Co-op News | September 2014

CO-OP NEWS A Publication of the North Coast Co-op • Sept. 2014

LOCAL FOOD MONTH Humboldt County P. 5

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

September 2014

It’s Back! Take the Eat Local Challenge P. 6 Come Vote, We’ll Bring the Beer! P. 3 Register for Fall Cooking Classes SPECIAL INSERT

| FOOD NEWS |

CO-OP NEWS

Eden Foods Boycott Considered

Issue 69 | Sept. 2014 www.northcoast.coop co-opnews@northcoast.coop EDITOR Melanie Bettenhausen Marketing & Membership Director (707) 502-3555 ext. 132 melanieb@northcoast.coop

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GRAPHICS & COORDINATION Amy Waldrip Graphic Design Coordinator (707) 502-3555 ext. 120 amywaldrip@northcoast.coop

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Jeremy Smith-Danford Marketing & Graphics Assistant (707) 502-3555 ext. 129 jeremy@northcoast.coop

Brenda Harper Consumer Education Coordinator

ARCATA LOCATION 811 I St., Arcata • (707) 822-5947 Open daily: 6 am to 9 pm Kevin Waters, Store Manager kevinwaters@nor thcoast.coop

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he Supreme Court recently ruled in favor of companies seeking exemption from a provision in the Affordable Care Act (ACA) that would require them to include contraceptive coverage if they offer health insurance to their employees. While Eden Foods was not a plaintiff in the Supreme Court case, the organic foods manufacturer does have a similar case pending (Eden Foods v. Burwell). On March 21, 2013, Eden Foods filed suit against Health & Human Services (HHS), which administers the Affordable Care Act, for the right to opt out of contraceptive coverage for

EUREKA LOCATION 25 4 St., Eureka • (707) 443-6027 Open Daily: 6 am to 9 pm Toby Massey, Store Manager tobymassey@nor thcoast.coop th

COOPERATIVE OFFICES 811 I St., Arcata GENERAL MANAGER Kelli Reese (707) 502-3555 ext. 124 kellireese@nor thcoast.coop MEMBERSHIP COORDINATOR Bella Waters (707) 502-3555 ext. 135 bellawaters@nor thcoast.coop HUMAN RESOURCES Lisa Landry (707) 826-8670 ext. 127 lisalandr y@nor thcoast.coop ACCOUNTING Kelli Costa (707) 502-3555 ext. 138 kcosta@nor thcoast.coop

The North Coast Co-op serves a its employees. The Supreme Court has ordered the lower courts to reconsider very diverse customer base and there are Eden Foods v. Burwell. Eden Foods is individuals on both sides of any issue, however we have among roughly sevreceived above enty companies The Co-op’s policy is average corresponwho have filed court cases objectto first provide education dence from members requesting that ing to contracepand information, rather we no longer stock tive coverage based on religious objecthan boycotting, allowing Eden Foods products at our stores. tions.

According consumers to make their The Co-op’s Board to the president of of Directors disthe company,“This own choices. cussed this issue lawsuit is about protecting religious freedom and stopping at their July 24 meeting to determine a the government from forcing citizens to stance on the situation.

The Co-op’s policy is to first violate their conscience. We object to the HHS mandate and its government provide education and information, rather than boycotting, allowing overreach.”

Eden Foods is a 46 year old, consumers to make their own choices. independent food company that took Some shoppers will choose not to a stand against Genetically Modified purchase Eden Foods because of the Organisms (GMOs) 21 years ago. They health care issue. Some shoppers have been an industry leader in main- will choose to purchase Eden prodtaining organic standards and bringing ucts because of Eden’s commitment to BPA-free packaging to the U.S. market. organics, GMO labeling and using They purchase directly from farmers in BPA-free cans. The Co-op honors the the U.S. and pay the farmers directly, rights of individuals to make personal purchasing choices based on their own nurturing more than 370 family farms.

Eden employee benefits include priorities. We encourage customers to health, dental, vision, life, and a fifty vote with their dollars by making buying percent 401k match. However the ben- decisions based on their own personal efits have not funded “lifestyle drugs,” values. an insurance industry drug classification that includes contraceptives, Viagra, For more information contact Brenda smoking cessation, weight-loss, infertil- Harper at (707) 502-3555 ext. 123 or brendaharper@northcoast.coop. ity, impotency, etc.

