Co-op News | January 2016

CO-OP NEWS A Publication of the North Coast Co-op • Jan. 2016

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

p. 5

Meet Your Board of Directors p. 3

PLUS

Monthly Member Giveaway p. 7

Wellness Dept.

Favorites p. 9

CO-OP NEWS Issue 85 | January 2016 www.northcoast.coop co-opnews@northcoast.coop EDITOR Melanie Bettenhausen Marketing & Membership Director (707) 502-3555 ext. 132 melanieb@northcoast.coop

The First Wednesday of Every Month

GRAPHICS & COORDINATION Zev Smith-Danford Graphic Design Coordinator (707) 502-3555 ext. 120 zevsmithdanford@northcoast.coop

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Alenya Felts Marketing & Graphics Assistant (707) 502-3555 ext. 129 alenyafelts@northcoast.coop

%

OFF of entire Wellness Department

Julia Griffin Marketing & Graphics Assistant juliagriffin@northcoast.coop ARCATA LOCATION 811 I St., Arcata • (707) 822-5947 Open daily: 6 am to 9 pm Kevin Waters, Store Manager kevinwaters@nor thcoast.coop EUREKA LOCATION 25 4th St., Eureka • (707) 443-6027 Open Daily: 6 am to 9 pm Toby Massey, Store Manager tobymassey@nor thcoast.coop COOPERATIVE OFFICES 811 I St., Arcata ACTING INTERIM GENERAL MANAGER Ron Sharp (707) 502-3555 ext. 124 ronsharp@nor thcoast.coop MEMBERSHIP COORDINATOR Bella Waters (707) 502-3555 ext. 135 bellawaters@nor thcoast.coop HUMAN RESOURCES Lisa Landry (707) 826-8670 ext. 127 lisalandr y@nor thcoast.coop ACCOUNTING Kelli Costa (707) 502-3555 ext. 138 kcosta@nor thcoast.coop BOARD OF DIRECTORS Jeremy Cotton, Dave Feral, Colin Fiske, Leah Stamper, Cheri Strong board@northcoast.coop THE COOPERATIVE PRINCIPLES: Voluntary & Open Membership Democratic Member Control Member Economic Participation Autonomy & Independence Education, Training & Information Cooperation Among Cooperatives Concern for Community

INSIDE

2 Food Summit

7 Reducing Our Paper Waste

3 Meet Your Board of Directors

8 Statement of Sustainability

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.

4 Co-op General Manager Resigns

9 Wellness Favorites

4 Increased Security in Arcata

9 Introducing La Riojana Wines

4 December Board Report

10 FDA Guide for Labeling GE Foods

5 DIY Instant Oatmeal Mix

10 Member Survey

LETTERS TO THE EDITOR Letters must include your name, address, member #, and telephone #. Letters should be kept to a maximum of 250 words and may be edited.

We regret that we may not be able to publish all letters due to limited space. Email your letters to co-opnews@northcoast.coop or send them to: Co-op News, 811 I Street, Arcata, CA 95521.

Deadline for letters is the 10th of each month.

6 Easy Bok Choy

7 Member Giveaway

11 Community Partners 11 Reference Guide

| FOOD SUMMIT |

Food Summit 2016 Presented by Humboldt Food Policy Council

Saturday, February 27 at the Kate Buchanan Room, Humboldt State University,

9am-3:30pm, $10

Lunch provided by North Coast Co-op

• What would a healthy and equitable food system for all look like?

• What is the current state of the food system here in the Redwood Coast Region?

• Where can we go, and what can we do together to create a healthy and equitable food system? her mother Frances Moore Lappé, Anna co-founded the Cambridge-based Small Planet Institute, an international network for research and popular education about the root causes of hunger and poverty. The Lappés are also co-founders of the Small Planet Fund, which has raised nearly $1 million for democratic social movements worldwide, two of which have won the Nobel Peace Prize since the Fund’s founding in 2002.

Anna holds an M.A. in Economic and Political Development from Columbia University’s School of International and Public Affairs and graduated with

honors from Brown University.

