May Co-op News 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

Co-op News A Publication of the North Coast Co-op • May 2013

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from the editor

Co-op News Volume 53

By Melanie Bettenhausen, Outreach Director

Bike Awareness is a Collaborative Effort

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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

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

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

board@northcoastco-op.com

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

1

May 2013

Photo by Benjamin Bettenhausen

From left: Kona, Melanie, Mahina

“

For the last five years the Co-op has worked to bring awareness to Bike Month and to incorporate bike friendly practices, but this year we have included bike access in our strategic planning process.

M

ay is Bike Month, which is a good time to assess all that we have here on the North Coast and appreciate the people who work tirelessly to create communities that are conducive to biking.

We have paid planners and volunteer citizens alike working on policies that make our roads safer to travel by nonmotorized transportation.

Policies at the city, county, state and national level are important, but so are the policies of non-profit organizations, government agencies and private businesses.

Each year, the Co-op joins with the Bike Month collaborative to bring awareness to bicycle commuting, safety

and advocacy work on bike trails and safe routes. The Bike Month collaborative consists of a fluid group of organizations who either participate in the coordination of Bike Month events or contribute time and/or money. This type of collaboration exists throughout Humboldt County for many purposes, and it is always amazing to see what they accomplish. You can find more Bike Month activities, like the Co-op’s own energizer stations on Bike to Work Days, on p.4.

Another collaborative to note this month is Humboldt CAN, or the Humboldt Community for Activity and Nutrition, for which the Co-op is a

“

member. This group is committed to building a unified movement towards increasing physical activity, healthy eating and active and public transportation. They emphasize policy in creating a built environment that not only allows, but inspires individuals to eat well and move more.

Every other month Humboldt CAN hosts a Tea & Talk. This month’s topic, no surprise, is around bike friendly practices. For part of the presentation, the Co-op, along with Bikesthere.com will debut a video that showcases the work that the Co-op has done to become a bike friendly business. More details about the presentation are on p.10.

Tea & Talks are free and open to the public. Please join us.

For the last five years the Co-op has worked to bring awareness to Bike Month and to incorporate bike friendly practices, but this year we have included bike access in our strategic planning process. We have taken a step toward creating and instituting policies that embed bike friendly practices into the very fabric of how we conduct our business. We know we still have a lot of work to do, but we would like to thank those of you who have given us the opportunities, the guidance and the support to be a leader in bike friendly business practices. We couldn’t do it without you. Now, let’s get on our bikes and ride!

Bike Month Sponsors Include: • North Coast Co-op (of course!)

• Humboldt Bay Bicycle • Commuters Association • Humboldt Partnership for Active Living • Natural Resources Services of RCAA • Humboldt County Public Health • City of Arcata • City of Eureka • Humboldt County Association of Governments • Caltrans • BikesThere.com • Adventures Edge • Pacific Outfitters • Eureka Natural Foods • Henderson Center Bicycles Green Wheels • Revolution Bicycles Contact Melanie melanieb@northcoastco-op.com

Inside This Issue p. 2 new gmo policy in the works p. 3 member comments p. 4 become an awesome bicycle commuter p. 5 fiesta farro salad with pinto beans p. 6-8 community kitchen class & workshop schedule

p. p. p. p. p. p. p.

9 10 11 12 13 14 15

roasted rhubarb salad local produce calendar board business from the general manager 40-for-40 giveaway welcome our new cfo reference guide

cooperative community It's almost here!

Disaster Prep

May 12, 2013

Atalanta's

Identify Your Disaster Hazards

Victory Run & Walk

Still haven't registered?

6 Rivers Running Club will be at the Co-op's Arcata Store location accepting registration forms on May 10 from 3-6pm.

Race takes place on May 12.

Judith Warren

Emergency Preparedness Guru

I

t’s not terribly practical to spend time, money and energy preparing for disasters without first identifying exactly what are the likely disasters that may affect where you live, work or play!

Recent innovations impleBy Melanie Bettenhausen, Outreach Director

Co-op to Introduce New GMO Policy

Y

ou may have already heard that Whole Foods Markets have declared that they will require labeling of GMO (genetically modified organism) ingredients for all products on their shelves by the year 2018.

Whole Foods is putting the onus on their vendors to source GMO-free ingredients, or identify when GMO ingredients have been used. This is a big deal and we are so happy that they are taking the lead as they have a massive influence in the industry. Taking this step truly will help to elicit changes. It’s good to know we're all on the same side, looking for the same outcome—labeling.

Many of you have made your voices heard and requested that the Co-op take action as well. We are happy to report that we have a new GMO policy in the works which we will be rolling out next month in the Co-op News. In addition, we are banding together with other natural foods co-ops across the nation to influence the labeling practices of our vendors and distributors. We are doing this

by creating policies that prohibit bringing in NEW products that are likely to contain GMOs. The overarching goal of all of these policies is to force vendors to label their GMO ingredients voluntarily; if they don’t want to do that, then they would need to take GMOs out of their products in order to be on our shelves.

On a similar front, the National Cooperative Grocers Association (NCGA), of which our Co-op is a member, is putting pressure on vendors to disclose the source of their ingredients and any that may contain GMOs. NCGA brings us the monthly Co+op Deals available in our sales flyer and the Co+op Coupons in our coupon book.

NCGA is aware that promoting products owned by companies that spent money to defeat Prop 37 is a problem for our members, as well as co-op members across the nation. Prop 37 was the California ballot measure that would have required companies to label GMO ingredients. Prop 37 did not pass, however labeling efforts are underway in more

than 20 states.

At this time, the only way to truly avoid GMOs is by buying organic or by buying Non-GMO Project verified products. The Non-GMO Project is a non-profit organization which offers third party verification and labeling for non-GMO food. The North Coast Co-op is enrolled in the Non-GMO Project as a Supporting Retailer. You can find their butterfly logo on many of the products throughout our stores.

