Co-op News | Feb. 2013

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 • February 2013

the best turnip p. 3-4

PLUS Longtime General Manager Says Goodbye p. 2 The Scoop on Teff p. 12

40 for40 Giveaway

p. 13

est. 1973

from the editor

By Melanie Bettenhaussen, Outreach Director

Co-op News Volume 50 .

est. 1973

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

melanieb@northcoastco-op.com

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

amywaldrip@northcoastco-op.com

Anna Lindsay

Graphics Assistant (707) 826-8670 ext. 129

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

Arcata Location

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

Eureka Location

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

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

kellireese@nor thcoastco - op.com

Membership Coordinator Bella Waters, ext. 135

bellawaters@nor thcoastco - op.com

Human Resources Lisa Landry, ext. 127

lisalandr y@nor thcoastco - op.com

Accounting Kelli Costa, ext. 138

kellicosta@nor thcoastco - op.com

Board of Directors

Leadership Defined : David Lippman I

don’t often write about the people I work with at the Coop. Mostly I write about what’s happening at the Co-op or in the food world, not necessarily those that make it all happen.

With the retirement of General Manager David Lippman, I feel I should take a moment to share with you the tremendous impact he had on the success of the Co-op.

A little background first: David Lippman came to the Co-op as only one of many in a long line of general managers. There were still raw feelings over the expansion of the Eureka store manager and an interim general had been in place for months.

I had only been at the Co-op a few months and things were, at best, tumultuous. I remember being quoted in the Times Standard as saying, “We will right this ship,” when they covered the protests outside of our Annual Membership Meeting.

Let’s let that sink in a minute; protests at our Annual Membership Meeting, an event that should be fun and informative.

The media had much to cover regarding Co-op contraversies at the time.

Meetings with the Board of Directors went on for hours.

Complaints about customer service, staff, management, policies and practices were heard daily. Tensions were high, and frankly, people just weren’t nice to each other. On top of that, the economy was tanking and the Co-op was headed for financial disaster.

In walks David Lippman— cool, calm, and collected— not tied to any of the politics of the Co-op. David was never reactionary. He chose to let things ride out until everyone simmered down. He didn’t take sides. He was always

“

David truly cares about people and the human condition. In a business that must meet the bottom line, David managed to maintain a triple bottom line that included the environment and the livelihood of its employees.

available to listen. Anyone (members, employees, whoever) could walk into David’s office any time and vent about a problem. He did not try to solve everyone’s problems. He simply listened. If a solution was needed, he would help that person find it. Rarely did he dictate what needed to be done.

Over time, that calm and cool listening approach allowed everyone to relax. He began to build the trust that was desperately needed. Morale began to improve. Customer Service began to improve also, and with it sales. Simultaneously, David worked diligently with the management team and the Board to cut expenses and balance the budget, and now here we are

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

board@northcoastco-op.com

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

1

p. p. p. p. p. p.

February 2013

2 2 3 4 4 5

Photo by Benjamin Bettenhausen

From left: Mahina, Melanie, Kona

david lippman bids farewell from the board local creamed turnips local & in season in produce share the spirirt raises $12,850 co-op kids drawing contest

having distributed patronage refunds for the first time in more than a decade.

What’s more, David had a goal for himself of retiring in five years. He knew that he could achieve some great things, but that he would be ready to stop working. Knowing that, he was able to prepare his team for his eventual departure and leave the Co-op in the hands of those who have the energy to maintain it. He gave the Board a full year to find his replacement!

Everything I have described so far is what you look for in a leader, any leader, but David was more than that for the Co-op. He truly believes in the Cooperative Principles and running a democratic organi-

p. p. p. p. p. p. p. p.

6-8 9 10 11 12 13 14 15

“

zation. He refused to censor when others were offended.

He refused to allow profiling when others suggested it as a solution to the bathroom vandalism problem. He treated everyone equitably when it would have been much easier not to.

David truly cares about people and the human condition.

In a business that must meet the bottom line, David managed to maintain a triple bottom line that included the environment and the livelihood of its employees. For that, I thank him. We should all thank him.

Happy Retirement, David!

You will be missed.

Contact Melanie melanieb@northcoastco-op.com

class & workshop schedule food news cook & save member comments the scoop on teff 40-for-40 giveaway! be part of strategic planning co-op news reference guide

congratulations david!

Farewell…and thanks for all the fish!

Longtime General Manager David Lippman Retires

“

These last five years have been a time of great change for our Co-op. There has been a significant cultural change, driven by a greater understanding that we are here first and foremost to serve you, our members.

By David Lippman, Outgoing General Manager

H

appiness, excitement and anticipation…with a touch of sadness; those are my feelings as I sit down to put together my final report to the membership. The last five years have been wonderful, truly a blessing for me as I’ve had the opportunity to serve the Co-op and the community. I can look back with a great deal of satisfaction, knowing that we’ve accomplished a lot and that I can step away with the Co-op on firm financial footing and in good hands.

These last five years have been a time of great change for our Coop. There has been a significant cultural change, driven by a greater understanding that we are here first and foremost to serve you, our members. We’ve done so many good things these last few years, but here are some of the accomplishments that I’m most pleased about: Improving customer service was our first imperative, and while we can always do better we’ve made great progress in this area.

For many of our workers it must have been hard to hear that the way we’ve always done it wasn’t good enough anymore; most, however, have embraced change and have learned to be more customer centered. I am very proud of how our staff has adapted and grown, and I’m appreciative for all their hard work.

The Arcata store was in great need of updating, and that process has begun with a general facelift and minor product re-set. The Arcata Deli in particular was a source of unhappiness for many members.

It has been improved significantly in terms of the quality of the offerings as well as the presentation.

Kind of under the radar has been

the consistent movement to more and more organic ingredients in the items that our delis prepare, another oft stated request from our members.

In Eureka we made some changes to improve flow through the store. The General Merchandise department was expanded and completed and the response has been great. The addition of poultry feed has been surprisingly popular and well received.

Last year, in partnership with Mermaid Sushi, we were able to put fresh sushi stations in both stores. This new service has proven incredibly popular, basically doing about twice the volume that we anticipated. This experience suggests that there might be more opportunities to create more strategic partnerships to better serve our members.

While profits are not our primary reason for being here, it is incredibly satisfying to know that the Co-op has worked through many of our financial issues and that we are on a good, solid fiscal foundation. We have tightened up our operations, trimmed back wasteful spending and have gotten much more efficient. The Co-op is operating at a modest profit and is well positioned to do even better moving forward. This year we issued our first patronage refunds in more than a decade (small though they may have been) and look forward to providing even more meaningful returns to our members in the coming years.

I am very pleased that we are having a smooth transition in leadership so that the progress that we’ve started can continue to move forward. Your Board of Directors was focused, professional

and thoughtful in the process of naming the next General Manager.

A nationwide search was conducted that brought us a broad variety of applicants for consideration.

I believe that they made a great choice in Arcata Store Manager Kelli Reese. Kelli’s experience in various roles at two other co-ops, including as General Manager at Durango Natural Foods Co-op, plus her familiarity working here for the past three years makes her an ideal candidate. I hope that you’ll give her the same support and encouragement that you have given me.

As I “ride off into the sunset”

people ask me what I’m going to be doing. Linda and I are moving over the hill to Salyer on a full-time basis and plan to spend lots of time working in the garden, tending our 40+ tree orchard and challenging ourselves to see just how much of our food we can produce ourselves.

We are also looking forward to better integrating ourselves with the Trinity River Valley community and making a contribution there.

There are also all manner of building and remodeling projects that we are working on, and hopefully at least a little time for enjoying and exploring and relaxing. So I’m expecting that I’ll stay pretty busy

“

(and hoping that I can actually afford it!).

