Co-op News | March 2014

CO-OP NEWS A Publication of the North Coast Co-op • Mar. 2014

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

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We’re going mobile...

But before we do...

We want to hear from you!

Take our online survey You’ll be Entered to Win One of Ten

$50 Co-op Gift Cards!

See p. 1 for details

from the editor

CO-OP NEWS

Take Our

Volume 63

Co-op Survey

.

Mar. 2014

www.northcoast.coop co-opnews@northcoastco-op.com

you’ll be entered to win one of ten

Editor Melanie Bettenhausen

$

Marketing & Membership Director (707) 826-8670 ext. 132

50

gift cards

survey takes just

minutes

deadline to enter

March 31st

melanieb@northcoastco-op.com

Graphics & Coordination Amy Waldrip

TAKE THE SURVEY HERE

Graphic Design Coordinator (707) 826-8670 ext. 120

amywaldrip@northcoastco-op.com

Jeremy Smith-Danford

Marketing & Graphics Assistant (707) 826-8670 ext. 129

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

Arcata Location

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

Eureka Location

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

Cooperative Offices

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

kellireese@nor thcoastco - op.com

Membership Coordinator Bella Waters, ext. 135

W

www.surveymonkey.com/s/northcoastcoopsurvey

e have been a little slow to adopt new technology around here, but we can see the writing on the media landscape—lots of you are shopping with your smartphones and it’s no longer taboo to talk on your cell at the Co-op. If it’s true that everyone is moving to mobile, we thought we should find out where our shoppers rank among those who check their phones 110 times a day on average. If you all are on your devices, and that’s where you want to hear from us about savings, new products and events, we want to know about it!

Because we are interested in how our shoppers use technology, our survey is exclusively online. Follow this link https://www.surveymonkey.com/s/northcoastcoopsurvey. Your answers stay anonymous and the survey takes just minutes to complete. Because we value your time and your feedback, we will enter your name into a drawing for a chance to win one of ten $50 gift cards from the Co-op. In case we don’t get to tell you after the fact: Thank You! Thank You! Thank You!

bellawaters@nor thcoastco - op.com

INSIDE

Human Resources Lisa Landry, ext. 127

lisalandr y@nor thcoastco - op.com

Accounting Kelli Costa, ext. 138

kcosta@nor thcoastco - op.com

Board of Directors

Kelly Boehms, Kate Lancaster, Fred Moore, Tim Silva, Steve Suttell, Jessica Unmack, John Woolley

board@northcoastco-op.com

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

1 Co-op News | March 2014

2 Raspberry Chia Seed Jam 3-4 Bylaws Review & Revisions 4 Member Survey, Bylaws Edition 5 Co-op Wellness Committee 5 Atalanta's Victory Run & Walk 6-7 Community Kitchen Class & Workshop Schedule

8 9 10 11

Member Comments Community Partners Paprika & Rutabaga Bisque Sero Biodynamic Seeds

12 Member Giveaway 12 Prep Your Chicken Safely 13 GMO Ban 14 Quarterly Financials 14 Beer & Wine Tastings 15 Reference Guide 15 Do You Cycle to Shop?

FIND US ON... facebook.com/northcoastcoop youtube.com/thenorthcoastcoop

cook & save

By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

Cook & Save Recipe

Photo by Jeremy Smith-Danford

T

he North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop recipes that include items from our sales flyer. This month we are featuring chia seeds from our bulk department.

Chia seeds are versatile enough to use in salad dressings, cookie mixtures, crackers and ice creams. Chia seeds are used whole or ground in many products: chia bars, chia snacks and chia drinks. Chia seeds are so popular that more chia seed products are in the works. Chia seeds have been around for thousands of years, originating in South America. They were a staple food of the Aztecs and Mayans and were considered a ‘magical food’ since they helped people gain strength, energy and stamina, and sustained them for great lengths of time.

The tiny chia seeds can be eaten right out of the bag, sprinkled on hot cereal, used in baking or in smoothies for a nutritional boost of Omega 3 and dietary fiber. Chia seeds keep you feeling fuller longer, which can prevent overeating. Chia seeds have plenty of protein and also provide calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.

Join us Mar. 10 for the next free meeting of our Cook & Save Club.

Details on p. 6.

Ingredients

Instructions

• • •

1 Tbsp. chia seeds + 2 Tbsp. water 1 cup raspberries - fresh or frozen 2 Tbsp. honey

1. Soak chia seeds in water for 10

minutes.

2. Place all ingredients in a blender,

food processor or use an immersion blender and pulse until combined.

3. Store in a glass jar or container in

the fridge for up to 7 days.

Try this on biscuits or toast. It’s great as a topping on yogurt too!

Sale Ingredient

Located in the Bulk Department

Find more great deals in our March Sales Flyer!

ds a See i h C lack nic B a g r O On Sale Mar. 4 thru Mar. 17

$8.99 per lb Reg. $10.99 www.northcoast.coop 2

co-op bylaws

Proposed Bylaws Changes 4 201

Articles I and II

A

s you may know, last year the Board of Directors appointed a committee to review and update the Co-op’s bylaws with the intent to correspond to best practices for food co-ops, gain consistency in compliance with regulations and our securities permit, and to stay current with cooperative law. Making these changes requires a vote by our membership. We will be asking you to approve the proposed changes in our General Election in October. In order to prepare you for that task, we will cover the proposed changes in what we hope is a digestible form by breaking them down into their various Articles and Sections in the next few issues of the Co-op News. This month we will be covering the proposed changes to Articles I – Identity and Mission as well as Article II – Membership. Next month we’ll discuss Article III – Membership Shares and Article IV – Membership Meetings and Voting, so stay tuned. In addition, our Board of Directors will hold three separate member forums in June to gather additional input and answer questions; however, we welcome your comments, questions, and feedback on these proposed changes at any time. We appreciate your review of these documents as they are important to the functioning of your Co-op!

Article I - Identity and Mission Bylaw Language: Section 1.01 – Name and Mission North Coast Co-op is a memberowned organization guided by the cooperative principles. As a leader in our community we emphasize a diverse selection of products while engaging members through consumer education, community building, and environmental responsibility.

