Co-op News | June 2015

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

juices, smoothies, kombucha on tap

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

p2

run for the board p3

summer cooking classes special insert

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CO-OP NEWS

Kombucha Now Available on Tap

Issue 78 | JUNE 2015

The Kombucha Culture

www.northcoast.coop co-opnews@northcoast.coop EDITOR Melanie Bettenhausen Marketing & Membership Director (707) 502-3555 ext. 132 melanieb@northcoast.coop GRAPHICS & COORDINATION Amy Waldrip Graphic Design Coordinator (707) 502-3555 ext. 120 amywaldrip@northcoast.coop Jeremy Smith-Danford Marketing & Graphics Assistant (707) 502-3555 ext. 129 jeremy@northcoast.coop

Brenda Harper Consumer Education Coordinator

ARCATA LOCATION 811 I St., Arcata • (707) 822-5947 Open daily: 6 am to 9 pm Kevin Waters, Store Manager kevinwaters@nor thcoast.coop

K

ombucha has been around for thousands of years. It is believed to have originated in China where it was known as “The Tea of Immortality”. It traveled throughout Asia and Russia and eventually became a health craze in the US over the past two decades. Legend has it that it was named after a Korean physician Kombu who healed the Japanese Emperor Inyko with the tea, and the tea was then named after him: “Kombu” + “cha” (which means tea.)

EUREKA LOCATION 25 4th St., Eureka • (707) 443-6027 Open Daily: 6 am to 9 pm Toby Massey, Store Manager tobymassey@nor thcoast.coop COOPERATIVE OFFICES 811 I St., Arcata GENERAL MANAGER Kelli Reese (707) 502-3555 ext. 124 kellireese@nor thcoast.coop

ACCOUNTING Kelli Costa (707) 502-3555 ext. 138 kcosta@nor thcoast.coop

The only way to know what kombucha can do for you is to try it! The Kombucha bar at our Arcata store is up and running with refreshing varieties of organic draft kombucha available from 7am to 6pm. Come by and have a sample! There are 6 taps rotating 12 flavors of kombucha, served in 8 or 16 ounce sizes. There are also 32 and 64 ounce growlers available for purchase. You can even bring in your own container and reduce your impact on the environment.

The Eureka store’s kombucha bar is expected to open later this summer. In the meantime, visit the Arcata store to check it out.

Photo by Jeremy Smith-Danford

Jay, one of our many talented Bakery Clerks, serves up kombucha on tap.

BOARD OF DIRECTORS Jeremy Cotton, Dave Feral, Kate Lancaster, Fred Moore, Cheri Strong, Steve Suttell, Jessica Unmack board@northcoast.coop

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.

1 Deadline

CO-OP NEWS • JUNE for letters is the tenth of each2015 month.

Kombucha’s popularity is in part due to the probiotic content of good-for-you bacteria that studies show can benefit digestion and boost immunity, such as those found in yogurt, kefir, or other probiotic drinks. These probiotics help bring the body back into balance so that it may heal itself naturally (in order to maintain the probiotic benefits, kombucha must not be pasteurized). Many

Now on Tap at the Co-op’s Arcata Location

Kombucha is fermented sweet tea and its taste ranges from sweet apple juice to apple cider vinegar. The more vinegary, the more acidic it is. Some people prefer the tart to the mild. The variables are controlled by the length of the fermentation period as well as the amounts of sugar and tea used in a batch.

HUMAN RESOURCES Lisa Landry (707) 826-8670 ext. 127 lisalandr y@nor thcoast.coop

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

Health Benefits

people say kombucha helps their joint pain, keeps them from getting sick, gives them energy, aids their digestion, clears their sinuses, reduces their blood pressure, clears their eczema, alleviates their headaches, and the list goes on. There are other people who say they enjoy the taste, but don’t really notice any effect.

What is Kombucha?

MEMBERSHIP COORDINATOR Bella Waters (707) 502-3555 ext. 135 bellawaters@nor thcoast.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 kombucha culture, or SCOBY, which stands for symbiotic community of bacteria and yeast, is a colony of yeasts and bacteria that are embedded in cellulose and looks like a beige or white rubbery pancake. Some people have mistaken the SCOBY for a mushroom, but it is not. The SCOBY is placed in sweetened black or green tea and it transforms the sweet tea into a sparkling drink by digesting the sugar and producing a range of organic acids, vitamins, particularly B vitamins and vitamin C, as well as amino acids and enzymes.

