June2013 coopnews by North Coast Co-op

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 â&#x20AC;˘ June 2013

est. 1973

Co-op News Volume 54

Co-op Introduces New GMO Policy

est. 1973

www.northcoastco-op.com co-opnews@northcoastco-op.com Editor Melanie Bettenhausen Outreach Director (707) 826-8670 ext. 132

melanieb@northcoastco-op.com

Graphics & Coordination Amy Waldrip

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

amywaldrip@northcoastco-op.com

Anna Lindsay

Graphics Assistant (707) 826-8670 ext. 129

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

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

June 2013

Photo by Anna Lindsay

From left: Kona, Melanie, Mahina

We appreciate the time and energy of everyone who voiced their desire for the Co-op to be a leader in this matter, and to those who helped develop the best policy for the North Coast Co-op.

hose of you who have been Co-op members for decades know that the Co-op has been covering the introduction of genetically modified organisms (GMOs) into the food system in the Co-op News for more than ten years. Most recently, the Co-op worked to pass Prop 37, the California ballot initiative that would require food companies who use GMO ingredients to label their products as such. Our members demanded that we support Prop 37, and our Board of Directors approved that support. After Prop 37 failed to pass, our members demanded that we label the products of the companies that contributed funds against Prop 37 (using the information gathered by the Cornucopia

Institute), but we felt there was more we could be doing to support national labeling efforts and remained open to ideas and input. Fortunately, a couple of our staff members pointed out the new GMO policy adopted by Berkshire Co-op in Great Barrington, Massachusetts. The policy limits new GMO products from entering their store. At around the same time, Whole Foods announced that they would begin requiring their vendors to label GMOs by the year 2018. Our General Manager, Kelli Reese, contacted Berkshire Co-op and presented their GMO policy to our management team and board of directors. All were in agreement that we should adopt a similar policy. The

question was “what will our policy look like?” In order to answer this question, our Co-op team took a significant amount of time developing the GMO policy on the facing page. We know that this was a slower process, but we wanted to be sure that we were taking care to address potential issues. We imagined and problem-solved each of the various scenarios that could arise with customers, local vendors and staff. While we want to be leaders in GMO labeling efforts, it is vital that we do not compromise our business, or that of local vendors, in the process. We also wanted to make sure we were clear on the goal of our new GMO policy, and that we bring our community along with us through education. If ever we are to achieve national labeling regulations, our new GMO policy must have the specific, stated goal of influencing labeling, and not be confused with removing GMOs from our shelves. Without labeling laws, we will never have the ability to truly remove GMOs from our stores, if that’s what our members demand, because our “natural” food supply is becoming more tainted with GMOs every day in the absence of labeling regulations. We must continue to provide education about GMOs and the need for labeling. We appreciate the time and energy of everyone who voiced their desire for the Co-op to be a leader in this matter, and to those who helped develop the best policy for the North Coast Co-op. It is exciting to work for an organization that has the power to create change in our world. We are fortunate to have so many talented, thoughtful and valuesdriven employees within our organization and throughout our community. By taking care in how we implement our new GMO policy, we are positioned to succeed!

INSIDE p. 2 meet our new GMO policy p. 3 tabouli salad p. 4 meet our IT manager p. 5 disaster prep 101 p. 6-8 community kitchen class & workshop schedule p. 9 member comments p. 10 we're giving away 40 oysters! p. 11 sesame pea shoots stir fry

p. 12 local & in season calendar p. 12 introducing local total on receipts! p. 13 board business p. 14 from the general manager p. 14 m embership changes for non-CA residents p. 15 reference guide p. 15 run for the board of directors! Cover by Amy Waldrip

The Co-op will be closely scrutinizing new products containing any of the following:

ue to the introduction of genetically modified crops into our food system, and the lack of mandatory labeling regulations, it has become difficult to know for certain if foods are truly free of Genetically Modified Organisms (GMOs). We recognize that our members are concerned about the potential negative health and environmental effects of GMOs. They expect to be able to find products that are free of GMOs at our stores and we are endeavoring to meet that expectation to the best of our ability. In addition, we feel we can strongly influence vendors and regulatory agencies to label GMOs if we band together with other co-ops. In order to influence the regulation of GMO labeling, we are no longer knowingly accepting new non-organic1 products that include GMO high-risk items in their ingredient list, unless they are verified by The NonGMO Project2 or can provide to us a detailed description of the measures they have taken to avoid GMO contamination. With the exception of WIC3 items, this new policy applies to all departments. In addition to basic purchasing, we will do the following to further pressure vendors to label GMO products: • We will no longer promote products that are at high risk for containing GMOs on end caps or in stacks; this applies to all products, not just new products, and includes promotional programs such as Speed-to-Market. • We will work to ensure that all Co-op private label products— not just new products—are free from ingredients that are at high risk for containing GMOs. • We will work to ensure that all

products—not just new products— used in our Bakery and Deli recipes are free from high risk GMO ingredients. • We will not include products that are at high risk for containing GMO ingredients in our Co-op Basics program; this applies to all products, not just new products. • We will not carry products that are themselves, nor contain ingredients made from, genetically engineered animals; this applies to all products, not just new products. We realize that in two stores with thousands of products, an ever changing landscape in organic practices, and the introduction of new GMO products regularly, we will need to make our GMO policy a living document that changes over time with each new development. We intend to enlist the help of our membership to aid in identifying high risk GMO ingredients in order to maintain educational materials for use in employee training and member education. At some point, if a vendor decides to voluntarily label their nonorganic, non-Non-GMO Project verified product as containing GMOs, we will allow that product on our shelves. Our goal with this policy is to influence labeling; if vendors voluntarily label GMO ingredients, then we have met our objective of providing transparency for our shoppers. The Co-op strives to provide education and information allowing the customer to make an informed decision. The exception, however, is in our Prepared Food (deli and bakery) and Meat departments, in which we are working to ensure recipes are free from ingredients at high risk for containing GMOs, whether they are labeled GMO or not. At which time vendors begin to

