Co-op News | July 2015

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

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

CO-OP NEWS A Publication of the North Coast Co-op • July 2015

Easy Prep Local Artichokes

Shopper Survey Results

p. 5

and

p. 6-13

Issue 79 | JULY 2015

NEW juice bar cups

www.northcoast.coop co-opnews@northcoast.coop

Drink up and reuse your cup! Purchase a reusable growler, tumbler, or mason jar and save 10¢ at the register every time you enjoy a juice, smoothie, or kombucha from our juice bar.

CO-OP NEWS

EDITOR Melanie Bettenhausen Marketing & Membership Director (707) 502-3555 ext. 132 melanieb@northcoast.coop

Glass 64 oz. - $7.99 32. oz. - $5.99

Insulated BPA-free plastic with screw-top lid and straw.

16 oz. - $6.99

For kombucha only

GRAPHICS & COORDINATION Amy Waldrip Graphic Design Coordinator (707) 502-3555 ext. 120 amywaldrip@northcoast.coop Jeremy Smith-Danford Marketing & Graphics Assistant (707) 502-3555 ext. 129 jeremy@northcoast.coop 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

growler

tumbler

COOPERATIVE OFFICES 811 I St., Arcata

Glass 16 oz. - $5.89

GENERAL MANAGER Kelli Reese (707) 502-3555 ext. 124 kellireese@nor thcoast.coop MEMBERSHIP COORDINATOR Bella Waters (707) 502-3555 ext. 135 bellawaters@nor thcoast.coop HUMAN RESOURCES Lisa Landry (707) 826-8670 ext. 127 lisalandr y@nor thcoast.coop ACCOUNTING Kelli Costa (707) 502-3555 ext. 138 kcosta@nor thcoast.coop BOARD OF DIRECTORS Jeremy Cotton, Dave Feral, Kate Lancaster, Fred Moore, Cheri Strong, Steve Suttell, Jessica Unmack board@northcoast.coop THE COOPERATIVE PRINCIPLES: Voluntary & Open Membership Democratic Member Control Member Economic Participation Autonomy & Independence Education, Training & Information Cooperation Among Cooperatives Concern for Community 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.

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.

mason

Contents JULY 2015

INSIDE JULY

2 Run for the Board

15 Give Your Smoothie A Boost

2 Report from June Board Meeting

16 Ice Cream Giveaway!

3 Member Survey

17 Kids’ Cooking Classes

4 Another Great Thrill of the Grill!

13 Summer Hamburgers

5 Easy, Nutritious Artichokes

18 Financials

6-13 Shopper Survey Results

19 Reference Guide

19 Take the Bus

14 Saving on Hamburgers

| FROM THE BOARD |

Applications to Run for the Board of Directors Due July 19

Cheri Strong Nominating Committee Chair

G

reetings once again from the Nominating Committee. The Co-op Board of Directors election is rapidly approaching.

If you are interested in running for one of the two Board of Directors’ seats that will be open, now is the time to pick up, or download, an application. Packets are available at Customer Service or from our website www.northcoast.coop.

Join five other Board members and our

General Manager in guiding the Co-op into the future. A term on the Board is a three year commitment. The Board meets the first Thursday of each month from 6-8pm. The meetings rotate between Arcata and Eureka. If you want to be a voice for our 15,000 members please run for the Board.

The ability to look at issues, big and small, related to food supply and cooperation, as well as the ability to listen and to communicate clearly are all a plus.

The election begins on September 1 and ends on October 14. The election process includes a candidates’ forum on August 6.

Members are encouraged to submit questions to be asked of the candidates (see right for instructions.) The deadline to turn in applications is 5pm on July 19. This is also the deadline for members to submit questions for the candidates’ forum. The seating of the new Board members takes place at the Co-op’s Annual Membership Meeting on October 17.

The Nominating Committee will meet on Monday, July 20 at 1:15 until 2:00 at the Ten Pin Building to review the applications. Members are welcome to attend any open meeting of the Board of Directors and its committees.

Election Timeline July 19 Candidate Appli-

Sept. 1-Oct. 14 Candi-

cation Packets due by 5pm to Customer Service and statements due to Nominating Committee Chair via email: board@northcoast.coop

date campaigning, if desired, and election time—please vote!

Aug. 6 Candidate Forum and Board Meeting, 6-8pm, Co-op Community Kitchen, Eureka

Oct. 17 Annual Membership Meeting: Election results announced and new board members become official

     

Questions for the Candidates?

To submit questions to be answered by the candidates during our candidate forum on Aug. 6, email them to board@northcoast.coop or turn questions in to Customer Service in either store to Attn: Bella Waters. Questions are due by July 19.

Report from June Board of Directors Meeting: Committee Charters Approved and More!

Jeremy Cotton Employee Director

T

he June Board of Directors meeting was another productive meeting featuring education, problem-solving, and a number of different viewpoints which were discussed and debated. The meeting opened with comments from the memberaudience showing support for employees of the stores, acknowledgment of better communication within the organization and request to keep striving for excellence, and a strong show of support for board member Cheri Strong for reaching out to employees.

We then dived into this month’s board

education segment taught by board member Steve Suttell. Steve presented on Business Development Corporations and how this might lead us into a future where the Co-op could expand in many ways, while still maintaining our cooperative principles. The concept seemed intriguing to a lot of people, but most agreed that we should table the topic for further discussion.

A heated topic of this month’s meeting was that of the Board’s role in gathering input from employees.