Contents JUNE 2015

2 Juice Bar Menu

3 Run for the Board!

3 From the Board of Directors

10 Voluntary GMO Labeling Bill

4 From the General Manager

5 Member Survey

6 Cilantro Pesto

7 Member Giveaway

7 Member Survey Responses

7 Letter to the Editor

8 Rustic Crust Old World Pizza

9 Community Partners

11 Reference Guide 11 Thrill of the Grill Benefit 11 Go Paperless!

SPECIAL INSERT Summer 2015 Cooking Class Schedule

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all organic, all refreshing

juice bar Now in Arcata, Coming Soon to Eureka Your summer just got more refreshing. Our Arcata Bakery’s all organic juice bar is now open, serving revitalizing kombucha on tap and fresh smoothies and juices. Come experience this organic goodness for yourself at our Arcata store location. Look for our juice bar opening in our Eureka location in late summer, 2015.

MENU Juices

Smoothies

Humboldt Refresher

Blue Heaven

apples, celery, spinach, cucumbers

apple juice, bananas, blueberries, pineapples

Spirit Juice

apples, beets, carrots, lemons, ginger

Immune Booster

apples, spinach, honey, carrots, echinacea

Rising Fog

Tropic Joy

almond milk, orange juice, bananas, mangos

Berry Bliss

blueberries, strawberries, apple juice

Golden Gate

apples, lemons, ginger, turmeric, cucumbers

pineapples, bananas, mangos, strawberries, orange juice

Sunrise

strawberries, bananas, orange juice

Great Green

avocados, bananas, orange juice, spinach, ginger, apples, spirulina

Kombucha on Tap

Six varieties on tap at a time. Varieties in rotation include:

Og

Verbana Rose

Ginger Berry

Gold

Blood Orange

Strawberry Mint

Guava Mango

Enlightened Citrus

Lavender

Lemongrass Ginger

Enlightened Passion

Raspberry Lemonade

by Revive

by Revive

by Bucha

by Bucha

by Bucha

by Bucha

by GTs

by GTs

by BerryLev’s

by Lev’s

by The Bu

by Clearly Kombucha

www.northcoast.coop

2

| FROM THE BOARD |

Get involved. Run for the Board of Directors! “

As a board member, you’ll be

representing our community of member-owners and guiding the policies that shape our Co-op.

Cheri Strong Nominating Committee Chair

D

o you have a vision for our Co-op community? If so, the Co-op needs you to run for the Board of Directors. There are two seats open for three-year terms that start this November.

As a board member, you’ll be representing our community of member-owners and guiding the policies that shape our Co-op.

You’ll have the opportunity to learn about co-ops, experience personal growth, and

“

help meet the goals of our Strategic Plan.

We are currently working on exciting projects related to developing our local foodshed, investing in our future, educating and advocating, enhancing the Co-op experience and promoting environmental responsibility.

The landscape for commerce in our community is changing. You can play a role in helping to determine how the Co-op will fit into the changing business environment. Please consider running for the Board.

Board Candidate Applications and Guidelines are available at Customer Service and online at www.northcoast.coop.

Applications are due Sunday, July 19 by 5 pm.

If you have any questions please contact Nominating Committee Chair Cheri Strong at board@northcoast.coop. To learn more about the North Coast Board of Directors go to www.northcoast.coop.

We look forward to receiving your application!

 June 2 Candidate Application Packets available at Customer Service and at www.northcoast.coop



July 19 Candidate Application Packets due by 5pm to

Customer Service and statements due to Nominating Committee Chair via email: board@northcoast.coop



Aug. 6 Candidate Forum and Board Meeting, 6-8pm,

Co-op Community Kitchen, Eureka

Sept. 1-Oct. 14 Candidate campaigning, if desired, and election time—please vote!  

Oct. 17 Annual Membership Meeting:

Election results announced and new board members become official

Report from the Board of Directors

Jessica Unmack Board President

A

nother month, another exciting Board of Directors meeting! This month’s meeting opened with a presentation of the Shopper Survey results by David SleethKeppler from Humboldt State University.

He reviewed the findings from the 2015 Co-op Shopper Survey consisting of 815 respondents, 88% of whom identified as Co-op member-owners, and then answered questions from the audience. More on the survey, findings and analysis will be included in July’s Co-op News.Our next board education presentation in June will be fellow Board member Steve Suttell.

Steve will be presenting Business Devel3

CO-OP NEWS • JUNE 2015

opment Corporations with examples of potential partnerships, models, and time for discussion.

