March 2013 Co-op News by North Coast Co-op

Co-op News A Publication of the North Coast Co-op â&#x20AC;˘ March 2013

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

est. 1973

LET'S GET

STRATEGIC get involved in the future of the Co-op, p. 5

PLUS Cook & Save with Us! Curry Popcorn Recipe p. 2 Savvy Shopping p. 10 40 for40 Giveaway p. 13

from the editor By Melanie Bettenhaussen, Outreach Director

Co-op News

Co-op's Role in Local Food Distribution

Volume 51 .

est. 1973

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

Anna Lindsay

Graphics Assistant (707) 826-8670 ext. 129

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annalindsay@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

The 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

Board of Directors

LoriAnn Asbury, Melanie Cunningham, Kate Lancaster, Fred Moore, Tim Silva, Steve Suttell, 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

From left: Mahina, Melanie, Kona

March 2013

Photo by Benjamin Bettenhausen

From what I hear discussed at the Co-op Board level, to conversations I have with members of the Co-op community, I get the sense that a regional food hub is still a top priority for many of you.

or those of you who have been reading the Co-op News for years, you may remember when the discussion around local food distribution was in almost every issue; the idea being that the Co-op could somehow lend itself to building a food distribution hub locally. We were side-tracked a bit by our work on Prop 37 (labeling genetically engineered foods), but with the Co-op’s strategic planning in full swing, it’s time we pick it up again. As we think about strategic planning, it is necessary for us to address the topic of growth. For some, growth is a bad word—it is indicative of mega-corporations and greed—but when growth is approached within the context of meeting member needs and serving our community and environment, we begin to see opportunities other than opening another store location. Imagine that growth occurs in the form of new services and/ or branches of our current business model. Just as we do with city infilling, we build on what we are already doing rather than sprawling out. Working within a confined footprint requires imagination, creativity and innovation—and we have plenty of that in our com-

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munity! From what I hear discussed at the Co-op Board level, to conversations I have with members of the Co-op community, I get the sense that a regional food hub is still a top priority for many of you. The National Good Food Network defines a regional food hub as “a business or organization that actively manages the aggregation, distribution, and marketing of source-identified food products primarily from local and regional producers to strengthen their ability to satisfy wholesale, retail, and institutional demand.” We know the demand is there, and we know we have producers who would like to increase their sales locally, as well as those who would like to ship out of the area. We also know the Co-op does most of this work already, just not on a regional or institutional level. I personally get excited about the subject, especially when I relate it to the work that is being done in other parts of the state, as well as locally. For example, the Community Alliance with Family Farmers (CAFF) is currently documenting the barriers, challenges and opportunities in marketing, transporting and distributing local produce within Humboldt County*. Their work is

one piece of a larger study being conducted by the California Center for Rural Policy at Humboldt State University. They’ve been very busy talking with various players— farmers, distributors, facilities, organizations (including the Co-op), and food service establishments—and are finding promising opportunities and possibilities. In addition, CAFF chapters in other parts of the state have been successfully tapping into existing food distribution systems to bring local products to institutions and food service establishments. What is needed, and often times is missing in each of these scenarios, is “a business or organization that actively manages the aggregation, distribution, and marketing of sourceidentified food products”. The obvious question is, “Could the Co-op fill that role?” Timing is everything, and the last time we asked this question the answer was no. But here we are again in the process of strategic planning. It’s time to ask this and other questions about where the Co-op will focus its energy

and resources for the next few years. If not food distribution, what? We need YOU to help answer these questions. Please join us for a Member Forum (see page 5) in March, write your letters and apply to participate in the Co-op’s Strategic Planning Workshop on April 20 (see page 5). You and your ideas are what shape the Co-op. Let us hear them! *CAFF’s work is NOT a feasibility study on a particular site; rather, it is a compilation of information that will enable the community to look at options and inform next steps. They will be sharing their findings this spring. Editor’s note: If you would like to review what the Co-op has done in the last few years regarding food distribution, visit www.northcoastco-op.com and view archive issues of the Co-op News from 2008 to 2010. You can also click on the Healthy Options menu tab. Click on Food Advocacy. There you will find the documents from the Food Security Forum 2010 hosted by the North Coast Co-op and the Community Alliance with Family Farmers (CAFF). Contact Melanie melanieb@northcoastco-op.com

p. 2 cook & save curry popcorn p. 3 smoked paprika veggie chips p. 4 what's local & in season p. 4 meet our prepared foods manager p. 5 from the general manager p. 5 attend the strategic planning workshop p. 6-9 community kitchen class & workshop schedule p. 10 member comments p. 10 labels for the savvy shopper p. 11 board business p. 12 atalanta's victory run & walk p. 13 we're turning 40! p. 14 financial report p. 15 reference guide p. 15 attend our bike parking forum

Cook & save

recipe box

By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Community Kitchen Coordinator

curry popcorn Ingredients: 2T ablespoons oil (canola, peanut, grapeseed, olive or coconut oil can be used) ¼ cup organic yellow popcorn kernals (find it in bulk) 3-quart covered saucepan 1 teaspoon curry powder ¾ teaspoon turmeric ¾ teaspoon ginger Photo by Anna Lindsay

he North Coast Co-op’s Cook and Save Club hosts free monthly meetings to develop recipes that include items from our sales flyer. This month we learned about popcorn. Popcorn is a wholegrain treat that contains “good for you” antioxidants called polyphenols. Polyphenols are a type of natural chemical found in plant foods that help neutralize free radicals that may cause damage to your cells. Popcorn has one of the highest levels of polyphenols of any plant food, and plenty of fiber too! The healthiest popcorn is made yourself on the stovetop or with a popcorn maker. If you have one, using a hot-air popper eliminates the need for oil and is quick and easy. By putting together popcorn seasonings right in your own kitchen the flavor possibilities are endless. Try this stovetop Curry Popcorn recipe to start, then explore on your own. It only takes10 minutes and makes 6 cups of popped popcorn.

