Co-op News | March 2015 by North Coast Co-op

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

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CO-OP NEWS A Publication of the North Coast Co-op â&#x20AC;˘ Mar. 2015

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PLUS

Spring 2015 Community Kitchen Schedule

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| CO-OP COMMUTER |

CO-OP NEWS

Bus Stop to Be Added at 4th & B

Issue 75 | Mar. 2015

Improving Access to Healthy Foods

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

Melanie Bettenhausen Marketing & Membership Director

EUREKA LOCATION 25 4th St., Eureka • (707) 443-6027 Open Daily: 6 am to 9 pm Toby Massey, Store Manager tobymassey@nor thcoast.coop

n February 10, the Transportation Safety Commission for the City of Eureka reviewed an agenda item put forth by Humboldt Transit Authority (HTA) requesting that a bus stop be placed at 4th & B Streets in front of our Eureka location. After hearing from HTA general manager Greg Pratt and listening to input from community members, as well as North Coast Co-op and RCAA (Redwood Community Action Agency), the Transportation Safety Commission approved the request. The recommendation will go to the Eureka City Council for review at their March 3 meeting. Adding the bus stop was a request that came from Co-op members in 2007, citing the long walk from 4th & D Streets—the closest bus stop—to the store and back again with heavy grocer-

COOPERATIVE OFFICES 811 I St., Arcata 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 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.

ies. The need for a bus stop in front of Coalition hosted a Transportation Safety a grocery store surfaced again in 2008, Summit, bringing together businesses, when the Co-op joined the newly form- government agencies and non-profits ing collaborative partnership, Humboldt to tackle the safety issues on Highway 101 in Eureka. CAN (Humboldt Kelli Reese, Co-op Community for Adding the bus stop General Manager, Activity and Nutriand I attended. The tion). Humboldt was a request that came group looked at CAN was trying to from Co-op members in topical photos of address the growthe Highway 101 ing obesity problem 2007, citing the long walk corridors that run in our county from from 4th & D Streets—the through Old Town a social-ecological and Broadway and standpoint—indiclosest bus stop—to the suggested soluvidual behaviors tions to some of and choices regardstore and back again with the issues facing ing health are influheavy groceries. pedestrians, bicyenced by many clists and motorfactors, including ists. There we met personal knowledge, social networks, cultural values, Greg Pratt and spoke to him about the public policy and the built environment. bus stop. Greg said it shouldn’t be a The built environment includes the problem to add the bus stop since typidesign of streets, sidewalks and trans- cally it is businesses that are opposed portation options. Ensuring that indi- and in this case the business is asking for viduals had access to multi-modal forms a bus stop. The request for a bus stop in front of of transportation was one of the main goals identified: increase adult’s use of the Co-op is just one piece of a larger active and public transportation. As a traffic calming effort on Highway 101 in collaborative partner, the Co-op advo- Old Town Eureka. Through the efforts of cated for the bus stop to be added. Add- Caltrans and the City of Eureka, we hope ing the bus stop surfaced as a solution to see improved safety for those crossagain when the Humboldt Food Policy ing 4th Street at B Street, and improved Council formed. One of the issues iden- visibility for motorists turning onto B tified around access to healthy food was Street to enter our parking lot. We are the proximity, as well as transportation super thankful to the folks who perpetual to, grocery stores. As a collaborative ly move these issues forward, find crepartner, the Co-op continued looking ative solutions and encourage commufor opportunities to have the bus nity involvement. We also thank them for their hours of time to make Eureka stop added. This past summer, the Senior Action safer for all. ■

