CO-OP NEWS
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
A Publication of the North Coast Co-op • Aug. 2015
Get Your Cooperative Principles On.
Co-op Reduces Water Usage
p. 2
Ride the Bus with Ali
p. 4
Eating Local on a Budget
p. 7
CO-OP NEWS
New Co-op T-shirts and Hoodies
Issue 80 | AUGUST 2015 www.northcoast.coop co-opnews@northcoast.coop EDITOR Melanie Bettenhausen Marketing & Membership Director (707) 502-3555 ext. 132 melanieb@northcoast.coop GRAPHICS & COORDINATION Amy Waldrip Graphic Design Coordinator (707) 502-3555 ext. 120 amywaldrip@northcoast.coop
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Jeremy Smith-Danford Marketing & Graphics Assistant (707) 502-3555 ext. 129 jeremy@northcoast.coop
Tie-dye t-shirt also available
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ARCATA LOCATION 811 I St., Arcata • (707) 822-5947 Open daily: 6 am to 9 pm Kevin Waters, Store Manager kevinwaters@nor thcoast.coop EUREKA LOCATION 25 4th St., Eureka • (707) 443-6027 Open Daily: 6 am to 9 pm Toby Massey, Store Manager tobymassey@nor thcoast.coop COOPERATIVE OFFICES 811 I St., Arcata GENERAL MANAGER Kelli Reese (707) 502-3555 ext. 124 kellireese@nor thcoast.coop
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MEMBERSHIP COORDINATOR Bella Waters (707) 502-3555 ext. 135 bellawaters@nor thcoast.coop
Pricing & Info
HUMAN RESOURCES Lisa Landry (707) 826-8670 ext. 127 lisalandr y@nor thcoast.coop
1 Unisex Short Sleeve 100% Organic Cotten Sizes: S-2XL
$18.89
ACCOUNTING Kelli Costa (707) 502-3555 ext. 138 kcosta@nor thcoast.coop
Women’s Zip Hoodies 95% Cotten, 4% Spandex Sizes: S-2XL
$46.79
THE COOPERATIVE PRINCIPLES: Voluntary & Open Membership Democratic Member Control Member Economic Participation Autonomy & Independence Education, Training & Information Cooperation Among Cooperatives Concern for Community
LETTERS TO THE EDITOR Letters must include your name, address, member #, and telephone #. Letters should be kept to a maximum of 250 words and may be edited. We regret that we may not be able to publish all letters due to limited space. Email your letters to co-opnews@northcoast.coop or send them to: Co-op News, 811 I Street, Arcata, CA 95521. Deadline for letters is the tenth of each month.
100% Organic Cotten Sizes: S-2XL
$46.79 3
BOARD OF DIRECTORS Jeremy Cotton, Dave Feral, Kate Lancaster, Fred Moore, Cheri Strong, Steve Suttell, Jessica Unmack board@northcoast.coop
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.
2 Unisex Zip Hoodies
Find them in the General Merchandise Department at either store!
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INSIDE AUGUST
2 Co-op Reduces Water Use
7 Eating Local on a Budget
3 Member Giveaway
8 “Cheesy” Roasted Cauliflower
4 Ride the Bus with Ali
9 Creamy Polenta
5 From the Board
5 Member Survey
11 Reference Guide
6 From the General Manager
11 Zero Waste Humboldt Event
6 Apply for a CCF Grant
10 Meet Our New Facilities Manager
11 Community Partners
| CO-OP COMMUNITY |
Co-op Reduces Water Use by 28 Percent
Brenda Harper Consumer Education Coordinator
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e’ve all heard for quite some time that there is a water shortage in California. We are in the fourth year of a drought, meaning we’re in the midst of a natural disaster! All areas of California are experiencing the effects of the drought, even Humboldt County. There are three main sources of water that sustain California – mountain snowpack, water stored in reservoirs and water pumped from underground aquifers. All are connected, and when the Governor of California declared a drought emergency in January 2014, all three had been depleted by an extended dry period. The
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Governor’s call for a voluntary 20 percent reduction in urban water use at that time did not result in less usage overall, therefore an executive order was announced requiring a 25 percent statewide cut in water usage. In order to achieve the 25 percent statewide water usage reduction goal, the State Water Board adopted emergency drought regulations in May 2015. At the North Coast Co-op our Maintenance Department Head, Derik Powell, immediately made changes in several procedures and made changes to some equipment in order to address the need to reduce our water usage. Our maintenance team implemented a new way to clean the Co-op’s grocery carts; instead of using pressure washers, they now use steamers. Cushioned rubber mats, used in food preparation areas, are also being cleaned with steamers. This method greatly reduces the amount of water used for these important maintenance tasks. The landscaping outside of the Co-op stores has been changed to drought tolerant plants and the irrigation for outside plants has been turned off. The faucet aerators at all the sinks in the Co-op have been changed to low flow. Standard aerators can use up to 2.2 gallons of water per minute, while the new aerators only allow .5 gallon per minute. These aerators make significant changes in the amount of water being used at the sinks.