We will continue to add products that are Non-GMO Project verified and will work to improve our education around GMOs and how to avoid them.

In the meantime, we are diligently working to finalize a policy implementation plan for the North Coast Co-op’s new GMO policy. We are so excited to share it with you next month! As always, we will continue to advocate for labeling and share with you opportunities to influence policy around GMOs. Thank you for making your voices heard in regards to GMOs!

mented by the Humboldt County Planning Department and the California Emergency Management Agency (CalEMA) provide websites where you can glean a wealth of disaster hazard information specific to your area.

Humboldt County Planning Department.

Access http://gis.co.humboldt.ca.us then select Hazard Mitigation, then zoom in to any area in the county – you can go down to a scale that shows individual parcels. Select what type of disaster for which you want a printable map. You can chose wildfire, dam inundation, seismic ground shaking, tsunami evacuation, earthquake faults, or floods.

CalEMA. Access http:// myhazards.calema.ca.gov then input any address in California to find out what natural hazards exist in that area. The site pro-

vides maps and discusses specific earthquake, flood, wildfire and tsunami hazards.

For additional information on how to plan, prepare and recover, check out the workshop schedule on page 7 for two upcoming training opportunities in June for “Living on Shaky Ground: How to Survive Earthquakes and Tsunamis in Northern California”.

Judith is a geographer who has created and taught community disaster preparedness courses for more than 30 years, and is one of the authors of “Living on Shaky Ground: How to Survive Earthquakes and Tsunamis in Northern California.”

BREAKING NEWS Genetically Engineered Food Right-to-Know Act Introduced!

April 24, 2013—U.S. Senator Barbara Boxer (D-CA) and Congressman Peter DeFazio (D-OR) introduced the Genetically Engineered Food Right-to-Know Act, bipartisan legislation that would require the Food and Drug Administration (FDA) to clearly label genetically engineered (GE) foods so that consumers can make informed choices about what they eat.

Co-sponsors of the Senate bill include Senators from Alaska, California, Connecticut, Hawaii, Montana, New Mexico, New York, Oregon and Vermont. Don’t see your state represented? Take a moment to contact your Senator and let them know you support this bill. Find your Senators and contact information at www.senate.gov/general/contact_information/senators_cfm.cfm Co-sponsors of the House bill include Representatives from Alaska, Arizona, California (5 districts!), Colorado, D.C., Hawaii, Illinois, Maine, New Hampshire, New York, Oregon, Rhode Island, Virginia, Virgin Islands, Vermont, and Washington. Find your Representatives at www.house.gov/ representatives/find.

The North Coast Co-op already supports this bill and is included in the lengthy list of broad supporters through the National Cooperative Grocers Association (NCGA). A link to the list can be found at Senator Boxer’s website www.boxer. senate.gov.

Contact your representatives and let them know you support this bill!

www.northcoastco-op.com 2

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.

Member Survey What can we do to improve the parking situations for cyclists at both of our Co-op locations?

a g if t f or you

refill • reuse • enjoy

Mary Ella Anderson #22532

Help us Make History!

Member Name: Member #:

Phone #:

We're collecting photos for our 40th anniversary.

Snapshots from the good old days, event photos; we want to see them all!

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.

Photos can be sent via email to co-opnews@northcoastco-op.com or submitted by mail to Attn: Co-op News 811 I St. Arcata, CA 95521 or dropped off with Customer Service in either Co-op location. Photos may be used in print materials and at our 40th Anniversary Celebration in October.

Deadline to enter: May 15

Thank you for 40 years of cooperation!

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May 2013

celebrate bike month

F

itting that much-needed exercise into your work-day morning crunch can be daunting to say the least. But what if your choice of exercise not only got you moving outdoors in the fresh air, but also provided transportation to work and saved you thousands of dollars a year in gas money? That’s right, it’s time to get cycling. That’s why, during the month of May, the Co-op is teaming up with Humboldt Bay Bicycle Commuters Association to bring

you tips on how to become an awesome bicycle commuter.

We are also co-conspirators with Revolution Bicycles to give away a couple of commuter bikes to get you rolling (see back page).

Assistance, encouragement, and a brand new circle of cycling friends is awaiting you this Bike Month! Join us at one of the many Bike Month activities during the month of May. See the full calendar of events at www.humbike.org.

Rear rack for carrying things like a briefcase, bag lunch, groceries, changes of clothes, etc. (you might need saddle bags or a container secured to your rack)

Keep your bike locked and secured when you park it. You can borrow a lock at Customer Service to use while you are shopping at the Co-op.

Protect your brain with a properly fitted helmet and attach a rearview mirror to it. Then you can change the view behind you by slightly turning your head from side to side.

Make yourself visible with a headlight, a flashing rear red light, and a brightly colored vest, day or night.

Find the right seat!

When buying a bike, bike shops will often switch seats to meet your needs.

Be sure to ask.

Keep brake pads, rims and chains clean. Using lightweight oil on the chain will keep it quiet and help it last longer. Put an old towel under the chain as you spray to keep the oil off your rims.

Carry a spare tube or tube patching materials, tire levers, and a pump. Patching a flat or changing a tube is easy to learn. See this two minute tutorial on YouTube: http://www.youtube.com/watch?v=zFB_PyoOrt4

Pick up a copy of the Humboldt Bike Map at most bike shops to choose a safe route for your commute.

bike to work days at the co-op Energizer Stations from 7-9 am May 9 in Arcata May 16 in Eureka

The Co-op will be hosting Energizer Stations in front of our stores, serving free hot drinks and snacks to bicyclists who roll by on their commute. Adventure’s Edge will be providing free mini tune-ups, so, if you limp into the Co-op on a bike with a flat tire or a chain falling off, you can get it fixed before completing your ride to work.

