Co-op News - Sept. 2013

Co-op News

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

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

A Publication of the North Coast Co-op • Sept. 2013

plus don't miss our

Submit a video sharing how you think the Co-op has helped build the Humboldt County food community.

See our website for more information: www.northcoastco-op.com

Deadline to Enter: Sept. 30

SPECIAL ELECTION SECTION

VOTE

from the editor

Co-op News Volume 57

Eating Local...Or Just Eating?

Photo by Ben Bettenhausen

.

est. 1973

www.northcoastco-op.com co-opnews@northcoastco-op.com Editor Melanie Bettenhausen

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

melanieb@northcoastco-op.com

Graphics & Coordination Amy Waldrip

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

amywaldrip@northcoastco-op.com

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

bellawaters@nor thcoastco - op.com

Human Resources Lisa Landry, ext. 127

lisalandr y@nor thcoastco - op.com

Accounting Kelli Costa, ext. 138

kellicosta@nor thcoastco - op.com

“

From left: Mahina, Melanie & Kona

We are in a whole new era of understanding and appreciating food. As quickly as new technological advances are made in food, we are rapidly finding ourselves going back to our food roots.

A

new documentary is out called A Place at the Table which looks at hunger in America. Directed by Kristi Jacobson and Lori Silverbush, this film follows people and their experience with being hungry, as well as those serving the hungry. While the focus is on hunger, a second theme subtly points out the poor quality of food distributed to those in need. When you look at what they are eating, you wonder if they should eat at all, since the highly processed, high sugar, and high fat foods are causing chronic diseases (not to mention they contain hydrogenated oil, high fructose corn syrup and GMOs). But the thought lasts only a moment when you look into the eyes of the hungry people and feel compelled to give them whatever is available.

As I sat watching this film in a room full of fellow foodies, I was struck by the scene in which a food box was delivered to a 9-year-old girl. The box was filled with packaged, processed snack foods.

The collective cringe and audible gasps of the room felt akin to watching a horror flick. Even as I shook my head in disapproval, looking at the delight on the girl’s face I was suddenly transported back to my own childhood. For a short period of

Board of Directors

Melanie Cunningham, Tim Silva, Kate Lancaster, Fred Moore, Steve Suttell, John Woolley Open Seat-Employee Director

1

“

time in my teen years, my mother volunteered at a food bank bringing boxes to elderly folks and occasionally there was food leftover (at least that’s the story she told us as a single mother of three). As in the film, the box was filled with packaged pastries, salty snacks, canned fruit in syrup, and white bread—all things we were never allowed to eat. Having been raised on whole food grown in the garden, brown rice cooked on the stove and salt as an afterthought, I thought we ate that way because we were poor. The packaged, processed food in the box was “rich people’s food” to my media-soaked mind. It was a real treat to be able to eat those foods, and even something to work toward being able to afford as an adult.

The film points out that the tables have turned in our nation. Highly processed foods (dare I venture to say junk food?) have become demonstrably more affordable than whole, fresh foods; I feel that shift in my own life. Now I feel privileged to be able to feed my kids real food, rather than packaged junk; in a sense, I feel rich.

How did this shift in our food system happen? Why has it become acceptable that healthy food free from harmful pesticides is now elitist and unattainable to lower in-

come populations?

As many of you know, September is Local Food Month. It is a month to celebrate our farmers and food producers, as well as indulge ourselves in the best food available anywhere. There are so many events in this month of great weather almost all of them food related—that it’s hard to decide which to choose…at least for those of us who have that choice.

While it is great to promote local, sometimes we have to take a step back and promote eating; eating whatever is available to fill those daily caloric needs.

At the same time, those of us who have the means and the power need to work toward creating a more accessible and democratic food system. As a part of Local Food Month celebrations, I encourage you to attend one of two screenings for A Place at the Table (see ad p. 16) and find out how to get involved in this conversation. The idea is to promote policies at the governmental level that will both decrease hunger in America, as well as increase the quality of food available to lower income populations.

Food is one of the most important parts of our daily lives and of course our existence. Food affects our mood, our ability to function on a cognitive level, our energy levels for exercise and our general well-being. So often we discount it as a basic necessity of which quality doesn’t matter, but it does; so much so that the state of New York has given permission for doctors to prescribe fruits and vegetables to their patients!

We are in a whole new era of understanding and appreciating food. As quickly as new technological advances are made in food, we are rapidly finding ourselves going back to our food roots; even as far back as Hippocrates and his famous quote, “Let food be thy medicine and medicine be thy food”. Let’s make sure that while we are enjoying the fruits of our local labor, we are also working to make access to fresh, healthy food more equitable for all. Thank you to everyone who is already doing this valuable work, and a big welcome to those of you who would like to join us. Happy Local Food Month! 

INSIDE

p. 2 late summer millet salad

p. 10 board business

board@northcoastco-op.com

p. 3

local melon popsicles

p. 11 coastal clean-up day

The Cooperative Principles:

p. 4

local & in season calendar

p. 12 ban the bag update

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

p. 5 40-for-40 giveaway

p. 13 vision tree

p. 6-8 community kitchen class & workshop schedule

p. 14 from our chief financial officer

p. 9

p. 15 co-op board elections

September 2013

from the general manager

p. 15 reference guide

Cook

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cook & save

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

save

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 focused on millet. Millet is an ancient seed. Originally cultivated in the dry climates of Africa and northern China for thousands of years, millet spread throughout the world and in the Middle Ages it was more widely eaten than wheat. Although it has been a staple for much of the world’s population for quite some time, it has just recently become a grain of interest in the United States. It is gluten-free, easily digested, and provides fiber, iron, B vitamins, manganese, phosphorus, and magnesium. It can be used in main dishes and desserts or just by itself. It has a delicate nutty flavor and, depending on how it is cooked, a texture that can be crunchy or soft.

Late Summer Millet Salad

Directions: Heat a large, dry (no oil) pan over medium heat. Add millet and heat for 3-5 minutes or until they start to pop and become toasted (color will deepen slightly) stirring frequently. Add 4 cups of water and ½ teaspoon salt and bring to a boil. Cover, reduce heat and simmer for about 20 minutes or until water is absorbed. Scoop the cooked millet onto a sheet pan to cool. When cool, move the millet to a large bowl.

2.29 per lb

Reg. $2.89

Limited Time Special Sept. 3 - Sept. 16

ulled Mille t

$

1.39 per lb

Reg. $1.99

Limited Time Special Sept. 17 - Sept. 30

In a small bowl, combine ½ teaspoon salt, parsley, lime juice, extra-virgin olive oil and freshly ground nutmeg (grind your own nutmeg by using a small coffee or spice grinder, or food processor. Note: coffee grinder will retain nutmeg oils and flavor). Add this mixture to the millet, tossing to combine. Gently stir in the Bartlett pear, fig, crystalized ginger and Thompson seedless raisins. Cover and chill 30 minutes or serve

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Makes approximately 6 servings (½ cup each) • 1 cup uncooked hulled millet (cooked = approximately 3 cups) • 4 cups water • 1 teaspoon sea salt, divided • 1/3 cup lime juice, fresh • 1 Tablespoon plus 1 teaspoon extra-virgin olive oil • ½ teaspoon ground nutmeg • 1/3 cup fresh parsley, chopped • 1 ½ cups Bartlett pear (2-3 pears), cut into ¼ inch cubes • 1 ½ cups fresh figs (12 figs), cut into ¼ inch cubes • 1/3 cup crystalized ginger, cut into ¼ inch cubes • ¼ cup Thompson seedless raisins

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Ingredients

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5.49 per lb

Reg. $7.49

Month Long Special Sept. 3 - Sept. 30

at room temperature. The salad will keep refrigerated for one day.