Pinch of cayenne pepper (or more if you like it hotter) Salt (to taste) Spray oil or 2 Tablespoons butter or olive oil (optional)*

Directions: 1. Mix spices together. Set aside. 2. Heat the oil in a 3-quart saucepan on medium high heat. 3. Put 3 or 4 popcorn kernels into the oil and cover the pan. 4. When the kernels pop, add the rest of the ¼ cup of popcorn kernels in an even layer. Cover, remove from the heat for about 30 seconds (this heats up the kernels evenly and when they are put back on the heat they begin to pop at the same time). 5. Return pan to the heat. Once popping has begun, gently shake the pan by moving it back and forth over the burner. Keep the lid ajar to let the steam release for drier and crisper popcorn. When the kernels stop popping, or have 5 seconds between pops, remove popcorn from pan and pour into a large bowl. 6. Immediately sprinkle spice mixture onto popcorn. Add salt to taste. Shake popcorn gently in the bowl to distribute butter or oil more evenly. * To improve how well the spices stick, melted butter and/or oil can be added to the popcorn before the spices are sprinkled, however this increases the fat content. Using a spray oil with butter flavoring instead of butter reduces the amount of fat. Olive oil or coconut oil in a spray dispenser can also be used.

Sale Items Used Valid March 19 thru April 1 Spectrum Naturals

Organic Extra Virgin Olive Oil 25.4 oz

$10.99 Reg. $16.79

Organic Yellow Popcorn

Frontier

$1.29

$2.89

per lb

Reg. $1.79

SAVE THE DATE

for the next Cook & Save Meeting

Curry Powder 2.19 oz

Reg. $5.29 At The Kitchen in the Plaza Point building across the street from the Co-op’s Arcata location. Please join us!

www.northcoastco-op.com 2

recipe box By Brenda Harper, Consumer Education Coordinator and Lauren Fawcett, Community Kitchen Coordinator

Make It Local G

ot the winter squash blahs? Root vegetables are plentiful this time of year, so why not try a new recipe using them? Make some homemade baked veggie chips! Root vegetables are the roots of plants that are eaten as vegetables. These roots grow into the ground from the base of the plant stem. They anchor the plant, absorb water and nutrients, and store energy. Root vegetables are rich in nutrients, low in fat and calories, and affordable. They have wildly varying characteristics and most are suitable for chip making. Radishes, sweet potatoes, parsnips, carrots, beets, turnips or rutabagas are great options.

Ingredients:

rro a C a k i pr a P d oke

t & Parsnip Chips

Photos by Amy Waldrip

Directions:

4 medium carrots, peeled and sliced on the diagonal, paper-thin from Pierce Family Farm 2m edium parsnips, peeled and sliced on the diagonal, paper-thin from Willow Creek Farms 2 Tablespoons olive oil

Âź teaspoon salt

Âź teaspoon black pepper 1 t easpoon smoked paprika* (find it in bulk spices)

1. Preheat oven to 350Â° F. While the oven preheats, scrub, peel and slice carrots and parsnips as thin as possible (about 1/16 inch). A mandolin works best (pictured above).

2. P lace veggie slices in a large bowl and toss with olive oil and spices until coated.

ABOUT Paprika

3 3. L ay in a single layer on baking sheet. Bake for 12 to 15 minutes, until golden brown and starting to crisp around the edges. Tip: parchment paper can be used to line the pan.

March 2013

4 4. Remove from oven and transfer to a platter to cool. The chips will be best if eaten while still warm.

Paprika is a powder made from ground, dried red chili peppers, a spice used for flavor and color. Smoked paprika is a Spanish paprika made from chilies that have been dried over an oak wood fire, giving it a distinct smoky flavor similar to barbecue. Regular paprika or chipotle chili powder can be used in place of smoked paprika. Both varieties can be found in our bulk department in either store location.

good food Compiled by Alisha Stafford, Assistant Merchandiser

MARCH

Local & in Season

What's "growing on" for the month of March. 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

Local Farmer Key Feral Family Farm , Blue Lake Distance to: A rcata Store 9 mi. Eureka Store 16 mi.

KIWIFRUIT Kiwifruit

Little River Farm , Bayside Distance to: A rcata Store 2 mi. Eureka Store 7 mi.

BEETS Chioggia Gold Red

Mycality Mushrooms, Fairhaven & Fickle Hill Distance to: A rcata Store 3-8 mi. Eureka Store 5-11 mi.

BRUSSELS SPROUTS Brussels Sprouts

VEGETABLES

CABBAGES Green Red Red Savoy

ierce Family Farm, Orleans P Distance to: A rcata Store 78 mi. Eureka Store 85 mi.

CARROTS 5 lb. Bag 25 lb. Bag, Juice

Warren Creek Farms, Arcata & Blue Lake Distance to: Arcata Store 9 mi. Eureka Store 16 mi.

Chard, Red Collard Greens Dandelion Greens Greens, Mixed Kale, Green Kale, Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mustard Greens GREENS, PACKAGED (5 oz.) Arugula North Coast Mellow Mix Spinach Spring Mix Sweet & Spicy Mix

Willow Creek Farms, Willow Creek Distance to: A rcata Store 41 mi. Eureka Store 48 mi.

MUSHROOMS Lions Mane Oyster Shiitake POTATOES Devina Blue Variety, 5 lb. bag PUMPKINS Sugar Pie

ROOTS Parsnips Rutabaga Turnips SHALLOTS Shallots SPROUTS Pea shoots WHEATGRASS Wheatgrass WINTER SQUASH Carnival Kabocha, Grey Kabocha, Speckled

Trust Your Source

LOOSE GREENS Arugula Braising Mix Spring Mix Sweet & Spicy Mix

Wild Rose Farm , Blue Lake Distance to: Arcata Store 9 mi. Eureka Store 16 mi.

LEEKS Leeks

The North Coast Co-op's Guide to Regional Food Trust Your Source provides information about the environmental and social values held by our local vendors and producers. View profiles of the people who grow and produce our food locally, such as Little River Farm (left), under the Healthy Choices drop down menu on our website.