From 2004 to 2006, she was a Food and Society Fellow, a national program of the WK Kellogg Foundation. In 2010, she was the first “Innovator” with the Glynwood Institute for Sustainable Food and Farming. Among other consulting and advisory roles, Anna is a strategic advisor to Corporate Accountability International, a board member of Rainforest Action Network and the Mesa Refuge, and an advisor to the Agroecology Fund.

Born in Yonkers, she lives in the Bay Area with her husband and daughters. More about Anna at www.annalappe.com.

To help us answer those questions, we have invited Anna Lappé as our keynote speaker for the event.

Following Anna’s talk, we will hear from experts in their field speaking to the issues of Equity, Economy, and Environment within food systems. Next we will move into breakout sessions, featuring local food advocates and business people speaking on the following topics within our own food system:

Special thanks to our sponsors:

Anna Lappé is a widely respected author and educator, known for her work as an expert on food systems and as a sustainable food advocate. The co-author or author of three books and the contributing author to ten

others, Anna’s work has been widely translated internationally and featured in The New York Times, Gourmet, Oprah Magazine, among many other outlets.

She was also named one of Time magazine’s “eco” Who’s-Who. Anna is currently directing Real Food Media, producing creative, movement-building communications about food, farming and sustainability, and exposing industry spin through a food mythbusting movie series, strategic media partnerships, an international short films competition, and engagement with media through radio, online writing and groundbreaking reports. With

We hope you will attend this engaging, thought provoking regional event that will bring people together to explore questions and ideas related to a healthy food system:

• Sustainable Agriculture and Aquaculture • Access to Healthy, Affordable and Culturally Appropriate Food • Local Production, Processing and Distribution

• Economic Viability and Opportunity • Food Education and Agricultural Literacy • Waste and Recycling

Throughout there will be opportunities for questions and answers, networking, and passionate discussion. We hope to define a clear call to action for participants, or inversely, new policy ideas from participants for the Humboldt Food Policy Council to consider that will benefit our local food system.

Registration opens January 25 at www.FoodSummit2016.org. *Fee Schedule (price includes lunch): • General Admission, early registration $10 • General Admission, at the door $15 • Students $5

• •

Hardship, free admission Donations accepted and support the work of HFPC

www.northcoast.coop

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| BOARD NEWS |

Meet Your Board of Directors

Pictured Left to Right: Jeremy Cotton, Cheri Strong, Dave Feral, Leah Stamper, Colin Fiske

Jeremy Cotton I am an Employee Director and work as a Cheese Clerk at the Arcata store.

I am also an avid musician and perform with many community bands and organizations. My passion for fine, local food and local agriculture led me to seek employment with the Co-op and a position on the board. I hope to facilitate effective communication among the board, membership, and employees over this next year.

ing my degree, I worked for Redwood Community Action Agency doing stream restoration. Currently, I’m the owner and manager of Feral Family Farm, an organic farm located in the Mad River Valley near the city of Blue Lake. I’m also the director of Mad River Alliance, a community driven group organized to protect clean water and recover the ecological integrity of the Mad River. As a board member I look forward to working as a team member to serve the Community, the Environment, and the Employees in a fiscally responsible manner.

Dave Feral

Colin Fiske

Board Chair I came to Humboldt to work on my Master’s degree in biology at HSU in 1998. That same year I also became a member of the Co-op. After complet-

Secretary I lived in Chicago, Philadelphia, Southern California, Florida and Washington, DC, before my wife and I found our home here in Humboldt County four

Employee Director

years ago. I divide my time between working on various local causes and campaigns and husbanding my land, resources and wife. I am excited to work closely with fellow Co-op members and employees to increase member participation and address other important topics.

Leah Stamper Board Member I was born and raised in Humboldt County. I work as a nurse and spend much of my free time diving in the waters off the North Coast. I also enjoy trying to keep my bees happy and my ducks out of trouble. In the coming year I am looking forward to connecting with Co-op members and employees, as well as fostering a community of cooperation and participation.

Cheri Strong Vice Chair & Employee Director I’m a long term Co-op employee. This year I’d like to get a more global perspective on how to slow environmental degradation and the ebbing fortunes of the working and underclasses. In the coming year I’m looking forward to helping grow a more inclusive community and seeing the Co-op become more of a participatory democracy. I’d also like to get to where we focus less on products from big food producers and shift towards giving local businesses more support.