Next free meeting of the Cook & Save Club, Sept. 9 @ 6pm in the Co-op’s Community Kitchen, Arcata

40th Anniversary Celebration & Annual Membership Meeting Sat., Oct. 19 • 5 to 10 pm • Arcata Community Center

40

Let us wine you, dine you and feed you cake! We're turning 40 after all, and we want to celebrate with YOU, the fine members of the North Coast Co-op! We’ll even have a kids room to keep your little ones entertained. Join us for our 40th Anniversary Celebration & Annual Membership Meeting. We look forward to seeing you! Ticket information will be announced in the October issue of the Co-op News.

WINE

DINE

DANCE

BE HAPPY

est. 1973

Ticket information will be announced in the Oct. Co-op News • Questions? Contact Lauren Fawcett 707.443-6027 ext. 102

www.northcoastco-op.com 2

local produce recipe

By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Assistant | Photos by Amy Waldrip

with mint &

cucumber

Directions:

W

hat kid, or for that matter, what adult doesn’t like frozen treats?

When they are homemade, you know they are fresh and exactly what ingredients are in them. After experimenting with a variety of combinations we are sharing our take on popsicles made at home with fresh, local produce.

Homemade popsicles are free from all the extra stuff often found in store-bought popsicles and you can be a bit creative and use truly ripe, local produce. Adding a little bit of sweetener is completely optional, but it does help bring out the natural flavors of the fruits.

1. Chop melon into apprx. 1inch pieces and roughly chop mint and cucumber.

3.

Ingredients: •1 medium melon, peeled, seeded and cut into chunks (3 cups)

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More Local Produce Recipes Check out the Co-op News archive under the Store Features tab on our website for more recipes featuring local produce. www.northcoastco-op.com

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4. Pour into popsicle molds and freeze overnight. Makes approximately 6 standard popsicles, 3-4 ounces each.

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2. In a small pan, warm 2 tablespoons honey and 2 tablespoons water until the honey is soft and liquefied with the water.

4.

3. In a blender or food processor, add the chopped melon, chopped cucumber, fresh mint, honey and water. Blend until smooth.

•1 small cucumber, cut into chunks (1 cup) •1 handful fresh mint (10 leaves), finely chopped

2.

1.

local produce calendar

What's "growing on" for the month of September. All produce is organic unless otherwise noted.

Calendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Store selections may vary.

FRUIT

APPLES Early Gold Empire Fuji Gala Granny Smith Gravenstein *conventional Gravenstein, Red Honeycrisp King Macintosh Mutsu Prima Spartan GRAPES Green Red MELONS Ambrosia Annana Canary Cantaloupe, Mini Charantais Crane Galia Ha Ogen Honeydew Honey Dew, Orange Flesh Swan Lake Toad Skin Watermelon, Yellow PEARS Asian Bartlett STONE FRUITS Cherry Plums Dapple Dandy Pluots Elephant Heart Plum Emerald Gem Pluot Flavor King Pluots Italian Prune Nectarines, White Nectarines, Yellow Peaches, Red Peaches, Yellow Satsuma Plums Splash Pluots

VEGETABLES ARTICHOKES Artichokes Baby Artichokes BEANS Cannellini Edamame Green Beans BEETS Chioggia Gold Mangel Red White BROCCOLI Broccoli Broccoli Florets Broccolini Romanesco BRUSSELS SPROUTS Brussels Sprouts CABBAGES Baby Bok Choy

Bok Choy Green Green Savoy Napa Red CARROTS 2 lb Bag 5 lb Bag CAULIFLOWER Cheddar Purple White CORN Decorative White Yellow CUCUMBERS Armenian Japanese Lemon Pickling Slicing EGGPLANT Beatrice Calliope Chinese Globe Japanese Mixed Specialty Sicilian GARLIC Garlic HERBS Basil Catnip Chives Cilantro Dill, Baby Dill, Pickling Lemon Balm Lemon Grass Oregano Parsley, Curly Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon GOURDS Decorative GREENS, BUNCHED Arugula Chard, Gold Chard, Green Chard, Rainbow Chard, Red Collard Greens Dandelion Greens Greens, Mixed Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mustards, Green Mustards, Red

GREEENS, LOOSE Arugula Braising Mix Mache Purslane Spring Mix Sweet and Spicy Mix GREENS, PACKAGED - 5 oz.

Arugula Baby Lettuce Basil Salad Mache North Coast Mellow Mix Spinach Spring Mix Sweet and Spicy Mix Watercress KOHLRABI Green Purple LEEKS Leeks LETTUCE Butter, Green Butter, Red French Crisp Iceberg Leaf, Green Leaf, Red Oakleaf, Green Oakleaf, Red Romaine MUSHROOMS Lion's Mane Oyster Shiitake OKRA Okra ONIONS Cipollini Green Red Spring Walla-Walla Yellow PEAS Snow Sugar Snap PEPPERS Anaheim Bell, Green Bell, Orange Bell, Purple Bell, Red Bell, White Bell, Yellow Hot Paper Lantern Italian Sweet Jalapeño Pepperoncini Pimento Poblano Serrano POTATOES All Red (red inside too!)

Devina Devina, 5 lb Fingerlings, French Fingerlings, Ruby Crescent Fingerlings, Russian Banana Kennebec Purple Majesty

Red Red, 5 lb Russet Russet, 5 lb Variety, 5 lb Yellow Finn Yellow Finn, 5 lb Yukon Gold Yukon, 5 lb PUMPKINS Cinderella Fairy Tale Mini Snack Jack Sugar Pie Winter Luxury RADISHES Easter Egg French Breakfast Pink Beauty Red ROOTS Parsnips Rutabaga Turnips, Purple Top SHALLOTS Shallots SPINACH Bunch Loose SPROUTS Pea Shoots Sunflower SUMMER SQUASH Crookneck Mixed Specialty Sunburst Zucchini, Gold Zucchini, Green TOMATILLOS Green Purple TOMATOES Cherry, Black Cherry, Isis Candy Cherry, Mixed Cherry, Red Cherry, Red Grape Cherry, Sungold Cherry, Yellow Pear Cherry, Yellow Pearl Jaune Flammee Mixed Heirloom Roma Slicing WHEATGRASS Wheatgrass WINTER SQUASH Acorn, Green Buttercup Butternut Delicata Jester Kabocha, Green Kabocha, Red Long Island Cheese Marina de Chioggia Muscat de Provence Red Kuri Spaghetti

Farmer Key Claudia’s Herbs , Orleans Distance to: Arcata Store 78 mi.

Eureka Store 85 mi.

Clendenen's Cider Works Distance to: Arcata Store 26 mi.