INSIDE SEPTEMBER

2 Roasted Cherry Tomatoes

3 From the Board

3 Election Kick-off: Beers, Brats & Bylaws!

THE COOPERATIVE PRINCIPLES: Voluntary & Open Membership Democratic Member Control Member Economic Participation Autonomy & Independence Education, Training & Information Cooperation Among Cooperatives Concern for Community

4 Member Comments

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.

BOARD OF DIRECTORS Kelly Boehms, Kate Lancaster, Fred Moore, Tim Silva, Steve Suttell, Jessica Unmack, John Woolley board@northcoast.coop

5 Local Food Month

5 Member Survey

5 Local Beet Sandwiches

6 It’s Back! Take the Eat Local Challenge

7 Financial Report

8 Flourless Oatmeal Cookies

9 Community Partners

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.

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CO-OP NEWS | Sept. 2014

10 GMO Speaker Series

11 Apply for a CCF Grant

11 Reference Guide

Get Involved with Your Co-op!

We’re looking for enthusiastic Coop Members to volunteer at an upcoming early October event! Responsibilities will include directing traffic and parking. Shifts will take place from 8:30am-12:00pm on weekdays. Contact Brenda Harper at (707) 502-3555 ext. 123 or brendahaper@northcoast.coop for more information or to apply.

Plus This Special Insert:

Community Kitchen CLASS & WORKSHOP SCHEDULE

| LOCAL PRODUCE |

By Brenda Harper & Lauren Fawcett. Photos by Amy Waldrip.

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he earliest tomatoes can be traced back to the Andes in Peru where they grew wild as cherry-sized berries. Today there are many varieties of mini tomatoes known collectively as cherry tomatoes. Cherry tomato varieties vary by color, shape, flavor, aroma and taste. They come in red, deep ruby, golden yellow, chocolate brown and pale orange. They can look like a big gum ball or a plump olive. The varieties and flavors change throughout a growing season. Cherry tomatoes are often eaten raw, but they can be sautéed, grilled or roasted. Like all tomatoes, they have no fat or cholesterol, and they provide several nutrients, including vitamins A and C, potassium, and lycopene, an antioxidant that helps prevent cancer. Refrigeration damages tomatoes and alters their texture and flavor, so they should be stored at room temperature.

Ingredients

Make it Quick or Try Slow Roasting

• 1 pint basket cherry tomatoes, any color (about 1 ½ cups or 25 individual)

Quick Version 1. Preheat oven to 350° F. In a medium bowl, toss all of the ingredients together. You can leave the stem caps on the cherry tomatoes.

• 4 cloves of garlic, finely diced or left whole • 5 sprigs of fresh thyme, leaves stripped from stems • 1 Tablespoon olive oil • ¼ teaspoon salt, or to taste • ¼ teaspoon pepper, or to taste

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3. Serve warm or at room temperature on whole grain crackers with chevre and a splash of balsamic vinegar as an appetizer. They can also be tossed into pasta or enjoyed on their own as a tasty treat.

Note: Both versions are delicious. The main difference is that the tomatoes retain their shape a little better when they are slow roasted. 

our members giveaway!

e are so lucky to have talented, local farmers growing an abundance of amazing tomatoes for us to enjoy!

Whether you slice heirlooms to add to a sandwich, top your scrambled eggs, or cook them down into sauce you can’t go wrong. Did you know that the various varieties of cherry tomatoes all have their own unique taste? While they are great on their own as a fresh, tasty snack, they also make a colorful salsa and can be roasted to add a gourmet touch to your meals. We want to help you explore the wonderful world of cherry tomatoes by giving away the ingredients to make our local produce recipe.

One lucky Co-op member will receive: 2 pints of cherry tomatoes, 2 heads of garlic, a bottle of Henry’s Extra Virgin Olive Oil, a 4” Thyme Plant and a disc of Cypress Grove chevre. Enter to win at customer service in either store. Deadline to enter: Sept. 29.