voluntarily label their ingredients as GMO, or a government mandate is set, we will reassess the need for this policy. 1. For the purposes of this policy, “organic” refers to “100% USDA organic”,” 95% USDA organic”, “organic”, “made with organic ingredients” and includes other certifying agencies such as Oregon Tilth/CCOF. According to the USDA’s National Organic Program, even the non-organic ingredients in organic products must be GMO- free. 2. The Non-GMO Project is a nonprofit multi-stakeholder collaboration committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices. The Non-GMO Project Verified Seal indicates products have been produced according to rigorous best practices for GMO avoidance, including testing of high-risk ingredients. The North Coast Co-op is enrolled as a Supporting Retailer with the Non-GMO Project in order to provide nonorganic non-GMO options for our customers, as well as to provide educational material for how to avoid GMOs. In addition, the most up-to-date information regarding non-GMO options can be found at www.nongmoproject.org. 3. WIC refers to the USDA’s supplemental nutrition program called Women, Infants and Children, which serves low-income pregnant, postpartum and breastfeeding women, and infants and children up to age 5 who are at nutritional risk. The North Coast Co-op is a participating retailer in the WIC California program.

Non-organic ingredients derived from crops at high risk for being GMO, including, but not limited to: • amino acids • artificial flavoring • ascorbic acid • aspartame • citric acid • corn starch • ethanol • hydrolyzed vegetable protein • lactic acid • maltodextrin • molasses • monosodium glutamate • natural flavoring • natural spices • sodium ascorbate • sodium citrate • soy lecithin • spices • Textured Vegetable Protein (TVP) • vitamin C • vitamin capsules • xanthan gum • yeast products • high-fructose corn syrup

Non-organic crops at high risk for being GMO, including but not limited to: • canola (rapeseed) • corn • cotton • soy • sugar beets • papaya (from Hawaii) • zucchini • yellow summer squash • apples (pending legislation) Animals at high risk for being genetically engineered include, but are not limited to: • Salmon (pending legislation) * This policy does not apply to animals that are fed GMO feed, only animals that are genetically engineered.

www.northcoastco-op.com 2

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

Cook & save

with Quinoa and Bulgur

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 made a great Tabouli Salad that uses quinoa and bulgur. This is a perfect salad for a picnic or potluck. For a gluten-free option, double the amount of quinoa and leave out the bulgur. We experimented and made three salads from this recipe; one with both bulgur and quinoa and the others with just bulgur and just quinoa. We decided the combination had the best flavor and texture.

Ingredients

(Serves 8)

• 1½ Cups bulgur (sale item, find it in the Bulk Department)

• 1 Cup scallions (green onions), finely sliced

• 6 Cups water

• 1 Cup extra virgin olive oil (sale item, see right)

• 1½ Cups quinoa (sale item, find it in the Bulk Department) • 6 Cups tomatoes, diced • 1½ Cups parsley, chopped (curly or flat leaf)

• ¼ Cup mint, chopped

rganic oliv eo so l i ra

1.69per lb

Reg. $2.29

8.99 25.4 oz Bottle Reg. $13.69

• 1 teaspoon ground pepper, or to taste

June 2013

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2.99per lb

Reg. $4.59

Preparation: 1. Place the bulgur in a mixing bowl. Add 3 cups of boiling water; cover and soak until the water has absorbed and the grains are tender, about 30 minutes. Drain excess water if necessary.

• ½ Cup lemon juice • 1 teaspoon salt, or to taste

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Limited time special, June 18 thru July 1

Month long specials, June 4 thru July 1

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Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. It is a nutritious, versatile product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods in airtight containers. Bulgur is high in fiber and rich in B vitamins, iron, phosphorus and manganese. Bulgur is ready to eat after soaking in water or broth, and can be mixed with other ingredients without further cooking.

Photo by Lauren Fawcett

Quinoa (keen wa) is a grain originally cultivated over 5,000 years ago in the South American Andes and known as the “mother of all grains”. It contains all of the essential amino acids, making it a complete protein as well as a great source of magnesium and iron, and it is gluten-free. Although it is not technically a grain, since it is the seed of a dark green leafy plant, it is referred to as a grain because of its similar texture and versatility. Preparing quinoa is exactly like preparing rice except it only takes about 15 minutes!

2. In a separate saucepan, bring 3 cups of water to a boil. Stir in the quinoa; cover, reduce heat to low, and simmer until the liquid has absorbed, about 15 to 20 minutes.