Eureka Store 18 mi.

Earthly Edibles, Korbel Distance to: Arcata Store 11 mi.

Eureka Store 18 mi.

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

Eureka Store 16 mi.

Fruitwood Farm Distance to: Arcata Store 74 mi.

Eureka Store 85 mi.

Honey Apple Farms, Arcata Distance to: Arcata Store 5 mi.

Eureka Store 14 mi.

Hunter Orchards, Grenada Distance to: Arcata Store 176 mi.

Eureka Store 183 mi.

Little River Farm , Bayside Distance to: Arcata Store 2 mi.

Eureka Store 7 mi.

Luna Farm, Willow Creek Distance to: Arcata Store 40 mi.

Eureka Store 47 mi.

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

Eureka Store 5-11 mi.

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

Eureka Store 42 mi.

Neukom Family Farm, Willow Creek Distance to: Arcata Store 40 mi.

Eureka Store 48 mi.

Organic Matters Ranch, Freshwater Distance to: Arcata Store 9 mi.

Eureka Store 7 mi. ierce Family Farm, Orleans P Distance to: Arcata Store 78 mi.

Eureka Store 85 mi.

Rain Frog Farm, Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 16 mi.

Swallowdale Farm, Arcata Distance to: Arcata Store 9 mi.

Eureka Store 16 mi.

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

Eureka Store 13 mi.

Wild Rose Farm , Ferndale Distance to: Arcata Store 28 mi.

Eureka Store 20 mi.

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

Eureka Store 48 mi.

www.northcoastco-op.com 4

community

est. 1973

Mojo Bar Giveaway

Win 40 you like sweet and salty together in one Ifnutty package, you’d be bonkers not to enter Clif Mojo our 40-for-40 September drawing for Clif Bars!

Mojo bars. They have pretzels and chocolate and coconut and yes, nuts. Not necessarily all in the same bar, but sometimes YES, all in the same bar. What’s more, Clif Bar & Company is committed to sourcing ingredients that are not genetically engineered in all of their products.

What is Mojo anyway?

MOJO is Self-assuredness or self-confidence B. A charm you carry to bolster confidence C. The Clif bar (or 40!) you win when entering our 40-for-40 giveaway D. All of the Above!

A.

40 for40 Giveaway

In celebration of our 40th year, we’ll be having monthly giveaways. In September, members have the opportunity to win 40 Clif Mojo bars. Enter to win in either store. Watch the Co-op News each month to find out what we'll be giving away next. Deadline to enter: September 30.

Thank you for 40 amazing years!

Good Things Begin At Co-op or "It Don't Mean a Thing If It Ain't Got That Swing"

By Jennifer Callen Aug./Sept., 1991

5

September 2013

T

his is the story about “SWINGTIME”, a locally known, organically grown musical band that got it’s start right here at the Arcata Co-op. It all began six years ago, October 11th at Larrupin’ Café (at it’s Westhaven location) where lots of folks got together to celebrate Sally Grover’s birthday. She wanted to sing a couple of songs so Larry Crabb and myself agreed to accompany her.

She managed to pull off a stirring rendition of “Danny’s All-Star Joint” and I think we did a couple of sappy slow numbers like “Dream, Dream, Dream” or “Love Me Tender” or “Allison” (my memory is foggy after six years). So after Sally sang, Ron Sharp pulled out his guitar and with the help of violinist/ cook who worked at Larrupin’, he fast became part of a musical dream. It was there, that night, that Sally, Larry, Ron, and I set stage for what has become an

8-piece band Known as “Swingtime”.

Actually, we didn’t begin as Swingtime. We started out as the NC4 (NC standing for Northcoast Co-op and 4, representing the four of us employed by the Northcoast Co-op). We made our debut (or I should say, sang the six songs we knew) at Youngbergs (now, the Plaza Grill) with the help of our friend Bill Kern who was the emcee at the time and also worked at the Co-op.

It was Sally Grover on lead vocals, Ron Sharp on electric guitar, Larry Crabb on the very heavy Fender Rhodes electric piano and singing harmony, and I played acoustic guitar and also sang harmony. But something was missing, so we picked up Elias Hesse who, at the time, drove trucks for Whole Food Express and also played the big red base guitar and we changed our name to the NC5.

September thru October, 2013

Schedule of Cooking Classes & Workshops in Eureka & Arcata

Asian Rice Noodle Salad with Grilled Shrimp at Chef Jon Hoeschen's class. | Photo by Lauren Fawcett

Eureka Cooking Classes 4th & B Streets Thursday, September 5 from 6:00 to 8:30 pm

Full Eureka Classes Wed. September 18 from 6:00 to 8:30 pm Humboldt á la Francaise II with Chef Alex Begovic

Register for Classes Visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102.

Please note location when registering.

Indian Cuisine Kolkata Delectables

Betty Thompson $45/$35 Co-op Members This aromatic Calcutta inspired meal will appeal to your senses. Baji - Onion and Eggplant Fritters fried in Besan Batter (chickpea flour); Fresh Green Chutney; Poppadums – seasoned wafer thin bread; Navaratan Korma with Paneer - mixed vegetable and fruit curry with fresh cheese; Aloo Gobi – garlic and chili flavored potatoes with cauliflower; Raita – cucumber and yogurt salad; and Baked Cheesecake Indian-Style.

Tuesday, September 10 from 6:00 to 7:00 pm

Wednesday, September 4 from 6:00 to 8:30 pm

Humboldt à la Française I

Chef Alex Begovic $45/$35 Co-op Members Enjoy this gourmet seasonal menu. Cucumber and Sweet Onion Salad with Creamy Mint Dressing; Eggplant Soup finished with Dill Sour Cream and Caraway Harissa; Roasted Chicken Breast stuffed with Heirloom Tomatoes and Mozzarella finished with a Basil Pesto Beurre Blanc; and a tasty dessert of Strawberry and Watermelon Cobbler.

Holistic Immunity Boosters

Rachel Payetta W Free Rachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality.” Get ready for the upcoming cold and flu season by learning all natural tips and techniques for helping reduce your chances of getting sick. Learn methods for strengthening your immune system and ways to shorten the duration of the illness if you do get sick.

Wednesday, September 11 from 6:00 to 7:00 pm

Master Food Preserver Demonstration ~ Chutneys & Spreads

Free Are you looking to delve into the fulfilling world of food preservation or are you already a seasoned preserver? Either way, join us for a fun and informative demonstration on turning the bounty of the season into edible delights. Topics include choosing the right types of produce and spice combinations for your recipes, water bath canning and safety procedures, the importance of using recommended recipe sources, and more. Tasty samples included.

Monday, September 23 from 6:00 to 8:30 pm

Locally Inspired Meal

Chef Jon Hoeschen $45/$35 Co-op Members Enjoy a menu featuring recipes from Humboldt County’s Locally Delicious Cookbook and more. Zesty Gazpacho Soup; Marinated Beet Salad served with Cypress Grove Chevre; Fresh Heirloom Tomato Salad with Local Olive Oil and Balsamic Glaze; Lemon Garlic Roasted Chicken Salad with Roasted Local Vegetables; and a Fresh Peach Tart served with Vanilla Cream.

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.