Finally, I want to sincerely thank the Co-op staff for all the hard work that they do each and every day to make this a great place to shop and such a key hub for our community. I’d also like to thank the Board of Directors for giving me this opportunity; and you, the members, for all your kind words and your support for me and for the Co-op.

Sincerely,

Message From the Board Interview with the New General Manager her to get to know her better and thought you’d be interested too.

By Kate Lancaster

Board Member

H

ello, as a new Co-op Board member, I thank you for your confidence and look forward to serving you and the Co-op for the next three years. It is an exciting time to be involved – an upcoming strategic planning process, the celebration of forty years of serving members and the community, and a new General Manager – Kelli Reese. I recently sat down with

Kate: What excites you about moving from the manager of the Arcata store to becoming the General Manager of our Co-op?

Kelli: The people who shop the Co-op are amazing, the Board is very supportive, and there are so many creative people working in the stores. There has been a lot of transition in the last couple of years and we have a strong management team in place with many new people who have exciting and positive ideas. I feel very fortunate that I get to work with them and help them mold their ideas for the benefit of all our stakeholders.

Kate: What qualities, skills, or experience do you feel you bring as General Manager?

Kelli: I am passionate about co-ops and natural food. North Coast Co-op is the third food co-op where I’ve worked, most

recently I was General Manager at Durango Natural Foods Coop. I believe it is important for each of us to have a say in where our consumables come from and how they are grown or produced.

I am a strong communicator and I’m excited and happy to come to work every day. At heart, I’m a teacher; I love being able to help people grow and see the smile on someone’s face when they get it.

I also have a strong commitment to the organization and its financial strength – I don’t like debt, so we’re focusing on getting our debt paid off in a responsible way.

Kate: What does good customer service mean to you and what steps will you take to improve service at the Co-op?

Kelli: I believe it’s the little things that matter. Having positive employees who are happy in being of service to others is important. I love it when people walk out of the store with a smile on their face.

Continued on p. 11

www.northcoastco-op.com 2

recipe box

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

Make It Local W

intertime

vegetables

can

seem sparse, but if you

focus on root vegetables, you will be pleasantly surprised. From creamywhite parsnips and fennel to jewelcolored beets, radishes, turnips and carrots, root vegetables are rich in flavor, low in calories, provide vitamin C, potassium, folate, iron and fiber, and they are economical.

Try this tasty recipe and impress your friends at your next potluck. You’ll want to post this one to Pinterest!

Photos by Amy Waldrip

Creamed Turnips with Garlic & Onions

Featuring local turnips from Willow Creek Farms

Directions:

Ingredients: 6 turnips, equal sized from Willow Creek Farms 2 potatoes (same size as the turnips) from Warren Creek Farms ½ small onion, chopped 6 cloves of garlic, chopped ¼ teaspoon white pepper ½ teaspoon of cream or half & half 1 Tablespoon olive oil 4 Tablespoons Parmesan cheese Flat leaf parsley for garnish

3 3. Hollow out each turnip from the bottom to form a cup.

3

February 2013

1 . Preheat oven to 375° F. Place the garlic & onions 1 in a small baking dish. Drizzle with olive oil. Bake for about 30 minutes or until garlic is soft & onions are browned. Remove from oven, and set aside to cool in a mixing bowl. Turn oven down to 325°.

4 4. Add the turnip flesh that you removed from the cups to the boiled potatoes, garlic & onions. Using a potato masher, mash the ingredients until well incorporated.

Stir in the salt, pepper & Parmesan cheese.

2 2. While the garlic and onions are baking, cut a thin slice from the top of the turnips, so they will stand inverted. Peel the potatoes. Boil the turnips & potatoes in salted water until tender. Drain & set aside to cool.

Add boiled potatoes to onions & garlic.

5 5. Moisten the potato, turnip, garlic, & onion mixture with a little cream or half & half and scoop into the turnip cups. Place in a baking pan & bake for 25 minutes. Garnish with chopped flat leaf parsley & serve hot. See finished product above.

good food Compiled by Alisha Stafford, Assistant Merchandiser

February

Local & in Season

What's growing on for the month of February. 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! Selection may vary.

FRUIT

CITRUS Orange, Navel GRAPES Green Red KIWI Kiwi

VEGETABLES BEETS Chioggia Gold Mixed Bunch Red

BRUSSELS SPROUTS Brussels Sprouts CABBAGES Bok Choy Green Napa Red Red Savoy CARROTS 5 lb. Bag 25 lb. Bag, Juice

HERBS Parsley, Curly Parsley, ItalianLOOSE GREENS Braising Mix Spring Mix Sweet and Spicy Mix BUNCH GREENS Chard, Gold Chard, Green Chard, Rainbow Chard, Red Collards Dandelions Kale, Green Kale, Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Kale, White Peacock Mixed Mustards, Green GREENS, PACKAGED Arugula North Coast Mellow Mix Spinach Spring Mix Sweet and Spicy Mix Watercress

LEEKS Leeks MUSHROOMS Lion's Mane Oyster Shiitake POTATOES All Red Blue Devina Fingerlings, Ruby Cresecent Fingerlings, Russian Banana Kennebec Red Russet Variety Bag White Rose Yellow Finn Yukon Gold RADISHES Daikon

Local Farmer Key

ROOTS Parsnips Rutabaga Turnips

Feral Family Farm , Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 16 mi.

SHALLOTS Shallots

Greg Gebhart, Orland Distance to: Arcata Store 202 mi.

Eureka Store 209 mi.

WHEATGRASS Wheatgrass

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.

WINTER SQUASH Acorn, Green Blue Ballet Buttercup Butternut Carnival Delicata Kabocha, Grey Kabocha, Red Red Kuri Spaghetti

Mycality Mushrooms, Fairhaven & Fickle Hill Distance to: Arcata Store 3-8 mi.

Eureka Store 5-11 mi.

New Moon Organics, Shively Distance to: Arcata Store 52 mi.

Eureka Store 44 mi. ierce Family Farm, Orleans P Distance to: Arcata Store 78 mi.

Eureka Store 85 mi.

Warren Creek Farms, Arcata & Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 16 mi.

Trust Your Source The North Coast Co-op's Guide to Regional Food

Wild Rose Farm , Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 16 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 under the Healthy Choices drop down menu on our website. www.northcoastco-op.com

Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi.

Eureka Store 48 mi.

Co-op Raises $12,850 for Food for People

I

f you shopped at the North Coast Co-op during the Share the Spirit campaign, there’s a good chance you contributed to this fundraising effort which ended up raising a total of $12,850 in donations for Food for People, the food bank for Humboldt County. The success of this effort is a great example of an involved and generous community. In this case, cashiers at the Arcata and Eureka stores held a friendly competition to see how much money they could raise for Food for People.

They asked customers to round off their purchases or add a little

bit extra to their grocery total to donate to the food bank. In addition to the amount donated at the registers and included in the total donation, the Co-op matched their customer donations with an additional $5,000. This money will be donated to Food for People in support of their Local Food Resources Program.

Members of the staff, Board of Directors and volunteers at Food for People extend their warmest thanks to Co-op employees and shoppers who made this year’s Share the Spirit campaign such an amazing success!!

Anne Holcomb Executive Director, Food for People

Kelli Reese General Manager, North Coast Co-op

www.northcoastco-op.com 4

cooperative community

win

a $25 gift card!

Member Sur vey

Where should we hold the Co-op’s 40th Birthday Bash?

Lin dsa y

The Co-op's 40th Birthday Bash will take place during the Annual Membership Meeting on Saturday, October 19, 2013.

by

Phone #:

ot Ph

o

Member #:

An

na

Member Name:

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.