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By tracking water usage we are able to see not only the results of our conservation efforts, but are also able to see potential problem areas.
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Changes in the Co-op’s restrooms involved changing the toilet flush valves from those using 2.2 gallons per flush to those using 1.2 gallons per flush. The feasibility of installing waterless urinals for the men’s restrooms is being researched by the maintenance department. The Co-op tracks its resource use in
order to develop reduction methods and goals. The amount of water being used throughout its operations became a target in recent months; however, it is obvious from the graph below that we have made a significant reduction in our water usage long before the state mandated water restrictions. By tracking water usage we are able to see not only the results of our conservation efforts, but are also able to see potential problem areas. This graph shows water usage for 2014 in white and 2015 in blue. In summer/ fall of 2014, we noticed a spike in water usage and were able to isolate it to a leak at our Eureka store. Investigating the data led us to the problem and allowed us to find a solution bringing our water use back down to more normal levels. By making strategic decisions in our operations, the Co-op’s combined locations have reduced water usage by 28 percent in the first five months of 2015 compared to 2014. State wide water restrictions are now in place for all Californians. Depending on where you live and who your water provider is, reductions range from 4 percent to 36 percent. We encourage you to learn more about water conservation and the state mandates regarding water use. Water Conservation Resources: — www.waterboards.ca.gov — www.ca.gov/drought
Co-op Water Use Trends - 2014 vs. 2015 Co-op’s water use, 2014 Co-op’s water use, 2015
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www.northcoast.coop
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| CO-OP COMMUNITY |
Wine Tasting in the Co-op Community Kitchen
Photos by Amy Waldrip
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e had a wonderful time at our June wine tasting, and we’re sure all of our attendees did the same! Tickets went for $10, and tasters were welcome to stop by our Co-op Community Kitchen in Eureka to enjoy wine, education, live harp music and a delightful array of cheese and chocolate pairings. We hope you’ll join us for the next tasting.
NEXT TASTING Sat, Sept. 5 from 6-8:30pm Community Kitchen, Eureka. Pre-registration Required. Register at Customer Service, online or by phone.
1. Clockwise from top left: Outreach Coordinator Pam Hawkins, along with assistant, Kiya Villarreal shows off some of the wines that were raffled off to attendees. 2. Wines available for purchase at the tasting. 3. Kira Keleher played soft harp music in the background. 4. A variety of chocolates and cheeses were enjoyed as pairings.
(707) 443-6027 x102 www.northcoast.coop
We
our members giveaway
Stock Your Pantry By having some basic items in your pantry, it’s easy to try out a new recipe, make a tried-and-true favorite, or prepare an impromptu dinner when friends stop by. One co-op member will receive many of these must-have items to stock their pantry! You will probably still need to pick up some key ingredients, but knowing you have the essentials will make the trip to the grocery store quick and easy, allowing more time to visit with family and friends. Be sure to enter at either store for a chance to win.
Deadline to enter: Aug. 31
Win all this! 3
CO-OP NEWS • AUGUST 2015
| CO-OP COMMUNITY |
Ride the Bus, Ride the “C”s By Ali O. Lee, Co-op Member and Author of HumBus: The Local Guide to Transit.
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he French writer Gustave Flaubert may not have been talking about taking the bus when he wrote about how we see differently when we travel to a new perspective: “Travel makes one modest. You see what a tiny place you occupy in the world.” This change in perspective often occurs when taking public transit, when we are shoulder to shoulder with our neighbors. We see ourselves in the context of community when we share space and time, however temporary—when we ride from stop to stop. What is more, taking public transit is convenient, cheap, carbon-saving, and in the slang of today’s youth, taking the bus is “chill.” It’s totally co-op.
You could imagine what the bay would look like without billboards and with a trail alongside it full of cyclists, and pedestrians, kids in strollers, and hikers from the Pacific Coast trail with curly walking sticks. You could read the graffiti: “Speak the Truth even though your voice shakes.” You could witness the new bus stop in front of the Co-op on Fourth Street in Eureka. You could wonder why more people don’t take the bus.
It’s Community
It’s Convenient
Taking the bus to the North Coast Co-op is more convenient than ever before. The Humboldt Transit Authority (www.HTA. org) just added a North Coast Co-op bus stop at the corner of 4th and B streets, in Eureka. Both the inter-city bus (going between cities) that is the Redwood Transit System (RTS), and the inner-city bus (staying within the city limits) that is the Eureka Transit System (ETS) now stop at the Co-op located at 25 4th Street.