Note: Two seats are currently vacant.

See page 4 for more on how the Board plans to fill those vacancies.

Member- Owners Invited to Participate in Board Retreat Join the Co-op’s Board of Directors on Sunday, March 20 for a dynamic Board Retreat. The day will start at the Humboldt Bay Aquatic Center around 9am with Glenda Hesseltine, a Tai Chi teacher, motivational speaker for wellness and counseling psychologist. Glenda has more than 30 years’ experience working with groups “moving together in uni-

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CO-OP NEWS • JANUARY 2016

son and harmony” and the morning will focus on bringing the group together.

Member-owners and Co-op staff are encouraged to participate in the morning session, space is limited and reservations are required.

Following a break for lunch, memberowners are invited to observe the Board of Directors as they work with two local

facilitators, Fernando Paz and Kelly Boehms, on board vision and committee forming. Fernando Paz’s expertise is diversity, inclusivity, and board development working with LatinoNet and other boards. Kelly Boehms is a past Co-op board member, employee, and current facilitator for True North Organizing Network.

To make your reservation, contact Membership Coordinator Bella Waters by phone (707) 382-3109 or email membership@northcoast.coop

by March 13.

| BOARD NEWS |

Co-op General Manager Resigns

Dave Feral Board Chair

O

n December 1, Kelli Reese chose to resign from her position as General Manager of North Coast Co-op. Kelli served for nearly three years as General Manager and three years as the Arcata Store Manager. The Co-op appreciates Kelli’s many contributions over the years, and she will be missed by many. Fortunately, Merchandising Manager Ron Sharp has offered to step in as the Interim General Manager. Ron has been with the Co-op for 36 years and is well suited for the task. Ron will provide strong leadership as the Board takes the time it needs to recruit a permanent General Manager – a process which we hope to begin in January. We are grateful to Ron for helping us move forward together.

At the December 3rd board meeting, board members Steve Suttell and Jessica Unmack resigned their positions. We want to thank Steve and Jessica for their

service to the North Coast Co-op. Their resignations leave two open seats on the board with terms set to expire in the fall of this year. According to our bylaws, “vacancies may be filled by a majority of the Directors then in office”. The Board will appoint two new board members to serve until the next election, and we are asking all our member-owners to help us!

At the January 14 board meeting, the Board will consider a draft document describing the desired qualities we seek in potential new directors. The ability to support the Co-op’s Mission, Values and Principles are sure to be on that list, but of course there are other important qualities as well. If there are particular qualities you think are important for the new board members to have, we encourage you to come to the January board meeting to let us know. If you can’t make it to the meeting, you can submit comments and ideas

by January 6 to board@northcoast.coop.

After the January board meeting, the Qualities of Board Directors list will be published in the February Co-op News and on our website, so that any member-owner interested in becoming a board member knows what the Board and the memberowners are expecting of candidates. All member-owners interested in filling one of the open seats will then be able to submit a letter of interest to be reviewed by the Board. Letters are to be received by February 21, and then qualified candidates will be interviewed in an open forum at the March 3 Board meeting. Join us for the January 14 board meeting and help shape the future!

Increased Security in Arcata

Kevin Waters Arcata Store Manager

T

he safety and security climate over the last year is increasingly more challenging near our Arcata store. To address this concerning issue, we will begin using unarmed, uniformed security personnel the week of December 20. The decision to add this service was made after a thorough analysis of the security concerns of both staff and customers, as well as the ability of store staff and management to mitigate those concerns. Also considered in the decision was the overwhelmingly positive feedback from our Eureka employees once we began using contracted security personnel there. The feedback from shoppers has been almost unanimously positive.

We began using security in our Eureka store when the conditions there were negatively affecting business, but more importantly, leaving employees feeling very unsafe. Vandalism, violence, theft, threats, and other issues were becoming all too common, but the climate has changed dramatically for the positive since brining in security personnel.

