December 2013 Co-op News

CO-OP NEWS

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

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

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

PLUS Meet Your New Board p. 2 • Local Kale & Persimmon Salad p. 3 Our Last 40-for-40 Giveaway p. 9 • Share the Spirit p. 12

from the editor

By Melanie Bettenhausen, Marketing & Membership Director

CO-OP NEWS Volume 60

Co-ops Serve Us Locally and Globally

“

...the Disaster Recovery Fund was developed to specifically assist with cooperatives in rebuilding after natural disasters.

.

est. 1973

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

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

melanieb@northcoastco-op.com

Graphics & Coordination Amy Waldrip

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

amywaldrip@northcoastco-op.com

Jeremy Smith-Danford

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

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

Arcata Location

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

Eureka Location

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

Cooperative Offices

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

kellireese@nor thcoastco - op.com

Membership Coordinator Bella Waters, ext. 135

bellawaters@nor thcoastco - op.com

Human Resources Lisa Landry, ext. 127

Photo by Ben Bettenhausen

From left: Mahina, Melanie & Kona

A

t the time that I am writing this, Thanksgiving is still over a week away. The news is littered with stories of Typhoon Haiyan in the Philippines. I can’t help but feel so thankful that my family and I are safe in our community, looking forward to spending the holidays in our dry, warm home. The devastation from natural disasters is overwhelming and often leaves me feeling powerless to help or make a difference. Fortunately for those struggling to rebuild their lives, there are organizations like the Cooperative Development Foundation.

The Cooperative Development Foundation (CDF) was created in 1944 in the wake of World War II. First known as The Freedom Fund, the organization helped in the reconstruction and development of overseas cooperatives in Europe in the post-war era. In the 1990s, the Disaster Recovery Fund was developed to specifically assist with cooperatives in rebuilding after natural disasters. They have collected and given more than $530 thousand for recovery efforts all over the world.

Back in 2010, we asked our membership to donate to CDF to help cooperatives recover from the devastating earthquake in Haiti. The money was well-spent in three areas: rebuilding the Haitian credit union community; rebuilding the electric generation and distribution system; and

cooperative development in the rural, southeastern part of Haiti. While we don’t ask for contributions for every disaster to hit, the season of giving is a good time to think about our global community and what role we can play. It’s also a good time to reflect on what role co-ops play in the global economy.

After having spent an entire year celebrating our own Co-op, and the year before that celebrating the International Year of Cooperatives, we are well-poised to absorb the importance of co-ops in creating community, providing support and offering an alternative to what can often seem like a cold, harsh world. After all, the 6th Cooperative Principle is Cooperation Among Co-operatives: “Co-operatives serve their members most effectively and strengthen the co-operative movement by working together through local, national, regional and international structures”.

This holiday season, I encourage you to give the gift of cooperation. Make a donation in the names of your loved ones and help cooperatives rebuild after natural disasters. If the need ever arises, CDF will be there for us and other co-ops will be waiting at hand to help us back on our feet.

As we reflect on the last year here at our Co-op—our 40th—it has been filled with changes in leadership, changes in policies and procedures, Union negotiations, news scandals, and even yaks in our parking lot. Amidst all of the craziness that is the Co-op, we managed to give away 40 items of something each month, increase the number of people participating in our member surveys, increase our

“

sales, and throw a fabulous party to celebrate you, our members. (see p. 10).

At every turn we have faced challenges, but then again we always have.

There has been nothing easy or simple about the Co-op, and that very tension keeps us moving, changing, growing and transforming. Every mishap is an opportunity to develop character and better our business. Every time you pick up the phone to call us, pick up a pen to write us, message us via some electronic method or stop one of us to have an in-person conversation, you are incrementally influencing the Co-op, regardless of whether your comments are positive or negative.

The Co-op thrives and survives because of the energy and effort put forth by our membership. Don’t ever stop contributing—the whole world is counting on us!

Make a Donation

You can send donations to CDF at 1401 New York Ave, NW, Suite 1100, Washington, DC 20005; please note that your donation is for disaster recovery. CDF takes no administrative fee for disaster recovery donations; as a result, 100% of your donation will go to cooperators and cooperatives in need of assistance. All donations to CDF are tax-deductible and donors of $25 or more will receive a letter of acknowledgement which can be used for tax records. You can also donate at www.cdf.coop/drf/.

lisalandr y@nor thcoastco - op.com

Accounting Kelli Costa, ext. 138

kcosta@nor thcoastco - op.com

Board of Directors

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

board@northcoastco-op.com

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

1

INSIDE

p. 2

meet the co-op board

p. 3

kale & persimmon salad

p. 4

local produce calendar

p. 5

community partners

p. 6

p. 6-7 community kitchen class & workshop schedule

p. 12 from the general manager

p.8

winter squash guide

p. 13 holiday jeweled basmati rice

p. 9

40 F 40 Giveaway

p. 13 member survey

OR

p. 10 40th anniversary snapshots

p. 14 financial statements

p. 11 just label it

p. 15 reference guide

December 2013

from the board

BOARD OF DIRECTORS 1.

6.

7.

3.

4.

4.

2.

5.

1. Fred Moore, Chair 2. Kate Lancaster, Trea surer 3. Kelly Boehms, Employee Director 4.

Tim Silva, Secretary and Employee Director 5. Jessica Unmack - Board Member 6. John Woolley, Vice-Chair 7. Stev e Suttell, Board Member

Get to Know Your Newly Elected Board of Directors

1.