Get to the Co-op RTS’s Southbound “Mainline Route” that runs along the Highway 101 corridor from Trinidad to Scotia, now stops at 4th and B streets. Look for the sign. RTS’s Northbound “Mainline Route” that runs along the Highway 101 corridor from Scotia to Trinidad continues to stop at 5th and D streets where there is a covered bus stop with bike racks. ETS runs within Eureka city limits, with loop systems, and has three routes that stop at or near the Co-op during its loop through the downtown and old town neighborhoods: Weekdays - the Red Route stops at 4th and D streets. Weekdays - the Yellow Route stops at 6th and C streets. Weekends - the Rainbow route stops at 4th and B streets.
Ali Lee riding the bus to the Co-op in Eureka.
Photos by Jeremy Smith-Danford
It’s Cheap
Locally, the best deals to be had can be found on local transporRTS provides more than 400,000 tation systems. When you passenger-trips per year. Contact take the Redwood Transit RTS at (707) 443-0826 or visit System (RTS) along Highway www.redwoodtransit.org for more 101, you can travel from Trinidad information and route-planning. to Scotia, for $1.90, one-way, ETS riders can call (707) 443-0826 or if you purchase a $10.00 bus visit www.eurekatransit.org. card that works like a short-term debit card. Generally, car versus bus calculators Seniors, students, and peowill show distinct value in taking ple with disabilities can ride for the bus when you factor in the costs reduced prices and negotiated of car insurance, car maintenance, deals with Humboldt State Uniparking, fluctuating fuel prices, and versity (HSU) and, maybe soon, wear and tear on your automobile. with College of the Redwoods. In Check-out Go Triangle’s free, on-line other words, using the first rate calculator at www.gotriangle.org/ above, for the price of a cup of go-info/commute-savings-calculator/. coffee, you can travel about 50 miles along the Highway 101 Corridor—which works out to about 26 cents per mile. HSU stucould listen to music or a book on your dents can ride for free to both the Arcata and Eureka Co-op locations using their mobile device. You could surf the Internet using the bus’s free WiFi. You could JackPasses. type on your laptop, read the newspaper, or make your to-do list. You could orgaIt’s Carbon-saving Try using the free Carbon Savings Calcu- nize your receipts, review flashcards, knit lator1. Also try The Denver Post’s simple, that scarf, and delete those photographs of Car versus Bus Calculator2. Just plug-in your ex-lover from your cell phone. When you ride the your commute distance in miles, your car’s bus, you could also do miles per gallon (MPG), your current cost nothing but observe of gas per gallon, monthly parking costs, how the inland hills and your monthly bus usage cost and it change color in the will calculate how much you can save by light and are graced using the bus. by light dustings of snow in winter, how It’s Chill Samoa Bridge disapWhen you ride the bus, and leave the pears in the fog year responsibilities of driving a vehicle, you round, how the cows exchange driving time for free time. You are all laying down in the fields simultane1. www.publictransportation.org/Pages/ ously. You could wondefault.aspx. der why that old barn 2. blogs.denverpost.com/personalinterhasn’t fallen over. est/2013/03/15/car-vs-bus-calculator/1159/
The secret is out.
When taking the bus, you get a chance to meet your community. You may sit next to your neighbor who fixes and sells bikes on Old Arcata Road. You may walk the mile to and from the bus stop and more easily reach your health or diabetes management goal to walk 10,000 steps a day. You may wait at the bus stop with the manager of the local print shop or the 35-year employee of the Job Market. You may overhear student reviews of their English teachers. You may pick up a free newspaper and read about the new nonprofit Zero Waste Humboldt. You may volunteer some change for the person who is short six cents for the fare box or discuss philosophy with somebody with a sixth sense. You may ponder why you have not yet met your first love or you may meet your next love at the next stop. You may read Flaubert. You may plan a trip to France.
It’s Co-op
Riding the bus is in line with many of the North Coast Co-op values. When you take the bus, you are going local, voting for a diversity of routes, building community, and being environmentally responsible. You may even gain a new perspective by taking the bus this summer. You may even find yourself. All is possible, as you can see, on the bus. *Ali O. Lee is the multi-modal (bus, walk, car, bike) Author of HumBus: The Local Guide to Public Transit (2015) to be published this summer by the Area 1 Agency on Aging with a grant from the Redwood Coast Music Festival Foundation.
Ali checks the bus schedule at the stop right outside our Eureka location.