Don’t forget to enter to win a Kona Afrika bike (courtesy Revolution Bicycles) at the Co-op while there!

www.northcoastco-op.com 4

recipe box

Cook & save

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

T

he North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop recipes that include items from our sales flyer. This month we learned about pinto beans. Classified as a legume, pinto beans are high in fiber, calcium and iron and are a great source of protein.

Photo by Brenda Harper

When purchased in the bulk department, dry pinto beans are much less expensive than canned. Sealed in an airtight container and stored in a cool dark place (like your cupboard), dry pinto beans will keep for at least two years. We recommend making a pot of pinto beans that can be used in more than one recipe for meals throughout the week. We’ve provided instructions for how to cook dry beans. Once you’ve done that, try this recipe using farro and pinto beans, then explore on your own. Serves 6-8.

Ingredients: • 1 cup pearled farro (2 cups cooked) • 2 cups dry pinto beans (2 15-ounce cans of pre-cooked beans can be used in place of dry beans) • ½ onion, minced (red or yellow) • 1 tomato, diced • 2/3 cup bell peppers, green and/or red, diced (optional) • 1 large red apple, diced • ½ cup walnuts, toasted and chopped • ½ cup coarsely chopped flat leaf parsley • 2-3 Tablespoons olive oil • 2-3 Tablespoons vinegar (apple cider, wine or golden balsamic) • ½ teaspoon sea salt, or to taste

Organic Pearled Farro per lb

$2.59 Reg. $3.59

month long special

April 30 - June 3

Organic Pinto Beans per lb

$1.59 Reg. $2.29

limited time special

April 30 - May 20

Directions:

Cook the Beans (skip this step if using pre-cooked canned beans): To make 6 cups of cooked beans (not just pintos), cover 2 cups dry beans with 3 times their volume of water and let stand in refrigerator for 12 hours or overnight. Then in a large saucepan, cover drained, soaked beans with 3 times their volume of fresh water. Bring to a boil, reduce heat and simmer, partially covered, adding more water if necessary for about 45 minutes.

Beans are done when they can easily be smashed with the back of a spoon or between your thumb and finger. Separate 2-3 cups of beans and let the remaining portion (3-4 cups) cool before store in refrigerator.

Cook the Farro: Fill a 6-quart pot ¾ of the way full of water and add ½ teaspoon salt.

Bring to a boil. Rinse farro in a strainer under cold running water. Drop in the farro, stir and get water to a steady, lively simmer. Partially cover the pot and cook 20-30 minutes, or until tender. Drain the farro in a colander.

Mix the Salad: Toss cooked farro with minced onion, chopped tomato, chopped apple, peppers, olive oil and vinegar. Let stand at room temperature for 30 minutes. Fold in 2-3 cups of the drained, cooked pinto beans and parsley. Top salad with toasted walnuts.

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May 2013

May thru June, 2013

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

Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad

| Photo by Lauren Fawcett

Eureka Cooking Classes 4th & B Streets

Full Eureka Classes French Humboldt Fusion I with Chef Alex Begovic Wed., May 1 from 6:00 to 8:30 pm French Humboldt Fusion II with Chef Alex Begovic Wed., May 15 from 6:00 to 8:30 pm Not by Curry Alone with Betty Thompson Thurs, May 16 from 6:00 to 8:30 pm See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

Monday, May 6 from 6:00 to 8:30 pm

Vegan Cuisine: Classic Southern

Udochi Skyers $30/$20 Co-op Members Are you looking to liven up mealtime? Udochi will share tips on how to infuse rich flavors into southern style dishes. Salad Stuffed Pita with Tofu Paté; Vegan Baked Mac-n-Cheeze; BBQ Beef - Vegan Style; and Garlic Toasted Brussels Sprouts.

Monday, May 20 from 6:00 to 8:30 pm

Wednesday, May 29 from 6:00 to 8:30 pm

Chef Jon Hoeschen $45/$35 Co-op Members Incorporate some new techniques into your mealtime repertoire. Roasted Beet Carpaccio Salad with OrangeBasil Vinaigrette, Toasted Pine Nuts, and Crumbled Herb Goat Cheese; Roasted Whole Chicken with Meyer Lemon Shallot Sauce served with Roasted Garlic Potato Gratin; Roasted Seasonal Vegetables with Gremolata; and Raspberry-Blueberry Panna Cotta.

Bequin Lapwing $45/$35 Co-op Members Do you want to incorporate more “live” food into your meals, find alternatives to bread and replace dairy in your diet? Learn how to make: Sprouted Dehydrated Crackers and Biscuits (gluten-free); Hemp Seed Hummus; Fermented Vegetables; and Seed Cheese. Also learn how to make delicious salad dressings, an all-purpose seasoning, and tips for creating colorful meals with edible flowers and brightly colored vegetables.

The Finer Points of Roasting

Thursday, May 23 from 6:00 to 7:00 pm

What’s in a Label?

Co-op Staff Instruction W Free Navigating the grocery aisles and finding the right food option for yourself and your family can be confusing at times. Gaining a better understanding of the importance of product labeling, what the terms actually mean, and the importance of knowing what’s in our food can help us make better informed grocery decisions. Find out what some of the frequently used “key” words and phrases mean: organic, Non-GMO verified, natural, fair trade, gluten-free, free range, and more.

Rawesome Delights

Monday, June 3 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.

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 | May thru June, 2013 ...Eureka Classes continued

Thursday, June 13 from 6:00 to 8:30 pm

Wednesday, June 5 from 6:00 to 8:30 pm

Co-op Staff Instruction $30/$20 Co-op Members Spend a sweet evening dining on Chocolate Mousse, Crème Brûlée, and decadent Baked Donuts. Light appetizers of cheese and fruit included with coffee and tea.

French Regional Cuisine Provence-Alpes-Côte d’Azur

Chef Alex Begovic $45/$35 Co-op Members This area of Southern France is a popular holiday region and is rich in the flavors of the Mediterranean.