The decision to use unarmed, uni-

formed security in Arcata has been carefully considered. Over the years, Arcata has had significant safety and security concerns of its own, but the circumstances have always been weighed against the potentially negative reaction of Co-op member-owners to having a security presence at the store. In the last six months, however, there has been a significant increase in the number of threats to safety. To put some numbers to it, we contacted the Arcata Police Department for a copy of the location history report for 811 I Street for the rolling one year window ending 11/19/15.

This report showed a significant number of calls for police assistance for various reasons, which may involve a spectrum of issues from trespassing to medical aid to criminal issues. Our supervisory staff are often involved in these calls, which interferes with their ability to perform typical job duties, including providing great customer service and assisting in store operation. We feel the number of calls are at a frequency that warrants taking action.

Our Arcata store has tested the waters by “borrowing” the Eureka security personnel to help observe for possible problems. The feedback from Arcata employees during these times has been extremely positive, without any negative comments from shoppers.

In the December Co-op News we asked you, our member-owners, how you felt about unarmed, uniformed security in our stores and heard that you are okay with it.

Some of you even demand it.

We hope the presence of security personnel at our Arcata store will allow our employees to concentrate on their jobs, feel safe, and continue to provide our shoppers with the great experience that has kept the Arcata store sales growing at a phenomenal rate.

December Board Meeting Recap

Leah Stamper Board Director

W

e had another great turn out for the meeting this month! Over 40 member-owners, including employees, attended to engage and observe the discussions.

Comments ranged from questions about

the National Co+op Grocers (NCG) agreement to suggestions for the Co-op to invest in an electricity co-op. Board members Steve Suttell and Jessica Unmack turned in their formal letters of resignation and left their seats on the board. (See Dave Feral’s article above about the process of appointing directors to fill the vacant seats, and please reach out to us if you are interested in serving on the board of directors.)

In the Board President’s Report, Dave Feral reported that Kelli Reese has selected to resign as General Manager and the Board has decided to accept that resignation and provide her with the appropriate severance package in appreciation for the work she’s done for the Co-op. More information is available in Dave Feral’s article (above).

Discussion about the Board Retreat involved determining a day that the board members will all be able to attend. Dave reviewed the layout of the day and what the general goals of the retreat are. In essence,

it is a time for the members of the board to get together and talk about the vision and direction of the board in the coming year.

While space to attend is limited, memberowners and management team members are encouraged to attend and participate in the morning session. The Board also invited member-ownerss to observe the afternoon conversation. Reservations required

by March 13 to attend the March 20 retreat at the Humboldt Bay Aquatic Center.

Director Colin Fisk reported that the Board is going to sign the NCG agreement that was discussed at the November meeting; however, the Board has some additional directions that will be communicated with NCG. There are objections to some of the language in the membership agreements and policies pertaining to transparency, right to voice respectful dissent, requirement to be committed to sales growth as a goal in itself and overly broad confidentiality provisions. The Board will

be advocating for these changes before agreeing to sign again in two years.

In the meantime, the Board would like to work on diversifying supplier base, creating inventory of non-local products and stepping up local products that do exist.

There was also conversation about more outreach to entrepreneurs and existing producers to fill gaps that aren’t being filled locally.

As usual a lot more went on at this meeting than could fit into this article.

There were updates from the Policies & Procedures Committee, Finance Committee and the Member Action Committee.

If you’re interested in the details, the full minutes of the meeting will be included in the Board’s January 14 meeting packet, which will be available to member-owners at the Customer Service desk (or by email upon request) about a week before the meeting. Email membership@northcoast. coop. Learn more about the board at www. northcoast.coop. www.northcoast.coop

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| COOK & SAVE |

COOK & SAVE

By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Coordinator

D I Y Instant Oatmeal Mix Sale Bulk Ingredients

Organic Rolled Oats

Organic Almonds

per lb Jan 19- Feb 1

per lb Dec 29- Jan 18

$1.19

$14.99

Making your own instant oatmeal is as easy as combining oats with your favorite nuts, dried fruit and spices. On these cold winter mornings a quick and easy warm breakfast can be a great start to your work day. By making your own you can customize the additions and make your chosen combination. Once you have made your mix, you can place single-serving amounts in jars (or other reusable containers) to take to work for a quick snack or even lunch.