BUNCH GREENS Chard, Gold Chard, Green Chard, Rainbow

www.northcoastco-op.com

Get to Know Our Prepared Foods Manager, Carol Sciarra

reetings! I have been the North Coast Co-op’s Prepared Food Manager for almost a year now, and I am so pleased to be here! This is a new position for the Co-op so I have been navigating through some new waters: getting to know the deli and bakery staff; getting to know our products; and understanding what we already have that works and what we need to do to improve our service to all of you. I come from southwestern Pennsylvania about 20 minutes outside of Philadelphia, where for 18+ years I worked as the head chef, organic garden manager and teacher at a beautiful retreat and conference center called Pendle Hill. I am proud of the fact that we were ahead of our time incorporating organic, local and fair trade food items into our menus whenever we could. As Director of Operations at Pendle Hill, my responsibility expanded beyond food service to also include maintenance

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My goal is to provide you with the best deli food in all of Humboldt County, as well as being your destination for incredible locally produced bread and bakery products. and grounds, and housekeeping and hospitality. The experience that I gained as the Director of Operations and later as the General Manager of Selene Whole Foods Co-op in Media, Pennsylvania prepared me to become the Prepared Food Manager at North Coast Co-op. So how did I get here 3,000 miles from my home base? In 1989, my son moved to Humboldt County. I began visiting almost every year. I fell in love with the area and while I worked at Pendle Hill, Humboldt became my place for rest, renewal

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and educational support…and finally my home. The coming year is going to bring some exciting new improvements to Prepared Foods. I look forward to working with the Prepared Foods staff, our new General Manager and hearing feedback from all of you. My goal is to provide you with the best deli food in all of Humboldt County, as well as being your destination for incredible locally produced bread and bakery products. Contact Carol carolsciarra@northcoastco-op.com

Photo by Amy Waldrip

www.northcoastco-op.com 4

cooperative community

From the General Manager

Passion for Natural foods Leads to North Coast Co-op

Kelli Reese

General Manager

’m thrilled to be writing my first article as the General Manager. Although I’m not new to the Co-op, there are many members and shoppers I haven’t had the pleasure to meet so I thought I’d let you know a little bit about myself. For the last three years I’ve been working as the Arcata Store Manager. I returned to California after spending 18 years living and working in other areas of the country. Originally, I left California in the early ‘90s after graduating from San Jose State University. I moved to New York City where I eventually owned a vegetarian natural food restaurant; cooking, baking and organics were my passion and I had some successes and challenges in that endeavor. I learned a great deal about restaurants and what a tough busi-

ness it is to build from the ground up. After close to 10 years in NYC, I moved to North Carolina where I got my first co-op job as the Marketing Director at the Hendersonville Community Co-op. I spent 4.5 years there before the West was calling. My husband and I moved to Kalispell, Montana, where I was the Store Manager of an independent natural foods store for 2.5 years. We LOVED the area, but it was hard to make it financially and I missed working in the co-op world, so I searched for a position that would allow me to use the skills I’d gained over the years. I applied for the General Manager position at Durango Natural Foods Co-op and was hired. We moved to Durango, Colorado knowing that it may not be a place we would stay long term, since we didn’t love snow and my passion for gardening would not be met there; at 6,500 feet in elevation and a short growing season it was a big challenge for me, but more importantly the feet of snow became too much for us to handle and we made the difficult decision to leave. We decided to move closer to my family in California about the same time that the Store Manager position at Arcata came open. I applied and haven’t looked back. I’m excited to be here at this time. We’re celebrating our 40th anniversary, in the next few years we will have completely

paid off loans received during the Arcata expansion, and we’ve worked hard over the last few years to tighten our operations and move toward a more profitable Co-op. We still have room for improvement and lots of great ideas for our future. The plan is to capitalize on our recent successes and continue to be a leader in our community. In truth our successes are due to you, our members and shoppers. You continue to support us and give us input, and we thank you for your patronage; without you we wouldn’t be here. I’m happy to report that the Arcata store has a new Store Manager. We welcome Kevin Waters, who joins us with 20+ years of grocery experience. Kevin’s mother, Maureen, worked at the Co-op in the early 70’s and some of you may recognize him. Please help welcome him to the Co-op when you see him. I love working at the North Coast Co-op. The Co-op team, board of directors, members, and shoppers are great and I look forward to an exciting future working together. I hope to see many of you at our Strategic Planning session in April (see below), the Annual Membership Meeting and 40th celebration in October, and in the aisles of our stores. Contact Kelli kellireese@northcoastco-op.com

Get Involved in the Future of the Co-op

Participate in Strategic Planning

Be Heard in a Member Forum at the Co-op's Community Kitchen • Mon., March 11 from 6-7pm Arcata • Tues., March 12 from 6-7pm Eureka • Mon., March 18 from 6-7pm Eureka • Wed., March 20 from 6-7pm Arcata

Put Your Ideas to Action in the Strategic Planning Workshop April 20 • All Day Event Applications for the Strategic Planning Workshop are available online

www.northcoastco-op.com

or at Customer Service in either store location. Deadline to apply: March 24 Questions? Contact Membership Coordinator Bella Waters at (707) 826-8670 ext. 135

March 2013

Strategic Planning

Timeline

March – Dec. 2012

√

Spring/Summer 2012

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

Member/Employee questions in monthly Co-op News

September 2012

Publish Strategic Planning timeline in Co-op News

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October 2012

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October 21, 2012

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Oct./Nov./Dec. 2012

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Co-op News articles highlighting accomplishments of the last/current Strategic Planning timeline (see Message from the Board) Participatory discussion at Annual Membership Meeting Explain and promote Strategic Planning process in Co-op News

Nov. 2012 /Dec. 2012/ Jan. 2013

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Dec. 2012 – Jan. 2013

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Jan. – Mar. 2013

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Co-op News articles & interviews by/with members & employees who participated in the last Strategic Planning process Call to members & employees for Strategic Planning workshop in April

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

March thru April, 2013

Community Kitchen Schedule of Cooking Classes & Workshops in Eureka & Arcata

Maria Vanderhorst prepared Lumpiang Ubod Spring Rolls in her class More Filipino Favorites | Photo by Lauren Fawcett

Eureka Cooking Classes 4th & B Streets

Full Eureka Classes Food, Fun & Family with Colleen M. Ogle Wed., Mar. 6 from 6:30 to 8:30 pm & Wed., Mar. 13 from 6:30 to 8:30 pm Flavors of the North Coast I with Chef Alex Begovic Wed., Mar. 27 from 6:00 pm to 8:30 pm See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

Monday, March 4 from 6:00 to 8:30 pm

Homemade Crackers

Simona Carini $45/$35 Co-op Members Learn how to make three types of savory crackers. The recipes are: Lavash Crackers – thin & crisp using a yeasted dough; White Bean Wafers – made from puréed beans; and a savory version of Pasta Frolla – a buttery Italian tart dough. The crackers will be served with a variety of spreads, cheeses, and tapenades. Tuesday, March 5 from 6:00 to 8:30 pm

Desserts of the World

Maria Vanderhorst $45/$35 Co-op Members Take your sweet tooth on a trip around the world with these four delicious desserts: Torta di Mele (Italian apple cake); Mango with Coconut Sticky Rice (a classic Thai dessert); Beignets (French doughnuts); and Brazilian Chocolate Truffles. Includes light appetizers, coffee and tea.

