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 • Nov. 2015
CO-OP NEWS
We
Issue 83 | November 2015 www.northcoast.coop co-opnews@northcoast.coop EDITOR Melanie Bettenhausen Marketing & Membership Director (707) 502-3555 ext. 132 melanieb@northcoast.coop
our members giveaway!
Many of us have very busy schedules, and sometimes just don’t have the time to plan out
GRAPHICS & COORDINATION Zev Smith-Danford Graphic Design Coordinator (707) 502-3555 ext. 120 zevsmithdanford@northcoast.coop
a meal. When you have some basic foods in your pantry, you can put together a healthy meal quickly and easily! We are adding some great new items to our Co+op Basics pro-
Alenya Felts Marketing & Graphics Assistant (707) 502-3555 ext. 129 alenyafelts@northcoast.coop
gram, and want to help fill your pantry with them. Check out our new purple signs to help you locate them easily when shopping
ARCATA LOCATION 811 I St., Arcata • (707) 822-5947 Open daily: 6 am to 9 pm Kevin Waters, Store Manager kevinwaters@nor thcoast.coop
the aisles. One lucky Co-op member will win a variety of shelf-stable goods including beans, crackers,
EUREKA LOCATION 25 4th St., Eureka • (707) 443-6027 Open Daily: 6 am to 9 pm Toby Massey, Store Manager tobymassey@nor thcoast.coop
canned fruits and vegetables, just to name a few.
COOPERATIVE OFFICES 811 I St., Arcata GENERAL MANAGER Kelli Reese (707) 502-3555 ext. 124 kellireese@nor thcoast.coop
Enter to win at both Co-op locations at Customer Service. Deadline to enter: Nov. 30, 2015
MEMBERSHIP COORDINATOR Bella Waters (707) 502-3555 ext. 135 bellawaters@nor thcoast.coop HUMAN RESOURCES Lisa Landry (707) 826-8670 ext. 127 lisalandr y@nor thcoast.coop ACCOUNTING Kelli Costa (707) 502-3555 ext. 138 kcosta@nor thcoast.coop BOARD OF DIRECTORS Jeremy Cotton, Dave Feral, Colin Fiske, Leah Stamper, Cheri Strong, Steve Suttell, Jessica Unmack board@northcoast.coop THE COOPERATIVE PRINCIPLES: Voluntary & Open Membership Democratic Member Control Member Economic Participation Autonomy & Independence Education, Training & Information Cooperation Among Cooperatives Concern for Community 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.
LETTERS TO THE EDITOR Letters must include your name, address, member #, and telephone #. Letters should be kept to a maximum of 250 words and may be edited. We regret that we may not be able to publish all letters due to limited space. Email your letters to co-opnews@northcoast.coop or send them to: Co-op News, 811 I Street, Arcata, CA 95521. Deadline for letters is the 10th of each month.
INSIDE
2 Annual Membership Meeting
3 Co-op Happenings
4 Humboldt Food Policy Council
5 Thanksgiving at the Co-op
6 Lentil Vegetable Stew
7 Zero Waste and the Co-op
8 Apple Ring Snacks
9 Member Survey
10 Co-op Donates to St. Vincent De Paul 10 Share the Spirit 11 Community Partners 11 Reference Guide
Holiday Hours Nov. 26 closed all day for Thanksgiving Dec. 24 closed at 7pm for Christmas Eve Dec. 25 closed all day for Christmas Dec. 31 closed at 8pm for New Year’s Eve Jan. 1 open at 8am New Year’s Day
| ANNUAL MEMBERSHIP MEETING |
Policy, Procedures, Plastic, and Power to the People
Dave Feral Board Secretary
S
aturday October 17, 2015 the North Coast Co-op held its Annual Membership Meeting. The Board of Directors welcomed and seated the newly elected board members, Colin Fiske and Leah Stamper, and said farewell to outgoing board members Fred Moore and Kate Lancaster. If you attended the meeting you probably noticed a bit of confusion around the seating of the new board members and the election of officers. The confusion was primarily due to conflicting policy. According to the Board Policy Manual, “After newly elected directors are seated, Officers are elected by a majority of the Board at the Annual Meeting as part of the meeting agenda. New Officers will be in effect at the first regular Board meeting following the Annual Meeting” and, this has been the practice in some prior elections, but not the past two years. This year it was pointed out the Bylaws State: Section 5.05 “....Each Director shall hold office until the expiration of the term for which he or she is elected and until the election of a qualified successor. Director Terms begin on the first day of November of each year.” Since the Bylaws have authority over the Board Policy Manual, new director terms begin November 1 and new officers will be chosen at the November
OU ! Y NK TING A TH VO R FO