Ingredients

Instructions

• • • •

1. Preheat oven to 350 degrees and spread chopped nuts in an even layer on a baking sheet.

• • • • • •

5

8 cups oats 2 cups dried fruit (we used raisins and apricots), chopped 2 cups nuts (we used walnuts and pecans), chopped ½ cup brown sugar (can use 1/2 teaspoon stevia powder or no sweetener at all) ¼ cup flax seed meal ¼ cup toasted wheat germ* ¼ cup cinnamon 4 teaspoons salt 1 Tablespoon nutmeg 1 ½ teaspoons ground cloves

CO-OP NEWS • JANUARY 2016

2. Roast nuts for 10 minutes or until lightly roasted.

3. In a large mixing bowl, combine all ingredients including toasted nuts.

4. Scoop out 1 cup of the oatmeal mixture and place in a bowl. Add ½ cup boiling water or milk and let sit for 5 minutes.

Serve warm.

5. Store remaining mixture in an air-tight container, or divide into 16 oz. jars/reusable containers with lids.

Tip: If you prefer a thicker and smoother bowl of oatmeal, make oatmeal powder with 1 cup of the oats by placing ¼ cup of oats at a time in a blender and blend for about ten seconds to make a powder. Add the powdered oats to the mix. *Raw wheat germ can be toasted in a 350° oven for 5 minutes, or until lightly browned..

Photography by Zev Smith-Danford

| LOCAL PRODUCE RECIPE |

Easy Bok Choy Featuring baby bok choy from Willow Creek Farm

By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Coordinator

B

ok choy, a cabbage of Asian origins, has broad white stalks with dark green leaves projecting from them. You may see it spelled pak choi, bok choi or pak choy. It has a mild, sweet flavor, and the succulent stalks and tender leaves can be eaten raw or enjoyed in soups and stir-fries. Bok choy heads vary in size depending on season and maturity. Mild-flavored baby bok choy is small enough to boil or steam whole. A mature bok choy head is about the size of a large bunch of celery.

Bok choy is loaded with vitamins A and C. It also contains a good amount of vitamin K, important for keeping bones strong. There are also B-complex vitamins and minerals such as calcium, phosphorous, potassium, manganese, iron and magnesium.

This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Serve with rice or over noodles in soup. The bok choy cooks down quite a bit so the raw amount may look like it will be too much before cooking. You can use regular bok choy instead of baby bok choy, although baby bok choy is sweeter and has a more delicate flavor.

Ingredients (makes 4-6 servings) 1 Tablespoon vegetable oil 2 cloves garlic, crushed and chopped

8 heads baby bok choy, trimmed and cut into bite–size pieces Salt to taste

Directions Ph

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1. Heat the oil in a large skillet or wok over medium heat, and cook the garlic until fragrant, 1 to 2 minutes. ith

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2. Mix in the baby bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes.

3. Sprinkle with salt to serve.

www.northcoast.coop

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| WE ď ™ OUR MEMBERS |

We

our members giveaway!

O

ne of the best ways to warm up on a cold January day is to eat soup. Whether you pre-

fer to tantalize your taste buds with creamy bisque, a light broth, or thick chowder, something about soup is undeniably comforting. January is National Soup Month, and the Co-op wants to help you get in touch with your inner soup chef! Not only will one Co-op member receive a bunch of bouillon bases, a stock of stocks, and an amazing soup cookbook, but also a matching set of bowls and spoons to savor your soups in.

Enter at Customer Service in either store by Jan. 31.

Be sure to include your name, contact information, and member number so that we can contact you if yourentry is drawn. Must be a member to enter. Co-op employees and their families are not eligible to win.

We are reducing paper waste!

In mid-December we turned off the automatic receipt function on our point of sale system.

This means that we will no longer print receipts at the register unless customers request them.

Many of our member-owners have asked for this for several years and we are excited to finally be able to make it happen. This is part of an effort to reduce paper waste, corresponding to our Strategic Plan goal of Promoting Environmental Responsibility, so we will be tracking just how much paper we save. Please let us know how this new system is working for you!

