November 2013 Co-op News 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 FREE

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

we’ll make it for you

Place your order by Nov. 23

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from the editor By Melanie Bettenhausen, Marketing & Membership Director

CO-OP NEWS Celebrating Co-op Month & 40 Years of the Co-op

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Volume 59

We work together, cooperatively, to ensure each other’s success. The more cooperatives there are, and the more people know about them, the more co-ops are sought out by consumers.

est. 1973

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

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

melanieb@northcoastco-op.com

Graphics & Coordination Amy Waldrip

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

amywaldrip@northcoastco-op.com

Jeremy Smith-Danford

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

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

Arcata Location

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

Eureka Location

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

Cooperative Offices

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

kellireese@nor thcoastco - op.com

Membership Coordinator Bella Waters, ext. 135

bellawaters@nor thcoastco - op.com

Human Resources Lisa Landry, ext. 127

lisalandr y@nor thcoastco - op.com

From left: Kona, Melanie & Mahina

y the time you read this, I will have just returned from a trip to North Carolina with my family. If you have never been, North Carolina is similar to California in that it has many geographic regions--ranging from sunny beachfront property to snowy, mountainous areas. Where these two states differ drastically is in their histories and cultures; however, one thing that has seemed to make these two states more akin is their work in natural, organic and local food systems...and co-ops. I moved to North Carolina in the late 1980s. At that time, in my experience, my California upbringing was fodder for my junior high classmates making fun of the fact that I came from “the land of fruits and nuts” (a.k.a. crazies). I learned that “vegetarian” was a bad word and that salad should always have bacon on it (even if you were vegetarian). As a young adult I began to explore the state and discovered that there were pockets of natural food enthusiasts; not everyone was a carnivore. In the early 2000s, I joined Tidal Creek Co-op in Wilmington, NC. It was a tiny store in a two-story house. When I moved to Chapel Hill, I discovered Weaver Street Market. Visiting the mountains to explore the Appalachian Trail, I discovered the French Broad Food Co-op in Asheville. Everywhere I went, it seemed,

natural and organic food could be found if I just looked in the right places— co-ops. Inevitably, where there was a coop, there was a thriving farmers’ market and a desire to know where food comes from and the people who grow and produce it. This most recent trip to North Carolina, I enjoyed finding Tidal Creek’s new, bigger location and taking the time to visit each of Weaver Street’s now four locations-- basically geeking out on coops. One of the things that have allowed natural foods co-ops to survive is the support network of other co-ops. The demand for natural and organic food was evident by the success of chains like Wild Oats and Whole Foods, but the ability to keep up with that demand, open bigger or more stores, and become keen business people was not something that many co-ops could have done on their own. Even now, we are seeing cooperatives who take a huge hit (25% of sales immediately in some cases) when a store like Whole Foods moves in to their neighborhoods. Even if a co-op doesn’t want to grow, keeping its doors open in the face of competition that steep is nearly impossible. Without other co-ops to lean on (financial contributions, ideas and advice), there would be far fewer coops. In light of that harsh reality, to see so much success for cooperatives is truly wonderful. Here at the North Coast Co-op, we are thankful for the National Cooperative Grocers Association (NCGA) and the resources it provides to co-ops in the form of training and buying power. Areas that they cover are: operational and merchandising best practices (how the store runs, including marketing materials); product sourcing and selection (large enough to

Accounting Kelli Costa, ext. 138

kcosta@nor thcoastco - op.com

Board of Directors

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

board@northcoastco-op.com

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

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buy the products that major competitors have access to through larger distribution companies); competitive pricing (for co-ops to pass on to their members); and, they are a powerful voice for advocacy food co-op issues (organic standards for body care products, GMO labeling, etc). We are also thankful for support provided by the Cooperative Development Services group, which complements the work of NCGA by providing consultation and training for co-op boards and their directors, strategic planning, market analysis, accounting systems, project development and more. In addition to these and other businesses that exist to support co-ops, co-ops themselves connect with each other, share stories, problems, ideas, laughter and successes. Cooperatives are unique in their structure and business practices, but the problems that face co-ops are not unique to individual co-ops. We work together, cooperatively, to ensure each other’s success. The more cooperatives there are, and the more people know about them, the more co-ops are sought out by consumers. Co-ops depend on the loyalty of their member-owners; in return, co-ops work to meet the needs of their memberships and enhance their communities. Co-ops are a win-win for everyone! Now that I am back home enjoying the best co-op in the nation (in my humble opinion), I can reflect on my trip, how things have changed (for the better), and the immense cooperative effort that is put forth to keep co-ops alive and thriving. This Thanksgiving, as my family and I enjoy free-range turkey, local and organic produce, I will be giving thanks for everyone, everywhere, who make co-ops possible. Thank you!

INSIDE

p. 2

co-op happenings

p. 3

humboldt gmo ban

p. 14 member comments

p. 4

from the board of directors

p. 15 reference guide

p. 5 from the general manager

p. 13 roasted sweet potato salad

p. 15 the gobbler panini

p. 6-8 community kitchen class & workshop schedule p. 9

roasted autumn cauliflower

p. 10 local & in season calendar p. 11 disaster prep 101 p. 12 wellness department

November 2013

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cooperative community

Co-op Happenings Pumpkin Patch

Photo by Melanie Bettenhausen

In October close to 4,000 students from 40 Humboldt County schools visited the Co-op’s 27th Annual Pumpkin Patch! Besides learning about the importance of native bees in the life cycle of pumpkin plants, students, teachers and parents learned about a newly found bee here in Humboldt, the squash bee. The Co-op provided snacks and water as well as the perfect pumpkin for each child to choose and take home. There were 27 varieties of pumpkins available this year. The Co-op has partnered with Paul & Carla Giuntoli of Warren Creek Farms for over 10 years at their Mad River Road farm to provide one of the most exciting field trips of the school year.