3. In a large mixing bowl, combine the bulgur and quinoa with the chopped tomatoes, parsley, scallions and mint. 4. In a small mixing bowl, whisk together the oil, lemon juice, salt and pepper. Pour over the mixed grains and toss well to coat. The next free meeting of the Cook & Save Club takes place Monday, July 8 at 6pm in 'The Kitchen' across the street from our Arcata location.

cooperative community

The Co-op Doesn’t Function without IT

Meet Jason, Our Information Technology (IT) Manager

n the summer of 1980 I emerged into a very very tiny corner of the universe. The fine staff at Mayer’s Memorial Hospital in Fall River Mills, California would be my first contact with fellow humanity. I would then spend the next 17 years of my life living in this small valley of Northern California. Fall River’s proximity to the venerable Mt. Shasta provided a breathtaking backdrop to what would be a childhood born of a small town novel. At a young age I could feel` the constraint of the mountainous natural prison. I spent my developing years absorbing music, culture, entertainment, and books. All while forging friendships with personalities only formed in the confinement of rural America. It was early on that I discovered technology provided the escapism I needed. Technology introduced me to such foreign concepts as “skateboarding” “electronic music” and “Oregon”. The whistles, beeps and bangs of an exhausted 56k modem became

My career in technology was accelerating and the Co-op gave me a wonderful opportunity to consolidate my ability in technology with the decision as a family to consume responsibly.

By Jason Davenport, IT Manager a sound of ubiquity, requiring my parents to include a second telephone provision to meet my ravenous appetite for information. This meant that while I was engrossed in technology I was equally as engrossed with shar-

ing my knowledge. I was social. It was the perfect storm, our world was rapidly changing but we still listened to Sublime— on the radio, by the river— and knew nothing of “I don’t have 3G here”.

Post high school I relocated to the blistering heat of Redding. There I had a rich existence of DJing, road trips, education and perhaps most importantly, I met a girl. Marci, a Humboldt native, was the catalyst for our journey back to her home and to my new one. We forged a lasting relationship and have been blessed with two wonderful sons. Marci introduced me to the world of organics and being deliberate with what we consume. My career in technology was accelerating and

the Co-op gave me a wonderful opportunity to consolidate my ability in technology with the decision as a family to consume responsibly. My time now is spent helping, upgrading and positioning the Co-op to be industry competitive in the world of technology, as well as doing science experiments, reading, cheering at baseball games, and riding motorcycles with my wonderful family. Oh and we do sometimes still listen to Sublime—on the radio, by the river.

The Art of Seducing People into Making Healthier Food Choices Complementing somebody’s cooking and then asking if they got their veggies from the local market will obviously go a lot further than stating how you would never buy your groceries from nearest Corporate Super-Village.

By New Member, Nels Ferre

e all have them. People close to us— friends, relatives, children—whom we shudder upon viewing their cupboards. No matter how conscious you get you just can’t seem to escape the masses of loved ones who

don’t know much, and, generally just don’t care much, about making educated decisions about their food consumption. Critiquing people’s diets can be disastrous, and, if you cannot keep your big trap shut, you may have noticed a few things;

the first being that most people are stubborn to change, especially when it comes to sacred cows like their diet. Also, most people are convinced that they already make relatively smart food decisions. There is an art to changing opinion, and, how you approach your brethren can make all the difference. Perhaps one of the biggest factors is tone. Keeping your comments positive will have an immediate impact. Complementing somebody’s cooking and then asking if they got their veggies from the local market will obviously go a lot further than stating how you would never buy your groceries

from nearest Corporate SuperVillage. The power of resisting those negative comments and staying positive cannot be overstated. Subtlety can also work to your benefit. Just think about it, do you enjoy somebody hammering you over the head with their opinions? Leave openings in the dialogue. Everyone loves feeling involved and communication is a two-way street. Also, acknowledge your limits. Some of your friends may never be ready to make the jump to Kombucha, this doesn’t mean they aren’t ready to make the switch to something else, and that is okay.

You just never know, by mentioning how you found a new brand of rice that is farmed within 50 miles of where you reside your friend might jump in and claim that they are always looking for local products and start lecturing you on miles-tomarket. After all, getting your friends to be a little bit healthier and little more food conscious is better than none at all. Editors Note: The full version of this article was originally published in the March/April 2012 issue of Macrobiotics Today and modified for the Co-op News. Find the full version at www. northcoastco-op.com.

www.northcoastco-op.com 4

cooperative community

Bring a Million to Humboldt County

A Fresh Way to Shop

Partnerships Improve Access to Locally Grown Produce

Receive an extra $5 from Market Match when you spend $10 with CalFresh/EBT at participating Farmers' Markets. We also match WIC and Senior FMNP coupons Reciba $5 extra de Market Match cuando usted gaste $10 con CalFresh/EBT en mercados de agricolas participantes. Tambien iqualamos las contribuciones de los cupones WIC y Senior FMNP • ARCATA PLAZA Saturdays 9am-2pm

•H ENDERSON CENTER Thursdays 10am-1pm

• ARCATA WILDBERRIES Tuesdays 3:30pm-6:30pm

• GARBERVILLE Fridays 11am-3pm

• MCKINLEYVILLE Thursdays 3:30pm-6:30pm

• FORTUNA Tuesdays 3pm-6pm

Heidi McHugh

Member # 20301

F Community Partners

For more information on Calfresh call the Humboldt County Department of Health and Human Services at (877) 410-8809

Loving hands Institute

ood for People’s “Bring a Million to Humboldt County” campaign educates the community about the benefits of CalFresh and helps households apply. CalFresh is a USDA nutrition assistance program that helps low-income households buy the foods they need for good health. More than 15,000 Humboldt County residents participate in CalFresh, many of whom are children, and they spend more than $2.4 million in CalFresh monthly at local farmers’ markets and stores. Enrolling these remaining who are eligible could bring in another $1.16

million to benefit people’s health and our local economy. This year Market Match celebrates its third year at local farmers’ markets. Food for People and the North Coast Growers’ Association (NCGA) launched Market Match to increase CalFresh purchasing power at NCGA farmers’ markets. Shoppers receive a bonus of $5 when they spend $10 in CalFresh, once each market day. NCGA CalFresh sales have increased from $5,493 in 2008 to $36,256 in 2012. That means a growing number of households can afford to buy fresh, healthy local produce (and seeds or plants that produce food in one’s garden). Market Match is in effect this year at farmers’ markets in Eureka, Arcata, McKinleyville, Fortuna and Garberville, and is an example of the partnerships between community organizations working to make healthy food affordable to all Humboldt County residents. People can apply for CalFresh at NCGA farmers’ markets, Food for People, a number of Humboldt County DHHS locations or online at www.c4yourself.com. For more information about CalFresh contact Heidi McHugh at Food for People (707) 4453166 or DHHS at 1-877-410-8809. 

