently, there is no requirement for the U.S. Food and Drug Administration (FDA) to regularly review chemicals added to food to ensure their safety after their initial approval. Food manufacturers are not required to inform the FDA of the amount of the chemicals they are using in food, or any new scientific data suggesting potential health safety issues associated with the chemicals. Our modern food supply and the food production system have grown increasingly complex since 1958, especially with the growth of processed foods. The number of chemicals or food additives in our food supply has risen to an estimated 10,000. Many of these are never reviewed by the FDA because companies and their advisers have declared them to be safe. Under loose regulations created more than 50 years ago, designed to help companies avoid lengthy delays in getting food additives approved, the FDA created a list of products considered “generally recognized as safe” (GRAS). The FDA first

“

published a list of the GRAS substances in the Federal Register of December 9, 1958. A current GRAS list appears as Parts 182, 184, and 186 of the Code of Federal Regulations. Currently companies can either petition to get an ingredient affirmed safe by the FDA, or they can declare them safe based on their own research or that of hired consultants. The FDA has the option to challenge such declarations but has rarely done so. The Everything Added to Food in the United States (EAFUS) list is a database that contains ingredients added directly to food that the FDA has either approved as food additives or listed or affirmed as GRAS. However, it contains only a partial list of all food ingredients that may in fact be lawfully added to food, because under federal law some ingredients may be added to food under a GRAS determination made independently from the FDA. The list contains many, but not all, of the substances subject to independent GRAS determinations. In 1969, a review of GRAS food substances was contracted in order to

make scientific assessments concerning the health aspects of GRAS substances. The resulting reports were published and are contained in the Select Committee on GRAS Substances (SCOGS) database. This review did not include all GRAS substances but a provision was made to allow individuals to request reviews of particular substances. However, a company can make its own determination that a substance is GRAS and clear it for use without notifying FDA or the public. In the November 2011 edition of the peer-reviewed journal Comprehensive Reviews in Food Science and Food Safety (CRFS), an independent nonprofit published a rigorous analysis of the US food additive regulatory program. The analysis found that the legal framework Congress created in 1958 has not kept pace with science and the food industry, essentially limiting FDA’s ability to effectively regulate chemicals added to food. At a recent Health Summit in New York, FDA Commissioner Margaret Hamburg commented that many of the FDA’s food additive laws are "rooted in a different historical era” and perhaps now would be a good time to look at the issue of food additives again. In the meantime, if you want to know what’s in your food, read food labels and/or call the manufacturer to get a list of all the ingredients that make up the product. Better yet, avoid processed foods altogether—buy fresh and buy whole foods! Contact Brenda brendaharper@northcoastco-op.com

10 www.northcoastco-op.com 10

from the general manager

Strategic Planning Timeline

Seeking Balance in Multifaceted Situations

“

I want to thank everyone who took the time to give us feedback on our loss prevention program over the last few weeks. I know for some it was stressful and I would like to apologize for that.

Kelli Reese

General Manager Loss Prevention

I want to thank everyone who took the time to give us feedback on our loss prevention program over the last few weeks. I know for some it was stressful and I would like to apologize for that. We have been working closely with our loss prevention company to clarify our expectations for their work in our community. After a thorough investigation and many conversations with community members, we are positive that we are moving in the right direction with our loss prevention program. I’ve had some members ask why we don’t handle our loss prevention internally, so I’d like to touch on that a moment. It came to our attention a few years ago that the retail environment we were regularly faced with had changed dramatically. At first we tried to manage the incidents of loss internally, many were resolved peacefully; however, the number of incidents resulting in employees who were assaulted and/or verbally abused was increasing. As the more violent reactions and behaviors grew with regularity we felt a deep concern for the safety of our employees and customers. We found that

we were required to manage suspects who were high, drunk, mentally unstable, and/ or violent. We also had more frequent vandalism toward our facilities; damage to the restrooms became a continuing challenge with replacements of toilets, sinks, and mirrors multiple times in both locations. We felt things were out of hand. In 2011 we contracted with an outside loss prevention company. While typically loss prevention focuses on establishing policies and practices for limiting loss in inventory or money in a business, our program extended to managing potentially violent incidents. Sometimes those incidents were due to the apprehension of shoplifters, but other times due to politely asking someone to panhandle elsewhere or to move on after extended periods of loitering. Our intention was that our loss prevention program would help make our store environment safer, for both employees and customers, and it has certainly had that effect. Many of the compliments and positive feelings from shoppers over the last couple of years can be directly attributable to the results of the program--from more welcoming restrooms, to helping the bottom line by reducing our losses. There is no doubt in our minds that we have not reached a place where we can suspend our loss prevention program. Since 2011 loss prevention has made more than 500 stops between both stores. Our margins have improved and our net income has improved. What is unquestionable is that our environments are safer for our employees and customers. In all of it, our loss prevention company has con-