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CO-OP NEWS • JANUARY 2016

| CO-OP COMMUNITY |

Proposed 20-Year Statement of Sustainability vision is to conduct “ Our our personal and business activities in a way that meets the needs of the present generation without compromising the ability of future generations to meet their own needs, nor shifting the burden onto others.

Melanie Bettenhausen

“

Marketing & Membership Director

A

s a part of the Co-op’s Strategic Plan 2014-2018, in the goal area Promote Environmental Responsibility, we resolved to continue to improve the environmental practices in our day-to-day operations. One of our strategies is to write a 20-year statement of sustainability that expresses our commitment to organizational standards for environmental responsibility. Our Sustainability Committee has been working on a draft statement that was tentatively approved by our Board of Directors. The next step is feedback from you, our member-owners.

Provide your feedback through our monthly Member Survey (see p. 10) for a chance to win a $25 gift card from the Co-op. To enter the drawing, return your surveys by January 31, 2016.

Once all feedback has been collected, the Sustainability Committee will incorporate it and present an updated version of the draft statement to the Board of Directors. We hope to have a 20-Year Statement of Sustainability adopted by the March board meeting for inclusion in the April Co-op News, just in time for Earth Day! The Sustainability Committee felt it was important for a statement of sustainability to include social aspects, and therefore have included a definition of sustainability that is broader than just environmental responsibility. Please let us know if you can get behind this statement for our Co-op: By 2035, North Coast Co-op will have nurtured an organizational culture that is grounded in environmental and social responsibility, one in which every memberowner, employee, vendor and stakeholder provides education and leadership toward a collective commitment to regenerate and strengthen ecological and social, local and global relationships in our daily personal and business activities.

Our vision is to conduct our personal and business activities in a way that meets the needs of the present generation without com-

promising the ability of future generations to meet their own needs, nor shifting the burden onto others. We recognize that ecology, human communities and economy are interwoven into a seamless net of causes and effects.

Therefore we embrace the challenge to move our operations, investments and growth towards environmentally and socially responsible activities.

We have opted to use the U.S. Environmental Protection Agency’s (EPA) definition of sustainability: “Sustainability is based on a simple principle. Everything that we need for our survival and well-being depends, either directly or indirectly, on our natural environment. Sustainability creates and maintains the conditions under which humans and nature can exist in productive harmony, that permits fulfilling the social, economic and other requirements of present and future generations.”

Send comments to melanieb@northcoast.coop or call (707) 382-3128. I look forward to hearing from you!

Our Strategic Plan Goals

Develop Our Local Foodshed

Invest in Our Future

Educate and Advocate

Enhance the Co-op Experience

Final for newsletter

Promote Environmental Responsibility

Final for newsletter

etter

www.northcoast.coop

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| EMPLOYEE PICKS |

From Our Wellness Department*

By Nerissa Holt, Eureka Wellness Department Head

4 Soaptopia Bath Salts: A blend of Celtic Sea Salt and Epsom Salt with many different soothing and relaxing scents to choose from.

1 Acure: Nutrition based skin care.

It’s like supplements for the skin! Active ingredients achieve visible results.

The Co-op Has Investment Shares Available!

About Investing in the Co-op

2 John Masters: A luxury beauty line that treats the earth with respect. Organic products for hair, skin, and body.

3 Badger Beard Oil: A blend of refreshing, nourishing botanicals that soften and condition your beard.

5 Mrs. Meyers: Earth-friendly household cleaners,chock full of plant derived ingredients and powerful against dirt and smell.

*Some items may only be available at our Eureka location.

Exclusively Co-op:

Introducing La Riojana Wines La Riojana is a co-op in northwest Argentina whose 500+ member growers farm an average of six acres and produce a wide range of high quality Dec. 29 - Feb. 1 wines from a number of different grape varieties. The Regularly $7.99 wines are Fair Trade certified Malbec, and the price includes a Fair Cabernet Sauvignon, Trade Premium, which will get Chardonnay, Bonarda/Malbec returned to the community for blend projects that benefit the workers and growers of the cooperative. La Riojana is in a poor part of the country and their co-op has greatly improved living conditions by developing a water system, a secondary school, and a hospital among other projects.