www.northcoast.coop
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| FROM THE BOARD |
Recap of July Board of Directors Meeting ties. No decisions were made and the board ing this committee has FUN! The board directed the General Manager to work approved a name change from the Adminwith Kash and Co-op’s Chief Financial istrative Code to the Board Policy Manual, Officer (CFO) Kelli Costa to come up a revised correspondence policy, a board with timelines, frameworks, and budgets meeting packet availability policy, and for the various alternatives and to get the insertion of Board-Member Linkage input from staff. Prior to moving forward, opportunities in the Board Policy Manual. member-owners will have an opportunity Of particular note: The correspondence policy formalto learn more, explore alternatives, provide input, and discuss any funding options if izes the current process. When you correspond with the board, your letter will be needed. The board meeting continued with forwarded to the entire Board and you will reports from the President, committees and receive a response from the Board Assistask force. Jessica Unmack asked everyone tant letting you know someone will get back to you. (If you to encourage memare corresponding ber-owners to apply ...a great deal of about an operational for the upcoming issue, the GenBoard of Directors progress is being made eral Manager will election (there are two positions open, on formalizing processes. respond; otherwise, the Board Presiapplications due July Thanks to everyone dent will respond.) 19) and updated the who participated in the The response will board about educabe copied to all tional and outreach conversation and to board members opportunities. The Treasurer asked CFO everyone who contributed and included in the next month’s board Kelli Costa to proto the committee packet. Your name vide an update on the will be redacted audit process. This is work. upon request. the second year we The board meeting packet is made have contracted with Wegner CPA firm out of Madison, Wisconsin. They specialize available to members at the Customer Serin providing services to cooperatives and vices desks, at the board meeting, and by non-profits and have provided invaluable email. The agenda is posted online and is guidance. The CFO is pleased with the also available at Customer Service. In conclusion, the Policies & Proceaudit process; the final report should be dures Committee explored the possibility delivered in a few weeks. The Policies & Procedures Committee of adding online voting and is in the prohad two meetings to report on with sev- cess of tightening up the voting procedures. Cheri Strong reported on the Member eral recommendations. Committee Chair, Dave Feral invited anyone to attend, not- Action Committee meeting. Based on a
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Kate Lancaster Board Treasurer
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he July 9, 2015 Board of Directors meeting had a packed agenda. The meeting opened with the memberowner comment period; none of the four member-owners present had any comments they wanted to make at the time. Thus began the discussion of some architectural concerns we face at the Arcata store. Long-term member-owner and architect Kash Boodjeh updated the board on the status of the foundation of the Quonset hut portion of the store (curved roof). According to Kash, after consulting with soils engineer David Bradley, the Quonset hut was built over a diverted creek bed and as might be imagined, the soil does not meet current standards. While this is not an emergency, it must be further studied to determine the depth of any problems that might arise. Several board members asked general questions and discussed opportuni-
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member-owner comment, the committee and Co-op staff explored the possibility of allowing seniors to take their weekly discount any day. After checking into the Point of Sale system’s current capabilities, it doesn’t have the capacity to designate members as seniors or monitor when a person takes the discount at this time. Cheri also reported for the status of the Nominating Committee. No completed applications have been received as yet*, so she is reaching out – an announcement is being sent by the Humboldt Area Foundation in the coming week. I reported on the General Manager Evaluation Task Force. Feedback has been collected from the Management Team, the General Manager has completed her selfevaluation and the board will begin their evaluation. Kelli Reese reviewed her July General Manager report. She noted that senior, employee, and member-owner discounts are now separately reported. Both stores are doing well with the challenges they are facing. The Eureka deli staff is exploring ways to expand the department. The meeting closed with a memberowner comment period. We were reminded that there is intrinsic value in the location of the Arcata store with its proximity to the Plaza and a request was made for a facilitator job description. In conclusion, a great deal of progress is being made on formalizing processes. Thanks to everyone who participated in the conversation and to everyone who contributed to the committee work. *Editor’s note: As of July 19, nine applications for the Board of Directors were received.
Member Survey
Board of Directors
Election 2015
25 gift card!
Win a $
Q: What does it mean to you to be a member-owner of the Co-op?
Important Dates Aug. 6
Candidate Forum and Board Meeting, 6-8pm, Co-op Community Kitchen, Eureka. Member-owners are invited to attend.
Sept. 1-Oct. 14 Oct. 17
Annual Membership Meeting: Election results announced and new board members introduced. Save the date!
Member Name:
Candidate campaigning, if desired, and election time—please vote!
Member #:
Phone #:
Detach this entry form and return it to the Member Survey box located near Customer Service 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@northcoast.coop with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.
DEADLINE TO ENTER: AUG. 31
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CO-OP NEWS • AUGUST 2015
| FROM THE GENERAL MANAGER |
From the General Manager
Finding Balance through Volunteering the water table is so high. This means they don’t have to water; it’s incredible to see the abundance they’re able to produce through this method. We picked green beans and four different types of cucumbers including regular, lemon, pickling and Armenian (which are really a melon, but taste like cukes). There were other volunteers helping out, including our own Board President, Jessica Unmack and her children, who regularly volunteer through the program. The conversation was fun and the scenery was unbeatable. The FFP van left the farm packed with beautiful produce to take back to Food for People, but not before we tried the neighbor’s peaches, tomatoes from the farm, and a few spare green beans that made it into our mouths; overall we had a great time. I highly recommend it for anyone looking for a great way to give back; volunteering is rewarding and there are so many organizations in our area that could use your help, even for a few hours. For more information or to get involved in the Gleaning Program, please contact Laura Hughes, Local Food Resources Coordinator at Food for People (707) 445-3166 ext. 312 or lhughes@foodforpeople.org.