2. P our onto a baking sheet and roast for 20 – 40 minutes, depending on your oven. They are done when they have shriveled some and are a little oozy.

Slow Roasted Version Preheat the oven to 225° F. Use the same ingredients and instructions as in the quick version, but leave the garlic cloves whole and bake for about two hours.

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3 www.northcoast.coop

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| MEMBERSHIP |

Co-op Founded on Community Involvement and Investment since the Great Depression. Together, these major social phenomena are two of the many reasons the region’s demographic conditions started to change, and by which many other changing social values became instilled in our local communities.

In the scheme of things, 40 years isn’t very long, but as with other longstanding community institutions, the years reflect a legacy of achievement and the interest to build a vision for serving the future.

Your Co-op was founded with an interest in community change, and a desire to serve the community; not just as a grocery store, but an outlet with greater meaning.

Member investment was the key in the beginning and has remained so throughout various stages of the Co-op’s past.

As an example, in the August issue of the Co-op News, General Manager Kelli Reese wrote about the history of member investment and its critical importance.

Your Co-op has ridden out business swings, adapted to member investments, taken on risks and expansion to become the institution it is today. One of the larger

consumer cooperatives in the country, North Coast Co-op has a continuing responsibility to reflect a societal interest in locally produced goods. Its 15,000 members, with an annual $34 million operation, is a testimony to keeping an eye on the seven guiding Cooperative Principles, creating outlets for our locally-based economy.

Like any institution taking on change, there are rough times.

But when measured in the long term, the Co-op is meeting its mission, and will continue to provide greater future endeavors.

I absolutely enjoyed my term as a Board member, and in choosing to step down, am pleased Dave Feral is stepping up, again. He was a board member when I first came on, and was a good board member then. Overall, the Board is well tuned to continue providing guidance and decisions respective to the values the Co-op has established. All of us, as member-owners, can enjoy and take pride in what we establish together. 

Your Co-op was “founded with an

John Woolley Board of Directors Vice-Chair

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or those of us who have been around the Co-op since its inception over 40 years ago, we have witnessed the changes it has accomplished in the comparative realm of our community changes. In the 1970’s, the height of our economic mainstay, the old growth logging economy was reached; leaving issues and a changed timber-based economy. The national focus on the Vietnam War created an interest in community involvement on a scale the area had not witnessed

interest in community change, and a desire to serve the community; not just as a grocery store, but an outlet with greater meaning.

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Stay Connected to Your Board Catch up on Board Business Find meeting agendas and minutes at www.northcoast.coop in Board/Elections under the About Us tab.

Attend a Board Meeting Sept. 25 from 6-8pm in the Co-op Community Kitchen, Eureka.

Check in with Our Membership Coordinator Contact our Membership Coordinator via email at bellawaters@northcoast.coop or by phone (707) 502-3555 ext. 135.

Join the Co-op for an election kick-off party at the Morris Graves Museum of Art. Cast your ballot early, enjoy free beer (non-alcoholic drinks will also be on hand), brats (vegetarian/vegan options also available), music from Lizzy and the Moonbeams (a Co-op employee) and the monthly art exhibits at the museum. Members of the Board and Bylaws Committee will be on hand to answer any questions you may have in regard to the proposed bylaws that are up for member vote this year. In order for a vote to be valid, we need at least 250 members to vote. So help us kick off this year’s voting cycle in style at Morris Graves!

RSVP by Sept. 22 at Customer Service for this member-only event!

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CO-OP NEWS | Sept. 2014

| WE ď ™ OUR MEMBERS |

Member Comment Board

LETTERS TO THE EDITOR

Letters must include your name, address, member number, and telephone number. 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.

www.northcoast.coop

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| CELEBRATING LOCAL FOOD |

Local Beet Sandwiches Submitted by member Patty Hoffman in response to Member Call Out for local recipes

Ingredients • 2 medium beets, peeled • 6 oz feta (look for sheep’s feta if avoiding cow dairy) • 6 oz cream cheese (substitute with chevre/goat cheese if desired) • 1 Tablespoon olive oil • 1 Tablespoon balsamic vinegar • 1 sprig rosemary

Instructions

2. W hile waiting, mix together half the feta cheese and half the cream cheese to start, and add one or the other until it is the flavor that you like.