Pesto Soup with Anchovy Pesto Crostini; Ratatouille (succulent dish of colorful vegetables); Aubergine au Gratin (eggplant); and Cookies with Pine Nuts and Lime Zest.

Monday, June 10 from 6:00 to 8:30 pm

Mediterranean Small Plates

Leira Satlof $45/$35 Co-op Members Enjoy this palette of beautiful & delicious dishes.

Baba Ganoush - a velvety eggplant dip; Labne luxurious soft cheese made from yogurt; Suzme labne & feta rolled in savory herbs; Eggplant Carpaccio - roasted and topped with Tahini & Pine Tuts; Bean, Feta and Za’atar Spread with Pita Toast; Feta & Caramelized Leek Purses – delightfully salty & sweet; Avocado & Sumac Dip - beautiful to the eye and the palate; and Turkish Pastries with Cheese, Coriander & Spring Greens.

Tuesday, June 11 from 6:00 to 8:30 pm

Blue Ribbon Curd

Lee Ann Duclo $45/$35 Co-op Members Back by popular demand! Learn the secret to making delicious, creamy award winning curd and how to water bath can it. The featured flavors will be: Lemon, Lemon-Lime, and Triple Berry Curd. Lee Ann will also demonstrate how to use curd in two tasty desserts: Lemon Curd Cheesecake Bars and Lemon Curd Trifle with Blackberry Sauce. Everyone will take one jar of curd home with them.

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

Master Food Preserver W Demonstration Pressure Canning Produce

Free Whether you’re a seasoned food preserver or new to the scene, join us for a fun and informative pressure canning demo. Topics include choosing seasonal produce, pressure canning safety procedures, how often the pressure gauge should be checked, recommended recipe sources, and more. Tasty samples included.

Divinely, Delectable Desserts

Monday, June 17 from 6:00 to 8:30 pm

Entertaining at Home Easy & Elegant Appetizers

Chef Jon Hoeschen $45/$35 Co-op Members Break out the party invites and whip up these tasty recipes for your next gathering. Roasted Red Pepper Soup Shots; Baked Parmesan Cheese Crisps; Caramelized Onion and Shallot Dip (you’ll never use the boxed dip again); Seared Steak and Lettuce Cups; and Mocha Custard with Java Spiced Almond Cream.

Photo by Lauren Fawcett

Maria Vanderhorst prepares Turon (deep fried pastrywrapped bananas) in her class More Filipino Favorites.

Thursday, June 20 from 6:00 to 8:30 pm

Grilled Salads

Tuesday, June 18 from 6:00 to 7:00 pm

The Wonderful World of Bulk Goods Co-op Staff Instruction W $10/Free Co-op Members There are so many advantages to shopping in the bulk section at the Co-op. Besides being budget friendly, bulk shopping reduces packaging, and makes it possible to purchase just the right amount of an ingredient. We’ll tour the bulk aisles, share timesaving cooking ideas, and sample some tasty recipes.

Monday, June 24 from 6:00 to 8:00pm

Living on Shaky Ground: How to Survive Earthquakes & Tsunamis in Northern California

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

Judith Warren W Free This two-hour class provides a detailed introduction to the region’s most destructive hazards, and ways residents can mitigate those hazards, save lives, reduce injuries and recover more quickly afterwards. The class is a basic introduction to disaster preparedness for the region.

French-Humboldt Fusion III

Chef Alex Begovic $45/$35 Co-op Members Enjoy the end of Spring with these fresh flavors.

Asparagus and New Potato Soup; Spring Lettuce with Spring Onions, Cured Olives, Croutons, Olive Oil and Lemon Juice; Roasted Pork Tenderloin Stuffed with Cilantro, Mint Pesto and Cypress Grove Chevre; and Citrus with Sabayon au Gratin.

Wednesday, June 26 from 6:00 to 8:30 pm

Tempting Thai

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

Please note location when registering.

This two-hour class provides a detailed introduction to the region’s most destructive hazards, and ways residents can mitigate those hazards, save lives, reduce injuries and recover more quickly afterwards. The class is a basic introduction to disaster preparedness for the region.

Free

Betty Thompson $45/$35 Co-op Members Get a jump on the grill season with three scrumptious and beautifully arranged do-ahead main courses.

Mandarin Chicken Salad - Chinese five-spice grilled chicken layered with match-cut vegetables, cellophane noodles and spicy mustard dressing; Thai Grilled Beef Salad - marinated flank steak with chili-lime dressing and fresh herbs served with assorted vegetables and sticky rice balls; and Vietnamese Lemon Grass Pork Chops & Grilled Vegetables – eggplants and leeks with rice noodles.

Betty Thompson $45/$35 Co-op Members Experience this aromatic and pleasing menu. Spicy Garlic-Fried Rice with Mixed Seafood and Spinach; Prawn Soup - with lime leaves, lemon grass and straw mushrooms; Bamboo Salad - with lime, roasted rice powder and seasonal vegetables; and Sweet and Colorful Sticky Rice Balls with Coconut Cream.

Monday, June 10 from 6 - 8pm in Arcata Monday, June 24 from 6 - 8pm in Eureka

To register visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102.

See p. 2 and See future p. 2 and issues future of the issues Co-op of the News Co-op for disaster News topreparedness view Judith Warren's tips in Disaster disaster Prep preparedness 101. tips.

7

May 2013

Arcata Cooking Classes The Kitchen • 8th & I Streets

May thru June, 2013

Full Arcata Classes Hard Cider 101: Home Brewing with Sarah Borok Sun., May 5 from 11:00 am to 2:00 pm See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

Thursday, May 2 from 6:30 to 8:30 pm

Food, Fun & Family

Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the fifth 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.

Friday, May 3 from 6:00 to 8:30 pm

Raw Energy Bars & Desserts

Dawn Walker $45/$35 Co-op Members Learn how to prepare healthy, delicious and kid-friendly treats using nuts, seeds, and dried fruit.