Many people felt that it is not individual Board members’ roles to solicit input from employees/members outside of Board direction, while a lot of opinions from other people were quite the opposite. Some people felt that it was healthy to air concerns, and having any vehicle to do so is a good thing. Others felt that soliciting more opinions beyond the Employee Satisfaction Survey—conducted earlier this year—was merely a way of creating negativity around an already sensitive issue. There were comments from both sides of the debate on whether this kind of solicitation would benefit the Co-op, or if it was just making things worse.

The management present at the meeting stressed that they were taking the results from the Employee Satisfaction Survey

very seriously, and were starting to implement new things at both stores in direct response to it. I would say that the discussion was a healthy debate, and all sides were heard. Throughout the discussion, I think everyone agreed that to have more participation by members and employees would be greatly welcomed!

The Board proceeded to committee business. Firstly, it was agreed that the C share dividend rate would continue at the current interest rate of 2.00% APR for the quarter ending September 26, 2015 via the Finance Committee. Secondly, the Finance Committee, Member Action Committee (MAC), and the Policies and Procedures Committee (PPC) all had their charters approved by the board by unanimous vote—way to go committees! They all worked very hard on the charters, and are now ready to move forward.Our June meeting closed with the General Manager’s report which included next steps being taken with the Employee Survey, one of which is various trainings at both stores. The first Sustainability Committee meeting was reported as a success, and people are excited to get started. They will report at the September Board meeting. It was also reported that there will be an update on the Arcata Improvement Project at the July Board

meeting.

In finality, consensus was reached in Executive Session to keep John Woolley as facilitator on a month-to-month basis.

Thanks to everyone who attended and worked on committees!

Attend a Co-op Meeting   

Board of Directors Meeting July 9 • 6:00-8:00 pm Co-op Community Kitchen, Arcata at 971 8th Street Policies and Procedures Committee Meeting July 8 • 5:30-7:30pm Ten Pin Conference Room at 793 K St, Arcata Member Action Committee Meeting July 15 • 6:00-8:00pm Co-op Community Kitchen, Eureka at 25 4th Street

www.northcoast.coop

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| MEMBER NEWS |

Describe the Co-op in Three Words...Ready? Go! In our May Member Survey, we asked our membership to describe the Co-op in three words. We couldn’t be more thrilled with the responses we received! See what your fellow members had to say about the Co-op below, and then answer this month’s Member Survey question at the bottom of this page for your chance to win a $25 gift card to the Co-op.

Healthy, Tasty, Commmunity-Oriented — Karen Smell Like Home — Adrienne Community, Conversation Piece — Dolores The Best Sandwiches — Mary Fresh, Quirky, Educational — Cathy Courteous, Outshines, Optimal — Elisa Vegan, Love, Nature — Jonathan

Fresh And Fabulous — Shara

Healthy, Friendly, Trustworthy — Peggy

Pleasing, Produce, Plentiful — Megan

Fresh, Sweet, Savory — Peggy

What I Need — Ron And Patty

Customer-Service, Comfortable, Knowledgeable — Alison

Community, Healthy, Eco-Friendly — Amanda

Local, Healthy, Fresh — Patricia

Green, Celestial, Crispy — Barbara

Local, Organic, Wholesome — Blake

Fantastic, Friendly, Amazing — Phoebe

Everything I Need — Leslie

Friendly, Fresh, Flavorful — Plato

Traditional, Organic, Fun — Scott

Friendly, Organic, Economical — Rita

Contemporary, Educational, Wholesome — Robene

My Happy Place — Donna

Local, Organic, Fair — Nicole

Food That Heals — Jessica

Great Organic Selection — Emille

Caring, Community, Cooperation — Paul

Healthy, Tasty, Ours — Carolyn

Yum, Fun, Food — Linn

Fresh, Friendly, Fair — Sharon

Community, Healthful, Progressive — Dana

Delicious, Pennythrifting, Exciting — Angelsea

Local, Fresh, Delicious — Michael

Friendly, Convenient, Big —Emily

Super, Happy, Fun — Nickolas

Community, Abundant, Thriving — Lorraine Healthy, Fresh, Fabulous — Sarah Organic, Healthy, Community — Eden Sustainable Common Sense — Leonard

Member Survey 25 gift card!

Win a $

What are your favorite smoothie ingredients?

We’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.

Member Name: 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. 2

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CO-OP NEWS • JULY 2015

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

| CO-OP COMMUNITY |

Thanks for Coming Out and Supporting

THRILL OF THE GRILL 2015 T

his past June’s celebration marked the 10th year of the Thrill of the Grill Barbecue and Benefit! Each year the Co-op teams up with Food for People, our local food bank, to serve up burgers and all the fixins’ to a hungry crowd. We charge just $5, with 100% of the proceeds going to fund Food for People’s Child Nutrition Program. This year was our most successful Thrill of the Grill Yet, with over $2,300 being raised to benefit Food for People!

The Co-op and Food for People are grateful to you, our caring community, for coming out to support a great cause. A special shout out goes to New Directions for providing much appreciated help with set up at a reduced cost. We’d also like to thank the following vendorpartners for their generous donations, which help to make the Thrill of the Grill possible: Amy’s Kitchen, Annie’s Naturals, Blue Sky, Canyon Bakehouse, Don’s Rent-All, Earl’s Organics, Humboldt Grassfed Beef, Kettle Chips, Late July Chips, Loleta Cheese, Lundberg Family Farms, Mike Hudson Distributors, Organic Valley and the Tofu Shop.

1.

3.

4.

2.

6.

5.

7.

(1.) Hungry attendees pack the parking lot in front of our Eureka store (2.) Humboldt Grassfed beef patties cooking on the grill (3.) A decked out plate filled with fresh greens, a hamburger, and chips (4.) Dogbone delighted the crowd with tunes (5.)