Contents March 2015

2 Michael Turner - Still Outstanding!

3 Drought Affects Local Ranchers

3 How Are You Conserving Water?

10 Co-op Financials

4 Board News

10 Member Giveaway

4 Employee Election Timeline

11 It’s Garden Season

5 Black Bean & Tofu Tacos

12 Reference Guide

6 Letters to the Editor

6 Invest in Your Co-op

7 Atalanta’s Victory Run & Walk

7 Shopper Survey Winners

8 Sautéed Braising Greens 9 Community Partners

SPECIAL INSERT

Community Kitchen Spring 2015 Schedule

| CONGRATS MICHAEL! |

The Co-op Wishes Michael Turner a Happy Retirement, after 34 Years of Service! Michael hired me onto the grocery crew 23 years ago, solely based on the good word from Lisa Martin (a cashier at the time) that I was going to be a good hire. With his guidance, patience, and understanding, he made me into a good worker, and an even better person. I will always be grateful for the opportunity to work here at the Co-op, and I wish “T” all the best in the future. Cheers, Michael! — Scott K. Michael’s smile and genuine interest in the people he interacts with will be sorely missed. He always took me right out of my spinning thoughts with the simple question: how are those little ones doing? I always enjoyed the rare moments when I could learn about Michael’s life and all of the amazing things he has done. What a wonderful person to have on the planet and at the Co-op. Thank you for your service, Michael! — Melanie B. Congratulations on a well-deserved milestone in life! Thank you for being so kind and welcoming to me when I first started at the Co-op. Your warm smile every morning will be missed! — Sarah B. I’ve had the good fortune to have worked with Michael for most of my nearly 32 years here at the Co-op. Except for a fouryear stint at the old 1st Street Co-op, I have been here in Arcata rubbing elbows and learning from the master. He is one of the most dedicated and conscientious people I know and is a marvelous role model with a great work ethic. The Co-op will lose a gem of a man and I will miss seeing him every day. Good luck Michael and enjoy your new 4-wheel toy. — Bob S. When I first started designing the newsletter and was still getting my footing Michael always went out of his way to be encouraging. He generally just lights up every room he walks into and he tells a darn good travel story. We’ll miss you, Michael! — Amy W. Congratulations on your retirement, Michael! You’re hard work, positive attitude and willingness to always help out will be missed greatly. I will miss your smile, hearing about your kayaking and outdoor adventures and your wonderful laugh. Thanks for all of your years of dedication to our Co-op!— Alisha S.

This is how a person first sees Michael: A gentle and genial person with a little smile for all – then you see that glint in his eye….. — Christine B. I have known Michael Turner more than most co-workers so I have put together a little quiz to test your knowledge of Michael Turner trivia. This is a true or false quiz. 1. Michael is not his real first name. A: True. His parents named him Guy Michael Turner. 2. Michael can only read at the third grade level. A: False. He is a voracious reader, usually spending breaks with his nose in a book or the “Chronicle.” 3. His beverage of choice is Jameson’s Irish whiskey. A: True, when he’s not drinking a cold beer. 4. He was once the Arcata Store Manager. A: True. 5. He was once the Merchandiser for both stores. A: Also true. 6. Michael served his country in the Viet Nam War. A: True. 7. He played first base for the Co-op softball team back when Arcata had a men’s league. A: True. He was the backbone of our infield. 8. When he is not at work, he is surrounded by beautiful women. A: That, my friends, is True. Michael has a beautiful wife, two beautiful daughters and a beautiful granddaughter. Even his beautiful mother lives in Eureka. 9. Michael can still stock circles around co-workers 40 years younger than him. A: Very true. 10. Michael is an accomplished bee keeper. A: False. To the best of my knowledge, he has never kept bees or any other insect. 11. Michael will be very much missed. A: That is absolutely True, however not by me, because I will be seeing him at the golf course! All kidding aside, Michael is one of the hardest workers we have had, and just a good person who I am proud to call my friend. — Larry C. Michael has been one of the most consistently cheerful workers here at the Co-op. I will miss him!! He has shared historical knowledge with me about the Co-op and never a bad word was spoken! Thank you, Michael for your many years of service to our Co-op. — Brenda H.

1. Photo submitted by Andrea M. 2. Newsletter clipping from 1984 submitted by Kelli R. 3. Michael as kayaker submitted by Alisha S. 4. Michael as the store manager from the Co-op News archive 5. Michael at his 30th anniversary party, photo from the Co-op News archive.

Mr. Michael Turner, You will be missed! It’s difficult to imagine it around here without you, but please know we send you off with smiles and lots of love for an incredible retirement. You have given so much to the Co-op over the last 35 years and for that we are forever grateful. Your spirit, work ethic and all around incredible personality are irreplaceable. It has been an honor for me to get to know you and work with you. Thank you for everything! — Kelli R.

reigns and learning to play. Thanks for being yourself, for being a trusted friend and co-worker and for being good natured, cool and kind. Every day. Thanks also, Michael, for entertaining us with so many stories of daring trips down the rivers of North America, from California to Alaska. You inspired and schooled us. Michael would never talk about his Vietnam experiences to me and so he might not want it to be mentioned, but he survived and has been able to lead a nurturing and productive life. — Sallie G.

Thanks for your sincere and thoughtful greeting, every day. Michael always made me do a double take… he really wanted to know how you were doing. Thank you for showing up, hanging in there and giving it your best shot every day. Michael wore many hats but always remained true to his inner voice. Thanks for reminding me that you can raise a family and still be a kid yourself, that life involves taking risks. Michael could gently point out stick in the mud behavior and encouraged loosening the

I feel fortunate to have been able to work with Michael Turner since coming here in 2013. I joked that this was my second stint at the Co-op, and I had the pictures of a flour covered 10 year old from the 80’s to prove it. Well, Michael has been here all along! For me, Michael is the consummate professional : dedicated, hard working, knowledgeable, service oriented, and committed to the Co-op. All that with great kindness and a fantastic sense of humor. Thank you, Michael, good luck, it won’t be the same without you. — Kevin W.