Photo by Brenda Harper

Megan Day & Nick Dedini’s 2nd & 6th Grade Classes visit the Pumpkin Patch

The Co-op’s Coastal Cleanup Crew

40th Anniversary Celebration & Annual Membership Meeting

Coastal Cleanup Despite rain-threatening skies, the Coop’s Coastal Cleanup crew picked up and removed around 300 pounds of trash around the Mad River Slough Bridge! We filled 10 large trash bags with discarded cups, Styrofoam pieces, bottle caps & pieces of wood. It’s amazing how many cigarette butts we picked up! Do you have photos from Co-op events you’d like to share? We’d love to see them and we may even publish them in the Co-op News or on our facebook page! Email photos to co-opnews@northcoastco-op.com or send them to 811 I St. Arcata, CA 95521. Please be sure to include your name and member number so that we can provide proper credit.

Photo by Mark Larson

Julie Lynn Strait, Melanie Cunningham and Laura Jones light the candles on the Co-op’s 40th Anniversary cake.

We had a blast at our 40th Anniversary Celebration and Annual Membership meeting! 350 guests attended the party which featured fabulous food, great company and a 40th Anniversary cake cutting ceremony with cake and cupcakes made by our very own North Coast Co-op Bakery. During the Annual Membership Meeting portion of the night, the crowd welcomed newly appointed Board Members Jessica Unmack, Steve Suttell (returning) and Kelly Boehms (Employee Director). The Board also approved and displayed the Strategic Plan. The Co-op would like to thank the following people, groups and companies for their contributions to the party’s success: The North Coast Co-op Deli and Bakery, Mermaid Sushi, Stacy Chatfield and the Fortuna High Culinary Club, John Shelter and New Directions, Humboldt Light Opera Company’s ‘The Babes’, Laura Jones, Jaimal Kordes, Ted Pecot, Charlie Fuentes, Moonstone Crossing Winery, Fieldbrook Winery, Violet Green Winery, Humboldt Beer Distributors, Cypress Grove Chevre, Mike Hudson Distributors, Loleta Cheese Factory, Nonna Lena’s, Bien Padre and all of our Member volunteers and guests. Look for more coverage of our 40th Anniversary Celebration in the December issue of the Co-op News.

Complete Meals Featuring

Diestel Roast Turkey or

Vegan Tofu Turkey made with locally produced Tofu Shop tofu Plus all your favorite holiday sides. View the menu at www.northcoastco-op.com

Place your order by Nov. 23 Meals for 2-25 available at $12.99 per person. Orders can be placed with our deli by calling 707.822.5000. Ask us about our gluten free options. A la carte Thanksgiving options will also be available by the pound in both of our deli locations Nov. 20-Nov. 27.

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www.northcoastco-op.com 2

food news

To Ban or Not to Ban GMOs in Humboldt

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The Co-op’s Board of Directors has been adamant that both the response from the agricultural community and the Co-op’s membership be taken into consideration before determining whether or not the Co-op will support this initiative. mit it to the County for the November 2014 ballot. The Co-op’s Board of Directors has been adamant that both the response from the agricultural community and the Co-op’s membership be taken into consideration before determining whether or not the Co-op will support this initias we reported several months ago tive. This month, our Member Survey in the Co-op News, there is a group question addresses this issue (see below). locally working on an ordinance that In addition, we will have survey would prohibit the cultivation and produc- boxes up in stores to help remind tion of Genetically Modified Organisms members to give their input. The Co-op’s (GMOs) in Humboldt County agriculture. Board will take a look at member survey The group working on this ordinance, results and responses from the agricultural recently named the Committee for a GMO community in the next month and potenFree Humboldt,has attorney-reviewed tially vote on this issue at its meeting in language drafted and are prepared to sub- January.

By Melanie Bettenhausen

Marketing & Membership Director

The stated goals of the committee for a GMO Free Humboldt are to: • To ensure fairness by allowing our county’s farmers and gardeners who choose not to plant GMO varieties to avoid the genetic contamination of their crops which would otherwise occur through no fault of their own. • To contribute to our county’s prosperity by ensuring our organic farmers can

• Prohibits the cultivation, propagation, raising or growing of GMOs in the County. • Provides a one-year grace period for anyone who may currently be growing GMOs. • Provides due process for anyone accused or suspected of violating the ordinance. • Requires that the County correct any ordinance violations which are discovered, confirmed and not corrected by the violator after an opportunity to do so. • Specifically exempts (does not affect) the sale of human food and animal feed, the provision of medical care, and any research contained within a laboratory.

Would you support a ban on raising and growing genetically engineered organisms in Humboldt County?

The Co-op’s Board of Directors is considering support for the Humboldt Genetic Contamination Prevention Ordinance put forth by GMO Free Humboldt and would like input from Co-op members. To learn more about this topic before responding to the survey, go to http://gmofreehumboldt.org/. Deadline to enter the survey contest is Nov. 30. While there is a deadline to enter the drawing for a $25 gift card, member input on genetic engineering is welcome anytime. Send input to melanieb@northcoastco-op.com. Member Name: Member #:

A few of the highlighted points about the ordinance, from their letter to stakeholders, are:

DEADLINE TO ENTER NOV. 30

IF G

You can read the entire draft language of the ordinance by visiting GMOFreeHumboldt.org. We look forward to hearing from you by November 30 so that your input can be include in the Board’s decisiomaking process. Thank you.