Deadline to enter: February 15

Rathlin Hemmingsen (left) was the winner of our Co-op Kid's Coloring Contest!



WIN IT!

What's for lunch?

Draw your dream lunch in the lunch box to the left for a chance to win a copy of LunchBox Envy, the locally authored kid's guide to fun and nutritious meals and activities. Be sure to list the items in your drawing and include the information below so that we can contact you if you are the winner. Entrants must be 12 years old or younger. Bring your entry to Customer Service in either store.

Items in lunchbox:

Your Name Full Name of Legal Guardian (must be Co-op member) Legal Guardian's Member #

Deadline to Enter: Feb. 28 5

February 2013

Phone #

February thru March, 2013

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

Cook & Save comes up with easy recipes using sale items and fresh ingredients. The next free meeting takes place Feb. 4 | Photo by Amy Waldrip

Eureka Cooking Classes 4th & B Streets

Full Eureka Classes French Regional Cuisine: Nord & Picardie with Chef Alex Begovic Thursday, Feb. 7 from 6:00 to 8:30 pm (full) See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

Monday, February 4 from 6:00 to 7:00 pm

Cook & Save

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

Tuesday, February 5 from 6:00 to 8:30 pm

Cheesecake!

Krista Sappington $35/$25 Co-op Members Join baker extraordinaire Krista Sappington as we learn tips & techniques for making a trio of delicious cheesecakes. Marbled Chocolate Cheesecake on a Chocolate Wafer Crust topped with a Raspberry-Vanilla Bean Drizzle; Lemon-Ginger Cheesecake on a Pistachio Crust; and Fromage Blanc Cheesecake on a Pecan Crust topped with a Roasted Beet Reduction.

Workshop

Gluten-Free

Wednesday, February 6 from 6:30 to 8:30 pm

Wednesday, February 13 from 6:30 to 8:30 pm

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

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

Food, Fun & Family

Monday, February 11 from 11:00 am to 12:30 pm

Heart Health

Margaret Stevens, RN and Certified Diabetes Educator W Free Historically, women typically lagged behind men in numbers diagnosed with heart disease. But now they have not only caught up, but surpassed men in developing heart disease. At the same time, men are developing heart disease at even younger ages than ever before. Come learn why this is happening and how you can avoid becoming a victim.

Food, Fun & Family

Monday, February 18 from 6:00 to 8:30 pm

Fabulous Frugal Gourmet in the Home Kitchen

Chef Jon Hoeschen $45/$35 Co-op Members Enjoy a sumptuous meal while learning how to create a gourmet meal without breaking the bank. Shrimp & Crab Bisque; Grilled Grass-fed Steak with Kalamata Olive Chimichurri; Oven Roasted Root Vegetables and Red Potatoes; and Meyer Lemon Custard Cakes with Chantilly Cream.

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

Hands-On

Wine Served

Vegetarian

Kid-Friendly

W

www.northcoastco-op.com 6

Schedule of Cooking Classes & Workshops | February thru March, 2013 ...Eureka Classes Continued Wednesday, February 20 from 6:30 to 8:30 pm

Food, Fun & Family

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

Thursday, February 21 from 6:00 to 8:30 pm

French Regional Cuisine: Alsace

Chef Alex Begovic $45/$35 Co-op Members The Alsace region is rich with French and German influences and generously reflected in this menu. Red Cabbage & Potato Soup finished with Ham; Mixed Green Salad with Bacon, Munster Cheese, Croutons, Apples and Walnut Oil Vinaigrette; Poulet au Riesling (chicken breast with Riesling cream sauce); and Tarte Alsacienne (custard tart with apples and raisins).

Monday, February 25 from 6:00 to 8:30 pm

Vegan Cuisine: Eating to Live Tastes So Good!

Udochi Skyers $30/$20 Co-op Members Giving up fatty foods doesn’t mean giving up flavor!

This menu features foods that are high in protein and nutritional value. Mixed Green Cobb Salad; Creamy Split Pea Soup; Grilled Seitan with Fresh Herbs, Organic Tofu with Vegetable Fried Brown Rice; and Sauté of Seasonal Greens.

Wednesday, February 27 from 6:30 to 8:30 pm

Food, Fun & Family

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

Monday, March 4 from 6:00 to 8:30 pm

Homemade Crackers

Simona Carini $45/$35 Co-op Members Learn how to make three types of savory crackers. The recipes are: Lavash Crackers – thin & crisp using a yeasted dough; White Bean Wafers – made from puréed beans; and a savory version of Pasta Frolla – a buttery Italian tart dough. The crackers will be served with a variety of spreads, cheeses, and tapenades.

Workshop

Gluten-Free

W 7

February 2013

Tuesday, March 5 from 6:00 to 8:30 pm

Desserts of the World

Maria Vanderhorst $45/$35 Co-op Members Take your sweet tooth on a trip around the world with these four delicious desserts: Torta di Mele (Italian apple cake); Mango with Coconut Sticky Rice (a classic Thai dessert); Beignets (French doughnuts); and Brazilian Chocolate Truffles. Includes light appetizers, coffee and tea.

Wednesday, March 6 from 6:30 to 8:30 pm

Food, Fun & Family

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

Children must be at least 8 years old and accompanied by an adult guardian.

Thursday, March 7 from 6:00 to 8:30 pm

Flavors of Germany

Chef Alex Begovic $45/$35 Co-op Members Indulge your palate with this hearty and satisfying menu. Braised Red Cabbage and Apples with Dill and Caraway; Warm German Potato Salad with Bacon and Parsley; Wiener Schnitzel with Chasseur Sauce; and Spiced Cake with Orange Zest and Raisins.

Monday, March 11 from 6:00 to 8:30 pm

Italian Supper

Chef Dina Fernandez $45/$35 Co-op Members Enjoy the final days of winter with this regional Italian menu. Torta di Erbe (a delightful array of seasonal greens with Parmesan cheese and pancetta in a bread crumb crust); Sole Piccata (sautéed Petrale sole with a white wine lemon caper sauce); Fava and Pea Risotto; and Ricotta Almond Pudding with Kiwi and Lemon Syrup.

Wednesday, March 13 from 6:30 to 8:30 pm

Food, Fun & Family

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

Children must be at least 8 years old and accompanied by an adult guardian.

Hands-On

Wine Served

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 giftcards.

Co-op gift cards will also be used as refunds for classes and workshops the Co-op has had to cancel.

Please notify Lauren Fawcett of registration cancellations at (707) 443-6027 ext. 102.

Tuesday, March 19 from 6:00 to 8:30 pm

East Meets West

Maria Vanderhorst $45/$35 Co-op Members Latin and Asian cuisine each have unique flavors but share common ingredients. Enjoy a feast of scrumptious and innovative appetizers. Chinese Baked Buns stuffed with Chile Colorado; Panko Crusted Prawns with Two Dipping Sauces (cilantro lime aioli and mango-curry sauce); Carnitas Spring Rolls with Pineapple Mint Salsa; Yam & Ginger Samosas with Tamarind Coconut Sauce; Mini Hoisin Chicken Sopes (masa/corn meal cakes with avocado, sour cream and green onions); and Fried Wonton Poppers (cream cheese & jalapeño) with Sweet & Sour Sauce.

Monday, March 25 from 6:00 to 8:30 pm

A New Twist on American Classics

Chef Jon Hoeschen $45/$35 Co-op Members This menu will inspire your springtime meal planning. Salad of Local Baby Greens with Local Artisanal Cheese and Charcuterie; Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad; Seasonal Vegetables; Double-Dutch Mac & Cheese with Swiss Chard; and Peanut Butter Banana Cream Pie. Wednesday, March 27 from 6:00 to 8:30 pm

Flavors of the North Coast I

Chef Alex Begovic $45/$35 Co-op Members Treat yourself to a meal that embraces local flavors.