Co-op employees enjoy their grilled meals (6.) Ron Sharp, Merchandising Manager, and Kelli Reese, General Manager, tend to the grill (7.) People move quickly through the line, building their custom burgers. Photos by Jeremy Smith-Danford

www.northcoast.coop

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| LOCAL PRODUCE |

By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Assistant

Easy, Nutritious Artichokes

Featuring Artichokes from Earthly Edibles and Organic Matters Ranch

E

uropean immigrants brought artichokes to the United States in the nineteenth century, first to Louisiana and later to the coastal regions of northern California, where the cool, foggy climate has proven ideal for their cultivation. More than two-thirds of the domestic artichoke crop is sold fresh, with much of the rest being canned or frozen, usually in the form of artichoke hearts or bottoms.

A single artichoke is actually an unopened flower bud from a thistlelike plant. Each cone-shaped bud consists of several parts: overlapping outer leaves that are tough and inedible at the tip, but fleshy and tender at the base; an inedible choke, or thistle, which is enclosed within a light colored cone of immature leaves; and a round firm-fleshed base.

Although this latter part is often referred to as the “heart” of an artichoke, it is more accurately called the bottom.

Artichokes vary greatly in size. Differences are not related to quality or maturity, but are determined by the part of the stalk the buds grow on – the large ones are on the center stalk, smaller ones on side branches, and ‘baby’ artichokes at the base.

Nutritionally speaking, artichokes are low in calories and full of nutrients such as fiber, vitamin C, folate and magnesium. They also contain some of the highest levels of disease-fighting antioxidants among fresh vegetables.

Photos by Jeremy Smith-Danford

Preparing, Cooking and Eating Artichokes 1. Wash artichokes under cold, running water.

2. Using a soft kitchen brush or cloth, brush down the artichokes to remove the natural film an artichoke produces while it is growing. This can give the artichoke a bitter taste if not removed.

3. Pull off lower petals and cut off the stem, even with the bottom of the artichoke.

4. Cut about an inch off the top of the artichoke – straight across the top of the petals (a serrated knife works great).

5. Using a pot that is large enough to accommodate the artichokes in a single layer, arrange them in bottom of pot. Add water to a depth of 1 to 2 inches. Bring water

Sauce Ideas 

1

• Melted butter, plain or with a bit of minced garlic, chopped parsley or mint.

• Mixture of olive oil, white wine, lemon juice, garlic and cracked black pepper.

2

4 5

to a boil and turn down heat so that the water remains at a low simmer. Cover pot and cook for 25-45 minutes, depending on the size of the artichokes. Check occasionally to be sure the water is not boiling away, and add more if necessary. The test for doneness is to pull out a leaf. If it comes away from the artichoke easily, it’s done.

6. Serve on a plate with a small bowl of melted butter or a dipping sauce. (See sauce ideas below.)

7. To eat artichokes, pull off outer petals, one at a time and dip the white, fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to

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5 CO-OP NEWS • JULY 2015

6

remove the soft, pulpy portion of the petal. Discard remaining petal. As you get near the center, the leaves become more and more tender, and a greater portion of each leaf is edible. Continue until all the petals are removed.

8. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut it into pieces and dip into sauce to eat.

TIP: Always use a stainless-steel knife and a stainlesssteel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black.

• Plain yogurt with pesto mixed in, as little or as much as you like.

• Plain mayonnaise, or ½ Greek yogurt and ½ mayonnaise, with salt and pepper or other herbs as desired.

• A mixture of maple syrup, mustard, and tamari.

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2015

Shopper Survey Results

Melanie Bettenhausen Marketing & Membership Director

I

n November of 2014, the North Coast Co-op partnered with Humboldt State University (HSU) to conduct a shopper survey. The Co-op wanted to gather demographic and shopping habits data from its member-owners and shoppers in order to determine if improvements had been made in key areas identified in the member survey from 2008, as well as to identify areas where energy should be focused going forward. Additionally, the Co-op wanted to contribute to the national database of food co-op research at the Survey Research Center at the University of Wisconsin at River Falls

(SRC). SRC gathers data from food co-ops in order to compare food co-ops against other major natural foods retailers. Humboldt State University wanted to provide a real-world research project for students in the Master of Business Administration program.

The Co-op’s 2015 Shopper Survey consisted of questions provided by the National Co-op Grocers (NCG), in conjunction with SRC, combined with a few questions from the Co-op’s 2008 member survey. The survey consisted of three standard modules: shopping habits, satisfaction, and personal characteristics. The questions added by the Co-op were geared toward dietary preferences, as well as differentiating the Co-op’s two locations— Arcata and Eureka.

I worked with HSU’s School of Business Assistant Professor & M.B.A. Coordinator David Sleeth-Keppler to adapt the NCG/SRC survey to match the North Coast Co-op’s offerings. I also worked with the Director of Survey Research Center David Trechter to ensure that the survey data would meet the criteria for submission into the national database.

The 2015 Shopper Survey was printed in the January Co-op News, which was mailed to more

The 2015 Shopper Survey was printed in the January Co-op News, which was mailed to more than 10,000 Co-op member-owners. than 10,000 Co-op member-owners. The 2015 Shopper Survey was promoted in stores as well as in advertising promotions with the incentive to enter a drawing to win one of five $100 North Coast Co-op gift cards. Shoppers were given the option of filling out the survey online through Survey Monkey. In addition, a reminder postcard was sent to all Co-op member-owners living in the geographic region deemed close enough to have access to shop at the Co-op.