Their co-op is also working on creating sustainable villages with solar power and organic farms.

Our great pricing is made possible by a National Co+op Grocers program designed to facilitate direct trade between US consumer co-ops and international producer co-ops. Learn more about La Riojana at www.lariojanawines.com.

$5.99

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CO-OP NEWS • JANUARY 2016

The North Coast Co-op offers its Fair Share members the opportunity to purchase preferred non-voting shares of stock, also known as class C shares. Ownership of these preferred shares entitles members to dividends declared by the Board of Directors. Class C shares are limited to members of the Co-op, who are Fair Share members (owning $300 in B shares).

C shares are sold in $10 increments and are currently earning a 2.00% APR on whole C shares ($10 increments) with no fixed terms.

If you’re interested in investing in your Co-op, please contact our Membership Coordinator for more information: (707) 502-3555 ext. 135 bellawaters@northcoast.coop

For more detailed information about C Shares, pick up a “Investing in Your Co-op FAQ” brochure at Customer Service.

| FOOD NEWS |

FDA Announces Guide for Labeling GE Foods

Brenda Harper Consumer Education Coordinator

M

anufacturers often voluntarily provide information on their labels beyond the information required by the Federal, Drug, and Cosmetic Act (the FD&C Act) or U.S. Food and Drug Administration (FDA) regulations. Their reasons for doing so may have to do with marketing or providing information of specific interest to their customers. In November 2015 the FDA provided Guidance for Industry: Voluntary Labeling Indicating Whether Foods Have or Have Not been Derived from Genetically Engineered Plants, prepared by the Office of Nutrition, Labeling and Dietary Supplements in the Center for Food Safety and Applied Nutrition and the Office of Surveillance and Compliance in the Center for Veterinary Medicine at the FDA. This guidance describes the FDA’s current thinking and should be viewed only as recommendations, not legally enforceable responsibilities.

The executive director of the Retail Dietitian’s Business Alliance, Annette Maggi,

wrote the following overview of the FDA’s guidance: History on the labeling of genetically engineered (GE) foods goes back 23 years.

In 2001, the FDA drafted guidance on labeling of GE goods, and received more than 150,000 comments on the drafted guidance. In 2002, FDA announced a policy indicating there were no specific labeling requirements for foods from bioengineered plants as these foods were not different in any meaningful way than their non-GE counterparts and there were no different or greater safety concerns with GE foods. The agency has been silent on the topic until November 24, 2015.

In the current announcement, the FDA is clear that this document provides guidance for those manufacturers who choose to voluntarily label their products. It is not regulation, and there is no requirement for the industry to label. FDA stands behind their original stance that genetic engineering does not change the food in any meaningful way and that there are no different or greater safety concerns. This document is focused on providing guidance to ensure that those who choose to label GE ingredients or foods are consistent with the core tenant of food labeling which indicates all information must be ‘truthful and not misleading.’ Key elements of the guidance are: Avoidance of the term ‘genetically modified.’ FDA indicates that modification in this content means the alteration of a plant’s genetic composition from adding, deleting or changing hereditary traits, regardless of the method. This modification can occur through traditional hybridization or breeding techniques, and therefore, this term could apply to most cultivated food crops today. Instead, FDA is recommending terms such as not bioengineered, not genetically engineered, or not genetically modified through the use of modern biotechnology be used on the label.

“ FDA stands behind their original

stance that genetic engineering does not change the food in any meaningful way and that there are no different or greater safety concerns.

“

Avoidance of GMO free, GE free, non-GMO and similar claims. The term free conveys total absence unless a regulatory definition has been put in place by the FDA. In light of the challenges of substantiating a free claim in this situation, FDA recommends that manufacturers avoid claims that indicate zero presence of ingredients derived through the use of biotechnology.

Additionally, because the 'O' in GMO refers to organism and most foods do not contain organisms, the FDA is recommending avoidance of this term.

statements cannot be listed as a part of the ingredient name within the ingredient declaration. These types of statements, such as made from certified non-GE soybeans, are allowed on other parts of the label.