5 Board meeting. The board has formed the Policies and Procedures Committee to work on these types of issues so in the future they avoid confusion! After the Board of Directors found a way to handle the confusion over new directors and officers, emcee and member-ower Roger walked the microphone around the hall to solicit member input. We heard from many engaged members asking questions about GMO’s, the future of the Co-op, vegan diets, sustainability and, a great array of topics that are important to the membership. Following the discussion, Roger introduced guest speaker Julie Layshock. HSU Lecturer Julie Layshock is a Chemist, Toxicologist and an expert on the plastic waste stream. Julie provided detailed descriptions of the molecular structures of many types of plastic and explained how these differences determine if they can be recycled or not. In summary, Julie explained: single-use food packaging is not sustainable; compostable plastics cannot be composted in Humboldt County; new bio-plastic resins challenge traditional recycling; even recyclable plastics have an extremely low rate of recycling; paper food packaging is often lined with plastic; any kind of trash in Humboldt County results in a large environmental footprint. To learn more, sign up for emails from Zero Waste Humboldt at www.zerowastehumbold.org. The next topic in their speakers’ series is How to Achieve Zero Waste Certification for your Business with Cheri Chastain of Sierra Nevada Brewing Company and Josh Prigge of Fetzer Vineyards at HSU’s Humboldt Bay Aquatic Center in Eureka on Thursday, January 21, 2016 from 6-8pm. The last portion of the meeting was a facilitated Open Space Discussion Forum. Members brainstormed topics they wanted to explore including: reuse initiative within the Co-op; make the Co-op into a worker cooperative; pesticides on shelf; helping members participate in larger issue of sustainability; boycott issues; toiletries bags for homeless people; decrease
vehicle miles - appropriate transportation to Co-op; eliminate GMOs from the Coop shelves, climate change, re-establish a member communication board. Members spent about 40 minutes brainstorming ideas and action items. During the Open Space Discussion Forum people ate a lavish dinner prepared by Co-op staff. Dinner set up, delivery, and take down went very smooth with the help of the New Directions crew. The board encouraged members to take responsibility and continue to pursue action on these items in the community, in committees and in the board room. By 7pm the group had full bellies and full minds. The Board of Directors is very grateful to serve our members, staff, and this community. We are all looking forward to another year of good work ahead! ■
Top: Julie Layshock presents on food packaging, plastics, and recycling in Humboldt County. Middle-left: Co-op member-owners fill up their plates with delicious food provided by the North Coast Co-op Deli, Bakery, and donations from many local food producers. Middleright: Mary Ella Anderson helps to facilitate one of the topics during the Open Space Discussion Forum. Bottom: The Board of Directors participate in the board portion of the event.
2015 Board of Directors Election Winners Current Board Members: Jeremy Cotton Leah Stamper Dave Feral Cheri Strong Colin Fiske Steve Suttell Jessica Unmack
Ratified by membership
Jeremy Cotten Employee Director
Colin Fiske Member Director
Leah Stamper Member Director www.northcoast.coop
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| COOPERATIVE COMMUNITY |
Co-op Happenings Cooking Classes in the Community Kitchens North Coast Co-op Community Kitchen classes and workshops continue to teach tips and techniques for basic to gourmet cooking and delight the taste buds of attendees. Spaces are still available for classes and workshops during November and December, including kid’s favorite Gingerbread House Decorating. Visit www.northcoast.coop/stores.htm#Kitchen for more upcoming classes and current class availability. Don’t forget, Members save 20% off of all Community Kitchen classes and workshops. Pictured left: Chef Jon Hoeschen plates red quinoa salad with pickled red onions during his class: Fundamentals and Chef Secrets of Brining and Pickling.
Pastels on the Plaza Alenya Felts (far right), Graphics and Marketing Assistant, works on her original artwork for the North Coast Co-op during 28th annual Pastels on the Plaza. Zev Smith-Danford, Graphic Design Coordinator, lends a hand during the event. Pastels on the Plaza raised over $31,000 to benefit the Northcoast Children’s Services.