Workshop

Gluten-Free

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.

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

Flavors of Germany

Chef Alex Begovic $45/$35 Co-op Members Indulge your palate with this hearty and satisfying menu. Braised Red Cabbage and Apples with Dill and Caraway; Warm German Potato Salad with Bacon and Parsley; Wiener Schnitzel with Chasseur Sauce; and Spiced Cake with Orange Zest and Raisins. Monday, March 11 from 6:00 to 8:30 pm

Italian Supper

Chef Dina Fernandez $45/$35 Co-op Members Enjoy the final days of winter with this regional Italian menu. Torta di Erbe (a delightful array of seasonal greens with Parmesan cheese and pancetta in a bread crumb crust); Sole Piccata (sautéed Petrale sole with a white wine lemon caper sauce); Fava Bean and Pea Risotto; and Ricotta Almond Pudding with Kiwi and Lemon Syrup.

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

East Meets West

Maria Vanderhorst $45/$35 Co-op Members Latin and Asian cuisine each have unique flavors but share common ingredients. Enjoy a menu including the following: Chinese Baked Buns stuffed with Chile Colorado; Panko Crusted Prawns with cilantro lime aioli and mango-curry sauce; Carnitas Spring Rolls with Pineapple Mint Salsa; Yam & Ginger Samosas with Tamarind Coconut Sauce; Mini Hoisin Chicken Sopes (masa/corn meal cakes); and Fried Wonton Poppers (cream cheese & jalapeño) with Sweet & Sour Sauce. Monday, March 25 from 6:00 to 8:30 pm

A New Twist on American Classics

Chef Jon Hoeschen $45/$35 Co-op Members This menu will inspire your springtime meal planning. Salad of Local Baby Greens with Local Artisanal Cheese and Charcuterie; Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad; Seasonal Vegetables; Double-Dutch Mac & Cheese with Swiss Chard; and Peanut Butter Banana Cream Pie.

visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102 please note location when registering Hands-On

Wine Served

Vegetarian

Kid-Friendly

www.northcoastco-op.com 6

Schedule of Cooking Classes & Workshops | March thru April, 2013 ...Eureka Classes continued Monday, April 1 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, April 3 from 6:00 to 8:30 pm

French Regional Cuisine Rhône-Alpes Region

Chef Alex Begovic $45/$35 Co-op Members Hazelnut Crusted Baked Chevre with Frisée and Roasted Shallot Vinaigrette; Salade au Fromage et Croutons (greens, cheese, tomatoes and olive oilmustard vinaigrette); Apples & Potatoes au Gratin with Bacon, Gruyere and Chives; and Biscuit de Savoie (sponge cake). Saturday, April 6 from 12:30 to 3:00 pm

Grits, Grinds and Steels

Harvey II $45/$35 Co-op Members W Join the owner/operator of Harvey’s Sharpening and learn proper techniques for sharpening knives and keeping them sharp. Topics include: knife handling care & safety during sharpening, cleaning and storage.Bring one straight bladed, inexpensive knife (wrapped or with knife guard) to learn on. Students are welcome to bring additional knives (wrapped or with knife guards) and sharpening tools/equipment to learn more about.

Meet our Chefs A

lthough Leira Satlof has years of experience in the culinary world, March will be her first time teaching a class in the Co-op's instructional kitchen in Arcata. Her specialty is in Mediterranean food. See the description for her first class, Mediterranean Warmth on March 18 in Arcata (see p. 8). Leira is also the chef/owner of Nature’s Serving: World Food, Fast! You may have seen her mobile food truck in various locations around Arcata and Blue Lake*. Recently, I had the opportunity to ask Leira some questions: What is your background and how did it lead you on this new culinary path? My background is in theater and music. My mother and stepfather founded Dell’Arte right here in Humboldt. I have a degree in vocal performance from the Manhattan School of Music and a Master of Fine Arts degree in directing from Humboldt State University. In my college years I was chef/manager of a kosher cater-

March 2013

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

Belgian Cuisine Classic Comfort Food

Wannes Vandenbulcke $45/$35 Co-op Members The flavors of Belgium are varied and reflect the cuisines of France and Germany. Tomato Soup with Petite Meatballs; Hearty Flemish Beef & Beer Stew; Braised Brussels Sprouts and Duchess Potatoes; and Rice Pudding with Brown Sugar. Wednesday, April 10 from 6:00 to 7:00 pm

Master Food Preserver Demonstration Pickled Spring Vegetables

Free Whether you’re a seasoned food preserver or new to the scene, join us for a fun and informative pickling demo. Topics include choosing seasonal produce, water bath canning and safety procedures, approved recipe sources, and more. Tasty samples included. Thursday, April 11 from 6:00 to 8:30 pm

Dim Sum: To Please the Heart

Betty Thompson $45/$35 Co-op Members Treat yourself to this delicious menu: Prawn Toasts; Shanghai Style Chicken Wings; Szechwan Cucumber Pickle; Two Sides Browned Noodles with Beef and Leeks; and Steamed Pearl Balls with Sticky Rice.

Wednesday, April 17 from 6:00 to 8:30 pm

April in Paris

Chef Alex Begovic $45/$35 Co-op Members Enjoy the flavors of France: Spring Carrot Salad with Green Beans, Toasted Almonds, Fennel and Tarragon Vinaigrette; Spinach Soufflé with Sheep Milk Cheese; Seared Chicken with Orange and Tarragon Beurre Blanc; and Chocolate Dipped Madeleines. Monday, April 22 from 6:00 to 8:30 pm

Pacific Northwest Comforts of Home

Chef Jon Hoeschen $45/$35 Co-op Members Fresh Local Oyster Stew with Roasted Garlic Crostini; Grilled Steak & Mushroom Pot Pie with Mixed Green Salad and Herb-Champagne Vinaigrette; Seasonal Vegetables; and Maple Crème Brulee Tart with Cinnamon Spiced Chantilly Cream. Tuesday, April 30 from 6:00 to 8:00 pm

Sauerkraut 101

Sara Borok $30/$20 Co-op Members Learn how to make basic sauerkraut (fermented cabbage) in the home kitchen without special equipment.The class will cover sterilization, fermenting, preserving the sauerkraut, and recipe variations. Please bring one quart jar with lid (available at the Co-op) to take some sauerkraut home with you.