information to be able to assist us with improving the security and safety at both of our stores. We opened everything up to him for scrutiny in order to help us build stronger, more responsive and inclusive systems that will serve to make everyone’s job safer and easier, and in the long run, allow the Co-op to be more successful. The visit resulted in a 56 page Safety and Security Audit Report which includes recommendations for how we can move forward in a number of areas. The work will be extensive, but we’re confident the outcome will be worth the investment. Safety and security garnered lower than average scores on our recent employee satisfaction survey and we’re hopeful the work will help provide the guidance and direction we need to build a safer and more secure Co-op for all of us. Our employees and shoppers are our most valuable assets and protecting them is of utmost importance whether it’s an emergency situation or just walking down the aisle. One recommendation we immediately acted upon was to create a full time position devoted to security and safety,
“...volunteering
Kelli Reese General Manager
Playtime In July I took a staycation and enjoyed some down time in our beautiful community. My main goal was to spend most of the time in my garden building more beds and a green house. While there is always something to do in a garden, we made progress and now have additional planting space where I hope to be able to produce more tomatoes, peppers, melons and year round crops in the green house. In addition to gardening, I also went kayaking in Big Lagoon and took the better part of a day to participate in the Gleaning Program through Food for People (FFP). Through the Gleaning Program, FFP receives surplus fruits, vegetables and meat from many local farms, orchards and ranchers. Volunteers help harvest a portion of the produce under the supervision of Laura Hughes, FFP’s Local Food Resources Coordinator. Last year the Gleaning Program accessed and harvested donations exceeding 84,000 pounds of fresh, local produce from farms, orchards, ranches, and community members’ backyard gardens. On a gorgeous, sunny day my husband and I ventured down to Shively in Southern Humboldt to pick surplus veggies at Valley Flower Farm. We haven’t had the opportunity to spend a lot of time exploring Southern Humboldt so it was a treat to visit. After exiting HWY101 at the Avenue of the Giants, we passed through the small area of Pepperwood dotted with roadside fruit and vegetable stands. We found the dirt road to Shively that brought us out of the redwood forest and across the Eel River via the summer bridge. The road eventually opened up into the fertile valley of Shively which includes a number of farms like Valley Flower Farm and the College of the Redwoods Sustainable Agriculture Farm. Valley Flower Farm is situated by the river and the close proximity allows them to practice dry farming since
is rewarding and there are so many organizations in our area that could use your help, even for a few hours.
Security and Safety In September 2014, I put a call out to the Co-op employees to discuss their ideas with me on security and safety in the stores with an emphasis on how we approach loss prevention. We had some great conversations about increased customer service and presence on the sales floor as well as the challenges employees are facing with people who aren’t necessarily shopping in the stores or who may be intimidating due to their behavior. In November 2014, the management team discussed how we’ve historically handled issues where security and safety are concerned and we discovered that while issues have always been present, they had become increasingly challenging in the last few years. We decided to work with a consultant from CDS Consulting Co-op named Paul Feiner who heads an asset protection program at City Market Co-op in Vermont. We asked Paul to provide some insight on a proactive approach to some of our challenges. In April, Paul visited both stores to conduct a detailed audit of our safety and security systems, including our policies and procedures, with the idea being that he would gather enough
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which is the identical position Paul Feiner holds at City Market Co-op. The Manager of Asset Protection (MAP) position was filled a few weeks ago with longtime member and Co-op shopper, Steve DeMarino. Since this is a new position, it will take some time for us to build a structure for the work he will be doing which includes participating on the safety committees in both stores, writing policies and procedures, safety trainings and so much more. We will also be working on our approach to the reduction of theft in both stores. As many of you know we currently have unarmed, uniformed security personnel working at the Eureka store in order to help assist employees with the challenges they had been facing. Once they started there was an immediate difference in the atmosphere within the store and employees and customers report they feel safer and less incidents are occurring. In addition to the security, we increased the lighting around the entire perimeter of the store and parking lot. We will continue to make improvements as we work on recommendations from the report. At some point we will evaluate the frequency necessary of the onsite uniformed security, but at this time we have no plans to eliminate; perhaps only to modify the schedule. Thank you for your patience and feedback while we have worked through our security challenges. We look forward to making this a better Co-op for all by creating a more welcoming and safer environment.