• To protect our local environment from the potentially devastating and irreversible effects of genetic contamination or invasion of ecosystems by GMOs.

Member Sur vey

$2 IN A T 5

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maintain their certifications and ensuring access for all our farmers to the growing markets for GMO-free food products.

Phone #:

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

go paperless Receive a digital copy of the Co-op News and say “no more” to paper newsletters. Send your request to co-opnews@northcoastco-op.com with the subject line “Go Paperless.” Please include your full name & member number.

Read the full policy in stores or on our website www.northcoastco-op.com

November 2013

from the Board of Directors

From the Board of Directors “

our Board of Directors welcomes two new members, Jessica Unmack and Kelly Boehms, and returning Board member, Steve Suttell, who were appointed at the Annual Meeting on October 19th, 2013. Two hundred sixteen (216) members cast ballots in the recent election for the Board of Directors. California Corporations Code, and our Bylaws, require a minimum of two hundred fifty (250) votes (or 5% of the membership) to constitute a quorum for a valid election. Since this was an uncontested election, the Board decided it was in the best interest of North Coast Co-op to appoint the candidates to the Board of directors’ seats. The action was taken pursuant to section 4.17d and 5.21, of the Bylaws of North Coast Cooperative, Inc., and section 12364 of the California Cor-

Stay Connected

to Your Board Catch up on Board Business Find meeting agendas and minutes at www.northcoastco-op. com in Board/Elections under the About Us tab. Attend a Board Meeting Nov. 14 from 6-8pm in the Co-op Community Kitchen, Arcata location. Check in with Our Membership Coordinator, Bella Waters Contact Bella Waters via email at bellawaters@northcoastco-op.com or by phone (707) 826-8670 ext. 135.

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our new board members, as well as provide for review and discussion of its governing codes. At the September regular Board meeting, the Board determined the Co-op will refund a portion of the profits for fiscal year 2013 to all eligible members (those whose refund will total more than $2). The patronage refund is the maximum allowable for pay out, representing 100% of our profits from member purchases. Of this amount, 40% will be paid in cash, B shares or a combination of the two, depending on your membership status at the end of fiscal year 2013. The remaining 60% of the patronage refund will be retained as allocated patronage. The Board believes patronage is key to honoring member investments, while at the same time providing the resources needed to maintain the two store assets, which we believe the members in general would expect. The Board’s decision was reflective of the identified needed capital improvements, especially in the Arcata

Election Announcement

Notice of Board Action

In accordance with the California Corporations Code, North Coast Co-op Bylaws, and the clear intent of the voting membership, the remaining four Board members of North Coast Co-op acted to fill three vacancies with the three candidates who ran in the recent Board of Directors election. Due to the fact that a quorum was not achieved for the October 2013 Directors election three seats on the Board were left vacant. The four continuing members of the Board of Directors, by unanimous written consent, appointed the candidates (to the right) to fill the vacant seats. The action was taken pursuant to section 4.17d and 5.21 of the Bylaws of North Coast Cooperative, Inc., and section 12364 or the California Corporations Code. North Coast Co-op Bylaw 5.21 provides that vacancies may be filled by a majority of the directors then in office, whether or not less than a quorum, or by a sole remaining Director.

3 year term: Jessica Unmack

Board President

porations Code. North Coast Co-op Bylaw 5.21 provides that vacancies may be filled by a majority of the directors then in office, whether or not less than a quorum, or by a sole remaining Director. It’s unfortunate that we didn’t make the quorum in this election. We’d like to see as many members participating as possible going forward with important Bylaws revisions on the slate for next year. The Board appreciates the commitment of the new directors and looks forward to their leadership on all the policies affecting your North Coast Co-op. The Board will be taking up the choice of Board Officers at its board meeting on November 14, as well as the Committee assignments. The November regular meeting date has been changed due to the Thanksgiving holiday period. Also, the regular December meeting conflicts with winter holidays, so the Board will be holding a Board orientation in lieu of a regular meeting in early December. This orientation greatly helps our Board get to know

3 year term/Employee Director: Kelly Boehms

By John Woolley

store. The Co-op will be distributing the patronage refunds on or before December 15, 2013. Please watch your mailbox for more information. Of the cooperatives nationwide, North Coast Co-op is ranked in the “Extra-Large” category with over $30 million in sales. It is important to the Board, as we venture into the next five-year Strategic Plan, that we do not forget how we achieved this status, remain mindful of the decisions to protect the assets, be strategic in how the Co-op will continue to be profitable, and at the same time be an institution able to assist with developing a greater local, sustainable economy. All this represents a very tall order, but one in which the Board is dedicated to achieving. Each year, the Board will review and approve an annualized Operational Plan reflective of the five-year Strategic Plan, which will take into account what has been achieved, what conditions have changed, and where we need to adapt. Our overall guidance in each of these decision making junctures will be the Seven Cooperative Principles. I want to take this opportunity to thank Melanie Cunningham, who has stepped down after three years on the Board. I am sure I speak for all of my Board colleagues when I say Melanie was an excellent steward of the Co-op, providing crucial leadership on important decisions, and spent a good deal of dedicated time on the policies and Board directives needed for our team to succeed. We wish her, husband Kevin, and the Shakefork Community Farm all the best.