Cooking Class & Workshop Refund Policy In order to receive a refund on classes and workshops for which you have registered, a notice of at least 24 hours must be given. Refunds will be given in the form of Co-op gift cards. Co-op gift cards will also be used as refunds for classes and workshops the Co-op has had to cancel. Please notify Lauren Fawcett of registration cancellations at (707) 443-6027 ext. 102.

By Lauren Fawcett | Photo by Anna Lindsay

An Interview with Leira Satlof of Nature's Serving ing company in Manhattan. The culinary skills I learned as a caterer, coupled with a great love of cooking and gardening have meant that I have always found myself feeding large crowds and loving it. What is your inspiration behind your business Nature’s Serving? I am an avid gardener and love cooking with whatever is fresh from my garden. I also love the Mediterranean diet which is full of fresh, bold flavors. I wanted to create a garden-to-plate business that would allow me to be both farmer and chef. If you could translate your food philosophy into words, what would it be? As a person with type 2 diabetes, and a very short attention span, I find Michael Pollan’s quote, “Eat food, not too much, mostly plants.” to be very helpful. And if you watch that plant/egg/animal grow and thrive before you eat it, all the better! *Lunch and dinner locations for Nature’s Serving can be found at www.naturesserving.com.

Arcata Cooking Classes The Kitchen • 8th & I Streets Monday, March 4 from 6:00 to 7:00 pm

Thursday, April 4 from 6:30 to 8:30 pm

Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the first of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Cook & Save

Wednesday, March 6 from 5:30 to 7:00 pm

Seed Starting Tips & Techniques

Rita Jacinto, Flying Blue Dog Farm & Nursery W $25/$15 Co-op Members This workshop will cover all the basics of seed starting: soil, light, temperature, scarification, stratification and invocation! Rita will also demonstrate how to build a simple PVC light stand that will boost your seed starting success. Tuesday, March 12 from 6:00 to 8:30 pm

Flavors of the North Coast II

Chef Alex Begovic $45/$35 Co-op Members Purple Potato and Caramelized Leek Gratin with Midnight Moon Cheese; Wilted Escarole Salad with Warm Bacon Vinaigrette, Croutons and Quail Eggs; Humboldt Grassfed Beef in Puff Pastry with Pomegranate Reduction; and Buckwheat Crepe Cake with Ganache, Honey and Toasted Almonds. Wednesday, March 13 from 6:00 to 8:30 pm

Restaurant Quality Pasta at Home

Chef Owen Price $45/$35 Co-op Members Join us for a fun evening of pasta making! Owen, Head Chef at Folie Douce, will teach the techniques for creating three types of pasta by hand: Gnocchi; Linguini; and Tagliatelle. Learn sauce variations and plating techniques, too. Dine on a meal of fresh pasta and local wine. Students will take home fresh pasta. Monday, March 18 from 6:00 to 8:30 pm

Mediterranean Warmth

Leira Satlof $45/$35 Co-op Members Bring the flavors of a Tel Aviv falafel stand into your home kitchen. Leira (Chef/owner of Nature’s Serving: World Food, Fast!) will introduce you to some of the mainstays of a healthy Mediterranean meal. Fragrant spices like cumin, coriander, and sumac will tantalize your palate. The menu includes: Fresh Pita Bread; Falafel; Israeli Salad; Tabouleh; and Baklavah.

Workshop

Gluten-Free

Food, Fun & Family

Wednesday, March 20 from 12:00 to 1:00 pm

Seasonal Sides

Co-op Staff Instruction $20/$10 Co-op Members Are you looking for some fresh & tasty seasonal recipes? Enjoy sampling four dishes featuring produce and whole grains. Topics include how to incorporate more local produce into your everyday meals. More nutrition, more flavor, less money – what more could you want? Thursday, March 21 from 6:00 to 8:30 pm

One Pot Meals: Dorm Dinners for a Steal

Chef Justin McNutt $30/$20 Co-op Members This new series is perfect for students or anyone looking to utilize healthy, seasonal ingredients while stretching their food dollar as far as possible. We’ll start off with an appetizer of Tomato Salsa with Chips and the hearty entrée will be Pozole (a classic Mexican stew with pork, red chilies, and lots of add-ins like shredded cabbage, radishes, cilantro, and more). Join us for a fun evening of positive learning and fellowship with other like minded locals who love simple & delicious food. Saturday, March 23 from 11:00 am to 12:30 pm

Natural Easter Egg Dying & More! Co-op Staff Instruction $25/$15 Co-op Members For ages 5-8, with one adult guest. Have fun creating decorative hard-boiled eggs using natural dyes made from fresh produce, spices, and other organic ingredients. Kids will also make a healthy holiday snack. Each child will decorate and take home six eggs. Tuesday, March 26 from 6:00 to 8:30 pm

Fresh Catch of the Day!

Chef Bryan Hopper $45/$35 Co-op Members Looking for a delicious spring inspired seasonal dinner? Chef Bryan will choose fresh and local ingredients from the Co-op to prepare a four-star, four-course meal featuring local seafood, produce, wine and more! Tuesday, April 2 from 6:00 to 7:00 pm

Seasonal Salads

Co-op Staff Instruction $20/$10 Co-op Members Enjoy fresh and tasty recipes while learning how to incorporate more local produce and whole grains into everyday meals.Three salads with vinaigrettes will be sampled.

Hands-On

Wine Served

Monday, April 8 from 6:00 to 8:30 p.m.

Seafood 101

Chef Arin McBlaine $45/$35 Co-op Members This class will feature preparation and cooking techniques such as deboning, filleting, poaching, pan roasting, and more. There will be two fish courses and one crab course demonstrated and served. Thursday, April 11 from 6:30 to 8:30 pm

Food, Fun & Family

Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the second of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian. Monday, April 15 from 6:00 to 8:30 pm

Vegan Cuisine: Latin Flavors

Udochi Skyers $30/$20 Co-op Members Enjoy these authentic flavors while learning how to use all-natural seasonings to enhance your vegan meals. Classic Soft Tacos (TVP beef & chicken-style) with Pico de Gallo; Cactus Salad; Fresh Salsa; Spanish Rice & Beans; Baked Savory Tofu; and Soya Ice Crème with Warm Berries. Tuesday, April 16 from 6:00 to 8:30 pm

More Great Thai with Pai!