Salmon Chowder with Red Potatoes and Bacon; Wild Mushroom Salad with Greens, Croutons, Blue Cheese and Balsamic Reduction; Duck Confit with Blue Corn Grits and Pear-Cranberry Chutney; and Vanilla Napoleon with Ganache Glaze.

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.

Vegetarian

Kid-Friendly

Arcata Cooking Classes The Kitchen • 8th & I Streets

Full Arcata Classes Ayurvedic Introduction with Greta de la Montagne Monday, Feb. 4 from 6:00 to 8:00 pm (full)

See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

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

Vegan Cupcakes: Easy, Delicious and Dairy-Free!

Kerri Cook $30/$20 Co-op Members Have fun baking two classic types of cupcakes without eggs or dairy ~ Vanilla and Chocolate Cupcakes. The class will create three scrumptious frostings & toppings that are sure to impress! Children 8 -12 are welcome to attend, but must be accompanied by an adult guardian.

Monday, February 11 from 6:00 to 8:30 pm

Vegan Cuisine: Mediterranean Meals Udochi Skyers $30/$20 Co-op Members This menu puts a healthy spin on traditional recipes & flavors for a delicious meal that doesn’t take all day to prepare. Collard Wraps with Hummus and Basil Pesto; Soy (Chicken Style) Noodle Soup; Roasted Pasilla Peppers Stuffed with Soy Sausage, Mushrooms and Soy Cheese Smothered in Marinara; and Organic Quinoa Taboulé. The meal will be accompanied with hot & cold steeped teas with natural sweeteners featuring Sorrel (Jamaican), Ginger, Mint and Lemon Grass.

Tuesday, February 12 from 6:00 to 8:30 pm

French Regional Cuisine: Auvergne Chef Alex Begovic $45/$35 Co-op Members Join us for a culinary adventure to Central France.

Wild Mushroom Soup finished with Croutons; Warm Potato Salad with Bacon, Hard Boiled Eggs and Dijon Vinaigrette; Potée Auvergnate (cabbage with ham, sausage and pork belly); and Apples Poached in Cider and Spices.

Saturday, February 16 from 1:00 to 2:30 pm

Raw Chocolate for Lovers

Dr. Pepper Hernandez, CNHP $45/$35 Co-op Members Make everyday Valentine’s Day with this fun and delicious class. Learn how to create raw chocolates featuring essential oils and herbal combinations that are not only delicious, but can enhance the aphrodisiac quality of your treats. Students will take home their luscious creations.

Tuesday, February 19 from 6:00 to 8:30 pm

More Filipino Favorites

Maria Vanderhorst $40/$30 Co-op Members Explore the flavors of the Philippines with these traditional dishes. Sisig (roasted pork with caramelized onions); Lumpiang Ubod with Peanut-Soy Dipping Sauce (fresh vegetable & shrimp spring rolls); Caldareta (Filipino beef stew with vegetables and chickpeas); Pinakbet (vegetable sauté with a savory garlic sauce); and Turon served with Vanilla Ice Cream (bananas & brown sugar wrapped in pastry and fried).

Tuesday, February 26 from 6:00 to 8:30 pm

Wednesday, March 20 from 12:00 to 1:00 pm

Chef Monica Almond $40/$30 Co-op Members Learn how spices give dishes their unique character.

Enjoy a menu rich with complex flavors and visual appeal. Spiced Lentil Soup; Piri Piri Shrimp with Aioli (featuring a Portuguese chili sauce); Mediterranean Duck with Preserved Lemon, North African Harissa and Saffron; and a dessert of Pears in Mulled Red Wine.

Co-op Staff Instruction $20/$10 Co-op Members Are you looking for some fresh & tasty seasonal recipes? Enjoy sampling four dishes featuring produce and whole grains. Topics include how to incorporate more local produce into your everyday meals. More nutrition, more flavor, less money – what more could you want?

Monday, March 4 from 6:00 to 7:00 pm

Thursday, March 21 from 6:00 to 8:30 pm

Cooking with Spices!

Cook & Save

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

Wednesday, March 6 from 5:30 to 7:00 pm

Seed Starting Tips & Techniques

Rita Jacinto, Flying Blue Dog Farm & Nursery $25/$15 Co-op Members This workshop will cover all the basics of seed starting: soil, light, temperature, scarification, stratification and invocation! Rita will also demonstrate how to build a simple PVC light stand that will boost your seed starting success.

Tuesday, March 12 from 6:00 to 8:30 pm

Flavors of the North Coast II

Chef Alex Begovic $45/$35 Co-op Members Purple Potato and Caramelized Leek Gratin with Midnight Moon Cheese; Wilted Escarole Salad with Warm Bacon Vinaigrette, Croutons and Quail Eggs; Humboldt Grassfed Beef in Puff Pastry with Pomegranate Reduction; and Buckwheat Crepe Cake with Ganache, Honey and Toasted Almonds.

Wednesday, March 13 from 6:00 to 8:30 pm

Seasonal Sides

One Pot Meals: Dorm Dinners for a Steal

Chef Justin McNutt $30/$20 Co-op Members This new series is perfect for students or anyone looking to utilize healthy, seasonal ingredients while stretching their food dollar as far as possible. We’ll start off with an appetizer of Tomato Salsa with Chips and the hearty entrée will be Pozole (a classic Mexican stew with pork, red chilies, and lots of add-ins like shredded cabbage, radishes, cilantro, and more). Join us for a fun evening of positive learning and fellowship with other like minded locals who love simple & delicious food.

Saturday, March 23 from 11:00 am to 12:30 pm

Natural Easter Egg Dying & More!

Co-op Staff Instruction $25/$15 Co-op Members For ages 5-8, with one adult guest. Have fun creating decorative hard-boiled eggs using natural dyes made from fresh produce, spices, and other organic ingredients. Kids will also make a healthy holiday snack. Each child will decorate and take home six eggs.

Tuesday, March 26 from 6:00 to 8:30 pm

Fresh Catch of the Day!

Chef Bryan Hopper $45/$35 Co-op Members Looking for a delicious spring inspired seasonal dinner?

Chef Bryan will choose fresh and local ingredients from the Co-op to prepare a four-star, four-course meal featuring local seafood, produce, wine and more!

Restaurant Quality Pasta at Home

Chef Owen Price $45/$35 Co-op Members Join us for a fun evening of pasta making! Owen, Head Chef at Folie Douce, will teach the techniques for creating three types of pasta by hand: Gnocchi; Linguini; and Tagliatelle. Learn sauce variations and plating techniques, too. Dine on a meal of fresh pasta and local wine. Students will take home fresh pasta.

Monday, March 18 from 6:00 to 8:30 pm

Mediterranean Warmth

Leira Satlof $45/$35 Co-op Members Bring the flavors of a Tel Aviv falafel stand into your home kitchen. Leira (Chef/owner of Nature’s Serving: World Food, Fast!) will introduce you to some of the mainstays of a healthy Mediterranean meal. Fragrant spices like Cumin, Coriander, and Sumac will tantalize your palate. The menu includes: Fresh Pita Bread; Falafel; Israeli Salad; Tabouleh; and Baklavah.