There were reports from three committee meetings this month. First, reporting for the Nominating Committee, Cheri Strong began by highlighting Administrative Code Section 1 Part G: General Election Candidate Campaigning. It currently states there is no electioneering within 100 feet of the ballot box. After brief discussion, it was decided that 100 feet was too far of a distance and a motion was put forward to amend the Administrative Code to state there is no electioneering within 25 feet of the ballot box. The motion was approved.

There were other minor changes to election materials presented for board approval (application packet and guidelines for candidates), and then a motion to accept the election material package for the upcoming 2015 election with those changes was put forward and approved.

Next, reporting for the Member Action Committee, Cheri Strong updated the board on the committee’s conversation around the date and time of the next Annual Member Meeting in October. To best accommodate the largest number of Co-op member-owners given available dates, the committee put forward a motion to recommend that the Annual Membership Meeting be held on Saturday, October 17 from 3:30-6:30pm. The motion was approved.

Fred Moore reviewed the second

meeting of the Policies and Procedures Committee, which he reported as productive and fun. He discussed progress on the committee’s charter and its composition; rather than a limit on the number of member-owners, a process was defined for how member-owners can become voting members of the committee. The charter still needs some fine tuning and so it was agreed that the approval of the Policies and Procedures Committee Charter be tabled for consideration at June’s board meeting.

Kate Lancaster reviewed the updated General Manager Review Task Force process and timeline, which now has a month cut off due to the board meetings changing (back in January) from the fourth Thursday to the first Thursday of the month.

All the present directors will be available and agreed to meet August 1 for a Special Executive Session for the annual General Manager evaluation.

Kelli Reese reviewed her May General Manager’s report. Discussion included the employee compensation Annual Statement of Benefits, for which no feedback had been received yet. Also, at this time the POS system is unable to separate senior vs. member-owner discounts, nor break down local purchases any further than we already do. Both are being worked on by the IT department. The motion was put forward to accept the May General Manager’s report and it was approved.

The final Member Comment Period

included comments regarding the results from the Shopper Survey and a request that more education on the difference and significance of the Co-op’s shares be put forth.

Much thanks to all those who came to the meeting and to those who attended committee meetings this month!

Attend a Co-op Meeting   

Board of Directors Meeting June 4 • 6:00-8:00 pm Co-op Community Kitchen, Eureka store location at 25 4th St. Policies and Procedures Committee Meeting June 10 • 5:30-7:30pm Ten Pin Conference Room at 793 K St, Arcata Member Action Committee Meeting June 17 • 6:00-8:00pm Co-op Community Kitchen, Arcata at 971 8th Street

From the General Manager

| FROM THE GM |

“Share” in Our Cooperative Future

Kelli Reese General Manager

I

f you’re reading this article there’s a good chance you’re a member-owner of the North Coast Co-op and you participate in the Co-op by shopping regularly, voting in elections and sharing in the profits, which are distributed as patronage refunds. There are many reasons people join a cooperative, some include the cooperative values and principles, discounts on shopping trips, cooking classes and supporting local products.

I belong to co-ops because I believe in the business model, I love that I am part owner of a local business along with other people in my community.

Member-owners give the Co-op its vision and direction and co-ops help keep jobs and money in the local community, all of which are important to me.

While our Co-op may look like any other independent local business, our organization is democratically controlled by the member-owners. A co-op is owned by the people who use it and operates for the benefit of its memberowners and the community.

The North Coast Co-op is a consumer co-op. Consumer co-ops are different from privately owned “discount clubs.” Those clubs charge annual fees in exchange for a discount on purchases; they are not owned by the members. And their members have no governance rights – can’t vote on bylaws or on the board of directors.

Alternately, membership at the Co-op is fully refundable.

North Coast Co-op member-owners own the business and the profits are returned to them in profitable years through patronage refunds and/or reinvested back into the organization.

While patronage is one of the easiest ways a member-owner can support the Co-op, there are additional ways. The North Coast Co-op offers memberowners the opportunity to invest in the Co-op through the purchase of shares

beyond the Membership share purchased to join. I’ve heard over the years that the North Coast Co-op share structure can be somewhat confusing so let’s break it down.

Each consumer food co-op typically has its own investment level(s) and ours is no different. We have four classes of shares at North Coast Co-op: • Class A - Membership Shares • C lass B - Sustaining Shares or “Fair Share” • Class C – Co-op Shares • Class D – Investment Shares (not utilized at this time) The first group is Class A Membership Shares. The Co-op currently issues Class A Shares offered at the maximum value of $25 per share. One (1) A share entitles holders to all the benefits of membership including one vote and participation in patronage refunds when they are available. Class A Shares do not offer any dividends.