3. C ool the beets by removing them from the water. Cut the beets into uniform slices of equal thickness, about the thickness of sandwich bread. (Put aside the ends and botched pieces for a salad using all the same ingredients except the cream cheese.)

5. D ivide the feta cheese mixture between 6 or 7 “sandwiches”, depending on the slice diameters and how thick you like the end product.

Put the mix between two beet slices and push down slightly to form a “sandwich”. At this point, you can arrange on a plate, cover and save for 2-3 days, or arrange on lettuce leaves to serve immediately.

6. D rizzle with olive oil and balsamic vinegar.

The vinegar is a must. Sprinkle the tops with rosemary.

Tip: Slicing the beets before cooking will reduce cooking time. 

Celebrate Local Food Month!

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nce again, it is time to celebrate that which nourishes us — locally produced food. For the eighth year, friends of food and agriculture have partnered with the County Board of Supervisors and the Eureka, Arcata and Fortuna City Councils to have September declared Local Food Month.

Local Food Month is a county-wide celebration of local food, local farmers, and local abundance, intended to raise awareness of agriculture and healthy food systems in Humboldt County.

Throughout September, a series of events provide opportunities to enjoy and learn about local foods and the people who produce them. Many of the events are free. Each event brings people together to share food and fun in support of Humboldt County agriculture.

Many food and farm events are already scheduled throughout the county for Local Food Month, including farm tours and workshops. For event details and updated event listings, visit www.localfoodmonth.org.

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CO-OP NEWS | Sept. 2014

Win a

$25 gift card!

September’s Member Call Out Do you shop in our Bulk Foods Department? Do you purchase large quantities or just enough for specific recipes? Do you purchase staple items for your pantry or specialty items for an ethnic recipe? What is your favorite item? We’d like to hear how you shop in bulk, such as the types of reusable containers you bring to fill. Contact Brenda Harper at (707) 382-3103 or brendaharper@northcoast.coop by Sept. 20.

DEADLINE TO ENTER: SEPT. 29

Member Survey

How will you celebrate Local Food Month?



1. C ook whole beets in simmering water on stove top for around 40 minutes, until tender crisp, not too soft. Good sized beets will need more time.

Photo by Amy Waldrip.

Detach this entry form & 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.

Member Name: Member #:

Phone #:

| CELEBRATING LOCAL FOOD |

Employee Faves

Fresh and Local Produce Picks for the Month of September

* Selection may vary due to weather and/or circumstances.

It’s Back! Take the Eat Local Challenge SIGN UPS START AUG. 30

JOEY BEASLY

EUREKA PRODUCE DEPARTMENT HEAD

Neukom Family Farm Heirloom Tomatoes

“The varieties they grow and the care they take with them really shows. They are so good with just salt and pepper, but my favorite way to have them is on a BLT.” - JOEY

Wild Rose Farm Greens

“Wild Rose does so many varieties of greens so well. The bunches are big and right now the chards are the best that we will have all season. But, I eat a lot of their kale and the lacinato kale is my favorite.” - JOEY

Little River Farm Sweet and Spicy Mix

“This is the most flavorful salad mix I have ever tried. All you need is a good dressing and you are good to go.” - JOEY

Local Apples

“Local apples are in the house! Try September Fuji from Swallowdale Farm, Spygold from Honey Apple Farms, and Mutzu and King apples from Clendenen’s Orchards among many others! Time for pie!” - TIM

In partnership with the North Coast Coop, the North Coast Growers’ Association is offering the 2014 Eat Local Challenge! In celebration of Local Food Month, take the challenge and be a “Localvore” at whatever level is comfortable for you Portia Bramble (see chart below). Take Executive Director the 2014 Eat Local North Coast Growers’ Challenge at the Info Association Booth at the Farmers’ Markets in Eureka, Arcata and McKinleyville or at the Customer Service Desks at the Co-op starting August 30! Celebrate Local Foods and Local Agriculture!

RELAXED One local meal per week.