Fred Moore president

Serving again on the Co-op’s board of directors this last year has been an honor, and an eye-opener. I was involved as board liaison and one of a half-dozen folks who developed the process for revising our Five Year Strategic Plan. Through input forums, a day-long gathering, and several re-writes, we laid out a blueprint for our adherence to co-op principles, as well as our future growth and stability. I also worked on the Bylaws committee which met for untold hours to rewrite our foundational document, bringing it in compliance with state law and common practice. The work has been line-by-line-by line: clarifying our intentions, eliminating redundancy, sorting out contradictions—a year of envisioning, and of nuts-and-bolts.

2. Kate Lancaster treasurer

I was elected to the Co-op Board in October 2012 and have served as Board Secretary, Chair of the Nominating Committee, and was a member of the General Manager Evaluation Committee. I was also involved in the 5-year strategic planning process. As a professor of sustainable business and accounting at Humboldt State University, I’ve provided opportunities for my students to learn from the North Coast Co-op’s management team. I’ve learned a great deal from the other members of the Board and have a renewed respect

for the values and principles guiding cooperatives, and believe the cooperative model is an important component for a sustainable future.

for being responsible for making all this delicious, fresh food available to my friends and neighbors in our blessed community. I feel so incredibly grateful.

3.

Kelly Boehms

5.

4.

Tim Silva

employee director

I have had the opportunity to work for the North Coast Co-op for the last two years; first as a produce clerk in the Eureka Store, currently as the Administrative Assistant for Human Resources and Payroll. I have greatly valued my time here, and am thankful to spend my days surrounded by a bounty of local produce and a crew of talented, interesting people. Having worked in both retail and administrative capacities for the Coop, I am excited to expand my Co-op experience as a member of the board.

I will do my best to serve and represent all Co-op members- from employees to community members!

secretary and employee director

I am one of the two Employee Directors on the Co-op Board, and Produce Department Head in Arcata. This will be my sixth year as a Co-op Board member since 2003. It’s been a wonderful way to serve the cooperative community and learn with some depth all the considerations and processes that it takes to make the Co-op function successfully day in and day out, year in and year out. Right now, I’m very excited to be learning the produce department and

Jessica Unmack board member

I moved to Humboldt five and a half years ago, with my husband Alan and now almost 7-year-old twins Olivia and Evan, from Southeast Alaska where I earned a bachelor’s degree in ecology and was fortunate enough to work with native elders preserving traditional ecological knowledge and harvesting wild foods. Most recently I attended HSU for my master’s degree in social science researching and writing the case study of a local ranching group committed to mitigating sediment loss in their watershed. This last year Alan and I were able to purchase our first house with ample garden space and are so happy to call Humboldt home.

6. John Woolley vice president

Having been active in the area for some time, finally I found myself having the time to follow up on my interest to run for the Board, which I did in 2011. The Co-op, for our family, is more than a store offering healthy, local choices; it is an institution engaged in the community, providing resources for greater community good. Now with our newly adopted Strategic Plan and a dedicated team in place, I feel we will have great experi-

ence in moving our cooperative into the future, into its next 40 years.

7.

Steve Suttell board member

My interest in our Co-op began over 25 years ago. As a member, I began to cultivate an interest in localizing our food sources. I have a 15-year background in natural resources that gave me at least some basic grounding in soils, plants, resource management, ecology, and etcetera. I also have a 30-year background in finance. Add a few seeds of economic development and perhaps you can get an idea of why I have planted myself on your Co-op’s Board of Directors for the last 5 years. Did I mention I am a grandfather? I hope to make a difference for their generation.

Stay in Touch with Your Board Send Us an email:

board@northcoastco-op.com

Catch up on Board Business:

Find meeting agendas and minutes at www. northcoastco-op.com in Board/Elections under the About Us tab.

Attending a Board Meeting: Jan. 23 from 6-8pm in the Co-op Community Kitchen, Eureka location.

www.northcoastco-op.com 2

eat local

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

H

earty greens from Wild Rose Farm are plentiful this time of year, thanks to Humboldt’s coastal climate and the hard work of farmers. Kale, with its chewy texture, earthy, green flavor, and superfood nutrition profile, is a fantastic base in raw salads. We used Lacinato kale to make our salad, but any variety of kale will work with this recipe. This salad is an easy and delicious way to get nutrientrich greens into your diet. It also saves in the refrigerator, so you can make a big double batch and have a perfect meal waiting when you are ready to eat. Using seasonal fruit, this salad is a perfect way to add healthy fruits and veggies to your winter meals.

Photos by Amy Waldrip

Featuring Lacinato Kale from Wild Rose Farm in Blue Lake SERVES 6 •5 oz. Lacinato kale leaves (about 5 cups) •1 cup fresh cranberries, rinsed • 1 medium navel orange •3 Fuyu persimmon, sliced thinly (peeling is optional)

1. Pulse the cranberries with an immersion blender until finely chopped and set aside.

2. Cut out the thick stems from the leaf portion of the kale, stack 2-3 leaves on top of each other, roll up the leaves and cut into thin strips.

3. Zest the orange peel (stop when you get to the white part) with a microplane (can be found on most cheese graters) and set zest aside. Peel the remaining pith from the orange and discard. Quarter the orange lengthwise; slice each quarter crosswise into ¼-inch-thick pieces and set aside.

4. In a medium bowl, whisk together the vinegar, cranberry juice, and honey. Slowly whisk in the olive oil. Whisk in the ginger, orange zest and chopped cranberries and season to taste with salt and pepper.