Label differences if they exist. If a food derived from GE plants is significantly different or has significantly different nutrition from its traditional counterpart, the name of the new food must be changed to a term that accurately describes the new food or the label must describe the nutritional differences. An example would be oil with a different fatty acid profile derived through bioengineering. If a food derived through genetic engineering contains an allergen that consumers would not expect to be present in the food based on the name of the food, the presence of that allergen must be disclosed on the label.

Ensure all label statements are not misleading. Labeling statements that highlight one ingredient not developed through GE while there is another ingredient in the food that was bioengineered would be considered misleading by the FDA. If a food label claims 'none of the ingredients in this food is genetically engineered' when some ingredients cannot be produced through GE (think salt), this would also be considered misleading. If a label suggests a non-GE food is safer, more nutritious or has other benefits compared to the GE counterpart could also be considered misleading.

The full guidance document can be found at www.fda.gov/Food/GuidanceRegulation/ GuidanceDocumentsRegulatoryInformation/ucm059098.htm

List common or usual name in the ingredient declaration. Regulations for ingredient declarations clearly indicate there cannot be intervening material listed.

To this end, 'Non-GE' and other similar

Member Survey

Maggi, Annette. “Regulatory Update Part 1: FDA Announces Guidance for Industry on Labeling of Genetically Engineered Foods.” Retail Dietitians Business Alliance (2 Dec. 2015): n. pag. 2 Dec. 2015. Web. 7 Dec. 2015.

25 gift card!

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Q: Can you support the draft 20-Year Statement of Sustainability on p. 8. Why or why not?

Member Name: Member #:

Phone #:

DEADLINE TO ENTER: JAN. 31

Detach this entry form and return it to the Member Survey box located near Customer Service at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to co-opnews@northcoast.coop with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

www.northcoast.coop

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Co-op News Reference Guide Board of Directors Activities

Co-op members are invited to attend board and committee meetings. Find meeting agendas and minutes at www.northcoast.coop.

Board of Directors Meetings Jan 14 • 6-8pm Co-op Community Kitchen, Arcata Feb 4 • 6-8pm Co-op Community Kitchen, Arcata Mar 3 • 6-8pm Co-op Community Kitchen, Eureka Mar 20 Board Retreat, see p. 3 Member Action Committee Meeting Jan 13 • 6-8pm Co-op Community Kitchen, Arcata Policies & Procedures Committee Meeting Jan 20 • 6-8pm Ten Pin Conference Room, 793 K St, Arcata Finance Committee Meeting Feb 25 • 5:30-7pm Ten Pin Conference Room, 793 K St, Arcata

Co-op Hosted Events Jan 14 • Co-op Community Fund Check Ceremony from 12-1:15pm. Grant recipients are presented with awards for projects that address one of the following areas: food security, food nutrition and education and sustainable agriculture. Contact CCF Liaison Bella Waters at (707)382-3109.

Mar 20 • Board Retreat from 9am-5pm at Humboldt Bay Aquatic Center. Co-op memberowners are invited to participate in the morning session and observe the afternoon session. Due to space constraints, reservations must be made by March 13. (See p 3.)

Co-op Sponsored Events

Jan 1-Feb 5 • Coats for the Cold grassroots community movement that provides new coats for those who cannot afford them. Drop off new coats at the Co-op’s Arcata or Eureka store locations. More info at http://coatsforthecold.org/

Jan 29-31 • Eureka Crab Celebration, hosted

by Eureka Main Street. Three day celebration kicks off with a Crab Crawl--self-guided tour, pay as you go, extended happy “crabby” hour at participating locations throughout Downtown and Old Town Eureka—on Friday, Jan. 29. Stop by the Co-op’s Eureka location from 5-9pm for crab-themed bites.

Festivities continue Saturday with a 5K Crab Run and on Sunday with a Crab Festival on the Bay. More info at www.eurekamainstreet.org/.

Deadlines Jan 6 Comments for Jan. board meeting due (see p. 4) Jan 31 Members Giveaway entries due (see p. 7) Jan 31 Member Surveys due (see p. 10)

Holiday Hours Dec 31 closed at 8pm for News Years Eve Jan 1 open late, 8 am, for New Year’s Day Jan 23 closed at 6pm for Employee Appreciation Party