Pumpkin Patch In October, 3,800 students from schools across Humboldt County visited the Co-op’s 29th Annual Pumpkin Patch. This year’s educational theme for the Pumpkin Patch was soil. Along with the tour of the organic, dryfarmed pumpkin patch and educational lessons, the Co-op provided snacks and water as well as the perfect pumpkin for each child to choose and take home. Top: Brenda Harper, Consumer Education Coordinator, explains different soil layers during this year’s Pumpkin Patch. Bottom: Joselyn shows off her pumpkin that she picked during her school trip to the Pumpkin Patch.
Annual Membership Meeting Having leftovers was not a problem for our Co-op memberowners, who took our suggestion and brought reusable containers to take home all the great food. Thank you for helping make the Annual Membership Meeting a zero waste event! The North Coast Co-op Deli and Bakery provided delicious salads, soups, desserts and other appetizers. Along with the Deli and Bakery, many local food producers and distributors generously donated food and drinks to the event. Thank you to Arise Bakery, Cypress Grove, Equal Exchange, Grand Vin de Tevis, Lost Coast Winery, Mike Hudson Distribution, Organic Valley, Stargazer Barn, Tofu Shop, and Trinity River Vineyards. Pictured: Member-owner Christine Cass with her filled reusable containers.
Read the Annual Report 2014-2015 See what we accomplished together this past year • available online www.northcoast.coop
3
CO-OP NEWS • NOVEMBER 2015
| FOOD NEWS |
Humboldt Food Policy Council Humboldt Food Policy Council
Educational Meeting Schedule Educational Meeting Schedule
Open to the FreeFree to attend Open to public, the public, to attend Humboldt
F
Food Deserts: AA Systemic Approach toto Rural Food Deserts: Systemic Approach Rural Communities Communities By Nicole Tipple, Arcata Wellness Department Head and Nerrissa Holt, Eureka Wellness Department Head
Presented by Debbie Perticara of the Presented by Debbie Perticara of Redwood the Redwood Community Action Agency and and the North Coast Community Action Agency the North Coast Community Garden Collaborative, Laura Community Garden Collaborative, Laura McEwen, County of Humboldt public health McEwen, County of Humboldt public health nutritionist and and HFPC Food Desert nutritionist HFPC Food Desert Subcommittee coordinator, and and Christine Fry Fry Subcommittee coordinator, Christine of ChangeLab Solutions. of ChangeLab Solutions.
Present Commu Commu McEwe nutrition Subcom of Chan
November 18,18, 2015 5:30-7:00PM November 2015 5:30-7:00PM
Novem
Community Wellness Building Community Wellness Building th th Eureka, CA.CA. 908 908 7 Street, Eureka, 7 Street,
Commun 908 7th St
Who is the HFPC? Who is the HFPC?
Who
The The HFPC is a group of local HFPC is a group of local stakeholders dedicated to to stakeholders dedicated educating the community about educating the community about our our locallocal foodfood system. We We system. facilitate regional conferences and and facilitate regional conferences holdhold bi-monthly educational bi-monthly educational meetings, providing our our members meetings, providing members and and the community withwith up-to the community up-to datedate information on issues that that information on issues impact locallocal foodfood access, impact access, production and and resources. production resources.
Have a topic youyou would Have a topic would likelike thethe HFPC to present? HFPC to present? Please let let us know! Please us know!
JoinJoin us toushear howhow we can address these important questions : : to hear we can address these important questions •
How do people in rural areas get food withwith limited • How do people in rural areas get food limited transportation, longlong distances to grocery stores, limited transportation, distances to grocery stores, limited transportation and and small budgets? transportation small budgets?
•
Why has has the work around foodfood deserts beenbeen focused on urban, • Why the work around deserts focused on urban, but not ruralrural communities? but not communities?