•4 Tablespoons sherry vinegar •2 Tablespoons cranberry juice • 2 Tablespoons honey •8 Tablespoons extra-virgin olive oil •4 teaspoons fresh ginger, peeled and finely grated • salt and pepper to taste

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December 2013

5. In a large bowl, add the kale, persimmon slices and orange pieces. Add the vinaigrette ¼-cup at a time until the desired amount of dressing is in the salad (leftover vinaigrette can be added to other salads or cooked whole grains). Gently toss all of the ingredients together and add more vinaigrette if needed. Season with salt and pepper to taste. Let salad sit (refrigerated or at room temperature) for 15 minutes to 1 hour before serving.

we’re with the farmers Compiled by Alisha Stafford, Assistant Merchandiser

DEC.

Local & in Season

What's "growing on" for the month of December. All produce is organic unless otherwise noted. Calendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Store selections may vary.

FRUIT APPLES Blushing Gold * Empire Fuji * Gala Granny Smith * Mutsu * Pippin * Red Delicious * Rome Beauty * Sierra Beauty * Waltana* Winesap Winesap, Stayman’s * *Conventional

CITRUS Satsumas, 10 lb. bag PERSIMMONS Hachiya

VEGETABLES BEETS Chioggia Gold Mangel Red White BRUSSELS SPROUTS Brussels Sprouts CABBAGES Baby Bok Choy Bok Choy Green Green Savoy Napa Red Red Savoy CARROTS 5 lb. bag 25 lb. bag, for juicing CAULIFLOWER Cheddar Green Purple White FENNEL Fennel

HERBS Lemon Balm Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon GREENS Arugula Baby Lettuce Braising Mix Chard, Gold Chard, Green Chard, Rainbow Chard, Red Collard Greens Collards, Red Dandelion Greens Greens, Mixed Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mustards, Green Mustards, Red North Coast Mellow Mix Spinach Spring Mix Sweet & Spicy Mix Watercress KOHLRABI Green Purple LEEKS Leeks MUSHROOMS Lion’s Mane Oyster Shiitake POTATOES All Red (inside too!)

Devina Fingerlings, French Kennebec Purple Majesty

Red Russet Variety, 5 lb. bag Yellow Finn Yukon Gold PUMPKINS Winter Luxury RADISHES Daikon Watermelon ROOTS Burdock Celeriac Jerusalem Artichokes, Red Parsnips Rutabagas Turnips Yacon SHALLOTS Shallots SPROUTS Pea Shoots WHEATGRASS Wheatgrass WINTER SQUASH Acorn, Green Acorn, White Banana Blue Ballet Blue Hokkaido Buttercup Butternut Carnival Delicata Honeyboat Jester Kabocha, Green Kabocha, Grey Kabocha, Red Kabocha, Speckled Long Island Cheese Muscat de Provence Marina de Chioggia Peanut Red Kuri Spaghetti Sweet Dumpling Sweet Meat Turban

Produce Specials

in stores and online • www.northcoastco-op.com

Our Local

Farmers

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

Eureka Store 85 mi.

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

Eureka Store 18 mi.

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

Eureka Store 18 mi.

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

Eureka Store 16 mi.

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

Eureka Store 183 mi.

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

Eureka Store 7 mi.

Lost Coast Farm Distance to: Arcata Store 57 mi.

Eureka Store 49 mi.

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

Eureka Store 47 mi.

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

Eureka Store 5-11 mi.

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

Eureka Store 48 mi.

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

Eureka Store 42 mi.

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

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

Eureka Store 85 mi.

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

Eureka Store 16 mi.

Vic Cook, Orland Distance to: Arcata Store 202 mi.

Eureka Store 209 mi.

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

Eureka Store 13 mi.

Wild Rose Farm , Ferndale and Blue Lake

Distance to: Arcata Store 28 mi.

Eureka Store 20 mi.

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

Eureka Store 48 mi.

www.northcoastco-op.com 4

community partners

See the

Co-op News archive online

www.northcoastco-op.com

Eureka Car Stereo

The

Car Audio • iPod and Bluetooth Solutions • Auto Security

Best Fed

Alpine • Focal • Pioneer JL Audio • Kicker

Beef

Viper

Find it at the Co-op

Find us on facebook

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

LOVING HANDS INSTITUTE

State Licensed School for Holistic Massage Therapy Since 1989

Private Massage Practice, Open Daily 



www.lovinghandsinstitute.com

SUNDAY

SJ AUNNUDA A Y RY 5 JANUARY 5

LOVING HANDS INSTITUTE

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

State Licensed School for Holistic Massage Therapy Since 1989

$17/HR 707-441-1709

Private Massage Practice, Open Daily

SimplyOrganizedEureka

www.lovinghandsinstitute.com

Facebook:





advertise in the

co-op news

affordable rates // limited space available call 707.826.8670 ext. 120 or email co-opnews@northcoastco-op.com 5

December 2013

We’re donating $250 worth of high quality, eco-friendly toys to Toys for Tots.

Find toys you can purchase to donate at our Eureka location.

Find drop sites at

http://eureka-ca.toysfortots.org

December 2013 thru January 2014

Schedule of Cooking Classes & Workshops in Eureka & Arcata Eureka Cooking Classes 4th & B Streets

Ingredients from this month’s local produce recipe, p. 3 Thurs., Dec. 12 from 6:00 to 8:30 pm

Holiday Southern Comfort

Thurs., Jan. 16 from 6:30 to 8:30 pm 6 week seri Food, Fun & Family es!