Our original goal was to receive 440-500 valid surveys, or five percent of the mailing list (within a certain geographic region)—roughly 8,800. With 815 responses, we exceeded that expectation by several hundred, making our response rate nine percent. Our original budget for data entry was $2,500. Since more than half of

the surveys were filled out electronically, the amount of data that needed to be hand-entered was greatly reduced, creating a savings of nearly $1,900. Our original budget for the postcard reminder was $3,225. We used less postage than anticipated, saving nearly $500. Total cost for conducting the survey was $4,465, compared to the budgeted amount of $6,725.

The graduate students in HSU’s Social Marketing class, under David’s supervision, conducted analysis of the data and prepared a report* for the Coop’s Board of Directors, which was presented at its May meeting. I am thankful for the work of David and his students. The Co-op benefits by gaining access to important and costly shopper data—a typical survey of this scale costs upwards of $10,000— and HSU benefits by gaining real-

world experience for its students.

While we are thrilled to have gotten such a good response, it is important to keep in mind that this is not a random sample survey. Those who responded were more likely to be a Co-op member-owner, more likely to be a Co-op News reader, and more likely to fill out a survey in general. You will see in the data that survey respondents were heavily skewed toward senior, long-term, female member-owners of the Co-op.

Because the method of dispersing the survey and collecting data was not a random sample, we cannot with confidence extrapolate information out and assume that it applies to shoppers in general.

We can, however, assume that we have a large number of memberowners telling us what they want from the Co-op and we can work to meet those needs. Overall this will be an effective tool for making improvements to the shopping experience at the Co-op.

The unanalyzed data is presented here in the Co-op News for your perusal. Please don’t hesitate to ask questions. Thank you to everyone who participated! *If you would like to see the analyzed data presented to the Co-op’s Board, give me a call (707) 382-3128 or send an email to melanieb@northcoast.coop.

Corresponds to Question 1

Corresponds to Question 2

How much does your household spend in an average week on groceries? (Select one)

Where do you spend most of your grocery dollars? (select one)

25%

Farmers' Market 0%

Murphy's Markets 3%

Wildberries Marketplace 4% No response 4%

20%

Eureka Natural Foods 5%

15%

Safeway 7% 10%

North Coast Co- op op 50% 50%

Costco 10%

5%

Other 17%

0%

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Corresponds to Question 3 Where do you regularly purchase the following types of products?

Corresponds to Question 4

Corresponds to Question 5

From the list below, please choose the top five factors you consider when choosing where to shop for groceries:

How much of your grocery dollars does your household spend at North Coast Co-op in an average week?

Quality/freshness of products Availability of natural/organic foods Prices Availability of local foods Product selection/variety Friendly/courteous staff Location of store/convenience Cooperative ownership Cleanliness of store Availability of brands I/my family likes Atmosphere/ambiance of store Knowledgeable staff Hours of operation

30% 25% 20% 15% 10% 5% 0%

0% 10% 20% 30% 40% 50% 60% 70% 80%

Corresponds to Question 6

Corresponds to Question 8

On average, how often do you shop at North Coast Co-op?

How well does the store meet your needs overall?

40% 40% 35% 30% 25% 20% 15% 10% 5% 0%

7

35% 30% 25% 20% 15% 10% 5% 0%

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Corresponds to Question 7 Please rate North Coast Co-op in terms of how well it is meeting your needs with respect to the following store characteristics:

Corresponds to Question 9 Please rate North Coast Co-op in terms of how well it is meeting your needs in the following product categories:

Shopper Survey Fun Facts (from analyzed data)

Shoppers who spend more (versus less) of their weekly grocery budget at the Co-op tend to agree with the following statements: 

utritional value is more important to me than N price when buying food.



O rganic foods are very important to me and

my family.



I buy local foods when available.



I shop in places where I feel a sense of community.



Co-op has a positive influence on my community.



Co-op is meaningful in my life.

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Corresponds to Question 10

Corresponds to Question 13

Are you a North Coast Co-op member-owner?

Please mark up to three social issues that you think North Coast Co-op should champion:

No response 5%

Not a member 6%

Supporting local, sustainable agriculture Providing nutrition education Promoting recycling Addressing local hunger problems Supporting efforts to protect/improve environment

Co-op Member 88%

Providing education on food safety issues Making charitable donations to community orgs.

Support developing of other small businesses Other North Coast Co-op should not champion social or environmental issues Supporting other co-ops 0%

10% 20% 30% 40% 50% 60% 70% 80%

Corresponds to Question 11 If you are a North Coast Co-op member-owner, how important are these features for shopping at North Coast Co-op?

Shopper Survey Fun Facts (from analyzed data)

Shoppers who spend more (versus less) of their weekly grocery budget at the Co-op tend to:

9



Have been member-owners longer (versus shorter).



I ndependently of the above, be younger (versus older).

gree that the store meets their needs better A (versus worse) overall.



W ant the Co-op to champion sustainable local agriculture.



end to shop for a wider (versus narrower) range of T products at the Co-op versus at competitors.



W ant the Co-op to champion improving/protecting the environment.



Be member-owners of the Co-op.



pend more (versus less) in an average week on S groceries overall.



Make more Co-op store visits.



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Corresponds to Question 12 Please indicate the extent to which you agree that North Coast Co-op:

Corresponds to Question 14

Corresponds to Question 15

How likely is it that you would recommend North Coast Co-op to a friend or colleague?

How would you rate your overall satisfaction with North Coast Co-op?

60%

50%

50%

40%

40%

30%

30%

20%

20%

10%

10%

0%

0%

Corresponds to Question 16 Please indicate your level of agreement with the following statements:

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Corresponds to Question 17

Corresponds to Question 18

What is your gender?

What is your zip code?