Trick your sweet tooth with good fats and sugars and feel satisfied every time. The following recipes will be prepared and sampled in class: Raw Protein Nuggets; Everyday Energy Bars; and Ultimate Cacao Mousse with Seasonal Berries.

Monday, May 6 from 6:00 to 7:00 pm

Cook & Save

Thursday, May 9 from 6:30 to 8:30 pm

Food, Fun & Family

Colleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist Free This is the last 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.

Tuesday, May 21 from 6:00 to 8:30 pm

Spanish Tapas

Maria Vanderhorst $45/$35 Co-op Members Enjoy a delightful evening dining on these small dishes bursting with flavor. Mushroom and Olive Salad; Cauliflower Fritters; Artichoke, Prawn and Potato Salad with Greens and Lemon Tarragon Vinaigrette; Albondigas - meatballs in a savory saffron tomato sauce; Solomillitos de Cerdo al Vino – pork loin in red wine sauce; and Torrijas - miniature French toast served with fruit & whipped cream.

Wednesday, May 22 from 6:00 to 8:30 pm

Spring Tea Party

Steven Dugger $30/$20 Co-op Members Spend an evening tasting and learning about the world of fine loose leaf teas with Planet Chai tea master Steven. Also included are appetizers that highlight the range of flavors and aromas that fine teas can offer.

Thursday, May 30 from 6:00 to 7:00 pm

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.

The Wonderful World of Bulk Goods

Wednesday, May 8 from 6:00 to 8:30 pm

Monday, June 3 from 6:00 to 8:30 pm

Chef Shammah Sulouff $45/$35 Co-op Members Enjoy breakfast for dinner while learning techniques for making restaurant-quality omelettes. This class will cover both rolled and open-face omelettes, as well as the steps for adding a variety of delicious fillings. Some hands-on practice included.

Udochi Skyers $30/$20 Co-op Members These flavorful dishes are inspired by the rich bean stews of Jamaica and feature organic seasonal produce.

Coconut Broad Bean and Tofu Stew; Red Pea Stew with Soya-bites; Raw Green Salad with Tofu and Garbanzo Beans; and Whole Grain Steamed Rice.

The Perfect Omelette

Co-op Staff Instruction $10/Free Co-op Members W There are so many advantages of shopping in the bulk section at the Co-op. Besides being budget friendly, bulk shopping reduces packaging, and makes it possible to purchase just the right amount of an ingredient. We’ll tour the bulk aisles, share time-saving cooking ideas, and sample some tasty recipes.

Vegan Cuisine: Bean Style

Monday, June 10 from 6:00 to 8:00 pm

Living on Shaky Ground: How to Survive Earthquakes & Tsunamis in Northern California

Judith Warren W Free This two-hour class provides a detailed introduction to the region’s most destructive hazards, and ways residents can mitigate those hazards, save lives, reduce injuries and recover more quickly afterwards. The class is a basic introduction to disaster preparedness for the region.

Wednesday, June 12 from 6:00 to 8:30 pm

More Dim Sum Fun

Maria Vanderhorst $45/$35 Co-op Members Enjoy these delightful dishes prepared using a variety of cooking methods. Green Onion Pancakes; Chicken Bao (steamed bun filled with chicken, green onions, Shiitake mushrooms, hard boiled eggs and Chinese sausage); Steamed Chinese Greens with Oyster Sauce; Shrimp & Carrot Fried Wontons with Sweet & Sour Sauce; and Pork Spareribs in Black Bean Sauce.

Tuesday, June 25 from 6:00 to 8:30 pm

Canning with Italian Flavor

LeeAnn Duclo $45/$35 Co-op Members Learn how to water bath can two flavorful and versatile items: Garlic Jelly and Antipasto Relish. Garlic Jelly is a great flavor enhancer for proteins and vegetables.

It’s perfect in a stir fry or just spread over cream cheese for a spread. Antipasto Relish is full of great Italian flavorings and is just right on hot dogs, burgers, tofu and more. It’s also a great salsa substitute. Sample two recipes for each item and take a jar of each home.

Sunday, June 23 from 11:00 am to 12:30 pm

Picnic Time!

Co-op Staff Instruction $20/$10 Co-op Members This class is for children 4 to 7 years old.

The cost includes one child and one adult guardian.

Each pair will work on creating three healthy and yummy recipes that feature seasonal produce. Pairs will also make their very own picnic basket out of recycled items.

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 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

recipe box

By Brenda Harper, Consumer Education Coordinator

Featuring Sweet & Spicy Greens Mix from Little River Farm in Bayside

Y

ou know spring has sprung when rhubarb shows up in our produce department! Rhu-

make it local

barb is a spring and summer vegetable that can be eaten raw, but is generally cooked with other ingredients to produce a fruit dish of some type.

Rhubarb enhances the flavor of other fruits, such as strawberries, and makes a delicious pie filling or can be used to make jellies, jams, cakes, muffins, and other desserts. If you are feeling adven-

turous, you can use it in a savory dish, or turn it into a sauce to serve with meats and fish.

Take caution when using rhubarb from your garden, as the green leaves of the rhubarb contain a large amount of oxalic acid and other toxic components that are poisonous if consumed in large amounts. Most rhubarb in grocery stores is sold as stalks only. Rhubarb is low in calories and full of fiber, potassium and vitamin C. We recommend trying it in a salad to really Photos by Amy Waldrip

appreciate the flavor.

Ingredients

Directions Serves 4–6

•¾ pound rhubarb, chopped into ½ inch pieces • 2 Tablespoons granulated sugar • 2 Tablespoons balsamic vinegar • 1 Tablespoon olive oil • 1 Tablespoon minced green onion • ¼ teaspoon salt

1. Wash and slice rhubarb into 1/2 inch pieces.

In a medium size bowl, toss rhubarb with sugar. Let the rhubarb and sugar mixture stand for about 10 minutes, stirring a couple times.