www.northcoast.coop

| FOOD NEWS |

Drought Affects Local Dairy and Cattle Ranchers ranchers saw their herds of cattle drop to 40-year lows. It takes a long time for beef production to turn around. In Humboldt, however, the conventional beef prices increased more than our local grass fed beef. The grass fed beef producers had to be diligent about maintaining their pastures and prolonged irrigation to keep the grass growing. Sarah Mora, of Humboldt Grassfed Beef said, “We were not able to increase our inventory of animals or add new customers and we had to raise our prices.” Humboldt Grassfed Beef is not alone in having to increase prices due to increased costs.

razing on well-maintained pastures is critical in the production of grass fed beef and organic milk. Organic milk producers and grass fed beef producers must follow pasturing regulations to maintain their certification. Grass fed beef cattle are raised on open grass pastures where perennial and annual grasses, forbs, legumes, brassicas are the sole energy sources. Hay and silage from these sources may be fed to animals while on pasture during periods of inclement weather or low forage quality. They cannot be fed grain or grain byproducts and must have continuous access to a pasture during the growing season. Organic dairy cows must graze on pasture for the full length of the local grazing season, at least 120 days. Humboldt County ranchers are taking measures to protect their businesses. California has been in a drought for the last three years and with the winter season once again seemingly passing us by, we may be heading into a fourth year of drought. January was one of the driest on record and even with the early February storms Humboldt County is in a Severe Drought, according to the U.S. Drought Monitor. We need much more rain to get us out of the drought. During droughts, pasture management is critical and irrigation is necessary to maintain growth. Irrigation A majority of the farmland in Humboldt County is pasture on which cows and cattle graze. Pastures need rain in the winter months to get good growth. With so little rain, additional irrigation has been necessary; however, many existing wells went dry. Some dairy farmers in Humboldt County had to drill new wells to supply water to their animals and for irrigation of the pastures. Dave Renner, a Ferndale dairyman said, “Many older wells that were originally drilled 60-70 years ago failed this

CO-OP NEWS | Mar. 2015

Young milk cows graze at the Vevoda Diary. Photo courtesy Kris and John Vevoda.

year because they used to service smaller farms and were not drilled as deep as needed for the size of today’s farms.’’ The demand for well drillers far exceeded their availability, making for a long wait to get a new well drilled. Other than having to get feed from farther away, Renner’s operation fared well in the drought, although he purchased more than the usual amount of supplemental feed, increasing his expenses. “With farmers everywhere looking for feed,” he said, “farmers have to get feed from places even farther away.”

“

January is usually one

of the wettest months in

Humboldt County, as well

ing out sources farther away, affecting our local farmers. John Vevoda and his son have 500 dairy cows that graze on about 800 acres in Ferndale. Although another son produces hay for the dairy operation they still had to purchase out-of-the-area hay at a premium price. When it comes to a California drought he said, “We’re all in it together. It affects everyone.” Higher Prices Nationwide, consumers saw the price of beef increase in 2014 by at least 10 percent, compared to a usual increase of 2-3 percent. The effects of the drought in the western Great Plains in 2012 and 2013 pushed demand to outstrip supply as

as the rest of California;

How do you conserve water during a drought?

Humboldt County was one

“

of the driest on record.

Supplemental Feed Organic hay is used as supplemental feed and is necessary even when there isn’t a drought. Additional hay is crucial during a drought when pastures are not producing enough food for the animals. Hay production during a drought is also decreased resulting in a shortage of nearby feed. This forces farmers to search farther away for feed. The cost of transporting hay from far away sources increases the costs. Also with lower hay supplies, prices are higher. Some farmers decreased their herd size to make up for the additional cost of feed. Last year’s extremely dry winter made it difficult for feed growers in other parts of California to plant their fields that produce feed. When they were finally able to plant, excessive rains flooded their fields washing away the newly planted grasses. Even when it seems like Humboldt is not having a problem, a feed shortage elsewhere means there are more farmers seek-

More Drought? Predictions of a drought cannot be made, but worldwide last year was the warmest year on record. January is usually one of the wettest months in Humboldt County, as well as the rest of California; however January 2015 in Humboldt County was one of the driest on record. The United States Department of Agriculture (USDA) has designated 55 California counties, including Humboldt, as primary natural disaster areas due to damages and losses caused by the drought. Will we continue to be in a drought? According to Jeff Dolf, the Humboldt County Agriculture Commissioner, “If farmers and ranchers can’t irrigate, they’re in trouble.” He’s hoping rain in February and March will make for greener pastures for everyone.■

Member Survey

however January 2015 in

Win a

$25 gift card!