Apply for a
CCF Grant Local non-profit groups have until November 1, 2015 to mail in proposals for the Cooperative Community Fund (CCF) 2015 grant funding cycle. Grants will range from $300-$2,000 for projects that address at least one of the three following areas: Sustainable Agriculture, Food Security (defined as access to a safe supply of quality food to all aspects of a community), and Food Nutrition and Education. Visit www.northcoast.coop for Granting Guidelines or pick them up at Customer Service in either store. For more information, contact Bella Waters at (707) 502-3555 ext 135 or bellawaters@northcoast.coop www.northcoast.coop
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| EAT LOCAL |
Prepping for September’s Local Food Month
Tips for Eating Locally on a Budget
By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Assistant
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very September the Co-op asks our community to reassess their eating habits and to choose to shop and eat local in celebration of Local Food Month. Though most of us are aware of the positive effects eating and shopping locally has on the environment, our communities and our health, it’s not always easy to make local a priority. When living a busy life and sticking to a grocery budget, choosing local can seem like just another task to add to your list. But we’re asking you to do it anyway. Eating local is just that important. We’ll be there supporting you every step of the way, starting with these tips for shopping local on a budget. Get ready to eat local Humboldt, Local Food Month is just around the corner! Adjust Your Shopping Habits Every fruit and vegetable has a season. Within that season there is a peak season, which is the cheapest time to buy them. If you’re not sure what’s in season, the Co-op’s produce clerks would be happy to help you out and can even let you have a taste of the item! The Co-op purchases from 27 local farmers who deliver their produce directly to us. Farms such as Organic Matters Ranch, Willow Creek Farm, Little River Farm and Warren Creek Farm deliver a wide selection of produce. Planning your menu around locally grown seasonal fruits and veggies is a sure way to eat in season. Making a list before shopping prevents impulse buys
and certainly don’t go shopping when you’re hungry! Hungry people buy more than they really need. Be sure to check out the local products that are marked with a local tag and choose them whenever possible to keep the dollars you spend in the local economy.
can join a community garden or CSA (Community Supported Agriculture) and get fresh seasonal food on a regular basis throughout the growing season. You can always buy local, cook and share food with friends and neighbors to create community through local food.
Modify Your Approach to Cooking When planning your meals always plan to cook enough to have leftovers. Using a slow cooker or a pressure cooker can simplify meal making. For meats, choose whole animals and cuts with the bone in since they are usually cheaper. The Co-op’s meat department has a great selection of local lamb from Ferndale Farms, beef from Humboldt Grassfed Beef, pork from Llano Seco and many choices from Premiere Brands. You can make your own bone broth from local bones when cooking to get inexpensive nutrition without having to add meat to the dish. Rice and beans make an excellent nutritious meal that is relatively inexpensive. Find local grains and beans in our Bulk department.
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CO-OP NEWS • AUGUST 2015
Seek Nutrient-dense Foods “Nutrient-dense” refers to foods that have a lot of nutrients in a small amount and is a term usually used to describe grains, like quinoa and oats, and vegetables and fruits that pack a lot of vitamins and minerals in a small serving. The Co-op stocks locally grown quinoa from Wild Rose farm and a large variety of nutrient-dense greens from several farms in its produce section. Nutrient-dense foods are ideal for your health because your body gets a lot of good nutrients without a lot of extra calories, thus helping to prevent overeating. By choosing nutrient-dense foods, you’ll need to eat less and won’t need to rely on vitamin supplements.
We must reframe our thinking about spending money on fresh, local, and organic food by viewing these quality foods as an investment, rather than a luxury.
Examine Your Lifestyle Can you make time to grow your own fruits and vegetables? The Co-op has a large variety of plant starts from local nurseries such as Flying Blue Dog, Flora Organica and Blue Jay. If not, you
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Alter Your Mindset These days, nearly everyone wants to eat green and local, but tight schedules and even tighter budgets can make it seem like an unattainable goal. We must reframe our thinking about spending money on fresh, local, and organic food by viewing these quality foods as an investment,
Choose Water Make water your beverage of choice. Water is cheaper and healthier than beverages such as juices, soda and energy drinks. It’s available by refilling your durable/reusable container using the tap wherever you happen to be. Contact Brenda: brendaharper@northcoast.coop
smoothies fresh juices kombucha
bring or buy your own cup and save 10¢ at the register with every juice bar purchase
rather than a luxury. Prioritize spending money on quality food over other things and plan to have more expensive food for special occasions, not for everyday eating. Your investment is for you and the local community.
now in arcata, coming soon to eureka
| LOCAL PRODUCE RECIPE |
“Cheesy” Roasted Cauliflower
By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Assistant
Featuring Cauliflower from Organic Matters Ranch
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auliflower is a mild cruciferous vegetable that people have eaten for at least 2,000 years. Cruciferous vegetables include cabbages, broccoli, kale, turnips, Brussels sprouts, plus many more vegetables that are plentiful this time of year from our local farms. Cauliflower “heads” can be white, purple or dark yellow in color. The florets are the part that most people eat; however, the stem and leaves are edible too. Cruciferous vegetables contain antioxidants that protect body cells from damage caused by exposure to free radicals, which are considered a significant factor in aging and heart disease, diabetes and cancer. When consumed, you are taking in a combination of vitamins A, B, C and K as well as calcium and other minerals. There is also plenty of fiber that helps to keep your digestive system healthy. Nutritional yeast is a healthy vegan alternative to Parmesan cheese, as it holds a nutty flavor that lends itself well to everything from pasta to popcorn. It is an inactive yeast grown primarily for nutritional purposes. It is high in protein and rich in B vitamins, including B-12, that are important for normal and healthy body functions. In this recipe it works to coat cauliflower, which is then roasted and transformed into a decadent tasting yet healthy snack or side dish.