“

While patronage is one

of the easiest ways a member-owner can support the Co-op, there are additional ways. The North Coast Co-op offers member-owners the opportunity to invest in the Co-op through the purchase of shares beyond the Membership share purchased to join.

“

Member-owners are encouraged to take the opportunity to invest in the Co-op beyond the Class A Shares by purchasing Class B Sustaining Shares which are offered at the maximum value of $10 per share. Sustaining shares are non-voting shares of stock; in as much as each member-owner is limited to only one vote and the A share provides that vote. Members can purchase thirty (30) Class B Shares for a maximum purchase of $300 to become Fair Share members of the Cooperative. Class B Shares do not offer any dividend.

Once you have purchased $300 in B shares you will own a total of $325 in shares at the Co-op – one (1) A share at $25 and thirty (30) B shares at $300 – and are considered a Fair Share member-owner. Fair Share member-owners receive their patronage refunds in cash and at that investment level the Co-op offers Fair Share member-owners the opportunity to purchase preferred non-

voting shares of stock also known as Class C shares.

Ownership of Class C preferred shares entitles members to dividends declared by the Board of Directors.

The current dividend rate is 2% and the board reviews the rate quarterly. Dividends accrue quarterly and are paid out annually in April or May, following the Co-op’s fiscal year-end. The dividend is based on the size of the member-owner’s investment and not on the amount of patronage made at the Co-op. The maximum dollar amount that any Co-op Fair Share member-owner can invest in Class C Shares is $50,000.

While there is no requirement at this time for member-owners to purchase additional shares beyond the initial $25 A share, it’s definitely worth considering. All co-ops need equity investment from their member-owners. Without member investment, the Co-op could have problems paying for basic operations, making improvements, replacing aging equipment, and in terms of borrowing from vendors and suppliers.

There are only three sources of equity or capital for a co-op: profits, loans and financing (from vendors or banks/credit unions), and member investment.

Member investment is an important way for co-ops to be financed because: • It reduces dependency on outside financing groups, especially banks or lending institutions.

• It provides a non-taxable source of base capital and capital from memberowners usually has the lowest interest or dividend burden on the co-op.

• It emphasizes consumer-ownership, a key point of differentiation for coops.

• It doesn’t necessarily take a major investment by any of the co-op’s shoppers to produce an adequate capital base from which the co-op can operate.

• Member investment provides co-ops with the means to operate sustainably – as membership grows, the capital base will grow.

Co-op share investments stay in the community, providing a sustainable financial foundation for the Co-op to thrive and support the local economy.

The best form of capital comes directly from you, our member-owners. Providing these investment opportunities to our member-owners is one of the many ways we serve our membership.

What are your dollars doing while they are tucked away in your bank account? Are they supporting organic farming, local producers, cooperative values, or local community organizations? If not, they could be, and earning a dividend as well. Contact our Membership Coordinator (see right for contact information) for details or to invest.

The Co-op Has Investment Shares Available!

About Investing in the Co-op The North Coast Co-op offers its Fair Share members the opportunity to purchase preferred non-voting shares of stock, also known as class C shares. Ownership of these preferred shares entitles members to dividends declared by the Board of Directors. Class C shares are limited to members of the Co-op, who are Fair Share members (owning $300 in B shares).

C shares are sold in $10 increments and are currently earning a 2.00% APR on whole C shares ($10 increments) with no fixed terms.

If you’re interested in investing in your Co-op, please contact Membership Coordinator Bella Waters for more information: (707) 502-3555 ext. 135 or bellawaters@northcoast.coop

For more detailed information about C Shares, pick up a “Investing in Your Co-op FAQ” brochure at Customer Service. www.northcoast.coop

4

| CO-OP COMMUNITY |

Local Craft Beer Distribution

By Ron Sharp Merchandising Manager

M

egan and Evan Schwartz previously owned and operated McKinleyville Central Market, their “little hippy natural foods store”. They realized times were changing and they opted to close up shop to pursue a new direction. Deciding to make it their mission to bring new and exciting craft brews to Humboldt and share their love for craft beer with our community, they established Craft Beer Distribution Company in February, 2015.

Craft Beer currently represents Caldera Brewing Company out of Ashland Oregon, and Third Street Aleworks out of Santa Rosa.

Megan and Evan love craft beer. I mean, who doesn’t? New flavors and textures, twists on classic recipes, funky label art, and awesome people. Craft beer to them is like good soup… sure you could heat up a can of Progresso, but we all know that Japhy’s or Pho Hoang’s distinctive soup creations are much more satisfying. Craft Beer is like that. It’s the love and attention to detail that make a beer unique; just like soup. And behind these unique beers are unique people brewing them.