3 year term: Steve Suttell

It is important to the Board, as we venture into the next five-year Strategic Plan, that we do not forget how we achieved this status, remain mindful of the decisions to protect the assets, be strategic in how the Co-op will continue to be profitable, and at the same time be an institution able to assist with developing a greater local, sustainable economy.

www.northcoastco-op.com 4

from the General Manager

From the General Manager

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I want to take a moment to recognize the incredible 40th Anniversary Celebration we had in October. Close to 350 members showed up to enjoy a delicious meal and reminisce about 40 years of North Coast Co-op. By Kelli Reese

General Manager

s we move into the busy holiday season, I want to take a moment to recognize the incredible 40th Anniversary Celebration we had in October. Close to 350 members showed up to enjoy a delicious meal and reminisce about 40 years of North Coast Co-op. The event was the culmination of a year-long effort by a small and mighty committee of talented staff members here at the Co-op. Led by Lauren Fawcett this group came up with the theme, decorations, menu, and entertainment. They also went the extra step to make sure we had a Zero Waste event. Thank you to the committee for a great time. We heard stories from longtime members led by recently retired Laura Jones. The stories were my favorite part of the night with

a stand out statement from Sydney Larson, member #26, whose heartfelt story expressed her gratitude for all that North Coast Co-op has given to her and her family over the years while in the end saying, “the Co-op is home.” It was a fabulous night filled with a great deal of love for our Co-op and all it’s accomplished over the past 40 years. Thank you to all the vendors who donated raffle prizes, food, and wine; your generosity was greatly appreciated. If you weren’t able to attend, we plan to celebrate in another ten years for our 50th. It’s sure to be a great time! The Co-op recently sponsored the 27th annual Pumpkin Patch. Sallie Grover and Brenda Harper worked tirelessly to set up and organize the event. Many Co-op staff and volunteers helped facilitate farm tours, education, and pumpkin giveaways for close to 4,000 children from schools

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Top: Laura Jones blows out the 40th Anniversary candles (Photo by Mark Larson) Left: Lauren Fawcett led the planning for the 40th Anniversary Celebration (Photo by Amy Waldrip)

throughout Humboldt County. Each student learned about organic farming and the importance of bees and pollination. Thanks to Warren Creek Farms who partners with the Co-op and grows the pumpkins we purchase

See where we’ve been & where we’re going

Annual Report and

Strategic Plan available on our website

www.northcoastco-op.com

so each child in attendance can go home with one free of charge. Thanks to all who had a hand in creating another successful year of the pumpkin patch. Working out the details of a new Union contract is taking longer than anticipated. We continue to bargain in good faith and hope the Union gives serious consideration to our most recent presentation of the economic comparison of the Co-op’s proposal and the

Union’s proposal and makes sufficient movement to resolve the contract. At the time of this writing we have two sessions scheduled the last week of October. I look forward to providing further information on the final outcome of negotiations once the process is complete. Thanksgiving is right around the corner and I’d like to take a moment to thank you for your continued support of North Coast Co-op. Here’s to eating too much and enjoying the holidays with family and friends. Enjoy.

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

(search for North Coast Co-op on Facebook)

Join our email list

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

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

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

November 2013

November thru December, 2013

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

Tea smoked duck from Mary Tysonâ&#x20AC;&#x2122;s The Art of Entertaining class| Photo by Lauren Fawcett Monday, November 4 from 6:00 to 8:30 pm

Tuesday, November 12 from 6:00 to 8:30 pm

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

Sweet Mama Janisse $40/$30 Co-op Members Take a look at this mouthwatering menu featuring some full-flavored down home favoritesâ&#x20AC;Świthout the gluten! Creole Corn Torte; Buttermilk Corn Cakes; Sweet Potato Soup with Coconut Milk; Chicken Macque Chow; and Louisiana Shrimp.

Chef Dina Fernandez $45/$35 Co-op Members Traditional Spanish dishes lend inspiration to fresh combinations of classic autumn foods. Braised Chorizo and Apples in Cider; Avocado Gazpacho with Moroccan Spices; Baked Halibut with Potatoes; and a deliciously intriguing dessert of Candied Spaghetti Squash and Persimmon Pastries.

Simona Carini $40/$30 Co-op Members Music for the palate! Simona will share her version of three classic cookies from Italy that are perfect for gift giving or enjoying at home. The featured recipes are: Biscotti; Croccanti (a family recipe that uses egg whites & walnuts); and Frollini (classic everyday cookies that are perfect for making with little ones). Light appetizers, tea and coffee included.

Gluten-Free Southern Comfort

Monday, November 11 from 6:00 to 7:00 pm

Cook & Save

Co-op Staff Instruction Free Cooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to spend their food dollars more wisely.

Fall Flavors

Wednesday, November 13 from 6:00 to 7:00 pm

Master Food Preserver Demonstration Canned Gifts ~ Condiments

Free Looking for creative edible gift ideas for the holidays? Join us for a fun evening learning some delicious condiment recipes for home canning. Topics include safe food preservation techniques, the importance of using recommended recipe sources, and more. The workshop is demonstration only with tasty samples included.