The The FoodFood Desert Subcommittee is a group of Humboldt FoodFood Policy Desert Subcommittee is a group of Humboldt Policy Council members whowho are investigating howhow foodfood deserts Council members are investigating deserts are identified and how we can a food desert model in our are identified and how we apply can apply a food desert model in rural our rural county. TheirTheir goalgoal is creating a common understanding about ruralrural county. is creating a common understanding about foodfood deserts, a systemic approach to evaluation and and remediation, and and deserts, a systemic approach to evaluation remediation, prioritized nextnext stepssteps for Humboldt County. prioritized for Humboldt County. The The North Coast Community Garden Collaborative is a support North Coast Community Garden Collaborative is a support network of and for local community gardeners fromfrom overover 50 50 network of and for local community gardeners community gardens, connecting gardeners to each otherother and and otherother community gardens, connecting gardeners to each resources needed to grow nutritious and culturally appropriate foods for for resources needed to grow nutritious and culturally appropriate foods themselves, theirtheir families, and their communities. themselves, families, and their communities.
The HFP stakehold educatin our local facilitate hold bi-m meetings and the c date info impact lo producti
Have like th Ple
Contact: Barbara.Browning@humboldt.edu Contact: Barbara.Browning@humboldt.edu FindFind us on www.facebook.com/HumboldtFPC us Facebook! on Facebook! www.facebook.com/HumboldtFPC California Center for Rural Policy, 1 Harpst Street, Arcata, CA, CA, 95521 California Center for Rural Policy, 1 Harpst Street, Arcata, 95521
www.northcoast.coop
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| THANKSGIVING AT THE CO-OP |
Traditional plates we are going to offer
DELI
Order by Nov. 23
th
Place your order by Nov. 23 at either Co-op Deli location or call (707) 822-5000. Dietary accommodations are available, please call for details. Ask us about our gluten-free options. Orders will be available for pick up Nov. 24 and Nov. 25. Stores closed Nov. 26 811 I St. Arcata, CA (707) 822-5000 • 24 4th St. Eureka, CA (707) 443-2968
Stop by our Deli hot bar Nov. 23 thru Nov. 25 for Thanksgiving dishes á la carte.
Pumpkin Pie
Celebrate
whole wheat gluten free flour
Apple Pie (vegan)
whole wheat gluten free flour
Order by Nov. 23
$16.00 $17.00 $15.00 $16.00
Apple Berry Pie (vegan)
whole wheat gluten free flour
$16.00 $17.00
Hazelnut Pecan Chocolate Chip Pie whole wheat
Place your order in either Bakery location or call (707) 826-2706 5
CO-OP NEWS • NOVEMBER 2015
$26.00
| COOK & SAVE | By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Coordinator
COOK & SAVE L
ooking to save money and eat healthy? Legumes should be on the top of your grocery list! Although legumes are an important part of traditional diets around the world, they are often neglected in typical Western diets. Foods from the legume family include beans, peas, lentils, peanuts and soybeans. Legumes are inexpensive, nutrient-dense sources of protein that can be substituted for dietary animal protein. They are also high in fiber, calcium, and iron. Buying legumes from the Co-op’s Bulk
Department, especially when they are on sale, is a great way to save money and have plenty of meal options on hand. This month green lentils are on sale from November 17 through November 30. Warm up this winter with a versatile stew that is packed with fiber, vitamin C, folate, vitamin A, iron, and B vitamins. Although sweet potatoes are a winter favorite, you can substitute regular yellow or red potatoes.
You can also add other seasonal root vegetables such as beets or parsnips, or a bit of minced ginger for additional warming qualities.
If you prefer more protein, add cubes of firm tofu or cubes of cooked chicken.
Ingredients • 1 ¼ cups lentils (dried), rinsed • 5 cups water or broth (vegetable or chicken) divided into 3 cups and 2 cups • 2 cups sweet potatoes, peeled and cubed (1 large or 2 small, or ½ lb.) • ½ cup onion, chopped (1/2 small onion) • ½ cup celery, chopped (1 stalk) • 2 cloves garlic, finely chopped • 2 teaspoons soy sauce • 2 teaspoons cumin • 1 teaspoon coriander • salt, to taste • 1½ cups sliced zucchini (1½ medium or ½ lb.) • 1½ cups broccoli florets (1 medium head or ½ lb. florets)
Directions 1. In a large pot combine lentils with 3 cups of water, or broth, and bring to a low boil. Reduce heat to medium-low, partially cover the pot, and simmer until lentils are barely tender, 20-30 minutes.