“

tinued to revise and work with us based on our needs. I can assure you, we’ve taken a deeper look at our program and how we administer it and have made some additional changes and safe guards in order to ensure we move forward in line with our mission and principles. We will continue to work on providing a safe and comfortable environment for our employees and customers while we also attempt to limit and deter our losses.

Negotiations

Negotiations of the Union contract are underway. Our goal is to remain one of the top employers in Humboldt County by continuing to offer our employees great wages, benefits, and access to high quality medical coverage. As we are a memberowned cooperative, it’s important for us to find the balance between taking care of our employees, maintaining competitive prices, providing benefit for our members, and reinvesting in the organization. Negotiations can be a stressful process, especially for employees who are forced to wait it out. We continue to bargain in good faith and hope that both sides will be reasonable. It’s my job to see the bigger picture and look to our long-term future success and have confidence that we can manage our expenses in a responsible way. I am confident that we will find that balance. If you have questions or concerns please feel free to contact me at any time. I’m always happy to hear from our members and enjoy hearing your thoughts. Thank you for your continued support of the Co-op.

March – Dec. 2012 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

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

ecently, we mailed a letter to members who were out of compliance with the North Coast Cooperative’s Articles of Incorporation and bylaws by not being a resident of California. We understand that to some it may feel like we’re deserting you, but please be assured we are not; we are required to comply with our bylaws and our securities permit. We appreciate your patronage and investments in the Co-op

over the years. We also know some of you may want to keep in touch with the happenings of the Co-op so we have some convenient ways for you to do that (see below). If you find yourself as a resident of California in the future, we hope that you’ll consider rejoining the North Coast Co-op. Your membership number will not be recycled, so you’ll be able to request the same number when rejoining. If we

have made a mistake and you do currently have a California address, please contact us immediately so we may update our records.

Questions?

Contact Bella Waters, Membership Coordinator at (707) 826-8670 ext. 135 or bellawaters@northcoastco-op.com. She is available Monday 8:30-5pm and Tuesday through Thursday 8:30 to 3pm.

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

Join our email list by sending an email to co-opnews@northcoastco-op.com

Read the Co-op News online at (search for North Coast Co-op Facebook)

August 2013

www.northcoastco-op.com under the 'Stores' drop down menu.

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

board business

Co-op Vs. 'Big Company' Accounting

By Kate Lancaster

Board Member

am an accounting professor at Humboldt State University. Last spring, my financial accounting students discussed and compared the Co-op’s income statement with that of a large, publicly traded grocery store chain (we’ll call it “Big Company”). Facilitating this discussion was the Co-op’s Chief Financial Officer Kelli Costa, who was our Professor for a Day. I thought you might be interested in the outcome of that discussion. Of course, the companies are very different. In 2012, Big Company recorded over $44 Billion in sales, had more than 1,500 stores and employed more than 170,000 people; whereas the Co-op recorded sales of almost $30 million, had