Member Name: Member #:

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Brenda Harper Consumer Education Coordinator

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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: MAR. 31

| FROM THE BOARD |

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May 7 Board Meeting, 6-8 pm | Co-op Community Kitchen, Arcata. June 4 Board Meeting, 6-8 pm | Co-op Community Kitchen, Eureka location. Fall 2015 Employee Director will be ratified by the membership during the General Election. October Annual Membership Meeting, 2015 Date and time to be announced. New Directors will be welcomed to the Board. Fall 2015 Board Organizational Meeting (required). Date and time to be determined.

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April 2 Elected Employee Director seated. Board Meeting, 6-8pm | Co-op Community Kitchen, Eureka location.

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March 5 Board Meeting, 6-8 pm | Co-op Community Kitchen, Arcata location.

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March 5 Deadline for employees to apply for the open employee seat on the Co-op Board of Directors.

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of member access to the board packets, and in January the board approved a policy to make the packets more systematically available. Now all members can continue to find the agendas posted at customer service as usual, and also may request the board packets at the customer service desks at both stores. Members can also request to be added to a board packet distribution list if they’d like the packet emailed in advance of the board meeting. There are a number of other actions the board has taken in response to member input. These include re-convening the Member Action Committee in November, which is a standing committee of the Board. This standing committee had been inactive for some time due to lack of participation and we are all very excited to see this going again. For anyone who has served on a Jessica Unmack board, you know that any good board is continuBoard President ously working to improve its processes. In the last few months the board reviewed how we elect our t is with sadness I announce that Employee Board officers, and adjusted the board meeting agendas Director Kelly Boehms has recently resigned. We to make sure that members at large have an addihave all enjoyed her participation and perspective tional opportunity for comment while ensuring that while serving on the Board and wish her well in the elected board can still get its work done. We’ve pursuing other valuable community work. With her also shifted our board meeting schedule to earlier in resignation the board now has an empty Employee the month to accommodate newsletter deadlines to Director seat. As we are in between regular elec- keep members better informed, and made an open tions it was discussed at the February board meet- invitation to members to attend part of our annual ing how best to move forward with filling the posi- board retreat last month. tion in a timely manner. The discussion went well; In addition, the board and staff have spent many it offered three different approaches for the board hours on a number of member requests for informato consider in line with our bylaws and Adminis- tion pertaining to the bylaws, financials, member trative Code. The board correspondence, policies, decided to move forward facilitation, annual memWe are constantly aiming to with the employees holdbership meeting process, ing an election to choose and executive sessions. create a culture in which all a candidate for the empty Are there issues that still seat. The timeline has people in our Co-op community need to be addressed? Of been accelerated and, once course. There always elected by the employees, – our members, our staff, and will be, but what might it is our hope to approve be perceived by some as the Employee Director our directors – continue to build resistance is, in another and have them in place perspective, people takthe skills of respect, kindness, ing the time to research for the April board meeting. However, we will options and ramificatransparency, and good will. be asking for the elected tions of decisions and employee to be ratified by discussing issues in more the general membership during the general election depth and making sure we keep the entire memof board members in the fall. I’m looking forward bership’s interest in mind while conducting work to the process moving swiftly and having the board democratically. We are constantly aiming to create whole again soon. a culture in which all people in our Co-op com On another note, I’d like to take a moment to munity – our members, our staff, and our directors respond to a recent letter to the editor in the Co-op - continue to build the skills of respect, kindness, News from Jodie Ellis. The letter stated that ‘lead- transparency, and good will. These are foundations ership has taken away member rights to open and to creating a culture of cooperation. And in an orgatransparent management’ and that members are nization of more than 15,000 members, it is impera‘facing resistance from leadership in regaining open tive that the board take the time and effort needed to access to meetings and the documents required to produce desired outcomes for all of us. fully participate’. The board meeting agendas and minutes have always been available to members. In In cooperation, December the board looked deeper into the question Jessica Unmack, Board President

www.northcoast.coop

| COOK & SAVE |

COOK & SAVE

Black Bean and Tofu Tacos

By Brenda Harper, Consumer Education Coordinator & Pamela Hawkins, Outreach Coordinator

he North Coast Co-op’s free, monthly Cook & Save class develops recipes that include items from our sales flyer and our Co-op Basics program. This month we are using black beans in an easy-to-make taco recipe. Black beans are medium sized, oval beans with black skin and white flesh. If you’re looking to save money and eat healthy, legumes should be at the top of your list, as they are high in fiber, calcium, and iron, and are a great source of protein. Legumes are the group that contain beans and peas, and there are plenty of choices when it comes to beans. Canned beans are quick and easy, but buying from the Bulk Department and cooking dried beans is the most economical way to use beans. Cook up a pot of beans and freeze the extra portions for use in the future. When a pound of dried beans is cooked, the yield is about the same as 3 to 4 cans of beans. Photo by Jeremy Smith-Danford