TIM SILVA

ARCATA PRODUCE DEPARTMENT HEAD

Willow Creek Farm and Warren Creek Farm Winter Squash

“Tasty roasted or as a superb base for creamy Autumn soups!” - TIM

LIFESTYLE One local meal per day.

EXTREME Local food for every meal, with a few exceptions for locally produced foods HARDCORE Local food for every meal, with no exceptions SPONSORED BY

Local Peppers

“Sweet, mild or hot...take your pick from the colorful array available from our abundance of awesome local farmers!” - TIM

www.northcoast.coop

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| CO-OP NEWS |

Financial Review Quarter 1, F Y15

By Kelli Costa

I

Chief Financial Officer

t’s hard to believe we are almost at the end of the second quarter of the year and finishing up with our year end audit already. Time flies when you’re having fun. Everyday gets better and better at the Co-op. I’m so happy to have the opportunity to work with such amazing people and such a great organization. The first quarter was busy with sales of $8,091,244. The Arcata store sales were 3.5% above last year but fell short by 1.15% of budgeted sales. The Eureka store sales were 1.36% lower than last year’s sales and fell short of their budget by 4.48%.

The trend for the west coast National Cooperative Grocers Association (NCGA) co-ops’ showed lower sales in Qtr. 1 year over year. Many co-ops’ are facing tough competition from the expanding natural foods sector. Our Co-op saw one store up and the other down which shows the different factors each store faces, such as competition and location. We are always monitoring and watching to see if we can change the trend. We are staying on track for our expenses such as payroll and general operating costs compared to the budget with some categories being lower than budgeted.

In summary, our sales were lower than budget by $101,809 and our expenses were lower than budget by $101,175. Our net income for the end of the quarter came in at $223,495, compared to last year’s first quarter end net income of $190,596. That’s a 17.3% increase in net income.

We are planning to offer a patronage refund again this year so be sure to always use your member number when shopping. Using your member number at the cash register helps track your patronage and assures your refund includes all of your shopping from the year. If you are not sure how the patronage refund member benefit works, check in with Customer Service or me for more details.

Having a patronage refund come back to you as a member is something you don’t get at any other grocery store in our area. This is just one of the many benefits of belonging to the Co-op.

We have completed our year end audit and will be publishing all the information in our Annual Report, which will be inserted in the October issue of the Co-op News. Last year was a good year for the North Coast Co-op.

Plan on attending our Annual Membership Meeting on Saturday, October 18. It’s going to be a fun event and, as usual, the food should be exceptional.

In my opinion there’s nothing better than sharing a meal with great friends.

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CO-OP NEWS | Sept. 2014

North Coast Cooperative, Inc. Unaudited Financial Statements Income Statement Quarter Ending June 28, 2014 Quarter 1, Fiscal Year 2015

Qtr 1

FY 2015

NET SALES REVENUE 8,091,244

Cost of Goods Sold 5,142,844

GROSS MARGIN 2,948,400

Payroll Expense 1,479,872

Payroll Taxes 121,369

Personnel Expenses & Benefits 331,214

General & Admin Expense 404,699

Occupancy Expense 377,402

Total operating expenses 2,714,556

Other Income (expense) (10,348)

NET INCOME (LOSS) 223,496

Balance Sheet

Quarter Ending June 28, 2014

Qtr 1, Fiscal Year 2015

Qtr 1

FY 2015

Assets:

Current Assets 3,401,840

Property & Equipment 2,621,471

Other Assets 348,997

Total Assets 6,372,308

Liabilities:

Current Liabilities 1,865,357

Long Term Liabilities 163,591

Total Liabilities 2,028,948

Member Equity:

Current Owner Shares 3,129,841

Retained Earnings 1,213,519

Total Member Equity 4,343,360

Total Liabilities & Equity 6,372,308

c prices basic goods at basi

See our Co-op Kids TV commercials on our YouTube page

www.youtube.com/thenorthcoastcoop

I like watermelons because most of the time

they’re juicy and sweet and I like them and they taste really good… You should not be worried

about swallowing the seeds.

basics

“

“

Kyra

Saige Age 10

Age 10

“

They have meat and milk on the inside. You can crack them with a hammer but most people drill a hole on the bottom and then crack them.