CO-OP SPECIALS Ingredients
Pacific Organic Chicken Broth
$2.49 32 oz
On sale 11/3-11/16
2. Add 2 additional cups of water, or broth, sweet potato, onion, celery, garlic, soy sauce, and spices and cook, partially covered, for about 40 minutes on medium heat. Add more broth or water if stew seems too thick. Taste and adjust seasoning.
Better Than Bouillon Organic Chicken Base
$4.99
3. Add zucchini and broccoli florets, and heat another 10 minutes until vegetables are tender. Serve hot.
Organic Green Lentils
$1.69 per lb
8 oz
On sale 11/17-11/30
On sale 11/17-11/30 www.northcoast.coop
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| ENVIRONMENTAL RESPONSIBILITY |
Zero Waste and What It Means for Our Co-op
Melanie Bettenhausen Marketing & Membership Director
N
orth Coast Co-op contracted with Zero Waste Humboldt to conduct a packaging audit in our Deli and Bakery; this first round focused on 10 items. No other grocery store has done this in our area! The goal was to have a criteriabased tool that can be used to rank priorities when making purchasing decisions in regards to packaging. Eventually, we hope to have a tool to use in all of our in-house packaging decisions. Ultimately, the Coop would be able to influence packaging that is used by its vendors. The Zero Waste packaging audit provided a tool for navigating the many factors involved in making packaging decisions: the source material (petroleum or plant-based) and how it is derived (GMO corn); how it is manufactured (chemicals and toxic output); how toxic it is for the consumer (BPA); whether or not it can be reused or recycled; whether or not it can be composted (commercial or back-
yard); whether or not it will break down in the landfill; and distance to recycling plant, compost facility, or landfill (Ukiah, Marin, China?). We also need to consider functionality for the consumer and cost. The Co-op’s Prepared Foods teams (Deli & Bakery) were presented with the information in a meeting with packaging auditor Julie Layshock, environmental chemistry and toxicology lecturer at Humboldt State University. The packaging audit was reviewed by the Sustainability Committee and recommendations from that committee will go to the board at their meeting on November 5 (see p. 11). The Co-op has not yet taken any action to change packaging options in our prepared foods departments. Our current packaging items (prior to the Zero Waste audit) were chosen with the environment in mind; however, determining the “best” option is complicated. As many of you learned from packaging auditor and guest speaker Julie Layshock recently at the Co-op’s Annual Membership Meeting (see p. 2), recyclability and compostability are only as good as the facilities that are available to process those materials. Still worse, those arrows around the numbers on plastic containers do not mean they are recyclable; they just indicate the type of plastic that was used in making the container! Whether recyclable or landfill, all of it gets shipped many miles away, creating a significant environmental footprint. With an issue this complex, we wanted to insure that voices from many stakeholders were heard first. For many shoppers, the idea that recycling is somewhat of a farce and that “compostable” plastic isn’t really compostable in the sense that we think of—simply breaking down in our backyard compost—will be difficult
to absorb. We know that our shoppers want to do the right thing when it comes to the environment, and the Co-op needs help determining what the right thing is. Once that is established, we need to present the information in a way that will be well-received and shared widely. The one thing we know for sure is that the best option is to reuse, meaning bring your own durable containers and fill them with goods. As an alternative to disposable packaging, the Co-op allows customers to bring their own clean containers to purchase fresh and bulk products, like hot bar items, coffee drinks and ground peanut butter. We offer a 10 cent discount when shoppers bring their own mug or smoothie cup, as well as their own shopping bags. We provide durable goods for reuse in nearly every department. Going forward, we will be considering changes to our operations that would allow for the use of even more durables when purchasing fresh and bulk products. The Zero Waste packaging audit was an objective in our 5-year Strategic Plan* under the goal Promote Environmental Responsibility. The audit is available on our website www.northcoast.coop/ images/pdfs/zero_waste_packaging_audit_2015.pdf. We look forward to hearing your feedback. Send comments to membership@northcoast.coop or fill out a comment card at Customer Service. We thank everyone who has been involved in this process, from participating in our strategic planning efforts to providing feedback as we move forward. Together we can and will make a difference in reducing waste! *http://www.northcoast.coop/about. htm#strategicplan2014