Ingredients

Directions

• 1 (14-ounce) package Tofu Shop extra-firm tofu, drained • 1 ½ teaspoons chili powder • ½ teaspoon dried oregano • ½ teaspoon ground cumin • ½ teaspoon ground coriander • ½ teaspoon fine sea salt • 1 Tablespoon extra-virgin olive oil • 3 cloves garlic, finely chopped • 3 green onions, finely chopped • 1 (15-ounce) can black beans, drained and rinsed • 12 Mi Rancho corn tortillas, warmed • 3 cups shredded green leaf lettuce (one medium bunch of leaf lettuce) • Salsa • 1 avocado • 1 lime • Cilantro, chopped, to taste

1. Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside. 2. Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, un-

til most of the moisture has evaporated, 10 to 12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more. 3. Spoon the tofu mixture onto tortillas. Top with lettuce, salsa, avocado, cilantro and a squeeze of fresh lime juice.

co opbasics Ingredients basic goods at basic prices

Mi Rancho Corn Tortillas

Tofu Shop Extra-firm Tofu

Bulk Black Beans

12 oz

14 oz

per lb

$2.42

$2.23

CO-OP SPECIALS Ingredients

$1.61

Find chili powder, dried oregano, & ground cumin on sale Mar. 17 thru Mar. 30 in the Bulk Department

All About Beans Measuring Beans 1 15-ounce can = 1.5 cups cooked, drained 1 cup dry beans = 2.5 – 3 cups cooked, drained 1 pound dry beans = 2 cups dry beans 1 pound dry beans = 5-6 cups cooked beans, drained Freezing Cooked Dry Beans For greatest economy, cook up a whole bunch and freeze in quantities similar to the can sizes you usually use. Use the beans within three months after freezing in a standard freezer. 5

CO-OP NEWS | Mar. 2015

Cooking Dry Beans 1. Sort and rinse beans. Throw away any that are discolored or shriveled. Remove pebbles. 2. Soak Beans. Put beans in large pan with water, bring to a boil, boil for 2 minutes, remove from heat, cover & let stand 1 hour. Drain and rinse beans. 3. Cook. Return soaked beans to pot, cover with fresh water and bring to a boil. Reduce heat to low and simmer, stirring occasionally. Beans are done when a fork can easily be inserted (fork tender).

Next Cook & Save Class: Monday, April 27, 6pm in Eureka Please register online, just as you would a cooking class at www.northcoast.coop. Choose Cooking Classes from the dropdown menu and click on register. Or call (707) 443-6027 ext. 102.

| MEMBER NEWS |

Letters to the Editor Make Your Voice Heard

Co-op Friends, Thank you to all of the members-owners who have volunteered their time to: 1) write the board and management; 2) attend and speak at Board meetings; and 3) participate in the newly reconvened Member Action Committee (MAC) to formulate recommendations to the Co-op Board and management. Through these efforts, members are beginning to regain access to information necessary to contribute meaningfully to dialogue and decisions about our management and policies; a primary distinction between belonging to our democratically memberowned and managed cooperative, rather than shopping at a corporate store (even if locally owned). Unfortunately, the contributions of this growing number of active members advocating for a return to greater transparency in decision-making, and opportunities for greater member participation, is being dismissed by some in the leadership as a minority opinion. Even the record turnout in the last election defeating the bylaws revisions has been characterized as such. What will convince them? Your voices! You may not have time to attend meetings, but perhaps can you write a few sentences to the board, board@northcoast.coop, expressing your thoughts and support for those of us volunteering more time on behalf of all of us. To sign up for member education and action alerts uncensored by the Co-op leadership, and to share your thoughts with us, contact jodieellis@suddenlink. net or (707) 840-9250. Privacy protected, unsubscribe anytime. We have more knowledge and inﬂuence in numbers. Please share your wisdom. Jodie Ellis

Co-op News: A Vehicle for Discussion? Dear Co-op Community, As a democratic community-owned organization it is important to recognize that there are many visions of what the Co-op should be. We need to welcome everyone who wants to participate to the table and allow them to participate in the dialog. Some members feel the need to define acceptable content in the newsletter as well as other vehicles of Co-op communication. Member communication that must be approved by management or the Board only serves to create vapid and insipid conversation. Unlike any of our competitors, we are communitygrown and community-owned. There is no place in a democratic organization for censorship of thought. Transparency includes allowing for dissent and differing points of view. Our Co-op newsletter should be a vehicle for discussion about all topics relevant to the Co-op community. I encourage everyone to take the time to write a letter to the Editor. Democracy is about more than eating and watching television. Get involved! Come-unity, Cheri Strong

LETTERS 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 by the tenth of the month.