I think they look like a bowling ball!

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| COOK & SAVE |

COOK & SAVE

Flourless Oatmeal Cookies

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

he North Coast Co-op’s Cook than predetermined amounts. Most

& Save Club hosts free monthly products are much less expensive

meetings to develop recipes per ounce than their prepackaged

that include items from our sales flyer. versions; after all, you’re not paying This month we are featuring items for all that packaging and advertising.

from our Bulk Department.

It takes enormous resources and

Buying in bulk is economical. energy to produce all of those

When you shop the bulk section of cans and boxes and cartons and

the Co-op you can purchase the labels. You’re making a significant

amount of product you need, rather environmental difference by buying in

Directions

7. Scoop out 1. Preheat oven to 325° F.

T

Photo by Amy Waldrip

bulk, especially when you reuse your own containers and bags. There’s no need to pay for what you won’t use.

Instead, you can choose exactly what you need—as little or as much as you want—without any waste.

In this month’s recipe all the ingredients, except for one (bananas*), can be purchased from the Bulk Department. *only 98 cents/lb everyday thru Co-op Basics

about 2-3 tablespoons worth of the mixture onto the baking sheet for each 2. Have two mixing bowls ready to use. cookie. Gently press down to form cookie.

3. In one bowl mix together the bananas, honey The cookies will not spread or rise, so they or maple syrup and almond butter. will stay in the same shape.

4. In another bowl mix together the oats, raisins, 8. Put the cookies in the oven for 15-20 minutes. dried cranberries and salt.

Do not over-bake.

5. Mix the wet ingredients into the dry ingredients.

9. Transfer the cookies to a cooling rack. The 6. Lightly oil two baking sheets to prevent cooklonger they cool, the firmer they become. ies from sticking.

Store in an airtight container for up to one week.

Sale Ingredients BULK Organic Rolled Oats

$1.19 per lb

BULK Organic Sweetened Cranberries

BULK Organic Thompson Raisins

per lb

per lb

$4.99

$2.19

Ingredients Makes about 20 cookies 1 cup very ripe banana, mashed well (approximately 2 bananas) ¼ cup honey or maple syrup 1 cup almond butter 2

3

cups rolled oats*

½ cup Thompson raisins ½ cup dried cranberries ¼ teaspoon salt, or to taste Additional ingredient options: 3 cup chopped almonds (on sale this month) or pecans, ¼ teaspoon ground cinnamon or cardamom (all available in the Bulk Department!) *Use gluten free oats (in the Grocery Department) to make this recipe gluten free friendly.

Join us Monday, October 13, 6pm in Arcata for the next free meeting of our Cook & Save Club Please register online, just as you would a cooking class at www.northcoast.coop.

Choose Cooking Classes from the dropdown menu and click on register. Or call the Outreach Coordinator at (707) 443-6027 ext. 120.

www.northcoast.coop

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contact amy waldrip co-opnews@northcoastco-op.com // 707.826.8670 ext. 120

| COMMUNITY PARTNERS |

COASTAL CLEANUP DAY Join Our Crew

Sat., Sept. 20th from 9am - Noon Volunteers receive a free lunch provided by the Co-op!

Meet us at the Arcata store to fill out sandwich forms at 8:45.

Eureka Car Stereo

Car Audio • iPod and Bluetooth Solutions • Auto Security Alpine • Focal • Pioneer

The North Coast Co-op cleanup team will be cleaning up the area around the Mad River Slough bridge on Highway 255.

Contact Brenda Harper LOVING HANDS INSTITUTE (707) 502-3555 ext. 123 for more information.