Craft Beer supports those people: the rule breakers, the purists, the funky brewer, and the scenes and visions they believe in. Megan and Evan are passionate about their new venture— sharing good beer with folks who love it.

They believe that shopping local makes a measurable impact in the lives of the people whose products you choose to support.

When you’re in Ashland, Ore-

“unique beers are

...Behind these

unique people brewing them. Craft Beer supports those people: the rule

love them.

Third Street Aleworks has been a Santa Rosa favorite since 1995. They’re a small batch brewery with a focus on classic styles. They have awesome beers on draft and they currently bottle their Bodega Head IPA, Puddle Jumper Pale Ale, and Bombay Rouge Red IPA. By bringing their beers up to Hum-

boldt, Craft Beer is helping them reach new fans, grow production, and share the beer love.

Evan and Megan’s message is shop local, even if it’s not your local. Support cool people and cool products. Be happy.

Join us in supporting this new business and stay tuned for exciting new beers from Craft Beer Distribution! Cheers!

breakers, the purists, the funky brewer, and the scenes and visions they believe in.

“

gon, Caldera is a local favorite.

Southern Oregon may not be our local (although it’s closer than San Francisco), but by supporting breweries like Caldera and communities like Ashland, we can help them build their export base, which is great for their local economy and ours. Caldera has an exciting line up of brews from their Hop Hash IPA to the Old Growth Imperial Stout.

Megan and Evan know you will

Megan and Evan Shwartz have made it their mission to bring fantastic beer to Humboldt County. Photo courtesy of Craft Beer.

Wellness Wednesday

Member Survey

Save 10%

What are your favorite smoothie ingredients?

25 gift card!

Win a $

off of our entire Wellness Department on the first Wednesday of every month.

Member Name: Member #:

JUN

Next Wellness Wednesday 5

CO-OP NEWS • JUNE 2015

3

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: JUNE 28

| LOCAL PRODUCE RECIPE |

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

Featuring Cilantro from Wild Rose Farm in Blue Lake

C

ilantro is an herb with delicate lacy green leaves and a pungent, sweet flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. Outside of the United States, cilantro may go by other names, including coriander leaves, Chinese parsley and Mexican parsley.

This green herb contains vitamins C, A, K and folate, the minerals potassium and manganese, as well as several antioxidants. Many people dislike cilantro saying that it has a soapy taste; they most likely possess a gene that makes them very sensitive to a component in cilantro that affects how cilantro tastes and smells. However, some suggest that crushing the cilantro leaves before using it diminishes the soapy characteristic and to try cilantro in a pesto. So if you’re not fond of cilantro due to its soapy taste, you may want to try this delicious version of pesto.

Ingredients Yield: 2 cups pesto, serves 6

• • • • • • • • •

2 pounds sweet potatoes (2-3 large) 2 bunches cilantro (1½ cups packed cilantro) ¾ cup unsweetened coconut ¾ cup shelled pistachios 4 cloves garlic 1 hot pepper (such as jalapeño or Thai), optional 1 lemon, juiced ¼ cup olive oil, plus 2 Tablespoons, separated Salt and black pepper Photos by Jeremy Smith-Danford

Directions 1. Heat the oven to 450°F. Put 2 Tablespoons olive oil, salt and pepper (to taste) in a medium bowl. Slice the sweet potatoes in rounds about ½-inch thick and place in the bowl (no need to peel). Gently toss until covered with oil. Spread in a single layer on a baking sheet. Roast for 20 to 30 minutes, or until tender and slightly browned.

2. While the sweet potatoes are roasting, make the pesto. Roughly chop the cilan-

tro and blend both leaves and stems with the coconut, pistachios, garlic, hot pepper (if using), and lemon juice. Add 2 Tablespoons of oil and blend until smooth. Add the rest of the oil, if needed. Taste and add salt if needed. If desired, thin the pesto with water or olive oil to make it spreadable.

3. When sweet potatoes are cooked through, spread on a platter and top with pesto.

Serve immediately.

www.northcoast.coop

6

| WE  OUR MEMBERS |

Member Survey Responses

In the April issue of the Co-op News, we asked our members, “How will you honor the planet this Earth Day?” See how your friends and neighbors responded below.

I usually celebrate the event for more than one day during that time. Due to the nature of my work, I need to use a car. However, there will probably be one day that week that I will opt out of using my car and use alternative means of transportation to run errands, etc.