Rationale for changes: In the current bylaws, Article I covers Membership; however, we feel it is better legal practice, and is more common, to start the proposed bylaws with our name and mission. __________ Bylaw Language: Section 1.02 – Cooperative Principles In order to fulfill the above mission, the following principles shall be embodied in every Cooperative function, including the dispensing and production of goods and services, the working conditions of the employees, and the organizational structure of the Cooperative. The North Coast Co-op will abide by the seven international cooperative principles:

• Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education, training and information • Cooperation among cooperatives • Concern for community Rationale for changes: We feel it’s important to include the seven international cooperative principles that we follow. __________ Article II – Membership Bylaw Language: Section 2.01 – Qualification of Membership Any person whose bonafide residence is in and remains in the State of California and any organization having its principal place of business and operation or activity in California, who or which is in sympathy with the identity and mission of the North Coast Co-op may become a member of the North Coast Co-op by: a. Complying with such uniform conditions as may be prescribed by the Board of Directors or as may be set forth in these bylaws,

3 Co-op News | March 2014

b. Full payment of any nonrefundable administrative fee set by the Board of Directors, c. Full payment for one (1) Class A Membership Share and purchase of additional shares in an amount as set by the Board of Directors to reach Fair Share membership status, as defined in these bylaws.

Rationale for changes: In order to stay in compliance with our securities permit and Articles of Incorporation, members must be and remain a resident of the State of California. Previously our bylaws did not explicitly state that members must remain residents of California.

We have consolidated and simplified several sections—such as Ownership, Share Issuance, etc.—into Qualification of Membership in order to more easily understand membership.

This section also clarifies that members have long-been expected to work toward Fair Share Status. __________ Bylaw Language: Section 2.02 – Application for Membership Any applicant eligible for and desiring admission to membership in the Cooperative shall file a written application for admission in whatever form and containing whatever information the Board of Directors shall prescribe.

Rationale for changes: No Change. __________ Bylaw Language: Section 2.03 – Acceptance of Applications.

Applications for membership shall be reviewed by the Board of Directors or by a Membership Committee duly authorized by resolution to admit members. The application shall be accepted unless rejected in writing within thirty (30) days for reasons satisfactory to the Board. If accepted, the applicant shall be admitted to membership and shall be allowed to vote and hold office. If rejected, the applicant shall be entitled to a refund of any amounts paid for administrative shares.

Rationale for changes: No Change.

Bylaw Language: Section 2.04 – Membership Composition A membership may consist of up to two (2) and only two (2) persons who reside at the same physical address. If a membership consists of two people, both members have equal rights and responsibilities, though only one vote will be counted for the membership and only one may serve in an elected capacity in the cooperative at any one time.

Rationale for changes: We felt it was important to include clarifying details to help prevent misuse of membership benefits, as well as stress the importance of who is chosen to share a membership. Both persons on the membership share equal rights and responsibilities, which means that both members must sign change of address forms, requests to add or remove members, patronage refund checks, etc. __________ Bylaw Language: Section 2.05 – Rights and Responsibilities a. Members may attend any open meeting of the Board and its committees; and may become a member of committees duly chartered by the Board of Directors. b. Members have the right to vote at all general or special membership meetings at which there is a quorum. c. Members are responsible for electing the Board of Directors in the manner set forth by these bylaws. d. Members agree to abide by these Bylaws, and the Articles of Incorporation. e. Each person, upon becoming a Member, shall receive a copy of the Articles of Incorporation, bylaws, and disclosure document of the cooperative.

Rationale for changes: No Change. __________ Bylaw Language: Section 2.06 – Nontransferability Ownership rights and interest, including shares and deferred patronage dividends, may not be sold, assigned, or otherwise transferred. Following termination of ownership the Co-op will upon request of the owner transfer the carrying value of such rights

co-op bylaws and interest, net of any authorized offsets, to the credit of another person designated by the requesting owner, provided that the transfer is for a price that does not exceed the carrying value of such rights and interests and that the person so designated is or becomes an owner of the Co-op.

Any attempted transfer contrary to this section shall be wholly void and shall confer no rights on the intended transferee.

Rationale for changes: Nontransferability must be included to meet our securities permit and co-op law requirements; however, we did not want to limit the Co-op from transferring shares from one Co-op membership to another Co-op membership (upon written request from both members listed on the membership from which the transfer has been requested). __________

Rationale for changes: Our current bylaws combine inactive status with expulsion. We believe the two are very different and wanted to clarify the circumstances for each. Expulsion is now covered in Section 2.09 -Termination. __________ Bylaw Language: Section 2.08 – Death or Dissolution Upon notification to the Cooperative of a death of a member, all rights and interests in the North Coast Co-op shall be transferred by the cooperative to the other member, in the case of a two person membership. If no second member is listed, all rights and interests of the deceased member in the North Coast Co-op shall cease, except for any rights of redemption under these bylaws. Upon notification of the dissolution of a member that is an organization, the membership shall be immediately terminated and all rights and interests in the North Coast Co-op will cease except for any rights of redemption under these bylaws.

Rationale for changes: Our current bylaws do not allow for the rights and interests in the North Coast Co-op to be transferred to the other member on the membership upon death of one of the members. Additionally, this section needed to be modified in order to align with changes to Section 2.04-Membership Composition and Section 2.06-Nontransferability. __________ Bylaw Language: Section 2.09 – Termination Upon termination of membership, all rights and interests in the North Coast Co-op shall cease except for any rights of redemption under these bylaws. a. Voluntary termination. Members may terminate their membership in the North Coast Co-op at any time by written request. b. Termination for cause. The North Coast Co-op may remove a member from membership for cause, which shall include but not be limited to theft, embezzlement, violence on North Coast Co-op property or at North Coast Co-op functions, or acts of significant damage to the North Coast Co-op. Memberships may be terminated provided the accused member is first accorded an adequate opportunity to respond to the charges in person or in writing and such termination shall be approved by a twothirds vote of the Board of Directors.

When a membership is terminated, regardless of the reason for termination, the Cooperative shall repurchase

WIN A $25 GIFT CARD

Member Survey

the membership shares in the Cooperative, including Class B and Class C, subject to the same terms and limitations governing all share repurchases of that particular class or series, including availability of replacement capital and the discretion of the Board to determine terms of repurchase. In any case, the Class A share of the member shall be cancelled and refunded (less an administrative fee) and he or she shall no longer have voting rights in the Cooperative.