Workshop

Gluten-Free

Hands-On

Wine Served

Vegetarian

Kid-Friendly

W

www.northcoastco-op.com 6

Schedule of Cooking Classes & Workshops | September thru October, 2013 Eureka Cooking Classes Cont'd...

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

Humboldt à la Française III

Chef Alex Begovic $45/$35 Co-op Members Immerse your taste buds in the rich flavors of this autumn meal. Creamy Carrot and Celery Soup finished with Cypress Grove Midnight Moon Cheese; Apple Salad with Toasted Pecans, Gorgonzola, Fennel, Radicchio and Honey Dijon Vinaigrette; Pumpkin Risotto finished with Cilantro; and Pumpkin Mousse with Cinnamon Crème Anglaise.

Ginger-Miso Wraps vegan - serves 4

Thursday, October 3 from 6:00 to 8:30 pm

Mediterranean Adventure

Betty Thompson $45/$35 Co-op Members Breath in the exotic aroma of this delightfully delicious menu. Muhamarra Spiced Walnut Spread with Smoky Paprika seasoned Pita Chips; Chicken Baked in Yogurt Sauce with Assorted Spices, Red Onion and Grape Leaves; Bulgur and Seasonal Vegetable Pilaf with Mixed Herbs; Persian Cucumber Salad with Almonds and Pomegranate Syrup; and Serpents Cake - phyllo pastry with almond paste filling.

Wednesday, October 9 from 6:00 to 7:00 pm

Master Food Preserver Demonstration ~ Dehydration Techniques

Free Join us for a fun and informative demonstration on turning the bounty of the season into dehydrated edible delights. Topics include choosing the right types of produce & ingredients for dehydrating, safety procedures & techniques, information regarding dehydrators, the importance of using recommended recipe sources, and more. Tasty samples included.

• 2 small yams or sweet potatoes (1 pound)

• 2 cloves garlic, minced

• 2 Tablespoon miso

• ¼ teaspoon berbere (or cayenne)

Monday, October 14 from 6:00 to 7:00 pm

• 1 Tablespoon smooth peanut butter (or other nut or seed butter)

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

• 2 Tablespoon finely chopped shallot

Cook & Save

Wednesday, October 16 from 6:00 to 8:30 pm

Humboldt à la Française IV

Chef Alex Begovic $45/$35 Co-op Members Enjoy this seasonal meal of comforting delights. Creamy Pumpkin Soup with Ginger and Cardamom; Pear Salad with Bacon, Blue Cheese, Frisee and White BalsamicMaple Vinaigrette; French Lentils with Ham, Sausage and Pork Belly; and Cranberry Rice Pudding.

7

September 2013

• 6 ounces firm silken tofu • 2 Tablespoon grated ginger, divided

• 1 cup edamame, frozen & shelled Berere is a chili spice blend used in Ethiopian cooking. It can be found in the Co-op's Bulk Department.

• 2 teaspoon chopped cilantro • 8 romaine leaves (or chard, flat-leafed kale, or collard green)

1. Preheat oven to 400° F. Cut thin slice off both ends of yams or sweet potatoes, and poke skins with knife in several places. Bake 50 minutes, or until soft, turning once. Halve yams and scoop flesh into bowl. Mash in miso, tofu and peanut butter (or other nut or seed butter).

2. Meanwhile, coat skillet with cooking spray or oil over medium heat. Sauté shallot, 1 tablespoon ginger and garlic for 3 minutes, or until soft. Add edamame, ¼ cup water and berbere (or cayenne); cook 3 minutes more. Remove from heat and cool. Stir in cilantro, remaining 1 tablespoon ginger and yam mixture.

3. Place 1 romaine leaf on work surface. Spoon 1/3 cup yam mixture in center of leaf. Roll bottom edge over mixture; tuck in sides. Roll up to top edge.

Place seam-side down, and repeat with remaining ingredients.

Arcata Cooking Classes 8th & I Streets

September thru October, 2013 Friday, September 6 from 6:00 to 8:30 pm

Thursday, September 19 from 6:00 to 7:00 pm

Tuesday, October 8 from 6:00 to 8:30 pm

Dawn Walker $35/$25 Co-op Members The featured recipe is a delightfully, delicious and nutritious spin on the classic B.L.T. sandwich. Dawn’s gourmet raw version is Sunflower Seed & Veggie Flatbread with Eggplnt Bacon, Almond Aioli, Tomato, Lettuce and Avocado. Included on the menu is ArugulaCarrot Salad with Garlic Sunflower Seed Dressing and a decadent dessert of Mango-Lime Cheesecake.

Juliet Ferri Exercise Physiologist and owner of Inspire Wellness

Mary Tyson $45/$35 Co-op Members Forget the Chinese take-out and learn how to make some of your favorite dishes at home. This appetizing menu includes: Hot and Sour Soup; Vegetable Egg Rolls; Vegetable Fried Rice; and Sweet and Sour Pork with Stir Fried Vegetables.

The Raw Dinner Date

Monday, September 9 from 6:00 to 7:00 pm

Cook & Save

Co-op Staff Instruction W Free Cooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op.

Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.

Wednesday, September 11 from 6:00 to 8:00 pm

Do it Yourself – Condiments

Co-op Staff Instruction $40/$30 Co-op Members Learn how to make gourmet condiments using local produce and more. The class will make the following: two types of Hot Sauce, two types of Pesto (not basil), and two types of Mustard. Please bring six wide-mouth pint jars with lids and rings (available for purchase at the Co-op) to take your creations home in.

Thursday, September 12 from 6:00 to 8:00 pm

Low-Sugar Peach Jam

Susan Anderson $40/$30 Co-op Members Do you love jam, but want to cut back on the sugar?

Learn how to make low sugar, no sugar, and alternative sweetener jams. The class will make two types of jam (one sweetened with sugar and one with honey) and take one jar of each home with them. No prior canning experience necessary.

Sunday, September 15 from 10:30am to 1:00 pm

Co-op Canning Club Pickled Peppers

Master Food Preserver Instruction $20/$10 Co-op Members Now’s the perfect time to stock the pantry with pickled sweet & hot peppers. We’ll provide the canning equipment, recipes, vinegar, sugar, spices and more.

You’ll bring 7 pounds of fresh peppers (any type and combination) and nine wide-mouth pint jars with lids & rings (available for purchase at the Co-op).

Monday, September 16 from 6:00 to 7:00 pm

Seasonal Salads

Co-op Staff Instruction $30/$20 Co-op Members Time to think outside of the salad bowl. Join us as we mix up four satisfying, budget-friendly salads and vinaigrettes that showcase the bounty of Humboldt.

Good Food Fuels a Healthy Life

W

Free Are you ready to improve your overall well-being? Learn how nourishing foods can elevate your health. Topics include: improving your sleep, adding more physical activity into your daily routine, losing weight, reducing stress and improving your eating habits. Let’s laugh and learn from each other!

Tuesday, September 24 from 6:00 to 7:00 pm

Whole Grain Goodness

Co-op Staff Instruction $30/$20 Co-op Members Are you looking to enrich your everyday meals with beneficial whole grains? We’ll demonstrate methods for cooking and creating tasty and nutritious dishes from a variety of whole grains and seasonal produce.