Italian Trio of Holiday Sweets

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

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 | November thru December, 2013 Eureka Cooking Classes Cont’d... Wednesday, December 4 from 6:00 to 8:30 pm

December à la Française I

Chef Alex Begovic $45/$35 Co-op Members Enjoy a delectable meal featuring these hearty dishes. Purple Potato and Leek Soup finished with Gruyere; Wilted Chard and Kale with Croutons, Garlic and Apple Cider Vinegar; Roasted Pork Tenderloin with Maple Reduction, Caramelized Apples and Onions; and Pecan Brown Sugar Ginger Cookies. Thursday, December 5 from 6:00 to 8:30 pm

Homemade Tamales

Betty Thompson $45/$35 Co-op Members Celebrate the season with tamales! Betty will start off with Ensalada de Noche Buena (traditional Christmas Eve salad of Mexico consisting of oranges, jicama, beets, pomegranate, and more) and fast Pineapple Empanadas. Next, students will use prepared masa and soaked corn husks for making two types of tamales: large traditional Pork and small Vegetable. Betty will prepare the sauces from scratch and offer some ideas for a few sauce short cuts. Monday, December 9 from 6:00 to 8:30 pm

Asian Appetizer Party

Maria Vanderhorst $45/$35 Co-op Members Indulge yourself with this feast of five tasty treats. Bahn Mi (Vietnamese sliders with roasted pork, shredded carrot, cilantro, cucumber pickle and spicy mayonnaise); Lumpia Shanghai (crispy Filipino spring rolls with pineapple sweet & sour sauce); Malaysian Curry Noodles with Vegetables; Cucumber Sunomono Salad with Raw Ahi Tuna, Tobiko and Sesame Seeds; and Turon (bananas coated in brown sugar and wrapped in phyllo) served with Whipped Cream and Chocolate Sauce.

Chef Alex Begovic’s Humboldt à la Française IV class | Photo by Lauren Fawcett Monday, December 16 from 6:00 to 8:30 pm

Eureka Class Announcements

Elegant Holiday Roasting

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

Chef Jon Hoeschen $45/$35 Co-op Members Learn the finer techniques of roasting with this sublime menu. Dungeness Crab and Mushroom filled Shrimp with Pomegranate-Basil Beurre Blanc; Oven Roasted CiderDijon Pork Loin with Roasted Sweet Potatoes and Apples; Seasonal Vegetables; and Egg Nog Crème Brulee with Spiced Brandy Cream.

with Chef Alex Begovic Wednesday, November 6 from 6:00 to 8:30 pm

Saturday, December 14 from 11:00am to 12:30 pm

Saturday, December 21 from 11:00am to 12:30 pm

Full: Harvest Special

Co-op Staff Instruction $35/$25 Co-op Members Create a magical holiday tradition in the Community Kitchen. We’ll provide the pre-baked & assembled gingerbread house, royal icing and plenty of edible goodies for customizing your very own house. Each workshop will be small & interactive. Tasty snacks & beverages are included. The price covers one child with one adult guardian and one gingerbread house.

Thursday, December 12 from 6:00 to 8:30 pm

Holiday Southern Comfort

Gingerbread House Decorating

Gingerbread House Workshop

Full: Masaki’s Kyoto~Hands-on Sushi

with Chef Eric Masaki Tuesday, November 5 from 6:00 to 8:30 pm Full: Autumn á la Française I

with Betty Thompson Thursday, November 14 from 6:00 to 8:30 pm Full: The Art of Cooking with Herbs

with Chef Jon Hoeschen Monday, November 18 from 6:00 to 8:30 pm Full: Autumn á la Française II

with Chef Alex Begovic Wednesday, November 20 from 6:00 to 8:30 pm

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.

November 2013

Arcata Cooking Classes 8th & I Streets

November thru December, 2013 Sunday, November 3 from 1:00 to 3:30 pm

Friday, December 6 from 6:00 to 8:00 pm

Sunday, December 15 from 11:00am to 12:30 pm

Holly Young $40/$30 Co-op Members The Paleo Diet is a lifestyle eating plan, based on the foods our hunter-gatherer ancestors would have thrived on during the Paleolithic era. In this introductory Paleo cooking class we will explore the theory behind the diet, look at resources for recipes and make some basic Paleo favorites: Tilapia and Spinach Cakes; Persian Stuffed Peppers; Sweet Potato and Apple Salad; and Almond Flour Chocolate Chip Cookies.

Debbie Crassweller $45/$35 Co-op Members Take a break from the busy holiday season! Come “unwined” with seven exclusive world wines! Simple, yet creative pairings will be provided to enhance your tasting experience. Debbie works with Wines for Humanity, an organization that helps raise funds locally for families at risk of homelessness. Wines will be available for preorder and delivered in time for the holidays!

Intro to Paleo Cooking

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

Improvisational Cooking

Steven Dugger $30/$20 Co-op Members Learn how to cook with what’s in your kitchen! Steven will show how to break out of the recipe mold and create your own culinary masterpieces. This class will feature tasty demonstrations about topics including: flavor profiles, food & beverage pairing, basic food chemistry and techniques. Join us for the discussion over pleasing appetizers and a hot drink. Sunday, November 10 from 1:00 to 3:30 pm

Belgian Desserts and Sweets – Part I

Wannes Vandenbulcke $40/$30 Co-op Members Join us for an introduction to these classic Belgian treats. Speculoos (traditional spice cookies); Belgianstyle Bread Pudding (with optional glazes); and Sweet Rice Pudding. Of course, we can’t visit Belgium without tempting you with what they’re famous for… waffles & chocolate! Wannes will end the class with a scrumptious combination of Chocolate Coated Vanilla Waffles. Light appetizers, coffee and tea included.