— Robene I catch rainwater in recycled gallon bottles - 1) They hold up my old picket fence. 2) Use them to water garden all summer.

— Janine

Celebrate biodiversity and reduced resource consumption for another year!

— Mark Bag-free all week. No plastic, no paper, no paper plates or cups, no plastic forks, etc.

— Ron and Patty I recycle all year round. It’s a constant effort to keep our planet clean.

— Muriel Tending and planting the veggie garden.

— Alan

My family will honor Earth Day by working in our garden planting veggie and herb starts. Our three year old loves watching them grow and of course eating the fruits of her labor.

— Annalise I spent time in my own little piece of earth - my garden. I did some weeding and planted new plants.

— Cathy I will celebrate April 22, 2015, blessed, balanced, abundance.

— Alynn

Working outside planting flowers for bees to pollinate and getting my garden ready for planting. Picking up trash with my toddler on our street.

— Lisa To honor the earth this year I am going to try and learn about using cloth diapers for my son and stop filling the landfills with diapers (disposable).

— Tammy Answer this month’s Member Survey Question on page 5 of this issue. To go paperless with the Co-op News and lighten your impact on the environment, see p. 9.

Letters to the Editor Senior Discount

Having become a senior eight years ago and some 27 years into my Co-op membership, I have to echo last month’s lament regarding the senior discount, except I’ve been leaning toward Eureka Natural Foods if I’m not in town on Co-op senior discount day. While I can appreciate that a 10% senior/member discount is not affordable,

I’ve never understood why the senior discount is only available on Tuesdays. For those of us who travel from longer distances to shop, it makes sense to combine our town errands and this isn’t always feasible on a Tuesday.

Here in Willow Creek, River Song Natural Foods has a simple method that offers a 10% discount once a week to seniors. Us geezers can receive a business size card with

four hash marks for every month of the year. They just cross out a hash mark and the old folk totter on out. Is this too lo-tech for the Co-op? The cashiers can always use indelible ink if the Co-op board thinks we might try to work it. Just sayin’ — James King, Member #3188

Submit a Letter to the Editor We welcome letters to the editor. Letters must include your name, address, member #, and telephone #. Space is limited; please be concise (preferably 250 words or less). 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.

Letters must be received by the 10th of the month.

We

our members giveaway

Win Everything You Need For a Sushi Party!

The very first International Sushi Day was celebrated on June 18, 2009. Sushi lovers around the world were thrilled to know that their favorite food was finally given a day of recognition. In honor of International Sushi Day, one lucky Co-op member will receive a party platter of their choice from our in-house sushi experts, Mermaid Sushi! Because it is always fun to eat sushi with a friend, they will also receive two of each of the following: chopsticks, chopstick holders, soy sauce tray, wasabi peas, nori make arare, and an assortment of seaweed snacks.

Enter to win at Customer Service in either Co-op location.

Deadline to enter: June 30, 2015.

7

CO-OP NEWS • JUNE 2015

- BONUS

-

Happy International Sushi Day! Everyone saves 5% on all Mermaid Sushi on June 18.

| COOK & SAVE |

r to r ina ato d or in Co oord n C tio ca ch du trea E u er um s, O ons wkin C Ha per, Har amela a d n P e &

By Br

COOK & SAVE

Rustic Crust Old World Pizza I

t is a common belief that pizza was an invention by the Italians. However, its origin goes back to ancient times in the Middle East. The Greeks, Egyptians, Armenians, Israelis, and Babylonians were making some derivatives of pizza. They were flat, unleavened breads cooked in mud ovens. The workers needed inexpensive food that could be easily made and eaten quickly.

Therefore, flatbreads with various toppings that could be eaten for any meal met the needs of the workers.

Pizza has come down a long road since those ancient days, making its appearance in the United States with the arrival of Italian immigrants in the late 19th century. Italy’s version is the one we are familiar with – tomato, cheese, and other toppings

and seasonings.

Making pizza at home can be a healthier alternative to the greasy, fast-food type. Here is a recipe that uses beans to make a protein packed pizza sauce, instead of a red sauce, with ideas for a variety of topping choices for use on the Rustic Crust Old World flat breads that are on sale this month.

Ingredients Makes two 12” personal pizzas • 2 packages Rustic Crust Old World flatbread • ½ cup cooked cannellini beans (½8 lb. dried) • 1 ½ cups cooked garbanzo beans (¼ lb. dried) • 6 fresh garlic cloves • 1 cup fresh basil leaves

• 6 Tablespoons olive oil • ½ teaspoon each of dried rosemary, oregano and thyme • Salt and pepper Topping ideas • mozzarella (or vegan alternative) • local spinach • sliced tomatoes • artichoke hearts

Directions 1. Preheat oven to 400 degrees.