Disaster Prep Monthly Tips for Life on a Rockin' Planet

State Licensed School for Holistic Massage Therapy

 Install earthquake resilient latches on kitchen and bathroom cabinets.

Since 1989

Private Massage Practice, Open Daily 

 Anchor water heater to wall studs.



 Place only soft art above beds and sofas.

www.lovinghandsinstitute.com

Eureka Car Stereo

 Hang mirrors and pictures on closed hooks.

Alpine • Focal • Pioneer

 Secure tall furniture to wall studs with L-brackets or strong Velcro straps.

Car Audio • Mobile Video • Auto Security

JL Audio • Kicker Viper www.eurekacarstereo.com

Judith Warren Emergency Preparedness Guru

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

fter learning about your potential natural disaster hazards, the next step is to identify home and office hazards, and begin to fix them. Conduct a Hazards Hunt Inventory your home and office to see what may fall, topple or slide—if you have kids you can enlist them in this hunt— and secure hazardous and valuable items.

June 2013

 Use museum putty and gel to hold small valuables in place.  Move heavy or breakable objects to lower shelves.  Anchor wood stove feet by bolting to floor; brace stove pipes.  Secure home and office electronics with flexible nylon straps and buckles. To Learn More Visit www.humboldt.edu/rti and www.daretoprepare.org/secure_your_ stuff.html. Judith is a geographer who has created and taught community disaster preparedness courses for more than 30 years. 

June thru July, 2013

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

Fresh Cobb Salad in Udochi Skyers' Vegan Cuisine

| Photo by Lauren Fawcett

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

Full Eureka Classes Wed., June 19 from 6:00 to 8:30 pm French-Humboldt Fusion III with Chef Alex Begovic See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

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.

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.

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

www.northcoastco-op.com 6

Schedule of Cooking Classes & Workshops | June thru July, 2013 Eureka Cooking Classes... Thursday, June 13 from 6:00 to 8:30 pm

Divinely, Delectable Desserts

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, coffee and tea will be served as well. 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. 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 time-saving cooking ideas, and sample some tasty recipes. Thursday, June 20 from 6:00 to 8:30 pm

Grilled Salads

Betty Thompson $45/$35 Co-op Members Get a jump on the grill season with three scrumptious do-ahead main courses. Mandarin Chicken Salad Chinese five-spice grilled chicken layered with matchcut vegetables, noodles and spicy mustard dressing; Thai Grilled Beef Salad - marinated flank steak with chili-lime dressing served with assorted vegetables and sticky rice balls; and Vietnamese Lemon Grass Pork Chops & Grilled Vegetables served over rice noodles. Monday, June 24 from 6:00 to 8:00pm

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 workshop is a basic introduction to disaster preparedness for the region. Wednesday, June 26 from 6:00 to 8:30 pm

Tempting Thai

Monday, July 1 from 6:00 to 8:30 pm

Vegan Cuisine

Udochi Skyers $30/$20 Co-op Members Learn some healthy and fun twists on delicious recipes using more fruits, vegetables, and whole grains. Coconut Mango Smoothie with Mint Pesto; Summer Jicama Fruit Salad; Tofu & Vegetable Spring Roll; Yellow Curry with Soya Protein and Vegetables; Crunchy Tofu & Vegetable Balls with Marinara Sauce; and Whole Grain Steamed Rice. Tuesday, July 9 from 6:00 to 7:00 pm

Uncovering the Causes of Emotional Eating

Rachel Payetta W Free Rachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality.” Emotional eating is one of the contributing factors in the following areas: weight gain, low self-esteem with body image, yo-yo dieting, and lack of weight loss maintenance. This workshop will cover some of the causes of emotional eating and what’s behind these emotions. Discover some empowering ways to overcome emotional eating. Wednesday, July 10 from 6:00 to 8:30 pm

Humboldt-French Fusion I

Chef Alex Begovic $45/$35 Co-op Members Enjoy this tasty summer meal. Creamy Artichoke and Roasted Garlic Soup; Salad of Watermelon, Strawberries, Greens, Chevre, and Toasted Almonds with Mint-Balsamic Vinaigrette; Parsley Risotto finished with Roasted Red Bell Pepper Coulis; and Fresh Peaches baked with Crystalized Ginger and finished with Vanilla Bean Crème Anglaise. Tuesday, July 16 from 6:00 to 8:30 pm

Pizza Four Ways

Wannes Vandenbulcke $45/$35 Co-op Members Are you ready to start making pizza from scratch? Learn how to make four types of dough: Classic, Potato, Sweet Potato, and Gluten-Free Cauliflower. Along with four sauces: Classic Red, Barbecue-Style Red, White Cream, and Dill Cream. The class will cover three cooking options: in the oven on a pizza stone, grilling over an open flame; and cast-iron skillet/dutch oven for campfire pizza. Students will choose one type of dough, sauce it up, and choose from a variety of toppings (seasonal vegetables, meat, poultry, or seafood) to create their own custom creation. Wednesday, July 17 from 5:30 to 8:30 pm

Sourdough Wheat Bread

Bill Funkhouser $40/$30 Co-op Members Learn how to make no knead better-than-bakery bread. Students will be given a sourdough starter and simple instructions for keeping it going. This starter will be used to make a “peasant loaf” of bread that uses about 30% local whole wheat flour that will be milled during class. Students need to bring one large bowl (4-6 qrt) for mixing bread dough in and taking home to finish rising.