just 2 stores and employed on average 190 them. Were all the beings who contribIn addition to spending 1/3 less employees. uted their time and lives treated humanely on employee costs, there is often sigBelow are the Income Statements for and fairly? What is the embedded energy, nificant disparity between the average fiscal year 2012. It is easier to compare the water, resource consumption, and impact? worker pay and executive compensation two by calculating each line item as a per- It is difficult, if not impossible to know at Big Company. The top executives centage of sales. In this way, you can see the answers just by looking at the income at Big Company make millions where your dollar goes. When you shopped statements of companies. It’s best to look annually. In comparison, no one at the at the Co-op, 63.8 cents of your dollar paid into their practices. For example, I know Co-op even comes close to those numbers for the items you purchased (Cost of Goods I’ll eat easier as the Co-op implements its The difference between top wage earnSold—COGS) and 36.0 cents covered all new GMO policy (see the June 2013 Co-op ers and entry wage earners is small at the the Operating Expenses. Comparatively, News). Co-op and I’m happy to support an orgawith a dollar spent at Big Company, 73.5 Like many companies, Big Company nization that considers its employees a valcents went toward the items you purchased does not disclose employee costs, how- ued stakeholder. (COGS) and 24.6 cents went to Operating ever, the Almanac of Business and IndusThere’s a lot more to explore, but I’m Expense. trial Financial Ratios, which gets data from out of room this month. I hope you’ve COGS reflects the cost of what the tax returns, indicates that on average gro- enjoyed digging a little deeper into the Costores buy to sell, in other words, the prod- cery stores the size of Big Company have op’s numbers. If you have additional quesucts on the shelf. Why the $.10 per dollar employee costs (including all benefits) tions and/or comments, please let me know disparity between COGS at the Co-op and of just under 9% of sales. The Co-op’s and I’ll dig deeper. COGS at Big Company? Big Company employee costs (including all benefits— includes advertising in its COGS, along healthcare, retirement, vacation, etc.) are Contact the Board with many other expenses not disclosed, just under 27% of sales. board@northcoastco-op.com whereas the Co-op only includes the purchases of prodNorth Coast Co-op 'Big Company' ucts intended to (fiscal year 2012) (in millions) (fiscal year 2012) (in millions) sell. Sales $29.74 100.0% Sales $44,206.50 100.0% What about all Cost of Good Sold (COGS) 18.96 63.8% Cost of Good Sold (COGS) 32,486.50 73.5% of the other stakeGross Margin 10.78 36.2% Gross Margin 11,720.00 26.5% holders represented Operating Expenses 10.73 36.0% in COGS: the Operating Expenses 10,891.60 24.6% workers, the farmOperating Profit 0.05 0.2% Operating Profit 828.40 1.9% ers, the planet, the Provision for Taxes -0.02 -0.1% Provision for Taxes -262.2 -0.6% many beings who Net Income 0.03 0.1% Net Income 566.20 1.3% die so we can eat

Election Updates Do you have a question for our Candidates?

Send them to co-opnews@northcoastco-op.com with the subject line “Election Question.” Candidates will answer your questions at the Candidate forum, which will be filmed and available online during the election. Deadline for questions is Aug. 10.

Don't forget to Vote

Please remember to vote in the upcoming election for your Board of Directors. Help ensure our Co-op continues to be an integral part of our healthy local community. Look for the Special Election section in the September issue of the Co-op News.

Election Timeline

Read the full policy in stores or on our website www.northcoastco-op.com

August 12 Deadline for candidates to meet with Co-op videographer to film video statement. These will be posted to the Co-op’s website during the election. August 15 Candidate Forum, 7-8pm in the Co-op's Community Kitchen in Eureka. The event will be filmed for posting to our website. Please note: there is an opportunity for members to submit questions before the forum—we want to hear your questions (see above)! September 3-October 15 Candidate campaigning, if desired.

September 3 – October 15 Election time, please vote! October 19 40th Anniversary Celebration and Annual Membership Meeting. Election results announced and new Board Members seated.

stay connected to your board

see p. 15

www.northcoastco-op.com 12

est. 1973

Chocolove Giveaway

his month, the Co-op is giving away 40 bars of Chocolove chocolate! Chocolove has over a dozen wonderful flavors and is free of any GMO’s. If you win the giveaway you get to choose your flavors!

Win 40 Bars of Chocolate!

Fun Facts about Chocolate • Chocolate contains chemicals, such as phenylethylamine and tryptophan which make us feel happy! • The word “chocolate” comes from the Aztec word, “Xocolatl”, which ironically means “bitter water”. • Chocolate has traditionally been associated with magical, medicinal, and mythical properties. Its Latin name is Theobroma Cacao, or “food of the gods.” • Cacao trees can live to be 200 years old, but they produce marketable cocoa beans for only 25 years. • It is also rich in antioxidants, which reduce the risk of heart disease and cancer. Chocolate also contains essential nutrients such as copper, iron, zinc, and magnesium. • A dark chocolate bar has approximately 10-15 grams of sugar. A glass of orange juice has about 22 grams of sugar. • Each cacao tree can produce approximately 2,500 beans. It takes a cacao tree four to five years to produce its first beans.

August 2013

40 FOR40 Giveaway

In celebration of our 40th year, we’ll be having monthly giveaways. In August, members have the opportunity to win 40 bars of Chocolove chocolate. Enter to win in either store. Watch the Co-op News each month to find out what we'll be giving away next. Deadline to enter: August 31.