Wed., Jan. 8 from 6:00 to 7:00 pm

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

Sweet Mama Janisse $40/$30 Co-op Members Delight your taste buds with these mouthwatering southern specialties. Buttermilk Spoon Bread; Sweet Potato Grits; Garlic and Sausage Stuffed Chicken; Creole Smothered Cabbage; and Creole Pork Chops.

Master Food Preserver Demonstration ~ Fermented Foods

MFP Instruction W Free Learn different methods for fermenting fresh produce and more. Topics include safe food preservation techniques, the importance of using recommended recipe sources, and more. The workshop is demonstration only with tasty samples included.

Colleen M. Ogle, BS, RD, Humboldt Co. Public Health Nutritionist

Mon., Jan. 27 from 6:00 to 8:30pm

New Year & New Basics

Chef Jon Hoeschen $45/$35 Co-op Members Time to jump start 2014 with some new favorite recipes!

Jon’s delectable menu includes: Smoked Salmon Soufflé; Pasta Carbonara with Pancetta; Seasonal Vegetables; and Mocha Mousse.

Tues., Jan. 28 from 6:00 to 8:30 pm

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

Gluten-Free Southern Comfort

Sweet Mama Janisse $40/$30 Co-op Members This mouthwatering menu features some full-flavored down home favorites…without the gluten! Creole Corn Torte; Buttermilk Corn Cakes; Sweet Potato Soup with Coconut Milk; Chicken Macque Chow; and Louisiana Shrimp.

Hands-On

Wine Served

Eureka Class Announcements Full: December a la Francaise I with Chef Alex Begovic • Wed., Dec. 4

Full: Homemade Tamales

with Betty Thompson • Thurs., Dec. 5

Full: Asian Appetizer Party

with Maria Vanderhost • Mon., Dec. 9

Full: Gingerbread House

Decorating

with Co-op Staff Instruction • Sat., Dec. 14

Full: Elegant Holiday Roasting

with Chef Jon Hoeschen • Mon., Dec. 16

Full: Gingerbread House

Decorating

with Co-op Staff Instruction • Sat., Dec.21

Vegetarian

Kid-Friendly

W

www.northcoastco-op.com 6

Arcata Cooking Classes 8th & I Streets

December 2013 thru January 2014 Tues., Dec. 3 from 6:00 to 8:30 pm

Thurs., Jan. 23 from 6:00 to 8:30 pm

Wannes Vandenbulcke $40/$30 Co-op Members Join us for another journey through classic Belgian treats and learn some new recipes that will enchant your holiday guests. Rijsttaart (Belgian rice pie similar to rice pudding); Frangipane Tart (almond filling); Belgian Crêpes with Ice Cream; and Profiteroles (cream puffs). Light appetizers, coffee and tea included.

Steven Dugger $30/$20 Co-op Members Learn how to cook with what’s in your kitchen! Steven will show how to break out of the recipe mold and create your own culinary masterpieces. This class will feature tasty demonstrations about topics including: flavor profiles, food & beverage pairing, basic food chemistry and techniques. Join us for the discussion over pleasing appetizers and a hot drink.

Fri., Dec. 6 from 6:00 to 8:00 pm

Thurs., Jan. 30 from 6:00 to 7:00 pm

Belgian Desserts and Sweets Part II

Holiday Wine and Pairings

Debbie Crassweller $45/$35 Co-op Members Take a break from the busy holiday season!

Come “un-wined” with seven exclusive world wines! Simple, yet creative pairings will be provided to enhance your tasting experience.

Debbie works with Wines for Humanity, an organization that helps raise funds locally for families at risk of homelessness. Wines will be available for pre-order and delivered in time for the holidays!

Improvisational Cooking

Eat for Peace

W

Juliet Ferri $10/$0 Co-op Members January is the perfect time to take better care of ourselves…anytime is! This workshop focuses on how stress negatively affects the mind and body. Discussion includes which foods can aggravate and relieve stress. Find out simple ways to feel calmer and deal with life’s bumpy road. Juliet is an exercise physiologist and owner of Inspire Wellness.

Mon., Dec. 9 from 6:00 to 7:00 pm

Cook & Save

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

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

Tues., Jan. 21 from 6:00 to 8:30 pm

Ms. M’s Catering Hands-on Sushi

Maria Vanderhorst $45/$35 Co-op Members This fun class covers the basics of Sushi and more! Students will create four rolls: Grilled Teriyaki Salmon; Seared Ahi, Tobiko and Green Onion; Tempura Prawn with Cucumber and Japanese Spicy Sauce; and Sesame Soy Portabella Mushroom with Crispy Shallots.

Tea and Sake included.

Arcata Class Announcements Full: Gingerbread House Decorating with Co-op Staff Instruction Sat. Dec. 7

Full: Gingerbread House Decorating with Co-op Staff Instruction Sun., Dec.15

Full: December a la Francaise II with Chef Alex Begovic Sun. Dec.18

Ingredients: • 1 medium onion, diced (approximately ½ cup) • 1 Tablespoon olive oil • 2 bunches collard greens • 1 Tablespoon cider or malt vinegar • ¼ teaspoon salt • 1 pound black eyed peas (dried)

Cooking greens: Rinse collard greens. Remove and dis-

card stems and center ribs from leaves. Cut remaining leaves into 1-inch pieces. In a 4 quart pot, heat 1 tablespoon of olive oil over low heat. Add onion and sauté until tender, 5 minutes. Stir in the greens (with any water still clinging to them) and ¼ teaspoon salt. Cover and cook over mediumlow heat, stirring occasionally, until the greens are soft and tender, 10-15 minutes. Once the greens are cooked, stir in 1 tablespoon cider vinegar or malt vinegar.

