Board of Trustees Brody Price Bruce MacCracken Christina Kilbourn Doug Kimball John McAlpine Mark Thornley Sam Shipley Steve Moore Tye Ferrell General Management Amber Kreisher Gretchen Weimer Fall Contributors Adam Jupp Corinne Herrewig Drew Jonasen Elise Kohlberg Taryn Cooper Marketing Department Mac Dobbins Laura Finley Leah Scates Rebekah West
happy new year, friends!
According to Chinese astrology, 2019 was the Year of the Pig – it was a great time to make money and attract success. At the Co-op we did just that! We have improved operational readiness and have investigated how to create more efficiencies, honed labor and margin, and are ready for our co-op’s future. Looking ahead, 2020 is the Year of the Rat! People born in the Year of the Rat have energetic personalities and lots of imagination. At the Co-op we plan to embody the rat this year. Our future is bright, and we’re excited to use our creativity to communicate with transparency, to inspire and educate, and to advocate for healthy communities. We’re proud of the work our co-op has accomplished over the past 23 years and we can’t wait to see what happens in the next one! This year will be a major year for planning our hopeful expansion (page 3) and we vow to keep you in the loop every step of the way with notes from our Board and Facilities Planning Committee. As always, thank you so much for supporting our co-op. Without our friends, neighbors, and co-op owners we would simply be a typical grocery store. It’s because we’re owned by our community that our mission stays strong. We are anchored in community!
Cover Photo by Adam Jupp
Sno-Isle Food Co-op 2804 Grand Ave Everett, WA 98201 425.259.3798
@snoislefoodcoop
ree ur f o y at Grab ard sign ! day p y co-o store to the
2020 Vision Introducing 2020’s new Board of Trustees! This year we welcome two new board members, Doug Kimball and Steve Moore. Doug Kimball is a passionate co-op owner ready to help guide the Co-op into its future expansion. Brody Price
Bruce MacCracken
Christina Kilbourn
Doug Kimball
John McAlpline
Mark Thornley
Steve Moore was one of the first owners of the Co-op when it opened in 1997. Since then he has served off and on the board and we are excited to welcome him back this year.
Board of Trustees Meeting Dec. 2, Jan. 6, Feb. 3 | 6-8pm The elected Board of Trustees (BOT) welcomes all co-op owners to partake in the behind the scenes action of the Co-op. Learn about our long term goals and share your thoughts and concerns.
Sam Shipley
Steve Moore
Community Engagement Committee Dec. 9, Jan. 13, Feb. 10 | 4:45-5:45pm If you’re interested in volunteering for the Co-op, this is a fun and exciting way to do so! Contact Outreach Coordinator Rebekah for more info. Email: outreach@snoislefoods.coop
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Tye Ferrell
Discovering Dividends We are proud to have Patronage Dividends as one of our owner benefits. This benefit aligns with Co-operative Principle #3: Owner Economic Participation, giving all participants a bigger piece of the pie. How does it work? Dividends are determined by the Board of Trustees each January for the previous fiscal year, which runs from September through to August. The dividends distributed in 2020 will therefore be determined by the 2019 fiscal year (the profits and owner spending from September 2018 to August 2019). It is at the Board’s discretion whether or not the Co-op can afford to allocate dividends or not. Am I eligible? To be eligible you must have had an ownership and shopped at the Co-op between September 2018 and August 2019, and you must still be an active owner on January 1st, 2020. How much can I expect my redeemable dividend to be? Each year varies greatly based on our profits and the amount the Board of Trustees allocates for dividends. Owners receive a dividend in relation to their percentage of spending out of the total of owner purchases for that fiscal year. We determine your piece of the pie using the following bits of math:
How and when can I redeem my dividend? If you’re eligible for a dividend amount, you will be notified by mail at the end of January 2020. This Notice of Allocation will include your owner purchase total, the total dividend declared, the amount of the patronage dividend retained by the Co-op, and of course the best bit… the dividend amount that you can redeem. This redeemable amount is automatically attached to your owner account and will be available as store credit for 90 days beginning in February. If you haven’t used it within 90 days, it will be placed into a fund to be redirected at the discretion of our Board. For example, the unclaimed dividends from fiscal year 2018 totaled $ 2,768.83 and were donated to the Marysville Community Food Bank. What happens with the dividends retained by the Co-op? These funds help support the Co-op’s growth. Owner investments and retained patronage enable Sno-Isle Food Co-op to save for future growth and expansion. Allowing our store to grow to meet the needs of our community. It’s thanks to our co-op owner community that we are able to offer more! We thank you for your support!