2. Place flatbreads on a cookie sheet.

3. To make pizza sauce: Put dried rosemary, oregano, thyme, salt and pepper into food processor and do a quick, coarse grind to break seasonings up into smaller pieces. Then add garlic cloves, basil, and cooked cannellini and garbanzo beans (see instructions for cooking dried beans below) to the food processor and mix. Add olive oil slowly, with processor on low, until mixture is smooth. Tip: Roast the garlic and garbanzo beans together in olive oil to mellow the garlic and bring out the beans’ nutty flavor.

4. With a spoon, spread pizza sauce all the way out to the edges of each flatbread. Add a thin layer of cheese. Top with your choice of fresh ingredients. It’s okay for toppings to be piled up a little high as they will melt down as the pizza cooks. Bake for 12-15 minutes or until cheese melts.

5. Slice and enjoy!

Cooking Dried Beans: Garbanzo and cannellini beans can be cooked together. To cook dried beans, put them in a pot of water, bring to a boil and cook for 5 minutes. Let them soak in the hot water for at least an hour. Drain the water and rinse the beans. Place the soaked beans in a pot and cover with several inches of water. Bring to a boil, and then reduce to a simmer.

Cook the beans for 60-90 minutes until desired tenderness.

Photos by Pamela Hawkins

Sale Ingredients Used Valid Jun. 2 through Jun. 15, 2015

Valid Jun. 16 through Jun. 28, 2015

Rustic Pizza Crust

Bulk Organic Garbanzo Beans

$3.39 13 oz

$2.39 per lb

www.northcoast.coop

8

| COMMUNITY PARTNERS |

This is a pomegranate.

And what I like about it is because it’s really juicy and sweet, and it’s crunchy.

You can also, like, eat the seeds inside, not just the outside.

Jay Sooter’s

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3750 Broadway, Eureka 707.444.8001 jaysooter.com

Serving Humboldt County since 1986

LOVING HANDS INSTITUTE

State Licensed School for Holistic Massage Therapy

- 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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Eureka Car Stereo

Car Audio • iPod and Bluetooth Solutions • Auto Security Alpine • Focal • Pioneer JL Audio • Kicker

See all of our Co-op Kids videos: youtube.com/thenorthcoastcoop

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

Community Kitchens NORTH COAST CO-OP

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SUMMER 2015 Pick up your copy of the summer cooking class schedule in stores or see it online • www.northcoast.coop

9

CO-OP NEWS • JUNE 2015

| CO-OP NEWS |

Co-op Opposes Voluntary-Only GMO Labeling Bill C

ongress is debating a proposed law that would block the mandatory labeling of GMO (Genetically Modified Organism) foods at the national and state levels. Many experts anticipate that this bill could pass very quickly*.

First introduced by Congressman Mike Pompeo (R-KS), who named it The Safe and Accurate Food Labeling Act, the bill has also been dubbed the Denying Americans the Right-toKnow, or “DARK,” Act because it would codify, or make official, the current system of voluntary GMO labeling.

For many people, voluntary labeling doesn’t adequately address the call for GMO transparency. Mandatory labeling advocates point out that, in the two decades since GMOs first came on the market, no food manufacturer has ever chosen to voluntarily label their product as containing or produced using GMOs. After hearing from our members for years regarding GMO transparency, the North Coast Co-op opposes this bill because it: 1. Lacks transparency. Since the bill only codifies the current system of voluntary labeling and does not mandate that manufacturers inform customers of the presence of GMO ingredients, adopting this bill means that consumers will still be left in the dark as to whether or not many of the foods they are consuming contain GMOs. Only mandatory labeling

fulfills consumer demand for transeral bill that would require mandatory, parency regarding GMOs. federally enforced labeling of GMO 2. Undermines public will. The Safe foods in accordance with international and Accurate Food Labeling Act nulstandards. Like The Safe and Acculifies the GMO labeling laws already rate Food Labeling Act, this bill would on the books in Vermont, Connectiavoid a fifty-state patchwork of concut and Maine, which passed with flicting GMO labeling laws—but rather strong public support. Furthermore, than tell states that they cannot require the bill preempts states by blocking GMO labeling, this bill would instead any future state legislation or ballot eliminate the need for state-level GMO initiatives that would require GMO labeling by requiring GMO foods to labeling. be labeled in every state, and enforc3.