Photo by Lauren Fawcett

Chef Jon Hoeschen's Maple Crème Brulee Tart with Cinnamon Spiced Chantilly Cream from the class Pacific Northwest: Comforts of Home.

Tuesday, July 23 from 6:00 to 7:00 pm

Visualization for Health

Rachel Payetta W Free Rachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality”. Albert Einstein said, “Imagination is more important than knowledge.” Can imagination and what we envision, be the key to health? Learn how visualization can be used in many areas of life, from goal setting to aiding in lowering blood pressure. Practice visualization techniques and become inspired for creating your own vision board. Wednesday, July 24 from 6:00 to 8:30 pm

Humboldt-French Fusion II

Chef Alex Begovic $45/$35 Co-op Members Your taste buds will revel in the flavors of this delightful meal. Ratatouille Style Soup; Mixed Lettuce Salad with Heirloom Tomatoes, Bacon, Croutons, Chives and Olive Oil; Roasted Pork Tenderloin stuffed with Cypress Grove Chevre and Caramelized Shallots finished with Cherry Reduction; and Fresh Fruit Tart with Vanilla Bean Filling. Monday, July 29 from 6:00 to 8:30 pm

Fast, Easy and Fresh!

Chef Jon Hoeschen $45/$35 Co-op Members This tantalizing menu is perfect for a summer soiree. Asian Rice Noodle Salad with Grilled Shrimp; Moroccan Chicken with Lemon and Green Olives served with Spring Greens, Bacon and Walnuts; and Raspberry White Chocolate Tart with Vanilla Crème. Tuesday, July 30 from 6:00 to 8:30 pm

Roasted! A Summer Love Story with Your Oven

Simona Carini $45/$35 Co-op Members Experience the enticing flavors of roasting the bounty of summer. Cherry tomatoes, sweet red peppers, peaches and strawberries are great au naturel. But with the help of your oven, they turn into exceptional ingredients for unique dishes that will take your summer meals to the next level. From appetizer to dessert, learn the nuances of roasting while dining on four distinctively delicious recipes.

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. 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.

June 2013

tips.

Arcata Cooking Classes The Kitchen • 8th & I Streets

June thru July, 2013

Monday, July 8 from 6:00 to 7:00 pm

Cook & Save

Summer Cooking Class Series for Families

Chef Alex Begovic's Pan Seared Asparagus in French-Humboldt Fusion II | Photo by Lauren Fawcett

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

Vegan Cuisine: Bean Style

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

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

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 and 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.

Kelley L. Kyle, Humboldt County Nutrition Program Free This is a six class series. Participants are encouraged to attend all six classes. Have fun cooking up food and developing kitchen skills together with your teen or tween. Learn about kitchen safety, creating a healthy plate of delicious food, menu planning, label reading, and smart shopping. Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian. Monday, July 22 from 6:00 to 7:00 pm

In-Season: Strawberries

Co-op Staff Instruction $20/$10 Co-op Members Are you looking for some new ideas and tasty recipes featuring fresh strawberries? Enjoy sampling four sure to please recipes featuring this summer favorite.

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. Tuesday, July 2 from 6:00 to 7:00 pm

Frozen Treats

Co-op Staff Instruction $20/$10 Co-op Members Cool off your taste buds with some deliciously creative summer recipes. From flavorful popsicles to granita and more, we’ll inspire you with four tasty delights!

Photo by Lauren Fawcett

Planet Chai Tea Master Steven Dugger's Black Rice Salad.

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.

Workshop

Gluten-Free

Hands-On

Wine Served

Vegetarian

Kid-Friendly

www.northcoastco-op.com 8

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

Brandon Schmoele Member #24079

a g if t f or you

refill • reuse • enjoy

Help us Make History! Member Name: Member #:

Phone #:

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

Deadline to enter: June 15 9

June 2013

We're collecting photos for our 40th anniversary. Snapshots from the good old days, event photos; we want to see them all! 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.

Thank you for 40 years of cooperation!

celebrating 40 years of co-op

est. 1973

Win 40 local

! s r e t s y O r u Get Yo

Oysters!

40 for40 Giveaway In celebration of our 40th year, weâ&#x20AC;&#x2122;ll be having monthly giveaways. In May, members have the opportunity to win 40 local oysters. Enter to win in either store. Watch the Co-op News each month to find out what we'll be giving away next.