Photos by Jeremy Smith-Danford
Ingredients (6 servings)
Instructions
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1. 2. 3. 4. 5.
1 large head of cauliflower (about 4 heaping cups) ½ cup nutritional yeast ½ teaspoon garlic powder ¼ teaspoon ground black pepper ¼ teaspoon salt ¼ cup olive oil Parsley, for garnish, optional
Preheat oven to 400°F. Line a large baking sheet with aluminum foil. Cut cauliflower into bite-sized florets. In a medium bowl, combine nutritional yeast, garlic powder, pepper and salt. Pour oil into a small bowl. Lightly dip each floret into oil* and then dip into nutritional yeast mixture to coat. Place on baking sheet and repeat with each floret. 6. Bake 45 to 60 minutes, until browned. Top with a handful of chopped parsley (if using) and serve immediately. *Tip: Cauliflower should be lightly coated in oil, not saturated, so avoid submerging it into the bowl.
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www.northcoast.coop
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| COOK & SAVE |
Creamy Polenta Featuring cornmeal from our Co-op Basics program
By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Assistant
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olenta is essentially cooked cornmeal and is a dish that can be served for breakfast, lunch or dinner and can be served hot or cold, soft or hard; making it one of the most versatile foods. It has a legacy dating back to the 1700’s, when it was made popular in Italy. In today’s economy, when we need to get adequate nutrition from inexpensive
Photos by Jeremy Smith-Danford
market products, polenta can be used to fill those holes in our meal plans. Once considered peasant food, it has now made its way onto gourmet restaurant menus and cookbooks. To make it, ground corn is boiled in water or other liquids to create a warm, creamy mixture that has a mild, nutty flavor. It can be made with vari-
ous types of milk and can be jazzed up with butter, cheese, herbs and vegetables and even sweetened for breakfast or dessert. The typical ratio for cooking polenta is 1 cup cornmeal to 4 cups of liquid (1:4). For a firmer polenta that can be chilled and fried, a ratio of 1:3 will assure a more solid polenta that stays together.
Directions 1. Bring the water to a brisk boil over medium-high heat. Add the salt. 2. While whisking gently, pour the cornmeal into the boiling water in a steady stream. 3. Turn down the heat to low and continue whisking until the cornmeal has thickened enough that it doesn’t settle back on the bottom of the pan when you stop stirring. 4. Cover the pan and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides and bottom of the pan. Cook for 30 minutes for softer porridge-like polenta or 40 minutes for a thicker polenta. 5. Stir in the butter (if using) and serve immediately.
Ingredients • 4 cups water • 1 teaspoon salt • 1 cup yellow cornmeal • 1-3 tablespoons butter (optional) Equipment • 2- to 3-quart pot with lid • Whisk • Long handled spoon or sturdy spatula
Leftover Polenta: Polenta will solidify into the shape of the container in which your store it. Leftover polenta can be sliced or cubed before being roasted, grilled or fried. To make it creamy again, warm it with a little liquid and stir vigorously. It won’t be quite as creamy as it was originally, but is should still be pourable.
Serving ideas
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• Top polenta with your favorite pasta sauce. Add sautéed greens and protein of choice including meats, tofu, cheese, lentils and legumes.
• Top with caramelized onions and sautéed mushrooms.
• Spoon steamed or cooked veggies over hot polenta. Add cheese or nutritional yeast, herbs or other favorite seasonings. • Top polenta with your favorite baked-potato toppings.
• Make as breakfast cereal by adding your choice of nuts, seeds, dried fruits, fresh fruit, milk and sweetener (if desired).
CO-OP NEWS • AUGUST 2015
• Make polenta with goat or feta cheese, sundried tomatoes and fresh basil.
co opbasics Bulk Organic Corn Meal
98¢
per pound
| CO-OP COMMUNITY |
Meet Our New Facilities Manager
Our new Facilities Manager, Duncan (right) with wife Sara (left) Photo courtesy of Duncan Thomas.
Facilitators volunteer during the 2008 Annual Membership Meeting.
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e need facilitators needed for our Open Space Discussion Forum at this year ’s Annual Membership Meeting on October 17 at the Arcata Community Center. Legible handwriting and charting experience preferred. If you’re interested in volunteering, please contact Membership Coordinator Bella Waters at bellawaters@northcoast.coop or (707) 382-3109 by September 20.