Creates potential for consumer ing it at the federal level. Additionconfusion.

By ally, this bill would requiring the FDA The Co-op urges make it illegal to to define natural, label foods “natuthis voluntary GMO you to contact ral” if they contain labeling bill con- Congress and ask GMOs. fuses the issue of The Co-op urges GMO labeling with them to reject The you to contact Conthe issue of defin- Safe and Accurate gress and ask them ing natural, thereby to reject The Safe creating confusion Food Labeling Act, and Accurate Food between the two, and and to instead pass Labeling Act, and could result in a defito instead pass The nition of “natural” The Genetically Genetically Engithat includes GMOs. neered Food RightEngineered Food to-Know Act (H.R. The Safe and Accurate Right-to-Know Act. 913, S. 511), which Food Labeling Act suphas already been porters often assert that their bill would submitted this session. prevent a fifty-state patchwork of con* Congress’s timeline is often flicting GMO labeling laws. However, unpredictable; therefore it may be too another bill has already been introlate to take action by the time you duced to Congress that would solve this receive the Co-op News. Check our problem, and also answer consumers’ website and/or Facebook page for more call for mandatory GMO labeling. current information, or give our ConThe Genetically Engineered Food sumer Education Coordinator a call at Right-to-Know Act is the only fed(707) 502-3555 ext.123.

Contact Congress: Three Easy Steps It takes only about ten minutes to contact your representatives using the GovTrack website. Just follow these steps: #1 Go to www.govtrack.us/congress/ bills/114/hr1599 #2 Click “Call Congress” and follow the prompts. If you support mandatory GMO labeling, click “oppose” The Safe and Accurate Food Labeling Act. You will be able to look up your representatives by entering your address, and have an opportunity to email your lawmaker or have a congressional staffer call you at a number you provide. #3 Remember to complete steps 1 and 2 for your two Senators and one House Representative.

If you’re feeling shy or nervous about communicating your viewpoints, know that your phone call or email will be answered by a staff person who has been trained to listen to your viewpoint and convey it to your congressperson—they will not debate or challenge you.

For Easier Access to Healthy Food,

Take the Bus! Healthy food is now easier to access with a new bus stop at 4th & B Streets in Eureka! Take the bus to our Eureka location and tell us about it. What types of things could we do to make it even easier? We will be working with the Humboldt Transit Authority to identify areas for improvement. Send your comments to melanieb@northcoast.coop or call (707) 382-3128. We look forward to hearing from you.

Employees from our Eureka Store location watch for the bus. Photo by Amy Waldrip

www.northcoast.coop

10

THRILL

15 0 2

OF THE

Run for the

BOARD OF OF

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

GRILL Barbecue & Benefit for Food for People

$

5

Hot-off-the-grill entrées and all the fixin’s for just $5! Featuring local products from Humboldt Grassfed Beef and the Tofu Shop.

Vegan and gluten-free friendly.

Friday, June 12 11:30am to 2:00pm North Coast Co-op, Eureka

Co-op News Reference Guide Board of Directors Activities

www.humboldt.lemonadeday.org. To enquire about setting up your lemonade stand at the Co-op, contact Melanie Bettenhausen at (707) 382-3128.

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

Jun 12 • Thrill of the Grill, to benefit Food for People, at the Co-op’s Eureka store location from 11:30am to 2pm. All proceeds go to local food bank Food for People and their child nutrition program. (See ad above)

Board of Directors Election Jun 2 General Candidate Application Packets available at Customer Service in both stores and at www.northcoast.coop (see p 3) Board of Directors Meeting Jun 4 • 6-8pm Co-op Community Kitchen, Eureka Jul 9 • 6-8pm Co-op Community Kitchen, Arcata Aug 6 • 6-8pm Co-op Community Kitchen, Eureka

Jun 7 • Humboldt Tri-Kids 25th annual Triathlon at the Arcata Community Pool. Find more information at www.trikids.com.

Jun 20 • Movies in the Park, presented by the Humboldt-Del Norte Film Commission, features free outdoor movie screenings at Sequoia Park in Eureka.

Learn more about this family event at www.humboldt. filmhumboldtdelnorte.org.

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est. 1973

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

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Jun 6 • Lemonade Day, presented by AEDC Small Business Lending Center and Decade of Difference, teaches kids to set goals, develop a business plan, establish a budget, seek investors, provide customer service and give back to their community. The Co-op hosts youth entrepreneurs at one or both of its store locations. To sign up for Lemonade Day visit

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