Patronage is just one way that you, as an owner, can reap the benefits of owning a grocery store with your friends. Since adopting the dividends program, we have been able to offer many more benefits, which leads to even more daily savings. For more information on Owner Benefits visit www.snoislefoods.coop/ownership.
by Laura Finley Marketing Manager
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Past, Present & Future by Adam Jupp, Scan Manager Back in 1991, Seattle based Puget Consumer’s Co-op (PCC) opened a store in South Everett but suffering from high costs and low sales was forced to close in 1995. In response, in January of 1996, 50 PCC members met and voted to form a co-op of their own in downtown Everett. Six of these members agreed to form the Board of Trustees, and thus Sno-Isle Natural Foods Co-op was born. In the fall of 1996, 100 of Sno-Isle’s 350 members attended a meeting and voted to approve the opening of a 4000 sq. ft store – our current location. Volunteers scraped paint, built walls, and installed fixtures; staff stocked shelves and programmed cash registers. On March 3rd, 1997 Sno-Isle Natural Foods Co-op officially opened its doors for business. Within two years of opening, Sno-Isle expanded further to 5,500 sq. feet with the addition of a take-out deli serving soups and salads. It is fair to say that in the intervening 20 years a lot has changed. Sno-Isle Natural Foods Co-op became simply Sno-Isle Food Coop, and we have grown considerably within the building, taking over several offices, storerooms, and gaining the addition of our classroom. Sales have gone from strength to strength, the services we provide to our customers and community have grown, and that initial 50 members in 1996 is now over 8,000 owners today. As you browse the aisles or walk our hallways you will realize that we are using every inch of our space, but that space is finite, and our plans and dreams go further. Parking has become a struggle for our increasing customer numbers, the variety of items we offer is becoming greater than the shelf space we have to house them – we are bursting at the seams! So it is that we find ourselves talking of expanding once again. This time however, it will mean leaving behind our treasured Everett Public Market Building and striking out for a new, larger space. A space in which we can begin our next chapter of growth.
The Everett Public Market Building, 1906. page 3
The Co-op’s original Board, 1997.
Co-op volunteers posting yard signs.
A Note from the Board By Sam Shipley, Board Secretary The idea of expansion is simple, growth. The process of a planned expansion… not so much. It takes time, resources, dedication, and support; and even then, I still don’t think I can express the complexity of it all. Over the past 22 years SIFC has been an example of consistent growth and expansion, but it hasn’t always been a light-hearted stroll, it has taken hard work and many moments of showing strength through times of uncertainty. This strength comes from the support of our owners, because without them, we are nothing. The Co-op is an organization that is built on a philosophy of empowerment through community. The Co-op empowers our owners with choices, those choices empower others within the community, and the cycle continues creating a lasting future.
2014 t en Pres
As we move towards our next expansion, we are hoping to empower our owners and our customers to help us get there. We encourage our customers to consider becoming owners, so as to have a hand in guiding it to its next destination. From there, we can continue to expand and serve the needs of the community for another 22 years to come. We hope you will join us on the way by becoming an owner, getting involved, and letting us know your vision for the future of Sno-Isle Food Co-op!
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200
Grand opening, 1997.
Our first electronic transaction!
1997 page 4
Adam’ British s proper Sherph erd Pie is deliciou ’s s!