Photo by Lauren Fawcett

Vegan Chocolate Mousse from Veganlicious Meals with Kerri Cook and Bella Waters.

www.northcoastco-op.com 8

food news

Co-op Strengthens Community Through Grants LatinoNet LatinoNet Spanish-Language Health Fair Laurel Tree Charter School New Chicken Coop Morris Parent Teacher Organization Children’s Garden Northern California Indian Development Council Northwest Intertribal Gathering & Elders Dinner Recipients collect their grants at the CCF Ceremony.

O

n January 10, 2013, the Co-op held a ceremony for the most recent Co-op Community Fund (CCF) grant recipients. $15,500 was given to fifteen deserving community non-profits for the following programs: Arcata House Partnership Mobile Food Outreach Program Bayside Park Farm Equipment Enhancement Program Community Alliance with Family Famers Know Your Farmer Program DreamQuest Demonstration Permaculture Garden

Photo by Anna Lindsay

Food for People Nutrition Education Program

Pacific Union School Garden, Greenhouse and Arboretum

Humboldt Seed and Plant Exchange Plant and Seed Exchange

Donations to the fund are obtained in a variety of ways.

Members and shoppers can round-up or specify a specific amount to donate to the fund at the register. All sales of paper bags are donated to CCF. Also, when members close out their membership, they have the option of donating their investment to CCF. By increasing donations to the fund, we can increase the interest earned, thus returning more money to our local organizations that strengthen our community!

Humboldt Senior Resource Center White Bag Program

Learn more about CCF on our website at www.northcoastco-op.com.

Fortuna Adventists Community Services Fortuna Community Garden Project Girl Scouts of Northern California Global overnight Congress for Girl Scouts Humboldt Educare Preschool Children’s Container Garden

Senator Responds to General Manager David Lippman's Concerns about GMOs Thank you for expressing food they eat. Last year, I wrote your concerns about genetic to FDA Commissioner Margaret engineering and the safety of the Hamburg to express strong supfood we consume. Ensuring the port for the required labeling of safety of the public food supply GE foods. is one of my top priorities, and I In the last Congress, I coappreciate hearing your views. sponsored a bill that would have As you may know, on Decem- required labeling of genetically ber 21, 2012, the Food and engineered fish and an Drug Administration amendment to the (FDA) released a I have serious Farm Bill that draft report indiconcerns about the would have reafcating that genetifirmed a state’s introduction of GE fish right to require cally engineered (GE) salmon into our food supply, and labeling of GE would not have food. UnforI believe FDA should a significant not approve GE fish until tunately, the impact on the more thorough research 112th Conenvironment. gress did not is conducted to I have serious enact this legdetermine its possible concerns about islation. the introduction As the 113th effects on public of GE fish into our Congress gets health and the food supply, and I underway, please believe FDA should not environment. be assured I will keep approve GE fish until more working to fight for a safe thorough research is conducted and environmentally responto determine its possible effects sible food supply system that on public health and the envi- also protects consumers’ right to ronment. information.

I also agree with the majorAgain, thank you for writing ity of Americans who insist to me. Please feel free to contact that they have the right to know me again regarding this or any which foods are genetically other issue of concern to you. engineered to be able to make Sincerely, informed decisions about the Dianne Feinstein. U.S. Senator

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“

GMO Salmon Slated for Approval—Don’t Let It Happen!

Melanie Bettenhausen

Outreach Director

I

n the last issue of the Co-op News, I announced that our team would be meeting to discuss labeling the companies who were opposed to Prop 37. After lengthy discussions, we determined that the best course of action was to provide the Prop 37 posters and flyers (hopefully you’ve seen them at our stores) and move toward more education. Prop 37 will soon fade from our minds and there is much work happening to continue the effort to label genetically engineered foods.

The California Right to Know group,

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which spearheaded the ballot measure for Prop 37 this past election, is holding a Global Day of Action on Saturday, February 9 to rally against the pending approval of GMO (genetically modified organism) salmon by the U.S. Food and Drug Administration (FDA). Without labeling, GMO salmon will silently slip into our food chain and we won’t be able to reverse it.

Senator Barbara Boxer (California) stated in a response to a letter (see above) written by the Co-op’s former General Manager David Lippman, “I am concerned that the FDA is using a regulatory framework for animal drugs to assess the safety and environmental consequences of this product. This drug approval process was not designed to regulate genetically modified foods, and I am concerned that the process does not allow for the release of important health and safety information, nor does it provide adequate opportunities for public comment.” Based on her comments, we have good reason to rail against GMO salmon.

Everyone is encouraged to take part by planning rallies, holding honkand-waves, handing out informational flyers on street corners, or anything that can be done to garner attention and support.

At a minimum, contact the FDA and

February 2013

You have to c all the Center fo r Veterinary Medicine to sa y no to GMO salmo n?

say no to GMO salmon before Monday, February 25. Here’s how: Call the FDA Center for Veterinary Medicine at (240) 276-9300 or toll free at (888) 463-6332 between the hours of 9am to 5pm Eastern Standard Time.

When prompted, press 3 “to speak with an FDA representative.” Then press 6 for “animal, drugs & feed.” Leave your message stating your concern about the approval of GMO salmon with a return number where you can be reached.

AND Send an email with the same message to AskCVM@fda.hhs.gov To RSVP to these and other action day events, and to learn more about getting involved, visit the Facebook page for GMO Free World: Global Days of Action.

Locally, there will be a meeting on Sunday, February 24 at 4pm in the conference room at the Co-op in Arcata. For more information, contact Kay Schaser at (707) 443-5323.

Together we can do this!

&

recipe box

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

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by

ach month the Co-op's Cook & Save Club meets to create nutritious recipes that include items from our sales flyer. Join us! The next free meeting will take place in the Eureka Co-op's Community Kitchen on Feb. 4 from 6-7pm–everyone is welcome. This month's featured sale item is farro which can be found on sale in our bulk departments.

Farro is an ancient grain used for thousands of years in North Africa and the Middle East, where farro kernels have been found in Egyptian tombs. During the height of the Roman Empire, farro was used as a primary food and probably even as money.

Farro is not wheat, but a plant and grain all its own.

A grain of farro looks and tastes somewhat like a lighter brown rice. It can be interchanged in recipes calling for barley, spelt or quinoa.

Because farro contains a starch similar to that found in Arborio rice, it behaves much like risotto, releasing a creamy, binding liquid when cooked. But unlike risotto, farro doesn’t become gummy; instead, it retains its tender, distinct bite, even if it sits awhile after cooking. Farro is rich in fiber, magnesium and vitamins A, B, C and E.

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Farro & Roasted Acorn Squash with Fresh Greens and Parmesan

Ingredients: • 2 acorn squash • 2 cups farro •1 bunch local greens (we used kale) • 1 orange, zested and juiced (for 2 teaspoons fresh squeezed juice, and zest) • Parmesan cheese, shaved • ½ cup walnuts • 4 Tablespoons olive oil, divided

•2 Tablespoons white wine vinegar • 2 teaspoons stone ground mustard •1 teaspoon honey • salt

Sale Items Used: Organic Pearled Farro per lb

$2.59 Reg. $3.49 (bulk section)

• pepper • parchment paper

month long special

January 29 thru February 25

Directions: 1. Roast the squash: Preheat the oven to 425°.

Cut the acorn squash in half and scoop out the seeds. Cut into ¼ inch slices. Line a baking sheet with parchment paper. Toss the squash slices with 2 Tablespoons olive oil, several pinches salt, and fresh ground pepper and place on prepared baking sheet. Roast about 30 to 40 minutes.

2. Cook the farro: Meanwhile, in a medium saucepan, place 2 cups farro with 6 cups water. Bring to a boil, then simmer for about 15 minutes, until tender. When finished, drain and mix with a drizzle of olive oil and a pinch of salt.