Ferndale 1%

Other/ Transgender 1%

Fortuna 2%

Petrolia 1%

No response 7%

Other 9% (less than 1% per zip code)

Blue Lake 3% Trinidad 3%

No respons e 8%

Male 21%

McKinleyville/ Fieldbrook 12%

Arcata/ Bayside 29% Female 71%

Eureka 31%

Corresponds to Question 19

Corresponds to Question 20

What is your age range?

How long have you been shopping at North Coast Co-op?

35%

45%

30%

40%

25%

35% 30%

20%

25%

15%

20%

10%

15% 10%

5%

5% 0%

0%

Corresponds to Question 21

Corresponds to Question 22

How long have you been a member-owner of North Coast Co-op?

Including you, how many of the following live in your household?

35%

80%

30%

70%

25% 20% 15% 10%

60% 50% Children Number of Children

40%

5%

30%

0%

20%

Adults Number of Adults

10% 0% None

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1

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3+

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Corresponds to Question 23

Corresponds to Question 24

How far do you travel (one way) to shop at the North Coast Co-op?

What is your highest level of education?

45%

40%

40%

35%

35%

30%

30%

25%

25%

20%

20%

15%

15%

10%

10%

5%

5%

0%

0%

Corresponds to Question 25 What is your approximate annual household income?

20% 15%

Corresponds to Question 26

10%

Please tell us your ethnicity:

5%

Asian American 1.5%

0%

Native American/ Alaskan Native 0.0%

Black or African American 0.1%

Hispanic or Latino(a) 1.5% Two or more/ multiple race 4.9%

Other 5.0%

No response 9.4%

ďƒ¨

I f you would like to see the analyzed data presented to the Co-op’s Board or Directors, contact our Marketing and Membership Director at (707) 382-3128 or melanieb@northcoast.coop.

White or Caucasian 77.5%

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Corresponds to Question 27 What are you/your family’s dietary preferences (choose all that apply): Organic Local Whole foods Omnivore GMO Free No Sulfate/Sulfites Vegetarian Gluten Free Dairy Free Vegan

A big thanks to the MBA Students who assisted with the survey!

Erin Anderson

Scott Harris-Werner

Chrissie Anderson

Timothy Hawes

Jessica Ayala

Kelly Kime

Ryan Boucher

Paul Lubitz

Boyan Boyanov

Weiting Luo

Cory Busher

Krista Martines

Krista Carroll

Meniru Ofodu

Tristan Caswell

Amie Rodriquez

Ian Chan

Lacey Thomas

Paleo

Angela Chao

Laura Vogelsang

Soy Free

Jose De Alba

Katherine Weaver

Julius Evans

Sheri Woo

Raw

No Seafood/Shellfish None

Byran Fuhrmann

Nut Free 0%

10%

20%

30%

40%

50%

60%

70%

Corresponds to Question 28 How important are the following criteria when considering products for you and/or your family?

Corresponds to Question 29 Which North Coast Co-op location do you shop at most? 

No response 10%

N ote:

Question 29 was incorrect in the printed survey and repeated question 23 “How far do you travel (one way) to shop at the North Coast

Equal 7%

Co-op?” with response options of “Arcata” “Eureka” or “Equal”.

Respondents may have inferred that the question was wrong and Arcata 46%

responded according to which store shopped at most, but we do not know; therefore, we cannot use that data to compare stores.

Question 29 was correct online, so we can compare stores using

Eureka 37%

just the electronic data, but that would be biased toward those who use technology.

13

2 0 1 5 S H O P P E R S U R V E Y R E S U LT S - N O R T H C OA S T C O - O P

| COOK & SAVE |

By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Assistant

Summer Savings in the Meat Department Making and Freezing Hamburgers in Bulk Can Save You Time and Money

W

ith summer in full swing it’s time to get your grill out. Whether you’re at home, at the park or out camping, hamburgers are popular this time of year and purchasing Humboldt Grassfed Beef ground beef in bulk at the Co-op’s meat department can save you money.* When you purchase 10 pounds or more of Humboldt Grassfed Beef ground beef you get a 10% discount. So, when you’re planning for cook outs this summer consider buying meat in bulk!

Humboldt Grassfed Beef provides the North Coast Co-op’s meat departments with beef products from local cattle that are raised without hormones or antibiotics, while being allowed to graze naturally on perennial grassland.

The ranchers maintain the strictest of quality assurance standards and the care and treatment of their animals is their highest priority.

The ground beef available at the Co-op is ground on-site from the leftover trimmings from steaks, roasts and other beef cuts. The three types of ground beef for sale are based on the amount of lean meat compared to the amount of fat in the product: 80% lean means 20% of the product is fat, while 90% has 10% fat, and 95% has 5% fat. The best lean-to-fat ratio for the juiciest hamburgers is 80/20, or 80% lean.

Ten pounds is a lot of ground beef, but with a little preparation you can have hamburger patties to feed a crowd or just one. By portioning the ground beef into patties and freezing them you’ll have a good supply for any occasion. Ground beef should be used or frozen within 2 days of buying it.

The easiest method you can employ to make burger patties for the freezer is freezing individual patties. Once frozen, the patties can be stored in the freezer up to 4 months. Be sure to put the date on the freezer package.

SAVE

Buy 10 lbs. or more of ground beef and save 10%

Photos by Jeremy Smith-Danford

*Ground beef discount available year-round.

Guide to Portioning 10 Pounds of Ground Beef into Hamburger 3

4

5

1. Divide 10lbs of ground beef into two parts, approximately 5 pounds each. No need to weigh, just divide in two by looking. Five pounds will make 16 to 20 patties, depending on how large you want the burgers.