Discover how easy and economical it is to cook one batch of grains for a weeks’ worth of meals.

Four flavorful recipes will be prepared and served.

Friday, October 4 from 6:30 to 8:30 pm

Bento Lunches for Your Kids

Nicoletta Leonardo $35/$25 Co-op Members Are you ready to pack some tasty and imaginative new lunches for your kids? Join us for a fun evening learning how to create bento lunches using a variety of styles ranging from simple zero waste one container lunches to beautiful and delicious lunch art that your children will be excited to eat! Each student will make their own bento lunch to eat in class. The class will explore various bento supplies, boxes, tools and the history behind the Japanese bento lunch. Bring your own bento box to class or use one of ours.

Sunday, October 6 from 11:00 a.m. to 3:00 pm

Hard Cider 101: Apple-Pear Pressing & Home Brewing

Must be over 21 years of age to attend Sara Borok $50/$40 Co-op Members Learn the art of cider making in this fun and interactive class. Students will bring eight pounds of apples and/ or pears to hand-press and blend varieties with other participants. Learn the basics of turning apples & pears into juice for water bath canning (for pasteurizing) and into hard (alcoholic) cider. This process takes minimal equipment and with a little bit of patience, you’ll be home brewing in no time! Sara will bring a variety of ciders for tasting. Everyone will take home one quart of cider to continue fermentation (airlock included) and two pints of freshly canned cider. The class will also explore the Co-op’s brew supply section. A light lunch is included.

Please bring one quart jar and two pint jars with lids and rings (available for purchase at the Co-op).

Chinese Cuisine

Tuesday, October 15 from 6:00 to 8:30 pm

Fresh Handmade Pasta

Simona Carini $45/$35 Co-op Members This class is perfect for the beginning or intermediate pasta maker. Simona will cover pasta basics, techniques and variations for making simple to advanced pasta shapes. Students will make semolina dough and a variety of pasta shapes by hand. Please bring containers for taking your creations home in. Participants will dine on a fresh pasta meal at the end of class.

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

Rustic Spanish Cuisine

Chef Jon Hoeschen $45/$35 Co-op Members Enjoy these flavorful and satisfying regional dishes from Spain. Roasted Pepper & Onion Salad with Blue Cheese; Savory Garlic Shrimp with White Beans; and Tarta de Santiago – traditional Galician Sweet Almond Tart.

Tuesday, October 22 from 6:00 to 8:30 pm

The Art of Entertaining

Mary Tyson $45/$35 Co-op Members Learn how to transform easy to find ingredients into sensational small dishes and appetizers. Mary will demonstrate how to make homemade Mascarpone Cheese that can be used in a variety of delectable spreads or as an addition to a tasty hors d’oeuvre platter.

Other delectables include: Tea Smoked Duck Breast; Seafood Sausage; and Seasonal Pickled Vegetables.

Sunday, October 27 from 11:00 am to 12:30 pm

Kids in the Kitchen ~ Healthy Halloween Party

Co-op Staff Instruction $25/$15 Co-op Members This interactive fun-filled class is for ages 4-6 with one adult guest. Your little one and you will create four delightfully spooky treats from fruit, veggies, cheese (vegan option available), and gluten-free rice and corn cakes. Kids are welcome to attend in their Halloween costumes. Class price includes one child and one adult helper.

Tuesday, October 29 from 6:00 to 7:30 pm

Seasonal Soups & Salads

Co-op Staff Instruction $30/$20 Co-op Members Enjoy the flavors of autumn with nourishing budgetfriendly recipes featuring local produce and whole grains.

Two full-flavored soups and salads will be prepared and served in class.

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.

Workshop

Gluten-Free

Hands-On

Wine Served

Vegetarian

Kid-Friendly

W

www.northcoastco-op.com 8

from the general manager

New Co-op Basics Program Helps Shoppers Save Money basics Our new Co-op Basics program provides

“

lower prices on a selected list of staple items, saving shoppers money every day

Kelli Reese

General Manager

W

e’ve been working on a number of projects to bring about continued improvements and success for the Co-op and I’d like to share our progress with you.

We will be giving our bylaws rewrite more time to be implemented and presented to the membership; as we moved closer to our voting deadline we felt this was not a job we could rush, therefore we have postponed it until our next voting cycle in 2014. The Bylaws Committee is continuing to work on the rewrite in order to offer plenty of time for thoughtful consideration and review by the board of directors and members. We will keep you informed as we progress in the next few months and thank you for your patience.

The first draft of the Co-op’s Strategic Plan covering 2014-2018 was presented to the Board in August. I’m currently working on incorporating their suggestions and expect to have a final draft for their approval in September. Our goal is to have the Strategic Plan available at our 40th Anniversary Celebration in October.

We continue to work on negotiations with UFCW Local 5, the union representing a portion of the Co-op employees. We continue to be committed to offering our employees competitive wages and access to quality health care. I assure each and every one of you that we continue to bargain in good faith. Both sides have worked well together. The portrayal of the process in the media has been unfortunate as it is not an accurate or fair representation of what has transpired so far.

In addition, it seems that the fact we have continued to work with the lawyer who has been working with the Co-op for the last twelve years has taken on a life of its own for some. Brad Kampas was the chief spokesperson during the first contract negotiation in 2002 and he has continued to work with the Co-op over the years. He is being utilized in an advisory role and I can assure you that no one is trying to remove the union. Management is very clear that a union presence in our organization is solely up to the employees and we fully respect that choice.

Our intentions during this process have been to find a balance between providing for our employees and the Co-op’s long term success and sustainability. We need to be able to offer competitive prices, benefits for our members, and continue to reinvest in the organization - all while managing our labor costs (budgeted at $8,287,780 for this fiscal year, a total of 26.3% of sales).

We very much look forward to providing you with more details and information

“

once the process is completed.

Finally, I’m really excited to tell you about one of the things we’ve been working on to make sure that the Co-op is an affordable place for quality food for all. Our new Co-op Basics program provides lower prices on a selected list of staple items, saving shoppers money every day. We’ve been rolling out these lower prices and this program for the past several months and hope you notice the signs and find value in this pricing strategy.

With our Co-op Basics program we can offer basic goods at basic prices. These items will carry these low prices all the time; not temporary price reductions or sale prices. You can expect to pay 5% to 25% less than our regular prices on basics like butter, beans, bread, pasta, toilet paper, and more. And you’ll only find GMO-free products on the Co-op Basics list.

In the side bar are the results of a recent sample shopping trip utilizing Co-op Basics, our monthly Co-op Deals sales items, and coupons. As you can see, shoppers selecting these items would end up with a 28% savings! That’s real money back in your pocket and if you’re a member you can take another 5% with your member discount.