Holiday Wine and Pairings

Gingerbread House Decorating

Saturday, December 7 from 11:00am to 12:30 pm

Wednesday, December 18 from 6:00 to 8:30 pm

Chef Alex Begovic $45/$35 Co-op Members This appealing meal is rich with the flavors of the season. Yam Soup with Bacon and Maple Syrup; Roasted Beet Salad with Frisee, Chevre and Cranberry Vinaigrette; Mushroom Charlotte; and a classic dessert of Pears Poached in Spiced Red Wine and finished with Ganache Sauce.

Gingerbread House Decorating

December à la Française II

Monday, December 9 from 6:00 to 7:00 pm

Cook & Save

Co-op Staff Instruction W Free Cooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to spend their food dollars more wisely.

Arcata Class Announcements Full: Ms. M’s Catering~Hands-on Sushi

with Maria Vanderhost Monday, November 11 from 6:00 to 8:30 pm

Sunday, November 24 from 1:00 to 2:30 pm

Healthy Holiday Sides

Co-op Staff Instruction $20/$10 Co-op Members Are you looking for some tasty new vegetarian dishes that will complement your holiday meals? Join us as we demonstrate four versatile recipes that are chockfull of seasonal fruits, vegetables and whole grains. Tuesday, December 3 from 6:00 to 8:30 pm

Belgian Desserts and Sweets – Part II

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

Gingerbread House Workshop with Co-op Staff | Photo by Lauren Fawcett 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 8

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

ou’ll want to make cauliflower a mainstay in your diet to benefit from the fantastic nutritients provided by the cruciferous vegetable family. In addition to cauliflower, other locally grown members of the cruciferous family include cabbage, broccoli, kale, turnips and Brussels sprouts (in-store selection may vary). Cruciferous vegetables are rich in antioxidants that protect cels in the body from damage caused by exposure to free radicals, which are considered a significant factor in aging, heart disease, diabetes, and cancer. They are also loaded with Vitamins A & C, folate, calcium and plenty of fiber to keep your digestive system healthy.

Featuring Cauliflower from Organic Matters Ranch

Photos by Amy Waldrip

Ingredients •1 medium head of cauliflower, cut into bite size florets

Directions (Serves 4)

•2 -3 medium apples, cored and cut into ½” cubes • 1 Tablespoon olive oil • ½ teaspoon cayenne pepper • salt and pepper to taste •1 orange, juice and zest reserved

produce specials

1. Wash and chop cauliflower and apples. Juice and zest orange. Pre-heat oven to 375° F.

2. In a medium size bowl, toss cauliflower florets with the olive oil, cayenne pepper, salt and pepper. Spread the cauliflower onto a sheet pan and roast for 15 minutes.

New Specials every Tuesday available in stores and online www.northcoastco-op.com

November 2013

3. Add the apple cubes to the cauliflower. Continue to roast until the cauliflower is fork tender and the apples have softened, about 10 minutes more, and remove from the oven.

4. Pour cauliflower and apple mixture into a medium bowl and toss with the orange juice and zest. Serve immediately

local produce calendar

NOV.

Local & in Season

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

FRUIT

APPLES Blushing Gold* Empire Fuji* Gala Granny Smith* Gravenstein* Ida Red* Jonagold* King* McIntosh Mutsu* Mutsu Pippin* Red Delicious* Sierra Beauty* Spartan Stayman’s Winesap* Waltana* Winesap *Conventional

CITRUS Satsumas, 10 lb GUAVAS Pineapple PEARS D’Anjou PERSIMMONS Fuyu Hachiya QUINCE Quince

VEGETABLES ARTICHOKES Artichokes Baby Artichokes BEANS Cannellini BEETS Chioggia Gold Mangel Red White BROCCOLI Broccoli Broccoli Florets Broccolini Romanesco BRUSSELS SPROUTS Brussels Sprouts

CABBAGES Baby Bok Choy Bok Choy Green Napa Red Savoy, Green Savoy, Red

GREENS, PACKAGED - 5 oz. Arugula Baby Lettuce North Coast Mellow Mix Spinach Spring Mix Sweet and Spicy Mix Watercress

CAULIFLOWER Cheddar Green Purple White

KOHLRABI Green Purple LEEKS Leeks

CORN Decorative HERBS Cilantro Lemon Balm Lemon Grass Oregano Parsley, Curly Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon GOURDS Decorative GREENS, BUNCHED Arugula Chard, Gold Chard, Green Chard, Rainbow Chard, Red Collard Greens Collards, Red Dandelion Greens Greens, Mixed Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mizuna Mustards, Green Mustards, Red GREENS, LOOSE Arugula Braising Mix Spring Mix Sweet and Spicy Mix

LETTUCE Butter, Green Butter, Red French Crisp Iceberg Leaf, Green Leaf, Red Oakleaf, Green Oakleaf, Red Romaine MUSHROOMS Lion’s Mane Oyster Shiitake ONIONS Cipollini Red Walla-Walla Yellow PEPPERS Anaheim Bell, Green Jalapeño Pimento Poblano POTATOES All Red (red inside too!) Blue Devina Devina, 5 lb Fingerlings, French Kennebec Red Red, 5 lb Russet Russet, 5 lb Variety, 5 lb Yellow Finn Yellow Finn, 5 lb Yukon Gold Yukon Gold, 5 lb

Farmer Key

PUMPKINS Cinderella Fairy Tale Mini Snack Jack Sugar Pie Winter Luxury

Claudia’s Herbs , Orleans Distance to: Arcata Store 78 mi. Eureka Store 85 mi. Clendenen's Cider Works, Fortuna Distance to: Arcata Store 26 mi. Eureka Store 18 mi.