JL Audio • Kicker Viper

State Licensed School for Holistic Massage Therapy Since 1989

Find us on facebook

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

Private Massage Practice, Open Daily 

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www.lovinghandsinstitute.com

advertise in the

co-op news

Affordable and package rates available Limited space. Contact Amy Waldrip at (707) 382-3107 or co-opnews@northcoast.coop

LOVING HANDS INSTITUTE

State Licensed School for Holistic Massage Therapy Since 1989

Private Massage Practice, Open Daily 



www.lovinghandsinstitute.com

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CO-OP NEWS | Sept. 2014

| CO-OP COMMUNITY |

Learn more about GMOs

at the GMO Fall Speaker Series at Humboldt State Universty, presented by GMO Free Humboldt – Yes on P “Are Genetically Engineered Foods Safe to Eat? What Are the Risks, and Who Insures Safety” September 5th 2014 Presented by Dr. Michael Hansen Michael K. Hansen Ph.D., a Senior Staff Scientist with Consumers Union (CU), publisher of Consumer Reports, currently works primarily on food safety issues. He has been largely responsible for developing CU positions on safety, testing and labeling of genetically engineered food and “mad cow” disease. Since 2003, he has worked on a multi-state effort to ban the use of food crops to produce pharmaceutical drugs and industrial chemicals.

“GMOs: Who Wins-Who Loses?”

September 12th 2014 Presented by Dr. Ignacio Chapela Dr. Chapela has worked as a biologist at various levels of commitment with a large range of institutions including: indigenous communities in Latin America, public education and public research institutions (in Mexico, Wales, the US, Norway, Costa Rica and Venezuela), private industry (in Switzerland), public policy, national and multinational bodies (United Nations Deveopment Programme, Panamerican Health Organization, World Bank), and multiple foundations and think-tanks.

Both presentations will be held on Fridays, 7-9 pm in the Native Forum (BSS 162), Humboldt State University For more information contact: Dr. Noah Zerbe, Chair of Politics, HSU 707-826-391, noah.zerbe@humboldt.edu

Bill Schaser, GMO Free Humboldt 707-443-5323, wkshaz@yahoo.com

We’re the Best!

Voted Best Grocery Store 2014

by North Coast Journal Readers

www.northcoast.coop

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Members, look for a special edition of the Sept / Oct Co+op Deals Coupons in the mail!

Including a storewide

$5 off

a $50 purchase coupon! Plus many more great deals.

Your favorite Co-op News recipes are now available in stores!

Quinoa Protein Bars

CCF Grant Local non-profit groups have until November 1, 2014 to mail in proposals for the Cooperative Community Fund (CCF) 2014 grant funding cycle. Grants will range from $300-$2,000 for projects focused on the following: Sustainable Agriculture, Food Security (defined as access to a safe supply of quality food to all aspects of a community), Food Nutrition and Education.

Visit www.northcoast.coop for Granting Guidelines or pick them up at Customer Service in either store.

For more information, contact Bella Waters at (707) 502-3555 ext 135 or bellawaters@northcoast.coop

oa Pr

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Bars

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Recipe from the July 2014 Co-op News

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Ingre d Make ients s 12 b ars • 1

Heirloom Tomato Salad

Heirloom Tomato Salad

Ingredients Makes 4 servings

•

4 medium heirloom tomatoes (the more color variety the better) • 1-2 jalapeno and/or Serrano chilies, finely chopped (leave the seeds and ribs in for higher heat—wash hands well after handling, or wear gloves, and do not touch your eyes)

•

1-2 garlic cloves, minced ¼ cup cilantro, finely chopped • ¼-½ tsp. cumin seed, toasted and roughly chopped • 1 tsp. fresh lime juice • 1 tsp. extra virgin olive oil • salt & pepper to taste •

Directions 1. Toast cumin seeds: heat a small pan (no oil) over medium high heat. Add the cumin seeds and toast for about 3-4 minutes, stirring often. They’re done when they become aromatic. Remove from heat and chop roughly with a knife. Set aside and prepare the rest of the salad.

the Recipe fr2.om Slice the Heirloom tomatoes to about ¼ inch 13 August 20 thickness and place in a medium to large bowl. thes chopped jalapeno and/or Serrano chilCo-op3.NAddew

-op lime juice, salt and pepper (to ies, garlic,Co cilantro, chive of the Find our ar taste). recipe folds,all of the ingredients together, ing moreGently News, includ careful not to crush the tomatoes. Let stand for p oo t.c at northcoas 5-10 minutes, then drain excess juice.

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4. Plate the salad, drizzle with the extra virgin olive oil and serve right away.

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