Cooking black eyed peas: Soaking is not essential

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

Please note location when registering.

7

December 2013

for black eyed peas, but cooking time can be shortened if they are soaked in hot water. Place dried peas in a pot, cover with water, and bring to a boil for 2-3 minutes. Remove pot from heat and allow to stand for 60-90 minutes. Drain water and replace with fresh, cold water for cooking - or if you skipped the hot-soaking step, just rinse and add cold water.

Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender. Add salt, to taste, after cooking. Serve peas and collards seperately or mixed. (1 pound of black eyed peas, or 2 cups, makes 5-6 cups of cooked peas.)

good food

 

Cut and hang in your kitchen for reference when cooking.

Butternut Carnival

Acorn

Delicata

Red Kuri Spaghetti

Cinderella Turban

Sugar Pie

www.northcoastco-op.com 8

H o o o a c s

celebrating 40 years of co-op

Our Final 40-for-40 Giveaway

Win 40 Bars of Soap!

W

ash away the old year and welcome in the new by entering to win 40 bars of local soap! We have had a lot of fun celebrating our 40th anniversary all year by giving away 40 of something every month to a lucky Co-op member. For our final giveaway, we’re featuring four local soap vendors: Fern Valley Goat Milk, Fickle Hill Naturals, Ingrid’s Garden Therapy, and Simmons Natural Bodycare. Be sure to enter by December 31 in either store for a chance to clean up!

40 FOR40 Giveaway In celebration of our 40th year, we’ve hosted monthly giveaways throughout 2013. In December, our final giveaway, members have the opportunity to win 40 bars of local soap. Enter to win in either store. Don’t worry, we’re cooking up more fun giveaways for 2014.

Stay tuned!

Deadline to enter: December 31.

* Special thanks to Bella Waters, Membership Coordinator, for letting us dress her up and Photoshop her in lots of fun & embarrassing ways!

From the Archive: Nov/Dec 1998

Share the Spirit

Co-op Members Built, Strengthened “Share” Program

continues to day!

See p. 12 fo r more information

By General Manager John Corbett

F

eeding the hungry is a serious and growing business. Thanks to member support, the role of the Co-op in this important issue has steadily and rapidly grown, especially with our “Share the Spirit” fundraiser for local food banks. It is fun to review the progression of our programs and see how magnificent the Cooperative approach is.

The Co-op is proud to have been the first business to sponsor Eureka’s Food for People by making food donations. Co-op member Barbara Kaplan, a founding board member of Food for People, first suggested the donation of food.

When volunteers from the food bank could not pick up donations, Barbara would load up her truck at the end of her work day and drive there herself. On slim food days Barbara was known for chipping in the difference. She went on to establish Co-op policies and procedures for donating edible food.

Many years later Co-op member and cashier Mara Segal suggested we put tin cans at each

9

December 2013

cash register during the winter holiday season to encourage cash donations from shoppers. This proved very successful and popular. Another member thought our program so good that we should include the Arcata Food Endeavor. What we had organized for Food for People proved a great model for the Food Endeavor.

Co-op member and Board member Rodney Brunlinger suggested tear-off donation tickets at each register. This allowed customers to actively participate and the Co-op to electronically process the transactions. With this system the amount of donations increased by several hundred percent. Co-op member and marketing employee Amie LaBanca eventually suggested the Co-op match donations, which made the program even more attractive to members and even more successful.

Co-op members Ray and Barbara Barratt then invented the element of writing significant personal checks in order to get the 100% match.

Wherever you go in this community you will

find the Barratts doing good things. I remember one conversation where the person suggested that Barratt community sighting were like those of Elvis and had to be mythological, as no two people could be that prolific. They are in fact real and have also changed our Share the Spirit program for the better.

The Barratts example led to other Co-op members like Carolyn Lehman to begin adding to the donations. As a result, “Share the Spirit” donations are over and above our regular donations, now regularly totaling nearly $7,000 a year. Since 1989 over $25,000 cash has been donated to feed the hungry and supply food for the working poor.

For the future, I believe the Co-op Community Foundation will also be able to match member donations. That will transform every $1 donation into $3 going to the food banks. What a great thing the Co-op has done with the help of our members.

Member input slowly but surely has built a better and better program to help feed the local hungry people.

Read the full article at www.northcoastco-op.com

1. Board member Fred helps newly appointed board member Kelly and her son Rowen pose in the photo booth 2. 350 Co-op members gather in the Arcata Community Center 3. Members fill their plates 4. Arcata store manager Kevin with his wife Nicole in the photo booth 5. Vintage Co-op buttons 6. Co-op members look back at Co-op history with the photo timeline 7. The Humboldt Light Opera Company’s “Babes” flash mob the Anniversary Celebration 8. Cypress Grove goat cheese cake

40th Anniversary Celebration

Snapshots

3.

Photos by Jeremy Smith-Danford and Amy Waldrip

of our 40th Anniversary Celebration

Thank you to our 350 guests who attended our celebration this past October! Below are a few snapshots of our favorite moments.

1.

2.

4.

5.

6.

7.

8.