Chef Pailin Butterfield $45/$35 Co-op Members Experience the exotic flavors of Bangkok and beyond! This tantalizing menu features: Miang Kham (classic Thai appetizer with roasted coconut sauce and Thai herbs, wrapped in green leaves); Nam Phrik Ong (Thai dish similar to chili con carne); Larb Gai (Laotian chicken salad); Tom Yam Pla (sour & spicy fish soup); and Khanom Maw Gaeng (Phetchaburi-style savory mung bean custard).

Vegetarian

Kid-Friendly

www.northcoastco-op.com 8

Schedule of Cooking Classes & Workshops | March thru April, 2013 ...Arcata Classes continued

Wednesday, April 24 from 6:00 to 8:30 pm

Saturday, April 27 from 9:00 am to 3:00 pm

Food, Fun & Family

Knife Skills and Basic Prep Techniques

Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the third of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Steven Dugger $45/$35 Co-op Members Knives are the most versatile tools in the kitchen. Learn professional techniques for improving your knife skills. This hands-on class and presentation will focus on basic knife handling, classic cuts, and specific prep and garnishing techniques for working with various types of produce. Bring a chef's knife and cutting board to practice on and a couple of reusable containers to take your handiwork home in. Light dinner is included.

Gianaclis Caldwell $85/$75 Co-op Members Are you are ready to take your cheesemaking skills to the next level? Join Gianaclis Caldwell, author of “Mastering Artisan Cheesemaking” (and cheesemaker/ co-owner of Pholia Farm Creamery) as she reveals tips & techniques for making pressed and aged cheeses at home using any type of milk.The featured cheeses are: Feta, Queso Fresco and a simple Tomme-style cheese. Light lunch with cheese and wine pairing included.

Sunday, April 21 from 12:00 to 4:00 pm

Thursday, April 25 from 6:30 to 8:30 pm

Monday, April 29 from 6:00 to 8:30 pm

Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the fourth of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Greta de la Montagne and Amy Aiello $45/$35 Co-op Members Food is medicine and Ayurveda teaches us to eat according to individual body type and season of the year. The health benefits can be remarkable when the correct spices and ingredients are used in cooking. We will create and consume ghee, kitchari, chai and a seasonal dish for the spring.

Thursday, April 18 from 6:30 to 8:30 pm

Used Book Exchange

Free Looking to free up some space on your bookshelf and add some new-to-you treasures? The Co-op is hosting its first book exchange. Bring books to swap and take away as many books as you bring. Don’t forget to bring your reusable bags to carry them home. Remaining books will be donated to local thrift stores. Tuesday, April 23 from 6:00 to 8:30 pm

Pasta by Hand

Simona Carini $45/$35 Co-op Members Have you always wanted to make fresh pasta? No mixer, no pasta machine and no eggs needed! Learn how to mix semolina dough and shape it into five to six different types of pasta. Students will take their pasta creations home. At the end of class, you’ll dine on a fresh pasta meal prepared by Simona.

Food, Fun & Family

Intermediate Cheesemaking

Ayurvedic Cooking

visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102 please note location when registering

Co-op Employee Attends EcoFarm

“

While at the conference, I reflected on my co-workers and the accomplishments we make by our commitment to service and participation in the organic whole foods industry.

Christy Meisner (left) & Brenda Harper (right)

By Christy Meisner (left) Produce Clerk

his past January I was astounded to learn that I had been chosen and sponsored by the North Coast Co-op and Earl’s Organic Produce (one of our major distributors) to attend the 33rd Annual Eco Farm Conference in Monterey, CA. I was also fortunate enough for my conference

companion to be our Co-op’s own Consumer Education Coordinator, Brenda Harper. Brenda’s experience working with holistic food systems and sustainable agriculture along with her lifelong dedication to education made her a treasure to attend the conference with. Everything at the conference was truly worthy—from the local organic meals to all of the workshops, plenaries* and discussion groups. With so many great activities taking place all at the same time, deciding which to attend took some serious choosing. While I could have gone to eight other workshops all with important topics like “Attracting Pollinators to the Farm” or “Food Hubs: Drivers for a Healthier Food System” (which Brenda attended) I chose “Seed Saving Art & Practice: Preserving our Veg-

March 2013

etable Heritage.” The speakers were Diane Ott Whealy (who started Seed Savers Exchange and Harold Horen (the Director of Biodynamic Education at Rudolph Steiner College.” Everything at the Eco Farm Conference held significant meaning for my life’s work and study—the seed swap, hard cider workshop, and a wonderful plenary called “Shifting the Balance to Feed the World We all Want to Live In” in which Wenonah Hauter, the Director of Food and Water Watch, discussed her latest book called “Foodopoly: The Battle over the Future of Food and Farming in America.” The plenary also featured Jim Riddle, who founded the International Organic Inspectors Association. The event I felt most moved by was the presentation of the movie “Sym-

“

phony of the Soil” directed by Deborah Koons Garcia. The movie is an artistic exploration of the importance of soil. Filmed on four continents, Garcia depicted soil as a precious resource that needs to be taken care of—not abused like it is so often. You can learn more about the movie at www.symphonyofthesoil.com. While at the conference, I reflected on my co-workers and the accomplishments we make by our commitment to service and participation in the organic whole foods industry. Attending the Eco Farm Conference was a great way to validate our hard work and to share in the celebration of life maintained. *A plenary is a session in a conference which is open to all (or a large number) of attendant speakers, who may each contribute prepared or ad-hoc material.

Member Comment Board

n ite ew m

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.

new item

10 www.northcoastco-op.com 10

board business

From the Board President

Meeting Minutes from the January Board Meeting

Board Retreat Generates Excitement

By John Woolley Board President

he February issue of the Co-op News featured articles from our newest Board members Kate Lancaster and Fred Moore. Both were great in providing information about our new General Manager and highlighting the upcoming strategic planning process and demonstrating the Board’s excitement, interest and commitment to continue improving upon the Co-op experience. For many of you reading this, and I can attest to this, the Co-op’s 40th birthday means a lotour to the folks who have joined we members

and been loyal shoppers over these many years. That’s not to say there haven’t been challenges, growing pains, and all the messy attributes that come with a democratically run institution. And that’s right, the Co-op has reached the threshold of being labeled an “institution”, but the Co-op is stronger, more resilient, and now better able to handle new challenges because of all the hard work by many throughout these past years. While our Co-op sprung from antiinstitutional roots, we can now appreciate the evolutionary process as we begin a new stage with the entry of a new General Manager and a planning process leading us into the next five years; Kate and Fred’s articles were those exact points. The Co-op’s commitment to better food for better health will continue with proven leadership at the helm. Part of my excitement stems from our recent Board retreat. Your Board is a composite of many life experiences and skills. With assistance from national coop leaders, and with the current reports of the Co-op’s positive financial health, the Board shared an all day session discussing their individual thoughts and interests.