RADISHES Daikon Watermelon

Earthly Edibles, Korbel Distance to: Arcata Store 11 mi. Eureka Store 18 mi.

ROOTS Burdock Celeriac Jerusalem Artichokes Parsnips Rutabaga Turnips Yacon

Feral Family Farm , Blue Lake Distance to: Arcata Store 9 mi. Eureka Store 16 mi. Honey Apple Farms, Arcata Distance to: Arcata Store 5 mi. Eureka Store 14 mi.

SHALLOTS Shallots

Hunter Orchards, Grenada Distance to: Arcata Store 176 mi. Eureka Store 183 mi.

SPINACH Bunch Loose

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

SPROUTS Pea Shoots Sunflower

Luna Farm, Willow Creek Distance to: Arcata Store 40 mi. Eureka Store 47 mi.

WHEATGRASS Wheatgrass

Mycality Mushrooms, Fairhaven & Arcata Distance to: Arcata Store 3-8 mi. Eureka Store 5-11 mi.

WINTER SQUASH Acorn, Green Acorn, White Banana Blue Ballet Blue Hokkaido Buttercup Butternut Carnival Delicata Honeyboat Jester Kabocha, Green Kabocha, Grey Kabocha, Red Kabocha, Speckled Long Island Cheese Marina de Chioggia Muscat de Provence Peanut Red Kuri Spaghetti Sweet Dumpling Sweet Meat Turban

Neukom Family Farm, Willow Creek Distance to: Arcata Store 40 mi. Eureka Store 48 mi. New Moon Organics, Shively Distance to: Arcata Store 52 mi. Eureka Store 42 mi. Organic Matters Ranch, Freshwater Distance to: Arcata Store 9 mi. Eureka Store 7 mi. ierce Family Farm, Orleans P Distance to: Arcata Store 78 mi. Eureka Store 85 mi. Rain Frog Farm, Blue Lake Distance to: Arcata Store 9 mi. Eureka Store 16 mi. Warren Creek Farms, Arcata & Blue Lake Distance to: Arcata Store 9 mi. Eureka Store 13 mi.

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

Wild Rose Farm , Ferndale Distance to: Arcata Store 28 mi. Eureka Store 20 mi. Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi. Eureka Store 48 mi.

Vic Cook, Orland Distance to: Arcata Store 202 mi. Eureka Store 209 mi.

10 www.northcoastco-op.com 10

cooperative community

Disaster Prep 101

What Should I Put in my Emergency Kit? filters out the nasties: Cryptosporidium, Giardia, and E. coli, as well as particulate matter.

G HANDS INSTITUTE LOVINStereo Eureka Car

2. Medications, first aid kit, spare glasses. I carry at least a two-week supply of the medications I must take on a daily basis. I also include basic first aid supplies, as well as over-thecounter medications like Imodium and Aleve, insect repellant, etc., and a spare pair of glasses.

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Judith Warren Emergency Preparedness Guru

T SEASON II

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State Licensed School for Holistic Massage Therapy Since 1989

Private Massage Practice, Open Daily 

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The

Best Fed

Beef

Find it at the Co-op

November 2013

his month I have been asked to answer the question: “If you could only put five items in your emergency kit, what would they be?” For those of you who have taken my preparedness class “Living on Shaky Ground,” you have seen my “grab-n-go” kit, a rolling duffle bag filled with more than 50 items, so limiting my answer to five really is hard! Instead, here are categories of the most important things: 1. Food and water. My kit includes at least three 3,600 calorie packages of Datrex emergency rations—each package is enough food for one person for three days, tastes like Scottish shortbread cookies, and has a five year shelf life. In addition to several gallons and 6-packs of water in my vehicle, I also have a very reliable water filter that allows me to use the water from any stream or spring—it

3. Emergency blanket. Emergency blankets are water-proof and reflect back 90% of body heat. They range in price of roughly $1 for the inexpensive version that does not last long, to around $9 for a much more durable version, big enough for two adults to huddle together (or for a parent to huddle with children). 4. Change of clothing and spare shoes. A complete change of clothes from the skin out, including several sets of underwear, outerwear, seasonal hat and sensible shoes. 5. NOAA Weather Radio. In times of emergencies having accurate, wellvetted information is critical. A NOAA Weather radio can be a life-saver! Judith is a geographer who has created and taught community disaster preparedness courses for more than 30 years, and is one of the authors of “Living on Shaky Ground: How to Survive Earthquakes and Tsunamis in Northern California. 

co-op community wellness

Wellness Picks

Compiled by Nicole Tipple, Arcata Wellness Department Head and Nerrissa Holt, Eureka Wellness Department Head

2. 1. 3.

8. 6.

9. 11.