Rationale for changes: Our current bylaws combine expulsion with inactive status. We believe the two are very different and wanted to clarify the circumstances for each.

Inactive status is now covered in Section 2.07 – Inactive Status.

Our current bylaws include wording that expels members for not patronizing the Co-op, which we felt was unnecessary.

We felt it was important to specify examples of “Termination for cause”.



Bylaw Language: Section 2.07 – Inactive Status A member shall be placed into inactive status who becomes delinquent by 90 days in meeting the Fair Share purchase requirement. When inactive membership status happens, the membership rights of such member shall then be suspended. A member in inactive status may re-attain good standing only upon full payment of their share purchase requirement. References in these bylaws to the rights and entitlements of members shall be understood to refer only to members

in good standing. The Board shall cause a notice of a member’s inactive status to be mailed to each member being placed in inactive status. Such notice shall be effective if mailed to the address of the membership being changed to inactive status last appearing on the records of the North Coast Co-op. Said notice shall state the date the inactivation is to be effective, which shall be twenty-five (25) days from the date such Board action was taken.

We want to hear from you!

Give your input in the Member Survey below. Questions? Contact the Board at board@northcoastco-op.com or contact our Membership Coordinator at (707)826-8670 ext. 135.

January’s Member Survey Winner!

DEADLINE TO ENTER MAR. 31 To help the Board with their Bylaw updates, what questions or concerns do you have regarding the proposed language for Section I and Section II of the bylaws as detailed in this issue of the Co-op News (see article on previous page).

Member Name: Member #:

Phone #:

Detach this entry form & 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@northcoastco-op.com with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

Torm Oakey, Member # 974 He won a $25 Gift Card!

www.northcoast.coop 4

cooperative community

Co-op Implements Employee Wellness Program

By Lisa Landry, Human Resources Director

Wellness Committee Members from left: Back row: Kelli Reese, Lisa Landry, Kelly Bohems, Lauren Fawcett, Janet Prentiss; Front Row: Alisha Stafford, Peggy Farmer, Kaydee Savage. Not pictured: Jason Davenport and Joey Beasley. Photo by Amy Waldrip.

H

ere at the North Coast Co-op we are committed to the well-being of our employees. As health care costs are a concern for everyone, we want to make every effort to ensure our staff

is educated on the importance of healthy living. We are very excited to be implementing a Wellness Program in an effort to incorporate fitness and health education into our culture.

Recently, employees participated in a Wellness Survey. It was clear from the data that we could all do a better job at creating life balance. Unfortunately, in today’s world a number of people are suffering from stress, sleep deprivation and poor eating habits. To ensure that employees have tools they can use to improve their life on a daily basis, we will offer wellness workshops and a variety of classes including yoga, Zumba and meditation taught by our own employees.

According to the Wellness Council of America, workplace health and wellness programs can yield major savings—a three to six dollar return on investment (ROI) within two to five years. Studies have shown that worksite health promotion programs improve health knowledge, health behaviors, and underlying health conditions.

A Wellness Program offers a number of benefits for both employees and the organization: • Improved Employee Morale: A fun, social and supportive environment for employees to improve their health while building relationships in the workplace.

• Increased Employee Savings: Providing a reduced-cost program for supplements in our Wellness Department.

• Improved Retention: Employee turnover is hard on an organization and an employee wellness program has proven to

be an added benefit to encourage employee retention.

• Reduced Absenteeism: It has been shown healthier employees spend fewer days away from work due to illness, meaning no loss in wages.

• Reduced Health Care Costs: As a selfinsured organization we have a vested interest in health-related issues and reducing unnecessary medical costs which can have a financial impact on the organization as a whole.

• Improved Productivity: While it is not as easily measured as the increase in health care costs, improved employee morale and productivity plays a big role in the success of the Co-op.

• Improved Presenteeism: Presenteeism is a new phenomenon occurring when employees are at work but do not feel as productive as usual due to stress, depression, injury or illness.

• Reduced Injuries: Healthy employees are at a lower risk for injury.

To help implement these great programs we have a fabulous Wellness Team that consists of nine employees from all areas of our stores, as well as a consultant, Peggy Farmer, Ph.D. This is a team full of enthusiasm and great ideas; they are eager to make positive change. We look forward to our employees being able to reap the overall benefits of an effective Wellness Program.

Atalanta’s Victory Run & Walk Mother's Day • Sunday, May 11 • 10 am

G

et ready for the 33rd Annual Atalanta’s Victory Run and Walk, an all women’s 2-mile & 8K event on Mother’s Day, Sunday, May 11 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 apple 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 www.6rrc.com for all the race details. We’ll see you there!

Mail registration, fee and T-shirt order (if applicable) to: Atalanta, c/o SRRC, PO Box 214, Arcata CA 95518-0214 Last Name________________________________________

First Name________________________________________________

Address________________________________________________City____________________________________State__________ Zip Code______________

Email Address____________________________

Phone(_____)_______________________________

Age on Race Day:__________________ Please circle which race: Individual 2mi. or 8K Specialty? Please circle one: Stroller: 2mi. or 8K. 2 Generations: 2mi. or 8K 3 Generations: 2mi. or 8K Fees: Girls 12 years & under: $5 Women 13 years & older: $10 Women Registered After April 30th: $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 2014 Atalanta’s Victory Run & Walk. **ADA Accommodation Requests must be sent to USATF 6 weeks prior to event for evaluation**

Signature:_________________________________________________________ Date:____________________________________ Signature:_________________________________________________________ (of Parent or Guardian if runner is under 18 years old.)

T-Shirts: Pre-registration only—no race day orders. T-shirts are $15 each.

Order your T-shirt by April 1st. Women's cut is true to size. Safety Yellow, "tec" shirt, 100% polyester, short sleeve.

Circle one: Youth: XS(4) S(6-8) Circle one: Women: XS S

2X and 3X (add $2)

5 Co-op News | March 2014

M(10-12) M

Total Fee Enclosed: $___________

L(14-16) L

(Make Checks Payable to: SRRC)

XL(18-20) XL

March thru April 2014

Schedule of Cooking Classes & Workshops in Eureka & Arcata

Avocado, Chocolate & Chia Seed Pudding

Eureka Cooking Classes 4th & B Streets Monday, March 10 from 6:00 to 7:30 pm

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

Sunday, April 6 from 11:00am to 1:30 pm

Co-op Staff Instruction Free Are you looking for creative, economical and nutritious new recipes? This interactive class focuses on creating healthy & delicious recipes from scratch with ingredients on sale at the Co-op. Participants will have fun preparing and sampling the recipes in class.