Thank you for your continued support of the Co-op. We are working hard to ensure that our Co-op remains a great place to work and shop. I have appreciated member support, suggestions, and feedback over the last few months and welcome your continued input.

basic goods at basic prices

Co-op Basics

Item

Co-op Basics

• North Coast Co-op Bakery Sliced Sourdough Bread • Bulk Black Beans • Bulk Brown Rice, Short Grain • Bulk Co-op 40th Anniversary Coffee • Bulk Flax Seeds • Bulk Whole Wheat Pastry Flour • Bionaturae Spaghetti • Co-op Organic Apple Juice • Field Day Pasta Sauce, Tomato Basil • Maranatha Organic Crunchy Peanut Butter • Mi Rancho Corn Tortillas • Natural Valley Pinto Beans • NP Heritage Eco Pack Cereal • Organicville Ketchup • So Delicious Non Dairy Beverage • Tinkyada Brown Rice Spaghetti • Wild Planet Albacore Tuna • Rocky Junior Chicken, Free Range • Biokleen Liquid Laundry • Natural Value Toilet Paper • Natural Value Kitchen Bags • Natural Value Paper Towels • Organic Bananas • Organic Carrots • Rumiano Monterey Jack, Cut & Wrap, Veg. Enzyme • Tofu Shop Organic Water Pack Tofu, Regular • Dr. Bronner’s Lip Balm

Price

$4.89 $1.99 $1.99 $11.19 $1.99 $0.99 $3.59 $8.99 $3.79 $7.99 $2.99 $1.59 $9.99 $5.49 $2.89 $3.99 $3.59 $3.05 $12.69 $6.39 $3.99 $1.49 $1.29 $1.49 $3.49 $2.99 $2.89

Find more Co-op Basics items in our stores.

Moved out of California?

Apply for a

CCF Grant

Local non-profit groups have until November 1, 2013 to mail in proposals for the Cooperative Community Fund (CCF) 2013 grant funding cycle. Grants will range from $300-$2,000 for projects focused on the following: • Sustainable Agriculture • Food Security (defined as access to a safe supply of quality food to all aspects of a community) • Food Nutrition and Education Visit www.northcoastco-op.com for Granting Guidelines or pick them up at Customer Service in either store.

For more information, contact Bella Waters at (707) 826-8670 ext 135 or bellawaters@northcoastco-op.com

9

September 2013

Unfortunately, in order to comply with our bylaws and securities permit, we are only able to extend memberships to residents of California. The good news?

We will be happy to refund the price of your membership (minus a $5 handling fee) and will even save your membership number for you should you ever move back to California and choose to rejoin the Co-op. We also offer plenty of ways to stay in touch (see right)

Join our email list by sending an email to co-opnews@northcoastco-op.com

(search for North Coast Co-op on Facebook)

Read the Co-op News online at www.northcoastco-op.com under the 'Stores' drop down menu.

Questions? Contact Bella Waters at (707) 826-8670 ext 135 or bellawaters@northcoastco-op.com

from food the board news

Keeping the Co-op Fabulous

“

Strategic Planning Timeline March – Dec. 2012

I, for one, am so very grateful for the opportunity to work in such an open, vibrant environment in such a beautiful part of the world surrounded by such good food and good people.

Tim Silva

Employee Director

A

s the Co-op celebrates its 40th birthday it seems appropriate and timely for this Co-op employee to shout out a huge thank you to all the member-owners who have helped make my experience here possible. Without the vision and activism in 1973 of people dedicated to the idea of marketing food differently in our community we would not be blessed with the good jobs and the abundance of good healthy food available to us at our Co-ops. We would not have these hubs of activity and connection where we citizens gather daily and weekly united by our shared investment in the health and wellbeing of our community. We would not have the cooperative business model mandating collective ownership and democratic governance, forever insuring that no one individual or interest group will ever have sole control over the Co-op’s direction, or

over what products and information are available to us. All Co-op owners are always invited, and hopefully feel a sense of obligation, to weigh in on envisioning what the Co-op will be, ensuring neverending ferment. What a blessing!

It all sounds quite idealistic – and maybe in the minds of some, too problematic and unrealistic – but the cooperative principles and values always guarantee that the expectation will be perennial that we maintain the business and provide service to our community in a big-hearted, ethical, responsible, and thoughtful way. It takes money to run our stores, but it is not cash by itself that motivates the Co-op’s approach to business. Long-term sustainability, member economic benefit, fairness, and concern for community all are strong influences in the Co-op’s over-arching vision. This sets us apart from the privatelyheld markets. The wide-spread awareness that we function and promote a different model of being in community, is what perpetually draws new people to the Co-op, and inspires member-owners to keep coming back for more. Something is working very well here.

I was first employed at the Co-op in 1998, and over time, as a loyal customer,

a

5 2 $ card Member

win

Sur vey

Deadline to enter SEPT. 30

gift

What do you love about the Co-op News?

“

employee and board member, I’ve come to believe that the Co-op is especially unique and that many others feel similarly. This I think explains in large part why the Coop has enjoyed the sustained vitality and success for 40 years. What a grand experiment that keeps breathing. I, for one, am so very grateful for the opportunity to work in such an open, vibrant environment in such a beautiful part of the world surrounded by such good food and good people. That’s worth a lot in my book! Anyone motivated to work in, or own a piece of, or help govern our Co-op is attracted to the unusually special light that shines out of this place. Of course there are always challenges. That’s just human beings with their own hard-earned points of view trying to get along. But thankfully here at the Coop we’ve been gifted with a set of ethics meant to inspire us to think beyond only our own self- interest, to keep our eyes on the big picture, to avoid cynicism and recrimination, and to strive to work together rationally to find common ground and resolve our differences peacefully. We are stewards and it is our obligation to keep the Co-op alive and fabulous far into the future so that many others will reap it’s benefits and rewards also. We can do it!

Stay Connected to Your Board Catch up on Board Business Find meeting agendas and minutes at www.northcoastco-op. com in Board/Elections under the About Us tab.

Attend a Board Meeting Sept. 26 from 6-8pm in the Co-op Community Kitchen, Arcata (Plaza Point building on 8th Street across from our Arcata store location.)

Member Name: Member #:

Phone #:

Detach this entry form & return it to the Member Survey box located at 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@northcoastcoop.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.

Check in with Our Membership Coordinator, Bella Waters Contact Bella Waters via email at bellawaters@northcoastco-op. com or by phone (707) 8268670 ext. 135.

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

Spring/Summer 2012 Member/Employee questions in monthly Co-op News

September 2012 Publish Strategic Planning timeline in Co-op News

October 2012 Co-op News articles highlighting accomplishments of the last/current Strategic Planning timeline (see Message from the Board)

October 21, 2012 Participatory discussion at Annual Membership Meeting

Oct./Nov./Dec. 2012 Explain and promote Strategic Planning process in Co-op News

Nov. 2012 /Dec. 2012/ Jan. 2013 Co-op News articles & interviews by/with members & employees who participated in the last Strategic Planning process

Dec. 2012 – Jan. 2013 Call to members & employees for Strategic Planning workshop in April

Jan. – Mar. 2013 Sources for member & employee input • Flip Charts in store • Member Forums • Employee Forums • Blog/Facebook

April 2013 Strategic Planning Workshop • Ideally 40-50 participants

May & June 2013 Strategic Plan is written by General Manager

July 2013 1st draft of Strategic Plan presented to Board of Directors

August 2013 2nd draft of Strategic Plan presented to Board of Directors

September 2013 Strategic Plan adopted by Board of Directors

October 2013 The Strategic Plan will be available to view and discuss at Annual Membership Meeting / 40th Anniversary celebration

10 www.northcoastco-op.com 10

cooperative community

Disaster Prep 101

Prepare Emergency Food Supplies

Stay in the Know About GMOs 1

3

Stay Up To Date

Learn About GMOs

Once you’ve learned all about GMOS and their possible effects on the environment and your health, you’ll want to stay up to date on current GMO happenings—both nationally and internationally. Pick up your free copy of the Organic & Non-GMO Report on newsstands near the Co-op News.