Free Workshops in Our Co-op Community Kitchens Community North Coast Co-op
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id you know that some of our workshops are free? These workshops are open to everyone, not just Co-op members. Registration is required, please sign up online at www.northcoast.coop, at Customer Service, or by calling (707) 433-6027 ext. 102. Below is an example of an upcoming free workshop. See the full listing of summer cooking classes on our website or pick up a copy in stores.
Kitchens
Class and Workshop Schedule
Summer 2015
JUNE // JULY // AUG // SEPT
The Simplicity of Nutrition (Free)
with Jennifer Shouse in our Co-op Community Kitchen • 971 8th St., Arcata
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e’d love for you to keep us updated on any address changes so that we can be in touch with important Co-op information such as patronage refunds, Co-op happenings and member-owner opportunities. Moved out of the area and won’t be shopping at the Co-op for a while? We’d be happy to refund your membership and you’re welcome to rejoin should you return to the area. To update your information or request a refund on your membership, contact our Membership Coordinator at (707) 382-3109 or email membership@northcoast.coop
This nutrition workshop will be taught in a series of three one-hour workshops. These workshops build on one another, so it is best to sign up for all three. Students should expect to learn about the components of a healthy diet, the link between diet and health, and how to create simple and nutritious recipes that incorporate a variety of foods. This series will also cover the link between diet and health. Jennifer Shouse has a Bachelor of Science in Nutrition, a Master of Science in Public Health, and a California Teaching Credential in Health Science.
Please be sure to register for all three workshop segments:
Part 1
Mon., August 17 from 4:00 to 5:00pm
Part 2
Mon., August 24 from 4:00 to 5:00pm
Part 3
Mon., August 31 from 4:00 to 5:00pm
www.northcoast.coop
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www.lovinghandsinstitute.com
Invites You to a F R E E Presentation of
FOOD WASTE SOLUTIONS
LOVING HANDS INSTITUTE
State Licensed School for Holistic Massage Therapy Since 1989
Private Massage Practice, Open Daily
THURS., AUGUST 27
www.lovinghandsinstitute.com Jay Sooter’s
Pure Water Spas
3750 Broadway, Eureka 707.444.8001 jaysooter.com
Serving Humboldt County since 1986
- Factory certified technicians - Saltwater, Non-chlorine, Non-bromine systems - Spas and saunas to fit any price range - Sponsors of many local non-profits - Discounts for Northcoast Co-Op Members
Eureka Car Stereo
Car Audio • iPod and Bluetooth Solutions • Auto Security Alpine • Focal • Pioneer JL Audio • Kicker Viper
Find us on facebook
15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00
Co-op News Reference Guide Board of Directors Activities
Co-op members are invited to attend board and committee meetings. Find meeting agendas and minutes at www.northcoast.coop/about.htm. Board of Directors Election Aug 6 • 6-7pm Candidate Forum, Co-op Community Kitchen, Eureka. All member-owners are encouraged to attend and hear candidates’ responses to member-owner submitted questions. Board of Directors Meetings Aug 6 • 7-8pm Co-op Community Kitchen, Eureka Sept 3 • 6-8pm Co-op Community Kitchen, Arcata Oct 17 • 3:30-7pm Annual Membership Meeting, Arcata. Save the date! Facilitators needed (see p. 10) Policies and Procedures Committee Meeting Aug 12 • 4:30-6:30pm Ten Pin Warehouse Conference Room, 793 K St, Arcata.
Finance Committee Aug 17 • 7-9pm Ten Pin Warehouse Conference Room, 793 K St, Arcata. Member Action Committee Meeting Aug 19 • 6-8pm Co-op Community Kitchen, Arcata
Co-op Sponsored Events
Aug 15 • Sequoia Park Zoo Foundation 8th Annual Zootini benefit. Zookeeper talks, live music, catered dinner, silent and live auctions, martinis and more. Co-op provides a private cooking class for auction. Tickets and info at www.sequoiaparkzoo.net. Aug 22 • Movies in the Park, presented by the Humboldt-Del Norte Film Commission, will be showing “The Goonies” at Sequoia Park in Eureka at 7pm. Co-op provides non-GMO popcorn. More info at www.filmhumboldtdelnorte.org. Aug 20-30 • Humboldt County Fair at the fairgrounds in Ferndale. Co-op provides ribbons and prizes for several categories, including but not
limited to, youth horticulture and youth livestock. Learn how to enter your stuff at the fair by visiting www.humboldtcountyfair.org/humboldt-countyfair/enter-show-at-the-fair/.
Co-op at Events
Aug 18 • HOP Residential Check-in at Humboldt State University. Co-op provides samples of fresh foods and information about the North Coast Co-op to students as they move in to the residence halls. Open to HSU students only. Aug 20 • HOP Neighborhood Fair at Humboldt State University on the quad. Co-op provides samples of fresh foods and information about the North Coast Co-op to students as they explore the business community around them. Open to HSU students only.
Deadlines
Aug 31 Member Surveys due (see p. 5) Aug 31 Member Giveaway entries due (see p. 3)