Plastic Generation & Plastic Recovery 35 30
(million tons)
25 20
Plastic Generation
15
Plastic Recovery 10
0 1965
1970
1975
1980
1985
1990
1995
2000
2005
2010 2013
Data from: EPA Advancing Sustainable Materials Management: Facts and Figures 2013
7
Brenda Harper Consumer Education Coordinator
F
or years people have celebrated America Recycles Day on November 15. Although recycling is certainly an important part of living sustainably, is Recycling really the best option or should we be focusing more on the other R’s--Reduce and Reuse? This year, consider broadening your scope by celebrating Zero Waste Day on November 15. Zero Waste is a movement that goes way beyond promoting recycling. The zero waste movement imagines a future where everything is a renewable resource and reusable so the amount of trash sent to landfills is minimal. Zero Waste is a visionary solution for a sustainable future that proposes practical ways to redesign how resources and materials flow through society. Here are some ideas on how you can celebrate Zero Waste Day: • Don’t buy any single use items, at least for the day and then work towards every day--no plastic bottles, no single serving snack bags, no coffee or tea in disposable cups • Recommit to using reusable shopping bags • Try to buy products with little or no packaging – shop locally or buy food from bulk bins • Bring your own clean containers to purchase bulk items—mason jars are a great choice • Purchase deli foods and beverages using your own reusable cups, bowls, plates, utensils, and trays--no paper or plastic disposables, even if they are recyclable • Refuse single-use straws in your drinks • Try to reuse something that you would normally throw in the recycling or landfill
www.zerowastehumboldt.org
5
1960
Celebrate Zero Waste Day!
CO-OP NEWS • NOVEMBER 2015
| LOCAL PRODUCE RECIPE | By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Coordinator
Apple Ring Snacks Featuring Apples from Clendenen’s Cider Works, Hunter Orchards & Swallowdale Farm
F
resh, local apples are plentiful in fall. Delicious and crunchy, apples are rich in antioxidant nutrients which help protect our bodies from the effects of free radicals. Free radicals are atoms, or groups of atoms, with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules. Free radicals can damage cells and are believed to accelerate the progression of cancer, cardiovascular disease, and age-related diseases. Apples contain Vitamin C and are a good source of B-complex vitamins. They also provide us with the minerals potassium, phosphorus and calcium. The saying, “an apple a day keeps the doctor away” is based on studies that show that those who eat plenty of apples tend to be healthier. Therefore, kids and adults may remain healthier by eating an apple a day! Apples and nut or seed butters are a perfect combination. Making these apple rings is a quick and easy option for providing a satisfying snack that gives a little energy boost for people of all ages.
Ingredients
• Apples* • Nut or seed butter • Toppings
Topping Options
Photos by Alenya Felts
• Granola, oats or other cereal • Chopped walnuts, hazelnuts, pecans, peanuts, almonds, pistachios or other nuts • Sunflower or pumpkin seeds • Raisins, apricots, cherries, cranberries, dates, or other dried fruit • Flaxseed meal • Sliced bananas
• • • •
Chia or hemp seeds Cinnamon or nutmeg Crystallized ginger pieces Chopped dark chocolate, cacao nibs, or chocolate chips • Unsweetened, shredded coconut • Honey, maple syrup or molasses, drizzled on top
Directions 1. Cut apple into rounds about ¼ to ½-inch thick.
3. Pat dry the slices so the peanut butter will adhere to the apple.
2. Using a knife or very small cookie cutter, cut out the core and stem of the slices.
4. Spread a tablespoon or so of nut or seed butter onto each apple ring
1
2
4
5. Sprinkle or place toppings on the apple slices and eat! *Depending on the size of apple and the number of people, you can use just one apple or several.
5 www.northcoast.coop
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| CO-OP COMMUNITY |
Member Survey Responses In the September issue of the Co-op News, we asked our members, “What would enhance the value of your North Coast Co-op membership?” See what your friends and neighbors think would make being a member-owner of the Co-op even better.
Something small yet tangible that I could easily explain to non-members, like a coupon for a free bag of cookies or 50% off a bowl of miso, even just once a month. A candy bar with every $75 spent on member discount day maybe?
More member discounts! Increase once a month discount another 5% for senior/disabled. Make every Wednesday “Wellness Wed.” *Keep soup and salad bar open later!
— Dolores
Seeing some worthy homeless person hired and given a step up.