This handy brochure, brought to you by the Non-GMO Project, covers the basics of GMOs: What are Genetically Modified Organisms? What might their effects on the environment and our health be? How can we avoid GMOs in our food? Get the answers in this brochure, available at Customer Service.

Judith Warren Emergency Preparedness Guru

P

reviously this series has touched on likely natural disasters, making disaster preparedness plans, and putting together disaster supply kits. This month’s tip is about emergency food supplies.

Three days’ supplies of food, water and medications are not enough. After a major disaster you may not have access to stores, water and electricity for days or weeks. Plan to assemble at least a 7-14 days’ (or more) supply of food and water for each member of your family.

• Include familiar foods that your family likes, and: • food that does not require refrigeration, water, special preparation or cooking; • foods that are high in calories and nutrition; • shelf-stable, boxed or canned goods; • Don’t forget ready-to-eat baby formula and pet food ─ and a can opener • Supplement with emergency rations like Datrex bars (see below) ─ good tasting, 3600 calories, food for one person for three days, with a 5-year shelf life (a great resource for your personal and vehicle emergency kits) and available at the Co-op

2

The Co-op’s Policy Co-op Members spoke, and we listened! The Co-op has developed its own GMO Policy which states that we will no longer knowingly accept new nonorganic products that include GMO high-risk items in their ingredient list. Learn all about our new policy—pick up a brochure at Customer Service.

Ban the Bag Update

“

Here in Humboldt, movement on a county-wide ban has stalled, but in July the Arcata City Council advanced an ordinance that would ban plastic bags in supermarkets, pharmacies, large stores and convenience food stores.

Consider taking HSU’s Regional Training Institute’s “Food Safety and How to Eat Nutritiously During Disasters” class. Participants receive extensive handouts and detailed checklists. See www.humboldt.edu/rti.

RS A B $ 2 EX R 9. 9ea T DA

available at the co-op perfect for your emergency kit • food for one person for 3 days • 5-year shelf life • light coconut cookie flavor

11

By Jennifer Savage Member #21530

O

ne of the best things about the Coop is the bin of boxes available for customer use. Not only does the Co-op encourage reusable bag use, but by providing an option for those customers who might not yet own a reusable bag – or forgot the ones they own – waste is further reduced.

While eliminating plastic bags might seem like a no-brainer given the prevalence of single-use plastics in our beleaguered ocean, along our highways and in our landfills, attempts at a California statewide ban continue to fail passage in the state legislature. A statewide ban continues to be largely supported by both consumers and grocers

September 2013

“

– consistency is better for everyone – but the plastic industry’s efforts to sway state representatives also continues to be successful. Lacking state leadership, cities and counties continue to develop and pass ordinances banning single-use plastic bags. As of July 15, 77 Californian cities and counties had passed bag ordinances across the state with dozens more poised to do the same. In Sonoma County, a Press-Democrat editorial laid it out: “Based on indisputable evidence showing that the proliferation of singleuse plastic bags is doing substantial harm to the environment, city and county officials are finally poised to approve a countywide ban on carryout plastic bags at grocers and retailers.”

Here in Humboldt, movement on a county-wide ban has stalled, but in July the Arcata City Council advanced an ordinance that would ban plastic bags in

supermarkets, pharmacies, large stores and convenience food stores. The measure includes exemptions for produce, meat, bulk food and pharmacy prescription medication bags. The council called for further study of exemptions to the proposed measure for businesses occupying under 10,000 square feet.

The goal is to reduce waste, litter and greenhouse gas emissions by promoting the use of reusable bags. If passed, the ban would take effect February 1, 2014. For more information on Humboldt County bag bans, call Humboldt Baykeeper at (707) 268-8897 or email vanessa@humboldtbaykeeper.org.

For efforts to “Rise Above Plastics” in California and throughout the country, visit surfrider.org/RAP. Jennifer Savage chairs the Humboldt chapter of the Surfrider Foundation.

Community Partners

cooperative community

L R CA SO LO ON SP

Loving hands Institute

State Licensed School for Holistic Massage Therapy Since 1989

Private Massage Practice, Open Daily 



www.lovinghandsinstitute.com

advertise in the

co-op news

affordable rates // limited space available contact amy waldrip

Eureka Car Stereo Car Audio • Mobile Video • Auto Security

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

co-opnews@northcoastco-op.com // 707.826.8670 ext. 120 15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00

COASTAL CLEAN UP DAY

The

Best Fed

Beef

Find it at the Co-op

Join Our Crew

Sat., Sept. 21st

redwood acres • franceschi hall

We'll meet in front of the Arcata store at 8:45am to order our complementary sandwiches from the North Coast Co-op Deli and then head to our cleanup site at the Mad River Slough at Hwy 255/Samoa Blvd.

Contact Brenda Harper 707.826.8670, ext. 123 for more information.

www.northcoastco-op.com 12

celebrating 40 years

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ook into your crystal ball. How do you see seethe theCo-op Co-op in 40 in 40 years? years?

We are inviting We are inviting you you to share to share whatwhat you see. see. you Write,Write, draw draw or paint or your paintvision your on theon vision provided the provided leaf. We’ll leaf. We’ll be collecting be colleaves to lecting leaves display to display on our on Vision our Tree Vision atTree our 40th at ourAnniversary 40th Anniversary Celebration Celebration and Annual and

Annual Membership Membership MeetingMeeting on Oct.on 19Oct. (see 19 p.

15). p. 15). (see We’ll be awarding $25 gift cards to our top four favorite leaves, two in the adult category and two in the kids category (12 & under). This contest is open to all members.

Please be sure to include a slip of paper

ate D e e th

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with your name, phone number, address, age category (adult or kids under 12) and member number along with your entry.

Return your leaf by Sept. 30, 2013 to Customer Service in either store location or mail it to: Co-op News, 811 I St. Arcata, CA 95521.

Thank You for 40 Amazing Years!