3. Toast the walnuts: Crush or chop the walnuts (you can place them in a handkerchief

or plastic bag and pound with a rolling pin or other heavy item). In a small skillet, toast the nuts over medium to low heat, stirring occasionally, until they are brown and fragrant, taking care that they don’t burn.

4. M ake the dressing: In a lidded jar, combine 2 Tablespoons olive oil, 2 Tablespoons white wine vinegar, 2 teaspoons stone ground mustard, 1 teaspoon honey, and 2 teaspoons fresh squeezed orange juice and zest. Shake vigorously to combine (alternatively, whisk the ingredients together in a small bowl). Season with a pinch of salt and fresh ground pepper.

Taste, and adjust seasonings if needed.

5. Assemble the salad: On each plate or bowl,

pile a bunch of greens. Top with roastedsquash, warm farro, Parmesan and toasted walnuts.

Drizzle with dressing and season to taste with fresh ground pepper.

This salad is hearty enough to serve as a lunch or light dinner, with a generous amount of toppings and some bread or rolls. Or, try it as a substantial side salad or first course for a special dinner. Whatever the case, it’s an excellent way to enjoy some nutrient-rich winter eating! You can substitute any type of winter squash (butternut, delicata, buttercup, or whatever you can find).

Next Meeting: Feb. 4 in the Eureka Co-op's Community Kitcehn

10 www.northcoastco-op.com 10

we  our members

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.

Arcata Store

Pacific Redwood Organic Wine

Dear Bob, any chance we can see a few bottles of Pacific Redwood Organic Pinot Noir? You already stock the Red and Syrah.

Thanks!

- Roger Look for it soon Roger.

- Bob, Wine Department Head

Fresh Mussels Please start carrying fresh mussels again. Thanks.

- Pam Hello Pam. Because of slow sales on this item, we’re making it a special purchase item. Anytime you’d like to order them, just give us a call and tell us what you need.

We order seafood on Sundays and Wednesdays. We apologize for any inconvenience we may have caused.

Ps. we do have a great frozen mussel item on aisle 8.

- Meat Department

Customer Service Sign in Arcata Please consider placing a visible sign at the north entrance directing customers to the new Customer Service. It’s hard to see and find quickly when entering the store at that location. Thank you!

- Sara Great Suggestion! We still have a few more changes coming to the entrance of the store, but will definitely have clear signs once we know where we can hang them.

Thank you for your patience.

- Melanie Bettenhausen, Outreach Director

Larger Jars of Peanut Butter Can you please carry larger sizes of Adams Smooth Peanut Butter? Like 2lb jars?

- Don Our supplier only offers a 16 oz size. Sorry.

- Lisa, Grocery Department Head

Eureka Store Xylitol Toothpaste Spry toothpaste and spry mouthwash – both feature xylitol (Arcata carries them). Thank you!

- Rebecca Hello, I’ve tried this brand several times in the past. It does not sell well here. But I do carry two brands of mouthwash with xylitol in them. Tom’s of Maine now has xylitol and the Natural Dentist brand. Thanks for the suggestion.

- Wellness Department

High Coffee Thermal Prices You should carry some cheaper coffee thermals.

- Customer I have been looking at coffee mugs and bringing in some new ones at a better price.

The selection of stainless steel ones is mind-boggling! Check the coffee/tea display soon – I should have something great before long.

- Wendy, General Merchandise Department Head

bonito flakes Would you carry Dashi and/or Bonito flakes please? Thanks. (One without MSG would be best).

- Laura We currently carry bonito flakes. They are on aisle 5.

I will look into getting Dashi.

Thanks!

- Kelsie, Grocery Department Head

Our Amazing Eureka Employees Molly is awesome! You know the Doonesburry cartoon where the characters are shown as virtually invisible to a checker in the store? Sometimes that happens to me at the Arcata store. But Molly made me feel very visible, very there, and definitely valued as a customer.

- Laura We think Molly is great too!

Thank you for letting us know!

- Toby, Store Manager

Danny Rocks! Very helpful!

- Jordan Thank you for the positive comment! We strive for great service.

- Toby, Store Manager

Thank you Co-op Thank you for offering fresh, local produce and products. It is always a joy to shop at both store locations. The staff members are friendly and helpful. I appreciate the many gluten free choices and the sushi is an excellent addition.

- Carla Well thank you very much!

We love the positive feedback! Thank you for being a member-owner!

- Toby, Store Manager

Please ask at Customer Service at either store location to submit your member comment.

....Message from the Board, continued from p. 2 Kate: I recently sat in on an open book management (OBM) training session and one of the Arcata management huddles. There appears to be a lot of enthusiasm and momentum. Why did the Co-op decide to implement OBM? Kelli: We had heard of successful OBM implementations at several other co-ops and we realized our staff was asking for OBM – they wanted information and wanted input. They felt like things were happening to them, rather than being a part of the decision-making process. OBM helps get everyone involved with the success of the store; everyone has a voice and they know how their job/performance affects the whole. They see that what they do matters and OBM supports entrepreneurial activities. We all know that the best ideas often come from the people who are working in the job.

Kate: In five years looking back, what do you hope to have accomplished?

Kelli: Financial stability. I also want other co-ops in the country to ask “What are

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' I want the Co-op to continue to be a leader in the community in a way that reflects the triple bottom line.' they doing over there?” I want our members to find value in being a member of the Co-op. I want the Co-op to continue to be a leader in the community in a way that reflects the triple bottom line.

We need to make a profit in a way that makes our people happy (employees, customers, members, suppliers, our community as a whole) and we need a healthy planet.

Kate: Enough about the co-op. I’ve heard you say you have to intentionally plan time away from your job because you so love what you do. What do you get excited about other than work?

Kelli: I love to garden. If I couldn’t garden, I would be upset. We have vegetables, flowers, perennials and fruits. My husband and I have remodeled our home and almost everything is found and/or reused.

We love to take someone’s throwaways

February 2013

and repurpose them. For example, our floors a re from the old Murrish Market in Hydesville.

We tore the boards out of the old store and cleaned each one by hand and then used an environmentally friendly finish. While there is still a lot to do, it’s one of those ongoing projects, we have transformed our home; everywhere we look, it is us!

I also love baking and cooking – peach galette is one of my favorites.

Photo by Anna Lindsay

Kate: Thank you so much for giving our members and me the opportunity to get to know you better. In closing, do you have a favorite saying?

Kelli: “Live simply so others can simply live.”

Please join me in welcoming Kelli into her new role. I also thank David Lippman

Kelli Reese steps in as General Manager with more than 15 years of managerial experiece.

for his service as our GM for the last five years and wish him many years of engaged and fun-filled retirement.

Contact the Board board@northcoastco-op.com

good food

Get to Know Teff: Ancient Grain &

Nutritious Alternative to Wheat

By Heather Millet, Arcata Deli

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Why can’t a “gluten-free” option instead of wheat-based product be seen the way that substituting a yam for a baked potato is seen? It’s a healthy choice that can be delightful!

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read has long been considered a culinary staple. “Lunch” is nearly synonymous with “sandwich.” However, in recent years we’ve come to realize that the gluten in wheat can cause enough physical discomfort (or serious complications for Celiac afflicted individuals) that it needs to be eliminated from many people’s diets.

But what about the sandwich?!

“Gluten-free” has become a buzzphrase, bringing with it a seemingly mixed blessing for many and a slew of new products that are no picnic to sort through.

Testing a new choice every week can be expensive, but ordering food can be even more daunting. When someone asks about gluten-free options their voice is laden with doubt, the bitter concern being that none of the options will be palatable or otherwise suit the array of dietary restrictions that person may have. It’s difficult to find gluten-free and sugar-free bread products; or gluten-free and vegan, since many gluten-free products contain eggs as a binding agent.