Chef Alex Begovic $45/$35 Co-op Members Spend the last day of winter enjoying this satisfying meal: White Bean Soup with Pork Belly, Thyme and Marjoram; Warm Beet Salad with Spinach, Hard Boiled Eggs, Croutons and Apple Cider Dijon Vinaigrette; Wild Mushroom Flan; and Vanilla Mousse with Chocolate Sauce.

Lisa Ponci Hindley & Rhonda Wiedenbeck $30/$20 Co-op Members Want to learn about Humboldt County wheat farming and eat delicious whole grain treats? Local farmer, Lisa (Hindley Ranch, Mattole Valley) and baker Rhonda (Beck’s Bakery) will discuss local wheat varieties, ways to use them, and the nutritional benefits of stone ground grains. The following baked goodies will feature “Foisy” (a soft white wheat): Zucchini Bread; Lemon-Blueberry Bread; Chocolate Chip Cookies; 100% Whole Wheat Buttermilk Pancakes; and Whole Wheat Dog Biscuits.

Cook & Save

French Winter IV

Wednesday, March 12 from 6:00 to 7:00 pm

Wednesday, April 2 from 6:00 to 8:30 pm

MFP Instruction Free Are you curious about pressure canning, but don’t know where to start? Learn the science and safety behind this valuable preservation method. Topics include: pressure canning basics, different types of gauges, maintenance, and the importance of knowing which foods must be pressure canned. This workshop is demonstration only with tasty samples included.

Chef Dina Fernandez $45/$35 Co-op Members Spring clean your regular meal repertoire by adding some delicious new recipes. Shrimp, Sweet Potato and Vegetable Stuffed Lumpia (Filipino style egg roll) with Spicy Garlic Dipping Sauce; Chicken and Pork Adobo (tender simmered pork and chicken in a savory sauce) served with Jasmine Rice; Pomelo and Crisp Lettuce Salad with Sweet Thai Chile-Sesame Dressing; and Pineapple Pie with Coconut Meringue.

Master Food Preserver Demonstration: Pressure Canning

W

Festive Filipino Fare

Baking with Local Whole Wheat

Wednesday, April 9 from 6:00 to 8:30 pm

French Spring I

Chef Alex Begovic $45/$35 Co-op Members Enjoy the fresh flavors of this enchanting menu. Creamy Carrot & Coconut Curry Soup; Pea Salad with Shallots, Toasted Almonds, Mint Crème Fraiche and Bacon (optional); Spinach Soufflé with Gruyere; and Chocolate Tapioca Pudding with Caramelized Bananas.

Register for Classes Visit www.northcoast.coop to register or call Outreach Coordinator, Lauren Fawcett at (707) 443-6027 ext. 102.

Classes are held in our Arcata or Eureka Community Kitchen locations.

Please note location when registering.

Workshop

Gluten-Free

Hands-On

Wine Served

Vegetarian

Kid-Friendly

W Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.

www.northcoast.coop 6

Eureka classes continued...

Wednesday, April 23 from 6:00 to 8:30 pm

Eureka Class Announcements

Monday, April 28 from 6:00 to 8:30 pm

French Spring II

Chef Alex Begovic $45/$35 Co-op Members Join us for another French inspired meal in the community kitchen. Spring Carrot Soup with Fennel and Parsley; Baked Asparagus with Pino Gris Sabayon, Chives and Tarragon; Spring Lamb Fricassee; and Paris-Brest (classic French dessert of choux pastry with almonds and cream filling).

Chef Jon’s Culinary Inspiration: Cuisine of the Southwest

Full Class: French Winter III

with Chef Alex Begovic • Wed., Mar. 5

Chef Jon Hoeschen $45/$35 Co-op Members Liven up your mealtime as Chef Jon shares some of his favorite regional cuisine of the Southwest. Black Bean Soup with Chili Lime Cream; Fried Avocado Tacos with Refried Beans and Rice; Fresh Fruit Sangria; and Vanilla Caramel Flan.

Full Class: Advanced Sushi Techniques with Chef Eric Masaki • Mon., Mar. 18

Full Class: Middles Eastern Soups, Breads & More! with Betty Thompson • Wed., Mar 25

Arcata Cooking Classes 8th & I Streets Thursday, March 6 from 6:00 to 8:30 pm

Monday, April 7 from 6:00 to 8:30 pm

Chef Owen Price $45/$35 Co-op Members Are you looking for tips and techniques on how to cook fish perfectly? Chef Owen of Folie Douce will discuss what to look for when buying seafood, the best storage methods, substituting one fish for another, flavor profiles, garnishing and more. Demonstrations include three fish preparations (grilled, seared, and raw) paired with wine and sides. The focus is simple, light and seasonal.

Maria Vanderhorst $45/$35 Co-op Members Mango & Shrimp Summer Rolls (includes cucumber & cilantro in rice paper) with Lime Brown Sugar Dipping Sauce; Mixed Vegetable Pakoras (chickpea flour fritters with potato, carrot, cauliflower & onion) with Mint Yogurt Sauce; Bibimbap (Korean rice & vegetable bowl with seared steak strips and topped with a fried egg) with Spicy Chili Paste; Pad Kee Mao (Thai drunken noodles); Wide Rice Noodles (chicken, garlic, bell pepper, chilies & basil); and Filipino Leche Flan.

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

Saturday, April 12 from 1:30 to 3:00 pm

Classic Ashkenazi Friday Night Dinner

Raw Food – Savory Style

Leira Satlof $30/$20 Co-op Members Every Friday night, observant Jewish families gather to enjoy one another and celebrate Shabbat. Experience this favorite menu of Leira’s Grandmother. Roasted Chicken with Mashed Potatoes and Gravy; Seasonal Veggies; beautiful & delicious braided Challah Bread; and Pomegranate Custard for dessert.