2. Divide 5 pounds into 5 equal amounts. For larger burgers divide the 5 pounds into 4 equal parts. Do the same for the other 5 pounds of ground beef.

3. Divide those portions into four parts and form equal sized balls.

4. Press the balls into patties sized a bit larger than the buns you plan to use.

5. Place the patties on a sheet pan lined with parchment or wax paper.

6. Place in the freezer for 4-6 hours, or overnight. (A layer of wax paper on top helps prevent excessive drying while freezing.

7. Once frozen, remove and stack frozen patties in a ziptop freezer bag with the date written on the bag and store in the freezer.

8. When it’s time to grill the patties you can place them on a cookie sheet to thaw or you can cook them frozen. As for the optimal doneness of the burgers, well, that’s up to you. The FDA recommends nothing short of well done. However, that said, below are the average grilling times for burgers when grilling with the tried-and-true method of direct, high heat (450-650 degrees F).

Average Grill Times for Your Perfect Burger Temperatures below refer to the internal temperature of the meat, not the grill.

MEDIUM RARE

7

8

(135-150 degrees F)

Grill for 3 minutes, flip, grill for 4 more minutes.

Grill for 3 minutes, flip, grill for 5 more minutes.

MEDIUM WELL

WELL DONE

Grill for 3 minutes, flip, grill for 6 more minutes.

Grill for 3 minutes, flip, grill for 7 more minutes.

(150-165 degrees F)

MEDIUM

( 130-135 degrees F)

(165 degrees F +)

www.northcoast.coop

14

| JUICE BAR |

Get An Extra Boost in Your Smoothie From Essential Amino Acids to Vitamin Powerhouses, Our Juice Bar Additions Pack a Nutritional Punch

T

tio nC

oor dinato

r

he Arcata Bakery’s newly opened juice bar has several categories of drinks: juices, smoothies and kombucha.There are 6 taps of kombucha, rotating 12 flavors; you can have them mixed together if you’d like. You can bring your own container and we now have Co-op logo growlers available for purchase. The freshest organic fruits and veggies are used in the made-to-order juices. You can even choose your own mix of ingredients. The smoothies are absolutely awesome. Organic fruits, vegetables, juices and milks are used in these delicious treats. And now you can choose to include healthy ‘additions’ for your smoothies. Below is a synopsis of the benefits of the additions. ca By du Bre

nd a

E er Harper, Consum

Juice Bar Additions - Benefits Revealed Almonds

These nuts are a very good source of vitamin E, manganese, biotin, and copper. They are a good source of magnesium, molybdenum, riboflavin (vitamin B2), and phosphorus. They also contain the minerals calcium, zinc and copper. Almonds reduce heart attack risk, lower ‘bad’ cholesterol, protect artery walls from damage as well as help build strong bones and teeth. They provide healthy fats and nourish the nervous system.

Echinacea

This herb has a complex mix of active substances, some of which are said to be antimicrobial; while others are believed to possibly have an effect on the human immune system. It contains phenols, which are substances that control the activity of a range of enzymes and cell receptors and have high antioxidant properties. Several laboratory studies suggest that Echinacea contains active substances that enhance the activity of the immune system, relieve pain, reduce inflammation, and have hormonal and antiviral effects.

Hemp Seeds

Raw hemp seeds provide a perfect balance of omega-3 and omega-6 essential fatty acids. These fatty acids promote heart health, lower triglycerides, work to reduce inflammation, promote brain health, and support the immune system. They contain all of the essential amino acids, which make them a complete source of protein, and are an easily digestible protein.

Matcha

Matcha literally means “powdered tea” and is made from finely ground, high-quality green tea leaves. In addition to providing small amounts of vitamins and minerals, matcha is rich in antioxidants called polyphenols, which have been tied to protection again heart disease and cancer, as well as better blood sugar regulation, blood pressure reduction and anti-aging. Matcha also contains antioxidants called catechins, which counteract the effects of free radicals from the likes of pollution, UV rays, radiation, and chemicals.

juice bar

smoothies • kombucha • juices

NOW in Arcata, Coming Soon to Eureka 15

CO-OP NEWS • JULY 2015

Mesquite Powder

Raw mesquite powder is ground from the pods of the mesquite plant, and has a sweet, nutty, caramel-like flavor.

It does not taste like barbeque! Mesquite is high in protein and is a good source of soluble fiber. It is also a good source of calcium, iron, lysine, manganese, zinc and potassium. It is digested slowly, giving a long-lasting energy boost.

Pea Protein

Pea protein comes from the yellow split pea, therefore it’s great for vegetarians and vegans and those allergic to other forms of protein powders. Yellow peas supply a unique array of amino acids, the building blocks of protein. Pea protein powder is packed with branched chain amino acids which help your body build muscle, lose fat, and keeps you feeling full.

Pumpkin Seeds

Pumpkin seeds are nutritional powerhouses, having a wide variety of minerals ranging from magnesium and manganese to copper, protein and zinc. They also contain a diversity of plant compounds known as phytosterols and free-radical scavenging antioxidants. They are a good quality protein source and are an excellent source of B-complex vitamins such as thiamin, riboflavin, niacin, panthothenic acid, vitamin B6 and folates.

Spirulina

Spirulina is a microalgae and has been consumed for centuries due to its high nutritional value and health benefits. It’s a type of blue-green algae that flourishes in warm climates and warm, alkaline water. It contains significant amounts of calcium, niacin, potassium, magnesium, B vitamins and iron. It also has essential amino acids, the compounds that are the building blocks of proteins. Spirulina may strengthen the immune system, contains anti-inflammatory agents and eases the passage of waste through the digestive system. It has been shown to be effective at helping remove toxins from the body, and it binds to heavy metals and radioactive isotopes.