To me it was amazing to see how much we were all similarly focused; looking at how the Co-op could build on its present abilities and build an even more sustainable future for both our stores and the greater community. Also in February’s newsletter was an article written by Melanie Bettenhausen about just retired General Manager David Lippman. She noted how David’s demeanor and style of leadership was so critically important during his tenure, his steadiness and inclusiveness was the basis of the positive changes through which the Co-op grew. The Board does greatly appreciate and understand his contributions, and wish him the best as he tills up his next stage in life (literally tilling the soil in his garden), leaving us a sound basis by which the Co-op will thrive. Please note the strategic planning member input forums coming up this month and try to attend where you can. Hope to see you there! Find dates and information pertaining to Member forums on p. 5. Contact the Board board@northcoastco-op.com

Co-op Board Adopts Cap on “C” Share Investments

Fred Moore

Board Member

ost Co-op members don’t think much about our three levels of membership. Truth be told, many members don’t know we have levels of membership. Even among co-ops across the country, few structure their ownership as we do. So let’s walk through it. Most of us discovered the Co-op one day, looked around, and decided to make ourselves part of something special. We laid down $25 ($10 if it was decades ago), and became “A” Share members, with full rights not just to shop, but to vote on our leadership and direction, and to receive patronage refunds based on how much we spend. And many of us stopped there. At other co-ops around the nation, prospective members pay far more (often several

hundred dollars) for these benefits. If we felt a stronger connection, or as we earned more money, many of us contributed up to $300 more in “B” Shares. We received no greater privileges, yet a deeper sense of buy-in to what is truly “our” Co-op. What happens if we move away, out of the area or out of the state? Every penny of our investment is returned to us. In the meantime though, our dollars build equity in our locally owned grocery store. As personal finances allow, many of us make a third sort of investment in the Co-op; we buy “C” Shares, which are interest-paying shares. If we’ve purchased $300 in “B” Shares, we’re eligible to buy “C” Shares. Currently the Board has authorized 2.2 million dollars in such shares paying 2% interest, much better than our local banks and credit unions. Does the Co-op write dividend checks every year? Yep. Many folks are waiting in line to buy “C” Shares because they’re such a good deal, and they provide the Co-op with working capital at a rate far below that of a bank loan. They are so popular that we have reached our 2.2 million dollar limit! But in a recent review of policies and procedures, we have discovered a problem--approximately 48 percent of “C” Share investments are held by less than a dozen members of the Co-op. That creates two unintended outcomes:

March 2013

because we are at our 2.2 million dollar limit in “C” Shares, other Co-op members don’t have the opportunity to buy “C” Shares; and the Co-op is at risk for cash flow problems if any one of those dozen members decides to pull their very large investments from the Co-op. The Board wants to reduce risk and simultaneously extend investment opportunity to a greater number of members, so we have adopted a new policy. “C” Share investments are now capped at $50,000 for any one membership. Those who already owns more than that may keep them, but if some are redeemed, they won’t be able to buy more until they fall below the $50,000 cap. When shares become available, we’ll sell to members on the waiting list, with 50 percent of those shares reserved for members who currently don’t own “C” Shares. We want to encourage more, and younger, members to participate in the financial rewards. To that end, we are democratizing our investment structure and keeping our Co-op open for the next generation. If you have questions, or would like to put your name on the waiting list, please contact Membership Coordinator Bella Waters at (707) 8268670 ext. 135. Contact the Board board@northcoastco-op.com

Bella Waters

Membership Coordinator

t was a packed board meeting on January 24, 2013 in The Kitchen. President Silva called the meeting to order and the Board approved the minutes of the November meeting. During the Member Forum, member Peter Olsen presented a letter of concerns regarding management, member Carl Ratner asked clarifying questions of the General Manager hiring process and member Colin Fiske asked the Board to show their support for the UNFI workers strike. Director Suttell reviewed the Finance Committee minutes and the Board approved the committee’s recommendation to continue the “C” Share dividend rate at 2.00% APR for the 1st Quarter ending June 29, 2013. The Board also approved a $50,000 cap on “C” Share investments per membership. Director Moore will write a newsletter article announcing the cap (see left). Director Lancaster will be the Nominating Committee Chair for this year’s election and will work with previous Chair, Director Cunningham. Director Moore reported that the Strategic Planning Committee is going along smoothly. Applications for participating in the workshop are being drawn up and member forums have been scheduled (see page 5). President Silva announced he was stepping down as Board Chair. The Board then approved a new officer slate of John Woolley as President, Melanie Cunningham as Vice President, LoriAnn Asbury as Secretary, and Steve Suttell as Treasurer to take effect February 28, 2013. General Manager Lippman presented his last Board Report. If sales continue their current route, 4th quarter could break even, resulting in profits for fiscal year 2012-2013 exceeding a quarter of a million dollars. The Board reaffirmed the change in Fair Share status as one who has $300 in "B" Shares. General Manager Lippman also reported that there are a number of members who are no longer residents of California, which is a membership requirement listed in the Co-op’s bylaws. Letters will be sent to those members. As for the Golden Discount, the Board tabled the decision to rescind the discount. The meeting moved into Executive Session at 7:38pm. Contact Bella bellawaters@northcoastco-op.com

cooperative community

Atalanta’s Victory Run & Walk

Making the Move Back to Mother’s Day, May 12, 2013

et ready for the 32nd Annual Atalanta’s Victory Run and Walk, an all women’s 2-mile & 5-mile event on Mother’s Day, Sunday, May 12 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 5mi. Specialty? Please circle one: Stroller: 2mi. or 5mi. 2 Generations: 2mi. or 5mi. 3 Generations: 2mi. or 5mi. Fees: Girls under 12 years: $5 Women 12 years & older: $10 Women Registered After May 1: $15 Waiver: In consideration of your acceptance of this entry, I hereby, for myself and my heirs, waive any and all rights and claims for damages I may have against coordination groups and will hold them harmless for any and all injuries any other form of aggravation in connection with said events. I have been warned I must be in good health to participate in said event. Signature:_________________________________________________________ Date:____________________________________ Signature:_________________________________________________________ (of Parent or Guardian if runner is under 18 years old.) T-Shirts: Pre-registration only—no race day orders. Order your T-shirt by April 1st. Women's cut is true to size. Red scoop neck, "tec" shirt, 100% polyester, short sleeve. Circle one: Youth: XS(4) S(6-8) Circle one: Women: XS S 2X and 3X (add $2)