10 www.northcoastco-op.com 10

cooperative community

NCGA Raises $80,000 for Just Label It

“

T

his past October, in honor of “Non-GMO Month”, the National Cooperative Grocers Association (NCGA), a business services cooperative owned by food co-ops, partnered with manufacturers to raise more than $80,000 in a special cause promotion for Just Label It. Representing 134 food co-ops in 36 states with combined annual sales of more than $1.5 billion, NCGA has been working for years on a national level to ensure food labels provide consumers with information about what’s in their food and where it comes from.

“Food co-ops exist to serve their members,” said Robynn Shrader, chief executive officer for NCGA. “And the message nationwide from co-op shoppers has been and continues to be clear: shoppers want to know if foods contain GMOs. Whether they choose to buy GMO foods or not, consumers have the right to make informed choices about what they eat.”

NCGA is dedicated to supporting Just Label It and its research to show that mandatory labeling will not increase food

...the message nationwide from co-op shoppers has been and continues to be clear: shoppers want to know if foods contain GMOs. Whether they choose to buy GMO foods or not, consumers have the right to make informed choices about what they eat. costs, efforts to educate lawmakers and the media about GMO labeling, and outreach to make more people aware of an important labeling petition to the FDA. Partners in this special promotion include: Dream, Spectrum, Harvest Bay, Organic Valley, Nature’s Path, Manitoba Harvest Hemp Foods, Silk, Garden of Eatin’, Wholesome Sweeteners, Endangered Species Chocolate and Common Market. Each company has pledged a

“

financial contribution to Just Label It, as has NCGA, and are also enrolled in the NonGMO Project, a thirdparty organization that verifies whether products are free of GMO ingredients.

Food co-ops are an integral part of the GMO labeling movement, and Just Label It is proud to have the support of NCGA

on this issue. To learn more about this partnership, visit: http://strongertogether.coop/ voices-from-the-field/just-label-it-coopssupport-consumers-right-to-know.

Disaster Prep 101

By Judith Warren, Emergency Preparedness Guru

P

reviously this series has touched on what you can do to prepare for the next earthquake or tsunami. This month’s tip is about protecting yourself when you are indoors during an earthquake:

-

• Drop, Cover and Hold On.

• Take cover under a sturdy desk, table or other furniture.

• Hold on and be prepared to move with whatever you are under ─ hold the position until the ground stops shaking and it is safe to move.

• If there is no nearby table or desk, sit on the floor against an inside wall, away from windows, tall furniture, bookcases, hanging objects, mirrors, large appliances, etc.

• Protect your head and neck with your arms.

• If you are elderly or have mobility impairment, remain where you are, bracing yourself in place.

• Do not run outside while the ground is shaking.

• Folks who move more than five feet during an earthquake statistically are four times more likely to be clobbered by items flying through the air or falling on them!

11

For more preparedness tips see http://humboldt.edu/rti/prepare

• Drop down to the floor.

Judith is a geographer and is one of the authors of “Living on Shaky Ground: How to Survive Earthquakes and Tsunamis in Northern California.

December 2013

Arcata & Eureka, California

December 2013

InsIde thIs Issue Local Product Specials . . . . . . . . . . . . . . . .p . 2-4 Month Long National Co-op Deals . . . . . . p . 5-7 Limited Time National Co-op Deals . . . . p . 8-15 Satsumas are Here! . . . . . . . . . . . . . . . . . . . p . 16 limited time special Dec 17 thru Dec 30

The North Coast Co-op Deli's Cashew Cranberry Quinoa Salad features the following delicious organic ingredients: quinoa, cashews, dried cranberries, mandarin oranges, herbs, & lemon juice. Find it on sale now through dec. 30 for just $6.99 per lb (Reg. $7.99).

Truwhip Whipped Dessert Topping

AlAcer Emergen-C

$2.49

$8.99

10 oz

30 ct Selected Varieties

Reg . $4 .89

Reg . $15 .29

month long specials Dec 3 thru Dec 30

TomAso’s Vinaigrette Dressing 12 oz

$3.29 Reg . $3 .99

pAcific Organic Pumpkin Puree

pAcific Organic Whole Cranberry Sauce

$2.99

$3.19

16 oz

Reg . $3 .99

3

chances to save this month

month long specials Dec 3 thru Dec 30

15 .6 oz

Reg . $4 .39

limited time specials Dec 3 thru Dec 16

Theo

Organic Holiday Chocolate

3 oz Selected Varieties

$2.49 Reg . $3 .99

limited time specials Dec 17 thru Dec 30

Find over 1,000 Non-GMO Project verified products on our shelves as well as throughout the pages of this month's sales flyer. Just look for the butterfly!

general manager’s message

A Busy December and A Bright New Year

“

I’m happy to report our employees succeeded in winning Game 1 and each employee received a portion of Gain Sharing in payroll checks distributed on November 15. We’re headed into Game 2, which includes the entire fiscal year and a bonus game for extraordinary achievement.

“

Kelli Reese General Manager

T

he days are shorter, Satsumas have arrived, and December holidays are right around the corner.

I feel like I didn’t eat enough organic corn or organic watermelon this summer and now we’re into winter squash and crab season. I can’t complain as we live in one of the most abundant food regions around and there are so many options; I just need to can more food. Thankfully there’s always next year.

Patronage Refunds

December is an exciting month at the Co-op. We’ll be issuing another patronage refund this year; members should look for letters in the mail in mid-December. Patronage refunds have a long history in cooperatives. The Co-op’s net earnings from member sales are allocated back to members in proportion to the dollar amount each member spent with the Co-op during fiscal year

2013 (April 2012 through March 2013).