2. Spread the rhubarb and sugar mixture in an even layer on a baking sheet. Roast the rhubarb in the oven at 450°F for about 5 minutes, or until the rhubarb is just beginning to soften.

Allow rhubarb to cool for about 10 minutes.

• ¼ teaspoon pepper •8 cups mixed salad greens (5 ounces) from Little Rive Farm • ½ cup crumbled feta cheese • ¼ cup chopped, toasted walnuts • ¼ cup raisins

Looking for another tried and true, wholesome recipe? See the Cook & Save recipe on p. 5.

9

May 2013

3. Meanwhile, in a large bowl, whisk together the balsamic vinegar, olive oil, green onion, salt, and pepper.

4. Add the mixed salad greens to the bowl and toss to coat. Top with the roasted rhubarb, feta cheese, toasted walnuts, and raisins. Serve immediately.

local & in season

MAY

Local & in Season

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

VEGETABLES ARTICHOKES Artichokes Baby Artichokes BEETS Chioggia Gold Red Mangel White HERBS Chives Cilantro Oregano Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon GREENS, BY THE BUNCH Arugula Dandelions Mixed Chard, Gold Chard, Green Chard, Rainbow Chard, Red Collard Collards, Red Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian

Mustards, Green Mustards, Red GREENS, LOOSE Arugula Braising Mix Spring Mix Sweet & Spicy Mix GREENS, PACKAGED 5 oz.

Arugula Baby Spinach North Coast Mellow Mix Spinach Spring Mix Sweet & Spicy Mix Watercress LETTUCE Butter, Green Butter, Red

Farmer Key

Leaf, Green Leaf, Red Romaine

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

Eureka Store 85 mi.

MUSHROOMS Lion’s Mane Oyster Shiitake

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

Eureka Store 16 mi.

ONIONS Green Onions SPINACH Bunch Spinach, Green Loose Spinach, Baby SPROUTS Pea Shoots Sunflower

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

Eureka Store 7 mi.

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

Eureka Store 5-11 mi.

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

Eureka Store 7 mi.

WHEATGRASS Wheatgrass

Trust Your Source 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 Rain Frog Farm (left), under the Healthy Choices drop down menu on our website. www.northcoastco-op.com

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.

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.

tea & talk Celebrating Bike Month with Bike Friendly Policies

Tea, coffee and fruit will be provided by the North Coast Co-op.

10 www.northcoastco-op.com 10

board business

Strategic Planning √

Timeline

March – Dec. 2012

From the Board President NCGA Conference Pays Tribute to Strength of Cooperatives

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

“

Your Co-op is getting stronger...

Receiving information from co-ops who have experienced change, as well as assistance from NCGA, will help guide our efforts into the next five years and beyond.

√ 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

By John Wooley Board Chair

I

was fortunate to join Kelli Reese, our General Manager, in representing our Board of Directors and some 16,000 North Coast Co-op members at the National Cooperative Grocers Association (NCGA) spring meeting in St. Paul, Minnesota. Attending was an honor, as well as very educational.

NCGA was founded in 1999 as a business services cooperative for retail food co-ops located throughout the United States. NCGA has member and associate co-ops which operate 165 stores, generate $1.4 billion in annual sales, and are owned by 1.3 million consumer owners.

According to their website, www.ncga.coop, NCGA helps unify food co-ops in order to optimize operational and marketing resources, strengthen purchasing power, and ultimately offer more value to natural food co-op owners and

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

11

May 2013

shoppers everywhere. In 2012, NCGA became a Certified B Corporation, a rigorous certification that recognizes business standards of social and environmental performance, accountability and transparency.

At the conference, there were several general session presentations, as well as breakout sessions where we gained a larger perspective on the role of consumer cooperatives throughout the United States.

We enjoyed hearing from Bob Burlton, a leader in the United Kingdom national cooperative movement.

Marilyn Scholl from CDS Consulting Co-op, who helps co-ops with their efforts, reminded us of the history of the cooperative beginnings, which remain similar in today’s challenging economic times.

We also heard from experienced NCGA staff, some who have managed and/or worked in co-ops and now provide training and other programs for helping the cooperative movement gain more of a sustaining

foothold in our local communities.

The many breakout sessions were centered around informative presentations by individual co-ops who were working at expanding, meeting new competition, and even going through some contraction. Two co-ops, Weaver Street Market in North Carolina and La Montañita, a multistore operation in New Mexico, discussed the process they went through in adding new stores, as well as warehouse/distribution facilities and other types of services. Both indicated their commitment to change through the strategic planning process, which strengthens the entire co-op resolve and ability to enhance their local communities, meanwhile securing their co-op's assets.

Later, two other co-ops, Community Food Co-op in Bozeman, Montana and Mississippi Market Co-op located down the street from where we were staying in St. Paul, provided their history and insight

in developing and maintaining a healthy board/management relationship. This is key to ensuring our local membership that well-designed responses to changes in the marketplace are being carefully and thoughtfully defined and are being made with the overall community in mind.

Overall, the information Kelli and I were able to glean from this intensive and inspiring conference will definitely assist the Strategic Planning process. Your Co-op is getting stronger and recognizes the marketplace is fluid and ever changing. Receiving information from co-ops who have experienced change, as well as assistance from NCGA, will help guide our efforts into the next five years and beyond.

As Terry Bowling, General Manager of La Montañita Co-op iterated: “If you don’t like change, you will like irrelevancy even less.”

Contact the Baord board@northcoastco-op.com

Stay Connected to Your Board Ca tch up on Board business

Find meeting agendas and minutes at www. northcoastco-op.com in Board/Elections under the About Us tab or contact Bella Waters at (707) 826-8670 ext. 135.

Att end a Board meeting

May 23 The Kitchen, across from Arcata store from 6-8pm June 27 Eureka Community Kitchen from 6-8pm

Ch eck in with Bella

Questions, concerns, optimistic enthusiasm?