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Prep 15-20 min | Cook 2hr 15 min Serves 4-6 INGREDIENTS 2 Tbsp Beef Tallow (or lamb fat if you can find it!) 1.5lb Ground Lamb 1 Large Yellow Onion, thinly sliced 2 Large Carrots, peeled and diced 3 Celery Sticks, diced 2 Sprigs of fresh Rosemary, leaves picked and roughly chopped (or 1 tsp dried) 2 Sprigs of fresh Thyme, leaves picked and roughly chopped (or 1 tsp dried) 1 Cup of Frozen Peas 1 Tbsp of Flour 2 Cups of Quality Beef Stock (even better, use lamb stock if you can get it!) 3 Tbsp Worcestershire Sauce 1 Tbsp Tomato Puree 3lb Russet Potatoes 1 Stick of Butter 2 Tbsp Whole Milk Nutmeg, to grate INSTRUCTIONS 1. Heat your tallow or fat in a large, heavy-bottomed casserole dish over medium heat, then fry the meat in batches until crisp and well-browned all over. Transfer the browned meat to a bowl and repeat with the rest. 2. Turn the heat down, add the onion to the pan and cook until it begins to soften. Add the carrots, celery and the herbs, and cook until tender but not soft. Sprinkle over the flour and stir well, then add the stock, Worcestershire sauce and the tomato puree. Scrape the bottom of the pan to dislodge any stuck bits. 3. Return the lamb to the pot, bring everything to a simmer, then cover, turn down the heat and let it blip away for 45 minutes. Remove the lid, add the frozen peas, give it all a stir, and let simmer uncovered for a further 15 minutes, then set aside to cool. 4. While the meat is cooking, peel the potatoes and cut them into evenly sized chunks. Boil in wellsalted water until tender, then drain well and return to the hot pan to steam dry. Mash with the butter and milk, then season with salt, pepper and nutmeg to taste. Preheat your oven to 350F. 5. Spoon the meat mix into an 8 x 12-inch ovenproof dish, then cover with the mash, working from the edges in. Smooth it out, then use a fork to make furrows over the top – do not skip this bit! Bake for about 30 minutes, until lightly golden on top, then serve with veggies of your choice. TIP: If you fancy making a traditional British Cottage Pie instead, swap out Ground Lamb for Ground Beef, and miss out on the Rosemary. Everything else is basically the same.
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KEY LIME PIE
LEMON MERINGUE PIE
Ingredients:
Filling Ingredients:
1 1/2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 2 tablespoons sugar Pinch salt 1 (14-ounce) can sweetened condensed milk 4 large egg yolks 1/2 cup Key lime juice (from about 12 limes) 2 teaspoons Key lime zest Whipped cream for garnish (optional)
1½ cups sugar 3 Tbsp cornstarch 3 Tbsp all-purpose flour Dash salt 1 ½ cup hot water 3 slightly beaten egg yolks 2 Tbsp butter ½ tsp grated lemon peel 1/3 cup lemon juice 1 9-inch baked pie crust, cooled
Instructions: 1. Heat oven to 375°F. Grease an 8 or 9-inch pie or
Meringue Ingredients:
tart pan. Place graham cracker crumbs, butter, sugar and pinch of salt in a large mixing bowl, stirring until combined. Place this sand-like mixture into the pan and press evenly to create a thin crust. Bake for about 10 minutes. Remove from oven and cool.
3 egg whites 1 tsp lemon juice 6 Tbsp sugar
2. Lower oven to 325°F. In a large bowl, mix together the lime juice, zest, egg yolks and condensed milk. Pour into crust and bake for 15 minutes. Remove from oven, cool on a wire rack and refrigerate until serving.
1. In saucepan, mix I½ cups sugar, cornstarch, flour,
TIP: One sleeve of the Annie’s Graham Crackers
2. Gradually stir about 1 cup of the hot mixture into the beaten egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pie crust.
measures to be just enough!
Instructions: and salt. Gradually add hot water, stirring constantly. Cook and stir over moderately high heat till mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
3. For the meringue, in a large mixing bowl beat egg whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. 4. Spread the meringue over filling (while still hot); seal to edge of crust. Bake at 350° for 12 to 15 minutes. Cool before cutting.