It helps the body to detox naturally.

Turmeric

Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Multiple studies have shown that turmeric can help prevent or treat the symptoms of a wide spectrum of cancers, inflammatory conditions, autoimmune problems, neurological aliments, cardiovascular disease, diabetes and diabetes neuropathy. You won’t taste turmeric in your smoothie, however it is bright yellow and it may alter the color of your drink.



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LOVING HANDS INSTITUTE

| COMMUNITY PARTNERS |

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Pure Water Spas

3750 Broadway, Eureka 707.444.8001 jaysooter.com

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Private Massage Practice, Open Daily 



- 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

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Advertise in the Co-op News

Email co-opnews@northcoast.coop or call (707) 502-3555 ext. 120 for rates and information.

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

We

Our Members Giveaway

July is National Ice Cream Month and we’re pretty excited about it! In celebration, we’re giving you the inside scoop on our July member giveaway. It’s ice cream in all its glory, along with some delicious toppings, cones, a scoop and bowls to enjoy it in. You may need to create some space in your freezer to stock your winnings as we have twelve different pints of ice cream up for grabs!

In case you’re willing to share your winnings, here are some fun ice cream facts* you can use to impress your friends: • Ice cream was first sold in grocery stores in the 1930s.

• Today, it is estimated that over 1.6 billion gallons of ice cream and related frozen dairy products are produced annually in the United States alone.

• Americans consume on average about 4 gallons of ice cream per person per year.

• Most doctors suggest simply pressing your tongue against the roof of your mouth if you want to make an ice cream headache go away faster.

• 87% of Americans have ice cream in their freezers.

• A cow gives enough milk to make two gallons of ice cream per day.

• 1 in 5 people let their pet lick the ice cream bowl clean. *Fun facts courtesy of www.todayifoundout.com and www.icecream.com.

Now go forth, enter the member giveaway, win and enjoy! Entry boxes available in both store locations. Deadline to enter: July 31.

Win all this! www.northcoast.coop

16





| COMMUNITY KITCHEN |

Co-op Kids Classes

K

eep your child or teen learning this summer, while having a blast! The Co-op offers cooking classes created just for your child’s age group. Kids will have fun in the kitchen while learning about food and cooking techniques.

Classes are held in our Arcata & Eureka Community Kitchens. Register for classes online at www.northcoast.coop, at Customer Service in either store location, or call (707) 443-6027 ext. 102.

Held in Our Eureka Community Kitchen • 25 4th Street

Sat., September 12 from 1:00 to 3:30pm

Sun., July 19 from 11:00am to 12:00pm

For ages 11 to 17, accompanied by one adult guest. In this hands-on class teens will learn how to make their own fresh Corn Tortillas for classic Ground Beef Tacos with black beans and Garden-Fresh Sauce. We will tour the produce section of the Co-op and learn about all the veggies used in class. For dessert we will make Mini Chocolate Chimichangas. Class price includes one teen and one adult guest.

Sweet and Savory Sushi Rolls Co-op Staff $10

For ages 6 to 10, accompanied by one adult guest. We will prepare the rice and fillings before you arrive. Using sushi mats the children will create a sweet or savory Sushi. Sweet ingredients might be berries or apples and some savory ingredients might be avocados or cucumber and spinach or celery bites. Class price includes one child and one adult helper.

Sat., August 29 from 11:00am to 12:00pm

Watermelon Pizza Co-op Staff $10

For ages 6 to 10, accompanied by one adult guest. Kids will start with a watermelon crust and fresh local fruit for juicy, colorful toppings. Learn how to wash and chop fruit for their very own pizza pie.

Add a little coconut shavings for a cheesy effect and you have a sweet pizza treat.

Class price includes one child and one adult helper.

Classic Beef Tacos Chef Belem Espitia $15

Sat., September 26 from 1:30 to 3:30pm

Kids Gone RAW – Summer Freshness!

Dr. Pepper Hernandez $25

For ages 6 to 10, accompanied by an adult guest. Come and Join Dr. Pepper Hernandez, Raw Food Chef and Naturopath, in an afternoon of fun with raw food. This workshop is centered around our young ones eating healthy and actually “playing with their food”. There will be stations set up for hands-on experience, samples, laughs and loads of fun. Bring your child and learn to make easy, fun snacks for them. Price includes one child and one adult helper.

Held in Our Arcata Community Kitchen • 971 8th Street Sat., July 11 from 1:00 to 3:30pm

Teen Knife Skills and Basic Prep Techniques Steven Dugger $15

For ages 11 to 17, accompanied by an adult guest. Your knives are the most versatile tool in the kitchen. Come and learn safe and proper techniques in knife skills. This lecture and hands-on class will feature basic knife handling, basic cutting, as well as specific prep techniques for working with different fruits and veggies.

After learning to slice, dice, peel and julienne, the results of your hard work become dinner. Class price includes one teen and one adult guest.

See the Full Schedule Summer class and workshop schedule available now, online and in stores.

Nort h Coa st Co-o p

Community Kitchens Clas

s and Wor ksho p Sche dule

www.northcoast.coop Su m m er 201 5

JUNE // JULY // AUG // SEPT

Bike Month Winners!

The Co-op celebrated Bike Month this past May. We hosted Bike to Work Days in both of our store locations in which bike commuters were invited to stop by for free, healthy snacks, drinks and fellow bike commuter camaraderie, and we also teamed up with Revolution Bicycle Repair to give away two commuter bikes (with helmets) worth over $800 each! Congratulations to our lucky bike winners Carolyn (left) and Eileen (right). We hope to see you two on your new bikes during next year’s Bike Month!