M(10-12) M

L(14-16) L

XL(18-20) XL Total Fee Enclosed: $___________ Make Checks Payable to: SRRC

Loving hands institute

state Licensed school for holistic Massage therapy since 1989

open enrollment for Beginning & advanced Classes  (707) 725-9627  739 12th Street, Fortuna, CA 95540 www.lovinghandsinstitute.com

The

Best Fed

Beef

Find it at the Co-op

Eureka Car Stereo Car Audio • Mobile Video • Auto Security

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

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

www.northcoastco-op.com 12

est. 1973

Win 40 Local Plant Starts!

40 Giveaway

r o f

In celebration of our 40th year, weâ&#x20AC;&#x2122;ll be having monthly giveaways. In March, members have the opportunity to win 40 plant starts from local farmers. Enter to win in either store. Watch the Co-op News each month to find out what we'll be giving away.

Thank you for 40 amazing years! Deadline to enter: March 31

North Coast Cooperative Inc. Unaudited Financial Statements Income Statement

Balance Sheet

Quarter Ending December 29, 2012 (Q3)

Actual YTD Q3 FYE 2013

Budget YTD Q3 FYE 2013

NET SALES REVENUE

22,864,956

22,692,598

22,161,871

14,395,858

14,426,118

14,119,525

8,469,098

8,266,480

8,042,346

4,624,403

4,594,652

4,447,711

Payroll Taxes

651,558

1,504,980

352,949

Benefits

623,715

1,042,533

1,044,614

985,609

956,159

996,173

1,041,066

1,104,377

Total operating expenses

7,940,463

8,126,307

7,903,729

INCOME FROM OPERATIONS

528,635

140,173

138,617

9,477

11,935

538,112

140,173

150,552

800

537,312

140,173

150,552

Cost of goods sold

GROSS MARGIN

Payroll Expense

General & Admin Expense Occupancy Expense

Other (income) expense

INCOME BEFORE TAXES

Prior YTD Q3 FYE 2012

Provision for taxes

NET INCOME (LOSS)

Financial Report New CFO & Profits Continue to Rise

Kelli Costa

Chief Financial Officer

irst of all I would like to introduce myself to the Co-op community. My name is Kelli Costa and I have been with the Co-op since May 2012 in the position of Chief Financial Officer (CFO). Prior to the Co-op I worked for the Trinidad Rancheria Cher-Ae Heights Casino for nearly 10 years as the Casino CFO. I have lived in Humboldt County for 30 years and together my husband Ross and I have helped raise five children and will be expecting our

eleventh grandchild this year. Working at the Co-op has been so refreshing for me. The staff is wonderful and so welcoming I can’t even tell you how easily my transition into the Co-op has been. David Lippman allowed me some time to get my feet under me in the beginning so he has been taking care of the financial report for the Co-op News. He handed over the honor of writing the financial article with his recent retirement. I’m happy to report that the third quarter (Q3) of Fiscal Year 2012-2013, covering October - November - December of 2012 was very nice for the Co-op. Our year to date net income is $534,033. Last year at this same time our net income was $150,553. This shows growth of $383,480 year over year. This was accomplished by sales being up 3.3% over last year and monitoring all of our expenses very closely. We are working on the budgets for this upcoming fiscal year and it’s very exciting. With Open Book Management (OBM) all of the Department Heads and Management Team are very active in setting the budgeting process for the departments and stores. This is such a great time at the Co-op and I’m so happy to be part of it.

Actual FY 2013

Actual FY 2012

12/29/2012 12/29/2011

Assets: Cash and cash equivalents 1,617,142 1,298,165 Accounts receivable 38,180 28,282 Inventory 1,331,828 1,302,891 Prepaid expenses 56,913 85,296 Deferred income tax 280,797 280,797 3,324,860 2,995,431 Building and L/H Improvements 4,023,163 4,023,163 Equipment 2,357,959 2,348,076 Accumulated depreciation (3,619,124) (3,565,280) 2,761,998 2,805,959 Investments 210,597 210,597 Other assets 69,681 69,682 Deferred income tax 6,218 6,218 286,497 286,497 6,373,355 6,087,887 Liabilities: Trade accounts payable 871,939 906,912 Current portion - LT Debt 150,730 146,790 Current portion - member debt - - Other accrued expenses 706,636 617,949 1,729,305 1,671,651 LT debt 332,880 373,696 LT - member debt 200,398 200,398 Deferred income tax 48,236 48,236 581,514 622,330 2,310,819 2,293,981 Member Equity: Preferred stock 2,841,625 2,847,913 Common stock 313,125 309,025 Additional paid-in capital (97,469) (86,653) Escheated Shares 135,349 135,349 Retained earnings 869,906 588,271 4,062,536 3,793,905

6,373,355

6,087,885

14 www.northcoastco-op.com 14

Bike Parking Forum help us brainstorm bike parking possibilities

Categories: Pales and IPAs, Porters and Stouts, Fruit Beers and Ciders, Open Category

Deadline to enter: March 14 at our Arcata store location

1st place prize: $20 co-op gift card 2nd place prize: beer brewing gift pack Must be 21 to enter. One 1st place and one 2nd place winner per category. Drop off two unlabeled bottles at our Arcata store location with application slips attached to the bottles. Entry forms available at both store locations.

Member Survey

win

a $25 gift card!



What kind of activities should the Co-op host at our 40th Birthday Bash?

Member Name: Member #:

Phone #:

Detach this entry form & return it to the Member Survey box located near the front entryway 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.

Deadline to enter: March 15

C-Share Changes as of Jan. 24, 2013 As of January 24, 2013 the Board of Directors has issued a $50,000 cap on “C” Share investments. Members currently over this amount will be able to continue owning more than the $50,000 cap, but will not be able to purchase additional “C” Shares while their investment remains above the cap. See p. 11 for more information.