Dr. Pepper Hernandez $30/$20 Co-op Members Indulging in raw foods doesn’t mean only having sweet treats or juices. Join naturopath, nutritionist and passionate raw foodie, Pepper as she shares wholesome, savory recipes, nutrition info and the added benefits of the raw lifestyle. Students will work together to create a few recipes to enjoy in class. All recipes are free of sugar, dairy and gluten.

Thursday, March 13 – Thursday, April 17 from 6:30 to 8:30pm

Sunday, April 13 from 1:00 to 3:30 pm

Food, Fun & Family – Six Week Series

Arcata Class Announcements

Gluten-Free Asian Dinner

Seafood Techniques: How to Cook Fish

Health & Wellness: Herbal Tincture Making

Colleen M. Ogle, BS, RD, Humboldt Co. Public Health Nutritionist Free Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and more! Prepare and sample recipes and take home a binder of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Bethany Staffieri $45/$35 Co-op Members Learn how to craft your own herbal tinctures. Tinctures are concentrated alcohol-based plant medicine extracts.

This class covers: How to make standard & folk method tinctures • How to prepare the herbs • Understanding alcohol as a menstruum • Dosing for adults & children • Personalizing a formula • and Tincture health benefits.

Hands-on and students will take home samples. Bethany is a trained and certified Western Herbalist.

Full Class: Field of Greens

with Chef Jon Hoeschen • Mon., Mar. 24

Full Class: Let’s Go to Brazil

with Maria Vanderhorst • Mon., Mar. 31

Monday, April 14 from 6:00 to 7:30 pm

Cook & Save

Co-op Staff Instruction Free Are you looking for creative, economical and nutritious new recipes? This interactive class focuses on creating healthy & delicious recipes from scratch with ingredients on sale at the Co-op. Participants will have fun preparing and sampling the recipes in class.

Monday, April 21 from 6:00 to 8:30 pm

Vegan Cuisine: Savory Vegan Toppings & Spreads

Cathy Deyo $30/$20 Co-op Members Are you looking to add a little more flavor or protein to your vegetable dishes? Learn how to make quick, nutritious and delicious toppings for vegetables, pasta and more. Cathy’s menu includes: Cauliflower Rotini with “Parmesan” Sprinkle (includes almonds); Prappu (similar to a walnut pesto); Savory Tofu Topping; Cashew Cheeze Sauce; Coconut Bacon; Fakin’ Bacon; and Santa Fe Spread.

Free Tastings at the Co-op Check out our weekly tastings in our stores. We’ll be serving up a variety of new products, as well as familiar favorites, seasonal produce and more.

T uesdays

S aturdays

Every Tuesday

Every Friday

Every Saturday

1:00 to 3:00 pm

3:00 to 5:00 pm

1:00 to 3:00 pm

In Eureka In Arcata

3:00 to 5:00 pm

7 Co-op News | March 2014

F ridays In Eureka

In Arcata

Want to get your product in front of our shoppers?

Contact Lauren Fawcett at (707) 443-6027x102

member feedback

Member Comment Board We love to hear from our members! Below are some of the most recent comments that have been posted to our Member Comment Boards in both of our store locations.

Show your support for your local farms with this new line of t-shirts, longsleeves, & hoodies made with 100% organic cotton.

Letters to the Editor back side of t-shirt, long sleeve, & hoodie

Letters must include your name, address, member number, and telephone number (so that we can contact you should any questions arise). 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.

Please send your letters to: Co-op News North Coast Co-op 811 I Street Arcata, CA 95521 or email co-opnews@northcoastco-op.com

15.69

$ Note: list of farmers is not representative of all local farms, only those from which the Co-op purchases produce

Available in Women’s sizes S-XXXL & Men’s S-XXL www.northcoast.coop 8

community partners

LOVING HANDS INSTITUTE

Organizing garages, closets, papers, packing, unpacking and even grocery shopping.

State Licensed School for Holistic Massage Therapy Since 1989

$17/HR 707-441-1709

Private Massage Practice, Open Daily

SimplyOrganizedEureka

www.lovinghandsinstitute.com





Facebook:

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

Redwood Rollers vs. Oakland Outlaws

FEbruary 15 • 7pm $13 in advance $15 at the door redwood acres • franceschi hall

A benefit for Humboldt Domestic Violence Services

GET YOUR TICKETS AT www.humboldtrollerderby.com

Co-op gift cards available in values up to $500

advertise in the

co-op news Affordable & package rates available Limited space Contact Amy Waldrip at 707.826.8670 ext. 120 or email co-opnews@northcoastco-op.com 9 Co-op News | March 2014

community local &community inpartners season cooperative

By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

Smoked Paprika & Rutabaga Bisque T he rutabaga is a root vegetable that looks very much like a turnip with yellow flesh and ridges at its neck. Although this vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food for most people. Rutabagas have a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. Rutabagas are members of the cabbage family called cruciferous vegetables and have nutrients that may be cancer-fighting and are loaded with vitamins C and A, the mineral potassium as well as dietary fiber.

Photos by Jeremy Smith-Danford

Enjoy this soup recipe using rutabagas from Willow Creek Farms with fresh baked bread from the North Coast Co-op Bakery!

Ingredients:

Instructions:

• 3 Tbsp. olive oil • 1 medium yellow onion, coarsely chopped • 2 medium celery stalks, coarsely chopped •1 ½ lbs. rutabaga, peeled and coarsely

chopped (about 4 cups) • 4 cups water • 2 tsp. smoked paprika

1.

• 1 tsp. ground black pepper • 1 tsp. salt (or to taste) Rutabaga from Willow Creek Farms

2.

1. Coarsely chop the rutabaga, onion, and celery. Warm the oil in a large pot over medium heat. Add the onion and celery. Cook until tender, stirring occasionally, about 5-8 minutes.

3.

2. Add the rutabaga and water. Bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes.

3. Remove from heat and add the smoked paprika, black pepper and salt. Blend with an immersion blender until smooth. *If consistency is too thick, add water a little bit at a time until desired consistency. Serve immediately.

See what’s local and in season in our stores each week:

www.northcoast.coop

10 www.northcoast.coop 10

cooperative community

An Interview with Tom of Sero Biodynamic Seed and they can easily move up and down the river. We leave this section up and down the river pretty much wild, and many animals, including deer and fox (who help us with rodents), live there year-round. We can co-exist quite well as long as we maintain a sturdy and tall deer fence.