Thank you for 40 amazing years! Deadline to enter: June 30

From the Co-op News Archive: Father's Day 1986 From the May/June 1986 issue of the Co-op News

10 www.northcoastco-op.com 10

local & in season

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

Featuring Pea Shoots from Feral Family Farm

ea shoots are the choice leaves and tendrils of pea plants. Shoots are typically harvested from snow pea vines, although they can be from any type of garden pea. Pea shoots are harvested from the growing point of the plants and should be young and tender, and often include the tendrils and flower buds. Their delicate crunch and sweet flavor make a snappy addition to salads, sandwiches, or as a garnish for pretty much anything. Pea shoots are considered a “green,” as pea shoots are nutrient-dense like green leafy vegetables. This means that for very few calories you get large amounts of vitamins and minerals. There are only 10 calories in two cups! Pea shoots contain Vitamins C, A, E, K and several B vitamins, as well as potassium and fiber. Pea shoots are packed full of carotenes – strong antioxidants that protect cells from damage and help prevent certain diseases. Pea shoots are best handled with a light touch. Rinse pea shoots in cool water, drain and let dry. Remove any stems that look coarse. Pea shoots can be eaten raw or lightly cooked. Try them in this simple but tasty recipe. (Pea shoots do not need to be chopped.)

Ingredients:

make it local

Directions:

• 1 pound pea shoots, rinsed and drained (remove as much water as possible so the oil doesn’t splatter when stir-fried) • 2 Tablespoon shallots, minced (similar to garlic in appearance, but with red exterior) • ¼ teaspoon sesame seeds, toasted • 1 Tablespoon sesame oil

1. Heat sesame seeds in a dry wok or deep skillet over medium heat until seeds are light golden brown (about 5 minutes). Pour seeds into a bowl for later use.

2. Heat the same pan used in step 1 over medium heat. Add oil and swirl to coat the pan. Add the pea shoots and shallots. Turn up the heat and stir-fry for approximately 5 minutes. If using salt, add a dash but not more than ¼ teaspoon.

3. Remove from the heat as soon as the pea shoots are wilted and have turned deep green.

4. Serve hot or warm. Top with toasted sesame seeds. See finished product above.

• Salt to taste (optional)

Co-op News

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

A Publication of the North Coast Co-op • January 2013

Looking for more local recipes? Check out past issues of the Co-op News online.

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

www.northcoastco-op.com

est. 1973

June 2013

local & in season

JUNE

Local & in Season

What's "growing on" for the month of June. 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 BEANS Green BEETS Chioggia Gold Red Mangel White BROCCOLI Broccoli Broccolini Broccoli Florets Romanesco CABBAGES Napa Savoy, Green CARROTS Carrots, Rainbow Carrots 2 lb. Bag 5 lb. Bag CAULIFLOWER Cheddar Purple

Oregano Parsley, Curly Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon

Sweet & Spicy Mix Watercress LETTUCE Butter, Green Butter, Red French Crisp Iceberg Leaf, Green Leaf, Red Oakleaf, Green Oakleaf, Red Romaine

GREENS, BUNCH Dandelion Greens Greens, Mixed Chard, Gold Chard, Green Chard, Magenta Chard, Rainbow Chard, Red Collard Greens Collards, Red Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mizuna Mustards, Green Mustards, Red

MUSHROOMS Lion’s Mane Oyster Shiitake ONIONS Green Onions RHUBARB Green Red SPINACH Bunch, Green Loose (Baby) SPROUTS Pea Shoots Sunflower

CUCUMBERS Slicing Pickling

GREENS, LOOSE Arugula Braising Mix Spring Mix Sweet & Spicy Mix

HERBS Basil Catnip Chives Cilantro Dill, Baby Lemon Balm

GREENS, PACKAGED (5 oz) Arugula Baby Lettuce North Coast Mellow Mix Spinach Spinach Salad Spring Mix

SUMMER SQUASH Crookneck Mixed Specialty Sunburst Zucchini Zucchini, Gold WHEATGRASS Wheatgrass

Now when you shop at the Co-op, you'll see how many of your dollars were spent on local purchases, which directly contribute to creating & sustaining jobs in our community.

Farmer Key Claudia’s Herbs , Orleans Distance to: A rcata Store 78 mi. Eureka Store 85 mi. Feral Family Farm , Blue Lake Distance to: A rcata Store 9 mi. Eureka Store 16 mi. Honey Apple Farms, Arcata Distance to: A rcata Store 5 mi. Eureka Store 14 mi. Little River Farm , Bayside Distance to: A rcata Store 2 mi. Eureka Store 7 mi. Luna Farm, Willow Creek Distance to: A rcata Store 40 mi. Eureka Store 47 mi. Mycality Mushrooms, Fairhaven & Arcata Distance to: A rcata Store 3-8 mi. Eureka Store 5-11 mi. Organic Matters Ranch, Freshwater Distance to: A rcata Store 9 mi. Eureka Store 7 mi. ierce Family Farm, Orleans P Distance to: A rcata Store 78 mi. Eureka Store 85 mi. Rain Frog Farm, Blue Lake Distance to: A rcata 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: A rcata Store 41 mi. Eureka Store 48 mi.

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 Willow Creek Farms (above), under the Healthy Choices drop down menu on our website. www.northcoastco-op.com

www.northcoastco-op.com 12

board business

Strategic Planning Timeline

It's Election Time — Consider Running for the Board

Your input, unique talents & energy are needed and welcome.