10.

www.northcoastco-op.com 12

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

COOK

SAVE

Roasted Sweet Potato Salad with Spinach & Pecans Ingredients Dijon Mustard Vinaigrette • 1 shallot, peeled • 3 rounded tablespoons Dijon mustard • 1 tablespoon red wine vinegar • 2 tablespoons fresh lemon juice • 1/2 teaspoon salt • 2 tablespoons brown sugar • 3/4 cup extra virgin olive oil Toasted Pecans • 1cup pecan halves

he North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop recipes that include items from our sales flyer. With Thanksgiving right around the corner we focused on a healthy recipe using fall sweet potatoes and bulk sale items. Related to neither the potato nor the yam, a sweet potato is actually a tuberous member of the morning glory family. There are two main varieties of sweet potato: orange-fleshed and yellow-fleshed. The orange-fleshed sweet potato has sweet, bright-orange flesh that takes on a creamy texture when cooked and is sometimes labeled as a yam. The yellow-fleshed variety is more mealy and less sweet compared to orange sweet potatoes, but are still delicious. Sweet potatoes are high in fiber and have Vitamins A & E and the minerals potassium and iron, yet are low in fat and sodium. If you keep sweet potatoes in a cool dry place, they should last up to a month or longer. Don’t refrigerate sweet potatoes for any length of time or they will develop a hard core and an ‘off’ flavor.

Roasted Sweet Potatoes • 3 medium sweet potatoes, peeled and chopped into ½ inch cubes • 2 tablespoons extra virgin olive oil • salt & pepper

a eci sp

l | Nov 19-Dec

limite dt

Spinach Salad • 5 oz baby spinach • 1 cup dried cranberries

cranberries per lb $

3.19

reg. $3.89

Instructions

(serves 6-8) 1. Spread pecans onto a sheet pan. Roast 2. Turn the oven to 425° F to get it ready for pecans in pre-heated 375° F oven for 5 the sweet potatoes. minutes and then stir; roast an additional 3. Toss the cubed sweet potatoes with 5 minutes and stir again. They are done olive oil and a pinch of salt and pepper when they’re aromatic and a little darker and spread over a large baking sheet. 5. in color. Remove from the oven and let Roast 25 minutes until tender and a little cool. After pecans have cooled, roughly caramelized. chop and set aside. 4. While the sweet potatoes are roasting make the salad dressing. In a blender

November 2013

or using a bowl and immersion blender, add peeled shallot—pulse to chop. Add mustard, vinegar, lemon juice, salt, and sugar. Slowly add oil to emulsify. Combine the spinach, sweet potatoes, toasted pecans and cranberries. Toss with 1/4 cup of the vinaigrette at a time until the desired amount of dressing is reached and serve.

cooperative community

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.

Win 40 Cans of Soups!

40 FOR40 Giveaway

utumn brings shorter periods of daylight and cooler evenings. It is the perfect time to enjoy a walk and come home to a quick, tasty dinner of soup, salad and garlic bread. To help you with meal preparation, weâ&#x20AC;&#x2122;ll be giving away 40 cans of Amyâ&#x20AC;&#x2122;s vegetarian soups this month. All of the cans have BPA free liners and are made with organic ingredients. This familyowned business started out in 1987 and has created over 88 amazing products ranging from frozen foods, snacks, pasta sauce and soup. They also have many products that are created for people with food preferences including gluten-free, lactose-free, peanut-free, soy-free, vegan and low sodium options. Come by either store and enter by November 30th to win!

www.northcoastco-op.com 14

for the foodies on your list Gift Cards

North Coast Co-op Bakery open daily | 6 am-9 am

Now made from biodegradable, recyclable and Forest Stewardship Council Certified materials. Available in values up to $500.

*see holiday hours

featuring organic ingredients

The Gobbler Panini

gluten free & vegan options available

All the Thanksgiving fixins’ in one sandwich made with all natural Premiere Roast Turkey or Field Roast Celebration Loaf, North Coast Bakery sliced sourdough, house made vegan stuffing and more

DELI

6.99 each

Board Activities

Co-op Sponsored Events

Board of Directors Meetings

Nov 21 Taste of the Holidays at the Arcata

Co-op members invited to attend. Nov 14 | 6-8pm Co-op Community Kitchen, Arcata. (Plaza Point building, across 8th Street from our Arcata store location) Dec. No Meeting Jan 23 | 6-8pm Co-op Community Kitchen, Eureka store location

Community Center from 5:00-8:00pm. The Co-op will be there with a sneak peak of their ready-made Thanksgiving meals, including gluten-free and vegan items and special bakery treats. Tickets are $25 and proceeds go to benefit the Rotary Club of Arcata Sunrise Foundation.To purchase tickets visit website: www.arcatasunrise.org/toth or contact Ron Sharp at ron@orderwithin.org.

Co-op Action Committee

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

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. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm

Co-op Events

Nov 24-Jan1 Share the Spirit donate any amount at the register through January 1, 2014 and the Co-op will match your donation! Proceeds go to Food for People, our local food bank.

Nov-Jan Holiday Spirit and Food Fund Drive

Deadlines

Nov 30 Member Surveys due (see p. 3) Nov 30 40 for 40 Giveaway entries due (see p. 14) Jan 1 Last day to donate to Share the Spirit (see right)

Reminders

Nov 3 Daylight Saving ends. Set your clocks back one hour Nov 16 Last Farmer’s Market, Arcata Plaza

Holiday Hours

Nov 28 closed all day for Thanksgiving Dec 24 closed at 7pm for Christmas Eve Dec 25 closed all day for Christmas Dec 31 closed at 8 pm for New Year’s Eve Jan 1 open at 8am New Year’s Day

e r a h S

t i r i p he S

Nov. 24 - Jan. 1

Make a donation at the register to support our local food bank. The Co-op will match all donations up to $5000!