Patronage Refund Vouchers Number of Patronage Refund Vouchers Yet to Be Redeemed: 339 Have you claimed yours yet? Deadline: March 15, 2015 Of the 637 vouchers mailed out in midDecember 2014, 339 vouchers are yet to be redeemed, resulting in $3,609 yet to be claimed. If yours is one of the unused vouchers, don’t miss out on this great benefit of being a Fair Share member! Make sure to use your refund voucher by March 15, 2015. Patronage refunds are a way of returning some of the Co-op’s profits to its memberowners. Patronage refund vouchers can be used right at the register. The amounts of the refunds/vouchers are based on each owner’s purchases for the period of March 31, 2013-March 29, 2014. Receiving the patronage refund in cash/ voucher is just one benefit of being a Fair Share member. Fair Share members are Coop members who own $300 in “B” Shares and help the Co-op sustain its on-going commitment to providing top quality goods and services at reasonable prices. Plus, they can invest in dividend-earning “C” shares. Questions? Call or email our Membership Coordinator at (707)382-3109 or bellawaters@northcoast.coop

The Co-op Has Investment Shares Available! About Investing in the Co-op

Why not consider investing in your local community and invest 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 Cooperative, 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). If you’re interested in investing in your Co-op, please contact Membership Coordinator Bella Waters at (707) 382-3109 or bellawaters@northcoast.coop for more information.

www.northcoast.coop

| CO-OP COMMUNITY |

Volunteer with CAFF’s Know Your Farmer Program!

Winners Congratulations to Our Shopper Survey Winners!

he Community Alliance with Family Farmers (CAFF) is looking for Farm to School Docents to assist with the spring Farm to School field trip season at local farms in Humboldt County. The farm field trips help students develop a personal relationship with food and farming through hands-on activities that focus on science, agriculture, nutrition, social science, and more. Our approach is rooted in gardenbased education and experiential learning. The Docent Program includes two training sessions in April that help Docents become familiar with the concepts and

activities taught during field trips. Docents will then help lead field trips for visiting 2nd and 3rd grade students in May and early June. This is a great opportunity for individuals interested in working with kids in a garden, farm, or other outdoor environment.

Thank you to everyone who filled out our Shopper Survey and provided valuable feedback on their shopping experiences in our stores! Out of those who entered their names into the Shopper Survey raffle, five lucky winners were chosen to receive a $100 gift card to the Co-op. Congratulations to the winners, listed below.

Please contact the CAFF office at (707) 826-0233 for more information!

Elizabeth & Christina Swingdler (pictured) • Shana Albin Steve DeMarino • Jim Williams • Ronnie Liv

Atalanta’s Victory Run & Walk Mother's Day • Sunday, May 10 • 10 am • Details: www.atalanta-run.com et ready for the 34th Annual Atalanta’s Victory Run and Walk, an all women’s 2-mile & 8K event on Mother’s Day, Sunday, May 10 at 10am at the North Coast Co-op’s Arcata location. In Greek mythology, Atalanta the Huntress was a beautiful young woman who was the swiftest runner of her day. She was also an excellent wrestler, swordsman and archer. She shattered the Grecian "glass ceiling" by questing for the Golden Fleece with Jason and the Argonauts and by taking the leading roll in killing the huge and terrible Calydonian Boar. The brave Melanion won Atalanta’s hand in marriage by beating her in a footrace. Though very swift, Melanion was no match for Atalanta, and only won by dropping golden apples for her to pick up. Atalanta, being no dummy, realized that she could have the golden apples and her man too, so she obligingly picked up the golden apples, lost the race and won her man. See the registration form to the right to sign up and visit http://www.atalantarun.com/ for all the race details. We’ll see you there! 7

CO-OP NEWS | Mar. 2015

Please mail registration & T-Shirt order (if applicable) to Atalanta, c/o SRRC, PO Box 4989, Arcata CA 95518-4989. MAKE CHECKS PAYABLE TO: ATALANTA First Name________________________________________ Last Name__________________________________________________ Age on Race Day______________ Birthdate_____________________ Phone (

)_______________________________________

Address________________________________________________________________________________________________________ City________________________________________ State____________ Zip Code_____________ E-mail Address_____________________________________________________________________



Please circle which race (circle only one): INDIVIDUAL DIVISION - 2m or 8K OR SPECIALTY DIVISION - Stroller : 2m or 8K

2-Generation : 2m or 8K

3-Generation:

2m or 8K

2 & 3 Generation Division - list other members (they must also fill out a registration form)__________________________________ ______________________________________________________________________________________________________ Fees: 12 and under= $5 Adults 13 & older - $10 until April 12th, then $15. WAIVER: Intending to be legally bound, I do hereby certify that my training and health are adequate for me to safely compete. I will waive and release any claims for damages or injuries as a result of my participation in, or my traveling to, the following entities: City of Arcata, County of Humboldt, North Coast Co-op’s, Six Rivers Running Club, Event Sponsors, Event Volunteers, from any and all liabilities and claims made by other individuals or entities as a result of my actions during the 2015 Atalanta’s Victory Run & Walk. **ADA Accommodation Requests must be sent to USATF 6 weeks prior to event for evaluation**

T-Shirts are available by Pre-registration Only. No race day orders. T-shirts are $15 each - Order by April 4th - Women’s Cut is true to size. Ocean Blue “Tec” shirt. Circle one: Youth: XS(4) S(6-8) M(10-12) L(14-16) Circle one: Adults: XS S M L XL **2X and 3X add $3 Total amount enclosed= ___________________________

| LOCAL PRODUCE RECIPE |

Photos by Jeremy Smith-Danford

By Brenda Harper, Consumer Education Coordinator & Pamela Hawkins, Outreach Coordinator

Sautéed Braising Greens with Grapefruit Vinaigrette Featuring locally grown braising greens from Little River Farm

elicious and healthy greens are available throughout the year, but this time of year is typically when the adventurous dark, leafy greens bounty is at its peak. Braising greens are a mix of greens that include kale, chard,

collards, mustard, bok choy, raddichio, and turnip greens. They’re really great because you get several varieties of chock-full-of-vitamins greens that are so versatile. Braising greens can be steamed, sautéed, stewed, braised or they can be

Ingredients (serves 6)

Directions 1. Warm 6 Tablespoons oil and dried rosemary in a small pot on low heat until rosemary just begins to be aromatic. Do not boil. Remove from heat. 2. In a blender or food processor, combine syrup, grapefruit juice and zest (Fig. A), lemon juice, 1 chopped garlic clove, salt, and pepper; pulse for about 30 seconds. Run continuously on high while slowly adding oil-rosemary mixture. Continue blending for 1 minute. Adjust salt and pepper to taste. (Refrigerate in covered jar if not using immediately.) 3. In a large pan, heat remaining 1 teaspoon oil over medium heat. Add remaining chopped garlic and sauté until tender. Add braising greens, cook for 2 minutes, stirring frequently (Fig. B). 4. Add ½ cup vinaigrette to greens and sauté on medium-low heat until vinaigrette is warmed and greens are nearly tender, about 4 minutes. Add sliced figs and sauté 1 minute more. Remove from heat. Serve immediately.

10 ounces braising greens (one full reusable plastic Co-op produce bag) 1 medium-to-large grapefruit, to yield ½ cup fresh juice 2 teaspoons grapefruit zest (finely grated peel) 1 lemon, juiced to make 3 Tablespoons juice 2 large cloves garlic, chopped (divided)

served on their own, as a side dish, or incorporated in to tacos, burritos, pizza, soups and stews. So go ahead and stuff a bag full of these tasty treats and try out this recipe that includes a tangy dressing!

½ teaspoon dried rosemary 1 Tablespoon pure maple syrup /3 cup thinly sliced dried figs

6 Tablespoons plus 1 teaspoon extra-virgin olive oil (divided) /8 teaspoon salt

/8 teaspoon ground black pepper

B www.northcoast.coop

| COMMUNITY PARTNERS |

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CO-OP NEWS | Mar. 2015

| FINANCIALS |

North Coast Cooperative, Inc. Unaudited Financial Statements

Third Quarter Review

Balance Sheet Quarter Ending December 27, 2014 Fiscal Year 2015 Qtr 3 FY 2015 Assets: Current Assets 3,899,524 Property & Equipment 2,575,569 Other Assets 393,421

Income Statement Quarter Ending December 27, 2014 Fiscal Year 2015 Qtr 3 FY 2015 NET SALES REVENUE 8,452,233 Cost of Goods Sold 5,411,699 By Kelli Costa Total Assets 6,868,515 GROSS MARGIN 3,040,535 35.97% Chief Financial Officer Liabilities: Payroll Expense 1,725,185 e’ve finished closing the third Current Liabilities 2,463,778 Payroll Taxes 131,829 quarter of our fiscal year. Com Long Term Liabilities 72,956 Personnel Expenses & Benefits 228,001

bined sales were $8,452,233 for the third General & Admin Expense 453,533 Total Liabilities 2,536,734 quarter bringing the year to date sales to Occupancy Expense 381,746 $24,528,805. The sales are 4.8% above Member Equity: last year at this time and .81% betTotal Operating Expenses 2,920,294 Current Owner Shares 3,340,413 ter than budget. The Arcata store sales Retained earnings 991,368 ended the third quarter better than bud Other Income (expense) 5,263 Total Member Equity 4,331,781 get by 2.18% and the Eureka store sales fell short of budget by -1.13%. NET INCOME (LOSS) 125,504 1.48% Total Liabilities & Equity 6,868,515 In the third quarter we had $5,050 higher in expenses than budgeted.