“

Sallie Grover Floral Department “Sero Biodynamic Seed was created by Tom & Julie Johns, owners of Territorial Seed Company, as a way to help establish and promote Biodynamic agriculture in the US. Intrigued by the fact that Biodynamic seed performed exceedingly well in Territorial’s vegetable trials, Tom traveled to Europe to visit large and small Biodynamic seed growers that had implemented Biodynamic practices. The Biodynamic farms produced bountiful crops, and the seeds harvested from these crops had exceptional vigor. These farms were able to produce crops and seeds in a way that was much more ‘whole farm’ sustainable than current organic practices. In fact, they were light years beyond. Tom often refers to Biodynamic as ‘beyond organic’.”

– www.seroseed.com

Sallie: How is livestock integrated into the farm?

Tom: The four-legged kind of livestock will be newly introduced to the ‘old’ portion of our farm with our new fencing system. This is a combination of field fencing for deer on the inside and regular cattle fencing on the outside rim. The distance between the two fences is pretty wide at its narrowest points and will allow cows to turn around very comfortably as they wander to larger grazing areas outside the main

row crop fields. You might find it interesting that we have avoided building corners in our fence line. Cow whisperer wisdom says cows are fond of walking around a curve rather than having to face a square angle.

Sallie: What is the over-all rotation scheme?

Tom: We like to grow and plow down at least two cover crops before planting another row crop, and then ideally three years between like-row crops, such as tomatoes and peppers.

Sallie: Thanks for taking the time to answer these questions. Is there anything else you would like our readers to know?

Tom: We have been certified organic for many many years, but our recent biodynamic certification brings new commitments to organic agriculture.

Biodynamics looks at certifying the entire farm, and views the farm itself as an organ-

ism rather than simply certifying a single crop or field on the farm. We are not yet biodynamic experts, but students of biodynamics and we are going to share with everyone what we learn as we go down the path. So check in from time to time at Seroseed.com.

 ic Seeds, p. am yn

11

Sallie: How is your bioreserve set up in relation to your farmed acreage? What effects do you notice from the bioreserve?

Tom: Our farm shares the upper reaches of the Coast Fork River for about a mile as the river flows (near Cottage Grove, Oregon). Our fences are set back, not just at the high water mark, but clear back on the flat of the fields. This allows the wildlife to have lots of habitat clear around the farm,

Sallie: How much space is devoted to composting versus livestock?

Tom: We have about a half-acre in the center of our farm that is rather rocky that makes for a fine location for our compost piles. We also have a commercial 5 foot by 30 foot worm bin that is home to probably millions of worms. They love to eat all the leftover trial material, such as ground-up summer and winter squash, and pumpkins. The harvested vermicompost is used in our organic and biodynamic soil mixes and compost teas.

The Sero Biodynamic Seed farm in Oregon. Photo Courtesy of Sero Dynamic Seed.

N Sero Biod WI

We have been certified organic for many many years, but our recent biodynamic certification brings new commitments to organic agriculture. “

WIN

Disaster Prep 101

After an Earthquake, Evacuate, Then Check for Injuries & Damage

P

By Judith Warren, Emergency Preparedness Guru

reviously this series has discussed how to prepare to mitigate earthquake hazards, and how to protect yourself during an earthquake.

Now let’s look at what you should do following an earthquake.

If you are at the beach and feel any earthquake, big or small: • Gather family members • Immediately move to high ground or inland •E vacuate no matter how small the earthquake feels [it’s hard to gauge how big an earthquake is when you are on the sand]

11 Co-op

News | March 2014

If you are in the tsunami hazard zone and the earthquake lasts 20 or more seconds, it is large enough to generate tsunamis, which may arrive within 5-15 minutes in the Humboldt Bay area: • Gather family members

Once you are safe: • Check for injuries – check yourself first, so you can help others • Remember your emergency plan • Check for damage

• Grab your disaster kit • Immediately go on foot to high ground, outside of tsunami hazard zone – don’t waste time trying to drive to safety through earthquake debris • If evacuation is impossible go as high as possible – to an upper floor or roof of a building; climb a tree as a last resort

Judith is a geographer and is one of the authors of “Living on Shaky Ground: How to Survive Earthquakes and Tsunamis in Northern California." For more preparedness tips see http://humboldt.edu/shakyground.

You can also find Judith's past Disaster Prep articles in the Co-op News archive, located on our website, www.northcoast.coop.

food news

Safe Poultry Handling Prevents Foodborne Illnesses There were 252 samples from conven- less of what label it has. tionally produced chickens and 64 from So how do you protect yourself from brands that use no antigetting sick from the biotics in raising chickbacteria if you are a ens, including 24 organic consumer?

Safe food han- chicken samples.

Safe food handling and The results indicate dling and proper cook- proper cooking meththat there are many types ods are critical. Most of bacteria on chicken ing methods are critical. foodborne illness outsold in grocery stores, Most foodborne illness breaks are a result of improper handling or with 97% of the samples harboring dangerous outbreaks are a result contamination when meals are prepared. bacteria. Almost none of the brands were free of improper handling Sanitary food handling from bacteria and they or contamination when and proper cooking and refrigeration should found no significant difprevent foodborne illferences in the average meals are prepared. nesses. Bacteria must numbers of types of bacbe consumed on food teria between conventional samples and those labeled ‘no anti- in order to cause foodborne illness—they cannot enter the body through a skin cut; biotics’ or ‘organic’ .

So what about chicken sold in natural however, raw poultry must be handled food stores such as the North Coast Co-op? carefully to prevent cross-contamination.

Rinsing or soaking chicken does Although none of the brands the Co-op sells were included in the research by Con- not destroy bacteria. Washing raw poulsumer Reports, it can be deduced that even try before cooking it is not recommended chicken sold here harbors bacteria, regard- because bacteria in raw meat and poultry

“

Brenda Harper Consumer Education Coordinator

A

recent article from Consumer Reports titled The High Cost of Cheap Chicken reports the results of analyzing over 300 raw chicken breasts that were purchased at stores across the U.S., testing for six different types of bacteria.

“

juices can be spread to other foods, utensils, and surfaces. This is called cross-contamination.