Contact our Membership Coordinator, Bella. bellawaters@northcoastco-op.com | (707) 826-8670 ext. 135.

from the General Manager

From the General Manager A Busy and Fulfilling First Few Months as GM

“

I can’t tell you how inspired I was coming out of that [Strategic Planning] workshop.

Everyone in attendance offered great insight and ideas as to how our organization would move forward in the next five years.

“

Kelli Reese

General Manager LEADERSHIP CONFERENCE

I recently attended a three day conference with the National Cooperative Grocers Association (NCGA) in St. Paul, MN, specifically designed for co-op General Managers. This was the first time in NCGA history where board chairs were invited to attend for one of those days. Titled the Co-op Leadership Conference, this one-day workshop helped board chairs achieve a

greater understanding of what NCGA is working on and how they support our individual co-ops. Feedback from the session with board chairs was very positive. The next two days of meetings included the NCGA Annual Meeting and professional development.

The NCGA does a great deal of work on behalf of their cooperative members located throughout the country. The NCGA member and associate co-ops operate 171 stores, generate $1.5 billion in annuals sales, and are owned by 1.3 million consumer owners.

ZERO WASTE CELEBRATION

I returned just in time to attend the Eureka Chamber mixer where North Coast Co-op hosted the first Zero Waste mixer at our Eureka location. This event featured delicious food from our deli, our Mermaid Sushi station, and participating local vendors who came out to support the Co-op and offer samples. Thanks to Mermaid Sushi, Humboldt Grassfed Beef, Cypress Grove Chevre, Fieldbrook Winery, Winnett Vineyards, Mad River Brewery, and Konaloha Coffee for donating their product and their time to help make the night a huge success. We had a fantastic turnout and truly made our mark with what will be the first of many Zero Waste events from our Co-op.

STRATEGIC PLANNING

Have a new address or phone number?

Update your information to get the latest in • Co-op happenings • Patronage refunds • Member opportunities Moved out of the area & not coming back? We can refund your membership.

Contact our Membership Coordinator (707) 826-8670 ext. 135 or membership@northcoastco-op.com

On Saturday, April 20, I participated in the Co-op's Strategic Planning Workshop with attendees representing the board, management team, employees and membership. I can’t tell you how inspired I was coming out of that workshop. Everyone in attendance offered great insight and ideas as to how our organization would move forward in the next five years. I look forward to writing the Strategic Plan which will be presented at the 40th Anniversary Celebration & Annual Membership Meeting in October. Thanks to all the participants who gave up a sunny Saturday to participate in the process.

Local Total on Receipts

For years the Co-op has wanted to be able to print the total amount of local purchases at the bottom of our receipts.

First we had to buy a new Point of Sale (POS) system, then we had to work out the kinks, and finally we had to have a special component built by our POS company that would allow us to do that. Our pricing department has worked to flag all items in our system that are labeled local (within 250 miles) on our shelves, and our IT department has worked with our POS service to make everything function as it should. We are so happy to say that you can now find the total of local prod-

ucts you purchased at the bottom of your receipt. It was a long process to get here, but completely worth it to continue our long standing commitment to local producers and help spread the word.

Looking Ahead

We will be negotiating our contract with Unified Food and Commercial Workers Union (UFCW); ratification is scheduled for June. The Co-op’s employees have been unionized since 2001 and we work very hard to ensure we have open communication amongst all employees and that North Coast Co-op is a top employer in our community. This year five employees will celebrate 30 plus years with the Co-op. Congratulations to Michael Turner, Larry Crabb, Sallie Grover, Ron Sharp and Bob Stockwell. In addition, 13 more employees are past the 20 year milestone. We thank all of our employees for their incredible service and dedication to the North Coast Co-op.

We recently became aware of some technical issues with our share structure, mostly affecting “C” Shares. None of the issues affect new member sign ups at our stores or “B” Share purchases; however, until we have them resolved, we will be unable to sell “C” Shares. All members with “C” Shares will receive their statements and dividend payments as scheduled, as this temporary issue does not affect payout on “C” Shares, just new purchases. These changes will require updates to our bylaws. On the recommendation of our lawyer, we’re going ahead with a complete rewrite of our current bylaws in order to bring them in line with current practices and with all applicable state and federal laws. We hope to have the bylaws ready for our 2013 election in September. Through this rewrite, we’ll be able to return to bylaws provisions that codify how memberships were originally structured and handled during the first 30 years of North Coast Co-op’s existence. At the time I’m writing this, we don’t have details on the bylaws rewrite, but we’ll keep you informed on specific details as they emerge. We are mostly concerned with using a thorough, timely, and deliberate process for this big, but important task, and to getting our systems lined up with how they operated for many years.

I’ve now been in my new position for three months and time is flying. I really enjoy the work I get to do as General Manager of the North Coast Co-op. It is rare that people get to live their personal values through their work. I am very fortunate. Thank you.

Contact Kelli kellireese@northcoastco-op.com

www.northcoastco-op.com 12

est. 1973

Win 40 chunks of cheese!

W

e’ve been having a lot of fun with our 40-for-40 giveaway, and this month is no exception. We will be giving away 40 chunks of cheese generously donated by the following local legenDAIRY award-winning cheese companies: • Cypress Grove Chevre – A variety of fresh, ripened, and firm cheeses from goats' milk.

You’ll love their Midnight Moon, made with sheeps' milk.

• Loleta Cheese Factory – Made in small batches from cows' milk, Loleta has many flavors of Cheddar, Monterey Jack, and Havarti cheeses, just to give you a taste of what to expect.

• Rumiano Cheese Company – California’s oldest family-owned cheese business, Rumiano’s organic cheeses are the first to be verified non-GMO through the Non-GMO Project.