Thank you for 40 amazing years!

food news

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.

25ARD

$IFT C G

Member Sur vey DEADLINE TO ENTER AUG. 15

t as

What is your favorite type of locally grown produce available in August & why? (See the Local Produce calendar on p. 4)

Apply for a

CCF Grant

Visit www.northcoastco-op.com for Granting Guidelines or pick them up at Customer Service in either store. For more information, contact Bella Waters at (707) 826-8670 ext 135 or bellawaters@northcoastco-op.com

 Member Name: Member #:

n n i

Local non-profit groups have until October 1, 2013 to mail in proposals for the Cooperative Community Fund (CCF) 2013 grant funding cycle. Grants will range from $300-$2,000 for projects focused on the following: • Sustainable Agriculture • Food Security (defined as access to a safe supply of quality food to all aspects of a community) • Food Nutrition and Education

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 “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

www.northcoastco-op.com 14

Save the Date ES DI O HO 60% otton ic C n a ter % g 40 olyes Or P ed l c y Rec

est. 1973

Saturday, October 19 from 5 to 10 pm

e’re hosting the Co-op’s 40th Anniversary Celebration and Annual Membership Meeting at the Arcata Commu-

nity Center. Enjoy delicious organic food, local beer and wine, DJ dance party and more! We’ll have a kid’s activity room, photo blasts from the Co-op’s past, pin-a-leaf on the vision tree, special gifts for the first 40 members who attend, and nifty

LO NG SH & OR TS LEE T VE 100 EES %C otto n

raffle prizes! Meet the newly elected Board of Director, our new General Manager and learn about our 5-year Strategic Plan for 2014-2018. This event is free, but only open to Co-op members. Coming from out of the area? We hope to see you! Make your travel plans now and let us

In a Variety of Colors for Both Men and Women

know you’ll be attending. Contact Bella Waters at

Short Sleeve $18.99 • Long Sleeve $21.99 • Hoodie $45.99

(707) 826-8670 ext. 135.

Board Activities

Board of Directors Meetings Co-op members invited to attend. Aug 22 | 6-8pm Co-op Community Kitchen, Eureka store location Sept 26 | 6-8pm The Co-op Community Kitchen, Arcata (Plaza Point building on 8th Street across 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 meeting scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm

Co-op Sponsored Events Aug. 2-Sept. 1 Plays in the Park in the Redwood Lounge at Redwood Park. Presented by SkyClad Theater, the plays will run Friday and Saturday evenings with Sunday matinees. Tickets and info at www. playsinthepark.org Aug. 2-18 Shrek the Musical at Humboldt State University’s Van Duzer Theater presented by Humboldt Light Opera Company. Tickets and info at www.hloc.org

Aug. 10 Woofstock and Mutt Strut hosted by the Sequoia Humane Society. Activities throughout the day from 10am to 5pm. at Halvorsen Park in Eureka. Tickets and info at www.woofstock.org Aug. 10 Zootini, a benefit for Sequoia Park Zoo from 5-9pm at Sequoia Park Zoo. Zookeeper talks, live music, catered dinner, silent and live auctions, martinis and more. Tickets and info at www.sequoiaparkzoo.net/zootini.html Aug. 31-Sept. 2 Ruth Lake Summer Festival Weekend long festival to raise funds for the Southern Trinity Volunteer Fire Dept. & Southern Trinity Area Rescue. www.htraonline.org Aug. 14-25 Humboldt County Fair in Ferndale. www.humboldtcountyfair.org Sept. 2 "I" Block Party a fund-raiser for Arcata's sister city, Camoapa, Nicaragua. Learn more at www.losbagels.com under the 'Celebrate' tab.

Deadlines Aug 10 Q uestions for election candidates due (see p 12) Aug 15 Member Surveys due (see p 14) Aug 31 40-for-40 Giveaway entries due (see p 13) Sept 30 Vision Tree leaves due (see p 2)

Stay Connected to Your Board Catch 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 (see below).

Attend a Board Meeting Aug. 22 from 6-8pm in the Co-op Community Kitchen, Eureka store location.

Check in with Our Membership Coordinator, Bella Waters Contact Bella Waters via email at bellawaters@northcoastco-op.com or by phone (707) 826-8670 ext. 135.