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By the Beer & Wine Department
Over recent months, I’m sure you’ve noticed a shift as breweries have started to move away from glass bottles in favour of cans. We sent Corinne and Drew from our Beer Department to sit down with Doug Tiede, Director of Business and Operations for Scuttlebutt Brewing to get his take on this recent trend. Everett-based Scuttlebutt Brewing was founded over 20 years ago by Phil and Cynthia Bannan and has grown from a small homebrewing kit and a big idea, to one of the largest and (best!) craft breweries in the nation. Despite owning their own bottling facility and having a customer base accustomed to those familiar squat, brown glass bottles, recent months have seen them transitioning their beers over to cans. Our assumption was that cost would be the main reason, but Doug explained that this is simply not the case. The initial costs involved with designing and printing onto cans are huge, as is the expense of ordering (and storing) those cans waiting to be filled. Historically, they could use the same glass bottle for all beers, but their cans are printed and not labelled so require a specific can for each beer variety within. According to Doug, the main consideration is actually the quality of the beer. Here, cans provide two advantages – they are completely opaque, so remove the issue of light damaging the beer, and also have a tighter seal, ensuring both the quality and freshness of the product within. Secondly, their carbon footprint since adopting cans is far smaller. The weight of a can shipment is exponentially lower than that of glass and takes up much less space on a pallet. By reducing weight and volume, Scuttlebutt can cut both the financial and environmental costs of transportation, and of course cans are also cheaper to recycle once we’ve enjoyed the contents. Efficiency with resources is also a factor. Doug explained that Scuttlebutt’s bottled beers require multiple levels of packaging; the bottle, the label, the crown (cap), the six-pack holder, and the cardboard case they arrive in. Alternatively, with cans there is simply the can (the design printed directly on it), the snap-top holder, and the thin cardboard flat. It is a much more efficient process meaning they can remove multiple layers of packaging, using less resources and generating less waste. At Sno-Isle we try to supply the freshest products whilst also promoting environmentally friendly practices, and we therefore support the change from bottle to can, both by the team at Scuttlebutt as well as by our other featured breweries making the same leap. As for the future, Doug tells us that we will see a few of those familiar Scuttlebutt bottles around for a while longer, with the odd signature ale remaining available in bottle form. Sometimes, our history can be just as important as our future. In the meantime, we only have one planet and one life, so let’s enjoy some quality beer while taking care of this rock we all call home!
Corinne and Drew with Scuttlebutt’s Doug Tiede. page 8
HEART HEALTHY HINTS We are all aware of the environmental scourge of plastic, and how it is impacting every remote corner of our planet. As a grocery store, we are very conscious of the amount of plastic generated by our industry, and as such we try to hold ourselves accountable. We were therefore delighted when in September, Everett City Council introduced the Reusable Bag Ordinance prohibiting retailers from providing thin, single-use plastic carryout bags and requiring them to charge a 5-cent fee for each paper carryout bag provided. The intent is to encourage customers to bring their own reusable bags so as to reduce waste and is therefore a notion that we fully support. However, no-one is perfect, so if you do forget your reusable bag and need to purchase one, then for every 5-cent fee we charge, we will give you a bean, which you can add to one of three jars at our information kiosk, with each jar representing a local non-profit. For every bean collected, we will donate 5 cents towards that non-profit. We call it “Beans for Bags”, and whilst we hope you always remember your bags as you come in, we are excited for yet another opportunity to support our community. If you’d like to know more about the plastic crisis, we will be having a series of screenings on the topic in our Classroom throughout December (page 10)!
by Adam Jupp Scan Manager
For as long as we’ve known about its existence, the heart has been a point of fascination for humanity. The ancient Egyptians believed it was where all decisions were made and thought nothing of the “useless” organ we had in our heads. To this very day we are still working to truly understand the heart, and how best to take care of it. I’m sure you’ve heard a lot about what is supposed to be good for your heart. There’s certainly a lot of information out there, and it can be a bit confusing; especially since it’s changing all the time. So, you might be wondering, “Hey, you’re the Wellness Manager, why aren’t you recommending more supplements?” There are a couple of reasons: Firstly, I am not a doctor! I would never want to recommend something to you because “it might work” or “this person/ blog/publication says so”. Secondly, we are still learning about the heart, and what is actually healthy for it. Should you take more Vitamin C, D or E? How about Astaxanthin or some other antioxidant? While these have been regularly recommended, we just simply don’t know for sure. So, what do we know? Well, we know that Omega-3 polyunsaturated fatty acids ARE good for a healthy heart, and that most people aren’t getting enough in their diet and need a supplement. We know that a balanced diet full of fiber is good for our hearts; this means plenty of whole grains, fruits, and VEGETABLES. Seriously, eat your veggies folks, your body will love you for it! Finally, we know that the very best thing for heart health is EXERCISE! Even if you are someone who doesn’t like the gym, or maybe running isn’t your thing, a simple daily walk can help with longevity, overall health, and to keep that ol’ ticker in tip top shape!
by Taryn Cooper Wellness Manager
FILM SCREENINGS
FOOD & FUN
A Plastic Tide
KSER at The Co-op
Mon. December 9 | 6-8pm
Every Third Wednesday 6-7pm
Sky News embarks on a journey to explore the immense problem of plastic pollution. Starting in Mubai, India, it’s there we discover that every day each tide brings a fresh layer of garbage.