There are tax benefits to patronage refunds for both the Co-op and the members. The total amounts allocated to members are tax deductible to the Co-op and earnings for members are not taxable. More information will be included in the letter we mail to each member.

negotiations as we have tried to find a balance between taking care of the interest of our members, providing fair and competitive wages and benefits for our employees and being fiscally responsible as an organization for the future. Thank you for your patience and understanding during this process.

Update on Negotiations

Employees Share In Success With Open Book Management

At the bargaining session on October 28, 2013, we requested that a federal Mediator join the negotiations to assist both parties in reaching an agreement and the Union agreed. The sessions with the Mediator were scheduled for November 19 and 20.

We’re happy to announce that we reached a tentative agreement with the Union on a new collective bargaining agreement to run through September 15, 2016. We are in the process of jointly working with the Union in preparing the proposed new agreement to be submitted to the employees for a ratification vote for approval. The Union and its employee bargaining committee are recommending the agreement for approval.

We recognize that these have been difficult

e r a h S

t i r i p S e

Th

Nov. 24 - Jan. 1

Make a donation at the register to support our local food bank.

The Co-op will match all donations up to $5000!

Read the Share the Spirit story, p. 9

North Coast Co-op has been operating with the Open Book Management (OBM) program in place for more than a year.

We’ve been talking about OBM in the Co-op News since we sent a group of our management team members to an OBM workshop in May of 2012. The workshop was presented by the National Cooperative Grocers Association (NCGA) and included instruction for how we could bring OBM to our Co-op. Since that time, everyone in the organization has worked to implement and acquire the skills to help OBM succeed. OBM is a program which helps create greater employee engagement and understanding of how the Co-op oper-

ates. Basically, we run the Co-op with everyone focused on building a better business; we achieve this by fully sharing financial information with employees and giving them the tools so they know where their departments and the business stand. The hope is each employee knows enough about the business to understand how their actions affect the business and everyone shares in the success. As part of OBM, this fiscal year we budgeted for a gain share program. The gain share program is divided into Game 1 and Game 2.

Game 1 included the first six months of the fiscal year and was based on an achieved net income goal. The goal was above the budgeted net income percent. I’m happy to report our employees succeeded in winning Game 1 and each employee received a portion of Gain Sharing in payroll checks distributed on November 15. We’re headed into Game 2, which includes the entire fiscal year and a bonus game for extraordinary achievement.

While we are relative newbies in the world of OBM, we continue to look for ways to engage our employees and adapt the program to our stores. It’s exciting to see how far we’ve come in such a short time. I’m extremely proud of each employee at the Co-op and how they’ve embraced OBM. I’d like to wish you a very happy holiday. As we ring in the New Year, may there be ample time to reflect on the past year with an appreciation for all that we have. If we have a little extra, may we find a place to share our good fortune.

Contact Kelli kellireese@northcoastco-op.com

To comply with our bylaws and securities permit, we are only able to extend memberships to residents of California. We will be happy to refund the price of your membership (minus a $5 handling fee) and will save your membership number should you ever move back to California and choose to rejoin the Co-op. We also offer plenty of ways to stay in touch (see below).

(search for North Coast Co-op on Facebook)

Join our email list

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

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

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

www.northcoastco-op.com 12

cook & save

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

COOK T

&SAVE

Holiday Jeweled Brown Basmati Rice

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 used brown basmati rice to make a dish that is perfect during the holidays. The recipe was inspired by the traditional Persian jeweled rice dish, named for its gemstone colors. Rice doesn’t get much better than this! limited time specials | Dec 17 - Dec 30

organic walnuts $

per lb

10.99

$

per lb

5.19

reg. $6.79

organic brown basmati rice $

per lb

1.99

reg. $2.79

INGREDIENTS

Sophia helps mix ingredients during the Cook & Save class.

reg. $15.99

organic cranberries

INSTRUCTIONS 1. Combine 2 cups brown basmati rice and 5 cups water in sauce pan with a tight-fitting cover. Bring to a boil over high heat, stir once or twice and cover. Reduce heat to low and simmer 45-55 minutes until the water is absorbed.

2. While the rice is cooking, preheat oven to 250° F. Spread walnuts or pecans on a rimmed baking sheet and toast until just beginning to brown; about 8-10 minutes. Transfer to a plate, let cool, then coarsely chop and set aside.

IN

A

5 RD 2 $FT CA

W

GI

2 cups brown basmati rice 5 cups water 1 Tablespoon extra-virgin olive oil ¼ cup chopped shallot ½ cup raisins ½ cup dried cranberries ½ cup parsley (flat leaf or curly), chopped

1 orange, juiced and zested 1 medium carrot, peeled, cut into matchstick-size pieces ½ teaspoon ground cardamom ¼ teaspoon ground turmeric ½ cup walnuts or pecans 1 pomegranate, seeds removed salt and pepper to taste

(SERVES 6)

3. Combine cranberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside.

4. Heat 2 tablespoons oil in a large skillet over medium heat. Add shallot and carrot and cook until shallots are golden brown and carrot is al dente tender (about 5 – 6 minutes). Add cardamom and turmeric and cook, stirring constantly, until fragrant (about 1 minute). Add this mixture to the cooked rice and stir together.

Member Sur vey

5. Add the parsley, walnuts or pecans, cranberries, raisins, organe zest and juice to the rice mixture. Season with salt and pepper to taste. Gently mix until combined.