13

September 2013

cooperative community

North Coast Cooperative Inc. Unaudited Financial Statements

From Our Chief Financial Officer Income Statement

North Coast Cooperative

Quarter Ending June 29, 2013

Balance Sheet

Quarter 1 FY 2014

Actual Actual

Actual Budget Prior

FY 2014 FY 2013

Qtr 1 Qtr 1 Qtr 1

Qtr 1 Qtr 1

FY 2014 FY 2014 FY 2013

Assets:

NET SALES REVENUE 7,952,552 7,873,917 7,491,238 Current Assets 3,428,955 2,686,569

2,676,406 2,800,164 Cost of goods sold 5,069,087 4,972,167 4,771,356 Property & Equipment

Other assets 258,999 264,727

GROSS MARGIN 2,883,465 2,901,750 2,719,882 Total Assets 6,364,360 5,751,460

Payroll Expense 1,497,796 1,547,453 1,518,790

Liabilities: Payroll Taxes 119,152 131,534 122,478 Current Liabilities 1,980,933 1,454,235 Benefits 357,715 363,237 318,663

Long Term Liabilities 512,651 658,814 General & Admin Expense 351,618 333,396 372,592

By Kelli Costa Total Liabilities 2,493,584 2,113,049 Occupancy Expense 363,582 358,006 328,598 Chief Financial Officer

Total operating expenses 2,689,863 2,733,626 2,661,121 Member Equity:

3,135,990 3,231,638 INCOME FROM OPERATIONS 193,602 168,124 58,761 Current Owner Shares he North Coast Co-op is in the fis Retained earnings 734,786 406,773

cal year of 2013-2014. Our sales for Other income (expense) (3,006) (5,084) (3,889)

Total Owners’ Equity 3,870,776 3,638,411

the first quarter (March 31 – June 29) 6,364,360 5,751,460 INCOME BEFORE TAXES 190,596 163,040 54,872

were $7,952,552.

The budgeted amount

was $7,873,917, which is 1% better Provision for taxes - - -

than budget for our sales. A favorable NET INCOME (LOSS) $190,596 $163,040 $54,872 variance is always great see. Our net

income came in at $190,596 after all

T

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.

expenses were paid, which is .3% better than budget. As we move through this new fiscal year monitoring our expenses according to the budget and continue to look for ways to increase sales and efficiency, we are encouraged by the numbers we are seeing. Between launching the practice of OBM (Open Book Management) and educating and informing staff, I have seen employees feel empowered by their knowledge of how to improve the Co-op in a number of ways. It’s so refreshing to have everyone working in the same direction. The first quarter tends to be a good quarter for the Co-op and helps set us up to move through the rest of the year.

We are planning to offer a patronage refund again this year so be sure to always use your member number when shopping. Using your member number at the cash register is the only way we can track your patronage. If you are not sure how the patronage refund works check in with staff or me for more details.

We have completed our year-end audit and will be publishing all the information in an Annual Report in the October issue of the Co-op News.

Last year was a good year for the North Coast Co-op after many years of not being profitable. We are on the right track but we need to keep the momentum going.

I hope to meet many of you at the 40th Anniversary Celebration in October. It’s going to be a fun event and as usual the food should be exceptional. In my opinion there’s nothing better than sharing a meal with great friends.

www.northcoastco-op.com 14

E Food for People & Retrain Your Brain E California Center for Rural Policy R Reframe Your Life Food for People will host two community screeings of F host two community screenings of

Workshop • Sept. 7th • 1- 4 pm

Peggy Farmer will assist you in reThis criticallyDr. framing your life! You will feel emacclaimed documentary powered with tools to transform and healofyour life and have a better unexamines the crisis derstanding of your amazing brain! food security, hunger, Sponsored By obesity and food access.

Self Mastery International & the North Coast Co-op

$75 / $45 for Co-op Members

This critically acclaimed documentary examines the crisis of food security, hunger, obesity and food access.

rsity Room r 17th from 4:30Tues., to 7:30 Sept. pm

17 •

Register Calvary LutheranTo Church Call Lauren (707) 443-6027 ext. 102 716 South Avenue in atEureka Workshop at Humboldt Bay Aquatic Center, Eureka. on Thursday, September 26th from 4:30 to 7:30 pm 4:30-7:30pm

E T O V

Humboldt State University at the and Katethere Buchanan refreshments will be provided will be aRoom discussion of food insecurity in Humboldt County. y the Northcoast Co-op, Wildberries Marketplace, University of California Cooperative Extension, Thurs.,andSept.

• 4:30 to 7:30pm oldt State University Calvary26 Lutheran Church in partnership with Food for People. For more Church di McHugh, CommunityCalvary OutreachLutheran and Education Coordinator, at (707) 445-3166 extension 308.

716 South Avenue in Eureka FREE admission & refreshments along with a discussion of food insecurity in Humboldt County.

This event is sponsored by the North Coast Co-op, Wildberries Marketplace, University of California Cooperative Extension, Locally Delicious, Humboldt State University and Calvary Lutheran Church.

For more information, contact Heidi McHugh, Food for People Community Outreach and Education Coordinator, at (707) 445-3166 extension 308.

5 1 . t c is thru O tion in th

. 3 lection Sec. Election ions. t p e S pecial E p News re locat

he S the Co-o both sto t e e S in of issue available s are e l b ta

Board Activities

Co-op Sponsored Events

Election Sept 3 thru Oct 15 – It’s time to Vote! Find your ballot in the Special Elcetion Section in this issues of the Co-op News. View Candidate Statements and answers to the Candidate Forum questions at www.northcoastco-op.com.

Sept 2 I Block Party benefit for the ArcataCamoapa Sister City Project.Visit www.losbagels.com and click on the I Block party link under the Celebrate tab for more information.

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

Sept 26 | 6-8pm Co-op Community Kitchen, Arcata.

(Plaza Point building, across 8th Street from our Arcata store location) Oct 19 | 5-10pm 40th Anniversary Celebration and Annual Membership Meeting. Arcata Community Center.

Nov 7 | 6-8pm Co-op Community Kitchen, Eureka.

Co-op Action Committee Meets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm Finance Committee Meets quarterly.

No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm

Sept 13 University of California Cooperative Extension’s (UCCE) 100 Year Celebration. The festivities will go from 5:30 to 9pm at the Arcata Community Center and is open to the public. Find tickets and details at http://cehumboldt.ucanr.edu.

Sept 14 Humboldt Pride Parade and Festival at Halverson Park in Eureka from noon to 5pm. Find more info at humboldtpride.org/parade/ Sept 17 Film Screening of “A Place at the Table” which examines the issue of hunger in America through the lens of three people struggling with food insecurity. Humboldt State University’s Kate Buchanan Room. Details at www.takepart.com/place-at-the-table See ad above.

Sept 17 Masters at Moonstone: 7 Chefs 7 Courses, a fundraiser dinner to benefit Farm to School and Harvest of the Month (programs which connect local farms with school cafeterias and classrooms, help school districts improve school meals, and teach kids healthy eating habits), from 6-9:30pm

at the Moonstone Grill in Trinidad. The dinner features seven of the region’s top chefs and the best of local ingredients. For more details and tickets go to MastersAtMoonstone.bpt.me, or call (707) 826-0233.

Sept 21 Coastal Cleanup Day join California’s largest volunteer event to remove trash and recyclables from our state’s beaches, lakes and waterways.

See p. 12 to see how you can get involved.

Sept 26 Film Screening of “A Place at the Table” which examines the issue of hunger in America through the lens of three people struggling with food insecurity. Calvary Lutheran Church 716 South Ave, Eureka. Details at: http://www.takepart.com/ place-at-the-table See ad above.

Sept 27 HSU Homecoming Parade and BBQ Pep Rally. Find details at http://humboldt.edu/homecoming/

Deadlines Sept 15 Member Surveys due (see p. 10) Sept 30 40-for-40 Giveaway entries due (see p. 5) Sept 30 40th Anniversary Video Contest submissions due. (see cover)