Cross-contamination occurs if raw poultry or its juices come in contact with cooked food or foods that will be eaten raw, such as salad. An example of this is using a cutting board to chop raw chicken and then using the same board to chop tomatoes without washing the board first. Bacteria multiply rapidly at temperatures between 40 °F and 140 °F (4.4 °C and 60 °C, which is anytime out of refrigeration and before thorough cooking occurs.

Freezing does not kill bacteria. Only cooking will destroy any bacteria that might be present on fresh chicken.

Whole poultry should be cooked to a safe minimum internal temperature of 165°F (73.9°C) as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

The same holds true for individual pieces.

Always remember to wash your hands and anything that the raw meat or its juices touch to avoid cross-contamination.

We our members!

MONTHLY MEMBER GIVEAWAY “The first day of spring is one thing, and the first spring day is another. The difference between them is sometimes as great as a month.” ~Henry Van Dyke

I

t is difficult to predict what the weather will be on the first day of spring for us here in Humboldt. Whether the sun is shining or the clouds are bringing rain, the daylight hours are getting longer. What better way to celebrate than by getting your hands dirty?

We love that our members love to garden and we know that you are itching to get out there, so…

One lucky Co-op member will win a bag of Organic Ocean Forest potting soil, a pair of gloves, 3 packets of Sero Biodynamic Seed (see pg 11), 3 packets of Redwood Organic Seeds, and 3 jumbo packs of plant starts.

WIN • Organic Ocean Forest potting soil • Gloves • Sero Biodynamic Seed •Redwood Organic Seeds • Jumbo packs of plant starts

Enter in either store location Deadline to enter: Mar. 31

www.northcoast.coop 12

food news

Co-op Endorses Proposed GMO Ban to GMOs. Organic food became popular in part because it was a way to avoid eating GMOs as well as supporting sustainable farming practices. Before we labeled Non-GMO Project products, we labeled organic products with a green dot so our shoppers could avoid GMOs. In addition, the Co-op supported the attempt to ban GMOs in Humboldt in 2004 and hosted forums to educate the community about GMOs. In 2000, the Board adopted a formal statement warning against the potential health and environmental hazards of GMOs (it was updated in 2009).

In 2012, the Board formally backed Prop 37 (the CA initiative to label GMOs). Following the defeat of Prop 37, the Board continued to advocate for labeling and in 2013 approved our purchasing policy in regards to GMOs. When looking at how our community could be affected by the cultivation and production of GMO crops, our primary concern is the potential for GMO contamination of organic crops in our foodshed, and the potential threat to our farmers’ livelihoods and organic certifications. We believe that supporting a ban on

‘

Melanie Bettenhausen Marketing & Membership Director

A

t their meeting on February 27, the North Coast Co-op Board of Directors unanimously agreed to formally endorse GMO Free Humboldt’s proposed ordinance to ban the cultivation and production of GMOs in Humboldt County.

Here is what the Board had to say: The North Coast Co-op has a long history of being involved in education and advocacy around GMO (genetically modified organism) issues, especially in the area of providing alternatives

GMOs is imperative to the development of sustainable food systems in Humboldt County, as reflected in our current Strategic Plan.

Of the more than 25 farmers from whom the Co-op currently purchases, roughly 80% are certified organic (the rest are mindful of organic practices,

ity to stand with our farmers and support a ban on the production and cultivation of GMOs in Humboldt County.

Soon you will see GMO Free Humboldt volunteers tabling inside of our stores, gathering signatures for the petition that will put the proposed ordinance on the ballot for the county’s election in November.

There are only a few weeks left to gather signatures, so if you would like to assist, email humboldtgmofree@gmail. com or attend one of their regular signature gathering training and coordination meetings from 6-7pm at the Co-op Community Kitchen in Arcata (971 8th Street, right across the street from our Arcata location) on Wednesday, March 5 and March 19. For more information about GMO Free Humboldt and the proposed ban, visit www.gmofreehumboldt.org.

We would like to thank everyone for their patience while we worked through the democratic process of gathering input from our members and our organic farming community. We thank you for participating!

As the largest purchaser of local, organic produce, we believe it is our responsibility to stand with our farmers...

‘

but for financial or other reasons have not pursued certification) and more than 75% are members of the North Coast Growers Association (NCGA). The NCGA consists of 100 members, is opposed to GMO seeds and crops, and has stated in their formal endorsement of GMO Free Humboldt that “GMO technology goes against the very foundations of sustainable agriculture.” The NCGA believes that to be truly sustainable “agriculture has to meet the needs of the present without compromising the ability of future generations to meet their own needs.” As the largest purchaser of local, organic produce, we believe it is our responsibil-

Results of Member Survey — Should the Co-op Remain Certified Organic?

What are the advantages and benefits of maintaining our certification? It is a bonafide way to guarantee the organic integrity of the product from our backdoor to the customer’s shopping cart. Most of our survey respondents said they count on the added security that organic practices are verified by a third party.

By Ron Sharp Merchandising Manager

I

n the last issue of the Co-op News we asked if it was important to you for the Co-op to remain a certified organic retailer. Out of 26 respondents, 20 of you responded with a resounding “Yes!” Only three responded “No” and three needed more information. Here are the answers to the questions submitted with survey responses: How much does it cost?Annually, the cost of certification is roughly $2,500, depending on how far the certifying agent has to travel.

Example of “yes” response: Yes, it is important. It is a matter of trust. We members, and other consumers, have learned to trust that Co-op choices are truly “certified” organic. As Ron Sharp said in his article, “we maintain organic integrity”.

This is important! P.S. The employees are trained. The paperwork is done and filed.

What would we lose by giving it up? We would continue our commitment to complying with organic certification standards regardless of the third party certification, but we would be giving up third-party oversight, yearly recertification and the right to say we are a third party certified organic retailer.

How much food is wasted due to accidentally touching unconventional product, the floor, a shopper’s hand? We have not quantified this as it goes into general spoilage tracking. We feel that the percentage is very small based on feedback from department heads.

What is done with contaminated product?

We give this food to the food bank after we have recorded the loss.

Example of “no” response: Not so much.

Seems like a lot of work and money.

We trust you guys to do a good job without certification.

13 Co-op

News | March 2014

Why go “backward”? By the way- thank you for doing this work!

While we suspected that our organic certification was important to many of you, we wanted to put it out there and see what type of response we received. Thank you for you feedback.We will continue to maintain our organic certification at this time.