Perforate the edges of the survey. Banking. Posting. Postal. Money exchange. A la Walmart. — Kristie and Robert Home delivery service in Eureka and Arcata for our senior and disabled members. — Vincent
— Ron and Patty
— Judy Larger discount, say 10% once a month. — Leonard I would like to feel more like a participant in the Co-op. — Susan
Increase monthly discount to 10%. — Phoebe Getting a discount on bulk shampoo or any bulk item. I have used the same shampoo container for many years and found that I pay more (way more) for refilling the container than if I kept buying new shampoo. Save the earth. Reuse, recycle.
Keep Senior Discount Day but allow the senior discount and membership to be added so it would be 10% once a month. — Sherie
1) Senior discounts or days (10%) 2) Nutritional information and ingredients on deli items, 3) Can’t think of another :) — Elizabeth Can’t think of anything, I like having a membership, have been shopping here a long time. — Abby and Michael A higher percentage based on purchases. — Jenise Buy local days - 10% off days on products produced in Humboldt County. — Nancy Keep informing us about environmental issues. — Jill
Local restaurant discounts. — Lisa
Other ways besides purchase to earn discounts such as loyalty cards, points towards future purchases, ect. — Elisa
— Cindes
25 gift card!
Win a $
Member Name: Phone #:
Detach this entry form and return it to the Member Survey box located near Customer Service at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to co-opnews@ northcoast.coop with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.
DEADLINE TO ENTER: NOV. 30
CO-OP NEWS • NOVEMBER 2015
The North Coast Co-op offers its Fair Share members the opportunity to purchase preferred non-voting shares of stock, also known as class C shares. Ownership of these preferred shares entitles members to dividends declared by the Board of Directors. Class C shares are limited to members of the Co-op, who are Fair Share members (owning $300 in B shares). C shares are sold in $10 increments and are currently earning a 2.00% APR on whole C shares ($10 increments) with no fixed terms.
(707) 502-3555 ext. 135 bellawaters@northcoast.coop
Q: Given that each membership only gets one vote, do you know who is eligible to cast a ballot for your membership and what happens if more than one person on your membership votes? Please explain.
9
About Investing in the Co-op
If you’re interested in investing in your Co-op, please contact Membership Coordinator Bella Waters for more information:
Member Survey
Member #:
The Co-op Has Investment Shares Available!
For more detailed information about C Shares, pick up a “Investing in Your Co-op FAQ” brochure at Customer Service.
| CO-OP COMMUNITY |
Co-op Delivers 1,500 Pounds of Meat to St. Vincent de Paul By Melanie Bettenhausen Marketing & Membership Director
T
housands of dollars’ worth of food has been donated to fill the previously empty walk-in freezer at St. Vincent de Paul’s free dining facility. On October 2, North Coast Co-op called on the community to donate protein items, delivered directly to the dining facility. With local media stations covering the story, donations started pouring in. The St. Vincent de Paul dining facility serves free lunch to an average of 350 people in need per day, which amounts to roughly 6,000 meals per month. On October 9, Marketing & Membership Director Melanie Bettenhausen and
Accounting Assistant Dustin Wiesner delivered 1,500 pounds of meat, generously paid for by St. Joseph Health ($1,000), North Coast Co-op ($1,000) and Humboldt Grassfed Beef ($500). Additional food donations poured in from other area businesses, including Ayers Distributing ($500) and Cash & Carry ($600). Individual community members delivered food as well. “It’s amazing how quickly the community responded. We are really thankful for the food donations and to know that we can call on our community to help us feed those most in need,” said Joyce Schmitz, Board Member at St. Vincent de Paul. In addition to food donations, community members donated money which will be used to purchase food for clients at the dining facility. One organization has even set up a collection jar so that staff can make
donations. “With this much food donated, and our usual holiday donors, we should be able to provide healthy and well-balanced meals through the next few months,” said Mary Price, Head Cook at St. Vincent de Paul Dining Facility. In addition to free meals at the Dining Facility, individuals who frequent the Dining Facility have access to showers, laundry service, and public restrooms. Community partners provide onsite medical services, legal assistance, mail call, and health information and referral services. It is a hub for basic services available to the homeless population. “The Sisters of St. Joseph of Orange and our hospital ministries have long partnered with St. Vincent de Paul to meet the basic needs of our dear neighbors. We are
truly blessed to live in a community where so many people come together to lend a helping hand, especially as the Winter and holiday season approaches,“ said St. Joseph Health – Humboldt County President Dr. David O’Brien. Volunteers are always needed and St. Vincent de Paul employees welcome help not only with the noon meal service but also with the preparation of food, set-up and clean-up. Interested volunteers can call or stop by the dining facility at 35 W 3rd Street, Eureka or ask for Mary at (707) 445-9588. North Coast Co-op is proud to have been able to provide community support for this important service and thanks everyone who contributed! ■
1. North Coast Co-op staff, St. Vincent De Paul staff and board member unload the delivery of 1,500 pounds of beef at St. Vincent de Paul’s dining facility.