Photos by Amy Waldrip & Jeremy Smith-Danford

17

CO-OP NEWS • JULY 2015

| FINANCIAL NEWS |

North Coast Cooperative, Inc. Unaudited Financial Statements Income Statement Income Statement Quarter Ending March 28, 2015 Year to Date (Unaudited)

Fiscal Year 2015 Fiscal Year 2015

Qtr 4 Total Annual (unaudited)

FY 2015 FY 2015

NET SALES REVENUE 8,163,046 NET SALES REVENUE 32,691,850

Cost of goods sold 5,180,116 Cost of goods sold 20,918,249

GROSS MARGIN 2,982,929 36.54% GROSS MARGIN 11,773,601 36.01%

Payroll Expense 1,532,531 Payroll Expense 6,097,965

Payroll Taxes 201,253 Payroll Taxes 574,699

Personnel Expenses & Benefits 967,055

Personnel Expenses & Benefits 2,001,876

General & Admin Expense 447,001 General & Admin Expense 1,679,330

Occupancy Expense 382,150 Occupancy Expense 1,528,454

Total operating expenses 3,529,990 Total operating expenses 11,882,324

Other income (expense) (12,151) Other income (expense) 45,615

NET INCOME (LOSS) (559,211) -6.85% NET INCOME (LOSS) (63,107)

Balance Sheet Quarter Ending March 28, 2015 Fiscal Year 2015

-0.19%

Health Care Costs Affect Entire Fiscal Year

expenses in some areas and our final loss wasn’t enormous is really remarkable.

Qtr 4 As a reminder, the North Coast Co-op has a self-insured employee health plan. The Co-op has

FY2015 been self-insured for decades because we believe

Assets: it is a benefit to the Co-op as well as our employees. As a self-insured organization the Co-op is

Current Assets 3,428,783 responsible for paying the medical claims of every

Property & Equipment 2,598,661 individual participating in the health insurance plan. Self-insurance means we don’t have fixed

Other Assets 393,421 costs so being self-insured has some financial risk for the organization because some years will

Total Assets 6,420,864 have higher costs than others, with the hopes

of yielding lower costs over time. To take some of the risk away, we purchase a “Stop Loss” insur Liabilities: ance policy, which means once an individual’s

By Kelli Costa

Current Liabilities 2,678,821 claims hit $80,000, the Stop Loss insurance kicks Chief Financial Officer in and reimburses the Co-op for the expenses in

Long Term Liabilities 32,941 excess of $80,000. If we have a lot of high claims, we see a costly year like this past year. For the

Total Liabilities 2,711,761 past three years we have been working towards

e recently completed the close of fiscal year having a cash reserve in place for medical costs, 2015 which ended on March 28, 2015 and so that a year like this wouldn’t necessarily hit our

Member Equity: unfortunately we are taking a loss for the year. Com- bottom line and we continue working towards bined store sales were slightly above budget by .21% that goal.

Current Owner Shares 3,253,291 We are recovering from our fourth quarter loss and payroll costs were within budget; however, benefit

Retained earnings 455,812 costs of health insurance were much higher than bud- and feel optimistic about fiscal year 2016 as sales get by 70.92%. Other contributing factors included have started strong. Please look for the annual report

Total Member Equity 3,709,103 higher than expected legal fees, contract labor, some in October for a recap of the entire year which

unplanned repair and maintenance expenses, along includes accomplishments, financials and an overwith higher than expected power bills; however, these view of the fiscal year. Thank you for your con Total Liabilities & Equity 6,420,864 line items combined were low compared with our tinued support of our great Co-op community. If health insurance expenses. All in all we ended up with you have questions, please don’t hesitate to get

a loss of $63,106.98, which really is a testament to the in touch with me at kcosta@northcoast.coop or

great year we had. The fact that we had unforeseen (707) 502-3555 ext. 138.

W

www.northcoast.coop

18

| PAGE NAME |

15 0 2

For Easier Access to Healthy Food,

Take the Bus! 

Bus stop now available outside our Eureka Store location

Run for the

BOARD OF OF

DIRECTORS Applications Due July 19, 2015 See p. 3 for more information.

25 4 th Street, Eureka

Co-op News Reference Guide Board of Directors Activities

Policies and Procedures Committee Meeting Jul 8 • 5:30-7:30pm Ten Pin Conference Room, 793 K St, Arcata.

Co-op members are invited to attend board and committee meetings. Find meeting agendas and minutes at www.northcoast.coop/about.htm.

Nominating Committee Meeting Jul 21 • 1:15-2:00pm Ten Pin Conference Room, 793 K St, Arcata.

Board of Directors Election Jul 19 General Candidate Application Packets due by 5pm. Packets available at Customer Service in both stores and at www.northcoast.coop (see p 2)

July 11–18 • The Humboldt Folklife Society’s 37th annual Humboldt Folklife Festival. Locations throughout Blue Lake. Details at www.humboldtfolklife.org.

Board of Directors Meetings Jul 9 • 6-8pm Co-op Community Kitchen, Arcata

July 25 • Movies in the Park, hosted by Humboldt Del Norte Film Commission, will be showing My Neighbor Totoro at the Eureka Theater, 7pm. Details at www.filmhumboldt.org.

ur

! bike

est. 1973

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

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

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Annua

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

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Submit Your Leaf for Our 40th Celebration

tree • JULY 2015 CO-OPvision NEWS

Spring 2015 Community Kitchen Schedule

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

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p. 7

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we’ll make it for you

Introducing Our New Community Kitchen Schedule

members share their stores p. 2

plus don't miss our

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