Need More Info No

Yes

Responses to January's Member Survey: Q: Is it important to you that the Co-op remains a certified organic retailer? Why?

financials

North Coast Cooperative, Inc. Unaudited Financial Statements

Third Quarter Results

Balance Sheet Income Statement December 28, 2013 Quarter Ending December 28, 2013 Quarter 3, Fiscal Year End 2014 Quarter 3, Fiscal Year End 2014

Qtr 3

Qtr 3

FYE 2014

FYE 2014

Assets: NET SALES REVENUE 8,067,682

Current Assets 3,375,976

Cost of Goods Sold (COGS) 5,126,902 Property & Equipment 2,607,862

Other Assets

296,539 GROSS MARGIN 2,940,780

Total Assets 6,280,377

Payroll Expense 1,561,045

Payroll Taxes 129,476 Liabilities:

Personnel Expenses & Benefits 364,595

General & Admin Expense 450,293 Current Liabilities 2,056,534

Occupancy Expense 356,578 Long Term Liabilities 241,141

By Kelli Costa

Chief Financial Officer

Total Operating Expenses 2,861,987

Total Liabilities 2,297,675

INCOME FROM OPERATIONS 78,794 Member Equity:

ow that the busy holiday

Other Income (expense) (4,623) Current Owner Shares 3,091,733 season is behind us, I’d like

Retained earnings 890,969 to fill everyone in on how INCOME BEFORE TAXES 74,170

we did financially. The third quarter

Total Member Equity 3,982,702 sales came in at $23,868,370. We

NET INCOME (LOSS) $74,170

Total Liabilities & Equity 6,280,377 budgeted to be at $23,715,644 so

I’m happy to report that we came

in at $152,726, up .6% better than

budget. Cost of Goods (COGS)

were 1.5% higher than budget due to

increased purchases for the holiday

season. All this brings us to a gross

margin of 36.37%, or $8,680,792.

Payroll totals were .8% under budget.

We received a nice patronage refund

from the National Cooperative Gro cers Association (NCGA)* in the third

quarter, which helped boost our net

income. We closed the third quar-

N

$10/$5 Co-op Members

J

oin our knowledgable wine specialists as they pour a selection of delicious wines available for purchase in our stores. Light snacks will be included.

Must be 21+ and able to present valid I.D. upon arrival in order to partcipate in tastings.

Friday, April 11 in Arcata with Bob Stockwell

from 5:00 to 6:30 pm

Friday, April 25 in Eureka with Guy Boardman

from 5:00 to 6:30 pm

ter with a net profit of $388,462, or 1.63% of sales.

We started preparing our budgets for the next fiscal year in the third quarter, and as I’m writing this they are completed with final approval from the Board of Directors. The budget for next year reflects modest growth with a positive outlook for debt reduction and some in-store improvements. The budget came together with help from everyone in the organization--it was truly a team effort! *NCGA is a co-op for which our co-op is a member. We build patronage from our purchases through NCGA, just as you earn patronage when you shop at the Co-op.

www.northcoast.coop 14

Number of Patronage Refund Vouchers Yet to Be Redeemed:

co opbasics basic goods at basic prices

basic goods at basic prices

Have You Claimed Yours Yet? DEADLINE: March 15, 2014 Of the 507 vouchers mailed out in mid-December 2013, 233 vouchers are yet to be redeemed, resulting in $2,175.84 yet to be claimed.

If yours is one of these 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, 2014.

Patronage refunds are a way of returning some of our profits to our owners. 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 April 1, 2012 through March 30, 2013.

Receiving the patronage refund in cash/voucher is just one benefit of being a Fair Share member. Fair Share members are Co-op 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.

www.northcoast.coop NORTH COAST CO-OP

Community Kitchen ARCATA 8th & I St. in the Plaza Point building

Now renting Commercial Kitchen Space by the hour

Questions? Call or email our Membership Coordinator at (707) 826-8670 ext. 135 or bellawaters@northcoastco-op.com.

Commercial/Individual & Nonprofit Rates Available More information Call 707.443.6027 ext. 102 or email laurenfawcett@northcoastco-op.com

Board Activities Board of Directors Meetings Co-op members invited to attend.

Mar 27 | 6-8pm Co-op Community Kitchen, Eureka store location Apr 24 | 6-8pm Co-op Community Kitchen, Arcata store location May 22 | 6-8pm Co-op Community Kitchen, Eureka store location

Co-op Action Committee

Meets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoast.coop/about.htm

Finance Committee

Meets quarterly. No meetings scheduled at this time. Find meeting dates and times at www.northcoast.coop

Co-op Sponsored Events Jan.-Mar. Jazz Festival Tickets Available for purchase at the Co-op’s Customer Service counters. Jazz Festival takes place March 27-30 at the Eureka waterfront.Visit www.redwoodjazz.org for individual shows and ticket prices.

March 7-8 Bowl for Kid’s Sake, hosted by Big Brothers Big Sisters of the North Coast. For more information visit www.ncbbbs.org/events/bfks.php.

Mar 27 Taste of Main Street The Co-op will be one of many stops on this tasting tour of Old Town Eureka. Tickets are $25 before March 14, $30 after. Buy tickets at www.eurekamainstreet.org.

If so, we’d like to know how you pack your groceries for the ride home and so would our readers.

March 28 Blues Night 5pm at the Eureka Theater.

Tommy Castro & The Painkillers, Twice As Good 2XG, Tom Rigney & Flambeau, Dave Bennett & The Memphis Boys.

Doors open at 4pm. Tickets are $25 and can be purchased at either Co-op location.

Visit http://www.redwoodjazz.org/jazz_festival_events.php.

Mar 29 Seed and Plant Exchange 11am to 4pm at the

Arcata Community Center. Contact Jared Zystro at jared@ seedalliance.org.

Deadlines Mar 15 Bike stories due (see right) Mar 31 Member Surveys due (see p. 4) Mar 31 Giveaway entries due (see p. 12) Mar 31 Online surveys must be complete (see p. 2)

Inspire your fellow Co-op members by sharing your techniques. You and your bike may be featured in our May issue of the Co-op News, just in time for Bike Month.

Please send comments, stories and photos (we’ll take some of you at the Co-op, too) to brendaharper@northcoastco-op.com or call (707) 826-8670 ext. 123 no later than March 15.