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2. North Coast Co-op General Manager Kelli Reese, St. Vincent de Paul Cook Mary Price, and St. Joseph Health VP Mission Integration Joshua Allee stand inside the now full freezer at the St. Vincent de Paul free dining facility.
Nov. 22 thru Jan. 1 Make a donation at the register to support our local food bank. The Co-op will match total donations up to $5,000!
www.northcoast.coop
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Co-op News Reference Guide Board of Directors Activities
Co-op members are invited to attend board and committee meetings. Find meeting agendas, minutes, and election material at www.northcoast.coop/about.htm. Board of Directors Meetings Nov 5 • 6-8pm Co-op Community Kitchen, Eureka Dec • No Meeting, New Board Orientation Jan 7 • 6-8pm Co-op Community Kitchen, Eureka Policies and Procedures Committee Meeting Nov 11 • 3-5pm Ten Pin Warehouse Conference Room, 793 K St, Arcata. Finance Committee Meeting Nov 12 • 5:30-7:30pm Ten Pin Warehouse Conference Room, 793 K St, Arcata. Member Action Committee Meeting Nov 16 • 6-8pm Co-op Community Kitchen, Eureka
Co-op Events Nov 22-Jan 1 • Share the Spirit! Donate any amount at the register when shopping at the Coop and proceeds go to Food for People, our local food bank. Co-op will match up to $5,000 total donations.
Co-op Sponsored Events
Nov 1-Dec 31 • Food for People Holiday Spirit Food and Fund Drive, 23rd annual. Drop off your non-perishable food items at our Arcata and Eureka store locations. More information at www. foodforpeople.org/content/2015-holiday-spiritfood-fund-drive Nov 11 & 12 • The Scott Amendola Band, presented by the Redwood Jazz Alliance in partnership with the Arcata Playhouse. 8pm at the Arcata Playhouse. More information at www.redwoodjazzalliance.org/2015-16.html Nov 14 • Northwest Intertribal Gathering and Elders Dinner, presented by North Coast Indian Development Council. Demonstration dances, Indian Arts and Crafts, salmon and turkey dinner and elders honoring ceremony. Family friendly event at Redwood Acres from 12pm to 3pm, or when it’s gone. More info at www.ncidc.org/ events/intertribal-gathering-and-elders-dinner Nov-Oct • Newspapers in Education, a program of the Times-Standard, provides yearround newspaper subscriptions to area schools for youth reading advancement.
Co-op at Events
Nov 18 • Humboldt Food Policy Council (HFPC) educational talk on “food deserts” and how to increase access to healthy foods for rural communities. See p. 4 for details. Co-op has been a participant and supporter of HFPC since its formation. Nov 19• Taste of the Holidays, a Rotary Club of Arcata Sunrise fundraiser. Featuring Humboldt County’s best specialty foods and drinks plus entertainment. The event is from 5pm to 8pm at the Arcata Community Center, Arcata. More information at http://arcatasunrise.org/toth Nov 30• KHUM On-Air Food Drive to benefit Food for People will be all day (6am-6pm) at the Co-op’s Eureka location. The Co-op will be giving away prizes to encourage shoppers to drop in and donate. Listen at 104.7. See you then!
Deadlines
Nov 1 Grant applications for CCF due Nov 23 Last day to place Co-op Bakery pie order, Co-op Deli Thanksgiving dinner order (see p.5) Nov 30 Member Surveys due (see p. 9) Nov 30 Member Giveaway entries due (see p. 1)