March – Dec. 2012 Publicity for participation in Strategic Planning process (Co-op News & in-store)

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

September 2012 Publish Strategic Planning timeline in Co-op News

Kate Lancaster

Nominating Committee Chair

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

lection time is fast approaching and I encourage you to consider joining the Board! There is one open employee seat and two seats open to the general membership this year. Your input, unique talents and energy are needed and welcome. It was only a year ago that I opened the Co-op News and saw the announcement to run for the Board of Directors. I wanted to align my time with my values in a way that supported the local economy, so I thank you for electing me to the Board – it’s been an exciting year. We hired a new General Manager in December, had a Board retreat in February where we strengthened our work-

April 2013

May & June 2013 Strategic Plan is written by General Manager

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

Fred Moore

Board Member

August 2013

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

and give our utmost attention cial statements and approve a to all member communication budget every year. that comes our way. We each As Chair of the Nomitake turns writing for the Co-op nating Committee and a felNews and attend various com- low member-owner, I’m here munity meetings and events as to answer your questions (I Co-op representatives. Finally, know I had many) and ensure and most importantly, Direc- all the necessary material is tors have fiduciary responsibil- submitted (please see email ity to the member-owners of the address below). It is a busy and North Coast Co-op, meaning important time for your Board that we are each entrusted with and Co-op; please consider caring for the assets and finan- joining us. cial well-being of the corporation. To this end, we engage in Contact Kate regular analysis of Co-op finan- kate.a.lancaster@gmail.com

See reference guide (p.15) for important dates & application information.

Strategic Planning Prepares Co-op for Competition

Strategic Planning Workshop • Ideally 40-50 participants

2nd draft of Strategic Plan presented to Board of Directors

ing relationship and defined our values, and participated in the Co-op’s strategic planning retreat in April. I appreciate that we have a commitment to respect and support each other – all voices are heard. My fellow Board members welcomed me and helped me get off to a strong start. And you can look forward to the same. Board members serve a 3-year term and attend both monthly meetings and quarterly finance committee meetings. We each chair a committee and often serve on more than one. In addition, we attend board training sessions, the Co-op annual meeting, and many other Co-op events. The time commitment is around 10 hours per month. We do not have responsibility in the day-to-day functioning of the Co-op. Daily operations are the responsibility of the Coop’s very capable management team and superb employees. The Board instead focuses its collective energy on providing direction for the Co-op in a broader sense. We take member input very seriously

ur Strategic Planning Workshop exemplified all that is best about our Co-op. Somewhat more than two dozen of us—general members, the management team, and the Board of Directors—met in April and spent that Saturday looking forward; not backward, not at mistakes or problems, and not stridently advocat-

June 2013

ing from particular ideological views. Our group spanned six decades and included founding members, as well as the new Arcata store manager just two weeks on the job. We asked ourselves what it meant to be a cooperative, what our members needed, and what steps we needed to take so that in a half-century, our locally owned and controlled enterprise would still be a vital part of our community. While discussions turned to many topics, we all began with an awareness that inevitably, change will be coming to our corner of the world. Our thoughts turned toward steps we might take to diversify ourselves and meet members’ needs beyond our front door. Access and accessibility mean more than a parking lot, and healthy food must be something members can afford to buy. Living wages and benefits, a positive workplace, and superior

customer service aren’t merely talking points. We spoke of the Co-op’s leadership role in this community, and asked ourselves several times, “what’s next?” We kept returning to our responsibilities as stewards of a unique experiment, and natural, organic growth into new ventures as a means to stabilize our core business. If—no, when— the competition includes some Major Player finally arriving on our shores, how well prepared are we with committed members and several income streams? Can we keep to our founding purpose bringing healthy food at a price below “Whole Paycheck”? Time and again during the day, we found ourselves determined not to just “green wash” ourselves, not to prosper at any price, but rather to live out the principles of our cooperative creed. The next step is in the hands of our General Manager, Kelli

Reese. She’s working on a rough draft of the particular ideas that surfaced a few weeks ago. She will detail exactly what we can commit to over the next five years, and how we can expect to measure our progress towards those goals. The Board will have a look at a rough draft in July, and after suggestions and modifications, give tentative approval in August. The entire membership will be introduced to the Strategic Plan at our Annual Membership Meeting in mid-October. Let me end with a note of abiding thanks to all those who gave their Saturday, but more so, gave of their hearts and minds. So long as we are able to inspire good people to work selflessly toward a common goal, we embody the best in our beliefs. This sort of patient, reasoned, “right attitude” will see us through the many changes ahead of us as we adapt to survive the next 40 years.

from the General Manager

From the General Manager With as much as 80% of conventional processed foods now contaminated with GMOs it’s a mind blowing prospect to try and live a life free from GMOs with some regularity, but I’m trying. Kelli Reese

General Manager

ecently, I put a small Non-GMO Project verified sticker on my name tag and thought to myself how I wished that was true. As hard as I try to monitor what I eat and cook from scratch, I feel as though I would need to be a hermit these days in order to avoid GMOs altogether. With as much as 80% of conventional processed foods now contaminated with GMO, it’s a mind blowing prospect to try and live a life free from GMOs with some regularity, but I’m trying. I like to go out to dinner with friends and go on vacation where I don’t have to load up a cooler to take along food I will eat, although I do that more often than not. Looking back to last year and Prop 37, I wasn’t surprised that Monsanto and other Biotech companies teamed up with Giant Corporate companies like General Mills and Kraft to defeat the measure with enormous pocketbooks. What I didn’t expect was how let down I would feel about it. I think a number of us here at the