You will have to WHEYt until the end of the month to win, so if you have ideas on what to do with so much cheese, feel free to RENNET by us! In QUESO you are unfamiliar with the rules, you must be a Co-op member, and employees and their families are not eligible. Unless you don’t eat cheese, I’d BRIE surprised if you don’t enter today!

40 for40 Giveaway

In celebration of our 40th year, we’ll be having monthly giveaways. In May, members have the opportunity to win 40 chunks of local cheese. 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: May 31

From the Co-op News Archive: Featuring Local Producers

By Rex Stewart, May/June 1984

13

May 2013

cooperative community

Co-op Welcomes New Chief Financial Officer I am so happy to be at the Co-op; being part of such a great team is rewarding and wonderful.

Kelli Costa joins the Co-op with nearly 30 years of accounting experience | Photo by Anna Lindsay

A

there. I had no idea about anything in the casino world but was willing to try something new with my main priority being to have an income. I was hired as a Revenue Auditor and started right away. After about six months the Payroll Clerk position came open and I was given the opportunity to learn a new skill, which I’m always willing to do.

Later that year, I heard about a job opening at Cher-Ae Heights Casino

Community Partners

fter having worked 10 years for Cher-Ae Heights Indian Community of the Trinidad Rancheria (Cher-Ae Heights Casino)—a business that never closes—I am still getting used to the Co-op world.

I started out in the casino world when the lumber mill I worked for was closing and I was going to need a new job. At the time, Blue Lake Casino was hiring in preparation of their grand opening so I decided I would start

in the Accounting department and decided to see if the pastures were any greener. Fortunately for me, they were.

I accepted the position as the casino Controller, which meant I had staff to oversee and financials to produce.

During my years at Trinidad Rancheria I wore many hats at different times. I oversaw accounting for the Casino, Tribal Operations, Seascape Pier and Restaurant and North Coast Inn. Over time I moved to strictly oversee the casino, which was what I loved the most—the people in it and its ever changing days, events and excitement.

My family enjoyed the change, too, as I was able to come home at more reasonable times and be part of the household again.

Last year, someone approached me about applying for the Co-op’s Controller position. I wasn’t really looking for a job, but after many days of soul searching I decided that when an opportunity knocks I should at least

open the door and see what’s there. The Co-op welcomed me with open arms.

Even though I had never worked in grocery, I was excited to apply my skills to this new area.

I have to admit I wasn’t a Co-op member prior to working here.

Now that I am, I am sad it has taken me so long to discover this wonderful place. I tell everyone I know about all the great things we carry. If you have not tried honey roasted peanut butter that you grind yourself, well don’t wait any longer. Every time I shop I find new beautiful, interesting and enticing products to try and explore.

It has been almost a year, and I still find myself working in the mode of 24/7 (thinking work all the time), but I know that I will eventually adjust to the Co-op world. I am so happy to be at the Co-op; being part of such a great team is rewarding and wonderful.

Mayhem

Loving hands Institute

State Licensed School for Holistic Massage Therapy Since 1989

Private Massage Practice, Open Daily 



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 14

SUSHI PLATTERS winGRADUATION this FOR

bike!

courtesy of the North Coast Co-op Revolution Bicycles

&

May is Bike Month—enter to win one of two Kona Afrika bikes at either Co-op location & don’t forget to check out the May issue of the Co-op News for a month’s worth of bike related events and happenings.

Already have a bike? Bring this ad in to Revolution Bicycles for $20 off tune-up labor.

win a patagonia backpack

stuffed with Clif products!

Board of Directors

Co-op Sponsored Events

May 23 | 6-8pm The Kitchen (Plaza Point building, across the Street from our Arcata store location)

Campus Center for Appropriate Technology’s free, family-friendly celebration with live music, DIY and eco-living demonstrations. Find more information at www.ccathus.com

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

Jun 27 | 6-8pm Co-op Community Kitchen, Eureka store location Co-op Action Committee Meets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm Finance Committee Meets quarterly.

July 24 | 5:30pm Co-op Conference Room,

upstairs in Arcata Store Location

Co-op Events May 9 Arcata Bike to Work Day

May is Humboldt Bike Month! Stop by our Arcata location from 7-9am at the Co-op's “Morning Energizer Station” for free hot drinks and snacks. See p. 4.

May 12 Atalanta Victory Run & Walk

an all women’s 2 mile & 5 mile event at 10am at the Co-op’s Arcata store.

May 16 Eureka Bike to Work Day

Stop by our Eureka location from 7-9am at the Co-op's "Morning Energizer Station" for free hot drinks and snacks. See p. 4.

May 4 May Day Festival

May 10 Dairy Princess Contest

Representatives of California’s dairy districts will elect a young woman from District #1 to become ambassadors for the dairy industry at the River Lodge in Fortuna. Find more information at www.realcaliforniamilk.com/about/dairy-princesses

May 12 Mother’s Day Brunch

Emma Center’s 5th Annual Mother’s Day Brunch at the Bayside Grange from 9am-2pm.

May 28th - May 31

Kevin Reed - Whomp Ass Wheat IPA Gustin Dumler - Winter Solstice Moon Landing

Gustin Dumler - 2012 Christmas Stout Brandon & Lisa Schmoele - Brown Porter

Creek Days Environmental Education Fair Weeklong watershed festival that educates school children and community members about the importance of watersheds through the use of nature hikes, wildlife exhibits and hands-on demonstrations. Find more information at www.erwig.org

Alisha Stafford - Fall’in Under a Truck Cider Unknown - 2012 Kelly Orchard Champagne Cider

June 2 Humboldt Tri-Kids Triathlon

23rd year anniversary. Find more information at www.trikids.com

Deadlines May15 Member Surveys due (see p.3) May 31 40-for-40 Giveaway entries due (see p.13) May 31 Clif Giveaway entries due (see above)

Brian Bauman - 2012 Humboldt Harvest Bill Becker - B Wit

Congratulations to the winning brewers and thanks to all who entered!

Cheers! -Scotty the Beer Guy