6. Top with the pomegranate seeds and serve warm or at room temperature. To make ahead for the next day, mix everything together except for the nuts and pomegranate seeds and put in the refrigerator. Add the nuts and pomegranate seeds right before serving.

W

NO VE

IN

DEADLINE TO ENTER DEC. 31

How do you volunteer or donate during the holidays?

Member Name: Member #:

Phone #:

Detach this entry form & return it to the Member Survey box located at Customer Service at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to co-opnews@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.

13

December 2013

Pearl & Phoebe Smith Member # 10297

M

NE BER’S RS !

financial statements and member comments

North Coast Cooperative Inc. Unaudited Financial Statements Income Statement

Balance Sheet

Together We Are Stronger

Quarter Ending September 28, 2013

Quarter Ending September 28, 2013 Quarter 2, Fiscal Year 2014

Quarter 2, Fiscal Year 2014

Qtr 2

Qtr 2

FY 2014

FY 2014

Assets: NET SALES REVENUE 7,848,136

Cost of goods sold 4,991,588

Current Assets 3,294,985

Property & Equipment 2,637,213 GROSS MARGIN 2,856,548

Other Assets 296,539

Total Assets 6,228,737

Payroll Expense 1,487,796

Payroll Taxes 117,334

Liabilities:

Personnel Expenses & Benefits 363,512

General & Admin Expense 436,547

Current Liabilities 2,013,896

Occupancy Expense 378,368 Long Term Liabilities 279,382

Total operating expenses 2,783,557

Total Liabilities 2,293,278

By Kelli Costa INCOME FROM OPERATIONS 72,991

Member Equity: Chief Financial Officer

Other income (expense) 48,488

Current Owner Shares 3,062,167 can hardly believe we are almost

Retained earnings 873,292 done with the third quarter of INCOME BEFORE TAXES 121,479 Total Member Equity 3,935,459 our fiscal year. The first half of

the year has been good for the NET INCOME (LOSS) $121,479

Total Liabilities & Equity 6,228,737 Co-op, and with our third quarter

already in full swing we are doing

great staying on budget and moving in

the right direction. The sales for our

year to date at September 28, 2013 We love to hear from our members! Below are some of the most recent comments that

are $15,800,688 with a margin for

have been posted to our Member Comment Boards in both of our store locations. the second quarter of 36.4%. We are

in the black year to date with a net of

$314,426. The first three quarters are

traditionally good but the fourth quar ter can take it away quickly. Since

we have been practicing Open Book

Management (OBM) for over a year

now the department heads and man

agement have really had the opportu nity to see, react and manage the costs

I

Member Comment Board

associated with purchasing, payroll and other expenses. It has been so long since the Co-op has shown much progress with the bottom line that we need to be cautiously optimistic of our profit. Cash flow is so important in all businesses, and with the distribution of patronage refunds from our last fiscal year of sales happening midDecember, moving into the fourth quarter we need to be conscious of our cash flow. Building the savings of the Co-op as we pay down our debt over the next few years will benefit our cash and saving for those rainy days, which is never bad practice in my opinion.

Growing our membership will make the Co-op stronger as well. Tell everyone why you love being a Co-op member and the value of belonging to an organization owned by its 15,000 members, for the benefit of its members. Together we are stronger.

www.northcoastco-op.com 14

like us on facebook connect with other members

North Coast Co-op Tuesday New organic produce specials arrive weekly! Check in-stores or on our website each Tuesday to see what’s fresh and on sale.

Like

• Comment • Share 4 million people like this

Gluten Free

Help Support CAFF Farm to Table calendars available at the Co-op for $13.99

Made Easy

More than 1,000 items identified as gluten free on our shelves. In addition, we have thousands of products that are naturally gluten free.

Proceeds will benefit the Community Alliance with Family Farmer’s (CAFF) regional food systems work.

By buying a calendar you’ll be helping support important advocacy work for family farmers and sustainable agriculture.

Food is not only sustenance it’s art!

CO-OP NEWS REFERENCE GUIDE Board Activities

Co-op Sponsored Events

Board of Directors Meetings

Nov-Jan Holiday Spirit and Food Fund Drive

Co-op members invited to attend.

Dec. No Meeting Jan 23 | 6-8pm Co-op Community Kitchen, Eureka store location Feb 27 | 6-8pm Co-op Community Kitchen, across the street from our Arcata 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

A series of activities to benefit Food for People. A full schedule can be found at www.foodforpeople.org.

Dec-Mar Jazz Festival tickets available for purchase at the Co-op’s Customer Service counters. Only $75 if purchased before Feb. 1. Jazz Festival takes place March 27-30 at the Eureka waterfront.

Visit http://www.redwoodjazz.org/ for individual shows and ticket prices.

Deadlines

Finance Committee

Dec. 31 Member Surveys due (see p. 13) Dec. 31 40-for-40 Giveaway entries due (see p. 9)

Jan. 22, 2014 | 5:30-6:30pm

Holiday Hours

Co-op Events

Dec 24 closed at 7pm for Christmas Eve Dec 25 closed all day for Christmas Dec 31 closed at 8 pm for New Year’s Eve Jan 1 open at 8am New Year’s Day

Meets quarterly.

Co-op Conference Room (upstairs), Arcata store location.

Nov-Jan Share the Spirit donate any amount at

the register through January 1, 2014 and the Co-op will match your donation! Proceeds go to Food for People, our local food bank.

Gift cards made from biodegradable, recyclable and Forest Stewardship Council Certified materials.

Available in values up to $500.