Co-op felt the same way and it took time to regroup after we lost the fight we’d put so much effort into winning. In the last few months, I’ve come to realize that we’re not alone in this fight. In fact, all across the world many countries have taken massive steps to ban GMOs. Here in the U.S. we’ve been a little slower to convince the powers that be that we have a right to know what’s in our food, but I’m still hopeful we will persevere. There are a number of states with initiatives on their ballots and there are a number of individuals who are investing countless hours into the fight, including congress members and the senate. As you will note in this issue of the Co-op News, we are doing our part as well. We have been hard at work figuring out how to meet the overwhelming requests from our members to 'please do something more' and we have taken those next steps. In this issue of the Co-op News we highlight our new GMO policy (p. 2); in addition we’ve already started to label all of the GMO-free verified products that are part of the Non GMO Project. This is a big undertaking and will take us some time, but the store is starting to fill up with

the butterfly logo hopefully allowing you the opportunity to shift your purchasing power to those products that have been verified as free from GMOs, if that is your preference. A great deal of behind the scenes work has gone into our policy supported by the incredible team here at North Coast Co-op. From board members to employees; many participated in the process. We hope this is just the beginning and we'll look to refine our processes as more information becomes available and changes are hopefully made at the governmental level. Other News In the May issue of the Co-op News I talked about the task we’ve undertaken to resolve some issues with our preferred share structure. We are still working on those issues, but hope to have them ironed out in the next couple of months. In addition, we are hard at work on the bylaws rewrite to correspond with necessary updates to our preferred share structure and current practices. This has been a busy time for many of us at the Co-op and we are taking every step to ensure that we are being thorough in our process. If you have questions, please let me know. I’m

ecently, we mailed a letter to members who were out of compliance with the North Coast Cooperative’s Articles of Incorporation and By-laws by not being a resident of California. We understand that to some it may feel like we’re deserting you, but please be assured we are not; we are required to comply with our bylaws and our securities permit. We appreciate your patronage and investments in the Co-op over the years. We also know some of you may want to keep in touch with the happenings of the Co-op so we have some convenient ways for you to do that (see right hand column).

happy to talk to you at any time. We are currently in the midst of our annual audit. This is a busy time for our accounting department and once this final step in closing the fiscal year is complete, we will have an Annual Report for your review. We already know we are ending this year on a positive note and will be able to issue patronage refunds again this year. Annual statements will be going out to all members shortly; however, patronage refund checks will not be issued until later in the year. Please look for updates and information in future editions of the Co-op News. We’re nine weeks into fiscal year 2014 and both stores are doing well, we’re up more than 5% over the same time last year. We've taken our Open Book Management program to the final step of “sharing the success,” which allows each employee the opportunity to give input on store goals and take part in helping us meet those goals. Each employee has attended Financial 101 training which helped them gain a deeper understanding of how the Co-op operates from the back door to the accounting department; and when we succeed we do that together and when we fail, we each have a hand in helping us get back on track. I’m looking forward to an amazing year ahead, and I’m grateful that I was chosen as the General Manager. I do not take my position lightly and feel honored that I have the opportunity to carry on what was started 40 years ago. Thank you!

Contact Kelli kellireese@northcoastco-op.com

If you find yourself as a resident of California in the future, we hope that you’ll consider rejoining the North Coast Co-op. Your membership number will not be recycled, so you’ll be able to request the same number when rejoining. If we have made a mistake and you do currently have a California address, please contact us immediately so we may update our records. If you have questions, contact Bella Waters, Membership Coordinator at (707) 826-8670 ext. 135 or bellawaters@northcoastco-op.com. She is available Monday 8:30-5pm and Tuesday through Thursday 8:30 to 3pm.

www.northcoastco-op.com 14

here are three open seats this year: one open to employees and two seats open to the general membership. Intelligent, open-minded, creative, innovative, financially savvy, committed participants are needed to lend their voice and vision to our cooperative process. This is an exciting time for the Board to work with the General Manager and her team to implement the new Strategic Plan. We encourage you to consider this exciting opportunity to make an important contribution to our community. See the election timeline in the Reference Guide below.

He won a $25 gift card! Look for your chance to win in the July issue

Asa was our Co-op Kids Disaster Prep Essay Winner!

ELECTION TIMELINE Board of Directors Election June 1 General Candidate Application Packets available at Customer Service in both stores and at www.northcoastco-op.com (see ad above). Board of Directors Meetings Co-op members invited to attend.

Jun 27 | 6-8pm Co-op Community Kitchen, Eureka store location July 25 | 6-8pm The Kitchen (Plaza Point building,

across the Street from our Arcata store location)

Aug 22 | 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 June 14 Thrill of the Grill

11:30am to 2pm at the Co-op’s Eureka location. $5 per plate. Gluten-free and vegetarian options available. All proceeds go to local food bank Food for People and their child nutrition program.

Co-op Sponsored Events June 2 Humboldt Tri-Kids Triathlon

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

June 20-21 St. Joseph Hospital Foundation Golf Classic. Dinner and Auction on June 20; golf

tournament on June 21. Funds raised go toward the purchase of new linear accelerators that help treat cancer patients. Ticket prices and info at www.stjosepheureka.org/For-Community/St-Joseph-HospitalFoundation/Special-Events.aspx.

Deadlines June 15 Member Surveys due (see p.9) June 30 40-for-40 Giveaway entries due (see p.10) July 15 Deadline to submit Candidate Applications, Statements and Agreements.

June 1 Application packet for candidacy will be available at Customer Service in both stores, as well as on our website www.northcoastco-op.com/about.htm#board. July 15 Deadline to submit application packet for candidacy. August 12 Deadline to meet with Co-op videographer to film video statement. These will be posted to the Co-op’s website during the election. August 15 Candidate Forum, 7-8pm in Arcata. The event will be filmed for posting to our website. Please note: there will be an opportunity for members to submit questions before the forum—we want to hear your questions! Keep an eye out for instructions in future issues of the Co-op News. September 3-October 15 Candidate campaigning, if desired. September 3 – October 15 Election time, please vote! October 19 40th Anniversary Party and Annual Membership Meeting. Election results announced and new Board Members seated.