FREE! Everett’s own community radio station brings local music in store with live performances every 3rd Wednesday!
www.news.sky.com
Eric Kosarot | December 18 1/4th of the local band Cave Swallows www.caveswallows.bandcamp.com/releases
Havilah | January 15
Smog of the Sea Mon. December 16 | 6-8pm During a 1-week journey through the Sargasso Sea, the expedition’s crew discovers a more than just garbage. A fog of microplastics are making their way through the marine food chain. You can clean up a garbage patch, but how do you stop a fog? www.thesmogofthesea.com
Americana/Folk/Pop Singer/Songwriter www.havilahmusic.com
Veronica May | February 19 Singer/Songwriter www.veronicamay.com
The Everett Art Walk
Clean Bin Project
Every Third Thursday | 6-9pm
Mon. January 13 | 6-8pm In this film partners Jen and Grant compete to see who can swear off consumerism and produce the least amount of trash. A fun and inspiring call to action in a world that could benefit from less waste. www.cleanbinmovie.com
ZERO WASTE Zero Waste Challenge Join the Co-op’s Green Team in a friendly and encouraging month long challenge to live a zero waste life! Discuss with your peers how to live a single-use plastic-free life and put it into practice!
Part I: January 20 | 6-8pm Part II: February 10 | 6-7pm
FREE! Enjoy art by local artists in the Co-op’s dining area! To view the complete map of the Everett Art Walk, visit EverettArtWalk.org. Featured artists include: Samantha Alf | December 19 Beth Smolinski | January 16 Tressa Davis | February 20 Show your art at the Co-op! Apply online at snoislefoods.coop/artwalk
Co-op Wine Tastings Every First and Third Friday | 5-7pm FREE! Join Corinne and John from the beer and wine department as they share their favorite wines with us! December 6 & 20 - January 3 & 17 - February 7 & 21
Co-op Brunch Every Third Thursday | 11am-1pm FREE! Enjoy delicious gluten-free pancakes prepared by our own staff and member-owner volunteers in the Co-op Classroom! Because your co-op loves you! December 19 - January 16 - February 20 page 10
DIY* Wreath Making December 4 & 6 | 6-7:30pm December 7 | 2-3:30pm Enjoy the fragrance of fresh cut local greens and sip hot cider as we create custom hand wrapped wreaths to celebrate the season. All materials and light refreshments will be provided - using the French wrap style you have the ability to create your own customized holiday wreath. $25 Registration Required (This class will sell out quickly!) Hosted by Danika Romero & Alisa Ashmon
Macrame Banner Workshop December 18 | 1-3pm Holly Valluzzi was a middle school teacher for 6 years before starting Port Gardner Crafts. She loves fiber art for its accessibility, versatility, and for all of the literary metaphors. Her specialty is in teaching those who don’t think they have any business getting behind a loom. $20 Registration Required Hosted Holly Valluzzi
Lotions and Lip Balms January 14 | 7-9pm Make luscious lip balms and lotion bars that will soften your lips skin, and protect them naturally, Recipes used in class will be packed in lip tubes or containers. Discover which essential oils are safe for lip products. Lip balms and lotion bars are made from all vegetable based ingredients. Leave with lip balm lotion bar, recipes and more. $15 Registration Required Hosted by Deanna Hanson LMP, Spiral Healing
Beginning Weaving January 18 & February 2 | 1-4pm Learn to weave in a friendly and chill environment. In this 3 hour workshop, you will make a modern 8-inch by 15-inch tapestry to hang in your home. You will learn several weaving techniques using a wide range of colors and textures. This class is great for everyone, even if you don’t think you are creative. $35 Registration Required Hosted Holly Valluzzi
Essential Oils 101 January 26 | 10:30-11:30am FREE! The 411 on using essential oils in a safe and sustainable manner. Topics include essential oil interactions with prescription medications, essential oils contraindicated for children, and for specific health conditions. Learn how to recognize a responsible and sustainable supplier to get the best quality oils for the lowest possible investment. We’ll also cover proper storage, dilution ratio’s, and shelf life of essential oils. Hosted by Cynthia Tamlyn, CCA CMHIMP Alliance of International Aromatherapists.