When one considers the wondrous health improvements the removal of gluten can bring for many people, it’s difficult to accept that the “made-without-gluten” staple can’t be enjoyable.

Why can’t a “gluten-free” option instead of wheatbased product be seen the way that substituting a yam for a baked potato is seen?

It’s a healthy choice that can be delightful!

One delightful choice is teff! On this side of the Atlantic, teff is still the new kid on the block, but teff is actually an ancient eastern African grain. Grown primarily in Ethiopia and Eritrea, it is a heat-loving plant, preferring temperatures as high as the human body reaches, and becoming useful after a

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relatively short growing season of about 12 weeks—unlike wheat which grows better in cooler climates and takes much longer to cultivate, although it requires less land and light. “Teffa” translates in Amharic as “lost” because of the size, about that of a poppy seed. Teff cannot be refined the same way that wheat can; because the grains are too small to hull, many of its nutritional benefits cannot be stripped away. It comes in a variety of colors and subtleties of flavor, just like rice and quinoa.

Being an essential component of the Ethiopian and Eritrean diet, Teff contains easily processed carbohydrates, protein, fiber, and some minerals. Suffice it to say that the marathon champions one associates with Eastern Africa have often grown up eating this ancient grain. Eaten as cereals, polenta, or bread, the flour that teff can be pounded into has an

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Photo by Amy Waldrip

Heather prepares a turkey sandwich on a gluten free Heartfire roll made with teff flour. Gluten free sandwiches are available custom made or in the grab and go case.

array of uses just as wheat flour does.

To crunch some numbers, eight ounces of teff contains around 80 percent of the USDA recommended daily amount of iron, over 30 percent for calcium and just two ounces contains about seven grams of protein! Throw in some niacin, thiamin, riboflavin, zinc, magnesium, copper, manganese, boron,

tfire gluten free rolls & wrap ing Hear r u t a s fe

made

phosphorous and potassium, and teff is starting to look like THE choice, rather than the alternative!

It can even be the choice for those small, growing people. The types of carbohydrates and water-soluble fibers in teff are ideal for strengthening a developing immune system and providing energy both instantly and over time after consumption.

The expression “less is more” comes to mind.

We carry a few teff products in our Co-op stores. We have teff flour in bulk (great for pancakes!) and teff wraps in the dairy cooler (best when gently heated). Also containing teff flour, we feature locally made wraps and bread rolls from Heartfire Bakery in our deli for both custom made and pre-made wraps and sandwiches. For a quick test, the next time you swing by the Arcata or Eureka deli for “lunch” try a teff wrap, whether you’re avoiding gluten or not—enjoy!

References: • The Teff company-Mascal. www.teffCo.com, July 12, 2012 • Piccinin, Dorris M.S.R.D. Department of Nutrition and Food servic.

Dec. 14, 2010 ethnomed.org/ clinical/nutrition/more-aboutethiopian-food-teff/ with • “Teff Grain Presentation” Ecosem with Royco International, June 14th, 2011 • teff-grain-USA.com

teff

www.northcoastco-op.com 12

40 years of good food!

est. 1973

Y

ou’ve joined, you’ve shopped, and you’ve stuck with us through thick and thin for 40 years. Let’s face it, Co-op Members, you deserve some serious chocolate. For the month of February the Co-op will be giving away 40 bars of chocolate courtesy of the lovely local chocolatiers below. Want more 40th Anniversary celebration? See below for this issue’s From the Archive article which dates all the way back to 2005 and recounts the city of Arcata’s longstanding commitment to banning GMOs.

Win 40 Bars of Chocolate!

Chocolate bars Courtesy of: • Dick Taylor Craft Chocolate sources cacao from around the world and strives to bring the potential out of every bean.

• Venlo Chocolate specializes in European recipes including ganaches, truffles and specialty crèmes.

• Sjaak’s Chocolates aims to create the highest quality gourmet and organic chocolates. Sjaak’s supports fair trade practices and encourages sustainable agriculture.

• Drake’s Glen Chocolates is a mother and son team specializing in fresh, locally made and carefully crafted chocolate.

40 for40 Giveaway In celebration of our 40th year, we’ll be having monthly giveaways. In February, members have the opportunity to win 40 bars of chocolate. Enter to win in either store.

Watch the Co-op News each month to find out what members can win.

Thank you for 40 amazing years!

Deadline to enter: February 28

Photo by Anna Lindsay

Bella, get out of the chocolate!

From the Jan.-Mar., 2005 Co-op News

From the Archive: Arcata Passes Historic Ban on GMOs

By Kimberly Wear, Newsletter Coordinator, 2005

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Locally Committed to Good Food January, February, March 2005  Twelve Pages

Co-op News

ARCATA EUREKA



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6 a.m. - 10 p.m.

6 a.m. - 9 p.m.

 7days 

a week 7days a week

www. northcoastco - op.

Presorted Standard U.S. Postage Paid Permit # 327 Eureka, CA 95501

rcata has become the first city in California to ban genetically modified organisms, or GMOs. The City Council adopted the historic ordinance in November by a 4-0 vote.

It went into effect 30 days later.

Ordinance 1350 adds a chapter to the city’s Municipal Code that declares the sale, distribution, propagation, cultivation, raising or growing of genetically engineered organisms a public nuisance subject to criminal enforcement after several violations.

“The City Council was totally behind this from the start,” said Jim Ferguson, former Campaign Manager of Measure M, the flawed Humboldt County anti-GMO initiative.

Ferguson said he worked with City Attorney Nancy Diamond and

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

A

INSIDE

Harvest of the Month Page 3 GMO News Page 4

Green Dot Program Page 6 New Store Update Page 8 Board Report Page 10

Cover of the Jan.- Mar., 2005 Co-op News.

Sonoma based Occidental Arts and Ecology Center Director Dave Henson to

February 2013

craft the language of the ordinance.

“At the meeting…not

only did no one speak against it, but the ones who did thought the council hadn’t gone far enough,” Ferguson said.

But some members of the community had spoken out against the measure at previous meetings, including Milt Boyd, chair of the HSU department of biological science.

Boyd, who also spoke out against Measure M because a series of flaws in the failed initiative’s language, said he thought the council had done a good job in crafting the ordinance.

But he also urged caution in moving too fast with a GMO ban.

“Slow this down… we can always bring it back,” he said.

Humboldt State University is exempt from the ban because it is state property. There are

also some exceptions for GMOs. As part of passing the ban, the city council also directed that a letter be sent, along with a copy of the ordinance, to the Humboldt County Board of Supervisors, urging them to implement similar legislation.

Trinity County became the second county in California to have a GMO ban after its board of supervisors passed such an ordinance.

Marin County voters approved a GMO ban during the November election. In March 2004, Mendocino County became the first in the nation to exclude genetically modified crops from its region.

cooperative community

Co-op Strategic Planning Strives to Be Inclusive

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Strategic Planning

Timeline

Over the next few months, the Board and managers are actively soliciting input; and those ideas, those images, and those needs will become the basis of our work for the next five years.

Fred Moore

Board Member

T

he Co-op stands alone among those who sell natural food in our community because we own it, we set its course, and we are all invited to do so now at the beginning of our Strategic Planning process. The input from employees, memberowners, and administrative staff will help us to better know who we are, what we do well, what we should do better, and how we can grow. Over the next few months, the Board and managers are actively soliciting input; and those ideas, those images, and those needs will become the basis of our work for the next five years.