There are always unexpected expenses that come up but we work hard to keep them managed within our budget. We fell short of our budgeted net income by -15.26% for the third quarter and annu ally our net income is below budget by -7.96%. The variance in our net income compared to budget is due to lower sales ardening feeds the soul: the texture of soil between than forecasted in our Eureka store and fingers; smelling the earthy aroma; and of course looking forward to a bountiful harvest as the season some unexpected expenses, company progresses. There is one part of gardening that is challenging wide. As we are quickly approach for some--sowing seed evenly. The first few rows planted ing our fiscal year end on March 28, tend to be fine, but by the end, there can be clumps of seeds 2015 we are continuing to monitor all and large spaces in between. Distance matters when planting expenses. so that seedlings have room to grow and can absorb enough Our current member-owner shares nutrients without too much competition. This year, the Co-op has brought in seed disks and seed value has grown by $33,765 since last tapes from Botanical Interests. The seeds are pre-sown at quarter. This is the growth of equity the optimum distance for great germination and growing. investment from new member-owners We look forward to hearing how these work out, especially and current member-owners purchas with tiny seeds such as carrots, basil and lettuce. ing sustaining B Shares and investment For this month’s giveaway, one lucky member will C Shares. We currently have C shares receive a Vegetable Garden Kit, Herb Garden Kit, and

our members giveaway!

Flower Mat, along with a pair of Down to Earth thermal gardening gloves. Enter at customer service in either store and lettuce know what you think of these kits!

Enter at Customer Service in either store by March 31.

available for sale so if you are interested in finding out how to be more invested in the Co-op, please call (707) 502-3555 ext. 135. We currently pay an Annual Percentage Rate (APR) of 2%. Investing is smart, simple and quick.■ www.northcoast.coop

Find us on Facebook Can you believe it? It’s garden planning time. Deciding on what to plant where and when can be a daunting task. We want to hear about how you plan your garden.

Stay updated on new sales and products, in-store events & more! www.facebook.com/northcoastcoop

Weekly Organic Produce Specials

New specials every Tuesday

Whatever you do, we want to know about it! Contact our Consumer Education Coordinator at (707) 502-3555 ext. 123 or brendaharper@northcoast.coop. Deadline: March 31st

www.northcoast.coop

Co-op News Reference Guide Meetings

Co-op at Events

Co-op Sponsored Events

Board of Directors

Mar 7-8 Bowl for Kids’ Sake, hosted by Big Brothers Big Sisters of the North Coast, takes place at Harbor Lanes in Eureka. The Co-op has a team of employees who will be bowling on March 7 at 4:30pm. Come show your support! For a full schedule of events, visit www.ncbbbs.org/events/bfks.php Mar 26 Taste of Main Street, organized by Eureka Main Street, takes place in Downtown and Old Town Eureka and kicks off the Jazz Festival. The Co-op’s Eureka location will be a stop on the tour. Tickets for the event can be purchased at the Co-op’s Customer Service counters. More info at www.eurekamainstreet.org Apr 3-10 Spring Preview, Humboldt State University’s spring open house for students and families to tour the campus and residence halls. More info at www2.humboldt.edu/springpreview/

Mar 8 Sheila Jordan with Cameron Brown at Morris Graves Museum of Art in Eureka at 8pm. Hosted by the Redwood Jazz Alliance Concert, more info at www.redwoodjazzalliance.org/2014-15.html

Co-op members are invited to attend. Mar 5 | 6-8pm Co-op Community Kitchen, Arcata (Plaza Point building across 8th Street from our Arcata store location) Apr 2 | 6-8pm Co-op Community Kitchen, Eureka May 7 | 6-8pm Co-op Community Kitchen, Arcata (Plaza Point building across 8th Street from our Arcata store location)

Member Action Committee

Co-op Members are encouraged to attend. Mar 18 | 6-8pm Co-op Community Kitchen, Eureka

Finance Committee

Co-op members are invited to attend. Mar 2 | 5:30-6:30pm Co-op Ten Pin Warehouse Conference Room (793 K St, Arcata)

Mar 25 Humboldt Food Policy Council educational meeting will highlight an aspect of our local food system with a presentation. Location and presenter to be determined. Send questions to: Barbara.Browning@humboldt.edu

Deadlines

Mar. 5 Employee Director applications due (see p. 4) Mar 31 Member Surveys due (see p. 3) Mar 31 Member Giveaway entries due (see p. 10) Reminder Daylight Savings begins Sunday, March 8. Set your clocks forward an hour.