LIFESTYLE* Time Mapping Series
Beginner Beekeeping - WASBA Certification
Stress-Free Holiday: December 5 | 6-7:30pm Your New Year: January 9 | 6-8:30pm Your Busy Day: February 6 | 6-8:30pm A fun, interactive mini-workshop for women focused on planning, life balance, and having more fun with less stress. Each class attendee will receive The Queen’s Journal: Inspiration for Action to use after the class for planning their daily schedule. This is a journal where you provide the dates so you will get the maximum use from it. You will always be on the right page! $25 Registration Required per class
Hosted by Maria Luchsinger, Women’s Career Transformation Network
New Year’s Evolution
Part I - January 25 | 8:30am-2pm Part II - February 1 | 8:30am-2pm Learn what you need for a pleasurable, successful first year of beekeeping. This course is for the person who wants to start keeping honey bees as a hobby or has already started to keep bees. The information covered can help you decide if beekeeping is the right choice for you, and provides basic information on how to maintain a colony successfully the first year. Upon course completion and passing the Washington State Beginning Beekeeper level exam (open book test), participants receive a certificate stating that they have completed the first tier of the 4-tier education program of the Washington State Beekeepers Association (WASBA). $65 Registration Required (Includes Part I & II) Hosted by Eli Ocheltree, SnoKing Beekeepers Association
January 11 | 11am-1pm Using the four elements of humane education, this interactive and dynamic workshop will offer the mental, emotional and physical benefits of eating well at home and at school. Parents, teachers, and caregivers will be given simple and cost-effective strategies that anyone can implement to increase the nutrition our children receive. It will end with my time-tested effective goal setting exercise so that participants will walk away with an individual realistic plan to get started right away. $15 Registration Required Hosted by Gina Diamond
Fall in Love with Yourself February 8 | 11am-1pm In our busy and stressful society, self-care is vitally important. In this class you will learn from Conscious Living Strategist Gina Diamond how to show love to yourself for a happier, healthier you! $15 Registration Required Hosted by Gina Diamond
Youthnet Foster Care Q&A
Homeowner Plumbing Basics: Winterizing Your Home
January 30 | 6:30-8pm
February 22 | 1-2pm
FREE! Interested in investing in your community by becoming a foster parent, or want to learn more about foster care in general? Meet Youthnet foster care staff for a presentation and Q&A. Attendees will learn about Snohomish’s current foster care issues, how kids and teens enter foster care, and what it looks like to be a foster parent or respite parent.
FREE! Own a home? Do you know how to shut off the water or gas to your home? This is important because if there is a leak you will be able to shut off the water, gas, etc. quickly and prevent unnecessary damage. Class hosted by Len Hanson, Licensed Plumber of 10+ years
Hosted by Holland Wood, Youthnet
MEET-UPS
(NO REGISTRATION REQUIRED)
Everett Bike Walk
La Leche League
Second Sundays | 4-5:30pm
Third Tuesdays | 6-9pm
EBW is a group of Everett’s roadway users who believe that bicycle and pedestrian transportation modes are a key part of a healthy community.
Everett’s own breastfeeding support group meets in the Co-op Classroom every third Tuesday. All mothers are welcome!
Contact everettbikewalk@gmail.com or visit everettbikewalk.org
Amber Miracle of La Leche League WA lllambermiracle@yahoo.com, lllwa.org
Nature’s Empowerment Circle
Sharing Wheels
Second Wednesdays | 6-7pm
Third Wednesdays | 6:30-8:30pm
For all ages of women who want to renew the power within and to create the life that brings joy, laughter and inner peace.
Sharing Wheels conducts their board meetings every third Wednesday of every month. Meeting open to all!
Laura Huddleston of Women of Wisdom (WOW) 425-678-5785, naturesecorenewal@outlook.com
Visit sharingwheels.org for more info