Ten years ago the Board asked the General Manager to draw up a plan to move the Co-op forward, but only a few people made contributions to that largely closed effort. About five years ago, one board member felt the time had come to open up the process. Former Board Chair Dave Feral insisted on a “big tent”, and

“

with staff support solicited opinions from every quarter. They pulled together 35 people for a day long working session, and hammered out the document which has proved effective in giving us direction for the last four years.

Well, we’re opening up that “big tent” again. Strategic Planning is about our core principles, revisiting what we stand for, and determining how we will remain faithful to that vision. This time around we have many ways to contribute. Look in both stores for large flip chart pads of paper where you can express your thoughts. You can write a letter, send an email (or two) to the Board, or drop off a note at one of the Customer Service desks. let us hear from you, whether it be while you run errands or just hanging out at home. We hope to hear “I’m glad the Co-op…” or “I’m proud we…,” but the “What if…” comments are also

encouraged. “I envision the Co-op…” is great; “Maybe we could…” is also what we’re looking for. We’ll be holding open forums at both stores in March to receive recommendations from member-owners and employees.

And then we need another 35 hardy, committed members — in addition to the Board members, managers, and employees — to give a day to work all this over on April 20. Due to the nature of the Strategic Planning Workshop, we will need to use an application process to limit the number of participants. More than 50 people trying to do strategic planning in one day can be extremely challenging. The application will be available in March. In the meantime, keep those letters and comments coming!

Membership Coordinator

T

he November 13 Board meeting was called to order by President Silva at 6:05pm in The Kitchen. During the Member Forum, member Colin Fiske asked how to engage members in running the Co-op.

General Manager Lippman responded that many members only want to be engaged economically. The discussion will be incorporated into strategic planning.

Director Suttell chaired the Finance Committee Report. Director Woolley would like to discuss the Medical Trust Fund issue at the January Finance Committee meeting. General Manager Lipp-

Spring/Summer 2012

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September 2012

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October 2012

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October 21, 2012

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Oct./Nov./Dec. 2012

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Member/Employee questions in monthly Co-op News

Publish Strategic Planning timeline in Co-op News

Co-op News articles highlighting accomplishments of the last/current Strategic Planning timeline (see Message from the Board) Participatory discussion at Annual Membership Meeting Explain and promote Strategic Planning process in Co-op News

Contact the Board board@northcoastco-op.com

Attend a Member Forum

Nov. 2012 /Dec. 2012/ Jan. 2013

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Dec. 2012 – Jan. 2013

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Co-op News articles & interviews by/with members & employees who participated in the last Strategic Planning process

Monday, March 11 from 6-7pm Arcata Kitchen Tuesday, March 12 from 6-7pm Eureka Kitchen Monday, March 18 from 6-7pm Eureka Kitchen Wednesday, March 20 from 6-7pm Arcata Kitchen

Call to members & employees for Strategic Planning workshop in April

Your Board at Work for You! November Meeting Minutes

Bella Waters

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

Get Involved in Strategic Planning

man explained that the inventory glitches for the 2nd quarter were due to a software problem with the computer program and should be resolved by now. Minutes from the October Finance Committee were approved, as well as the approval of 2.00% APR dividend rate for “C” Shares (whole shares) for the 4th Quarter ending March 30, 2013.

President Silva reported that Committee Chairs will not be decided at this meeting and that the Strategic Planning Workshop with Holly O’Neil is scheduled for April 20, 2013. Director Woolley would like to have a Board retreat with the new GM and GM Lippman suggested they have a board retreat in February and possibly have a second one once the new GM is in place. The 2013 Board Calendar was then approved.

During the General Manager Report, GM Lippman noted that the customer base is different between the two stores, as is the size of department areas, which can explain why the product mix between the two stores differs. GM Lippman also reported that the customer service issues in Eureka have been addressed – some employees have returned from leave, as well as three new temps have been hired

March – Dec. 2012

and Eureka Store Manager Massey discussed standards of service with the entire front end.

Meeting adjourned at 6:55pm and moved into Executive Session.

Jan. – Mar. 2013

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

April 2013

Contact Bella bellawaters@northcoastco-op.com

Strategic Planning Workshop • Ideally 40-50 participants

Attend a Board Meeting

Strategic Plan is written by General Manager

May & June 2013

July 2013

Thursday, February 28, 6-8 pm The Community Kitchen in the Co-op's Eureka store Thursday, March 28, 6-8pm in 'The Kitchen' across the street from the Co-op's Arcata store Thursday, April 25, 6-8 pm The Community Kitchen in the Co-op's Eureka store

1st draft of Strategic Plan presented to Board of Directors

August 2013

2nd draft of Strategic Plan presented to Board of Directors

September 2013

Strategic Plan adopted by Board of Directors

October 2013

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

14 www.northcoastco-op.com 14

Community Partners

Eureka Car Stereo Car Audio • Mobile Video • Auto Security

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

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

Humboldt Roller Derby

wants you Skater bootcamp starting soon no skating experience necessary visit www.humboldtrollerderby.com to learn more

Categories: Pales and IPAs, Porters and Stouts, Fruit Beers and Ciders, Open Category

{Your ad here{ The Co-op News has limited advertising space available.

Contact our Graphic Design Coordinator at co-opnews@northcoastco-op.com or call (707) 826-8670 ext. 120 for more details.

Information is also at www.northcoastco-op.com

Deadline to enter: March 14 at our Arcata store location

1st place prize: $20 co-op gift card 2nd place prize: beer brewing gift pack Must be 21 to enter. One 1st place and 2nd place winner per category. Drop off two unlabeled bottles at our Arcata store location with application slips attached to the bottles. Entry forms available at both store locations.

Loving hands institute

state Licensed school for holistic Massage therapy since 1989

open enrollment for Beginning & advanced Classes  (707) 725-9627  739 12th Street, Fortuna, CA 95540 www.lovinghandsinstitute.com

Co-op News Reference Guide Board of Directors

Board of Directors Meetings Co-op members invited to attend

Feb. 28 | 6-8pm Co-op Community Kitchen, Eureka store location

Mar. 14 North Coast Co-op

St. Patty's Battle of the Homebrew Contest Drop off two unlabeled bottles at our Arcata location with application slips by store closing on March 14 for your chance to win. See details above.

Mar. 28 | 6-8pm The Kitchen (Plaza Point building, across 8th Street from our Arcata store location

Co-op Sponsored Events

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

See the local Embroiderers Guild of America in action at our Eureka location from 11am to 2pm. For more information visit www.egausa.org.

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 Co-op members invited to attend Mar. 27 | 5:30pm Co-op Conference Room, upstairs in Arcata store location

Co-op Events Mar. 11-14 North Coast Co-op

Strategic Planning Member Forums See page 14 for details.

Feb. 2 Stitch in Public Day

Mar. 1-2 Bowl for Kid’s Sake A fundraiser for Big Brothers Big Sisters of the North Coast. The North Coast Co-op will compete to raise money towards Humboldt County youth in need. For more information, please visit www.ncbbs.org.

Mar. 21-24 Redwood Coast Music Jazz Festival Takes place in Eureka. Purchase tickets at the Co-op’s Customer Service counter in either store location.

Ticket prices vary. Visit www.redwoodjazz.org for more information.

Co-op Deadlines Feb. 28 40-for-40 giveaway entries due (see p. 13) Feb. 28 Draw My Lunch entries due (see p. 5) Feb. 15 Member Surveys due (see p. 5) Mar. 15 St. Patty's Battle of the Homebrew Contest

entries due (see above)

Did you receive a Patronage Dividend check?

If so, please cash your check by

March 1, 2013

Help the Co-op avoid paying taxes on nonredeemed checks. You can cash the check at either store or donate the amount to the Co-op Community Fund. Contact Bella Waters at (707) 826-8670 ext. 135.